JP6858604B2 - How to make frozen okonomiyaki - Google Patents

Description

The present invention relates to a method for producing frozen okonomiyaki.

Okonomiyaki is a popular food that is handmade in stores and at home. In recent years, frozen okonomiyaki has been distributed and can be easily eaten by reheating such as microwave oven cooking. An industrial method for producing frozen okonomiyaki is to adjust the dough and ingredients separately, stir and mix the dough and ingredients such as cabbage for each meal, and then place an iron plate on the conveyor. A general method is to fill the top with a mixture of dough and ingredients, heat the iron plate while transferring it to bake it, and then freeze the bake okonomiyaki in a freezing device (for example, Patent Document 1). And 2).

When okonomiyaki is produced by the method of heating an iron plate in this way, a large amount of energy is required because the iron plate is heated by a burner, infrared rays, or the like, and a method of shortening the firing time is required to reduce manufacturing costs and save energy. ..

Japanese Unexamined Patent Publication No. 7-31548 Japanese Unexamined Patent Publication No. 8-275717 Japanese Unexamined Patent Publication No. 7-67592 Japanese Unexamined Patent Publication No. 7-51033

An object of the present invention is to reduce the time required for baking okonomiyaki in a method for producing frozen okonomiyaki.

Generally, in the production of okonomiyaki, it is said that adjusting the dough by applying heat causes the formation of gluten, the viscosity increases, the filling suitability deteriorates, and the texture deteriorates. Therefore, the dough is generally prepared at room temperature (about 25 ° C.) or lower.

As a result of diligent research to shorten the time required to bake okonomiyaki, the inventors, when the dough was heated, unexpectedly maintained the manufacturing suitability without increasing the viscosity within a certain temperature range. When okonomiyaki was produced using the dough, it was found that the time required for okonomiyaki to be baked could be shortened and frozen okonomiyaki having a good texture could be produced, and the present invention was reached.

That is, a dough preparation step of mixing dough raw materials to prepare a dough, a dough heating step of heating the dough prepared in the dough preparation step to 35 to 55 ° C., and a dough heated in the dough heating step. A dough ingredient mixing step of mixing and ingredients, a baking step of filling an iron plate with the dough ingredient mixture mixed in the dough ingredient mixing step, and firing by heating the iron plate, and a firing step of firing in the firing step. It is a method for producing frozen okonomiyaki, which comprises a freezing step of freezing the okonomiyaki.

Further, in the dough heating step of the present invention, it is more preferable to heat the dough to 40 to 50 ° C.

According to the present invention, in the method for producing frozen okonomiyaki, the time required for baking okonomiyaki can be shortened.

The method for producing frozen okonomiyaki of the present invention comprises at least (1) a dough preparation step of mixing dough raw materials to prepare a dough, (2) a dough heating step of heating the dough, and (3) a dough and ingredients. It includes a dough ingredient mixing step of mixing, (4) a baking step of baking a mixture of dough and ingredients on an iron plate, and (5) a freezing step of freezing the baked okonomiyaki.

(Dough adjustment process)
The dough used for the frozen okonomiyaki of the present invention is prepared by mixing water with the dough raw material containing the main raw material flour, eggs, oils and fats and the like.

Examples of the main raw material flour of the frozen okonomiyaki dough in the present invention include wheat flour and starch. The flour is not particularly limited, and for example, any of strong, semi-strong, medium-strength, and weak-strength flours can be used. As the starch, for example, potato starch, cornstarch, tapioca starch, waxy cornstarch, wheat flour starch and processed starch obtained by processing these can be used.

Examples of eggs that are raw materials for frozen okonomiyaki dough in the present invention include not only ordinary liquid eggs but also egg powders such as frozen liquid eggs, whole egg powder, egg yolk powder, and egg white powder.

As the fats and oils used as the raw material for the frozen okonomiyaki dough in the present invention, those of animal origin and those of vegetable origin can be used. Moreover, any of solid fat, semi-solid fat, liquid fat, and a mixture of these two or more kinds can be used. Examples of fats and oils include beef tallow (including refined beef tallow), lard (including refined lard), soybean oil, palm oil, rapeseed oil, olive oil, shortening, powdered fat and oil, and the like.

