JPH11127824A - Hamburger-like 'okonomi-yaki' - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an unprecedented absolutely unique hamburger-like Okonomi-yaki (pancake of seafood, meat and vegetables) having good appearance, compact size and easy palatability and capable of remarkably improving the added value of Okonomi-Yaki. SOLUTION: A dough prepared by kneading wheat flour with one or more ingredients selected from water, yam, beaten egg, soup stock, a seasoning such as Mirin (sweet Japanese sake) and baking powder is baked on an iron plate to obtain a pancake 1. The pancakes are used as the top and the bottom layers of an Okonomi-yaki and the intermediate layer 2 is prepared by laminating a processed edible meat such as hamburger, fried food and cutlet, a processed food such as cheese, boiled egg, eggroll, omelet, chow mein and rice cake and raw vegetables such as lettuce, cucumber and tomato.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hamburger-like okonomiyaki in which okonomiyaki portions are formed so as to be an uppermost layer and a lowermost layer, and hamburgers, cutlets, cheese and the like are laminated on an intermediate layer portion.

[0002]

2. Description of the Related Art In general, okonomiyaki is a type of teppanyaki, which is made by pouring water-soluble flour onto an oiled iron plate, adding meat, seafood, vegetables, and other desired ingredients to the okonomiyaki, and eating it while baking. It is a high-end version of the character grilling that has been performed since. In recent years, in various food fields,
With the diversification of consumer preferences, various new products have been developed to respond to this. For example, JP-A-63-196
Japanese Patent Publication No. 225 (hereinafter referred to as “A”) discloses a hamburger-type confectionery bread in which a marshmallow covered with honey is sandwiched between breads. Also, Japanese Patent Application Laid-Open No. 3-2
No. 54628 (hereinafter referred to as “B”) discloses a baked confectionery in which vegetables are contained in a biscuit or a bread or cracker dough that does not contain vegetables, which is layered and baked in an oven.

[0003]

However, the conventional okonomiyaki described above is formed of only one layer, and is generally eaten on the spot while baking. In recent years, microwave ovens have become widespread and can be easily reheated at home, so they have also been sold as take-out retrofits. However, since okonomiyaki has a diameter of about 20 cm, it has been used in plastic packaging containers. Since it is folded and sold in two parts, the appearance is poor and improvement has been desired. Furthermore, when eating, the okonomiyaki in the plastic packaging container is picked up little by little with chopsticks and transported to the mouth, so that the young person feels old-fashioned and has a problem of lowering the commercial value. In addition, hamburger-style confectionery bread and baked confectionery formed in layers are disclosed in the above-mentioned publications A and B. During okonomiyaki, hamburgers, fries, cutlets, cheese, boiled eggs, eggs, omelets, There were no sandwiches of raw vegetables such as mochi, lettuce, cucumber and tomato.

[0004] The present invention solves the above-mentioned conventional problems, and provides a completely novel hamburger-like okonomiyaki that has a good appearance, is not bulky, is easy to eat, and can significantly improve the added value of okonomiyaki. The purpose is to do.

[0005]

Means for Solving the Problems In order to solve the above-mentioned conventional problems, the hamburger-like okonomiyaki of the present invention comprises vegetables such as shredded cabbage, green onions and sprouts, meat such as beef pork and chicken, shrimp, squid, An okonomiyaki part made by kneading seafood such as octopus with water-soluble flour, yam and eggs and baking it on an iron plate is arranged so as to be the uppermost layer and the lowermost layer. Processed meats such as cutlets, processed foods such as cheese, boiled eggs, egg fried, omelettes, fried noodles, mochi, and raw vegetables such as lettuce, cucumbers, tomatoes, etc. are laminated. I have. With this configuration, it is possible to provide a completely novel hamburger-like okonomiyaki that has a good appearance, is not bulky, is easy to eat, and can significantly improve the added value of the okonomiyaki.

