JP7080128B2 - How to improve operability when baking dough in the production of okonomiyaki - Google Patents

Description

The present invention relates to an okonomiyaki mix suitable for producing okonomiyaki containing cut cabbage.

Okonomiyaki is a dough with ingredients, such as vegetables such as cabbage, livestock meat such as pork, fish and shellfish such as squid, and spices such as red ginger, to a liquid dough containing wheat flour. It is a snack confectionery obtained by baking it on a heated iron plate, and it is a very popular food because it can be cooked and eaten with a playful feeling. Okonomiyaki varies widely depending on individual tastes such as the type of ingredients and the method of baking. For example, Patent Document 1 describes a production method using both shredded cabbage and diced cabbage as a method for producing okonomiyaki that can be mechanically continuously produced and has a voluminous feel. As you can see, there are many types of okonomiyaki, but the taste is the same regardless of the type of okonomiyaki, and the fluffy texture inside the dough, the flavor and texture of various ingredients, and the flavor of the sauce are all integrated. It is brewed as.

In recent years, okonomiyaki is sold as it is after cooking, or in a refrigerated or frozen state in supermarkets, etc., and you can easily enjoy okonomiyaki at any time simply by purchasing it and reheating it in a cooking device such as a microwave oven. Can be done. However, as time passes after cooking okonomiyaki, the moisture contained in the ingredients moves to the dough and the moisture in the dough evaporates, resulting in a poor texture of okonomiyaki, and even if it is reheated, it is cooked. The flavor like freshly baked immediately after was not obtained. Regarding the technique for solving the problem of aging deterioration of okonomiyaki, Patent Document 2 describes that the wheat flour itself, which is the main component of the okonomiyaki mix, is improved. Specifically, the degree of pregelatinization and water addition are described. It is described that the wet heat-treated wheat flour whose viscosity is in a specific range is used.

Japanese Unexamined Patent Publication No. 2012-231689 Japanese Unexamined Patent Publication No. 2008-67676

In recent years, pre-cut vegetables have been sold for salads and garnishes, and the demand for cut vegetables is increasing year by year against the backdrop of increasing nuclear families and double-income families. Generally, cut vegetables are sold in individual packages that have been sterilized or aseptically manufactured, and can be opened and eaten as they are after purchase, which is convenient because they do not require cleaning. In the past, when using cabbage as an ingredient for okonomiyaki, cabbage ingredients were prepared by cutting raw cabbage into pieces when cooking okonomiyaki, but in the future, we will purchase commercially available cut cabbage and okonomiyaki. It is expected that the number of cases used as an ingredient in the above will increase.

However, as a result of various studies by the present inventors on okonomiyaki using commercially available cut cabbage, when commercially available cut cabbage is used as an ingredient for okonomiyaki, the viscosity of the dough decreases, causing so-called dough dripping, and when the dough is baked. It was found that the operability of the dough deteriorates, such as making it difficult to turn the dough upside down. When the dough is prepared by dissolving a commercially available okonomiyaki mix in water as specified, the viscosity of the dough immediately after preparation is usually about 1 to 2 Pa · s, and the gluten contained in the flour in the dough forms a network over time. Therefore, the viscosity of the dough tends to increase over time. On the other hand, when the dough is prepared as specified by using commercially available cut cabbage in addition to the commercially available okonomiyaki mix, the viscosity of the dough immediately after preparation is in the same range as when the cut cabbage is not used, which is good. However, the viscosity of the dough begins to decrease after a few minutes from the preparation, and by the time the dough is baked, the dough becomes loose and drips. In addition, when commercially available cut cabbage is used as an ingredient for okonomiyaki, the deterioration of okonomiyaki over time is remarkable compared to the case where the cabbage ingredient prepared by cutting raw cabbage when cooking okonomiyaki as in the past is used. I also found that it would be. Problems peculiar to the use of commercially available cut cabbage as an ingredient for okonomiyaki have not been known so far, and naturally, a method for solving such problems has not yet been provided.

Therefore, the problem of the present invention is that even if cut cabbage is used as an ingredient, dough does not easily drip, okonomiyaki can be produced efficiently, and it has excellent resistance to deterioration over time, and can be re-cooked in a cooking device such as a microwave oven. It is to provide a technique capable of producing okonomiyaki having a good texture even when heated.

