JP2000201655A - Takoyaki and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a TAKOYAKI (grilled dumpling with a kit of octopus/in side) capable of eliminating a discomfort that green laver, fish meal, etc., scattered on the TAKOYAKI is adhered to the periphery of a mouth, tooth, etc., and left as such, eliminating a problem that the green laver, the fish meal, etc., is blown off with wind, eliminating the staining of a packing container, the staining of the periphery of a mouth on eating, which are problem points when the TAKOYAKI is coated with mayonnaise and then eaten, and capable of shortening a heating time on the production of the TAKOYAKI. SOLUTION: This TAKOYAKI is obtained by charging an ingredient 2 comprising a mixture of the bits of octopus, vegetables, mayonnaise, green laver, fish meal, etc., on the inside of an outer skin comprising wheat flour as a main raw component.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a takoyaki made by putting an ingredient containing a mixture of octopus, vegetables, mayonnaise, green seaweed, fishmeal and the like inside a hull made of wheat flour as a main raw material and its production. It is about the method.

[0002]

2. Description of the Related Art Takoyaki is generally made by sprinkling green seaweed or fishmeal or the like after attaching a sauce, and adding mayonnaise according to preference.

[0003] However, if the seaweed or fishmeal is only sprinkled on the takoyaki, the seaweed or fishmeal adheres to the periphery of the mouth or the teeth at the time of consumption, and remains after adhering.
In particular, when eating outdoors, there was a problem that the wind blows green seaweed and the like.

[0004] In addition, when mayonnaise is adhered to the takoyaki, there is a problem that the packaging box becomes dirty, and around the mouth becomes dirty with mayonnaise when edible.

[0005] Regarding the problem of mayonnaise, conventionally, as disclosed in Japanese Patent Application Laid-Open No. 8-103252,
There is a takoyaki in which a tool made of vegetables, octopus and the like is provided inside a hollow spherical outer skin made of wheat flour as a main raw material, and a mayonnaise layer is interposed between the outer skin and the tool.

[0006]

However, in the conventional takoyaki, since the takoyaki was formed by interposing a mayonnaise layer between the outer skin and the ingredients, when eating the takoyaki with a toothpick or chopsticks, The outer skin may be torn, and mayonnaise comes out from the mayonnaise layer formed inside the outer skin, and after all, it is the same as attaching and eating mayonnaise to takoyaki, and around the mouth when eating with mayonnaise The problem of getting dirty was not completely solved. In particular, when children eat, the takoyaki cannot be eaten by a single bite, so this problem has been remarkably exhibited when the takoyaki is cut into small pieces.

[0007] In the present invention, the discomfort that green seaweed, fish meal and the like remain attached around the mouth, teeth, etc., is eliminated,
It is another object of the present invention to provide a takoyaki and a method for producing the same, which can eliminate the problem that green seaweed and the like are blown off by the wind, and can also eliminate the inconvenience of attaching mayonnaise to the takoyaki.

[0008]

In order to achieve the above object, the takoyaki according to the first aspect of the present invention is characterized in that a tako, a vegetable, a mayonnaise, a seaweed, It is a container containing a mixture of fishmeal and the like.

[0009] Further, according to the takoyaki manufacturing method of the present invention, a base in which flour, eggs, seasonings and the like are dissolved and mixed in water is put into a hollow of a roasting machine, followed by a seaweed and fish meal. Put the mayonnaise, vegetables, octopus, etc. mixed with etc. on the base, finally put the base again, and then compress and heat the base and ingredients with the flat part of the roasting machine to produce takoyaki It is.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to the drawings showing the embodiments, for the understanding of the present invention. FIG. 1 shows a cross-sectional view of a takoyaki according to the first embodiment of the present invention. In a takoyaki according to the present invention, takoyaki, vegetables, mayonnaise, It is formed by inserting a tool 2 in which green seaweed, fishmeal and the like are mixed.

In the takoyaki according to the first embodiment of the present invention, green seaweed, fish meal and the like are not sprinkled on the takoyaki, but are mixed with tako, vegetables, mayonnaise and the like as an ingredient 2 inside the outer skin 1. As a result, there is no problem that green seaweed and fish meal hardly adhere around the mouth and teeth when eating, and there is no problem that green seaweed and the like are blown off by wind when eating outdoors.

In addition to sprinkling green seaweed, fishmeal, etc. on the takoyaki to which the sauce is attached, it is also mixed with octopus, vegetables, mayonnaise and the like and put as a tool 2
The umami of green seaweed and fish meal can be enjoyed together with the takoyaki, and the umami taste of the takoyaki will further increase.

The seaweed and fish meal are sterilized by heating, and at the same time, are sufficiently dried to last longer.
In particular, the fish meal can be heated to reduce the unpleasant odor and become more fragrant and flavorful. . The seaweed is finely chopped, so that the umami of the takoyaki is further increased, and even if the seaweed is attached to the teeth or the like, it is difficult to see from the appearance that the seaweed is attached.

