JP7391615B2 - Flour composition for takoyaki - Google Patents
Flour composition for takoyaki Download PDFInfo
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- JP7391615B2 JP7391615B2 JP2019200589A JP2019200589A JP7391615B2 JP 7391615 B2 JP7391615 B2 JP 7391615B2 JP 2019200589 A JP2019200589 A JP 2019200589A JP 2019200589 A JP2019200589 A JP 2019200589A JP 7391615 B2 JP7391615 B2 JP 7391615B2
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- Cereal-Derived Products (AREA)
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Description
本発明は、たこ焼き用小麦粉組成物及びそれから製造されるたこ焼きに関する。 The present invention relates to a flour composition for takoyaki and takoyaki produced therefrom.
たこ焼きは、小麦粉に水、卵、だし汁、食塩などを加えて攪拌混合したバッター生地を焼成して得られる食品である。前記バッター生地を鉄板に半球状の凹部が複数存在する金属製型（通称タコ焼き器）に流しいれ、たこ片や紅しょうが、天かすなどの具材を加えて加熱する。たこ焼き器に接した部分が焼けて固まってきたら、鉄串などを用いて反転させて加熱して皮を形成し、内部まで十分に火が通るまで適宜反転させながら加熱を続けることにより、略球状のたこ焼きが得られる。略釣鐘状のたこ焼きは、前記バッター生地を半球状の凹部が複数存在する金属製型に流しいれ、たこ片などの具材を加えてから更に生地を流しいれて焼成し、金属製型の水平面に対してたこ焼きを平行に回転運動させて金属製型からたこ焼きの皮部を剥離した後、凹部から外して蓋側に反転させて更に焼成することにより得ることができる。焼成後、たこ焼きにソース等の調味液をかけ、青のりやかつお節等を振りかけて食することが一般的である。多様な食感のたこ焼きを提供するために、擂りおろしあるいは粉末の山芋や米粉などの各種澱粉質原料をバッター生地原料として使用されることもある。
たこ焼きは、その内層部と皮の部分とで異なる食感が調和していることが特徴である。たこ焼きの内層部は滑らかでとろみのある食感であり、それに対して皮の部分は硬くカリッとした歯応えのある食感であり、その相反する食感をより明瞭に感じられるものが好まれる。
たこ焼きの皮の部分を硬くカリッとするために各種工夫がされている。特許文献１では、定法で焼成した球形のたこ焼きと焼き穴との間に油を注入して加熱焼炙するたこ焼きの製造方法が、特許文献２では、焼き型の凹部に生地を投入して凹部の内壁に面に沿って広げるとともに外皮形成した後に更に生地を投入して焼成するたこ焼きの製造方法が開示されている。これらの発明は、皮の部分の硬くカリッとした食感を強調して内層部とのコントラストを引き出すためには効果的であるが、内層部の食感を改良できるものではない。
たこ焼きの内層部のとろみのある食感を得るためにも各種工夫がされている。特許文献３では、小麦粉と特定の置換度のハイドロキシプロピルデンプンを含有するたこ焼きに使用できるプレミックスによりソフトでなめらかな食感が得られることが開示されており、ハイドロキシプロピルデンプンの原料デンプンとして小麦デンプン、馬鈴薯デンプン、コーンスターチ、ワキシーコーンスターチ、タピオカスターチを使用できることが記載されている。特許文献４では、アセチル化及び／又は架橋処理したワキシー澱粉並びにアセチル化及び／又は架橋処理したタピオカ澱粉のうち少なくとも１種を含有するタコ焼類用の組成物によりジューシー感のあるタコ焼が得られることが開示されている。特許文献５では、非加熱で調製したたこ焼き生地Ａと澱粉糊液を配合して調製したたこ焼き生地Ｂとを用いるたこ焼きの製造方法により、内部がクリーミーでなめらかであり且つトロッとした食感を有するたこ焼きが得られることが開示されている。しかしながら、これらは特殊な資材を必要とすること、作業工程が増えることといった問題があり、更なる改良が求められている。
Takoyaki is a food product made by baking a batter made by stirring and mixing flour, water, eggs, stock, and salt. The batter is poured into a metal mold (commonly known as a takoyaki maker) with a plurality of hemispherical depressions on an iron plate, and ingredients such as octopus pieces, pickled ginger, and tempura cake are added and heated. When the part that touches the takoyaki machine is burnt and hardened, use an iron skewer to turn it over and heat it to form a skin, then continue heating while turning it as needed until the inside is fully cooked, making it into a roughly spherical shape. You can get takoyaki. Approximately bell-shaped takoyaki are made by pouring the batter into a metal mold with multiple hemispherical recesses, adding ingredients such as octopus pieces, pouring the batter, and baking. The takoyaki can be obtained by rotating the takoyaki in parallel to the metal mold, peeling off the skin of the takoyaki from the metal mold, removing it from the recess, inverting it to the lid side, and baking it further. After baking, it is common to pour seasonings such as sauce over the takoyaki and sprinkle with green seaweed, bonito flakes, etc. before eating. In order to provide takoyaki with a variety of textures, various starchy ingredients such as grated or powdered yam or rice flour are sometimes used as batter ingredients.
