JP5853308B2 - Mix for takoyaki or okonomiyaki or pizza - Google Patents
Mix for takoyaki or okonomiyaki or pizza Download PDFInfo
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- JP5853308B2 JP5853308B2 JP2010275812A JP2010275812A JP5853308B2 JP 5853308 B2 JP5853308 B2 JP 5853308B2 JP 2010275812 A JP2010275812 A JP 2010275812A JP 2010275812 A JP2010275812 A JP 2010275812A JP 5853308 B2 JP5853308 B2 JP 5853308B2
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Description
本発明は、小麦粉焼成食品用ミックス、詳しくは、蛋白質含量の高い特定の小麦粉を添加したことで、食感の向上した小麦粉焼成食品、特に、サクサクした食感のたこ焼きや、ふんわりとした食感のお好み焼きが得られる小麦粉焼成食品用ミックス（但し、パン類用ミックス及びケーキ類用ミックスは除く）に関する。 The present invention is a flour-baked food mix, specifically, a flour-baked food with improved texture by adding a specific flour with a high protein content, in particular, a takoyaki with a crunchy texture, and a soft texture This invention relates to a flour-baked food mix (except for bread mixes and cake mixes) from which okonomiyaki can be obtained.
従来より、小麦粉焼成食品の食感等の品質を向上させるために、主原料の小麦粉や、副原料及び添加物等について様々な技術が提案されている。
例えば、特許文献１には、たこ焼き用ミックスにα化澱粉を添加することが提案されており、該α化澱粉を添加したたこ焼き用ミックスによれば、ふくらみのある見かけを保持し、焼き上げ時も冷凍後に再加熱しても優れた食感を有するたこ焼きが得られることが記載されている。
Conventionally, in order to improve the quality such as the texture of the baked flour, various techniques have been proposed for the main raw material flour, auxiliary materials, additives and the like.
For example, Patent Document 1 proposes to add pregelatinized starch to a takoyaki mix, and according to the takoyaki mix to which the pregelatinized starch is added, the swelled appearance is maintained and is also baked. It is described that a takoyaki having an excellent texture can be obtained even after reheating after freezing.
また、特許文献２には、たこ焼き等の小麦粉焼成食品用ミックスにゼラチンを添加することが提案されており、該ゼラチンを添加した小麦粉焼成食品用ミックスによれば、食感や保形性が向上したたこ焼きが得られることが記載されている。
また、特許文献３には、熟練した技術を要さずに、焼成した製品に適当な強度があり、ボリュームのある且つ食感が良い菓子類を製造することのできる小麦粉を得るために、粒径が５２μ以下の微粉粒子数が全粒子数の７５％以上を占める強力小麦粉を、薄力小麦粉と混合してなる菓子用小麦粉が提案されている。
Further, Patent Document 2 proposes adding gelatin to a flour-baked food mix such as takoyaki, and according to the flour-baked food mix to which the gelatin is added, the texture and shape retention are improved. It is described that takoyaki can be obtained.
In addition, Patent Document 3 does not require skilled techniques, and in order to obtain flour that can produce a confectionery product that has a suitable strength for a baked product and has a good texture. There has been proposed a confectionery flour obtained by mixing strong wheat flour, in which the number of fine powder particles having a diameter of 52 μm or less accounts for 75% or more of the total number of particles, with thin wheat flour.
特許文献１及び２で提案されているようなα化澱粉やゼラチンの添加や、特許文献３で使用されている強力小麦粉のような蛋白質含量の高い小麦粉の混合は、小麦粉焼成食品の食感等の改善にそれなりの効果はあるものの、十分とは言い難く、さらなる改善が求められる。 The addition of pregelatinized starch and gelatin as proposed in Patent Documents 1 and 2 and the mixing of flour with a high protein content such as strong wheat flour used in Patent Document 3 are the texture of the baked foods of flour. Although there is a decent effect on improvement, it is not sufficient, and further improvement is required.
