JP3654998B2 - Takoyaki manufacturing method - Google Patents
Takoyaki manufacturing method Download PDFInfo
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- JP3654998B2 JP3654998B2 JP07645196A JP7645196A JP3654998B2 JP 3654998 B2 JP3654998 B2 JP 3654998B2 JP 07645196 A JP07645196 A JP 07645196A JP 7645196 A JP7645196 A JP 7645196A JP 3654998 B2 JP3654998 B2 JP 3654998B2
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- Prior art keywords
- takoyaki
- octopus
- producing
- tool
- egg white
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Description
【０００１】
【発明の属する技術分野】
本発明はたこ焼きの製造法に関する。
【０００２】
【従来の技術】
たこ焼きは、一般に適当な大きさのくぼみのあるプレートに油をひき、この各くぼみに、小麦粉を主成分としこれに卵・牛乳・桜えび・紅しょうが・水等を加え混合して得られた生地を注入し、この上に具材である「たこ」をのせ、これに青ネギ・紅しょうが・キャベツ・天かす等を入れ、更に前記生地を注入して焼成することにより調理され、好みにより青のり・かつお節・ソース等をふりかけて食されている。
【０００３】
然しながら、斯かる従来法によりたこ焼きを製造した場合には、焼成時にたこが強い熱変性を受け、脱水、硬化、風味の減少等が生じる結果、食べた際に食感・食味の低下を引き起こしていた。特にたこ焼きを冷凍品とした場合、喫食時に電子レンジ加熱すると、更にたこが硬くなり、食感・食味の低下が更に著しくなると云う問題があった。
【０００４】
【発明が解決しようとする課題】
そこで、本発明者は美味しいたこ焼き、特に冷凍たこ焼きとして保存した後に於ても食感・食味が低下することのないたこ焼きを製造することを目的として種々研究を重ねた。その結果、たこ焼きの具であるたこを圧扁したり、低濃度食塩水に浸漬したり、あるいはたこに卵白粉とデキストリンの混合粉をまぶしたり、更にはこれらを適宜組み合せ併用すれば、前記問題を解消し、たこ焼きの食感・食味が著しく改善されることを見い出し、本発明を完成した。
【０００５】
【課題を解決するための手段】
すなわち、本発明の第１は圧扁したたこを具として用いることを特徴とするたこ焼きの製造法であり、第２は０．２〜２．０％の濃度の食塩水に浸漬したたこを具として用いることを特徴とするたこ焼きの製造法であり、第３は圧扁した後、０．２〜２．０％の濃度の食塩水に浸漬したたこを具として用いることを特徴とするたこ焼きの製造法であり、第４は圧扁した後、卵白粉とデキストリンの混合粉をまぶしたたこを具として用いることを特徴とするたこ焼きの製造法であり、第５は０．２〜２．０％の濃度の食塩水に浸漬した後、卵白粉とデキストリンの混合粉をまぶしたたこを具として用いることを特徴とするたこ焼きの製造法であり、第６は圧扁した後、０．２〜２．０％の濃度の食塩水に浸漬し、更に卵白粉とデキストリンの混合粉をまぶしたたこを具として用いることを特徴とするたこ焼きの製造法であり、第７はこれらにより得られたたこ焼きを更に冷凍することを特徴とするたこ焼きの製造法である。
【０００６】
【発明の実施の形態】
本発明に於て、具たるたこの具体的圧扁方法としては、たこ肉厚の６０〜７０％のロール間隔を有する圧延ローラを用いて圧扁するのが、特に良い結果を与える。
【０００７】
本発明に於て、たこを浸漬する食塩水の食塩濃度は０．２〜２．０％とする必要がある。因に、０．２％より低いと効果がなく、２．０％より高いと食味的に好ましくない。また該食塩水へのたこの浸漬時間としては５〜６０分間が好ましい。
【０００８】
