JPWO2020100873A1 - Okonomiyaki and its manufacturing method - Google Patents

Abstract

The okonomiyaki of the present invention contains at least one small piece of octopus and squid as an ingredient, which has a maximum delivery length of 3 to 10 mm and a minimum delivery length of 3 to 10 mm, and the small pieces are 2 to 2 per 1 cm3. It has an evenly distributed area of ingredients, which contains five. The maximum delivery length of the small piece is preferably 4 to 8.5 mm, and the minimum delivery length is preferably 3.5 to 8 mm. According to the present invention, okonomiyaki containing octopus or squid as an ingredient and having a good balance of texture between the dough and the ingredient is provided.

Description

The present invention relates to okonomiyaki containing octopus or squid as an ingredient.

Okonomiyaki is made by adding ingredients such as cabbage, shrimp, octopus, squid, and pork to a dough made by adding water, eggs, and soup stock to flour, and baking it on a heated iron plate. Okonomiyaki is a food that can be enjoyed by each person, with mayonnaise and sauce sprinkled on the softly baked dough, topped with green laver, etc., and the ingredients and toppings can be added as desired. .. In particular, octopus and squid have a unique crunchy texture and are popular as okonomiyaki ingredients.

Takoyaki is known as a food that is very similar to okonomiyaki. Takoyaki contains octopus cut into pieces of about 2 cm square as an ingredient in a spherical dough having a diameter of 3 to 5 cm, and the dough exists in a thick and viscous state. Takoyaki is a food that enjoys the thickening of this dough and the presence of octopus.

Regarding takoyaki, some improved techniques have been proposed regarding how to use octopus as an ingredient. Patent Document 1 describes takoyaki, which is characterized in that the octopus of the ingredient is carved into 0.2 to 0.75 g. According to the takoyaki described in Patent Document 1, it is possible to eliminate the manual supply work of chopped octopus, which has been a bottleneck in mass production of takoyaki, and the amount of octopus as an ingredient is 0.2 to 0.75 g. It is said that it is easy for people with weak chewing ability such as infants to eat because it is about 3 to 5 mm square and has a size that makes it easy to chew.

Patent Document 2 describes that in frozen takoyaki, which is obtained by freezing baked takoyaki, a solid material obtained by binding small pieces of octopus cut into small pieces of about 2 mm with a binder is used as an ingredient. According to the takoyaki described in Patent Document 2, since the octopus sizes of the ingredients made of the solid matter are the same, it becomes easy to automate the input of the ingredients in the takoyaki production line, and mass production of frozen takoyaki is aimed at. It is said that it can be done. Patent Document 3 describes an octopus for takoyaki molding in which small pieces of octopus are settled with an alginic acid-containing preparation.

Patent Document 4 describes a fried ball containing ingredients with the ingredients as the core, in which octopus pieces cut into pieces of about 5 mm square are individually battered and fried, and the fried balls containing the octopus pieces are described. It is also stated that it can be used as a material for takoyaki and okonomiyaki.

Japanese Unexamined Patent Publication No. 2005-27526 Japanese Unexamined Patent Publication No. 2001-352952 Japanese Unexamined Patent Publication No. 2017-29072 Japanese Unexamined Patent Publication No. 4-197143

Okonomiyaki usually has a disk shape with a diameter of about 10 to 30 cm, and it is usually desired that the ingredients are evenly distributed throughout the disk-shaped dough, but contrary to that request, the ingredients are It may be unevenly distributed. If the ingredients are unevenly distributed in okonomiyaki, when the okonomiyaki is cut into a plurality of small pieces, the distribution density of the ingredients differs greatly among the small pieces, and there is a demerit that the quality such as texture varies. In particular, if ingredients with a characteristic texture such as octopus and squid are unevenly distributed in okonomiyaki, the variation in texture tends to be noticeable, and in severe cases, the ingredients are cut into small pieces cut from okonomiyaki. Is not included at all, and it is possible that the texture peculiar to octopus and squid cannot be enjoyed at all.