本発明は、上記実状に鑑みてなされたものであり、食感の向上した小麦粉焼成食品、特に、サクサクした食感のたこ焼きや、ふんわりとした食感のお好み焼きが得られる小麦粉焼成食品用ミックスを提供することを目的とする。 The present invention has been made in view of the above circumstances, and is a flour-baked food with improved texture, in particular, a takoyaki with a crunchy texture, and a flour-baked food mix from which a okonomiyaki with a soft texture can be obtained. The purpose is to provide.
本発明者等は、種々検討した結果、蛋白質含量の高い特定の小麦粉を添加することで、上記目的を達成する小麦粉焼成食品用ミックス、特にたこ焼き用ミックス又はお好み焼き用ミックスとして優れた小麦粉焼成食品用ミックスが得られることを知見した。 As a result of various studies, the present inventors have added a specific wheat flour with a high protein content, thereby achieving the above-mentioned purpose, especially for a mixture of baked wheat flour, especially for a mixture of takoyaki or okonomiyaki. It was found that a mix was obtained.
本発明は、上記知見に基づいてなされたもので、小麦粉と、軟質小麦を製粉し分級して得られた蛋白質含量が１２質量％以上の高蛋白軟質小麦粉とを含有し、砂糖の含有量が０〜１０質量％未満であることを特徴とする小麦粉焼成食品用ミックス（但し、パン類用ミックス及びケーキ類用ミックスを除く）を提供するものである。 The present invention has been made on the basis of the above knowledge, and contains wheat flour and high protein soft wheat flour having a protein content of 12% by mass or more obtained by milling and classifying soft wheat, and has a sugar content. Provided is a flour-baked food mix (excluding a bread mix and a cake mix) characterized by being less than 0 to 10% by mass.
本発明の小麦粉焼成食品用ミックスによれば、サクサクした食感やふんわりとした食感の小麦粉焼成食品を製造することができる。特に、本発明の小麦粉焼成食品用ミックスは、たこ焼き、お好み焼き、ピザの製造に用いて好適なものであり、たこ焼きの製造に用いた場合には、表面がサクサクした食感を有し且つ保形性に優れたたこ焼きが得られ、お好み焼きの製造に用いた場合には、ふんわりとした食感を有し且つ保形性に優れたお好み焼きが得られ、ピザの製造に用いた場合には、サクサクした食感でねちゃつかず口溶けの良いピザが得られる。 According to the flour-baked food mix of the present invention, a baked flour-baked food with a crisp texture and a soft texture can be produced. In particular, the flour-baked food mix of the present invention is suitable for use in the production of takoyaki, okonomiyaki and pizza. When used in the production of takoyaki, the mix has a crispy texture and retains its shape. A okonomiyaki with a soft texture and excellent shape retention is obtained when used in the production of okonomiyaki, and it is crispy when used in the production of pizza. You can get a pizza that melts in your mouth.
本発明で用いられる高蛋白軟質小麦粉は、軟質小麦を製粉し分級して得られた蛋白質含量が１２質量％以上、好ましくは蛋白質含量が11〜20質量％、より好ましくは蛋白質含量が14〜18質量％の軟質小麦粉である。
蛋白質含量が１２質量％未満の小麦粉を用いた場合や、パン用小麦粉として用いられる強力小麦粉のような蛋白質含量の高い小麦粉を用いても、軟質小麦粉でない場合には、本発明の効果は得られない。
The high protein soft wheat flour used in the present invention has a protein content of 12% by mass or more obtained by milling and classifying soft wheat, preferably a protein content of 11-20% by mass, more preferably a protein content of 14-18. It is a soft flour of mass%.
The effect of the present invention can be obtained when flour having a protein content of less than 12% by mass or when flour having a high protein content such as strong flour used as bread flour is not soft flour. Absent.
