WO2019189536A1 - Baked food of wheat-flour-containing dough, method for manufacturing same, and wheat-flour-containing dough - Google Patents

Baked food of wheat-flour-containing dough, method for manufacturing same, and wheat-flour-containing dough Download PDF

Info

Publication number
WO2019189536A1
WO2019189536A1 PCT/JP2019/013498 JP2019013498W WO2019189536A1 WO 2019189536 A1 WO2019189536 A1 WO 2019189536A1 JP 2019013498 W JP2019013498 W JP 2019013498W WO 2019189536 A1 WO2019189536 A1 WO 2019189536A1
Authority
WO
WIPO (PCT)
Prior art keywords
flour
dough
containing dough
baked food
oils
Prior art date
Application number
PCT/JP2019/013498
Other languages
French (fr)
Japanese (ja)
Inventor
由 江口
昭良 鳥井
謙太朗 入江
Original Assignee
日清フーズ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to CN201980016898.2A priority Critical patent/CN111801016B/en
Priority to JP2020509298A priority patent/JP7229229B2/en
Publication of WO2019189536A1 publication Critical patent/WO2019189536A1/en

Links

Images

Classifications

    • 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
    • A21D13/00—Finished or partly finished bakery products
    • 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
    • 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
    • A21D2/18—Carbohydrates

