JPH03272668A - Rice cake okonomiyaki - Google Patents

Abstract

PURPOSE:To provide the subject OKONOMIYAKI (a thin, flat cake of unsweetened batter fried with bits of vegetables) useful as a healthy food, having a long quality guarantee period and matched to the present trends by adding water to a rice cake raw material, seasoning the mixture with dry food ingredients and spices, steaming the seasoned mixture, kneading the product and subsequently molding the prepared rice cake into an OKONOMIYAKI-like shape. CONSTITUTION:A rice cake raw material such as glutinous rice, waxy corn starch or rice flour is mixed with water, seasoned with one kind or more of dry food ingredients such as dry vegetables, dry meats or tea and, if necessary, a spice such as Guinea pepper or pepper, steamed and then kneaded. The prepared rice cake containing the ingredients is molded into the objective OKONOMIYAKI-like rice cake.

Description

[Detailed Description of the Invention] (Industrial Application Field) Traditionally, small mochi was baked on top of flour okonomiyaki.
There were things to eat it with, but mochi was never used as a dough. What are the ingredients for mochi?

These are glutinous rice, waxy corn starch, shiratama flour, glutinous flour, or corn starch (hereinafter referred to as glutinous ingredients). Dry foods include vegetables and fruits.

These include fungi, seaweeds, seafood, meat, eggs, processed egg products, processed milk products, and tea (hereinafter referred to as dry foods).

Spices include chili pepper, paprika, black pepper, wasabi powder,
These include mustard powder and curry powder (hereinafter referred to as spices).

In this invention, before water is added to the mochi raw materials and steamed, the dried food ingredients added to the okonomiyaki are seasoned with spices and steamed. , iron plate.

Regarding mochi okonomiyaki, which can be fried on a hot plate or frying pan, seasoned with okonomiyaki sauce, cheese, etc.

(Conventional technology) Traditionally, okonomiyaki is divided into three main types: Tokyo-style, Kansai-style, and Hiroshima-style. Hiroshima-style okonomiyaki is made by adding cabbage, meat, and buckwheat to the flour. The current shape was created by adding some innovations to the ingredients. The key point is the unique sauce and healthy taste with plenty of vegetables. On the other hand, Kansai-style is made with flour and cabbage so that anyone can easily make it.

It's as easy as mixing eggs together and then baking.

Tokyo style is basically the same as Kansai style, where you can combine beef, scallops, shrimp, etc. according to your preference, and grill it yourself.Tokyo style is basically the same as Kansai style, where you simply mix all the ingredients together and grill them at once, then add sauce and other condiments at the end. This is the rationality of Tokyo-style deliciousness. So far, I have introduced three types of okonomiyaki. but,
On the other hand, new innovations have been made, breaking away from the custom of eating hot okonomiyaki and creating handy Kansai-style and Tokyo-style okonomiyaki that can be eaten while walking. It has the disadvantage that it dries out and hardens, resulting in a loss of taste. The Hiroshima style is soft and dry and difficult to process, so no hand-held version has been developed.

As frozen or chilled products, frozen or chilled Hiroshima-style okonomiyaki in containers and Kansai and Tokyo-style stick-shaped okonomiyaki frozen or chilled products have been devised, and efforts are being made to sell them in stores and deliver them as frozen or chilled products. It had the following drawbacks.

1. It is a frozen or chilled food, so it is not suitable for summer.

2. If frozen, it hardens and becomes less stiff when thawed. - When thawed, fibers such as cabbage suffer freezing damage, harden and taste bad, and lose their original texture and flavor.

3. Because the ingredients inside are perishables, they cannot be stored for long periods of time.

On the other hand, it has attracted attention as a health food, and from a nutritional standpoint, it is a very well-balanced food that uses a variety of ingredients. If this can be compensated for, it will become an even more ideal food.

However, today's drying technology has made remarkable progress.

Compared to methods such as drying under the sun or heating, dry fish is dried using vacuum freeze-drying, high-temperature vacuum drying, etc., which results in fewer changes in the ingredients, preserving fishmeal and aroma.

Freeze-drying technology that transforms dried vegetables into granules or powder while preserving nutrition, flavor, and freshness.

There are dried foods made using microwave heating and drying technology.

