JP2001046028A - Production of takoyaki and the resultant takoyaki - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain mayonnaise-contg. Takoyaki (grilled dumplings with bits of octopus) hygienic and high in commodity value through intending to cut operational man-hour and raise its productivity. SOLUTION: This Takoyaki is obtained by the following steps: a heated molding recess 10a is automatically packed with a specified amount of a primary kneaded dough 11; solid semisolid mayonnaise 6 is charged into the primary kneaded dough 11; wherein the mayonnaise 6 to be used is such as to be prepared by freezing and solidifying freeze-resistant mayonnaise or by solidifying or semisolidifying it with a solidifying agent such as gelatin; an octopus 3 followed by chopped ginger 4, etc., is put on the mayonnaise 6; a secondary kneaded dough 12 is packed to the opening of the molding recess 10a; and the Takoyaki ingredients in the molding recess 10a is baked with burner flames thereunder and heating by an infrared burner 13 thereabove.

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 a mayonnaise-filled takoyaki filled with mayonnaise and ingredients such as a tako inside a kneaded dough containing flour as a main raw material.

[0002]

2. Description of the Related Art Takoyaki, which is popular as a processed food of flour, fills a spherical concave portion of a baking machine called a takoyaki machine with kneaded dough obtained by kneading flour and cut vegetables such as shredded cabbage with water. While heating the kneaded dough, put the chopped tako inside, heating them while rotating them in the spherical concave part, finishing the takoyaki spherical, on the takoyaki thus baked, It is common to eat with sauce, chopped ginger, blue seaweed, shavings, etc. In recent years, the so-called mayo octopus with mayonnaise on takoyaki has become popular among young people due to diversification of taste.

[0003]

However, if the mayonnaise is laid on the takoyaki in this manner, the mayonnaise drips and the appearance is bad, and the mayonnaise sticks around the mouth, and may be worn on hands and clothes. It may adhere and stain, and furthermore, the taste of takoyaki and mayonnaise separates, and not only lacks an integrated taste, but also various problems such as discoloration of the surface when mayonnaise is exposed to air for a long time is there. Such defects in appearance and taste have significantly reduced the commercial value, especially when the mayo octopus is put into practical use as a mass-produced product in a factory.

[0004] As a countermeasure, mayonnaise is put together with the ingredients into the kneaded dough filled in the spherical concave portion of the baking machine, or the space between the takoyaki outer skin after heating and firing and the inside ingredients is filled. A method of filling mayonnaise by injection is conceivable. In each case, mayonnaise is extruded from a dedicated filling machine for mayonnaise by a fixed amount through a nozzle or an injection needle into each forming recess.

[0005] However, in filling mayonnaise using such a filling machine, each time the takoyaki is baked, the mayonnaise must be measured in each of the molding concave portions in a troublesome manner, which is inferior in workability. Had become. In addition, since the mayonnaise used for this filling is a highly viscous gel, it is difficult to cut when pushed out from a nozzle or an injection needle, and the amount supplied to each molding recess is very small. In addition to the fact that the diameter of the injection needle is extremely small, there is considerable difficulty in accurately extruding mayonnaise by a predetermined amount.

Further, after the production of the takoyaki, mayonnaise remains inside the nozzle and the injection needle, and if left unchecked, bacteria are generated and the hygiene is not hygienic. Therefore, the inside of the small-diameter nozzle and the injection needle is carefully cleaned. There is an annoyance that it must be done.

[0007] The present invention has been made in view of such circumstances, and aims to mass-produce by reducing the number of work steps and improving productivity, and to achieve a more sanitary and high commercial value. It is an object of the present invention to provide a method for producing takoyaki that can obtain takoyaki with mayonnaise.

[0008]

According to the present invention, in accordance with the above-mentioned object, a kneaded dough obtained by kneading flour as a main raw material with water is filled in a molding recess of a baking machine, and the kneaded dough is made of an octopus or the like. In a method for manufacturing a takoyaki which is heated and fired by charging ingredients and mayonnaise, the mayonnaise is charged in a solid or semi-solid state.

Heating of the baking machine is carried out in the entire process from the time of charging the kneaded dough to the baking of the takoyaki, or after the raw materials such as the kneaded dough, ingredients and mayonnaise have been charged, ignition is performed. In the latter case, it is preferable to preheat the baking machine with residual heat before charging the kneaded dough, because the baking time can be shortened.

The mayonnaise is added to the kneaded dough in the molding recess at the same time as the ingredients or before or after the ingredients, as long as there is no risk of leakage from the outer skin even if the mayonnaise is melted by heat during firing. At any time.

