Japanese-style pancake

Abstract

To provide a Japanese-style pancake suitable for eating outdoors, in an event site, or the like which does not cause a contained sauce to spill from its end and to thereby stain hands and Western clothes, even in such a case that, for example, the Japanese-style pancake held in one hand is tilted, as well as can be safely eaten at ease.SOLUTION: A Japanese-style pancake 1 is a small-sized Japanese-style pancake which is short in height and generally cylindrical in shape and which can be held in hand. The Japanese-style pancake 1 is configured to contain a sauce 2 with konjak powder mixed in the sauce 2. A restaurant Worcester sauce (made by Ikari Sauce Co., Ltd.) is used as the sauce 2. The konjak powder is mixed in an amount of 0.8 to 1.2 [mL], preferably about 1.0 [mL] per 100 [g] of the restaurant Worcester sauce.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to an okonomiyaki. More specifically, the present invention relates to a structure of an okonomiyaki suitable for eating outdoors, at an event venue, or the like. [Background technology]

[0002] Okonomiyaki has been known as a snack, light meal, or alcoholic beverage accompaniment. Okonomiyaki is generally made by adding ingredients such as cabbage, shrimp, octopus, squid, and pork to a batter made from wheat flour, water, eggs, and soup stock, and then baking it on a hot iron plate. The okonomiyaki made in this way is usually placed on a plate, topped with sauce, mayonnaise, and topped with green laver, and then eaten with a spatula or chopsticks.

[0003] However, with this type of okonomiyaki, it is difficult to hold it in one hand and eat it when eating outdoors or at an event venue.

[0004] In view of this, conventionally, okonomiyaki containing sauce, mayonnaise, or the like in the filling, like a hamburger, has been proposed (see, for example, Patent Document 1, etc.). Furthermore, the structure of the okonomiyaki disclosed in Patent Document 1 makes it possible to hold it in one hand and eat it outdoors or at an event venue. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Utility Model Registration No. 3162171 Summary of the Invention [Problem to be solved by the invention]

[0006] However, with the structure of the okonomiyaki disclosed in Patent Document 1, when using regular sauce and holding the okonomiyaki in one hand and tilting it, there is a risk that the sauce inside will spill out over the edge, which could lead to staining your hands or clothes. To solve this problem, it is possible to give the sauce a certain "thickness." In this case, a thickener is usually added, but it is preferable to thicken the sauce with a natural product in order to ensure that it is safe to eat.

[0007] The present invention has been made in consideration of the above circumstances, and has an object to provide an okonomiyaki that is suitable for eating outdoors, at an event venue, etc., and that can be eaten safely and securely, even when the okonomiyaki is held in one hand and tilted, for example, the sauce contained therein does not spill over the edge and stain hands or clothes. [Means for solving the problem]

[0008] In order to achieve the above object, the configuration of the okonomiyaki according to the present invention is as follows: (1) A small okonomiyaki that can be held by hand, This product is characterized by having konjac powder mixed into the sauce, so that the sauce is contained within.

[0009] The above-mentioned configuration (1) of the okonomiyaki of the present invention has the following effects. That is, according to the above-mentioned (1) configuration of the okonomiyaki, by making it small enough to be held in the hand, it is possible to realize an okonomiyaki suitable for eating outdoors or at an event venue. Also, by including sauce in the okonomiyaki, there is no need to worry about the sauce leaking out from inside the okonomiyaki to the outside before eating, and staining the hands or clothes. Also, by mixing konjac powder into the sauce, it is possible to make the sauce thicker, so that even if the okonomiyaki is tilted while eating, there is no risk of the sauce spilling out from the bitten-off part (edge). This also makes it possible to prevent the hands or clothes from getting dirty. Furthermore, by using konjac powder, which is a natural product, to make the sauce thicker, it is possible to eat the okonomiyaki safely and securely. Therefore, according to the above configuration (1), an okonomiyaki that is suitable for eating outdoors or at an event venue, for example, can be provided that, even when held in one hand and tilted, does not cause the sauce contained inside to spill over the edge and stain hands or clothes, and can be eaten safely and securely.

[0010] In the above-mentioned configuration (1) of the okonomiyaki of the present invention, it is preferable to configure it as in the following (2) to (5).

[0011] (2) In the above configuration (1), the sauce mixed with the konjac powder is placed almost in the center of the okonomiyaki. According to the preferred configuration of (2) above, an appropriate distance can be maintained between the sauce and the edge of the okonomiyaki (e.g., the bitten off portion), thereby making it possible to reliably prevent the sauce from spilling over the edge of the okonomiyaki.