Definitions

  • the present invention relates to a flour-containing dough baked food obtained by baking flour-containing dough.
  • the wheat flour-containing dough baked food is a food obtained by baking dough prepared by adding and mixing a liquid such as water or milk to a powder raw material containing wheat flour.
  • Typical examples include bakery food.
  • Bakery foods are not only freshly baked immediately after production, but also often eaten after passing through a refrigerated or frozen environment after production, and in the latter case they are excellent in preservability and have a shelf life of more than a certain period of time. It is required to withstand.
  • the moisture contained in the bakery food from the beginning of the production may be transferred from the inside to the outside, or the moisture present around the bakery food may be transferred to the bakery food,
  • the outer layer including the surface of the bakery food adsorbs moisture transferred from the outside of the outer layer and squeezes or softens the bakery food. Then there was a problem of lowering.
  • the inner layer may cause quality problems such as the aging of starch contained therein being accelerated.
  • a bakery food that has undergone a quality change during storage does not completely return to its original state even if it is reheated with a heating cooker such as a microwave oven at the time of eating. I can not enjoy the texture.
  • Patent Document 1 describes a mixture containing a specific amount of acetylated oxidized starch as a mix that can solve the problems of takoyaki and okonomiyaki.
  • Patent Document 2 describes a quality improvement for takoyaki or okonomiyaki, which can provide takoyaki and okonomiyaki with a creamy and light mouthfeel even when the frozen product is thawed.
  • Agents containing specific dextrin and fermented cellulose are described as agents.
  • Patent Document 2 by using fermented cellulose together with dextrin in takoyaki or okonomiyaki, even when takoyaki or okonomiyaki is cooked, after freezing, and when heated in a microwave oven, it has a light and soft texture that has never been seen before. It is supposed to be obtained.
  • Patent Document 3 describes that fine fibrous cellulose is contained in a shoe case fabric containing fats and oils for the purpose of improving the volume of the shoe case, which is the skin part of the cream puff.
  • Patent Document 4 discloses that a frozen takoyaki dough containing cereal flour and water contains rapeseed oil for the purpose of making it soft and meltable when eaten by heating and thawing, and having a good trolley and flavor. Including liquid oil such as
  • An object of the present invention is to provide a wheat flour-containing dough baked food excellent in storage stability and having a good texture and appearance even when stored in a refrigerated environment, and a method for producing the same. Moreover, the subject of this invention is providing the flour containing dough which can provide such a high quality flour containing dough baking food.
  • the present invention is a flour-containing dough baked food containing flour, fermented cellulose and fats and oils.
  • the present invention is a method for producing a flour-containing dough baked food containing flour, fermented cellulose and fats and oils, wherein the fermented cellulose and liquid are mixed to obtain a fermented cellulose dispersion, and the dispersion and the flour and It is a manufacturing method of flour containing dough baked food which has the dough preparation process which mixes the above-mentioned fats and oils and prepares flour containing dough, and the dough baking process which bakes the above flour containing dough.
  • the present invention is a flour-containing dough containing wheat flour, 0.008% by mass or more of fermented cellulose, and 1.2 to 8% by mass of fats and oils.
  • FIG. 1 is an explanatory diagram of a cloud point measurement method.
  • the flour-containing dough baked food of the present invention is a baked product of flour-containing dough, and most of so-called bakery foods are flour-containing dough baked food.
  • the term “bakery food” as used herein refers to a fermented or non-fermented product obtained by using wheat flour as a main ingredient and adding auxiliary ingredients such as yeast, a swelling agent (baking powder, etc.), water, salt and sugar as necessary.
  • Specific examples of the wheat flour-containing dough baked food of the present invention include, for example, bakery foods such as takoyaki, okonomiyaki, chijimi, crepe, large-format baked food, and hot cake. Takoyaki, okonomiyaki and chijimi are examples of flour-containing dough baked foods that are particularly suitable for the present invention.
  • the wheat flour-containing dough baked food of the present invention is characterized in that it contains fermented cellulose and fats and oils.
  • a preferred embodiment of the wheat flour-containing dough baked food of the present invention is a portion in which a three-dimensional network structure having a fermented cellulose as a skeleton is formed and fats and oils are taken into the three-dimensional network structure (hereinafter referred to as “oil and fat-containing network structure part”). Also called).
  • oil and fat-containing network structure part In the oil-and-fat-containing network structure, fermented cellulose is uniformly distributed to form a three-dimensional network structure, and the fats and oils are uniformly distributed inside the three-dimensional network structure.
  • This three-dimensional network structure by fermented cellulose has the characteristics that it is excellent in the uniform dispersibility of fats and oils and moisture, and that the uniformly dispersed state can be stably maintained over a long period of time. Therefore, the fat-and-oil-containing network structure part of the wheat flour-containing dough baked food has the characteristics that it is difficult to transfer moisture, is not easily affected by contact with moisture, and is difficult to absorb and squeeze or soften moisture. Have.
  • the flour-containing dough baked food having the oil-and-fat-containing network structure part has been a problem in the past with this kind of flour-containing dough baked food, inconvenience caused by moisture transfer during storage in a refrigerated environment, for example, Deterioration of texture (decrease in texture of outer layer, decrease in texture of inner layer, etc.) Deterioration of appearance and color tone (such as squeezed wrinkles and dents, dull color) Can be effectively prevented.
  • a part of the flour-containing dough baked food may be the fat-and-oil-containing network structure
  • the whole flour-containing dough baked food may be the oil-and-fat-containing network structure.
  • examples of the existence site include the outer layer of the food (the outer surface of the food and the vicinity thereof).
  • the wheat flour-containing dough baked food is takoyaki, okonomiyaki or chijimi
  • the presence of the fat-and-oil-containing network structure in the outer layer thereof is preferable because the above-described disadvantages due to moisture migration are effectively prevented.
  • Fermented cellulose is a fibrous cellulose produced by cellulose-producing bacteria classified into the genus Agrobacterium, Acetobacter, Pseudomonas, etc. The fiber is thinner and longer than crystalline cellulose derived from plant pulp. It has a feature that the entanglement is denser and is different from crystalline cellulose. Fermented cellulose is commercially available as the Sun Artist (registered trademark) series (San-Eigen FFI Co., Ltd.), and such commercially available fermented cellulose can be used in the present invention.
  • the content of fermented cellulose is preferably 0.01% by mass or more, more preferably 0.016 to 0.3% by mass with respect to the total mass of the food. If the content of the fermented cellulose is too small, the above-described network structure is not sufficiently formed, and the predetermined effect of the present invention is not achieved. If the content of the fermented cellulose is too large, the texture may be poor.
  • fats and oils used together with fermented cellulose in the wheat flour-containing dough baked food of the present invention can be used without particular limitation, for example, sunflower oil, soybean oil, cottonseed oil, salad oil, corn Vegetable oils such as oil, olive oil, palm oil, palm kernel oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, kapok oil, palm oil, linseed oil, sesame oil, grape oil; beef fat, lard, fish oil, whale oil, butter Animal fats and oils such as milk fat, etc .; processed oils and fats such as hardened oils, fractionated oils, transesterified oils and the like using one or more of these fats and oils as a raw material; Can be used in combination.
  • Particularly preferred fats and oils include oils and fats having fluidity at 0 ° C. (hereinafter also referred to as “specific fats and oils”).
  • 0 degreeC here means the temperature (namely, product temperature) of the said fats and oils itself.
  • the specific fats and oils only need to have fluidity at a product temperature of 0 ° C., may be a liquid with a relatively low viscosity, or may be a semi-liquid or paste with a relatively high viscosity.
  • Specific examples of the specific fats and oils include those having a cloud point of ⁇ 5 ° C. or lower, more preferably ⁇ 10 ° C. or lower.
  • the flour-containing dough baked food By containing the specific fats and oils in the wheat flour-containing dough baked food, the flour-containing dough baked food is cooled, and the effect of maintaining the scum is obtained.
  • the specific fats and oils include sunflower oil.
  • the ratio of the specific fats and oils in all the fats and oils contained in the wheat flour-containing dough baked food (specific fat and oil occupation ratio) is preferably 50% by mass or more, more preferably 70% by mass or more, and the specific fat and oil occupation ratio Is 100% by mass, that is, all of the fats and oils contained in the wheat flour-containing dough baked food may be the specific fats and oils.
  • the cloud point of fats and oils is measured by the following method.
  • ⁇ Measurement method of cloud point> A sample obtained by completely melting the oil to be measured in a hot water bath or the like is used. As shown in FIG. 1, 4 mL of the melted sample S is collected inside a small test tube 10 equipped with a thermometer T1 for measuring the temperature of the contents, and is released until the temperature of the sample S decreases to around 40 ° C. After cooling, the small test tube 10 is accommodated in the large test tube 11 having a size capable of accommodating the small test tube 10 therein. Separately, ice water containing ice crushed to a 1 cm square and sodium chloride of 20% by mass or more of the total weight of the ice is put into a beaker 12 having a capacity of 2 L, and a cooling bath 13 is prepared.
  • the test tube 11 is put and cooled.
  • the beaker 12 is provided with a thermometer T2 that measures the temperature of the cooling bath 13.
  • T2 thermometer
  • the large test tube 11 is taken out from the cooling bath 13, and the internal small test tube 10 is visually observed about every 30 seconds, and the temperature of the sample S when cloudiness is observed in a part of the sample S is measured by a thermometer. Measurement is performed at T1, and the measured value is defined as the cloud point of the sample S.
  • T1 the dimensions (unit: mm) of each part of each instrument such as the small test tube 10 used for measuring the cloud point are shown.
  • the content of fats and oils is preferably 1.5 to 10% by mass, more preferably 2.0 to 8.5% by mass, based on the total mass of the food. If the content of fats and oils is too small, even if the above-mentioned network structure is formed by containing fermented cellulose, the effect of preventing moisture migration during storage of the flour-containing dough baked food is poor, and thus the predetermined effect of the present invention is achieved. If there is too much content of fats and oils, there is a possibility of poor taste.
  • the fats and oils contained in the flour-containing dough baked food of the present invention include oils and fats that are usually used when baking the dough in addition to the fats and oils used as the raw material for the flour-containing dough that is an intermediate for producing the food (for example, , Oils and fats applied to the iron plate used when firing the dough).
  • the preferable range of the content of fats and oils in the wheat flour-containing dough baked food also considers the amount of fats and oils used at the time of baking the dough.
  • any flour that can be used in this kind of flour-containing dough baked food can be used without particular limitation, for example, thin flour, medium flour, strong flour, whole wheat flour Durum semolina and the like can be mentioned, and one of these can be used alone or in combination of two or more according to the type of the flour-containing dough baked food.
  • the flour content may be appropriately adjusted according to the type of the flour-containing dough baked food, and is not particularly limited, but is preferably 5 mass with respect to the total mass of the food. % Or more, more preferably 10% by mass or more.
  • the wheat flour-containing dough baked food of the present invention may contain components other than the above components (wheat flour, fermented cellulose, fats and oils) as long as expression of the predetermined effect of the present invention is not inhibited.
  • Such other ingredients include, for example, flours other than wheat flour such as rye flour, rice flour, corn flour, corn grits; corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch and the like, and These raw starches are processed starches such as processed oils and fats, pregelatinized, etherified, esterified, crosslinked, oxidized, etc .; starches such as processed starch; seasonings such as salt, sugar, soup, spices, eggs, Examples include ties such as yam, vegetable proteins, thickeners, swelling agents, quality improvers, antioxidants, emulsifiers, etc., and these can be used alone or in combination of two or more.
  • flour-containing dough-baked food various other ingredients such as shrimp, crab, squid, shellfish and other seafood; chicken, pig, cow, sheep, goat and other livestock meat; , Vegetables such as pumpkin, eggplant, bell pepper, lotus root, cabbage; mushrooms such as shiitake mushroom can also be used.
  • examples of the case in which such ingredients are used include a case where the flour-containing dough baked food is takoyaki, okonomiyaki, chijimi.
  • the method for producing a flour-containing dough-baked food according to the present invention includes a dough preparation step for preparing a flour-containing dough and a dough baking step for baking the flour-containing dough.
  • the dough preparation step fermented cellulose and a liquid are mixed to obtain a fermented cellulose dispersion, and the dispersion, flour and fat are mixed, and the flour-containing dough is mixed.
  • the dough preparation step the flour, the fermented cellulose and the fats and oils, which are essential components of the flour-containing dough, are not mixed together with a liquid such as water at the same time, but fermented cellulose and other, more specifically fermented cellulose and flour. And fermented cellulose uniformly dispersed (homogenized) in a liquid and mixed with flour and fat.
  • the flour and fats and oils may be added to and mixed with the dispersion at one time, and after adding or mixing one of them, the other is added and mixed. May be.
  • a fermented cellulose dispersion obtained by adopting such a two-stage mixing process in the dough preparation process first mixing the fermented cellulose and the liquid without the flour and fats and oils, Fermented cellulose is uniformly dispersed to form a three-dimensional network structure, and then the oil and fat emulsified in the three-dimensional network structure are taken in by mixing the dispersion and the oil and fat.
  • the flour-containing dough baked food obtained by baking the flour-containing dough prepared through such a two-stage mixing process is less susceptible to moisture migration during storage of the food. Therefore, even when stored in a refrigerated environment, both the texture and appearance are good.
  • an aqueous liquid is used as the liquid mixed with the fermented cellulose.
  • Specific examples include water, milk, eggs and the like, and one of these can be used alone or in combination of two or more.
  • water typically water.
  • the amount of the liquid mixed with the fermented cellulose is preferably 1 part by mass or less with respect to 100 parts by mass of the liquid from the viewpoint of uniform dispersion of the fermented cellulose.
  • the mixing of the fermented cellulose and the liquid, that is, the first mixing step (preparing step of the fermented cellulose dispersion) in the dough preparation step can be performed according to a conventional method using a known mixer.
  • first, fermented cellulose and liquid are mixed to obtain a fermented cellulose dispersion (first mixing step), and then the dispersion, flour and fats and oils are mixed ( Second mixing step), a flour-containing dough is obtained.
  • second mixing step other components may be mixed as necessary in addition to the flour, fats and oils and the fermented cellulose dispersion obtained in the first mixing step.
  • the flour may be mixed as it is, or may be mixed in a mixed state with a liquid such as water (so-called batter or dough).
  • the total amount of liquid used in the first and second mixing steps is highly correlated with the moisture content of the finally obtained flour-containing dough, and by adjusting the total amount of the liquid, the moisture content of the flour-containing dough Can be adjusted.
  • the flour-containing dough obtained in the dough preparation step is baked in the subsequent dough baking step, whereby a flour-containing dough baked food is obtained.
  • the method for baking the flour-containing dough may be appropriately selected according to the type of the flour-containing dough baked food that is the production object. Moreover, you may ferment a flour containing dough as needed, before baking. In addition, when the wheat-containing dough baked food that is the production object is takoyaki, okonomiyaki, or chijimi, the flour-containing dough is not normally fermented.
  • the present invention includes the flour-containing dough, which is an intermediate for producing the above-mentioned flour-containing dough baked food.
  • the flour-containing dough of the present invention contains wheat flour, fermented cellulose and fats and oils. As these three components, those described above can be used.
  • the content of fermented cellulose is preferably 0.008% by mass or more, more preferably 0.012 to 0.24% by mass, based on the total mass of the dough. If the content of fermented cellulose is too small, the above-described network structure is not sufficiently formed in the wheat flour-containing dough baked food obtained by baking the dough, and the predetermined effect of the present invention may not be achieved. Moreover, when there is too much content of fermented cellulose, there exists a possibility of a food texture defect.
  • the content of fats and oils is preferably 1.2 to 8% by mass or more, more preferably 1.6 to 6.8% by mass, based on the total mass of the dough. . If the content of fats and oils is too small, in the flour-containing dough baked food obtained by baking the dough, the flour-containing dough baked food of the flour-containing dough baked food may be formed even if the above-described three-dimensional network structure with the fermented cellulose is formed. Since the effect of preventing moisture migration during storage is poor, the predetermined effect of the present invention may not be achieved. Moreover, when there is too much content of fats and oils, there exists a possibility of a bad taste.
  • the flour content is preferably 4 to 40% by mass, more preferably 8 to 30% by mass, based on the total mass of the dough.
  • the flour-containing dough of the present invention is contained in the above-described flour-containing dough baked food as other components other than the above components (flour, fermented cellulose, fats and oils) as long as the expression of the predetermined effect of the present invention is not inhibited. It may contain other possible components.
  • the moisture content of the flour-containing dough of the present invention is preferably 60% by mass or more from the viewpoint of improving the texture of the flour-containing dough baked food. More preferably, it is 60 to 80% by mass, and further preferably 65 to 80% by mass.
  • the moisture content of the flour-containing dough here means the moisture content of the remaining portion excluding the ingredients when the flour-containing dough contains ingredients such as cabbage.
  • the moisture content of the shoe case dough as described in Patent Document 3 is usually less than 60% by mass, and is different from that of takoyaki, okonomiyaki and chijimi dough.
  • Example 1 The dough materials shown in Table 1 below were mixed using a commercially available mixer to prepare a takoyaki dough (a flour-containing dough).
  • the prepared takoyaki dough is poured into a takoyaki oven heated to 190 ° C. and filled, and when the dough in contact with the takoyaki is baked, the dough is inverted and further baked until the heat passes through, and the spherical takoyaki ( Wheat flour-containing dough baked food) was obtained.
  • the weight of the takoyaki dough before firing was about 28.0 g per takoyaki, and the weight per takoyaki obtained by firing the dough was about 22.4 g.
  • Example 8 and Comparative Examples 3 to 4 Okonomiyaki
  • the dough ingredients shown in Table 2 below were mixed using a commercially available mixer to prepare okonomiyaki dough (flour-containing dough).
  • the okonomiyaki dough (about 280 g) thus prepared was baked with a copper plate heated to 200 ° C. for about 10 minutes to obtain a disk-shaped okonomiyaki (wheat flour-containing dough baked food).
  • the weight of the obtained okonomiyaki was about 250 g.
  • a flour-containing dough baked food having excellent storage stability and good texture and appearance even when stored in a refrigerated environment, a method for producing the same, and such a high-quality flour-containing dough baked food.
  • a flour-containing dough that can be provided is provided.
  • the flour-containing dough baked food of the present invention is excellent in preservability especially in a refrigerated environment, specifically in an environment where the ambient temperature is preferably 0 to 10 ° C., and even when stored for a long time in the same environment, Sometimes, it maintains a smooth texture comparable to that before storage, and the appearance shape and color tone are less likely to deteriorate.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

This baked food of a wheat-flour-containing dough contains wheat flour, fermented cellulose, and an oil and fat, and preferably has a portion in which a three-dimensional network structure having the fermented cellulose as a skeleton thereof is formed, the oil and fat being incorporated into the three-dimensional network structure. This method for manufacturing a baked food of a wheat-flour-containing dough has: a dough preparation step for mixing the fermented cellulose and a liquid to obtain a fermented-cellulose dispersion, and mixing the dispersion, the wheat flour, and the oil and fat to prepare a wheat-flour-containing dough; and a dough baking step for baking the wheat-flour-containing dough.

