JP2019176807A - Method for producing frozen okonomiyaki - Google Patents

Abstract

To provide a frozen okonomiyaki (Japanese pancake) that has a thickness and a fluffy eat-texture.SOLUTION: The frozen okonomiyaki that has a reduced shrinkage due to microwave cooking and has a thickness and a fluffy eat-texture, can be provided by: adding alginate propylene glycol ester to egg white liquid and foaming to make a meringue; and mixing an okonomiyaki dough, the meringue and ingredients to make a dough/ingredients mixture, followed by baking the dough/ingredients mixture to make an okonomiyaki, followed by freezing.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing frozen okonomiyaki.

  Okonomiyaki is a popular food that is handmade at shops and homes. In recent years, frozen okonomiyaki has been distributed and can be easily eaten by reheating such as microwave cooking. As a method of industrially producing frozen okonomiyaki, the dough and ingredients are adjusted separately, and the dough and cabbage and other ingredients are stirred and mixed for each meal, then placed on the conveyor A method is generally used in which the dough material mixture is filled and fired by heating the iron plate while being transferred, and then the baked okonomiyaki is frozen in a freezing apparatus (see, for example, Patent Document 1).

  However, the thickness of frozen okonomiyaki shrinks when the baked okonomiyaki is frozen and when cooked in a microwave oven, so that there is a problem that a fluffy texture cannot be obtained due to the thickness immediately after baking. As a method of increasing the thickness of the frozen okonomiyaki, the method of Patent Document 2 is known. However, in the case of this method, shredded cabbage must be prepared, and in the case of machine production, there is a problem in filling suitability of the dough material mixture obtained by mixing the dough and the material.

  Further, as a method for producing a okonomiyaki with a fluffy texture, a method for producing an okonomiyaki using meringue as described in Non-Patent Document 1 is disclosed.

JP 7-31548 A Japanese Patent No. 57770009 JP-A-7-67592

cookpad Recipe ID: 4260411 Published December 28, 2016 Internet <URL: https://cookpad.com/recipe/4260411>

  An object of the present invention is to provide a frozen okonomiyaki having a thick and fluffy texture.

  Regarding the above problems, the inventors made meringue and added it to the okonomiyaki dough to produce frozen okonomiyaki. At the time of okonomiyaki firing, the okonomiyaki is thick and fluffy, but it must be frozen. I noticed that it shrunk and cooked further by cooking in a microwave, and disappeared with a thick and fluffy texture. As a result of further diligent studies, the inventors have found a method capable of producing a frozen okonomiyaki that has a thick and fluffy texture while suppressing shrinkage during freezing and microwave cooking.

  That is, a step of adding alginate propylene glycol ester to egg white liquor to produce meringue, adding a meringue and ingredients to an okonomiyaki dough, mixing and preparing a dough ingredient mixture, and the dough ingredient A method for producing frozen okonomiyaki, comprising: baking a mixture to produce okonomiyaki; and freezing the produced okonomiyaki.

  Moreover, it is preferable that the addition amount of a propylene glycol alginate is 0.005-1 weight% with respect to an egg white liquid.

  Further, it is preferable to add xanthan gum to the egg white liquid.

  According to the present invention, it is possible to provide a frozen okonomiyaki having a thick and fluffy texture.

It is the photograph which compared the difference in the thickness after freezing of Example 1 and Comparative Example 1.

  The method for producing the frozen okonomiyaki is not particularly limited. According to a conventional method, (1) preparation of dough, (2) preparation of meringue, (3) preparation of dough ingredients mixture, (4) baking of okonomiyaki, (5) What is necessary is just to manufacture frozen okonomiyaki in order of freezing and (1)-(5). Specifically, the okonomiyaki baked by using the okonomiyaki manufacturing apparatus described in Patent Document 1 is manufactured, and can be manufactured by freezing with a freezer.

(1) Preparation of dough The dough used for the frozen okonomiyaki of the present invention is adjusted by mixing dough raw materials including main raw material powder, egg yolk, fats and oils, and water.

  Examples of the main raw material powder of the frozen okonomiyaki dough in the present invention include wheat flour and starch. There is no restriction | limiting in particular in wheat flour, For example, all can be used, such as a strong type | system | group, a semi-strong type | system | group, a medium strength type | system | group, and a thin force type | system | group flour. The starch is not particularly limited, and for example, potato starch, corn starch, tapioca starch, waxy corn starch, wheat starch and processed starch obtained by processing these can be used.

