Wheat flour batter food dough

Abstract

To provide a wheat flour batter food product having moist and fresh food texture while being excellent in retaining characteristics, and having good melt in the mouth.SOLUTION: The present technique provides wheat flour batter food product dough containing warm water yeast of 0.2-10 mass% relative to the total mass of dough and / or rice flour of 0.2-8 mass% relative to the total mass of dough, the rice flour having a damaged starch amount of 10-40 mass%, and one or more enzymes selected from a group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a dough for a flour batter food product, a flour batter food product produced using the dough for a flour batter food product, a method for producing the dough for a flour batter food product and the flour batter food product, and a method for improving the texture of a flour batter food product.

Background Art

[0002] Conventionally, flour batter food products containing cereal flour such as wheat flour as a main component are produced from dough obtained by mixing sugar, eggs, water, milk, fats and oils and the like through steps such as forming and baking. Generally, dough for flour batter food products is prepared according to the type of the flour batter food product, and characterizes the shape, texture and other properties of the respective flour batter food product.

[0003] For example, Patent Document 1 discloses that a quality improver applied to baked confectionery containing 50 to 200 parts by mass of saccharides per 100 parts by mass of starchy raw material, which is a quality improver for baked confectionery characterized by containing exomaltotetraohydrolase, xylanase and phospholipase, is incorporated into a baked confectionery dough containing 50 to 200 parts by mass of saccharides per 100 parts by mass of starchy raw material.

[0004] Further, Patent Document 2 discloses that a tangzhong (hot water kneaded dough) characterized by containing maltogenic α-amylase is also used for products such as hot cakes.

Prior Art Literature

Patent Literature

[0005]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0006] However, in recent years, the demands for flour batter foods have diversified, and there is a need for flour batter foods with novel textures that have never been seen before.

[0007] In contrast, one method involves using a flour batter dough with a relatively high moisture content to impart a moist and juicy texture. However, while such dough maintains a moist texture, its low solid content results in poor shape retention, making it prone to becoming concave or wrinkled. Another method involves soaking baked flour batter foods, such as pastries, in syrup. However, this method is time-consuming as the syrup needs to be prepared separately, and the surface of the flour batter foods, such as pastries, becomes sticky, soggy, and easily damaged.

[0008] Under these circumstances, the aim of this technology is to provide a wheat flour batter food product that has excellent shape retention, a moist and fresh texture, and melts easily in the mouth. [Means for solving the problem]

[0009] The inventors of this invention conducted diligent research to solve the above-mentioned problems and, as a result, discovered that by adjusting the amount of tangzhong (a type of starter) and / or the amount of rice flour with a damaged starch content of 10-40% by mass relative to the total mass of the dough, and by using a specific type of enzyme, it is possible to provide a wheat flour batter food product that has excellent shape retention, a moist and fresh texture, and melts easily in the mouth, thus completing this technology.

[0010] In other words, this technology first provides a wheat flour batter food dough containing 0.2 to 10% by mass of tangzhong relative to the total mass of the dough, and / or 0.2 to 8% by mass of rice flour having a damaged starch content of 10 to 40% by mass, and one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase. In this technology, the enzyme may be incorporated in an amount of 0.03 to 50 units relative to the total mass of the dough in terms of enzyme activity. The flour batter food dough related to this technology may also be used for baked flour batter food. Furthermore, this technology also provides a flour batter food product using the aforementioned flour batter food dough.

[0011] Furthermore, this technology also provides a method for producing wheat flour batter food dough, which includes the step of adding 0.2 to 10% by mass of tangzhong relative to the total mass of the dough, and / or 0.2 to 8% by mass of rice flour having a damaged starch content of 10 to 40% by mass relative to the total mass of the dough, and one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase. Furthermore, this technology also provides a method for producing a flour batter food product, which includes a step of baking the flour batter food product dough produced using the method for producing the flour batter food product dough described above. Furthermore, this technology also provides a method for improving the texture of wheat flour batter food products, which includes the step of adding 0.2 to 10% by mass of tangzhong relative to the total mass of the dough, and / or 0.2 to 8% by mass of rice flour having a damaged starch content of 10 to 40% by mass relative to the total mass of the dough, and one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase. [Effects of the Invention]

[0012] This technology makes it possible to provide a wheat flour batter food product that has excellent shape retention, a moist and fresh texture, and melts easily in the mouth. The effects described herein are not necessarily limited to those described herein and may include any of the effects described herein. [Modes for carrying out the invention]

[0013] The following describes preferred embodiments for implementing this technology. Note that the embodiments described below are merely examples of typical embodiments of this technology, and this should not be interpreted as narrowing the scope of this technology.

[0014] <Flour batter for food use> The wheat flour batter food dough according to this technology is characterized by containing 0.2 to 10% by mass of tangzhong (a type of starter) relative to the total mass of the dough, and / or 0.2 to 8% by mass of rice flour having a damaged starch content of 10 to 40% by mass, relative to the total mass of the dough, and one or more enzymes selected from the group consisting of maltose α-producing amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase. By using the wheat flour batter food dough according to this technology having these characteristics, it is possible to provide a wheat flour batter food that has excellent shape retention, a moist and fresh texture, and melts easily in the mouth. The following provides a detailed explanation of each component used in the wheat flour batter food dough related to this technology.

[0015] (1) Hot water type The tangzhong used in this technology is an intermediate dough produced in the tangzhong method (hot water dough method), which is widely known as a method for producing bakery products such as bread, and in which some or all of the starch has been gelatinized. The tangzhong method is a method of producing a tangzhong (intermediate dough) by kneading wheat flour and other ingredients used as one of the raw materials in the presence of water at a desired temperature, and then producing bakery products by kneading, fermenting, heating, etc., the obtained tangzhong together with the remaining ingredients.