Here, the ratio of the dough in the okonomiyaki part is 1000 parts by weight of flour and 1000 parts by weight of water.
0 parts by weight, 10-50 parts by weight of yam, 500-90 beaten eggs
By mixing and kneading 0 parts by weight, a predetermined amount of seasoning such as soup stock, mirin, sugar and salt, and sugar and salt according to the customers, a delicious product can be produced. Examples of what is mixed into the dough include vegetables such as shredded cabbage, sprouts and green onions, meat such as beef pork and chicken, and seafood such as shrimp, squid and octopus. As the middle layer, processed meat such as hamburger, fried and cutlet, processed food such as cheese, boiled egg, fried egg, omelet and fried noodles, and raw vegetables such as lettuce, cucumber and tomato are used. When sandwiched, hamburger-style okonomiyaki with high commercial value can be made. As a sauce, it is good to knead one or more seasonings such as Worcestershire sauce, mayonnaise sauce, ketchup, soy sauce, etc., but if the sauce is fried with sauce ingredients such as onion, apple, pineapple, etc. The taste can be further increased. The optimal size is 5cm to 20cm,
If it is larger than 20 cm, it cannot be held and eaten by hand, and if it is smaller than 5 cm, it is not preferable because it has no commercial value. As the packaging container, a plastic disposable packaging container may be used, or the packaging container may be wrapped as it is. If the sauce and topping part are painted on the lower surface of the okonomiyaki part and laid down on the middle layer part, the sauce of the middle layer part will be familiar and the texture will be improved, and the sticky topping part and sauce will be applied to hands and wrapping paper. Since it does not adhere, the commercial value is improved. Various flavors can be enjoyed if the middle layer or topping is made Chinese, Italian, Kanto, Kansai, Hiroshima, etc.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The hamburger-like okonomiyaki according to claim 1 is obtained by kneading flour with at least one of water, yam, melted eggs, soup stock, seasonings such as mirin, and baking powder. The okonomiyaki part made by baking the dough on an iron plate is formed to be the uppermost layer and the lowermost layer,
Processed meats such as hamburgers, fries, cutlets, etc., processed foods such as cheese, boiled eggs, fried eggs, omelets, fried noodles, mochi, and raw vegetables such as lettuce, cucumbers, tomatoes, etc. It has a configuration made by lamination. With this configuration, the following operations are provided. Conventionally, the product territory of okonomiyaki has been limited, but by combining the type of okonomiyaki part and the middle layer part, the product territory can be expanded at a stretch and new customers can be cultivated. If okonomiyaki, hamburgers, cutlets, omelets and the like are mass-produced in a food factory, frozen, and reheated at the time of sale, franchising is facilitated. Since the middle layer can be freely selected according to the customer's preference, a wide variety of products can be produced immediately at the time of sale.

The hamburger-like okonomiyaki according to the second aspect of the present invention is the hamburger-like okonomiyaki according to the first aspect of the present invention, wherein the dough includes vegetables such as cabbage cabbage, green onions, onions, sprouts, meat such as beef pork and chicken, shrimp, squid, It has a configuration in which one or more ingredients such as octopus or the like are mixed. Here, the okonomiyaki portions of the uppermost layer and the lowermost layer may be of the same type, but may be of different dough materials. Thereby, it is possible to taste the ingredients and cultivate consumers. With this configuration, in addition to the actions described in claim 1, a food with high nutritional value can be produced. Since the dough contains various favorite ingredients, the palatability can be enhanced and the commercial value of okonomiyaki can be enhanced.

A hamburger-style okonomiyaki according to a third aspect is the invention according to the first or second aspect, wherein the upper surface of the okonomiyaki portion is covered with a sauce made of a wister sauce, mayonnaise sauce, ketchup, soy sauce or the like. It has a configuration in which it is topped with a topping part composed of kasusa, bonito, green laver, green onion, red ginger, and the like. With this configuration, in addition to the actions described in claim 1 or 2, the material of the intermediate layer portion is well blended and the texture is improved, and the sticky topping portion and the sauce do not adhere to the hand or the wrapping paper. , The commercial value can be improved. Since the topping section can be freely selected according to the customer's preference, a wide variety of products can be produced immediately at the time of sale. The hamburger-style okonomiyaki according to claim 4,
In the invention according to any one of claims 1 to 3, the okonomiyaki part and the intermediate layer part have a diameter of 5 cm to 25 c.
m, preferably 5 cm to 12 cm. With this configuration, in addition to the actions described in claims 1 to 3, the size can be easily placed on the palm and easily grasped, so that it is not necessary to carry it to the mouth with chopsticks, and it is easy to eat like a hamburger.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. (Embodiment 1) FIG. 1 is a perspective view of a hamburger-style okonomiyaki A according to Embodiment 1 of the present invention. 1 is an okonomiyaki unit made by baking a dough obtained by kneading water, yam, beaten egg, kelp, mirin, sugar, salt, and baking powder in the flour in Embodiment 1, and 2 is made of hamburger, cheese, lettuce, and the like. It is an intermediate layer. FIG.
FIG. 6 is a cross-sectional view of a hamburger-like okonomiyaki B according to Embodiment 2 of the present invention. 3 is a mixture of flour, water, yam, melted eggs, salt, soup stock, vegetables such as cabbage, green onion, sprouts, and beef pork mixed into a dough made by kneading one or more of chemical seasonings. It is an ingredient made of meat such as chickens and seafood such as shrimp, squid and octopus. 1 and 2 are the same as those shown in FIG. FIG. 3 is a sectional view of hamburger-style okonomiyaki C according to Embodiment 3 of the present invention. 4 is hamburger-style okonomiyaki B
This is a topping part topped with a sauce made of worcestershire sauce, mayonnaise sauce, ketchup, soy sauce, etc., or topped with tenkasu, bonito, green seaweed, green onion, red ginger, or the like. A variety of hamburger-style okonomiyaki can be produced by freely selecting the topping part according to the customer's preference. 1, 2 and 3 are the same as those in FIG. FIG.
It is sectional drawing of hamburger-style okonomiyaki D in the 4th Example of this invention. Sauce made with Worcestershire sauce, mayonnaise sauce, ketchup, soy sauce, etc. on the underside of the okonomiyaki section, Tenkasu, bonito, green seaweed, green onion,
The topping part topped with red ginger etc. was made to face down to the middle layer side, and it was made, and the liquid sticky sauce and topping part were inside, so the sauce and topping part penetrated well into the middle layer part, and packaging The paper and hands are not stained, and the commercial value can be further improved.