The present invention is an okonomiyaki mix used for producing okonomiyaki containing cut cabbage, which is an okonomiyaki mix containing wheat flour having a water content of 3 to 11% by mass.

Further, the present invention comprises a step of preparing a dough using a dough raw material and a step of mixing the dough and the ingredients prepared through the steps to obtain a dough containing the ingredients and baking the dough containing the ingredients. This is a method for producing okonomiyaki, which comprises using the okonomiyaki mix of the present invention as the dough raw material and using cut cabbage as the ingredient.

According to the okonomiyaki mix and the method for producing okonomiyaki of the present invention, even if cut cabbage is used as an ingredient, the dough does not easily drip, the okonomiyaki can be produced efficiently, and the okonomiyaki is excellent in deterioration resistance over time, and a microwave oven or the like. Even if it is reheated in the same cooking oven, okonomiyaki with a soft and good texture inside can be obtained.

The okonomiyaki mix of the present invention can be used for producing various okonomiyaki regardless of the type of ingredient, but is particularly suitable for producing okonomiyaki using cut cabbage as an ingredient, and the cut cabbage is used as an ingredient. It is possible to solve the problem peculiar to the case (decreased resistance to aging of okonomiyaki and okonomiyaki). The cut cabbage referred to in the present invention is a cabbage (usually raw cabbage) cut into an appropriate shape and size (cabbage piece) and is distributed or sold (as a so-called product or commercial product). Cut cabbage) or sterilized. The cut cabbage that has been distributed or sold and has been sterilized is included in the cut cabbage referred to in the present invention. The cut cabbage that is distributed or sold is typically housed in a bag, a plastic container, or the like and individually wrapped. The cut cabbage referred to in the present invention is typically one in which one day or more has passed from the time when the cabbage is cut until it is used as an ingredient for okonomiyaki. The cut cabbage referred to in the present invention does not include "the cut cabbage" when the cabbage is cut and used as it is as an ingredient during cooking of okonomiyaki.

The cut cabbage used in combination with the okonomiyaki mix of the present invention is preferably sterilized. By using the sterilized cut cabbage as an ingredient together with the okonomiyaki mix of the present invention, the fluffy texture inside the okonomiyaki can be further improved. When cut cabbage that has not been sterilized is used as an ingredient for okonomiyaki, the hard texture due to the core of the cut cabbage remains, and there is a risk that the soft texture inside cannot be obtained. The sterilized cut cabbage is usually produced by sterilizing the cut cabbage obtained by cutting raw cabbage. As the sterilization treatment, a known sterilization treatment used for this kind of cut vegetables can be used. Substitution packaging processing may be mentioned, and one of these can be used alone or in combination of two or more. Examples of the sterilizing solution include hypochlorous acid solution, ozone water, strongly electrolyzed water and the like. Among these sterilization treatments, a treatment in which a sterilizing solution is attached to the cut cabbage is particularly preferable.

Further, as the cut cabbage used in combination with the okonomiyaki mix of the present invention, those that have not been heat-treated, so-called raw edible cabbage, are preferable. By using cut cabbage for raw consumption that has not been heat-treated as an ingredient together with the okonomiyaki mix of the present invention, the fluffy texture inside the okonomiyaki can be further improved. When the heat-treated cut cabbage is used as an ingredient for okonomiyaki, the moisture contained in the cut cabbage easily moves to the dough, and there is a possibility that the soft texture inside cannot be obtained. The heat treatment referred to here is a heat treatment for the purpose of intentionally heating the cut cabbage, for example, heating the cut cabbage by the atmospheric temperature when cutting the raw cabbage into the cut cabbage, etc. Unintended heat treatment of cut cabbage is not included.

The shape and size of the cut cabbage are not particularly limited, and may be appropriately set within a range that can be used as an ingredient for okonomiyaki. As the cut cabbage, shredded cabbage obtained by shredding cabbage according to a conventional method is preferable, and in particular, those containing 75% by mass or more of shredded cabbage having a minimum thickness in the range of 0.5 to 7 mm are preferable. The "minimum thickness" here means the minimum value of the length (thickness) of the portion sandwiched between the opposite cut surfaces of the shredded cabbage. By using such cut cabbage in combination with the okonomiyaki mix of the present invention, the effect of the mix can be further easily obtained, and okonomiyaki having a good flavor and texture can be stably produced.