Description

小麦粉含有生地焼成食品及びその製造方法並びに小麦粉含有生地Wheat flour-containing dough baked food, method for producing the same, and flour-containing dough
　本発明は、小麦粉含有生地を焼成して得られる小麦粉含有生地焼成食品に関する。 The present invention relates to a flour-containing dough baked food obtained by baking flour-containing dough.
　小麦粉含有生地焼成食品は、小麦粉を含む粉体原料に水や牛乳などの液体を添加混合して調製した生地を焼成して得られる食品であり、代表的なものとしてベーカリー食品がある。ベーカリー食品は、製造直後の焼き立てが食されるだけでなく、製造後に冷蔵又は冷凍環境での流通過程を経てから食されることも多く、後者の場合は保存性に優れ、一定期間以上の日持ちに耐え得ることが要求される。しかしながら従来、ベーカリー食品の保存中に、ベーカリー食品に製造当初から含まれる水分が内側から外側に移行したり、あるいは、ベーカリー食品の周囲に存在する水分がベーカリー食品に移行したりする場合があり、その場合には、ベーカリー食品の表面を含む外層が、該外層の外部から移行してきた水分を吸着して、しぼんだりふやけたりしてしまい、ベーカリー食品の外観や食味食感がその保存前に比して低下するという問題があった。また、ベーカリー食品の保存中には、外層のみならず内層についても、そこに含有されている澱粉の老化が促進されるなど、品質的問題が生じる場合がある。このような、保存中に品質的変化が生じたベーカリー食品は、その喫食時に電子レンジなどの加熱調理器で再加熱しても製造当初の状態には完全には戻らないため、製造当初の外観や食味食感を楽しむことができない。 The wheat flour-containing dough baked food is a food obtained by baking dough prepared by adding and mixing a liquid such as water or milk to a powder raw material containing wheat flour. Typical examples include bakery food. Bakery foods are not only freshly baked immediately after production, but also often eaten after passing through a refrigerated or frozen environment after production, and in the latter case they are excellent in preservability and have a shelf life of more than a certain period of time. It is required to withstand. However, conventionally, during storage of bakery food, the moisture contained in the bakery food from the beginning of the production may be transferred from the inside to the outside, or the moisture present around the bakery food may be transferred to the bakery food, In that case, the outer layer including the surface of the bakery food adsorbs moisture transferred from the outside of the outer layer and squeezes or softens the bakery food. Then there was a problem of lowering. In addition, during storage of bakery foods, not only the outer layer but also the inner layer may cause quality problems such as the aging of starch contained therein being accelerated. Such a bakery food that has undergone a quality change during storage does not completely return to its original state even if it is reheated with a heating cooker such as a microwave oven at the time of eating. I can not enjoy the texture.
　特に、たこ焼き、お好み焼き、チヂミなどのベーカリー食品は、表面に適度な焦げ目があってボリューム感やふんわり感のある外観を有すると共に、外層部分が内層よりも硬くてカリッとした食味食感を有することが要望されるため、前述した保存時の水分移行に起因する品質低下は深刻である。特許文献１には、このようなたこ焼きやお好み焼きの課題を解決し得るミックスとして、アセチル化酸化澱粉を特定量含有するものが記載されている。 In particular, bakery foods such as takoyaki, okonomiyaki, chijimi have a moderately burnt surface, a volumey and fluffy appearance, and the outer layer part is harder and crunchier than the inner layer. Therefore, the deterioration in quality due to the moisture transfer during storage described above is serious. Patent Document 1 describes a mixture containing a specific amount of acetylated oxidized starch as a mix that can solve the problems of takoyaki and okonomiyaki.
　特許文献２には、冷凍したものを解凍した場合でもボソボソとした食感になることがなく、クリーミーで口どけが軽くふわっとした食感のたこ焼き及びお好み焼きを提供し得る、たこ焼き又はお好み焼き用品質改良剤として、特定のデキストリン及び発酵セルロースを含有するものが記載されている。特許文献２によれば、たこ焼き又はお好み焼きにおいてデキストリンと共に発酵セルロースを併用することにより、たこ焼き又はお好み焼きの加熱調理時、冷凍後、電子レンジ加熱時であっても、従来にないふわっとした軽い食感が得られるとされている。また特許文献３には、シュークリームの皮の部分であるシューケースのボリュームを向上させる目的で、油脂を含むシューケースの生地に微細繊維状セルロースを含有させることが記載されている。 Patent Document 2 describes a quality improvement for takoyaki or okonomiyaki, which can provide takoyaki and okonomiyaki with a creamy and light mouthfeel even when the frozen product is thawed. Agents containing specific dextrin and fermented cellulose are described as agents. According to Patent Document 2, by using fermented cellulose together with dextrin in takoyaki or okonomiyaki, even when takoyaki or okonomiyaki is cooked, after freezing, and when heated in a microwave oven, it has a light and soft texture that has never been seen before. It is supposed to be obtained. Patent Document 3 describes that fine fibrous cellulose is contained in a shoe case fabric containing fats and oils for the purpose of improving the volume of the shoe case, which is the skin part of the cream puff.
　特許文献４には、冷凍たこ焼きを加熱解凍して喫食したときにソフトで口溶けがよく、良好なトロミ及び風味を有するようにする目的で、穀物粉及び水を含有する冷凍たこ焼き用生地に、菜種油などの液状油を含有させることが記載されている。 Patent Document 4 discloses that a frozen takoyaki dough containing cereal flour and water contains rapeseed oil for the purpose of making it soft and meltable when eaten by heating and thawing, and having a good trolley and flavor. Including liquid oil such as
特開２０１３－８５５２４号公報JP 2013-85524 A 特開２０１０－１５４８００号公報JP 2010-154800 A 特開２０１３－２４３９４２号公報JP 2013-243842 A 特開２０１３－４２７４５号公報JP 2013-42745 A
　ベーカリー食品などの小麦粉含有生地焼成食品の保存性向上を目的とした従来技術には改良の余地がある。特に、冷蔵環境下での保存性に優れ、同環境下で長時間保存した場合でも、喫食時には保存前と比べて遜色ない滑らかな食感を維持し、且つ外観の形状や色調が劣化しにくい小麦粉含有生地焼成食品は未だ提供されていない。 There is room for improvement in the conventional technology aimed at improving the preservability of baked foods containing flour such as bakery foods. In particular, it has excellent storage stability in a refrigerated environment, and even when stored for a long time in the same environment, it maintains a smooth texture that is comparable to that before storage when eating, and the appearance shape and color tone are less likely to deteriorate. No flour-containing dough baked food has yet been provided.
　本発明の課題は、保存性に優れ、冷蔵環境下で保存しても、食感及び外観共に良好な小麦粉含有生地焼成食品及びその製造方法を提供することである。また、本発明の課題は、そのような高品質の小麦粉含有生地焼成食品を提供し得る小麦粉含有生地を提供することである。 An object of the present invention is to provide a wheat flour-containing dough baked food excellent in storage stability and having a good texture and appearance even when stored in a refrigerated environment, and a method for producing the same. Moreover, the subject of this invention is providing the flour containing dough which can provide such a high quality flour containing dough baking food.
　本発明は、小麦粉、発酵セルロース及び油脂を含有する小麦粉含有生地焼成食品である。 The present invention is a flour-containing dough baked food containing flour, fermented cellulose and fats and oils.
　また本発明は、小麦粉、発酵セルロース及び油脂を含有する小麦粉含有生地焼成食品の製造方法であって、前記発酵セルロースと液体とを混合して発酵セルロース分散液を得、該分散液と前記小麦粉及び前記油脂とを混合して小麦粉含有生地を調製する生地調製工程と、前記小麦粉含有生地を焼成する生地焼成工程とを有する、小麦粉含有生地焼成食品の製造方法である。 Further, the present invention is a method for producing a flour-containing dough baked food containing flour, fermented cellulose and fats and oils, wherein the fermented cellulose and liquid are mixed to obtain a fermented cellulose dispersion, and the dispersion and the flour and It is a manufacturing method of flour containing dough baked food which has the dough preparation process which mixes the above-mentioned fats and oils and prepares flour containing dough, and the dough baking process which bakes the above flour containing dough.
　また本発明は、小麦粉と、発酵セルロース０．００８質量％以上と、油脂１．２～８質量％とを含有する小麦粉含有生地である。 Further, the present invention is a flour-containing dough containing wheat flour, 0.008% by mass or more of fermented cellulose, and 1.2 to 8% by mass of fats and oils.
図１は、曇点の測定方法の説明図である。FIG. 1 is an explanatory diagram of a cloud point measurement method.
　本発明の小麦粉含有生地焼成食品は、小麦粉含有生地の焼成物であり、いわゆるベーカリー食品の多くは小麦粉含有生地焼成食品である。ここでいう「ベーカリー食品」とは、小麦粉を主原料とし、これに必要に応じてイーストや膨張剤（ベーキングパウダー等）、水、食塩、砂糖などの副原料を加えて得られた発酵又は非発酵生地を、焼成して得られる食品をいう。本発明の小麦粉含有生地焼成食品の具体例として、例えば、たこ焼き、お好み焼き、チヂミ、クレープ、大判焼き、ホットケーキ等のベーカリー食品が挙げられる。本発明が特に好適な小麦粉含有生地焼成食品としては、たこ焼き、お好み焼き、チヂミが挙げられる。 The flour-containing dough baked food of the present invention is a baked product of flour-containing dough, and most of so-called bakery foods are flour-containing dough baked food. The term “bakery food” as used herein refers to a fermented or non-fermented product obtained by using wheat flour as a main ingredient and adding auxiliary ingredients such as yeast, a swelling agent (baking powder, etc.), water, salt and sugar as necessary. A food obtained by baking fermented dough. Specific examples of the wheat flour-containing dough baked food of the present invention include, for example, bakery foods such as takoyaki, okonomiyaki, chijimi, crepe, large-format baked food, and hot cake. Takoyaki, okonomiyaki and chijimi are examples of flour-containing dough baked foods that are particularly suitable for the present invention.
　本発明の小麦粉含有生地焼成食品は、発酵セルロース及び油脂を含有する点で特徴付けられる。本発明の小麦粉含有生地焼成食品の好ましい実施形態は、発酵セルロースを骨格とする三次元網目構造が形成され且つ該三次元網目構造に油脂が取り込まれた部分（以下、「油脂含有網目構造部」ともいう）を有する。前記油脂含有網目構造部においては、発酵セルロースが均一に分布して三次元網目構造を構成し、且つ該三次元網目構造の内部にて油脂が均一に分布している。この発酵セルロースによる三次元網目構造は、油脂や水分の均一分散性に優れ、且つその均一分散状態を長期間にわたって安定的に維持し得るという特性を有する。そのため、小麦粉含有生地焼成食品の前記油脂含有網目構造部は、水分を移行させ難く、また、水分と接触してもその影響を受けにくく、水分を吸着してしぼんだりふやけたりし難いという特性を有する。従って、前記油脂含有網目構造部を有する小麦粉含有生地焼成食品は、従来この種の小麦粉含有生地焼成食品で特に問題となっていた、冷蔵環境下での保存中における水分移行に起因する不都合、例えば、食感の劣化（外層のカリッとした食感の低下、内層のとろっとした食感の低下など）、外観の形状や色調の劣化（しぼんでしわや凹みが生じる、くすんだ色調など）を効果的に防止することができる。 The wheat flour-containing dough baked food of the present invention is characterized in that it contains fermented cellulose and fats and oils. A preferred embodiment of the wheat flour-containing dough baked food of the present invention is a portion in which a three-dimensional network structure having a fermented cellulose as a skeleton is formed and fats and oils are taken into the three-dimensional network structure (hereinafter referred to as “oil and fat-containing network structure part”). Also called). In the oil-and-fat-containing network structure, fermented cellulose is uniformly distributed to form a three-dimensional network structure, and the fats and oils are uniformly distributed inside the three-dimensional network structure. This three-dimensional network structure by fermented cellulose has the characteristics that it is excellent in the uniform dispersibility of fats and oils and moisture, and that the uniformly dispersed state can be stably maintained over a long period of time. Therefore, the fat-and-oil-containing network structure part of the wheat flour-containing dough baked food has the characteristics that it is difficult to transfer moisture, is not easily affected by contact with moisture, and is difficult to absorb and squeeze or soften moisture. Have. Therefore, the flour-containing dough baked food having the oil-and-fat-containing network structure part has been a problem in the past with this kind of flour-containing dough baked food, inconvenience caused by moisture transfer during storage in a refrigerated environment, for example, Deterioration of texture (decrease in texture of outer layer, decrease in texture of inner layer, etc.) Deterioration of appearance and color tone (such as squeezed wrinkles and dents, dull color) Can be effectively prevented.
