Mix for takoyaki and frozen takoyaki made using the same

Abstract

To provide an octopus dumpling mix in which a crispy feeling on the surface and a melty feeling inside the octopus dumpling are maintained even when it is reheated using a microwave oven, and also provide a frozen octopus dumpling using the octopus dumpling mix of the present invention.SOLUTION: An octopus dumpling mix contains 1-10 pts.wt. of poorly water-soluble calcium salt and 5-35 pts.wt. of oxidized starch relative to 100 pts.wt. of grain flour. In particular, the main component of the poorly water-soluble calcium salt is calcium carbonate.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a takoyaki mix and frozen takoyaki made using the same. More specifically, the present invention relates to a takoyaki mix that has shape retention and maintains a favorable texture even when thawed, and frozen takoyaki made using the same. [Background technology]

[0002] Okonomiyaki and takoyaki are well known as foods made primarily from wheat flour and cooked on an iron plate (so-called flour foods). Generally, flour foods are made by heating and cooking a liquid batter containing wheat flour, to which various ingredients such as vegetables like cabbage, meat like pork, seafood like squid, and seasonings like pickled ginger are added according to preference. Flour foods are foods that can be made easily and simply at home.

[0003] On the other hand, flour-based foods are also sold as prepared foods at supermarkets, convenience stores, etc. Flour-based foods sold at convenience stores, etc. are often baked and provided in a chilled or frozen state, and are generally eaten after being reheated in a microwave oven or the like.

[0004] However, for example, in the case of takoyaki, if something that has been cooled or baked for a while is reheated in a microwave oven, the crispy texture of the surface and the creamy texture of the inside are lost. In particular, if something that has been frozen, such as frozen takoyaki, is reheated in a microwave oven, the texture is significantly reduced. Therefore, a technology has been reported in which oxidized starch is added to the dough so that the creamy texture of the inside can be maintained even when reheated in a microwave oven (see, for example, Patent Document 1). [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 3665835 Summary of the Invention [Problem to be solved by the invention]

[0006] According to Patent Document 1, the texture is improved by adding oxidized starch. However, the effect is not sufficient when compared to that immediately after baking. In fact, when frozen takoyaki made with dough containing added oxidized starch is frozen and then reheated in a microwave oven, the texture and shape retention remain unfavorable compared to non-frozen takoyaki.

[0007] The present invention has been made in consideration of the above problems. That is, the object of the present invention is to provide a takoyaki mix that maintains its unique round shape while maintaining a crispy surface and a creamy inside even when reheated in a microwave oven. Another object of the present invention is to provide frozen takoyaki using the takoyaki mix of the present invention. [Means for solving the problem]

[0008] The inventors have investigated whether there is a way to maintain the crispness of the surface, the gooeyness of the inside, and the shape retention even when frozen takoyaki is reheated in a microwave oven. They have newly discovered that both the texture and the shape retention can be improved by using oxidized starch in combination with calcium carbonate, and have completed the present invention.

[0009] In order to solve the above problems, the present invention is a mix for takoyaki, which contains 1 to 10 parts by weight of a poorly water-soluble calcium salt and 5 to 35 parts by weight of oxidized starch per 100 parts by weight of cereal flour. The poorly water-soluble calcium salt is preferably mainly composed of calcium carbonate. Furthermore, the oxidized starch is preferably derived from waxy corn or potato.

[0010] According to this configuration, by using oxidized starch that has a lower molecular weight than starch that has not been chemically treated, a coating is formed on the surface of the takoyaki, giving the dough a unique crunchy texture and a good melt-in-the-mouth feel. Effect of the Invention

[0011] According to this invention, the texture and shape retention can be improved by using oxidized starch in combination with poorly water-soluble calcium salt, which makes it possible to provide takoyaki that is crispy on the outside and soft on the inside, and that maintains its characteristic round shape, even when reheated in a microwave after being frozen. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] The "mix" according to the present invention refers to mixed flour, which is generally prepared flour that can be used to easily cook bread, side dishes, etc. The takoyaki mix according to the present invention refers to prepared flour that can be used to easily cook takoyaki.