高蛋白軟質小麦粉の原料小麦である軟質小麦としては、制限されるものではなく、例えば、日本産の普通小麦、米国産のソフトレッドウインター、米国産のウエスタンホワイト、米国産のホワイトホイート、米国産のソフトホワイト、米国産のホワイトクラブ、オーストラリア産のオーストラリアスタンダードホイート、オーストラリア産のオーストラリアソフト等を使用することができる。 The soft wheat that is the raw material of the high protein soft flour is not limited. For example, Japanese normal wheat, US soft red winter, US western white, US white wheat, rice Domestic soft white, US white club, Australian Australian standard wheat, Australian Australian soft, etc. can be used.
軟質小麦の製粉は、常法により行えばよく、また、得られた軟質小麦粉の分級も、蛋白質含量が１２質量％以上の画分を分取できればよく、例えば篩分けや空気分級等の通常の分級方法を採用することができる。
高蛋白軟質小麦粉の粒径は、特に制限されるものではないが、高蛋白軟質小麦粉の蛋白質含量等との関係から、0.1〜800μｍ、特に5〜25μｍの範囲内であることが好ましい。
また、高蛋白軟質小麦粉は、その調理品の外観（焼色など）に反映される点から、灰分量が0.3〜0.6質量％、特に0.40〜0.55質量％であることが好ましい。
Soft wheat milling may be performed by a conventional method, and the classification of the obtained soft wheat flour may be performed by separating a fraction having a protein content of 12% by mass or more. Classification method can be adopted.
The particle size of the high protein soft wheat flour is not particularly limited, but is preferably in the range of 0.1 to 800 μm, particularly 5 to 25 μm, in relation to the protein content of the high protein soft wheat flour.
The high protein soft wheat flour preferably has an ash content of 0.3 to 0.6% by mass, particularly 0.40 to 0.55% by mass, because it is reflected in the appearance (baked color, etc.) of the cooked product.
本発明の小麦粉焼成食品用ミックスの主原料は、従来の小麦粉焼成食品用ミックスと同様、小麦粉である。該小麦粉としては、特に制限されるものではなく、従来より使用されている強力小麦粉、準強力小麦粉、中力小麦粉、薄力小麦粉、デュラム小麦粉等の通常の小麦粉を使用することができ、これらの小麦粉の中から、目的とする小麦粉焼成食品の種類に応じて適宜選択することができる。 The main raw material of the flour-baked food mix of the present invention is wheat flour, similar to the conventional flour-baked food mix. The flour is not particularly limited, and conventional flour such as strong flour, semi-strong flour, medium strength flour, thin flour, durum flour and the like conventionally used can be used. From flour, it can select suitably according to the kind of target flour baking foodstuff.
高蛋白軟質小麦粉の好ましい含有量は、目的とする小麦粉焼成食品の種類に応じて異なるので一概にはいえないが、凡そ、主原料である小麦粉１００質量部に対し、０．２〜３０質量部とするとよく、３〜２０質量部とすることがより好ましい。
具体的には、例えば、目的とする小麦粉焼成食品がたこ焼きである場合には、高蛋白軟質小麦粉の含有量は、小麦粉１００質量部に対し、好ましくは１〜３０質量部、より好ましくは３〜１０質量部、特に好ましくは３〜７質量部である。
目的とする小麦粉焼成食品がお好み焼きである場合には、高蛋白軟質小麦粉の含有量は、小麦粉１００質量部に対し、好ましくは１〜２０質量部、より好ましくは３〜１０質量部、特に好ましくは３〜７質量部である。
目的とする小麦粉焼成食品がピザである場合には、高蛋白軟質小麦粉の含有量は、小麦粉１００質量部に対し、好ましくは１〜３０質量部、より好ましくは３〜２０質量部、特に好ましくは５〜１０質量部である。
高蛋白軟質小麦粉の含有量が少な過ぎると添加効果が認められず、多過ぎても効果が低下する。
The preferred content of the high protein soft wheat flour varies depending on the type of the desired wheat flour baked food, so it cannot be said unconditionally, but it is about 0.2 to 30 parts by mass with respect to 100 parts by mass of the main flour. And it is more preferable to set it as 3-20 mass parts.