According to this invention, the mayonnaise is solidified or semi-solidified so that the mayonnaise is formed in advance to a predetermined size required for individual takoyaki or a size obtained by dividing the size into a plurality of pieces. be able to. Therefore, it is sufficient to supply only one or a plurality of the predetermined amount to the kneaded dough in the forming recess without depending on the measurement by the filling machine.

As the above-mentioned mayonnaise, it is preferred to use a solid or semi-solidified one obtained by adding a coagulant such as gelatin to ordinary gel-like mayonnaise, or a frozen and solidified mayonnaise having freeze resistance. The takoyaki produced by the method can be frozen to obtain a frozen takoyaki.

As the coagulant for gel-like mayonnaise, besides the above-mentioned gelatin, there are carrageenan, tamarind seed gum, pectin, agar, starch and the like. The degree can be adjusted. Gelatin and starch have an appropriate viscosity and are excellent in texture among the coagulants described above. further,
These coagulants may be used alone or as a mixture of two or more, and do not prevent the combined use of freezing or refrigeration means in order to maintain the solid or semi-solid state of mayonnaise.

[0014]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described below with reference to the drawings.

In the takoyaki 1 shown in FIG. 2, an outer skin 2 is formed in a bell shape comprising an upper half hemispherical outer skin 2a, a lower half cylindrical outer skin 2b, and a bottom flat outer skin 2c. The outer shell 2 is filled with mayonnaise 6 together with ingredients 5 such as an octopus 3 and chopped ginger 4, and the mayonnaise-containing takoyaki 1 is processed using the baking machine 10 of FIG. Manufactured in.

The baking machine 10 shown in FIG. 3 is a so-called takoyaki machine made of a thick metal for applying a burner flame to the lower surface and heating and baking the above-described takoyaki 1 in a plurality of forming recesses 10a. A rectangular one in which 10a are arranged in 16 × 2 rows = 32 is used. Note that, in steps (S1) to (S7) of the working process in FIG. 1, only one of the recesses is shown.

First, the steps (S) of the work process shown in FIG.
In 1), a predetermined amount of the primary kneaded dough 11 is automatically filled into the inside of the molded concave portion 10a of the heated baking machine 10.
The primary kneaded dough 11 is obtained by adding wheat flour as a main component, cut vegetables such as shredded cabbage, and various seasonings such as bonito extract, and kneading with water. About 1/2.

In step (S2), the solid or semi-solid mayonnaise 6 is put into the primary kneaded dough 11 in the molding recess 10a. The mayonnaise 6 put into the primary kneaded dough 11 is melted by heating from the baking machine 10 inside the hemispherical outer skin 2a. In this mayonnaise 6,
At room temperature, a gelled normal mayonnaise, which is solidified or semi-solidified with a coagulant such as gelatin, or a frozen and solidified mayonnaise having freeze resistance, is used before being put into the primary kneading dough 11. In addition, a dice, a sphere, or other suitable shape is formed in advance.

One solid or semi-solid mayonnaise 6 is formed in a size corresponding to a predetermined amount required for one takoyaki or in a size divided into a plurality of pieces.
It is only necessary to feed a predetermined number into the primary kneaded dough 11, and it is not necessary to measure the predetermined amount each time.

Next, in step (S3), mayonnaise 6
After the octopus 3 is put on the top, and the chopped ginger 4 and the like are further put in the step (S4), the process goes to the step (S5), and the secondary kneaded dough 12 having the same component as the step (S1) is put thereon. The filling is performed up to the opening of the molding recess 10a.

In step (S6), the takoyaki 1 is baked by heating with the Schburn burner 13 from above the forming recess 10a in addition to the burner flame which is an open flame to the baking machine 10. Schwann burner 13 which is a heating source from above
Is a structure in which fuel gas is burned in a porous ceramic and the flat outer skin 2c of the takoyaki 1 is baked by the radiant heat. While the baking machine 10 and the schwann burner 13 are both fixed, one of them is moved, and the flat outer skin 2c of the takoyaki 1 is formed.
Heat.

When the indirect heat of the Schwann burner 13 is used for baking the flat outer skin 2c of the takoyaki 1 exposed at the opening of the molding concave portion 10a, the flat outer skin 2c is fired.
There is an advantage that baking hardly occurs in c, the whole surface is baked without failure of the color when the entire surface is browned, the commercial value is improved, the yield is improved, and the temperature can be easily controlled.

The takoyaki 1 containing mayonnaise baked in step (S6) is turned over in step (S7), and the tray 1 is turned upside down from the molding recess 10a.
4 and cooled to a predetermined temperature.

The heating of the sintering machine 10 by the burner flame may be performed in all the steps from the charging of the primary kneaded dough 11 to the baking of the takoyaki 1, or the kneaded doughs 11, 12 and the octopus 3, chopped ginger 4, The ignition may be performed after all the raw materials of mayonnaise 6 are charged. In the latter case, the worker working around the baking machine 10 does not need to be fanned by the burner flame. In addition, if the baking machine 10 is preliminarily heated with residual heat before the primary kneaded dough 11 is charged, the baking can be performed. This is preferable because the time can be reduced.

