JP6109596B2 - Process for producing baked food - Google Patents

Description

  The present invention provides a method for producing a baked food that has a hard and hard surface, a smooth and soft texture inside, and maintains a good texture and appearance even after time has elapsed since baking or after microwave heating. About.

  In recent years, baked foods such as takoyaki and Imagawayaki tend to be preferred in which the surface is crispy and hard and the inside is smooth and has a soft or creamy texture. As a method of manufacturing such foods, manufacturing a takoyaki that forms a takoyaki dough into a spherical shape using a normal takoyaki mold, and then injects oil between the takiyaki and the takoyaki to heat and burn at a predetermined temperature. A method is known (Patent Document 1).

  In general, the baked food as described above is eaten immediately after being baked in order to enjoy the above-mentioned unique texture. However, due to recent changes in eating forms, these baked foods are often eaten after a lapse of time or after being reheated in a microwave oven. However, as time passes after baking, these baked foods have a poor appearance such as a loss of appearance volume or a wrinkled appearance, and the texture is also deteriorated, for example, the surface crust is damaged. In particular, the tendency is remarkable when microwave heating is performed.

  Conventionally, a method for producing a baked food resistant to changes over time after baking and changes due to microwave heating has been proposed. Patent Document 2 describes that a takoyaki that is resistant to change in texture over time can be produced by attaching a starch-containing dispersion to the surface of a takoyaki that is semi-baked and has shape-retaining properties, followed by heat treatment. Yes. In Patent Document 3, a dough mainly made of flour is poured into a takoyaki-type grill hole, and the dough and pieces made of flour fried in oil are put into the dough, and the dough and pieces are used with the dough. It is described that by tapping and cooking, a takoyaki can be produced that retains its internal creamy texture even when heated in a microwave after freezing. In addition, methods for improving dough mixing and giving aging resistance and refrigeration resistance (for example, Patent Documents 4 to 5), improvement of the refrigeration method (Patent Document 6), and the like have been proposed.

  However, there is a need for a baked food with less change in texture and appearance after time has elapsed since baking or after heating in a microwave oven.

JP 2001-078731 A JP 2003-079346 A JP 2009-136228 A JP 2012-191915 A Japanese Patent Laid-Open No. 11-169062 Japanese Patent Laid-Open No. 03-168073

    The present invention has a crispy and hard surface, a smooth and soft texture inside, and a good appearance, and the texture and appearance are not only immediately after firing, but also after time has elapsed since firing. Another object of the present invention is to provide a baked food that can be maintained after being refrigerated and frozen and heated after microwave heating.

  The inventors of the present invention have made various studies to solve the above-mentioned problems. After putting a part of the dough into the baking mold and firing the skin part in advance, the dough and ingredients are further added. And baking to obtain a baked food whose contents are covered with an outer shell, and the baked food has a good surface and internal texture and appearance, and a time has elapsed since baking or a microwave oven. It was found that the good texture and appearance were maintained even when reheated. Furthermore, the present inventors have found that the texture and appearance of the baked food can be further improved by preparing the dough for the skin from raw material powder having a specific particle size, and completed the present invention.

  That is, the present invention is a method for producing a baked food, in which a first dough is placed in a recess of a baking mold, and the dough is spread along the inner wall surface of the recess and baked to form an outer skin. And a step of adding a second dough into the recess and baking it to obtain a baked food covered with the outer skin, wherein the first dough contains flour and the flour is The method of containing 30 mass% or more of flours having a particle size that passes through a 0.6 mm sieve but does not pass through a 0.3 mm sieve is provided in the total mass.

  According to the present invention, it is possible to produce a baked food having a crispy surface and a smooth and soft texture inside and a good appearance. Since this baked food retains a good texture and appearance not only immediately after baking but also for a long time after baking, it is suitable as a food for preparation or take-out. Further, since it has a good texture and appearance even after being refrigerated or frozen and heated after microwave heating, it is also useful as a refrigerated or frozen food.

The schematic diagram of an example of the shaping | molding procedure of the outer cover of the baking food by this invention.

  The baked food provided by the present invention may be any type of food that is baked and molded in a baking mold, for example, takoyaki, akashiyaki, taiyaki, Imagawa ware, large size ware, oval ware, doll ware, Examples include, but are not limited to, Oyaki, Baby Castella, Waffle, Baked Donut, Quiche and the like.

