JP7308049B2 - Flour composition for Japanese-style snacks and method for producing Japanese-style snacks - Google Patents

Description

The present invention provides a grain flour composition for Japanese-style snacks used for the production of Japanese-style snacks that have a crisp, light and melt-in-the-mouth texture, and retain their shape even after heating in a microwave oven or the like, and a Japanese-style snack. It relates to a manufacturing method.

Japanese-style snacks such as Imagawa-yaki (also known as Oban-yaki or Kaiten-yaki), Taiyaki, Ningyo-yaki, and Momiji-manju are made by adding water, eggs, etc. to wheat flour, pouring the dough into a baking mold, and baking. be. Such Japanese-style snacks tend to be crispy and have a light, melt-in-the-mouth texture.

In addition, these Japanese-style snacks manufactured using baking molds are distributed and sold in a refrigerated or frozen state after baking, and consumers purchase them, heat them in a microwave oven, etc. and eat them. Therefore, there is a demand for products that can maintain their shape just after baking even when heated.

For example, Document 1 below describes a wheat flour made from soft wheat, which contains 1) crude protein content of 12% by mass or less; 3) Damaged starch amount of 3.2% by mass or less; 4) Fine powder having a damaged starch amount of 1.4 to 2.2% in the coarse powder fraction with a particle size of 60 µm or more and a particle size of less than 60 µm. A confectionery flour characterized by having the physical properties and particle size of 1) to 4) with a damaged starch content of the fraction of 2.4 to 3.5% or less is disclosed. According to this document, it is described that baked confectioneries such as sea bream with an extremely good texture that melts in the mouth can be produced.

Further, Patent Document 2 below describes a step of adding a predetermined amount of water to wheat flour to obtain a mixture, heating the mixture at an ambient temperature of 70° C. or more and less than 100° C. for 3 seconds or more and 60 seconds or less, and then pulverizing it. Disclosed is a method for producing a milled heat-treated wheat flour having According to this document, it is described that a baked confectionery having a moist and chewy texture can be produced even after being refrigerated for one day after production.

JP 2018-27051 A JP 2017-35074 A

However, although both Patent Documents 1 and 2 describe that baked confectionery with a good texture was obtained, there is a style in which baked confectioneries are distributed and sold after baking, and consumers eat them by heating them. Since the technology does not focus on popular Japanese-style snacks, there is no description of the problem of maintaining the shape just after baking when heated and the solution to that problem.

Accordingly, an object of the present invention is to provide a flour composition for Japanese-style snacks that is crisp, light and melts in the mouth, and retains its shape even after heating in a microwave oven or the like. and to provide a method for producing Japanese-style snacks using the same.

As a result of intensive research to achieve the above object, the present inventors have found that by using a specific wheat flour raw material as a grain flour raw material, it has a crisp, light texture that melts in the mouth, and is preserved after heating in a microwave oven or the like. The inventors have found that it is possible to provide Japanese-style snacks with good shape, and have completed the present invention.

That is, the present invention provides a flour composition for Japanese-style snacks, characterized by containing wheat flour satisfying all of the following (A) to (E) as a flour raw material.
(A) Average particle size: 150 to 350 μm
(B) 40% by mass or less with a particle size of less than 100 μm (C) 15% by mass or less with a particle size of more than 400 μm (D) Maltose value: 150 to 350 mg/10 g
(E) dietary fiber content: 15.0 to 35.0 mass%
According to the grain flour composition for Japanese-style snacks of the present invention, it is possible to provide Japanese-style snacks that are crisp, have a light texture that melts well in the mouth, and retain their shape well even after being heated in a microwave oven or the like. can.

In the flour composition for Japanese-style snacks of the present invention, it is preferable that 1 to 50% by mass of wheat flour that satisfies all of the above (A) to (E) is contained in the flour raw material.

Moreover, in the flour composition for Japanese-style snacks of the present invention, the wheat flour is preferably heat-treated.

Furthermore, in the flour composition for Japanese-style snacks of the present invention, the wheat flour is preferably flour satisfying the following (F).
(F) lipid content: 3.0 to 7.0 mass%
Furthermore, in the flour composition for Japanese-style snacks of the present invention, the Japanese-style snacks are preferably baked using a baking mold.

Further, the present invention includes a preparation step of preparing dough using the flour composition for Japanese-style snacks described above, a baking step of baking the prepared dough using a baking mold, and refrigerating or freezing the baked Japanese-style snacks. Refrigerating/freezing steps.

