JP3070961U - Frozen okonomiyaki - Google Patents

Abstract

(57) [Summary] [Problem] On the upper surface of a pre-baked okonomiyaki body,
In frozen okonomiyaki with yakisoba that has been baked in advance, cooking can be done in a short time at the time of eating without excess or shortage. A recess (3) is formed in the center of the upper surface of a baked okonomiyaki body (1). The baked yakisoba 2 is frozen in a state in which the baked noodles 2 have entered the dent 3.

Description

[Detailed description of the invention]

[0001]

[Technical field to which the invention belongs]

 In the present invention, okonomiyaki is made into frozen and refrigerated food, and can be eaten as it is simply by heating it in a microwave oven or the like.

[0002]

[Prior art]

 Conventional examples related to frozen okonomiyaki include, for example, Japanese Utility Model Laid-Open No. 50593/1988 and Japanese Patent Laid-Open No. 5-30950 / 1993. In a form in which the okonomiyaki material is molded in a mold, then frozen as it is, and then cooked when eating, only the outer peripheral portion is overheated and the core becomes half-lifed. Therefore, in the above-mentioned conventional example, the okonomiyaki is heated and baked, then frozen, and heated when eating.

[0003] Even in the case of frozen okonomiyaki that has been fired in advance in this way, when heating is performed again in a microwave oven or the like, if the core is heated, the outer surface portion is overheated and tends to burn. As a solution to this point, Japanese Utility Model Application Laid-Open No. 50593/1988 discloses that the inner layer of an okonomiyaki material is fired, and the inner layer is wrapped with an outer layer made of raw okonomiyaki material and frozen. And In the latter JP-A-5-30950, the upper and lower surfaces of a baked okonomiyaki are finished in an irregular shape to increase the heat transfer area and then subjected to a freezing treatment.

[0004]

[Problems to be solved by the invention]

 If the frozen okonomiyaki consists only of ordinary okonomiyaki ingredients, the conventional example described above can be used to address this. However, in the former conventional example, since the outer layer portion is a raw okonomiyaki material, it takes time to heat and cook when eating, and it is difficult to adjust the degree of baking. In the latter conventional example, since the outer surface is uneven, there is a problem in that the appearance does not form an original okonomiyaki body.

[0005] The present inventors have noticed that there is so-called modern baking, in which okonomiyaki is supplemented with yakisoba, and inspired this to complete the present invention. That is, an object of the present invention is to obtain frozen okonomiyaki which can be heated in a microwave oven in a short time and uniformly without excess or shortage.

[0006]

[Means for Solving the Problems]

 In the frozen okonomiyaki of the present invention, an okonomiyaki body 1 having a concave 3 whose upper surface is opened on the upper surface and a noodle 2 with a seasoning liquid are baked so that they can be eaten, respectively. It is characterized in that the noodles 2 are frozen in a state where the noodles 2 are put in the recesses 1. Freezing here is a concept including refrigeration. The okonomiyaki body 1 may be a pizza type, and accordingly the noodles 2 may be a spaghetti type.

Further, the frozen okonomiyaki of the present invention comprises an okonomiyaki body 1 in which a surrounding portion 5 is raised from the outer periphery of a bottom portion 4 and a recess 3 having an open top surface is formed in a portion surrounded by the surrounding portion 5, and a sauce. The fried noodles 2 have been baked so that they can be eaten, and the fried noodles 2 with sauce are frozen in a state in which the recesses 3 of the okonomiyaki body 1 are incorporated.

[0008]

[Action]

 Specifically, the okonomiyaki body 1 is prepared by adding a regular okonomiyaki material, which is a dough containing flour, water, eggs, and seasonings, and one or more ingredients such as meat, seafood, and vegetables. It is molded and baked so that it can be eaten as it is. The yakisoba 2 is a normal one in which one or more kinds of meat, seafood, vegetables and the like are added to Chinese noodles, and a seasoning liquid containing a sauce is added and baked to be eaten as it is.

