JP2000060504A - Production of okonomiyaki (pancake containing seafood, meat and vegetable) - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an OKONOMIYAKI (pancake containing seafood, meat and vegetables), making it possible to obtain the OKONOMIYAKI having both good texture and good flavor, even when stored in a frozen or refrigerated state or at ordinary temperature and then reheated by the use of a microwave oven, an oven, etc., by frying the dough of the OKONOMIYAKI. SOLUTION: This method for producing an OKONOMIYAKI comprises frying the dough of the OKONOMIYAKI. The dough of the OKONOMIYAKI is usually prepared by adding ingredients such as vegetables, meats, fishes and/or shellfishes to a batter comprising wheat flour, salt, a seasoning or their mixture, egg and water. The frying treatment is preferably carried out for 1-3 min, when the weight of the dough is 50-150 g. The application of steam to the dough before the frying treatment is preferable, because the texture of the OKONOMIYAKI reheated with a microwave oven is close to that of an OKONOMIYAKI just after cooked on a steel plate. The steam treatment is preferably carried out at 80-90 deg.C for 15-25 min. When the steam treatment is carried out, the frying treatment is preferably performed at 170-180 deg.C for 40-80 sec.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing okonomiyaki, which comprises subjecting an okonomiyaki dough to an oil frying treatment, or a steam treatment followed by an oil frying treatment. That is, okonomiyaki dough prepared by mixing ingredients such as vegetables, livestock meat, seafood, and fried egg into a batter prepared by mixing flour, salt, seasonings or the like, or a premix thereof with eggs and water, and fried treatment. The present invention relates to a method for producing okonomiyaki, which comprises performing steam treatment and then performing oil frying treatment. Furthermore, when the product after frying is frozen, or when it is refrigerated or reheated at room temperature, even if a heating means such as a microwave oven or an oven is used, it has a good texture and flavor. It relates to a manufacturing method.

[0002]

2. Description of the Related Art In recent years, depending on the convenience and authenticity of consumers, cooked frozen products, refrigerated products, or products stored at room temperature can be easily reheated in a microwave oven or the like and can be easily eaten. The demand for okonomiyaki, which has excellent flavor, has come into demand. Generally, okonomiyaki consists of wheat flour, salt, seasonings, eggs, water, etc. and ingredients such as vegetables, meat, seafood, and fried balls. Conventional heat treatment methods include frying pans, hot plates or iron plates. It has been baked by heating. The okonomiyaki produced in this way is frozen, or after refrigeration, or after being placed at room temperature and then reheated by using a heating means such as a microwave oven or an oven, the texture becomes sticky and the fragrance is reduced. However, the fresh taste tends to decrease, and the needs of consumers have not yet been fully met.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a microwave oven after freezing, refrigeration, or after being placed at room temperature,
Even if it is reheated in an oven or the like, it provides okonomiyaki with a good texture and flavor.

[0004]

[Means for Solving the Problems] In order to solve the above-mentioned problems, the present invention has been completed as a result of earnest research by paying attention to the manufacturing method of okonomiyaki. That is, the present invention, flour, salt,
Seasoning, etc. or eggs of these premixes, and a batter mixed with water, vegetables, livestock meat, seafood, okonomiyaki dough prepared by mixing ingredients such as fried egg, be treated with oil, Alternatively, by steaming after steaming, it is possible to solve the problems described in the preceding paragraph when reheating in a microwave oven or the like after freezing, or after refrigeration, or after being placed at room temperature, and good okonomiyaki can be obtained. They have found that they can be manufactured and have completed the present invention.

The present invention will be described in detail below. In the present invention, okonomiyaki means flour, salt, seasonings or the like or a premix of these and eggs, and a batter prepared by mixing water with ingredients such as vegetables, meat, seafood, and fried balls. Prepared okonomiyaki dough, heated and baked,
Or it is processed with oil.

The flour used in the present invention may be any flour commonly used for okonomiyaki. Soft flour and medium flour are particularly preferable, but other strong flour may be partially contained.

