Mix for okonomiyaki or takoyaki containing physically-modified wheat flour

Abstract

A mix for okonomiyaki or takoyaki containing physically-modified wheat flour, wherein the physically-modified wheat flour has a damaged starch content of at least 8 mass% and a wet gluten content of not more than 15 mass%.

Description

Mix for okonomiyaki or takoyaki containing physically modified wheat flour

[0001] The present invention relates to a mix for okonomiyaki or takoyaki containing physically modified wheat flour.

[0002] Okonomiyaki is a food obtained by gathering preferred ingredients such as vegetables, meats, and seafoods with a liquid batter mainly composed of wheat flour and baking them into a substantially sheet-like shape on a heated iron plate or the like. Okonomiyaki is popular as a food in which the fluffy batter and ingredients match well. Also, takoyaki is a food obtained by putting a liquid batter mainly composed of wheat flour containing octopus into a mold and baking it into a substantially spherical shape. The surface is baked firm, but the inside has a gooey texture. Takoyaki is also a very popular food.

[0003] Conventionally, technologies for improving the texture of okonomiyaki or takoyaki have been proposed. Patent Document 1 describes a mix for okonomiyaki or takoyaki containing fats and oils and acetylated starch in cereal flours. Patent Document 2 describes a mix for okonomiyaki or takoyaki containing acetylated oxidized starch in cereal flours. Patent Document 3 describes a wet heat-treated wheat flour for okonomiyaki characterized in that the degree of gelatinization is 12.5% or more and 30% or less, and the viscosity when adding water to 300% by mass of the flour is 1 Pa·s or more and 10 Pa·s or less.

[0004] JP-A-2003-052341 JP-A-2013-085524 JP-A-2008-067676

[0005] The demand for wheat flour with higher utility value as a food raw material remains high. The present invention provides a modified wheat flour useful as a food raw material.

[0006] The present inventors have found that by using a modified wheat flour produced by physical modification and having a specific amount of damaged starch and amount of wet gluten, an okonomiyaki or takoyaki with good texture and melt-in-the-mouth can be produced.

[0007] The present invention provides the following as representative embodiments: [1] A mix for okonomiyaki or takoyaki containing physically modified wheat flour, wherein the physically modified wheat flour has a damaged starch content of 8% by mass or more and a wet gluten content of 15% by mass or less. [2] The mix according to [1], wherein the physically modified wheat flour has a damaged starch content of 10 to 23% by mass and a wet gluten content of 10% by mass or less. [3] The mix according to [1] or [2], containing 5% by mass or more of the physically modified wheat flour. [4] A method for producing okonomiyaki or takoyaki dough, comprising mixing the okonomiyaki or takoyaki mix containing physically modified wheat flour according to any one of [1] to [3] with an aqueous liquid. [5] The method according to [4], wherein the physically modified wheat flour is prepared by moist heat treatment of raw wheat flour and then fluid bed drying treatment. [6] The method according to [5], wherein the moist heat treatment includes heating in a sealed container while stirring under steam introduction. [7] The method of [5] or [6], wherein the moist heat treatment is performed at a product temperature of 90°C or higher and less than 140°C for 10 seconds to 20 minutes. [8] The method of any one of [5] to [7], wherein the fluidized bed drying treatment includes drying the wheat flour while it is suspended or flowing in an environment into which hot air at a temperature of 90 to 120°C is introduced. [9] A method for producing okonomiyaki or takoyaki, comprising baking a batter containing an okonomiyaki or takoyaki mix containing physically modified wheat flour, as described in any one of [1] to [3].

[10] The method of [9], wherein the physically modified wheat flour is prepared by moist heat treatment of raw wheat flour and then fluidized bed drying treatment.

[11] The method of

[10] , wherein the moist heat treatment includes heating in a sealed container while stirring under the introduction of steam.

[12] The method according to

[10] or

[11] , wherein the moist heat treatment is performed at a product temperature of 90°C or higher and less than 140°C for 10 seconds to 20 minutes.