  The baked food provided by the present invention has a skin covering the surface and a content covered by the skin. The outer skin is manufactured by firing the first dough. The contents are produced by baking a second dough having the same composition as the hull dough or a different composition from the hull dough. In order to make the difference in texture between the surface and the contents of the baked food stand out, it is preferable that the first dough for the skin and the second dough for the contents have different compositions.

  The outer and inner doughs may be any dough mainly composed of flour. Examples of cereal flour include wheat flour such as light flour, medium flour, whole grain flour, semi-strong flour, strong flour, durum wheat flour, rice flour, rye flour, rye flour, corn flour and the like. These flours may be used alone or in combination of two or more.

  The outer skin constituting the baked food of the present invention is manufactured from the first dough. The first dough contains flour as a main raw material. The flour content in the dough may be appropriately determined according to the type of the desired baked food, but may be about 50 to 100% by mass of the total mass excluding moisture, and preferably 70 to 95% by mass. . Furthermore, the flour contained in the first dough is 30% by mass or more of flour having a particle size that passes through a 0.6 mm sieve but does not pass through a 0.3 mm sieve in the total mass, Preferably it is 40 mass% or more, More preferably, it contains 50-100 mass%. More preferably, all the flours contained in the first dough are flours having a particle size that passes through a 0.6 mm sieve but does not pass through a 0.3 mm sieve.

  Flour having a particle size that passes through the 0.6 mm sieve but does not pass through the 0.3 mm sieve may be of any origin as long as the particle size is satisfied. For example, the cereal flours can be wheat flour, rice flour, rye flour, rye flour, corn flour, etc., or a mixture thereof as listed above. Preferably, the flour is at least one flour selected from the group consisting of wheat flour, rice flour and corn flour, or a mixed flour of two or more thereof. More preferably, the flour is at least one flour selected from the group consisting of durum wheat semolina, rice flour, corn flour, or a mixed flour of two or more thereof.

  Grains having a particle size that passes through the 0.6 mm sieve but does not pass through the 0.3 mm sieve are crushed by the general milling methods such as the roll crushing method and the boring crushing method. Then, it can prepare by classifying with the sieve of a predetermined opening. At this time, among the components that have passed through the 0.6 mm sieve, the components remaining on the 0.3 mm sieve can be recovered as the flour for the first dough.

  The flours contained in the first dough include flours having no particle size in the specific range, for example, flours having a general particle size that passes through a sieve having a mesh size of 0.3 mm, or mesh sizes of 0. Flour having a large particle size that does not pass through a 6 mm sieve may be included. However, when the ratio of flours passing through a sieve having an opening of 0.3 mm increases, the texture and appearance improving effect on the obtained baked food tends to be reduced. On the other hand, flour with a large particle size that does not pass through a sieve having an aperture of 0.6 mm is not preferable in terms of cost and complexity required for preparation.

  The first dough may also contain starches. By containing starches, the baked food has a moist and good mouthfeel. Starches include potato starch, tapioca starch, wheat starch, waxy corn starch, high amylose corn starch, corn starch, rice starch, sweet potato starch, sago starch, mung bean starch, and modified starches thereof. These starches may be used alone or in combination of two or more. About 0.1-50 mass parts is preferable with respect to 100 mass parts of flour, and, as for content of the starch in the said dough, 5-30 mass parts is more preferable.

  The first dough further contains protein components such as sugars, fats and oils, milk, eggs, soy protein, wheat gluten, thickeners, swelling agents, emulsifiers, enzymes, salt, seasonings, pigments, flavors and the like. It may be. Moreover, you may add foodstuffs, such as topping, a red ginger, sesame, nuts, a fruit, and a seasoning, to this 1st dough. These materials can be appropriately added according to the type and quality of the intended baked food.

  The contents constituting the baked food of the present invention are manufactured from the second dough. The second dough contains flour as a main raw material. The second dough may be the same as the first dough, but it is not necessary. For example, the second dough passes through a sieve having the same composition as the first dough and a sieve having an aperture of 0.6 mm, except that there is no limitation on the grain size of the first dough and flour. Conventionally known as a dough having the same composition as the first dough, and a dough for the intended baked food, except that it contains flour that does not contain 30% by mass or more of flour having a particle size that does not pass through a sieve having a mesh size of 0.3 mm Doughs (for example, doughs described in Patent Documents 4 to 5, JP-A-2001-69903, JP-A-6-277011, JP-A-2001-153, JP-A-4575871, etc.), commercially available baking The dough manufactured with the mixed powder for foods, etc. are mentioned.