Specifically, for example, when the target flour-baked food is takoyaki, the content of the high protein soft wheat flour is preferably 1 to 30 parts by mass, more preferably 3 to 100 parts by mass of the flour. It is 10 mass parts, Most preferably, it is 3-7 mass parts.
When the target wheat flour baked food is okonomiyaki, the content of the high protein soft wheat flour is preferably 1 to 20 parts by weight, more preferably 3 to 10 parts by weight, particularly preferably 100 parts by weight of the flour. 3 to 7 parts by mass.
When the target flour-baked food is a pizza, the content of the high protein soft flour is preferably 1 to 30 parts by weight, more preferably 3 to 20 parts by weight, particularly preferably 100 parts by weight of flour. 5 to 10 parts by mass.
If the content of the high protein soft flour is too small, the effect of addition is not recognized, and if it is too much, the effect is lowered.
本発明の小麦粉焼成食品用ミックスには、その調理品の特徴的な食感や外観（焼色など）付与の観点から、澱粉類を含有させることが好ましい。該澱粉類としては、特に制限されるものではなく、例えば、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉、米澱粉、甘藷澱粉、及びこれらの澱粉にα化、エーテル化、エステル化、アセチル化、架橋等の処理を施した加工澱粉が挙げられ、これらの中から、目的とする小麦粉焼成食品の種類に応じて適宜選択することができる。
澱粉類を含有させる場合、その含有量は、主原料である小麦粉１００質量部に対し、好ましくは0〜50質量部であり、より好ましくは１〜３０質量部である。澱粉類がα化澱粉の場合には、１〜５質量部含有させることが好ましい。
From the viewpoint of imparting the characteristic texture and appearance (baked color, etc.) of the cooked product, it is preferable to contain starches in the flour-baked food mix of the present invention. The starch is not particularly limited, and for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, sweet potato starch, and starch, α-ized, etherified, esterified, Examples include processed starch that has been subjected to treatments such as acetylation and cross-linking, and can be appropriately selected from these depending on the type of the desired flour-baked food.
When starch is contained, the content thereof is preferably 0 to 50 parts by mass, and more preferably 1 to 30 parts by mass with respect to 100 parts by mass of the main raw material flour. When starch is pregelatinized starch, it is preferable to contain 1-5 mass parts.
本発明の小麦粉焼成食品用ミックスには、小麦粉焼成食品に従来より用いられている副原料や添加物、例えば、大豆蛋白質、小麦グルテン、卵黄粉、卵白粉、全卵粉、脱脂粉乳等の蛋白質素材；動植物油脂、粉末油脂等の油脂類；食物繊維、膨張剤、増粘剤、乳化剤、食塩、糖類、甘味料、香辛料、調味料、ビタミン類、ミネラル類、色素、香料、デキストリン等を、目的とする小麦粉焼成食品の種類に応じて適宜選択して含有させることができる。これらの副原料や添加物を含有させる場合、その含有量は従来と同程度とすればよい。但し、従来のパン類用ミックスやケーキ類用ミックスには、一般に砂糖が１０質量％以上配合されているが、本発明の小麦粉焼成食品用ミックスには、砂糖を含有させる必要はなく、砂糖を含有させる場合にも、その含有量は本発明の小麦粉焼成食品用ミックス中に１０質量％未満となるようにする。 The flour-baked food mix of the present invention includes auxiliary ingredients and additives conventionally used in wheat-baked foods, for example, proteins such as soy protein, wheat gluten, egg yolk powder, egg white powder, whole egg powder, and skim milk powder. Materials: Fats and oils such as animal and vegetable oils and fats, powder oils and fats; dietary fibers, swelling agents, thickeners, emulsifiers, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrins, etc. It can be appropriately selected and contained depending on the type of the desired flour-baked food. When these auxiliary materials and additives are contained, the content may be the same as that in the past. However, in conventional bread mixes and cake mixes, sugar is generally blended in an amount of 10% by mass or more. However, it is not necessary to add sugar to the flour-baked food mix of the present invention. Also when it contains, the content is made to become less than 10 mass% in the mix for flour baked foods of this invention.