[13] The method according to any one of

[10] to

[12] , wherein the fluidized bed drying treatment includes drying the wheat flour while it is suspended or fluidized in an environment into which hot air at a temperature of 90 to 120°C is introduced.

[14] Use of physically modified wheat flour in the production of okonomiyaki or takoyaki mix, wherein the damaged starch content is 8% by mass or more and the wet gluten content is 15% by mass or less.

[15] The use according to

[14] , wherein the physically modified wheat flour has a damaged starch content of 10 to 23% by mass and a wet gluten content of 10% by mass or less.

[16] The use according to

[14] or

[15] , wherein the okonomiyaki or takoyaki mix contains 5% by mass or more of the physically modified wheat flour.

[0008] The okonomiyaki or takoyaki mix provided in this invention is useful as an ingredient for okonomiyaki or takoyaki. By using the okonomiyaki or takoyaki mix of this invention, it is possible to produce okonomiyaki or takoyaki with a good texture and melt-in-your-mouth quality.

[0009] The present invention relates to physically modified wheat flour having a specific amount of damaged starch and wet gluten, and to its use in okonomiyaki or takoyaki mixes.

[0010] In this specification, physically modified wheat flour refers to wheat flour whose properties have been modified by physical treatment of the raw wheat flour. The raw wheat flour for the physically modified wheat flour of the present invention can be any wheat flour milled in the usual way from edible wheat grains without particular limitation. Examples of the raw wheat flour include strong flour, semi-strong flour, medium flour, weak flour, durum wheat flour, semolina flour, whole wheat flour, etc., and any one of these or a combination of two or more can be used. Of these, weak flour is preferred. Furthermore, when the raw wheat flour is treated to modify the raw wheat flour, if other grain flours or starches are present, it becomes difficult to obtain the desired properties. For this reason, the flour to be treated to modify the raw wheat flour preferably contains 5% by mass or less of components other than the raw wheat flour, and more preferably 3% by mass or less.

[0011] The physically modified wheat flour of the present invention has the following properties (A) and (B): (A) Damaged starch content of 8% by mass or more, preferably 8 to 25% by mass, more preferably 10 to 25% by mass, even more preferably 10 to 23% by mass, and even more preferably 12 to 21% by mass; (B) Wet gluten content of 15% by mass or less, preferably 11.5% by mass or less, more preferably 10% by mass or less, even more preferably 6% by mass or less, and even more preferably 4% by mass or less.

[0012] Regarding the above property (A), the amount of damaged starch in wheat flour represents the proportion of starch granules in the wheat flour that are damaged. The amount of damaged starch affects the water absorption and syneresis of starch, and therefore, it is generally considered preferable for wheat flour to have a low amount of damaged starch. On the other hand, the physically modified wheat flour of the present invention has a relatively higher amount of damaged starch than ordinary unmodified wheat flour (0-4% by mass) or heat-treated wheat flour (2-7.5% by mass). The amount of damaged starch in this specification can be determined by a measurement method in accordance with AACC method 76-31. A commercially available kit (for example, Megazyme's "Starch Damage Assay Kit") can be used to measure the amount of damaged starch according to AACC method 76-31.

[0013] Regarding the aforementioned property (B), the wet gluten content of wheat flour represents the amount of gluten produced from gliadin and glutenin contained in the wheat flour. In unmodified wheat flour, the wet gluten content is approximately 40% by mass for strong flour and approximately 25% by mass for weak flour. The wet gluten content of the physically modified wheat flour of the present invention is lower than that of ordinary unmodified wheat flour. The wet gluten content of wheat flour can be determined by a measurement method in accordance with AACC method 38-12. The gluten content based on AACC method 38-12 can be measured using commercially available measuring equipment (for example, Glutomatic 2000 System; manufactured by PerkinElmer).