According to the method for producing a Japanese-style snack of the present invention, it is possible to provide a Japanese-style snack that is crisp, has a light texture that melts well in the mouth, and retains its shape well even after being heated in a microwave oven or the like. .

According to the present invention, it is possible to provide a Japanese-style snack that is crispy, has a light texture that melts well in the mouth, and retains its shape well even after being heated in a microwave oven or the like.

The flour composition for Japanese-style snacks of the present invention contains wheat flour that satisfies all of the following (A) to (E) as a flour raw material.
(A) Average particle size: 150 to 350 μm
(B) 40% by mass or less with a particle size of less than 100 μm (C) 15% by mass or less with a particle size of more than 400 μm (D) Maltose value: 150 to 350 mg/10 g
(E) dietary fiber content: 15.0 to 35.0 mass%
Each condition of the above wheat flour will be described below.

The wheat flour (A) has an average particle size of 150 to 350 μm, preferably 150 to 250 μm. When the average particle diameter is within the above range, the texture of the dough is crisp and melts in the mouth, and the shape retention property of maintaining the shape even after heating with a microwave oven or the like is improved. If the average particle size is less than 150 μm, it tends to be difficult to obtain characteristics such as good crispness, melting in the mouth, and good shape retention. tend to get lost.

In addition, the average particle size of wheat flour in the present invention can be obtained as a volume average value (Mean V) measured by a dry method using, for example, a laser diffraction/scattering particle size distribution analyzer. As the laser diffraction/scattering particle size distribution measuring device, for example, a Microtrac particle size distribution measuring device (Microtrac Bell Co., Ltd.) can be used.

In the wheat flour, (B) the particle size of less than 100 μm is 40% by mass or less, preferably 35% by mass or less. If the particle size of less than 100 μm exceeds 40% by mass, it tends to be difficult to obtain characteristics such as crispness, good meltability in the mouth, and good shape retention.

Furthermore, in the above wheat flour, (C) a particle size of more than 400 μm is 15% by mass or less, preferably 10% by mass or less. If the particle size of more than 400 μm exceeds 15% by mass, the dough tends to have a rough texture.

Further, the wheat flour has (D) a maltose value of 150 to 350 mg/10 g, preferably 150 to 300 mg/10 g. When the maltose value is in the above range, the texture of the dough is crispy and melts in the mouth, and the effect of maintaining the shape even after heating in a microwave oven or the like is improved. If the maltose value is less than 150 mg/10 g, the dough viscosity tends to be loose and sticky after baking. It tends to have a texture with

In the present invention, the maltose value is an index showing how much starch in wheat flour is decomposed by amylase in wheat flour. Low and low percentage of damaged starch. In the present invention, the maltose value can be measured by the official method (22-15) of AACC (American Association of Cereal Chemists).

Furthermore, the wheat flour contains (E) dietary fiber in an amount of 15.0 to 35.0% by mass, preferably 15 to 30% by mass. When the dietary fiber content is within the above range, it is possible to obtain the effects that the dough is crispy and that the shape is maintained even after being heated in a microwave oven or the like. If the dietary fiber content is less than 15.0% by mass, characteristics such as good crispness and good shape retention tend to be difficult to obtain, and if the dietary fiber content exceeds 35.0% by mass, the taste is poor. and the texture tends to be dull.

In addition, in the present invention, the dietary fiber content can be measured by AOAC method 985.29 (Prosky method).

Furthermore, the wheat flour has a (F) lipid content of preferably 3.0 to 7.0% by mass, more preferably 3.0 to 6.0% by mass. By using wheat flour with a lipid content within the above range, there is an advantage that a good flavor with a strong cereal feeling can be obtained.

In the present invention, the lipid content can be measured according to the 1-4-3 acid decomposition method described in New Food Analysis Method (published by Korin, published on November 30, 1996). can.

In the present invention, the wheat flour satisfying the above conditions (A) to (E) and the wheat flour satisfying the above condition (F) are produced by pulverizing, classifying, and sieving wheat. It can be obtained by combining several sieved fractions of wheat flour and adjusting the blending amount of each. That is, the particle size can be adjusted by selecting a desired particle size range, further grinding a coarser particle size, or combining these fractions, and the maltose number is determined by the degree of grinding. Since the vigorous fraction tends to be higher, it can be adjusted by selecting or combining the milled fractions to achieve the desired maltose value. Since more fractions tend to be higher, such fractions can be selected or combined to adjust.

