JP2021158975A - Japanese pancake or octopus dumpling with health function, or starch-containing precursor powder mix for production thereof - Google Patents
Japanese pancake or octopus dumpling with health function, or starch-containing precursor powder mix for production thereof Download PDFInfo
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本発明は、摂食後の血糖値上昇を抑制し、かつ、食感や風味を損なわないお好み焼き又はたこ焼きの製造方法、及び、該お好み焼き類又はたこ焼きを製造するための澱粉含有原料粉ミックスに関する。 The present invention relates to a method for producing okonomiyaki or takoyaki that suppresses an increase in blood glucose level after eating and does not impair the texture and flavor, and a starch-containing raw material powder mix for producing the okonomiyaki or takoyaki.
近年、我国の糖尿病や糖尿病が疑われる人は増加の一途をたどっている。II型糖尿病の発症には現代の食生活習慣、運動不足、ストレスなどが密接に関わっており、食事療法及び運動療法が糖尿病治療の有効な手段とされている。食品科学分野での糖尿病予防に関する研究は、糖質の分解と吸収を阻害、遅延して過血糖を抑制することが目的とされ、飲食品にもそのような健康機能が求められている。また、ダイエットの観点から血糖値の急激な上昇を招く食品を避けたいとする消費者も少なくない。 In recent years, the number of people with diabetes and suspected diabetes in Japan has been increasing. Modern dietary habits, lack of exercise, stress, etc. are closely related to the onset of type II diabetes, and diet and exercise therapy are considered to be effective means of treating diabetes. Research on diabetes prevention in the field of food science aims to inhibit and delay the decomposition and absorption of sugars to suppress hyperglycemia, and foods and drinks are also required to have such a health function. In addition, many consumers want to avoid foods that cause a rapid rise in blood sugar level from the viewpoint of diet.
糖質制限が課せられる糖尿病や糖尿病が疑われる人々を主なターゲットとして、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、卵蛋白などの低糖質食品原料を含有する食品の需要が高まっている。 Mainly targeted at people with or suspected diabetes who are subject to sugar restriction, indigestible dextrin, indigestible dextrin, soybean flour, soymilk powder, okara, bran, cellulose, polydextrose, wheat dietary fiber, soybeans Demand for foods containing low-sugar food ingredients such as dietary fiber, indigestible glucan, agar, konjac flour, almond poodles, nut powder, wheat protein, soy protein, pea protein, and egg protein is increasing.
従来より、上記のとおり、食生活習慣に起因する糖尿病等の予防等を企図して、食事療法的に、糖質摂取を制限した食品の提供が行われている。例えば、特許文献１には、焼菓子用組成物において、蛋白質系原料としてホエイパウダー又はホエイ蛋白を含有させることにより、食物繊維として難消化性デキストリンを含ませた食品が開示されており、該食品を製造する際の、該食物繊維による食感の低下を改善することについても開示されている。しかし、その効果は充分なものではなく、またアレルギー物質を含むという問題もある。 Conventionally, as described above, foods having restricted sugar intake have been provided as a dietary therapy in an attempt to prevent diabetes and the like caused by dietary habits. For example, Patent Document 1 discloses a food containing indigestible dextrin as dietary fiber by containing whey powder or whey protein as a protein-based raw material in a composition for baked confectionery. It is also disclosed to improve the deterioration of the texture due to the dietary fiber in the production of the dietary fiber. However, the effect is not sufficient, and there is also a problem that it contains allergens.
また、特許文献２では、低糖質食品原料と麹を含有することで食感や風味をより効果的に改善できるようにした食品用組成物の提供について開示されている。しかしながら、これらの低糖質食品原料を含有した食品について、実際に対照食と比較して摂食後の血糖値上昇を抑制したという記述はなく、真に糖尿病や糖尿病を疑われる人々に向けた食品として成り得るのかは明らかになっていない。 Further, Patent Document 2 discloses the provision of a food composition capable of more effectively improving the texture and flavor by containing a low-carbohydrate food raw material and jiuqu. However, there is no description that the food containing these low-carbohydrate food ingredients actually suppressed the increase in blood glucose level after eating compared to the control diet, and it is a food for people who are truly diabetic or suspected of having diabetes. It is not clear if this is possible.
極最近、本発明者らによって、茹でめんの製造方法において、小麦粉を含む粉体原料に、粉末状アルギン酸カルシウムを練りこむことで、食感を損なわずに摂食後血糖値の上昇を抑制する機能を有する麺類を製造する方法が開示されている（特許文献３）。該開示の方法は、茹で麺の製造工程において、麺類製造用粉体原料に、微粉砕アルギン酸カルシウム粉末を、特定の割合で混合し、該麺類製造用粉体原料を用いて、混錬工程、製麺工程、及び、茹で上げ工程を行うことにより、アルギン酸カルシウムの健康機能の付与と、麺の高食感の保持を可能にした、茹で麺の製造方法を提供するものである。該茹で麺の製造方法は、茹で麺に、その食感の低下を起こすことなく、アルギン酸カルシウムの健康機能付与濃度を保持することを可能とし、しかも、茹で麺の製造工程における、茹で上げ工程を経た上でも、該濃度を保持することを可能としたものであり、該茹で麺の製造方法により、茹で麺摂食後の血糖値上昇抑制効果等の健康機能を有する茹で麺を提供することを可能にしている。 Most recently, in the method of producing boiled noodles, the present inventors have kneaded powdered calcium alginate into a powder raw material containing wheat flour to suppress an increase in blood glucose level after eating without impairing the texture. A method for producing noodles having the above is disclosed (Patent Document 3). In the method of disclosure, in the process of producing boiled noodles, finely pulverized calcium alginate powder is mixed with the powder raw material for producing noodles at a specific ratio, and the powder raw material for producing noodles is used in a kneading step. The present invention provides a method for producing boiled noodles, which enables the addition of a healthy function of calcium alginate and the maintenance of a high texture of noodles by performing a noodle-making process and a boiling process. The method for producing boiled noodles makes it possible to maintain the health function-imparting concentration of calcium alginate in the boiled noodles without causing a deterioration in the texture of the boiled noodles, and moreover, the boiling process in the manufacturing process of the boiled noodles is performed. It is possible to maintain the concentration even after the process, and the method for producing the boiled noodles makes it possible to provide the boiled noodles having a health function such as an effect of suppressing an increase in blood glucose level after eating the boiled noodles. I have to.
