JP6914603B2 - 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 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 dough ingredient mixture on top, bake it by heating an iron plate while transferring it, and then freeze the baked okonomiyaki in a freezing device (see, for example, Patent Document 1).

However, since the thickness of frozen okonomiyaki shrinks when the baked okonomiyaki is frozen and when it is cooked in a microwave oven, there is a problem that the okonomiyaki has a thickness similar to that immediately after baking and a fluffy texture cannot be obtained. As a method for increasing the thickness of frozen okonomiyaki, the method of Patent Document 2 is known. However, in the case of this method, shredded cabbage must be prepared, and in the case of machine production, there is a problem in filling suitability of the dough ingredient mixture in which the dough and the ingredient are mixed.

Further, as a method for producing okonomiyaki with a fluffy texture, a method for producing okonomiyaki using meringue as described in Non-Patent Document 1 is disclosed.

Japanese Unexamined Patent Publication No. 7-31548 Japanese Patent No. 5770009 Japanese Unexamined Patent Publication No. 7-67592

cookpad Recipe ID: 4260411 Published December 28, 2016 Internet <URL: https://cookpad.com/recipe/4260411>

An object of the present invention is to provide frozen okonomiyaki having a thick and fluffy texture.

Regarding the above problem, the inventors tried to produce frozen okonomiyaki by producing meringue and adding it to okonomiyaki dough. At the time of okonomiyaki baking, the okonomiyaki had a thick and fluffy texture, but it was frozen. I noticed that it shrank with, and then shrunk further by cooking in the microwave, and the texture disappeared with a thick and fluffy texture. Therefore, as a result of further diligent studies, we have found a method capable of producing frozen okonomiyaki having a thick and fluffy texture in which shrinkage is suppressed during freezing and microwave cooking, and have reached the present invention.

That is, a step of adding propylene glycol alginate to the egg white liquor and whipping to prepare a merengue, a step of adding and mixing the merengue and ingredients to the okonomiyaki dough to prepare a dough ingredient mixture, and the dough ingredient. A method for producing frozen okonomiyaki, which comprises a step of baking a mixture to prepare okonomiyaki and a step of freezing the prepared okonomiyaki.

The amount of propylene glycol alginate added is preferably 0.005 to 1% by weight based on the egg white liquor.

Further, it is preferable to add xanthan gum to the egg white liquor.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide frozen okonomiyaki having a thick and fluffy texture.

It is a photograph comparing the difference in thickness after freezing of Example 1 and Comparative Example 1.

The method for producing frozen okonomiyaki is not particularly limited, and according to a conventional method, (1) dough adjustment, (2) merengue preparation, (3) dough ingredient mixture preparation, (4) okonomiyaki baking, (5) Frozen okonomiyaki may be produced in the order of freezing and (1) to (5). Specifically, it can be produced by producing okonomiyaki that has been baked by using the okonomiyaki production apparatus or the like described in Patent Document 1, and then freezing it with a freezer.

(1) Preparation of dough The dough used for the frozen okonomiyaki of the present invention is adjusted by mixing dough raw materials including main raw material flour, egg yolk, oils and fats with water.

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, strong, semi-strong, medium-strength, and weak-strength flours can be used. The starch is not particularly limited, and for example, potato starch, cornstarch, tapioca starch, waxy cornstarch, wheat flour starch, and modified starch obtained by processing these can be used.

Normally, eggs are used for okonomiyaki dough, but in the present invention, since egg white is used as meringue, only egg yolk is used as the dough raw material.

As the fats and oils used as the raw material for the frozen okonomiyaki dough in the present invention, animal-based or vegetable-based ones 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, soybean 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.

(2) Preparation of meringue In the present invention, propylene glycol alginate is added to the egg white liquor and stirred to prepare the meringue. The method for producing the meringue is not particularly limited, and the meringue is produced using a whisk, a hand mixer, or the like. The degree of whipping is preferably about eight minutes.

The amount of propylene glycol alginate added is preferably 0.005 to 1% by weight based on the weight of the egg white liquor. If it is too small, it will be difficult to suppress shrinkage during freezing and microwave cooking. If it is too much, it will be difficult to obtain a fluffy texture, and the texture will be poorly melted and sticky. More preferably, it is in the range of 0.01 to 0.5% by weight based on the weight of the egg white liquor.