　本発明においては、小麦粉含有生地焼成食品の一部が前記油脂含有網目構造部であってもよく、小麦粉含有生地焼成食品の全部が前記油脂含有網目構造部であってもよい。前者の場合、即ち前記油脂含有網目構造部が小麦粉含有生地焼成食品に部分的に存在する場合、その存在部位としては、例えば、該食品の外層（該食品の外面及びその近傍）が挙げられる。特に、小麦粉含有生地焼成食品がたこ焼き、お好み焼き又はチヂミの場合、それらの外層に前記油脂含有網目構造部が存在すると、前述した水分移行に起因する不都合が効果的に防止されるため好ましい。 In the present invention, a part of the flour-containing dough baked food may be the fat-and-oil-containing network structure, and the whole flour-containing dough baked food may be the oil-and-fat-containing network structure. In the former case, that is, when the oil-and-fat-containing network structure part is partially present in the flour-containing dough baked food, examples of the existence site include the outer layer of the food (the outer surface of the food and the vicinity thereof). In particular, when the wheat flour-containing dough baked food is takoyaki, okonomiyaki or chijimi, the presence of the fat-and-oil-containing network structure in the outer layer thereof is preferable because the above-described disadvantages due to moisture migration are effectively prevented.
　発酵セルロースは、アグロバクテリウム属、アセトバクター属、シュードモナス属などに分類されるセルロース産生菌が生産する繊維状セルロースであり、植物パルプ由来の結晶セルロースと比較して繊維が細くて長く、繊維の絡み合いがより緻密であるといった特徴を有し、結晶セルロースとは異なるものである。発酵セルロースは、サンアーティスト（登録商標）シリーズ（三栄源エフ・エフ・アイ株式会社）として市販されており、本発明ではこのような市販の発酵セルロースを用いることができる。 Fermented cellulose is a fibrous cellulose produced by cellulose-producing bacteria classified into the genus Agrobacterium, Acetobacter, Pseudomonas, etc. The fiber is thinner and longer than crystalline cellulose derived from plant pulp. It has a feature that the entanglement is denser and is different from crystalline cellulose. Fermented cellulose is commercially available as the Sun Artist (registered trademark) series (San-Eigen FFI Co., Ltd.), and such commercially available fermented cellulose can be used in the present invention.
　本発明の小麦粉含有生地焼成食品において発酵セルロースの含有量は、該食品の全質量に対して、好ましくは０．０１質量％以上、より好ましくは０．０１６～０．３質量％である。発酵セルロースの含有量が少なすぎると、前述した網目構造の形成が不十分となって本発明の所定効果が奏されず、発酵セルロースの含有量が多すぎると、食感不良のおそれがある。 In the wheat flour-containing dough baked food of the present invention, the content of fermented cellulose is preferably 0.01% by mass or more, more preferably 0.016 to 0.3% by mass with respect to the total mass of the food. If the content of the fermented cellulose is too small, the above-described network structure is not sufficiently formed, and the predetermined effect of the present invention is not achieved. If the content of the fermented cellulose is too large, the texture may be poor.
　また、本発明の小麦粉含有生地焼成食品において発酵セルロースと併用される油脂としては、食品分野において通常用いられるものを特に制限なく用いることができ、例えば、ひまわり油、大豆油、綿実油、サラダ油、コーン油、オリーブ油、パーム油、パーム核油、菜種油、米ぬか油、紅花油、ゴマ油、カポック油、ヤシ油、アマニ油、荏胡麻油、ぶどう油等の植物性油脂；牛脂、ラード、魚油、鯨油、バター等の乳脂肪等の動物性油脂；これらの油脂の１種以上を原料とする硬化油、分別油、エステル交換油等の加工油脂等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 In addition, as fats and oils used together with fermented cellulose in the wheat flour-containing dough baked food of the present invention, those usually used in the food field can be used without particular limitation, for example, sunflower oil, soybean oil, cottonseed oil, salad oil, corn Vegetable oils such as oil, olive oil, palm oil, palm kernel oil, rapeseed oil, rice bran oil, safflower oil, sesame oil, kapok oil, palm oil, linseed oil, sesame oil, grape oil; beef fat, lard, fish oil, whale oil, butter Animal fats and oils such as milk fat, etc .; processed oils and fats such as hardened oils, fractionated oils, transesterified oils and the like using one or more of these fats and oils as a raw material; Can be used in combination.
　特に好ましい油脂として、０℃で流動性を有する油脂（以下、「特定油脂」ともいう）が挙げられる。ここでいう「０℃」は、当該油脂自体の温度（即ち品温）を意味する。前記特定油脂は、品温０℃において流動性を有していればよく、粘度が比較的低い液状でもよく、粘度が比較的高い半液状ないしペースト状でもよい。前記特定油脂の具体例として、曇点が－５℃以下、より好ましくは－１０℃以下の油脂を例示できる。小麦粉含有生地焼成食品に前記特定油脂が含有されていることにより、小麦粉含有生地焼成食品が冷めてもとろみが維持されるという効果が奏される。前記特定油脂としては、例えば、ひまわり油を例示できる。小麦粉含有生地焼成食品に含有されている全ての油脂に占める前記特定油脂の割合（特定油脂占有率）は、好ましくは５０質量％以上、より好ましくは７０質量％以上であり、該特定油脂占有率は１００質量％、即ち小麦粉含有生地焼成食品に含有されている油脂の全部が前記特定油脂でもよい。油脂の曇点は下記方法により測定される。 Particularly preferred fats and oils include oils and fats having fluidity at 0 ° C. (hereinafter also referred to as “specific fats and oils”). "0 degreeC" here means the temperature (namely, product temperature) of the said fats and oils itself. The specific fats and oils only need to have fluidity at a product temperature of 0 ° C., may be a liquid with a relatively low viscosity, or may be a semi-liquid or paste with a relatively high viscosity. Specific examples of the specific fats and oils include those having a cloud point of −5 ° C. or lower, more preferably −10 ° C. or lower. By containing the specific fats and oils in the wheat flour-containing dough baked food, the flour-containing dough baked food is cooled, and the effect of maintaining the scum is obtained. Examples of the specific fats and oils include sunflower oil. The ratio of the specific fats and oils in all the fats and oils contained in the wheat flour-containing dough baked food (specific fat and oil occupation ratio) is preferably 50% by mass or more, more preferably 70% by mass or more, and the specific fat and oil occupation ratio Is 100% by mass, that is, all of the fats and oils contained in the wheat flour-containing dough baked food may be the specific fats and oils. The cloud point of fats and oils is measured by the following method.
＜曇点の測定方法＞
　測定対象の油脂を湯浴等により完全に融解させたものを試料とする。図１に示すように、内容物の温度を測定する温度計Ｔ１を備えた小試験管１０の内部に、融解した試料Ｓを４ｍＬ採取し、試料Ｓの温度が４０℃付近に低下するまで放冷した後、内部に小試験管１０を収容可能な大きさを有する大試験管１１の該内部に、小試験管１０を収容する。別途、容量２Ｌのビーカー１２に、１ｃｍ角に砕いた氷と該氷の全重量の２０質量％以上の塩化ナトリウムとを含有する氷水を入れて、冷却浴１３を作製し、冷却浴１３に大試験管１１を入れて冷却する。ビーカー１２には、冷却浴１３の温度を測定する温度計Ｔ２を設置する。そして、冷却浴１３から大試験管１１を取り出し、約３０秒程度ごとに内部の小試験管１０を目視観察し、試料Ｓの一部に曇りが認められたときの試料Ｓの温度を温度計Ｔ１で測定し、その測定値を試料Ｓの曇点とする。尚、図１には、曇点の測定に用いる小試験管１０などの各器具の各部の寸法（単位：ｍｍ）を記載した。 <Measurement method of cloud point>
A sample obtained by completely melting the oil to be measured in a hot water bath or the like is used. As shown in FIG. 1, 4 mL of the melted sample S is collected inside a small test tube 10 equipped with a thermometer T1 for measuring the temperature of the contents, and is released until the temperature of the sample S decreases to around 40 ° C. After cooling, the small test tube 10 is accommodated in the large test tube 11 having a size capable of accommodating the small test tube 10 therein. Separately, ice water containing ice crushed to a 1 cm square and sodium chloride of 20% by mass or more of the total weight of the ice is put into a beaker 12 having a capacity of 2 L, and a cooling bath 13 is prepared. The test tube 11 is put and cooled. The beaker 12 is provided with a thermometer T2 that measures the temperature of the cooling bath 13. Then, the large test tube 11 is taken out from the cooling bath 13, and the internal small test tube 10 is visually observed about every 30 seconds, and the temperature of the sample S when cloudiness is observed in a part of the sample S is measured by a thermometer. Measurement is performed at T1, and the measured value is defined as the cloud point of the sample S. In FIG. 1, the dimensions (unit: mm) of each part of each instrument such as the small test tube 10 used for measuring the cloud point are shown.
　本発明の小麦粉含有生地焼成食品において油脂の含有量は、該食品の全質量に対して、好ましくは１．５～１０質量％、より好ましくは２．０～８．５質量％である。油脂の含有量が少なすぎると、発酵セルロースが含有されて前述した網目構造が形成されていても、小麦粉含有生地焼成食品の保存中における水分移行の防止効果に乏しいため本発明の所定効果が奏されず、油脂の含有量が多すぎると、食味不良のおそれがある。尚、本発明の小麦粉含有生地焼成食品が含有する油脂には、該食品の製造中間体である小麦粉含有生地の原料としての油脂の他に、該生地を焼成する際に通常用いられる油脂（例えば、該生地を焼成する際に使用する鉄板に塗る油脂）が含まれ得る。前記の小麦粉含有生地焼成食品における油脂の含有量の好ましい範囲は、この生地焼成時に使用する油脂の量も考慮したものである。 In the flour-containing dough baked food of the present invention, the content of fats and oils is preferably 1.5 to 10% by mass, more preferably 2.0 to 8.5% by mass, based on the total mass of the food. If the content of fats and oils is too small, even if the above-mentioned network structure is formed by containing fermented cellulose, the effect of preventing moisture migration during storage of the flour-containing dough baked food is poor, and thus the predetermined effect of the present invention is achieved. If there is too much content of fats and oils, there is a possibility of poor taste. The fats and oils contained in the flour-containing dough baked food of the present invention include oils and fats that are usually used when baking the dough in addition to the fats and oils used as the raw material for the flour-containing dough that is an intermediate for producing the food (for example, , Oils and fats applied to the iron plate used when firing the dough). The preferable range of the content of fats and oils in the wheat flour-containing dough baked food also considers the amount of fats and oils used at the time of baking the dough.
　本発明の小麦粉含有生地焼成食品に含有される小麦粉としては、この種の小麦粉含有生地焼成食品において使用可能な小麦粉を特に制限なく用いることができ、例えば、薄力粉、中力粉、強力粉、小麦全粒粉、デュラムセモリナ等が挙げられ、小麦粉含有生地焼成食品の種類等に応じて、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 As the flour contained in the flour-containing dough baked food of the present invention, any flour that can be used in this kind of flour-containing dough baked food can be used without particular limitation, for example, thin flour, medium flour, strong flour, whole wheat flour Durum semolina and the like can be mentioned, and one of these can be used alone or in combination of two or more according to the type of the flour-containing dough baked food.
　本発明の小麦粉含有生地焼成食品において小麦粉の含有量は、小麦粉含有生地焼成食品の種類等に応じて適宜調整すればよく、特に制限されないが、該食品の全質量に対して、好ましくは５質量％以上、より好ましくは１０質量％以上である。 In the flour-containing dough baked food of the present invention, the flour content may be appropriately adjusted according to the type of the flour-containing dough baked food, and is not particularly limited, but is preferably 5 mass with respect to the total mass of the food. % Or more, more preferably 10% by mass or more.