Therefore, an object of the present invention is to provide okonomiyaki containing octopus or squid as an ingredient and having a good balance of texture between the dough and the ingredient.

As a result of various studies on okonomiyaki containing octopus or squid as an ingredient, the present inventor has used octopus or squid small pieces having a maximum delivery length and a minimum delivery length within specific ranges as ingredients. It was found that the small pieces are evenly distributed throughout the okonomiyaki, and it is possible to produce okonomiyaki that allows you to enjoy the texture of octopus or squid no matter where you eat. A region piece of the octopus or squid are evenly distributed in that the small pieces are contained 2-5 per 1 cm ^3, the soft and texture and octopus or crunchy and the texture of squid fabric It was found that the octopus was well-balanced and very delicious.

The present invention has been made based on the above findings, and is an okonomiyaki containing ingredients, which is at least one small piece of octopus and squid as the ingredients, having a maximum delivery length of 3 to 10 mm and a minimum delivery. containing a small piece of length 3 to 10 mm, the piece is contained 2-5 per 1 cm ^3, a okonomiyaki with Guzai uniform distribution region.

Further, the present invention has been made based on the above findings, and is a method for producing okonomiyaki containing at least one of octopus and squid as an ingredient. It has a step of adding ingredients and firing, and as the ingredients, at least one small piece of octopus and squid, which has a maximum delivery length of 3 to 10 mm and a minimum delivery length of 3 to 10 mm, is used. This is a method for manufacturing okonomiyaki.

The okonomiyaki of the present invention contains ingredients. The okonomiyaki of the present invention is typically composed of a dough and ingredients present in the dough, and the dough is a baked product (baked dough) of a fluid dough containing flour and liquid. The ingredients are in a state of being fired by baking during the production of okonomiyaki. The content of ingredients in okonomiyaki (content of all ingredients including small pieces of octopus and squid) is not particularly limited, but is preferably 30 to 70% by mass, more preferably 40, based on the total mass of okonomiyaki. ~ 60% by mass.

The okonomiyaki of the present invention contains at least one small piece of octopus and squid as an ingredient. The okonomiyaki of the present invention may contain both small pieces of octopus and small pieces of squid. The small piece of octopus or squid used as an ingredient in the present invention is a part of the body of the octopus or squid, and is a cut piece of the octopus or squid. The types of octopus and squid are not particularly limited, and the body parts of the octopus or squid used as ingredients are not particularly limited as long as they are edible types and parts. As for the octopus, octopus, octopus octopus, giant octopus, etc. can be exemplified as usable types, and head, bowl, etc. can be exemplified as usable parts. As for squid, squid, Japanese flying squid, bigfin reef squid and the like can be exemplified as usable types, and the body and bowl can be exemplified as usable parts.

The okonomiyaki of the present invention is, as an ingredient, "a small piece of at least one of an octopus and a squid, having a maximum delivery length of 3 to 10 mm and a minimum delivery length of 3 to 10 mm" (hereinafter, also referred to as "specific small piece"). .) containing, 2-5 the specific small pieces per 1 cm ^3, preferably are contained 3-4, characterized in that it has a Guzai uniform distribution region. This ingredient uniform distribution region is a region over the entire length in the thickness direction of okonomiyaki (direction orthogonal to the baking surface at the time of manufacturing in okonomiyaki), and in the ingredient uniform distribution region, it is specified over the entire length in the thickness direction. pieces are contained 2-5 per 1 cm ^3. In the evenly distributed area of ingredients, the number of specific small pieces per unit volume is within the above range, so the balance between the soft texture of the dough and the crunchy texture of octopus and squid is very good. It's delicious.

The above-mentioned "maximum delivery length" is the maximum value of the delivery length in the plan view of the octopus or squid piece, and the "minimum delivery length" is the minimum value of the delivery length in the plan view of the octopus or squid small piece. The value. That is, the maximum delivery length is the maximum value of the delivery length in the projection drawing when a small piece of octopus or squid is projected in one direction, and the minimum delivery length is the same direction as or different from the one direction of the small piece. It is the minimum value of the passing length in the projection drawing when projected in the direction.