Furikake is made with several kinds of vegetables such as maetake mushrooms, green onions, and natto. Vegetables return to their original state when water is added.

That's why adding a little bit of dried green onion to okonomiyaki brings out the nine flavors even more. 7 grams of dried vegetable furikake is equivalent to 100 grams of fresh vegetables, and the advantage of freeze-drying is that it retains its aroma.

Even though more and more people know that they need vegetables, they are having a hard time getting enough of them.The simple addition of powder is a simple way to destroy vegetables' nutrients, flavors, and 9 colors using electronic microwaves. Without a word.

A lot of dietary fiber, which is currently a hot topic, is available in powder form. There are onions, potatoes, pumpkins, carrots, corn, spinach, etc., and the weight varies depending on the vegetable, but the bulk is the same, and 5 grams of dry powder spinach is equivalent to about 5 to 6 bundles of fresh spinach. You can get enough vegetables just by mixing it with okonomiyaki. There are also dried foods such as dried eggs and salami sausages that are sterilized using a similar method.

On the other hand, chili peppers are said to have diet effects, and there is growing interest in spices for purposes other than spiciness and flavor.

Additionally, matcha-flavored foods are on the rise. Matcha-flavored Japanese sweets and tea soba noodles have been around for a long time. The range of uses has expanded from drinking tea to eating tea, not to mention Japanese sweets, but also Western sweets such as ice cream and cakes, French cuisine, and delicatessen dishes.

Matcha has jumped out of the world of tea ceremony and is rapidly expanding into the world.

As for mochi, there were unique mixtures of mochi depending on the region, and its uses were limited. The mixed mochi that is made includes germ, mugwort, beans, and takakibi.

There are mochi millet, millet, soba, horse chestnut, kelp, etc.

Currently, okonomiyaki only consists of small mochi rice cakes that are baked and eaten as a layer on top; no one uses it as a batter.

As mentioned above, there was a desire for a lively okonomiyaki that was relevant to the present day, in order to develop new products for other fields of food ingredients as mentioned above, and to compete with attractive products from other industries such as hamburgers and hot dogs. .

(Problem to be solved by the invention) This traditional okonomiyaki is made from wheat flour.

There were the above-mentioned drawbacks and requests. Eliminate this drawback.

We have conducted extensive research to extend the quality guarantee period and produce dough, skin materials, and ingredients that will not deteriorate without losing the original texture and flavor of okonomiyaki and mochi. Okonomiyaki is said to be a well-balanced food, but it lacks green and yellow vegetables and becomes dry after 9 hours.

It hardens and loses its taste. It had the disadvantage of being weak in the summer, but it didn't dry out even after standing for an hour.

We have created an okonomiyaki that does not harden and lose its flavor, and has a flavor of spices and matcha that have a diet effect, a flashy color that combines with the image effect, and a nutritional supplement that overcomes the shortcomings of conventional okonomiyaki. Removes sticky and dried foods.

By incorporating the benefits of spices, they were able to achieve their goals.

(Means for Solving the Problems) As a result, in order to solve the above-mentioned problems of the conventional devices, the present invention has the following configuration.

1. Before adding water and steaming one of the mochi ingredients, optionally add one or more of the dry foods (1), and if necessary, add one of the spices (2). Season, steam and make mochi (3).

Mochi okonomiyaki shaped like okonomiyaki and cooled quickly (4
).

2. Add water to one of the mochi ingredients as needed and add spices (2), powdered dry food (1) before steaming.
) and steam it to make mochi (3), which is then shaped into a desired size to make skin (5). On the other hand, before adding water to one of the ingredients for mochi and steaming it, optionally add one or more types of dry foods (1) and steaming to make mochi with fillings, which is then shaped into ingredients for okonomiyaki. Make (6). He was able to complete his invention by discovering that if this ingredient (6) was wrapped inside a skin (5) and cooled quickly, it would serve the purpose.

(Function) The mochi used in the present invention can be eaten deliciously as it is, but in order to preserve it or prepare it in various ways,
The standard for good mochi is that it should be firm and return to its original state when heated, and it has been said for a long time that cold mochi is the most delicious.
This is because if you cool the mochi quickly in a cold place, the water will remain surrounded by the starch and solidify. dry food.

