JPH0479638B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing okonomiyaki, and particularly to a method for baking okonomiyaki in a short time.

(Conventional technology) Traditionally, okonomiyaki is made by mixing ingredients such as vegetables, meat, fish and shellfish into the dough, which is mainly made of wheat flour, spreading an appropriate amount of this on a heated iron plate, baking one side, and then baking it. It is manufactured by flipping the dough and baking the other side, and it takes about 20 minutes to manufacture.

Meanwhile, home delivery of pizza pies has become popular recently.
This pizza pie delivery service takes 15 minutes from the time you place your order to the time it takes to bake your pizza pie.
The system estimates the delivery time to be up to 15 minutes and then delivers within 30 minutes of receiving the order.

However, when applying this system to okonomiyaki, it takes about 20 minutes to cook the okonomiyaki according to the traditional method of making okonomiyaki, so the remaining
The problem is that the delivery must be made within 10 minutes, which limits the commercial area to a narrow area.

Incidentally, as a method for continuously producing okonomiyaki in large quantities, a method disclosed in Japanese Patent Application Laid-Open No. 62-83872 is known. This method involves placing a ring-shaped formwork on a steel plate on a roller conveyor.
Insert a deep dish-shaped heat-resistant paper of approximately the same size into this mold, and put the ingredients for okonomiyaki inside.
It is sent to an oven using a roller conveyor and baked. According to the example described in the publication, the temperature inside the oven is approximately 250℃.
℃, the lower part of the iron plate is about 200℃, and the baking time is 20℃.
It takes minutes.

Furthermore, a method disclosed in Japanese Patent Application Laid-open No. 62-210970 is a method for manufacturing foods such as okonomiyaki, in which a plurality of molds capable of holding trays are attached to an endless transfer means, A heat-resistant tray is fed into a mold, the dough and ingredients are placed in the tray, the top is pressed to make it flat, and the dough is baked by irradiating it with heat rays.

In addition, Tokukai Sho is a quick cooking method for okonomiyaki.
The method described in Publication No. 61-139368 has been proposed,
In this method, okonomiyaki, which has been prepared in advance in a conventional manner and stored in a package, is boiled in hot water for 80 to 100 minutes.
Preheat to around ℃, and according to customer orders,
It is taken out of the packaging and reheated on an iron plate. Although this method can achieve the purpose of quick cooking, it has the problem that the texture and taste of okonomiyaki are undesirably affected by the hot water bath.

(Problem to be Solved by the Invention) Therefore, the present invention solves the problems of the conventional manufacturing method, that is, it is possible to bake okonomiyaki in a shorter time than 20 minutes, and the texture and texture are improved. The purpose is to provide a method for producing okonomiyaki that is also excellent in taste.

Another object of the present invention is to provide a method for producing okonomiyaki that can be effectively used in an okonomiyaki delivery system similar to pizza pie delivery.

(Means for Solving the Problems) A first method that can achieve the above object of the present invention is that the heat capacity per cm ² is 0.15 cal/°C.
The okonomiyaki dough containing the ingredients is spread out on the above heat-resistant plate or flat plate, and then baked by heating it from both sides in a hot air oven set at a temperature of 280 to 330 degrees Celsius. This is the method for making okonomiyaki.

A second method that can achieve the above object of the present invention is to spread the okonomiyaki dough containing the ingredients on heat-resistant paper, and then spread the okonomiyaki dough containing ^the ingredients on top of it,
Cover with a heat-resistant plate of 0.15 cal/℃ or higher and heat it to 280℃.
This is a method for producing okonomiyaki that involves heating and baking from both sides in a hot air oven set at a temperature of ~330°C.

A third method that can achieve the above object of the present invention is to place a heat-resistant ring on heat-resistant paper, spread and place okonomiyaki dough containing ingredients inside the ring, and then Place a heat-resistant plate or flat plate with a heat capacity of 0.15 cal/°C or more per cm ² on top of the ring, and heat it from both sides in a hot air oven set at a temperature of 280 to 330°C to bake. This is a method of manufacturing okonomiyaki consisting of

The okonomiyaki dough containing the ingredients used in the present invention is a well-known one that is commonly used for both the ingredients and the dough. That is, the types of ingredients, the method of preparing the dough, the mixing ratio of ingredients and dough, etc. are all conventional.