As a modification of the above-described operation procedure, after filling the secondary kneaded dough 12 in step (S5), heating and baking are performed only with the burner flame at the lower part of the baking machine 1 to obtain the planar outer skin of the takoyaki 1. 2c portion is left unbaked or semi-baked, the baking machine 1 is inverted and the takoyaki 1 is discharged upside down on the heated iron plate, and the flat outer skin 2c is baked with the iron plate. Is also good.

In this embodiment, as described above, the molding recess 10a
To the mayonnaise to be put into the primary kneaded dough 11 inside,
A gel-like mayonnaise solidified or semi-solidified with a coagulant such as gelatin, or a frozen and solidified mayonnaise-resistant mayonnaise is used, and a heated and baked mayonnaise-containing takoyaki 1 is handled at room temperature. By using such a coagulant-containing or freezing-resistant mayonnaise in the input mayonnaise 6 and previously setting it in a solid or semi-solid state of a predetermined shape, a predetermined number of pieces are added to the primary kneaded dough 11 in the forming recess 10a. It is only a simple task of putting

Therefore, as compared with the case where the gel-like mayonnaise is filled in each molding recess while measuring the gel-like mayonnaise with a dedicated filling machine, a large-scale dedicated filling machine is not required, and handling such as filling workability, quantitative performance, operability, and the like is eliminated. In addition to being excellent in productivity, productivity can be remarkably improved by mass production in factories and the like. Further, since a nozzle and an injection needle are not used for filling the mayonnaise, washing work can be omitted, and the hygiene is excellent.

In addition, when the general gelled mayonnaise used at normal temperature is frozen, the oil content of the mayonnaise is separated from the water, and when used in the takoyaki as in the present embodiment, the oil content of the mayonnaise is reduced. And the moisture separately penetrate into the primary kneaded dough 11 and return to the original gel state after baking, the original taste and texture of the mayonnaise may be impaired. By solidifying or semi-solidifying with the use of an agent or a freeze-resistant material, the separation of oil and water is prevented as much as possible even if the mayonnaise 6 is frozen or refrigerated before being charged. , Does not impair the original taste and texture of mayonnaise.

As a coagulant for solidifying or semi-solidifying gelled mayonnaise at room temperature, in addition to the above-mentioned gelatin, carrageenan, tamarind seed gum, pectin, agar, starch, etc. may be used alone or as a suitable mixture. Alternatively, the hardness of the mayonnaise can be adjusted by changing the concentration of these coagulants. Also,
A series of takoyaki baking operations including the addition of mayonnaise 6 are performed at room temperature, and furthermore, in the vicinity of the baking machine 10, the mayonnaise is subjected to heat from a heating source. If it is difficult to maintain the solid or semi-solid state, it is preferable to keep the predetermined shape by using a freezing / refrigeration means together, such as putting the mayonnaise 6 in a container and floating it in cold water.

Further, in the present embodiment, the baking machine 10 employs a long and narrow forming recess 10a of 16 × 2 rows = 32, so that the takoyaki 1 baked in the forming recess 10a is discharged. Since the machine 10 can be inverted in the width direction, the takoyaki 1 can be easily discharged by a small operation in a narrow arrangement space.

The above work process steps (S1) to (S
The takoyaki 1 fired in 7) can be further distributed, and can be distributed as frozen takoyaki. In this case, since the inside of the mayonnaise 6 containing a coagulant or a freeze-resistant one is used as described above, the separation of the mayonnaise 6 into oil and water as much as possible even in the freezing of the takoyaki 1 is performed. It can be suppressed and has excellent preservability, and when thawing or warming this frozen takoyaki, it can be enjoyed without losing the original taste and tactile sensation of mayonnaise 6 as with the above-mentioned takoyaki 1, which is treated as a normal temperature product Can be.

Next, using the solid or semi-solid mayonnaise A based on the present embodiment and the conventional gel-like mayonnaise B, steps (S1) to (S1) of the working process are performed.
A comparative example in which the takoyaki baked in 7) is further frozen will be described.

(Experimental Example) As the baking machine 10, a long and narrow forming recess 10a exemplified in the embodiment of 16 × 2 rows = 32 was used. The diameter of each forming recess 10a was 3.5 cm, and the depth was 3.5 cm. Was set to 4 cm, and a burner flame and a Schbank burner 13 were used in combination as a heating source. As one mayonnaise A based on the present embodiment, a solidified mixture of gelatin and starch was used as a coagulant, and the other mayonnaise B was used.
A gel-like commercial product at room temperature was used as it was.