Furthermore, by mixing shochu into the ingredient 2, the umami of takoyaki can be increased together with the bactericidal effect. Here, mixing the shochu into the ingredient 2 may make the ingredient 2 difficult to harden, but adding starch will solve this problem.

Further, in the takoyaki according to the first embodiment of the present invention, instead of adhering mayonnaise to the takoyaki, the takoyaki is mixed with the takoyaki, vegetables, green seaweed, fish meal and the like as a tool 2 inside the outer skin 1. Because I put mayonnaise
The packaging box can be cleaned and dirt around the mouth during eating can be eliminated. In the takoyaki according to the first embodiment of the present invention, the takoyaki is formed by interposing a mayonnaise layer between the outer skin and the tool as in the takoyaki disclosed in Japanese Patent Application Laid-Open No. 8-103252. It doesn't mean that mayonnaise will not come out even if the outer skin is torn when grabbing a takoyaki with a toothpick or chopsticks when eating.

The takoyaki production method according to the second embodiment of the present invention is as follows. A base in which flour, eggs, seasonings and the like are dissolved and mixed in water is put into a depression 3 of a roasting machine. Put the mayonnaise, vegetables, octopus, etc. mixed with the above on the base, finally put the base again, and then compress and heat the base and ingredients by the flat part 4 of the roasting machine to produce takoyaki Things.

In the takoyaki manufacturing method according to the second embodiment of the present invention, the base is placed in the hollow of a roasting machine having a hemispherical hollow as in the general takoyaki manufacturing method. Inject, and then add the octopus and vegetables.Finally, instead of injecting the flour dissolved in water and rotating in the pit to transfer heat to the center and baking, the finished product Takoyaki A base in the hollow 3 of the shaped roaster,
It is made by adding octopus, vegetables, mayonnaise, green seaweed, fishmeal, etc. and heating it, so the whole roasting machine surrounds the takoyaki, which is more hot than the general method of takoyaki production. The process is good and the heating time can be shortened.

Furthermore, in the takoyaki manufacturing method according to the present invention, after the base, vegetables, octopus, mayonnaise mixed with seaweed, fish meal and the like are put into the depression 3 of the roasting machine, the flat portion 4 of the roasting machine is placed. To produce takoyaki by compression and heating. Therefore, the mayonnaise mixed with seaweed, fishmeal and the like put in the depression 3 of the roaster permeates vegetables, octopus and the like by compression and heating by the flat part 4 of the roaster. That is, mayonnaise mixed with heated green seaweed, fishmeal, etc. is a vegetable,
By infiltrating into the octopus, etc., in addition to heating from the outside by the roasting machine, mayonnaise mixed with heated green laver, fish meal etc. penetrates from inside the takoyaki to vegetables, octopus, etc. And the heating time can be further reduced.

[0019]

[Example] Ten pieces of egg L balls are put into 2 kg of flour, water, seasoning and the like are added, and slowly mixed to form a base. This base is poured into the cavity 3 of the roaster, and mayonnaise kneaded with heat-sterilized green laver, fish meal, starch powder, and shochu. Next, the octopus was cut into pieces of about 4 g to 4.5 g per piece.
Put cabbage cut into 2 to 1.3 cm squares and pour the base from above again. Thereafter, the flat part 4 of the roasting machine is put on the depression 3 of the roasting machine, and compression and heating are performed for about 2 minutes to complete the process.

[0020]

As described above, according to the present invention, the discomfort that green seaweed and fish meal sprinkled on takoyaki remain attached around the mouth and teeth, etc. is eliminated, Not only eliminates the problem of blow-off, but also the dirt on the packaging box, which is a problem when applying mayonnaise to takoyaki, and the dirt around the mouth when eating. In addition, it is possible to shorten the heating time in the production of the takoyaki.

[Brief description of the drawings]

FIG. 1 is a sectional view of a takoyaki according to a first embodiment of the present invention.

FIG. 2 is a perspective view of a roasting machine used in a method for manufacturing takoyaki according to a second embodiment of the present invention.

FIG. 3 is a sectional view of a main part of a roasting machine used in a method of manufacturing takoyaki according to a second embodiment of the present invention.

[Explanation of symbols]

 1 outer skin 2 tools 3 depression 4 flat part

Claims (2)

[Claims] 1. A takoyaki characterized by comprising a tool containing a mixture of octopus, vegetables, mayonnaise, green seaweed, fishmeal and the like inside an outer skin made of wheat flour as a main raw material. 2. A base prepared by dissolving and mixing flour, eggs, seasonings and the like in water is put into a hollow of a roaster, and then mayonnaise, vegetables, octopus and the like mixed with green seaweed, fish meal and the like are used as bases. Put it on, and finally put the base again, then
A takoyaki manufacturing method, wherein a base and ingredients are compressed and heated by a flat part of a roasting machine.