[0016] The preparation of the tangzhong can be done using conventionally known methods. For example, one method involves adding a predetermined amount of water to raw materials containing starchy raw material powder (such as wheat flour) and kneading under high-temperature conditions. In this technology, "kneading under high-temperature conditions" means kneading under conditions in which the tangzhong reaches a high temperature at least once during and / or after kneading. Examples of the temperature conditions to reach (high-temperature conditions) include temperatures above the temperature at which starch in starchy raw material powder such as wheat flour begins to gelatinize (gelatinization start temperature). As an example of a method of kneading under high-temperature conditions, one method involves using warm to hot water as the water and kneading the mixture of raw materials. The temperature of the warm to hot water is not particularly limited, but for example, it is 70 to 100°C, preferably 80 to 100°C. The proportion of water used in preparing the tangzhong is, for example, 30 to 80% by mass, preferably 35 to 70% by mass, and more preferably 40 to 70% by mass, when converted to the water content in 100% by mass of the prepared tangzhong.

[0017] The prepared tangzhong can be mixed with other ingredients by conventional methods to prepare a flour batter food dough according to this technology. In this technology, a commercially available product may be used as the tangzhong, and such product may be a frozen product. If the commercially available product is a frozen product, it can be used after being thawed at room temperature, in the refrigerator, or under running water.

[0018] Furthermore, in this technology, the raw material flour used when preparing the tangzhong may contain, in addition to starchy raw material flour such as wheat flour, enzymes described later (one or more enzymes selected from the group consisting of maltose α-producing amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase) or other enzymes. These enzymes can also be inactivated by heating during the process of preparing the tangzhong. Examples of wheat flour include cake flour, all-purpose flour, semi-bread flour, bread flour, whole wheat flour, durum wheat flour, heat-treated wheat flour, and domestically produced wheat flour. Examples of other enzymes include, for example, glycolytic enzymes (excluding maltose α-forming amylase, maltotetraose-forming α-amylase, β-amylase, and xylanase), lipase, phospholipase, protease, glucooxidase, and the like.

[0019] The dough for wheat flour batter food according to the present technology is characterized in that scalded dough is blended in an amount of 0.2 to 10% by mass based on the total mass of the dough, preferably 0.5 to 10% by mass, more preferably 1.5 to 10% by mass. This makes it possible to impart a moist and fresh texture while maintaining excellent shape retention.

[0020] (2) Rice flour The rice flour used in the present technology has a damaged starch content of 10 to 40% by mass. If the damaged starch content is less than 10% by mass, the resulting wheat flour batter food will have poor melting in the mouth, which is not preferable. On the other hand, if the damaged starch content exceeds 40% by mass, the resulting texture will be highly sticky and poor in melting in the mouth, which is not preferable. In the present technology, "damaged starch (DS) content (% by mass)" refers to the amount of damaged starch in the total amount of rice flour. Furthermore, "damaged starch" refers to starch whose starch granules have been mechanically damaged due to pressure, impact, or the like when pulverizing rice.

[0021] The damaged starch content (% by mass) can be measured in accordance with AACC Method 76-31. Specifically, the measurement is performed by decomposing only damaged starch contained in a sample into maltooligosaccharides and limit dextrins with fungal-derived α-amylase, then decomposing into glucose with amyloglucosidase, and quantifying the generated glucose. Alternatively, the measurement may be performed using a commercially available kit (e.g., Starch Damage Assay Kit (manufactured by Megazyme)).

[0022] The rice flour used in the present technology preferably has a damaged starch content of 10 to 40% by mass, more preferably 15 to 35% by mass, still more preferably 18 to 35% by mass. Furthermore, the lower limit of the damaged starch content in the rice flour is preferably 15% by mass or more, more preferably 18% by mass or more, and the upper limit of the damaged starch content in the rice flour is preferably 35% by mass or less.

[0023] The rice flour used in this technology is produced, for example, by dry grinding raw rice (preferably by friction grinding, air-jet grinding, or impact grinding). The moisture content of the raw rice is preferably 20% by mass or less, and more preferably 5 to 17% by mass. As raw materials, one or more types of non-glutinous rice, glutinous rice, low-amylose rice, high-amylose rice, and extra-hard rice are used in combination. The types of non-glutinous rice, glutinous rice, low-amylose rice, high-amylose rice, and extra-hard rice are not particularly limited, but Japonica, Indica, and Javanica varieties can be used. Of these, non-glutinous rice is particularly preferred. Furthermore, the types of rice among the raw materials are not particularly limited, and examples include polished rice, partially polished rice, brown rice, and broken rice, which are used in combination of one or more types.

[0024] Examples of equipment used in this technology for grinding rice flour include, but are not limited to, roll mills (roll mills, etc.), air-jet mills (cyclone mills, jet mills, etc.), impact mills (hammer mills, pin mills, etc.), friction mills (mortar mills, roller mills, etc.), shear mills (cutter mills, etc.), and media-type mills (ball mills, bead mills, etc.). When grinding raw rice, the room temperature and the milling machine should be adjusted so that the temperature of the raw rice during grinding, i.e., the temperature of the rice grains and rice flour during grinding, is preferably 15 to 30°C, more preferably 15 to 25°C. After grinding, the particle size and particle grade of the rice flour may be adjusted by desired sieving or classification.

