Mix for grain flour baked japanese-style food, grain flour baked japanese-style food and method for producing the same

Abstract

To provide a mix for grain flour baked Japanese-style foods that enables the production of grain flour baked Japanese-style foods with high moldability and a pleasant texture (fluffiness and melt-in-the-mouth feel), and a method for producing the same.SOLUTION: A mix used for producing grain flour baked Japanese-style foods comprises, in addition to grain flours, sodium bicarbonate and propylene glycol fatty acid ester, and the proportion of the sodium bicarbonate in 100 mass% of the mix is adjusted to 1.5-6 mass%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a mix used for producing flour-baked Japanese-style foods typified by okonomiyaki and takoyaki, and to flour-baked Japanese-style foods. The present invention also relates to a method for producing such flour-baked Japanese-style foods. Furthermore, the present invention relates to a method for improving the texture of flour-baked Japanese-style foods.

Background Art

[0002] Okonomiyaki and takoyaki are Japanese-style foods that have been eaten for a long time in Japan. They are made by adding water to a flour-based mixture (mainly wheat flour) to make a batter, adding desired ingredients (such as seafood like octopus, vegetables, meat, eggs, etc.), baking them into a predetermined shape, and appropriately seasoning them with seasonings such as sauce or tare and then eating them. These flour-baked Japanese-style foods are preferably eaten while warm. In particular, okonomiyaki is preferably fluffy and has good melt-in-the-mouth texture, and takoyaki is preferably gooey when eaten. Recently, there are also many frozen flour-baked Japanese-style foods that are mass-produced in factories and sold in a frozen state, and are reheated using a microwave oven or the like and eaten in stores or at home. For such frozen products, when reheated and eaten, like immediately after baking, okonomiyaki is preferably fluffy and has good melt-in-the-mouth texture, and for takoyaki, the inside is preferably soft and gooey.

[0003] Conventionally, in order to give okonomiyaki a fluffy texture and good melt-in-the-mouth quality, grated yam or its powder (hereinafter collectively referred to as "yam processed products") has been blended into the batter ingredients. Also, as a method for producing okonomiyaki, takoyaki, etc. with a crispy surface (skin) and a moist and creamy interior when baked, a batter ingredient containing wheat flour, a sparingly soluble granular powder of 10 to 80 mesh, and one or more selected from the group consisting of tapioca starch, potato starch, rice flour, and their chemical products has been proposed (Patent Document 1). Further, as a method for improving the appearance and texture of takoyaki, for example, a method of blending starch into a takoyaki mix has been proposed. Specifically, a method of blending pregelatinized starch as the starch in addition to wheat flour (Patent Document 2), a method of blending acetylated starch or acetylated oxidized starch (Patent Documents 3 and 4), etc. are known.

[0004] Also, as a mix ingredient for producing takoyaki or okonomiyaki that has good melt-in-the-mouth quality and a good texture even after reheating after refrigerated or frozen storage, it has been proposed to use glutinous potato starch and α-amylase in addition to wheat flour (Patent Document 5). Furthermore, as a modifier for frozen takoyaki that does not lose its freshly baked soft texture even after thawing after freezing, it has been proposed to use an oil-in-water type emulsified oil and fat composed of an oil phase part containing edible oil and a water phase part containing amylase (Patent Document 6).

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Patent Document 6

[0006] An object of the present invention is to provide a flour-baked Japanese-style food having a fluffy texture and a good taste, which are required for okonomiyaki, takoyaki, and the like. Another object of the present invention is to provide a mix for flour-baked Japanese-style food that can produce a flour-baked Japanese-style food having the above-mentioned fluffy texture and good taste with good workability. Furthermore, an object of the present invention is to provide a method for producing the flour-baked Japanese-style food and a method for improving the texture of the flour-baked Japanese-style food. MEANS FOR SOLVING THE PROBLEMS

[0007] The inventors of the present invention have conducted intensive studies to solve the above problems. As a raw material for the batter of flour-baked Japanese-style foods such as okonomiyaki and takoyaki, baking soda, propylene glycol fatty acid ester, or baking soda, propylene glycol fatty acid ester, and an acidulant are added to flour, and the ratio of baking soda in 100% by mass (total solid weight) of the batter raw material is adjusted to 1.5 to 6% by mass. By using this, it has been found that a flour-baked Japanese-style food having a good texture (fluffy texture, taste) can be produced with good workability. In addition, the flour-baked Japanese-style food has a good texture even after being reheated after freezing, and it has been confirmed that using the batter raw material containing the above components can impart a high texture improvement effect to frozen products. The present invention has been further completed based on these findings and includes the following embodiments.

[0008] (I) Mix for flour-baked Japanese-style food (I-1) A mix for flour-baked Japanese-style food containing flours, baking soda, and propylene glycol fatty acid ester, wherein the ratio of baking soda in 100% by mass of the mix for flour-baked Japanese-style food is 1.5 to 6% by mass. (I-2) The mix for baked Japanese-style cereal foods according to (I-1), further containing an acidulant. (I-3) The mix for baked Japanese-style cereal foods according to (I-2), wherein the acidulant is a combination of an immediate-acting acidulant and a delayed-acting acidulant. (I-4) The mix for baked Japanese-style cereal foods according to any one of (I-1) to (I-3), characterized in that the proportion of propylene glycol fatty acid ester in 100% by mass of the mix for baked Japanese-style cereal foods is 0.05 to 6% by mass. (I-5) The mix for baked Japanese-style cereal foods according to any one of (I-1) to (I-4), further containing oil and fat. (I-6) The mix for baked Japanese-style cereal foods according to any one of (I-1) to (I-5), wherein the cereals are cereal flour, starch or a mixture thereof. (I-7) The mix for baked Japanese-style cereal foods according to (I-6), wherein the cereal flour is wheat flour. (I-8) The mix for baked Japanese-style cereal foods according to any one of (I-1) to (I-7), wherein the baked Japanese-style cereal food is at least one selected from the group consisting of okonomiyaki, takoyaki, akashiyaki, negiyaki, ikayaki (Osaka style), chijimi, monjayaki, Kumamoto chobo-yaki, Western-style baked food, dondon-yaki, and similar baked Japanese-style cereal foods.

[0009] (II) Batter for flour-baked Japanese-style food (II-1) A batter for baked Japanese-style cereal foods containing cereals, sodium bicarbonate, propylene glycol fatty acid ester, and water, or cereals, sodium bicarbonate, propylene glycol fatty acid ester, an acidulant, and water wherein the proportion of sodium bicarbonate in 100% by mass of the total solid content in the batter is 1.5 to 6% by mass, and / or the proportion of propylene glycol fatty acid ester in 100% by mass of the total solid content in the batter is 0.05 to 6% by mass. The batter for baked Japanese-style cereal foods.

