JP2639499B2 - Okonomiyaki firing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a sintering method capable of economically producing a large amount of okonomiyaki with good heat, excellent flavor, texture (comfortableness) and color.

[0002]

2. Description of the Related Art Okonomiyaki is made by applying a thin layer of oil to an iron plate heated to about 180 ° C, spreading the okonomiyaki dough thinly on a steel plate in a crepe shape, and then putting ingredients such as vegetables, meat and seafood on it. It is put on or mixed with soft dough and ingredients and then baked on one side, turned upside down and baked on both sides, allowed to cook for at least 3 minutes, taken out and served for food. As the manufacturing equipment, only one piece is fired one by one on one iron plate by hand, or only a part of the mass-production machine, which is an improvement of the conventional senbei baking machine or manju baking machine, is used. Absent.

[0003]

Although okonomiyaki can be easily baked in this manner, okonomiyaki dough is usually easily burnt at an iron plate temperature of 200 ° C. or more and can be served for edible use. Disappears. Moreover, it takes 4 minutes or more to raise the center temperature to at least 80 ° C. If this condition is not satisfied, okonomiyaki does not become powdery and gelatinized, and there is even a risk of food poisoning.

[0004] In addition, when mass production is to be carried out, a method of transferring iron plates by a conveyor has been adopted, so that a relatively thick iron plate for okonomiyaki baking is used. Since the entire weight of the device is heavy and the device is transported in a dragging manner, it requires a large amount of power and a loss of heat is inevitable. Further, the price of the device is also high. An object of the present invention is to solve the above-mentioned problems and to provide a firing method which can produce okonomiyaki with good heat, excellent flavor, texture and color economically and in large quantities.

[0005]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies in order to solve the above-mentioned problems. When kept in a constant high-temperature space, excellent okonomiyaki in flavor, texture, color, etc. can be obtained, and according to this method, the baking time using an iron plate is short, so that a baking device using an iron plate can be formed in a small size. However, the present inventors have found that mass production is possible easily, and have completed the present invention.

That is, according to the present invention, after the okonomiyaki is baked on an iron plate heated to a high temperature or sandwiched between the upper and lower two iron plates and baked for a short period of time to obtain a burning color,
A radiation energy density of 50 μm is 0.8 to 6.0 KW /
A okonomiyaki baking method characterized in that the okonomiyaki has a m ² and is taken out while being held in a space of an environment having a temperature of 140 to 400 ° C. for a predetermined time. Further, in the present invention, when performing baking with the two iron plates, a metal tubular frame of an appropriate shape is inserted between the upper and lower two iron plates, and the okonomiyaki is placed in the cylindrical frame and fired. How to

[0007] To make delicious okonomiyaki, besides the preparation such as how to select the ingredients, how to cut and how to make the dough, the most important points are the subtle "time" and the "moderateness" such as heat and timing. Is important, and it is the iron plate that governs it the most. In particular, those having a large radiant energy density emitted from the iron plate surface are better.

It is well known that there are three general types of heating (transfer of heat): conduction, convection, and radiation.
Conduction and convection use air or solids as a medium, so there is a lot of loss.However, radiant heating is a heating method in which the okonomiyaki directly absorbs the heat rays radiated from the heated iron plate and raises the temperature. The heat transfer is fast, and the whole can be heated uniformly without generating flames or smoke. When baking okonomiyaki, baking under the condition that the radiant energy density is large even at the same surface temperature is better for the fire, and delicious okonomiyaki is baked.

As a result of the experiment, although it depends on the condition of the heating source, that is, charcoal, electricity and gas (normal combustion or far-infrared combustion), for example, in the case of the surface temperature of the iron plate in the normal gas flame combustion, 1.7mm on a 6mm thick steel plate
Those radiant energy density of KW / m ² becomes the 2.2KW / m ² becomes a 14mm thick steel plate. It also depends on the material of the plate, 0.7K for a 6mm thick copper plate
W / m ² , 14 mm thick stainless steel (material SVS304) is 1.2 KW / m ^2. Comparing the radiant energy densities of the four, 14 mm thick 6 mm thick copper plate is 1.0 mm
About 1.7 times for thick stainless steel, about 2.4 for 6mm thick iron plate
Double, 14 times thicker with a 14 mm thick iron plate, 3.1 times, the iron plate has much higher radiant energy density than plates of other materials,
Moreover, the thicker the better, the better. But,
Due to heat conduction and surface characteristics, the thickness of the iron plate is preferably within 32 mm.

When baking okonomiyaki, a thin oil is applied to the surface of the iron plate. The reason for applying the oil is to make it easy to release the mold. In this case, instead of preventing the oil from directly adhering to the okonomiyaki dough, the oil is released by the oxide film on the iron plate surface caused by the oil. in the steel plate, there is a difference of 0.2 kW / m ² or more radiant energy density,
If the oil is applied well, the radiant energy will increase and the fire will of course improve, indicating that Okonomiyaki is a reasonable food heating method.

