Frozen takoyaki mix

Abstract

To provide: a grain flour mixture for frozen octopus dumpling capable of providing octopus dumpling having a good crisp feeling even if picking up immediately after a center temperature reaches 85°C or above by deep frying; and a premix powder including the grain flour mixture.SOLUTION: A grain flour mixture for frozen octopus dumpling is composed of grain flour and protein concentrate, and contains 3-33 mass% of beta-type rice flour relative to a total mass of the grain flour mixture. The grain flour mixture contains the protein concentrate so that a mass of protein derived from the protein concentrate becomes 0.5-16 mass%. A premix powder for frozen octopus dumpling includes the grain flour mixture for frozen octopus dumpling, and a powdery raw material other than grain flour and protein concentrate.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a flour mixture for producing frozen takoyaki balls and a mixed flour containing the same. [Background technology]

[0002] Takoyaki is a food made by adding salt, various seasonings, eggs, dashi stock, etc. to the main ingredient wheat flour to make a batter, adding octopus and other ingredients, and baking it in a special baking mold into a ball shape. Takoyaki generally tends to have a crispy exterior and a moderately thick texture inside. Generally, takoyaki is eaten immediately after it is baked, but in recent years, because the cost is low and cooking is easy, it is not rare for izakayas and other establishments to heat and serve baked and frozen takoyaki. Many of these izakayas do not simply microwave frozen takoyaki, but instead fry them in order to give the skin a crispy texture. A method has been proposed for producing takoyaki balls that have a crispy surface and a soft, smooth texture in the middle, as well as excellent shape retention, using a takoyaki flour mix containing grain flour and a thermoreversible gelling agent that gels at elevated temperature (Patent Document 1). A premix flour for takoyaki that contains rice flour and dietary fiber in addition to the grain flour has been proposed to produce takoyaki with a crispy surface, a moderate thickness inside, improved workability such as turning, shorter baking time, and improved shape retention (Patent Document 2). A method for producing takoyaki has been proposed that uses a premixed flour containing wheat flour as the main ingredient and dry-milled non-glutinous rice flour to produce takoyaki with a hard, crispy surface while maintaining the thickness inside (Patent Document 3). However, according to the methods of Patent Documents 2 and 3, the takoyaki has a crispy skin and a good texture when freshly baked, but when the takoyaki is frozen and then fried, only a thin skin on the surface becomes crispy, but the texture is not crunchy, leaving room for improvement. Furthermore, even if the above-mentioned technology is used, frying takoyaki can easily produce a texture that is highly palatable, but a relatively short frying time that brings the core temperature of the takoyaki to 85°C results in a weak crispy texture, and if the frying time is extended to enhance the crispness, the skin becomes too hard, resulting in takoyaki with low palatability when cooked in a fryer. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Retable 2015-087992 [Patent Document 2] Patent Publication 2013-192518 [Patent Document 3] Patent Publication No. 2013-172673 Summary of the Invention [Problem to be solved by the invention]

[0004] The object of the present invention is to provide a flour mixture and a mixed flour containing the same that can provide takoyaki balls with a good crispiness when frozen cooked takoyaki balls are deep-fried in oil so that the central temperature reaches a controlled heating temperature, for example, 75°C for 1 minute or more or 85°C or more. [Means for solving the problem]

[0005] The inventors have discovered that the above problem can be solved by adding a specific amount of beta rice flour to the grain flour mixture or mixed flour for frozen takoyaki, and further adding a specific amount of protein concentrate (wheat vital gluten, egg white powder, milk protein, etc.). That is, the present invention provides the following. (1) A flour mixture for frozen takoyaki balls, comprising flour and protein concentrate, The grain flour mixture for frozen takoyaki is characterized in that it contains 3 to 33 mass% beta rice flour and a protein concentrate such that the amount of protein derived from the protein concentrate is 0.5 to 16 mass% based on the total mass of the grain flour mixture. (2) The grain flour mixture for frozen takoyaki according to (1), wherein the protein concentrate is one or more selected from the group consisting of wheat protein concentrate, soy protein concentrate, milk protein concentrate, and egg white protein concentrate. (3) A mixed flour for frozen takoyaki, comprising the flour mixture for frozen takoyaki described in (1) or (2) and other powdered ingredients other than flour and protein concentrate. (4) Takoyaki made by baking ingredients and a batter containing the grain flour mixture for frozen takoyaki described in (1) or (2) or the mixed flour for frozen takoyaki described in (3). (5) Frozen takoyaki made by freezing the takoyaki described in (4). (6) A method for producing frozen takoyaki, comprising adding a predetermined amount of water and other optional ingredients to the flour mixture for frozen takoyaki described in (1) or (2) or the mixed flour for frozen takoyaki described in (3) to prepare a mixture, baking the mixture, and then freezing it. Effect of the Invention