[0010] (III) Flour-baked Japanese-style food A flour-baked Japanese-style food comprising a mix for flour-baked Japanese-style food and batter containing water as described in any of (III-1)(I-1) to (I-8), or a baked product of the batter for flour-baked Japanese-style food as described in (II-1). (III-2) The flour-baked Japanese-style food according to (III-1), wherein the flour-baked Japanese-style food is at least one selected from the group consisting of okonomiyaki, takoyaki, akashiyaki, negiyaki, ikayaki (Osaka style), chijimi, monjayaki, Kumamoto choboyaki, Western-style baked food, dondon-yaki, and flour-baked Japanese-style foods similar thereto. (III-3) The flour-baked Japanese-style food according to (III-1) or (III-2), wherein the flour-baked Japanese-style food is a frozen food.

[0011] (IV) Method for producing flour-baked Japanese-style food (IV-1) A method for producing a flour-baked Japanese-style food having the following steps (a) and (b): (a) A step of mixing a mix for flour-baked Japanese-style food and water as described in any of (I-1) to (I-8) to prepare a batter, or a step of preparing a batter for flour-baked Japanese-style food as described in (II-1), and (b) A step of baking the batter prepared in the step (a) together with ingredients. (IV-2) The production method according to (IV-1), wherein the flour-baked Japanese-style food is at least one selected from the group consisting of okonomiyaki, takoyaki, akashiyaki, negiyaki, ikayaki (Osaka style), chijimi, monjayaki, Kumamoto choboyaki, Western-style baked food, dondon-yaki, and flour-baked Japanese-style foods similar thereto.

[0012] (V) Method for improving texture of flour-baked Japanese-style food (V-1) As raw materials for the dough of a flour-baked Japanese-style food, flours, baking soda, and propylene glycol fatty acid ester, or flours, baking soda, propylene glycol fatty acid ester, and an acidulant are used, The ratio of baking soda in the total solid weight of the raw materials for the dough is 1.5 to 6% by mass A method for improving the texture of a flour-baked Japanese-style food. (V-2) The method for improving the texture according to (V-1), wherein the acidulant is a combination of an immediate-acting acidulant and a delayed-acting acidulant. (V-3) The proportion of propylene glycol fatty acid ester in 100% by mass of the total solid content of the raw material of the mochi rice cake is 0.05 to 6% by mass, and the method for improving the texture according to (V-1) or (V-2). (V-4) The method for improving the texture according to any one of (V-1) to (V-3), wherein oil and fat is further blended with the raw material of the mochi rice cake of the flour-baked Japanese-style food. (V-5) The method for improving the texture according to any one of (V-1) to (V-4), wherein the flour is flour, starch or a mixture thereof. (V-6) The method for improving the texture according to any one of (V-1) to (V-5), wherein the flour is wheat flour. (V-7) The method for improving the texture according to any one of (V-1) to (V-6), wherein the flour-baked Japanese-style food is at least one selected from the group consisting of okonomiyaki, takoyaki, akashiyaki, negiyaki, ikayaki (Osaka style), chijimi, monjayaki, Kumamoto chobo yaki, Western-style baked food, dondon yaki, and flour-baked Japanese-style foods similar thereto. (V-8) The method for improving the texture according to any one of (V-1) to (V-7), wherein the improvement of the texture is an improvement in the fluffy feeling and / or the melt-in-the-mouth feeling. (V-9) The method for improving the texture according to any one of (V-1) to (V-8), which is a method for improving the texture of a flour-baked Japanese-style food without adversely affecting the formability during baking.

Advantages of the Invention

[0013] According to the mix for flour-baked Japanese-style foods of the present invention or the production method using the same, it is possible to improve the texture of flour-baked Japanese-style foods such as okonomiyaki and takoyaki without blending processed sweet potato products. Specifically, by using the mix for flour-baked Japanese-style foods of the present invention, okonomiyaki having a fluffy texture and / or a melt-in-the-mouth texture and flour-baked Japanese-style foods similar thereto can be easily produced without adversely affecting the formability during baking. Therefore, the flour-baked Japanese-style food of the present invention has a fluffy texture and / or a melt-in-the-mouth texture even when a processed sweet potato product is not used as the raw material of the dough.

Embodiments for Carrying Out the Invention

[0014] (I) Mix for flour-baked Japanese-style food The mix for flour-baked Japanese-style foods of the present invention (hereinafter, also simply referred to as "the mix of the present invention") is characterized by containing flours, sodium bicarbonate, and propylene glycol fatty acid esters. Further, the mix for flour-baked Japanese-style foods of the present invention may contain an acidulant and / or fats and oils in addition to the above components. In the present invention, the mix for flour-baked Japanese-style foods is a mixture used for preparing batters for flour-baked Japanese-style foods such as okonomiyaki and takoyaki described later. The shape thereof is not limited as long as it is in a solid state, but preferably, it can be exemplified as a powder form. In this sense, the mix of the present invention can also be referred to as "mix powder for flour-baked Japanese-style foods". Hereinafter, the components of the mix of the present invention will be described.

[0015] [Flours] In the present invention, the term "flours" is a general term for flour, starch, and mixtures thereof. That is, in the present invention, as flours, flour and starch may be used alone, or both may be used in combination (a mixture of both).

[0016] Flour is obtained by grinding edible grains. The flour mainly used as flour in the mix of the present invention is wheat flour.

[0017] The wheat flour used in the mix of the present invention is not particularly limited, and examples thereof include strong flour, semi-strong flour, medium flour, weak flour, durum wheat flour, and heat-treated flours thereof. These may be used alone or in any combination of two or more. Preferably, it is weak flour or medium flour, and weak flour or medium flour may be used in combination with other wheat flours. The wheat flour may be used in combination with flours other than wheat flour (for example, rice (including mochi rice) flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, corn flour, barnyard millet flour, millet flour, adzuki bean flour, etc.) as long as it does not interfere with the effects of the present invention.

[0018] The origin of the starch is not particularly limited. For example, starches derived from gramineous plants (such as wheat, barley, rye, oats, and rice), such as wheat starch, barley starch, rye starch, oat starch, and rice starch; starches derived from grains other than gramineous plants, such as corn starch, legume starch, potato starch, sweet potato starch, tapioca starch, arrowroot starch, kudzu starch, sago starch, Chinese yam starch, lotus root starch, water chestnut starch, bracken starch, and lily tuber starch. Note that the rice starch may be derived from polished rice or glutinous rice. Also, the corn starch may be waxy starch derived from waxy varieties or high amylose starch derived from high amylose varieties.

