How to make takoyaki

Abstract

To provide baked / cooked frozen octopus dumplings enabling producing octopus dumplings which have excellent crispy feeling even when performing cooking in oil such as frying and taking out just after a center temperature becomes 85°C or more.SOLUTION: A method for producing baked / cooked frozen octopus dumplings includes baking / cooking octopus dumpling dough by using a cooking device followed by freezing the product. In more details, the method for producing the baked / cooked frozen octopus dumplings includes performing the baking / cooking by adjusting the total amount of oil and fat in the dough and oil and fat used for the cooking device to 10-68 pts.mass based on 100 pts.mass of wheat flour of the octopus dumpling dough (the oil and fat in the dough is at least 2 pts.mass, and the oil and fat used for the cooking device is at least 4 pts.mass).SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing takoyaki. [Background technology]

[0002] Takoyaki is a food made by adding salt, various seasonings, eggs, dashi stock, etc. to the main ingredient wheat flour to make a batter, adding octopus, and baking it into a ball using a special baking mold. Takoyaki generally tends to have a crispy exterior and a moderately thick texture inside. Generally, takoyaki are eaten immediately after baking, but in recent years, due to the low cost and ease of cooking, it is not uncommon for izakayas and other establishments to reheat and serve takoyaki that have been baked and frozen. In these izakayas, rather than simply heating up the frozen takoyaki in the microwave, they often fry them in order to "give the skin a crispy texture" and "serve them while maintaining their round shape." A method has been disclosed in which the dough is formed into a ball in the baking hole of a heated takoyaki grill, oil is poured between the baking hole and the takoyaki so that oil does not come into direct contact with the takoyaki in the baking hole, and then the takoyaki is heated and roasted again (Patent Document 1). This method produces a desirable crispy texture immediately after baking, but the crispiness is not sufficient when the takoyaki is fried after freezing. A frozen takoyaki is disclosed in which octopus is embedded in a dough containing grain flour, liquid oil, and water, which is baked and then frozen, and the liquid oil is mixed in an amount of 2 to 9 parts by mass per 100 parts by mass of the dough (Patent Document 2). This is a method for obtaining soft takoyaki that melts easily in the mouth and has a thick consistency, but it is not possible to obtain crispy takoyaki. The mix for takoyaki is made mainly from a mixture of wheat flour, powdered oil and starch ether, and is soft with a creamy interior, has a good texture, and can be frozen and stored, and retains the same texture even after thawing (Patent Document 3). This relates to takoyaki that remains soft and thick even after being frozen and thawed, and is not intended to have a crispy skin. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2001-78731 A [Patent Document 2] JP 2013-042745 A [Patent Document 3] Japanese Patent Application Publication No. 06-062813 Summary of the Invention [Problem to be solved by the invention]

[0004] The frying method used for thawing and cooking frozen takoyaki can easily produce a texture that is highly palatable, but a relatively short frying time that brings the core temperature of the takoyaki to 85°C does not give it a crispy texture, and if the frying time is extended to enhance the crispness, the skin becomes too hard, resulting in takoyaki with low palatability when cooked in a fryer. Therefore, the object of the present invention is to provide takoyaki that has a good crispiness even when frozen takoyaki that has been baked and cooked is fried or otherwise cooked in oil and taken out immediately after the central temperature reaches 85°C or higher. [Means for solving the problem]

[0005] By using a method for producing baked frozen takoyaki, which is characterized in that the total amount of fats and oils in the dough and the oils used in the cooking utensils is adjusted to 12 to 65 parts by mass per 100 parts by mass of wheat flour in the takoyaki dough (however, the amount of fats and oils in the dough is at least 2 parts by mass, and the amount of fats and oils used in the cooking utensils is at least 4 parts by mass), takoyaki with a good crispiness can be obtained even when taken out immediately after the central temperature reaches 85°C or higher during thawing cooking.