If the maximum delivery length of octopus or squid pieces contained as ingredients in okonomiyaki exceeds 10 mm, it may be too large to chew, and if the minimum delivery length of the small pieces is less than 3 mm, There is a risk that the texture of octopus or squid will be poor. Even if okonomiyaki contains the specific small pieces as ingredients, the texture of octopus or squid is poor if it is 1 or less per 1 ^{cm 3} , and conversely, the texture of octopus or squid is poor if it is 6 or more per ^{1 cm 3.} The texture is too strong, and the texture of okonomiyaki is hard and unfavorable.

The number of octopus or squid pieces ^{per unit volume (1 cm 3} ) in okonomiyaki is determined by measuring the number of octopus or squid pieces contained in the measurement piece and measuring the number of octopus or squid pieces contained in the measurement piece. It is obtained by calculating the volume of the measuring piece. The volume of the measuring piece is calculated by multiplying the area of one side of the measuring piece (the fired surface at the time of manufacturing okonomiyaki) by the maximum thickness. When a part of okonomiyaki is used as a measurement piece, it is preferable to cut out a region having a predetermined size from the central portion of the firing surface at the time of production over the entire length in the thickness direction. For example, suppose that a region 5 cm square in a plan view is cut out from the central portion of the fired surface at the time of manufacturing in okonomiyaki over the entire length in the thickness direction to obtain a measurement piece, and the maximum thickness of the measurement piece is 0.8 cm. The volume of the measuring piece is 20 cm ³ (= 5 cm × 5 cm × 0.8 cm). When 100 small pieces of octopus or squid are contained in the measurement piece having a volume of 20 cm ³ , the number of small pieces of octopus or squid per ^{1 cm 3 in the measurement piece is 5 (= 100 pieces / 20 cm 3} ). It becomes.

Whether or not the okonomiyaki has the uniform distribution area of the ingredients is determined by, for example, ^{measuring the number of small pieces of octopus or squid per unit volume (1 cm 3} ) by the method described above, and the small pieces are the specific small pieces (1 cm 3). It can be confirmed by confirming whether or not at least one of the octopus and the squid is a small piece having a maximum delivery length of 3 to 10 mm and a minimum delivery length of 3 to 10 mm).

From the viewpoint of the balance of texture between the dough and the octopus or squid, the content of the octopus or squid pieces in the okonomiyaki of the present invention is preferably 1 to 25% by mass, more preferably 1 to 25% by mass, based on the total mass of the okonomiyaki. It is 5 to 15% by mass.

The higher the ratio of the specific small pieces to the total mass of the small pieces of octopus or squid contained in the okonomiyaki of the present invention, the more preferable, and specifically, such a ratio is preferably 60% by mass or more, more preferably 80% by mass. % Or more, most preferably 100% by mass, that is, all the small pieces of octopus or squid contained in okonomiyaki are specific small pieces having a maximum delivery length of 3 to 10 mm and a minimum delivery length of 3 to 10 mm. Most preferred.

The okonomiyaki of the present invention may have the ingredients evenly distributed region, but it is preferable that the proportion occupied by the region (octopus of the ingredients evenly distributed region) is large, and the ingredient evenly distributed region occupancy is a constant value. With the above, it is preferable to enjoy the balance between the soft texture of the dough and the crispy texture of octopus and squid no matter where you eat the okonomiyaki. From this point of view, the ratio of the volume of the ingredients evenly distributed region to the volume of the okonomiyaki, that is, the ratio calculated by "(volume of the ingredients evenly distributed region / volume of okonomiyaki) x 100" is preferably 60% by volume. As mentioned above, it is more preferably 80% by volume or more, most preferably 100% by volume, that is, it is most preferable that the entire okonomiyaki is an evenly distributed region of ingredients. The volume of okonomiyaki and the volume of the evenly distributed area of ingredients are calculated by multiplying the area of one side (baked surface at the time of manufacture) of the okonomiyaki or evenly distributed area of ingredients by the maximum thickness.