  The first and second doughs can be prepared by mixing the above-described flours and other materials with a liquid such as water or a seasoning. The dough may be liquid or pasty. The viscosity of the dough is not particularly limited, but operability is improved when it is preferably 20 mpas to 100 pas, more preferably 30 mpas to 50 pas. Furthermore, various ingredients such as vegetables, meat, seafood, eggs, tempura, condiments, red ginger, sesame seeds, nuts, fruits, persimmons, cream, jam can be added to the second dough for the contents. Good. At this time, the first dough for the outer skin of the baked food and the second dough for the contents may be prepared together as long as they have the same composition, or different doughs may be prepared separately. Good. Alternatively, the doughs prepared together may be divided into an outer skin and a content, and a favorite material may be further added to each.

  The baked food provided by the present invention is manufactured by baking the first and second doughs with a baking mold having a recess. Specifically, first, the first dough is put into the recess of the baking mold, and then the thrown dough is spread along the inner wall surface of the recess and fired to form the outer skin. Subsequently, the second dough is further put into the concave portion and baked, whereby a baked food whose contents are covered with an outer skin can be obtained. Below, the manufacturing method of the baked food of this invention is demonstrated in detail.

  The baking mold is not limited as long as it has a recess capable of pouring the dough, and may have only one recess. Is preferable. The baking mold and the recess may be manufactured from any material used for normal baking molds such as metal and heat-resistant glass, and the recess into which the dough is put and the other part of the baking mold are made of different materials. It may be manufactured. When the recess is made of a heat-resistant fluororesin or a metal having a surface made of a heat-resistant fluororesin coating, an advantage of preventing the adhesion of the cloth can be obtained. The size and shape of the baking mold are not particularly limited, but for the purpose of producing a baked food having an outer skin and contents, the maximum length and depth of the opening of each recess of the baking mold may be 10 mm or more. Preferably, it is 20 mm or more. If the recess is too small, it is difficult to obtain a baked food having a different texture between the surface and the inside. Further, the maximum length and depth of the opening of the recess are both preferably 150 mm or less, and more preferably 100 mm or less. When the concave portion is too large, not only the eating property of the baked food is deteriorated, but it is difficult to sufficiently bak the inside. Furthermore, the baking mold has a shape in which the maximum length does not change between the bottom and the opening of the recess (for example, a cylindrical shape), a shape in which the maximum length gradually increases from the bottom to the opening (for example, a cone shape, Mortar shape or bowl shape) or a shape in which the maximum length gradually increases from the bottom and becomes constant in the middle (for example, a long hemisphere, a bell shape or a bowl shape at the bottom and a cylinder at the top), which will be described later. This is preferable because the work of spreading the dough becomes easy.

  The above-mentioned first dough for the skin is put into the concave portion of the baking mold. The baking mold is preferably heated in advance. The heating temperature may be adjusted according to the type of the desired baked food, but is preferably about 150 to 220 ° C. Next, the introduced first dough is spread along the inner wall surface of the concave portion of the baking mold. The means for spreading the dough is not particularly limited, but for example, a method of spreading the dough into the gap between the convex portion and the inner wall surface of the recess by inserting a convex portion into the concave portion of the baking mold, the dough by rotating the baking mold and centrifugal force , Spreading the dough on the inner wall of the recess, blowing air from the top, baking the dough in the recess for a short time, spreading it on the inner wall of the recess and baking it, and sucking up the dough that did not adhere to the wall The method etc. are mentioned. Among these, the method of inserting the convex portion is preferable because an outer skin having a uniform thickness can be easily formed.

  The convex portion is inserted into the concave portion of the baking mold, so that a gap having a predetermined interval through which the cloth can spread can be formed between the outer surface of the convex portion and the inner wall surface of the concave portion. It is a member which has thickness and shape. Preferably, the convex portion has a shape corresponding to the concave portion of the baking mold, but the size is smaller than the concave portion, and when inserted into the inner space of the concave portion, the gap is substantially equal to the bottom surface and the side wall surface in the concave portion. Can be formed. However, the shape of the convex portion does not have to completely correspond to the shape of the concave portion of the baking mold. Therefore, the gap between the concave portion and the inner wall of the concave portion of the baking mold does not always have to be uniform, and varies slightly depending on the location. Is acceptable.