本発明の小麦粉焼成食品用ミックスとしては、たこ焼き、お好み焼き、又はピザに対応した配合のミックスが好ましく、特に、たこ焼きに対応した配合のたこ焼き用ミックスが好ましい。
本発明の小麦粉焼成食品用ミックスは、従来の小麦粉焼成食品用ミックスと同様にして小麦粉焼成食品の製造に用いることができる。
本発明の小麦粉焼成食品は、本発明の小麦粉焼成食品用ミックスを用いて製造されたものであり、本発明の小麦粉焼成食品用ミックスを用いる以外は、小麦粉焼成食品の種類に応じた常法に従って製造することができる。
本発明の小麦粉焼成食品用ミックスが対象とする小麦粉焼成食品としては、たこ焼き、お好み焼き、ピザの他、ねぎ焼、いか焼、チヂミ、鯛焼き、今川焼等が挙げられるが、パン類やケーキ類は除かれる。
As a mix for baking baked foods of the present invention, a mix of takoyaki, okonomiyaki, or a mixture corresponding to pizza is preferable, and a mix of takoyaki corresponding to takoyaki is particularly preferable.
The flour-baked food mix of the present invention can be used for the production of wheat flour-baked food in the same manner as the conventional wheat flour-baked food mix.
The wheat flour baked food of the present invention is produced using the wheat bread baked food mix of the present invention. Except for the use of the wheat flour baked food mix of the present invention, the wheat flour baked food according to a conventional method according to the type of the wheat flour baked food. Can be manufactured.
The flour-baked foods targeted by the flour-baked food mix of the present invention include takoyaki, okonomiyaki, pizza, green onions, squid ware, chijimi, kaiyaki, Imagawa ware, etc., but breads and cakes Is excluded.
本発明を具体的に説明するために、製造例、実施例及び比較例を挙げるが、本発明は以下の実施例によって制限されるものではない。 In order to describe the present invention specifically, production examples, examples and comparative examples are given, but the present invention is not limited by the following examples.
製造例１（高蛋白軟質小麦粉の製造）
日本産の普通小麦（品種：ホクシン）を常法により製粉し、得られた軟質小麦粉を空気分級機（日清エンジニアリング社製のターボクラシファイア）を用いて分級し、粒径0.12〜704μｍ、蛋白質含量16質量％及び灰分量0.41質量％の高蛋白軟質小麦粉を得た。
Production Example 1 (Production of high protein soft wheat flour)
Normal wheat from Japan (variety: Hokushin) is milled by conventional methods, and the resulting soft wheat flour is classified using an air classifier (turbo classifier manufactured by Nissin Engineering Co., Ltd.), with a particle size of 0.12 to 704 μm and protein content. A high protein soft wheat flour having a mass of 16% by mass and an ash content of 0.41% by mass was obtained.
実施例１〜５及び比較例１〜３（たこ焼きの製造）
薄力小麦粉（日清製粉株式会社製のフラワー）、製造例１で得られた高蛋白軟質小麦粉、強力小麦粉（日清製粉株式会社製のカメリヤ、蛋白質含量11.8質量％）、α化澱粉（三和澱粉工業社製のNON-GMOコーンアルファーY）、粉末ゼラチン（Deutsche Gelatine-Fabriken Stoness AG社製のGELITIA INSTANT GELATINE TYPE 700 A）、膨張剤を用い、下記表１に示す配合によりたこ焼き用ミックスをそれぞれ調製し、これらのミックスを用いて下記に示す〔たこ焼き生地配合〕及び〔たこ焼きの製造方法〕によりたこ焼きをそれぞれ製造した。
得られた各たこ焼きについて、保形性及び食感（サクミ）を下記表４に示す評価基準により１０名のパネラーに評価させた。その結果（１０名のパネラーの平均点）を下記表１に示した。
Examples 1-5 and Comparative Examples 1-3 (production of takoyaki)
Thin wheat flour (flower made by Nisshin Flour Milling Co., Ltd.), high protein soft wheat flour obtained in Production Example 1, strong wheat flour (camellia made by Nisshin Flour Milling Co., Ltd., protein content 11.8% by mass), pregelatinized starch (three Wako Starch Kogyo Co., Ltd. NON-GMO Corn Alpha Y), powdered gelatin (GELITIA INSTANT GELATINE TYPE 700 A made by Deutsche Gelatine-Fabriken Stoness AG), and expansion agent, using the composition shown in Table 1 below, Takoyaki was respectively prepared by the following [Takoyaki dough formulation] and [Takoyaki manufacturing method] using these mixes.