[0019] Also, within the limit of having the effects of the present invention, as the starch, crosslinking such as phosphoric acid crosslinking or adipic acid crosslinking; etherification such as hydroxypropylation; esterification such as acetylation; gelatinization; enzyme treatment; oxidation treatment; acid treatment; bleaching treatment; hydrothermal treatment; and / or dry heat treatment, etc., processed starches obtained by applying these processing treatments alone or in combination can also be used.

[0020] The blending ratio of the flours in the mixture of the present invention can be appropriately selected from 60% by mass or more as the total amount. Preferably, it is 80 - 94% by mass, more preferably 80 - 92% by mass.

[0021] [Baking soda] Baking soda (sodium hydrogen carbonate) is a component (expanding agent component) used to expand the volume of the dough by generating carbon dioxide gas and modify the texture, etc. Baking soda can be used alone as the expanding agent component, or can also be used in combination with an acid agent described later as a component that promotes the generation of carbon dioxide gas. Preferably, it is an embodiment of being used in combination with an acid agent.

[0022] The blending ratio of sodium bicarbonate in the mixture of the present invention can be in the range of 1.5 to 6% by mass per 100% by mass of the mixture of the present invention. When the blending ratio of sodium bicarbonate is 7% by mass or more, the bitterness peculiar to sodium bicarbonate begins to affect the taste of the flour-baked Japanese-style food, which is not desirable. From the viewpoint of the texture (fluffy feeling, melting feeling) of the flour-baked Japanese-style food, the blending ratio of sodium bicarbonate is preferably in the range of 1.5 to 4% by mass, more preferably 2 to 4% by mass, and still more preferably 2.5 to 3.5% by mass.

[0023] [Propylene glycol fatty acid ester] The propylene glycol fatty acid ester (hereinafter, may be abbreviated as "PGE") used in the mixture of the present invention is a monoester of propylene glycol and a fatty acid. The fatty acid constituting PGE is not particularly limited as long as it is a fatty acid derived from edible animal and vegetable oils and fats, and examples thereof include saturated or unsaturated fatty acids having 8 to 22 carbon atoms. For example, caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid, oleic acid, stearic acid, behenic acid, etc. can be mentioned. Also, it can be beef tallow hardened oil fatty acid containing about 65% of stearic acid or soybean hardened oil fatty acid containing 90% or more of stearic acid. Specific examples of PGE include propylene glycol monooleate, propylene glycol monopalmitate, propylene glycol monolaurate, and propylene glycol monostearate. These may be used alone or in any combination of two or more. Further, PGE can also be used in a formulation form containing other components (for example, general emulsifiers, excipients, etc.). In the case of a formulation, although the emulsifier used in combination with PGE is not limited, preferably, monoglycerin fatty acid ester or polyglycerin fatty acid ester can be exemplified.

[0024] The blending ratio of PGE in the mixture of the present invention can be in the range of 0.05 to 6% by mass per 100% by mass of the mixture of the present invention. When the blending ratio of PGE exceeds 6% by mass, the moldability (workability) tends to decrease when baking the flour-baked Japanese-style food. From the viewpoints of the texture (fluffy feeling, melting-in-the-mouth feeling) and workability of the flour-baked Japanese-style food, the blending ratio of PGE, regardless of whether it is a single substance or a preparation, is preferably 0.05 to 5% by mass, more preferably 0.1 to 5% by mass, still more preferably 0.1 to 4% by mass, even more preferably 0.1 to 3% by mass, and particularly preferably in the range of 0.1 to 2% by mass.

[0025] [Acid agent] As described above, an acid agent can also be blended in the mixture of the present invention as a component that promotes the generation of carbon dioxide gas in combination with sodium bicarbonate (sodium hydrogen carbonate).

[0026] Acid agents are classified into fast-acting, intermediate, and slow-acting types according to the reaction rate with alkaline agents such as sodium bicarbonate. Fast-acting acid agents include tartaric acid, fumaric acid, potassium hydrogen tartrate, and sodium fumarate. Intermediate acid agents include phosphates such as sodium dihydrogen phosphate, potassium dihydrogen phosphate, and calcium dihydrogen phosphate; pyrophosphates such as sodium acid pyrophosphate. Slow-acting acid agents include burnt alum, burnt alum salts, glucono-delta-lactone, and gluconates. These fast-acting acid agents, intermediate acid agents, and slow-acting acid agents can each be used alone or in combination of two or more. When using either a fast-acting acid agent or a slow-acting acid agent as the acid agent, it is preferable to use them in combination. Although the ratio of combining the two is not limited, it can be appropriately selected in the range of 2:8 to 8:2 (mass ratio, the same hereinafter). Preferably it is 3:7 to 7:3, more preferably 4:6 to 6:4, and particularly preferably 5:5.

[0027] When using an acid agent, the mixing ratio (total amount) of the acid agent in the present invention mix can be in the range of 9% by mass or less, preferably 2 - 9% by mass, per 100% by mass of the present invention mix. Specifically, the mixing ratio (total amount) of the acid agent in the present invention mix can be appropriately set and adjusted according to the content of baking soda in the present invention mix. For example, it can be set such that the ratio of the acid agent is 130 - 150 parts by mass, preferably 135 - 145 parts by mass, with respect to 100 parts by mass of the amount of baking soda contained in the present invention mix.

[0028] [Oil and fat] Oil and fat can also be blended as an optional component in the present invention mix. By blending oil and fat, the taste of the cereal-baked Japanese-style food can be further improved.

[0029] As the oil and fat, it is preferable to use powdered oil and fat. Powdered oil and fat is a powder containing edible oil and fat, and can be either a lipophilic type or a hydrophilic type. Generally, the lipophilic type is obtained by spray-cooling or cooling and pulverizing high melting point oil and fat into powder, and the hydrophilic type is, for example, an oil-in-water (O / W) type emulsion prepared from edible oil and fat (including vegetable oil and fat, animal oil and fat, and processed oil and fat obtained by processing these), and excipients such as carbohydrates and proteins, emulsifiers, etc. as necessary, and then spray-dried into powder.

[0030] When using powdered oil and fat, the mixing ratio of the powdered oil and fat in the present invention mix can be in the range of 5% by mass or less, preferably 1 - 5% by mass, per 100% by mass of the present invention mix. When the content of oil and fat in the present invention mix increases, the taste of the cereal-baked Japanese-style food tends to improve, but the fluffiness tends to decrease. Also, when the mixing ratio of the powdered oil and fat exceeds 5% by mass, the moldability (workability) when baking the cereal-baked Japanese-style food tends to decrease. Therefore, the mixing ratio of the powdered oil and fat in 100% by mass of the present invention mix is more preferably in the range of 1 - 4% by mass, and even more preferably in the range of 2 - 4% by mass.