[0014] A specific example of the procedure for measuring the wet gluten content of wheat flour in this specification is as follows: (1) Weigh 10 g ± 0.1 g of sample wheat flour and place it in a wash chamber containing an 88 μm mesh sheet; (2) Add 4.3 mL of 2% (W / V) saline solution to (1); (3) Mix (2) for 20 seconds to form a dough; (4) Place the formed dough in the wash chamber, add 100 mL of water and wash for 5 minutes, then gently discard the water. Repeat this process three times; (5) After the operation in (4), the remaining dough mass is centrifuged in a gluten index centrifuge (e.g., Pelten Gluten Index Centrifuge 2015; manufactured by Northern Crops Institute) using a dedicated sieve cassette at 6000 ± 5 rpm for 1 minute; (6) The wet gluten remaining in the sieve is collected and its mass is measured; (7) The wet gluten content is calculated using the following formula: Wet gluten content (%) = Wet gluten mass / Sample flour mass × 100

[0015] The amount of damaged starch in wheat flour can be increased by applying physical forces such as pressure, shear force, and heat to the starch granules. On the other hand, the wet gluten content of wheat flour can be decreased by applying acid or heat to the flour. However, generally speaking, chemical treatments such as acid treatment can adjust the wet gluten content through hydrolysis of gluten, but they cannot adjust the amount of damaged starch.

[0016] In this invention, the amount of damaged starch and the wet gluten content of raw wheat flour are adjusted by physical treatment to produce the physically modified wheat flour of the present invention which has both of the properties of (A) and (B) described above. The physical treatment used to produce the modified wheat flour of the present invention includes heat treatment and mechanical treatment, and these can be used individually or in combination. Preferably, the physically modified wheat flour of the present invention is produced by moist heat treatment of the raw wheat flour followed by fluidized bed drying treatment.

[0017] The moist heat treatment used in this invention refers to a heat treatment in which moisture is added as needed to heat the raw wheat flour under conditions that maintain or increase its moisture content. For example, moist heat treatment can be carried out using hot water, saturated steam, or superheated steam as the heating medium. Among these, moist heat treatment using saturated steam or superheated steam as the heating medium is preferred from the viewpoint of being able to reduce the wet gluten from the raw wheat flour evenly and comprehensively while easily adjusting the amount of wet gluten to a desired range. Furthermore, from the viewpoint of being able to easily control the temperature and time conditions when heating, it is even more preferable to put the raw wheat flour into an apparatus that has been preheated to the heating temperature and then introduce saturated steam or superheated steam as the heating medium to perform the moist heat treatment.

[0018] Examples of the aforementioned moist heat treatment methods include heating raw wheat flour in a sealed container while stirring, with the addition of water or steam as needed, and under pressure as needed. For example, the following methods can be used: (1) Adding water to the raw wheat flour as needed in advance, and then heating it in a sealed container while stirring and under pressure as needed; (2) Heating the raw wheat flour in a sealed container while stirring and under pressure as needed, and adding water as needed; (3) Adding water to the raw wheat flour as needed in advance, and then heating it in a sealed container while stirring and introducing saturated steam or superheated steam; or (4) Heating the raw wheat flour in a sealed container while stirring and introducing saturated steam or superheated steam. Moist heat treatment by the above methods can be carried out, for example, using the apparatus described in Japanese Patent Application Publication No. 2009-034038.

[0019] The temperature and time conditions for the aforementioned moist heat treatment are preferably 90°C to less than 140°C for 10 seconds to 20 minutes, more preferably 95°C to 135°C for 10 seconds to 15 minutes, and even more preferably 105°C to 130°C for 10 seconds to 10 minutes, with the temperature conditions expressed in terms of the flour's temperature. To prevent the flour from burning or becoming discolored, it is preferable to shorten the treatment time as the temperature increases within the above temperature and time range.

[0020] The fluidized bed drying process used in this invention refers to a process in which the object is dried while being suspended or flowed by hot air. Starch damage generally occurs when pressure or shear force is applied to wheat flour. By performing fluidized bed drying on wheat flour after moist heat treatment, the wheat flours collide with each other, making it possible to increase the amount of damaged starch. On the other hand, in methods of drying wheat flour by blowing hot air on it while it is standing, such as shelf drying, the progression of starch damage is slow and uneven, and if the temperature is increased, scorching occurs, making it difficult to adjust to the degree of starch damage desired in this invention.