Further, it is preferable to add xanthan gum as a thickener in addition to propylene glycol alginate. By adding xanthan gum, a softer texture and better mouthfeel are added. The amount to be added is preferably 0.01 to 0.3% by weight based on the weight of the egg white liquor.

(3) Preparation of Mixture of Dough Ingredients As the ingredients for the 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, oysters), 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, meringue and ingredients. The mixing is not particularly limited, but it is preferable to mix the dough and the meringue first and then mix them with the ingredients because they are homogeneously mixed. In addition, a plurality of pieces of dough, meringue, and ingredients may be mixed in advance, but the dough and ingredients are easily separated before filling the dough with ingredients for each appropriate amount of each meal, and the meringue bubble structure. It is preferable to mix the dough, the meringue, and the ingredients one by one in an appropriate amount by an apparatus as described in Patent Document 3. The mixing ratio of the dough and the meringue may be about the egg white content of the liquid egg normally used for the dough, and the meringue may be added so as to be about 10 to 30% by weight based on the weight of the mixture of the dough and the meringue. preferable. If it is too small, it will be difficult to create a voluminous feel, and if it is too large, it will have a voluminous feel, but the texture will be hard and the mouthfeel will be poor. In addition, if the amount of ingredients is small, it is difficult to create a voluminous feel, and if the amount of ingredients is too large, the shape retention is lacking. Therefore, the amount of ingredients is 25 with respect to the weight of the dough ingredient mixture for one serving. It is preferable to add it in an amount of about 60% by weight.

(4) Baking of okonomiyaki In the method for producing frozen okonomiyaki of the present invention, an appropriate amount of a mixture of dough, meringue, and ingredients, which is a combination of dough, meringue, and ingredients, is immediately filled in an iron plate and fired. 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 upper part 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.

(5) Freezing Next, the baked 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.

A packaging process may be included as another 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, propylene glycol alginate is added to the egg white liquor and whipped to prepare a meringue, and the okonomiyaki dough, the meringue and the ingredients are mixed to prepare a dough ingredient mixture, and then the dough ingredient mixture is baked. By producing and freezing okonomiyaki, it is possible to provide frozen okonomiyaki having a thick and fluffy texture.

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

(Example 1)
288 g of medium-strength flour, 24 g of sugar, 10 g of salt, 3 g of monosodium glutamate, 90 g of egg yolk liquid, 15 g of lard, 10 g of baking powder, and 340 g of water were placed in a dough preparation tank and stirred well with a hand mixer to prepare a dough.

Next, 200 g of egg white liquid, 0.01 g of propylene glycol alginate, and 19.99 g of sugar were well stirred with a hand mixer to prepare an eight-quarter meringue.

780 g of the prepared dough and 220 g of meringue were mixed well to prepare a dough containing meringue.

Next, 70 g of cabbage cut into 8 to 16 mm square and 190 g of dough containing merengue are mixed well with a stirrer to prepare a dough ingredient mixture, and a ring-shaped mold with a diameter of 15 cm is preliminarily oiled and heated to 220 ° C. Place it on the iron plate, fill the mold with the prepared dough ingredient mixture, spread it widely in the mold, cover it and heat it for 4 minutes, turn it over and bake it for 4 minutes, then turn it over and heat it for 30 seconds. Later, I made okonomiyaki. At this time, the heights of any four points on the outer circumference of the okonomiyaki on the line perpendicular to the center of the baked okonomiyaki were measured with a stainless steel ruler, and the average value was taken as the height of the frozen okonomiyaki sample.

The prepared okonomiyaki was placed in an air blast type freezer at −35 ° C. for 40 minutes and frozen to prepare a frozen okonomiyaki sample. At this time, the heights of any four points on the outer circumference of the okonomiyaki on the line perpendicular to the center of the frozen okonomiyaki were measured with a stainless steel ruler, and the average value was taken as the height of the frozen okonomiyaki sample.

(Example 2)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the amount of propylene glycol alginate added was 0.02 g.

(Example 3)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the amount of propylene glycol alginate added was 0.1 g.

(Example 4)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the amount of propylene glycol alginate added was 0.2 g.

(Example 5)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the amount of propylene glycol alginate added was 1 g.

(Example 6)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the amount of propylene glycol alginate added was 2 g.