[0006] The present invention includes the following aspects. [1] A method for producing baked and cooked frozen takoyaki, comprising baking and cooking takoyaki dough using a cooking utensil and then freezing the dough, The method for producing baked frozen takoyaki is characterized in that the baking is carried out by adjusting the total amount of fats and oils in the batter and the oils and oils used in the cooking utensils to 10 to 68 parts by mass per 100 parts by mass of wheat flour in the takoyaki batter (however, the amount of fats and oils in the batter is at least 2 parts by mass, and the amount of fats and oils used in the cooking utensils is at least 4 parts by mass). [2] A method for producing baked and cooked frozen takoyaki according to [1] above, in which the amount of oil or fat used in the cooking utensils is at least 20 parts by mass per 100 parts by mass of wheat flour in the takoyaki dough. [3] A method for producing baked and cooked frozen takoyaki according to [1] or [2] above, in which the amount of fat or oil in the takoyaki dough is 25 parts by mass or less per 100 parts by mass of wheat flour in the dough. [4] A method for producing cooked frozen takoyaki balls according to any one of [1] to [3] above, wherein the ratio of the amount of fat in the batter to the amount of fat used in the cooking utensil is 10:90 to 80:20. [5] A cooked and frozen takoyaki ball obtained by the manufacturing method described in any one of [1] to [4] above. [6] A method for cooking the frozen takoyaki balls described in [5] above, characterized in that cooking is terminated when the central temperature reaches at least 85°C. Effect of the Invention

[0007] Even with a relatively short frying time that cooks the center through (center temperature 85°C), it is possible to produce takoyaki that is crisp and has a multi-layered, crunchy skin. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] The method of the present invention is a method for producing baked and cooked frozen takoyaki, comprising baking and cooking takoyaki dough using a cooking utensil and then freezing the dough, This method for producing baked frozen takoyaki is characterized in that the baking is carried out by adjusting the total amount of fats and oils in the batter and the oils and oils used in the cooking utensils to 10 to 68 parts by mass per 100 parts by mass of wheat flour in the takoyaki batter (however, the amount of fats and oils in the batter is at least 2 parts by mass, and the amount of fats and oils used in the cooking utensils is at least 4 parts by mass).

[0009] In the present invention, "takoyaki" refers to a food obtained by adding salt, various seasonings, eggs, stock, etc. to wheat flour, which is the main ingredient, to make a batter, adding octopus and other ingredients, and baking it into a spherical shape using a special baking mold. The "cooked and frozen takoyaki" in the present invention is food that has been frozen after being cooked and baked.

[0010] The feature of the present invention is that in the method for producing baked frozen takoyaki, fat or oil is added to 100 parts by mass of wheat flour in the takoyaki dough, and the total amount of fat or oil used in the baking utensil, particularly the cooking surface (e.g., the recessed part of the takoyaki maker), is adjusted so that it is a constant amount before baking. The total amount is 10 to 68 parts by mass, with the proviso that the fats and oils in the batter are at least 2 parts by mass per 100 parts by mass of the flour in the takoyaki batter, and the fats and oils used in the cooking utensils are at least 4 parts by mass per 100 parts by mass of the flour in the takoyaki batter. By adjusting the amounts to these amounts, a crispy texture can be obtained even when the baked frozen takoyaki is cooked in a heating cooker such as a takoyaki fryer for a relatively short time so that the center is cooked through (center temperature 85°C).

[0011] The total amount of fats and oils in the batter and the fats and oils used in the cookware for baking is preferably adjusted to 12 to 65 parts by mass, more preferably 20 to 63 parts by mass, and even more preferably 26 to 60 parts by mass, per 100 parts by mass of wheat flour in the takoyaki batter. If the total amount is 10 parts by mass or more, the skin will have a crispy and multi-layered feel, which is preferable. If it exceeds 68 parts by mass, the skin will be too crunchy and will have a rough texture and poor bite, which is unpreferable.

[0012] In addition, the amount of fat or oil in the dough, within the range satisfying the above total amount of fat or oil, is at least 2 parts by mass, preferably at least 4 parts by mass, and more preferably at least 8 parts by mass, and is preferably 25 parts by mass or less, more preferably 22 parts by mass or less, and even more preferably 20 parts by mass or less.