The experiment was carried out 5 times for each of the mayonnaises A and B, and each of them was baked 32 × 5 times = 160 takoyaki, and then frozen. All the frozen takoyaki were cut in half, the cross sections were compared, and about 10 of them were thawed and heated in a microwave oven and tasted.

(Experimental Result) When the takoyaki using mayonnaise A based on the present embodiment was cut in a frozen state,
Most of the takoyaki did not show separation of oil and water from mayonnaise A. Furthermore, the mayonnaise A did not lose its shape or discoloration in the heat of thawing or heating, and could taste the original taste of mayonnaise. Also, in the coagulant of mayonnaise A,
Since a mixture of gelatin and starch was used, the mixture had moderate viscosity, and had a crisp and pleasant texture.

On the other hand, commercially available gelled mayonnaise B
When the takoyaki was cut in a frozen state, the oil and water of mayonnaise B were separated in most of the takoyaki, and permeated into the surrounding kneaded dough. The kneaded dough around the mayonnaise showed discoloration due to penetration of oil and water, although the shape did not collapse. This discoloration did not return to the original heat upon thawing or heating, and did not have the original taste, texture and viscosity of mayonnaise.

The filling of the secondary kneaded dough described in the above embodiment is not always necessary unless there is a possibility that the dissolved mayonnaise leaks from the outer skin. Ingredients such as octopus and chopped ginger are placed at the bottom of the takoyaki. The degree to which it is slightly visible on a certain flat outer skin does not impair the commerciality. Also, by changing the viscosity of the kneaded dough or the degree of burning of the outer skin, mayonnaise can be introduced simultaneously with the ingredients or after the ingredients. Further, the takoyaki of the present invention may of course be formed in any other shape such as a spherical shape and a dice shape in addition to the bell shape shown in the above embodiment.

[0038]

As described above, according to the method for producing takoyaki of the present invention, the mayonnaise before it is put into the kneaded dough,
Predetermined amount required for individual takoyaki, or solidified or semi-solid state of the size divided into a plurality of pieces, can be put into kneaded dough in molding recesses in a predetermined amount As compared to the case where gel-shaped mayonnaise is filled into each molding recess while weighing it with a special filling machine, it is excellent in handling such as filling workability, quantitativeness, operability, etc. In mass production at factories, etc., productivity can be significantly improved. Furthermore, since a nozzle or an injection needle is not used for filling the mayonnaise, washing work can be eliminated, and takoyaki having a high commercial value in terms of hygiene can be obtained.

Further, the above-mentioned mayonnaise is solidified or semi-solidified by using a coagulant such as gelatin, or is frozen and solidified by using a freeze-resistant mayonnaise, so that it can be frozen or refrigerated for putting into kneaded dough or heated. Even when the takoyaki is frozen after firing, the separation of oil and water from the mayonnaise can be prevented as much as possible, so that the taste of the mayonnaise can be enjoyed without impairing the original taste.

Further, when the takoyaki using a coagulant or a freezing-resistant mayonnaise is frozen to obtain a frozen takoyaki,
Separation of oil and water of mayonnaise is suppressed as much as possible, preventing shape collapse and discoloration and keeping appearance, while maintaining good taste and texture, and storing takoyaki with mayonnaise with high commercial value for a long time And can be widely provided to remote locations.

[Brief description of the drawings]

FIG. 1 is a diagram illustrating a takoyaki manufacturing procedure showing one embodiment of the present invention.

FIG. 2 is a cross-sectional view of a takoyaki manufactured according to the procedure of FIG. 1 showing one embodiment of the present invention.

FIG. 3 is a plan view of a baking machine showing one embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Takoyaki 2 ... Outer skin 2a ... Hemispherical outer skin 2b ... Cylindrical outer skin 2c ... Planar outer skin which becomes a bottom surface 3 ... Octopus 4 ... Chopped ginger 5 ... Ingredient 6 ... Solid or semi-solid mayonnaise 10 ... Baking machine 10a ... Molding recess 11: Primary kneaded dough 12: Secondary kneaded dough 13: Schwann burner

Claims (4)

[Claims] 1. A kneaded dough obtained by kneading flour as a main raw material with water is filled in a molding recess of a baking machine, and an ingredient such as an octopus and mayonnaise are charged into the kneaded dough and heated and fired. The method for producing takoyaki, wherein the mayonnaise is charged in a solid or semi-solid state. 2. The method according to claim 1, wherein the mayonnaise is obtained by solidifying or semi-solidifying gel-like mayonnaise with a coagulant such as gelatin. 3. The method according to claim 1, wherein the mayonnaise is obtained by freezing and solidifying mayonnaise having freeze resistance. 4. A takoyaki obtained by freezing a takoyaki obtained by the method according to claim 1.