[0011]

Next, specific examples of the present invention will be described with reference to examples.
1200g of flour, 1300ml of dashi juice with kelp, bonito and chemical seasoning, 50g of grated yam and 10 eggs
Add and knead well to make okonomiyaki dough. Then, chopped cabbage is added and poured into a heated iron plate to produce an even number of okonomiyaki portions having a diameter of about 10 cm. Keep it frozen. Separately make hamburger steak and tonkatsu, and keep them frozen. Thaw a suitable number of okonomiyaki, hamburger, and tonkatsu in advance and reheat the okonomiyaki, hamburger, and tonkatsu at the customer's request to form the okonomiyaki in the uppermost and lowermost layers. With a hamburger, sandwich the sauce on the top and bottom of the okonomiyaki part, topping it with a tempura, shaved knot, green seaweed, red ginger, etc. to make a hamburger-style okonomiyaki, wrap it in wrapping paper, take it home And In the middle layer of the above hamburger-style okonomiyaki, besides hamburgers, etc., rice cakes, cheese, and fresh vegetables
Individuals were prepared and given to housewives, the elderly, women returning to work, office workers, students, infants, etc. as panelists. Sensory tests were conducted on taste and flavor to obtain their impressions. As a result, it was found that the product of the present invention was well-received by all customers, and was a hamburger-like okonomiyaki that had a good appearance, was not bulky, was easy to eat, and was excellent in taste and flavor.

[0012]

Since the present invention is configured as described above, the following effects can be obtained. In other words, according to the first aspect of the present invention, the product territory of okonomiyaki has been limited in the past, but it is possible to expand the product territory at a stretch by combining the types of the okonomiyaki and the middle layer. As well as cultivate new customers. If the okonomiyaki part and the middle layer parts such as hamburgers, cutlets, and omelets are mass-produced at a food factory, frozen, and reheated at the time of sale, franchising is facilitated. Since the middle class can be freely selected according to the customer's preference, a variety of products can be produced immediately at the time of sale. According to the second aspect of the present invention, in addition to the effects described in the first aspect, since okonomiyaki is mixed with vegetables and meat, a hamburger-style okonomiyaki with a very high nutritional value can be produced. According to the third aspect of the invention, in addition to the effects described in the first or second aspect, since the topping portion can be freely selected according to the customer's preference, a variety of products can be immediately produced at the time of sale. . According to the invention described in claim 4, in addition to the effects described in any one of claims 1 to 3, the size can be easily put on the palm and easily grasped, so that it is unnecessary to carry it to the mouth with chopsticks. Easy to eat. It can realize hamburger-style okonomiyaki with excellent effects such as.

[Brief description of the drawings]

FIG. 1 is a perspective view of a hamburger-like okonomiyaki A according to Embodiment 1 of the present invention.

FIG. 2 is a cross-sectional view of a hamburger-style okonomiyaki B according to Embodiment 2 of the present invention.

FIG. 3 is a cross-sectional view of a hamburger-like okonomiyaki C according to Embodiment 3 of the present invention.

FIG. 4 is a cross-sectional view of hamburger-like okonomiyaki D according to Embodiment 4 of the present invention.

[Explanation of symbols]

 1 Okonomiyaki part 2 Middle layer part 3 Ingredients 4 Sauce and topping part

Claims (4)

[Claims] 1. An okonomiyaki unit made by kneading a dough obtained by kneading one or more of flour with water, yam, melted egg, soup stock, seasoning such as mirin, and baking powder on an iron plate. Are arranged to be the top and bottom layers,
Processed meats such as hamburgers, fries, cutlets, etc., processed foods such as cheese, boiled eggs, fried eggs, omelets, fried noodles, mochi, and raw vegetables such as lettuce, cucumbers, tomatoes, etc. A hamburger-style okonomiyaki characterized by being laminated. 2. The dough includes vegetables such as shredded cabbage, green onions, onions and sprouts, meat such as beef pork and chicken, shrimp,
2. The hamburger-like okonomiyaki according to claim 1, wherein one or more ingredients such as squid and octopus and other fish and shellfish are mixed. 3. An upper surface and / or lower surface of the okonomiyaki portion is covered with a sauce made of at least one of seasonings such as worcester sauce, mayonnaise sauce, ketchup, soy sauce, and so on, and is made of Tenkasu, bonito, green seaweed, green onion, 2. Topping at a topping part made of red ginger or the like.
Or the hamburger-style okonomiyaki described in 2. 4. The okonomiyaki part and the intermediate layer part having a diameter of 5
The hamburger-style okonomiyaki according to any one of claims 1 to 3, characterized in that the hamburger-like okonomiyaki has a size of 5 cm to 25 cm, preferably 5 cm to 12 cm.