[0011] Such a relatively thick iron plate is very advantageous when baking okonomiyaki by changing the surface characteristics, for example, by applying oil or applying strong heating to form a black film. It is not theoretically clear why this happens, but when heating an iron plate, a kind of stress occurs between the heating source side and the surface side, and the force to return to that stress is the iron crystal molecule. It is conceivable that a far-infrared ray is generated as a kind of surface characteristic.

When radiant energy is absorbed by food, it causes molecular vibration to generate heat instead of heat energy. This means that when the symmetry of the food molecule is broken, energy is absorbed. Although the wavelength of absorption varies depending on the type of food, in the case of water, semipolar water turns into heat energy due to the reversal of its dipole and rises in temperature. At that time, far-infrared rays of 2.5 μm or more, particularly wavelengths per 6 μm, are well absorbed. Since radiant energy is strongly dependent on temperature, the higher the temperature of the iron plate, the stronger the radiant energy. In the case of water, when the iron plate temperature is calculated from the Vienna's displacement law, 209.8 ° C. is the optimum temperature. Incidentally, in the case of flour, the wavelength around 8 to 12 μm is well absorbed, and the temperature at this time is 140.8 μm.
° C.

In general, when baking okonomiyaki on an iron plate, it usually takes about 4 to 6 minutes at an iron plate surface temperature of about 180 ° C., depending on the raw material composition of the dough. From then on, it is advantageous to bake at a high temperature of 180 ° C. or higher, preferably around 210 ° C., but under such conditions, okonomiyaki is burnt and not edible.

From such a viewpoint, in the present invention,
At least 190 pieces of commonly used okonomiyaki dough
Using an iron plate heated to a temperature of at least 120 ° C. and firing to the extent that the color is burned within 120 seconds, immediately having a radiant energy density of 0.8 to 6.0 KW / m ² at a wavelength of 1 to 50 μm,
A preferable okonomiyaki was able to be obtained by holding and taking out in a space under a temperature of 140 to 400 ° C. for 30 seconds to 3 minutes.

The firing conditions, that is, the conditions of temperature, time and radiant energy density, depend on whether the okonomiyaki is a Hiroshima style of multi-layered or a Kansai style of mixed grill, Can be arbitrarily changed depending on the composition of. By the combination of these conditions, the central temperature of the okonomiyaki can be raised to 90 ° C., preferably 98 ° C. or higher, and it has no powdery taste, has a harmonious taste and aroma, and is aseptic. As a result of being able to perform okonomiyaki, okonomiyaki that can be distributed at room temperature can be performed.

The sintering apparatus for carrying out the present invention includes a zone for sintering on an iron plate, a radiant energy density of 1 to 50 μm having a wavelength of 0.8 to 6.0 KW / m ² , and a temperature of 14 to 14 KW / m ^2.
It consists of two different zones, a zone satisfying the environment of 0 to 400 ° C.

As for the baking zone on the iron plate, the iron plate may be fixed or movable, but for mass production, the movable type is preferred. Movement method is traveling (through conveyor) method, reel (triangle) method, rotary (rotation)
System or draw plate (extraction) system. The thickness of the iron plate is in the range of 6 to 32 mm, particularly preferably 14 to 32 mm.
19 mm.

It is also possible to invert okonomiyaki on an iron plate and bake both surfaces. However, simultaneous baking of both surfaces with two upper and lower iron plates heated to the same temperature shortens the time. It is preferable because it is possible. At this time, the height is 6-30mm
In a circle, square, hexagon, etc., appropriately shaped thickness 0.8-1.2
mm metal tubular frame is inserted between the upper and lower iron plates, and the okonomiyaki is put into this metal tubular frame and baked. The generated steam can be used effectively. Further, by connecting several metal cylindrical frames, the post-process is easy and mass production is possible.

One zone of the present invention, that is, a radiant energy density having a wavelength of 1 to 50 μm is 0.8 to 6.0K.
A space having W / m ² and satisfying an environment of a temperature of 140 to 400 ° C. is formed by a heat-insulating housing incorporating a heating source and a far-infrared radiator, and a device for holding okonomiyaki in this space. Consisting of

The heating source may be charcoal, electricity or gas. In the case of electricity or gas, far-infrared rays (1 to 50 μm
It is necessary to use a radiator having a wavelength of 2.0 KW / m ² or more (charcoal has radiant energy of 35 KW / m ² or more). As the far-infrared radiator, a ceramic radiator or a material coated with a metal oxide may be used, but a far-infrared radiator having as high efficiency as possible, for example, cordierite M
gO.2Al ₂ O ₃ .5SiO ₂ , β-spodumene L
_{iO 2 · Al 2 O 3 ·} 4SiO 2, may be used long far infrared radiator wavelengths such as aluminum titanate Al ₂ O ₃ · TiO _2. Further, they are preferably heated to 500 ° C. or higher. Further, in the case of direct gas combustion, the environment tends to be in a state of oxygen deficiency, and therefore, one method is the platinum catalyst combustion method (the principle of platinum heating). The far-infrared radiator may be attached to one of the upper and lower sides or both of the upper and lower sides.