[0031] [Other components] In addition to the above components, the mix of the present invention can contain powder components generally used as raw materials for preparing the dough of Japanese-style baked cereal foods, provided that the effects of the present invention are not impaired. Examples of such powder components include seasonings such as salt, sodium glutamate, dashi powder, powdered soy sauce, and protein hydrolysates; flavor raw materials such as kelp powder, bonito powder, and dried powders of other seafood; flavoring agents such as flavorings and spices; pigments; extracts such as yeast extract, extracts derived from livestock meat or seafood; dried powders of plants such as blue nori; saccharides such as dextrin, oligosaccharide, glucose, powdered malt syrup, and sugar; protein materials such as soy protein, gluten, milk protein, egg white powder, and whole egg powder; and emulsifiers such as monoglycerin fatty acid ester and polyglycerin fatty acid ester.

[0032] By using the mix of the present invention, it is possible to produce a Japanese-style baked cereal food with a fluffy texture without using processed sweet potato products such as grated sweet potato and its powder as dough raw materials. Therefore, by not incorporating processed sweet potato products such as sweet potato powder into the mix of the present invention, the allergens can be reduced and the cost can be kept low. Here, the sweet potato means "yamanimo", which is a general term for nagaimo, yamatoimo, ginkgoimo, and natural sweet potato. The sweet potato powder is a pulverized product of sweet potato and can be prepared, for example, by freeze-drying or air-drying (warm air drying) the above sweet potato and then pulverizing it.

[0033] The Japanese-style cereal-baked food targeted by the present invention is a food that mainly includes foods originating in Japan, as well as foods originating overseas that are treated as similar categories with similar manufacturing methods and raw materials. Specifically, among foods commonly referred to as "flour-based foods" such as okonomiyaki, takoyaki, akashi-yaki, negi-yaki,ika-yaki (Osaka style), chijimi, Kumamoto chobo-yaki, Western-style yaki, dondon-yaki, and monja-yaki, it is a food obtained by baking a batter made by dissolving cereals (mainly wheat flour) in water. Such foods include those in which ingredients are placed in the batter for baking, or those in which the batter is thinly spread and lightly baked, and then ingredients are placed on the resulting dough, or the dough is wrapped around the ingredients and baked together. In addition, instead of boiled octopus used in takoyaki, other ingredients such as seafood and vegetables can be used. Also, instead of squid in ika-yaki, other seafood ingredients can be used. Therefore, the Japanese-style cereal-baked food targeted by the present invention includes not only the aforementioned okonomiyaki and takoyaki, but also similar Japanese-style cereal-baked foods. Such Japanese-style cereal-baked foods are, as described later, foods manufactured by baking a batter prepared from the aforementioned mix of the present invention together with ingredients (seafood, livestock meat, vegetables, eggs, etc.), and are usually preferably eaten while warm.

[0034] The mix of the present invention is a powdery mixture used to prepare a batter (batter for Japanese-style cereal-baked food) for manufacturing the aforementioned Japanese-style cereal-baked food, and can be prepared by mixing the aforementioned components. At the time of use (during the manufacture of Japanese-style cereal-baked food), together with water, optionally seasonings, eggs, oils and fats, etc. are blended as required to prepare a batter. Depending on the type of Japanese-style cereal-baked food, the batter is optionally provided with ingredients and then subjected to baking.

[0035] (II) Batter for flour-baked Japanese-style food, flour-baked Japanese-style food, and method for producing the same The flour-baked Japanese-style food targeted by the present invention is as described above. It is a food produced by baking a batter (a batter for flour-baked Japanese-style food, hereinafter also simply referred to as "batter") prepared by blending water into a mixture containing cereals, baking soda, and PGE, or starch, baking soda, PGE, and an acidulant. As the cereals, baking soda, PGE, and acidulant, those described in the above (I) can be used.

[0036] Briefly, the batter can be prepared by adding water and, if necessary, other raw materials to the above-described mixture of the present invention and mixing them. When not using the mixture of the present invention, according to the composition of the mixture of the present invention, cereals, baking soda, PGE, and water, preferably cereals, baking soda, PGE, acidulant, and water, can be mixed with other raw materials as necessary for preparation.

[0037] The water used for preparing the batter may be potable water. The ratio of water to 100 parts by mass of the powder mixture containing cereals, baking soda, and PGE, or cereals, baking soda, PGE, and acidulant can be appropriately set according to the type of the flour-baked Japanese-style food. Although not limited, for example, when the flour-baked Japanese-style food is okonomiyaki, the amount of water blended per 100 parts by mass of the powder mixture is appropriately set and adjusted within the range of 90 to 150 parts by mass, and when it is takoyaki, the amount of water blended per 100 parts by mass of the powder mixture is appropriately set and adjusted within the range of 200 to 400 parts by mass.

[0038] Also, for preparing the batter, it is not necessarily required to use pure water (drinking water), and an edible food or drink containing water can also be used. Examples of such water-containing edible foods or drinks include, although not limited, milk, soy milk, fruit juice, vegetable juice, seasoning liquids such as dashi soup, soup, carbonated water, and whole eggs, which contain water at a ratio of 70% by mass or more.

[0039] As the other raw materials, although not limited, examples thereof include seasonings such as dashi and soy sauce, fats and oils such as vegetable oil, and egg liquid (egg white, egg yolk). As described above, by using the mix of the present invention, it is possible to produce a baked Japanese-style food made of cereal flour having a fluffy texture without blending processed sweet potato products such as grated sweet potato into the dough. For this reason, processed sweet potato products are not particularly required as the other raw materials. The blending ratio of these components with respect to the mix of the present invention can be appropriately set according to the type of the baked Japanese-style food made of cereal flour and is not particularly limited. Further, the batter can be stored in a refrigerator, a cool and dark place, etc. after preparation and used as appropriate.

[0040] The ingredients to be baked together with the batter can be appropriately selected according to the type and preference of the baked Japanese-style food made of cereal flour. For example, livestock meat such as pork, chicken, and beef or processed products thereof (for example, processed foods such as ham and stewed beef tendon, etc.); seafood such as octopus, squid, cherry shrimp, and clam or processed products thereof (for example, kneaded products such as kamaboko, etc.); vegetables such as cabbage, leek, and red ginger or processed products thereof; and others, cheese, mochi, noodles such as Chinese noodles and udon noodles, or deep-fried balls, etc. can be exemplified without limitation.

[0041] The baked Japanese-style food made of cereal flour of the present invention (hereinafter, also referred to as the food of the present invention) can be produced by a method having the following steps (a) and (b). (a) A step of preparing a batter by mixing water with the mix of the present invention. (b) A step of baking the batter prepared in the step (a) together with the ingredients.

[0042] Note that the step (a) is not limited to the use of the mix of the present invention. Instead of the mix of the present invention, components constituting the mix of the present invention (cereal flours, baking soda, and PGE; cereal flours, baking soda, PGE, and an acidulant; and other optional components such as fats and oils) are combined according to the formulation of the mix of the present invention, and a step of mixing these with water to prepare a batter is included.

