JP4392687B2 - Method for producing spherical takoyaki and packaged takoyaki material used therefor - Google Patents

Description

The present invention, at least one surface about this sintered material was packaging used in the the spherical Takoyaki preparation and which aims at the Takoyaki material not spherical and spherical Takoyaki.

  Traditional takoyaki is made by adding water to wheat flour and other flours, starches, etc., adding eggs and seasonings as necessary, adjusting the dough into batters, and adding ingredients such as octopus, green onions, cabbage and bran. In addition to the batter-like dough, or in addition to pouring the batter into the baking recess, the dough is manufactured by baking.

  The suspension is manufactured by pouring the dough into a firing recess having a suspension shape and semi-firing, and then reversing the recess with a flat firing plate and firing the flat portion. Compared to the manufacture of spherical takoyaki, it can be manufactured by a simple baking operation.

  On the other hand, in the spherical takoyaki, the batter-like dough is poured into a substantially hemispherical recess for baking, and the part in contact with the recess is fired and hardened, while the inside is still battered while rotating with a comb or the like. Sintered into a spherical shape.

  Since this method is performed by confirming the firing state of takoyaki, it is difficult to operate and is not suitable for mass production because it requires acquisition to rotate takoyaki.

  However, when comparing the takoyaki shape with a hanging shape and the spherical takoyaki, the spherical takoyaki tends to be preferred, and a method for mass production of the spherical takoyaki has been proposed.

For example, a method of vibrating a baking mold to be fired (for example, Patent Document 1), a method of rotating a part of the mold to be fired by vibrating up and down (for example, Patent Document 2), or a tako fired in a hook shape. There has been proposed a method (for example, Patent Document 3) in which baking is made spherical while rotating in a groove.
JP 2002-335846 A JP 2003-284646 A JP2002-204678

  The production of the conventional spherical takoyaki has a problem that it is difficult to operate and requires manpower, and is not suitable for mass production.

  In addition, as in the above-mentioned publicly known document, there is a problem that the baked takoyaki material must be made spherical in the processing step.

  However, the present invention succeeded in automatically obtaining spherical takoyaki by freezing suspended takoyaki and placing it in a hemispherical recess when heated for heating.

  In the above, it can withstand microwave heating, and is packed and frozen in a heat-resistant container having a hemispherical recess, and succeeded in automatically spherical takoyaki by heating it electronically at the time of consumption. The point was solved.

That is, the present invention is a method of storing frozen takoyaki baked in a hanging shape using a material obtained by adding 0.7 to 5.0 parts by mass of an expanding agent to 100 parts by weight of flour. With the flat side of the firing down, put it in a substantially hemispherical concave mold having a maximum horizontal cross-sectional diameter 2 to 5 mm larger than the cross-sectional diameter of takoyaki, and then cover the hemispherical lid plate with the takoyaki A method for producing spherical takoyaki characterized by heating in a range.

Further another aspect of the present invention, 100 parts by weight of flour to the Takoyaki plane side of which was calcined bell using materials obtained by adding a swelling agent 0.7 to 5.0 parts by weight in the bottom, octopus baked sectional diameter than 2~5mm larger maximum horizontal cross-sectional diameter substantially placed in the mouth portion inside the heat-resistant container having a hemispherical depressions type having Rutotomoni, and the hemispherical cover plate and frozen bear the said Takoyaki This is a packaged takoyaki material.

  In the above invention, although frozen in a packaging container having a heat-resistant hemispherical recess, the same effect can be expected even if the template is frozen in normal packaging and attached to the container with a heat-resistant hemispherical recess. Can do.

  Further, the case where the suspension-shaped takoyaki is housed in a template having a heat-resistant hemispherical recess, covered, and then frozen is also included in the invention.

  The present invention has an effect of easily providing spherical takoyaki since the flat portion is formed into a hemispherical shape by heating at the time of edible packaging after packaging and freezing takoyaki that is easily mass-produced.

  According to the above, the producer can provide a chopped takoyaki material, and there is an effect that it becomes a spherical takoyaki without requiring a special operation at the time of eating (the producer and the edible add a special effort) No need).

  In the present invention, a takoyaki with a hanging shape is made, and the takoyaki is put into a hemispherical heat-resistant concave container with the flat side of the takoyaki down, and frozen. Next, when this takoyaki is edible, if it is placed in the mold container and heated in a microwave oven, the takoyaki will be thawed and softened, and swells downward to almost fill the mold. After that, it becomes a spherical takoyaki.

  In other words, the frozen takoyaki in the shape of a suspension becomes a spherical takoyaki only by heating, so that the object can be achieved without any effort.

  In addition, implementation by a conventionally known method is as follows.

  The mold to be used has a cross-sectional shape as shown in FIG. 1 and has a diameter of 30 to 50 mm and a depth of 25 to 45 mm. The batter-like dough in this case is adjusted by adding water to flour and stirring, and if necessary, eggs, seasonings, and swelling agents may be added.

  As for the usage-amount of the swelling agent used for this invention, 0.7-5.0 mass parts is preferable with respect to 100 mass parts of flour used.

