JP7547063B2 - Composition for heated batter dough food and method for producing heated batter dough food - Google Patents
Composition for heated batter dough food and method for producing heated batter dough food Download PDFInfo
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- JP7547063B2 JP7547063B2 JP2020055157A JP2020055157A JP7547063B2 JP 7547063 B2 JP7547063 B2 JP 7547063B2 JP 2020055157 A JP2020055157 A JP 2020055157A JP 2020055157 A JP2020055157 A JP 2020055157A JP 7547063 B2 JP7547063 B2 JP 7547063B2
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- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229960001367 tartaric acid Drugs 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
本発明は、バッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法に関し、特に厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できるバッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法に関する。 The present invention relates to a composition for heated batter dough foods and a method for producing heated batter dough foods, and in particular to a composition for heated batter dough foods that can produce heated batter dough foods that are thick, voluminous, have a soft texture and melt in the mouth, and that have little change over time in the viscosity of the prepared batter dough, etc., and can produce heated batter dough foods of stable quality, and a method for producing heated batter dough foods.
一般に、ホットケーキやお好み焼等のバッター生地加熱食品は厚みやボリューム感があることが好まれる。従来、バッター生地加熱食品の厚みやボリューム感を向上させる場合、生地に増粘剤、α化澱粉、たん白素材等を配合して生地粘度が高くなるように調整することが行われている。 In general, foods made with heated batter such as pancakes and okonomiyaki are preferred to be thick and voluminous. Conventionally, in order to improve the thickness and volume of foods made with heated batter, thickeners, pregelatinized starch, protein materials, etc. have been added to the batter to adjust the viscosity of the batter.
例えば、特許文献１では、風味、食感に優れ、ホットケーキの高さを向上させ、しかも調理性、作業性を向上させたホットケーキを提供することを目的として、グルコノデルタラクトンと、増粘剤及び／又は可溶性カルシウム化合物とを含有することを特徴とするホットケーキ用プレミックスが開示されている。また、特許文献２では、小麦粉を含む澱粉質原料を含有する比較的水分含量の高い菓子類の食感を改良することができる食感改良剤を提供することを目的として、小麦粉を含む澱粉質原料を含有し、水分含量が１０質量％以上である菓子類の食感改良剤であって、アセチル基含量が２．０～２．５質量％であり、６質量％の糊粘度が２００ｍＰａ・ｓ以下となるα化アセチル化架橋タピオカ澱粉を有効成分とすることを特徴とする菓子類の食感改良剤が開示されている。さらに、特許文献３では、ソフトで、かつ歯切れの良いホットケーキ類が得られるホットケーキ類生地を提供することを目的として、穀粉類を主体とする生地原料に、少なくともゲル化剤と乳蛋白質と水とで構成される複合体を、上記穀粉類１００質量部に対し１～３０質量部混練してなることを特徴とするホットケーキ類生地が開示されている。 For example, Patent Document 1 discloses a premix for pancakes that contains glucono-delta-lactone and a thickener and/or a soluble calcium compound, with the aim of providing pancakes that are excellent in flavor and texture, have an improved height, and are also easier to cook and work with. Patent Document 2 discloses a texture modifier for confectioneries that contain a starchy ingredient containing wheat flour and have a relatively high moisture content, and that contains a starchy ingredient containing wheat flour and has a moisture content of 10% by mass or more, and that contains as an active ingredient a pregelatinized acetylated crosslinked tapioca starch that has an acetyl group content of 2.0 to 2.5% by mass and a paste viscosity of 200 mPa·s at 6% by mass. Furthermore, Patent Document 3 discloses a pancake batter that is characterized by kneading a complex composed of at least a gelling agent, milk protein, and water into a dough ingredient mainly made of grain flour in an amount of 1 to 30 parts by mass per 100 parts by mass of the grain flour, with the aim of providing a pancake batter that produces soft, crisp pancakes.
しかしながら、これらの材料を配合した生地から製造されたバッター生地加熱食品は、高さやボリュームを向上させようとすると食感が硬い場合や、ソフトな食感にしようとするとくちゃついたりぼそついたりして口溶けが悪い場合があったり、さらに調製したバッター生地の粘度等が経時的に変化し、安定した品質でバッター生地加熱食品を製造できない場合があったりするため、さらなる改良が求められている。 However, heated batter dough foods made from dough containing these ingredients can have a hard texture when trying to increase the height or volume, or can be mushy or gritty and not easily melt in the mouth when trying to make it softer. Furthermore, the viscosity of the prepared batter dough can change over time, making it impossible to produce heated batter dough foods of consistent quality, so further improvements are needed.
したがって、本発明の目的は、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できるバッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法を提供することにある。 The object of the present invention is therefore to provide a composition for heated batter dough foods, which can produce heated batter dough foods that are thick, voluminous, have a soft texture and melt easily in the mouth, and which can produce heated batter dough foods of stable quality with little change over time in the viscosity, etc., of the prepared batter dough, and a method for producing heated batter dough foods.
本発明者らは、たん白素材に着目し、種々のたん白素材を検討した結果、特定の乳たん白素材を所定の範囲の量で用いることによって、上記課題を達成できることを見出した。 The inventors focused on protein ingredients and, after examining various protein ingredients, discovered that the above objectives could be achieved by using a specific milk protein ingredient in a specified range of amount.
すなわち、上記目的は、小麦粉を含有するバッター生地を加熱してバッター生地加熱食品を製造するためのバッター生地加熱食品用組成物であって、乳タンパク質濃縮物（ＭＰＣ）（以下、「ＭＰＣ」と称する）を、たん白質量として１～２５質量％含有し、難消化性澱粉を、４～１２質量％含有することを特徴とするバッター生地加熱食品用組成物、並びに小麦粉を含有するバッター生地を加熱してバッター生地加熱食品を製造するための粉粒状材料及び液状材料からなるバッター生地加熱食品用生地であって、前記粉粒状材料中に、ＭＰＣが、たん白質量として１～２５質量％含有され、難消化性澱粉が、４～１２質量％含有されることを特徴とするバッター生地加熱食品用生地によって達成される。なお、本発明において、バッター生地加熱食品は、小麦粉、及びその他の材料を含むバッター生地を焼成、油ちょう、蒸し調理、又は電子レンジ調理によって加熱して製造される食品のことを称する。 That is, the above object is achieved by a batter dough heated food composition for producing a batter dough heated food by heating a batter dough containing wheat flour, the composition containing milk protein concentrate (MPC) (hereinafter referred to as "MPC") at 1 to 25% by weight in terms of protein and 4 to 12% by weight in terms of resistant starch , and a batter dough heated food dough for producing a batter dough heated food by heating a batter dough containing wheat flour, the batter dough heated food dough being made of a powdery material and a liquid material, the powdery material containing 1 to 25% by weight in terms of protein and 4 to 12% by weight in terms of resistant starch . In the present invention, the batter dough heated food refers to a food produced by heating a batter dough containing wheat flour and other ingredients by baking, deep frying, steaming, or microwave cooking.