About each obtained takoyaki, 10 panelists evaluated shape retention property and food texture (sakumi) according to the evaluation criteria shown in Table 4 below. The results (average score of 10 panelists) are shown in Table 1 below.
〔たこ焼き生地配合〕
たこ焼き用ミックス １００質量部
卵 ２５質量部
だし汁 ３００質量部
[Takoyaki dough combination]
Mix for takoyaki 100 parts by weight Egg 25 parts by weight Dashi soup 300 parts by weight
〔たこ焼きの製造方法〕
たこ焼き用ミックス１００ｇにだし汁３００ｇ、溶き卵２５ｇを加え、撹拌混合して生地を調整した。このたこ焼き生地を２３０℃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、紅しょうが等を加えて加熱し、たこ焼き器に接した部分が焼けてきたら、竹串等を用いて、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。
[Method of manufacturing takoyaki]
The dough was prepared by adding 300 g of broth and 25 g of melted eggs to 100 g of the takoyaki mix and stirring and mixing them. This takoyaki dough was poured into a takoyaki machine heated to 230 ° C. Boiled octopus, tempura, green onions, red ginger, etc. were added and heated. When the part in contact with the takoyaki was burned, the dough was inverted using bamboo skewers. Furthermore, it was baked until heat passed through to obtain a takoyaki.
実施例６〜１０及び比較例４〜６（お好み焼きの製造）
薄力小麦粉（日清製粉株式会社製のフラワー）、製造例１で得られた高蛋白軟質小麦粉、強力小麦粉（日清製粉株式会社製のカメリヤ）、α化澱粉（三和澱粉工業社製のNON-GMOコーンアルファーY）、粉末ゼラチン（Deutsche Gelatine-Fabriken Stoness AG社製のGELITIA INSTANT GELATINE TYPE 700 A）、膨張剤を用い、下記表２に示す配合によりお好み焼き用ミックスをそれぞれ調製し、これらのミックスを用いて下記に示す〔お好み焼き生地配合〕及び〔お好み焼きの製造方法〕によりお好み焼きをそれぞれ製造した。
得られた各お好み焼きについて、保形性及び食感（ふんわり感）を下記表４に示す評価基準により１０名のパネラーに評価させた。その結果（１０名のパネラーの平均点）を下記表２に示した。
Examples 6-10 and Comparative Examples 4-6 (Manufacture of Okonomiyaki)
Thin wheat flour (flower made by Nisshin Flour Milling Co., Ltd.), high protein soft wheat flour obtained in Production Example 1, strong wheat flour (camellia made by Nisshin Flour Milling Co., Ltd.), pregelatinized starch (manufactured by Sanwa Starch Kogyo Co., Ltd.) NON-GMO corn alpha-Y), powdered gelatin (GELITIA INSTANT GELATINE TYPE 700 A manufactured by Deutsche Gelatine-Fabriken Stoness AG), and swelling agent were used to prepare okonomiyaki mixes according to the composition shown in Table 2 below. Using the mix, okonomiyaki was produced according to [Combination of okonomiyaki dough] and [Manufacturing method of okonomiyaki] shown below.
About each obtained okonomiyaki, the shape retention and texture (soft feeling) were evaluated by 10 panelists according to the evaluation criteria shown in Table 4 below. The results (average score of 10 panelists) are shown in Table 2 below.
