JP3641801B2 - Frozen okonomiyaki - Google Patents

Description

[0001]
[Industrial application fields]
The present invention relates to a frozen okonomiyaki characterized by using a salted cabbage as a main ingredient of okonomiyaki.
[0002]
[Prior art]
In recent years, okonomiyaki has been processed into products such as frozen products and freeze-dried products for the convenience of consumers. Easily by cooking frozen foods or freeze-dried foods cooked at home in a microwave oven, tempering, baking on an iron plate, etc. I can eat. However, freeze-dried products and frozen products are reheated in a microwave oven, oven, iron plate, etc., compared to okonomiyaki, which is eaten immediately after cooking. It was.
[0003]
So far, regarding frozen and freeze-dried okonomiyaki, even when reheating treatment such as baking with a microwave oven, hot water rewind, iron plate etc. is performed, as an improvement measure of the manufacturing method that does not impair the okonomiyaki original texture and flavor, A method for producing freeze-dried okonomiyaki with good hot water return characterized by improving the hot water reversion property after drying by the amount of vegetables added to the batter, or okonomiyaki dough treated with oil, or In addition, there has been a production method (Japanese Patent Laid-Open No. 2000-60504) characterized by subjecting oil to a treatment after applying steam. However, when the frozen okonomiyaki is reheated, the moisture from the cabbage, which is the main ingredient of the frozen okonomiyaki, causes stickiness and stickiness, causing the fibers of the cabbage to collapse, and the texture and flavor of the frozen okonomiyaki The problem of losing was not solved.
[0004]
[Problems to be solved by the invention]
Accordingly, an object of the present invention is to provide a frozen okonomiyaki that makes use of both the texture and flavor of the cabbage that is the main ingredient of the frozen okonomiyaki without breaking the cabbage fiber.
[0005]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present inventors have conducted intensive research. As a result, the cabbage used as the main ingredient of the frozen okonomiyaki is to use a salted cabbage that has been appropriately dried by soaking it in salt. Or, by adding a portion of salted cabbage to raw cabbage, it reduces the stickiness and stickiness due to moisture from the raw cabbage of frozen okonomiyaki, and you can make full use of the texture without breaking the cabbage fiber I found it. Furthermore, depending on the added amount of the salted cabbage, it is possible to have a flavor unique to okonomiyaki.
[0006]
【The invention's effect】
According to the present invention, by using salted cabbage to cabbage used as a main ingredient of frozen okonomiyaki, or by adding a part of salted cabbage to raw cabbage, the cabbage that tends to be damaged in raw cabbage Sufficient texture can be utilized without breaking the fiber. In addition, it reduces stickiness and stickiness due to moisture from raw cabbage, and also has the fragrance characteristic of okonomiyaki. And the salted cabbage is de-salted to the extent that you don't feel any salt when you eat it, so there is no worry that okonomiyaki will become salty by adding salted cabbage, instead you should do the salting process Therefore, the effects of alteration due to heat and oxidation due to air, loss of flavor aroma components, changes in shape, etc. can be reduced, and high nutritional value can be expected with excellent storage stability.
[0007]
In addition, since you can preserve the cabbage for a long period of time, even in the off-season of the cabbage, if you use the preserved cabbage, you can always provide delicious frozen okonomiyaki without changing the taste and price depending on the season .
Next, an example explains the present invention.
[0008]
BEST MODE FOR CARRYING OUT THE INVENTION
The invention is illustrated by examples. The present invention is not limited by this example.
[0009]
In general, okonomiyaki ingredients include wheat flour, seasonings, toppings, salt, eggs, water, etc., vegetables (mainly cabbage, leeks), meat storage, and seafood. In addition, the cabbage, onion, and green koji used in the present invention are vegetables that have water absorption after lyophilization and have water retention after absorption, and the cut of the vegetables is about 0.5 × 2.5 cm. A shredder is preferred.
Hereinafter, of the ingredients, the salting performed as a cabbage pretreatment will be described.
[0010]
Cut cabbage into coarse pieces and dip in cabbage for 2 days with 5% salt. Two days later, the salted cabbage is soaked in running water until salt is no longer felt. By salting and draining water, the cabbage moisture content is estimated to decrease to about 78.5 percent. By this salting treatment, the effects of alteration by heat and oxidation by air, loss of flavor and aroma components, change in shape, etc. are reduced, and further, high preservation value and high nutritional value can be expected.
[0011]
Example 1
Frozen okonomiyaki (in case of 100% salted cabbage)
Mix the above ingredients of 3.76 kg of salted cabbage, 100 g of tempura and 75 g of starch, and further add 1.3 kg of flour, 24 eggs, 250 g of cut pork, 500 g of cut squid, 100 g of onion, 100 g of green rice. And mixed. The above materials were baked on both sides on a heated iron plate for about 10 minutes. After the remaining heat was removed, each was vacuum-packed and placed in a quick freezer and frozen at −25 ° C. to −30 ° C. to obtain a frozen okonomiyaki.
Table 1 shows the relationship between the amount of salted cabbage added and the state of okonomiyaki after reheating.
[0012]
Example 2
Frozen okonomiyaki (50% salted cabbage)
With regard to the cabbage of the ingredients, frozen okonomiyaki was produced in the same manner as in Example 1 except that 1.88 kg of the salted cabbage was added to 1.88 kg of fresh cabbage. The amount of the salted cabbage is 50% when the total amount of cabbage is 100%.
[0013]
Example 3
Frozen okonomiyaki (30% salted cabbage)
With regard to the cabbage of the ingredients, frozen okonomiyaki was produced in the same manner as in Example 1 except that 1.13 kg of the salted cabbage was added to 2.63 kg of fresh cabbage. The amount of the salted cabbage is 30% when the total amount of cabbage is 100%.
[0014]
The reheating treatment method of the frozen okonomiyaki manufactured in Examples 1 to 3 above is first taken out of the vacuum pack and reheated for about 7 minutes without wrapping in a microwave oven, or reconstituted with hot water in the vacuum pack, If you reheat it with a microwave oven or iron plate, you can reproduce okonomiyaki with good texture and flavor.
[0015]
[Table 1]

Claims (2)

About cabbage which is the main ingredient of okonomiyaki, frozen okonomiyaki using salted cabbage. The frozen okonomiyaki according to claim 1, comprising 70% raw cabbage and 30% salted cabbage, with the total amount of cabbage being 100%.