[0013] The amount of oil or fat used in the cooking utensil is at least 4 parts by mass, preferably at least 8 parts by mass, more preferably at least 16 parts by mass, and is preferably 50 parts by mass or less, more preferably 44 parts by mass or less, and even more preferably 40 parts by mass or less, within the range that satisfies the above total amount of oil or fat. In the present invention, the cooking utensil has a hemispherical recess like the conventionally known takoyaki makers, and the recess is preferably a hemispherical recess with a hole diameter of φ42-50 mm and a depth of 20-25 mm, and more preferably a hole diameter of φ45-48 mm and a depth of 23-25 ​​mm.

[0014] The fat or oil needs to be added to both the dough and the cooking utensil, and the ratio of the amount of fat or oil in the dough to the amount of fat or oil used in the cooking utensil is preferably 10:90 to 80:20, more preferably 10:90 to 70:30, more preferably 20:80 to 50:50, and even more preferably 20:80 to 40:60.

[0015] There are no particular limitations on the type of oil or fat used in the dough or cooking utensils. Vegetable oils and fats (e.g., rapeseed oil, soybean oil, corn oil, sunflower oil, olive oil, sesame oil, safflower oil, cottonseed oil, rice oil, palm oil, etc.) and animal oils and fats (e.g., lard, beef tallow, chicken oil, butter, etc.) can be used. The type of oil or fat may be liquid, pasty, or solid at room temperature. The oil or fat may be refined oil (salad oil, etc.), shortening, etc. For a sharper, more crunchy texture (crispy), it is preferable to use shortening in the takoyaki batter or mix. It is also preferred to use corn oil in the dough and / or cooking utensils as this provides a better texture. There are no particular limitations on the type and amount of emulsifier that can be mixed into the oil or fat. It is preferable to add fat or oil to the cookware before pouring the batter into it.

[0016] The wheat flour used in the takoyaki dough of the present invention may be any of strong flour, medium flour, weak flour and whole wheat flour, but weak flour is preferred. In order to adjust the texture of the takoyaki, flour or starch other than wheat flour may be added. The flour here is not particularly limited as long as it is a powder of grains containing starch, and examples of grains include rice, barley, rye, oats, corn, barnyard millet, foxtail millet, sorghum, and millet. Examples of starch include potato starch, sweet potato starch, kidney bean starch, wheat starch, barley starch, rice starch, and corn starch. Note that starch and grain flour that have been pre-gelatinized (gelatinized starch and gelatinized grain flour) may be used. When grain flour or starch other than wheat flour is added, it is preferable that wheat flour is contained in an amount of at least 80% by mass of the total amount of wheat flour, grain flour, and starch. When grain flour or starch other than wheat flour is added, the amount of the grain flour or starch is regarded as the amount of wheat flour, and the amount of fat and oil is adjusted. For example, if 80 parts by weight of wheat flour and 20 parts by weight of other grain flour are used, the total amount of fats and oils in the dough and those used in the cooking utensils should be adjusted to 10 to 68 parts by weight per 100 parts by weight of wheat flour and other grain flour combined.

[0017] The takoyaki dough of the present invention contains at least wheat flour (which may further contain other cereal flours and starches), fats and oils, and water. In some cases, dashi, seasonings, dried shrimp powder, grated yam, etc. may be added to prepare a batter, and further liquid ingredients such as whole eggs, and ingredients (solid ingredients) such as octopus, cabbage, and green onions may be added. The solid ingredients are usually added in an amount of about 10 to 50 parts by mass per 100 parts by mass of the dough. In the present invention, the takoyaki dough contains about 250 to 300 parts by mass of water, and more preferably about 270 to 290 parts by mass, per 100 parts by mass of wheat flour. When liquid ingredients such as milk and eggs are added, it is preferable to appropriately adjust the amount of water depending on the amounts of these ingredients.

[0018] In the present invention, when seasoning like takoyaki is desired, salt, seasonings, eggs, green onions, and red pickled ginger can be added to the ingredients.