〔お好み焼き生地配合〕
お好み焼き用ミックス １００質量部
卵 ５０質量部
だし汁 １００質量部
[Containing okonomiyaki dough]
Okonomiyaki mix 100 parts by weight Egg 50 parts by weight Dashi soup 100 parts by weight
〔お好み焼きの製造方法〕
お好み焼き用ミックス１００ｇにたし汁１００ｇ、溶き卵５０ｇを加え、撹拌混合して生地を調整した。この好み焼き生地にキャベツ、天かす、紅しょうが等を加え、２００℃に熱したホットプレートで加熱した。片面６．５分ずつ加熱しお好み焼きを得た。
[Manufacturing method of okonomiyaki]
To 100 g of the okonomiyaki mix, 100 g of soup and 50 g of melted egg were added and mixed by stirring to prepare the dough. Cabbage, tempura, red ginger, etc. were added to this okonomiyaki dough and heated on a hot plate heated to 200 ° C. One side was heated for 6.5 minutes to obtain okonomiyaki.
実施例１１〜１７及び比較例７〜９（ピザの製造）
強力小麦粉（日清製粉株式会社製のカメリヤ）、製造例１で得られた高蛋白軟質小麦粉、α化澱粉（三和澱粉工業社製のNON-GMOコーンアルファーY）、粉末ゼラチン（Deutsche Gelatine-Fabriken Stoness AG社製のGELITIA INSTANT GELATINE TYPE 700 A）、イーストを用い、下記表３に示す配合によりピザ用ミックスをそれぞれ調製し、これらのミックスを用いて下記に示す〔ピザ生地配合〕及び〔ピザの製造方法〕によりピザをそれぞれ製造した。
得られた各ピザについて、食感（サクミ）及び口溶けを下記表４に示す評価基準により１０名のパネラーに評価させた。その結果（１０名のパネラーの平均点）を下記表３に示した。
Examples 11-17 and Comparative Examples 7-9 (Manufacture of pizza)
Strong wheat flour (camellia from Nissin Flour Milling Co., Ltd.), high protein soft wheat flour obtained in Production Example 1, pregelatinized starch (NON-GMO corn alpha Y from Sanwa Starch Co., Ltd.), powdered gelatin (Deutsche Gelatine- Fabriken Stoness AG's GELITIA INSTANT GELATINE TYPE 700 A) and yeast are used to prepare pizza mixes according to the formulation shown in Table 3 below. Using these mixes, the following [pizza dough formulation] and [pizza Each of the pizzas was manufactured by the following manufacturing method.
About each obtained pizza, 10 panelists evaluated the food texture (sakumi) and mouth melting by the evaluation criteria shown in Table 4 below. The results (average score of 10 panelists) are shown in Table 3 below.
〔ピザ生地配合〕
ピザ用ミックス １００質量部
水 ６０質量部
[Pizza dough combination]
Pizza mix 100 parts by weight Water 60 parts by weight
〔ピザの製造方法〕
ピザ用ミックス１００ｇに、生イースト１ｇ、水６０ｇを低速で２分間、高速で８分間混捏した（生地温度２４℃）。得られた生地を温度２７℃及び湿度７５％の条件下で６０分間発酵させた後、１個１４０ｇに分割し、その後２５分ベンチタイムをとった後、直径２１ｃｍに丸く延ばして成型した。成型したピザ生地の上にピザソース及びチーズをのせて３００℃の窯で７分間焼き、ピザを得た。
[Pizza production method]
100 g of pizza mix was mixed with 1 g of raw yeast and 60 g of water for 2 minutes at low speed and 8 minutes at high speed (dough temperature 24 ° C.). The obtained dough was fermented for 60 minutes under the conditions of a temperature of 27 ° C. and a humidity of 75%, and then divided into 140 g, and after taking a bench time of 25 minutes, it was stretched to a diameter of 21 cm and molded. Pizza sauce and cheese were placed on the molded pizza dough and baked in a 300 ° C. kiln for 7 minutes to obtain a pizza.
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