JPH03168073A - Frozen 'takoyaki', 'okonomiyaki' or similar food thereof - Google Patents

Abstract

PURPOSE:To obtain TAKOYAKI (griddle-cooked dumplings, consisting of wheat flour, bits of octopus-called TAKO in Japanese-green onion and ginger), OKONOMIYAKI (thin, flat cake of unsweetened batter fried with bits of vegetables), etc., having a clear color and a swollen shape, capable of being thawed and heated in a short time by cooling heated and roasted TAKOYAKI, OKONOMIYAKI, etc., under reduced pressure and freezing. CONSTITUTION:Heated and roasted TAKOYAKI, OKONOMIYAKI or a similar food thereof is cooled under reduced pressure and frozen to produce frozen TAKOYAKI, OKONOMIYAKI or similar food thereof. The cooling treatment under reduced pressure is preferably carried out in a degree of vacuum (difference between atmospheric pressure and reduced pressure) of about 300-750mmHg for about 5-60 minutes until temperature of the food is <= normal temperature. The cooling treatment is usually done in such a way that the temperature of the food becomes <=-18 deg.C, in the cooling, quick freezing and slow freezing may be used but quick freezing is better. The freezing treatment may be carried out under reduced pressure or normal pressure.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to frozen takoyaki, okonomiyaki, or similar products thereof.

[Conventional technology]

Because takoyaki and okonomiyaki are especially popular among children and young people, instant frozen takoyaki and frozen okonomiyaki are available that can be easily thawed and heated at home by simply heating them in the microwave and can be eaten immediately. is being developed. As an example of frozen okonomiyaki, there is a method in which heated and baked okonomiyaki is cooled as it is under normal pressure, and then frozen to produce frozen okonomiyaki (Japanese Patent Application Laid-Open No. 61-56069).

However, the instant frozen okonomiyaki obtained by this method usually takes more than one minute to thaw, and furthermore, both the frozen and thawed products become dull in color, wrinkled, and wilted. The texture was poor.

[Contents of the invention]

The present inventors have conducted research with the aim of obtaining takoyaki, okonomiyaki, and the like that can be thawed and heated in a shorter time, have a bright color, and maintain a plump form. As a result, it has been found that the above object can be achieved by cooling takoyaki, okonomiyaki, or similar products under reduced pressure and then freezing them.

Therefore, the present invention is a frozen takoyaki, okonomiyaki, or a similar product made by heating and baking takoyaki, okonomiyaki, or a product similar thereto, cooling it under reduced pressure, and then freezing it.

Takoyaki, okonomiyaki, or similar products are usually made with flour,
Alternatively, dough is prepared by adding any ingredients such as vegetables, seafood, meat, eggs, seasonings, spices, etc., and water to raw material flour consisting of wheat flour, other grain flours, and/or starches. , is manufactured by heating and baking this dough. In the present invention, any of the raw materials conventionally used in the production of takoyaki, okonomiyaki, or similar products, their blending ratio, amount of water added, mixing method and device, heating method and device can be used. Not limited.

Examples of "similar products" in the present invention include Akashiyaki, Monjayaki, Modernyaki, and the like.

In the present invention, heated and baked takoyaki, okonomiyaki, or similar products are cooled under a reduced pressure atmosphere. The cooling process in this case is
Degree of vacuum (meaning the difference from atmospheric pressure) approximately 300 to 750 m
Approximately 5 to 60 minutes under reduced pressure at mHH until the product temperature drops to below room temperature.
It is recommended that the treatment be carried out over a period of 5 to 30 minutes. especially,
The product temperature is 1O under reduced pressure of about 500 to 700 mmHg.
It is preferable to carry out the cooling treatment until the temperature becomes below ℃. If the degree of vacuum during the cooling treatment is lower than 300 mmHg, the objects of the present invention can be sufficiently achieved, but cooling takes too much time, which is not preferable.

Moreover, if it is higher than 750 mmHg, industrial costs will be high and productivity will be poor. The cooling treatment under reduced pressure can be carried out in a batch or continuous manner by transferring the heated and baked product into a reduced pressure cooling device equipped with a reduced pressure function.

The takoyaki, okonomiyaki or similar products cooled under reduced pressure are then subjected to a freezing process. Freezing processing usually reduces the product temperature to about -1
The freezing treatment is carried out at a temperature of 8° C. or lower. In this case, the freezing treatment may be rapid freezing or slow freezing, but rapid freezing is preferable. Furthermore, even if such freezing treatment is performed under reduced pressure,
Alternatively, the freezing treatment may be carried out under normal pressure. In particular, when the freezing treatment is carried out under reduced pressure, it is convenient because it can be carried out continuously using an apparatus equipped with a pressure reduction function and a cooling/freezing function.

〔Effect of the invention〕

The frozen takoyaki, okonomiyaki, or similar products of the present invention exhibit a bright color, and this bright color does not deteriorate even when thawed in a microwave oven or the like, and has an appetizing appearance.

Moreover, the frozen takoyaki, okonomiyaki, or similar products of the present invention can be thawed in a microwave oven in a shorter time than conventional products.

In addition, it is free from wrinkles and wilting, and when thawed, it has a plump appearance and a good texture.

EXAMPLES The present invention will be specifically explained below using Examples, but the present invention is not limited by these Examples.

Example l Flour 3000g, yam 500g's liquid egg 2000g
, 35 g of seasonings and 4500 g of water were mixed to prepare takoyaki dough.

Dispense this into takoyaki molds with a cavity volume of 42cc/piece in 25g increments, and at the same time add one octopus cut into 5g pieces.
It was baked at 80°C for 6 minutes.