Takoyaki is characterized by the harmony of different textures between the inner layer and the skin. The inner layer of takoyaki has a smooth and thick texture, while the skin has a hard, crunchy texture, and takoyaki is preferred because it allows you to feel these contradictory textures more clearly.
Various techniques have been used to make the skin of takoyaki hard and crispy. Patent Document 1 describes a method for producing takoyaki in which oil is injected between a spherical takoyaki baked by a standard method and a grilling hole, and the takoyaki is heated and grilled. A method for producing takoyaki is disclosed in which the dough is spread along the inner wall of the dough to form an outer shell, and then the dough is further added and baked. Although these inventions are effective in emphasizing the hard, crispy texture of the skin and bringing out the contrast with the inner layer, they cannot improve the texture of the inner layer.
Various efforts have been made to obtain the thick texture of the inner layer of takoyaki. Patent Document 3 discloses that a soft and smooth texture can be obtained by a premix that can be used for takoyaki containing wheat flour and hydroxypropyl starch with a specific degree of substitution, and wheat starch is used as the raw material starch for hydroxypropyl starch. , it is stated that potato starch, corn starch, waxy corn starch, and tapioca starch can be used. Patent Document 4 discloses that a composition for takoyaki containing at least one of acetylated and/or crosslinked waxy starch and acetylated and/or crosslinked tapioca starch provides takoyaki with a juicy feel. It is disclosed that Patent Document 5 discloses a method for producing takoyaki using takoyaki dough A prepared without heating and takoyaki dough B prepared by blending a starch paste liquid, so that the inside is creamy and smooth and has a chewy texture. It is disclosed that takoyaki is obtained. However, these methods have problems such as requiring special materials and increasing the number of work steps, and further improvements are required.
本発明は、焼成直後であっても冷凍保存後に電子レンジ解凍加熱しても、内層にとろみのある食感を有するたこ焼きを提供することを課題とする。 An object of the present invention is to provide takoyaki that has a thick texture in the inner layer even when thawed and heated in a microwave oven immediately after baking or after frozen storage.
本発明者は、上記課題を解決するため鋭意検討を重ねた結果、たこ焼きの製造において、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（以下、「ＧＡ－ＳＸ小麦粉」と称する場合がある）を原料の小麦粉全量に対して１０～６５質量％使用すると、焼成直後であっても冷凍保存後に電子レンジ解凍加熱しても、内層にとろみのある食感を有するたこ焼きを提供することができることを見出し、本発明を完成した。 As a result of extensive studies to solve the above problems, the present inventor has determined that in the production of takoyaki, the enzyme activity of GBSSI-A1 is not deficient, but the enzyme activity of GBSSI-B1 and GBSSI-D1 is deficient. In addition, wheat flour obtained by milling the harvested wheat that is deficient in any two enzyme activities of SSIIa-A1, SSIIa-B1, and SSIIa-D1 (hereinafter referred to as "GA-SX flour") When 10 to 65% by mass of takoyaki is used based on the total amount of wheat flour as a raw material, it is possible to provide takoyaki with a thick texture in the inner layer, whether immediately after baking or after thawing and heating in a microwave oven after freezing. They discovered what they could do and completed the present invention.
すなわち、本発明は、以下の態様を包含する。
［１］ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）とＧＡ－ＳＸ小麦粉以外の小麦粉からなり、ＧＡ－ＳＸ小麦粉を小麦粉全量に対して１０～６５質量％含有するたこ焼き用小麦粉組成物。
［２］前記ＧＡ－ＳＸ小麦粉が、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＡ小麦粉）である、前記［１］に記載のたこ焼き用小麦粉組成物。
［３］前記［１］又は［２］記載のたこ焼き用小麦粉組成物を含むたこ焼き用プレミックス粉。
［４］前記［１］又は［２］記載のたこ焼き用小麦粉組成物又は前記［３］記載のたこ焼き用プレミックス粉を含むたこ焼き用生地。
［５］前記［４］に記載のたこ焼き用生地を焼成する工程を含む、たこ焼きの製造方法。
［６］小麦粉原料として、前記［１］又は［２］記載のたこ焼き用小麦粉組成物を使用する、たこ焼き。
That is, the present invention includes the following aspects.