[0012] (3) In the above configuration (1) or (2), the LST value of the sauce mixed with the konjac powder (at a room temperature of about 25° C.) is 30 to 32 [mm]. According to the preferred configuration of (3) above, it is possible to make the sauce thick enough that the sauce does not easily spill off the edge of the okonomiyaki (e.g., the bitten part) no matter how much the okonomiyaki is tilted.

[0013] (4) In the above configuration (1) or (2), the sauce is Restaurant Worcestershire Sauce (manufactured by Ikari Sauce Co., Ltd.), and 0.8 to 1.2 mL of the konjac powder is mixed per 100 g of the restaurant Worcestershire sauce. According to the preferable configuration of (4) above, it is possible to adjust the LST value (at a room temperature of about 25° C.) of the sauce containing the konjac powder to 30 to 32 [mm].

[0014] (5) In any one of the above configurations (1) to (4), the okonomiyaki is vacuum-packed. According to the preferable configuration of (5) above, it is possible to store okonomiyaki in a frozen state without deteriorating its quality. Effect of the Invention

[0015] According to the present invention, it is possible to provide an okonomiyaki that is suitable for eating outdoors or at an event venue, and that can be eaten safely and securely, for example, even when the okonomiyaki is held in one hand and tilted, without the sauce contained therein spilling out from the edge and staining the hands or clothes. [Brief description of the drawings]

[0016] [Figure 1] FIG. 1 is a photographic perspective view showing the external configuration of an okonomiyaki in one embodiment of the present invention. [Diagram 2] FIG. 2 is a photographic perspective view showing the external configuration and internal structure of an okonomiyaki during production in one embodiment of the present invention. [Diagram 3] FIG. 3 is a photographic perspective view showing the okonomiyaki in a vacuum-packed state in a packaging bag according to one embodiment of the present invention. [Figure 4] FIG. 4 is a photographic perspective view showing the ingredients of the first and second molds of okonomiyaki (before they are mixed together) in one embodiment of the present invention. [Diagram 5] FIG. 5 is a photographic perspective view showing a state in which the first and second molds of okonomiyaki are being baked in a bottomed cylindrical recess of a molded iron plate in one embodiment of the present invention. [Figure 6] FIG. 6 is a photographic perspective view showing a state in which sauce and mayonnaise are being poured onto the joined surfaces of the first and second molds during baking of the okonomiyaki in one embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0017] The present invention will be described in more detail below with reference to preferred embodiments. However, the following embodiments are merely examples of the present invention, and the present invention is not limited thereto.

[0018] [Okonomiyaki composition] First, the configuration of an okonomiyaki in one embodiment of the present invention will be described with reference to Figs. 1 to 3.

[0019] FIG. 1 is a photographic perspective view showing the external configuration of an okonomiyaki in this embodiment, FIG. 2 is a photographic perspective view showing the external configuration and internal structure of the okonomiyaki during production, and FIG. 3 is a photographic perspective view showing the okonomiyaki placed in a packaging bag and vacuum-packed.

[0020] As shown in Figures 1 and 2, the okonomiyaki 1 of this embodiment is a small okonomiyaki that can be held by hand. This okonomiyaki 1 is characterized in that it contains sauce 2, which is made by mixing konjac powder into the sauce 2.

[0021] The configuration of the okonomiyaki 1 of this embodiment provides the following effects. That is, according to the above-mentioned configuration of the okonomiyaki 1, by making it small enough to be held in the hand, it is possible to realize an okonomiyaki suitable for eating outdoors or at an event venue. Also, by including the sauce 2 in the okonomiyaki 1, there is no need to worry about the sauce 2 leaking out from the inside of the okonomiyaki 1 to the outside before eating, and staining the hands or clothes. Also, by mixing the konjac powder into the sauce 2, it is possible to increase the "thickness" of the sauce 2, so that even if the okonomiyaki 1 is tilted while eating, there is no risk of the sauce 2 spilling out from the bitten-off part (edge). This also makes it possible to prevent the hands or clothes from getting dirty. Furthermore, by using the konjac powder, which is a natural product, to increase the "thickness" of the sauce 2, it is possible to eat the okonomiyaki 1 safely and securely. Therefore, with this configuration, an okonomiyaki 1 that is suitable for eating outdoors, at an event venue, etc., can be provided, and even if the okonomiyaki 1 is held in one hand and tilted, the sauce 2 contained therein will not spill over the edge and stain hands or clothes, and it can be eaten safely and securely.

[0022] This will be explained in further detail below. As shown in Fig. 1, the okonomiyaki 1 has a short height and a small, roughly cylindrical shape so that it can be held in the hand. The diameter of this okonomiyaki 1 is 70 to 80 mm, and the height is 25 to 35 mm.