[0013] The present invention is characterized in that a poorly water-soluble calcium salt and oxidized starch are blended in the mix. The poorly water-soluble calcium salt that can be used in the present invention is preferably one that is readily available commercially, such as calcined or digested calcium compounds derived from minerals such as limestone, or calcined or digested shells of seashells, eggshells, crustacean shells, corals, and echinoderm shells. Of these, calcium carbonate, which is a calcined product, is preferred. The content of the poorly water-soluble calcium salt is preferably 1 to 10 parts by weight per 100 parts by weight of grain flour, more preferably 2 to 8 parts by weight per 100 parts by weight, and even more preferably 2 to 6 parts by weight. If the amount of the poorly water-soluble calcium salt is less than 1 part by weight, the function as a structural reinforcement material is not exhibited, and the shape retention is poor. On the other hand, if the amount of the poorly water-soluble calcium salt is more than 10 parts by weight, the texture is poorly melted in the mouth and sticky.

[0014] The starch that is the base of the oxidized starch that can be used in the present invention is not particularly limited, and any oxidized starch based on starches such as tapioca starch, potato starch, corn starch, sweet potato starch, wheat starch, and rice starch can be used. Among them, oxidized starch based on starch derived from waxy corn or potato is preferred. The content of the oxidized starch is preferably 5 to 35 parts by weight per 100 parts by weight of the flour, more preferably 8 to 32 parts by weight per 100 parts by weight of the flour, and even more preferably 8 to 24 parts by weight per 100 parts by weight of the flour. If the amount of the oxidized starch is less than 5 parts by weight, the surface will have a crunchy texture and the filling will not melt in the mouth, and if the amount of the oxidized starch is more than 35 parts by weight, the filling will have a sticky texture, which is not preferred.

[0015] The flour used in the present invention is not particularly limited as long as it is mainly made of wheat flour, but examples of wheat flour include weak flour, medium-strength flour, whole wheat flour, semi-strong flour, strong flour, durum wheat flour, etc. Among these, weak flour and medium-strength flour are preferred, and weak flour is more preferred. These can be used alone or in combination.

[0016] In the takoyaki mix of the present invention, the following can be added as secondary ingredients: sugars, salt, umami seasonings, vegetable proteins (soybean flour, wheat protein, etc.), yam powder, egg powder (whole egg powder, egg yolk powder, egg white powder), miscellaneous dried fish (bonito flakes, mackerel flakes, soda flakes, roasted tuna flakes, tuna flakes, etc.), powdered kelp, thickeners, spices, extracts and soups, dried vegetables, vitamins, minerals, colorings, flavorings, dextrin, etc. When these secondary ingredients and additives are added, the content may be the same as in the conventional case.

[0017] The method for producing the takoyaki mix of the present invention is not particularly limited, and any method can be used as long as it can uniformly mix the ingredients. For example, a mixer such as a ribbon mixer, a V-type mixer, a rotary mixer, or a Henschel mixer can be used.

[0018] The method for producing takoyaki of the present invention can be a conventional method, except that the takoyaki mix of the present invention is used. For example, eggs, water, or soup stock are added to the premixed powder to make a batter, and vegetables such as cabbage and green onions, pickled ginger, dried bonito flakes, tempura scraps, and other ingredients, as well as octopus, are added, and the batter is baked into a spherical shape while rotating using a semicircular mold. It is also possible to bake the batter into a bell-shaped shape other than a spherical shape.

[0019] The takoyaki of the present invention has a crispy surface and a melt-in-the-mouth texture even after baking or after being frozen and thawed, and can maintain the round shape characteristic of takoyaki. Freezing can be performed by a conventional method, and may be quick or slow freezing, but quick freezing is preferred. Methods for thawing frozen takoyaki include natural thawing, chilled thawing, microwave thawing, thawing in a package such as a bag under running water or water, or deep-frying, and preferably microwave thawing or deep-frying. EXAMPLES

[0020] The present invention will be described in further detail below, but the present invention is not limited thereto.

