Gluten-free takoyaki premix flour and gluten-free takoyaki

Abstract

To provide a gluten-free premix powder for Takoyaki (octopus balls) that is free of gluten and enables the cooked Takoyaki to have a soft feeling without weaker elasticity.SOLUTION: A gluten-free premix powder for Takoyaki (octopus balls) comprises rice powder and starch as the main constituents. The rice powder is produced by immersing rice grains in an enzyme-containing aqueous solution for a proper time, such as hemicellulase, pectinase, and pectinesterase, which hydrolyzes or softens cell membranes of the rice grains, and then drying and making them into fine powder. The content of the rice powder is 75-85 wt.%.SELECTED DRAWING: Figure 3

Description

[Technical Field]

[0001] The present invention relates to a gluten-free premix flour for takoyaki made using rice flour and gluten-free takoyaki made using the premix flour. [Background technology]

[0002] As is well known, takoyaki is generally made by adding dashi (water), eggs, and seasonings to wheat flour to prepare the batter, and then adding small pieces of octopus, finely chopped green onions, finely chopped cabbage, and tempura scraps to a specially shaped ball or grill, and baking it.

[0003] In recent years, the use of rice flour instead of wheat flour has been proposed. For example, Patent Document 1 discloses a premix flour for takoyaki that uses rice flour in an amount of 50% by weight or more of the wheat flour, and indicates that the rice flour used is gelatinized glutinous rice flour or gelatinized non-glutinous rice flour.

[0004] Furthermore, Patent Document 2 suggests that when the premix flour shown in Patent Document 1 is used, the food does not cook through well during baking and is difficult to work with, and therefore proposes the use of dry-milled rice flour, which is made by milling polished non-glutinous rice without adding water.

[0005] Furthermore, Patent Document 3 proposes replacing all or part of the wheat flour with rice flour and blending in a specific amount of dietary fiber, as simply substituting wheat flour with rice flour results in problems such as the dough having a low viscosity, which can cause the dough to stick to the baking pan, make the dough difficult to turn, and lengthen the baking time. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2004-100 A. [Patent Document 2] JP 2013-172673 A. [Patent Document 3] Patent No. 6051462. Summary of the Invention [Problem to be solved by the invention]

[0007] The premix flour disclosed in Patent Document 1 is glyten-free, but uses heat-treated, gelatinized rice as powder, which has problems with cooking and flavor, as pointed out in Patent Documents 2 and 3.

[0008] Furthermore, the premixed flours disclosed in Patent Documents 2 and 3 contain 50% or more wheat flour (or other grain flour) and do not achieve gluten-free. Furthermore, the rice flour used is mechanically ground polished rice, and contains a high proportion of damaged starch, so the takoyaki after cooking lose their fluffy texture and become floppy, with a chewy texture that is far from the texture of takoyaki and more like that of dumplings.

[0009] Therefore, the present invention proposes a novel premix flour for takoyaki that is gluten-free. [Means for solving the problem]

[0010] The gluten-free premix flour for takoyaki according to the present invention is mainly made of rice flour and modified starch, and the rice flour contains hemicellulase, pectinase, and lactic acid bacteria that hydrolyze or soften the cell membrane of rice grains. Pectinesterase It is produced by soaking rice grains in an enzyme-containing aqueous solution for an appropriate period of time, then drying and pulverizing them into fine powder. The rice flour content is 75 to 85% by weight, and 2% by weight of yam flour is added as a secondary ingredient to 100% by weight of the main ingredient.

[0011] The gluten-free takoyaki according to the present invention is obtained by ordinary means using the above-mentioned takoyaki premix flour.

[0012] As is well known, the rice flour used contains less damaged starch than rice flour produced by simply mechanically pulverizing rice grains, and ensures shape retention after cooking, so by adding an appropriate amount of starch, takoyaki can be made that is rich in flavor and has excellent shape retention. [Effects of the Invention]

[0013] The gluten-free premix flour of the present invention is made primarily from specific rice flour (with less damaged starch) and starch instead of ordinary wheat flour, and the takoyaki prepared using this premix flour can provide gluten-free takoyaki with excellent shape retention, a pleasant flavor, and a smooth texture. [Brief explanation of the drawings]

[0014] [Figure 1] Gluten-free premix flour recipe according to an embodiment of the present invention. [Figure 2] A table showing the amount of gluten-free takoyaki batter used. [Figure 3] Cross-section of the same adjusted takoyaki (comparison diagram). [Figure 4] 1 is a graph comparing the amount of damaged starch in rice flour used in the present invention with other rice flours. DETAILED DESCRIPTION OF THE INVENTION

[0015] Next, an embodiment of the present invention will be described. The premix flour for takoyaki shown in the embodiment is a mixture of rice flour, starch, and yam flour in a ratio of 40:10:1 (FIG. 1).

