JPH01308784A - Okonomiyaki in package - Google Patents

Abstract

PURPOSE:To realize an Okonomiyaki material which can be enjoyed by any people without particular taste by a method wherein a base for Okonomiyaki consisting of main materials kneaded with specific amounts is housed in a bottom part of a package and sub materials separately housed are placed in an inner package. CONSTITUTION:A base 1 consists of flour in 100pts.wt., stock made of dried bonito 130 to 150pts.wt. with a suitable amount of salt added, grated yam in 5pts.wt. and baking powder in 3pts.wt. which are all stirred so that it remains soft and has slight viscosity. The base 1 and pieces of raw cabbage 2 are mixed with a ratio of base by 120 to 150g to raw cabbage by 90 to 100g. In an inner package 4, raw or half-boiled meat pieces 5 such as shrimp, beef, pork, cuttlefish, pieces of tempura 6, red pickled ginger 7, spring onion 8, green laver 9, liquid seasoning such as sauce 10, a raw egg 11, mayonnaise 12, dried bonito chips 13, etc. are contained in separately closed bags except the raw egg 11.

Description

[Detailed description of the invention] Industrial application field The present invention is suitable for easy home use or night snacking,
This invention relates to containerized okonomiyaki in which okonomiyaki ingredients are housed in an appropriate container that can be enjoyed at home.

BACKGROUND OF THE INVENTION Okonomiyaki, which can be enjoyed at home more easily than before, and in which the necessary ingredients for okonomiyaki are stored in a single container in advance, without having to purchase the ingredients, is well known.

After mixing these okonomiyaki ingredients, the okonomiyaki is grilled on a hot plate or iron plate and enjoyed. A solution having a consistency mainly composed of
Raw cabbage that has been shredded or shredded into pieces is stored separately and is not kneaded.

Therefore, since shredded raw cabbage is inevitably exposed to air, the cabbage turns brown, especially the thin sections, and becomes shriveled and shredded. When the cabbage was baked and eaten, it lacked the texture of the fresh flavor of the raw cabbage, emitted a strange odor due to deterioration, and was baked in a tough and tough state, which was a defect that made it impossible to enjoy the flavor.

Furthermore, in conventional products, the flour used as the base for okonomiyaki is kneaded with a smaller amount of water to obtain the viscosity. A strong odor appeared when the product was tasted, and many people in the general public disliked this smell.

In other words, the unique powdery odor of flour was removed by sprinkling it with liquid seasonings such as sauce, powdered green seaweed, and dried bonito flakes when it was baked and served.

Problems to be Solved However, the container-packed okonomiyaki according to the present invention has been developed as a result of intensive research in order to eliminate the above-mentioned conventional defects, and is a well-known type of okonomiyaki. Based on the fluffy texture that is different from grilled cabbage, it prevents the unique powdery odor of flour from occurring, and roasts the raw cabbage in its natural state without changing the quality of the raw cabbage material. The purpose is to provide containerized okonomiyaki that can be enjoyed as it is and that all ordinary people can enjoy it without any unpleasant taste.

Means to Solve the Problem In order to achieve the above-mentioned object, the container-packed okonomiyaki of the present invention is made by adding 130 to 150 parts by weight of bonito broth to which 100 parts by weight of wheat flour and an appropriate amount of salt are added. Stir 5 parts by weight of Japanese yam and 3 parts by weight of baking powder to make a soft dough, and make 120 to 150 g of this dough.
On the other hand, an okonomiyaki base made by kneading 90 to 100 g of shredded raw cabbage is placed at the bottom of the container body, and the appropriate raw or boiled meat pieces, tenkasu, pickled ginger, green onions, and green seaweed are individually stored. , is characterized by a container-packed okonomiyaki consisting of a two-tiered container in which liquid seasonings and an egg are respectively housed in an inner container.

Next, specific examples of the container-packed okonomiyaki of the present invention will be described in detail.

1 is the dough for okonomiyaki, and the dough 1 contains 10 flour.
Softness obtained by stirring 0 parts by weight, 130 to 150 parts by weight of bonito broth to which an appropriate amount of salt has been added, 5 parts by weight of Japanese yam, and 3 parts by weight of baking powder. The wording has been harmonized so that there is a high level of tolerance and consistency.

More specifically, the flour used is of high quality that has been refined for baked goods, and the bonito broth is made as thin as possible by 1 to 4% of the water after the water has boiled. Sliced bonito flakes are added, and the supernatant is removed and used as a broth. Oroshi yam is made by grating Japanese yam, tsukuneimo, and Japanese yam to make it viscous, and then it is made into a viscous powder. Powder is used.

