Mixed flour for Japanese snacks

Abstract

To provide a mixed powder for a Japanese snack capable of shortening a baking time.SOLUTION: The mixed powder for the Japanese snack contains wheat flour including heat-treated wheat flour, rice flour and / or starch, a thickener, and preferably an expansion agent. Furthermore, the mixed powder preferably contains 10-50 mass% of heat-treated wheat flour within the wheat flour, 5-20 pts.mass of rice flour and / or starch and 0.05-0.5 pts.mass of alginate ester and / or alginate as the thickener, relative to 100 pts.mass of wheat flour.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a flour mix for Japanese snacks, which is applicable to Japanese snacks such as taiyaki, imagawayaki (also known as obanyaki or kaitenyaki), ningyoyaki, and momiji manju. [Background technology]

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

[0003] As an example of a flour mix for Japanese-style snacks, Patent Document 1 below discloses a flour mix for baked buns, which is produced by applying at least one force selected from compression force, impact force, friction force, and shear force to rice grains or rice flour, and which contains modified rice flour having a swelling degree of 4.5 or more and a maximum amylograph gelatinization viscosity of 500 BU or less.

[0004] Furthermore, Patent Document 2 listed below discloses a method for producing baked confectionery by placing the ingredients in a baking mold and baking them, the method comprising: using one or more ingredients arbitrarily selected from tapioca starch, potato starch, and wheat flour starch as ingredients, and subjecting the ingredients to etherification, esterification, acetylation, cross-linking, oxidation, or a combination of these processing treatments, or a further combination of gelatinization treatment, and the ingredients containing 50 to 99% by weight of processed starch and / or potato starch, of which etherified tapioca starch and / or acetylated tapioca starch accounts for 30% by weight or more; adding water to ingredients containing 1 to 10% by weight of fats and oils and 10% by weight or less of sugars to prepare a liquid dough; and baking the resulting mixture.

[0005] Furthermore, Patent Document 3 below discloses a dough composition for use in Japanese snacks, which is one type selected from taiyaki, obanyaki, takoyaki, and okonomiyaki, and which is characterized by containing wheat flour, a sparingly soluble granular powder of 10 to 80 mesh, an emulsifier with an HLB of 7 to 11, and one or more types selected from the group consisting of tapioca starch, potato starch, rice flour, and chemically modified products thereof.

[0006] Furthermore, Patent Document 4 below discloses a grain flour composition for baking, which is characterized by mixing starch, rice flour, and wheat flour in respective ratios of 30 to 80 parts by mass of starch, 10 to 60 parts by mass of rice flour, and 10 to 60 parts by mass of wheat flour, and roasting the mixture. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-104245 [Patent Document 2] Patent No. 3634857 [Patent Document 3] Patent No. 4165988 [Patent Document 4] Patent No. 5366218 Summary of the Invention [Problem to be solved by the invention]

[0008] In the case of mix flours for Japanese snacks, which are baked by pouring the dough into a baking mold, the baking time affects productivity, and short baking times are required.

[0009] However, conventional Japanese snack mix flours tend to take a long time to bake, and if you try to bake them for a short time, they tend to be undercooked, resulting in a loss of texture and flavor.

[0010] Therefore, an object of the present invention is to provide a flour mix for Japanese snacks that can shorten the baking time. [Means for solving the problem]

[0011] As a result of extensive research to achieve the above-mentioned object, the inventors discovered that by using a mixed flour containing wheat flour including heat-treated flour, rice flour and / or starch, and a thickener, the bread is less likely to be undercooked even if the baking time is shortened, and thus completed the present invention.

[0012] That is, the Japanese-style snack flour mix of the present invention is characterized by containing wheat flour including heat-treated flour, rice flour and / or starch, and a thickener.

[0013] In the present invention, it is preferable to further contain a swelling agent.