[0025] Furthermore, the wheat flour batter food dough according to this technology is characterized by the inclusion of 0.2 to 8% by mass of rice flour with a damaged starch content of 10 to 40% by mass, relative to the total mass of the dough, preferably 0.4 to 4% by mass, and more preferably 0.8 to 3% by mass. This makes it possible to impart a moist and fresh texture while maintaining excellent shape retention.

[0026] (3) Enzymes The enzymes used in this technology are one or more enzymes selected from the group consisting of maltose α-producing amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase.

[0027] As a maltose-producing α-amylase (enzyme number: EC 3.2.1.133), any enzyme that acts on starch and primarily produces maltose is acceptable. Specifically, unlike endo-type α-amylases (for example, common mold-derived α-amylases), it should be an exo-type α-amylase capable of producing oligosaccharides mainly composed of maltose. In this technology, commercially available products may be used as the maltose-producing α-amylase; for example, the Novamyl® series (Novamil 3DBG, Novamyl 10000BG) (manufactured by Novozymes Japan) is commercially available. The enzymatic activity of the maltose-producing α-amylase can be calculated, for example, by reacting maltotriose as a substrate with the enzyme under its optimal conditions (e.g., 37°C, pH 5.0), and measuring the amount of enzyme that decomposes 1 micromolar of maltotriose per minute. This is defined as one unit. The decomposition of maltotriose can be evaluated by measuring the glucose produced using the Glucose CII Test Wako (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.).

[0028] As a maltotetraose-producing α-amylase (enzyme number: EC 3.2.1.60), any enzyme that acts on starch and has the activity to produce maltotetraose, an oligosaccharide mainly composed of glucose linked by α-1,4 bonds, is acceptable. In this technology, commercially available products can be used as the maltotetraose-producing α-amylase; for example, Denabake EXTRA (manufactured by Nagase ChemteX Japan) is commercially available. The enzymatic activity of the maltotetraose-producing α-amylase can be calculated by, for example, reacting the enzyme with amyloglucosidase and α-glucosidase using p-nitrophenyl-α-D-maltomeptaoside as a substrate under optimal conditions (e.g., 25°C, pH 5.6). This can be calculated from the amount of enzyme that decomposes 0.0351 mmol of p-nitrophenyl-α-D-maltomeptaoside per minute, and this is defined as one unit. The decomposition of p-nitrophenyl-α-D-maltomeptaoside can be quantified and evaluated by measuring the absorbance at 410 nm after developing the color of the p-nitrophenol produced in the above reaction with an alkaline solution.

[0029] As a β-amylase (enzyme number: EC 3.2.1.2), any enzyme that acts on starch and has the activity to hydrolyze it at the maltose unit level from its non-reducing end is acceptable. In this technology, commercially available β-amylases may be used; for example, β-amylase F Amano (manufactured by Amano Enzyme Co., Ltd.) is commercially available. The enzyme activity of the β-amylase can be calculated, for example, by reacting the enzyme with soluble starch as a substrate under its optimal conditions (e.g., 40°C, pH 5.0) and measuring the amount of enzyme that increases the reducing power equivalent to 10 mg of glucose in 30 minutes. This is defined as one unit. The reducing power can be measured by the Somogyi modification.

[0030] Any enzyme with the activity to hydrolyze hemicellulose and xylan structures (structures in which xylose molecules are linked by β1→4 bonds) can be used as xylanase (enzyme number: EC 3.2.1.8). Examples include endoxylanase, exoxylanase, and β-xylosidase. In this technology, commercially available xylanases may also be used. The enzyme activity of the xylanase can be measured, for example, by reacting azo-wheat arabinoxylan as a substrate with the enzyme under its optimal conditions (e.g., 50°C, pH 6.0), and the amount of enzyme that produces a reducing power equivalent to 7.8 mM xylose per minute is defined as one unit. The reducing power can be measured by the Somogyi modified method.

[0031] In this technology, it is preferable to use at least maltose-producing α-amylase.

[0032] The origin of the enzymes used in this technology is not particularly limited; enzymes derived from animals, plants, or microorganisms such as fungi and bacteria can be used. The method of enzyme production is also not particularly limited; for example, it may be an extract from natural tissue, an enzyme mass-produced using recombinant DNA technology, or a modified enzyme derived from synthetic DNA. The form of the enzyme preparation produced from culture medium or cultured cells through enzyme isolation and purification processes is generally not limited to solutions, powders, or the production strain itself, but in this technology, it is preferable to use enzyme preparations in the form of solutions or powders (or granules).

[0033] In this technology, the amount of enzyme used is not particularly limited as long as it does not impair the effects of this technology, but it is preferable to use 0.03 to 50 units (units) of enzyme relative to the dough. By using 0.03 units or more of enzyme relative to the dough, the moist texture and melt-in-the-mouth quality can be further improved. Also, by using 50 units or less of enzyme relative to the dough, a moist texture can be maintained without stickiness, and a melt-in-the-mouth texture can be preserved. Furthermore, the lower limit of the amount of enzyme used is preferably 3 units or more, and more preferably 10 units or more.

[0034] (4) Others The form of the wheat flour batter food dough relating to this technology is not particularly limited. For example, it may be a mixture of a tangzhong (a type of starter), and / or rice flour having a damaged starch content of 10-40% by mass, and the enzyme. Alternatively, a tangzhong and / or rice flour having a damaged starch content of 10-40% by mass and an agent containing the enzyme may be prepared separately and added to the dough.