One of the most important things to obtain okonomiyaki whose ingredient uniform distribution area occupancy is in the above range is that the ingredients contained in the okonomiyaki include the specific small pieces, that is, "at least one of octopus and squid". It is a small piece, and includes a small piece having a maximum delivery length of 3 to 10 mm and a minimum delivery length of 3 to 10 mm. In the present invention, one of the reasons why the maximum delivery length and the minimum delivery length of the octopus or squid small pieces used as ingredients are set to 3 to 10 mm, respectively, is in the okonomiyaki of the octopus or squid small pieces. This is to reduce uneven distribution so that small pieces of octopus or squid are evenly distributed over many parts of okonomiyaki, ideally the entire okonomiyaki. As long as the specific small pieces are used as the ingredients, basically, okonomiyaki having the ingredients evenly distributed region can be obtained simply by producing the okonomiyaki according to a conventional method, and further, the octopus ratio of the ingredients evenly distributed regions is compared. You can get okonomiyaki that is high-quality and you can enjoy the texture of octopus or squid no matter where you eat. The method for producing okonomiyaki of the present invention, which will be described later, is based on such a technical idea.

From the viewpoint of ensuring the action and effect of the specific small pieces described above, the maximum delivery length of the specific small pieces is preferably 4 to 8.5 mm, and the minimum delivery length of the specific small pieces is preferably 3. .5-8 mm. Further, when the specific small piece has a shape in which the maximum delivery length is larger than the minimum delivery length, the texture of the octopus or squid changes between the specific small pieces, and the texture of okonomiyaki can be enjoyed more.

From the viewpoint of ensuring that okonomiyaki, which has a relatively high occupancy rate in the evenly distributed area of ingredients and allows you to enjoy the texture of octopus or squid no matter where you eat okonomiyaki, is used as the ingredient. In addition, it is preferable to pay attention to the size of the okonomiyaki, and specifically, it is preferable that the size of the okonomiyaki is not too large. From this point of view, the volume of the okonomiyaki of the present invention is preferably 1200 cm ³ or less, more preferably 500 cm ³ or less. On the other hand, the lower limit of the volume of okonomiyaki is not particularly limited, but from the viewpoint of ensuring a feeling of volume, it is preferably 150 cm ³ or more, and more preferably 250 cm ³ or more. The "volume of okonomiyaki" referred to here is calculated by multiplying the area of one side of okonomiyaki (the baking surface at the time of manufacturing okonomiyaki) by the maximum thickness of the okonomiyaki.

From the same viewpoint, the area of one side of the pancake of the invention (baking surface during production) is preferably 50～125Cm ^2, more preferably 70~100cm ^2. The maximum thickness of the okonomiyaki of the present invention is preferably 1.5 to 6 cm, more preferably 2.5 to 5 cm. The plan-view shape of the okonomiyaki of the present invention is typically circular, but the shape is not limited to this, and a desired shape such as a quadrangle can be selected.

The okonomiyaki of the present invention may contain ingredients other than octopus or squid pieces (the specific pieces). As other ingredients, any ingredient used for okonomiyaki can be used, for example, vegetables such as cabbage and bean sprouts; meat such as beef and pork; seafood such as horse mackerel; mushrooms such as shimeji mushrooms. Types can be mentioned, and one of these can be used alone or in combination of two or more. However, if the content of ingredients other than octopus or squid pieces is too high, it may adversely affect the even distribution of octopus or squid pieces. From the viewpoint of preventing this, the okonomiyaki of the present invention The content of the other ingredients in the above is preferably 40 parts by mass or less with respect to 100 parts by mass of the baked dough (baked product of the fluid dough) constituting the okonomiyaki.

The dough constituting the okonomiyaki of the present invention contains flour as a raw material. The flour is the main component of the okonomiyaki dough of the present invention, and typically accounts for 50% by mass or more of the total raw materials used in the production of the dough. As the flour, those conventionally used as a raw material for okonomiyaki dough can be used without particular limitation. For example, flour such as weak flour, medium flour, semi-strength flour, strong flour, durum flour; buckwheat flour, rice flour, etc. Examples thereof include corn flour, barley flour, rye flour, hatomugi flour, hie flour, and foam flour, and one of these can be used alone or in combination of two or more. The flour may be unprocessed or may have been processed by dry heat treatment, wet heat treatment or the like.

