Method for manufacturing okonomiyaki or takoyaki mix, method for manufacturing okonomiyaki or takoyaki, and okonomiyaki or takoyaki mix

Abstract

Provided is a method for producing a mix for okonomiyaki or takoyaki, wherein wheat bran derived from heat treated white wheat is included in the mix. The heat treatment is preferably a heat-moisture treatment. The white wheat is preferably at least one type of wheat selected from Australian standard white wheat and prime hard wheat. The wheat bran derived from the heat treated white wheat is preferably included in an amount of 10-50 parts by mass per 100 parts by mass of the mix.

Description

Technical Field

[0005] ,

[0001] The present invention relates to a method for producing a mix for okonomiyaki or takoyaki, a method for producing okonomiyaki or takoyaki, and a mix for okonomiyaki or takoyaki.

Background Art

[0002] In recent years, due to the increasing health awareness, the demand for wheat bran rich in nutrients such as dietary fiber, vitamins, and minerals has been increasing. For example, there are documents that mention okonomiyaki or takoyaki as uses of wheat bran or whole wheat flour having wheat bran (Patent Documents 1 to 4).

[0003] Wheat bran is classified into bran derived from white wheat and bran derived from red wheat depending on the color of the bran. To date, the distribution volume of wheat bran has been mostly derived from red wheat. Therefore, conventionally, most of the wheat bran used in foods has been derived from red wheat. On the other hand, the use of bran derived from white wheat in foods has also been proposed in recent years (for example, Patent Document 5).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

Patent Document 5

Summary of the Invention

[0005] However, the inventors have found that when conventional wheat bran is included in okonomiyaki or takoyaki mixes, it results in a unique bran flavor and bitterness, a sticky texture, and a tendency to lose its shape. In contrast, Patent Documents 1 to 5 do not recognize the above problems.

[0006] The object of the present invention is to provide an okonomiyaki or takoyaki mix that contains wheat bran, suppresses bitterness, suppresses a soggy texture, and has shape retention properties, resulting in okonomiyaki or takoyaki.

[0007] The inventors of this invention conducted thorough research and found that by using heat-treated white wheat bran as the wheat bran, it is possible to suppress bitterness, reduce mushy texture, and improve shape retention.

[0008] The present invention is based on the above findings and provides a method for producing a mix for okonomiyaki or takoyaki, wherein the mix contains heat-treated wheat bran derived from white wheat.

[0009] Furthermore, the present invention provides a method for producing okonomiyaki or takoyaki using a raw material flour containing heat-treated wheat bran derived from white wheat as the raw material flour.

[0010] Furthermore, the present invention provides a mix for okonomiyaki or takoyaki that contains wheat bran derived from white wheat. [Modes for carrying out the invention]

[0011] The present invention will be described below based on its preferred embodiments. The okonomiyaki or takoyaki mix in the present invention is in powder form.

[0012] This invention uses wheat bran as an ingredient in a mix for okonomiyaki or takoyaki. As wheat bran, the residue remaining after removing the endosperm from wheat grains, or the residue from which the germ has been further removed, which is a by-product of the general wheat flour manufacturing process, can be used. In this invention, there are no particular restrictions on the manufacturing method of wheat bran, its composition, or the type of wheat used as the source of wheat bran. A typical manufacturing method for wheat bran includes the step of grinding selected wheat grains after adding water and conditioning as necessary, and then separating the ground material using a sifter, purifier, etc., to remove the endosperm and germ. The method of grinding the wheat grains is not particularly limited, and examples include roller grinding and impact grinding, and multiple grinding methods may be combined. The grinder used in the impact grinding method is not particularly limited as long as it grinds by mechanical impact between an impact plate and a rotating rotor, and examples include turbo mills and blade mills, with turbo mills being particularly preferred.

[0013] Wheat is broadly classified into two types, red wheat and white wheat, depending on the color observed when its grain is visually inspected. Red wheat is wheat that contains red pigment in its outer layer, and when the wheat grain is visually inspected, it is observed as red, reddish-brown, or brown. On the other hand, white wheat is wheat that does not contain red pigment in its outer layer, and when the wheat grain is visually inspected, it is observed as white or pale yellow. In this invention, wheat bran derived from white wheat (hereinafter also referred to as "white wheat bran") is used as wheat bran.