[0021] Preferably, in the fluidized bed drying process used in the present invention, the flour is dried while suspended or flowing in an environment into which hot air at a temperature of 90 to 120°C, preferably 95 to 110°C, is introduced. Preferably, the moisture content of the flour after drying is 5 to 14% by mass. The fluidized bed drying process can be carried out using a commercially available fluidized bed dryer.

[0022] The physically modified wheat flour of the present invention has an average particle size of preferably 30 to 220 μm, more preferably 45 to 190 μm, and even more preferably 60 to 160 μm. The modified wheat flour after the aforementioned physical treatment can be crushed and graded as needed to obtain wheat flour with the above average particle size. In this specification, the average particle size is the volume average diameter (MV) of the particles calculated by the laser diffraction-scattering method, and can be measured using a commercially available laser diffraction-scattering particle size distribution analyzer (for example, Microtrac MT3000II; Microtrac Bell Co., Ltd.).

[0023] The fluidized bed drying process and sizing of the modified wheat flour described above can be carried out, for example, using the "Dry Meister (registered trademark) DMR-H" manufactured by Hosokawa Micron Corporation. This apparatus has a classification section at the top and a grinding section and a hot air introduction section at the bottom, and is configured to circulate hot air from the bottom to the top. Large, heavy particles in the wheat flour introduced into the apparatus are ground in the grinding section at the bottom, dried with hot air, and transported to the top, where small particles are collected in the classification section at the top. Large particles that are not collected fall to the bottom, are ground again in the grinding section, and are then dried with hot air and classified. The hot air temperature in this process is preferably 90 to 120°C, more preferably 95 to 110°C, and the processing time is preferably 5 to 60 minutes, more preferably 8 to 40 minutes.

[0024] If necessary, the flour may be further dried after the aforementioned physical treatment, or after grinding or sizing. The further drying treatment should preferably be performed using a method that does not affect the amount of damaged starch or gluten, such as low-temperature drying. The physically modified flour of the present invention has a moisture content of preferably 2 to 15% by mass, more preferably 5 to 14% by mass. In this specification, the moisture content of the flour refers to the value measured according to the oven-drying method.

[0025] In the production of physically modified wheat flour according to the present invention, in addition to the physical treatment described above, chemical treatment of the wheat flour may also be performed. Examples of such chemical treatments include oxidation treatment, esterification treatment, etherification treatment, crosslinking treatment, etc., and one or more of these can be performed in combination. Such chemical treatment may be performed before, after, or in between the physical treatments.

[0026] The physically modified wheat flour of the present invention is suitable for use as an ingredient in okonomiyaki or takoyaki. By using raw flour containing the physically modified wheat flour, it is possible to produce okonomiyaki with a fluffy texture and excellent melt-in-the-mouth quality. Furthermore, by using raw flour containing the physically modified wheat flour, it is possible to produce takoyaki with a smooth, light texture and excellent melt-in-the-mouth quality. Therefore, the present invention also provides an okonomiyaki or takoyaki mix containing the physically modified wheat flour of the present invention (hereinafter also referred to as "the mix of the present invention").

[0027] The content of the physically modified wheat flour in the mix of the present invention is not particularly limited, but may be, for example, 5% by mass or more, 10% by mass or more, 20% by mass or more, or 50% by mass or more, or 100% by mass, of the total mass of the mix. For example, the content may be in the range of 5 to 100% by mass, 5 to 80% by mass, 5 to 70% by mass, 10 to 50% by mass, or 10 to 40% by mass.