[0035] In this technology, the amount of water is not particularly limited as long as it does not impair the effects of this technology. However, even when the amount of water is relatively small relative to the total mass of the dough (for example, when the amount of water is 50% by mass or less, 45% by mass or less, or 43.5% by mass or less relative to the total mass of the dough), it is possible to provide a wheat flour batter food product that has a moist texture and melts easily in the mouth, as shown in Experimental Examples 1 and 2 described later. In this technology, "moisture" refers to the total moisture content of the tangzhong (a type of starter) and liquid ingredients (excluding liquid oils and fats). For example, when using whole eggs or milk, this concept includes the moisture content of these ingredients. In this technology, the moisture content of whole eggs is calculated as 75.0% by mass (see the 2020 edition of the Standard Tables of Food Composition in Japan). Similarly, the moisture content of milk is calculated as 87.4% by mass (see the 2020 edition of the Standard Tables of Food Composition in Japan). Furthermore, the moisture content in the tangzhong is calculated as 56.5% by mass, for example, when 130 parts by mass of water are added to 100 parts by mass of wheat flour. Note that in this technology, the moisture contained in the wheat flour itself is not included in the moisture content calculation.

[0036] Furthermore, as shown in Experimental Example 2 described later, this technology can provide a moist texture and melt-in-your-mouth quality, as well as excellent shape retention, even when the moisture content is particularly low (for example, when the moisture content is 36% by mass or less relative to the total mass of the dough).

[0037] The flour batter food dough according to this technology is characterized as being for flour batter food, and among these, it is preferable that the heating method is baking, for baked flour batter food. By using the flour batter food dough according to this technology, even baked flour batter food, which is said to have a relatively low moisture content, can be given a moist and fresh texture and a good melt-in-the-mouth quality.

[0038] The wheat flour batter food dough according to this technology may contain water, milk, soy milk, eggs, and other ingredients in addition to the tangzhong, rice flour, and enzymes. Other ingredients can be freely selected as appropriate according to the desired characteristics. Specifically, examples include enzymes (excluding maltose α-producing amylase, maltotetraose α-producing amylase, β-amylase, and xylanase), oils and fats, emulsifiers, dairy products, flavoring agents made from enzyme-treated dairy products, cereal flours, carbohydrates, salts, acidulants, pH adjusters, antioxidants, spices, gelling agents (thickeners), leavening agents, coloring components, and amino acids.

[0039] Examples of enzymes include sugar-degrading enzymes (excluding maltose α-producing amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase), lipases, phospholipases, proteases, and glucoxidases. Examples of fats and oils include shortening, lard, margarine, butter, liquid oils, and powdered oils. Examples of emulsifiers include lecithin, glycerin fatty acid esters, organic acid glycerin fatty acid esters, polyglycerin fatty acid esters, polyglycerin condensed ricinoleic acid esters, sorbitan fatty acid esters, sucrose fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and calcium stearoyl lactylate. Examples of dairy products include cheese (e.g., natural cheese, processed cheese), whole milk powder, skim milk powder, cream powder, whey powder, whey protein concentrate powder, whey cheese (WC), whey protein concentrate (WPC), whey protein isolate (WPI), buttermilk powder, total milk protein, sodium caseinate, and potassium caseinate. Examples of non-dairy products include soy milk, almond milk, coconut milk, and rice milk. Examples of grain flours include barley flour, soybean flour, buckwheat flour, rye flour, rice flour, corn flour, soy protein, pea protein, wheat flour (e.g., cake flour, all-purpose flour, semi-bread flour, bread flour, whole wheat flour, durum wheat flour, etc.), cornstarch, potato starch, tapioca starch, wheat starch, pea starch, and sago starch. Examples of carbohydrates include monosaccharides such as glucose, fructose, galactose, and arabinose; disaccharides such as sucrose, maltose, lactose, trehalose, palatinose, and cellovinose; trisaccharides such as maltotriose; oligosaccharides; sugar alcohols; sweeteners such as stevia and aspartame; and polysaccharides such as starch, starch hydrolysates, indigestible dextrin, and inulin (e.g., agave inulin). Examples of sweeteners such as stevia and aspartame, and antioxidants include L-ascorbic acid, L-ascorbic acid derivatives, tocopherol, tocotrienol, lignans, ubiquinones, xanthines, oryzanol, plant sterols, catechins, polyphenols, and tea extracts. Examples of salts include sodium chloride and potassium chloride. Examples of pH adjusters include organic acids and organic salts. Examples of spices include capsaicin, anethole, eugenol, cineole, zingerone, and piperine. Examples of gelling agents include carrageenan, agar, alginic acid, glucomannan, gelatin, gum arabic, xanthan gum, guar gum, locust bean gum, tara gum, tamarind gum, carboxymethylcellulose (CMC), and hydroxypropylmethylcellulose (HPMC). Examples of leavening agents include sodium bicarbonate, ammonium carbonate, ammonium chloride, and ammonium bicarbonate. In addition to these gas-generating bases, so-called baking powder containing acidifying agents, blocking agents, etc., can also be used. Examples of coloring agents include carotene and annatto. Examples of amino acids include glycine and glutamic acid. In addition, to enhance flavor, other ingredients such as vegetable powder, fruit powder, cocoa powder, coffee powder, black tea, oolong tea, roasted green tea, matcha, butter flavor, and milk flavor can be added.

[0040] The flour batter food dough related to this technology can be distributed at room temperature, refrigerated, chilled, or frozen. Specifically, it can be distributed in forms such as refrigerated batter or frozen batter.