[0014] It is also preferable that the wheat flour contains 10 to 50% by mass of the heat-treated wheat flour, and that the rice flour and / or starch is contained in an amount of 5 to 20 parts by mass per 100 parts by mass of the wheat flour, and an alginate ester and / or alginate salt is contained as the thickener in an amount of 0.05 to 0.5 parts by mass per 100 parts by mass of the wheat flour.

[0015] Furthermore, it is preferable that the flour is a mix for Japanese snacks that are baked in a mold. [Effects of the Invention]

[0016] According to the present invention, a flour mix for Japanese-style snacks can be provided which can be baked in a short time and is less likely to become undercooked. DETAILED DESCRIPTION OF THE INVENTION

[0017] The Japanese snack flour mix of the present invention contains wheat flour including heat-treated wheat flour, rice flour and / or starch, and a thickener. Each ingredient will be described in detail below.

[0018] As the wheat flour, ordinary wheat flour such as weak flour, medium-strength flour, and strong flour can be used, but weak flour is particularly preferred.

[0019] In the present invention, heat-treated wheat flour is added. Heat-treated wheat flour has the effect of shortening the baking time. Heat-treated wheat flour can be produced by known methods. Specific examples include dry heat heating and moist heat heating. For example, in dry heat heating, heating is performed without adding water to the raw materials. Devices that can be used for dry heat heating include a rotary kettle, a roasting kettle, a paddle dryer, a hot air dryer, and a shelf dryer. In moist heat heating, the raw materials are appropriately hydrated to adjust the moisture content to approximately 13 to 16 parts by mass, and then heated in a heated sealed container. Alternatively, heating is performed in a container containing heated steam. Devices that can be used for moist heat heating include a sealed heating device and a box-type steamer. The heating conditions are not particularly limited, but can be performed, for example, by placing the raw materials in a heating container such as a rotary kettle and heating them with stirring until the final product temperature reaches 100 to 120°C, preferably for a total heating time of 30 to 60 minutes. Furthermore, the method is not limited to using a heating vessel such as a rotary kettle, and various other methods can be employed, such as placing the raw materials in a rotary drum and heating them while blowing hot air into it. The heat treatment is preferably carried out until wet gluten cannot be extracted. The heat-treated wheat flour used in the present invention may be wheat flour heat-treated by the above-mentioned method, or may be wheat flour obtained by heat-treating raw wheat by the above-mentioned method and then pulverizing the wheat.

[0020] Furthermore, the heat-treated wheat flour preferably has a gluten vitality of 10 to 50%, more preferably 10 to 40%, as measured by the following method.

[0021] Here, gluten vitality can be determined, for example, according to the method described in paragraphs

[0008] to

[0013] of Japanese Patent Application Laid-Open No. 2002-291448. Specifically, the method is as follows.

[0022] (1) Measurement of soluble crude protein content of wheat flour: (a) Accurately weigh out 2 g of sample (wheat flour) into a 100 mL beaker. (b) Add 40 mL of 0.05 N acetic acid to the beaker and stir at room temperature for 60 minutes to prepare a suspension. (c) The suspension obtained in (b) above is transferred to a centrifuge tube and centrifuged at 5000 rpm for 5 minutes, and then filtered using filter paper to recover the filtrate. (d) Wash the beaker used above with 40 mL of 0.05 N acetic acid, transfer the washings to a centrifuge tube, centrifuge at 5000 rpm for 5 minutes, then filter using filter paper and recover the filtrate. (e) Combine the filtrates collected in (c) and (d) above and measure up to 100 mL. (f) Using a volumetric pipette, transfer 25 mL of the liquid obtained in (e) above into a Kjeldahl tube of a Phos Japan Keltec Autosystem (trade name), and add one tablet of decomposition accelerator (Keltab C manufactured by Nippon General Co., Ltd.; potassium sulfate:copper sulfate = 9:1 (weight ratio)) and 15 mL of concentrated sulfuric acid. (g) Using an Actac decomposition furnace (model: DK20), decomposition treatment is carried out at 200°C for 1 hour, and then automatically at 420°C for 1 hour. Following this decomposition treatment, the decomposition liquid is continuously and automatically distilled and titrated (using 0.05M sulfuric acid for titration) using a Keltex distillation and titration system (model: Keltex 8400) built into the same Keltex auto system, and the soluble crude protein content of the sample (wheat flour) is calculated using the following formula.

