Wheat flour composition for batter dough, batter dough composition, and method for producing heated food products made from batter dough.

Abstract

To provide a composition for batter dough which is used for producing a batter dough heated food product, capable of achieving a preferable shape and a texture immediately after production of the batter dough heated food product, and capable of suppressing deterioration of the shape and the texture after passing of time, and a batter dough heated food product using the same composition.SOLUTION: There is provided a wheat flour composition for batter dough comprising: heat treated wheat flour; and non-heat treated wheat flour, in the wheat flour composition, a content of protein in the heat treated wheat flour is 10 mass% or greater. There are also provided a composition for batter dough which includes the wheat flour composition for batter dough, and a production method of the batter dough heated food product including: a step for preparing the batter dough using the wheat flour composition for batter dough, or the composition for batter dough; and a step for heating the batter dough.SELECTED DRAWING: None

Description

TECHNICAL FIELD

[0001] The present invention relates to a batter composition such as tempura flour used for producing tempura and confectionery mixes used for producing confectioneries such as cakes, and particularly relates to a batter composition that can favorably maintain the quality such as texture and shape of tempura, fritters and confectioneries not only immediately after production but also after a lapse of time.

BACKGROUND ART

[0002] Batter dough generally refers to a flowable dough for food production, which is obtained by adding water to raw materials including raw powder such as wheat flour and other auxiliary materials to make the mixture uniform. By attaching the batter dough to ingredients and heating, it is possible to produce fried foods such as tempura, fritters, fried chicken, pork cutlet, and croquette, as well as non-fried fry-like foods. In addition, by baking, frying, steaming, or microwave cooking the batter dough as it is or adding other materials as necessary, it is possible to produce confectioneries such as hotcakes, sponge cakes, muffins, donuts, steamed cakes, steamed bread, corn dogs, okonomiyaki, and takoyaki. The heated batter food obtained by heating such batter dough is not only served freshly made at stores such as restaurants, but also is available for takeout and catering, for which demand has been increasing in recent years, or sold at delicatessen sections and in-store bakeries of convenience stores and supermarkets, so it may be eaten after a certain period of time has elapsed since production. Accordingly, heated batter foods are required to maintain not only the quality immediately after production but also the quality over time, and various developments have been conventionally carried out.

[0003] For example, Patent Document 1 discloses moist heat-treated wheat flour for deep-frying, a deep-frying mix using the wheat flour, and deep-frying products that improve the workability and even cooking of deep-fried foods, further enhance the crispy texture of the coating, improve the volume and appearance of the coating (such as blooming), and maintain the texture of deep-fried foods even when reheated, such as in a microwave oven, after storage at room temperature, chilled, or frozen, in other words, provide deep-fried foods with excellent resistance to changes over time. The objective is to provide moist heat-treated wheat flour for deep-frying, a deep-frying mix using the wheat flour, and deep-fried foods that are characterized by having a degree of gelatinization of 12.5% ​​or more and 30% or less, and a viscosity of 1 Pa·s or more and 10 Pa·s or less when water is added to 300% by mass of the flour. Furthermore, Patent Document 2 addresses the challenge of suppressing the deterioration of the appearance and texture of food obtained by heating over time, and obtaining food that retains a desirable fresh-like appearance and coating texture even after storage and reheating, and describes the following components (A) and (B): (A) Starch powder that satisfies the following conditions (1) to (5): (1) Starch content of 75% by mass or more (2) Contains 3% by mass or more and 45% by mass of low molecular weight starch, wherein the peak molecular weight of the low molecular weight starch is 3 × 10 3 The above 5 x 10 4 The following batter composition is disclosed, which contains (3) a cold water swelling degree of 5 to 20 at 25°C, (4) a content of 20% to 95% by mass below the sieve of a 0.5 mm sieve and above the sieve of a 0.075 mm sieve, and (5) a content of 30% by mass or less above the sieve of a 0.5 mm sieve, and is used by being dispersed in water. [Prior art documents] [Patent Documents]

[0004] [Patent Document 1] Japanese Patent Publication No. 2008-067675 [Patent Document 2] International Publication No. 2020-116299 [Overview of the Initiative] [Problems that the invention aims to solve]

[0005] However, even with conventional techniques, fried foods such as tempura placed in containers sometimes became excessively soft and mushy over time. Similarly, with cakes and other confectionery, adjusting the batter to achieve a soft texture sometimes resulted in poor mold release, a damaged appearance, reduced yield, and a mushy texture over time.