また、上記目的は、本発明のバッター生地加熱食品用組成物と、液状材料を含むその他の材料とを混合してなるバッター生地、又は本発明のバッター生地加熱食品用生地を加熱する工程を含むバッター生地加熱食品の製造方法によって達成される。 The above object can also be achieved by a method for producing a batter dough heated food product, which includes a step of heating a batter dough obtained by mixing the batter dough heated food composition of the present invention with other ingredients including a liquid ingredient, or a batter dough heated food product production method including a step of heating the batter dough heated food composition of the present invention.
本発明により、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できるバッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法を提供することができる。 The present invention provides a batter dough heated food composition and a method for producing a batter dough heated food that can produce a batter dough heated food that is thick, voluminous, has a soft texture, and melts easily in the mouth, and that has little change over time in the viscosity of the prepared batter dough, etc., and that can produce a batter dough heated food of stable quality.
［バッター生地加熱食品用組成物］
本発明のベーカリー製品用組成物は、小麦粉を含有するバッター生地を加熱してバッター生地加熱食品を製造するためのバッター生地加熱食品用組成物であって、乳タンパク質濃縮物（ＭＰＣ）を、たん白質量として１～２５質量％含有することを特徴とする。ＭＰＣを含有するバッター生地加熱食品用組成物を上記の範囲の量で用いることで、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できる。後述する実施例で示す通り、たん白素材であっても、大豆たん白、小麦グルテン、及びホエイパウダーやカゼイン塩等の他の乳たん白素材を用いた場合は、上述の効果が得られない。
[Batter dough heating food composition]
The bakery product composition of the present invention is a batter dough heated food composition for producing a batter dough heated food by heating a batter dough containing wheat flour, and is characterized by containing 1 to 25% by mass of milk protein concentrate (MPC) as protein. By using the batter dough heated food composition containing MPC in the above-mentioned range, a batter dough heated food having a thickness and volume, a soft texture and good melting in the mouth can be obtained, and the batter dough heated food can be produced with stable quality with little change over time in the viscosity, etc. of the prepared batter dough. As shown in the examples described below, even if a protein material is used, the above-mentioned effect cannot be obtained when soy protein, wheat gluten, and other milk protein materials such as whey powder and caseinate are used.
本発明において、ＭＰＣは、ミルクプロテインコンセントレート（Milk Protein Concentrate）のことであり、一般に脱脂乳を除菌した後、限外ろ過膜等により膜処理して、乳糖および塩類等を少なくとも部分的に除去して乳タンパク質を濃縮したものを必要に応じてさらに加熱、濃縮、乾燥したものである。通常、たん白質含量は４０～９５質量％である。本発明において、ＭＰＣは、同様な製造方法で得られる乳タンパク質濃縮物、例えば、ミセラカゼインアイソレート（ＭＣＩ）、ミルクプロテインアイソレート（ＭＰＩ）等も含むものとする。本発明において、ＭＰＣは、市販のＭＰＣから適宜選択して使用することができる。本発明において、ＭＰＣは、粉粒状であることが好ましく、その平均粒径が５００μｍ以下であることがより好ましい。 In the present invention, MPC stands for Milk Protein Concentrate, which is generally prepared by sterilizing skim milk, then treating it with an ultrafiltration membrane or the like to at least partially remove lactose and salts, etc., to concentrate the milk protein, which is then further heated, concentrated, and dried as necessary. The protein content is usually 40 to 95% by mass. In the present invention, MPC also includes milk protein concentrates obtained by similar production methods, such as micellar casein isolate (MCI) and milk protein isolate (MPI). In the present invention, the MPC can be appropriately selected from commercially available MPC. In the present invention, the MPC is preferably in the form of a powder, and more preferably has an average particle size of 500 μm or less.
本発明のバッター生地加熱食品用組成物において、前記ＭＰＣの含有量は、たん白質量として、１～２５質量％である。本発明のバッター生地加熱食品用組成物は、前記ＭＰＣを、たん白質量として、好ましくは４～２１質量％、さらに好ましくは８～２１質量％、特に好ましくは１０～１８質量％含有する。「たん白質量として」含有するとは、ＭＰＣの含有量としては、ＭＰＣ中のたん白質含有量に応じて変わることを意味する。すなわち、例えば、ＭＰＣ中のたん白質含有量が８０質量％の場合、ＭＰＣとしては、バッター生地加熱食品用組成物の質量に基づいて、１．２５～３１．２５質量％含有し、好ましくは５～２６．２５質量％、さらに好ましくは１０～２６．２５質量％、特に好ましくは１２．５～２２．５質量％含有する。 In the batter dough heating food composition of the present invention, the content of the MPC is 1 to 25% by mass as protein mass. The batter dough heating food composition of the present invention contains the MPC in a protein mass of preferably 4 to 21% by mass, more preferably 8 to 21% by mass, and particularly preferably 10 to 18% by mass. "Containing by protein mass" means that the content of MPC varies depending on the protein content in the MPC. That is, for example, when the protein content in the MPC is 80% by mass, the MPC is contained in an amount of 1.25 to 31.25% by mass, preferably 5 to 26.25% by mass, more preferably 10 to 26.25% by mass, and particularly preferably 12.5 to 22.5% by mass, based on the mass of the batter dough heating food composition.
バッター生地加熱食品用組成物に、たん白素材を配合する目的として、バッター生地加熱食品のたん白質を強化することがあるが、上述のように、得られるバッター生地加熱食品の食感が硬い場合や、くちゃついたりぼそついたりして口溶けが悪い場合や、風味が悪い場合があったり、調製したバッター生地の粘度等が経時的に変化し、安定した品質でバッター生地加熱食品を製造できない場合があったりする。本発明においては、例えば、たん白質量として１０質量％以上強化した場合でも、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できる。 The protein content of the batter dough heated food may be enhanced by blending a protein material into the batter dough heated food composition, but as described above, the resulting batter dough heated food may have a hard texture, may be mushy or dry and may not melt well in the mouth, may have a poor flavor, or the viscosity of the prepared batter dough may change over time, making it impossible to produce a batter dough heated food with stable quality. In the present invention, for example, even when the protein content is enhanced by 10% by mass or more, a batter dough heated food that is thick, voluminous, has a soft texture, and melts well in the mouth can be obtained, and there is little change over time in the viscosity of the prepared batter dough, making it possible to produce a batter dough heated food with stable quality.