[0023] (Formula) Soluble crude protein content (%)=0.14×(TB)×F×N×(100 / S)×(1 / 25) where T = volume (mL) of 0.05M sulfuric acid required for titration B = volume (mL) of 0.05 M sulfuric acid required to titrate the blank F = titer of 0.05M sulfuric acid used in titration (measure immediately before use or use a commercially available product with a titer indicated) N = nitrogen protein conversion factor (5.70) S = weight of sample (g)

[0024] (2) Determination of total crude protein content of wheat flour: (a) 0.3 g of sample (wheat flour) was weighed and placed in the Kjeldahl tube of the same Foss Japan Kjeldahl Autosystem used in (1) above, and one tablet of the same decomposition accelerator used in (f) of (1) above and 10 mL of concentrated sulfuric acid were added. (b) Using the same Actac cracking furnace as used in (1) above, the cracking treatment is carried out at 420°C for 1 hour and 30 minutes, and then, following this cracking treatment, the liquid from the cracking treatment is continuously and automatically distilled and titrated (using 0.05M sulfuric acid for titration) using the same Keltec distillation and titration system as used in (1) above, which is incorporated into the same Keltec auto system, to determine the total crude protein content of the sample (wheat flour) using the following formula.

[0025] (Formula) Total crude protein content (%) = (0.14×T×F×N) / S) where T = volume (mL) of 0.05M sulfuric acid required for titration F = titer of 0.05M sulfuric acid used in titration (measured immediately before use) N = nitrogen protein conversion factor (5.70) S = weight of sample (g)

[0026] (3) Calculation of gluten vitality: The gluten vitality of the sample (wheat flour) is calculated using the following formula from the soluble crude protein content of the sample (wheat flour) calculated in (1) above and the total crude protein content of the sample (wheat flour) calculated in (2) above.

[0027] Formula: Gluten vitality (%) = (soluble crude protein content / total crude protein content) x 100

[0028] The average particle size of wheat flour and heat-treated wheat flour is preferably 5 to 120 μm, more preferably 10 to 100 μm, and most preferably 20 to 70 μm. The average particle size of wheat flour and the like in the present invention can be determined as the volume average value (Mean V) measured in a dry state using, for example, a laser diffraction / scattering particle size distribution analyzer. Examples of laser diffraction / scattering particle size distribution analyzers that can be used include a Microtrac particle size distribution analyzer (Microtrac Bell Corporation).

[0029] The content of heat-treated wheat flour in the wheat flour raw material is preferably 10 to 50% by mass, more preferably 25 to 50% by mass. If the content of heat-treated wheat flour is low, the bread tends to be undercooked. On the other hand, if the content of heat-treated wheat flour is too high, the texture tends to be dry.

[0030] Rice flour and / or starch have the effect of shortening the baking time. Either non-glutinous rice or glutinous rice may be used as the rice flour. The method for grinding the rice flour is not particularly limited, but it is desirable to use non-glutinous rice flour with an average particle size of preferably 100 μm or less, more preferably 70 μm or less.

[0031] The starch is not particularly limited, but examples thereof include tapioca starch, potato starch, corn starch, wheat starch, sweet potato starch, rice starch, etc. These starches may also be processed by etherification, esterification, cross-linking, oxidation, acid hydrolysis, or a combination thereof. Of these starches, potato starch and rice starch are particularly preferred.