Other dough raw materials for frozen okonomiyaki in the present invention include seasonings such as yam and yam flour, salt, pepper, soy sauce, miso, sugar, mirin, and sake, dextrin, sugars, sweeteners, spices, dried bonito extract, and kelp extract. , Extracts such as yeast extract, dried bonito, roasted kelp, kelp powder, soy sauce protein, mirin protein, wheat gluten, milk protein, gelatin, dietary fiber, swelling agent, thickener, emulsifier, vitamins, minerals, etc. Be done.

Water is added to the above-mentioned dough raw material and mixed using a mixer to prepare a dough. Any type of mixer can be used as long as it can be mixed uniformly. Examples of the mixer include a vertical mixer for bread making, a hand mixer, a batter mixer, and the like. The order in which the raw materials are put into the mixer is not particularly limited. Further, in the dough ingredient mixing step of mixing the dough and the ingredients, if there is an egg filling device in addition to the dough filling device, the eggs are not mixed in the dough raw material mixing step. It may be mixed in the dough ingredient mixing step.

When preparing dough using a mixer, if the dough is agitated and adjusted while warming, gluten is formed and there is a problem that the viscosity increases, so the temperature of the dough is normal temperature (about 25 ° C). ) It is preferable to adjust the temperature to the following. More preferably, the temperature of the dough is adjusted to 20 ° C. or lower by cooling the water to be used, a mixer or the like.

(Dough heating process)
Warm the dough produced in the dough preparation process. By preheating the dough, the dough is rapidly gelatinized and solidified when baking okonomiyaki in the baking step described later, and as a result, the baking time can be shortened. The heating method is not particularly limited, but indirect heating is preferable. For example, a pipe for sending the dough from the mixer to the dough ingredient mixing step described later, or a dough ingredient step described below for the dough sent from the mixer. There is a method of indirectly heating the dough using steam, hot water, or a heating wire in a service tank or the like that temporarily stores the dough when it is used in.

When the viscosity and degree of pregelatinization of the dough when heated were measured, the viscosity and degree of pregelatinization of the dough decreased as the dough was heated, but when the temperature reached a certain level, the dough turned suddenly. As a result, the viscosity and the degree of pregelatinization of the dough increased. There is doubt as to why the degree of pregelatinization has decreased, but when the viscosity of the dough that has decreased starts to increase, it indicates that the pregelatinization of the dough's starch and protein denaturation have started, and the dough's α is further heated. When the dough and protein denaturation progress and the viscosity and the degree of pregelatinization increase, the mixing condition of the dough and the ingredients in the dough ingredient mixing step described later and the filling property when the mixed dough ingredient mixture is filled in the baking plate become. It gets worse rapidly. Therefore, in the present invention, it is preferable to heat the dough to a temperature at which the gelatinization of the starch of the dough and the denaturation of the protein do not start, or even if the gelatinization of the starch of the dough and the denaturation of the protein do not proceed significantly. .. The viscosity of the dough in the present invention is the viscosity at the temperature of the heated dough. Specifically, the viscosity at the heated temperature using a handy type viscometer (TVC-7 type manufactured by Toki Sangyo Co., Ltd.). Was measured. The degree of pregelatinization was measured by the β-amylase-prunase method (BAP method) after dehydrating and fixing the heated dough with ethanol and acetone.

Such a temperature range varies slightly depending on the raw materials used for the dough, the composition, and the like, but it is preferable to heat the dough so that the temperature is 35 to 55 ° C., which does not cause significant gelatinization of starch or denaturation of proteins. If the temperature is lower than 35 ° C., the firing time of okonomiyaki cannot be shortened so much in the firing step described later. On the contrary, at a temperature higher than 55 ° C., the dough raw material flour and starch are pregelatinized, and proteins such as eggs and wheat gluten are denatured, so that the dough becomes more viscous and pregelatinized. As a result, the degree of mixing of the dough and the ingredients in the dough ingredient mixing step described later and the filling property when the mixed dough ingredient mixture is filled in the baking plate are sharply deteriorated. Therefore, considering the stability of production in consideration of uneven heating and the like, it is more preferable to heat the product to 40 to 50 ° C. In addition, the heating time is preferably as short as possible, and it is preferable to use the product immediately after adjusting the heating.