Further, examples of the heat-resistant plate or plate having a heat capacity per cm ² of 0.15 cal/°C or more used in the present invention include those made of iron, aluminum, glass, porcelain, and the like. To meet this heat capacity requirement, the thickness must be at least 1.6 mm for iron, at least 2.5 mm for aluminum, at least 3.0 mm for glass, and at least 2.7 mm for porcelain. Must.

If the thickness of these plates or plates is less than the above-mentioned values, the resulting product will be overcooked when baked according to the method of the invention. In this case, if the baking time is shortened, only the surface will be baked and the center will remain raw. In addition, one way to prevent this overcooking is to lower the oven temperature and increase the baking time to obtain a satisfactory product, but this book provides a method for baking okonomiyaki in a short time. It becomes impossible to achieve the purpose of the invention.

The dimensions of these plates or flat plates may be such that even if one piece of okonomiyaki dough is spread on it, the dough will not overflow.

You can spread the okonomiyaki batter on the surface of these plates or plates after applying cooking oil, but to shorten the work time, you can spread heat-resistant paper on top of the plate or plate. You may also spread out the okonomiyaki dough. The heat-resistant paper may be any paper as long as it can withstand the heating temperature of the present invention, and examples thereof include Teflon sheets and glassine paper.

Next, the plate or flat plate on which the okonomiyaki dough is placed is heated and baked from both sides in a hot air oven set at a temperature of 280 to 330°C. In the present invention, in the case of a fixed type oven, it is preferable to place dishes etc. on a net rack, and in the case of a continuous type oven, it is preferable to use a net conveyor so that hot air is applied to both sides.

The reason for heating with hot air is that it is less likely to cause uneven baking compared to other means, such as heating with hot wire.

When using the baking method of the present invention, the time required for baking varies depending on the thickness of the okonomiyaki, but the time required for baking is approximately 5.5~
It is 8 minutes. Therefore, the total time required from the start of the work until the completion of baking and the sprinkling of green seaweed etc. is approximately 12 to 15 minutes.

A second method that can achieve the object of the present invention will be described below.

This second method is suitable for producing Hiroshima-style okonomiyaki, commonly known as modern yaki. Hiroshima-style okonomiyaki is a type of okonomiyaki in which a thin crepe-like layer of okonomiyaki batter is placed on a relatively large amount of ingredients such as Chinese soba, udon, and vegetables, and the baking time is longer than that of regular okonomiyaki. It also takes a long time.

Heat-resistant paper is placed directly on a wire rack in the case of a fixed oven, or directly on the net conveyor in the case of a continuous oven, and the okonomiyaki dough containing the ingredients is spread out and placed on the heat-resistant paper.

Next, on top of this okonomiyaki, the same heat capacity per cm ² as used in the first method above is added.
Cover with a heat-resistant plate of 0.15 cal/℃ or higher, then bake. The oven used in this case, its set temperature, etc. are the same as in the first method. Firing time is about 6-8.5 minutes. After heating, if the okonomiyaki is not yet baked enough, turn the okonomiyaki over with the plate, let the crepe-shaped okonomiyaki dough come into contact with the plate, and leave it for about 30 seconds. Firing can be completed.

In particular, when baking both regular okonomiyaki and Hiroshima-style okonomiyaki, which takes a longer baking time, in one continuous oven, the Hiroshima-style one should be turned over immediately after heating. By contacting the dish, the heating time for both ovens can be made the same, and both products can be baked while keeping the conveyor feed speed constant.

Furthermore, a third method that can achieve the object of the present invention will be described below.