The dough constituting the okonomiyaki of the present invention may contain a dough material other than flour as a dough raw material. For example, raw powder raw materials for powder at normal temperature and pressure include unprocessed starch and processed starch, sugars, salt, seasonings, vegetable proteins (soybean flour, wheat protein, etc.), yam flour, and egg flour (whole egg flour). , Egg yolk powder, egg white powder), miscellaneous knots (katsuo knot, mackerel knot, soda knot, roasted child, tuna knot, etc.), powdered kelp, swelling agent, thickener, spices, extracts / soups, dried vegetables, powdered shrimp Examples of crushed ingredients such as. Further, as the liquid raw material which is liquid at normal temperature and pressure, an aqueous liquid such as soup stock, salty soy sauce, and liquid egg can be exemplified. In the present invention, one of these dough raw materials can be used alone or in combination of two or more.

Next, the method for producing okonomiyaki of the present invention will be described. The production method of the present invention is suitable for producing the above-mentioned okonomiyaki of the present invention, and has a step of preparing a fluid dough containing flours and liquid, adding ingredients to the fluid dough, and baking the dough. The dough (fluid dough with ingredients) can be baked according to a conventional method. For example, on a heated iron plate or frying pan, oil the dough as appropriate to spread it, turn it over in the middle, and bake it from both sides. You can heat it until it is no longer thick.

The manufacturing method of the present invention is characterized in that a specific small piece, that is, "a small piece of at least one of an octopus and a squid, having a maximum delivery length of 3 to 10 mm and a minimum delivery length of 3 to 10 mm" is used as an ingredient. Can be attached. The specific small pieces are as described above. As for the production method of the present invention, the above-mentioned description of the okonomiyaki of the present invention is appropriately applied to the points not particularly described.

In the production method of the present invention, the small pieces of octopus or squid used as ingredients (the specific small pieces) may be raw (unheated), or may be boiled, boiled, oiled, or heat-treated such as baking. Alternatively, it may be a frozen product that has been raw or heat-treated. From the viewpoint of handleability, small pieces of octopus or squid that have been boiled in advance (so-called lower boiled) are preferable because they are less deformed and slimy. On the other hand, pre-oiled small pieces of octopus or squid are not preferable because they may become too hard and the okonomiyaki becomes greasy.

In the production method of the present invention, the dough can be prepared basically according to a conventional method, and typically, wheat flour is used as a main powder raw material, and a liquid is added thereto to prepare a liquid dough (liquid or semi-liquid). Liquid dough) is prepared. The liquid dough may contain the above-mentioned various dough raw materials (powder raw material, liquid raw material). Examples of the liquid used for dough preparation include water (fresh water, well water, filtered water, etc.), egg liquid (egg yolk liquid, egg white liquid, whole egg liquid, etc.), and seasoning liquid (soup stock, seasoning, sauce, etc.). These one type can be used alone or in combination of two or more types.

The viscosity of the fluid dough is preferably in the range of 500 to 8000 mPa · s as a value measured using a B-type viscometer at a product temperature of the dough at 25 ° C. before baking (before adding ingredients). When the viscosity of the fluidized dough is in this range, it is effectively suppressed that the distribution of small pieces of octopus or squid becomes uneven during the firing of the fluidized dough, and the fluidized dough is spread on an iron plate or the like while stirring and baked. It is preferable because the okonomiyaki of the present invention can be easily produced only by itself. The viscosity of the liquid dough can be adjusted by changing the composition of the raw materials used.

