JP2005245345A - Method for producing "as you like it" pancake - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an "as you like it" pancake (in Japanese Okonomiyaki) for delivery, without having collapse in its form after baking, and also without reducing its flavor and taste after leaving as it is or after re-heating. <P>SOLUTION: The subject method for producing the "as you like it" pancake is characterized by using dehydrated chopped cabbage as cabbage usually used, and baking the pancake in an oven. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing okonomiyaki, and more particularly to a new method for producing okonomiyaki for delivery (take-away or home delivery).

  Okonomiyaki is a food that has been widely eaten in Japan, and is literally a typical Japanese food.

  This okonomiyaki is made by mixing flour with water, using various ingredients according to your preference, and baking it on an iron plate. Sprinkle with the secondary material.

  In particular, the basics of conventional okonomiyaki are made by firing on an iron plate, and this is usually cut and eaten on the iron plate on the spot.

  Occasionally, okonomiyaki made by baking on an iron plate, for example, at a venue or a stall, is not always appropriate to eat on the spot (to eat what was baked on the iron plate there Exceptionally okonomiyaki baked on an iron plate may be eaten by changing the place between paper, etc., if it is not suitable due to the flow of people and the circumstances of the venue. If it is separated from the top, okonomiyaki has no elasticity, so it cannot hold the flat shape as it is and bends like a double fold. Moreover, as time went on, the taste was significantly reduced.

  Also, even if it is baked on an iron plate, if left as it is, if you eat it again, even if you eat it as it is or if you eat it in a microwave oven etc., its taste is greatly reduced, what is at the time of production It will be completely different.

  Therefore, there is a strong demand for okonomiyaki that can maintain the original shape even if it is separated from the iron plate or moved to another place such as home delivery, and the taste does not deteriorate when eating again. Yes.

  The problem to be solved by the present invention is to eliminate the above-mentioned conventional problems. More specifically, it is a new development of so-called okonomiyaki for delivery, and it is difficult to hold the shape as in the past, it cannot be carried practically, and the taste is significantly worse after cooling. Is to develop okonomiyaki for delivery.

The problems are as follows: (b) In the conventional okonomiyaki manufacturing method, (b) using cabbage that is small and dehydrated as cabbage and (c) means that baking is performed in an oven without baking on an iron plate. It is solved by adopting together.

  According to the research of the present inventor, in the production of okonomiyaki on a conventional iron plate, cabbage used as a component of okonomiyaki is used in particular as a small and dehydrated cabbage, and this cabbage When baked together with other conventional components in an oven, a okonomiyaki with a crisp surface and a light interior is obtained. And this okonomiyaki has a crisp surface, so it can be carried around without any shape, and it is very suitable for delivery. It has been found that okonomiyaki with a taste that is almost unchanged can be obtained.

  In this research, when using a kneaded mixture of water that has been used in conventional okonomiyaki as a flour water and then kneaded with water, the surface condition is further increased. It became clear that the taste at the time of re-eating after crispness was further improved.

  The cabbage used in the present invention is a small cabbage. In this case, the size is usually small enough to be referred to as “Midagiri”. If the cabbage is too larger than the barley, the resulting okonomiyaki will not be able to achieve its intended purpose regardless of shape or taste.

  Another feature of the cabbage used in the present invention is to use a dehydrated one. In this dehydration, water whose water content is 80 or less, preferably about 75% to 85% is used. At this time, if the dehydration is insufficient, moisture will come out when baking in the oven by the tray, and it will be in the same state as when baking with the iron plate, and conversely if the moisture is low (if the dehydration is too much), The texture as okonomiyaki is insufficient. The dehydration is preferably performed after the cabbage has been cut into midine.

  In the present invention, the baking is performed in an oven, which is completely different from the conventional method. This is another feature of the present invention, and is a new means which has not been performed at all for okonomiyaki baking.

  The baking in this oven is usually 240 to 290 ° C, preferably about 260 to 280 ° C. Although the firing time varies slightly depending on the type of oven, it is about 8 to 15 minutes, preferably about 10 to 13 minutes. When the oven is a conveyor oven, about 10 to 12 minutes is preferable, and when the oven is a fixed oven, about 10 to 13 minutes are preferable.

  In the present invention, by combining the means of baking in the oven and the means of dehydrating the cabbage and using a small chizan, the inside has a crisp surface that is not deformed. The okonomiyaki is obtained, and when the okonomiyaki is eaten again, the taste and texture of the okonomiyaki are hardly reduced.