本発明のバッター生地加熱食品用組成物に含まれる小麦粉としては、特に制限はなく、薄力粉、中力粉、準強力粉、強力粉、全粒粉、デュラム小麦粉等が挙げられる。本発明のバッター生地加熱食品用組成物には、本発明の効果を阻害しない範囲で、一般にバッター生地加熱食品用組成物に配合される粉粒状材料又は液状材料を適宜配合することができる。例えば、大麦粉、大豆粉、そば粉、ライ麦粉、米粉、トウモロコシ粉等の小麦粉以外の穀粉類；植物から抽出した澱粉、例えば、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、甘藷澱粉、サゴ澱粉、米澱粉等の澱粉、及びそれらの澱粉を原料として、物理的又は化学的（酵素処理も含む）に加工を施した加工澱粉等（例えば、α化澱粉；湿熱処理澱粉；酸化澱粉；酸処理澱粉；酢酸澱粉（アセチル化澱粉）等のエステル化澱粉；リン酸化澱粉；ヒドロキシプロピル化澱粉等のエーテル化澱粉；リン酸架橋澱粉、アジピン酸架橋澱粉等の架橋澱粉；アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉等の複数の加工を組み合わせた加工澱粉、それらの澱粉又は加工澱粉に対し、油脂加工を施したもの油脂加工澱粉等）の澱粉類（難消化性澱粉は除く）；上述の澱粉類を消化酵素の消化作用に抵抗性を有するように加工した難消化性澱粉、粉末セルロース、難消化性デキストリン、ポリデキストロース、グアガム分解物、βグルカン、イヌリン、水溶性ペクチン等の食物繊維；砂糖、トレハロース、デキストリン、オリゴ糖、ぶどう糖、粉末水あめ、糖アルコール等の糖質；大豆油、ひまわり油、なたね油、胡麻油、サフラワー油、オリーブ油、綿実油、コーン油、米油、パーム油、又はこれらを用いたサラダ油等の液状油脂、ショートニング、バター、マーガリン、ラード、ヘット、カカオバター、パーム硬化油、水素添加硬化油脂等の固形油脂、これらの油脂と乳化剤等から調製された粉末油脂等の食用油脂；重曹（炭酸水素ナトリウム）、炭酸アンモニウム、炭酸カルシウム等のガス発生剤、及び任意にグルコノデルタラクトン、酒石酸、酒石酸水素カリウム、リン酸二水素ナトリウム、ピロリン酸二水素二ナトリウム、フマル酸、リン酸二水素カルシウム等の酸性剤を含む膨張剤；グアガム、ローカストビーンガム、カラギーナン、キサンタンガム等の増粘剤；牛乳、脱脂粉乳等のＭＰＣ以外の乳製品；液卵、卵白粉、卵黄粉、全卵粉等の卵製品；グリセリン脂肪酸エステル、レシチン等の乳化剤；有機酸、有機酸塩等のｐＨ調整剤、制菌剤、その他、食塩、調味料、色素、香料、甘味料、種々の品質改良剤等が挙げられる。なお、これらの材料は、バッター生地加熱食品用組成物に配合しても良く、後述するように、バッター生地加熱食品を製造する際に、バッター生地を調製する工程において、液状材料と一緒に添加しても良い。 The wheat flour contained in the batter dough heating food composition of the present invention is not particularly limited, and examples thereof include weak flour, medium strength flour, semi-strong flour, strong flour, whole wheat flour, durum wheat flour, etc. The batter dough heating food composition of the present invention can be appropriately blended with powdered or liquid materials that are generally blended in batter dough heating food compositions, as long as the effects of the present invention are not impaired. For example, cereal flours other than wheat flour, such as barley flour, soy flour, buckwheat flour, rye flour, rice flour, and corn flour; starches extracted from plants, such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch, and processed starches that are physically or chemically (including enzyme treatment) processed using these starches as raw materials (for example, gelatinized starch; moist heat treated starch; oxidized starch; acid treated starch; esterified starch such as starch acetate (acetylated starch); phosphorylated starch; etherified starch such as hydroxypropylated starch; phosphate cross-linked starch, starches (excluding resistant starches); resistant starches obtained by processing the above-mentioned starches to be resistant to the digestive action of digestive enzymes, powdered cellulose, resistant dextrin, polydextrose, guar gum hydrolyzate, β-glucan, inulin, Dietary fibers such as water-soluble pectin; carbohydrates such as sugar, trehalose, dextrin, oligosaccharides, glucose, powdered starch syrup, and sugar alcohols; liquid oils and fats such as soybean oil, sunflower oil, rapeseed oil, sesame oil, safflower oil, olive oil, cottonseed oil, corn oil, rice oil, palm oil, and salad oils using these oils and fats; solid oils and fats such as shortening, butter, margarine, lard, heptagonal, cocoa butter, hardened palm oil, and hydrogenated hardened oils and fats; edible oils and fats such as powdered oils and fats prepared from these oils and fats and emulsifiers; gases such as baking soda (sodium bicarbonate), ammonium carbonate, and calcium carbonate. Examples of the leavening agent include a generant and an acidic agent such as glucono delta lactone, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, disodium dihydrogen pyrophosphate, fumaric acid, and calcium dihydrogen phosphate; a thickener such as guar gum, locust bean gum, carrageenan, and xanthan gum; dairy products other than MPC such as milk and skim milk powder; egg products such as liquid egg, egg white powder, egg yolk powder, and whole egg powder; emulsifiers such as glycerin fatty acid esters and lecithin; pH adjusters such as organic acids and organic acid salts, bacteriostatic agents, and other ingredients such as salt, seasonings, colorants, flavors, sweeteners, and various quality improvers. These materials may be blended in the composition for heated batter dough food, and may be added together with liquid materials in the process of preparing the batter dough when producing heated batter dough food, as described below.
本発明のバッター生地加熱食品用組成物においては、食物繊維を含有することが好ましい。食物繊維の含有量は、バッター生地加熱食品用組成物の質量に基づいて、１～１５質量％が好ましく、３～１５質量％がより好ましく、４～１２質量％がさらに好ましく、５～１０質量％が特に好ましい。前記組成物が食物繊維を適切な含有量で含有することで、調製される生地のグルテンネットワークの形成が適度に抑制され、生地の経時的な「締まり（本発明において、生地の粘度の上昇を意味する）」を抑制することができる。食物繊維の含有量（食物繊維量）は、プロスキー変法（酵素－重量法）で水溶性食物繊維、及び不溶性食物繊維の合計として測定することができる。本発明において、前記食物繊維は、難消化性澱粉を含有することが好ましい。難消化性澱粉の含有量は、３～１５質量％が好ましく、４～１２質量％がさらに好ましく、５～１０質量％が特に好ましい。前記難消化性澱粉は、特に制限はなく、公知の難消化性澱粉を適宜選択して使用することができる。前記難消化性澱粉は、架橋処理が施されたものが好ましい。 The batter dough heating food composition of the present invention preferably contains dietary fiber. The content of dietary fiber is preferably 1 to 15% by mass, more preferably 3 to 15% by mass, even more preferably 4 to 12% by mass, and particularly preferably 5 to 10% by mass, based on the mass of the batter dough heating food composition. By containing dietary fiber in an appropriate content, the formation of a gluten network in the prepared dough is appropriately suppressed, and the "tightening" of the dough over time (meaning an increase in the viscosity of the dough in the present invention) can be suppressed. The dietary fiber content (dietary fiber amount) can be measured as the total of water-soluble dietary fiber and insoluble dietary fiber by the modified Prosky method (enzyme-gravimetric method). In the present invention, the dietary fiber preferably contains resistant starch. The content of resistant starch is preferably 3 to 15% by mass, more preferably 4 to 12% by mass, and particularly preferably 5 to 10% by mass. There are no particular restrictions on the resistant starch, and any known resistant starch can be appropriately selected and used. The resistant starch is preferably one that has been cross-linked.