[1] Not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and having any two of SSIIa-A1, SSIIa-B1, and SSIIa-D1 Consists of flour obtained by milling wheat crops lacking enzyme activity (GA-SX flour) and flour other than GA-SX flour, and contains 10 to 65% by mass of GA-SX flour based on the total amount of wheat flour. Flour composition for takoyaki.
[2] The GA-SX wheat flour is not deficient in the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and is not deficient in the enzymatic activity of SSIIa-A1. First, the flour composition for takoyaki according to [1] above, which is flour obtained by milling the harvested wheat that is deficient in SSIIa-B1 and SSIIa-D1 enzyme activities (GA-SA flour).
[3] A premixed flour for takoyaki containing the flour composition for takoyaki according to [1] or [2] above.
[4] Takoyaki dough comprising the flour composition for takoyaki according to [1] or [2] above or the premixed flour for takoyaki according to [3] above.
[5] A method for producing takoyaki, including the step of baking the takoyaki dough according to [4] above.
[6] Takoyaki using the flour composition for takoyaki described in [1] or [2] above as a flour raw material.
本発明によれば、特別な資材や製造装置等を使用しなくとも、外層のカリッとした食感はそのままで、とろみのある内層を有するたこ焼きを得ることができる。また、本発明によれば、たこ焼きを冷凍保存した後に電子レンジで解凍加熱してもその食感が維持される冷凍たこ焼きを得ることができる。 According to the present invention, it is possible to obtain takoyaki having a thick inner layer while retaining the crispy texture of the outer layer without using special materials or manufacturing equipment. Further, according to the present invention, it is possible to obtain frozen takoyaki that maintains its texture even after thawing and heating in a microwave oven after storing the takoyaki in a frozen state.
本発明においてたこ焼きは主原料である小麦粉に塩や各種調味料、卵、だし汁等を加えてたこ焼き用生地（バッター生地）とし、たこなどの具材を加え、たこ焼き用の焼き型を用いて略球状、釣り鐘状等に焼成して得られる食品である。 In the present invention, takoyaki is made by adding salt, various seasonings, eggs, soup stock, etc. to the main ingredient, flour, to make takoyaki dough (batter dough), adding other ingredients such as octopus, and using a takoyaki baking mold. It is a food obtained by baking into spherical, bell-shaped, etc. shapes.
本発明においてたこ焼きは、焼き立てであっても、また常温保存、チルド保存または冷凍保存されたのちに再加熱しても良好な食感を得ることができる。
本発明においてたこ焼きは、流通の利便性の観点から焼成後、冷凍し、冷凍たこ焼きとしても良い。冷凍方法は常法により行うことができる。冷凍再加熱による劣化を防止するため、焼成したたこ焼きは、放冷後、必要により包装し、－３０～－４０℃で急速冷凍することが好ましい。
In the present invention, the takoyaki can have a good texture even when it is freshly baked or when it is reheated after being stored at room temperature, chilled, or frozen.
In the present invention, the takoyaki may be baked and then frozen to provide frozen takoyaki from the viewpoint of convenience in distribution. The freezing method can be performed by a conventional method. In order to prevent deterioration due to freezing and reheating, it is preferable that the baked takoyaki be left to cool, then packaged if necessary, and quickly frozen at -30 to -40°C.
本発明のたこ焼き用小麦粉組成物は、ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１のうちのいずれか２つの酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉（ＧＡ－ＳＸ小麦粉）を含んでいる。
普通系コムギは、異質６倍体であり、その染色体には同祖染色体であるＡ、Ｂ、Ｄの３つのゲノムがそれぞれ１～７番まで存在する（１Ａ～７Ａ、１Ｂ～７Ｂ、１Ｄ～７Ｄ）。
「ＧＢＳＳＩ」とは、アミロースの合成に関与する顆粒結合性澱粉合成酵素であり、ＧＢＳＳＩ－Ａ１、ＧＢＳＳＩ－Ｂ１、ＧＢＳＳＩ－Ｄ１が、それぞれ７Ａ、４Ａ、７Ｄ染色体上に座乗する遺伝子によってコードされている。
「ＳＳＩＩａ」とは、アミロペクチンの分岐鎖合成に関与する澱粉合成酵素であり、ＳＳＩＩａ－Ａ１、ＳＳＩＩａ－Ｂ１、ＳＳＩＩａ－Ｄ１が、それぞれ７Ａ、７Ｂ、７Ｄ染色体上に座乗する遺伝子によってコードされている。
The flour composition for takoyaki of the present invention does not lack the enzymatic activity of GBSSI-A1, is deficient in the enzymatic activities of GBSSI-B1 and GBSSI-D1, and has SSIIa-A1, SSIIa-B1, and SSIIa-D1. Contains flour (GA-SX flour) obtained by milling the harvested wheat that is deficient in any two enzyme activities.