　本発明の小麦粉含有生地焼成食品は、本発明の所定効果の発現が阻害されない範囲で、前記成分（小麦粉、発酵セルロース、油脂）以外の他の成分を含有してもよい。そのような他の成分としては、例えば、ライ麦粉、米粉、コーンフラワー、コーングリッツ等の小麦粉以外の穀粉；コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱粉等の未加工澱粉、及びこれら未加工澱粉に油脂加工、α化、エーテル化、エステル化、架橋、酸化等の処理の１つ以上を施した加工澱粉等の澱粉；食塩、糖類、出汁、香辛料等の調味料、卵や山芋等のつなぎ、植物性タンパク質、増粘剤、膨張剤、品質改良剤、酸化防止剤、乳化剤等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。また、小麦粉含有生地焼成食品の種類によっては、前記他の成分として各種具材、例えば、エビ、カニ、イカ、貝類などの魚介類；鶏、豚、牛、羊、ヤギ等の畜肉類；イモ類、カボチャ、ナス、ピーマン、レンコン、キャベツなどの野菜類；シイタケなどのキノコ類を用いることもできる。このような具材が使用される場合として、例えば、小麦粉含有生地焼成食品がたこ焼き、お好み焼き、チヂミの場合が挙げられる。 The wheat flour-containing dough baked food of the present invention may contain components other than the above components (wheat flour, fermented cellulose, fats and oils) as long as expression of the predetermined effect of the present invention is not inhibited. Such other ingredients include, for example, flours other than wheat flour such as rye flour, rice flour, corn flour, corn grits; corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, rice starch and the like, and These raw starches are processed starches such as processed oils and fats, pregelatinized, etherified, esterified, crosslinked, oxidized, etc .; starches such as processed starch; seasonings such as salt, sugar, soup, spices, eggs, Examples include ties such as yam, vegetable proteins, thickeners, swelling agents, quality improvers, antioxidants, emulsifiers, etc., and these can be used alone or in combination of two or more. Depending on the type of flour-containing dough-baked food, various other ingredients such as shrimp, crab, squid, shellfish and other seafood; chicken, pig, cow, sheep, goat and other livestock meat; , Vegetables such as pumpkin, eggplant, bell pepper, lotus root, cabbage; mushrooms such as shiitake mushroom can also be used. Examples of the case in which such ingredients are used include a case where the flour-containing dough baked food is takoyaki, okonomiyaki, chijimi.
　次に、本発明の小麦粉含有生地焼成食品の製造方法について説明する。本発明の小麦粉含有生地焼成食品の製造方法は、小麦粉含有生地を調製する生地調製工程と、該小麦粉含有生地を焼成する生地焼成工程とを有する。 Next, the method for producing the flour-containing dough baked food of the present invention will be described. The method for producing a flour-containing dough-baked food according to the present invention includes a dough preparation step for preparing a flour-containing dough and a dough baking step for baking the flour-containing dough.
　本発明の小麦粉含有生地焼成食品の製造方法は、前記生地調製工程において、発酵セルロースと液体とを混合して発酵セルロース分散液を得、該分散液と小麦粉及び油脂とを混合して小麦粉含有生地を調製する点で特徴付けられる。即ち前記生地調製工程では、小麦粉含有生地の必須成分である小麦粉、発酵セルロース及び油脂を水などの液体と共に一度に混合するのではなく、発酵セルロースとそれ以外、より具体的には発酵セルロースと小麦粉及び油脂とに分け、発酵セルロースを液体に均一分散（ホモジナイズ）したものを、小麦粉及び油脂と混合させる。尚、発酵セルロース分散液と小麦粉及び油脂とを混合する場合、該分散液に小麦粉及び油脂を一度に添加・混合してもよく、何れか一方を添加・混合した後、他方を添加・混合してもよい。前記生地調製工程にこのような２段階の混合工程を採用し、最初に小麦粉及び油脂抜きで、発酵セルロースと液体とを混合することにより、そうして得られる発酵セルロース分散液では、液中で発酵セルロースが均一に分散して三次元網目構造が形成され、次いで、該分散液と油脂とを混合することで、該三次元網目構造中に乳化した該油脂が取り込まれる。このような２段階の混合工程を経て調製された小麦粉含有生地を焼成して得られた、小麦粉含有生地焼成食品は、該食品の保存中における水分移行の影響を受けにくい前記油脂含有網目構造部を有するため、保存性に優れ、冷蔵環境下で保存しても、食感及び外観共に良好である。 In the method for producing a wheat flour-containing dough baked food of the present invention, in the dough preparation step, fermented cellulose and a liquid are mixed to obtain a fermented cellulose dispersion, and the dispersion, flour and fat are mixed, and the flour-containing dough is mixed. Is characterized in that it is prepared. That is, in the dough preparation step, the flour, the fermented cellulose and the fats and oils, which are essential components of the flour-containing dough, are not mixed together with a liquid such as water at the same time, but fermented cellulose and other, more specifically fermented cellulose and flour. And fermented cellulose uniformly dispersed (homogenized) in a liquid and mixed with flour and fat. In addition, when mixing the fermented cellulose dispersion with flour and fats and oils, the flour and fats and oils may be added to and mixed with the dispersion at one time, and after adding or mixing one of them, the other is added and mixed. May be. In such a fermented cellulose dispersion obtained by adopting such a two-stage mixing process in the dough preparation process, first mixing the fermented cellulose and the liquid without the flour and fats and oils, Fermented cellulose is uniformly dispersed to form a three-dimensional network structure, and then the oil and fat emulsified in the three-dimensional network structure are taken in by mixing the dispersion and the oil and fat. The flour-containing dough baked food obtained by baking the flour-containing dough prepared through such a two-stage mixing process is less susceptible to moisture migration during storage of the food. Therefore, even when stored in a refrigerated environment, both the texture and appearance are good.
　前記生地調製工程において、発酵セルロースと混合する液体としては、水性液が用いられる。具体的には例えば、水、牛乳、卵等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。典型的には水である。また、発酵セルロースと混合する液体の量は、発酵セルロースの均一分散の観点から、液体１００質量部に対して１質量部以下が好ましい。また、発酵セルロースと液体との混合、即ち前記生地調製工程における第１の混合工程（発酵セルロース分散液の調製工程）は、公知のミキサーを用いて常法に従って行うことができる。 In the dough preparation step, an aqueous liquid is used as the liquid mixed with the fermented cellulose. Specific examples include water, milk, eggs and the like, and one of these can be used alone or in combination of two or more. Typically water. The amount of the liquid mixed with the fermented cellulose is preferably 1 part by mass or less with respect to 100 parts by mass of the liquid from the viewpoint of uniform dispersion of the fermented cellulose. Further, the mixing of the fermented cellulose and the liquid, that is, the first mixing step (preparing step of the fermented cellulose dispersion) in the dough preparation step can be performed according to a conventional method using a known mixer.
　前記生地調製工程においては、前述した通り、先ず、発酵セルロースと液体とを混合して発酵セルロース分散液を得（第１の混合工程）、次いで、該分散液と小麦粉及び油脂とを混合し（第２の混合工程）、小麦粉含有生地を得る。前記第２の混合工程では、小麦粉、油脂及び第１の混合工程で得られた発酵セルロース分散液以外に、必要に応じ他の成分を混合させてもよい。また、前記第２の混合工程では、小麦粉は粉体のままで混合してもよく、水などの液体と混合した状態で（いわゆるバッターないしドウとして）で混合してもよい。前記第１及び第２の混合工程で使用した液体の総量は、最終的に得られる小麦粉含有生地の含水率と高い相関があり、該液体の総量を調整することで、小麦粉含有生地の含水率を調整することができる。 In the dough preparation step, as described above, first, fermented cellulose and liquid are mixed to obtain a fermented cellulose dispersion (first mixing step), and then the dispersion, flour and fats and oils are mixed ( Second mixing step), a flour-containing dough is obtained. In the second mixing step, other components may be mixed as necessary in addition to the flour, fats and oils and the fermented cellulose dispersion obtained in the first mixing step. In the second mixing step, the flour may be mixed as it is, or may be mixed in a mixed state with a liquid such as water (so-called batter or dough). The total amount of liquid used in the first and second mixing steps is highly correlated with the moisture content of the finally obtained flour-containing dough, and by adjusting the total amount of the liquid, the moisture content of the flour-containing dough Can be adjusted.
　前記生地調製工程で得られた小麦粉含有生地は、続く生地焼成工程にて焼成され、これにより小麦粉含有生地焼成食品が得られる。小麦粉含有生地の焼成方法は、製造目的物である小麦粉含有生地焼成食品の種類等に応じて適宜選択すれがよい。また、小麦粉含有生地は、焼成する前に必要に応じ、発酵させてもよい。尚、製造目的物である小麦粉含有生地焼成食品が、たこ焼き、お好み焼き、チヂミの場合は通常、小麦粉含有生地の発酵は行わない。 The flour-containing dough obtained in the dough preparation step is baked in the subsequent dough baking step, whereby a flour-containing dough baked food is obtained. The method for baking the flour-containing dough may be appropriately selected according to the type of the flour-containing dough baked food that is the production object. Moreover, you may ferment a flour containing dough as needed, before baking. In addition, when the wheat-containing dough baked food that is the production object is takoyaki, okonomiyaki, or chijimi, the flour-containing dough is not normally fermented.
　本発明には、前述した小麦粉含有生地焼成食品の製造中間体である小麦粉含有生地が包含される。本発明の小麦粉含有生地は、小麦粉、発酵セルロース及び油脂を含有する。これら３成分としては、それぞれ、前述したものを用いることができる。 The present invention includes the flour-containing dough, which is an intermediate for producing the above-mentioned flour-containing dough baked food. The flour-containing dough of the present invention contains wheat flour, fermented cellulose and fats and oils. As these three components, those described above can be used.
　本発明の小麦粉含有生地において、発酵セルロースの含有量は、該生地の全質量に対して、好ましくは０．００８質量％以上、より好ましくは０．０１２～０．２４質量％である。発酵セルロースの含有量が少なすぎると、該生地を焼成して得られた小麦粉含有生地焼成食品において、前述した網目構造の形成が不十分となって本発明の所定効果が奏されないおそれがある。また、発酵セルロースの含有量が多すぎると、食感不良のおそれがある。 In the flour-containing dough of the present invention, the content of fermented cellulose is preferably 0.008% by mass or more, more preferably 0.012 to 0.24% by mass, based on the total mass of the dough. If the content of fermented cellulose is too small, the above-described network structure is not sufficiently formed in the wheat flour-containing dough baked food obtained by baking the dough, and the predetermined effect of the present invention may not be achieved. Moreover, when there is too much content of fermented cellulose, there exists a possibility of a food texture defect.
　また、本発明の小麦粉含有生地において、油脂の含有量は、該生地の全質量に対して、好ましくは１．２～８質量％以上、より好ましくは１．６～６．８質量％である。油脂の含有量が少なすぎると、該生地を焼成して得られた小麦粉含有生地焼成食品において、前述した発酵セルロースを骨格とする三次元網目構造が形成されていても、小麦粉含有生地焼成食品の保存中における水分移行の防止効果に乏しいため本発明の所定効果が奏されないおそれがある。また、油脂の含有量が多すぎると、食味不良のおそれがある。 In the flour-containing dough of the present invention, the content of fats and oils is preferably 1.2 to 8% by mass or more, more preferably 1.6 to 6.8% by mass, based on the total mass of the dough. . If the content of fats and oils is too small, in the flour-containing dough baked food obtained by baking the dough, the flour-containing dough baked food of the flour-containing dough baked food may be formed even if the above-described three-dimensional network structure with the fermented cellulose is formed. Since the effect of preventing moisture migration during storage is poor, the predetermined effect of the present invention may not be achieved. Moreover, when there is too much content of fats and oils, there exists a possibility of a bad taste.
　また、本発明の小麦粉含有生地において、小麦粉の含有量は、該生地の全質量に対して、好ましくは４～４０質量％、より好ましくは８～３０質量％である。
　また、本発明の小麦粉含有生地は、本発明の所定効果の発現が阻害されない範囲で、前記成分（小麦粉、発酵セルロース、油脂）以外の他の成分として、前述した、小麦粉含有生地焼成食品に含有可能な他の成分を含有してもよい。 In the flour-containing dough of the present invention, the flour content is preferably 4 to 40% by mass, more preferably 8 to 30% by mass, based on the total mass of the dough.