[0043] In this case, it is preferable to adjust so that the ratio of sodium bicarbonate per 100% by mass of the total weight of the solid content contained in the batter is 1.5 to 6% by mass. From the viewpoint of the texture (fluffy feeling, melting feeling) of the flour-baked Japanese-style food, as the blending ratio of the sodium bicarbonate, it is preferably in the range of 1.5 to 4% by mass, more preferably 2 to 4% by mass, still more preferably 2.5 to 3.5% by mass.

[0044] Also, it is preferable to adjust so that the ratio of PGE per 100% by mass of the total weight of the solid content contained in the batter is 0.05 to 6% by mass. From the viewpoints of the texture (fluffy feeling, melting feeling) and workability of the flour-baked Japanese-style food, as the blending ratio of the PGE, it is preferably in the range of 0.05 to 5% by mass, more preferably 0.1 to 5% by mass, still more preferably 0.1 to 4% by mass, even more preferably 0.1 to 3% by mass, and particularly preferably 0.1 to 2% by mass. Here, "100% by mass of the total weight of the solid content contained in the batter" means that the total mass of the solid components other than the liquid components such as water contained in the batter is made 100% by mass.

[0045] These steps (a) and (b) may be mainly carried out manually at a food stall, store, etc., or may be carried out using some machinery at a food manufacturing factory, etc.

[0046] In the step (a) (batter preparation step), instead of drinking water or together with drinking water, the aforementioned raw materials (for example, seasonings such as dashi soup, soy sauce, milk, soy milk, juice, etc.) may be used.

[0047] The blending ratio of water to the mix of the present invention (water content in the batter) can be appropriately set according to the type of the flour-baked Japanese-style food. Although not particularly limited, when the flour-baked Japanese-style food is, for example, okonomiyaki, the blending amount of water per 100 parts by mass of the mix of the present invention is appropriately set and adjusted in the range of 90 to 150 parts by mass. Also, when the flour-baked Japanese-style food is, for example, takoyaki, the blending amount of water per 100 parts by mass of the mix of the present invention is appropriately set and adjusted in the range of 200 to 400 parts by mass.

[0048] In addition, according to the type of the flour-baked Japanese-style food such as okonomiyaki, negiyaki, ikayaki (Osaka style), chijimi, monjayaki, Kumamoto choboyaki, Western-style baked food, dondon-yaki, etc., the desired ingredients described above can also be mixed into the batter in this step. Note that ingredients such as takoyaki can be added into the batter when baking the batter.

[0049] (b) The baking step can be carried out according to a conventional method according to the type of the target flour-baked Japanese-style food. For example, when baking okonomiyaki, the batter mixed with ingredients is placed on an iron plate heated to about 190 to 200°C while shaping it, and ingredients such as pork and eggs are placed on it if necessary, and the shape is appropriately adjusted, and it can be manufactured by baking while turning it over. In addition, when baking takoyaki by hand, although not limited, a takoyaki baking device is heated to about 190 to 200°C, the batter prepared in step (a) is poured into its hemispherical depression, ingredients such as boiled octopus are put in, and it can be manufactured by baking into a spherical shape while rotating it using a bamboo skewer or the like. It can also be manufactured using an automatic takoyaki baking machine. In this case, the batter is poured into the hemispherical or bell-shaped depression of the iron plate, ingredients such as boiled octopus are put in it, and after baking one side, it can be manufactured by turning it over and baking. (b) The baking step may be carried out promptly after step (a), or it can also be carried out after storing the batter prepared in step (a) once.

[0050] By using the mix of the present invention containing baking soda and PGE, or baking soda, PGE and an acidulant in addition to flours as the batter raw material as described above, while suppressing the occurrence of molding problems such as the batter and ingredients not sticking together during baking, a flour-baked Japanese-style food having a good texture (fluffy feeling, melting feeling) can be baked and obtained.

[0051] When the food of the present invention is a product (frozen food) distributed and sold in a frozen state, it can be manufactured through the following step (c) after the above steps (a) and (b): (c) Freezing the food baked in the step (b).

[0052] Although the freezing step is not limited, it is preferably rapidly frozen at -30°C or lower. By doing so, it becomes possible to freeze in a state close to being baked, and the growth of bacteria can be suppressed. The frozen food thus frozen can then be stored and managed, for example, under conditions of -18°C or lower in a freezer until it is shipped and distributed.

[0053] Frozen foods are reheated (e.g., in a microwave oven or an oven) and then eaten. However, as described above, the food of the present invention uses, as the dough raw material, in addition to flours, the mixture of the present invention containing baking soda and PGE, or baking soda, PGE, and an acidulant. Thus, even when reheated, it is characterized by having a good texture (fluffy feeling, melting feeling) similar to that after baking.

[0054] (III) Method for improving texture of flour-baked Japanese-style food The present invention provides a method for improving the texture of flour-baked Japanese-style foods. The method can be implemented by using, as the dough raw material of the flour-baked Japanese-style food, in addition to flours, baking soda and PGE, or baking soda, PGE, and an acidulant. The flour-baked Japanese-style food may be a frozen food or a food that is reheated using a microwave oven or the like and then eaten.

[0055] The texture referred to in the present invention means "fluffy feeling" and "melting feeling". Improving the texture means that, compared with the texture ("fluffy feeling", "melting feeling") of a flour-baked Japanese-style food produced using a mixture (comparative mixture) that does not contain at least one of baking soda and PGE added to flours, the texture ("fluffy feeling", "melting feeling") of a flour-baked Japanese-style food produced using the mixture of the present invention containing baking soda and PGE added to flours is improved.

[0056] According to the present invention, the above effects can be obtained without adversely affecting the formability during firing (firing workability). Further, according to the present invention, the above effects can be obtained even when sweet potato processed products such as grated sweet potato and its powder are not used as the dough raw material. In that case, by not blending the sweet potato processed product, allergens can be reduced and the cost can be kept low.

[0057] In addition, regarding the types and usage ratios of various components such as flours, baking soda, PGE, acidulant, and fats and oils used in the method of the present invention, as well as the target flour-baked Japanese-style food and its manufacturing method, etc., they are as described in (I) and (II), and the foregoing description can be incorporated herein by reference.

[0058] As described above, in this specification, the terms "comprising" and "containing" include the meanings of "consisting of" and "substantially consisting of".

Examples

[0059] Hereinafter, in order to assist the understanding of the configuration and effects of the present invention, the present invention will be described using experimental examples. However, the present invention is not limited by these experimental examples in any way. The following experiments were carried out under room temperature (25 ± 5°C) and atmospheric pressure conditions unless otherwise specified. Unless otherwise specified, the "%" described below means "mass %" and "part" means "part by mass".