また、本発明のバッター生地加熱食品用組成物においては、グルコノデルタラクトンを含有することが好ましい。グルコノデルタラクトンは、上述の膨張剤の酸性剤としても用いられるものである。グルコノデルタラクトンの含有量は、バッター生地加熱食品用組成物の質量に基づいて、０．０２～２．０質量％が好ましく、０．０６～１．１質量％がより好ましく、０．２～０．８質量％がさらに好ましい。グルコノデルタラクトンは、その添加量に応じて、経時的に生地を「緩める（本発明において、生地の粘度を降下させることを意味する）」傾向があるため、前記組成物がグルコノデルタラクトンを適切な含有量で含有することで、生地の粘度を適正化することができる。 In addition, the batter dough heating food composition of the present invention preferably contains glucono delta lactone. Glucono delta lactone is also used as an acidifying agent for the leavening agent. The content of glucono delta lactone is preferably 0.02 to 2.0 mass %, more preferably 0.06 to 1.1 mass %, and even more preferably 0.2 to 0.8 mass %, based on the mass of the batter dough heating food composition. Depending on the amount added, glucono delta lactone has a tendency to "loosen" the dough (in the present invention, this means lowering the viscosity of the dough) over time, so by containing an appropriate amount of glucono delta lactone in the composition, the viscosity of the dough can be optimized.
さらに、本発明のバッター生地加熱食品用組成物においては、食用油脂を含有することが好ましい。食用油脂の含有量は、バッター生地加熱食品用組成物の質量に基づいて０．５～１０質量％が好ましく、１～７質量％がより好ましく、１～５質量％がさらに好ましい。前記組成物が食用油脂を適切な含有量で含有することで、調製される生地のグルテンネットワークの形成が適度に抑制され、生地の経時的な「締まり」を抑制することができる。本発明のバッター生地加熱食品用組成物においては、上記の含有量の範囲で、食物繊維、グルコノデルタラクトン、及び食用油脂の１種以上、好ましくは２種以上、さらに好ましくは全ての材料を含むことにより、さらに厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できる。 Furthermore, the batter dough heated food composition of the present invention preferably contains edible oils and fats. The content of edible oils and fats is preferably 0.5 to 10% by mass, more preferably 1 to 7% by mass, and even more preferably 1 to 5% by mass, based on the mass of the batter dough heated food composition. By containing an appropriate amount of edible oils and fats in the composition, the formation of a gluten network in the prepared dough can be appropriately suppressed, and the "tightening" of the dough over time can be suppressed. In the batter dough heated food composition of the present invention, by containing one or more, preferably two or more, and more preferably all of the following materials within the above content range, a batter dough heated food with a thicker, more voluminous, softer texture and better melting in the mouth can be obtained, and the viscosity of the prepared batter dough and other factors change little over time, and a batter dough heated food with stable quality can be produced.
［バッター生地加熱食品用生地］
本発明のバッター生地加熱食品用生地は、小麦粉を含有するバッター生地を加熱してバッター生地加熱食品を製造するための粉粒状材料及び液状材料からなるバッター生地加熱食品用生地であって、前記粉粒状材料中に、ＭＰＣが、たん白質量として１～２５質量％含有されることを特徴とする。本発明のバッター生地加熱食品用生地は、一般に、小麦粉及びＭＰＣを含む上述のバッター生地加熱食品用組成物に配合できる粉粒状材料と、液状材料との混合物である。前記液状材料としては、水、牛乳、液卵、果汁、酒類、食用油脂等が挙げられる。本発明においては、牛乳を含むことが好ましい。本発明のバッター生地加熱食品用生地の調製は、常法に従って行うことができる。例えば、上記の材料をミキサー等で混合することで調製することができる。本発明のバッター生地加熱食品用生地は、常温、冷蔵（チルドを含む）又は冷凍で保存し、バッター生地加熱食品製造時にそのまま、又はさらにその他の材料を加えて使用することができる。本発明のバッター生地加熱食品用生地の好ましい態様は、本発明のバッター生地加熱食品用組成物と同様である。
[Batter dough for heated food]
The batter dough for heated food of the present invention is a batter dough for heated food comprising a powdery material and a liquid material for producing a heated batter dough food by heating a batter dough containing wheat flour, and is characterized in that the powdery material contains 1 to 25% by mass of MPC as protein. The batter dough for heated food of the present invention is generally a mixture of a powdery material that can be blended in the above-mentioned batter dough heated food composition containing wheat flour and MPC, and a liquid material. Examples of the liquid material include water, milk, liquid egg, fruit juice, alcoholic beverages, edible oils and fats. In the present invention, it is preferable to contain milk. The batter dough for heated food of the present invention can be prepared according to a conventional method. For example, it can be prepared by mixing the above-mentioned materials with a mixer or the like. The batter dough for heated food of the present invention can be stored at room temperature, refrigerated (including chilled), or frozen, and can be used as it is or with the addition of other materials when producing a heated batter dough food. A preferred embodiment of the batter dough for heated food of the present invention is the same as the batter dough for heated food composition of the present invention.