一方で、従来より、サクサクとした表面と、内部のなめらかでくちどけが良い食感を持ち、具材及び調味料等により、独特の味覚のある、指向性の高い和風の焼成食品として、お好み焼き類及びたこ焼きが知られている。お好み焼き類及びたこ焼きの製造については、その食味・食感の改善、及び、製造技術及び冷凍等の保存に対する品質の改善等、多くの改良技術が提案されている。お好み焼きや、たこ焼きの製造においても、健康機能の観点から、プレミックスに、難消化デキストリンを添加するような方法も開示されている（特許文献４）。しかしながら、お好み焼き類や、たこ焼きのような嗜好性の食品類において、上述のように低糖質食品原料を多量に配合すると、食感がボソボソとして、口溶けや風味が悪く、美味しい食品にならないという、技術上の問題も存在する。 On the other hand, okonomiyaki has a crispy surface and a smooth and smooth texture inside, and it has a unique taste and a highly directional Japanese-style baked food depending on the ingredients and seasonings. Kind and takoyaki are known. Regarding the production of okonomiyaki and takoyaki, many improved techniques have been proposed, such as improvement of the taste and texture, and improvement of the manufacturing technique and the quality for storage such as freezing. Also in the production of okonomiyaki and takoyaki, a method of adding indigestible dextrin to the premix is disclosed from the viewpoint of health function (Patent Document 4). However, in okonomiyaki and takoyaki-like foods, if a large amount of low-carbohydrate food ingredients are blended as described above, the texture becomes lumpy, the mouth melts and the flavor is poor, and the food does not become delicious. The above problem also exists.
上記のように、お好み焼き類や、たこ焼きのような嗜好性が志向される食品においては、その食味・食感の改善という観点からは、多くの改良技術が提案されているが、該食品において、健康機能の付与という観点からは、従来から、新たな提案がほとんどなされていないというのが現状である。しかしながら、お好み焼き類や、たこ焼きのような食品類においても、例えば、摂食後血糖値の上昇というような問題は存在しており、したがって、そのような問題に対処できる、健康機能を付与した食品を提供することが、その嗜好性の高い食品の味覚を味わうとともに、その健康機能を享受する観点で、重要な課題となる。 As described above, in okonomiyaki and foods such as takoyaki that are oriented toward palatability, many improved techniques have been proposed from the viewpoint of improving the taste and texture. From the viewpoint of imparting health functions, the current situation is that few new proposals have been made. However, even in okonomiyaki and foods such as takoyaki, there are problems such as an increase in blood glucose level after eating, and therefore, foods with a health function that can deal with such problems are provided. Providing is an important issue from the viewpoint of enjoying the taste of the highly palatable food and enjoying its health function.
本発明の課題は、お好み焼き類や、たこ焼きのような嗜好性の高い食品に、健康機能を付与し、食品の嗜好性の高い味覚とともに、その健康機能を享受できる食品を提供すること、特に、お好み焼き類や、たこ焼きのような嗜好性の高い食品に、アルギン酸カルシウムの健康機能を付与し、該食品の摂食後の血糖値上昇を抑制し、しかも、該食品の製造に際して、アルギン酸カルシウムの添加による、食感や風味を損なわないお好み焼き類及びたこ焼きを製造する方法を提供することにある。 An object of the present invention is to provide a food having a high palatability such as okonomiyaki and takoyaki with a health function, and to provide a food that can enjoy the health function together with the highly palatable taste of the food. It imparts the health function of calcium alginate to highly palatable foods such as okonomiyaki and takoyaki, suppresses the rise in blood glucose level after eating the food, and by adding calcium alginate during the production of the food. It is an object of the present invention to provide a method for producing okonomiyaki and takoyaki that do not impair the texture and flavor.
本発明者らは、お好み焼き類や、たこ焼きのような嗜好性の高い食品においても、該食品の摂食後の血糖値が上昇するような問題があることから、該食品の健康食品としての問題を解決し、嗜好性の高い食味．食感と、健康機能を両有するお好み焼き類や、たこ焼きを提供することについて、鋭意検討する中で、麺類等において血糖値上昇抑制効果があることが知られているアルギン酸カルシウムを、お好み焼き類や、たこ焼きのような食品の製造原料に混合し、アルギン酸カルシウムの健康機能を付与することを検討した。 The present inventors have a problem that the blood glucose level after ingestion of the food is increased even in okonomiyaki and highly palatable foods such as takoyaki, so that the food has a problem as a health food. Resolved and highly palatable taste. While diligently studying the provision of okonomiyaki, which has both texture and health functions, and takoyaki, calcium alginate, which is known to have an effect of suppressing the rise in blood glucose level in noodles, etc., was used in okonomiyaki and takoyaki. It was examined to add the health function of calcium alginate by mixing it with the raw material for manufacturing foods such as takoyaki.
