JP2662994B2 - Okonomiyaki production method and Okonomiyaki mixed powder - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing okonomiyaki with an excellent texture and an okonomiyaki mix powder.

[Conventional technology]

Conventionally, okonomiyaki has generally been produced by mixing flours mainly composed of flour with vegetables, meat, seafood, eggs, seasonings, water and the like to make dough, followed by baking.

[Problems to be solved by the invention]

However, the okonomiyaki obtained by such a conventional method, especially when it is made into frozen food, is not preferable in terms of texture due to stickiness and stickiness when thawed.

[Means for solving the problem]

Therefore, the present inventors have conducted various studies to obtain okonomiyaki having no such disadvantages. As a result, by adding breadcrumbs to flours mainly composed of flour and producing them, there is no sticky, sticky, and light food. The present inventors have found that okonomiyaki having a sense of feeling is obtained, and that a composition obtained by mixing bread flour with flour mainly composed of flour is useful as okonomiyaki mix powder, and thus completed the present invention.

That is, the present invention is characterized in that, in the process of producing okonomiyaki, bread crumbs having a particle size of 3 to 12 mm are added in an amount of 20 to 90% by weight based on the grain classification mainly composed of wheat flour, It provides a manufacturing method.

The present invention also provides an okonomiyaki mix powder characterized in that bread crumbs having a particle size of 3 to 12 mm are added in an amount of 20 to 90% by weight based on flour mainly composed of flour.

The bread crumb used in the method for producing okonomiyaki of the present invention has a particle size of 3 to 12 mm. The particle size refers to a particle size having passed through a sieve of 3 to 12 mm. Bread crumbs with a particle size of less than 3 mm cannot achieve the effect of improving the texture of okonomiyaki,
With breadcrumbs exceeding mm, the okonomiyaki dough is difficult to be uniform, giving an uncomfortable texture.

Such bread crumbs are added in an amount of 20 to 90% by weight based on flour mainly composed of flour. 20% by weight of breadcrumbs
If it is less than 90%, the texture will not be sufficiently improved. If it exceeds 90% by weight, the bread crumbs will absorb the moisture in the okonomiyaki dough, and the texture of okonomiyaki will be hard.

In the present invention, flour mainly composed of flour refers to flour usually used in the production of okonomiyaki, that is, flour other than flour such as corn flour, mountain potato flour, rice flour, etc. , Starches such as corn starch, potato starch and the like.

In order to carry out the method of the present invention, an ordinary okonomiyaki production method may be followed except that the above bread crumbs are added. For example,
The okonomiyaki is prepared by mixing flour mainly composed of flour, water, eggs, seasonings, spices and the like, and vegetables, meats, seafood and the like may be added thereto and then baked. Here, the time of adding the bread crumbs is not particularly limited, but it is preferable to add the bread crumbs to the okonomiyaki dough. In particular, it is preferable to add the predetermined amount of bread crumb and, if necessary, a seasoning, a spice, an egg flour, an inflating agent and the like to flour mainly composed of wheat flour in advance to prepare okonomiyaki mixed flour.

A general method can be applied as the firing method. For example, firing may be performed at a temperature of 130 to 200 ° C. for 5 to 15 minutes using a Teflon-treated iron plate, an aluminum plate, or the like, using a heat or a gas as a heat source.

When the okonomiyaki obtained by the present invention is used as frozen food, the freezing treatment is not limited to any method, but rapid freezing is preferred.

〔The invention's effect〕

The okonomiyaki obtained by the method of the present invention has no stickiness and no stickiness and has a light and good texture. In particular, in the case of frozen foods, if the food is appropriately thawed in a microwave oven, an oven, a frying pan, or the like, the food texture is remarkably improved as compared with conventional frozen okonomiyaki.

〔Example〕

 Hereinafter, the present invention will be further described with reference to examples.

Example 1 A flour consisting of 8.0 parts by weight of flour (hereinafter simply referred to as "parts"), 1.5 parts of corn starch and 2.0 parts of mountain potato flour, 0.8 parts of konbu tea, 0.3 parts of leavening agent, 5.0 parts of liquid egg and 49.4 parts of water
Mix the parts to make the dough. Bread crumbs (particle size about 4m
m) Mix 10 parts (corresponding to 87% of the flour on an external basis) with 23 parts of the cabbage cut into a line, and weigh 210 g on a baking plate. Furthermore, as a topping material, put shrimp, shrimp, squid and pork in an appropriate amount as a topping material, bake at 140-200 ° C for 6 minutes on the back side and 3 minutes on the front side. 18 mm, diameter about 130 mm). The obtained okonomiyaki was thawed in a microwave oven (1400W, 3 minutes and 30 seconds) and ate, and it was light and elastic and had a good texture.

Examples 2 to 4 and Comparative Examples 1 to 4 Frozen okonomiyaki was obtained in the same manner as in Example 1 except that the particle size and the amount of the breadcrumbs used were changed as shown in Table 1.

These okonomiyaki were processed in a microwave oven (1400 W) for 3 minutes and 30 seconds to defrost them, and the texture was evaluated. The results are shown in Table 1 (Sample Nos. 2 to 4). The first
As a comparative example, the table also shows the texture of okonomiyaki with the addition of a cracker mill and pregelatinized flour instead of bread crumbs.

Example 5 8.2 parts of flour, 2.0 parts of potato flour, 2.0 parts of potato starch, 1.8 parts of konbu tea, 1.7 parts of whole egg flour, 0.5 part of sodium glutamate
Parts, 0.4 parts of a leavening agent and 0.1 parts of sodium succinate were added to 2.5 parts of breadcrumbs having a particle size of about 12 mm (equivalent to 20% in terms of flour) to obtain 19.2 parts of okonomiyaki mix powder. Mix 19.2 parts of this okonomiyaki mix powder with 55.0 parts of water to make a dough. To this dough, 25.8 parts of cabbage cut into a line was added, and the mixture was treated in the same manner as in Example 1 to obtain frozen okonomiyaki.

The obtained okonomiyaki was thawed in the same manner as in Example 1, and the okonomiyaki was eaten and had a good texture.

Example 6 7.0 parts of flour, 1.6 parts of mountain potato flour, 1.0 part of tapioca starch,
1.3 parts of whole egg flour, 1.5 parts of sodium glutamate, 0.5 parts of salt and 0.4 parts of swelling agent, 8.5 parts of bread crumbs with a particle size of about 3 mm (equivalent to 88.5% of flour in terms of flour) is added to the okonomiyaki mix powder 21.8 parts were obtained. 21.8 parts of this okonomiyaki mix powder with water 5
Mix 7.7 parts to make dough. To this dough, 20.5 parts of cabbage was added, and okonomiyaki was obtained in the same manner as in Example 1. This okonomiyaki was eaten as it was without being frozen, and had a good texture.

Claims (2)

(57) [Claims] 1. A process for producing okonomiyaki, which has a particle size of 3 to 12
mm of breadcrumbs
A method for producing okonomiyaki, characterized by adding 20 to 90% by weight. 2. An okonomiyaki mixed flour characterized in that bread crumbs having a particle size of 3 to 12 mm are added in an amount of 20 to 90% by weight based on flour mainly composed of flour.