[0032] The content of rice flour and / or starch (the combined content of both when both rice flour and starch are contained) is preferably 5 to 20 parts by mass, more preferably 5 to 10 parts by mass, per 100 parts by mass of wheat flour. If the content of rice flour and / or starch is low, the bread tends to be undercooked. On the other hand, if the content of rice flour and / or starch is too high, the texture tends to be sticky.

[0033] The thickener has the effect of shortening the baking time and adjusting the physical properties of the dough to make it easier to pour into a baking mold. The thickener is not particularly limited, but for example, one or more selected from alginic acid esters, alginates, guar gum, xanthan gum, tamarind seed gum, locust bean gum, gellan gum, carrageenan, curdlan, pullulan, gum arabic, and karaya gum are preferably used. Among these, alginic acid esters and / or alginates are more preferred, and a combination of alginic acid esters and / or alginates with guar gum and / or xanthan gum is most preferred.

[0034] The content of the thickener is not particularly limited, but the total amount of the thickener is preferably 0.1 to 1.5 parts by mass, more preferably 0.1 to 1.0 parts by mass, per 100 parts by mass of wheat flour. When an alginate ester and / or alginate is used as the thickener, the content of the alginate ester and / or alginate (the combined content when both an alginate ester and an alginate are contained) is preferably 0.05 to 0.5 parts by mass, more preferably 0.05 to 0.25 parts by mass, per 100 parts by mass of wheat flour. If the content of the thickener is too low, the dough tends to be undercooked and the dough tends to have physical properties that make it difficult to pour into a baking mold, while if the content of the thickener is too high, the texture tends to be dry.

[0035] In addition to the above ingredients, the Japanese-style snack flour mix of the present invention can contain other ingredients to the extent that the effects of the present invention are not impaired. Examples of other ingredients include cereal flours other than wheat flour and rice flour (e.g., rye flour, barley flour, millet flour, barnyard millet flour, adlay flour, corn flour, etc.), seasonings (sugar, salt, pepper, soy sauce, miso, mirin, sake, monosodium glutamate, etc.), leavening agents, egg products (e.g., egg yolk powder, whole egg powder), soy protein, pea protein, 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.), sugars such as glucose and trehalose, dextrin, oils and fats, sweeteners, spices, vitamins, minerals, etc.

[0036] The Japanese snack mix flour of the present invention is suitable for use in producing Japanese snacks baked in a baking mold, such as taiyaki, imagawayaki (also known as obanyaki or kaitenyaki), ningyoyaki, momiji manju, takoyaki, etc. However, it can also be used to produce other Japanese snacks such as okonomiyaki.

[0037] The Japanese snacks can be obtained by a known manufacturing method in which a dough is made by mixing a Japanese snack mix flour with other ingredients and water. For example, they can be manufactured by a process including a preparation step in which a Japanese snack mix flour with other ingredients and water is mixed to prepare a dough, and a baking step in which the prepared dough is poured into a baking mold, and a bean paste or other ingredients are added as needed, and then baked. The manufacturing method for the Japanese snacks may further include a refrigeration / freezing step in which the Japanese snacks are refrigerated or frozen after the baking step.

[0038] By using the Japanese-style snack mix flour of the present invention, baking is accelerated, the snacks are less likely to be undercooked even if the baking time is shortened, and the dough can be more easily poured into baking molds, thereby increasing productivity. In addition, the texture of the baked Japanese-style snacks can be improved. [Example]

[0039] <Test Example 1> (Test with different content of heat-treated wheat flour) Heat-treated wheat grains were then milled to obtain heat-treated wheat flour A with a gluten vitality of 12.9%. Mixed flours with varying amounts of heat-treated wheat flour A were prepared according to the formulations in Table 1 below. 130 parts by weight of water was added to 100 parts by weight of these mixed flours and stirred to prepare dough. 35 g of the resulting dough was placed on the mold side of a preheated taiyaki baking mold (made of cast aluminum), 50 g of commercially available bean paste was added, and the mixture was baked for 5 minutes. Next, 30 g of the dough was placed on the other side of the mold and baked for 1 minute. Finally, the two baking molds were placed together and baked for 5 minutes to produce taiyaki.

