Mixed flour for Japanese snacks and method for producing Japanese snacks

Abstract

To provide a mix powder for Japanese-style snack, which is to be used for producing Japanese-style snack, can achieve releasability equivalent to that of dough added with a conventional burnt alum-containing expansion agent of an aluminum free raw material, can be produced by an automatic machine, and can improve work efficiency in manual work.SOLUTION: A mix powder for Japanese-style snack contains grain flour and / or starch, and an expansion agent containing no alum, and contains 0.005 mass% or more and less than 0.50 mass% of ascorbic acid natrium.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a mix flour for Japanese-style snacks used to produce Japanese-style snacks with good releasability without using a leavening agent containing burnt alum (anhydrous aluminum potassium sulfate (AlK(SO4)2)) that has been conventionally used, and a method for producing Japanese-style snacks. [Background technology]

[0002] Japanese snacks such as Imagawayaki (also known as obanyaki or kaitenyaki), taiyaki, ningyoyaki, and momiji manju are made by pouring a dough made by adding water, eggs, seasonings, etc. to grain flour such as wheat flour into a baking mold and baking it.

[0003] These Japanese snacks produced using baking molds require a so-called demolding process, in which the baked Japanese snacks are removed from the baking mold after baking. When mass-producing Japanese snacks, the demolding property, which determines whether the baked snacks can be easily demolded, is an important factor in the demolding process. In particular, when producing Japanese snacks using an automatic machine, poor demolding property reduces work efficiency, and in the worst case, makes it difficult to automate the production process. In addition, poor demolding property also significantly reduces work efficiency when producing them manually.

[0004] In conventional Japanese snacks, calcined alum is generally added as a leavening agent. It is believed that calcined alum acts on the gluten in wheat flour to cause the gluten to contract during baking. For this reason, it was known that in dough containing calcined alum, the gluten contracts during baking, causing the Japanese snack to shrink slightly after baking and become easier to separate from the mold.

[0005] Incidentally, aluminum compounds added to foods such as burnt alum are also present in small amounts in soil, water, and air, and are also found in small amounts in grains and vegetables. For this reason, it was thought that they would not have any serious effects on the human body, but in experiments in which large amounts of aluminum were administered to rats, adverse effects on the kidneys and bladder and a decrease in grip strength were observed.

[0006] In addition, international organizations such as the World Health Organization (WHO) have set the provisional tolerable weekly intake (PTWI) as the provisional amount that a person can ingest throughout their life without it having any adverse effects on health, and in the case of aluminum, this is set at 2 milligrams per kilogram of body weight per week.

[0007] Labeling of aluminum content is not mandatory, but the Ministry of Health, Labor and Welfare has indicated its intention to set usage standards, and manufacturers of sweet bread, confectionery, and food additives are promoting the switch to aluminum-free ingredients.

[0008] For this reason, there has been a shift to aluminum-free ingredients in the ingredients of Japanese snacks. However, when a leavening agent that does not contain burnt alum is used as described above, the astringent effect of gluten is lost and release properties deteriorate, which can cause problems such as difficulty in production, particularly in automated processes.

[0009] The following Patent Document 1 discloses a composition as a mix for baked goods useful as a dough ingredient for baked goods such as pancakes, which contains wheat flour such as weak flour, medium flour, strong flour, whole wheat flour, durum semolina, and grain flour such as rye flour, rice flour, corn flour, and corn grits as main ingredients, to which organic acids such as acetic acid, lactic acid, citric acid, malic acid, adipic acid, fumaric acid, tartaric acid, ascorbic acid, and salts thereof have been added as acidifying agents. Taiyaki is also described as an applicable product.