As for the seasoning, any type of seasoning that is generally used for okonomiyaki can be used. For example, there are natural seasonings such as bonito flakes, kelp and dried sardines. It can be used in any form such as extract or powder. In addition, chemical seasonings such as sodium glutamate and sodium inosinate can of course be used.

[0008] As ingredients, vegetables, meat, seafood,
Fried balls and the like can be used, and fried balls can be used regardless of type and shape as long as they are deep-fried meal of tempura generally called fried balls.

The okonomiyaki dough is a batter in which wheat flour, salt, seasonings, etc. or their premixes and eggs, which are usually used as ingredients for okonomiyaki, and water, are mixed with vegetables, meat, seafood, It is prepared by mixing ingredients such as fried balls. The order of addition and the mixing method do not matter. If necessary, expanding agents, starches, sugars such as sugar,
Use of spices, yams, fats and oils, thickeners, emulsifiers, etc. does not hinder the effect.

The premix as used herein means wheat flour, salt, seasonings, and other swelling agents, starches, sugars such as sugar, spices, yams, fats and oils, thickeners, emulsifiers, etc., if necessary. Means a mixture prepared in advance.
It does not matter if these premixes are used partially or entirely.

The expanding agent used if necessary can be used regardless of the kind as long as it is an expanding agent generally used for okonomiyaki. Furthermore, as starches, any type of starch can be used as long as it is starch, and the processing form can be untreated, pregelatinized, or any other chemical or physical treatment.

The manufacturing method of the present invention will be described below. First, flour, salt, seasonings, eggs, water and the like are mixed. The order of charging the raw materials into the mixer is not particularly limited.
Examples of the mixer include a vertical mixer for bread and confectionery (using a tooth mold such as a whipper and a beater), a hand mixer, and a batter mixer. The type of mixer does not matter as long as it can be uniformly mixed. The prepared batter is mixed with ingredients such as vegetables, meat, seafood, and fried balls to obtain okonomiyaki dough.

Next, an oil frying process is performed. The oil frying device is not particularly limited. Also, no special dedicated line is required for production of oil frying, and it can be produced with the existing fried fried production line. The dough weighs 20
When the amount is 200 g, preferably 50 to 150 g, the time for frying may be 1 to 3 minutes. After frying, freeze, refrigerate or store at room temperature if necessary.

If steam is applied to the dough before frying, the texture after reheating in a microwave oven will be closer to that immediately after grilling on an iron plate. The conditions for steam treatment are 3 to 4 at 70 to 100 ° C if generally used steam is used.
It may be 0 minutes, preferably 15 to 25 minutes at 80 to 90 ° C. The conditions for the oil frying after steam treatment are 160
~ 185 ° C for 20 seconds to 3 minutes, preferably 170 ~
It is 40 to 80 seconds at 180 ° C.

The okonomiyaki obtained through the above steps is
After freezing, or after refrigeration, or even after being placed at room temperature, even after reheating in a microwave oven, etc., compared to the usual manufacturing method, that is, when reheating a dish cooked on an iron plate, the texture is not sticky, You can get a fresh and tasty scent.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described based on examples.

[0017]

EXAMPLES The present invention will be described in more detail below with reference to examples and comparative examples, but the present invention is not limited to these examples.

Example 1 100 parts by weight of flour, 100 parts of swelling agent, 1.5 parts of salt,
Skipjack powder 1, kelp powder 0.5, egg 50, water 100
And mix with a vertical mixer until uniform. To this, cabbage 120, green onion 15, red ginger 6, pork 2
5, ingredients of scabbard 20 and peeled shrimp 20 were added and mixed. 100 g of the obtained dough was put into a frame for frying and molded into a disc shape. This was placed in salad oil heated to 175 ° C. and fried for 2 minutes. Next, after frozen storage at -20 degrees for 7 days, reheat treatment was performed for 3 minutes per sheet in a microwave oven with a 600 W output.