Common wheat is allohexaploid, and its chromosomes have three homoeologous chromosomes A, B, and D, numbered 1 to 7 (1A to 7A, 1B to 7B, 1D to 7). 7D).
"GBSSI" is a granule-bound starch synthase involved in the synthesis of amylose, and GBSSI-A1, GBSSI-B1, and GBSSI-D1 are encoded by genes located on chromosomes 7A, 4A, and 7D, respectively. ing.
"SSIIa" is a starch synthase involved in the branched chain synthesis of amylopectin, and SSIIa-A1, SSIIa-B1, and SSIIa-D1 are encoded by genes located on chromosomes 7A, 7B, and 7D, respectively. There is.
「酵素活性を欠損する」とは、コムギ植物体内で正常な酵素活性を有するタンパク質が機能していないこと、好ましくは正常な酵素活性を有するタンパク質が発現していないことをいう。具体的には、遺伝子配列の変異（一つ又は複数の塩基の置換、欠失、挿入、逆位、転座などの変異をいい、遺伝子領域全体の欠失も含む）、ｍＲＮＡ転写の欠損、タンパク質翻訳の欠損、コムギ植物体内での酵素活性の阻害などの態様が挙げられ、野生型の酵素活性の１０％未満、好ましくは５％未満、より好ましくは１％未満にまで酵素活性が低下ないし欠失していれば、いずれの態様であってもよい。 "Deficient in enzymatic activity" means that a protein with normal enzymatic activity is not functioning in the wheat plant, preferably a protein with normal enzymatic activity is not expressed. Specifically, mutations in the gene sequence (referring to mutations such as substitution, deletion, insertion, inversion, and translocation of one or more bases, including deletion of the entire gene region), defects in mRNA transcription, Examples include defects in protein translation, inhibition of enzyme activity within the wheat plant, and the enzyme activity is reduced to less than 10%, preferably less than 5%, more preferably less than 1% of the wild-type enzyme activity. Any aspect may be used as long as it is deleted.
ＧＡ－ＳＸ小麦粉としては、酵素活性を欠損した２種類のＳＳＩＩａの組み合わせにより、以下の小麦粉が挙げられる。
ＧＡ－ＳＡ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ａ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉；
ＧＡ－ＳＢ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ｂ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ａ１及びＳＳＩＩａ－Ｄ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉；
ＧＡ－ＳＤ小麦粉：ＧＢＳＳＩ－Ａ１の酵素活性を欠損しておらず、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１の酵素活性を欠損し、かつ、ＳＳＩＩａ－Ｄ１の酵素活性を欠損しておらず、ＳＳＩＩａ－Ａ１及びＳＳＩＩａ－Ｂ１の酵素活性を欠損したコムギの収穫物を製粉して得られた小麦粉。
これらのうち、ＧＡ－ＳＡ小麦粉が好ましい。
ＧＡ－ＳＸ小麦粉は、公知の方法、例えば、特開２０１３－１８８２０６号記載の方法に従って、製造することができる。
Examples of GA-SX wheat flour include the following wheat flours, which are made by combining two types of SSIIa lacking enzyme activity.
GA-SA wheat flour: not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and not deficient in the enzymatic activity of SSIIa-A1, SSIIa-B1 and wheat flour obtained by milling a wheat crop deficient in SSIIa-D1 enzymatic activity;
GA-SB flour: not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and not deficient in the enzymatic activity of SSIIa-B1, SSIIa-A1 and wheat flour obtained by milling a wheat crop deficient in SSIIa-D1 enzymatic activity;
GA-SD wheat flour: not deficient in the enzymatic activity of GBSSI-A1, deficient in the enzymatic activity of GBSSI-B1 and GBSSI-D1, and not deficient in the enzymatic activity of SSIIa-D1, SSIIa-A1 and wheat flour obtained by milling the harvest of wheat lacking the enzymatic activity of SSIIa-B1.
Among these, GA-SA wheat flour is preferred.
GA-SX wheat flour can be produced according to a known method, for example, the method described in JP-A-2013-188206.
