JP6980353B2 - Okonomiyaki mixed powder with shortened baking time - Google Patents

Description

The present invention relates to an okonomiyaki mixed powder with a shortened baking time.

There are various ways to make okonomiyaki, but dough is prepared by mixing dough materials such as flour, salt, various seasonings, eggs, soup stock, etc. with ingredients such as cabbage, and this is placed on an iron plate. It is known how to make it by baking it in.
In specialty stores, iron plates with a large area for business use are used, but in homes, they are often fired using a frying pan or a hot plate.
In this case, if the baking time per sheet is long, it takes time to bake multiple sheets, so when everyone eats together, there is a complaint that it will take time to eat the first baked item. ..
Since the short firing time in the store also leads to an improvement in the turnover rate, it is desired that only the firing time is shortened without changing the method of making or the appearance in the store or at home.
In the past, when you wanted to bake okonomiyaki quickly, you had to make it smaller or thinner to make it a good shape for burning, but now you can shorten the baking time without changing the shape. Was not known until.
As a device for quick baking, the circular hot plate for baking the top surface, which has radial ribs on the contact surface of the dough and has a larger heat conduction area than the flat heat plate, rotates to the circular hot plate for baking the okonomiyaki. There is known a unitized okonomiyaki baking device that can quickly bake okonomiyaki with good taste because it has the feature that the dough is combined and fired simultaneously on the upper and lower surfaces and heat is transferred to the inside of the dough moderately and quickly by heat transfer of the ribs (for example, Patent Document 1). reference).

Japanese Unexamined Patent Publication No. 2012-115584

An object of the present invention is to prepare a dough by mixing dough materials such as flour, salt, various seasonings, eggs, and soup stock with ingredients such as cabbage, and baking this on an iron plate to make okonomiyaki. The present invention provides an okonomiyaki mixed flour that can shorten the baking time without impairing the appearance and texture.

As a result of diligent research to achieve the above object, the present inventor focused on a leavening agent and identified an alkaline agent that generates carbon dioxide gas, and a fast-acting acidic agent and a slow-acting acidic agent as decomposition aids. the swelling agent in proportions of specified amount in okonomiyaki flour mix, further found that can be shortened firing time okonomiyaki by specifying the amount of thickener, and have completed the present invention.
Accordingly, the present invention is to flour and / or starch 100 parts by weight, a thickening agent and 0.05 part by weight to 1.5 parts by weight, and, calcium phosphate and sodium bicarbonate (alkaline agent) (fast effectiveness acid includes agents) and sodium pyrophosphate (slow-acting acidic agent) from become expanding agent 2.5 parts by mass or more 3.5 parts by weight, the swelling agent, relative to sodium bicarbonate 100 parts by weight, calcium phosphate and pyrophosphate the total sodium is not more than 120 parts by mass or more 80 parts by weight, the proportion of calcium phosphate and sodium pyrophosphate, 20 when the sum of calcium phosphate and sodium pyrophosphate as 100: 80 to 30: 70, okonomiyaki flour mix Is.

The appearance and texture of okonomiyaki, which is prepared by mixing dough materials such as wheat flour, salt, various seasonings, eggs, and soup stock with ingredients such as cabbage, and baking this on an iron plate. , The baking time can be shortened without spoiling the taste.

Hereinafter, the present invention will be described in detail.
The okonomiyaki mixed flour of the present invention is prepared by mixing dough materials such as wheat flour, salt, various seasonings, eggs, and soup stock with ingredients such as cabbage, and baking this on an iron plate. It is a mixed flour used in how to make.
In such a method of making okonomiyaki, in order to shorten the baking time, as described above, a method of reducing the thickness to improve the baking has been known, but in the present invention, the shape of the dough at the time of baking has been known. The firing time can be shortened without changing.
The okonomiyaki mixed powder of the present invention can shorten the baking time even if the shape of the okonomiyaki is the same by adding a specific amount of a thickener and a leavening agent to the mixed powder.
Other than this, the raw materials used in the conventional okonomiyaki mixed powder can be used, and the method of making okonomiyaki may be the same as when the conventional okonomiyaki mixed powder is used.
The method for preparing the mixed powder may be the same as that of the conventional okonomiyaki mixed powder.