[0060] In addition, in the following experiments, the evaluation of texture was carried out by 10 professional panels who had undergone training and accumulated experience through daily work on the sensory evaluation of powder foods (flour-baked Japanese-style foods) such as okonomiyaki and takoyaki and who had passed the company's sensory evaluation test. Also, the baking of okonomiyaki was carried out by 10 skilled workers who had undergone training and accumulated experience through daily work on the manual production of okonomiyaki, and in each professional panel, the workability of okonomiyaki baking was evaluated.

[0061] The raw materials used in the following experiments are as follows. Wheat flour: Cake flour (manufactured by Showa Sangyo Co., Ltd.) Baking soda: Sodium hydrogen carbonate Propylene glycol fatty acid ester preparation: Product containing 40% PGE Acidulant 1 (instant acidulant): Fumaric acid Acidulant 2 (slow-acting acidulant): Glucono delta-lactone Powdered oil and fat: Manufactured by Miyoshi Oil & Fat Co., Ltd. Stock powder: Manufactured by Ajinomoto Co., Inc.

[0062] Experimental Example 1 Production and evaluation of okonomiyaki Using the okonomiyaki mix composed of the compositions described in Tables 1 to 4, okonomiyaki (2 pieces) were manufactured respectively. For one of them, the texture of the freshly baked okonomiyaki was evaluated. For the remaining one, after frozen storage, it was reheated and the texture was evaluated.

[0063] (1) Preparation of okonomiyaki mix and batter Each material was blended at the blending ratios described in Tables 1 to 4 and mixed homogeneously to prepare an okonomiyaki mix (Reference Examples 1 to 3, Comparative Examples 1 to 2, Examples 1 to 28). To 50 parts of the prepared okonomiyaki mix, 60 parts of water were added and mixed to prepare an okonomiyaki batter.

[0064] (2) Manufacture of okonomiyaki To 110 parts of the batter prepared above, 150 parts of cabbage (coarsely shredded) and 50 parts of whole eggs were added as ingredients and mixed to obtain the okonomiyaki baking dough (hereinafter simply abbreviated as "dough").

[0065] Half of this dough was placed on a hot plate heated to 200°C with salad oil removed, shaped into a circular shape, and baked with a lid on one side for 8 minutes. Then, it was flipped using a spatula and baked with a lid for another 4 minutes, flipped again, and finally baked without a lid for 1 minute to manufacture okonomiyaki (Reference Examples 1 to 3, Comparative Examples 1 to 2, Examples 1 to 28). The remaining half was also manufactured into okonomiyaki in the same manner, which was frozen in a quick-freezing chamber (-35°C) and stored in a freezer (-18°C) for 1 week.

[0066] (3) Evaluation method of okonomiyaki (3-1) Evaluation of Workability The workability (cohesiveness of the batter, invertibility during baking) when baking okonomiyaki was evaluated according to the following criteria. When baking the batter of Reference Example 2 (see Table 1), the workability (very good) was set as "5", and a five-point evaluation was conducted based on this. For the evaluation of workability, skilled workers (10 professional panelists) each baked okonomiyaki, evaluated it themselves, and took the average value. However, to ensure that there was no variation in the evaluations of the 10 professional panelists, before the evaluation, the following five-level workability criteria were aligned among the 10 professional panelists to unify their internal criteria.

[0067] [Scoring Criteria] 5 (Very Good): The batter is very cohesive and easy to flip during baking (okonomiyaki of Reference Example 2). 4 (Good): Although inferior compared to the above score of 5, the batter is generally cohesive and easy to flip during baking. 3 (Somewhat Good): The batter is not cohesive, but the flipping during baking can be done without difficulty. 2 (Somewhat Poor): The batter is not cohesive and is somewhat difficult to flip during baking. 1 (Poor): The batter is not cohesive and is difficult to flip during baking.

[0068] (3-2) Evaluation of Texture and Taste The baked okonomiyaki (freshly baked) (Reference Examples 1 to 3, Comparative Examples 1 to 2, Examples 1 to 8) was each cut into 12 equal fan-shaped pieces passing through the center of the circle, and in a hot state, 10 professional panelists were asked to eat it, and the texture (fluffy feeling, tenderness) and taste were evaluated according to the predetermined scoring criteria. The cut okonomiyaki was evaluated by putting it about 3 cm from the center into the mouth.

[0069] Also, the frozen okonomiyaki stored in the freezer (Reference Examples 1 to 3, Comparative Examples 1 to 2, Examples 1 to 28) was heated in a microwave oven (output 500 W, 7 minutes per piece). Similarly to the above, it was cut into 12 equal parts, and in a hot state, 10 professional panelists were asked to eat it, and the texture (fluffy feeling, tenderness) and taste were evaluated.

[0070] (a) Evaluation of texture (fluffy feeling) The texture (fluffy feeling) of the okonomiyaki (freshly baked) in Reference Example 1 (see Table 1) was set as "5", and a five - level evaluation was conducted based on this. In the evaluation, in order to avoid variations in the evaluations of 10 professional panelists, in advance, among the 10 professional panelists, based on the texture of the okonomiyaki (freshly baked) in Reference Example 1, the following five - level criteria were adjusted to unify the internal criteria each person had.

[0071] [Score criteria] 5 (Very good): The baked batter firmly holds air (the batter is porous), with a very fluffy and light texture (okonomiyaki (freshly baked) in Reference Example 1). 4 (Good): Although inferior to the above score of 5, the baked batter holds air (the batter is porous), with a fluffy and light texture. 3 (Somewhat good): Although inferior to the above score of 4, the baked batter somewhat holds air (the batter is porous), with a fluffy and light texture. 2 (Somewhat bad): There is little air incorporated into the baked batter (the batter is somewhat dense), with little fluffy feeling. 1 (Bad): There is no air incorporated into the baked batter (the batter is dense), with no fluffy feeling.

[0072] (b) Evaluation of texture (melting - in - the - mouth feeling) The texture (melting - in - the - mouth feeling) of the okonomiyaki (freshly baked) in Reference Example 1 (see Table 1) was set as "5", and a five - level evaluation was conducted based on this. In the evaluation, in order to avoid variations in the evaluations of 10 professional panelists, in advance, among the 10 professional panelists, based on the texture of the okonomiyaki (freshly baked) in Reference Example 1, the following five - level criteria were adjusted to unify the internal criteria each person had.

[0073] [Score criteria] 5 (Very good): The texture in the mouth collapses very easily and the melting - in - the - mouth feeling is very good (okonomiyaki (freshly baked) in Reference Example 1). 4 (Good): The texture in the mouth collapses easily and the melting - in - the - mouth feeling is good. 3 (Slightly good): Although inferior to the above score 4, the texture is slightly more likely to collapse in the oral cavity and the melt-in-the-mouth feeling is slightly better. 2 (Slightly poor): The texture is slightly less likely to collapse in the oral cavity and the melt-in-the-mouth feeling is slightly poor. 1 (Poor): The texture is difficult to collapse in the oral cavity and the melt-in-the-mouth feeling is poor (heavy texture).