[0021] (Making frozen takoyaki) Water is added to the mix based on the ingredients and proportions listed in the table below. Next, whole egg liquid and vegetables are added and mixed to prepare the batter. Next, 1 part by weight of vegetable oil is added to a takoyaki maker with a semicircular depression, followed by 2 parts by weight of fried tempura bits, 100 parts by weight of batter, and 10 parts by weight of octopus, in that order. These amounts are per depression in the takoyaki maker. Heat on low heat for 3 minutes, and when the surface begins to harden, flip it over and heat for another 3 minutes. Then, turn the heat up to high, flip it over, and heat for a total of 12 minutes until it is evenly browned every 2 minutes. After removing it from the takoyaki maker and allowing it to cool, it is quickly frozen using a quick freezer to obtain frozen takoyaki.

[0022] (Sensory evaluation) The sensory evaluation was carried out as follows. Five frozen takoyaki balls were placed on a plate and heated in a microwave oven at 500W for three minutes. After cooking, the balls were cooled and then eaten by 20 panelists, who then carried out a sensory evaluation of the texture. The sensory evaluation was carried out according to the following criteria. The average score was used as the score for the sample. A control without the addition of oxidized starch or poorly water-soluble calcium was used as a standard.

[0023] <Evaluation of texture> Using the control as the standard, the evaluation was performed on the following four-point scale, with "A" indicating that the product was extremely preferable to the control and "B" indicating that the product was inferior to the control. ◎: Texture or shape extremely preferable compared to the control 〇: A more pleasing texture or shape than the control △: Texture or shape equivalent to the control ×: Texture or shape inferior to the control

[0024] (Evaluation of shape retention) Shape retention was determined as follows. First, three frozen takoyaki were placed on a plate covered with filter paper and cooked in a microwave oven (500W, 2 minutes 20 seconds). Next, the takoyaki were photographed immediately after microwave cooking using a camera set at a certain height from the table. After photographing, the takoyaki were removed, the filter paper was thoroughly dried, and then photographed under the same conditions as before. Using image analysis software, the area of ​​the takoyaki in a planar view and the area of ​​the oil stains remaining on the filter paper were calculated. The deformation rate was calculated by substituting each of the obtained areas into the following formula. This was performed twice for each sample, and the average value for a total of six pieces was calculated. Note that the smaller the deformation rate, the smaller the contact area between the takoyaki and the filter paper, which means that the shape retention of the takoyaki is better.

[0025] Deformation rate (%) = (area of ​​oil stains remaining on filter paper / area of ​​takoyaki in plan view) x 100

[0026] <Types and amounts of calcium salt> In order to verify calcium salts suitable for the present invention, frozen takoyaki balls were made according to the following Table 1. Calcium carbonate was used as the poorly water-soluble calcium salt.

[0027] [Table 1]

[0028] For each sample obtained, a sensory evaluation was carried out and the deformation rate was measured. The results are shown in Table 2.

[0029] [Table 2]

[0030] As is clear from Table 2, the addition of tricalcium phosphate (Test Example 1) and calcium carbonate (Test Example 3) improved the evaluation of the crispy texture of the surface and the characteristic round shape. This is particularly evident from the fact that the deformation rate of calcium carbonate decreases with the amount added (Test Examples 3 to 6). On the other hand, it can be seen that the evaluation of the creamy texture of the inside decreases when too much calcium carbonate is added. From the above, it was suggested that although calcium carbonate contributes to maintaining the characteristic round shape of takoyaki, it is not very effective in improving the creamy texture of the inside, and the texture decreases when too much is added. However, no noticeable effect was observed in any of the items for calcium chloride (Test Example 2).

[0031] <Consideration of starch type and blending amount> In order to verify starch suitable for the present invention, frozen takoyaki balls were made according to Table 3 below.

[0032] [Table 3]

[0033] For each sample obtained, a sensory evaluation was carried out and the deformation rate was measured. The results are shown in Table 4.