[0006] By using the mixed flour for frozen takoyaki of the present invention, it is possible to produce frozen takoyaki with a crisp, multi-layered crust that is easy to bite into, even with a relatively short frying time that is sufficient to cook the center through (at least 1 minute at 75°C at the center or immediately after reaching 85°C or higher). DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] <Grain flour mixture for frozen takoyaki> Takoyaki is a food made by adding salt, various seasonings, eggs, dashi stock, etc. to wheat flour or other grain ingredients to make a batter, adding octopus and other ingredients, and baking it into a ball shape using a special baking mold. The frozen takoyaki of the present invention is frozen after baking. The flour mixture for frozen takoyaki of the present invention comprises flour and a protein concentrate, and contains beta rice flour as the flour. The flour mixture contains 3 to 33 mass% of beta rice flour and 0.5 to 16 mass% of protein derived from the protein concentrate. In the present invention, flour refers to cereals such as wheat flour and rice flour that have been made into a powder form. When starch, which will be described later, is added separately, the starch is also included in the mass calculation as a type of "flour". The flour of the present invention includes at least rice flour. As flour other than rice flour, wheat flour is preferred. The wheat flour used in the present invention may be any of strong flour, medium flour, and weak flour, or may be whole wheat flour, with weak flour being more preferred. When strong flour, medium flour, or whole wheat flour is used, it is preferable to add it to an amount that does not affect the effects of the invention.

[0008] As for rice flour, beta rice flour (rice flour made by powdering non-heated rice flour or glutinous rice. Examples: joshinko, mochiko, new flour, etc.) is used. As long as it is beta type, there are no particular limitations and it can be used regardless of the grinding method, raw materials, or particle size.

[0009] In the present invention, the amount of beta rice flour to be blended is 3-33% by mass, preferably 5-30% by mass, and more preferably 10-20% by mass, based on the mass of the flour mixture for takoyaki consisting of flour and protein concentrate. If it is 3% by mass or more, a good texture is obtained, and if it is 33% by mass or less, a crispy skin texture with good bite is obtained. A small amount of alpha rice flour (rice flour made by powdering heated rice or glutinous rice. Examples: Domyoji flour, Kanbai flour, etc.) may be added, but this is not preferred as it tends to lead to stickiness when made into takoyaki.

[0010] In this specification, the term "protein concentrate" refers to a product obtained by separating and concentrating proteins from various raw materials. Protein concentrates having a protein content of approximately 50% by mass or more are preferred. Any protein concentrate can be used without particular limitations. The amount of protein concentrate included is such that the protein content derived from the protein concentrate is 0.5 to 16% by mass relative to the total mass of the flour and protein concentrate. The protein content derived from the protein concentrate is preferably 0.6 to 15% by mass, more preferably 0.7 to 11% by mass, even more preferably 1.0 to 8.0% by mass, and even more preferably 1.5 to 6.0% by mass. The protein concentrate may be, for example, wheat protein concentrate, soy protein concentrate, milk protein concentrate, egg white protein concentrate, etc., and may be used alone or in combination with a plurality of types. For example, the combination of wheat protein concentrate and milk protein concentrate provides a desirable texture. "Wheat protein concentrate" refers to wheat protein separated and concentrated from strong wheat flour, for example, Vital Wheat Gluten (manufactured by Nippon Flour Mills Co., Ltd.). "Soy protein concentrate" refers to soy protein separated and concentrated from soybeans. For example, Fujipro MC (manufactured by Fuji Oil Co., Ltd.) is a product name. "Milk protein concentrate" refers to milk protein obtained by separating and concentrating casein and whey from raw milk. For example, Caseinate (manufactured by Tatua) is a product name. "Egg white protein concentrate" refers to egg protein obtained by separating and concentrating egg white from eggs. For example, the product name "Dried Egg White Type K (CS)" (manufactured by Kewpie Egg Corporation) can be mentioned.