Comparative Example 1 After molding into a disk shape in accordance with the manufacturing process of Example 1, the temperature is 175 ° C.
After baking for 7 minutes with the iron plate heated to 1, it was inverted and baked for another 4 minutes. Next, after frozen storage at -20 ° C for 7 days, 600
In a microwave oven with W output, reheating treatment was performed for 3 minutes per sheet.

Example 2 100 parts by weight of 100 parts of a commercially available okonomiyaki premix (G-13 manufactured by Torikoshi Flour Milling Co., Ltd.) and 50 parts water and 100 parts water.
Was added and mixed with a vertical mixer until uniform. After adding vegetables, meat and seafood, the same procedure as in Example 1 was performed. However, after cooking the oil, store it in the refrigerator at 5 ° C for 2 days and then in a microwave oven with a output of 600W
Reheat treatment was performed for 30 minutes per minute.

Comparative Example 2 Example 2 except that the temperature of the oil frying treatment was 150 ° C.
It was manufactured in the same manner as.

The okonomiyaki products of Examples 1 and 2 and Comparative Examples 1 and 2 were evaluated by 10 expert panelists. still,
For the evaluation of the volume, texture, taste and aroma of the okonomiyaki product, scores were evaluated by 10 professional panelists according to the criteria shown in Tables 1 to 4, and the average value was taken. The evaluation results are shown in Table 5.

[0023]

[Table 1]

[0024]

[Table 2]

[0025]

[Table 3]

[0026]

[Table 4]

[0027]

[Table 5]

From the results shown in Table 5, it can be seen that Examples 1 and 2 are less sticky than Comparative Examples 1 and 2. In addition, in each of Examples 1 and 2, the scent was more aromatic and had a fresh taste, and both the scent and the taste were excellent, as compared with Comparative Examples 1 and 2. The product volume was also large.

Example 3 A product was prepared in the same manner as in Example 1 except that the oil was treated with steam at 90 ° C. for 15 minutes before the oil frying.

Comparative Example 3 A sample was prepared in the same manner as in Comparative Example 1 except that it was treated with steam at 90 ° C. for 15 minutes before being treated with an iron plate heated to 175 ° C.

Example 4 A product was prepared in the same manner as in Example 2 except that it was treated with steam at 80 ° C. for 25 minutes before the oil frying treatment.

Comparative Example 4 The procedure of Comparative Example 2 was repeated except that the oil was treated with steam at 80 ° C. for 25 minutes before the oil frying.

Table 6 shows the results of evaluating the okonomiyaki products of Examples 3 and 4 and Comparative Examples 3 and 4.

[0034]

[Table 6]

From the results shown in Tables 5 and 6, it can be seen that Examples 1 to 4 have a good texture of the products and excellent aroma and taste of the products as compared with Comparative Examples 1 to 4. In addition, the volume of the product was equal or higher.

[0036]

By using the method for producing okonomiyaki of the present invention, when reheating a product frozen or refrigerated or placed at room temperature, which has been difficult in the prior art,
It has become possible to produce okonomiyaki having a good texture and flavor even by using heating means such as a microwave oven and an oven. In other words, this makes it possible to say, "I want to eat okonomiyaki, which has excellent texture and flavor and can be easily eaten by reheating cooked frozen products, refrigerated products, or products stored at room temperature in a microwave oven. We are able to fully meet the needs of consumers.

Claims (4)

[Claims] 1. A method for producing okonomiyaki, which comprises subjecting okonomiyaki dough to an oil frying treatment. 2. The method for producing okonomiyaki according to claim 1, wherein the okonomiyaki dough is steamed and then oil-boiled. 3. The method for producing okonomiyaki according to claim 1, wherein the oil frying treatment is carried out at 160 to 185 ° C. 4. The method for producing okonomiyaki according to claim 2, wherein the steam treatment is performed at 70 to 100 ° C. and the oil frying treatment is performed at 160 to 185 ° C.