JP3127380B2 - Okonomiyaki and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a waffle-like okonomiyaki and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, okonomiyaki is made by adding an appropriate amount of water to flour and, if necessary, a seasoning or yam.
Add ingredients such as meat, seafood, vegetables, etc. and mix.Bake this mixture on an iron plate, or place the ingredients on a previously baked dough and bake.Apply the sauce on the surface and top with blue paste etc. Serve while hot.

[0003] A method for producing frozen okonomiyaki, in which a okonomiyaki material is filled in a container and frozen, is also known (Japanese Patent Publication No. 61-5390). Alternatively, there is also known a method of manufacturing okonomiyaki in which a mixture of okonomiyaki dough and ingredients formed into a certain thickness is frozen, cut into a certain shape, and then roasted (Japanese Patent Application Laid-Open No. Sho 61-61). 170373).

[0004]

Problems to be solved by the present invention
When baking on an iron plate immediately after adjusting the ingredients (normal okonomiyaki), the ingredients cannot be used for food unless the ingredients are mixed and cooked. In addition, when the frozen ingredients are used for cooking, they must be roasted and cooked, so not only the roasting time is required but also the roasting degree and the like are not always the best. There was a problem that could not be done.

[0005] In addition to the above, conventional okonomiyaki is not suitable for fast food, which is currently preferred due to its limited cooking method due to long cooking time, has a monotonous appearance, lacks fashionability, and has a dense appearance. There were various problems such as not being suitable as a heavier and easier snack. In addition, there is little room to choose the taste, the texture is similar and the texture is similar, there is no difference, it is monotonous, cooking on an iron plate requires skill, and it is difficult to bake under the same conditions or baking under the same conditions There was also.

[0006]

According to the present invention, however, since the ingredients have been blended and cooked and stored frozen, it is sufficient to simply heat them when serving them for edible use. . In addition, since a baking mold having upper and lower surface irregularities was used , the heat transfer area became large , and cooking could be completed in a short time.

That is, according to the present invention, okonomiyaki is characterized in that a mixture of a dough composed of flour, water and the like, ingredients such as meat, seafood, vegetables and the like and a crushed rice cake is baked. It is. Further, another invention is to add dough obtained by adding an appropriate amount of water to flour, add ingredients consisting of one or more kinds of meat, seafood, vegetables, etc. and uniformly mix the mixture. This is a method for producing okonomiyaki, characterized by baking in a baking mold and then freezing. Next, another invention is to add dough obtained by adding an appropriate amount of water and seasonings and other auxiliary ingredients to flour, and add ingredients consisting of one or more kinds of meat, seafood, vegetables, etc. This is a method for producing okonomiyaki, characterized by adding a crushed material, mixing uniformly, and firing the mixture in a firing mold having upper and lower surface irregularities. Still another invention relates to a dough obtained by adding an appropriate amount of water, a seasoning, and other auxiliary ingredients to flour, and adding one or more ingredients such as meat, seafood, and vegetables to the dough. This is a method for producing okonomiyaki, characterized by adding crushed materials, mixing uniformly, firing the mixture in a firing mold having upper and lower surface irregularities, and then freezing.

The sintering die is, for example, a waffle type, in which upper and lower surface irregularities or upper and lower surface irregularities are formed, and the entire surface is made to have substantially the same thickness to improve heat propagation and shorten the sintering time (1/2 of the prior art). Degree). The size of the crushed rice cake is 1 mm to 5 mm (maximum length), and 5 to 20 parts by weight is used for 100 parts by weight of the dough. At less than 5 parts by weight,
The characteristics of the mochi are weakened, and if the content is more than 20 parts by weight, the texture becomes like a mochi food, which is not preferable. As for the particle size, the maximum length is preferably 1 mm or more to give the appearance of the rice cake,
If the maximum length is 5 mm or more, the texture becomes like a rice cake food, which is not preferable. The baking mold may have a circular or square planar outer shape, but it is preferable that the product is easy to hold and can be eaten in an appropriate amount. The shape of the firing mold can be square, circular or any other shape.

[0009]

Embodiment 1

[0010]

[Table 1]

The raw materials are as shown in Table 1.