(Dough ingredient mixing process)
As the ingredients for frozen okonomiyaki of the present invention, the ingredients generally used for okonomiyaki can be used without particular limitation. Examples of ingredients include meat (eg, pork, beef, chicken, beef muscle, sausage, wiener), seafood (eg, squid, shrimp, octopus, oyster), fish paste products (eg, fish sausage, kamaboko, etc.) Nikamaboko), rice cakes, noodles (eg udon, Chinese noodles, Japanese soba), red ginger, tempura, vegetables (eg cabbage, onions, onions, peppers, carrots, gobo), dairy products (eg cheese), etc. Be done. The size (cut size, shape) and amount of the ingredients can be appropriately designed by those skilled in the art with reference to the case of ordinary okonomiyaki.

Mix the prepared dough and ingredients. Regarding mixing, a plurality of sheets may be mixed in advance, but the dough and the ingredients are likely to be separated before filling the dough with the ingredients for each appropriate amount of one meal, and the filling amount is likely to vary. It is preferable to mix the dough and the ingredients in appropriate amounts one by one by an apparatus as described in Document 3. Regarding the mixing ratio of the dough and the ingredients, the larger the dough content, the less voluminous the dough and the more likely the dough becomes clogged. In addition, if the dough content is too small, the shape retention during production deteriorates. As a preferable mixing ratio of the dough and the ingredients, it is preferable that the total weight of the ingredients is 35 to 60% by weight with respect to the mixture of the dough and the ingredients for an appropriate amount of the combined dough and the ingredients.

(Baking process)
In the method for producing frozen okonomiyaki of the present invention, an appropriate amount of a mixture of dough and ingredients, which is a combination of dough and ingredients, is immediately filled in an iron plate and baked. In the firing, if necessary, the shape can be adjusted to a circular shape with a trowel, a ring, or the like, the okonomiyaki can be prevented from swelling excessively with a holding plate, or the okonomiyaki can be reversed. In addition, a step of topping a large amount of ingredients such as pork ribs and squid on an appropriate amount of dough containing ingredients at the initial stage of baking may be included. Baking is performed by heating the iron plate with a mixture of dough ingredients filled in the iron plate by a heating method such as a gas type or an electric type. In the firing method, not only the heating from the bottom of the iron plate but also the heating from the top of the iron plate can be performed. When baking okonomiyaki only by heating from the bottom of the iron plate, the baking temperature can usually be 200 to 250 ° C, and when heating from the top of the okonomiyaki, 220 to 250 immediately after filling the dough ingredient mixture. Baking can be performed at a high temperature of ° C., and the subsequent firing temperature can be lowered to 160 to 215 ° C.

Since the frozen okonomiyaki dough itself of the present invention is preheated, the dough is rapidly gelatinized and solidified during baking, and as a result, the baking time can be shortened. The higher the heating temperature of the dough, the shorter the baking time and the less the ingredients such as cabbage are heated excessively, so that the crispy texture of the cabbage is increased and the ingredients are not too hard. In addition, since the amount of water separated from the ingredients such as cabbage is reduced, the dough does not become sticky, and the dough becomes more solid, resulting in a dense and chewy texture. However, if the dough is heated too much, the dough itself will become more solid and the texture will become harder.

(Freezing process)
Then, the produced okonomiyaki is frozen to obtain frozen okonomiyaki. Conventional techniques can be applied to the means for freezing. For example, an air blast type tunnel freezer, a spiral freezer, a wagon freezer, a quick freezer, a brine type flexible freezer, and the like can be applied. Freezing can be done rapidly, for example at about −30 ° C., using a spiral freezer.

(Other)
The present invention may also include a packaging process. The packaging process can be performed after the freezing process. At the time of packaging, the frozen okonomiyaki itself can be wrapped and separately packaged with sauces and toppings (for example, mayonnaise, dried bonito flakes, green laver) to make a frozen okonomiyaki product.