[0014] The inventors have found that conventional okonomiyaki or takoyaki mixes using wheat bran tend to result in a soggy texture (making it difficult to achieve a fluffy texture), and that the shape retention is reduced, with okonomiyaki easily losing its shape when inverted during cooking, and takoyaki easily losing its shape. When wheat bran is included in okonomiyaki or takoyaki mixes, it is usually used as a partial substitute for cereal flour. Because wheat bran is mainly composed of insoluble dietary fiber, its inclusion increases the water absorption of the mix. As a result, the dough is more likely to lose its shape or form when inverted during cooking, resulting in poor cooking and a soggy texture. In this invention, the reason why using heat-treated white wheat bran improves the texture of okonomiyaki or takoyaki is not entirely clear. However, it is understood that this is because the water absorption and fibrous properties of white wheat bran differ from those of red wheat bran, making it easier to achieve shape retention and texture improvement. Furthermore, heat treatment further enhances the properties of the white wheat bran. When this invention is used as a takoyaki mix, it is less prone to losing its shape and also improves release properties. In addition, the inventors have found that okonomiyaki or takoyaki made with heat-treated white wheat bran have less bitterness compared to those made with heat-treated red wheat bran.

[0015] Specific examples of white wheat used in the present invention include, among ordinary wheat varieties, Australian Standard White (ASW, from Australia; in this specification, ASW refers to Australian Standard White Noodle Blend (also written as Australian Standard White Noodle blend, ASWN blend, or ASWNB)); Prime Hard (PH, from Australia); Soft White (SW, from the United States); Western White (WW, from the United States); and durum wheat (produced in various countries around the world). These white wheat varieties can be appropriately selected, for example, based on their genetic characteristics.

[0016] Furthermore, ordinary wheat is broadly classified into three types according to the hardness of the wheat grain: hard wheat, soft wheat, and intermediate wheat, which has a hardness intermediate between hard and soft wheat. From the viewpoint of further improving the flavor, texture, and shape retention of okonomiyaki and takoyaki obtained by incorporating these types into the mix, it is preferable to use white wheat classified as hard wheat or intermediate wheat, and more preferable to use white wheat classified as intermediate wheat. Taking the above-mentioned white wheat and common wheat as examples, examples of hard wheat include PH, examples of medium-hard wheat include ASW, and specific examples of soft wheat include WW.

[0017] For the reasons stated above, it is more preferable to use at least one of ASW and PH among the white wheat bran used in okonomiyaki or takoyaki mixes, and even more preferable to use ASW. By using such white wheat bran as an ingredient in okonomiyaki or takoyaki mixes, it is easier to suppress a soggy texture and obtain a fluffy texture, improve shape retention, and more effectively suppress bitterness. It is also preferable from the viewpoint of expressing a good grain-like flavor and promoting health.

[0018] It is preferable to use white wheat bran that has undergone heat treatment, such as dry heat treatment or moist heat treatment, and it is more preferable to use white wheat bran that has been treated with moist heat. Such heat treatment makes it easier to obtain okonomiyaki and takoyaki with better shape retention, and further improves the fluffy texture. In addition, since the white wheat bran can be finely ground through heat treatment, it is advantageous in that wheat bran with small particle size can be obtained with high productivity. Furthermore, since the activity of various enzymes such as amylase and protease can be reduced or inactivated through heat treatment, it is particularly advantageous in that it can further improve the processability and texture of the dough. Whether or not white wheat bran has been heat-treated can be determined, for example, by measuring enzyme activity or gluten vitality. Specifically, taking enzyme activity as an example, heat-treated white wheat bran has less enzyme activity than unheated white wheat bran, or the activity is below the detection limit, so it can be distinguished in this respect.