本発明のたこ焼き用小麦粉組成物は、ＧＡ－ＳＸ小麦粉と、ＧＡ－ＳＸ小麦粉以外の小麦粉からなる。ＧＡ－ＳＸ小麦粉以外の小麦粉としてはＧＡ－ＳＸ小麦以外の小麦から製粉した小麦粉であれば特に限定はない。例えば、ＧＢＳＳＩ（ＧＢＳＳＩ－Ａ１、ＧＢＳＳＩ－Ｂ１及びＧＢＳＳＩ－Ｄ１）及びＳＳＩＩａ（ＳＳＩＩａ－Ａ１，ＳＳＩＩａ－Ｂ１及びＳＳＩＩａ－Ｄ１）の６種の酵素活性の欠損の組み合わせ（ただし、ＧＡ－ＳＸを除く）で酵素活性を欠損した小麦並びにＧＢＳＳＩ及びＳＳＩＩａの何れの酵素活性も欠損していない小麦から製粉した小麦粉が挙げられる。あるいは一般に使用される、強力粉、中力粉、薄力粉及びそれらの混合物であってよい。 The flour composition for takoyaki of the present invention consists of GA-SX wheat flour and flour other than GA-SX wheat flour. The flour other than GA-SX wheat is not particularly limited as long as it is flour milled from wheat other than GA-SX wheat. For example, a combination of deficiencies in six enzyme activities of GBSSI (GBSSI-A1, GBSSI-B1 and GBSSI-D1) and SSIIa (SSIIa-A1, SSIIa-B1 and SSIIa-D1) (excluding GA-SX) Wheat flour that is milled from wheat that is deficient in enzyme activity and wheat that is not deficient in either GBSSI or SSIIa enzyme activity can be mentioned. Alternatively, it may be commonly used strong flour, medium flour, soft flour, and mixtures thereof.
ＧＡ－ＳＸ小麦粉の含有量は、たこ焼き用小麦粉組成物中の小麦粉全量に対して、１０～６５質量％であり、好ましくは２０～６０質量％であり、より好ましくは３０～５０質量％である。１０～６５質量％であれば、焼成直後であっても冷凍保存後に電子レンジ解凍加熱しても、内層にとろみのある食感を有するたこ焼きを提供することができる。 The content of GA-SX flour is 10 to 65% by mass, preferably 20 to 60% by mass, and more preferably 30 to 50% by mass, based on the total amount of flour in the flour composition for takoyaki. . If it is 10 to 65% by mass, it is possible to provide takoyaki with a thick texture in the inner layer, whether immediately after baking or after thawing and heating in a microwave oven after frozen storage.
本発明のたこ焼き用プレミックス粉は前記たこ焼き用小麦粉組成物を含む。ここで一般にプレミックス粉は、その使用用途に応じて、小麦粉に、小麦粉以外の穀粉、澱粉類、化学膨張剤、調味料、香料、色素等の粉末原料、任意に油脂類などを混合したものをいう。本発明のたこ焼き用プレミックス粉は、上記本発明の小麦粉組成物に加えて、米粉、デュラム小麦粉、ライ麦粉、大麦粉、コーンフラワー等小麦粉以外の穀粉類：タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ等の澱粉類；澱粉類を化学的、物理的、酵素的に変性された変性澱粉類；ベーキングパウダー等の化学膨張剤；キサンタンガム等の増粘多糖類；大豆蛋白、乳蛋白、卵蛋白、小麦蛋白等の蛋白類；油脂類；糖類；塩類；ビタミン類；食塩、香辛料、甘味性糖類、野菜や海藻類の乾燥粉末、鰹節等の魚類節粉末等の調味料等の通常たこ焼き製造に用いる副原料を含むことができる。
本発明のたこ焼き用プレミックス粉が小麦粉以外の穀粉を含む場合、たこ焼き用プレミックス粉に含まれる穀粉全体の質量に対する小麦粉全量の割合は好ましくは５０質量％以上であり、より好ましくは７５質量％以上、最も好ましくは９０質量％以上である。
The premix flour for takoyaki of the present invention contains the above-mentioned flour composition for takoyaki. In general, premixed flour is a mixture of wheat flour with powdered raw materials such as flour other than wheat flour, starches, chemical leavening agents, seasonings, fragrances, pigments, and optionally oils and fats, depending on the intended use. means. The premixed flour for takoyaki of the present invention includes, in addition to the flour composition of the present invention, grain flours other than wheat flour such as rice flour, durum flour, rye flour, barley flour, and corn flour: tapioca starch, potato starch, wheat starch, Starches such as corn starch; modified starches that are chemically, physically, or enzymatically modified starches; chemical leavening agents such as baking powder; polysaccharide thickeners such as xanthan gum; soy protein, milk protein, egg protein, Proteins such as wheat protein; oils and fats; sugars; salts; vitamins; salt, spices, sweet sugars, dried powders of vegetables and seaweed, seasonings such as powdered fish flakes such as bonito flakes, etc. Usually used in takoyaki production. It may contain auxiliary raw materials.