In addition, the flour-containing dough of the present invention is contained in the above-described flour-containing dough baked food as other components other than the above components (flour, fermented cellulose, fats and oils) as long as the expression of the predetermined effect of the present invention is not inhibited. It may contain other possible components.
　本発明の小麦粉含有生地の含水率、即ち、該生地の全質量に対する該生地に含有される水分の質量の割合は、小麦粉含有生地焼成食品の食感向上の観点から、好ましくは６０質量％以上、より好ましくは６０～８０質量％、さらに好ましくは６５～８０質量％である。ここでいう、小麦粉含有生地の含水率は、小麦粉含有生地にキャベツ等の具材が含まれる場合は、その具材を除いた残りの部分の含水率を意味する。特に、小麦粉含有生地が、たこ焼き、お好み焼き、チヂミ用である場合に、含水率が前記特定範囲にあることが好ましい。尚、特許文献３に記載の如きシューケース用生地の含水率は、通常６０質量％未満であり、たこ焼き、お好み焼き、チヂミ用生地のそれとは異なる。 The moisture content of the flour-containing dough of the present invention, that is, the ratio of the mass of water contained in the dough to the total mass of the dough is preferably 60% by mass or more from the viewpoint of improving the texture of the flour-containing dough baked food. More preferably, it is 60 to 80% by mass, and further preferably 65 to 80% by mass. The moisture content of the flour-containing dough here means the moisture content of the remaining portion excluding the ingredients when the flour-containing dough contains ingredients such as cabbage. In particular, when the flour-containing dough is for takoyaki, okonomiyaki or chijimi, it is preferable that the moisture content is in the specific range. The moisture content of the shoe case dough as described in Patent Document 3 is usually less than 60% by mass, and is different from that of takoyaki, okonomiyaki and chijimi dough.
　以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例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. However, the present invention is not limited to the following examples.
〔実施例１～７及び比較例１～２：たこ焼き〕
　下記表１に示す生地原料を市販のミキサーを用いて混合し、たこ焼き生地（小麦粉含有生地）を調製した。尚、各実施例において、発酵セルロース及び油脂を併用する場合は、先ず、発酵セルロースと水とを質量比で、水：発酵セルロース製剤（サンアーティストＰＧ；発酵セルロースの含有量２０質量％）＝１００：３（発酵セルロース量としては０．６）となるように混合して発酵セルロース分散液を得（第１の混合工程）、次いで、該分散液と薄力粉及び油脂を含む他の生地原料とを混合した（第２の混合工程）。
　こうして調製したたこ焼き生地を、１９０℃に熱したたこ焼き器に流し込んで充填し、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（小麦粉含有生地焼成食品）を得た。焼成前のたこ焼き生地のたこ焼き１個当たりの重量は約２８．０ｇ、該生地を焼成して得られたたこ焼きの１個当たりの重量は約２２．４ｇであった。 [Examples 1 to 7 and Comparative Examples 1 and 2: Takoyaki]
The dough materials shown in Table 1 below were mixed using a commercially available mixer to prepare a takoyaki dough (a flour-containing dough). In addition, in each Example, when using together fermented cellulose and fats and oils, first, fermented cellulose and water are mass ratio, and water: fermented cellulose preparation (Sun artist PG; content of fermented cellulose 20 mass%) = 100 : 3 (fermented cellulose amount is 0.6) to obtain a fermented cellulose dispersion (first mixing step), and then the dispersion and other dough ingredients containing soft flour and fats and oils Mixed (second mixing step).
The prepared takoyaki dough is poured into a takoyaki oven heated to 190 ° C. and filled, and when the dough in contact with the takoyaki is baked, the dough is inverted and further baked until the heat passes through, and the spherical takoyaki ( Wheat flour-containing dough baked food) was obtained. The weight of the takoyaki dough before firing was about 28.0 g per takoyaki, and the weight per takoyaki obtained by firing the dough was about 22.4 g.
〔評価試験１〕
　各実施例及び比較例のたこ焼き（小麦粉含有生地焼成食品）を常温環境下で冷却後、雰囲気温度が４℃の冷蔵環境下で５日間保存した。保存後の冷蔵たこ焼きを電子レンジによりたこ焼き１個当たり６００Ｗで２０秒間加熱した後、１０名の専門パネラーにより、たこ焼きの食感（とろみ）及び外観（形状、色調）を下記評価基準により評価してもらった。その結果（１０名のパネラーの評価点の平均点）を下記表１に示す。 [Evaluation Test 1]
Takoyaki (wheat flour-containing dough baked food) of each Example and Comparative Example was cooled in a normal temperature environment, and then stored for 5 days in a refrigerated environment with an ambient temperature of 4 ° C. After storing the refrigerated takoyaki for 20 seconds at 600W per takoyaki with a microwave oven, the texture of the takoyaki (thickness) and the appearance (shape and color) of the takoyaki were evaluated according to the following evaluation criteria. received. The results (average score of 10 panelists' evaluation points) are shown in Table 1 below.
（とろみの評価基準）
　５点：クリーミーで、とろっとした食感が十分にある。
　４点：ややクリーミーで、とろっとした食感がある。
　３点：わずかにクリーミーで、とろっとした食感が少しある。
　２点：クリーミーではなく、とろっとした食感が足りず、まとわりつく感じが若干ある。
　１点：クリーミーではなく、とろっとした食感がなく、まとわりつく感じがある。 (Evaluation criteria for TOROMI)
5 points: Creamy and full of texture.
4 points: Slightly creamy and has a thick texture.
3 points: Slightly creamy and a little bitter.
2 points: It is not creamy, has a dull texture, and has a slight clinging feeling.
1 point: It is not creamy, there is no thick texture, and there is a feeling of clinging.
（形状の評価基準）
　５点：しわ、凹みが全く認められず、非常に良好な外観である。
　４点：しわ、凹みがわずかに認められるが、良好な外観である。
　３点：しわや凹みがやや認められるが、商品として問題のない外観である。
　２点：しわ、凹みがやや目立ち、やや劣悪な外観である。
　１点：しわ、凹みが目立ち、劣悪な外観である。
（色調の評価基準）
　５点：くすみが全く認められず、非常に良好な外観である。
　４点：くすみがわずかに認められるが、良好な外観である。
　３点：くすみがやや認められるが、商品として問題のない外観である。
　２点：くすみや色が薄くなっている箇所がやや目立ち、やや劣悪な外観である。
　１点：くすみや色が薄くなっている箇所が目立ち、劣悪な外観である。 (Evaluation criteria for shape)
5 points: Wrinkles and dents are not recognized at all, and the appearance is very good.
4 points: Wrinkles and dents are slightly observed, but the appearance is good.
3 points: Wrinkles and dents are slightly recognized, but the appearance is satisfactory as a product.
2 points: Wrinkles and dents are slightly conspicuous and have a slightly poor appearance.
1 point: Wrinkles and dents are conspicuous, and the appearance is poor.
(Evaluation criteria for color tone)
5 points: Dullness is not recognized at all, and the appearance is very good.
4 points: Dullness is slightly observed, but the appearance is good.
3 points: Dullness is somewhat recognized, but the product has no problem as a product.
2 points: Dullness and color fading are slightly noticeable, and the appearance is slightly inferior.
1 point: The place where the dullness and the color are faint is conspicuous, and the appearance is inferior.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
〔実施例８及び比較例３～４：お好み焼き〕
　下記表２に示す生地原料を市販のミキサーを用いて混合し、お好み焼き生地（小麦粉含有生地）を調製した。尚、各実施例において、発酵セルロース及び油脂を併用する場合は、先ず、発酵セルロースと水とを質量比で、水：発酵セルロース製剤（サンアーティストＰＧ；発酵セルロースの含有量２０質量％）＝１００：３（発酵セルロース量としては０．６）となるように混合して発酵セルロース分散液を得（第１の混合工程）、次いで、該分散液と薄力粉及び油脂を含む他の生地原料とを混合した（第２の混合工程）。
　こうして調製したお好み焼き生地（約２８０ｇ）を、２００℃に熱した銅版で約１０分間焼成し、円盤状のお好み焼き（小麦粉含有生地焼成食品）を得た。得られたお好み焼きの１枚当たりの重量は約２５０ｇであった。 [Example 8 and Comparative Examples 3 to 4: Okonomiyaki]
The dough ingredients shown in Table 2 below were mixed using a commercially available mixer to prepare okonomiyaki dough (flour-containing dough). In addition, in each Example, when using together fermented cellulose and fats and oils, first, fermented cellulose and water are mass ratio, and water: fermented cellulose preparation (Sun artist PG; content of fermented cellulose 20 mass%) = 100 : 3 (fermented cellulose amount is 0.6) to obtain a fermented cellulose dispersion (first mixing step), and then the dispersion and other dough ingredients containing soft flour and fats and oils Mixed (second mixing step).
The okonomiyaki dough (about 280 g) thus prepared was baked with a copper plate heated to 200 ° C. for about 10 minutes to obtain a disk-shaped okonomiyaki (wheat flour-containing dough baked food). The weight of the obtained okonomiyaki was about 250 g.
〔評価試験２〕
　各実施例及び比較例のお好み焼き（小麦粉含有生地焼成食品）を常温環境下で冷却後、雰囲気温度が４℃の冷蔵環境下で５日間保存した。保存後の冷蔵お好み焼きを電子レンジによりお好み焼き１枚当たり６００Ｗで１２０秒間加熱した後、１０名の専門パネラーにより、お好み焼きの食感（ふんわり感）及び外観（色調）を下記評価基準により評価してもらった。その結果（１０名のパネラーの評価点の平均点）を下記表２に示す。
（ふんわり感の評価基準）
　５点：非常に良好なふんわり感がある。
　４点：良好なふんわり感がある。
　３点：適度にふんわり感がある。
　２点：やや硬く、ふんわり感にやや欠ける。
　１点：ふんわり感が全くない。
（色調の評価基準）
　５点：くすみが全く認められず、非常に良好な外観である。
　４点：くすみがわずかに認められるが、良好な外観である。
　３点：くすみがやや認められるが、商品として問題のない外観である。
　２点：くすみや色が薄くなっている箇所がやや目立ち、やや劣悪な外観である。
　１点：くすみや色が薄くなっている箇所が目立ち、劣悪な外観である。 [Evaluation Test 2]
The okonomiyaki (wheat flour-containing dough baked food) of each Example and Comparative Example was cooled in a normal temperature environment, and then stored for 5 days in a refrigerated environment with an ambient temperature of 4 ° C. After storing the chilled okonomiyaki after heating for 120 seconds at 600W per okonomiyaki using a microwave oven, 10 professional panelists evaluated the texture (soft feeling) and appearance (color tone) of okonomiyaki according to the following evaluation criteria. It was. The results (average score of evaluation scores of 10 panelists) are shown in Table 2 below.
(Evaluation criteria for soft feeling)
5 points: There is a very good soft feeling.
4 points: Good soft feeling.
3 points: There is a moderately soft feeling.
2 points: Slightly hard and slightly lacking in a soft feeling.
1 point: There is no soft feeling at all.
(Evaluation criteria for color tone)
5 points: Dullness is not recognized at all, and the appearance is very good.
4 points: Dullness is slightly observed, but the appearance is good.
3 points: Dullness is somewhat recognized, but the product has no problem as a product.
2 points: Dullness and color fading are slightly noticeable, and the appearance is slightly inferior.
1 point: The place where the dullness and the color are faint is conspicuous, and the appearance is inferior.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
　本発明によれば、保存性に優れ、冷蔵環境下で保存しても、食感及び外観共に良好な小麦粉含有生地焼成食品及びその製造方法、並びにそのような高品質の小麦粉含有生地焼成食品を提供し得る小麦粉含有生地が提供される。本発明の小麦粉含有生地焼成食品は、特に冷蔵環境下、具体的には雰囲気温度が好ましくは０～１０℃の環境下での保存性に優れ、同環境下で長時間保存した場合でも、喫食時には保存前と比べて遜色ない滑らかな食感を維持し、且つ外観の形状や色調が劣化しにくい。 According to the present invention, a flour-containing dough baked food having excellent storage stability and good texture and appearance even when stored in a refrigerated environment, a method for producing the same, and such a high-quality flour-containing dough baked food. A flour-containing dough that can be provided is provided. The flour-containing dough baked food of the present invention is excellent in preservability especially in a refrigerated environment, specifically in an environment where the ambient temperature is preferably 0 to 10 ° C., and even when stored for a long time in the same environment, Sometimes, it maintains a smooth texture comparable to that before storage, and the appearance shape and color tone are less likely to deteriorate.