[0019] In this invention, the heat treatment applied to wheat bran may be either moist heat treatment or dry heat treatment. Moist heat treatment is a process that heats the material to be treated (wheat bran) by maintaining its moisture content or by supplying moisture from an external source. Moisture can be supplied in moist heat treatment, such as water, saturated steam, or superheated steam. The heating method in moist heat treatment is not particularly limited, and examples include adding moisture to the material to be treated in a sealed environment and then directly contacting the material with a heat transfer medium such as hot air, heating the material by bringing high-temperature steam into contact with it and using the latent heat of condensation, or heating the material in a high-humidity atmosphere. Dry heat treatment is a process in which the material to be treated (wheat bran) is heated under conditions without the addition of moisture, and is a heat treatment carried out while actively evaporating the moisture in the material. Dry heat treatment can be carried out by, for example, heating in an oven, heating in a roasting kiln, heating using a constant temperature bath, heating by blowing hot air, or leaving it in a high-temperature, low-humidity environment. Note that drying wheat bran that has been moistened by applying hot air is not included in dry heat treatment because the heat is not sufficiently transferred to the material due to the latent heat of evaporation of the moisture.

[0020] Specific examples of heat treatments applied to wheat bran include: 1) a treatment in which the wheat bran to be treated is subjected to moist heat treatment to raise the product temperature to 80°C or higher (hereinafter also referred to as "moist heat treatment α"), and 2) a treatment in which the wheat bran to be treated is subjected to dry heat treatment to raise the product temperature to 80°C or higher (hereinafter also referred to as "dry heat treatment β").

[0021] As an example of the wet heat treatment α, the temperature of the wheat bran to be treated is preferably 80 to 110°C, more preferably 85 to 98°C, and the treatment time (the time during which such a temperature is maintained) is preferably 1 to 60 seconds, more preferably 3 to 60 seconds. The wet heat treatment α can be carried out, for example, by introducing wheat bran as the object to be treated and saturated steam into the powder heating device described in Japanese Patent No. 2784505 so as to achieve the above temperature and time. This powder heating device has an inlet for blowing saturated steam, a cylindrical pressure vessel for accommodating the object to be treated, and stirring means having a plurality of rod-shaped blades with dimensions close to the inner diameter of the cylinder on the rotating shaft so as to transfer the powder introduced from the inlet arranged at one end of the vessel while stirring it toward the outlet arranged at the other end of the vessel.

[0022] As an example of the dry heat treatment β, a method can be exemplified in which the temperature of the wheat bran to be treated is preferably 80 to 200°C, more preferably 110 to 180°C, still more preferably 115 to 150°C, and the treatment time (the time during which such a temperature is maintained) is preferably 1 to 120 minutes, more preferably 3 to 120 minutes, still more preferably 5 to 90 minutes. In the dry heat treatment, for example, wheat bran can be introduced into a device having the same configuration as the heat treatment stirring device described in JP-A-2004-9022 so as to achieve the above temperature and time. This heat treatment stirring device includes a cylindrical container for accommodating the object to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, and a steam supply source for supplying steam into the rotating shaft and the pipe screw, and is configured to dry-heat-treat by propagating the heat generated by supplying steam into the rotating shaft and the pipe screw to the object to be treated through the rotating shaft and the pipe screw.

[0023] In the present invention, using a heat-treated product obtained by heat-treating wheat bran from which the endosperm has been removed has the advantage that compared with using a heat-treated product of whole grain flour, the starch and protein inherent in the endosperm part are less affected by the heat treatment, and the texture and shape retention are improved.

[0024] When making okonomiyaki or takoyaki using white wheat bran, from the viewpoint of producing okonomiyaki or takoyaki with a smooth and good texture, it is preferable to use wheat bran with an average particle size of preferably 200 μm or less, more preferably 150 μm or less, even more preferably 120 μm or less, and even more preferably 100 μm or less, as this makes it easier to obtain okonomiyaki or takoyaki with a smooth texture. More preferably, the wheat bran has an average particle size of preferably 10 to 200 μm, more preferably 20 to 150 μm, even more preferably 30 to 120 μm, and even more preferably 50 to 100 μm. In this invention, the average particle size refers to the volume cumulative particle size D50 at a cumulative volume of 50% when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, Nikkiso Co., Ltd., "Microtrac Particle Size Distribution Analyzer 9200FRA"). White wheat bran with such an average particle size can be easily obtained by classification, for example, using a sieve or an air classifier.