本発明に於て、たこにまぶす卵白粉とデキストリンの混合比としては１０〜５０：９０〜５０とするのが特に望ましい。因に、本発明に於ては卵白粉とデキストリンを併用することが必須であり、例えば卵白粉のみではべとつきが生じ、機械適性が劣ると云う問題がある。
【０００９】
本発明に於て、具として用いられるたこは、茹でだこ又は生だこの何れであっても良いが、該たこへの前記各処理は焼成に先立って行なうことが必要である。
【００１０】
また、本発明に於て、冷凍たこ焼きとする場合には、たこ焼き焼成後、常法に従がい−２０℃以下で凍結せしめれば良い。
【００１１】
【実施例】
以下実施例を挙げて本発明を更に説明する。
【００１２】
実施例１
以下に示す生地配合、材料及び調製法によりたこ焼きを焼成した後、−２０℃以下で凍結して冷凍たこ焼きを製造した。
【００１３】
○生地配合
小麦粉 １００（重量部）
調味料 １０
全卵 １５
水 ３００
【００１４】
○材料（たこ焼き１個当たり）
生地 １８（ｇ）
茹でたこ ４
紅しょうが １
天かす １
青ネギ １
【００１５】
○調製法
小麦粉及び調味料を良く混合した後、水及び全卵を加え、均一になるまで更に良く混合してたこ焼き生地を得る。次いで、たこ焼きプレートの凹部（直径４０mm、深さ４０mmの半球状）に、この生地を半分量注入した後、たこ肉厚の２／３のロール間隔を有する圧延ローラで圧扁したたこを具としてのせると共に、紅しょうが、天かす及び青ネギを加え、更に残り量の生地を注入し、ガスバーナーで約１０分間焼成して、１個約２０ｇのたこ焼きを得る。
【００１６】
実施例２
具のたこを、０．５％食塩水に２０分間浸漬したものに代えた以外は実施例１と同様にして冷凍たこ焼きを製造した。
【００１７】
実施例３
具のたこを、卵白粉とデキストリンが１５：８５で配合された混合粉をまぶしたものに代えた以外は実施例１と同様にして冷凍たこ焼きを製造した。
【００１８】
実施例４
具のたこを、たこ肉厚の２／３のロール間隔を有する圧延ローラで圧扁した後、０．５％食塩水に２０分間浸漬したものに代えた以外は実施例１と同様にして冷凍たこ焼きを製造した。
【００１９】
実施例５
具のたこを、たこの肉厚の２／３のロール間隔を有する圧延ローラで圧扁した後、卵白粉とデキストリンが１５：８５で配合された混合粉をまぶしたものに代えた以外は実施例１と同様にして冷凍たこ焼きを製造した。
【００２０】
実施例６
具のたこを、０．５％食塩水に２０分間浸漬した後、卵白粉とデキストリンが１５：８５で配合された混合粉をまぶしたものに代えた以外は実施例１と同様にして冷凍たこ焼きを製造した。
【００２１】
実施例７
具のたこを、たこ肉厚の２／３のロール間隔を有する圧延ローラで圧扁した後、０．５％食塩水に２０分間浸漬し、更に該食塩水から取り出して卵白粉とデキストリンが１５：８５で配合された混合粉をまぶしたものに代えた以外は実施例１と同様にして冷凍たこ焼きを製造した。
【００２２】
比較例１
具のたこを、何ら処理することなくそのまま用いたものに代えた以外は実施例１と同様にして冷凍たこ焼きを製造した。
【００２３】
比較例２
具のたこを、卵白粉のみをまぶしたものに代えた以外は実施例１と同様にして冷凍たこ焼きを製造した。
【００２４】
試験例
実施例１〜７及び比較例１〜２で得られた冷凍たこ焼きを、電子レンジで中心温度が７０℃程度になるまで加熱した後、たこ焼きの中の「たこ」を取り出し、各サンプル１０個につき下記テンシプレッサーを用いて破断強度を測定した。また、当該「たこ」について食感・食味の官能評価及びたこ焼きの製造作業性についての評価を行なうと共に、下記判定基準により総合判定をした。その結果は表１の通りであった。
【００２５】
＊テンシプレッサー
タケトモ電気株式会社製
Ｖ型 プランジャー使用
カッター ２０kgf
アンプ ×１
歪率 １５０％
陥入速度 ０．５mm／ｓ
記録時間 ３０秒
【００２６】
＊判定基準
◎：かなり良好
○：良好
△：普通
×：不良
【００２７】
【表１】
【発明の効果】
本発明によれば、たこの熱変性による硬化、脱水、風味の減少が抑えられ、その結果として具たる「たこ」の食感・風味が著しく改善され、食するときの「たこ」の食感が柔らかく、かつ食味の良いたこ焼きを得ることができる。特に、これらの効果は冷凍たこ焼きの製造に於て顕著である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing takoyaki.