Furthermore, heat-treated wheat flour may be used in the flour composition for Japanese-style snacks of the present invention. By using heat-treated wheat flour, it is possible to obtain the advantage that the dough is crispy and has a light texture. The proportion of heat-treated wheat flour in the flour composition for Japanese-style snacks is preferably 50 to 100% by mass, more preferably 70 to 100% by mass.

A known method can be employed as the method of heat treatment. Specific examples include dry heat heating and moist heat heating. For example, in dry heat heating, the raw material is heated without adding water. As a device used for dry heat heating, a rotary kettle, a roasting kettle, a paddle dryer, a hot air dryer, a shelf dryer, or the like can be used. In addition, in wet heat heating, after adjusting the water content by appropriately adding water so that the water content of the raw material is about 13 to 16% by mass, heating is performed in a heated sealed container. Alternatively, the heating is performed in a vessel containing heating steam. As a device used for moist heat heating, a closed heating device, a box-type steamer, or the like can be used. The heating conditions are not particularly limited, but for example, it is placed in a heating container such as a rotary kettle, and while stirring, the final product temperature is 100 to 120 ° C., and the total heating time is preferably 30 to 60 minutes. It is done by heating so that it becomes In addition, it is not limited to the mode using a heating container such as a rotary kettle, and various modes such as a method of putting raw materials into a rotating drum and heating while blowing hot air can be employed. Heat treatment is preferably carried out until wet gluten cannot be collected.

The flour composition for Japanese-style snacks of the present invention preferably contains 1 to 50% by mass of flour that satisfies all of the above (A) to (E) in the flour raw material, and contains 3.0 to 40% by mass. is more preferable, and it is most preferable to contain 5.0 to 30% by mass. When the flour content that satisfies all of the above (A) to (E) is within the above range, the texture of the dough is crisp and melts in the mouth, and the shape is maintained even after heating in a microwave oven. An advantage of better shape retention is obtained. If the content of the above wheat flour is less than 1% by mass, it will be difficult to obtain characteristics such as good crispness, melting in the mouth, and good shape retention.

As the flour raw material in the flour composition for Japanese-style snacks, in addition to wheat flour that satisfies all of the above (A) to (E), normal wheat flour that does not satisfy all of the above (A) to (E), rice flour , rye flour, barley flour, millet flour, barley flour, coix flour, corn flour, and the like. In this case, the usual wheat flour includes strong flour, semi-strong flour, medium strength flour, weak flour and the like, and weak flour and medium strength flour are particularly preferably used.

The grain flour composition for Japanese-style snacks of the present invention can contain, in addition to shell flour, various raw materials that are commonly used as raw materials for Japanese-style snacks. Examples of such raw materials include seasonings (sugar, salt, pepper, soy sauce, miso, mirin, sake, monosodium glutamate, etc.), swelling agents, thickeners (e.g., xanthan gum, guar gum, tamarind seed gum, roasted bean gum). , gellan gum, carrageenan, curdlan, pullulan, etc.), egg products (e.g., egg yolk powder, whole egg powder), starch (raw starch, pregelatinized starch, modified starch, etc.), soy protein, pea protein, wheat gluten, dairy products (milk, skimmed milk powder, whey protein, casein, etc.), gelatin, dietary fiber, emulsifiers (sucrose fatty acid ester, glyceric acid fatty acid ester, etc.), glucose, sugars such as trehalose, dextrin, oils and fats, sweeteners, spices, vitamins , minerals and the like.

Such a flour composition for Japanese-style snacks of the present invention is used for Japanese-style snacks that are baked using a baking mold, such as Imagawa-yaki (also called obanyaki or kaiten-yaki), taiyaki, ningyoyaki, momiji manju, and takoyaki. Suitable for use in manufacturing. However, it can also be used to make other Japanese-style snacks such as okonomiyaki.

The Japanese-style snack can be obtained by mixing the grain flour composition for Japanese-style snacks and other raw materials to form a dough, and using a known production method. For example, a preparation step of mixing the flour composition for Japanese-style snacks and other raw materials to prepare the dough, pouring the prepared dough into a baking mold, adding bean paste and ingredients as necessary, and baking to bake It can be manufactured by a process including a process and the like.

The method for producing the Japanese-style snack may further include a refrigeration/freezing step of refrigerating or freezing the Japanese-style snack after the baking step. Japanese-style snacks produced using the flour composition for Japanese-style snacks of the present invention retain their shape even after heating with a microwave oven or the like, and have good shape retention. Especially suitable for Japanese style snacks.

