JP2002142994A - Takoyaki (ground octopus snack) cooker and method of cooking takoyaki - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a takoyaki cooker and method of cooking takoyaki which makes it possible to cook a good-shaped takoyaki with an unevenness, easily with reliability. SOLUTION: On the upper side of a plate 2, a plurality of recessed parts 4 are formed, and a bottom part 5a of some 5 of the recessed parts 4 is formed with projecting parts 6 modeled after a picture, character, pattern or the like. Dough B is poured into the recessed part 5 in such a quantity as to just cover the projecting parts 6 and then is burned to be a contact section of a takoyaki with the plate 2. Before the dough B is completely solidified, a preliminarily burned takoyaki C is put into the recessed part 5, and then the liquid-state dough B is pressed by the takoyaki C to be attached on the surface of the takoyaki C. By burning continuously, a takoyaki D is cooked which is formed with recessed parts E having a shape copied from that of the projecting sections 6.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a takoyaki machine for making a takoyaki having an uneven surface and a method for cooking such a takoyaki.

[0002]

Conventionally, as a takoyaki apparatus for cooking this kind of takoyaki, for example, the one described in Japanese Utility Model Registration No. 3049934 has been known. This is an arrangement in which an arbitrary picture, character, or the like is provided in an uneven plane on a spacing plane or a shallow vase portion between a number of vase portions (concave portions) provided on the upper surface portion (plate) of the vessel. Then, spread the dough on such a picture or character, bake it, put the baked skin pieces in a jar, and then put the dough and ingredients from above and bake takoyaki, the unevenness on the surface will be The formed takoyaki is baked.

[0003] However, in these takoyaki machines, the skin must be transferred to a vase, and the wrinkles may be formed on the skin, the front and back of the skin may be incorrect, or the dough poured later may be replaced with the vase. There was a risk of getting between the skin pieces. Further, even if the baking is performed well, there is a problem that a boundary line is formed around the unevenness of the takoyaki because the degree of baking differs between the completed unevenness and the other portions. Further, there is a problem that the number of prints per unit area is reduced because pictures, characters, and the like are provided in an uneven plane on the spacing plane of the pots or the shallow pots.

[0004] It is an object of the present invention to solve the above problems and to provide a takoyaki apparatus and a method for cooking such a takoyaki, which can easily and surely obtain a good-shaped takoyaki with irregularities.

[0005]

The takoyaki apparatus of the present invention comprises:
A takoyaki machine having a plate formed with a plurality of concave portions having an open upper surface, wherein a convex portion or a concave portion is formed at the bottom of the concave portion.

According to the present invention having the above-described structure, an appropriate amount of takoyaki dough is poured into a concave portion having a concave portion or a convex portion, and a portion in contact with a plate is baked. Before the dough is completely solidified, The takoyaki that has been baked in advance is placed in the concave portion, the dough is adhered to the surface, and further baked, a takoyaki having the concave portion or the convex portion of the concave portion copied on the surface is obtained.

Further, in the takoyaki apparatus of the present invention, the plate surface is coated with a fluorine resin or the like in claim 1.

According to the present invention, as described above, the dough can be baked without drawing the edible oil, so that the edible oil does not accumulate at the bottom of the concave portion, and the edible oil allows the dough to be baked. This eliminates the possibility that the projection of the projection or the shape of the projection is obstructed, and the shape of the projection or the recess is accurately captured on the fabric.

Further, according to the takoyaki cooking method of the present invention, an appropriate amount of takoyaki dough is poured into a concave portion of a plate having a concave portion or a convex portion to bake a portion in contact with the plate, and before the dough is completely hardened. The baked takoyaki is put in the concave portion, the dough is adhered to the surface, and further baked.

Further, in the method of cooking takoyaki of the present invention, in claim 3, an appropriate amount of takoyaki dough is poured into the concave portion of the plate on which the concave portion or the convex portion is formed without drawing edible oil. is there.

[0011]

Hereinafter, embodiments of the present invention will be described.
This will be described with reference to FIGS. Reference numeral 1 denotes a housing, on which a plate 2 is provided, and a heater 3 is provided inside the housing 1 in contact with a lower surface of the plate 2. Further, a plurality of concave portions 4 are provided on the upper surface side of the plate 2. The concave portion 4 has an upper opening and is formed in a substantially hemispherical concave shape. Some of the concave portions 5 of the plurality of concave portions 4 have a convex portion 6 in the shape of a picture, character, pattern or the like formed on the bottom 5a. The surface of the plate 2 is
It is coated with a fluorine resin (not shown). A switch 7 is mounted on the front side of the housing 1.