[0011] <Mixed flour for frozen takoyaki> In the present invention, the flour mix for frozen takoyaki contains other powdered raw materials other than the flour mixture for frozen takoyaki consisting of flour and protein concentrate, such as powdered soup stock, powdered seasoning, sugar, leavening agent, powdered oil and fat, emulsifier, egg powder, skim milk powder, thickener, etc. In order to adjust the texture of takoyaki, flour or starch other than wheat flour and rice flour may be added. The flour is not particularly limited as long as it is a powder of starch-containing grains, and examples of grains include barley, rye, oats, corn, barnyard millet, foxtail millet, sorghum, and millet. Examples of starch include potato starch, sweet potato starch, kidney bean starch, wheat starch, barley starch, rice starch, and corn starch. The starch may be processed starch that has been physically, enzymatically, or chemically processed. Note that the starch or flour may be pregelatinized (pregelatinized starch or pregelatinized grain flour).

[0012] <Production of frozen takoyaki> Water, eggs, and optionally stock, seasonings, dried shrimp powder, grated yam, etc. are added to the above-mentioned grain flour mixture for frozen takoyaki or mixed flour for frozen takoyaki of the present invention to prepare a batter, and octopus, cabbage, and other ingredients are added to prepare a mixture. For example, 200 to 400 parts by mass of water is added to 100 parts by mass of the frozen takoyaki flour mixture, and the mixture is stirred by hand for 1 to 3 minutes. Stirring may also be performed for 1 to 3 minutes using an electric mixer.

[0013] Further, fats and oils may be added. Examples of fats and oils include salad oil, palm oil, corn oil, etc. The fats and oils may be liquid, semi-solid, or solid at room temperature, but solid fats and oils are preferred because they have a sharper texture than liquid oils. In the present invention, when seasoning like takoyaki is desired, salt, seasonings, eggs, green onions, and red pickled ginger can be added to the ingredients.

[0014] These are baked according to the normal takoyaki manufacturing procedure, for example, at 170 to 200°C for about 10 to 25 minutes to produce takoyaki, and then frozen. For example, freezing is performed using a quick freezer under conditions of -30 to -80°C for 30 to 60 minutes.

[0015] The frozen takoyaki of the present invention is preferably thawed and heated by frying in oil. In particular, it is preferable to heat the takoyaki at a temperature of 75° C. for at least 1 minute, or until the temperature at the center reaches 85° C. For example, such a temperature can be achieved by frying at 180° C. for 4 minutes. When the frozen takoyaki of the present invention is subjected to the above-mentioned thawing and heating, it is possible to produce takoyaki having a good crispiness. EXAMPLES

[0016] The present invention will be described more specifically below with reference to examples and comparative examples. Manufacturing Example 300 parts by mass of water, 10 parts by mass of whole eggs, 10 parts by mass of shredded cabbage, and 5 parts by mass of pickled ginger were added to 100 parts by mass of a grain flour mixture for takoyaki consisting of grain flour and protein concentrate (composition: 80 parts by mass of plain wheat flour, 15 parts by mass of rice flour, 5 parts by mass of wheat protein concentrate (protein content 3.6 parts by mass)) and stirred for 3 minutes to make takoyaki batter. This takoyaki batter was poured into a takoyaki pan heated to 190°C, and the fried dumplings and chopped octopus were added. When the batter in contact with the pan began to cook, the batter was flipped over and cooked further until heated through, yielding spherical takoyaki. The obtained takoyaki was placed in a hemispherical case, cooled at room temperature, and then frozen in a quick freezer at -30°C for 1 hour. It was then stored at -20°C for 24 hours, and then fried in salad oil at 180°C for 4 minutes. The core temperature was measured immediately after frying (Tables 1-1 and 1-2).

[0017] Test Example 1: Examination of the amount of rice flour and protein concentrate Frozen takoyaki balls were produced according to the manufacturing example except that the composition of the grain flour and protein concentrate was as shown in Table 1, and evaluated by 10 panelists according to the evaluation criteria table. In addition, frozen takoyaki produced according to the manufacturing example except that 100 parts by mass of soft wheat flour was used instead of the grain flour mixture for frozen takoyaki consisting of grain flour and protein concentrate was designated as a "control example" and given a score of 2. A good texture was obtained when rice flour was 5-30% by mass relative to the mass of the flour and protein concentrate used for frozen takoyaki. A good texture was also obtained when wheat protein concentrate was 1-20% by mass (0.72-14.4% by mass in terms of protein).