[0010] The following Patent Document 2 discloses a composition in which a specific cellulose is added to bread dough as dietary fiber in order to provide bakery dough that is not sticky when divided, rolled, and shaped and has good physical properties. Paragraph 0026 of this document states, "It is preferable that the dietary fiber composition contains an oxidizing agent component, since it has the effect of improving the firmness of the dough and thereby making it possible to further increase the amount of water absorbed. The oxidizing agent component is a component that crosslinks gluten proteins in bakery dough by oxidation and strengthens the dough, and it is preferable to use one or more of ascorbic acid, sodium ascorbate, potassium ascorbate, etc." [Prior art documents] [Patent documents]

[0011] [Patent Document 1] JP 2019-62858 A [Patent Document 2] Patent No. 5739129 Summary of the Invention [Problem to be solved by the invention]

[0012] However, the ascorbic acid described in the above Patent Document 1 is merely described as an example of a compound that can be added as an acidic agent for adjusting pH, and there is no mention of improving the mold releasability. In addition, although it is described that the organic acid can be added as a salt, the specific compound name of the salt is not described. Furthermore, there is no consideration of the effect of ascorbic acid on the leavening agent.

[0013] The composition of Patent Document 2 is a bakery dough used for bread, that is, a food ingredient in the form of foaming using yeast, and has a different mechanism of expansion and contraction from foods such as Japanese snacks that are foamed using a leavening agent. Therefore, there is no mention at all of the problem of release caused by swelling during the baking process using a leavening agent, or the use of sodium ascorbate to improve this problem.

[0014] None of the above documents describes the problem of improving the mold release properties during baking of Japanese snacks such as taiyaki when the composition is aluminum-free, nor does it describe the addition of sodium ascorbate to solve the problem.

[0015] Therefore, the object of the present invention is to provide a Japanese-style snack mix flour that achieves the same release properties as dough containing a conventional leavening agent containing burnt alum, even with an aluminum-free Japanese-style snack mix flour, making it possible to produce the snack using an automatic machine and also improving work efficiency even in manual production, and a method for producing Japanese-style snacks using the same. [Means for solving the problem]

[0016] As a result of intensive research to achieve the above-mentioned object, the inventors have discovered that even when a leavening agent that does not contain alum is used, the release properties can be improved by adding sodium ascorbate to the ingredients, and that it is possible to provide a mixed flour for Japanese-style snacks that has the same release properties as ingredients using a leavening agent containing conventional calcined alum, and thus completed the present invention.

[0017] In other words, the present invention provides a mixed flour for Japanese snacks, which contains cereal flour and / or starch and a leavening agent that does not contain alum, and is characterized in that it contains 0.005% by mass or more and less than 0.50% by mass of sodium ascorbate.

[0018] The mixed flour for Japanese snacks of the present invention achieves the same releasability as dough using a leavening agent containing conventional burnt alum, enables production using automatic machines even with aluminum-free ingredients, and can also improve work efficiency even in manual production.

[0019] The flour mix for Japanese snacks of the present invention is preferably applied to Japanese snacks baked using a baking mold.

[0020] Furthermore, the mixed flour for Japanese snacks of the present invention preferably contains 40 to 97.985% by mass of the cereal flour and / or starch, 1.0 to 10.0% by mass of the leavening agent, 0.005 to 0.50% by mass of the sodium ascorbate, 0.01 to 1.0% by mass of the thickener, and 1.0 to 20.0% by mass of sugars.

[0021] Another aspect of the present invention provides a method for producing Japanese-style snacks, comprising the steps of: preparing a dough using the above-described Japanese-style snack mix flour; baking the prepared dough using a baking mold; and releasing the baked Japanese-style snack from the mold.

[0022] According to the manufacturing method of Japanese-style snacks of the present invention, it is possible to achieve mold release properties equivalent to those of dough containing a leavening agent containing conventional burnt alum, make it possible to manufacture the snacks using automatic machines even with aluminum-free ingredients, and also improve the efficiency of manual work. Effect of the Invention

[0023] According to the present invention, even with an aluminum-free composition, it is possible to provide a Japanese-style snack that has the same mold release properties as a composition containing burnt alum, without compromising color and taste. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0024] The Japanese snack flour mix of the present invention contains cereal flour and / or starch, alum-free leavening agent, and sodium ascorbate.

[0025] In other words, the Japanese-style snack mix flour of the present invention is characterized in that even when a leavening agent that does not contain alum is used, by adding sodium ascorbate, it is possible to obtain release properties equivalent to those obtained when a leavening agent containing baked alum is used.