(Example 7)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that 0.2 g of propylene glycol alginate was added to the egg white liquor and 0.1 g of xanthan gum was added.

(Comparative Example 1)
288 g of medium-strength flour, 44 g of sugar, 10 g of salt, 3 g of monosodium glutamate, 290 g of whole egg liquid, 15 g of lard, 10 g of baking powder, and 340 g of water were placed in a dough preparation tank and stirred well with a hand mixer to prepare a dough. ..

Next, 70 g of cabbage cut into 8 to 16 mm square and 190 g of dough were mixed well with a stirrer to prepare a dough ingredient mixture, and a ring-shaped mold with a diameter of 15 cm was preliminarily oiled and heated to 220 ° C. After filling the dough ingredient mixture prepared in the mold and spreading it widely in the mold, cover it and heat it for 4 minutes, turn it over and bake it for 4 minutes, then turn it over and heat it for 30 seconds. I made okonomiyaki. At this time, the heights of any four points on the outer circumference of the okonomiyaki on the line perpendicular to the center of the baked okonomiyaki were measured with a stainless steel ruler, and the average value was taken as the height of the frozen okonomiyaki sample.

The prepared okonomiyaki was placed in an air blast type freezer at −35 ° C. for 40 minutes and frozen to prepare a frozen okonomiyaki sample. At this time, the heights of any four points on the outer circumference of the okonomiyaki on the line perpendicular to the center of the frozen okonomiyaki were measured with a stainless steel ruler, and the average value was taken as the height of the frozen okonomiyaki sample.

(Comparative Example 2)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that the amount of propylene glycol alginate added was not added.

(Comparative Example 3)
A frozen okonomiyaki sample was prepared according to the method of Example 1 except that 0.2 g of xanthan gum was added instead of propylene glycol alginate.

The data on the thickness after firing and the thickness after freezing of each test group are shown below.

The frozen okonomiyaki prepared in each test was cooked at 500 W for 6 minutes. At this time, the heights of any four points on the outer circumference of the okonomiyaki on the line perpendicular to the center of the cooked okonomiyaki were measured with a stainless steel ruler, and the average value was taken as the height of the okonomiyaki sample after heating.

In addition, the cooked okonomiyaki was sensory evaluated. The sensory evaluation was conducted by 5 veteran panelists, and regarding the light texture, good mouthfeel, and crispness, 1 was not felt at all, 2 was slightly felt, and 3 was felt considerably. Was evaluated as 4, and those that felt very strong were evaluated as 5. In addition, the fluffy texture was comprehensively evaluated, and 5 was evaluated as very good, 4 was good, 3 was generally acceptable, 2 was inferior, and 1 was very inferior.

Table 2 below shows the thickness and sensory test results of each test group after cooking.

As shown in Comparative Example 1, the usual one had a thin thickness after microwave oven cooking, a thick dough, and a heavy texture, and a fluffy texture could not be obtained. Further, when the meringue was added as shown in Comparative Example 2, the thickness after cooking in the microwave was thicker than that in Comparative Example 1, but the result was insufficient for a fluffy texture. As shown in Comparative Example 3, the meringue to which only xanthan gum was added was thick after microwave oven cooking, but did not have a fluffy texture. On the other hand, in the test group in which the propylene glycol alginate was added to the meringue as shown in Examples 1 to 6, the thickness after cooking in the microwave was also thicker than that of Comparative Example 1 and Comparative Example 2, and the texture was fluffy. In general, more than acceptable ones were obtained. Further, in the test group in which xanthan gum was added to the meringue together with propylene glycol alginate as shown in Example 7, the light texture, melting in the mouth, crispness, etc. were unexpectedly very good, and a very good texture was obtained. I was able to get it.

Claims (3)

The process of adding propylene glycol alginate to egg white liquor and whipping to make meringue,
The process of adding and mixing the meringue and ingredients to the okonomiyaki dough to prepare a dough ingredient mixture, and
The process of baking the dough ingredient mixture to make okonomiyaki,
A method for producing frozen okonomiyaki, which comprises a step of freezing the produced okonomiyaki. The method for producing frozen okonomiyaki according to claim 1, wherein the amount of the propylene glycol alginate added is 0.005 to 1% by weight based on the egg white liquor. The method for producing frozen okonomiyaki according to claim 1 or 2, wherein xanthan gum is added to the egg white liquor.

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