［バッター生地加熱食品の製造方法］
本発明のバッター生地加熱食品の製造方法は、本発明のバッター生地加熱食品用組成物と、液状材料を含むその他の材料とを混合してなるバッター生地、又は本発明のバッター生地加熱食品用生地を含むバッター生地を加熱する工程を含む。液状材料としては、上述の通り、水、牛乳、液卵、果汁、酒類、食用油脂等が挙げられる。本発明においては、牛乳を含むことが好ましい。その他の材料としては、上述のバッター生地加熱食品用組成物に配合できる材料が挙げられる。本発明のバッター生地加熱食品の製造方法は、本発明のバッター生地加熱食品用組成物、又は本発明のバッター生地加熱食品用生地を用いているので、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できる。本発明のバッター生地加熱食品の製造方法の好ましい態様は、本発明のバッター生地加熱食品用組成物と同様である。
[Method of manufacturing heated batter food]
The method for producing a batter dough heated food of the present invention includes a step of heating a batter dough obtained by mixing the batter dough heated food composition of the present invention with other materials including liquid materials, or a batter dough containing the batter dough heated food dough of the present invention. As described above, examples of liquid materials include water, milk, liquid egg, fruit juice, alcoholic beverages, edible oils and fats. In the present invention, it is preferable to include milk. Examples of other materials include materials that can be blended with the above-mentioned batter dough heated food composition. Since the method for producing a batter dough heated food of the present invention uses the batter dough heated food composition of the present invention or the batter dough heated food dough of the present invention, a batter dough heated food having a thickness and volume, a soft texture, and good melting in the mouth can be obtained, and the viscosity of the prepared batter dough changes little over time, and a batter dough heated food can be produced with stable quality. A preferred embodiment of the method for producing a batter dough heated food of the present invention is the same as the batter dough heated food composition of the present invention.
本発明のバッター生地加熱食品の製造方法は常法に従って行うことができる。本発明の製造方法における加熱工程は、例えば、焼成、油ちょう、蒸し調理、又は電子レンジ調理等が挙げられ、特に焼成工程を含むことが好ましい。本発明のバッター生地加熱食品の製造方法によって製造できるバッター生地加熱食品の種類には特に制限はなく、例えば、ホットケーキ（パンケーキともいう）、お好み焼、鯛焼、今川焼、スポンジケーキ、マフィン、パウンドケーキ、ドーナツ、蒸しケーキ、蒸しパン等が挙げられる。バッター生地加熱食品としては、厚み、ボリューム感があることが特に好まれる、ホットケーキ又はお好み焼が好ましい。 The method for producing a heated batter dough food product of the present invention can be carried out according to a conventional method. Examples of the heating step in the method for producing a heated batter dough food product of the present invention include baking, deep frying, steaming, or microwave cooking, and it is particularly preferable to include a baking step. There are no particular limitations on the type of heated batter dough food product that can be produced by the method for producing a heated batter dough food product of the present invention, and examples include hotcakes (also called pancakes), okonomiyaki, taiyaki, imagawayaki, sponge cake, muffins, pound cakes, doughnuts, steamed cakes, and steamed bread. As a heated batter dough food product, hotcakes or okonomiyaki are preferred, as they are particularly preferred for their thickness and volume.
また、上記説明から理解できるように、本発明は、ＭＰＣを有効成分とする、小麦粉を含有するバッター生地を加熱して製造されるバッター生地加熱食品のボリューム向上剤を提供する。また、小麦粉を含有するバッター生地を加熱してバッター生地加熱食品を製造するためのバッター生地加熱食品用生地に、ＭＰＣを含有させることを特徴とするバッター生地加熱食品のボリューム向上方法を提供する。本発明のバッター生地加熱食品用ボリューム向上剤、及び本発明のバッター生地加熱食品のボリューム向上方法の好ましい態様は、本発明のバッター生地加熱食品用組成物及び本発明のバッター生地加熱食品の製造方法と同様である。 As can be understood from the above description, the present invention provides a volume enhancer for heated batter dough foods produced by heating wheat flour-containing batter dough, which contains MPC as an active ingredient. It also provides a method for increasing the volume of heated batter dough foods, which comprises incorporating MPC into dough for heated batter dough foods, which are used to produce heated batter dough foods by heating wheat flour-containing batter dough. Preferred aspects of the volume enhancer for heated batter dough foods of the present invention and the method for increasing the volume of heated batter dough foods of the present invention are the same as the composition for heated batter dough foods of the present invention and the method for producing heated batter dough foods of the present invention.
以下、本発明を実施例により詳細に説明する。
１．ホットケーキの試験
バッター生地加熱食品としてホットケーキを選定し、以下の通り試験した。
（１）ホットケーキ用組成物の調製
表１～表３に示した配合で各実施例、比較例及び参考例のホットケーキ用組成物を調製した。なお、膨張剤は、ガス発生剤として重曹（炭酸水素ナトリウム）を４０％配合し、酸性剤としてグルコノデルタラクトン、ピロリン酸二水素二ナトリウム、フマル酸、リン酸二水素カルシウムから選択される１種以上の化合物を組み合わせて配合し、グルコノデルタラクトンの含有量を調整した。
（２）ホットケーキ用生地の調製
各ホットケーキ用組成物を用いてバッター生地を調製した。具体的には、ボウルに上記１．（１）で調製したホットケーキ用組成物１００質量部を入れ、全卵３３．３質量部及び牛乳８０質量部を加えてホイッパーで均一になるよう、６０回攪拌混合した。
（３）ホットケーキの焼成
ホットプレートを用いて、上記１．（２）で調製したホットケーキ用生地（１枚当たり８０ｇ）を、１８０℃で３分間焼成し、裏返してさらに３分間焼成した。焼成は、生地の経時的な変化の影響を調べるため、調製直後の生地、及び調製後、室温３０分経過後の生地を用いて実施した。
The present invention will now be described in detail with reference to examples.
1. Test of hot cakes Hot cakes were selected as a batter dough heated food and tested as follows.
(1) Preparation of hot cake compositions Hot cake compositions of each Example, Comparative Example and Reference Example were prepared according to the formulations shown in Tables 1 to 3. The leavening agent was a gas generating agent containing 40% baking soda (sodium hydrogen carbonate), and an acidic agent containing one or more compounds selected from glucono delta lactone, disodium dihydrogen pyrophosphate, fumaric acid and calcium dihydrogen phosphate in combination, and the content of glucono delta lactone was adjusted.
(2) Preparation of hot cake batters Batters were prepared using each hot cake composition. Specifically, 100 parts by mass of the hot cake composition prepared in 1. (1) above was placed in a bowl, 33.3 parts by mass of whole egg and 80 parts by mass of milk were added, and the mixture was stirred 60 times with a whipper to make it uniform.
(3) Baking of hot cakes The hot cake batter (80 g per cake) prepared in 1. (2) above was baked on a hot plate at 180°C for 3 minutes, turned over and baked for another 3 minutes. In order to examine the effect of changes in the batter over time, baking was performed using the batter immediately after preparation and after it had been left at room temperature for 30 minutes after preparation.