The amount of ingredients added to the liquid dough is not particularly limited, but from the viewpoint of the balance of texture between the dough and octopus or squid in okonomiyaki obtained by baking the fluid dough with ingredients, small pieces of octopus or squid ( The amount of the specified small piece) added is adjusted so that the amount of the small piece is preferably 0.8 to 22 parts by mass with respect to 100 parts by mass of the baked dough (baked product of the fluidized dough containing ingredients) in okonomiyaki. Specifically, it is preferably 1.1 to 30 parts by mass, and more preferably 5 to 17 parts by mass with respect to 100 parts by mass of the liquid dough containing the ingredients.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

(Manufacturing of octopus pieces)
The octopus was boiled and the bowls were cut to the following sizes to obtain octopus pieces A to G, which are small pieces of octopus. The octopus pieces B to F are the specific small pieces, but the octopus pieces A and G are not the specific small pieces.・ Octopus piece A: minimum delivery length 2mm, maximum delivery length 3mm ・ Octopus piece B: minimum delivery length 3mm, maximum delivery length 3.5mm ・ Octopus piece C: minimum delivery length 3.5mm, maximum delivery length 4 mm ・ Octopus piece D: Minimum delivery length 4 mm, maximum delivery length 4.5 mm ・ Octopus piece E: Minimum delivery length 6 mm, maximum delivery length 6.5 mm ・ Octopus piece F: Minimum delivery length 8 mm, maximum Delivery length 8.5 mm ・ Octopus piece G: Minimum delivery length 10.5 mm, maximum delivery length 11 mm

[Examples 1 to 7 and Comparative Examples 1 to 2]
As a dough raw material for one piece of okonomiyaki having a diameter of 20 cm, 100 g of weak wheat flour, 2 g of baking powder, one egg, and 180 mL of bonito broth were used, and these were stirred and mixed until uniform to prepare a liquid dough. The viscosity of this fluid dough at a product temperature of 25 ° C. was measured with a B-type viscometer and found to be 2800 mPa · s. To the prepared liquid dough, 130 g of shredded cabbage and the octopus piece D were added in a predetermined amount to prepare a dough containing ingredients, and while stirring the dough, spread it on an iron plate heated to 160 ° C. to a thickness of 1 cm, and spread it on an iron plate heated to 160 ° C. for 2 minutes on one side. , Turned over and baked for 3 minutes, turned over again and baked for 1 minute to produce okonomiyaki. The produced okonomiyaki had a circular shape with a diameter of 20 cm in a plan view and a maximum thickness of 1 cm.

[Test example]
A measuring piece ^{having a maximum thickness of 1 cm and a volume of 25 cm 3 is obtained} by cutting out a square region of 5 cm square in a plan view over the entire length in the thickness direction from the central portion of the okonomiyaki surface in the production of the okonomiyaki of each example and the comparative example. Then, the number of octopus pieces contained in the measurement piece was measured, and the number of octopus pieces per ^{unit volume (1 cm 3) was calculated.} For each example or comparative example, prepare 10 pieces of okonomiyaki, and for each of them, determine the ^{number of octopus pieces per measurement piece (volume 25 cm 3} ) and the number of octopus pieces per unit volume in the same manner as described above. It was calculated and the average value of them was calculated. The results are shown in Table 1 below.
In addition, the okonomiyaki of each example and comparative example is seasoned with mayonnaise and sauce, and further topped with bonito flakes, and 10 specialized panelists eat it, and the texture of okonomiyaki (balance between dough and ingredients, ingredients) Material uniformity) was evaluated according to the following evaluation criteria. The evaluation results are shown in Table 1 below as the average value of the evaluation points (out of 5 points) of each of the 10 specialized panelists.

<Evaluation criteria for texture (balance between dough and ingredients)>
5 points: The soft texture of the dough and the texture of the octopus are very well-balanced and very good.
4 points: The soft texture of the dough and the texture of the octopus are well-balanced and good.
3 points: The texture of the dough and the texture of the octopus are slightly unbalanced and slightly poor.
2 points: The texture of the octopus is slightly strong or weak, and the balance is poor.
1 point: The texture of the octopus is too strong or too weak, and it is unbalanced and very poor.
<Evaluation criteria for texture (uniformity of ingredients)>
5 points: The texture of the octopus is sufficient no matter where you eat it, and it is very good.
4 points: The texture of the octopus is good no matter where you eat it.
3 points: The texture of the octopus is uneven depending on the part to be eaten, and it is a little poor.
2 points: The texture of the octopus is uneven depending on the part to be eaten, which is poor.
1 point: The texture of the octopus is very uneven depending on the part to be eaten, and it is very poor.