[0040] The baked state (sufficiently baked and not undercooked) of the taiyaki made using each mixed flour was evaluated according to the following evaluation criteria. 〇...fully baked, △...slightly undercooked, ×...undercooked

[0041] In addition, the texture of the products made using each mixed flour (volume, not sticky or dry) was evaluated by seven panelists according to the following criteria, and the results were expressed as the average of the seven panelists' scores. Note that undercooked products were not evaluated. Extremely good: 5 points, somewhat good: 4 points, average: 3 points, somewhat bad: 2 points, extremely bad: 1 point The results are shown in Table 1 below.

[0042] [Table 1]

[0043] From the results in Table 1, Comparative Example 1, which did not contain heat-treated wheat flour A, was undercooked, while Examples 1 to 4, which contained heat-treated wheat flour A, were all baked sufficiently. Furthermore, when the content of heat-treated wheat flour A in the wheat flour was 10% by mass (Example 1) to 50% by mass (Example 3), the texture was also good. However, when the content of heat-treated wheat flour A in the wheat flour was 75% by mass (Example 4), the texture tended to be slightly dry.

[0044] <Test Example 2> (Test with different rice flour content) Mixed flours were prepared according to the formulations in Table 2 below, with the rice flour content varied, and taiyaki were produced in the same manner as in Test Example 1.

[0045] The baked state and texture of the taiyaki made using each mixed flour were evaluated in the same manner as in Test Example 1. The results are shown in Table 2.

[0046] [Table 2]

[0047] The results in Table 2 show that Comparative Example 2, which did not contain rice flour, was undercooked, while Examples 5 to 8, which contained rice flour, were all baked sufficiently. Furthermore, when the rice flour content was 5 parts by mass (Example 5) to 20 parts by mass (Example 7) per 100 parts by mass of wheat flour, the texture was also good. However, when the rice flour content reached 30 parts by mass (Example 8), the texture tended to become slightly sticky.

[0048] <Test Example 3> (Test with varying alginate ester content) Mixed flours were prepared according to the formulations shown in Table 3 below, with the alginate ester content varied, and taiyaki were produced in the same manner as in Test Example 1.

[0049] The baked state and texture of the taiyaki made using each mixed flour were evaluated in the same manner as in Test Example 1. The results are shown in Table 3.

[0050] [Table 3]

[0051] The results in Table 3 show that Example 12, which did not contain alginate ester, tended to be slightly undercooked, although this was within the acceptable range for a product, whereas Examples 9 to 11 and 13, which contained alginate ester, were all able to be baked sufficiently. Furthermore, when the alginate ester content was 0.05 parts by mass (Example 9) to 0.5 parts by mass (Example 11) per 100 parts by mass of wheat flour, the texture was also good. However, when the alginate ester content was 1 part by mass (Example 13), the texture tended to be slightly dry.

[0052] <Test Example 4> (Test using starch instead of rice flour) A mixed flour was prepared according to the composition shown in Table 4 below, with starch added instead of rice flour, and taiyaki were produced in the same manner as in Test Example 1. Potato starch was used as the starch.

[0053] The baked state and texture of the taiyaki made using each mixed flour were evaluated in the same manner as in Test Example 1. The results are shown in Table 4. The results of Comparative Example 2 for Test Example 2 are also shown.

[0054] [Table 4]

[0055] The results in Table 4 show that Examples 14 to 16, which used starch instead of rice flour, were all baked sufficiently. The texture was also evaluated as good. Comparative Example 2, which did not contain starch, was undercooked.