[0025] When classifying wheat bran using a sieve, the sieve mesh size is preferably 150-200 μm, more preferably 150-180 μm, and even more preferably 150 μm, and the fraction that passes through the sieve is collected. Furthermore, when classifying wheat bran using an air classifier, a classifier capable of accurately separating fractions with a particle size boundary of 150-200 μm is used, and a fraction with an average particle size of 200 μm or less, more preferably 150 μm or less, is collected. From the viewpoint of saving space, it is preferable to perform pulverization and classification using an impact pulverizer built into the air classifier. An example of an impact pulverizer built into an air classifier is the ACM pulverizer (product name) manufactured by Hosokawa Micron Corporation.

[0026] The amount of heat-treated white wheat bran in the mix is ​​preferably 10 to 50 parts by mass per 100 parts by mass of the total amount of the mix. Using 10 parts by mass or more of heat-treated white wheat bran per 100 parts by mass of the mix is ​​preferable because it allows the characteristics of white wheat bran in terms of texture and taste to be more easily achieved compared to using ordinary wheat bran, and it can be processed into okonomiyaki and takoyaki of suitable quality. It is also preferable because it ensures a sufficient amount of nutrients from wheat bran, including insoluble dietary fiber. Furthermore, if the amount of heat-treated white wheat bran per 100 parts by mass of the mix is ​​50 parts by mass or less, the secondary processing properties and the texture after cooking can be sufficiently improved. From these viewpoints, the amount of heat-treated white wheat bran per 100 parts by mass is more preferably 15 parts by mass or more and 40 parts by mass or less, and even more preferably 15 parts by mass or more and 35 parts by mass or less.

[0027] The mix of the present invention includes, in addition to heat-treated wheat bran derived from white wheat, other flours. The flours consist of one or more selected from the group of flours and starches. Other grain flours besides heat-treated white wheat bran include wheat flour (strong flour, medium flour, weak flour, durum flour, etc.), rice flour, rye flour, corn flour, barley flour, buckwheat flour, soybean flour, adlay flour, barnyard millet flour, foxtail millet flour, and heat-treated products thereof. One of these can be used alone or in combination of two or more. Of these, wheat flour is preferred, weak flour or medium flour is more preferred, and weak flour is even more preferred.

[0028] In the mix of the present invention, the content of grain flours other than heat-treated white wheat bran is preferably 10 to 85 parts by mass, more preferably 20 to 80 parts by mass, and even more preferably 20 to 75 parts by mass per 100 parts by mass of the mix.

[0029] Examples of starches include unprocessed starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, as well as processed starches obtained by processing them (e.g., cross-linking, phosphorylation, acetylation, etherification, oxidation, alpha-gelatinization, etc.). Any one or two or more of the above-mentioned starches can be used in combination. The starch content in the mix of the present invention is preferably 3 to 60 parts by mass, more preferably 5 to 50 parts by mass, per 100 parts by mass of the mix. Unless otherwise specified, "starch" as used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch inherently present in cereal flour.

[0030] In the mix of the present invention, the proportion of flours, including the heat-treated white wheat bran and other flours mentioned above, is preferably 50% by mass or more, more preferably 60% by mass or more, even more preferably 70% by mass or more, and most preferably 75% by mass or more.

[0031] The mix of the present invention preferably contains gluten. The inclusion of gluten increases the viscosity of the dough, improving its secondary processing properties (shape retention, release properties, etc.). This is particularly useful in formulations with a high bran content (20% by mass or more in the mix). The amount of gluten is preferably 1 to 15 parts by mass, more preferably 3 to 12 parts by mass, per 100 parts by mass of the mix. Wheat-derived gluten is a preferred example.

[0032] The mix of the present invention may contain a thickening agent. Adding a thickening agent increases the viscosity of the dough and improves its secondary processing properties (shape retention, release properties, etc.). This is particularly useful in formulations with a high bran content (30% by mass or more). Examples of thickening agents used in the present invention include gums such as xanthan gum and guar gum, glucomannan, alginic acid derivatives, and pectin, and one of these can be used alone or in combination of two or more. Among these thickening agents, gums, glucomannan, alginic acid derivatives, and pectin are preferred. The content of the thickening agent in the mix of the present invention is preferably 0.1 to 5% by mass, and more preferably 0.2 to 3% by mass, based on the total mass of the mix.