[0026] Generally, alum is a sulfate salt of monovalent cation M I 2(SO4) and trivalent metal ion sulfate M III Alum in this invention refers to aluminum sulfate, particularly aluminum potassium sulfate dodecahydrate [AlK(SO4)2·12H2O], commonly known as potassium alum, which is commonly used as a food additive, and in particular to the anhydrous form of potassium alum, calcined alum. The presence of such alum can also be confirmed by detecting aluminum.

[0027] The leavening agent is added to bake Japanese snacks fluffy and improve their texture. The leavening agent is not particularly limited as long as it does not contain alum, and leavening agents added to this type of baked Japanese snacks can be used. Specific examples include those containing one or more selected from sodium hydrogen carbonate, glucono delta lactone (gluconolactone), sodium acid pyrophosphate, monosodium phosphate, potassium α-hydrogen tartrate, calcium dihydrogen phosphate, calcium monohydrogen phosphate, etc. The content of the leavening agent may be added so as to obtain the required texture, and the total content of the leavening agent in the mixed flour is preferably 2 to 10% by mass, more preferably 4 to 8% by mass. If the amount of leavening agent added is small, the desired leavening effect cannot be obtained, and if it is too large, problems such as a deterioration in taste will occur.

[0028] Sodium ascorbate (C6H7NaO6) is the sodium salt of ascorbic acid, and although there is also the sodium salt of erythorbic acid, which is an isomer of ascorbic acid, L-sodium ascorbate is preferred in terms of ease of availability, low cost, etc. The content of L-sodium ascorbate can be quantitatively analyzed, for example, by oxidation-reduction titration as ascorbic acid.

[0029] In addition, ascorbic acid that is not a sodium salt is not suitable as an additive for the present invention because it has a strong sour taste that affects the taste, deteriorates the texture, and has an adverse effect on leavening agents and the like due to its acidity. Hereinafter, in this specification, sodium L-ascorbate will be referred to simply as sodium ascorbate.

[0030] The content of sodium ascorbate in the mixed flour is 0.005% by mass or more and less than 0.50% by mass, preferably 0.007% by mass to 0.30% by mass, and more preferably 0.01% by mass to 0.2% by mass. If the amount of sodium ascorbate added is small, the mold release property deteriorates, and if it is too much, a bitter taste becomes evident, the taste deteriorates, the color becomes dull, and the appearance deteriorates.

[0031] Among the main components of flour and / or starch, examples of flour raw materials that can be used include wheat flour, rye flour, barley flour, rice flour, millet flour, barnyard millet flour, pearl barley flour, and corn flour. Among these, wheat flour is preferred, and examples of wheat flour include strong flour, semi-strong flour, medium flour, and weak flour, with weak flour and medium flour being particularly preferred.

[0032] In the present invention, the flour may be adjusted to a predetermined particle size before use. When producing flour by crushing, classifying, and sieving grains such as wheat, the optimum flour may be selected from the sieved flours, or flours of a plurality of particle sizes may be combined and used.

[0033] Furthermore, the Japanese snack flour mix of the present invention may contain wheat flour that has been heat-treated. By using wheat flour that has been heat-treated, the dough has a crisp texture and a light texture. The proportion of the heat-treated wheat flour is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, based on the amount of wheat added.

[0034] As the method of heat treatment, a known method can be adopted. Specifically, dry heat heating and wet heat heating can be mentioned. For example, in dry heat heating, heating is performed without adding water to the raw material. As the device used for dry heat heating, a rotary kettle, a roasting kettle, a paddle dryer, a hot air dryer, a shelf type dryer, etc. can be used. In addition, in wet heat heating, after adjusting the moisture content by adding water appropriately so that the moisture content of the raw material is about 13 to 16 mass%, heating is performed in a heated sealed container. Alternatively, heating is performed in a container containing heating steam. As the device used for wet heat heating, a sealed heating device, a box type steamer, etc. can be used.