  In addition, when the above-mentioned ones are further used as the flour water, the above-mentioned effects can be obtained even more excellent.

  The cabbage to be used in the present invention is used after cutting the midine as described above. The size of the cutting of the medium may be a size generally referred to as a cutting of the medium, preferably about 5 to 6 mm square, and it is not preferable if it is too small. In addition, it is necessary to dehydrate this midi-cut cabbage as described above.

  In the present invention, if 1 kg of wheat flour is mixed with 1 to 50 g, preferably 5 to 15 g of water and 900 to 1100 cc of water, preferably about 950 to 1000 cc, is used as the flour water. And excellent in taste. This wheat flour is selected mainly with wheat flour as the main ingredient, with a small amount of corn starch, seasoning (for example, amino acids), salt, baking powder, vegetable oils and fats, yam powder, and flavor ingredients (for example, katsuo) Used, and a Chinese-style soup stock is added to this and kneaded with water.

  When producing the okonomiyaki of the present invention, dehydrated chopped cabbage is put into the flour water, particularly preferably the above-mentioned specific flour water of the present invention, and the conventional okonomiyaki has been conventionally used for okonomiyaki as needed. Ingredients such as eggs (one per okonomiyaki, preferably LL size), red ginger, cut green onions, tempura and the like are appropriately blended and kneaded to make an okonomiyaki base.

  The base thus obtained is baked in an oven. When baking, it is preferable to use a baking pan or an aluminum tray. When a baking bun is used, oil is previously applied to the pan, and when an aluminum tray is used, a baking sheet is used in combination.

  About 90% of the base is placed in a pan or tray, and the topping is placed thereon. Then, the remaining base is placed on the top and fired at around 260-280 ° C. In this case, in the case of a conveyor oven, it is 8 to 15 minutes, preferably about 10 to 12 minutes, and in the case of a fixed oven, it is 8 to 15 minutes, preferably about 10 to 13 minutes.

  After baking, take it out of the oven, remove it from the pan or tray, and sprinkle with sauce, blue paste, mayonnaise, flower bonito, etc. to obtain okonomiyaki for delivery (home delivery).

  Okonomiyaki obtained by the method of the present invention is extremely excellent for delivery (for home delivery). In other words, it has a crisp shape and does not lose its shape even if it is removed from the iron plate, and when it is re-eaten after standing, the taste and texture at the time of production do not deteriorate. Such okonomiyaki can be produced only by the method of the present invention.

  The present invention will be described below with reference to examples.

100cc flour water
Kisami cabbage 200g
Red ginger 5g
Cut green onion (long onion) 10g
10g of heavens
Raw egg One raw egg is added to each of the above ingredients except for one raw egg, and the mixture is thoroughly mixed in a bowl to make a base. On the other hand, it is baked using a fixed oven and baking pan, but oil is applied to the pan in advance, and about 90% of the base is put into the pan, and topping ingredients (meat, seafood) ) And the remaining 10% base is baked in an oven at 260 ° C. for 12 minutes.

  Removed from the oven, removed from the bread, sprinkled with sauce, blue paste, mayonnaise, and flower bonito in this order, and put it in a container to create okonomiyaki for delivery (delivery).

  This okonomiyaki had a crisp surface and no deformation.

  The shape did not change even after being left for 10 minutes, and the taste and taste of okonomiyaki were excellent when reheated and eaten.

  In Example 1 above, a conveyor oven was used instead of the fixed oven, and the baking time was 280 ° C. for 11 minutes. The others were processed in the same manner as in Example 1 above. The resulting okonomiyaki had the same flavor, shape and taste as in Example 1.

In the above Example 1, an aluminum tray was used instead of the baking pan, and the other processes were performed in the same manner as in Example 1. However, when using an aluminum tray, a baking sheet was used. The obtained okonomiyaki had the same shape, flavor and taste as in Example 1.

Claims (3)

(B) In the conventional method for producing okonomiyaki, (b) A cabbage that is small and dehydrated and dehydrated is used, and (c) It is baked in an oven without being baked on an iron plate. Okonomiyaki manufacturing method   (D) The method for producing okonomiyaki according to claim 1, wherein the flour water is a mixture of flour, Chinese-style broth and water. The method for producing okonomiyaki according to claim 1 or 2, wherein the okonomiyaki is okonomiyaki for delivery.