[0074] (c) Evaluation of taste The taste of the okonomiyaki (freshly baked) in Reference Example 3 (see Table 1) prepared without adding sodium bicarbonate and acidulant was set as "5", and a five-level evaluation was performed based on this. In the evaluation, in order to avoid variations in the evaluations of 10 professional panelists, prior to the evaluation, the "off-flavor" was confirmed among the 10 professional panelists, and based on the taste of the okonomiyaki (freshly baked) in Reference Example 3, the following five-level criteria were adjusted to unify the internal criteria of each person. Note that the "off-flavor" is the taste of a mixture of sodium bicarbonate and acidulant (mass ratio: 1:1.4), and the confirmation was carried out by preparing multiple aqueous solutions with different dilution ratios for the mixture and evaluating its taste.

[0075] [Score criteria] 5 (Very good): Having the same taste as the okonomiyaki in Reference Example 3. 4 (Good): No off-flavor is felt, but it has a different taste from the okonomiyaki in Reference Example 3. 3 (Slightly good): Slightly off-flavor is felt, but there is no problem in eating it as okonomiyaki. 2 (Slightly poor): There is an off-flavor and it clearly tastes bad. 1 (Poor): There is clearly an off-flavor and it is difficult to eat (chew and swallow).

[0076] (4) Evaluation results of okonomiyaki The evaluation results are shown together in Tables 1 to 4. The evaluation results of workability, texture (fluffy feeling, melt-in-the-mouth feeling), and taste are all the average values (± standard deviation) of 10 panelists.

[0077] (4-1) Evaluation of the effect by the blending of [PGE] / [sodium bicarbonate] / [sodium bicarbonate and acidulant] Compared with the okonomiyaki prepared from the dough prepared by kneading grated sweet potato into a mixture using wheat flour as the cereal flour and adding baking soda and an acidulant as leavening agents (Reference Example 1), the workability, texture (fluffy feeling, melting-in-the-mouth feeling), and taste of the okonomiyaki prepared using a PGE-free mixture (Reference Example 2), a mixture without baking soda and acidulant (Reference Example 3), and mixtures containing baking soda and acidulant in different ratios (Examples 1 to 9, Comparative Example 1) are shown in Table 1.

[0078]

Table 1

[0079] As shown in Table 1, in Reference Example 1 containing baking soda, acidulant, and grated sweet potato, the workability, texture (fluffy feeling, melting-in-the-mouth feeling), and taste were all good. On the other hand, in Reference Example 2 without grated sweet potato, the workability and taste were good, but the texture (fluffy feeling, melting-in-the-mouth feeling) was poor. Also, in Reference Example 3 in which neither baking soda, acidulant, nor grated sweet potato was blended but PGE was blended instead, the workability and taste were good, but it was confirmed that the texture (fluffy feeling, melting-in-the-mouth feeling) was lower than that of Comparative Example 1.

[0080] From these results, when compounding PGE at a ratio of 0.5%, while varying the compounding amounts of sodium bicarbonate and acidulant (Examples 1 to 9, Comparative Example 1), by combining PGE and sodium bicarbonate, it was confirmed that the workability and taste were maintained well, and the texture (fluffy feeling, melting feeling) was improved compared to Reference Example 2 and could be made good (Example 1). Furthermore, it was confirmed that by combining sodium bicarbonate and acidulant in the coexistence of PGE, the texture (fluffy feeling, melting feeling) could be further improved while maintaining good workability (Examples 2 to 9). In particular, it was found that the texture (fluffy feeling, melting feeling) became equivalent to that of Reference Example 1 by compounding sodium bicarbonate at a ratio of 3% by mass or more together with the acidulant (Examples 5 to 6), but a tendency for the melting feeling to decrease was observed as the compounding ratios of sodium bicarbonate and acidulant increased (Examples 7 to 9). In particular, when compounding sodium bicarbonate at a ratio of 7% by mass or more together with the acidulant, it was confirmed that the taste of the okonomiyaki was affected (Comparative Example 1). Such a tendency was commonly observed in both freshly baked products and frozen reheated products.

[0081] From these facts, it is considered that the compounding ratio of sodium bicarbonate in the mix is in the range of 1.5 to 6% by mass, preferably 1.5 to 4% by mass, more preferably 2 to 4% by mass, and even more preferably 2.5 to 3.5% by mass. When using sodium bicarbonate and acidulant in combination, the compounding ratio of the acidulant in the mix is 9% by mass or less, preferably in the range of 2 to 9% by mass. Specifically, it is preferable to set the ratio of the acidulant to be 130 to 150 parts by mass, preferably 135 to 145 parts by mass, with respect to 100 parts by mass of the amount of sodium bicarbonate contained in the mix.

[0082] (4-2) Evaluation of the effects of PGE compounding From the result of (4-1), it was confirmed that the okonomiyaki mix composed of the composition of Example 5 was the best in terms of workability, texture (fluffy feeling, melting feeling), and taste. From this, in addition to flour (wheat flour), 3% of baking soda, and 4.2% of acidulant, the workability, texture (fluffy feeling, melting feeling), and taste of okonomiyaki prepared using mixes (Examples 10 to 17) containing PGE in various ratios were evaluated. For comparison, okonomiyaki prepared using a mix (Comparative Example 2) without PGE in addition to flour (wheat flour), 3% of baking soda, and 4.2% of acidulant was also evaluated in the same manner. The results are shown in Table 2.

[0083]

Table 2

[0084] When using a mix without PGE, although the workability and taste were good, the texture (fluffy feeling, melting feeling) was poor (Comparative Example 2). This result was common to the result of Comparative Example 1 evaluated above. In contrast, it was confirmed that by blending PGE together with baking soda and acidulant, the texture (fluffy feeling, melting feeling) can be improved without affecting the taste. Among the textures, the melting feeling improves depending on the blending amount of PGE, while the fluffy feeling peaks at a PGE blending amount of 1% and tends to decrease as the blending amount of PGE increases, and it was confirmed that when blending 6% or more, it decreases compared to Comparative Example 2. Also, the workability also tended to gradually decrease although it was good when the blending amount of PGE exceeded 1%. These tendencies were commonly observed in both freshly baked products and frozen reheated products.

[0085] From these facts, the blending ratio of PGE in the mix is preferably in the range of 0.05 to 5% by mass, more preferably 0.1 to 5% by mass, still more preferably 0.1 to 4% by mass, even more preferably 0.1 to 3% by mass, and particularly preferably 0.1 to 2% by mass.