そこで、アルギン酸カルシウムの粉末を、お好み焼き類や、たこ焼きの製造原料に混合することを検討する中で、特定の粒度の微粉末状アルギン酸カルシウムを、特定割合で、お好み焼き類や、たこ焼きの製造原料である、澱粉含有原料粉に混合し、澱粉含有原料粉ミックスとして調製し、該澱粉含有原料粉ミックスを用いて、バッターを調製し、お好み焼き類や、たこ焼きを製造することにより、アルギン酸カルシウム粉末を添加する場合に問題となる、粉っぽさによる食味・食感の低下を回避して、サクサクとした表面と、内部のなめらかでくちどけが良い食感を持ち、指向性の高い食味・食感を持ち、しかも、アルギン酸カルシウムの有効な健康機能を付与した、お好み焼き類及びたこ焼きを提供できることを見出し、本発明を完成するに至った。 Therefore, while considering mixing powder of calcium alginate with raw materials for manufacturing okonomiyaki and takoyaki, fine powdered calcium alginate with a specific particle size was used as a raw material for manufacturing okonomiyaki and takoyaki in a specific ratio. A certain starch-containing raw material powder is mixed and prepared as a starch-containing raw material powder mix, and a batter is prepared using the starch-containing raw material powder mix, and okonomiyaki and takoyaki are produced to add calcium alginate powder. Avoiding the deterioration of taste and texture due to powderiness, which is a problem when doing so, it has a crispy surface and a smooth and smooth texture inside, and has a highly directional taste and texture. The present invention has been completed by finding that it is possible to provide okonomiyaki and takoyaki that have the above-mentioned properties and that are endowed with the effective health function of calcium alginate.
すなわち、本発明は、お好み焼き類又はたこ焼きの製造において、穀粉を含む澱粉含有原料粉１００質量部に対し、粒度１〜５３μｍの範囲の粉末状アルギン酸カルシウムを４〜８質量部となる割合で含有させることにより、お好み焼き類又はたこ焼き製造用の澱粉含有原料粉ミックスを調製し、該澱粉含有原料粉ミックスを用いて、バッターを調製し、お好み焼き類又はたこ焼きを製造することにより、アルギン酸カルシウムの健康機能の付与と、高食感を保持した、お好み焼き類又はたこ焼きを製造することからなる。 That is, in the production of okonomiyaki or takoyaki, the present invention contains powdered calcium alginate in the range of 1 to 53 μm in a proportion of 4 to 8 parts by mass with respect to 100 parts by mass of starch-containing raw material powder containing flour. By preparing a starch-containing raw material flour mix for producing okonomiyaki or takoyaki, preparing a batter using the starch-containing raw material flour mix, and producing okonomiyaki or takoyaki, the health function of calcium alginate can be achieved. It consists of imparting and producing okonomiyaki or takoyaki that retains a high texture.
機能性食品の製造において、アルギン酸カルシウムを添加して、アルギン酸カルシウムの健康機能を付与することは従来から提案されている。しかし、アルギン酸カルシウム粉末の添加により、添加する食品に粉っぽさのような食感を付与してしまい、アルギン酸カルシウムの健康機能を付与する濃度で添加するのが難しいという問題があった。そこで、上記、麺類の場合のように、微粉砕したアルギン酸カルシウムの特定量を麺生地に練りこむような方法を採用することにより、アルギン酸カルシウムの健康機能の付与と麺の食味・食感を保持するような方法が採られていた。特に、お好み焼き類や、たこ焼きのような食品においては、表面のサクサクとした食感や、内部のなめらかでくちどけが良い食感のような嗜好性の高い食感が望まれるところから、アルギン酸カルシウムのような成分の添加による食味・食感の低下が、製品の品質に直接影響を及ぼす要因となる。そこで、本発明においては、上記のような方法を採用することにより、アルギン酸カルシウムの健康機能の付与と、高食感を保持した、お好み焼き類又はたこ焼きを提供することに成功した。 In the production of functional foods, it has been conventionally proposed to add calcium alginate to impart the health function of calcium alginate. However, the addition of calcium alginate powder gives the food to be added a powdery texture, and there is a problem that it is difficult to add calcium alginate at a concentration that imparts a healthy function. Therefore, as in the case of noodles described above, by adopting a method in which a specific amount of finely pulverized calcium alginate is kneaded into the noodle dough, the health function of calcium alginate is imparted and the taste and texture of the noodles are maintained. The method was adopted. In particular, in okonomiyaki and foods such as takoyaki, calcium alginate is desired because it has a crispy texture on the surface and a highly palatable texture such as a smooth and smooth texture inside. Deterioration of taste and texture due to the addition of such ingredients is a factor that directly affects the quality of the product. Therefore, in the present invention, by adopting the above method, we have succeeded in providing okonomiyaki or takoyaki that imparts the health function of calcium alginate and maintains a high texture.