[0033] Furthermore, the mix of the present invention may appropriately contain other ingredients that can be used in the production of okonomiyaki or takoyaki (ingredients other than heat-treated white wheat bran, other grain flours, gluten, and thickeners). Examples of such other ingredients include sugars, yam flour, protein (excluding gluten), egg powder (whole egg powder, egg yolk powder, egg white powder), salt, seasonings, dried dried fish, powdered kelp, dashi stock, spices, extracts and soups, dried vegetables, dried seafood, and the like. The total content of such other ingredients in the mix of the present invention is preferably 40% by mass or less, more preferably 20% by mass or less, and even more preferably 10% by mass or less, of the total mass of the mix.

[0034] Next, the method for producing okonomiyaki or takoyaki according to the present invention will be described. One of the features of the method for producing okonomiyaki or takoyaki according to the present invention is that it uses a raw material flour containing heat-treated white wheat bran as the raw material flour. The description of the mix of the present invention described above can be used as appropriate to describe the raw material flour.

[0035] Generally speaking, okonomiyaki is a food made by adding water, eggs, and dashi broth to a batter made from grain flour, then adding desired ingredients such as cabbage, shrimp, octopus, squid, and pork, and cooking it on a griddle or frying pan or other cooking equipment with a relatively flat cooking surface. Generally speaking, takoyaki is a food that contains ingredients such as octopus, and is made by pouring a liquid batter containing grain flour into a mold and baking it, resulting in a distinctive spherical shape. Takoyaki is cooked in a takoyaki maker that has spherical indentations. Typically, when making okonomiyaki and takoyaki, the aforementioned mix (raw flour) is mixed with liquid ingredients (for example, water, egg mixture (egg yolk mixture, egg white mixture, whole egg mixture, etc.), seasoning liquid (broth, seasonings, sauces, etc.) and ingredients (meat, seafood, vegetables, tempura scraps, pickled ginger, etc.) to prepare the batter.

[0036] For okonomiyaki batter, the amount of mix is ​​preferably 5-25% by mass, more preferably 5-20% by mass, relative to the total mass of the batter. The liquid content in the okonomiyaki batter is preferably 10-40% by mass, more preferably 20-40% by mass, relative to the total mass of the batter. The amount of ingredients is preferably 40-80% by mass, more preferably 40-70% by mass, relative to the total mass of the batter. For takoyaki batter, the amount of mix is ​​preferably 10-30% by mass, more preferably 10-25% by mass, relative to the total mass of the batter. The liquid content in the takoyaki batter is preferably 50-90% by mass, more preferably 60-80% by mass, relative to the total mass of the batter. The amount of ingredients is preferably 25% by mass or less, more preferably 20% by mass or less, relative to the total mass of the takoyaki batter. These are preferred mass ranges when the amount of ingredients is included in the mass of the batter.

[0037] The resulting batter can be baked using conventional methods to produce okonomiyaki and takoyaki.

[0038] The okonomiyaki and takoyaki provided by the present invention may be eaten immediately after cooking, or after being cooled as appropriate, or after being thawed or reheated in a microwave oven or other heating device after being refrigerated or frozen. Furthermore, when thawing or reheating frozen okonomiyaki, it may be refrigerated before thawing or reheating. Specifically, for example, frozen okonomiyaki may be refrigerated and thawed in advance of the day it is to be eaten (for example, the day before), and then reheated in a microwave oven or other heating device when it is time to eat. [Examples]

[0039] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0040] [Examples 1-10, Comparative Examples 1-4: Okonomiyaki] For the wheat varieties listed in Tables 2 to 4 below, heat-treated wheat bran was obtained using the following method. (Manufacturing Example 1: Method for producing moist heat-treated wheat bran) Various types of wheat were selected and ground in a roller-type mill. The ground material was then classified using a sieve with a mesh size of 200 μm, and wheat bran was collected as the residue remaining after sieving. Next, the collected wheat bran was impact-pulverized using a turbo mill (manufactured by Tokyo Flour Milling Machinery Co., Ltd.), and then subjected to moist heat treatment at a temperature of 90°C for 5 seconds while introducing saturated steam using a powder heating device described in Patent No. 2784505. Subsequently, the moist heat-treated pulverized material was finely pulverized using an impact-type pulverizer (ACM pulverizer, manufactured by Hosokawa Micron Corporation), and then classified using a sieve with a mesh size of 150 μm. The fraction with a particle size of less than 150 μm that passed through the sieve was separated to obtain moist heat-treated wheat bran. The average particle size of the obtained wheat bran was approximately 90 μm.