[0006] Therefore, the object of the present invention is to provide a flour composition for batter dough used in the production of heated batter dough foods, which can improve the shape and texture of heated batter dough foods immediately after production and suppress the deterioration of shape and texture over time, as well as heated batter dough foods using the same. [Means for solving the problem]

[0007] The inventors focused on the types of wheat flour used in heat-treated batter foods and, after various studies, found that the above problem can be solved by combining heat-treated wheat flour and unheat-treated wheat flour with predetermined protein content.

[0008] In other words, the objective is to provide a flour composition for batter dough consisting of heat-treated flour and unheat-treated flour, wherein the protein content of the heat-treated flour is 13 More than % by mass Furthermore, the raw material flour for the heat-treated flour is flour obtained from hard wheat, and 25% or more by mass of the unheat-treated flour is flour obtained from white club wheat.This is achieved by a flour composition for batter dough characterized by the above. Furthermore, the above objective is achieved by a batter dough composition including the flour composition for batter dough of the present invention. In the present invention, "batter dough" means a fluid dough used in the manufacture of food, which is made by adding water, eggs, milk, soy milk, liquid oil, etc. to raw materials such as wheat flour and other granular materials and making it uniform, and "heated batter dough food" means a food obtained by heating batter dough, and specifically includes fried foods such as tempura and fritters, or fried foods that are not fried, which are obtained by attaching batter dough to ingredients and frying them in oil, or by heating them in a microwave oven or a fryer that does not use oil, and confectionery such as pancakes, sponge cakes, muffins, donuts, steamed cakes, steamed buns, etc., which are obtained by baking, frying, steaming, or microwave cooking batter dough as is or with other ingredients added as needed. [Effects of the Invention]

[0009] The present invention provides a wheat flour composition for batter dough, a batter dough composition, and a batter dough heated food product that has a good shape and texture immediately after production and suppresses deterioration of shape and texture over time. [Modes for carrying out the invention]

[0010] [Flour composition for batter dough] The wheat flour composition for batter dough of the present invention is a wheat flour composition for batter dough comprising heat-treated wheat flour and unheat-treated wheat flour, characterized in that the protein content of the heat-treated wheat flour is 10% by mass or more. Generally, wheat flour with a low protein content, i.e., a low gluten content (for example, protein content of less than 10% by mass), is selectively used in wheat flour compositions for batter dough to produce batter dough heated foods with a weak dough structure and light texture. Heat-treated wheat flour is produced by denaturing the protein in the wheat flour through heating, thereby simulating a state with a lower gluten content and weakening the dough structure, and was usually produced using wheat flour with a low protein content. In the present invention, by including heat-treated wheat flour having a relatively high protein content of 10% by mass or more and unheat-treated wheat flour, i.e., ordinary wheat flour, in the wheat flour composition for batter dough, it has been found that the batter dough heated foods produced using this composition have good shape and texture immediately after production, and the deterioration of shape and texture over time is suppressed. Specifically, as shown in the examples described later, in the case of deep-fried foods such as tempura and fritters, when freshly fried, they have a crisp texture, melt in the mouth, and a light, soft texture. Even after time has passed in a container, they maintain a moderate firmness and a non-soggy texture. In the case of confectionery such as cakes, the shape is moderately firm and solid during manufacturing, so they release easily from the mold, and even after time has passed, they maintain a crisp texture, melt in the mouth, and a soft, non-soggy texture. Although the mechanism of action is not clear, it is thought that the denatured proteins in the heat-treated wheat flour contribute to maintaining the skeletal structure of the batter dough in heated foods.

