JP2006345705A - Half-cooked okonomi-yaki product for steam convection oven - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an Okonomi-yaki (Japanese-style pancake containing vegetables and other foodstuff) product for a steam convection oven applicable to recooking so that palate feeling and flavor like those of the one baked on a steel cooking plate are reproducible using a steam convection oven. <P>SOLUTION: The half-cooked Okonomi-yaki product for a steam convection oven is obtained by adding devil's tongue powder to cabbage constituting ingredients of the Okonomi-yaki. The half-cooked Okonomi-yaki product is prepared by attaching a moisture retentive sheet to a thin baked egg layer comprising at the outermost layer of the Okonomi-yaki, and sealing the Okonomi-yaki in an air-tight bag body such as a plastic bag to be kept in cold storage or frozen storage. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to an okonomiyaki semi-cooked product for a steam convection oven, and more particularly to an okonomiyaki semi-cooked product for final cooking in a side dish section of a large mass retailer.

  Currently, okonomiyaki products are sold at the supermarket and department store underground market. Okonomiyaki has regional colors such as the Hiroshima and Kansai styles, and is a product that can be expected to increase in demand in the future. In the above-mentioned side dish shop, half-processed okonomiyaki is finally cooked on the spot, and consumers often taste it or buy okonomiyaki baked there. Freshly made okonomiyaki makes it easy for consumers to procure high-quality products equivalent to okonomiyaki specialty stores, and final cooking of okonomiyaki semi-cooked products at the store helps sales promotion.

  Reheating and baking (final cooking) of a okonomiyaki cooked product that has been refrigerated or frozen is generally most desirably performed on an iron plate. However, there are few examples of mass-market stores such as supermarkets having large iron plates suitable for cooking okonomiyaki in large quantities. On the other hand, in these stores, a steam convection oven (having both a steaming function and an oven function) is widely used as a commercial heater. Therefore, it is advantageous to use a steam convection oven as a final cooking method of the okonomiyaki half-prepared food at a large mass retailer or the like.

  The steam convection oven is a forced convection oven equipped with a steam generator. The water vapor generated by the water vapor generator is condensed when cooked food of 100 ° C. or less enters the oven. At that time, energy with a large latent heat of evaporation concentrates on the food, so that cooking time is shortened. Since the cooking table in the oven is heated to 100 ° C. or higher, water vapor is not condensed and heat is concentrated on the food, so that the heating efficiency is high. In particular, when frozen food is cooked, a larger amount of frozen food can be cooked at a time than when a microwave oven is used. Moreover, cooking food can be cooked without drying with steam.

  However, when conventional okonomiyaki is finally cooked in a steam convection oven, moisture leaks from the ingredients. In particular, a large amount of water is released from cabbage, which is the main ingredient of okonomiyaki. The moisture swells the ingredients Chinese noodles, crepe-like flour dough and thin baked eggs. As a result, with a steam convection oven cooked product, the crispy texture and deliciousness of raw or chilled chilled okonomiyaki baked on an iron plate are significantly impaired.

  When thawing frozen foods in a microwave oven at home, leakage of moisture is generally a problem. As a countermeasure, JP-A-8-317780 (Title of Invention: Method for Producing Frozen Food) has a method of blending dried mashed potato and / or gellan gum gel into a frozen food in which moisture or oil drip tends to flow out during cooking and heating. Are listed. However, a large amount of mashed potatoes is needed to contain cabbage water with dry mashed potatoes, which changes the texture of okonomiyaki.

  Japanese Patent Application Laid-Open No. 2003-24020 describes a method for preventing stickiness caused by moisture from raw cabbage of frozen okonomiyaki by adding a portion of salted cabbage to raw cabbage. However, changing the texture of okonomiyaki with salt cabbage is not preferable, and it is also necessary to wash the salted cabbage and remove the salt.

  In addition, when okonomiyaki baked (semi-cooked) according to a normal recipe on an iron plate is heated (final cooking) in a steam convection oven, the okonomiyaki becomes overheated and the crunchiness of the cabbage is significantly impaired.