As shown in Table 1, okonomiyaki each example, the maximum distance across the length and minimum diametral length is octopus pieces 3~10mm each contained 2-5 per 1 cm ^3, have a Guzai uniform distribution region Therefore, the texture was excellent as compared with each comparative example which did not have the uniform distribution region of the ingredients.

[Examples 8 to 11 and Comparative Examples 3 to 6]
The same as in Example 3 except that any of the octopus pieces A to C and E to G was used instead of the octopus piece D (for Comparative Examples 4 and 6, the amount of the octopus piece added to the liquid dough was also increased. Changed), manufactured okonomiyaki. For the produced okonomiyaki, the number of octopus pieces per predetermined volume was determined and the texture was evaluated in the same manner as described above. The results are shown in Table 2 below.

According to the present invention, okonomiyaki containing octopus or squid as an ingredient and having a good balance of texture between the dough and the ingredient is provided.

Patent Document 2 describes that in frozen takoyaki, which is obtained by freezing baked takoyaki, a solid material obtained by binding small pieces of octopus cut into small pieces of about 2 mm with a binder is used as an ingredient. According to the takoyaki described in Patent Document 2, since the octopus size of the ingredients made of the solid matter is the same, it becomes easy to automate the input of the ingredients in the takoyaki production line, and mass production of frozen takoyaki is aimed at. It is said that it can be done. Patent Document 3 was settled octopus pieces in alginate-containing preparations have been described molding octopus for takoyaki.

If the maximum delivery length of octopus or squid pieces contained as ingredients in okonomiyaki exceeds 10 mm, it may be too large to chew, and if the minimum delivery length of the small pieces is less than 3 mm, There is a risk that the texture of octopus or squid will be poor. Even if okonomiyaki contains the specific small pieces as ingredients, the texture of octopus or squid is poor if it is less than 2 per ^{1 cm 3} , and conversely, the texture of octopus or squid is poor if it is more than 5 per ^{1 cm 3.} The texture is too strong, and the texture of okonomiyaki is hard and unfavorable.

Claims (9)

Okonomiyaki that contains ingredients
As the ingredient, at least one small piece of octopus and squid, which contains a small piece having a maximum delivery length of 3 to 10 mm and a minimum delivery length of 3 to 10 mm.
The small piece is contained 2-5 per 1 cm ^3, okonomiyaki with Guzai uniform distribution region. The okonomiyaki according to claim 1, wherein the small pieces have a maximum delivery length of 4 to 8.5 mm and a minimum delivery length of 3.5 to 8 mm. The okonomiyaki according to claim 1 or 2, wherein the ratio of the volume of the ingredients evenly distributed region to the volume of the okonomiyaki is 60% by volume or more. The okonomiyaki according to any one of claims 1 to 3, wherein the volume of the okonomiyaki is 1200 cm ^{3 or less.} A method for producing okonomiyaki, which contains at least one of octopus and squid as an ingredient, which comprises a step of preparing a fluid dough containing flour and liquid, adding the ingredient to the fluid dough, and baking the dough.
A method for producing okonomiyaki, which uses at least one small piece of octopus and squid as the ingredient, and has a maximum delivery length of 3 to 10 mm and a minimum delivery length of 3 to 10 mm. The method for producing okonomiyaki according to claim 5, wherein the maximum delivery length of the small pieces is 4 to 8.5 mm, and the minimum delivery length is 3.5 to 8 mm. The okonomiyaki, the small pieces are contained 2-5 per 1 cm ^3, okonomiyaki method according to claim 5 or 6 having a Guzai uniform distribution region. The method for producing okonomiyaki according to claim 7, wherein the ratio of the volume of the ingredients evenly distributed region to the volume of the okonomiyaki is 60% by volume or more. The method for producing okonomiyaki according to any one of claims 5 to 8, wherein the volume of the okonomiyaki is 1200 cm ^{3 or less.}