[0011] In the present invention, the heat-treated wheat flour may be obtained from any raw wheat flour as long as it has a protein content of 10% by mass or more. The protein content of the heat-treated wheat flour is preferably 11% by mass or more, more preferably 12% by mass or more, and particularly preferably 13% by mass or more. Examples of raw wheat flour include one type of wheat flour selected from hard wheat such as Dark Northern Spring (DNS) and Hard Red Winter (HRW) from the United States, No. 1 Canadian Western Red Spring (1CW) from Canada, Australian Prime Hard (APH), Australian Hard (AH), and Australian Premium White (APW) from Australia, hard wheat such as Yumichikara and Haruyokoi from Japan, Western White (WW) and Soft Red Winter (SRW) from the United States, Australian Standard White (ASW) from Australia, and soft and medium-hard wheat such as Satonosora, Kitahonami, and Ayahikari from Japan, or a combination of two or more types of wheat flour. In the present invention, it is preferable that the wheat flour is obtained from hard wheat, and particularly preferable are American Dark Northern Spring (DNS), Hard Red Winter (HRW), and Canadian No. 1 Canadian Western Red Spring (1CW). The method for producing the heat-treated wheat flour is not particularly limited and can be carried out according to conventional methods. For example, it can be carried out by dry heat treatment or moist heat treatment of the raw wheat flour for 2 to 120 minutes under conditions of a product temperature of 60 to 150°C using a direct heating device equipped with a saturated steam introduction mechanism or an indirect heating device equipped with a jacket heating mechanism. In the case of moist heat treatment, for example, treatment may be carried out for 2 to 30 minutes at a product temperature of 60 to 120°C, or for 2 to 10 minutes at a product temperature of 90 to 150°C. In the case of dry heat treatment, it is preferable to treat for 10 to 120 minutes at a product temperature of 60 to 150°C, and more preferably for 20 to 60 minutes.

[0012] In the present invention, the acetic acid-soluble protein content in the total protein of the heat-treated wheat flour is preferably 20-50% by mass, more preferably 20-40% by mass, even more preferably 25-40% by mass, and particularly preferably 25-35% by mass. In the present invention, "acetic acid-soluble protein content" means the protein that is soluble in a 0.05 N aqueous acetic acid solution among the total protein contained in the heat-treated wheat flour or non-heat-treated wheat flour (hereinafter referred to as "wheat flour" in this description). The percentage (by mass) of the above acetic acid-soluble protein can be determined by converting the nitrogen content contained in the soluble fraction (extract) extracted from the wheat flour using a 0.05 N aqueous acetic acid solution and the total amount of nitrogen contained in the wheat flour. Specifically, it can be measured as follows. First, 2 g of wheat flour sample is placed in a 100 ml Erlenmeyer flask, and 40 ml of 0.05 N acetic acid is added and shaken (25°C, 130 rpm, 60 minutes). Next, the contents of the Erlenmeyer flask are transferred to a centrifuge tube and centrifuged (5000 rpm, 5 minutes) to separate the liquid phase (extract) from the solid phase (residue). The extract is collected by suction filtration using filter paper (Whatman, No. 42). 40 ml of 0.05 N acetic acid is added again to the residue remaining in the Erlenmeyer flask, and the mixture is stirred to wash away the residue from the flask walls. The contents are then transferred to a centrifuge tube and centrifuged (5000 rpm, 5 minutes) to separate the liquid phase (extract) from the solid phase (residue). The extract is collected by suction filtration using filter paper (Whatman, No. 42) and mixed with the first extract. This mixture is then diluted to 100 ml with deionized water to obtain an extract containing acetic acid-soluble proteins. The nitrogen content of this extract and the nitrogen content of the wheat flour sample are measured using the Kjeldahl method, and the acetic acid-soluble protein content (mass%) is calculated as (nitrogen content of extract (mass%) / nitrogen content of wheat flour (mass%)) × 100. The Kjeldahl method can be performed according to the standard procedure. The acetic acid-soluble protein content of heat-treated wheat flour is an indicator of the degree of protein denaturation and can be adjusted by the heat treatment conditions of the raw wheat flour as described above.