  Usually, eggs are used for the okonomiyaki dough, but in the present invention, egg white is used as meringue, so only egg yolk is used as the dough raw material.

  The fats and oils that are the raw material for frozen okonomiyaki in the present invention may be animal or vegetable. Moreover, any of solid fat, semi-solid fat, liquid fat, and a mixture of two or more of these can be used. Examples of fats and oils include beef tallow (including refined beef tallow), tallow (including refined tallow), soybean oil, palm oil, rapeseed oil, olive oil, shortening, powdered fat and the like.

  Other dough ingredients for frozen okonomiyaki in the present invention include seasonings such as yam and yam flour, salt, pepper, soy sauce, miso, sugar, mirin, sake, dextrin, sugar, sweetener, spice, bonito extract, kelp extract , Extract such as yeast extract, skipjack tuna, fried egg, kelp powder, soy protein, pea protein, wheat gluten, milk protein, gelatin, dietary fiber, swelling agent, thickener, emulsifier, vitamins, minerals, etc. It is done.

  Water is added to the dough material and mixed using a mixer to prepare a dough. If it can mix uniformly, the kind of mixer will not be ask | required. Examples of the mixer include a bowl-shaped mixer, a hand mixer, a batter mixer and the like for bakery confectionery. The order in which the raw materials are charged into the mixer is not particularly limited.

(2) Production of meringue In the present invention, meringue is produced by adding propylene glycol alginate to egg white liquor and stirring. The method for producing meringue is not particularly limited, and the meringue is produced using a foaming device or a hand mixer. The foaming degree is preferably about eight minutes.

  The addition amount of propylene glycol alginate is preferably 0.005 to 1% by weight with respect to the weight of egg white liquid. If the amount is too small, shrinkage during freezing or cooking in a microwave oven becomes difficult to suppress. If the amount is too large, it is difficult to obtain a soft texture, and the mouthfeel is poor and the texture becomes sticky. More preferably, it is in the range of 0.01 to 0.5% by weight with respect to the weight of egg white liquid.

  Moreover, it is preferable to add xanthan gum as a thickener in addition to propylene glycol alginate. By adding xanthan gum, a softer texture and good mouthfeel are added. As addition amount, it is preferable to add 0.01 to 0.3 weight% with respect to the weight of egg white liquid.

(3) Preparation of dough ingredient mixture As ingredients for the frozen okonomiyaki of the present invention, ingredients generally used for okonomiyaki can be used without particular limitation. Examples of ingredients include meat (eg, pork, beef, chicken, beef muscle, sausage, wiener), seafood (eg, squid, shrimp, octopus, oysters), fish paste products (eg, fish sausage, salmon, potatoes) Nigamaboko), rice cakes, noodles (eg, udon, Chinese noodles, Japanese soba), red ginger, tempura, vegetables (eg, cabbage, leek, onion, peppers, carrots, burdock), dairy products (eg, cheese) It is done. The size (cut size, shape) and amount of ingredients can be appropriately designed by those skilled in the art with reference to the case of ordinary okonomiyaki.

  Mix the above prepared dough, meringue and ingredients. There is no particular limitation on mixing, but it is preferable to mix the dough and meringue first and then mix with the ingredients because they are mixed homogeneously. In addition, a plurality of pieces of dough, meringue and ingredients may be mixed in advance, but the dough and ingredients are easy to separate before filling the dough containing ingredients for each serving, and the meringue cell structure Therefore, it is preferable to mix the dough, meringue and ingredients one by one with an apparatus as described in Patent Document 3. The mixing ratio of the dough and meringue may be about the egg white content of the liquid egg normally used for the dough, and it may be added so that the meringue is about 10 to 30% by weight with respect to the weight of the mixture of the dough and meringue. preferable. If it is too small, it will be difficult to produce a volume, and if it is too much, it will produce a sense of volume, but the texture will become hard and mouthfeel will be worse. In addition, when the amount of the ingredients is small, it is difficult to feel the volume, and when the quantity of the ingredients is too large, the shape retaining property is insufficient. Therefore, the amount of ingredients is 25 with respect to the weight of the dough ingredient mixture for one serving. It is preferable to add so that it may become -60weight%.