Claims (10)

  1. 　小麦粉、発酵セルロース及び油脂を含有する小麦粉含有生地焼成食品。 Wheat flour-containing dough baked food containing flour, fermented cellulose and fats and oils.
  2. 　前記発酵セルロースを骨格とする三次元網目構造が形成され且つ該三次元網目構造に前記油脂が取り込まれた部分を有する請求項１に記載の小麦粉含有生地焼成食品。 The wheat flour-containing dough baked food according to claim 1, wherein a three-dimensional network structure having the fermented cellulose as a skeleton is formed and the oil and fat is incorporated into the three-dimensional network structure.
  3. 　前記発酵セルロースの含有量が０．０１質量％以上である請求項１又は２に記載の小麦粉含有生地焼成食品。 The flour-containing dough baked food according to claim 1 or 2, wherein the content of the fermented cellulose is 0.01% by mass or more.
  4. 　前記油脂の含有量が１．５～１０質量％である請求項１～３のいずれか１項に記載の小麦粉含有生地焼成食品。 The wheat flour-containing dough baked food according to any one of claims 1 to 3, wherein the content of the fat is 1.5 to 10% by mass.
  5. 　前記油脂として、０℃で流動性を有する油脂を含有する請求項１～４のいずれか１項に記載の小麦粉含有生地焼成食品。 The wheat flour-containing dough baked food according to any one of claims 1 to 4, which contains oil and fat having fluidity at 0 ° C as the oil and fat.
  6. 　前記小麦粉含有生地焼成食品が、たこ焼き、お好み焼き又はチヂミである請求項１～５のいずれか１項に記載の小麦粉含有生地焼成食品。 The wheat flour-containing dough baked food according to any one of claims 1 to 5, wherein the wheat flour-containing dough baked food is takoyaki, okonomiyaki or chijimi.
  7. 　小麦粉、発酵セルロース及び油脂を含有する小麦粉含有生地焼成食品の製造方法であって、
    　前記発酵セルロースと液体とを混合して発酵セルロース分散液を得、該分散液と前記小麦粉及び前記油脂とを混合して小麦粉含有生地を調製する生地調製工程と、
    　前記小麦粉含有生地を焼成する生地焼成工程とを有する、小麦粉含有生地焼成食品の製造方法。     A method for producing a flour-containing dough baked food containing flour, fermented cellulose and fats and oils,
    The fermented cellulose and a liquid are mixed to obtain a fermented cellulose dispersion, and the dough preparation step of preparing the flour-containing dough by mixing the dispersion, the flour and the fats and oils,
    A method for producing a flour-containing dough-baked food, comprising a dough baking step of baking the flour-containing dough.
  8. 　小麦粉と、発酵セルロース０．００８質量％以上と、油脂１．２～８質量％とを含有する小麦粉含有生地。 Flour-containing dough containing wheat flour, fermented cellulose of 0.008% by mass or more and fats and oils 1.2 to 8% by mass.
  9. 　前記油脂として、０℃で流動性を有する油脂を含有する請求項８に記載の小麦粉含有生地。 The wheat flour-containing dough according to claim 8, which contains oil and fat having fluidity at 0 ° C as the oil and fat.
  10. 　含水率が６０質量％以上である請求項８又は９に記載の小麦粉含有生地。 The flour-containing dough according to claim 8 or 9, wherein the moisture content is 60% by mass or more.
PCT/JP2019/013498 2018-03-30 2019-03-28 Baked food of wheat-flour-containing dough, method for manufacturing same, and wheat-flour-containing dough WO2019189536A1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
CN201980016898.2A CN111801016B (en) 2018-03-30 2019-03-28 Baked food containing wheat flour dough, method for producing the same, and baked food containing wheat flour dough
JP2020509298A JP7229229B2 (en) 2018-03-30 2019-03-28 Wheat flour-containing dough baked food, method for producing the same, and wheat flour-containing dough