[0086] (4-3) Evaluation of the Blending Ratio of Baking Soda and Acidulant Based on the results of (4-1) and (4-2), in a mix composed of cereal flour (wheat flour), 3% baking soda, 4.2% acidulant (total amount), and 0.5% PGE, mixes with different blending ratios of baking soda and acidulant were prepared, and the baking workability, texture (fluffy feeling, melting feeling), and taste of okonomiyaki were evaluated. Specifically, for mixes without acidulant (Example 1), mixes using a single acidulant as the acidulant (Example 18, Example 22), and mixes combining two types of acidulants (instant-acting, slow-acting) (Examples 19 to 21 and 23), the above evaluations were carried out. The results are shown in Table 3.

[0087]

Table 3

[0088] It was confirmed that by adding an acidulant, the texture (fluffy feeling, melting feeling) can be improved while maintaining good workability (Examples 18, 22). The improvement effect was similarly observed when an instant-acting acidulant and a slow-acting acidulant were combined (Examples 19 to 21), and it was also confirmed that by combining an instant-acting acidulant and a slow-acting acidulant, the decrease in taste due to the addition of the acidulant can be suppressed. It was found that these effects can be more highly enjoyed especially when the instant-acting acidulant and the slow-acting acidulant are combined at a ratio of 1:1 (Example 20). However, when the total amount of the acidulant increases (for example, when it exceeds 8.4% as in Example 23), the decrease in taste due to the addition of the acidulant cannot be ignored.

[0089] From these facts, it is preferable to adjust the blending of the acidulant (total amount) in the mix to a ratio of preferably 9% or less, preferably 8% or less, more preferably 7% or less. When using an instant-acting acidulant and a slow-acting acidulant in combination as the acidulant, the blending ratio of the combination is 2:8 to 8:2 (mass ratio, the same hereinafter), preferably 3:7 to 7:3, more preferably 4:6 to 6:4, and particularly preferably 5:5.

[0090] (4-4) Evaluation of the Blending of Powdered Fats and Oils Based on the results of (4-1) and (4-2) above, a mixture consisting of cereal flour (wheat flour), 3% sodium bicarbonate, 4.2% (total amount) of acidulant, and 0.5% PGE was prepared by blending powdered fats and oils at various ratios, and the baking workability, texture (fluffy feeling, melting-in-the-mouth feeling), and taste of okonomiyaki were evaluated. Specifically, the above evaluations were carried out on mixtures without added fats and oils (Example 5) and mixtures with fats and oils added at a ratio of 1 to 5% (Examples 24 to 28). The results are shown in Table 4.

[0091]

Table 4

[0092] It was confirmed that by adding fats and oils, without affecting the taste, the melting-in-the-mouth feeling, among the textures, can be improved according to the amount of fats and oils added. On the other hand, as the amount of added fats and oils increases, there is a tendency for the baking workability and the fluffy feeling to decrease. From this, when adding fats and oils to the mixture, it is considered desirable to adjust the amount of the powdered fats and oils added preferably in the range of 1 to 4%, more preferably 2 to 4%.

Claims

1. A mix for baked Japanese-style cereal foods containing cereal flours, sodium bicarbonate, and propylene glycol fatty acid esters, characterized in that the proportion of sodium bicarbonate in 100% by mass of the mix for baked Japanese-style cereal foods is 1.5 to 6% by mass. A mix for baked Japanese-style cereal foods.

2. The mix for baked Japanese-style cereal foods according to Claim 1, further containing an acidulant.

3. The mix for baked Japanese-style cereal foods according to Claim 1 or 2, characterized in that the proportion of propylene glycol fatty acid esters in 100% by mass of the mix for baked Japanese-style cereal foods is 0.05 to 6% by mass. A mix for baked Japanese-style cereal foods according to Claim 1 or 2.

4. The mix for baked Japanese-style cereal foods according to Claim 1 or 2, further containing oil and fat.

5. The mix for baked Japanese-style cereal foods according to Claim 1 or 2, wherein the baked Japanese-style cereal food is at least one selected from the group consisting of okonomiyaki, takoyaki, akashiyaki, negiyaki, ikayaki (Osaka style), chijimi, monjayaki, Kumamoto choboyaki, Western-style baked food, dondon-yaki, and similar baked Japanese-style cereal foods.

6. A batter for baked Japanese-style cereal foods containing cereal flours, sodium bicarbonate, propylene glycol fatty acid esters, and water, or cereal flours, sodium bicarbonate, propylene glycol fatty acid esters, an acidulant, and water characterized in that the proportion of sodium bicarbonate in 100% by mass of the total solid weight in the batter is 1.5 to 6% by mass, and / or the proportion of propylene glycol fatty acid esters in 100% by mass of the total solid weight in the batter is 0.05 to 6% by mass. A batter for baked Japanese-style cereal foods.

7.

7. A flour-baked Japanese-style food comprising a mix for flour-baked Japanese-style food and water-containing batter according to any one of claims 1 to 5, or a baked product of the batter for flour-baked Japanese-style food according to claim 6.

8. The flour-baked Japanese-style food according to claim 7, wherein the flour-baked Japanese-style food is a frozen food.

9. The flour-baked Japanese-style food according to claim 7 or 8, wherein the flour-baked Japanese-style food is at least one selected from the group consisting of okonomiyaki, takoyaki, akashiyaki, negiyaki, ikayaki (Osaka style), chijimi, monjayaki, Kumamoto choboyaki, Western-style baked food, dondon-yaki, and flour-baked Japanese-style foods similar thereto.

10. A method for producing a flour-baked Japanese-style food having the following steps (a) and (b): (a) A step of preparing a batter by mixing a mix for flour-baked Japanese-style food according to any one of claims 1 to 4 and water, or preparing a batter for flour-baked Japanese-style food according to claim 6, and (b) A step of baking the batter prepared in the step (a) together with ingredients.

11. The production method according to claim 10, wherein the flour-baked Japanese-style food is at least one selected from the group consisting of okonomiyaki, takoyaki, akashiyaki, negiyaki, ikayaki (Osaka style), chijimi, monjayaki, Kumamoto choboyaki, Western-style baked food, dondon-yaki, and flour-baked Japanese-style foods similar thereto.

12. As raw materials for the dough of the flour-baked Japanese-style food, flours, sodium bicarbonate, and propylene glycol fatty acid ester, or flours, sodium bicarbonate, propylene glycol fatty acid ester, and an acidulant are used, The ratio of sodium bicarbonate in the total solid weight of 100% by mass of the raw materials for the dough is 1.5 to 6% by mass, and / or The ratio of propylene glycol fatty acid ester in the total solid weight of 100% by mass of the raw materials for the dough is 0.05 to 6% by mass, A method for improving the texture of a flour-baked Japanese-style food.

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