[0041] <Flour batter food> The wheat flour batter food according to this technology is characterized by using the wheat flour batter food dough described above. Because the wheat flour batter food according to this technology uses the wheat flour batter food dough described above, it has excellent shape retention, a moist and fresh texture, and melts easily in the mouth. Furthermore, in this technology, "baked wheat flour batter food" refers to a wheat flour batter food that is manufactured including a process of baking the wheat flour batter food dough.

[0042] Specifically, examples include baked goods, steamed goods, fried goods, takoyaki, okonomiyaki, akashiyaki, negiyaki, ikayaki (Osaka style), chijimi, monjayaki, Kumamoto choboyaki, yoshokuyaki, and dondonyaki. Examples of baked goods include pancakes, hotcakes, mini castella cakes, waffles, taiyaki, imagawayaki, muffins, sponge cakes, pound cakes, baumkuchen, chiffon cakes, castella cakes, dorayaki, baked donuts, baked manju, momiji manju, madeleines, busse, financiers, butter cakes, and cookies. Examples of steamed sweets include steamed bread, steamed cakes, and steamed buns. Examples of fried sweets include cake donuts, French crullers, and fried manju (Japanese sweet buns). In this technology, "mold-baked confectionery" refers to confectionery produced by pouring batter into a baking mold made of copper, iron, stainless steel, tin, heat-resistant glass, silicone, aluminum, etc., and then baking it.

[0043] The flour batter food product relating to this technology is preferably a baked good or takoyaki, and among the baked good products, it is preferably a pancake, hotcake, baby castella, waffle, taiyaki, imagawayaki, muffin, sponge cake, or pound cake.

[0044] The flour batter food product according to this technology can be distributed at room temperature, refrigerated, chilled, or frozen. Even after storage at room temperature, refrigerated, chilled, or frozen, and subsequent reheating by refrigerated thawing, room temperature thawing, or microwave, the flour batter food product according to this technology maintains its shape, has a moist and fresh texture, and melts easily in the mouth.

[0045] <Method for manufacturing flour batter food dough, method for manufacturing flour batter food> The method for producing wheat flour batter food dough according to this technology is characterized by including the step of adding a tangzhong (hot water starter) in an amount of 0.2 to 10% by mass relative to the total mass of the dough, and / or 0.2 to 8% by mass of rice flour having a damaged starch content of 10 to 40% by mass relative to the total mass of the dough, and one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase. Furthermore, the method for producing wheat flour batter food according to this technology is characterized by including the step of baking the wheat flour batter food dough produced using the method for producing wheat flour batter food dough according to this technology described above.

[0046] As described above, this technology has shown that by adjusting the amount of tangzhong (a type of starter) and / or rice flour with a damaged starch content of 10-40% by mass relative to the total mass of the dough, and by using a specific type of enzyme, it is possible to provide a wheat flour batter food that has excellent shape retention, a moist and fresh texture, and melts easily in the mouth. Therefore, by using the method for producing dough for wheat flour batter food and the method for producing wheat flour batter food according to this technology, it is possible to provide a wheat flour batter food having the above-described characteristics.

[0047] The method for producing wheat flour batter food dough according to this technology includes a step of adding a tangzhong (hot water starter) in an amount of 0.2 to 10% by mass relative to the total mass of the dough, and / or rice flour with a damaged starch content of 10 to 40% by mass, in an amount of 0.2 to 8% by mass relative to the total mass of the dough, and one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase, while otherwise allowing the use of any other general method for preparing wheat flour batter food dough. Specifically, the dough is prepared by mixing, for example, a tangzhong (a type of starter dough), the aforementioned enzymes, and other powdered ingredients with liquid ingredients including water, whole eggs, etc., and other ingredients as needed. Each ingredient may be added separately, or some of the ingredients may be mixed in advance before use. After mixing, the mixing process, resting process, dividing, shaping (piping, etc.), etc., can be freely selected and carried out as needed.

[0048] Furthermore, in the method for producing food dough using wheat flour batter related to this technology, it is also possible to perform a step of freezing the prepared dough. In this case, the freezing conditions can be freely set as appropriate, as long as they do not impair the effectiveness of this technology.

[0049] The dough produced by the method for producing flour batter food dough according to this technology can be used to produce flour batter food by undergoing heating processes, etc. The heating method is not particularly limited as long as it does not impair the effects of this technology, and one or more heating methods such as baking, steaming, deep frying, and microwave heating can be freely selected and used as appropriate.

[0050] The method for producing flour batter food according to this technology is particularly used when producing baked flour batter food, and involves a baking step of the flour batter food dough produced using the method for producing flour batter food dough according to this technology described above. The baking method is not particularly limited as long as it does not impair the effects of this technology, and conventionally known methods can be used. During baking, only the dough may be placed in a baking mold and baked, or the dough may be placed in a baking mold and then filled with fillings such as cream, bean paste, jam, meat, seafood, sausage, ham, cheese, pickles, vegetables, fruits, etc. and baked. Baking conditions such as baking time and baking temperature can be freely set as appropriate as long as they do not impair the effects of this technology, but when producing molded baked goods as baked flour batter food, the baking time is preferably 2 minutes or more, more preferably 5 minutes or more, and even more preferably 7 minutes or more. Also, when producing pancakes as baked flour batter food, it is preferably 60 seconds or more, more preferably 90 seconds or more, and even more preferably 2 minutes or more. When manufacturing takoyaki as a baked wheat flour batter food, a baking time of 5 minutes or more is preferable, 7 minutes or more is more preferable, and 9 minutes or more is even preferable.

[0051] Furthermore, in the method for producing flour batter food according to this technology, it is also possible to perform a step of freezing the produced flour batter food. In this case, the freezing conditions can be freely set as appropriate, as long as they do not impair the effectiveness of this technology.

