JP7619992B2 - Frozen okonomiyaki - Google Patents

Description

The present invention relates to frozen okonomiyaki.

Okonomiyaki is a popular food that is handmade in shops or at home. In recent years, frozen okonomiyaki has become available and can be easily eaten by reheating in a microwave oven or similar. A common method for industrially producing frozen okonomiyaki is to prepare the batter and ingredients separately, mix the batter with ingredients such as cabbage and other ingredients for each serving, fill an iron plate on a conveyor with the batter and ingredients mixture, heat the iron plate while transporting the okonomiyaki to cook it, and then freeze the cooked okonomiyaki in a freezing device (see, for example, Patent Document 1).

However, frozen okonomiyaki shrinks in thickness when frozen and when cooked and thawed in a microwave oven, meaning that the thickness and texture cannot be maintained as they were immediately after production. As a method for improving the thickness and texture of okonomiyaki during production, a technology has been disclosed in which moist heat-treated wheat flour is added to the okonomiyaki mix (see Patent Document 2).

In addition, a technology has been disclosed for adding acetylated waxy starch or cross-linked waxy starch and xanthan gum as described in Patent Document 3 to produce okonomiyaki that retains its shape and has a good texture when cooked in a microwave oven (see Patent Document 3).

Furthermore, a technique has been disclosed for producing okonomiyaki that can maintain its thickness when cooked in a microwave oven, in which meringue made by adding propylene glycol alginate to egg white liquid is added (see Patent Document 4).

Japanese Patent Application Publication No. 7-31548 Patent No. 5069887 Patent No. 3606677 JP 2019-176807 A

The objective of the present invention is to provide frozen okonomiyaki that suppresses the reduction in thickness of the batter when frozen and thawed in a microwave oven.

The inventors investigated the above problem to see if there was a way to maintain the thickness and texture of frozen okonomiyaki even when it was reheated in a microwave oven. They then discovered that by combining calcium carbonate with heat-moisture treated starch or phosphate cross-linked starch, it was possible to suppress the loss of thickness during freezing and thawing in a microwave oven, and thus completed the present invention.

In order to solve the above problems, the present invention is characterized by a frozen okonomiyaki that contains 1 to 20 parts by weight of a poorly water-soluble calcium salt and 4 to 24 parts by weight of moist heat-treated starch and/or phosphate cross-linked starch per 100 parts by weight of grain flour. In addition, it is preferable that the main component of the poorly water-soluble calcium salt is calcium carbonate.

According to this configuration, by using heat-moisture treated starch or phosphate cross-linked starch, which has a higher gelling ability than other processed starches such as acetylated starch and oxidized starch, the shape retention of the dough is improved and the reduction in thickness of the okonomiyaki when frozen or thawed in a microwave oven can be suppressed.

According to this invention, by using a combination of poorly water-soluble calcium salt, moist heat-treated starch and/or phosphate cross-linked starch, it is possible to provide frozen okonomiyaki in which the thickness of the dough is prevented from decreasing during freezing and cooking in a microwave oven.

The present invention is characterized by containing a poorly water-soluble calcium salt and a heat-moisture treated starch and/or a phosphate cross-linked starch. Calcium salts are either poorly water-soluble or easily soluble, but poorly water-soluble calcium salts are suitable for the present invention, since it is used to reinforce the starch gel. The poorly water-soluble calcium salts that can be used in the present invention are preferably those that are readily available commercially, such as calcined or digested calcium compounds derived from minerals such as limestone, or calcined or digested shells, egg shells, crustacean shells, coral, and echinoderm shells. Of these, calcium carbonate, which is a calcined product, is preferred. The content of the poorly water-soluble calcium salt is preferably 1 to 20 parts by weight, more preferably 1 to 12 parts by weight, and most preferably 2 to 10 parts by weight, per 100 parts by weight of the grain flour.