[0041] (Manufacturing Example 2: Method for manufacturing dry-heat-treated wheat bran) In the above (Manufacturing Example 1: Method for producing moist heat-treated wheat bran), instead of moist heat treatment, a device with a configuration similar to the heat treatment stirring device described in Japanese Patent Publication No. 2004-9022 was used to heat the material to be dry-heated to a temperature of 120°C for 25 minutes, thereby performing dry heat treatment. Aside from this, the process was the same as in the above (Manufacturing Example 1: Method for producing moist heat-treated wheat bran), and dry-heat-treated wheat bran was obtained. The average particle size of the obtained wheat bran was approximately 90 μm.

[0042] Using the wheat bran obtained in the above manufacturing example 1 or 2, an okonomiyaki mix was prepared according to the formulation shown in Table 1 below. Details of the ingredients other than wheat bran in Table 1 are as follows. Wheat flour: Cake wheat flour (Flour, manufactured by Nissin Foods) Modified starch: Starch acetate (Nisshoku MT-01, manufactured by Nippon Shokuhin Kako) Gluten: Wheat protein (SuperGlu 85H(N), manufactured by Nippon Colloid) Thickener: Guar gum (PROCOL S-1, manufactured by HABGEN GUARGUMS LIMITED) Leavening agent: (Aikoku Baking Powder Z Up, manufactured by Aikoku Co., Ltd.)

[0043] [Table 1]

[0044] <Okonomiyaki production> Mix 100g of the mix with 120g of water, then add 300g of cabbage, 2 eggs, and 30g of tempura scraps, and stir to prepare the okonomiyaki batter. Divide the resulting batter into two portions and drop them in a circular shape onto a griddle heated to 200°C. Cook for 4-6 minutes, then flip and cook for another 5 minutes, then flip again and cook for another 5 minutes to make okonomiyaki. The shape retention of the okonomiyaki during production, as well as the fluffiness and bitterness of the finished okonomiyaki, were evaluated by 10 trained panelists according to the following evaluation criteria. The average score of the 10 panelists' evaluations was calculated. The results using Formula 1 are shown in Table 2, the results using Formula 2 are shown in Table 3, and the results using Formula 3 are shown in Table 4. The control example for the examples and comparative examples in Table 2 is Comparative Example 1, the control example for the examples and comparative examples in Table 3 is Comparative Example 3, and the control example for the examples and comparative examples in Table 4 is Comparative Example 4. Furthermore, in the following okonomiyaki evaluation, "shape collapse" refers to the collapse of the dough shape when it is turned over during baking.

[0045] (Fluffy feeling) 5 points: Superior fluffiness compared to the control example. 4 points: Slightly better in terms of fluffiness than the control example. 3 points: It has the same level of fluffiness as the control example. Points 2: Slightly less fluffy than the comparison example. 1 point: Less fluffy than the comparison example.

[0046] (shape retention) 5 points: Less prone to losing its shape than the comparison example. 4 points: Slightly less prone to losing its shape than the comparison example. 3 points: The shape retention is equivalent to that of the control example. Points 2: It is slightly more prone to losing its shape than the example shown. 1 point: It is more prone to losing its shape than the example shown.

[0047] (The bitterness of wheat bran) 5 points: The bitterness of the bran is weaker than in the control example. 4 points: The bitterness of the bran is slightly weaker than in the control example. 3 points: I can taste the same bitterness from the wheat bran as in the control example. Points 2: The bitterness of the wheat bran is slightly stronger than in the control example. 1 point: The bran has a stronger bitter taste than the control example.

[0048] [Table 2]

[0049] [Table 3]

[0050] [Table 4]

[0051] As shown in Tables 2 to 4, the okonomiyaki in each example using wheat bran derived from white wheat had superior fluffiness and shape retention compared to the comparative examples using wheat bran derived from red wheat, and the bitterness of the bran was also reduced. Furthermore, using wheat bran treated with moist heat resulted in better shape retention and reduced bitterness than using wheat bran treated with dry heat. Also, as shown in Table 2, ASW and PH received high overall ratings, with ASW receiving particularly high ratings.