[0013] In the batter dough flour composition of the present invention, the content of the heat-treated flour is not particularly limited as long as the effects of the present invention are obtained. If the content of the heat-treated flour is too low, the effects of the present invention cannot be obtained, and if it is too high, the light and soft texture of the heated batter dough food may be impaired. The content of the heat-treated flour is preferably 5 to 30% by mass, more preferably 10 to 30% by mass, and particularly preferably 12 to 25% by mass, based on the mass of the batter dough flour composition.

[0014] In the present invention, the unheated wheat flour can be any type of wheat flour, such as cake flour, all-purpose flour, semi-bread flour, bread flour, whole wheat flour, or durum wheat flour, as long as it is used in the batter dough. Wheat flour with a relatively low protein content is preferred because it is easier to obtain a light and soft texture in the heated batter dough. The unheated wheat flour is preferably wheat flour with a protein content of 11% by mass or less, more preferably 10% by mass or less, and particularly preferably 9% by mass or less. The unheated wheat flour may be wheat flour obtained from one type of raw wheat, or a mixture of wheat obtained from two or more types of raw wheat. In the present invention, it is preferable that 25% by mass or more of the unheated wheat flour is wheat flour obtained from white club wheat. White club wheat, also simply called "club wheat," is a mutation of common wheat and is cultivated in small quantities in the northwestern United States and southern Australia. White club wheat is a soft white wheat known for its relatively low protein content and soft texture. In the present invention, by including flour obtained from white club wheat as the unheated flour combined with the heat-treated flour, the crispness and melt-in-the-mouth quality of the batter dough can be further improved. In the unheated flour, the content of flour obtained from white club wheat is more preferably 30 to 70% by mass, and particularly preferably 40 to 55% by mass. In the present invention, other flours to be included in the unheated flour include, for example, flour obtained from raw wheat such as American soft white wheat and Japanese Kitahonami wheat.

[0015] In the present invention, there are no particular limitations on the type of heated batter food produced using the batter flour composition, as long as the effects of the present invention are obtained. Examples of heated batter foods include deep-fried foods such as tempura and fritters, and non-deep-fried fried foods, which are obtained by attaching batter to ingredients and heating them, and confectionery such as pancakes, sponge cakes, muffins, donuts, steamed cakes, and steamed buns, which are obtained by baking, deep-frying, steaming, or microwave-cooking the batter as is, or by adding other ingredients as needed. The batter flour composition of the present invention is preferably for use in batter for making tempura, fritters, or confectionery, as it provides particularly good effects of the present invention. As for the confectionery, baked goods such as madeleines, financiers, baby castella, pancakes, sponge cakes, muffins, dorayaki, and taiyaki, which are obtained by baking batter, are preferred.

[0016] [Composition for batter dough] The batter composition of the present invention includes the batter flour composition of the present invention. By using the batter composition of the present invention, as described above, it is possible to improve the shape and texture of the heated batter food immediately after production, and to suppress the deterioration of the shape and texture over time. The batter composition of the present invention preferably further contains gliadin, and the gliadin content is preferably 0.1 to 3 parts by mass, and more preferably 0.2 to 2.0 parts by mass, per 100 parts by mass of the batter flour composition. As shown in the examples described later, by incorporating a predetermined amount of gliadin into the batter composition, the crispness and melt-in-the-mouth quality of the heated batter food can be further improved. Note that such effects cannot be obtained by incorporating gluten instead of gliadin. The gliadin content is more preferably 0.2 to 2% by mass, and particularly preferably 0.3 to 1% by mass, based on the mass of the batter composition.