An object of the present invention is to provide an okonomiyaki semi-cooked product that can be reheated and cooked so as to reproduce the same taste and flavor as those baked on an iron plate using a steam convection oven.
JP-A-8-317780 Japanese Patent Laid-Open No. 2003-24020

  As a result of intensive studies on the above problems, the present inventor has found that the following problems can be solved. That is, the present invention is an okonomiyaki semi-cooked product for a steam convection oven in which rice cake powder is mixed into cabbage constituting ingredients of okonomiyaki. In the present invention, “semi-cooked product” refers to a product that needs final cooking to eat as okonomiyaki. In the okonomiyaki semi-cooked product for the steam convection oven of the present invention, in particular, the cabbage in the okonomiyaki is in a semi-cooked state. Hereinafter, the okonomiyaki semi-cooked product for the steam convection oven of the present invention may be simplified as the okonomiyaki semi-cooked product. The okonomiyaki is more effective when it is a Hiroshima-style okonomiyaki in which a predetermined amount of cabbage is interposed in the ingredients. The particle diameter of the soot powder is preferably 50 to 500 microns. Moreover, it is preferable to add 0.1-1 weight part of soot flour with respect to 100 weight part of cabbage.

  The present invention also provides an okonomiyaki semi-cooked product for a steam convection oven in which a moisturizing sheet is attached to the outermost layer of the okonomiyaki. Furthermore, the okonomiyaki semi-cooked product of the present invention is finished in a state suitable for distribution by sealing in an airtight bag.

  The okonomiyaki semi-cooked product of the present invention is mixed with cabbage powder in the cabbage, so that even when heated in a steam convection oven (final cooking), the cabbage moisture does not leak to other ingredients or dough Is done. As a result, the noodles and dough do not swell or stretch due to moisture from the ingredients, while freshly cooked cabbage retains moderate moisture and is crisp and crunchy when baked on an iron plate. To bring up. The present invention is particularly effective for Hiroshima-style okonomiyaki, in which a predetermined amount of cabbage is interposed in the ingredients.

  Hereinafter, one embodiment of the okonomiyaki semi-cooked product of the present invention will be described using the Hiroshima-style okonomiyaki in FIG. 1 as an example. The okonomiyaki half-cooked product of FIG. 1 includes a noodle layer 2 such as Chinese noodles and udon, a cabbage layer 3, a meat layer 4 such as pork and beef between a crepe-shaped flour dough 1 and a thin baked egg 5. Intervene in order. In Hiroshima-style okonomiyaki, about 200 g of cabbage is usually used per serving. As appropriate, seasonings such as fish and shellfish, bean sprouts, salmon and other vegetables, tempura, kelp powder and bonito are added. In addition, the final cooked okonomiyaki is sprinkled with sauce, bonito, green seaweed, salmon and so on.

  In the present invention, it is important to mix the flour into the cabbage. A commercially available powder can be used for the flour. During the final cooking in the steam convection oven, the flour adjusts the moisture released from the cabbage. Soot flour can absorb the released water appropriately, usually 5 to 20%, preferably about 10%, and does not gel. Moreover, the flour does not change the taste of okonomiyaki because it is tasteless and odorless. It also has a secondary effect of absorbing cabbage odor.

  The particle size of the cocoon powder is usually 50 to 500 μm, preferably 100 to 200 μm. If the particle size is too small, moisture may be released. Conversely, if the particle size is too large, water permeation is reduced and swollen, resulting in poor texture.

  The amount of koji flour (glucomannan) used is usually 0.01 to 1 part by weight, preferably 0.05 to 0.5 part by weight, particularly preferably 0.1 to 0.2 part per 100 parts by weight of raw cabbage. Parts by weight. If it is in the above range, the flour can control the moisture to such an extent that the excess moisture of the cabbage can be contained, and the cabbage can be kept crunchy.

  Conventionally, steamed noodles are usually lightly fried on an iron plate with a small amount of oil added. In the okonomiyaki semi-cooked product of the present invention, it is preferable that the Chinese noodles and the like are not fried or heated at the stage of baking (semi-cooking) on the iron plate.

  In the okonomiyaki semi-cooked product of the present invention, the degree of cooking by baking is usually 60 to 90%, preferably 70 to 80%. The steam convection oven used for final cooking not only heats the cabbage but also cooks it, thus providing fresh cabbage and preventing overcooking. Here, for example, a firing rate of 80% means a state in which the temperature of the okonomiyaki core has reached 70 to 80 ° C. due to heating at a temperature of 200 ° C. for about 2 minutes and 30 seconds.

  As for the okonomiyaki half-cooked product baked above, it is preferable to attach the moisturizing sheet 6 to the outermost thin egg layer. The moisturizing sheet is made of oil-resistant paper processed with silicone resin. A commercially available thing can be used for a moisture retention sheet | seat, for example, brand name: Cook Par (trademark, Asahi Kasei Co., Ltd. make) is mentioned. Although there is no restriction | limiting in the shape of a moisture retention sheet, Usually, it is circular.

  The okonomiyaki semi-cooked product for the steam convection oven of the present invention is finished in a form stored in an airtight bag such as a plastic bag. The sealed semi-cooked product is refrigerated, frozen, etc. until use.