[0056] <Test Example 5> (Test applied to takoyaki and okonomiyaki) A flour mix was prepared according to the formulation in Table 5 below, and 100 parts by weight of this flour mix was mixed with 275 parts by weight of water and 10 parts by weight of whole eggs to prepare a dough. 25 parts by weight of cabbage, 15 parts by weight of tempura scraps, and 2 parts by weight of pickled ginger were added to this dough as ingredients, and the resulting mixture of dough and ingredients was filled into a preheated takoyaki mold, and chopped octopus was added and baked at 190°C for 6 minutes to produce takoyaki.

[0057] Additionally, 120 parts by mass of water and 50 parts by mass of whole eggs were added to 100 parts by mass of mixed flour prepared according to the composition in Table 5 below, and the mixture was stirred to prepare a dough. 150 parts by mass of shredded cabbage, 15 parts by mass of tempura scraps, and 5 parts by mass of pickled ginger were added to 100 parts by mass of the resulting dough as ingredients, and the mixture of dough and ingredients was grilled on both sides at 180°C for 8 minutes on a preheated griddle to produce okonomiyaki.

[0058] The cooked state and texture of the resulting takoyaki and okonomiyaki were evaluated in the same manner as in Test Example 1. The results are shown in Table 5.

[0059] [Table 5]

[0060] The results in Table 5 show that the mixed flour of Example 17, which contained wheat flour including heat-treated wheat flour A, rice flour and / or starch, and a thickener, was well-baked and had a good texture when used to make takoyaki and okonomiyaki. The mixed flour of Comparative Example 3, which did not contain heat-treated wheat flour A, gave the takoyaki a slightly undercooked texture and a watery feel, and the okonomiyaki was undercooked.

[0061] <Test Example 6> (Test using different types of heat-treated wheat flour) Heat-treated flour B, with a gluten vitality of 41.3%, was produced by heat-treating ordinary wheat flour, and heat-treated flour C, with a gluten vitality of 59.3%, was produced by heat-treating wheat grains and then grinding them.

[0062] A mixed flour was prepared according to the composition shown in Table 6 below, using the above heat-treated wheat flour B and heat-treated wheat flour C instead of the heat-treated wheat flour A obtained in Test Example 1, and taiyaki were produced in the same manner as in Test Example 1.

[0063] The baked state and texture of the taiyaki made using each mixed flour were evaluated in the same manner as in Test Example 1. The results are shown in Table 6. The results of Examples 1 to 3 of Test Example 1 are also shown.

[0064] [Table 6]

[0065] The results in Table 6 show that both Examples 18 to 23, which used heat-treated wheat flour B (41.3% gluten vitality) prepared by heat-treating regular wheat flour, and heat-treated wheat flour C (59.3% gluten vitality) prepared by heat-treating wheat grains and then grinding, were able to bake satisfactorily. The texture was also evaluated as good.

[0066] Furthermore, since Examples 1 to 3 and 18 to 20, which used heat-treated wheat flour A with a gluten vitality of 12.9% and heat-treated wheat flour B with a gluten vitality of 41.3%, had better texture evaluations than Examples 21 to 23, which used heat-treated wheat flour C with a gluten vitality of 59.3%, it is considered that a gluten vitality of 10 to 50% is preferable.

Claims

1. A Japanese-style snack mix flour containing wheat flour including heat-treated wheat flour, rice flour and / or starch, and a thickener, The heat-treated wheat flour is contained in the wheat flour at 10 to 50% by mass, The rice flour and / or starch is contained in an amount of 5 to 20 parts by mass relative to 100 parts by mass of the wheat flour, and an alginate ester and / or alginate is contained in an amount of 0.05 to 0.5 parts by mass as the thickener, The mixed flour for Japanese snacks is for use in one or more Japanese snacks selected from the group consisting of taiyaki, imagawayaki, obanyaki, kaitenyaki, ningyoyaki, and momiji manju.

2. The Japanese snack mix flour according to claim 1, further comprising a leavening agent.

3. The flour mix for Japanese snacks according to claim 1 or 2, which is a flour mix for Japanese snacks to be baked in a mold.

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