[0017] In the batter dough composition of the present invention, there are no particular restrictions on materials other than the wheat flour composition for batter dough and gliadin, which may be added as needed, as long as they do not impair the effects of the present invention. For example, grain flours such as rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, and corn flour; starches such as corn starch, potato starch, tapioca starch, wheat starch, sago starch, rice starch, sweet potato starch, and pea starch, and modified starches such as these starches that have been subjected to physical and chemical processing alone or in combination; breadcrumbs such as breadcrumbs, cracker breadcrumbs, and breadcrumbs; sugars such as sucrose, glucose, dextrin, and oligosaccharides; oils and fats such as liquid oil, solid fat, powdered oil, and processed oil; and egg white powder, wheat protein, milk protein, soy protein, pea protein, etc. Whitening agents; leavening agents such as baking powder containing gas generating agents such as baking soda (sodium bicarbonate), ammonium carbonate, and calcium carbonate, and acidifying agents such as tartaric acid, potassium bitartrate, and sodium dihydrogen phosphate; thickeners such as guar gum, locust bean gum, carrageenan, and xanthan gum; seasonings such as salt, monosodium glutamate, and powdered soy sauce; extracts such as yeast extract and extracts derived from livestock or seafood; emulsifiers such as glycerin fatty acid esters and lecithin; and other ingredients such as pumpkin flour, nut flour, egg yolk flour, whole egg flour, pigments, flavorings, spices, and various quality improvers. The preferred embodiment of the batter dough composition of the present invention is the same as that of the wheat flour batter dough composition of the present invention.

[0018] [Method for manufacturing heated food products using batter] The present invention relates to a method for producing a batter dough heated food product, comprising the steps of preparing a batter dough using the batter dough flour composition of the present invention or the batter dough composition of the present invention, and heating the batter dough. As described above, by using the batter dough flour composition of the present invention or the batter dough composition of the present invention, it is possible to produce a batter dough heated food product that has good shape and texture immediately after production and in which deterioration of shape and texture over time is suppressed. The steps of preparing the batter dough and heating the batter dough are not particularly limited and can be carried out according to conventional methods. For example, in the case of deep-fried foods such as tempura and fritters, first, the batter dough is prepared by mixing the batter dough composition of the present invention with liquid materials such as water, eggs, milk, soy milk, and liquid oil at an appropriate water content. Next, ingredients are prepared by processing and shaping seafood and processed seafood products, meat and processed meat products, and vegetables as needed. The ingredients are then immersed in the batter or coated with the batter to adhere to them. Before the batter is applied, the ingredients may be dusted with flour as needed. There are no particular restrictions on the flour used; the batter flour composition of the present invention, flour other than the batter flour composition of the present invention, the batter flour composition of the present invention, commercially available flour mixes, etc., can be used. In the case of deep-fried foods such as kakiage (vegetable tempura) where various ingredients are deep-fried together, the batter flour composition may be sprinkled over the ingredients, and then water may be added to prepare the batter and allow it to adhere to the ingredients simultaneously. After that, the ingredients coated with batter and, if applicable, flour are placed in frying oil at an appropriate temperature and deep-fried for an appropriate amount of time. In the case of confectionery, the batter dough is prepared by mixing the ingredients containing the batter dough flour composition of the present invention with a liquid material containing water at an appropriate hydration rate. Then, auxiliary materials such as fruits and nuts are mixed into the obtained batter dough as needed (these may be mixed at the same time as or before the liquid material containing water), and the dough is heated for an appropriate time by methods such as baking in an oven in a mold, baking on an iron plate or copper plate, deep-frying in frying oil, steaming in a steamer in a mold, or microwaving in a mold.A preferred embodiment of the method for producing a batter dough heated food of the present invention is the same as in the cases of the wheat flour composition for batter dough of the present invention and the composition for batter dough of the present invention. The present invention also relates to a batter dough heated food produced by the production method of the present invention.

Examples

[0019] Hereinafter, the present invention will be described in detail with reference to Examples. 1. Heat-treated wheat flour and non-heat-treated wheat flour The heat-treated wheat flour used in the test is shown in Table 1, and the non-heat-treated wheat flour is shown in Table 2.