(4) Firing of Okonomiyaki In the method for producing frozen okonomiyaki according to the present invention, an appropriate amount of the dough ingredient mixture including dough, meringue and ingredients is immediately filled in an iron plate and fired. If necessary, the baking can be shaped circularly with a trowel or a ring, or can be prevented from being excessively swollen with a pressing plate, or the okonomiyaki can be reversed. Moreover, you may include the process of topping large ingredients, such as pork belly and squid, with respect to one dough appropriate amount containing ingredients at the initial stage of baking. Firing is performed by heating the iron plate with a heating method such as a gas type or an electric type of the dough material mixture filled in the iron plate. The baking method can be heated not only from the bottom of the iron plate, but also from the top of the iron plate. When okonomiyaki is baked only by heating from the bottom of the iron plate, the baking temperature can usually be 200 to 250 ° C., and when okonomiyaki is also heated from the top, 220 to 250 immediately after filling the dough ingredients mixture. It can bake at a high temperature of ° C., and the subsequent baking temperature can be lowered to 160 to 215 ° C.

(5) Freezing Next, the baked okonomiyaki is frozen to obtain a frozen okonomiyaki. Conventional means can be applied to the means for freezing. For example, an air blast type tunnel freezer, a spiral freezer, a wagon freezer, a quick freezer, a brine type flexible freezer, etc. can be applied. Freezing can be performed rapidly, for example, at about −30 ° C. using a spiral freezer.

  A packaging process may be included as another process. The packaging process can be performed after the freezing process. At the time of packaging, the frozen okonomiyaki itself can be packaged, and the sauce and toppings (for example, mayonnaise, shaved bonito, green seaweed) separately packaged can be added to make a frozen okonomiyaki product.

  As described above, propylene glycol alginate is added to egg white liquor and foamed to produce meringue. After mixing okonomiyaki dough, meringue and ingredients to prepare a dough ingredient mixture, the dough ingredient mixture is baked. Then, by producing and freezing okonomiyaki, a frozen okonomiyaki having a thick and fluffy texture can be provided.

  Hereinafter, the present embodiment will be described in more detail with reference to examples.

Example 1
Medium dough 288 g, sugar 24 g, salt 10 g, sodium glutamate 3 g, egg yolk 90 g, lard 15 g, baking powder 10 g, and water 340 g were placed in a dough preparation tank and stirred well with a hand mixer to prepare dough.

  Next, 200 g of egg white liquid, 0.01 g of alginate propylene glycol ester and 19.99 g of sugar were thoroughly stirred with a hand mixer to prepare an eight-minute meringue.

  The prepared dough 780 g and meringue 220 g were mixed well to prepare a meringue-containing dough.

  Next, 70g of cabbage cut into 8-16mm squares and 190g of meringue-containing dough are mixed well with a stirrer to prepare a dough ingredient mixture, and a ring-shaped formwork with a diameter of 15cm is pre-oiled and heated to 220 ° C. Placed on the steel plate, filled with the dough material mixture prepared in the formwork, spread widely in the formwork, covered and heated for 4 minutes, turned over and baked for 4 minutes, further turned over and heated for 30 seconds Later, okonomiyaki was prepared. At this time, the heights of four arbitrary points on the outer periphery of the okonomiyaki on the line perpendicular to the center of the baked okonomiyaki were measured with a stainless steel ruler, and the average value was the height of the okonomiyaki sample after freezing.

  The prepared okonomiyaki was frozen in an air blast type freezer at -35 ° C. for 40 minutes to prepare a frozen okonomiyaki sample. At this time, the heights of four arbitrary points on the outer periphery of the okonomiyaki on the line perpendicular to the center of the frozen okonomiyaki were measured with a stainless steel ruler, and the average value was taken as the height of the okonomiyaki sample after freezing.

(Example 2)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the amount of propylene glycol alginate added was 0.02 g.

(Example 3)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the amount of propylene glycol alginate added was 0.1 g.

Example 4
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the amount of propylene glycol alginate added was 0.2 g.

(Example 5)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the amount of propylene glycol alginate added was 1 g.

(Example 6)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the amount of propylene glycol alginate added was 2 g.