When the premix flour for takoyaki of the present invention contains flour other than wheat flour, the ratio of the total amount of wheat flour to the total mass of the flour contained in the premix flour for takoyaki is preferably 50% by mass or more, more preferably 75% by mass. The content is most preferably 90% by mass or more.
本発明のたこ焼き用生地は、上記たこ焼き用小麦粉組成物又は上記たこ焼き用ミックス粉を含む。また本発明のたこ焼きの製造方法は、上記たこ焼き用生地を焼成する工程を含む以外は常法に従って製造することが出来る。例えば、小麦粉、調味料及び前記各種原材料に水及び液卵を添加混合してたこ焼き用生地を調製し、予熱したたこ焼き用金型にたこ焼き用生地を流し込み、２ｃｍ角程度のタコのぶつ切り、刻み紅生姜、青のり粉末、鰹節粉末等の具材を投入し、反転させながら焼成することにより、略球形のたこ焼きを得ることができる。また略釣り鐘形たこ焼きの場合は、例えば予熱した凹部と蓋部を有するたこ焼き用金型の凹部に生地を流し込み、タコを含む具材を投入しさらに生地を流し込んだ後、焼き用金型の凹部内で焼成し、凹部から外して蓋側に反転させてさらに焼成することにより得ることができる。 The dough for takoyaki of the present invention contains the above flour composition for takoyaki or the above mixed flour for takoyaki. Further, the method for producing takoyaki of the present invention can be produced according to a conventional method except for including the step of baking the takoyaki dough described above. For example, prepare takoyaki dough by adding water and a liquid egg to flour, seasonings, and the above-mentioned various raw materials, pour the takoyaki dough into a preheated takoyaki mold, cut octopus into pieces of about 2 cm square, and mince red ginger. By adding ingredients such as green seaweed powder, dried bonito flakes powder, etc., and baking while inverting, approximately spherical takoyaki can be obtained. In addition, in the case of approximately bell-shaped takoyaki, for example, the batter is poured into the concave part of a takoyaki mold that has a preheated concave part and a lid, the ingredients including octopus are added, and the batter is poured in, and then the batter is poured into the concave part of the takoyaki mold. It can be obtained by firing it inside the container, removing it from the recess, inverting it to the lid side, and firing it further.
本発明のたこ焼きは、小麦粉原料として前記たこ焼き用小麦粉組成物を使用する。
本発明のたこ焼きは、小麦粉原料以外のその他原材料として米粉、デュラム小麦粉、ライ麦粉、大麦粉、コーンフラワー等の小麦粉以外の穀粉類：タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ等の澱粉類；澱粉類を化学的、物理的、酵素的に変性された変性澱粉類；大豆蛋白、乳蛋白、卵蛋白、小麦蛋白等の蛋白類；固形脂、液体油、乳化油脂等の油脂類；糖類；塩類；ビタミン類；たこ焼きの調味に使用する食塩、香辛料、甘味性糖類、野菜や海藻類の乾燥粉末、鰹節等の魚類節粉末等の調味料、タコ、ネギ、紅生姜等の具材など、通常たこ焼き製造に使用できる原材料を使用して製造することができる。
The takoyaki of the present invention uses the above flour composition for takoyaki as a flour raw material.
The takoyaki of the present invention includes other raw materials other than wheat flour, such as rice flour, durum wheat flour, rye flour, barley flour, and corn flour; starches such as tapioca starch, potato starch, wheat starch, and corn starch; Modified starches that have been chemically, physically, or enzymatically modified; Proteins such as soybean protein, milk protein, egg protein, and wheat protein; Oils and fats such as solid fats, liquid oils, and emulsified fats and oils; Sugars; Salts ;Vitamins; Seasonings used for seasoning takoyaki, such as salt, spices, sweet sugars, dried powders of vegetables and seaweed, powdered fish flakes such as bonito flakes, and other ingredients such as octopus, green onions, pickled ginger, etc. Regular takoyaki. It can be manufactured using raw materials that can be used for manufacturing.
以下に、実施例に基づいて本発明をより詳細に説明するが、本発明はこれらの実施例によって限定されるものではない。 The present invention will be explained in more detail below based on Examples, but the present invention is not limited by these Examples.