<Test Example 1>
1. Manufacture of Imagawa-yaki Using each Japanese-style snack flour composition (hereinafter also referred to as "flour composition") having the physical properties shown in Table 1, the raw materials shown in Table 2 are mixed to prepare dough, and Imagawa A baking dough was obtained. This dough was poured into an Imagawa-yaki baking mold, baked at 170°C for 5 minutes, bean paste was added, and the dough was sandwiched between pieces that had been baked in the same way, and baked for about 5 minutes to produce Imagawa-yaki. .

The flour compositions of Examples 1 to 3 were appropriately hydrated so that the moisture content of the wheat raw material was 16% by mass, and then heated steam was added until wet gluten could not be collected. Heat treatment was performed in the container for 20 minutes. After that, when the wheat was pulverized, classified and sieved to produce wheat flour, a plurality of sieved fractions of wheat flour were combined and the blending amounts of each fraction were adjusted. On the other hand, for the flour composition of Example 4, a sample was prepared in the same manner as in other Examples, except that the heat treatment was not performed.

2. Evaluation method Each Imagawa-yaki was sampled by panelists immediately after baking to evaluate the texture (crispness, melting in the mouth). Evaluation was carried out by 7 people, and 5 points were given for crispness and light melting in the mouth, and 1 point was given for stickiness and extremely poor melting in the mouth, and the average value was calculated.

After baking, it was quickly frozen, then frozen overnight at −20° C., and heated in a microwave oven to evaluate shape retention. Five points were assigned to extremely good shape retention after microwave heating, and 1 point was assigned to extremely poor shape retention, and the average value was determined.

3. Results The results are shown in Table 3. As shown in Table 3, (A) average particle size: 150 to 350 μm, (B) particle size of less than 100 μm is 40% by mass or less, (C) particle size of more than 400 μm is 15% by mass or less, (D) maltose value: 150 to 350 mg / 10 g, (E) dietary fiber content: 15.0 to 35.0 mass%, the Imagawa-yaki of Examples 1 to 4 using flour that satisfies all of the above has a crisp and melt-in-the-mouth texture. The shape was maintained even after heating with a microwave oven, and the shape retention was good. Examples 1 to 3 using the heat-treated wheat flour had a better texture than Example 4 using the non-heat-treated wheat flour.

<Test Example 2>
1. Manufacture of Imagawa-yaki Using the flour composition shown in Example 2 in Table 1 and changing the blending amount as shown in Table 4, dough was prepared in the same manner as in Test Example 1, and this dough was used as Imagawa-yaki. , baked at 170° C. for 5 minutes, added bean paste, sandwiched between pieces that had been baked in the same way, and baked for about 5 minutes to produce Imagawa-yaki.

2. Evaluation method Each Imagawa-yaki was sampled by panelists immediately after baking to evaluate the texture (crispness, melting in the mouth). Evaluation was carried out by 7 people, and 5 points were given for crispness and light melting in the mouth, and 1 point was given for stickiness and extremely poor melting in the mouth, and the average value was calculated.

After baking, it was quickly frozen, then frozen overnight at −20° C., and heated in a microwave oven to evaluate shape retention. Five points were assigned to extremely good shape retention after microwave heating, and 1 point was assigned to extremely poor shape retention, and the average value was determined.

3. Results The results are shown in Table 5. As shown in Table 5, Examples 5, 6, 2, 7, and 8, in which the grain flour composition of the present invention was blended at a ratio of 1.0 to 50.0, had good texture and shape retention. . On the other hand, Comparative Example 7, which did not contain the flour composition of the present invention, was inferior in texture and shape retention.

Claims (5)

A flour composition for Japanese-style snacks, characterized by containing 1 to 50% by mass of wheat flour satisfying all of the following (A) to (E) as a flour raw material .
(A) Average particle size: 150 to 350 μm
(B) 40% by mass or less with a particle size of less than 100 μm (C) 15% by mass or less with a particle size of more than 400 μm (D) Maltose value: 150 to 350 mg/10 g
(E) dietary fiber content: 15.0 to 35.0 mass% The flour composition for Japanese-style snacks according to claim 1 , wherein the wheat flour is heat-treated. Furthermore, the flour composition for Japanese-style snacks according to claim 1 or 2 , wherein the wheat flour satisfies the following (F).
(F) lipid content: 3.0 to 7.0 mass% The flour composition for Japanese-style snacks according to any one of claims 1 to 3 , wherein the Japanese-style snacks are baked using a baking mold. A preparation step of preparing a dough using the flour composition for Japanese-style snacks according to any one of claims 1 to 4 , a baking step of baking the prepared dough using a baking mold, and a baked Japanese-style snack. and a refrigeration/freezing step of refrigerating or freezing.