本発明において、アルギン酸カルシウムの健康機能の付与した、お好み焼き類又はたこ焼きの製造においては、まず、澱粉含有原料粉にアルギン酸カルシウム粉末を混合して、澱粉含有原料粉ミックスを調製する。該澱粉含有原料粉ミックスの調製は、澱粉含有原料粉１００質量部に対し、粒度１〜５３μｍの範囲の粉末状アルギン酸カルシウムを４〜８質量部となる割合で含有するように、配合、混合する。該混合により、アルギン酸カルシウムの健康機能の付与と、高食感を保持した、お好み焼き類又はたこ焼き製造用の澱粉含有原料粉ミックスとして提供することができる。該粒度１〜５３μｍの範囲の粉末状アルギン酸カルシウムは、２７０メッシュパスの微粉砕アルギン酸カルシウム粉末として、調製することができる。 In the present invention, in the production of okonomiyaki or takoyaki to which the health function of calcium alginate is imparted, first, calcium alginate powder is mixed with the starch-containing raw material powder to prepare a starch-containing raw material powder mix. The starch-containing raw material powder mix is prepared by blending and mixing so that 100 parts by mass of the starch-containing raw material powder contains powdered calcium alginate in the range of 1 to 53 μm in a proportion of 4 to 8 parts by mass. .. By the mixing, it can be provided as a starch-containing raw material powder mix for producing okonomiyaki or takoyaki, which imparts a health function of calcium alginate and maintains a high texture. The powdered calcium alginate having a particle size in the range of 1 to 53 μm can be prepared as a 270 mesh pass of finely ground calcium alginate powder.
本発明の健康機能を付与した、お好み焼き類又はたこ焼きの製造方法は、穀粉を含む澱粉含有主原料粉と水とを混合するバッター調製工程、前記バッターに、食材を添加する食材添加工程、前記食材を添加したバッターを加熱する加熱調理工程からなるお好み焼き類又はたこ焼き製造方法において、該バッター調製工程を、上記澱粉含有原料粉ミックス、すなわち、穀粉を含む澱粉含有主原料粉に、粒度１〜５３μｍの範囲の粉末状アルギン酸カルシウムを、該穀粉を含む澱粉含有主原料粉１００質量部に対して、４〜８質量部の割合で、添加、混合して調製した、澱粉含有原料粉ミックスに、水を、穀粉を含む澱粉含有主原料粉１００質量部に対する前記水の加水率が１６０〜１８０質量部となるように添加し、バッターを調製する工程として行うことからなる。本発明のお好み焼き類又はたこ焼きの製造方法により、摂食後の血糖値の上昇抑制等の健康機能効果を有する、お好み焼き類又はたこ焼きを提供することができる。 The method for producing okonomiyaki or okonomiyaki to which the health function of the present invention is imparted is a batter preparation step of mixing starch-containing main raw material flour containing flour and water, a food addition step of adding foodstuffs to the batter, and the foodstuffs. In the method for producing okonomiyaki or okonomiyaki, which comprises a cooking step of heating a batter to which is added, the batter preparation step is carried out in the above-mentioned starch-containing raw material flour mix, that is, a starch-containing main raw material flour containing grain flour, having a particle size of 1 to 53 μm. Water was added to a starch-containing raw material powder mix prepared by adding and mixing a range of powdered calcium alginate at a ratio of 4 to 8 parts by mass with respect to 100 parts by mass of the starch-containing main raw material powder containing the grain flour. The process is carried out as a step of preparing a batter by adding the water so that the water content of the water is 160 to 180 parts by mass with respect to 100 parts by mass of the starch-containing main raw material flour containing flour. According to the method for producing okonomiyaki or takoyaki of the present invention, it is possible to provide okonomiyaki or takoyaki having health functional effects such as suppression of increase in blood glucose level after eating.
本発明においてお好み焼き類とは、お好み焼き及びお好み焼き以外のお好み焼き様焼きもの、例えば、チヂミ、もんじゃ焼き、広島焼き等のお好み焼き様焼き物ものが含まれる。 In the present invention, okonomiyaki includes okonomiyaki and okonomiyaki-like ware other than okonomiyaki, for example, okonomiyaki-like ware such as chijimi, monjayaki, and Hiroshima-yaki.
すなわち、本発明は、
［１］穀粉を含む澱粉含有原料粉１００質量部に対し、粒度１〜５３μｍの範囲の粉末状アルギン酸カルシウムを４〜８質量部となる割合で含有させたことを特徴とする、アルギン酸カルシウムの健康機能の付与と、高食感を保持した、お好み焼き類又はたこ焼き製造用の澱粉含有原料粉ミックス、
［２］粒度１〜５３μｍの範囲の粉末状アルギン酸カルシウムが、２７０メッシュパスの
微粉砕アルギン酸カルシウム粉末であることを特徴とする請求項１に記載のお好み焼き類
又はたこ焼き製造用の澱粉含有原料粉ミックス、
［３］アルギン酸カルシウムの健康機能の付与が、お好み焼き類又はたこ焼き摂食後の血糖の上昇抑制効果であることを特徴とする、請求項１又は２に記載のお好み焼き又はたこ焼き製造用の澱粉含有原料粉ミックス、
［４］穀粉を含む澱粉含有主原料粉と水とを混合するバッター調製工程、前記バッターに、食材を添加する食材添加工程、前記食材を添加したバッターを加熱する加熱調理工程からなるお好み焼き類又はたこ焼き製造方法において、該バッター調製工程が、穀粉を含む澱粉含有主原料粉に、粒度１〜５３μｍの範囲の粉末状アルギン酸カルシウムを、該穀粉を含む澱粉含有主原料粉１００質量部に対して、４〜８質量部の割合で、添加、混合し、澱粉含有原料粉ミックスを調製し、該澱粉含有原料粉ミックスに、水を、穀粉を含む澱粉含有主原料粉１００質量部に対する前記水の加水率が１６０〜１８０質量部となるように添加し、バッターを調製する工程からなることを特徴とする、アルギン酸カルシウムの健康機能の付与と、高食感を保持した、お好み焼き類又はたこ焼きの製造方法からなる。
That is, the present invention
[1] Health of calcium alginate, characterized in that powdered calcium alginate having a particle size of 1 to 53 μm is contained in a proportion of 4 to 8 parts by mass with respect to 100 parts by mass of starch-containing raw material powder containing flour. Starch-containing raw material powder mix for okonomiyaki or okonomiyaki production that imparts function and maintains a high texture,