  If the amount of the expansion agent is small, the suspension-like takoyaki is too hard, and when heated in a microwave oven, it is difficult to form a sphere, and if there is a large amount of the expansion agent, the suspension-like takoyaki becomes soft and does not easily collapse and become spherical. .

  The amount of water is preferably 200 to 375 parts by mass with respect to 100 parts by mass of flour. Moreover, starch, yam, etc. can be used instead of a part of wheat flour for improving the texture. A seasoning, a spice, a coloring agent, etc. may be added as needed, and soup stock may be used instead of water.

  In addition, the batter dough is adjusted by adding tako pieces, cabbage, green onions and other vegetable pieces to the batter dough.

  The batter dough is poured into a recess in a top plate having a plurality of hanging recesses and fired. The firing is performed by adjusting the amount of water added. For example, it is performed at 160 to 250 ° C. for about 5 to 20 minutes.

The takoyaki baked in the shape of a rod is taken out of the mold and placed in a substantially hemispherical recess with the plane portion that was the upper surface at the time of firing down. The substantially hemispherical dent has a shape obtained by cutting a spherical surface horizontally with a maximum radius or less. Further, semi-spherical recess has a larger maximum horizontal cross-sectional diameter about 2~5mm than the cross-sectional diameter of the octopus ware was calcined bell.

  For this reason, the suspension-like takoyaki is in a state of being partially trapped in a substantially hemispherical recess.

  The member that forms the substantially hemispherical dent can be used without particular limitation as long as it is a heat-resistant member, but a member that does not cause takoyaki to stick to the member after heating in a microwave oven is preferable. For example, polypropylene can be used.

  Takoyaki placed in the substantially hemispherical recess is frozen, stored and distributed. Next, if you want to eat, heat in a microwave before eating. When heating with a microwave oven, heating is performed at 500 W for about 3 to 8 minutes in the case of 5 takoyaki. If it does in this way, it will become spherical takoyaki by heat softening.

  A batter-shaped dough was prepared by adding 350 g of water to 100 g of wheat flour, 1.5 g of sodium chloride, and 2.0 g of a swelling agent, followed by stirring. The batter-like dough was poured to a depth of about 1/3 of a hanging takoyaki mold heated to 200 ° C. In this case, the suspension-shaped takoyaki mold 5 has an opening diameter of 40 mm and a depth of 25 mm.

  Furthermore, after filling the mold with octopus, chopped green onion, and chopped cabbage to the mold so as to occupy 2/3 of the recess, the batter-shaped dough is filled with the mold. Poured and baked for 7 minutes as it was, covered with a flat lid 4 and inverted the mold, and further baked for 2 minutes to obtain a suspended takoyaki.

  The suspension-like takoyaki was placed in a hemispherical mold having a diameter of 43 mm with the flat surface facing down, and rapidly frozen at -35 ° C. The 5 frozen takoyaki were heated in a 500 W microwave to obtain a spherical takoyaki.

  The suspension-like takoyaki 1 obtained in Example 1 is put into the hemispherical recesses 2a and 2a of the heat-resistant container 2 with the flat side 1a facing down, and the lid plate 3 is covered, and then -35 ° C. Quick-frozen and store or distribute.

  If the person who purchased the takoyaki is heated in a microwave oven as it is, the takoyaki will soften with thawing, and the flat side of the suspension will swell up into a hemispherical recess and will be formed into a spherical shape as a whole. It becomes takoyaki 1b and can be used for food.

It is explanatory drawing which shows the order of manufacture of this invention, Comprising: (a) Cross-sectional view at the time of manufacture of suspension-like takoyaki, (b) Similarly product perspective view, (c) Cross-sectional view at the time of a heating start, d) Cross-sectional view at the end of heating. (A) Sectional drawing which abbreviate | omitted the part which shows a packaging state similarly, (b) Sectional drawing which abbreviate | omitted a part which shows the time of completion | finish of a heating.

Explanation of symbols

1 Takoyaki with a hanging shape 2 Container 3 Cover plate 4 Flat lid

Claims (2)

Takoyaki baked in a hanging shape using a material added with a swelling agent 0.7 to 5.0 parts by mass with respect to 100 parts by weight of flour is stored frozen, and when edible, the flat side of the takoyaki is Put in a substantially hemispherical concave mold having a maximum horizontal cross-sectional diameter of 2 to 5 mm larger than the cross-sectional diameter of takoyaki, and then heat the takoyaki with a hemispherical cover plate in a microwave oven. A method for producing a spherical takoyaki. From the cross-sectional diameter of takoyaki , with the flat side of takoyaki fired in a hanging shape using a material added with 0.7 to 5.0 parts by mass of an expanding agent for 100 parts by weight of flour. substantially hemispherical heat-resistant container having a recess-shaped mouth portion placed inside Rutotomoni, characterized in that the hemispherical cover plate and frozen bear the said Takoyaki packaging having ~5mm larger maximum horizontal cross-sectional diameter Takoyaki material.

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