The present invention includes one or more starches selected from the group consisting of moist heat treated starch and phosphate cross-linked starch. The moist heat treated starch or phosphate cross-linked starch may be used alone or in combination of two types. Furthermore, other unmodified starches or modified starches may be used in combination. The starch that forms the base of the moist heat treated starch or phosphate cross-linked starch that can be used in the present invention is not particularly limited, and any moist heat treated starch or phosphate cross-linked starch based on starches such as tapioca starch, potato starch, corn starch, sweet potato starch, wheat starch, rice starch, etc. can be used. Among them, moist heat treated starch or phosphate cross-linked starch based on starch derived from corn or tapioca is preferred. The content of the moist heat treated starch or phosphate cross-linked starch is preferably 4 to 24 parts by weight, more preferably 6 to 20 parts by weight, and most preferably 8 to 20 parts by weight, per 100 parts by weight of grain flour. Moisture heat treated wheat flour is one that is easily confused with moist heat treated starch. This is wheat flour that has been moist-heat treated, and is a different substance from moist-heat treated starch. In addition to starch, proteins, minerals, and fiber are also moist-heat treated, so its gelling ability, texture, and other properties are significantly different from moist-heat treated starch, which is made by moist-heat treating only starch.

The flour used in the present invention is not particularly limited as long as it is mainly made of wheat flour, but examples of wheat flour include weak flour, medium-strength flour, whole wheat flour, semi-strong flour, strong flour, and durum wheat flour. Of these, weak flour and medium-strength flour are preferred, and weak flour is more preferred. These can be used alone or in combination.

In the frozen okonomiyaki of the present invention, the following secondary ingredients can be added: sugars, seasonings (salt, pepper, soy sauce, miso, mirin, sake, etc.), vegetable protein (soy flour, pea protein, wheat protein, etc.), yam powder, egg powder (whole egg powder, egg yolk powder, egg white powder), miscellaneous dried fish (bonito flakes, mackerel flakes, soda flakes, roasted tuna flakes, tuna flakes, etc.), powdered kelp, thickeners, spices, extracts and soups (bonito flakes extract, kelp extract, yeast extract, etc.), sweeteners, dried vegetables, vitamins, minerals, colorings, flavorings, dextrin, gelatin, dietary fiber, leavening agents, emulsifiers, etc., but are not limited to these. It is preferable to add a leavening agent to give the dough thickness.

The dough ingredients are mixed with water to prepare the dough. There are no particular limitations on the mixing method, as long as the ingredients are mixed uniformly. For example, a mixer such as a vertical mixer for bread and confectionery, a hand mixer, or a batter mixer can be used.

The method for producing the frozen okonomiyaki of the present invention can use a conventional method. For example, the dough and ingredients prepared as above are mixed, and an appropriate amount of the dough-ingredients mixture for one sheet is filled on an iron plate and baked. During baking, the okonomiyaki can be shaped into a circle using a spatula or ring, prevented from expanding excessively using a pressure plate, or flipped over. As ingredients, ingredients generally used for okonomiyaki can be used without any particular restrictions, and a step of topping large ingredients such as pork belly or squid at the initial baking stage can be included.

The frozen okonomiyaki of the present invention has a moist texture and melts in the mouth even when frozen and thawed, and can maintain a good thickness. Freezing can be performed by a conventional method, and may be quick or slow freezing, but quick freezing is preferred. Methods for thawing frozen okonomiyaki include natural thawing, chilled thawing, microwave thawing, thawing in running water or water while packaged in a bag, or baking, and the preferred methods are microwave thawing and baking.

The present invention is described in more detail below, but is not limited thereto.

(Making frozen okonomiyaki)
Water was added to the dough ingredients based on the ingredients and amounts listed in the table below, and the mixture was stirred to prepare the dough. Next, the same amount of cabbage cut into pieces of 8 to 16 mm each was mixed with the dough ingredients, and one serving of the dough ingredient mixture was placed on a hot plate pre-oiled and heated to 190°C, after which the lid was placed on the plate and heated for 4 minutes, then turned over and cooked for 4 minutes, turned over again and heated for 30 seconds to prepare the okonomiyaki. After cooling, the okonomiyaki was frozen at -35°C for 40 minutes using a quick freezer, and frozen to obtain frozen okonomiyaki.

(Sensory evaluation)
The sensory evaluation was carried out as follows. The frozen okonomiyaki was placed on a plate and heated in a microwave oven at 500W for 7 minutes. After cooking, the okonomiyaki was cooled and then eaten by 6 panelists, who then carried out a sensory evaluation of the texture. The sensory evaluation was carried out according to the following criteria. The average score was used as the score for the sample.