[0018] Evaluation criteria table TIFF0007616875000001.tif36162

[0019] TIFF0007616875000002.tif72162

[0020] Table 1-2 TIFF0007616875000003.tif62160 Weak wheat flour: "Diamond" manufactured by Nippon Flour Mills Co., Ltd. Rice flour: "Takasago 117" (beta-type rice flour) manufactured by Nippon Flour Mills Co., Ltd. Wheat protein concentrate: "Vital Wheat Gluten" (derived from strong wheat flour: protein content 72% by mass) manufactured by Nippon Flour Mills Co., Ltd.

[0021] Test Example 2: Examination of rice flour to be used Frozen takoyaki were produced according to the manufacturing example except that the composition of the takoyaki flour mixture consisting of flour and protein concentrate was as shown in Table 2, and then evaluated by 10 panelists according to the evaluation criteria table. Beta rice flour provided a more favorable texture than alpha rice flour.

[0022] TIFF0007616875000004.tif116170 Weak wheat flour: "Diamond" manufactured by Nippon Flour Mills Co., Ltd. Wheat protein concentrate: "Vital Wheat Gluten" (protein content 72% by mass) manufactured by Nippon Flour Mills Co., Ltd.

[0023] Test Example 3: Examination of protein concentrate to be used Frozen takoyaki were produced according to the manufacturing examples except that the composition of the flour mixture for frozen takoyaki, consisting of flour and protein concentrate, was as shown in Table 3 or Table 4, and then evaluated by 10 panelists according to the evaluation criteria table. A good texture was obtained whether the protein concentrate was wheat protein concentrate, soy protein concentrate, milk protein concentrate, or egg white protein concentrate. The same was true when multiple types were used in combination, but the combination of wheat protein and milk protein was more preferable.

[0024] Table 3 TIFF0007616875000005.tif57144

[0025] Table 4 TIFF0007616875000006.tif57144

[0026] The following protein concentrates were used in Tables 3 and 4. Wheat protein concentrate: "Vital Wheat Gluten" (protein content 72% by mass) manufactured by Nippon Flour Mills Co., Ltd. Milk protein concentrate: "Caseinate" manufactured by Tatsua (protein content 93% by mass) Soy protein concentrate: Fuji Oil Co., Ltd. "Fujipro MC" (protein content 82% by mass) Egg white protein concentrate: "Egg white KCS" (protein content 87% by mass)

Claims

1. A flour mixture for frozen takoyaki, comprising flour and protein concentrate, The grain flour mixture for frozen takoyaki contains 3 to 30% by mass of beta rice flour and 0.5 to 16% by mass of protein concentrate derived from the protein concentrate, based on the total mass of the grain flour mixture.

2. The grain flour mixture for frozen takoyaki according to claim 1, wherein the protein concentrate is one or more selected from the group consisting of wheat protein concentrate, soy protein concentrate, milk protein concentrate, and egg white protein concentrate.

3. A grain flour mixture for frozen takoyaki as described in claim 1 or 2, which is a grain flour mixture for producing frozen takoyaki for frying.

4. A mixed flour for frozen takoyaki, comprising the flour mixture for frozen takoyaki according to any one of claims 1 to 3 and other powdery raw materials other than flour and protein concentrate.

5. Takoyaki is obtained by baking ingredients and a batter containing only the flour mixture for frozen takoyaki according to any one of claims 1 to 3 or only the mixed flour for frozen takoyaki according to claim 4 as a flour raw material.

6. Frozen takoyaki produced by freezing the takoyaki according to claim 5.

7. A method for producing frozen takoyaki, comprising: preparing batter using the grain flour mixture for frozen takoyaki described in any one of claims 1 to 3 or the mixed flour for frozen takoyaki described in claim 4; and baking the batter and ingredients to produce takoyaki.

8. A method for producing frozen takoyaki as described in claim 7, further comprising freezing the takoyaki.

9. A method for producing thawed and heated frozen takoyaki, comprising producing frozen takoyaki using the method described in claim 8 and frying the same.

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