Next, the operation of the present embodiment will be described. First, make two types of takoyaki dough in advance. The first dough A is a mixture of water, flour, eggs, salt, bonito and the like. The second dough B is a mixture of water, flour, eggs, salt and the like, and does not contain solids such as bonito. Then, the switch 7 is closed and the heater 3 is energized to heat the plate 2. When the plate 2 is sufficiently heated, edible oil is drawn into the concave portion 4 and the first dough A is poured. In addition, the dough in the concave portion 4 is filled with ingredients such as cutlets, red ginger, and fried balls, and picked. Bake takoyaki C while shaping it into a round shape using. Then, the baked takoyaki C is transferred from the plate 2 to a plate or the like. Next, the second cloth B is poured into the heated concave portion 5 (FIG. 4A) in such an amount that the convex portion 6 is hidden. (FIG. 4 (b))
At this time, edible oil is not applied to the concave portion 5, but the plate 2
Is coated with the fluororesin, the second material B can be baked without being scorched on the plate 2. Then, since the poured second dough B does not contain solid matter, and edible oil does not accumulate on the bottom 5a of the concave portion 5, the portion of the dough B in contact with the bottom 5a of the concave portion 5 has the convex 6 It is baked and hardened almost exactly according to the shape of the. That is, when edible oil is applied to the bottom 5a of the concave portion 5, the second dough B containing a large amount of water does not mix with edible oil. Instead, it is baked and hardened along the upper surface of the edible oil that covers it, but if the edible oil is not drawn, the dough B directly contacts the bottom 5a and the convex portion 6 of the concave portion 5, so that the dough B The shape of the projection 6 is almost faithfully captured. Then, before the dough B in the portion not in contact with the bottom 5a and the convex portion 6 of the concave portion 5 is hardened, the takoyaki C baked in advance is put into the concave portion 5. (FIG. 4 (c)) At this time, the second dough B still in a liquid state
It is pushed by the takoyaki C and spreads and rises between the concave portion 5 and the takoyaki C, that is, the liquid dough B adheres over the surface of the takoyaki C. When the baking is further continued in this state, the dough B attached to the surface of the takoyaki C is burned and solidified, and the takoyaki D is baked. Is formed almost faithfully. (FIG. 4
(D)) The second dough B constituting the takoyaki D
The portion is directly baked in the concave portion 5, and the baked dough B
The raw dough B does not enter between the portion and the bottom 5a of the concave portion 5, and it is possible to eliminate the danger that the dough B portion is wrinkled and the front and back are reversed.

The takoyaki D thus completed is transferred to a plate or the like. At this time, a boundary line M is formed at the boundary between the dough B portion and the takoyaki C portion. However, during the takoyaki firing, the liquid dough B is pushed by the takoyaki C and rises. Can be located away from Therefore, when the takoyaki D is arranged on a plate or the like so that the concave portion E faces upward, the boundary line M can be prevented from visually obstructing the concave portion E. When a thick sauce is applied to the surface of the takoyaki D arranged in this manner, the sauce accumulates in the concave portion E of the takoyaki D so that the concave portion E looks darker than other portions. Become. That is, the picture, character,
The pattern or the like forms a concave portion E as a positive image on the takoyaki D,
When the sauce accumulates in the concave portion E, the picture, character, or pattern obtained by inverting the picture, character, or pattern of the convex portion 6 is drawn on the takoyaki D by the source.

As described above, according to the present invention, a plurality of concave portions 4 are provided on the upper surface side of the plate 2, and among these concave portions 4,
By forming a convex portion 6 in the shape of a picture, a character, a pattern, or the like on the bottom portion 5a of a part of the concave portion 5, a sufficient amount of the cloth B is poured into the concave portion 5 so that the convex portion 6 is hidden. Bottom 5a and projection 6
Baking, and before this dough B completely hardens,
When the previously baked takoyaki C is put into the concave portion 5, the liquid dough B is pressed by the takoyaki C and covers the surface of the takoyaki C and adheres. The takoyaki D in which the concave portion E is copied is fired.

Further, according to the present invention, by coating the surface of the plate 2 with a fluorine-based resin, the takoyaki D can be baked without applying edible oil to the concave portion 5, so that the bottom portion of the concave portion 5 can be baked. There is no edible oil, and the possibility that the edible oil prevents the dough B from copying the shape of the convex portion 6 is eliminated, and the takoyaki D is baked by copying the shape of the convex portion 6 almost exactly.