The thickener that can be used in the okonomiyaki mixed powder of the present invention is not particularly limited as long as it is an edible thickener, and examples thereof include guar gum, xanthan gum, locust bean gum, gellan gum, welan gum, and carrageenan. ..
Guar gum and xanthan gum are preferable in terms of texture.
The blending amount of the thickener is 0.05 parts by mass or more and 1.5 parts by mass or less with respect to 100 parts by mass of the flour and / or starch.
When the amount of the thickener is less than 0.05 parts by mass, the appearance is not a problem, but the texture is hard and fluffy, and the taste is powdery and unfavorable.
When the blending amount of the thickener exceeds 1.5 mass, there is no problem in appearance and the texture may be fluffy, but it is not preferable because the astringency derived from the leavening agent is felt.

The leavening agent that can be used in the okonomiyaki mixed powder of the present invention comprises an alkaline agent, a fast-acting acidic agent, and a slow-acting acidic agent.
The amount of the leavening agent used is 2.5 parts by mass or more and 3.5 parts by mass or less with respect to 100 parts by mass of flour and / or starch.
If the amount of the leavening agent used is less than 2.5 parts by mass, the appearance is not a problem, but the texture is hard and fluffy, the astringency derived from the leavening agent is felt, and the taste is poor and unfavorable.
The baking time is not shortened, and the texture becomes sticky or powdery, which is not preferable. If it exceeds 3.5 parts by mass, the appearance is not a problem and the texture is fluffy, but it is not preferable because the astringency and harshness derived from the leavening agent are felt.

The alkaline agent that can be used is not particularly limited as long as it is an alkaline agent conventionally used as an edible leavening agent, and examples thereof include sodium hydrogen carbonate, ammonium hydrogen carbonate, and ammonium chloride.
Sodium hydrogen carbonate is preferable in terms of taste.

The fast-acting acid agent that can be used is not particularly limited as long as it is a fast-acting acid agent conventionally used as an edible leavening agent, and examples thereof include tartaric acid, potassium tartrate, fumaric acid, sodium fumarate, and calcium phosphate. can.
Monocalcium phosphate is preferable in terms of texture and taste.
The slow-acting acidic agent that can be used is not particularly limited as long as it is a slow-acting acidic agent conventionally used as an edible leavening agent, and examples thereof include sodium pyrophosphate, glucono delta lactone, and alum. Can be done.
Sodium pyrophosphate is preferable in terms of texture.

The leavening agent that can be used in the present invention has a total of 80 parts by mass or more and 120 parts by mass or less of the fast-acting acid agent and the slow-acting acid agent with respect to 100 parts by mass of the alkaline agent. The ratio is preferably 20:80 to 30:70 when the total of the fast-acting acidic agent and the slow-acting acidic agent is 100.
If the total amount of the fast-acting acid agent and the slow-acting acid agent is less than 80 parts by mass with respect to 100 parts by mass of the alkaline agent, there is no problem in appearance, but the texture is hard and fluffy, and the astringency derived from the leavening agent is felt. Therefore, it is not preferable.
If it exceeds 120 parts by mass, there is no problem in appearance, but the texture is sticky, and the astringency and harshness derived from the leavening agent can be felt, which is not preferable.
The ratio of the fast-acting acid agent to the slow-acting acid agent is preferably 20:80 to 27:73 when the total of the fast-acting acid agent and the slow-acting acid agent is 100, and the more preferable ratio is the fast-acting acid agent. It is 22:78 to 25:75 when the total of the slow-acting acidic agents is 100.
If the proportion of the fast-acting acid agent is less than 20 (in this case, the proportion of the slow-acting acid agent is more than 80), the appearance is not a problem, but the texture is hard and fluffy, and the astringency derived from the leavening agent is felt, which is preferable. No.
If it exceeds 30, there is no problem in appearance and taste, but the texture is not preferable because it feels hard and fluffy.

Hereinafter, the present invention will be specifically described with reference to Examples, but the present invention is not limited to these Examples.
[Confirmation of the effect of the amount of thickener compounded]
The raw materials having the blending ratios shown in Table 1 were mixed evenly to obtain an okonomiyaki mixed powder.
To 50 parts by mass of the obtained okonomiyaki mixed powder, 25 parts by mass of eggs and 60 parts by mass of water were added and mixed to obtain an okonomiyaki batter.
100 parts by mass of chopped cabbage was added to this okonomiyaki batter to obtain okonomiyaki dough.
This okonomiyaki dough was baked on a hot plate preheated to 200 ° C. for 5 minutes, inverted, and baked for another 5 minutes to obtain okonomiyaki.
Further, the firing condition was changed to "baking for 3 minutes, inversion, and firing for another 2 minutes" to obtain okonomiyaki.
The obtained okonomiyaki was evaluated by 10 panelists according to the following evaluation criteria. ・ Evaluation criteria were good .... There was no problem with the appearance, texture, and taste. Table 1 shows the results of problems with any of the tastes.