[2] The starch-containing raw material powder mix for producing okonomiyaki or takoyaki according to claim 1, wherein the powdered calcium alginate having a particle size of 1 to 53 μm is a finely ground calcium alginate powder having a 270 mesh pass. ,
[3] The starch-containing raw material powder for producing okonomiyaki or takoyaki according to claim 1 or 2, wherein the imparting of the health function of calcium alginate is an effect of suppressing an increase in blood glucose after eating okonomiyaki or takoyaki. mix,
[4] Okonomiyaki or okonomiyaki consisting of a batter preparation step of mixing starch-containing main raw material flour containing flour and water, a food addition step of adding ingredients to the batter, and a cooking step of heating the batter to which the ingredients are added. In the takoyaki production method, in the batter preparation step, powdered calcium alginate having a particle size in the range of 1 to 53 μm was added to the starch-containing main raw material powder containing the flour with respect to 100 parts by mass of the starch-containing main raw material powder containing the flour. Add and mix at a ratio of 4 to 8 parts by mass to prepare a starch-containing raw material flour mix, add water to the starch-containing raw material flour mix, and add water to 100 parts by mass of the starch-containing main raw material flour containing grain flour. A method for producing okonomiyaki or okonomiyaki, which comprises a step of preparing a batter by adding so as to have a ratio of 160 to 180 parts by mass, imparting a health function of calcium alginate and maintaining a high texture. Consists of.
本発明は、摂食後の血糖値上昇抑制効果等、アルギン酸カルシウムの健康機能を有効に保持し、しかも、お好み焼き類又はたこ焼きの製造において、アルギン酸カルシウムを添加した際に起こる、粉っぽさ等の食感の低下を起こすことなく表面のサクサクとした食感や、内部のなめらかでくちどけが良い食感のような、本来の食感を保持した高食感のお好み焼き類又はたこ焼きを提供する。 The present invention effectively maintains the health functions of calcium alginate, such as the effect of suppressing an increase in blood glucose level after eating, and moreover, the powderiness, etc. that occurs when calcium alginate is added in the production of okonomiyaki or takoyaki. Provided are okonomiyaki or takoyaki with a high texture that retains the original texture, such as a crispy texture on the surface and a smooth and smooth texture inside without causing a deterioration in texture.
本発明は、穀粉を含む澱粉含有原料粉１００質量部に対し、粒度１〜５３μｍの範囲の粉末状アルギン酸カルシウムを４〜８質量部となる割合で含有させた、アルギン酸カルシウムの健康機能の付与と、高食感を保持した、お好み焼き類又はたこ焼き製造用の澱粉含有原料粉ミックス、及び、穀粉を含む澱粉含有主原料粉と水とを混合するバッター調製工程、前記バッターに、食材を添加する食材添加工程、前記食材を添加したバッターを加熱する加熱調理工程からなるお好み焼き類又はたこ焼き製造方法において、該バッター調製工程を、前記澱粉含有原料粉ミックスに、水を、穀粉を含む澱粉含有主原料粉１００質量部に対する前記水の加水率が１６０〜１８０質量部となるように添加し、バッターを調製する工程として行う、アルギン酸カルシウムの健康機能の付与と、高食感を保持した、お好み焼き類又はたこ焼きの製造方法からなる The present invention provides the health function of calcium alginate by containing 4 to 8 parts by mass of powdered calcium alginate having a particle size of 1 to 53 μm in 100 parts by mass of a starch-containing raw material powder containing flour. , A starch-containing raw material powder mix for producing okonomiyaki or okonomiyaki, which maintains a high texture, and a batter preparation process in which a starch-containing main raw material powder containing grain flour and water are mixed, and a food material to which ingredients are added to the batter. In the method for producing okonomiyaki or okonomiyaki, which comprises an addition step and a cooking step of heating a batter to which the ingredients are added, the batter preparation step is carried out by adding water to the starch-containing raw material flour mix and starch-containing main raw material flour containing cereal flour. Okonomiyaki or okonomiyaki that imparts the health function of calcium alginate and maintains a high texture, which is performed as a step of preparing a batter by adding the water so that the water content of the water is 160 to 180 parts by mass with respect to 100 parts by mass. Consists of manufacturing method
本発明において、澱粉含有原料粉ミックスの調製に用いられる穀粉を含む澱粉含有原料粉における、穀粉とは、小麦粉、米粉、あわやひえ等の雑穀粉などを含み、小麦粉は薄力粉や中力粉が特に好ましく、一部に強力粉を使用することもできる。 In the present invention, in the starch-containing raw material flour containing the starch used for preparing the starch-containing raw material flour mix, the grain flour includes wheat flour, rice flour, miscellaneous grain flour such as foam and hie, and the flour is particularly weak flour and medium-strength flour. Preferably, strong flour may be used in part.