[0020]

Table 1

[0021]

Table 2

[0022] 2. Production and evaluation of batter dough heated food (1) Tempura Tempura was selected as the batter dough heated food, and each sample was evaluated. Specifically, first, a composition for batter dough was prepared according to the formulation shown in Table 3, 100 g of the prepared composition and 170 g of cold water were placed in a bowl, and the mixture was stirred and mixed with a whisk to prepare a batter dough for tempura. Next, after applying "Flour Dust Mix T-64" (manufactured by Showa Sangyo Co., Ltd.) as a dusting flour to pre-treated shrimp, the shrimp was immersed in the tempura batter dough to attach the dough, then placed in oil at 170 to 180°C and fried for 2 minutes and 30 seconds to produce shrimp tempura. After frying, the shrimp tempura was allowed to cool at room temperature for 3 minutes (T1), then placed on cooked rice in a lidded plastic container, covered, and stored at 20°C for 2 hours (T2), after which sensory evaluation was performed on the texture (hardness, sogginess, crispness, and melt-in-mouth property) of the shrimp tempura. The evaluation was conducted by a panel of 10 persons according to the following evaluation criteria. The results are shown in Table 3. (i) Hardness and sogginess 5: It has just the right firmness and is not at all mushy. 4: It has just the right firmness and is hardly mushy. 3: Slightly firm, less mushy. 2: It's not very firm and is somewhat soft, but it's not very sticky. 1: It's not firm, it's mushy, and it's very sticky. (ii) Texture and melt-in-your-mouth quality 5: Excellent texture and melts in the mouth. 4: Good texture and melts in your mouth. 3: Slightly good bite and melt-in-your-mouth texture. 2: Slightly better texture and melt-in-your-mouth quality. 1: Poor texture and melt-in-your-mouth quality.

[0023] [Table 3]

[0024] As shown in Table 3, the batter dough was produced using a batter dough composition containing heat-treated wheat flour B and C, which have a protein content of 10% by mass or more, and unheat-treated wheat flour A to E and G. Reference examples 1~4, Examples 5-9, Reference Examples 10-12, Examples The 13 tempura (shrimp tempura) received high marks for both hardness / stickiness and crispness / melt-in-the-mouth quality, both in the evaluation after frying and letting it cool for 3 minutes (T1), and in the evaluation after placing it on top of rice in a lidded plastic container, covering it, and storing it at 20°C for 2 hours (T2). Comparative Example 2 contains unheated wheat flour F with a protein content of 10% by mass or more, but because it is not heat-treated wheat flour, it received particularly low marks for crispness and melt-in-the-mouth quality. Furthermore, regarding the content of heat-treated wheat flour in the batter flour composition, Reference example Comparing 2-4, the range of 5-25% by mass was favorably evaluated. On the other hand, for unheated wheat flour, Reference exampleComparing Example 2 and Examples 5-9, the unheated wheat flour A obtained from white crab wheat was used. Reference example Compared to Example 2, Examples 5-9, which used unheated wheat flours B-E and G containing 30-100% by mass of wheat flour obtained from white crab wheat, received a better evaluation. Furthermore, a batter dough composition containing 0.3-1 part by mass of gliadin per 100 parts by mass of the batter dough flour composition was used. Reference examples 10~12, implementation Example 1 Example 3 received an even better evaluation compared to the example using a batter dough composition that did not contain gliadin.

[0025] Therefore, it was suggested that by using a batter dough flour composition consisting of heat-treated wheat flour and unheat-treated wheat flour with a protein content of 10% by mass or more, fried foods such as tempura and fritters will have a crisp, melt-in-the-mouth, light and soft texture when freshly fried, and will maintain a moderate firmness and non-soggy texture even after time has passed in a container. Furthermore, it was suggested that the content of the heat-treated wheat flour is preferably 3 to 30% by mass based on the mass of the batter dough flour composition, that 25% or more by mass of the unheat-treated wheat flour is preferably wheat flour obtained from white crab wheat, and that the batter dough composition preferably contains 0.1 to 3% by mass of gliadin.