The okonomiyaki mix of the present invention is characterized by containing flour having a water content of 3 to 11% by mass, preferably 4 to 10% by mass. The "moisture content" of wheat flour here is a value measured by an absolute dry method. Since the water content of normal wheat flour is about 13% by mass, the wheat flour used in the present invention is characterized by having a lower water content than the normal product and being in a dry state. Hereinafter, "wheat flour having a water content of 3 to 11% by mass" is also referred to as "dried wheat flour". By blending dried wheat flour with the okonomiyaki mix, "cut cabbage suitability" is given to the mix, and even when cut cabbage is used as an ingredient, dough dripping is suppressed and the dough can be baked efficiently. In addition, the manufactured okonomiyaki has excellent resistance to deterioration over time, and the okonomiyaki that has been refrigerated or frozen after the production has passed, or has been refrigerated or frozen after the production, is reheated with a cooking device such as a microwave oven. Even in the case, the texture is good.

The dried wheat flour is obtained by adjusting the water content of the raw wheat flour within the above range, and is typically obtained by drying the raw wheat flour. As the drying means, for example, a known means such as a method of drying in a constant temperature bath, a method of drying with warm air, a method of evaporating water under reduced pressure, and a freeze-drying method can be used. As the raw material flour, wheat flour usually used for okonomiyaki can be used without particular limitation, and examples thereof include weak wheat flour, medium-strength wheat flour, strong wheat flour, durum wheat flour, and one of these alone or two. The above can be used in combination.

The content of the dried wheat flour in the okonomiyaki mix of the present invention is preferably 50% by mass or more, more preferably 55 to 95% by mass, and further preferably 60 to 90% by mass with respect to the total mass of the mix. If the content of dried wheat flour is too low, the above-mentioned cut cabbage suitability may not be imparted to the okonomiyaki mix. From the viewpoint of imparting the suitability of cut cabbage to the okonomiyaki mix, the content of dried wheat flour may be 100% by mass, but from the viewpoint of leaving room for using raw materials other than wheat flour, the upper limit of the content of dried wheat flour is preferably in the above range.

The okonomiyaki mix of the present invention may contain raw materials other than dried wheat flour. As the raw material other than the dried flour, those conventionally used for the okonomiyaki mix can be used without particular limitation. For example, the flour other than the dried flour (not subjected to the drying treatment, having a water content of about 13% by mass) can be used. (Ordinary flour), flours other than flour, starches, sugars, salt, powder seasonings, vegetable proteins (soybean flour, wheat protein, etc.), egg flour, yam flour, miscellaneous knots (katsuo knot, mackerel knot, etc.) Soda section, roasted child, tuna section, etc.), powdered kelp, xanthan gum, welan gum, tamarind seed gum, guar gum, etc. One of these can be used alone or in combination of two or more. The total content of raw materials other than dried wheat flour in the okonomiyaki mix of the present invention is preferably less than 50% by mass with respect to the total mass of the mix.

The present invention includes the method for producing okonomiyaki using the above-mentioned okonomiyaki mix of the present invention. In the method for producing okonomiyaki of the present invention, a step of preparing a dough using a dough raw material and a dough prepared through the steps and ingredients are mixed to obtain a dough containing ingredients, and the dough containing the ingredients is obtained. It has a step of firing.

As the dough raw material, the above-mentioned okonomiyaki mix of the present invention can be used, and if necessary, other above-mentioned other raw materials can be used. The dough can be prepared according to a conventional method, and typically, a liquid is added to a powder raw material containing an okonomiyaki mix and mixed to prepare the dough. As the liquid to be added to the powder raw material, water such as fresh water, soup stock, raw eggs and the like can be used, and a seasoning or the like may be contained. In addition, raw eggs may be added after the dough is adjusted. The amount of the liquid added is such that the viscosity of the mixture (dough) at a product temperature of 20 ° C. is 2.5 to 80 Pa. It is preferable to adjust so as to be s. The "viscosity" referred to here is a value measured by a B-type viscometer in accordance with JIS Z 8803 "Viscosity of Liquid-Measuring Method". When the viscosity of the dough under such conditions is within such a range, even when cut cabbage is used as an ingredient, the dough dripping can be suppressed more effectively.