(Example 7)
A frozen okonomiyaki sample was prepared in accordance with the method of Example 1 except that 0.2 g of alginate propylene glycol ester was added to the egg white liquid and 0.1 g of xanthan gum was added.

(Comparative Example 1)
288 g of medium strength flour, 44 g of sugar, 10 g of salt, 3 g of sodium glutamate, 290 g of whole egg liquid, 15 g of lard, 10 g of baking powder, and 340 g of water were placed in a dough preparation tank, and the dough was prepared by stirring well with a hand mixer. .

  Next, 70g of cabbage with cabbage cut to about 8-16mm square and 190g of dough are mixed well with a stirrer to prepare a dough ingredients mixture, and a 15cm diameter ring-shaped formwork is pre-oiled and heated to 220 ° C. Placed in the mold, filled with the prepared dough material mixture, spread widely in the mold, covered and heated for 4 minutes, turned over and baked for 4 minutes, further turned over and heated for 30 seconds, Okonomiyaki was prepared. At this time, the heights of four arbitrary points on the outer periphery of the okonomiyaki on the line perpendicular to the center of the baked okonomiyaki were measured with a stainless steel ruler, and the average value was the height of the okonomiyaki sample after freezing.

  The prepared okonomiyaki was frozen in an air blast type freezer at -35 ° C. for 40 minutes to prepare a frozen okonomiyaki sample. At this time, the heights of four arbitrary points on the outer periphery of the okonomiyaki on the line perpendicular to the center of the frozen okonomiyaki were measured with a stainless steel ruler, and the average value was taken as the height of the okonomiyaki sample after freezing.

(Comparative Example 2)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the addition amount of propylene glycol alginate was not added.

(Comparative Example 3)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that 0.2 g of xanthan gum was added instead of propylene glycol alginate.

  The data regarding the thickness after baking of each test section and the thickness after freezing are shown below.

  The frozen okonomiyaki prepared in each test was cooked at 500 W for 6 minutes. At this time, the heights of arbitrary four points on the outer periphery of the okonomiyaki on the straight line at the center of the cooked okonomiyaki were measured with a stainless steel ruler, and the average value was taken as the height of the okonomiyaki sample after heating.

  In addition, the cooked okonomiyaki was subjected to sensory evaluation. The sensory evaluation was conducted by 5 experienced panelists. Regarding the lightness of texture, good mouthfeel, and crispness, 1 was felt at all, 2 was slightly felt, and 3 was felt. The evaluation was made with 4 being 5 and 5 being very strong. In addition, the fluffy texture was evaluated comprehensively, and 5 was very good, 4 was good, 3 was good, 2 was inferior, and 1 was very inferior.

  It shows in following Table 2 about the thickness after cooking of each test section, and a sensory test result.

  As shown in Comparative Example 1, the normal one was thin after cooking in the range, the density was high, the dough was sticky and became heavy, and a fluffy texture was not obtained. Moreover, when meringue was added as shown in Comparative Example 2, the thickness after range cooking was thicker than Comparative Example 1, but the result was insufficient as a fluffy texture. As shown in Comparative Example 3, when only xanthan gum was added to meringue, the thickness after cooking in the range was thick, but a fluffy texture was not obtained. On the other hand, as shown in Examples 1 to 6, in the test section in which alginate propylene glycol ester was added to meringue, the thickness after cooking was also thicker than Comparative Example 1 and Comparative Example 2, and the texture was fluffy. As for the above, more than what was possible was obtained. In addition, in the test section where xanthan gum was added to the meringue together with propylene glycol alginate as shown in Example 7, the lightness of the mouthfeel, the mouthfeel, the crispness, etc. were very good against expectations, and the mouthfeel was very good. I was able to get it.

Claims (3)

Adding meringue by adding alginate propylene glycol ester to egg white liquor and bubbling;
Adding and mixing the meringue and ingredients to the okonomiyaki dough, and preparing a dough ingredients mixture;
Baking the dough ingredients mixture to produce okonomiyaki;
A step of freezing the produced okonomiyaki, and a method for producing a frozen okonomiyaki.   The method for producing a frozen okonomiyaki according to claim 1, wherein the amount of the propylene glycol alginate added is 0.005 to 1% by weight with respect to the egg white liquid.   The method for producing frozen okonomiyaki according to claim 1 or 2, wherein xanthan gum is added to the egg white liquid.

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