  The manufacturing method of the okonomiyaki half-cooked goods for steam convection ovens of this invention is demonstrated below. First, after chopping cabbage, sprinkle a predetermined amount of starch powder and mix well. The flour solution is then fired into a circular crepe on an iron plate. Put steamed noodles, freshly prepared cabbage, and sliced pork on top of it, and turn it over and bake both top and bottom. A thin baked egg is baked in a round crepe shape on another iron plate and joined to the pork surface before the egg is completely cured by heating. Place a moisturizing sheet cut out in a circle under the above thin eggs. Seal the okonomiyaki semi-cooked product with a moisturizing sheet in a plastic bag.

  Next, the method of using the okonomiyaki half-cooked product for the steam convection oven of the present invention will be described below. First, set the okonomiyaki half cooked product in the steam convection oven so that the moisturizing sheet attached to the okonomiyaki half cooked product is placed on the tray. Next, heating (final cooking) is performed in a steam convection oven. The heating conditions vary depending on the number of trays and the type of steam convection, for example, as follows.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples. However, the present invention is not limited to these examples.
[Example 1]
(Preparation of okonomiyaki half-cooked product)
First, 200 g of cabbage was cut into pieces, and then 0.5 g of koji powder (trade name: ROLEX (registered trademark) SP-II, manufactured by Shimizu Chemical Co., Ltd., particle size of 105 microns) was applied and mixed well. This ROLEX SP-II consists of 40% glucomannan and 60% starch.

  Next, 65 g of the flour solution was baked into a circular crepe shape on an iron plate. Steamed noodles, prepared cabbage 200g, and sliced pork were placed in order on the flour dough, turned over and baked on both sides. Thinly baked eggs were baked in a round crepe shape on another iron plate and placed on the pork surface before the eggs became dry.

(Final cooking of okonomiyaki semi-cooked product)
The okonomiyaki half-prepared food prepared above was finally cooked under the following conditions using a steam convection oven. The final cooked okonomiyaki, like the okonomiyaki baked on an iron plate, had a crispy surface, and the cabbage inside reproduced a crisp feeling.

[Comparative Example 1]
65 g of the flour solution was baked into a circular crepe on an iron plate. Steamed noodles, shredded cabbage 200g, and sliced pork were placed in order on the flour dough, and turned upside down and baked on both sides. Thinly baked eggs were baked into a circular crepe shape on another iron plate, and the eggs were joined to pork before the eggs were completely cured by heating. The okonomiyaki prepared above was cooked under the same conditions as in Example 1 using a steam convection oven. Unlike the okonomiyaki baked on the iron plate, the final cooked okonomiyaki was not crispy on the surface, the cabbage inside was not crisp, the Chinese noodles were stretched, and the thin baked eggs were heat-cured.

  The okonomiyaki semi-cooked product for the steam convection oven of the present invention is mainly used for selling freshly baked okonomiyaki at a supermarket or department store underground store. Furthermore, it is used to provide freshly baked okonomiyaki at restaurants, restaurants, okonomiyaki specialty stores and the like. At these stores, products having a fresh feeling and texture similar to those of baked okonomiyaki on an iron plate can be sold and provided.

It is a schematic sectional drawing in one embodiment of the okonomiyaki half-cooked goods for steam convection ovens of this invention.

Explanation of symbols

1: Flour dough 2: Chinese noodle layer 3: Cabbage layer 4: Pork layer 5: Thin baked egg 6: Moisturizing sheet

Claims (6)

  Okonomiyaki semi-cooked product for steam convection oven, which is made by mixing rice cake powder with cabbage that forms the ingredients for okonomiyaki.   The okonomiyaki half-cooked product for steam convection oven according to claim 1, wherein the okonomiyaki is a Hiroshima-style okonomiyaki in which a predetermined amount of cabbage is interposed between ingredients.   The okonomiyaki half-cooked product for a steam convection oven according to claim 1 or 2, wherein the particle size of the koji powder is 50 to 500 microns.   The okonomiyaki semi-cooked product for a steam convection oven according to any one of claims 1 to 3, wherein 0.1 to 1 part by weight of koji powder is added to 100 parts by weight of cabbage.   The okonomiyaki semi-cooked product for a steam convection oven according to any one of claims 1 to 4, wherein a thin baked egg layer is positioned on the outermost layer of okonomiyaki, and a moisturizing sheet is attached to the thin baked egg layer.   An okonomiyaki half-cooked product for a steam convection oven obtained by sealing the okonomiyaki semi-cooked product according to any one of claims 1 to 5 in an airtight bag.

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