[0016] The rice flour used is made by soaking rice grains for an appropriate period of time in an aqueous solution containing enzymes such as hemicellulase, pectinase, and pectinesterase, which hydrolyze or soften the cell membranes of rice grains, and then drying and pulverizing them into fine powder (airflow milling). As shown in Figure 4 (quoted from the 2006 research and development results information of the National Agriculture and Food Research Organization (now a National Research and Development Agency), "The amount of damaged starch and the shape of rice flour affect the bread-making properties of rice flour"), this rice flour has been pulverized with little damaged starch and maintains the complex starch structure surrounded by cell membranes.

[0017] The starch was modified starch (Amisol 500SP-C), and the yam flour was commercially available yam flour (a domestic product sold at AEON).

[0018] Takoyaki A of the present invention was prepared using the premix flour instead of wheat flour. The proportions shown in Figure 2 are for 38 takoyaki prepared in a 19-piece Osaka-style takoyaki pan. The dough was prepared as usual by mixing 320 g of premix flour with 6 g of seasonings (bonito dashi granules, Yanagiya Honten Co., Ltd.), 6 g of kelp dashi granules (Yanagiya Honten Co., Ltd.), 5 g of dried mackerel and sardine shavings, 6 g of sugar, 1 g of salt, and 13 g of vegetable oil. Two small whole eggs, 9 g of light soy sauce, and 1000 ml of water were added and stirred to prepare the batter. The vegetable oils used were commercially available salad oil, soybean oil, rapeseed oil, sunflower oil, and rice oil. Strongly flavored and fragrant oils such as sesame oil, perilla oil, and olive oil are not recommended as they strongly affect the flavor of the cooked takoyaki.

[0019] After applying cooking oil to a heated baking dish, the batter is poured in, the cut octopus is placed in each recess of the baking dish, and an appropriate amount of finely chopped cabbage, finely chopped green onions, and pickled red ginger is sprinkled on top of the spread batter, which is then baked into a ball. In order to make this a gluten-free food, no tempura flakes are used, but cooking oil is added to the batter beforehand, giving it a smooth texture.

[0020] Takoyaki A thus prepared is comparable to Takoyaki B, a comparative example prepared using the same ingredients and methods but with wheat flour instead of the premixed flour of the present invention, and Takoyaki C, a comparative example prepared using the same ingredients and methods but with the rice flour in the premixed rice flour of the present invention replaced with commercially available rice flour (Rice Flour Club, Namisato Co., Ltd.: gluten-free rice flour), in that fine voids are formed in the takoyaki A, which is cooked plump and maintains its shape, as shown in Figure 3, and is in no way inferior in appearance to Takoyaki B.

[0021] In contrast, in the comparative example, Takoyaki C, which uses commercially available rice flour, the batter hardens on the surface, forming large spaces inside, resulting in a hard, mochi-like texture that quickly becomes floppy.

[0022] As described above, by combining specific rice flour and starch for takoyaki as a gluten-free food, it is possible to provide fluffy takoyaki that has excellent shape retention.

Claims

1. The main ingredients are rice flour and modified starch, and the rice flour is produced by soaking rice grains for an appropriate period of time in an aqueous solution containing enzymes such as hemicellulase, pectinase, and pectinesterase, which hydrolyze or soften the cell membranes of rice grains, followed by drying and finely pulverizing the rice grains.Yam flour is added to the main ingredients as a secondary ingredient, and the gluten-free premix flour for takoyaki is made by mixing the rice flour, modified starch, and yam flour in a ratio of 40:10:

1.

2. Gluten-free takoyaki, obtained by using the takoyaki premix flour according to claim 1.

Images