JP2003061629A - Recooking of frozen takoyaki pancake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of recooking frozen Takoyaki pancakes (cake with sliced octopus and other ingredients together baked thereon) that can give cooked Takoyaki pancake having the crisp skin layer and the core having smooth and creamy texture. SOLUTION: In the method of recooking frozen Takoyaki pancake, the frozen Takoyaki pancake is coated with starch liquid dispersion on the surface followed by oil deep frying.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for re-cooking frozen takoyaki, and more particularly to a method for re-cooking frozen takoyaki for obtaining a takoyaki whose skin has a crunchy and hard texture.

[0002]

2. Description of the Related Art Takoyaki is an orthodox dish that is prepared by adding dashi soup, eggs, salt, water, etc. to wheat flour and stirring.
It is a snack obtained by baking dough obtained by mixing, and was once eaten mainly in the Kansai region, but in recent years it is a kind of food that has become widespread throughout the country. To make takoyaki, we use a tool called a takoyaki, which has a hemispherical depression in an iron plate. First, pour the dough into a takoyaki machine, add chopped octopus, tempura, red ginger, leeks, etc. and heat. Then, when the part in contact with the takoyaki is burnt, the dough is inverted using a bamboo skewer or the like, and the mixture is baked until heat is passed through the whole.

In addition to the orthodox ones mentioned above, takoyaki may be mixed with various starches, yams, etc., as a raw material for the dough, if desired, or after being baked, it may be sprinkled with sauce, mayonnaise, etc.
It is eaten in various ways such as by sprinkling green laver and dried bonito.

The preferred texture of takoyaki differs between the inside and the skin of takoyaki. In other words, the texture inside Takoyaki is preferably smooth and creamy, regardless of the region or each shop. On the other hand, the texture of the skin portion varies depending on the region and the shop, but as one of recent trends, there is a case where the crispy and hard texture is preferred. The contrast between the crispy and hard texture of the skin and the smooth and creamy texture of the inside of the takoyaki is what causes the masses to enjoy. And this texture is
Not only immediately after firing, but also after freezing and reheating.

[0005] It is not easy to make the inside of takoyaki smooth and creamy, but only the skin portion is crispy and hard. As a method of producing takoyaki, where only this skin part is crispy, the dough is molded into a spherical shape using a baking tray for takoyaki by a conventional method, and then oil is injected between the grill and the takoyaki to give a predetermined amount. A method is disclosed in which, after heating and baking at a temperature, this takoyaki is reversed and the other surface is heated and baked in the same manner (Japanese Patent Laid-Open No. 2001-2001).
78731 publication). The takoyaki baked by this method has a creamy texture inside the takoyaki and has a crispy texture only on the skin when eating the takoyaki baked in a store or a stall immediately on the spot or as a takeout. is doing. However, when it is frozen and distributed as a processed food and reheated at the time of eating, it has a drawback that its resistance to change in texture over time is weak. Also, when the frozen product is reheated, the water inside the takoyaki is transferred to the skin, so inside the takoyaki the creamy texture is reduced due to the loss of water, while the skin is crispy due to water absorption. There was a drawback that the texture was impaired.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a frozen takoyaki which has a smooth and creamy texture inside the takoyaki but has a hard texture with only the skin portion crispy.

[0007]

That is, the present invention is a method for re-cooking frozen takoyaki, in which the surface of the frozen takoyaki is coated with a starch dispersion solution and then oiled.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION In the takoyaki according to the present invention, as described above, flour is mainly used, and a dough in which various starches, yams, etc. are appropriately mixed is poured into a takoyaki device, and chopped into pieces, tempura, red ginger, leek, etc. And add appropriately and heat. When the portion in contact with the takoyaki is burnt, the dough is inverted using a bamboo skewer or the like to bake the takoyaki. The baked takoyaki is frozen in a freezer and stored as frozen takoyaki. Then, when eating, the frozen Takoyaki is frozen or thawed, and then the starch dispersion is applied to the surface and oiled. As a means for applying the starch dispersion liquid, various methods such as dipping in the starch dispersion liquid or spraying on a frozen takoyaki surface with a spray nozzle can be adopted.

Examples of the starch used in the starch dispersion used in the method of the present invention include rice starch, mochigome starch, wheat starch, corn starch, high amylose corn starch, and the like. Above-ground starches such as corn starch, high amylose corn starch, and the like are preferable. These starches can be appropriately mixed and used if necessary. By using these starches, a crispy texture can be imparted only to the skin portion.

In the method of the present invention, when the above ground starch is used in combination with tapioca starch, potato starch and the like having a high amylopectin content, the transparency is increased and the original brown color of octopus roast can be imparted. Further, if desired to give a brownish brown color to taste, glucose, dextrin, sucrose and the like can be appropriately added to the dispersion liquid.

[0011] The above-mentioned above-ground starch: underground starch mixing ratio is 100-60: 0-40, especially 90-70: 10-30.
Is preferred.

[0012]

EXAMPLES Next, examples are given to more specifically describe the present invention, but the present invention is not limited to the following examples.

Examples 1-8 Takoyaki dough was prepared by mixing 150 g of soft flour, 1 egg and 450 mL of Japanese-style soup stock. The takoyaki machine with 28 holes (4 × 7) was heated, and the dough was poured into the place where the salad oil was poured. Drop a piece of octopus into each hole,
Further fried balls, chopped red ginger and leeks were added thereto. When the surface of the dough became semi-burnt, the dough was turned over and further baked. The obtained Takoyaki was frozen and stored in a freezer for 1 week. Next, at the time of eating, the starch dispersion obtained by adding 200 mL of water to 100 g of the formulation shown in Table 1 was applied to the surface of Takoyaki, and then 1 with 190 ° C salad oil.
Fry for 30 seconds and cook again.

Comparative Example 1 The frozen takoyaki obtained in Example 5 was fried with no starch dispersion.

Comparative Example 2 The takoyaki to which the starch dispersion liquid obtained in Example 2 was added was replaced with an oil cooker and re-cooked in a microwave oven.

[0016]

[Table 1]

Test Examples The re-cooked takoyaki obtained in Examples 1 to 8 and Comparative Examples 1 and 2 were sampled by a panel of 10 people, and sensory evaluation was performed according to the evaluation criteria shown in Table 2. The test results are shown in Table 3.

[0018]

[Table 2]

[0019]

[Table 3]

[0020]

EFFECTS OF THE INVENTION According to the method of the present invention, it is possible to obtain a takoyaki which has a smooth texture and a creamy texture while the skin portion is crispy and hard.

Claims (3)

[Claims] 1. A method for re-cooking frozen takoyaki, which comprises applying a starch dispersion liquid to the surface of the frozen takoyaki and then frying. 2. The method for re-cooking frozen takoyaki according to claim 1, wherein the starch in the starch dispersion liquid is at least one above-ground starch selected from wheat starch, corn starch and high amylose corn starch. 3. The method for re-cooking frozen takoyaki according to claim 2, wherein at least one underground starch selected from tapioca starch and potato starch is used in combination with the above-ground starch of claim 2.