The dough raw materials shown in Table 1 were mixed to make a uniform butter shape, and 20 parts by weight of the mixture of ingredients were added to 100 parts by weight of the dough and uniformly mixed. In order to bake the flat circular waffle-shaped okonomiyaki 3 shown in FIG. 1, the lower waffle mold 1 is heated to 180 ° C., 80 g of the mixture 3a is poured, the upper waffle mold 2 having a similar shape is covered, and inverted. By baking for 3 minutes, the okonomiyaki 3 of the present invention can be obtained. The okonomiyaki 3 is allowed to cool to around room temperature, frozen in a freezer at −40 ° C. for 30 minutes, packaged in plastic film, and stored in a freezer at −20 ° C. After storing the frozen okonomiyaki 3 for 30 days, it was taken out, thawed and heated in a microwave oven, and had the same flavor as freshly baked okonomiyaki. The waffle upper and lower dies 1 and 2 have a protrusion 1
a, 2a and the recessed portions 1b, 2b, the contact area with the fabric is large, and baking can be performed in a short time (FIGS. 1, 2, 3).

[0013]

Embodiment 2

[0014]

[Table 2]

Table 2 shows the raw material composition. The dough materials are mixed to make a uniform butter shape, and 100 parts by weight of this dough are mixed with 10 parts by weight of a crushed rice cake (maximum length 2 mm to 4 mm) and 40 parts by weight of a mixture of ingredients. 150 g of the dough containing the ingredients thus obtained was placed in a lower wicker 4 of Belgian waffle, covered with a similar upper die, sealed, baked for 3 minutes, and okonomiyaki was obtained. This okonomiyaki is then served for food or rapidly frozen at -40 ° C and stored in a freezer at -20 ° C. The Belgian waffle lower mold 4 has a protrusion 4a and a recess 4b (FIGS. 4 and 5).

[0016]

Embodiment 3

[0017]

[Table 3]

In the composition shown in Table 3, 100 parts by weight of dough are mixed with 20 parts by weight of a crushed rice cake (maximum length 1 mm to 3 mm) and 30 parts by weight of a mixture of ingredients. 150 g of the dough of the mixture obtained above was poured into a Belgian waffle lower mold 5 heated to 180 ° C, covered with a similar upper mold, sealed, baked for 3 minutes, cooled to room temperature, and then cooled to -40 ° C. 3
It was frozen for 0 minutes and then stored in a freezer at −20 ° C. to obtain okonomiyaki according to the present invention. The lower part of the Belgian waffle has a protrusion 5a and a recess 5b (FIGS. 6 and 7).

[0019]

According to the present invention, since the dough mixed with the crushed rice cake is baked, there is an effect of obtaining rice cake flavored okonomiyaki which has not been obtained conventionally. In addition, since it is frozen after baking, it is possible to reproduce the state immediately after cooking only by heating when serving for edible use. Furthermore, since the sintering is performed by the sintering die having the upper and lower surface irregularities , the heat transfer area is widened, the heat can be rapidly propagated, the uniform sintering can be performed in a short time, and the fashionable appearance is obtained. It is convenient to eat by eating.

[Brief description of the drawings]

FIG. 1 is a plan view of a product according to the present invention.

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

FIG. 3 is a sectional view of a waffle-type embodiment used in the present invention.

FIG. 4 is a plan view of another waffle-type embodiment.

FIG. 5 is an enlarged sectional view taken along the line BB in FIG. 4;

FIG. 6 is a plan view of another waffle-type embodiment.

7 is an enlarged sectional view taken along the line CC of FIG. 6;

[Explanation of symbols]

 1 Lower waffle type 2 Upper waffle type 3 Okonomiyaki 4, 5, 6 Lower waffle type

Claims (4)

(57) [Claims] An okonomiyaki characterized by baking a mixture of a dough composed of flour, water, etc., ingredients such as meat, seafood, vegetables and the like and a crushed rice cake. 2. A dough obtained by adding an appropriate amount of water to flour,
One or more ingredients, such as meat, seafood, and vegetables, are added and mixed uniformly, and the mixture is fired in a firing mold having upper and lower surface irregularities, followed by freezing. Yaki production method 3. A dough obtained by adding an appropriate amount of water, a seasoning and other auxiliary materials to flour, and an ingredient consisting of one or more kinds of meat, seafood, vegetables, etc., is added thereto. A method for producing okonomiyaki, characterized by adding crushed materials and mixing uniformly, and firing the mixture in a firing mold having upper and lower surface irregularities. 4. A dough obtained by adding an appropriate amount of water, a seasoning, and other auxiliary ingredients to flour, and an ingredient consisting of one or more kinds of meat, seafood, vegetables, and the like are added to the dough. A method for producing okonomiyaki, characterized by adding crushed materials, mixing uniformly, firing the mixture in a firing mold having upper and lower surface irregularities, and then freezing.