[0052] Furthermore, the method for producing flour batter food according to this technology also allows for a reheating step of the flour batter food after baking. For example, frozen flour batter food, or flour batter food stored at room temperature, refrigerated, or chilled, can be reheated and consumed. The reheating method is not particularly limited as long as it does not impair the effects of this technology, and one or more heating methods such as baking, steaming, deep-frying, and microwave heating can be freely selected and used as appropriate. Alternatively, the food may be consumed after natural thawing without reheating.

[0053] <Methods for improving the texture of flour batter foods> The method for improving the texture of wheat flour batter food according to this technology is characterized by including the step of adding 0.2 to 10% by mass of tangzhong relative to the total mass of the dough, and / or 0.2 to 8% by mass of rice flour having a damaged starch content of 10 to 40% by mass relative to the total mass of the dough, and one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase.

[0054] As described above, this technology has shown that by adjusting the amount of rice flour, which contains 10-40% by mass of tangzhong and / or damaged starch relative to the total mass of the dough, and by using a specific type of enzyme, it is possible to provide a wheat flour batter food that has excellent shape retention, a moist and fresh texture, and melts easily in the mouth. Therefore, by using the method for improving the texture of wheat flour batter food according to this technology, it is possible to provide a wheat flour batter food with the above-mentioned characteristics.

[0055] The method for improving the texture of wheat flour batter food according to this technology includes the step of adding a tangzhong (hot water starter) in an amount of 0.2 to 10% by mass relative to the total mass of the dough, and / or rice flour with a damaged starch content of 10 to 40% by mass, in an amount of 0.2 to 8% by mass relative to the total mass of the dough, and one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase, while otherwise using general methods for preparing dough for wheat flour batter food and methods for manufacturing wheat flour batter food as appropriate. [Examples]

[0056] The present technology will be described in more detail below based on the following examples. The examples described below are representative examples of the present technology and should not be interpreted as narrowing the scope of the present technology.

[0057] <Experimental Example 1> In Experimental Example 1, the effects of using flour batter food dough with different compositions on the appearance (shape retention) and texture (moisture and melt-in-the-mouth quality) of the flour batter food dough after heating were investigated. In Experimental Example 1, mold-baked flour batter food was produced as an example of flour batter food.

[0058] (1) Preparation of food dough using wheat flour batter The ingredients were mixed according to the proportions listed in Tables 1-3 below to prepare powdered raw materials. The raw materials were added to a mixer according to the proportions listed in Tables 1-3 below and stirred to prepare wheat flour batter food dough (Samples 1-1 to 1-32).

[0059] (2) Preparation of the tangzhong 100 parts by mass of wheat flour (strong flour: "Qualite" manufactured by Showa Sangyo Co., Ltd.) were placed in a mixer bowl, and 130 parts by mass of boiling water (98°C) were added. The mixture was stirred and kneaded for 3 minutes to prepare a tangzhong starter with a kneading temperature of 65°C. The resulting tangzhong was transferred to a tray and allowed to cool to room temperature. Alternatively, the cooled tangzhong can be frozen in a -25°C freezer and thawed before use in the experiment.

[0060] (3) Manufacturing of molded flour batter food products (molded baked goods) Salad oil was applied to a baking mold with multiple hemispherical depressions (hole diameter: 43 mm, depth: 34 mm) heated to 130°C. 12g of each batter was poured in, then 3g of filling ("Moar Cream," Sonton Foods Co., Ltd.) was added, and the mold was baked for 10 minutes to produce bell-shaped baked goods.

[0061] (4) Evaluation The molded baked goods were frozen in a rapid freezer (-35°C) and stored in a freezer (-18°C). The stored molded baked goods were thawed at 10°C for 2 hours, and their appearance (shape retention) and texture (moisture and melt-in-the-mouth quality) were evaluated by a panel of 10 trained professionals based on the following evaluation criteria. The average score was used as the evaluation score.

[0062] [Appearance (Shape Retention)] 5: All products are in perfect shape, free from damage, and in excellent condition. 4: All products are in good shape and condition. 3: The shapes are slightly irregular, but all maintain their shape and are in good condition. 2: Less than 50% of the products were crushed, indicating defects. 1: More than 50% of the products are crushed, indicating they are very defective.

[0063] [Texture (moistness)] 5: It has a very moist and juicy texture. 4: It has a moist and juicy texture. 3: It has a slightly moist and juicy texture. 2: It has a dry texture. 1: It has a very dry texture.

[0064] [Texture (Melts in your mouth)] 5: It has a very melt-in-your-mouth texture. 4: It has a melt-in-your-mouth texture. 3: It has a slightly melt-in-your-mouth texture. 2: It has a sticky texture and doesn't melt in the mouth well. 1: It has a sticky texture and a very poor melt-in-the-mouth feel.

[0065] (5) Results The results are shown in Tables 1-3 below.

[0066] [Table 1]

[0067] [Table 2]

[0068] [Table 3]

[0069] (6) Discussion As shown in Table 2 above, samples 1-11 to 1-25, which used a tangzhong (a type of dough starter) at a concentration of 0.2 to 10% by mass relative to the total mass of the dough, and one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase, all received good evaluations in terms of appearance (shape retention) and texture (moisture and melt-in-the-mouth quality) after baking.

[0070] Furthermore, as shown in Table 3 above, samples 1-26 to 1-30, which used rice flour with a damaged starch content of 10-40% by mass at 0.2-8% by mass relative to the total mass of the dough, along with maltose-producing α-amylase, all received good evaluations in terms of appearance (shape retention) and texture (moisture and melt-in-the-mouth quality) after baking.