As described above, by preparing the dough to be used for okonomiyaki and then heating the dough to 35 to 55 ° C. before use, the manufacturing suitability can be maintained, the time required for baking okonomiyaki can be shortened, and the texture can be shortened. Can also produce good frozen okonomiyaki.

The present embodiment will be described in more detail below with reference to examples.

(Example 1)
27 kg of medium-strength flour, 2 kg of sugar, 1 kg of salt, 0.5 kg of egg white powder, 30 kg of liquid egg, 1.5 kg of lard, and 38 kg of water were placed in a dough preparation tank and stirred well with a hand mixer to prepare a dough. At this time, the temperature of the dough was 20 ° C.

The piping and the supply tank for transferring the prepared dough to the supply tank for mixing with the ingredients were heated, and the temperature of the dough was adjusted to 35 ° C. At this time, the viscosity and the degree of pregelatinization of the heated dough were measured. The viscosity was measured using a handy type viscometer (TVC-7 type manufactured by Toki Sangyo Co., Ltd.) under warmed temperature conditions under the conditions of rotor No. 3 and rotation speed of 20 rpm. The degree of pregelatinization was determined by the BAP method. Specifically, 10 ml of the heated dough is sampled, 30 ml of ethanol is added and stirred, and then the mixture is centrifuged (3000 rpm for 5 minutes), the upper spirit is discarded, 30 ml of acetone is added and suspended, and then the mixture is centrifuged. (3000 rpm, 5 minutes), after discarding the upper spirit, air-dried and dehydrated samples were analyzed according to the method described in Starch Science, Vol. 28, No. 4, p. 235-240 (1981).

Next, the prepared dough and ingredients (cabbage) were used to prepare a dough ingredient mixture using the flour-kneaded food production apparatus described in Patent Document 3. Specifically, 140 g of cabbage cut into 8 to 16 mm square and 120 g of dough heated to 35 ° C. are placed in a stirring container for one serving whose bottom can be opened, and mixed well with a stirrer to mix the dough ingredients. Was produced. By opening the bottom surface of the stirring container for the prepared dough ingredient mixture, the dough ingredient mixture was dropped, oiled in advance, and filled in an iron plate heated to 220 ° C.

After filling, the outer circumference was adjusted by the molding machine described in Patent Document 4, the thickness was adjusted by the pressing machine, and the mixture was inverted by the reversing machine 3 minutes after firing.

After the inversion, the calcination was further performed for 2 minutes and 30 seconds, the calcination was further performed, and the calcination was completed when the center temperature reached 80 ° C., and the time from the start of calcination to the end of calcination was measured.

The baked okonomiyaki was placed in an air blast type freezer at −35 ° C. for 40 minutes and frozen to prepare a frozen okonomiyaki sample.

(Example 2)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the temperature of the dough was heated to 40 ° C.

(Example 3)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the temperature of the dough was heated to 45 ° C.

(Example 4)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the temperature of the dough was heated to 50 ° C.

(Example 5)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the temperature of the dough was heated to 55 ° C.

(Comparative Example 1)
An okonomiyaki sample was prepared according to the method of Example 1 except that the dough was not heated.

(Comparative Example 2)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the temperature of the dough was heated to 60 ° C.

(Comparative Example 3)
The temperature of the dough was heated to 65 ° C., and an attempt was made to prepare the dough according to the method of Example 1, but the dough and the ingredients were poorly mixed and filled, so the production was stopped at that point.

For each test plot, the filling property of the mixture of dough and cabbage on the iron plate was evaluated. In addition, a sensory evaluation was performed on the texture of frozen okonomiyaki samples cooked in a microwave oven.

Regarding the filling property, the one that can be filled smoothly without variation in the mixture of dough and cabbage is ◎, the one that is slightly lacking in smoothness but can be filled without variation is ○, the one that can be filled with some variation in filling amount is △, and the filling amount is The ones that could not be filled due to the remarkable variation were marked with x.

The sensory evaluation of the texture was carried out by heating at 500 W for 8 minutes in a microwave oven and by 5 veteran panelists. Regarding the evaluation method, the texture of the dough, the texture of the cabbage, and the texture of the whole are comprehensively judged, and the very good one is ◎, the good one is ○, the slightly inferior one is △, and the very inferior one. The thing was set as x.