[0052] [Examples 11-16, Comparative Examples 5-6: Takoyaki] Takoyaki mix was prepared using the formulations listed in Table 5 below. The components in Table 5 are the same components used in the preparation of the okonomiyaki mix in Examples 1-10 and Comparative Examples 1-4 above.

[0053] [Table 5]

[0054] <Takoyaki production> 100g of the prepared mix was mixed with 400g of water to make the takoyaki batter. The batter was poured into a takoyaki maker (hole diameter 4cm) heated to 190°C, and chopped octopus, tempura scraps, green onions, and pickled ginger (total of 100g of ingredients) were added and heated. The takoyaki were then made by turning the batter over and cooking until it was cooked through. The shape retention and release properties of the takoyaki during production, as well as the fluffiness and bitterness of the resulting takoyaki, were evaluated by 10 trained panelists according to the following evaluation criteria. The average score of the 10 panelists' evaluations was calculated. The results are shown in Table 6. Comparative Example 5 was used as a control example in Table 6. Note that "shape collapse" below refers to the collapse of the spherical mold shape when the dough is inverted.

[0055] (Fluffy feeling) 5 points: Superior fluffiness compared to the control example. 4 points: Slightly better in terms of fluffiness than the control example. 3 points: It has the same level of fluffiness as the control example. Points 2: Slightly less fluffy than the comparison example. 1 point: It is less fluffy than the comparison example.

[0056] (shape retention) 5 points: Less prone to losing its shape than the comparison example. 4 points: Slightly less prone to losing its shape than the comparison example. 3 points: The shape retention is equivalent to that of the control example. Points 2: It is slightly more prone to losing its shape than the example shown. 1 point: It is more prone to losing its shape than the example shown.

[0057] (Mold releasability) 5 points: Better release properties than the control example. 4 points: Slightly better release properties than the control example. 3. The release properties are equivalent to those of the control example. Points 2: The mold release properties are slightly worse than the control example. 1 point: The release properties are worse than the control example.

[0058] (The bitterness of wheat bran) 5 points: The bitterness of the bran is weaker than in the control example. 4 points: The bitterness of the bran is slightly weaker than in the control example. 3 points: I can taste the same bitterness from the wheat bran as in the control example. Points 2: The bitterness of the wheat bran is slightly stronger than in the control example. 1 point: The bran has a stronger bitter taste than the control example.

[0059] [Table 6]

[0060] As shown in Table 6, the takoyaki made using wheat bran derived from white wheat in each example were superior in fluffiness and shape retention compared to the comparative examples using wheat bran derived from red wheat, and the bitterness of the bran was also reduced, as well as the release properties were improved. [Industrial applicability]

[0061] The present invention provides an okonomiyaki or takoyaki mix and a method for producing the same, as well as a method for producing okonomiyaki or takoyaki, which contains nutrient-rich wheat bran, has good shape retention, a good fluffy texture, reduces a sticky texture, and reduces the bitterness derived from the bran.

Claims

1. A method for producing a mix for okonomiyaki or takoyaki, comprising including heat-treated wheat bran derived from hard wheat or intermediate wheat in the mix.

2. The manufacturing method according to claim 1, wherein the heat treatment is a moist heat treatment.

3. The manufacturing method according to claim 1 or 2, wherein the white wheat is at least one type of wheat selected from Australian Standard White and Prime Hard.

4. The manufacturing method according to any one of claims 1 to 3, wherein the heat-treated wheat bran derived from white wheat is included in 10 to 50 parts by mass of the mix in 100 parts by mass.

5. The manufacturing method according to any one of claims 1 to 4, wherein the average particle size of the heat-treated wheat bran derived from white wheat is 200 μm or less.

6. A method for producing okonomiyaki or takoyaki, using a raw material flour containing wheat bran derived from heat-treated hard wheat or intermediate wheat (white wheat) as the raw material flour.

7. A mix for okonomiyaki or takoyaki, derived from durum or medium-hard white wheat, and containing heat-treated wheat bran.

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