（４）ホットケーキの評価
（ｉ）厚み
各ホットケーキ焼成品について、焼成後５分間放置後、最も厚い部分を有するラインでカットし、最厚部の厚み（ｍｍ）を測定した。
（ｉｉ）直径
各ホットケーキ焼成品について、長径（ｍｍ）及び短径（ｍｍ）を測定し、直径＝（長径＋短径）／２として、直径（ｍｍ）を算出した。
（ｉｉｉ）ソフト感
各ホットケーキ焼成品について、焼成後５分間放置後、試食し、ソフト感を以下の基準で評価した。訓練を受けた専門のパネル１０名の評点の平均値を評価結果とした。
５：非常にふんわりしており、ソフトである
４：ふんわりしており、ソフトである
３：ややふんわりしており、ソフトである
２：ややふんわり感が少なく、ソフトでない
１：ふんわり感が少なく、ソフトでない
（ｉｖ）口溶け
各ホットケーキ焼成品について、焼成後５分間放置後、試食し、口溶けを以下の基準で評価した。訓練を受けた専門のパネル１０名の評点の平均値を評価結果とした。
５：非常に口溶けが良い
４：口溶けが良い
３：やや口溶けが良い
２：やや口溶けが悪く、くちゃつく
１：口溶けが悪く、くちゃつく
表１～３に評価結果を示す。
(4) Evaluation of Hot Cakes (i) Thickness After each hot cake was left to stand for 5 minutes after baking, it was cut along the line with the thickest part and the thickness (mm) of the thickest part was measured.
(ii) Diameter The major axis (mm) and minor axis (mm) of each baked pancake were measured, and the diameter (mm) was calculated as diameter = (major axis + minor axis) / 2.
(iii) Softness After baking, each hot cake product was left for 5 minutes, tasted, and evaluated for softness according to the following criteria. The average score of 10 trained expert panelists was used as the evaluation result.
5: Very fluffy and soft 4: Fluffy and soft 3: Slightly fluffy and soft 2: Slightly less fluffy and not soft 1: Less fluffy and not soft (iv) Melt in the mouth Each hotcake product was left to stand for 5 minutes after baking, then tasted and evaluated for melt in the mouth according to the following criteria. The average score of 10 trained expert panelists was regarded as the evaluation result.
5: Very good meltability in the mouth 4: Good meltability in the mouth 3: Somewhat good meltability in the mouth 2: Somewhat poor meltability in the mouth, chewy 1: Poor meltability in the mouth, chewy Tables 1 to 3 show the evaluation results.
表１に示した通り、ＭＰＣを１４質量％含有させた参考例３のホットケーキ用組成物を用いてバッター生地を調製し、ホットケーキを焼成した場合、参考例１と比較して、直径が小さくなり、ホットケーキの厚みが１．４倍に向上し、且つソフト感、口溶けの評価も非常に高かった。これらの評価については、さらに難消化性澱粉を含有させ食物繊維量を高めた実施例２の方がより高い傾向であった。また、調製した直後のバッター生地を用いた焼成品と調製後３０分経過後の生地を用いた焼成品を比較すると、参考例１では、ソフト感、口溶けの評価が低くなったのに対し、参考例３及び実施例２では、大きな差は認められなかった。一方、その他のたん白素材として、乳たん白素材であるホエイ、及びカゼインナトリウムをホットケーキ用組成物中のたん白質量が同様になるように配合した比較例１及び２では、そのような効果は認められず、むしろ参考例よりもホットケーキの厚みが小さくなり、ソフト感及び口溶けも評価が低かった。また、小麦グルテン及び大豆たん白を配合した比較例３及び４では、参考例と比較して、ホットケーキの厚みは向上し、ソフト感や口溶けの評価も同等又はやや高くなったものの、調製後３０分経過後の生地を用いた焼成品では、ソフト感、口溶けの評価が低下した。したがって、バッター生地加熱食品用組成物にＭＰＣを配合することで、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できることが示唆された。また、ホエイを添加した比較例１ではチーズ様の発酵臭が、小麦グルテンを添加した比較例３では独特の臭みが、大豆たん白を添加した比較例４では青臭い大豆臭がそれぞれホットケーキの好ましい風味を損ねていた。これに対し、ＭＰＣを添加した参考例３では、好ましい乳風味のホットケーキが得られた。したがって、バッター生地加熱食品用組成物にＭＰＣを配合することで、風味の良好なバッター生地加熱食品が得られることも示唆された。 As shown in Table 1, when the batter dough was prepared using the hot cake composition of Reference Example 3 containing 14% by mass of MPC and the hot cake was baked, the diameter was smaller, the thickness of the hot cake was improved by 1.4 times, and the evaluation of softness and melting in the mouth was also very high compared to Reference Example 1. In these evaluations, Example 2, which further contained resistant starch to increase the amount of dietary fiber, tended to be higher. In addition, when comparing the baked product using the batter dough immediately after preparation with the baked product using the dough 30 minutes after preparation, Reference Example 1 had a low evaluation of softness and melting in the mouth, while Reference Example 3 and Example 2 did not show a large difference. On the other hand, in Comparative Examples 1 and 2, in which whey, a milk protein material, and sodium caseinate were blended as other protein materials so that the protein amounts in the hot cake composition were similar, such an effect was not observed, and the thickness of the hot cake was smaller than that of Reference Example, and the evaluation of softness and melting in the mouth was also low. In addition, in Comparative Examples 3 and 4, which contained wheat gluten and soy protein, the thickness of the hot cake was improved, and the evaluations of softness and melting in the mouth were the same or slightly higher than those of the Reference Example, but the evaluations of softness and melting in the mouth were lower in the baked products using the dough 30 minutes after preparation. Therefore, it was suggested that by adding MPC to the batter dough heating food composition, a batter dough heating food with thickness and volume, a soft texture and good melting in the mouth can be obtained, and the viscosity of the prepared batter dough is less likely to change over time, and a batter dough heating food can be produced with stable quality. In addition, in Comparative Example 1, which contained whey, a cheese-like fermented odor was produced, in Comparative Example 3, which contained wheat gluten, a unique odor was produced, and in Comparative Example 4, which contained soy protein, a grassy soy odor was produced, which impaired the favorable flavor of the hot cake. In contrast, in Reference Example 3 , which contained MPC, a favorable milk flavored hot cake was obtained. Therefore, it was also suggested that by adding MPC to the batter dough heating food composition, a batter dough heating food with a good flavor can be obtained.
表２においては、バッター生地加熱食品用組成物におけるＭＰＣの含有量の影響を調べた。表２に示した実施例２～６の通り、ＭＰＣを、たん白質量として４．１～２０．３質量％の範囲で含有するホットケーキ用組成物では、たん白素材を含まない参考例１と比較して、得られるホットケーキの厚みが向上し、ソフト感、口溶けの評価も高くなることが認められ、バッター生地の経時的な安定性も認められた。したがって、本発明のバッター生地加熱食品用組成物は、ＭＰＣを、たん白質量として１～２５質量％含有することが有効であることが示唆された。 In Table 2, the effect of the MPC content in the batter dough heating food composition was investigated. As shown in Examples 2 to 6 in Table 2, in the pancake composition containing MPC in the range of 4.1 to 20.3% by mass in terms of protein, the thickness of the resulting pancake was improved, and the softness and melt-in-the-mouth feeling were also evaluated higher, compared to Reference Example 1, which did not contain a protein ingredient, and the stability of the batter dough over time was also confirmed. Therefore, it was suggested that it is effective for the batter dough heating food composition of the present invention to contain 1 to 25% by mass of MPC in terms of protein.