[0035] The heating conditions are not particularly limited, but for example, the raw materials are placed in a heating vessel such as a rotary kettle and heated while stirring so that the final product temperature is 100 to 120° C., preferably for a total heating time of 30 to 60 minutes. In addition, the embodiment is not limited to the embodiment using a heating vessel such as a rotary kettle, and various embodiments can be adopted, such as a method in which the raw materials are placed in a rotating drum and heated while blowing hot air into the raw materials.

[0036] As the starch, for example, raw starch such as tapioca starch, potato starch, corn starch, etc., as well as processed starch thereof can be used. Examples of processed starch include starch that has been pregelatinized, acid-treated, etherified, esterified, crosslinked, etc. By adding starch, the baked dough tends to become moderately soft, melt in the mouth well, and maintain its shape, making it less likely to lose its shape.

[0037] The content of the cereal flour and / or starch in the mixed flour is preferably from 40 to 97.985% by mass, more preferably from 50 to 95% by mass, and most preferably from 70 to 90% by mass.

[0038] The starch content relative to the total amount of flour and starch is preferably from 0 to 60% by mass, and more preferably from 2.0 to 50.0% by mass.

[0039] The mixed flour of the present invention may contain a thickener as a raw material. The thickener has the effect of imparting a certain viscosity to the adjusted dough, facilitating the fixing of a desired amount of dough in a mold, and improving workability. As the thickener, those generally added to foods can be used, and examples thereof include xanthan gum, guar gum, tamarind seed gum, roasted bean gum, gellan gum, carrageenan, curdlan, pullulan, etc. The amount of the thickener to be added may be such that a desired viscosity is obtained, and is preferably 0.01 to 1.0% by mass, more preferably 0.01 to 0.8% by mass in the mixed flour.

[0040] The mixed flour of the present invention may also contain sugars as a raw material. The sugars are added to adjust the taste of the Japanese snack. The sugars to be added may be selected from sugars added to this type of food, and may include, for example, sugar, lactose, maltose, glucose, oligosaccharides, fructose, as well as betaine, xylitol, erythritol, white granulated sugar, processed brown sugar, sugar syrup, and raffinose. Among these, sugar and glucose are particularly preferred, and xylitol, erythritol, stevia, licorice, aspartame, acesulfame potassium, sucralose, and the like may be used in the case of a calorie-restricted food. The sugars in the present invention are used in a broad sense, including the sugar-based and non-sugar-based sweeteners exemplified above.

[0041] The amount of sugar added varies depending on the sugar used, but when using sugars other than high-intensity sweeteners such as commonly used sugar or glucose, the amount is preferably 1.0 to 20.0% by mass, and more preferably 2.0 to 15.0% by mass in the mixed flour.

[0042] In addition to the above ingredients, the Japanese snack mix flour of the present invention can contain various ingredients that are commonly used as ingredients for Japanese snacks. Examples of such ingredients include seasonings (salt, pepper, soy sauce, miso, mirin, sake, sodium glutamate, etc.), egg products (eg, egg yolk powder, whole egg powder), vegetable protein ingredients such as soy protein, pea protein, and wheat gluten, dairy products (milk, skim milk powder, whey protein, casein, etc.), gelatin, dietary fiber, emulsifiers (sucrose fatty acid esters, glyceric acid fatty acid esters, etc.), dextrin, fats and oils, sweeteners, spices, vitamins, minerals, etc. Among these, egg products, starch, fats and oils, and salt can be added as necessary to improve the taste and texture of the Japanese snack.

[0043] The Japanese snack mix flour of the present invention is suitable for use in Japanese snacks that are baked in a baking mold and then released from the mold, such as imagawayaki (also called obanyaki or kaitenyaki), taiyaki, ningyoyaki, momiji manju, takoyaki, etc. However, the scope of application of the Japanese snack mix flour of the present invention is not particularly limited to the above-mentioned exemplified products, and it may also be used in the manufacture of other Japanese snacks such as okonomiyaki.