The present invention is not limited to the above embodiment, and various modifications can be made within the scope of the invention. For example, in the above embodiment, the convex portion 6 is formed at the bottom of the concave portion 5, but as shown in FIG.
By forming the concave portion 12 on the bottom portion 11a of the eleventh portion, a convex portion that reflects the shape of the concave portion 12 may be formed on the surface of the takoyaki. Also, the second fabric B poured into the concave portion 5
The amount is preferably such that the convex portion 6 formed on the bottom portion 5a of the concave portion 5 is hidden, but a larger amount of the cloth B may be poured into the concave portion 5. In this case, the dough B may overflow from the concave portion 5 when the takoyaki C is put into the concave portion 5, but there is no problem in firing the takoyaki D. Further, in the above embodiment, the electric takoyaki was described, but the present invention is also applicable to a takoyaki plate or the like used in a gas stand or the like.

[0017]

The takoyaki apparatus according to the present invention is a takoyaki apparatus having a plate formed with a plurality of concave portions having an open upper surface, wherein a convex portion or a concave portion is formed at the bottom of the concave portion. The takoyaki dough is poured into the concave portion where the convex portion is formed, and the contact portion with the plate is baked.Before the dough is completely hardened, the takoyaki that has been baked in advance is put into the concave portion and the dough is placed on the surface. Is adhered and further baked, so that a takoyaki in which the shape of the concave portion or the convex portion of the concave portion is copied on the surface can be obtained, so that the takoyaki having the concave or convex portion formed on the surface easily and easily is fired. be able to.

Further, in the takoyaki apparatus of the present invention, the plate surface is coated with a fluorine resin or the like in claim 1, and the dough can be baked without drawing edible oil. Oil does not accumulate at the bottom of the concave part, eliminating the risk that the cooking oil will prevent the dough from copying the shape of the protrusions or protrusions, and the shape of the protrusions or recesses will be accurately copied on the dough. Therefore, a shape in which the shape of the convex portion or the concave portion is inverted on the surface of the takoyaki can be accurately formed.

Further, according to the takoyaki cooking method of the present invention, an appropriate amount of takoyaki dough is poured into a concave portion of a plate having a concave portion or a convex portion to bake a portion in contact with the plate, and before the dough is completely hardened. Since the takoyaki which has been previously baked is put into the concave portion and the dough is adhered to the surface and further baked, it is easy to bake the takoyaki having the concave or convex portion formed on the surface easily and easily. it can.

Further, in the method of cooking takoyaki according to the present invention, in claim 3, an appropriate amount of dough for takoyaki is poured into the concave portion of the plate having the concave portion or the convex portion without drawing edible oil. Since there is, edible oil does not accumulate at the bottom of the concave portion, eliminating the risk that the edible oil will prevent the dough from copying the shape of the convex or convex portion, and eliminating the convex or concave portion on the surface of the takoyaki. The inverted shape can be accurately formed.

[Brief description of the drawings]

FIG. 1 is a plan view of a takoyaki machine showing one embodiment of the present invention.

FIG. 2 is a sectional view of the same.

FIG. 3 is an enlarged sectional view of a main part of the above.

FIG. 4 is a diagram illustrating a procedure for baking takoyaki,

FIG. 5 is an enlarged sectional view of a main part of a takoyaki apparatus according to another embodiment of the present invention.

[Explanation of symbols]

 2 plate 4,5,11 concave part 5a, 11a bottom 6 convex part 12 concave part B 2nd dough (dough) C, D takoyaki

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B032 DB33 DE04 DK39 DP50 DP54 4B036 LE04 LF14 LP02 LT02 LT12 4B040 AA08 AB04 AC03 AE09 CA05 CA12 CA16 EB02 EB06 EB20 JA02 JA18

Claims (4)

[Claims] 1. A takoyaki machine comprising a plate having a plurality of concave portions with an open upper surface, wherein a convex portion or a concave portion is formed at the bottom of the concave portion. 2. The takoyaki apparatus according to claim 1, wherein said plate surface is coated with a fluorine resin or the like. 3. An appropriate amount of dough for takoyaki is poured into a concave portion of a plate on which a concave portion or a convex portion is formed, and the portion in contact with the plate is baked. Before the dough is completely solidified, the takoyaki is baked in advance. A method for cooking takoyaki, wherein the dough is put in a concave portion, and the dough is adhered to the surface, followed by baking. 4. The takoyaki cooking method according to claim 3, wherein an appropriate amount of takoyaki dough is poured into the concave portion of the plate on which the concave portion or the convex portion is formed without drawing oil, and baking is performed.