表３においては、その他の材料の影響について調べた。表３に示した参考例３及び実施例２、並びに参考例４、参考例５及び実施例９～１０の通り、ＭＰＣを含有し、食物繊維を１～１５質量％の範囲で含有するホットケーキ用組成物では、得られるホットケーキの厚みが向上し、ソフト感、口溶けの評価も高くなることが認められ、バッター生地の経時的な安定性も認められた。食物繊維量を高めるため、難消化性澱粉Ａ又は難消化性澱粉Ｂを３～１５質量％の範囲で含有させたホットケーキ用組成物では、得られるホットケーキの厚みが向上し、ソフト感、口溶けの評価もより高くなることが認められ、バッター生地の経時的な安定性も認められた。したがって、本発明のバッター生地加熱食品用組成物は、食物繊維を、１～１５質量％含有することが好ましく、前記食物繊維は、難消化性澱粉を含有することが好ましいことが示唆された。また、実施例２及び実施例１０の結果から、難消化性澱粉の種類には、大きな影響がないことが示唆された。 In Table 3, the influence of other materials was examined. As shown in Reference Example 3 and Example 2, as well as Reference Example 4, Reference Example 5, and Examples 9 to 10 in Table 3, in the hot cake composition containing MPC and dietary fiber in the range of 1 to 15% by mass, the thickness of the resulting hot cake was improved, and the evaluation of softness and melting in the mouth was also high, and the stability of the batter dough over time was also recognized. In the hot cake composition containing resistant starch A or resistant starch B in the range of 3 to 15% by mass in order to increase the amount of dietary fiber, the thickness of the resulting hot cake was improved, and the evaluation of softness and melting in the mouth was also high, and the stability of the batter dough over time was also recognized. Therefore, it was suggested that the batter dough heated food composition of the present invention preferably contains 1 to 15% by mass of dietary fiber, and that the dietary fiber preferably contains resistant starch. In addition, the results of Example 2 and Example 10 suggested that the type of resistant starch does not have a significant effect.
表３に示した参考例３及び実施例２、並びに実施例１１及び１２の通り、グルコノデルタラクトンを０．０６～１．１質量％の範囲で含有するホットケーキ用組成物では、得られるホットケーキの厚みが向上し、ソフト感、口溶けの評価も高くなることが認められ、バッター生地の経時的な安定性も認められた。したがって、本発明のバッター生地加熱食品用組成物は、グルコノデルタラクトンを、０．０２～２．０質量％含有することが好ましいことが示唆された。 As shown in Table 3 , Reference Example 3, Example 2, and Examples 11 and 12, the hot cake composition containing 0.06 to 1.1% by mass of glucono delta lactone was found to improve the thickness of the resulting hot cake, and to improve the evaluation of softness and melting in the mouth, and the stability of the batter over time was also confirmed. Therefore, it was suggested that the batter dough heated food composition of the present invention preferably contains 0.02 to 2.0% by mass of glucono delta lactone.
表３に示した参考例３及び実施例２、並びに実施例１３～１５の通り、食用油脂として、ショートニング又はサラダ油を１～７質量％の範囲で含有するホットケーキ用組成物では、得られるホットケーキの厚みが向上し、ソフト感、口溶けの評価も高くなることが認められ、バッター生地の経時的な安定性も認められた。したがって、本発明のバッター生地加熱食品用組成物は、食用油脂を、０．５～１０質量％含有することが好ましいことが示唆された。なお、参考例６に示した通り、ＭＰＣを含有し、難消化性澱粉、グルコノデルタラクトン、及び食用油脂のいずれも含有しないホットケーキ用組成物を用いた場合についても、上述の効果が認められた。参考例６と他の実施例と比較すると、ＭＰＣと共に、難消化性澱粉、グルコノデルタラクトン、及び食用油脂の１種以上を含有する組成物の方が、比較的良好な評価であった。したがって、本発明のバッター生地加熱食品用組成物は、上記の含有量の範囲で、難消化性澱粉、グルコノデルタラクトン、及び食用油脂の１種以上を含有することが好ましいことが示唆された。 As shown in Table 3, in Reference Example 3, Example 2, and Examples 13 to 15, in the pancake composition containing 1 to 7% by mass of shortening or salad oil as edible fat, the thickness of the resulting pancake was improved, and the evaluation of softness and melting in the mouth was also high, and the stability of the batter dough over time was also recognized. Therefore, it was suggested that the composition for heated batter dough food of the present invention preferably contains 0.5 to 10% by mass of edible fat. As shown in Reference Example 6 , the above-mentioned effect was also recognized when a pancake composition containing MPC and not containing resistant starch, glucono delta lactone, or edible fat was used. Compared with Reference Example 6 and other Examples, the composition containing MPC and one or more of resistant starch, glucono delta lactone, and edible fat was evaluated relatively better. Therefore, it was suggested that the composition for heated batter dough food of the present invention preferably contains one or more of resistant starch, glucono-delta-lactone, and edible fats and oils within the above content ranges.
２．お好み焼の試験
バッター生地加熱食品としてお好み焼を選定し、以下の通り試験した。
（１）お好み焼用組成物の調製
表４に示した配合で実施例及び参考例のお好み焼用組成物を調製した。
（２）お好み焼用生地の調製
各お好み焼用組成物を用いてバッター生地を調製した。具体的には、ボウルに上記２．（１）で調製したお好み焼用組成物１００ｇを入れ、水１００ｇを加えてホイッパーで均一になるよう、６０回攪拌混合しバッター生地を得た。５×５ｍｍ程度に刻んだキャベツ３００ｇと卵１個と、上記のバッター生地２００ｇを加えてカレー用スプーンで２０回攪拌混合してお好み焼用生地を調製した。
（３）お好み焼の焼成
ホットプレートを用いて、上記２．（２）で調製したお好み焼用生地（１枚当たり２７５ｇ）を、２００℃で５分間焼成し、裏返してさらに５分間焼成した。焼成は、生地の経時的な変化の影響を調べるため、調製直後の生地、及び調製後、室温３０分経過後の生地を用いて実施した。
（４）お好み焼の評価
各お好み焼焼成品について、上記１．（４）と同様に評価した。表４に評価結果を示す。
2. Test of Okonomiyaki Okonomiyaki was selected as a batter dough heated food and tested as follows.
(1) Preparation of Okonomiyaki Compositions Compositions for okonomiyaki of the Examples and Reference Examples were prepared according to the formulations shown in Table 4.
