JPWO2015087992A1 - たこ焼き用ミックス - Google Patents
たこ焼き用ミックス Download PDFInfo
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- JPWO2015087992A1 JPWO2015087992A1 JP2015552526A JP2015552526A JPWO2015087992A1 JP WO2015087992 A1 JPWO2015087992 A1 JP WO2015087992A1 JP 2015552526 A JP2015552526 A JP 2015552526A JP 2015552526 A JP2015552526 A JP 2015552526A JP WO2015087992 A1 JPWO2015087992 A1 JP WO2015087992A1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/34—Animal material
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/228—Gelling agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
また本発明は、穀粉類70〜99.7質量%と昇温ゲル化性の熱可逆性ゲル化剤0.3〜5.0質量%とを混合することを含むたこ焼き用ミックスの製造方法を提供する。
また本発明は、上記たこ焼き用ミックスを含有するたこ焼き用生地を提供する。
また本発明は、上記たこ焼き用生地を焼成することを含むたこ焼きの製造方法を提供する。
下記の表1に示す材料を混合して、たこ焼き用ミックスを得た。得られたたこ焼き用ミックス16質量部に、水63質量部、溶き卵6質量部、醤油1質量部、紅生姜3質量部、および刻みキャベツ11質量部を加え、攪拌してたこ焼生地とした。このたこ焼き生地を190℃に熱したたこ焼き器に流し込み、揚げ玉とぶつ切りしたタコを投入した。たこ焼き器に接した生地が焼けてきたら、生地を反転させてさらに全体に熱が通るまで焼成し、球形のたこ焼きを得た。
得られたたこ焼きを皿に取り、室温で30分放置後、10名のパネラーにより、たこ焼きの外観と食感を表2に示す評価基準により評価した。なお、外観の評価基準である「凹み率」とは、焼成直後および30分後のたこ焼を皿に取り、皿からたこ焼頂部までの高さをそれぞれ測定した結果をもとに、下記式により求めた値である。
凹み率
={1−(30分放置後のたこ焼の高さ/焼成直後のたこ焼の高さ)}
×100
評価結果を表1に示す。
ミックスに下記表3記載の量で澱粉類を加えた以外は、製造例5と同様の手順でたこ焼き用ミックスを調製し、該ミックスを用いてたこ焼きを製造した。得られたたこ焼きを、試験例1と同様の基準で評価した。結果を表3に示す。なお、表3には製造例5の結果を再掲する。
製造例26と同様の手順でたこ焼き用ミックスを調製し、該ミックスを用いてたこ焼きを製造した。但し、当該ミックスに添加する水の一部を、下記表4に示す量の油脂に置き換えた。得られたたこ焼きを、試験例1と同様の基準で評価した。
結果を表4に示す。なお、表4には製造例26の結果を再掲する。表4の結果から、たこ焼生地に低融点の油脂を加えると、得られるたこ焼の食感が良好になるが、油脂の添加量が多くなるとたこ焼きの保形性が低下する傾向があることが分かった。
製造例29と同様の手順でたこ焼き用ミックスを調製し、該ミックスを用いてたこ焼きを製造した。但し、当該ミックスにさらに下記表5に示す量の卵を添加した(水、油脂および卵の合計量は、たこ焼き用ミックス16質量部に対して69質量部)。得られたたこ焼きを、試験例1と同様の基準で評価した。
結果を表5に示す。なお、表5には製造例29の結果を再掲する。表5の結果から、ミックスに加える卵の量が少なくなると外観の保形性が低下し、逆に卵の量が多くなると、食感が悪くなることが分かった。
製造例29と同様の手順でたこ焼き用ミックスを調製し、該ミックスを用いてたこ焼きを製造し、直ちに下記表6に示す温度のフリーザー内で凍結させた。凍結後、−20℃にて24時間保管した後、180℃で5分間フライして再加熱し、そのまま室温で30分放置した後、試験例1と同様の基準で外観と食感を評価した。
結果を表6に示す。なお、表6には製造例29(凍結、再加熱なし)の結果を再掲する。表6の結果から、凍結温度を−20℃以下にすることで、解凍後の外観、食感の低下を軽減できることが分かった。
Claims (9)
- 穀粉類70〜99.7質量%と昇温ゲル化性の熱可逆性ゲル化剤0.3〜5.0質量%とを含有するたこ焼き用ミックス。
- 前記昇温ゲル化性の熱可逆性ゲル化剤のゾル−ゲル転移温度が38℃〜90℃である、請求項1記載のたこ焼き用ミックス。
