JPH08103252A - Tako-yaki and its production - Google Patents

Abstract

PURPOSE: To provide a method for producing TAKO-YAKI (griddle-cooked dumplings, consisting of wheat flour, bits of octopus, vegetables such as green onion and ginger) so designed that mayonnaise is put between the coating of a TAKO-YAKI and ingredients to infiltrate the oil-and-fat of the mayonnaise into the ingredients owing to the heat of the TAKO-YAKI, thereby giving the TAKO-YAKI tastiness and bringing the coating under tension in any environ ment. CONSTITUTION: This TAKO-YAKI is such that a mayonnaise layer 3 is put between a hollow spherical coating 1 with wheat flour as the chief stock and ingredients 2 such as vegetables and bits of octopus and others.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to octopus ware and a method for producing the octopus ware, and more specifically, octopus ware which is obtained by injecting a liquid seasoning containing an oil or fat such as mayonnaise into the inside of an outer skin which is expanded and solidified by baking. And a manufacturing method thereof.

[0002]

2. Description of the Related Art Conventionally, the processed food called octopus ware, which is familiar to Japanese people, has a scalloped octopus, line-cut vegetables, etc. scattered in a kneaded mixture of flour and water inside the outer shell formed into a hollow sphere by heating. It is generally known that a prepared ingredient is provided on the upper surface of which a sauce, mayonnaise, fish meal, green seaweed, etc. are sprinkled according to the taste of the consumer.

In the method for producing octopus ware, water and seasonings are added to an appropriate amount of flour, and the mixture is kneaded. The kneaded product is poured into the pits of a roasting machine having hemispherical pits, and then diced. Octopus,
Place the lined vegetables, further inject water-soluble wheat flour and rotate it in the recess so that heat is transferred to the center and bake, apply mayonnaise or sauce on the top of the baked product, green seaweed, It was made with fishmeal and shredded ginger.

[0004]

In the conventional octopus ware, the outer shell is swollen immediately after production because it contains an expanding agent, but it exists in the gap between the outer shell and the ingredient as the product temperature decreases. There is a problem that the outer skin is loosened to form wrinkles and the appearance is not beautiful because the volume of air used is small.

Further, since the mayonnaise or the like is coated on the upper surface, there is a problem in that the packaging box becomes dirty and the area around the mouth becomes dirty with the mayonnaise at the time of eating.

Therefore, in order to eliminate the problems of the above conventional example, the present invention interposes mayonnaise inside the outer skin of octopus ware, so that the taste of the mayonnaise penetrates into the ingredients and is delicious when used in a packaging box or edible. It is an object of the present invention to provide an octopus grill that does not stain the mouth and hands and a method for producing the same.

[0007]

In order to achieve the above object, the octopus ware according to the present invention is provided with ingredients such as wheat flour, vegetables, octopus, etc. on the inner side of a hollow spherical outer shell made of wheat flour as a main raw material. A mayonnaise layer is formed in the gap between the outer skin and the ingredient.

The method for producing octopus ware is as follows. To water, add flour, baking soda, eggs, seasonings, etc., if necessary, and knead the mixture. The kneaded product is placed in the depressions of a roasting machine having hemispherical depressions. Put and heat, after placing ingredients such as octopus, vegetables, in the method of manufacturing octopus ware that puts the kneaded product and heats and heats while rotating in the recess, the outer skin formed by this heating Liquid seasoning is injected inside.

The liquid seasoning is preferably mayonnaise.

[0010]

When heated, the flour expands laterally due to the expanding action of baking soda, forming a crust corresponding to the shape of the inner surface of the depression. octopus,
Vegetables and other ingredients shrink due to protein shrinkage and water evaporation.
When a gap is formed between the ingredient and the outer skin, and mayonnaise is injected into this gap, the oil and fat in the mayonnaise penetrates into the inside due to the heat of the octopus grilling, giving a delicious taste, and the octopus grilling due to the volume increase due to the mayonnaise injection. The outer skin does not sink and the chicks do not form due to the action over time.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Preferred embodiments of the present invention will be described below.

As shown in FIG. 1, inside a hollow, substantially spherical outer skin 1 made mainly of wheat flour or the like, at a predetermined distance from the outer skin 1, a tool 2 made of diced octopus, line-cut vegetables and the like is provided. A mayonnaise layer 3 is formed in the gap between the outer skin 1 and the ingredient 2.

A method for manufacturing the octopus ware will be described. As a raw material for 200 octopus ware, 2.7 kg of water were mixed with 1 kg of wheat flour, 1 egg, salt and a little baking soda, and the mixture was kneaded. Inject up to 1/3 volume. A small amount of chopped ginger per pit,
Add a small amount of tempura, 5 to 10 g of chopped vegetables, 10 to 15 g of diced octopus, and further fill the depression with the kneaded product,
For example, with a cooking tool such as an awl, rotate and heat for about 10 minutes so that heat is transferred to the center. Stick an injection needle into the inside of the outer shell of the baked spherical octopus ware, inject 2.5g of mayonnaise, apply a sauce on the top according to your preference, and put a fine slice of green laver, fish meal, and red ginger on it. And commercialize.

The baking soda added to the kneaded product expands in the depressions by heating to form a spherical outer shell, and at the same time, the heat causes the protein to harden or the water to escape and contract as a whole. To form a gap. If a mayonnaise layer is formed in this gap, the outer skin will be strained without being depressed even after the octopus ware is cooled, and the oil and fat in the mayonnaise will penetrate into the ingredient due to heat.

[0015]

EFFECTS OF THE INVENTION Since the present invention forms a mayonnaise layer between the outer skin and the ingredients, the outer skin is tense even when cooled, and it looks beautiful, and the clothes and face may be soiled with mayonnaise during eating and transportation. In addition, there is an effect that the oil and fat in the mayonnaise penetrates into the ingredient due to the heat of the ingredient and the flavor is good.

Further, since the mayonnaise is injected immediately after baking the octopus ware, the outer skin is firm and the injection work can be performed efficiently, and the heat of the ingredient permeates the oil and fat of the mayonnaise into the ingredient. There is.

[Brief description of drawings]

FIG. 1 is a cross-sectional view of octopus dumplings according to an embodiment of the present invention.

[Explanation of symbols]

 1 outer skin 2 tools 3 mayonnaise layer

Claims (3)

[Claims] 1. A hollow spherical outer shell 1 made of wheat flour as a main raw material is provided with a tool 2 made of wheat flour, vegetables, octopus, etc. inside, and a mayonnaise layer 3 is provided in a gap between the outer shell 1 and the tool 2. Octopus ware characterized by being formed by interposing. 2. Water, wheat flour, baking soda and, if necessary, eggs, seasonings and the like are mixed and kneaded, and the kneaded product is placed in the depression of a roasting machine having a hemispherical depression and heated to form an octopus. In the method for producing octopus ware, in which the ingredients such as vegetables are placed, and then the kneaded product is further added and the mixture is heated and baked while rotating in the recess, a liquid seasoning is provided inside the outer skin formed by this heating. A method for producing octopus ware, characterized in that 3. The method for producing octopus ware according to claim 2, wherein the liquid seasoning according to claim 2 is mayonnaise.