  As a more detailed example of the convex portion, when inserted into the concave portion, preferably 0.25 to 12.5% on average with respect to the maximum length of the opening portion of the concave portion between the inner wall of the concave portion, More preferably, those having a size and a shape capable of forming a gap having a distance of 2.0 to 9.5% on average can be mentioned. In one embodiment, the recess is a hemispherical depression and the protrusion is hemispherical. In another embodiment, the recess is a long hemispherical depression and the convex portion is a long hemispherical. In another embodiment, the concave portion is a cylindrical depression and the convex portion is a cylinder. In another embodiment, the recess has a mortar shape and the protrusion has a conical shape. In another embodiment, the concave portion is a glazed mold, and the convex portion has the same glazed shape as the concave portion, but is smaller in size than the inner space of the concave portion. In another embodiment, the concave portion is a pie type or quiche type, and the convex portion has a pie or quiche shape that is the same shape as the concave portion, but is smaller in size than the inner space of the concave portion.

  For example, when the baked food is takoyaki, the concave portion may be a hemispherical or long hemispherical depression having a circular opening, and the convex portion has a shape corresponding to the concave portion, but the size is It may be hemispherical or oblong hemispherical having a radius that is preferably 0.1 to 5 mm on average and more preferably 1 to 4 mm on average than the inner radius of the opening of the recess. When the convex portion is inserted into the concave portion, the distance between the convex portion and the inner wall of the concave portion may be preferably 0.1 to 5 mm on average, more preferably 1 to 4 mm on average.

  Since the convex portion is smaller than the concave portion, if the convex portion is simply pushed into the concave portion, the convex portion falls and contacts the bottom of the concave portion, and no gap is formed on the bottom surface. Therefore, it is necessary to control the degree of insertion of the convex portion into the concave portion so that the convex portion does not contact the bottom surface of the concave portion and a gap with a desired interval can be formed from the bottom surface. For example, when the convex portion is manually operated, the handle provided on the convex portion may be held by hand and the convex portion may be moved, or a drive unit that controls the distance the convex portion moves may be provided. Furthermore, if the convex part or its handle or drive part is provided with a stopper or the like for stopping the movement of the convex part so that the convex part does not enter the concave part, the convex part is prevented from contacting the bottom of the concave part, or the concave part This is advantageous because it can maintain a predetermined distance from the bottom surface.

  The convex part may be manufactured with the same material as the concave part, or may be manufactured with another material. It is preferable that the convex portion is made of a heat-resistant fluororesin or is made of a metal having a heat-resistant fluororesin coating on the surface because adhesion of the fabric can be prevented.

  FIG. 1 shows a schematic diagram of a procedure for forming an outer skin using convex portions. After putting the first dough into the concave portion of the baking mold, the convex portion is inserted into the concave portion (FIG. 1A). As the convex portion is inserted, the first fabric accumulated at the bottom of the concave portion is pushed by the convex portion and spreads in the gap between the outer surface of the convex portion and the inner wall surface of the concave portion (FIG. 1B). If the first dough is baked in this state, a baked dough that is thinly spread according to the width of the gap can be obtained. Further, by firing, the first dough is formed in accordance with the shape of the recess, so that an outer skin having a shape corresponding to the baking mold is formed (FIG. 1C).

  When the first dough is spread and fired, if the convex part is moved up and down or left and right or vibrated, or if the baking mold is moved up and down or left and right with the convex part being fixed, or if it is vibrated, the gap It is advantageous because the fabric easily spreads. A method of moving the convex part up and down is simple and preferable. When the outer skin is fired, the convex portion is removed from the concave portion.

  If necessary, a firmer skin can be formed by further heating the skin formed inside the recess by the above procedure from the top of the recess.

  The outer skin can be molded by the above procedure. Alternatively, the outer skin molding procedure may be repeated twice or more, for example, twice or three times to form a multilayer skin.

  The formed skin preferably has an average thickness of 0.25 to 12.5%, more preferably an average thickness of 2.0 to 9.5%, relative to the maximum length of the recess opening. . When the outer skin has a multilayer structure, the total thickness of the outer skin forming the multilayer is within the above range. When the average thickness of the outer skin is less than 0.25% with respect to the maximum length of the recess opening, sufficient aging resistance is not imparted to the texture and appearance of the obtained baked food, whereas the average thickness of the outer skin. Is more than 12.5% with respect to the maximum length of the recess opening, it is not preferable because the texture of the surface of the obtained baked food and the content becomes worse. However, even when the thickness of the outer skin satisfies the above criteria, the thickness of the outer skin is preferably 0.1 mm to 12 mm, and more preferably 1 mm to 10 mm.