[0071] On the other hand, as shown in Tables 1 and 3 above, samples 1-1 to 1-10, 1-31, and 1-32, which did not use a tangzhong starter at a concentration of 0.2 to 10% by mass relative to the total mass of the dough, and / or rice flour with a damaged starch content of 10 to 40% by mass at a concentration of 0.2 to 8% by mass relative to the total mass of the dough, and one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase, were inferior in some aspect of evaluation. Specifically, sample 1-1, which did not use a tangzhong starter or the aforementioned enzymes, had poor texture (moisture and melt-in-the-mouth quality). Sample 1-2, which had an increased water content compared to sample 1-1, had good texture (moisture and melt-in-the-mouth quality), but poor appearance (shape retention). Furthermore, samples 1-3 and 1-10, which did not use a tangzhong starter but only the aforementioned enzymes, had poor texture (moisture). Furthermore, samples 1-4 to 1-8, which used only the tangzhong method without the enzyme, had poor texture (melt-in-the-mouth quality). Sample 1-4, which contained 16.78% by mass of tangzhong relative to the total mass of the dough, also had poor appearance (shape retention), and sample 1-8, which contained 0.20% by mass of tangzhong relative to the total mass of the dough, also had poor texture (moistness). Moreover, even when the enzyme was used, sample 1-9, which contained 16.78% by mass of tangzhong relative to the total mass of the dough, had poor appearance (shape retention) and texture (melt-in-the-mouth quality). Also, as shown in Table 3 above, sample 1-31, which contained 8.25% by mass of rice flour with a damaged starch content of 10-40% by mass relative to the total mass of the dough, had poor appearance (shape retention). Furthermore, sample 1-32, which contained 1.98% by mass of rice flour with a damaged starch content of 3% by mass relative to the total mass of the dough, had poor texture (moistness and melt-in-the-mouth quality).

[0072] From the above results, it was found that by using a tangzhong (hot water starter) in a quantity of 0.2 to 10% by mass relative to the total mass of the dough, and / or rice flour with a damaged starch content of 10 to 40% by mass relative to the total mass of the dough, in combination with one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase, it is possible to provide a wheat flour batter food product that has excellent shape retention, a moist and fresh texture, and melts easily in the mouth.

[0073] <Experimental Example 2> In Experimental Example 2, the effects of using flour batter food dough with different compositions on the appearance (shape retention) and texture (moisture and melt-in-the-mouth quality) of the flour batter food dough after heating were investigated. In Experimental Example 2, pancakes were produced as an example of a flour batter food.

[0074] (1) Preparation of food dough using wheat flour batter The dough was prepared by mixing each ingredient in the proportions listed in Table 4 below. Specifically, it was prepared in the following steps (i) to (iv). (i) Add sugar to the whole egg mixture and mix well. (ii) Add the milk and mix well. (iii) Add the liquid oil and thawed tangzhong and mix well. (iv) Add the sifted flour and leavening agent together, along with the enzymes, and mix lightly until there are no lumps.

[0075] (2) Manufacturing of wheat flour batter food (pancakes) 60g of each batter was added to a hot plate heated to 170℃ and cooked for 2 minutes, then flipped over and cooked for another minute to produce low, cylindrical pancakes.

[0076] (3) Evaluation The prepared pancakes were allowed to cool at room temperature for 10 minutes. Ten trained professional panelists evaluated the appearance (shape retention) and texture (moisture and melt-in-the-mouth quality) of the pancakes based on the following evaluation criteria, and the average score was used as the evaluation score.

[0077] [Appearance (Shape Retention)] 5: All products are in a nice shape with no crushing, and have a good volume; very good quality. 4: All products have a consistent shape and a good, substantial feel. 3: The shapes are slightly irregular, but all maintain their shape and have a good volume. 2: Less than 50% of the products are crushed, lacking volume and being defective. 1: Over 50% of the products are crushed, lacking volume and being generally defective.

[0078] [Texture (moistness)] 5: It has a very moist texture and is very good. 4: It has a moist texture, which is good. 3: It has a slightly moist texture, which is fairly good. 2: The texture is dry and somewhat poor. 1: It has a very dry texture and is poor quality.

[0079] [Texture (Melts in your mouth)] 5: It has a very smooth texture that melts in your mouth, and is very good. 4: It has a melt-in-your-mouth texture, which is good. 3: It has a slightly melt-in-your-mouth texture, which is moderately good. 2: It has a sticky texture and doesn't melt well in the mouth; it's somewhat of a poor quality. 1: It has a sticky texture and a very poor melt-in-the-mouth quality, which is undesirable.

[0080] (4) Results The results are shown in Table 4 below.

[0081] [Table 4]

[0082] (5) Discussion As shown in Table 4 above, samples 2-2 and 2-3, which used a tangzhong (hot water starter) at a concentration of 0.2-10% by mass relative to the total mass of the dough, along with maltose-producing α-amylase, all received good evaluations in terms of appearance (shape retention) and texture (moisture and melt-in-the-mouth quality) after baking.

[0083] On the other hand, as shown in Table 4 above, Sample 2-1, which did not use a tangzhong method or maltose-producing α-amylase, received particularly poor evaluations for texture (moisture and melt-in-the-mouth quality).

[0084] From the above results, it was found that by using a tangzhong (hot water starter) in a quantity of 0.2 to 10% by mass relative to the total mass of the dough, and / or rice flour with a damaged starch content of 10 to 40% by mass relative to the total mass of the dough, in combination with one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase, it is possible to provide a flour batter food that has excellent shape retention, a moist and fresh texture, and melts easily in the mouth, even in baked flour batter foods with a relatively low moisture content.

