JP2950601B2 - How to make Okonomiyaki ingredients - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a simple method for producing an okonomiyaki material.

[Conventional technology]

With the aim of simplifying okonomiyaki ingredients made at home, okonomiyaki mixes made of flour-based ingredients and seasonings have been developed and are being marketed.

[Problems to be solved by the invention]

However, cooking requires the time required to dissolve the powdered material with water, and no ingredients (eggs, celestial balls, shrimp, squid, cabbage, etc.) are contained, so consumers who require convenience are required. Did not fulfill his wishes enough.

In addition, the okonomiyaki dough obtained by adding water to the above powdery material can save the trouble of dissolving the material with water. There was a problem that it took time and effort to reduce the texture of the dough due to freezing failure.

In order to keep the okonomiyaki dough refrigerated, it is necessary to adjust the dough to be acidic with an organic acid or the like.

In addition, since the swelling agent required to soften the texture of okonomiyaki is alkaline, when adding a swelling agent to acidic dough, the acidified dough for preserving the dough causes an oxidation-reduction reaction and causes There is a problem of being summed up.

An object of the present invention is to provide an extremely convenient okonomiyaki material that does not require the trouble of dissolving with water and does not need to be frozen, with the object of solving the problem.

[Means for solving the problem]

In order to achieve the above object, a method for producing an okonomiyaki material according to the present invention comprises: adding an organic acid such as malic acid to a dough obtained by adding a seasoning and water to a material mainly comprising flour; After the ingredients are added, the contents are filled in a cup container, and the ingredients for addition and the alkaline expanding agent are contained in the container so as not to touch the dough.

[Action]

The method of manufacturing the okonomiyaki material configured as described above is performed by adding an organic acid such as malic acid to a dough obtained by adding a seasoning and water to a material mainly containing flour and adjusting the acidity to about 5 ° C. The dough can be stored frozen at temperatures.

Therefore, there is no need for freezing and preservation or freezing, and there is no danger that the texture of the dough will decrease due to freezing failure.

While the dough adjusted to acid is excellent in preservability, it is difficult to eat as it is because the dough is acidic, but the alkaline dough is added to the dough with the ingredients for addition during cooking, so the acid dough is neutralized You.

Therefore, delicious okonomiyaki can be obtained by simple cooking in which the dough obtained by mixing the dough, the ingredients, and the expanding agent is placed on a heated iron plate.

〔Example〕

Embodiments of the present invention will be described with reference to the drawings.

Salt, sugar, other seasonings, thickener, yam flour, and glycine (about 1 to 2% based on the flour) are added to the flour-based powder to make an okonomiyaki mix.

The pH of the raw water cooled to 0 to 5 ° C is adjusted to 2.2 to 2.3 with organic acids such as malic acid, and 2 to 3% of an alcohol preparation (about 70% by weight) is added to the pH-adjusted raw water. Stir.

Add the Okonomiyaki mix to this and adjust the final pH to 3.8
Make okonomiyaki dough adjusted to 4.0.

After washing the cabbage, immersing it in a 100 ppm solution of sodium hypochlorite for 20 to 30 minutes and sterilizing it, cut it,
Put in container.

Further, the container is filled with the above-mentioned okonomiyaki dough, and the container is covered with an inner lid.

Mix the swelling agent (mainly sodium bicarbonate) with the ingredients (dried shrimp, tempura, raw eggs, glue, bonito, mayonnaise, sauce, ginger, etc.),
Place it on the inner lid together with other ingredients and cover the upper lid of the container.

Next, the container is refrigerated at about 5 ° C. (preferably 5 ° C. or less).

As shown in Fig. 1, the storage test results of this okonomiyaki material showed that even if the storage temperature was set to 15 ° C, the dough was acidic, and that there were considerable storage days. It is about 5 days, and safe and delicious okonomiyaki ingredients can be provided to the market. There is no need for freezing and preservation, and there is no need for freezing.

To cook this okonomiyaki material, you do not need to defrost it, mix the dough in the container with the inflating agent and ingredients, and heat it with an iron plate. It is completed.

〔The invention's effect〕

Since the present invention is configured as described above,
Since the dough is acidic, there is no need to store it frozen, so there is no need for thawing, there is no loss of texture due to thawing, and the swelling agent neutralizes the acidity when cooking, making delicious okonomiyaki easy. Can be cooked.

[Brief description of the drawings]

FIG. 1 is a diagram showing the results of a storage test of okonomiyaki dough of the present invention.

Claims (1)

(57) [Claims] 1. A dough obtained by adding a seasoning and water to a material mainly composed of flour, adding an organic acid such as malic acid to adjust the acidity, adding vegetables, and filling the mixture into a cup container. A method for producing an okonomiyaki material, wherein an ingredient for addition and an alkaline expanding agent are contained in a container so as not to touch the dough.