The okonomiyaki dough 1 prepared in this way becomes so-called shabby by adding 30 to 50% more bonito broth to the main flour and stirring. Become.

Then, by further adding grated yam and baking powder to this fluffy dough and stirring them together, a dough 1 that changes from a fluffy state to a sticky one can be obtained.

Then, raw cabbage 2 that has been shredded or finely chopped is added to the dough 1 and kneaded. At this time, the mixing ratio of the dough 1 and raw cabbage 2 is 120 to 15
It is best to knead raw cabbage within the range of 90 to 100 g per 0 g, and the okonomiyaki that is kneaded within this range and baked will have a sticky or dry texture. You can taste the crispness of raw cabbage in a fluffy interior, and at the same time, by adding grated yam and baking powder, you can get a base that is sticky and elastic, and you can enjoy the richness of the yam. This will bring out the synergistic effect that baking powder eliminates.

Of course, if baking powder is used alone, the okonomiyaki base will simply swell, and the cosmetic benefits will only appear. In other words, it has nothing to do with taste.

The okonomiyaki hese kneaded in this manner is housed in the bottom of a round container body 3 made of synthetic resin or other suitable containers.

An insole container 4 whose depth is approximately half that of the container body 3 is fitted into the container body 3 so that the flange on the upper edge engages with the main body 3.

Inside the insole container 4 are pieces of raw or semi-cooked meat such as shrimp, beef, fillet, squid, etc. that are to be used as ingredients for your favorite grilled haze 5, tenkazu 6, pickled ginger 7, and green onions. 8
, green seaweed 9, liquid seasonings such as sauce 10, raw egg 11,
Other mayonnaise: 12, bonito flakes: 13, etc., raw egg: 11
All items, except for those listed above, are individually stored in airtight bags.

In the figure, 14 indicates a top cover piece.

Therefore, when actually baking okonomiyaki, the inner container 1 into which various toppings have been inserted is taken out from the container main body 3, and the okonomiyaki base accommodated in the bottom of the container main body 3, Each sealed bag is opened, the necessary ingredients are kneaded, and the mixture is baked on a hot plate or iron plate and enjoyed.

Effects of the Invention According to the present invention, 100 parts by weight of wheat flour and 130 to 150 parts by weight of bonito broth to which an appropriate amount of salt has been added are stirred to a fluffy state, and 5 parts by weight of grated Japanese yam,
Furthermore, 3 parts by weight of baking powder was added and stirred to make a sticky dough.
For 50g, add randomly shredded raw cabbage from 90~
It is used to adjust okonomiyaki hese by kneading 100g, so when it is baked, the grated yam increases the viscosity with the raw cabbage, making it possible to bake beautifully. Based on the fluffy texture that cannot be achieved with baking powder alone, you can enjoy the natural properties of raw cabbage, that is, its crispness. Furthermore, by using both grated yam and baking powder, you can enjoy the fluffy texture of raw cabbage. An okonomiyaki base with excellent elasticity is obtained, and unlike conventional okonomiyaki that uses only baking powder and is puffed up, it is possible to obtain a dense and substantially puffed okonomiyaki base.

At the same time, you can also expect the effect of using baking powder to eliminate the pores of oroshi yam.

In addition, in the present invention, by using a larger amount of bonito broth than wheat flour, the unique powdery odor of wheat flour is not developed, and a mellow flavor is advantageously produced without the use of liquid seasoning, for example.

Since the raw cabbage according to the present invention is mixed with dough such as wheat flour in advance, the shredded parts of the raw cabbage do not come into contact with air, and therefore, this discoloration and deterioration are prevented as much as possible.
It has the effect of maintaining the original characteristics of raw cabbage.

[Brief explanation of the drawing]

FIG. 1 is a cross-sectional diagram of the container-packed okonomiyaki according to the present invention. 1-Dough 2-Raw cabbage 3-Container body 4...-Insole container 14-Top lid piece

Claims (1)

[Claims] 100 parts by weight of wheat flour, 130 to 150 parts by weight of bonito broth with an appropriate amount of salt added, 5 parts by weight of grated Japanese yam, and 3 parts by weight of baking powder are mixed to form a highly soft dough, and this dough 120 parts by weight is mixed. ~150g of okonomiyaki base made by kneading 90~100g of shredded raw cabbage is added to the bottom of the container body, along with the appropriate raw or boiled meat pieces, tenkasu, pickled ginger, and green onions stored individually. A container-packed okonomiyaki characterized by comprising a two-tiered container in which , green seaweed, liquid seasoning, and egg are each housed in an inner container.