本発明のお好み焼き類又はたこ焼き製造用の澱粉含有原料粉ミックスの調製においては、粉末状アルギン酸カルシウムが用いられる。本発明に用いる粉末状アルギン酸カルシウムの由来原料は、褐藻類であればいかなる種も使用可能であるが、褐藻綱、コンブ目、レッソニア科、ニグレッセンスが好ましく、特定の分子量範囲に限定されないが、その分子量はおおよそ７０万ＫＤａともいわれている。 In the preparation of the starch-containing raw material powder mix for producing okonomiyaki or takoyaki of the present invention, powdered calcium alginate is used. As the raw material from which the powdered calcium alginate used in the present invention is derived, any species of brown algae can be used, but brown algae, kelp, kelp, nigressens are preferable, and the raw material is not limited to a specific molecular weight range. The molecular weight is said to be about 700,000 KDa.
本発明の澱粉含有原料粉ミックスの調製に用いられる、粉末状アルギン酸カルシウムは、微粉砕アルギン酸カルシウム粉末として用いられる。該微粉砕アルギン酸カルシウムの粒度は、１〜５３μｍの範囲である微粒子化されたものが好ましく、２７０メッシュパスの分級によって得ることができる。それより篩の目開きを小さくすると篩効率は著しく低下するが、４００メッシュで１〜４０μｍに分級すれば更に好ましい。該微粉砕アルギン酸カルシウム粉末の粒度は、レーザー回析／散乱式粒度分布測定装置、（株）堀場製作所ＬＡ−９２０で測定することができる。 The powdered calcium alginate used in the preparation of the starch-containing raw material powder mix of the present invention is used as a finely ground calcium alginate powder. The particle size of the finely pulverized calcium alginate is preferably in the range of 1 to 53 μm, and can be obtained by classification of 270 mesh paths. If the mesh size of the sieve is made smaller than that, the sieve efficiency is remarkably lowered, but it is more preferable to classify the sieve into 1 to 40 μm with 400 mesh. The particle size of the finely pulverized calcium alginate powder can be measured by a laser diffraction / scattering type particle size distribution measuring device, LA-920, HORIBA, Ltd.
本発明の澱粉含有原料粉ミックスの調製において、粉末状アルギン酸カルシウムの配合率（添加率）については、前記粉体原料１００質量部に対し４〜８質量部が、血糖値上昇抑制効果が認められ、かつ、食感や風味を損なわない点で望ましく、５〜６質量部がより望ましい。アルギン酸カルシウム量が４質量部未満の場合は、摂食後の血糖値上昇抑制効果が不十分となるおそれがあり、８質量部を超える場合は食感を低下させる場合がある。 In the preparation of the starch-containing raw material powder mix of the present invention, 4 to 8 parts by mass of the powdered calcium alginate compounding ratio (addition ratio) with respect to 100 parts by mass of the powder raw material was found to have an effect of suppressing an increase in blood glucose level. Moreover, it is desirable from the viewpoint of not impairing the texture and flavor, and 5 to 6 parts by mass is more desirable. If the amount of calcium alginate is less than 4 parts by mass, the effect of suppressing the increase in blood glucose level after eating may be insufficient, and if it exceeds 8 parts by mass, the texture may be deteriorated.
本発明のお好み焼き類又はたこ焼きの製造方法は、穀粉を含む澱粉含有主原料粉と水とを混合するバッター調製工程、前記バッターに、食材を添加する食材添加工程、前記食材を添加したバッターを加熱する加熱調理工程からなるお好み焼き類又はたこ焼き製造方法において、該バッター調製工程を、本発明の澱粉含有原料粉ミックスを用いて、該澱粉含有原料粉ミックスに、水を、該ミックスの澱粉含有主原料粉１００質量部に対する前記水の加水率が１６０〜１８０質量部となるように添加し、バッターを調製する工程として行う。該練り水の添加率は、穀粉を含む澱粉含有主原料粉に対し１６０〜１８０質量部が食感や操作性の点で望ましく、１６５〜１７５質量部がより望ましい。練り水の添加率が１６０質量部未満の場合は、食感を低下させるおそれがあり、１８０質量部を超える場合は操作性を低下させる場合がある。 The method for producing okonomiyaki or okonomiyaki of the present invention includes a batter preparation step of mixing starch-containing main raw material flour containing cereal flour and water, a food addition step of adding ingredients to the batter, and heating of the batter to which the ingredients are added. In the method for producing okonomiyaki or okonomiyaki, which comprises a cooking step, the batter preparation step is carried out by using the starch-containing raw material flour mix of the present invention, adding water to the starch-containing raw material flour mix, and adding water to the starch-containing main raw material of the mix. This is performed as a step of preparing a batter by adding the water so that the water content of the water is 160 to 180 parts by mass with respect to 100 parts by mass of the flour. The addition rate of the kneaded water is preferably 160 to 180 parts by mass with respect to the starch-containing main raw material powder containing grain flour from the viewpoint of texture and operability, and more preferably 165 to 175 parts by mass. If the addition rate of the kneading water is less than 160 parts by mass, the texture may be deteriorated, and if it exceeds 180 parts by mass, the operability may be lowered.
本発明のお好み焼き類又はたこ焼きの製造方法において、一般的にお好み焼き類やたこ焼きに用いられている食材なら種類を問わず利用可能であり、キャベツやネギなどの野菜類、豚肉などの畜肉類、エビやタコなどの魚介類、鶏卵などの卵類、揚げ玉などが挙げられ、形状及び大きさに特に制限はなく、お好み焼き類の食材として使用可能な範囲で適宜設定すればよい。 In the method for producing okonomiyaki or takoyaki of the present invention, any kind of foodstuff generally used for okonomiyaki or takoyaki can be used, and vegetables such as cabbage and onion, livestock meat such as pork, and shrimp can be used. Examples include seafood such as takoyaki and octopus, eggs such as chicken eggs, and fried balls. The shape and size are not particularly limited, and may be appropriately set within a range that can be used as an ingredient for okonomiyaki.