In this method, similarly to the second method, heat-resistant paper is laid directly on the net rack in the case of a fixed oven, or directly on the net conveyor in the case of a continuous oven. A heat-resistant ring is then placed on the heat-resistant paper. The diameter of this ring is preferably such that one okonomiyaki can fit inside it, for example, 15 to 25 cm, and the height is preferably about 1.5 to 3.0 cm. Further, the wall thickness of the ring should be such that it does not deform during normal work. Furthermore, this ring may be of any type as long as it can withstand the heating temperature of the present invention and has rust prevention properties, such as stainless steel or plated iron.

Spread the dough containing the okonomiyaki ingredients inside the ring and place it on top.

Furthermore, the heat-resistant plate or flat plate used in the first method is placed over the ring, and in this case, the plate may be placed face up or face down. After that, the okonomiyaki is baked, but the oven temperature setting etc. are the same as in the first method.

According to this third method, local scorching does not occur on the okonomiyaki, and in particular, there is no possibility that the ingredients scorch on the raised portions on the surface of the dough.

(Examples) Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 Add 150 parts by weight of stock to 100 parts by weight of wheat flour, add shredded cabbage as an ingredient, prepare or
Octopus and pork were added and mixed to prepare okonomiyaki batter.

Next, a sheet of glassine paper was placed on a flat iron plate with a diameter of 300 mm and a thickness of 2.3 mm, one piece of the okonomiyaki dough was spread on it, and the mixture was placed on a net conveyor in a continuous hot air oven set at 310°C for 6 minutes. 30
Fired for seconds. The obtained fired product was uniformly and completely fired.

Example 2 Place glassine paper on the net conveyor of a continuous hot air oven set at 310°C, place an appropriate amount of steamed Chinese noodles on top of it, pour the equivalent of one beaten chicken egg on top of it, and place it on top of it. An appropriate amount of the same dough as the okonomiyaki dough prepared in Example 1 was spread out, covered with a heat-resistant glass dish with a diameter of 270 mm and a thickness of 5 mm face down, and baked in an oven for 6 minutes and 30 seconds.
Immediately after the baked product came out of the oven, the plate was turned over and left as is for 30 seconds. The obtained fired product was uniformly and completely fired.

Example 3 The same okonomiyaki dough as in Example 1 was prepared.

Place glassine paper on the net conveyor of a hot air oven set at 315℃, and place a
Place a stainless steel ring with a height of 20 mm and a wall thickness of 0.6 mm, spread the okonomiyaki dough inside the ring, cover the ring with a 4 mm thick heat-resistant glass, and place it in the hot air oven. It was fed and fired for 6 minutes and 35 seconds. The obtained fired product was uniformly and completely fired.

(Effects of the Invention) As described in detail above, according to the present invention, a method for baking okonomiyaki in a short time is provided.

According to the method of the present invention, okonomiyaki can be baked in 15 minutes or less.

Moreover, the okonomiyaki produced by the method of the present invention has excellent texture and taste.

Claims (1)

[Scope of Claims] 1. Spread the okonomiyaki dough containing the ingredients on a heat-resistant plate or flat plate with a heat capacity of 0.15 cal/°C or higher per cm ² and place it at a temperature of 280 to 330°C. A method for producing okonomiyaki characterized by heating and baking it from both sides in a hot air oven set at . 2. The method for producing okonomiyaki according to claim 1, characterized in that when spreading the dough on a plate or flat plate, heat-resistant paper is placed on the plate or flat plate in advance. 3 Spread the okonomiyaki dough including the ingredients on heat-resistant paper, and place it on top with a heat capacity of 0.15 cal/℃ per ¹ cm2.
A method for producing okonomiyaki, which is characterized by covering the heat-resistant plate as described above and baking it by heating it from both sides in a hot air oven set at a temperature of 280 to 330°C. 4 Place a heat-resistant ring on heat-resistant paper, spread the okonomiyaki dough containing the ingredients on the inside of the ring, and then place a plate with a heat capacity of 0.15 cal/℃ or higher per cm ² on top of the ring. A method for producing okonomiyaki, which is characterized by covering the okonomiyaki with a heat-resistant plate or flat plate and heating and baking it from both sides in a hot air oven set at a temperature of 280 to 330°C.