After preparing the dough, the dough and the ingredients are mixed to obtain a dough containing the ingredients. Cut cabbage may be used as the ingredient, and other ingredients may be used if necessary. As ingredients other than cut cabbage, ingredients generally used for okonomiyaki can be used without particular limitation, for example, seafood such as shrimp, crab, squid, shellfish; chicken, pig, cow, sheep. , Goats and other livestock meat; vegetables other than cabbage such as potatoes, pumpkins, eggplants, peppers and lentils; mushrooms such as shiitake mushrooms, etc., one of which may be used alone or in combination of two or more. Can be done. When using ingredients other than cut cabbage, all ingredients including cut cabbage and other ingredients may be mixed with the dough at the same time, or the cut cabbage and other ingredients may be mixed separately. May be. The amount of the ingredients to be blended with respect to the dough when the dough containing the ingredients is obtained is appropriately 300 parts by mass or less with respect to 100 parts by mass of the dough. Further, the blending amount of the ingredients other than the cut cabbage to the dough when obtaining the dough containing the ingredients is appropriately 80 parts by mass or less with respect to 100 parts by mass of the dough.

Baking of dough containing ingredients including cut cabbage can be performed according to a conventional method. Typically, the dough containing the ingredients is spread on a heated iron plate, the dough is turned upside down as appropriate, and both sides of the dough are baked. In this way, okonomiyaki containing cut cabbage, which is the object of manufacture, can be obtained. Due to the action and effect of the okonomiyaki mix of the present invention, even though the dough contains cut cabbage, the dough is suppressed from dripping and the operability of the dough is improved, so that a series of operations related to dough baking can be smoothly performed.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[Manufacturing of dried wheat flour]
In a heat-resistant dish, 2 kg of weak wheat flour (manufactured by Nissin Foods Co., Ltd., water content 13% by mass) was taken as a raw material flour, and the flour was spread and arranged so that the thickness of the flour was 1 cm. This dish was placed in a constant temperature bath in which the temperature inside the tank was set to 80 ° C., and dried until the water content of the flour reached a predetermined value to obtain dried wheat flour.

[Examples 1 to 20, Comparative Examples 1 to 3]
Various raw materials including the dried wheat flour were mixed in the formulations shown in Tables 1 to 4 below to obtain an okonomiyaki mix. In addition, okonomiyaki was produced using the obtained okonomiyaki mix and cut cabbage. For the used cut cabbage, cut the raw cabbage into strips to a minimum thickness of 2 mm according to the conventional method on the day before the day of use, soak the shredded cabbage in a hypochlorous acid solution, and then wash with sterilized water. It was housed in a container and packaged, and the container was opened and used immediately before use.
The production of okonomiyaki followed the following procedure. First, 30 g of the mix, 40 g of fresh water as a liquid and 30 g of liquid eggs were mixed to prepare a dough, and cut cabbage was further added and mixed to obtain a dough containing ingredients. Next, the dough containing the ingredients was spread in a disk shape with a thickness of 2.5 cm on an iron plate heated to 180 ° C. When air bubbles appeared on the surface of the dough, the dough was turned upside down and baked while turning it several times until both sides of the dough became golden brown and the whole was cooked to produce okonomiyaki including cut cabbage.
The viscosity of the mixture (dough) at a product temperature of 20 ° C. after 5 minutes from the time when the mix and the liquid (fresh water and liquid egg) were mixed was measured by the above method using a B-type viscometer. , Both Examples and Comparative Examples were in the range of 5 to 18 Pa · s.

[Reference example]
Using shredded cabbage (uncut cabbage) obtained by shredding raw cabbage to a minimum thickness of 2 mm on the day of use as an ingredient, and without using dried wheat flour, ordinary weak wheat flour ( Using Nisshin Foods Co., Ltd. (water content 13% by mass), okonomiyaki containing cut cabbage was produced according to the above procedure.