- 前記昇温ゲル化性の熱可逆性ゲル化剤が、メチルセルロース、ヒドロキシプロピルメチルセルロースおよびカードランから選択される1種以上である、請求項1又は2に記載のたこ焼き用ミックス。
- さらに澱粉類0.3〜5質量%を含有する、請求項1〜3のいずれか1項記載のたこ焼き用ミックス。
- 穀粉類70〜99.7質量%と昇温ゲル化性の熱可逆性ゲル化剤0.3〜5.0質量%とを混合することを含むたこ焼き用ミックスの製造方法。
- 請求項1〜4のいずれか1項記載のたこ焼き用ミックスを含有するたこ焼き用生地。
- 前記たこ焼き用ミックス100質量部に対して6〜40質量部の油脂を含有する、請求項6記載のたこ焼き用生地。
- 前記たこ焼き用ミックス100質量部に対して12〜75質量部の卵を含有する、請求項6又は7記載のたこ焼き用生地。
- 請求項6〜8のいずれか1項記載のたこ焼き用生地を焼成することを含むたこ焼きの製造方法。
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2013258429 | 2013-12-13 | ||
JP2013258429 | 2013-12-13 | ||
PCT/JP2014/082930 WO2015087992A1 (ja) | 2013-12-13 | 2014-12-12 | たこ焼き用ミックス |
Publications (2)
Publication Number | Publication Date |
---|---|
JPWO2015087992A1 true JPWO2015087992A1 (ja) | 2017-03-16 |
JP6483620B2 JP6483620B2 (ja) | 2019-03-13 |
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Application Number | Title | Priority Date | Filing Date |
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JP2015552526A Active JP6483620B2 (ja) | 2013-12-13 | 2014-12-12 | たこ焼き用ミックス |
Country Status (7)
Country | Link |
---|---|
US (1) | US10499674B2 (ja) |
EP (1) | EP3081098B1 (ja) |
JP (1) | JP6483620B2 (ja) |
KR (1) | KR20160097212A (ja) |
CN (1) | CN105792679B (ja) |
HK (1) | HK1225578A1 (ja) |
WO (1) | WO2015087992A1 (ja) |
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CN107397156A (zh) * | 2017-06-05 | 2017-11-28 | 舟山市齐晟水产有限公司 | 一种章鱼段蒸煮方法 |
JP7053284B2 (ja) * | 2018-01-24 | 2022-04-12 | 株式会社ニップン | たこ焼き及びその製造方法 |
JP6985971B2 (ja) * | 2018-04-02 | 2021-12-22 | 日清製粉プレミックス株式会社 | 焼き菓子用ミックス |
JP6959183B2 (ja) * | 2018-06-12 | 2021-11-02 | 日清フーズ株式会社 | お好み焼き用ミックス |
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Also Published As
Publication number | Publication date |
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CN105792679A (zh) | 2016-07-20 |
EP3081098A4 (en) | 2017-07-26 |
EP3081098B1 (en) | 2018-07-25 |
HK1225578A1 (zh) | 2017-09-15 |
EP3081098A1 (en) | 2016-10-19 |
JP6483620B2 (ja) | 2019-03-13 |
US20160316801A1 (en) | 2016-11-03 |
KR20160097212A (ko) | 2016-08-17 |
US10499674B2 (en) | 2019-12-10 |
CN105792679B (zh) | 2019-11-15 |
WO2015087992A1 (ja) | 2015-06-18 |
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