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2018066635 2018-03-30
JP2018-066635 2018-03-30

Publications (1)

Publication Number Publication Date
WO2019189536A1 true WO2019189536A1 (en) 2019-10-03

Family

ID=68062165

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2019/013498 WO2019189536A1 (en) 2018-03-30 2019-03-28 Baked food of wheat-flour-containing dough, method for manufacturing same, and wheat-flour-containing dough

Country Status (3)

Country Link
JP (1) JP7229229B2 (en)
CN (1) CN111801016B (en)
WO (1) WO2019189536A1 (en)

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62294047A (en) * 1986-06-11 1987-12-21 Ajinomoto Co Inc Solid food
JPH09107939A (en) * 1995-10-17 1997-04-28 Nakano Vinegar Co Ltd Preparation of frozen food
JPH11137163A (en) * 1997-11-10 1999-05-25 Shikishima Baking Co Ltd Production of breads
JP2010154800A (en) * 2008-12-26 2010-07-15 Sanei Gen Ffi Inc Quality improver for tako-yaki powder or okonomi-yaki powder
JP2012029682A (en) * 2010-07-09 2012-02-16 Sanei Gen Ffi Inc Inhibitor for migration of water between foods and method of avoiding migration of water
JP2013042745A (en) * 2011-08-26 2013-03-04 Tablemark Co Ltd Frozen takoyaki
JP2013243942A (en) * 2012-05-23 2013-12-09 Fuji Oil Co Ltd Cream puff case
JP2018198545A (en) * 2017-05-25 2018-12-20 昭和産業株式会社 Mix for octopus dumpling or vegetable pancake and method for producing octopus dumpling or vegetable pancake

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4585063B2 (en) * 1999-09-30 2010-11-24 株式会社カネカ Oil-in-water emulsified oil and fat composition for kneading starchy food dough
JP2013236605A (en) * 2012-05-17 2013-11-28 Fuji Oil Co Ltd Oil-and-fat composition for cream puff shell
JP2017012053A (en) * 2015-06-30 2017-01-19 三栄源エフ・エフ・アイ株式会社 Meat-containing confectionery-like processed food
CN107836492A (en) * 2017-12-22 2018-03-27 安徽麦德发食品有限公司 A kind of stomach invigorating biscuit easy to digest

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62294047A (en) * 1986-06-11 1987-12-21 Ajinomoto Co Inc Solid food
JPH09107939A (en) * 1995-10-17 1997-04-28 Nakano Vinegar Co Ltd Preparation of frozen food
JPH11137163A (en) * 1997-11-10 1999-05-25 Shikishima Baking Co Ltd Production of breads
JP2010154800A (en) * 2008-12-26 2010-07-15 Sanei Gen Ffi Inc Quality improver for tako-yaki powder or okonomi-yaki powder
JP2012029682A (en) * 2010-07-09 2012-02-16 Sanei Gen Ffi Inc Inhibitor for migration of water between foods and method of avoiding migration of water
JP2013042745A (en) * 2011-08-26 2013-03-04 Tablemark Co Ltd Frozen takoyaki
JP2013243942A (en) * 2012-05-23 2013-12-09 Fuji Oil Co Ltd Cream puff case
JP2018198545A (en) * 2017-05-25 2018-12-20 昭和産業株式会社 Mix for octopus dumpling or vegetable pancake and method for producing octopus dumpling or vegetable pancake

Also Published As

Publication number Publication date
CN111801016B (en) 2024-03-05
JPWO2019189536A1 (en) 2021-03-25
JP7229229B2 (en) 2023-02-27
CN111801016A (en) 2020-10-20

Similar Documents

Publication Publication Date Title
US4230735A (en) Process for producing quick-cooking noodles
JP5562230B2 (en) Bakery food mix
JP5843314B2 (en) Takoyaki or okonomiyaki powder mix
JP4652958B2 (en) Deep-fried food and method for producing the same
JP3782711B2 (en) Method for producing frozen fried food
JP7293300B2 (en) Antifreeze burn agent and method for producing frozen food
JPH09149756A (en) Production of frozen bread cakes
JP4284885B2 (en) Filling material and manufacturing method thereof
JP6785542B2 (en) Bread manufacturing method
WO2019189536A1 (en) Baked food of wheat-flour-containing dough, method for manufacturing same, and wheat-flour-containing dough
JP3399296B2 (en) Tempura flour composition and tempura using the same
JP3641313B2 (en) Bread flour and bread
JP2538510B2 (en) Manufacturing method of fried food with oiled bread crumbs for microwave cooking and heating
WO2019189537A1 (en) Frozen bakery food and method for manufacturing same
WO2021065930A1 (en) Composition
JP2717413B2 (en) Food for frying and method for producing the same
JP2009017802A (en) Method for producing cake doughnut
JPS6131985B2 (en)
JPH08103235A (en) Bread crumb corresponding to microwave oven and its production
JPH03285656A (en) Food ingredient containing sea food flavor
JP7370913B2 (en) Dried kakiage and method for producing dried kakiage
JP7478520B2 (en) Wheat flour composition for noodle skin, noodle skin, method for producing noodle skin, and method for improving shape retention of noodle skin after cooking
JP2879213B1 (en) Chips made from salmon trout
JP2879214B1 (en) Floating fruit made from salmon trout
JP6753797B2 (en) Bread crumbs quality evaluation method

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 19775467

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2020509298

Country of ref document: JP

Kind code of ref document: A

122 Ep: pct application non-entry in european phase

Ref document number: 19775467

Country of ref document: EP

Kind code of ref document: A1