<Evaluation of texture and thickness>
The texture and thickness immediately after production and the texture upon thawing were evaluated as follows: ◎ very good, ◯ good, △ slightly poor, and × poor. The thickness upon thawing was evaluated based on the thickness immediately after production: ◎ maintained, ◯ slightly decreased, △ decreased, and × very decreased.

<Study on the synergistic effect of calcium carbonate and starch>
Frozen okonomiyaki was prepared according to Table 1 below.

A sensory evaluation was conducted on each sample obtained. The results are shown in Table 2.

As shown in Comparative Example 1, the thickness of the normal product was reduced when thawed, resulting in a dense dough with poor texture. Moreover, as shown in Comparative Examples 2 and 3, the addition of calcium carbonate or moist heat treated starch improved the evaluation of the thickness immediately after production and the texture and thickness when thawed. In contrast, as shown in Example 1, when calcium carbonate and moist heat treated starch were used in combination, a synergistic effect was expressed compared to when each was used alone, and the thickness was hardly reduced even when thawed, resulting in an okonomiyaki with excellent volume, moistness, and a good texture that melted in the mouth.

<Calcium salt content>
In order to verify calcium salts suitable for the present invention, frozen okonomiyaki was prepared according to the following Table 3. Calcium carbonate was used as the poorly water-soluble calcium salt.

A sensory evaluation was conducted on each sample obtained. The results are shown in Table 4.

As shown in Table 4, by adding calcium carbonate together with heat-moisture treated starch, the reduction in thickness upon thawing was suppressed. Adding 1 part by weight or more per 100 parts by weight of wheat flour was effective in suppressing the reduction in thickness, and adding 2 parts by weight or more maintained a sufficient thickness. Furthermore, the thickness improved not only upon thawing but also immediately after production, resulting in a voluminous okonomiyaki. On the other hand, when too much calcium carbonate was added, the texture became dry and crumbly.

<Consideration of starch type and blending amount>
In order to verify starch suitable for the present invention, frozen okonomiyaki was prepared according to Table 5 below.

A sensory evaluation was conducted on each sample obtained. The results are shown in Table 6.

As shown in Comparative Example 2 and Examples 1, 8 to 10, when oxidized starch or acetylated starch was added, the thickness upon thawing decreased, and only when moist heat treated starch or phosphate cross-linked starch was added, the thickness upon thawing was almost maintained. As shown in Examples 11 to 16, the addition of 4 parts by weight or more per 100 parts by weight of wheat flour was effective in suppressing the reduction in thickness. The thickness improved not only upon thawing but also immediately after production, resulting in voluminous okonomiyaki. On the other hand, when too much moist heat treated starch was added, the texture became dry.

As explained above, the present invention is characterized by using a combination of a poorly water-soluble calcium salt and a moist heat-treated starch and/or a phosphate-crosslinked starch. The poorly water-soluble calcium salt and the moist heat-treated starch or the phosphate-crosslinked starch improve the texture and thickness of frozen okonomiyaki through different mechanisms, but when used in combination, a synergistic effect is achieved by the poorly water-soluble calcium salt reinforcing the starch gel of the moist heat-treated starch or the phosphate-crosslinked starch, thereby strengthening the structure. Furthermore, by combining a poorly water-soluble calcium salt with moist heat-treated starch and/or a phosphate-crosslinked starch, it is possible to achieve the extremely excellent effect of recreating frozen okonomiyaki that is voluminous and has a good texture without losing thickness even when thawed.

Claims (3)

This frozen okonomiyaki contains cereal flour, a poorly water-soluble calcium salt, and one or more types of starch selected from the group consisting of moist heat-treated starch and phosphate cross-linked starch.
The frozen okonomiyaki according to claim 1, containing 1 to 20 parts by weight of the poorly water-soluble calcium salt and 4 to 24 parts by weight of one or more types of starch selected from the group consisting of the moist heat-treated starch and phosphate cross-linked starch, relative to 100 parts by weight of the grain flour.
The frozen okonomiyaki according to claim 1 or 2, wherein the main component of the poorly water-soluble calcium salt is calcium carbonate.