[0034] [Table 4]

[0035] As is clear from Table 4, the addition of dextrin (Test Example 7) and oxidized starch (Test Example 9) improved the evaluation of the crispy surface and the creamy texture of the inside compared to the control. In addition, the sensory evaluation of oxidized starch was high until the amount of addition exceeded a certain amount, but it was found that the creamy texture of the inside decreased when the amount of addition was too large. On the other hand, it was found that the evaluation of the characteristic round shape decreased with an increase in the amount of oxidized starch added (Test Examples 9 to 12). It was also found that the deformation rate, which is an index of shape retention, increased with an increase in the amount of oxidized starch added. In contrast, the etherified starch (Test Example 8), which had the worst sensory evaluation results, had the smallest deformation rate. From the above, it was suggested that oxidized starch is the most effective for improving the crispy surface and the creamy texture of the inside. Although not included in the sensory evaluation, dextrin (Test Example 7) was clearly more easily burned than oxidized starch (Test Example 9), and was inferior to oxidized starch (Test Example 9) in terms of appearance.

[0036] <Study on types of oxidized starch> Based on the results of the starch tests above, frozen takoyaki balls were made according to Table 5 below in order to verify the oxidized starch suitable for the present invention.

[0037] [Table 5]

[0038] For each sample obtained, a sensory evaluation was carried out and the deformation rate was measured. The results are shown in Table 6.

[0039] [Table 6]

[0040] As is clear from Table 6, the results differ depending on the type of oxidized starch. Compared to the control, the oxidized starches that showed improved sensory evaluation results were waxy corn (Test Example 9) and potato (Test Example 15). The deformation rate of waxy corn and potato was almost the same as the control, but the texture was improved. On the other hand, tapioca starch (Test Example 14) was the same as the control or even worse. From the above, it was suggested that oxidized starches derived from waxy corn or potato were optimal.

[0041] <Study on the amount of calcium carbonate and oxidized starch added> We investigated the synergistic effect of calcium carbonate and oxidized starch. In addition, to investigate whether the effect differs depending on the amount of added, we made frozen takoyaki according to Table 7 below.

[0042] [Table 7]

[0043] For each sample obtained, a sensory evaluation was carried out and the deformation rate was measured. The results are shown in Table 8.

[0044] [Table 8]

[0045] As is clear from Table 8, the combination of oxidized starch and calcium carbonate improved the evaluation of the crispy surface and the characteristic round shape compared to the control. These evaluations were improved depending on the amount added, and it was found that the effect was more synergistic than when oxidized starch or calcium carbonate was used alone. On the other hand, it was found that the creamy texture of the filling was improved depending on the amount added up to a certain amount, but the evaluation decreased as the amount added increased. In other words, it was suggested that there are certain limitations on the combination of oxidized starch and calcium carbonate that can achieve a good balance between texture and shape retention, and that it is necessary to not deviate from these limitations in order to maximize the effects of the present invention.

[0046] As described above, the present invention is characterized by using a combination of oxidized starch and a poorly water-soluble calcium salt. The oxidized starch imparts a crispy surface by forming a coating, and the poorly water-soluble calcium salt maintains shape retention by reinforcing the coating, while at the same time further improving the texture. Furthermore, the combination of oxidized starch and poorly water-soluble calcium salt has the extremely excellent effect of recreating takoyaki that has a crispy surface and a smooth, melt-in-the-mouth texture inside, and maintains its unique round shape, even when reheated in a microwave oven after freezing.

Claims

1. For 100 parts by weight of cereal flour, 2 to 8 parts by weight of calcium carbonate; and A mix for frozen takoyaki balls containing 8 to 32 parts by weight of oxidized starch derived from waxy corn or potato.

2. For 100 parts by weight of cereal flour, 2 to 8 parts by weight of calcium carbonate; and Frozen takoyaki balls are produced using a mix for takoyaki balls containing 8 to 32 parts by weight of oxidized starch derived from waxy corn or potato.

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