  For example, when the baked food is takoyaki, the formed outer skin preferably has an average thickness of 0.1 to 5 mm, more preferably an average thickness of 1 to 4 mm. When the outer skin has a multilayer structure, the total thickness of the outer skin forming the multilayer is within the above range. When the average thickness of the outer skin was less than 0.1 mm, sufficient aging resistance was not given to the texture and appearance of the obtained baked food, while when the average thickness of the outer skin exceeded 5 mm, it was obtained. This is not preferable because the balance of the texture between the surface and the contents of the baked food becomes worse.

  Next, the above-described second dough for contents is further put into the concave portion of the baking mold in which the outer skin is formed, and the contents portion is fired. At this time, various ingredients such as vegetables, meat, seafood, eggs, tempura, condiments, red ginger, sesame seeds, nuts, fruits, strawberries, cream, jam, etc. may be added together with the second dough. The second dough and ingredients are charged so as to fit inside the outer skin formed along the inner wall of the recess. If the content is too large, the coating with the outer skin becomes insufficient, and thus sufficient aging resistance may not be imparted to the texture and appearance of the obtained baked food.

  After the second dough is charged, it is preferable to uniformly bake the entire surface of the food by rotating or inverting the food in the baking mold. Alternatively, by separately heating the dough from the upper part of the baking mold, the entire surface can be sufficiently baked without rotating or inverting the food.

  When the contents dough is simply put into the concave portion of the baking mold in which the outer skin is formed as described above and baked, the baked food has no outer skin on the upper surface of the baking mold, that is, the portion corresponding to the opening of the concave portion. The baked food obtained by the method of the present invention has improved resistance to aging even if it has such a portion without a skin. However, it is preferable to cover the entire surface of the food including the portion corresponding to the opening with an outer skin because the aging resistance is further improved. As a means for covering the part corresponding to the opening with the outer skin, a method of covering the opening by folding the outer skin on the side after putting the second dough for contents into the baking mold, or vibrating the baking mold Or by shaking horizontally, baking the contents while rotating the food in the baking mold, wrapping the contents with the outer skin, and if necessary, the first dough for the outer skin is added and the opening surface After the cover is covered, the first dough is separately heated from the upper part of the baking mold to form an outer skin on the opening surface, and two foods without the outer skin are stacked facing each other on the opening surface. Method, etc.

  For example, when the baked food is takoyaki, there are a bell shape and a round shape as general shapes. In the case of a bell type, it may have a portion that does not have an outer skin obtained by putting the dough for the contents into the concave portion of the baking die where the outer skin is formed and baking it as it is, but also from the upper part of the baking die When the dough is heated to form a skin on the opening portion, or the side skin is folded to cover the opening portion, the aging resistance is further improved. In the case of a round shape, the entire surface is covered with an outer shell when the food is baked while rotating in the baking mold during the manufacturing process, so that takoyaki has improved resistance to change over time.

  A baked food is manufactured by the above procedure. The baked food has a skin covering the surface and a content covered by the skin. The surface of the baked food exhibits a crunchy texture derived from the outer skin, and the inside of the baked food exhibits a smooth and soft texture derived from the contents, or a creamy texture.

  In addition, the baked food produced by the method of the present invention may have a surface scumming damage even after time has elapsed since baking, or after reheating in a microwave oven or the like after refrigeration or frozen storage, Good quality is maintained with less deterioration in appearance such as a hardened texture, less loss of volume due to squeezing, loss of volume, and wrinkling on the surface. In particular, the baked food of the present invention usually has an outer skin produced from a dough containing flour having a particle size that passes through the 0.6 mm sieve described above but does not pass through the 0.3 mm sieve. Compared with a baked food product having a hull produced by the same procedure using cereal flours (i.e., cereal flours passing through a sieve having a mesh size of 0.3 mm), it can have a better appearance and texture. Therefore, the baked food is not only suitable as a food to be eaten immediately after baking, but also suitable as a food to be prepared and eaten later, or purchased at a store and taken home. Further, the baked food is also suitable as a refrigerated or frozen food that is heated by microwave heating.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