[0028] The mix of the present invention may contain other ingredients besides the physically modified wheat flour of the present invention. These other ingredients include, but are not limited to, ingredients conventionally used in okonomiyaki or takoyaki, such as other grain flours other than the physically modified wheat flour of the present invention, starch, sugars, yam flour, protein, egg powder (whole egg powder, egg yolk powder, egg white powder), oils and fats, salt, seasonings, dried bonito flakes, powdered kelp, dashi stock, leavening agents, thickeners, spices, powdered extracts / soups, dried vegetables, and crushed ingredients such as powdered shrimp. Examples of these other grain flours include other wheat flours other than the physically modified wheat flour of the present invention, barley flour, rye flour, rice flour, corn flour, sorghum flour, and soybean flour. Examples of these other wheat flours include unmodified wheat flour that has not undergone any processing other than the usual milling process. Examples of the starch include unprocessed starches such as potato starch, tapioca starch, corn starch, waxy corn starch, and wheat starch, as well as processed starches therefrom (such as pregelatinized starch, etherified starch, esterified starch, acetylated starch, and cross-linked starch). The mix of the present invention may contain one or more of the other components listed above. The content of the other components in the mix of the present invention may be the residue of the physically modified wheat flour of the present invention contained in the mix, for example, 95% by mass or less, 90% by mass or less, 80% by mass or less, or 50% by mass or less. The coating material of the present invention may not contain the other components. For example, the content of the other components may be in the range of 0 to 95% by mass, 20 to 95% by mass, 30 to 95% by mass, 50 to 90% by mass, or 60 to 90% by mass.

[0029] The mix of the present invention can be prepared from the physically modified wheat flour of the present invention, or by mixing it with other components as described above, if necessary. The mix of the present invention is preferably in powder form.

[0030] In the production of okonomiyaki or takoyaki using the mix of the present invention, the batter for okonomiyaki or takoyaki is produced from the mix of the present invention.

[0031] More specifically, the dough is prepared by mixing the mix of the present invention with an aqueous liquid. In one embodiment, 100 to 800 parts by mass, more preferably 150 to 500 parts by mass, of the aqueous liquid is mixed with 100 parts by mass of the mix of the present invention. The aqueous liquid can be any liquid used for food or drink, such as plain water, as well as liquids other than plain water, such as liquid egg, broth, or boiling liquid. Any one of these or a combination of two or more can be used. In addition to the aqueous liquid, a small amount of oil or fat may be used as needed.

[0032] The dough produced may contain ingredients. These ingredients are not particularly limited and may include, for example, meats, seafood, vegetables such as cabbage and green onions, and tempura batter scraps.

[0033] Okonomiyaki or takoyaki are produced by baking the prepared batter. In the production of okonomiyaki or takoyaki using the mix of the present invention, the production procedure, such as the preparation of the batter from the mix of the present invention and the baking of the batter, can be carried out in accordance with the usual production procedure for okonomiyaki or takoyaki. For example, okonomiyaki can be produced by baking the prepared batter on a griddle or the like. Also, for example, takoyaki can be produced by baking the prepared batter in a takoyaki machine or the like.

[0034] 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.

[0035] (Measurement Method) The average particle size (MV) of wheat flour was measured using a Microtrac MT3000II (manufactured by Microtrac Bell Co., Ltd.) according to the manual. The amount of damaged starch in wheat flour was measured using a "Damaged Starch Analysis Kit" (manufactured by Megazyme) according to the manual. The wet gluten content of wheat flour was measured according to the specific example described above, based on AACC method 38-12. The amount of damaged starch and wet gluten content were measured twice for the same sample, and the average value was calculated.

[0036] (Manufacturing Example) Production of Physically Modified Wheat Flour (Wheat Flour No. 0-9) Soft flour (moisture content 12% by mass) was used as the raw material wheat flour. 10 parts by mass of water per 100 parts by mass of raw material wheat flour was sprayed onto the raw material wheat flour using a spray bottle and mixed until homogeneous. The apparatus described in Japanese Patent Publication No. 2009-034038 was prepared, and saturated steam was introduced while the apparatus was running to bring the temperature inside the apparatus to Table 1. The raw material wheat flour was then added and heated (moist heat treatment) while stirring for a heating time of 30 seconds. The heated wheat flour was immediately put into Dry Meister (registered trademark) DMR-H (Hosokawa Micron Corporation), and operated for 20 minutes while blowing in 100°C hot air to pulverize, hot air dry and classify the wheat flour while it was flowing, producing physically modified wheat flour (moisture content 12% by mass) with an average particle size (MV) of 90-110 μm.