[Test Example 1: Evaluation of fabric operability]
The operability of the dough containing ingredients when producing okonomiyaki according to the above procedure was evaluated. Specifically, 10 panelists who are proficient in the production of okonomiyaki spread the dough containing the ingredients to be evaluated on the iron plate 20 minutes after mixing the raw material mix and fresh water. We asked them to perform the operation of baking and evaluate the operability of the dough at that time according to the following evaluation criteria. The results are shown in Tables 1 to 4 below as the average value of the evaluation points of 10 people.

<Evaluation criteria for operability>
5 points: The dough is well organized and the dough is very easy to reverse during baking, which is extremely good.
4 points: The dough is easy to organize and the dough can be easily reversed during baking, which is good.
3 points: The dough spreads a little easily, but the dough can be reversed during baking without any problem.
2 points: The dough is easy to spread, and the dough is likely to be cut by the reversing operation during baking, which is defective.
1 point: The dough spreads very easily, and the dough is easily cut by the reversing operation during baking, which is extremely poor.

[Test Example 2: Evaluation of the texture of okonomiyaki after reheating]
The rough heat of the okonomiyaki to be evaluated was removed, wrapped in a wrap, and stored in a refrigerator for 12 hours. After taking it out of the refrigerator and reheating it in a microwave oven at 500W for 30 seconds, 10 trained panelists ate it and evaluated it according to the following evaluation criteria. The results are shown in Tables 1 to 4 below as the average value of the evaluation points of 10 people.

<Evaluation criteria for texture>
5 points: Very good with a sufficient soft texture inside the dough.
4 points: Good texture with a soft texture inside the dough.
3 points: The inside of the dough is slightly dry or has a slightly sticky texture.
2 points: The inside of the fabric is dry or slightly hard, and it is defective.
1 point: The inside of the fabric is very dry or hard, and it is extremely poor.

In Table 1, the types of cabbage ingredients differ between Comparative Example 3 and Reference Example, but Comparative Example 3 using cut cabbage had a lower evaluation. Therefore, when cut cabbage is used as an ingredient for okonomiyaki, It can be seen that the operability of the dough and the resistance to deterioration of okonomiyaki over time are reduced. On the other hand, since each of the examples in Table 1 used dried wheat flour having a water content of 3 to 11% by mass, the evaluation was as high as that of the reference example even though the cut cabbage was used.

From the comparison between the examples in Table 2, the content of the dried wheat flour in the mix is preferably 50 to 95% by mass (Examples 4 and 10 to 14), and 60 to 90% by mass (Examples 4, 12 and 13). Is found to be more preferable.

From the comparison between Examples in Table 3, the blending amount of the ingredients with respect to the dough when obtaining the dough containing the ingredients is preferably 50 parts by mass or less (other than Example 20) with respect to 100 parts by mass of the dough, from 10 to 10. It can be seen that 50 parts by mass (Examples 4 and 17 to 19) is more preferable.

Claims (5)

It has a step of preparing a dough using a dough raw material and a step of mixing the dough and the ingredients prepared through the steps to obtain a dough containing the ingredients and baking the dough containing the ingredients. In the production of okonomiyaki using cut cabbage as the ingredient, it is a method for improving the operability at the time of baking the dough containing the ingredient .
A method for improving operability at the time of dough baking in the production of okonomiyaki, in which an okonomiyaki mix containing wheat flour having a water content of 3 to 11% by mass is used as the dough raw material and the content of the flour in the mix is 50% by mass or more. .. The method according to claim 1, wherein the wheat flour has a water content of 4 to 9% by mass. The method according to claim 1 or 2, wherein the content of the flour in the mix is 60 to 90% by mass. As the ingredient, only the cut cabbage that has passed one day or more from the time when the cabbage is cut to the time when it is used as the ingredient is used.
The method according to any one of claims 1 to 3, wherein the blending amount of the ingredients with respect to the dough when obtaining the dough containing the ingredients is 10 to 50 parts by mass with respect to 100 parts by mass of the dough. .. The method according to any one of claims 1 to 4, wherein the cut cabbage is distributed or sold, or is sterilized.