[0026] (2) Confectionery (financier) For the batter dough heating food, we selected a confectionery (financier) and evaluated each sample. Specifically, as a preliminary step, we prepared the batter dough flour composition shown in Table 4 and sifted it. We also heated the egg whites to around 35°C and the browned butter to around 50°C. Next, we put ingredient 1 from Table 4 into a mixer and mixed it at speed 1 for 30 seconds, scraping off the dough stuck to the sides, and then mixed it again at speed 1 for another 30 seconds. After that, we added ingredient 2 from Table 4 to the mixer while mixing at speed 1 for 1 minute, scraping off the dough stuck to the sides, and then mixed it again at speed 2 for 1 minute to prepare the batter dough. The kneading temperature was set to 25-30°C. 35g of each batter dough was placed into financier molds and baked in an oven (top heat 190°C / bottom heat 180°C) for 18 minutes. After firing, the mold release and texture (crispness and melt-in-the-mouth quality) were evaluated according to the following criteria. Sensory evaluation was also conducted on the day of firing (D+0) and 3 days after firing (D+3) regarding texture (crispness and melt-in-the-mouth quality). The evaluation was conducted by a panel of 10 people according to the following criteria. The results are shown in Table 4. (i) Shape 3: Good (0-2 out of 12 products have peeling or chipped surfaces) 2: Fairly poor (3-4 out of 12 products have peeling or chipped surfaces) 1: Very Poor (5 or more out of 12 products have peeling or chipped surfaces) (ii) Texture (chewiness, melt-in-the-mouth quality) 5: Excellent texture and melts in the mouth. 4: Good texture and melts in your mouth. 3: Slightly good bite and melt-in-your-mouth texture. 2: The texture and melt-in-your-mouth quality are somewhat poor. 1: Poor texture and melt-in-your-mouth quality.

[0027] [Table 4]

[0028] As shown in Table 4, the following products were produced using a batter dough containing a batter dough flour composition that includes heat-treated wheat flour B, which has a protein content of 10% by mass or more, and unheat-treated wheat flour E. Reference example Compared to the confectionery of Comparative Example 4, which used a batter flour composition that did not contain heat-treated wheat flour, the 14 confectionery (financier) had a higher evaluation for mold release and a comparable evaluation for texture (crispness and melt-in-the-mouth quality). In Example 14, the good shape (mold release) of the baked confectionery was thought to be due to the confectionery being moderately hard and firm immediately after production. Therefore, it was suggested that the same effect as with tempura can be obtained in the case of confectionery as well.

[0029] Based on the above, it is suggested that by using the above-mentioned flour composition for batter dough in heated batter dough products, it is possible to produce heated batter dough products that have good shape and texture immediately after production, and whose deterioration of shape and texture over time is suppressed.

[0030] It should be noted that the present invention is not limited to the configuration and examples of the embodiments described above, and various modifications are possible within the scope of the gist of the invention. [Industrial applicability]

[0031] The present invention provides a wheat flour composition for batter dough, a batter dough composition, and a batter dough heated food product that has a good shape and texture immediately after production and suppresses deterioration of shape and texture over time.

Claims

1. A flour composition for batter dough consisting of heat-treated flour and unheat-treated flour, The protein content of the heat-treated wheat flour is 13% by mass or more. The raw material flour for the aforementioned heat-treated flour is flour obtained from hard wheat. A flour composition for batter dough, characterized in that 25% by mass or more of the unheated flour is flour obtained from white crab wheat.

2. The flour composition for batter dough according to claim 1, wherein the content of acetate-soluble protein in the total protein of the heat-treated flour is 20 to 50% by mass.

3. The flour composition for batter dough according to claim 1 or 2, wherein the content of the heat-treated flour is 3 to 30% by mass.

4. A wheat flour composition for batter dough according to any one of claims 1 to 3, for use in making batter dough for tempura, fritters, or confectionery.

5. A batter dough composition comprising the batter dough flour composition according to any one of claims 1 to 4.

6. The batter dough composition according to claim 5, further comprising gliadin, wherein the gliadin content is 0.1 to 3 parts by mass per 100 parts by mass of the batter dough flour composition.

7. A step of preparing batter dough using the batter dough flour composition according to any one of claims 1 to 4, or the batter dough composition according to claim 5 or 6, and A method for producing a heated batter food product, comprising the step of heating the aforementioned batter dough.

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