＜製造例１ たこ焼きの製造＞
（１）薄力小麦粉１００質量部（日本製粉株式会社製ダイヤ）、グラニュー糖１０質量部、食塩２質量部、和風だし粉末３質量部をミキサーに投入し、均質になるまで粉体混合してたこ焼き用ミックス粉を調製した。
（２）上記のミックス１００質量部をボウルに投入し、水３５０質量部及び溶き卵３０質量部を加え、泡だて器でダマができないよう粉気がなくなるまで混ぜ合わせて均質なたこ焼き用バッター生地を調製した。
（３）家庭用のたこ焼き器を１９０℃まで予熱し、生地を盤面が覆われるくらいまで流しいれ、凹型のくぼみ１つにつき１個、２ｃｍほどの長さにぶつ切りにしたたこ片を入れた。
（４）生地を流し入れてから５分後に反転し始め、計１８～２２分焼成し、略球状のたこ焼きを得た。
<Manufacture example 1 Manufacture of takoyaki>
(1) Put 100 parts by mass of soft wheat flour (Diamond, manufactured by Nippon Flour Mills Co., Ltd.), 10 parts by mass of granulated sugar, 2 parts by mass of salt, and 3 parts by mass of Japanese-style dashi powder into a mixer, and mix the powders until homogeneous. A mixed powder for takoyaki was prepared.
(2) Pour 100 parts by mass of the above mix into a bowl, add 350 parts by mass of water and 30 parts by mass of beaten eggs, and mix with a whisk until there are no lumps and no lumps, and make a homogeneous batter for takoyaki. The dough was prepared.
(3) Preheat a household takoyaki machine to 190°C, pour in the batter until it covers the board, and insert one piece of takoyaki cut into pieces about 2cm long into each concave depression.
(4) After 5 minutes of pouring the batter, it began to turn over and was baked for a total of 18 to 22 minutes to obtain approximately spherical takoyaki.
＜試験例１：たこ焼きのとろみに与えるＧＡ－ＳＸ小麦粉の影響＞
ＧＡ－ＳＡ小麦粉以外の小麦粉とＧＡ－ＳＡ小麦粉の添加量を表２記載の割合にした以外は製造例１に従ってたこ焼きを製造した。それぞれのたこ焼きについて、焼成直後の食感を、熟練パネラー１０名により表１の評価基準に従って評価した。製造例１に従って小麦粉として薄力小麦粉のみを使用して製造し、焼成直後のたこ焼きの内層のとろみ及び皮の食感を３点とした（比較例１）。なお従来の、内層にとろみを付与することができるたこ焼きの例として、加工澱粉を使用したもの、具体的には製造例１の小麦粉の一部を加工タピオカ澱粉（ヒドロキシプロピルタピオカ澱粉）で置換したもの（参考例１）を製造した。結果を表２に示す。
Takoyaki was produced according to Production Example 1, except that the amounts of wheat flour other than GA-SA wheat flour and GA-SA wheat flour were adjusted to the ratios listed in Table 2. The texture of each takoyaki immediately after baking was evaluated by 10 experienced panelists according to the evaluation criteria in Table 1. Takoyaki was produced using only weak wheat flour according to Production Example 1, and the thickness of the inner layer and the texture of the skin of the takoyaki immediately after baking were given 3 points (Comparative Example 1). In addition, as an example of a conventional takoyaki that can thicken the inner layer, it uses modified starch, specifically, a part of the wheat flour in Production Example 1 was replaced with modified tapioca starch (hydroxypropyl tapioca starch). (Reference Example 1) was manufactured. The results are shown in Table 2.
小麦粉の一部を加工タピオカ澱粉に置換した参考例１では、全体的に柔らかくなり、内層のとろみが良好であったが、皮の食感は柔らかくなった。実施例１～４では、ＧＡ－ＳＸ小麦粉の使用量が増加するに伴って内層のとろみが良好になった。実施例３及び４では皮が若干柔らかくなる傾向にあったが、小麦粉として薄力小麦粉のみを使用した製造例１（比較例１）とほぼ同等の食感であり、参考例１の食感よりも良好であった。ＧＡ－ＳＸ小麦粉の使用量が７０質量部以上の比較例２では、内層のとろみが良好であったものの、皮の食感が柔らかくなりすぎて歯応えが弱くなり、不適なものであった。 In Reference Example 1 in which part of the wheat flour was replaced with processed tapioca starch, the product became soft overall and the inner layer had good thickness, but the texture of the skin became soft. In Examples 1 to 4, as the amount of GA-SX flour used increased, the thickness of the inner layer became better. In Examples 3 and 4, the skin tended to become slightly soft, but the texture was almost the same as that of Production Example 1 (Comparative Example 1), which used only weak wheat flour, and was better than that of Reference Example 1. was also good. In Comparative Example 2, in which the amount of GA-SX flour used was 70 parts by mass or more, the inner layer had good thickness, but the texture of the skin became too soft and the texture was weak, making it unsuitable.