Test Example 1: Production of takoyaki with outer skin (firing device)
A takoyaki mold having a hemispherical recess having an opening diameter of 44 mm, and a hemispherical protrusion No. 1-7 were prepared. These convex portions were provided with handles for holding the convex portions by hand, and the operation of inserting the convex portions into the concave portions was performed manually. A stopper was attached to each convex part. The stopper mounting position is such that when the convex portion is inserted into the concave portion, the gap between the concave bottom surface and the convex portion 1-7 were designed to be less than 0.3 mm, 1 mm, 2 mm, 3 mm, 4 mm, 5 mm, and 6 mm, respectively. With these stoppers, it was not necessary to hold the convex part by hand during the firing of the skin.
The takoyaki mold was heated from below by a heating device. On the other hand, a movable second heating device was attached to the upper part of the takoyaki mold, and during baking of the contents, the second heating device was moved to the upper part of the takoyaki mold to heat the dough from above.
(Cloth)
A takoyaki dough was prepared by mixing 100 g of medium strength flour, 340 mL of broth and 60 g of whole eggs. This dough had a viscosity of 36 mpas.

(Production Example 1-1): Conventional Takoyaki Manufacturing Method Apply oil to the concave portion of the takoyaki mold heated to 180-190 ° C, add half of 35g of dough and 3g of octopus, heat for 3 minutes, and then the remaining dough Was introduced. A second heating device was set on the top of the takoyaki mold and heated at 180 to 190 ° C. for 3 minutes. When an appropriate baked color was obtained, oil was applied and the baked product was inverted in the concave mold and further baked for 3 minutes to obtain takoyaki.

(Production Example 1-2)
The takoyaki mold was heated to 150 to 160 ° C., and oil was applied to the recesses. 35 g of dough was prepared, and 5 g of the dough was poured into a mold. 1 was inserted with a stopper until it stopped. After the insertion, the convex part was lightly moved up and down twice by hand so that the cloth spread evenly on the inner wall surface of the concave part. The dough was heated for 1 minute with the protrusions inserted as it was, and the outer skin was baked. The thickness of the formed outer skin was 0.1 to 0.5 mm (average 0.3 mm). Next, the convex portion is taken out, 3 g of octopus is put into the mold, all the remaining dough is poured, heated at 180 to 190 ° C. for 5 minutes, a second heating device is set on the top of the takoyaki mold, and 180 to 190 ° C. Was heated for 3 minutes, and oil was added. After heating for 1 minute, takoyaki was obtained.

(Production Examples 1-3 to 1-8)
Convex part No. In place of the convex portion No. 1 Takoyaki of Production Examples 1-3 to 1-8 was obtained in the same procedure as Production Example 1-2 except that the outer skin was molded using any of 2 to 7. The thickness of the formed outer skin was 1, 2, 3, 4, 5 and 6 mm on average for Production Examples 1-3 to 1-8, respectively.

(Production Examples 1-9 to 1-11)
10 g of cloth and convex part No. 2 was used in the same procedure as in Production Example 1-2, and the second heating device was set on the upper surface side of the recess and heated at 180 to 190 ° C. for 1 minute. 5 g of the dough is again put into the mold on which the outer skin is formed. The same process was repeated using 4 to form a second-layer skin. Next, the convex portion is taken out, 3 g of octopus is put into the mold, the entire amount of the remaining dough is poured, heated at 180 to 190 ° C. for 4 minutes, and then the second heating device is set on the top of the takoyaki mold, and 180 to 190 The mixture was heated at 0 ° C. for 3 minutes, sprayed and baked for 1 minute to obtain takoyaki (Production Example 1-9: the thickness of the outer layer was an average of 3 mm in total of 2 layers).
In the same procedure, a takoyaki having a three-layered outer shell (total thickness average: 4 mm) was obtained (Production Example 1-10).
Furthermore, in the same procedure, a takoyaki having a four-layer outer skin (total thickness average 6 mm) was obtained (Production Example 1-11).

  About takoyaki of Production Examples 1-1 to 1-11, the appearance and the texture of the surface and the interior were evaluated immediately after baking and after standing and cooling at room temperature for 2 hours after baking. Furthermore, immediately after baking, after quick freezing at −30 ° C., transferred to a −20 ° C. refrigerator, stored frozen for 3 days, and reheated (500 W, 1 minute / piece) in a microwave oven. The internal texture was evaluated. Table 1 shows the evaluation results of Takoyaki of Production Examples 1-1 to 1-11. The evaluation result is an average score of the results evaluated by 10 panelists according to the evaluation criteria shown in Table 2.