The okonomiyaki body 1 is baked in a state in which a concave portion 3 having an open upper surface is formed on an upper surface thereof. That is, the okonomiyaki body 1 has a bottom portion 4 with a flat lower surface, a surrounding portion 5 is formed upright on the outer periphery of the bottom portion 4, and the upper surface portion surrounded by the surrounding portion 5 has a recess 3. I do. Thus, the baked noodles 2 are put into the recesses 3 of the okonomiyaki body 1 and frozen in this state.

[0010]

[Function of the invention]

 According to the present invention, after the okonomiyaki body 1 and the yakisoba 2 are pre-baked, the okonomiyaki body 1 is placed in the recess 3 of the okonomiyaki body 1. Therefore, the okonomiyaki body 1 does not mix with the yakisoba 2 and the yakisoba 2 side does not mix with the okonomiyaki body 1. Therefore, just by cooking when eating, so-called modern grilling in which the okonomiyaki body 1 is served with the yakisoba 2 can be performed.

In particular, upon heating and cooking when eating, the okonomiyaki body 1 and the yakisoba 2 have already been baked and are ready to be heated, and the okonomiyaki body 1 has the recess 3 Since there is no core, the whole can be heated without excess or shortage. Since the fried noodles 2 have a seasoning liquid (source), they are easily heated when cooked in a microwave oven, so that the whole of the okonomiyaki body 1 is cooked uniformly and in a short time without being over-dried. Have the advantages that can be.

[0012]

【Example】

 In the figure, 1 is an okonomiyaki body baked with a normal okonomiyaki material, and 2 is a baked normal fried noodle with sauce. On the upper surface of the okonomiyaki body 1 having a predetermined upper and lower thickness, a recess 3 whose upper surface is open except for the outer peripheral portion is formed. The recess 3 is filled with a fried noodle 2 with a sauce, and frozen in this state. After processing, it is provided to a distribution place. At that time, the whole is individually packaged as needed.

[0013] Specifically, an ordinary okonomiyaki material is prepared by adding one or more kinds of ingredients such as meat, seafood, and vegetables to a dough containing flour, water, eggs, and seasonings. The okonomiyaki material was poured into a mold and baked to produce an okonomiyaki body 1 having a recess 3 on the upper surface. The okonomiyaki body 1 has a left-right length of about 180 mm, a front-rear length of about 160 mm, and a vertical height of about 20 mm. It was baked into a shape having a recess 3 with an open upper surface in the area surrounded by. The bottom 4 of the recess 3 was set to have a vertical thickness of about 6 mm and the surrounding part 5 had a thickness of about 20 mm.

On the other hand, the fried noodle 2 was baked on an iron plate by adding a sauce as a seasoning liquid to an ordinary fried noodle material obtained by adding one or more kinds of meat, seafood, vegetables and the like to Chinese noodles. Then, the yakisoba 2 was packed in the recess 3 of each okonomiyaki body 1 in a state where it was slightly raised from the upper surface of the body 1 and then frozen.

When the thus-obtained frozen okonomiyaki is cooked in a microwave oven, it takes about 7 minutes in the case of the same size and no dent 3 (solid state), whereas it takes about 4 minutes. It was possible to heat and cook the whole time uniformly.

In the present invention, a partition may be provided in the recess 3 so that, for example, noodles including different kinds of fried noodles 2 or noodles and ingredients may be stored separately.

[Brief description of the drawings]

FIG. 1 is a front view of a central vertical section.

FIG. 2 is a sectional view taken along the line AA in FIG.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 Okonomiyaki main body 2 Yakisoba 3 Depression 4 Bottom 5 Surrounding part

Claims (2)

[Utility model registration claims] 1. An okonomiyaki body 1 having an upper surface formed with a recess 3 having an open top surface, and a noodle 2 with a seasoning liquid.
Frozen okonomiyaki that has been baked so that each can be eaten, and is frozen in a state in which the noodles 2 are placed in the recesses 3 of the okonomiyaki body 1. 2. An okonomiyaki body 1 in which a surrounding portion 5 is raised from the outer periphery of a bottom portion 4 and a recess 3 having an open upper surface is formed in a portion surrounded by the surrounding portion 5, and a fried noodle 2 with sauce.
Frozen okonomiyaki, which has been baked so that each can be eaten, and the okonomiyaki body 1 is frozen in a state in which the fried noodles 2 with sauce are included in the recesses 3.