The apparatus for holding the okonomiyaki in the space may be a metal wire mesh or a hawk, or a heat-resistant synthetic resin such as Teflon having a support frame at both ends. In the case of Kansai-style okonomiyaki with mixed grilling, it may be held by using nails that stick into the side of the metal tubular frame. In addition, when the size of the heat-insulating enclosure is increased, a tall tower may be formed and the heat-insulated enclosure may be dropped while being processed.

[0022]

【Example】

Example 1 100 parts by weight of flour, 150 parts by weight of water, and 10 parts by weight of egg white were made into a molten powder, into which 200 parts by weight of cabbage and 20 parts of fried egg
15 parts by weight of oil-fried pork and shrimp were mixed together to prepare okonomiyaki dough. Weigh 150 g of this,
After heating the surface temperature of a 16 mm thick iron plate to 210 ° C., pour it in, and after 40 seconds, invert it with a spatula. After heating for another 40 seconds, attach a fork-shaped skewer, and the temperature is 209 ° C. After being kept in a far-infrared oven having an environmental space of 2.2 KW / m ² for 150 seconds, it was taken out.

Example 2 An iron plate having a thickness of 130 mm and a height of 130 mm was heated on a steel plate having a thickness of 16 mm. Six 13 mm stainless steel cylindrical frames are juxtaposed, into which the weighed okonomiyaki is poured, and an iron plate of the same temperature and condition is immediately dropped on the frames, and the frames are pressed down from above and below. (The radiant energy density of the iron plate was 3.
7 KW / m ² ). After 60 seconds, raise the upper iron plate,
The frame was taken on a wire mesh, kept in an environmental space having a temperature of 209 ° C. and a radiation energy density of 2.2 KW / m ² for 150 seconds, and then taken out.

In both Examples 1 and 2, the okonomiyaki is not burnt, has a preferable baking color, the center temperature is 98 ° C., and the gelatinization state is good. The water content of the cabbage does not ooze out, and the mold is kept. Good thing was made. Note that an infrared power meter ER-2PL manufactured by Optex was used for measurement of the radiant energy density.

[0025]

The greatest effect of the okonomiyaki baking method according to the present invention is that mass production of high-quality okonomiyaki becomes possible. Apply a thin layer of oil to a hot iron plate, which is the definition of okonomiyaki.
The operation of pouring okonomiyaki and baking on both sides is mainly done face-to-face with the eater, and the baking worker faces the hot iron plate all day long, the eyes become worse by far-infrared rays emitted from it, causing cataracts. There is even danger.

According to the present invention, it is possible to bake even under the condition that it is not originally burnt and not edible, to perform high-temperature and short-time processing, and to adhere to the definition of okonomiyaki while coloring As a result of dividing the operation on fire and firing in a high radiant energy environment, it became possible to shorten the time that okonomiyaki was on the iron plate. This means
Heavy equipment, which had to be used to pull heavy iron plates, which had been the biggest bottleneck in mass-produced machines with improved equipment for rice crackers and steamed buns, increased heat dissipation, loss of required power, and equipment prices It has become possible to solve the problem of high cost at once.

Moreover, it was also confirmed that the okonomiyaki as a product had good water retention, was finished to an outer hard and inner softness, and had a small drip amount when thawed after freezing. In particular, a method of putting okonomiyaki into a metal cylindrical frame inserted between two upper and lower hot iron plates and sandwiching it is a method of sealing the inside and increasing the pressure due to steam generated from okonomiyaki. However, the rise in the internal temperature increased the fireability, which was favorable in storage stability.

Claims (2)

(57) [Claims] 1. A radiant energy density having a wavelength of 1 to 50 μm after baking okonomiyaki on a hot plate heated to a high temperature or sandwiching the upper and lower two plates on the plate so as to obtain a burnt color A okonomiyaki sintering method characterized in that the okonomiyaki has 0.8 to 6.0 KW / m ² and is taken out while being kept in a space of an environment having a temperature of 140 to 400 ° C. for a predetermined time. 2. After the okonomiyaki is baked in a suitably shaped metal tubular frame inserted between two upper and lower iron plates heated to a high temperature for a short time to give a burning color, 1 to
A radiation energy density of 50 μm is 0.8 to 6.0 KW /
A firing method for okonomiyaki, characterized in that the okonomiyaki has a m < ² > and is taken out in a space of 140 to 400 [deg.] C. for a predetermined time.