Test Example 2: Examination of particle size of flour contained in hull dough (hull dough)
Takoyaki dough was prepared by mixing flour, broth and whole eggs with the composition shown in Table 3.
(Fabric for contents)
A takoyaki dough was prepared by mixing 100 g of medium strength flour, 340 mL of broth and 60 g of whole eggs. This dough had a viscosity of 36 mpas.

  Each outer fabric and convex part No. 2 was used to calcine and mold the outer skin in the same procedure as in Production Example 1-2 of Test Example 1. The thickness of the formed outer skin was 1 mm on average (2.27% of the inner diameter of the recess). Subsequently, takoyaki was produced in the same procedure as in Production Example 1-2 of Test Example 1 using the material dough (Production Examples 2-1 to 2-6). As a reference example, a takoyaki having an outer skin (thickness average of 1 mm) manufactured from a dough (medium for dough) containing only normal medium-strength flour as a flour was produced in the same procedure.

  Takoyaki in Production Examples 2-1 to 2-6 and Reference Example all have a good texture that has a good baked color and has a tight surface immediately after baking, a crispy crispy texture and a smooth contents. Was. After these takoyaki were allowed to cool at room temperature for 2 hours and after being frozen and stored again, the appearance and texture were evaluated by comparison with reference examples. The evaluation results are shown in Table 4. Evaluation was performed according to the evaluation criteria shown in Table 5.

Test Example 3: Examination of blending ratio of flour in hull dough (hull dough)
Takoyaki dough was prepared by mixing flour, broth and whole eggs with the composition shown in Table 6.
(Fabric for contents)
A takoyaki dough was prepared by mixing 100 g of medium strength flour, 340 mL of broth and 60 g of whole eggs. This dough had a viscosity of 36 mpas.

  Each outer fabric and convex part No. 2 was used to calcine and mold the outer skin in the same procedure as in Production Example 1-2 of Test Example 1. The thickness of the formed outer skin was 1 mm on average (2.27% of the inner diameter of the recess). Subsequently, takoyaki was produced in the same procedure as in Production Example 1-2 of Test Example 1 using the material dough (Production Examples 3-1 to 3-6). As a reference example, a takoyaki having an outer skin (thickness average of 1 mm) manufactured from a dough (medium for dough) containing only normal medium-strength flour as a flour was produced in the same procedure.

  Takoyaki in Production Examples 3-1 to 3-6 and Reference Example had a good texture immediately after baking, with a good baked color and a firm surface, a crisp crust and a smooth contents. Was. After these takoyaki were allowed to cool at room temperature for 2 hours and after being frozen and stored again, the appearance and texture were evaluated by comparison with reference examples. Table 7 shows the evaluation results. Evaluation was performed according to the evaluation criteria shown in Table 5.

Claims (6)

A method for producing a baked food,
The first dough is put into the concave portion of the baking mold, and the dough is spread along the inner wall surface of the concave portion and baked to form the outer skin, and further to the concave portion of the baking die on which the outer skin is formed. Adding a liquid or paste-like second dough to obtain a baked food covered with the outer skin by baking,
In the step of forming the outer skin, after the first dough is put into the concave portion of the baking mold, a convex portion having a shape corresponding to the concave portion but smaller in size than the concave portion is inserted into the concave portion. By spreading the dough along the inner wall surface of the recess, and firing the spread dough,
The first dough contains flour, and the flour contains 30 flours having a particle size that passes through a 0.6 mm sieve but does not pass through a 0.3 mm sieve in its total mass. Containing at least mass%,
Method.   The method of claim 1, wherein the skin has an average thickness of 0.25 to 12.5% relative to the maximum length of the recess opening.   The flour having a particle size that passes through a 0.6 mm sieve but does not pass through a 0.3 mm sieve is at least one selected from the group consisting of wheat flour, rice flour, and corn flour. The method described. The method according to any one of claims 1 to 3 , wherein the convex portion is moved up and down or left and right or vibrated while the first dough spread along the wall surface of the concave portion of the baking mold is fired. The method of any one of Claims 1-4 which performs the process of shape | molding an outer skin twice or more. Baked goods is takoyaki, any one method according to claim 1-5.