There is little change in ingredients such as nutrition and flavor (9 colors), there are few bacteria, and the mochi is kept in a sterile state, so the raw mochi is not heat-treated and replaced with gas.

Vacuum-backed, glutinous starch coexists with dry food for a long time. Its greatest feature is that it can be easily regelatinized when heated, returning it to the same delicious taste as when it was freshly cooked. This kind of effect.

This is because it depends on the glutinous starch.

In addition, as a texture improvement, up to 50% of mochi starch (amylopectin).

Cereals containing amylose can be added.

As for other effects, if necessary, using a small amount of wheat flour as a binder and as a hand flour in the finishing stage to extend the rice cake, the action of amylase contained in the flour softens the sticky starch and suppresses hardening. It's for a reason. The mold problem was solved by vacuum packaging, gas replacement, and the use of oxygen absorbers for rice cakes to maintain quality.

Next, let's look at the effect of spices on chili peppers.

1. Stomach-healthy effect 2. Bactericidal action 3. To summarize.

It makes me feel energetic. Break down fat. Does not oxidize.

Increases appetite and aids digestion. Since it is spicy, it requires less salt, so it is suitable for people who want to reduce salt and has a diet effect.

Matcha has benefits such as antibacterial and deodorizing properties.

(Example) Embodiments of the invention will be described with reference to nine drawings.

First Embodiment FIG. 1 is a perspective view showing a first embodiment of the present invention. For 100 grams of raw sticky rice washed and sterilized with citric acid, 5 grams of chili pepper (spice (2)), 5 grams each of spinach and carrot powder (dried food (1)), dried green onion granules, and dried cabbage granules are added. Add 2 tablespoons, 5 grams each of tinskin tamago, and fish powder, season, steam, and make mochi (3). Cut into okonomiyaki-sized pieces and form into flat shapes to quickly make chilled mochi okonomiyaki (4). Gas exchange, Packaging such as a vacuum bag or enclosing an oxygen absorber. Furthermore, add a bag of okonomiyaki sauce and a bag of green seaweed or cheese separately and wrap it.

To eat, in the microwave, tear open 9 bags a little from the cut end and heat each bag for about 1.5 minutes. Place the 9 bags in boiling water and heat for about 4 to 6 minutes.

Remove the iron plate, hot plate, or frying pan from the bag, add a small amount of water, cover with a lid, and steam-fry at medium temperature. Serve the finished mochi okonomiyaki with your favorite sauce, green seaweed, or cheese depending on your preference.

It has an easy-to-open cut and an outer packaging film that is ideal for maintaining quality, and serves as freeze and heat resistance. Depending on how you use dried foods (1) and spices (2), you can create a variety of flavors and easily create luxurious flavors.

It is a food that allows you to express and create deliciousness with your eyes.

Second Embodiment FIG. 2 is a perspective view showing a second embodiment of the present invention. tJ
Figures Pj2A and 2S are exploded perspective views.

Add 5 grams of curry powder (spice (2)) to 100 grams of dango flour (50% glutinous rice and 50% glutinous rice), add seasoning, add water, and steam it to make mochi (3). Cut it into strips and shape it into a flat plate to make the skin (5) that wraps the okonomiyaki toppings (6). On the other hand, for 100 grams of ground glutinous rice powder, 5 grams each of spinach powder, dried kapocha powder, 2 tablespoons each of dried granulated green onions, 2 tablespoons each of cabbage, 5 grams each of dried shaved bonito, tinned egg, and dried Japanese rice paste. Add food (1), season it, add water and steam it to make mochi (3) with ingredients, form it into a rod shape and cut it to any length.
Make the okonomiyaki toppings (6). This okonomiyaki toppings (6
) is wrapped in a flat sheet of skin (5) by folding it along the fold lines (7) (7) and quickly cooling it to make a sticky okonomiyaki (
4) Make.

It is curry-style okonomiyaki. Packaging and how to eat are the first
This is similar to the example. With spices (2) and dried food (1), it is colorful, fashionable, and nutritionally superior.

Third Embodiment FIG. 3 is a perspective view showing a third embodiment of the present invention. Third
Figures a and 3 are exploded perspective views.

Before adding water and steaming crushed glutinous rice, add 100% glutinous flour.
Add 5 grams of dried matcha (1) to each gram, season and steam to make mochi (3).