[0002]
[Prior art]
Takoyaki is generally made by adding oil to a plate with an appropriate size of indentation, and adding the dough obtained by adding flour, flour, cherry shrimp, red ginger, water, etc. to each of these indentations. Infused, topped with octopus as ingredients, put green onions, red ginger, cabbage, tempura, etc., and then infused with the dough and baked. It is eaten sprinkled with sauce.
[0003]
However, when takoyaki is produced by such a conventional method, the tako is subjected to strong heat denaturation during baking, resulting in dehydration, hardening, and a decrease in flavor, resulting in a decrease in texture and taste when eaten. It was. In particular, when takoyaki is used as a frozen product, there is a problem that when the microwave oven is heated during eating, the tako is further hardened and the texture and taste are further deteriorated.
[0004]
[Problems to be solved by the invention]
Therefore, the present inventor has made various studies for the purpose of producing a takoyaki that does not deteriorate in texture and taste even after being stored as a delicious takoyaki. As a result, if the tako, which is a tool for takoyaki, is crushed, soaked in a low-concentration saline solution, or a mixture of egg white powder and dextrin is applied to the tako, and further used in combination as appropriate, the problems And found that the texture and taste of takoyaki are remarkably improved, thereby completing the present invention.
[0005]
[Means for Solving the Problems]
That is, the first of the present invention is a method for producing takoyaki, which is characterized by using a crushed octopus as a tool, and the second is a octopus soaked in a saline solution having a concentration of 0.2 to 2.0%. The third is a method for producing takoyaki, which is characterized in that it is used as a tool after being squeezed and then dipped in 0.2-2.0% strength saline. The fourth is a method for producing takoyaki, which is characterized by using, after being pressed, a octopus coated with egg white powder and dextrin mixed powder as a tool, and the fifth is 0.2 to 2.0. % after immersion in saline concentration, a method for producing takoyaki, which comprises using a kite crusted mixed powder of egg white powder and dextrin as ingredients, after the sixth and flaking, 0.2 Immerse in a 2.0% saline solution and mix egg white powder and dextrin. A method for producing takoyaki, which comprises using a kite dusted powder as ingredients, seventh is a method for producing takoyaki, characterized by further freezing takoyaki obtained thereby.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, as a concrete crushing method, the crushing using a rolling roller having a roll interval of 60 to 70% of the thickness of the octopus gives particularly good results.
[0007]
In the present invention, the salt concentration of the salt solution in which the octopus is immersed needs to be 0.2 to 2.0%. Incidentally, if it is lower than 0.2%, there is no effect, and if it is higher than 2.0%, it is not preferable in taste. The immersion time in the saline is preferably 5 to 60 minutes.
[0008]
In the present invention, the mixing ratio of egg white powder and dextrin sprinkled on tako is particularly preferably 10-50: 90-50. Incidentally, in the present invention, it is essential to use egg white powder and dextrin together. For example, only egg white powder causes stickiness and has a problem of poor mechanical suitability.
[0009]
In the present invention, the octopus used as a tool may be either a boiled octopus or a raw octopus, but each treatment on the octopus needs to be performed prior to firing.
[0010]
In the present invention, when the frozen takoyaki is used, it may be frozen at −20 ° C. or lower after the takoyaki baking according to a conventional method.
[0011]
【Example】
The following examples further illustrate the present invention.
[0012]
Example 1
Takoyaki was baked according to the following dough composition, material and preparation method, and then frozen at −20 ° C. or lower to produce frozen takoyaki.
[0013]
○ Dough mix <br/> Flour 100 parts by weight
Seasoning 10
Whole egg 15
Water 300
[0014]
○ Material (per takoyaki)
Fabric 18 (g)
Boiled octopus 4
Red ginger 1
Tencus 1
Green onion 1
[0015]
Preparation method After thoroughly mixing flour and seasonings, add water and whole egg, and mix well until uniform to obtain a takoyaki dough. Next, a half amount of this dough was poured into a concave portion (40 mm in diameter and 40 mm in depth) of the takoyaki plate, and then rolled with a rolling roller having a roll spacing of 2/3 of the tako thickness. Add the remaining amount of dough, add the remaining amount of dough, and bake with a gas burner for about 10 minutes to obtain about 20 g of takoyaki.