[0023] As shown in Figures 1 and 2, okonomiyaki 1 is formed by bonding two molds (first mold 4 and second mold 5) made of okonomiyaki dough, which will be described later. Here, first mold 4 and second mold 5 each have a low, roughly cylindrical outer shape with a diameter of 70 to 80 mm and a height of 12.50 to 17.25 mm. In Figure 2, the bonding surface of first mold 4 (the surface to be bonded to second mold 5) and the bonding surface of second mold 5 (the surface to be bonded to first mold 4) each face upward.

[0024] As shown in Figure 2, sauce 2 mixed with konjac powder is placed approximately in the center of the joining surface of first mold 4. Also, mayonnaise 3 is placed approximately in the center of the joining surface of second mold 5. Then, by joining first mold 4 and second mold 5 together, it is possible to obtain okonomiyaki 1 with sauce 2 mixed with konjac powder and mayonnaise 3 placed approximately in the center.

[0025] With this configuration, an appropriate distance can be maintained between the sauce 2 and the edge of the okonomiyaki 1 (e.g., the bitten off portion), thereby reliably preventing the sauce 2 from spilling over the edge of the okonomiyaki 1.

[0026] The LST value of sauce 2, which contains konjac powder (at room temperature of around 25°C), is 30 to 32 mm. With this configuration, it is possible to make the thickness of the sauce 2 strong enough that the sauce 2 does not easily spill off the edge of the okonomiyaki 1 (e.g., the bitten part) no matter how much the okonomiyaki 1 is tilted.

[0027] In this embodiment, the LST value was measured using a "Simple Viscosity Measuring Plate (manufactured by Saraya Co., Ltd.)." The measurement method is as follows. (a) First, place the sheet on a horizontal surface and place a ring with an inner diameter of 30 mm at the center of the concentric circles. (b) Next, pour the sauce 2 to be measured (mixed with konjac powder) into the ring until it is level (20 mL) and leave it to stand for 30 seconds. (c) Next, the ring is lifted vertically, and after 30 seconds, the spreading distance of the source 2 is measured at six points 1 to 6. The average value is taken as the LST value.

[0028] In this embodiment, "Restaurant Worcestershire Sauce (manufactured by Ikari Sauce Co., Ltd.)" is used as the sauce 2, and 0.8 to 1.2 [mL], preferably about 1.0 [mL], of konjac powder is mixed per 100 [g] of this restaurant Worcestershire sauce. According to this configuration, it is possible to adjust the LST value (at a room temperature of about 25° C.) of the sauce 2 containing the konjac powder to 30 to 32 [mm].

[0029] As shown in Fig. 3, the okonomiyaki 1 is vacuum-packed in a packaging bag 7. As the packaging bag 7, a nylon polyethylene bag is used. According to this configuration, it is possible to store the okonomiyaki 1 in a frozen state without deteriorating its quality.

[0030] [How to make okonomiyaki] Next, a method for producing okonomiyaki in this embodiment will be described with reference to Figs.

[0031] Figure 4 is a photographic oblique view showing the ingredients for the first and second molds of okonomiyaki in this embodiment (before they are mixed together), Figure 5 is a photographic oblique view showing the first and second molds of the okonomiyaki being baked in a bottomed cylindrical recess of a molded iron plate, and Figure 6 is a photographic oblique view showing sauce and mayonnaise being poured onto the bonded surfaces of the first and second molds of the okonomiyaki during baking.

[0032] (Material A) As shown in FIGS. 2 and 4, material A which is the material of the first and second molds 4 and 5 includes the following: (a) Cabbage (chopped) (b) Dough (a mixture of flour, stock, baking soda, etc.) (C) Eggs (ii) Chopped pickled ginger (as needed) (E) Tempura scraps (fried tempura bits) (Ingredients to put inside) As shown in FIG. 2, the materials to be placed between the bonding surfaces of the first mold 4 and the second mold 5 include the following: (F) Sauce (Restaurant Worcestershire sauce (made by Ikari Sauce Co., Ltd.) mixed with konjac powder) (G) Mayonnaise (H) Green laver (Ingredients by type) By adding one or more of the following ingredients to the above ingredient A, it is possible to produce and serve a wide variety of okonomiyaki. (Re)Corn (Nu)Cheese (L) Kamaboko (O) Hanpen (fish cakes), etc. (Various ingredients)