The okonomiyaki of Examples 1 to 4 had no problem in appearance, texture, and taste.
In Comparative Example 1, there is no problem in the case of "baking for 5 minutes, inversion, and baking for another 5 minutes", but in "baking for 3 minutes, inversion, and baking for another 2 minutes", there is no problem in appearance, but the food is eaten. The texture was hard and fluffy, and the taste was powdery and poor.
In Comparative Example 2, there is no problem in the case of "baking for 5 minutes, inversion, and baking for another 5 minutes", but in "baking for 3 minutes, inversion, and baking for another 2 minutes", there is no problem in appearance and texture. It was good to be plump, but the astringency remained in the mouth and the taste was bad.

[Confirmation of the effect of the amount of leavening agent]
Okonomiyaki was obtained in the same manner as in Example 1 except that the raw materials were changed to the blending ratios shown in Table 2.
The obtained okonomiyaki was evaluated in the same manner as in Example 1.
The results are shown in Table 2.

The okonomiyaki of Examples 5 to 6 had no problem in appearance, texture, and taste.
In Comparative Example 3, there is no problem in the case of "baking for 5 minutes, inversion, and baking for another 5 minutes", but in "baking for 3 minutes, inversion, and baking for another 2 minutes", there is no problem in appearance, but the texture. It was hard and fluffy, and the astringency remained in the mouth, and the taste was bad and bad.
In Comparative Example 4, there is no problem in the case of "baking for 5 minutes, inversion, and baking for another 5 minutes", but in "baking for 3 minutes, inversion, and baking for another 2 minutes", there is no problem in appearance and the texture is plump. It was good, but the astringency remained in the mouth and the taste was bad.

[Confirmation of the effect of the amount of acidulant compounded]
Okonomiyaki was obtained in the same manner as in Example 1 except that the raw materials were changed to the blending ratios shown in Table 3.
The obtained okonomiyaki was evaluated in the same manner as in Example 1.
The results are shown in Table 3.

The okonomiyaki of Examples 7 to 8 had no problem in appearance, texture, and taste.
In Comparative Example 5, there is no problem in the case of "baking for 5 minutes, inversion, and baking for another 5 minutes", but in "baking for 3 minutes, inversion, and baking for another 2 minutes", the appearance is not a problem, but the food is eaten. The texture was hard and fluffy, and the astringency remained in the mouth, and the taste was bad.
In Comparative Example 6, there is no problem in the case of "baking for 5 minutes, inversion, and baking for another 5 minutes", but in "baking for 3 minutes, inversion, and baking for another 2 minutes", the appearance is not a problem, but the food is eaten. The texture was a little hard and fluffy, and the astringency remained in the mouth and the taste was bad.

[Confirmation of the effect of the blending amount of fast-acting acid agent and slow-acting acid agent]
Okonomiyaki was obtained in the same manner as in Example 1 except that the raw materials were changed to the blending ratios shown in Table 4.
The obtained okonomiyaki was evaluated in the same manner as in Example 1.
The results are shown in Table 4.

The okonomiyaki of Examples 9 to 11 had no problem in appearance, texture, and taste.
In Comparative Example 7, there is no problem in the case of "baking for 5 minutes, inversion, and firing for another 5 minutes", but in "baking for 3 minutes, inversion, and firing for another 2 minutes", there is no problem in appearance but texture. It was hard and fluffy, and the astringency remained in the mouth and the taste was bad.
In Comparative Example 8, there is no problem in the case of "baking for 5 minutes, inversion, and baking for another 5 minutes", but in "baking for 3 minutes, inversion, and baking for another 2 minutes", there is no problem in appearance and taste. The texture was bad with a hard and fluffy texture.

Claims (1)

To flour and / or starch 100 parts by weight, a thickening agent and 0.05 part by weight to 1.5 parts by weight, and, sodium pyrophosphate, sodium hydrogen carbonate and (alkaline agent) and calcium phosphate (fast efficacy acidic agent) The swelling agent composed of (slow-acting acidic agent ) is contained in an amount of 2.5 parts by mass or more and 3.5 parts by mass or less, and the swelling agent has a total of 80 parts by mass of calcium phosphate and sodium pyrophosphate with respect to 100 parts by mass of sodium hydrogen carbonate. and 120 parts by mass or less or more parts, proportions of calcium phosphate and sodium pyrophosphate, 20 when the sum of calcium phosphate and sodium pyrophosphate as 100: 80 to 30: 70, okonomiyaki flour mix.