[0085] <Experimental Example 3> In Experiment Example 3, the effects of using flour batter food dough with different compositions on the appearance (shape retention) and texture (moisture and melt-in-the-mouth quality) of the flour batter food dough after heating were investigated. In Experiment Example 3, takoyaki was produced as an example of a flour batter food.

[0086] (1) Preparation of food dough using wheat flour batter Powdered ingredients were prepared by mixing each ingredient in the proportions shown in Table 5 below. Liquid ingredients consisting of light soy sauce, liquid oil, and water were added to a mixer in the proportions shown in Table 5 below. The powdered ingredients were then added and stirred to prepare wheat flour batter food dough (samples 3-1 to 3-3).

[0087] (2) Manufacturing of molded flour batter food (takoyaki) After spraying release oil into the holes (40 holes) (hole diameter: 43 mm, depth: 34 mm) of the baking mold of the automatic baking machine, the batter prepared above was filled (approximately 22 g / hole) using an automatic weighing and filling machine, and then boiled pieces of octopus (4 g) were placed into each hole. The octopus was heated and baked for approximately 14 minutes in the automatic baking machine, which was controlled to 170-190°C by a gas burner. After baking was complete, the baking mold was automatically inverted to discharge the baked takoyaki.

[0088] (3) Evaluation The manufactured takoyaki were frozen in a rapid freezer (-35°C) and stored in a freezer (-18°C) for one week. After frozen storage, the frozen takoyaki were heated in a microwave oven (500W output, 3 minutes / 8 pieces). The appearance (shape retention) and texture (moistness and melt-in-the-mouth quality) of the takoyaki were evaluated by a panel of 10 trained professionals based on the following evaluation criteria, and the average score was used as the evaluation score.

[0089] [Appearance (Shape Retention)] 5: All products are in a nice shape with no crushing, and have a good volume; very good quality. 4: All products have a consistent shape and a good, substantial feel. 3: The shapes are slightly irregular, but all maintain their shape and have a good volume. 2: Less than 50% of the products are crushed, lacking volume and being defective. 1: Over 50% of the products are crushed, lacking volume and being generally defective.

[0090] [Texture (moistness)] 5: It has a very moist texture and is very good. 4: It has a moist texture, which is good. 3: It has a slightly moist texture, which is fairly good. 2: The texture is dry and somewhat poor. 1: It has a very dry texture and is poor quality.

[0091] [Texture (Melts in your mouth)] 5: It has a very smooth texture that melts in your mouth, and is very good. 4: It has a melt-in-your-mouth texture, which is good. 3: It has a slightly melt-in-your-mouth texture, which is moderately good. 2: It has a sticky texture and doesn't melt well in the mouth; it's somewhat of a poor quality. 1: It has a sticky texture and a very poor melt-in-the-mouth quality, which is undesirable.

[0092] (4) Results The results are shown in Table 5 below.

[0093] [Table 5]

[0094] (5) Discussion As shown in Table 5 above, Sample 3-1, which used a tangzhong (a type of pre-fermented dough) at a concentration of 0.2-10% by mass relative to the total mass of the dough, along with maltose-producing α-amylase, showed good evaluations in all aspects, including appearance (shape retention) and texture (moisture and melt-in-the-mouth quality) after baking.

[0095] On the other hand, as shown in Table 5 above, sample 3-2, which did not use a tangzhong starter, had poor texture (moisture). Also, sample 3-3, which did not use maltose-producing α-amylase, had poor texture (melt-in-the-mouth quality).

[0096] From the above results, it was found that by using a tangzhong (a type of starter dough) in a quantity of 0.2 to 10% by mass relative to the total mass of the dough, and / or 0.2 to 8% by mass of rice flour with a damaged starch content of 10 to 40% by mass relative to the total mass of the dough, in combination with one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase, it is possible to provide a baked wheat flour batter food that has excellent shape retention, a moist and fresh texture, and melts easily in the mouth.

Claims

1. The amount of the tangzhong (hot water starter) is 1.5 to 10% by mass of the total mass of the dough. One or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase, It contains, The enzyme is blended in an amount of 0.03 to 50 units relative to the total mass of the dough, and A wheat flour batter food dough containing 37% to 50% by mass of water relative to the total mass of the dough.

2. The flour batter food dough according to claim 1, which is for baked flour batter food.

3. A flour batter food using the flour batter food dough according to claim 1 or 2.

4. The process includes adding a tangzhong (a type of starter dough) in an amount of 1.5 to 10% by mass relative to the total mass of the dough, and one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase. In the above process, the enzyme is blended in an amount of 0.03 to 50 units relative to the total mass of the dough, and A method for producing a wheat flour batter food dough, wherein the dough contains 37% by mass or more and 50% by mass or less of water relative to the total mass of the dough.

5. A method for producing a flour batter food, comprising the step of baking a flour batter food dough produced using the method for producing flour batter food dough described in claim 4.

6. The process includes adding a tangzhong (a type of starter dough) in an amount of 1.5 to 10% by mass relative to the total mass of the dough, and one or more enzymes selected from the group consisting of maltose-producing α-amylase, maltotetraose-producing α-amylase, β-amylase, and xylanase. In the above process, the enzyme is blended in an amount of 0.03 to 50 units relative to the total mass of the dough, and A method for improving the texture of a wheat flour batter food product, wherein the moisture content is between 37% and 50% by mass relative to the total mass of the dough.

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