本発明のお好み焼き類又はたこ焼きの製造方法において、一般的にお好み焼き類やたこ焼きに用いられている調味料なら種類を問わず利用可能であり、かつお節やコンブや煮干し等の天然調味料なども、エキス、粉末など形態を問わず使用できる。その他にも、本発明の効果を変更しない範囲で、必要に応じて膨張剤、増粘剤、油脂類、乳化剤、香辛料、甘味料、ビタミン類、ミネラル類、ゼラチン、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、乳蛋白等を使用することができる。 In the method for producing okonomiyaki or takoyaki of the present invention, any seasoning generally used for okonomiyaki or takoyaki can be used, and natural seasonings such as dried bonito, kelp, and dried bonito can also be used. It can be used in any form such as extract and powder. In addition, as long as the effects of the present invention are not changed, swelling agents, thickeners, fats and oils, emulsifiers, spices, sweeteners, vitamins, minerals, gelatin, indigestible dextrin, soybean flour , Soymilk powder, okara, bran, cellulose, polydextrose, wheat dietary fiber, soybean dietary fiber, indigestible glucan, agar, konjac flour, almond poodle, nut powder, wheat protein, soybean protein, pea protein, egg protein , Milk protein and the like can be used.
以下に、実施例を挙げて、本発明をより具体的に説明するが、本発明の技術的範囲はこれらの例示に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the technical scope of the present invention is not limited to these examples.
２７０メッシュパス、及び８０メッシュパス（比較例）、のアルギン酸カルシウムを小麦粉に対して６％添加したお好み焼きの摂食後血糖値の上昇抑制効果を確認する。 Confirm the effect of adding 6% of calcium alginate to wheat flour of 270 mesh pass and 80 mesh pass (comparative example) to suppress the increase in postprandial blood glucose level of okonomiyaki.
〔お好み焼きサンプルの調製〕
表１記載のサンプル区分毎にお好み焼きを調製した。まず、粉体原料をそれぞれ均一に粉体混合したものに練り水を加え、ダマが残らないように混合し均一なバッターとした後、約２０ｍｍに角切りしたキャベツ及び全卵を加え、空気を含ませるように混合し生地を調製した。次に、２００℃に熱したホットプレート（定格消費電力１３００Ｗ）の上でキャノーラ油大さじ１を塗布し、その上に厚さ２ｃｍ、直径１５ｃｍ程度の円盤状に生地を広げた。
ホットプレートに蓋をして７分間焼成後、豚肉を生地の上面にのせてから上下反転させ、再度蓋をして５分間焼成した。その後、室温で冷ました後にポリフィルムで密封し、−２０℃の冷凍庫にて凍結、対照、比較例及び実施例其々の冷凍サンプルを調製した。
[Preparation of okonomiyaki sample]
Okonomiyaki was prepared for each sample category shown in Table 1. First, kneading water is added to a mixture of powder raw materials uniformly, and the mixture is mixed so that no lumps remain to make a uniform batter. Then, cabbage and whole eggs cut into squares of about 20 mm are added, and air is added. The dough was prepared by mixing so as to be included. Next, 1 tablespoon of canola oil was applied on a hot plate heated to 200 ° C. (rated power consumption 1300 W), and the dough was spread in a disk shape having a thickness of 2 cm and a diameter of about 15 cm.
After covering the hot plate with a lid and baking for 7 minutes, the pork was placed on the upper surface of the dough, turned upside down, covered again, and baked for 5 minutes. Then, after cooling at room temperature, it was sealed with a poly film and frozen in a freezer at −20 ° C., and frozen samples of controls, comparative examples and examples were prepared.
〔血糖値の測定方法〕
血糖値の測定はシマダヤ株式会社で行った。被験者は、健康な２０歳以上の男女５名（男性４名、女性１名の健常者ボランティア）とした。調理は、冷凍されたサンプルを凍ったまま皿にのせ、ラップをかけずに電子レンジで９００Ｗ１分３０秒加熱し解凍調理した。被験者への提供は、調味料や追加の具材はなしとして、提供後８分間で食べ終えるように条件を揃えた。被験者らの血糖値の測定は、摂食前、摂食開始時から３０分、６０分、９０分、１２０分の３０分毎に測定した。その血糖値を[表２]に、血糖値の変化量を[表３]に示した。また、血糖値変化量の平均値の推移を[図１]のグラフに示した。
[Measurement method of blood glucose level]
The blood glucose level was measured by Shimadaya Corporation. The subjects were 5 healthy male and female volunteers aged 20 and over (4 males and 1 female volunteer). For cooking, the frozen sample was placed on a plate in a frozen state and heated in a microwave oven at 900 W for 1 minute and 30 seconds without wrapping to thaw and cook. The conditions were adjusted so that the subjects were provided with no seasonings or additional ingredients, and the food was finished 8 minutes after the donation. The blood glucose levels of the subjects were measured before eating and every 30 minutes, 60 minutes, 90 minutes, and 120 minutes from the start of eating. The blood glucose level is shown in [Table 2], and the amount of change in blood glucose level is shown in [Table 3]. In addition, the transition of the average value of the change in blood glucose level is shown in the graph of [Fig. 1].