[0044] The above-mentioned Japanese snacks can be obtained by mixing a Japanese snack mix flour with other ingredients such as water, milk, eggs, etc., as necessary, to form a dough, and then by a known manufacturing method.

[0045] For example, the Japanese snacks can be produced through a process including a preparation step of mixing a Japanese snack mix flour with other ingredients to prepare a dough (batter), a baking step of pouring the prepared dough into a baking mold, adding bean paste or ingredients as necessary, and baking, and a demolding step of removing the baked Japanese snacks from the mold.

[0046] In particular, it is desirable that the demolding process include a step of opening a baking mold having a pair of plates that open and close like a hinge, inverting the baking mold so that the surface on which the baked goods are placed faces downward, and causing the Japanese-style snacks to peel off from the mold due to gravity and fall naturally to be demolded.

[0047] By providing a process for demolding by gravity, special devices and mechanisms required for demolding are not required, simplifying the entire manufacturing equipment. EXAMPLES

[0048] 1. Taiyaki production The ingredients of Example Samples 1 to 3 and Comparative Example Samples 1 to 4 were prepared by adding sodium ascorbate or calcined alum shown in Table 1 to the total amount of Japanese-style snack mix flour (hereinafter also referred to as "mix flour") having the composition shown in Table 1, and further mixing with the amount of water shown in Table 1 and homogenizing to prepare the dough.

[0049] The obtained taiyaki dough was baked in a taiyaki baking mold that has two plates that are hinged and can be baked together by fitting them together. First, a specified amount of dough was poured into one of the plates, which was preheated to 170°C, and baked at 170°C for 5 minutes. After that, bean paste (standard product) was poured in, and the other plate was sandwiched between the dough alone, which had been baked in the same way, and baked for another 5 minutes to produce taiyaki.

[0050] [Table 1]

[0051] 2. Evaluation Method Immediately after baking, each of the obtained taiyaki samples was evaluated by a panelist for releasability and color tone, and then tasted and evaluated for taste. The evaluation was carried out by seven panelists, who rated the samples on a 5-point scale using the evaluation criteria shown in Tables 2 to 4, and the average was calculated.

[0052] [Table 2]

[0053] [Table 3]

[0054] [Table 4]

[0055] 3.Results The results are shown in Table 5.

[0056] [Table 5]

[0057] As shown in Table 5, the taiyaki of Examples 1 to 3, which used a Japanese-style snack mix flour containing 0.01 to 0.1% by mass of sodium ascorbate, showed good releasability equivalent to or close to that of the taiyaki of Comparative Example 1, which contained burnt alum, compared to the taiyaki of Comparative Example 2, which did not contain burnt alum. Furthermore, the taiyaki of Examples 1 to 3 also had good color and taste.

[0058] On the other hand, in the Taiyaki of Comparative Examples 3 and 4, in which sodium ascorbate was added in excess beyond the range of the present invention, the releasability was improved to some extent, but the color tone and taste were inferior. This is thought to be due to the adverse effects on color tone and taste caused by the increased amount of sodium ascorbate added.

[0059] From the above results, it was found that by using the Japanese-style snack mix flour within the scope of the present invention, it is possible to obtain the same releasability as conventional products without adversely affecting the color and taste.

Claims

1. The mixed flour for Japanese snacks contains grain flour and / or starch and a leavening agent that does not contain alum, and is applied to Japanese snacks baked using a baking mold, and is characterized in that the mixed flour for Japanese snacks contains 0.005% by mass or more and less than 0.50% by mass of sodium ascorbate.

2. The Japanese-style snack mix flour according to claim 1, comprising: 40 to 97.985% by mass of the grain flour and / or starch; 1.0 to 10.0% by mass of the leavening agent; 0.005 to 0.50% by mass of the sodium ascorbate; 0.01 to 1.0% by mass of a thickener; and 1.0 to 20.0% by mass of a sugar.

3. A method for producing Japanese snacks, comprising: a preparation step of preparing dough using the Japanese snack mix flour according to claim 1 or 2; a baking step of baking the prepared dough using a baking mold; and a step of releasing the baked Japanese snack from the mold.

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