Table 1 shows the properties, baking time, filling property, moldability and sensory evaluation of the dough in each test group.

As shown in Examples 1 to 4 and Comparative Example 1, the viscosity and the degree of pregelatinization of the dough are such that the dough temperature is between 20 and 50 ° C., as the temperature of the dough increases, the viscosity and the degree of pregelatinization of the dough The result was that As shown in Example 5, when the temperature of the dough reached 55 ° C., the degree of pregelatinization of the dough decreased slightly and the viscosity of the dough increased slightly. As shown in Comparative Example 2, when the temperature of the dough reaches 60 ° C., both the viscosity and the degree of pregelatinization of the dough rise sharply, and as shown in Comparative Example 3, when the temperature of the dough reaches 65 ° C., the viscosity and the degree of pregelatinization of the dough Both soared further. The reason for the decrease in the degree of pregelatinization is unknown, but considering the results of viscosity, it was considered that the pregelatinization of starch in the dough and the denaturation of proteins started at about 55 ° C.

Regarding the baking time, as shown in Examples 1 to 5 and Comparative Examples 1 and 2, it can be seen that the higher the heating temperature of the dough, the shorter the baking time.

As for the filling property, as shown in Examples 1 to 4, it was possible to carry out the filling property up to 50 ° C. without any problem. In Example 5, the smoothness was slightly inferior to that of the other Examples, but filling was possible without variation. As shown in Comparative Example 2, the dough began to clump at 60 ° C. and could be filled, but there were variations. Further, as shown in Comparative Example 3, at 65 ° C., the dough became sticky and varied significantly, and could not be filled well.

Regarding the texture, as shown in Comparative Example 1, when the temperature of the dough was low, it took too much time to heat, so that the cabbage became soft and the dough became sticky. In Example 1, the crispy feeling of the cabbage was increased and the stickiness of the dough was improved as compared with Comparative Example 1. After that, as shown in Examples 2 to 4, the higher the temperature of the dough, the more crispy the cabbage became, the harder the dough became, and the more chewy the texture became. However, as shown in Example 5, when the temperature of the dough is 55 ° C., the degree of solidification of the dough becomes slightly stronger, and as shown in Comparative Example 2, when the temperature of the dough is 60 ° C., the dough and the ingredients are mixed. As the dough became worse, lumps of only the dough were generated, and the dough itself became too solid, the overall texture was unbalanced, and the evaluation was Δ.

As described above, from the experimental results of Examples 1 to 5 and Comparative Examples 1 to 3, it can be seen that it is preferable to heat the dough in the range of 35 to 55 ° C. The higher the temperature of the dough, the shorter the baking time of okonomiyaki, but if the temperature of the dough becomes too high, the filling suitability will suddenly deteriorate. It is considered preferable to heat in the range of ~ 50 ° C.

Claims (2)

The dough preparation process, which prepares the dough by mixing the dough ingredients,
A dough heating step of heating the dough prepared in the dough preparation step to 35 to 50 ° C.
The dough ingredient mixing step of mixing the dough and the ingredients heated in the dough heating step, and the dough ingredient mixing step.
A baking step of filling an iron plate with the dough ingredient mixture mixed in the dough ingredient mixing step and baking by heating the iron plate.
A method for producing frozen okonomiyaki, which comprises a freezing step of freezing the okonomiyaki fired in the firing step.
A method for producing frozen okonomiyaki, which comprises heating the dough in a range in which gelatinization does not start in the dough heating step. The dough preparation process, which prepares the dough by mixing the dough ingredients,
A dough heating step of heating the dough prepared in the dough preparation step to 35 to 45 ° C.
The dough ingredient mixing step of mixing the dough and the ingredients heated in the dough heating step, and the dough ingredient mixing step.
A baking step of filling an iron plate with the dough ingredient mixture mixed in the dough ingredient mixing step and baking by heating the iron plate.
A method for producing frozen okonomiyaki, which comprises a freezing step of freezing the okonomiyaki baked in the firing step.