[0037] (Wheat flour No. 10-12) Soft flour (moisture content 12% by mass) was used as the raw material wheat flour. 10 parts by mass of water per 100 parts by mass of raw material wheat flour was sprayed onto the raw material wheat flour using a spray bottle and mixed until homogeneous. The apparatus described in Japanese Patent Publication No. 2009-034038 was prepared, and saturated steam was introduced while the apparatus was running to bring the temperature inside the apparatus to Table 2. The raw material wheat flour was then added and heated (moist heat treatment) while stirring for a heating time of 30 seconds. The heat-treated wheat flour was then placed in a constant temperature dryer (NDO-420; manufactured by Tokyo Rikakikai Co., Ltd.) and dried at 100°C for 40 minutes. After that, it was crushed with a pin mill and classified to have an average particle size (MV) of 90-110 μm to produce physically modified wheat flour (moisture content 12% by mass).

[0038] The amount of damaged starch and wet gluten content were measured for the physically modified wheat flour produced. The results are shown in Tables 1 and 2.

[0039] (Test Example 1) Manufacturing of OkonomiyakiUsing the physically modified wheat flour (wheat flour Nos. 0 to No. 12) manufactured above, an okonomiyaki mix with the compositions shown in Tables 1 and 2 was prepared. 120 parts by mass of fresh water was mixed with 100 parts by mass of the mix, and then 300 parts by mass of shredded cabbage leaves, 120 parts by mass of whole egg liquid, and 30 parts by mass of fried balls were added and stirred and mixed to prepare a batter. The obtained batter was portioned so that each portion was 300 g, spread on an iron plate heated to 190 °C into a circular shape with a thickness of 2 cm, baked for 8 minutes, flipped over, and further baked for 8 minutes to manufacture okonomiyaki. As Reference Example 1, okonomiyaki was manufactured in the same procedure as above using raw material wheat flour (weak flour) instead of the physically modified wheat flour.

[0040] The texture and melt-in-the-mouth feeling of the obtained okonomiyaki were evaluated by 10 professional panelists. Taking the evaluation of the okonomiyaki of Reference Example 1 as 2 points, the okonomiyaki was evaluated according to the following evaluation criteria, and the average score of the 10 evaluations was determined. The results are shown in Tables 1 and 2.

[0041] <Evaluation Criteria> (Texture) 5: There is a sufficiently fluffy and light texture, which is very good. 4: There is a fluffy and light texture, which is good. 3: There is a slightly sticky feeling, but there is a fluffy and light texture, which is slightly good. 2: It is slightly sticky or has a slightly strong chewiness, but has a fluffy feeling and is within the acceptable range (equivalent to Reference Example 1). 1: It is too sticky, has no moisture, and has a strong chewiness, which is defective. (Melt-in-the-mouth) 5: The batter disperses as if melting, and can be swallowed without any residual feeling, which is very good. 4: The batter is easy to disperse and can be easily swallowed, which is good. 3: The batter is slightly difficult to melt, but has a feeling of melting and can be easily swallowed, which is slightly good. 2: The batter is difficult to melt and may require conscious swallowing, but is within the acceptable range (equivalent to Reference Example 1). 1: The batter does not melt and has a feeling of remaining forever, and it is necessary to consciously swallow it, which is defective. <000...​​​​​​(Test Example 2) Under the same conditions as those for the manufacturing flour for okonomiyaki No. 6, except that the temperature and operating time conditions of the drying treatment (with hot air flow) were variously changed, physically modified flours (No. 13 to No. 21) were produced. Using these physically modified flours, okonomiyaki was produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 3.

[0045]

[0046] (Test Example 3) Using the physically modified flour for okonomiyaki (No. 17), except that the blending amounts were changed as shown in Table 4 to prepare a mix, and using this mix, okonomiyaki was produced and evaluated in the same procedure as in Test Example 1. The results are shown in Table 4.