[0033] (Manufacturing method) First, as shown in FIG. 4, the above-mentioned material A is placed in a bowl 8 and mixed thoroughly. Next, as shown in Fig. 5, oil is applied to a stamped iron plate 6 formed with a number of bottomed cylindrical recesses 6a (see Fig. 2), and when the temperature of the iron plate 6 reaches about 200°C, the well-mixed material A is evenly placed into each bottomed cylindrical recess 6a and fired. In Fig. 5, the material A placed and fired in the bottomed cylindrical recess 6a on the lower side becomes the first mold 4, and the material A placed and fired in the bottomed cylindrical recess 6a on the upper side becomes the second mold 5 (in Fig. 6, the material A placed and fired in the bottomed cylindrical recess 6a on the right side becomes the first mold 4, and the material A placed and fired in the bottomed cylindrical recess 6a on the left side becomes the second mold 5).

[0034] Next, as shown in FIG. 6, sauce 2 mixed with konjac powder is poured and placed approximately in the center of the bonding surface of the first mold 4, and mayonnaise 3 is poured and placed approximately in the center of the bonding surface of the second mold 5. Next, when the first and second molds 4, 5 have been baked to the point where they can be removed from the bottomed cylindrical recess 6a of the molded iron plate 6, the second mold 5 is attached on top of the first mold 4 as shown at the right end of the lower row of Figure 2, and the mold is then covered and baked thoroughly until it is at its center.

[0035] Next, as shown in Figs. 2 and 1, once the okonomiyaki 1 has been cooked, it is removed from the cylindrical recess 6a with a bottom of the molded iron plate 6 and allowed to cool.

[0036] Finally, as shown in Fig. 3, the okonomiyaki 1 is vacuum-packed and stored in a freezer. In this case, since the okonomiyaki 1 is vacuum-packed in a packaging bag (nylon plastic bag) 7, it can be frozen and stored without losing its quality.

[0037] When eating okonomiyaki 1, heat it in the microwave while it is still vacuum packed. Heating conditions are, for example, about 1 minute 30 seconds to 2 minutes at 500 W, or about 1 minute to 1 minute 30 seconds at 600 W. Be careful not to heat it too much, as the batter will become hard. Instead of heating in a microwave oven, the vacuum-packed product may be heated in a hot water bath, or it may be removed from the packaging bag 7 and heated in a frying pan.

[0038] In the above embodiment, the LST value (room temperature of about 25°C) of the sauce 2 mixed with konjac powder is 30 to 32 [mm]. However, the present invention is not necessarily limited to this configuration. The LST value (room temperature of about 25°C) of the sauce 2 mixed with konjac powder may be, for example, 36 to 43 [mm]. In this case, the "thickness" of the sauce 2 is weakened by one level, but this is sufficient to achieve the intended object of the present invention.

[0039] In the above embodiment, the sauce 2 is Restaurant Worcestershire sauce (manufactured by Ikari Sauce Co., Ltd.), and 0.8 to 1.2 [mL] of the konjac powder is mixed per 100 [g] of the restaurant Worcestershire sauce. However, the present invention is not necessarily limited to such a configuration. Other sauces may be used as the sauce 2 as long as it is possible to adjust the LST value (room temperature of about 25°C) of the sauce 2 mixed with the konjac powder to 30 to 32 [mm]. Furthermore, the amount of the konjac powder added is not limited to the above ratio.

[0040] In the above embodiment, the case where the okonomiyaki 1 is vacuum-packed and stored in a freezer has been described as an example. However, the present invention is not necessarily limited to this configuration. The okonomiyaki 1 may be sold in a store in the cooked state. [Explanation of symbols]

[0041] 1. Okonomiyaki 2. Source 3. Mayonnaise 4. First Type 5. Second Type 6. Die-cut iron plate 6a Bottomed cylindrical recess 7 Packaging bags (nylon plastic bags) 8. Bowl

Claims

1. It is a small okonomiyaki that can be held by hand, This okonomiyaki is characterized in that it is made by mixing konjac powder into the sauce and incorporating the sauce inside.

2. The okonomiyaki according to claim 1 , wherein the sauce mixed with the konjac powder is placed approximately in the center of the okonomiyaki.

3. The okonomiyaki according to claim 1 or 2, wherein the LST value (at room temperature of about 25° C.) of the sauce mixed with the konjac powder is 30 to 32 mm.

4. The okonomiyaki according to claim 1 or 2, wherein the sauce is Restaurant Worcestershire Sauce (manufactured by Ikari Sauce Co., Ltd.), and 0.8 to 1.2 mL of the konjac powder is mixed per 100 g of the Restaurant Worcestershire Sauce.

5. The okonomiyaki according to any one of claims 1 to 4, wherein the okonomiyaki is vacuum-packed.

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