〔血糖値測定結果〕
全ての被験者で最大血糖値を示した摂食後３０分において、血糖値変化量（表３）の被験者５名の平均は、対照で３５．４ｍｇ/ｄｌに対し、８０メッシュの比較例は３２．４ｍｇ/ｄｌ、２７０メッシュの実施例では２８．７ｍｇ/ｄｌの順で低い値を示した。すなわち、お好み焼きにアルギン酸カルシウムを混合すると摂食後の血糖値上昇を抑制することが認められ、８０メッシュパスと比較して、２７０メッシュパスに微粒子化することでより摂食後の血糖値上昇を抑制することを示した。
[Blood glucose measurement results]
At 30 minutes after eating, which showed the maximum blood glucose level in all subjects, the average of 5 subjects with the change in blood glucose level (Table 3) was 35.4 mg / dl in the control, while the comparative example of 80 mesh was 32. In the example of 4 mg / dl and 270 mesh, the lower values were shown in the order of 28.7 mg / dl. That is, it was found that mixing calcium alginate with okonomiyaki suppresses the increase in blood glucose level after eating, and the increase in blood glucose level after eating is further suppressed by making the particles into 270 mesh paths as compared with the 80 mesh path. I showed that.
〔官能評価試験〕
対照、比較例及び実施例のサンプルについて官能評価を行った。調理は、冷凍されたサンプルを凍ったまま皿にのせ、ラップをかけずに電子レンジで９００Ｗ１分３０秒加熱し解凍調理した。評価は、対照のお好み焼きを３点とした５点評価法で、食感（ぐちゃつく５点―ふんわりする１点）、粉っぽさ（強い５点―弱い１点）、風味（強い５点―弱い１点）、好ましさ（良５点―悪１点）の計４項目をパネラー５名が採点し、得られた結果を[表４]に示した。
[Sensory evaluation test]
Sensory evaluation was performed on the samples of controls, comparative examples and examples. For cooking, the frozen sample was placed on a plate in a frozen state and heated in a microwave oven at 900 W for 1 minute and 30 seconds without wrapping to thaw and cook. The evaluation is a 5-point evaluation method with 3 points for the control okonomiyaki, and the texture (5 points for fluttering-1 point for fluffy), powderiness (5 points for strong-1 point for weakness), and flavor (5 points for strong). Five panelists scored a total of four items, points-weak 1 point) and favorableness (good 5 points-bad 1 point), and the results obtained are shown in [Table 4].
その結果、食感の項目は、対照の基準３点に対し、比較例及び実施例は３．２点で同点。風味の項目は、対照に対し比較例及び実施例は共に２．８点。粉っぽさの項目は、対照に対し実施例は３．４点、比較例は４．８点を示し、８０メッシュの比較例は明らかに高い値を示した。好ましさの項目は、対照に対し実施例は２．６点、比較例は２．０点を示し、８０メッシュの比較例は明らかに低い値を示した。 As a result, the texture item was tied at 3.2 points in the comparative example and the example, while the control standard was 3 points. The item of flavor was 2.8 points in both the comparative example and the example as compared with the control. As for the item of powderiness, the example showed 3.4 points and the comparative example showed 4.8 points with respect to the control, and the 80 mesh comparative example showed a clearly high value. As for the item of preference, the example showed 2.6 points and the comparative example showed 2.0 points with respect to the control, and the 80 mesh comparative example showed a clearly low value.
官能評価の結果から、お好み焼きにおいて、アルギン酸カルシウムは８０メッシュパスを混合すると明らかに粉っぽさが認められ、それに伴い好ましさが低下するのに対し、２７０メッシュパスに微粒子化することで粉っぽさが軽減され、食感や風味においてもアルギン酸カルシウム無添加と概ね同等であると認められた。 From the results of the sensory evaluation, in okonomiyaki, calcium alginate was clearly found to be powdery when mixed with 80 mesh passes, and the preference was reduced accordingly. It was found that the taste was reduced and the texture and flavor were almost the same as those without calcium alginate added.
〔操作性評価試験〕
表１記載のサンプル区分毎にお好み焼きを調製し、その際の操作性を評価した。評価は、対照の操作性を３点とした５点評価法で、生地のまとまり（良い５点―悪い１点）、反転のしやすさ（容易５点―困難１点）、総合評価（良い５点―悪い１点）の計３項目をパネラー５名が採点し、得られた結果を[表５]に示した。
[Operability evaluation test]
Okonomiyaki was prepared for each sample category shown in Table 1, and the operability at that time was evaluated. The evaluation is a 5-point evaluation method with the operability of the control as 3 points. Five panelists scored a total of three items (5 points-1 bad point), and the results obtained are shown in [Table 5].
その結果、生地のまとまりの項目は、対照の基準３点に対し、実施例は４．０点、比較例は４．４点で共に高い値を示した。反転のしやすさの項目は、対照の基準３点に対し、実施例及び比較例は共に３．８点で、共に高い値を示した。総合評価の項目は、対照の基準３点に対し、実施例は４．０点、比較例は４．４点で、共に高い値を示した。操作性評価の結果から、２７０メッシュパスに微粒子化することによるメリットは確認できなかったが、粉末のアルギン酸カルシウムを添加することで生地がまとまり易くなり調理中の操作性の改善が認められた。 As a result, the items of the cohesiveness of the dough showed high values at 4.0 points in the example and 4.4 points in the comparative example with respect to the control reference 3 points. The item of ease of inversion was 3.8 points in both the examples and the comparative examples, which were high values for both the control reference 3 points. The items of the comprehensive evaluation were 4.0 points in the example and 4.4 points in the comparative example, both of which were high values, with respect to the control standard of 3 points. From the results of the operability evaluation, the merit of making the particles into fine particles in the 270 mesh path could not be confirmed, but the addition of powdered calcium alginate made the dough easier to organize and improved the operability during cooking.
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