＜製造例２：冷凍たこ焼きの製造＞
（１）製造例１に従ってたこ焼きを得、室温で２０分間静置して粗熱を取った。
（２）たこ焼きを、凹型のくぼみのあるシリコン製の容器に入れ、－３０℃で急速冷凍し、樹脂製フィルムで密封した後－２０℃で７日間保存して冷凍たこ焼きを得た。
<Production example 2: Production of frozen takoyaki>
(1) Takoyaki was obtained according to Production Example 1, and left to stand at room temperature for 20 minutes to remove rough heat.
(2) Takoyaki was placed in a silicone container with a concave depression, rapidly frozen at -30°C, sealed with a resin film, and stored at -20°C for 7 days to obtain frozen takoyaki.
＜試験例２：冷凍たこ焼きを再加熱した場合のとろみに与えるＧＡ－ＳＸ小麦粉の影響＞
小麦粉とＧＡ－ＳＡ小麦粉の添加量を表３記載の割合にした以外は製造例２に従って冷凍たこ焼きを製造した。なお試験例１の参考例１に対応する冷凍たこ焼き（参考例２）も同様にして製造した。冷凍保存後に電子レンジを用いて６００Ｗで３分間加熱した際の食感を、熟練パネラー１０名により表１の評価基準に従って評価した。なお、試験例１と同様、製造例１の焼成直後のたこ焼きの内層のとろみ及び皮の食感を３点とした。結果を表３に示す。
Frozen takoyaki was produced according to Production Example 2 except that the amounts of wheat flour and GA-SA flour added were adjusted to the ratios listed in Table 3. Note that frozen takoyaki (Reference Example 2) corresponding to Reference Example 1 of Test Example 1 was also produced in the same manner. After frozen storage, the texture was evaluated by 10 experienced panelists when heated at 600 W for 3 minutes using a microwave oven according to the evaluation criteria in Table 1. As in Test Example 1, the thickness of the inner layer and the texture of the skin of the takoyaki immediately after baking in Production Example 1 were given 3 points. The results are shown in Table 3.
その結果、冷凍たこ焼きを電子レンジ加熱した場合、比較例３と参考例２では、内層のとろみは冷凍障害が起こったためにそれぞれ同じ組成の焼き立ての場合（比較例１と参考例１）と比較して著しく悪くなった。ＧＡ－ＳＸ小麦粉を使用した実施例５～８及び比較例４では、冷凍障害がほとんど起こっておらず、それぞれ同じ組成の焼き立ての場合（実施例１～４、比較例２）の内層の良好なとろみが維持されていた。
実施例５～８、比較例３～４及び参考例２は、何れもそれぞれ同じ組成の焼き立ての場合（実施例１～４、比較例１～２及び参考例１）の皮の食感が維持されており、また実施例５～８、比較例３及び参考例２は製造例１の焼成直後のたこ焼きと大差なかった。比較例４の皮の食感は、焼き立ての場合（比較例２）と同様柔らかく歯応えがなく、不適なものであった。
As a result, when frozen takoyaki was heated in a microwave oven, the thickness of the inner layer in Comparative Example 3 and Reference Example 2 was different from that of freshly baked takoyaki with the same composition (Comparative Example 1 and Reference Example 1) due to freezing failure. It got noticeably worse. In Examples 5 to 8 and Comparative Example 4, in which GA-SX flour was used, there was almost no freezing damage, and the inner layer was in good condition when freshly baked with the same composition (Examples 1 to 4, Comparative Example 2). The consistency was maintained.
Examples 5 to 8, Comparative Examples 3 to 4, and Reference Example 2 all maintain the texture of the skin when freshly baked with the same composition (Examples 1 to 4, Comparative Examples 1 to 2, and Reference Example 1). Moreover, Examples 5 to 8, Comparative Example 3, and Reference Example 2 were not significantly different from the takoyaki of Production Example 1 immediately after baking. The texture of the skin in Comparative Example 4 was soft and lacked chewiness, similar to that in the freshly baked case (Comparative Example 2), and was unsuitable.
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| JP2013188206A (en) | 2012-02-13 | 2013-09-26 | National Agriculture & Food Research Organization | WHEAT FLOUR PREPARED FROM WHEAT DELETED WITH ENZYME ACTIVITY OF TWO GBSSI AND TWO SSIIa |
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