Immediately after roasting these 10 roasted takoyaki pieces, the vacuum level was set to 500.
It was placed in a vacuum treatment container at mmHg and cooled for 25 minutes (
Product temperature: 5℃). This was quickly frozen to -30°C to produce frozen takoyaki and stored at that temperature.

On the other hand, as Comparative Example 1, another 10 pieces of roasted takoyaki prepared above were left at room temperature under normal pressure for 40 minutes (product temperature 25°C).
C). This was quickly frozen to a temperature of -30°C to produce frozen takoyaki and stored at that temperature.

The thawing time of the frozen takoyaki prepared in Example 1 and Comparative Example 1 was examined using a household microwave oven (manufactured by Litton, USA; 200 V, high frequency output 1400 W). At that time, the time when the product temperature at the center reached 50°C was defined as the thawing time.

In addition, the color tone of the frozen takoyaki and its thawed product was measured using a color difference meter (100DP manufactured by Nippon Denshoku Industries Co., Ltd.).

Furthermore, the volume of the frozen takoyaki was measured and the average value per piece was taken.

The above results are shown in Table 1 below.

[Table 1] Example 1 Comparative example 1 Color Toned frozen product Color difference L 58 49a /
bO. 14 0.30 thawed product Color difference L 65 59a/b
O. 13 0.20 Frozen product volume (cc)
41 33 Thawing time (seconds)
30 50 From the results in Table 1 above, the frozen takoyaki of the present invention takes much less time to thaw and heat in the microwave than conventional frozen takoyaki, and both the frozen and thawed products have bright colors. Yes, and also a decrease in volume (shrinking)
It can be seen that the product has very good quality and high commercial value.

Example 2 Wheat flour 5 kg, yam powder 0-9 kg, waxy corn starch 1.8 kg, liquid egg 2.6 kg, shredded cabbage 9 kg, grated raw meat 1 kg, shredded pork 1 kg
A dough for okonomiyaki was prepared by mixing 1 kg of squid 7 strips, 1 kg of shrimp strips, and 20 kg of water.

Weigh out 210 g of this and pour it into a circular shape with a diameter of about 13 cm onto an iron plate heated to 180°C.
After baking for a minute, turn over and bake for 3 minutes.

Immediately after baking these 10 pieces of baked okonomiyaki, the vacuum level is 75.
It was placed in a vacuum treatment container at 0 mmHg and cooled under vacuum for 15 minutes (product temperature 3°C). This was quickly frozen to -30°C to produce frozen okonomiyaki, which was then stored at that temperature.

On the other hand, as Comparative Example 2, another 10 pieces of baked okonomiyaki prepared above were left at room temperature under normal pressure for 60 minutes (product temperature 5°C). This was quickly frozen to -30°C to produce frozen okonomiyaki and stored at that temperature.

The thawing time of the frozen okonomiyaki produced in Example 2 and Comparative Example 2 was examined using the same microwave oven as that used in Example 1.

In addition, the color tone of frozen okonomiyaki and its thawed products is 8. was measured in the same manner as in Example 1.

Furthermore, the volume of the frozen okonomiyaki was measured and the average value was taken.

The above results are shown in Table 2 below.

1 piece [Table 2] Example 2 Comparative example 2 Color tone frozen product Color difference L 60 55a /
bO. 14 0.25 thawed product Color difference L 66 58a/b
O. 13 0.23 Frozen product volume (cc)
132 116 Thawing time (sec) 50
゜ 90 From the results in Table 2 above, the frozen okonomiyaki of the present invention takes much less time to thaw and heat in the microwave than conventional frozen okonomiyaki, and both the frozen and thawed products have a different color. It can be seen that the color is bright, there is no decrease in volume (shrinking), the quality is extremely good, and the commercial value is high.

Example 3 A dough for Akashiyaki was prepared by mixing 1 kg of wheat flour, 3 kg of liquid egg, and 1 kg of stock.

Weigh out 100 g of this and pour it into a circular shape with a diameter of about 13 cm onto an iron plate heated to 140°C.
After baking for 0 minutes, it was turned over and baked for 5 minutes.

Immediately after firing the 10 Akashiyaki pieces, the vacuum level was set to 400.
It was placed in a vacuum treatment container at mmHg and cooled under vacuum for 40 minutes (product temperature 15°C). This was quickly frozen to -20°C to produce frozen Akashiyaki, and stored at that temperature.

On the other hand, as Comparative Example 3, another 10 pieces of Yakikai Akashiyaki produced above were left at room temperature under normal pressure for 60 minutes (product temperature 25°C).
). This was quickly frozen to a product temperature of -20°C to produce frozen Akashiyaki and stored at that temperature.

Using the same microwave oven as that used in Example 1, the thawing time of the frozen Akashiyaki produced in Example 3 and Comparative Example 3 was examined.

In addition, the color tone of frozen Akashiyaki and its thawed product was measured in the same manner as in Example 1.

Furthermore, the volume of the frozen Akashiyaki was measured and the average value per piece was taken.

The above results are shown in Table 3 below.

[Table-3] Example 3 Comparative Example 3 Color Toned frozen product Color difference L a / b Thawed product Color difference L a / b Frozen product volume (cc) Thawing time (sec) 65 59 0.10 0.21 6760 0.10 0.23 110 90 40 100 From the results in Table 3 above, the frozen Akashiyaki of the present invention has a significantly shorter thawing and heating time in the microwave than the conventional frozen Akashiyaki, and the frozen and thawed products It can be seen that both the colors are vivid, there is no decrease in l1 volume (shrinkage), the quality is extremely good, and the commercial value is high.

Claims (1)

[Claims] Frozen takoyaki, okonomiyaki, or similar products made by heating and baking takoyaki, okonomiyaki, or similar products that are cooled under reduced pressure and then frozen.