[0016]
Example 2
A frozen takoyaki was produced in the same manner as in Example 1 except that the octopus of the tool was replaced with a soaked octopus in 0.5% saline for 20 minutes.
[0017]
Example 3
Frozen takoyaki was produced in the same manner as in Example 1 except that the octopus of the ingredients was replaced with a powdered mixture of egg white powder and dextrin blended at 15:85.
[0018]
Example 4
Frozen in the same manner as in Example 1 except that the octopus of the implement was crushed with a rolling roller having a roll interval of 2/3 of the thickness of the octopus and then replaced with one immersed in 0.5% saline for 20 minutes. Takoyaki was produced.
[0019]
Example 5
This was carried out except that the octopus of the ingredients was crushed with a rolling roller having a roll spacing of 2/3 of the thickness of the octopus and then replaced with a mixture powdered with egg white powder and dextrin mixed at 15:85. Frozen takoyaki was produced in the same manner as in Example 1.
[0020]
Example 6
Takoyaki frozen in the same manner as in Example 1 except that the octopus of the ingredients was soaked in 0.5% saline for 20 minutes and then replaced with a mixture of egg white powder and dextrin mixed at 15:85. Manufactured.
[0021]
Example 7
After crushing the octopus of the tool with a rolling roller having a roll spacing of 2/3 the thickness of the octopus, the octopus was dipped in 0.5% saline for 20 minutes and then removed from the saline to obtain 15% egg white powder and dextrin. : A frozen takoyaki was produced in the same manner as in Example 1 except that the mixed powder blended at 85 was replaced with the dusted powder.
[0022]
Comparative Example 1
A frozen takoyaki was produced in the same manner as in Example 1 except that the octopus of the tool was replaced with that used as it was without any treatment.
[0023]
Comparative Example 2
Frozen takoyaki was produced in the same manner as in Example 1 except that the octopus of the ingredients was replaced with an egg white powder only.
[0024]
After heating the frozen takoyaki obtained in Test Examples 1 to 7 and Comparative Examples 1 to 2 until the center temperature becomes about 70 ° C. with a microwave oven, the “tako” in the takoyaki is taken out and each sample 10 The breaking strength was measured for each piece using the following tensipressor. In addition, the “tako” was subjected to sensory evaluation of texture and taste and evaluation of takoyaki manufacturing workability, and comprehensive judgment was made according to the following criteria. The results are shown in Table 1.
[0025]
* Extensible repressor <br/> Taketomo Electrical Co., Ltd. V-type plunger used cutter 20kgf
Amplifier x1
Distortion 150%
Intrusion speed 0.5mm / s
Recording time 30 seconds [0026]
* Criteria ◎: Pretty good ○: Good △: Normal ×: Poor [0027]
[Table 1]
【The invention's effect】
According to the present invention, the decrease in hardening, dehydration and flavor due to heat denaturation of the octopus is suppressed, and as a result, the texture and flavor of the octopus “tako” are remarkably improved, and the texture of “octopus” when eating Takoyaki that is soft and has good taste can be obtained. In particular, these effects are significant in the production of frozen takoyaki.
Claims (10)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07645196A JP3654998B2 (en) | 1996-03-29 | 1996-03-29 | Takoyaki manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP07645196A JP3654998B2 (en) | 1996-03-29 | 1996-03-29 | Takoyaki manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09266776A JPH09266776A (en) | 1997-10-14 |
| JP3654998B2 true JP3654998B2 (en) | 2005-06-02 |
Family
ID=13605522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP07645196A Expired - Fee Related JP3654998B2 (en) | 1996-03-29 | 1996-03-29 | Takoyaki manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3654998B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014113100A (en) * | 2012-12-11 | 2014-06-26 | Nippon Flour Mills Co Ltd | Method for manufacturing octopus dumpling |
-
1996
- 1996-03-29 JP JP07645196A patent/JP3654998B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH09266776A (en) | 1997-10-14 |
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