Cut to desired size and form into a flat plate to make a skin (5) to wrap the filling (6).

On the other hand, 50% crushed glutinous rice and 50% crushed glutinous rice
For every 100 grams of Dango flour, 5 grams each of dried carrot and capocha powder, granulated dried green onions, and 2 tablespoons of cabbage. Add sukiyaki-flavored beef furikake, dried shrimp, and dried food (1) with 1 tablespoon of miso paste for each person, add water for seasoning, steam it to make mochi (3), and shape it into a stick to any desired length. Cut into strips to make okonomiyaki toppings (6). Place this okonomiyaki topping (6) on the fold line (
7) Fold it over (7) and quickly cool it to make a matcha-flavored roll-like mochi okonomiyaki (4).

How to eat the package 2 is the same as in the first embodiment.

It has a good flavor and a bright green color.

In addition, the dried food matcha (1) does not feel strange and is traditional.

It also has a high-class image. As the range of uses has expanded from drinking tea to eating tea, not only dry food matcha (1) but also green tea can be powdered and eaten to get a lot of vitamins.
Mochi Okonomiyaki (4) has become a hot topic due to its benefits such as sterilization and deodorizing effects.

Three embodiments of this invention have been introduced above. However, the present invention is not limited to these examples, and other embodiments are also possible. For example, we have made mochi okonomiyaki (4) shaped into dumplings and put them on a skewer to make them look like skewered dumplings, made them stick-like like meko mochi, and made 9 hand-made meatball sticks that are perfect for beer garden menus. It has been completed.

(Effects of the Invention) According to the present invention, mochi okonomiyaki is made by cooling the mochi in a cold place between 0°C and 6°C, so that it hardens while the water is surrounded by starch, so it can be hardened and stored at -10°C. When heated, it returns exactly to the original mochi. In addition, dried foods have little change in ingredients such as nutrition and flavor (9 colors), and have almost sterile raw materials that have been freed from bacteria. Since it is packaged with an oxygen absorber, if stored in the refrigerator, the glutinous starch will coexist with the dried food for a long time without deterioration, and if it is heated afterwards, the dried food will return to its original state when water is added. Therefore, when you add a little bit of green onion to mochi okonomiyaki, the flavor becomes even more appealing, and the mochi becomes more easily regelatinized, returning to the same delicious texture as fresh mochi, making it delicious to eat.

As for other effects.

1. Due to its spiciness, it is effective for dieting as it reduces salt.

2. Depending on the ingredients used, there are benefits such as sterilization, deodorization, and preservative effects.

3. The colors are bright and the nine colors are worth the effort, the flavor is good, there is no discomfort, and it has a high-class image effect.

4. It has the advantage of being a very well-balanced health food.

[Brief explanation of drawings]

Fig. 1 is a perspective view of mochi okonomiyaki, and Fig. 2 is a perspective view of mochi okonomiyaki. A perspective view of the third embodiment, FIG. 3a. b is the second embodiment of the present invention. FIG. 7 is an exploded perspective view of a third embodiment. (1) Dry food (2) Spices (3) Mochi (4)
Mochi Okonomiyaki (5) Skin (6) Toppings (7) Folded line

Claims (1)

[Claims] 1. Optionally, add water to one of the raw materials for mochi, such as glutinous rice, waxy corn starch, shiratama flour, glutinous flour, or corn starch, before steaming. Dry foods such as vegetables, fruits, fungi, seaweeds, seafood, meat,
Add one or more kinds of eggs, egg processed products, dairy processed products, tea, etc., and add one of the following spices as necessary: chili pepper, paprika, black pepper, wasabi powder, mustard powder, curry powder, etc. for flavor. Mochi Okonomiyaki is made by steaming and forming mochi into okonomiyaki style. 2. Add water to one of the raw materials for mochi as necessary, and before steaming, add spices and one of the powdered dry foods to season and steam to make mochi. Form this into any size to make the skin. On the other hand, before adding water to one of the ingredients for mochi and steaming it, optionally add one or more types of dry foods and steaming to make mochi with fillings, which is then shaped into ingredients for okonomiyaki. make. The mochi okonomiyaki according to claim 1, characterized in that the topping is wrapped in the skin.