(2) Preparation of okonomiyaki batter Batter was prepared using each okonomiyaki composition. Specifically, 100g of the okonomiyaki composition prepared in 2. (1) above was placed in a bowl, 100g of water was added, and the mixture was stirred and mixed 60 times with a whipper to obtain a batter. 300g of cabbage chopped to about 5 x 5mm, one egg, and 200g of the batter were added and stirred and mixed 20 times with a curry spoon to prepare the okonomiyaki batter.
(3) Baking of Okonomiyaki Using a hot plate, the okonomiyaki batter (275 g per piece) prepared in 2. (2) above was baked at 200°C for 5 minutes, turned over and baked for another 5 minutes. Baking was performed using the batter immediately after preparation and after it had been left at room temperature for 30 minutes after preparation in order to examine the effect of changes in the batter over time.
(4) Evaluation of Okonomiyaki Each okonomiyaki product was evaluated in the same manner as in 1. (4) above. The evaluation results are shown in Table 4.
表４に示した通り、ＭＰＣを１５質量％含有させた参考例７のお好み焼用組成物を用いてバッター生地を調製し、お好み焼を焼成した場合、たん白素材を含まない参考例２と比較して、直径が小さくなり、お好み焼の厚みが向上し、且つソフト感、口溶けの評価も高かった。これらの評価については、さらに難消化性澱粉を含有させ食物繊維量を高めた実施例１８の方がより高い傾向であった。また、調製した直後のバッター生地を用いて焼成品と調製後３０分経過後の生地を用いた焼成品を比較すると、参考例２では、ソフト感、口溶けの評価が低くなったのに対し、参考例７及び実施例１８では、大きな差は認められなかった。したがって、バッター生地加熱食品用組成物にＭＰＣを配合することで、お好み焼においても、ホットケーキの場合と同様な効果が得られることが示唆された。 As shown in Table 4, when the batter dough was prepared using the okonomiyaki composition of Reference Example 7 containing 15% by mass of MPC and the okonomiyaki was baked, the diameter was smaller, the thickness of the okonomiyaki was improved, and the softness and melting in the mouth were also high, compared to Reference Example 2 which did not contain a protein material. These evaluations tended to be higher in Example 18 which further contained resistant starch to increase the amount of dietary fiber. In addition, when the baked product was made using the batter dough immediately after preparation and the baked product was made using the dough 30 minutes after preparation, the evaluations of softness and melting in the mouth were low in Reference Example 2, whereas no significant difference was observed between Reference Example 7 and Example 18. Therefore, it was suggested that the same effect as that of the hotcake can be obtained in okonomiyaki by adding MPC to the batter dough heating food composition.
以上の結果から、本発明によって、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できることが示された。 The above results show that the present invention can produce a heated batter food product that is thick, voluminous, has a soft texture, and melts easily in the mouth, and that the viscosity and other properties of the prepared batter food change little over time, making it possible to produce a heated batter food product of stable quality.
なお、本発明は上記の実施の形態の構成及び実施例に限定されるものではなく、発明の要旨の範囲内で種々変形が可能である。 The present invention is not limited to the configurations and examples of the above-mentioned embodiments, and various modifications are possible within the scope of the gist of the invention.
本発明により、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できるバッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法を提供することができる。
The present invention can provide a composition for heated batter dough foods that can produce heated batter dough foods that are thick, voluminous, have a soft texture and melt in the mouth, and that have little change over time in the viscosity, etc., of the prepared batter dough, and can provide a method for producing heated batter dough foods of stable quality.
Claims (6)
乳タンパク質濃縮物（ＭＰＣ）を、たん白質量として１～２５質量％含有し、
難消化性澱粉を、４～１２質量％含有することを特徴とするバッター生地加熱食品用組成物。 A batter dough heating food composition for producing a batter dough heating food by heating a batter dough containing wheat flour,
Contains milk protein concentrate (MPC) at a protein content of 1 to 25% by mass,
A composition for heated batter dough food , comprising 4 to 12% by mass of resistant starch .
前記粉粒状材料中に、乳タンパク質濃縮物（ＭＰＣ）が、たん白質量として１～２５質量％含有され、
難消化性澱粉が、４～１２質量％含有されることを特徴とするバッター生地加熱食品用生地。 A batter dough for heated food, comprising a powdery material and a liquid material for producing a heated batter dough food by heating a batter dough containing wheat flour,
The powdery or granular material contains milk protein concentrate (MPC) in an amount of 1 to 25% by mass as protein ,
A batter dough for heated food , comprising 4 to 12% by mass of resistant starch .
難消化性澱粉を、４～１２質量％含有させることを特徴とするバッター生地加熱食品のボリューム向上方法。 A batter dough for heated food products is produced by heating a batter dough containing wheat flour, the batter dough being made of a powdery material and a liquid material . The powdery material contains milk protein concentrate (MPC) in an amount of 1 to 25% by mass as protein,
A method for increasing the volume of a heated batter food product , comprising incorporating 4 to 12% by mass of resistant starch .
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| JP2005218409A (en) | 2004-02-09 | 2005-08-18 | Shin Etsu Chem Co Ltd | Dough composition |
| US20080241319A1 (en) | 2004-03-12 | 2008-10-02 | Pandey Pramod K | Novel protein layering masses, processes for the manufacture thereof, and related products |
| JP2012523841A (en) | 2009-04-14 | 2012-10-11 | アボット・ラボラトリーズ | High fiber nutrition emulsion with glycerin |
| US20140193565A1 (en) | 2013-01-06 | 2014-07-10 | Glanbia Nutritionals (Ireland) Ltd. | Multi-Purpose Ingredient for Bakery and Other Products |
| JP2017131168A (en) | 2016-01-28 | 2017-08-03 | 株式会社Adeka | Production method of compression-molded confectionery |
| WO2018180667A1 (en) | 2017-03-28 | 2018-10-04 | 森永乳業株式会社 | Method for producing baked food, and baked food |
-
2020
- 2020-03-25 JP JP2020055157A patent/JP7547063B2/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005218409A (en) | 2004-02-09 | 2005-08-18 | Shin Etsu Chem Co Ltd | Dough composition |
| US20080241319A1 (en) | 2004-03-12 | 2008-10-02 | Pandey Pramod K | Novel protein layering masses, processes for the manufacture thereof, and related products |
| JP2012523841A (en) | 2009-04-14 | 2012-10-11 | アボット・ラボラトリーズ | High fiber nutrition emulsion with glycerin |
| US20140193565A1 (en) | 2013-01-06 | 2014-07-10 | Glanbia Nutritionals (Ireland) Ltd. | Multi-Purpose Ingredient for Bakery and Other Products |
| JP2017131168A (en) | 2016-01-28 | 2017-08-03 | 株式会社Adeka | Production method of compression-molded confectionery |
| WO2018180667A1 (en) | 2017-03-28 | 2018-10-04 | 森永乳業株式会社 | Method for producing baked food, and baked food |
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