[0047]

[0048] (Test Example 4) Using the physically modified flours (flour Nos. 0 to No. 9), a takoyaki mix having the composition shown in Table 5 was prepared. To 100 parts by mass of this mix, 400 parts by mass of fresh water was mixed and stirred to prepare a batter. The obtained batter was poured into a takoyaki maker heated to 190°C (hole diameter 4 cm). Pieces of octopus, deep-fried balls, green onions, and red pickled ginger were added thereto and heated. When the batter in contact with the takoyaki maker was baked, the batter was inverted using a bamboo skewer. While further inverting appropriately so that the surface was baked solid, baking was continued until heat passed through the whole to produce takoyaki. As Reference Example 2, takoyaki was produced in the same procedure as above using raw material flour (weak flour) instead of the physically modified flour.

[0049] The texture and melt-in-the-mouth feeling of the obtained takoyaki were evaluated by 10 professional panelists. Taking the evaluation of the takoyaki in Reference Example 2 as 2 points, the takoyaki was evaluated according to the following evaluation criteria, and the average score of the 10 evaluations was determined. The results are shown in Table 5.

[0050] <Evaluation Criteria> (Texture) 5: Has a sufficiently smooth and light texture, very good. 4: Has a smooth and light texture, good. 3: Has a slightly sticky feeling, but has a smooth and light texture, fairly good. 2: Slightly sticky or slightly chewy, but has a smooth feel and is within acceptable limits (same as Reference Example 2). 1: Too sticky or too dry and chewy, poor. (Melt-in-the-Mouth) 5: The dough disperses as if melting, and can be swallowed without any residue, very good. 4: The dough disperses easily and can be swallowed easily, good. 3: The dough is slightly difficult to melt, but it does melt, can be swallowed easily, fairly good. 2: The dough is difficult to melt, and swallowing may require conscious effort, but is within acceptable limits (same as Reference Example 2). 1: The dough does not melt and remains for a long time, requiring strong conscious effort to swallow, poor.

[0051]

Claims

1. A mix for okonomiyaki or takoyaki containing physically modified wheat flour, wherein the physically modified wheat flour has a damaged starch content of 8% by mass or more and a wet gluten content of 15% by mass or less.

2. The mix according to claim 1, wherein the physically modified wheat flour has a damaged starch content of 10 to 23% by mass and a wet gluten content of 10% by mass or less.

3. The mix according to claim 1, comprising 5% by mass or more of the physically modified wheat flour.

4. A method for producing okonomiyaki or takoyaki dough, comprising mixing the okonomiyaki or takoyaki mix containing physically modified wheat flour as described in claim 1 with an aqueous liquid.

5. The method according to claim 4, wherein the physically modified wheat flour is prepared by subjecting raw wheat flour to moist heat treatment and then to fluidized bed drying treatment.

6. The method according to claim 5, wherein the moist heat treatment includes heating in a sealed container while stirring under the introduction of steam.

7. The method according to claim 5, wherein the moist heat treatment is performed at a product temperature of 90°C or higher and less than 140°C for 10 seconds to 20 minutes.

8. The method according to claim 5, wherein the fluidized bed drying treatment includes drying the flour while it is suspended or flowing in an environment into which hot air at a temperature of 90 to 120°C is introduced.

9. A method for producing okonomiyaki or takoyaki, comprising baking a batter containing the okonomiyaki or takoyaki mix containing physically modified wheat flour as described in claim 1.

10. The method according to claim 9, wherein the physically modified wheat flour is prepared by subjecting raw wheat flour to moist heat treatment and then to fluidized bed drying treatment.

11. The method according to claim 10, wherein the moist heat treatment includes heating in a sealed container while stirring under the introduction of steam.

12. The method according to claim 10, wherein the moist heat treatment is performed at a product temperature of 90°C or higher and less than 140°C for 10 seconds to 20 minutes.

13. The method according to claim 10, wherein the fluidized bed drying treatment includes drying the flour while it is suspended or flowing in an environment into which hot air at a temperature of 90 to 120°C is introduced.

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