[0019] The method for producing takoyaki in the present invention is not particularly limited, and takoyaki is produced according to the usual manufacturing procedure of takoyaki, for example, by baking at 170 to 200°C for about 10 to 25 minutes, except that fats and oils are added to the dough and cooking utensils in advance. Specifically, for example, using a takoyaki maker with a hemispherical recess, a predetermined amount of fats and oils are added to the recess that has been heated to 120 to 250°C in advance, and then the dough is poured in, and chopped octopus and fried balls are added, and the dough is baked and shaped while rotating in the recess, to produce takoyaki. Octopus may be added and mixed in the dough in advance, and the dough containing fats and octopus may be poured into the recess of the takoyaki maker (to which a predetermined amount of fats and oils have been added in advance) and baked and shaped. The size and shape of the takoyaki are not particularly limited, and for example, each takoyaki may be spherical or hemispherical, weighing 10 to 100 g.

[0020] The cooked takoyaki is then frozen. The freezing method is not particularly limited. For example, a freezer using any of the following freezing methods may be used: air blast freezing, liquefied gas freezing, contact freezing, and blast freezing. The frozen takoyaki can be frozen and stored at -18°C or lower. For example, a quick freezer may be used, and freezing may be performed under conditions of -30 to -80°C for 30 to 60 minutes.

[0021] The baked frozen takoyaki of the present invention is preferably thawed by frying in oil. In particular, it is preferable to heat at a central temperature of 75°C for at least 1 minute, or until the central temperature reaches 85°C. For example, such a temperature can be achieved by frying at 180°C for 4 minutes. The baked frozen takoyaki of the present invention may be heated to completion when the central temperature reaches at least 85°C. When the frozen takoyaki of the present invention is subjected to the above-mentioned thawing and heating, it is possible to produce takoyaki having a good crispiness. EXAMPLES

[0022] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0023] Manufacturing Example 1 25 parts by mass of soft wheat flour (manufactured by Nippon Flour Mills Co., Ltd., "Diamond") was added with 72 parts by mass of water and 3 parts by mass of whole eggs, and stirred for 3 minutes to make takoyaki dough (100 parts by mass). The takoyaki dough was poured into a recess (hole diameter φ45 mm × depth 25 mm) of a takoyaki maker filled with salad oil heated to 190°C, and 5 parts by mass of fried balls, 3 parts by mass of green onions, 3 parts by mass of red pickled ginger, and 20 parts by mass of chopped octopus were added. When the dough in contact with the takoyaki maker began to cook, it was flipped over and further cooked until heated through to obtain spherical takoyaki. The obtained takoyaki was placed in a hemispherical case, cooled at room temperature, and then frozen in a quick freezer at -30°C for 1 hour. After that, it was stored at -20°C for 24 hours, and then fried in salad oil at 180°C for 4 minutes.

[0024] Manufacturing Example 2 25 parts by mass of weak wheat flour (manufactured by Nippon Flour Mills Co., Ltd., "Diamond") was added with 69 parts by mass of water and 3 parts by mass of whole egg, and stirred for 3 minutes, after which 3 parts by mass of salad oil was added and stirred for 2 minutes to produce takoyaki dough (100 parts by mass). The takoyaki dough after stirring was poured into a recess (hole diameter φ45 mm × depth 25 mm) of a takoyaki maker containing 3.5 parts by mass of salad oil heated to 190°C, and fried balls, green onions, red pickled ginger, and chopped octopus were added. When the dough in contact with the takoyaki maker started to cook, it was flipped over and further cooked until heated through to obtain spherical takoyaki. The obtained takoyaki was placed in a hemispherical case, cooled at room temperature, and then frozen in a quick freezer at -30°C for 1 hour. After that, it was stored at -20°C for 24 hours, and then fried in salad oil at 180°C for 4 minutes.

[0025] Test Example 1: Examination of the amount of fat and oil Takoyaki were produced according to Production Example 2, except that the amounts of oil and fat added to the takoyaki dough and the amount of oil and fat added to the takoyaki maker during baking were the amounts shown in Table 1. Immediately after frying, the surface texture (crispyness of the skin) of the obtained takoyaki was evaluated by 10 panelists according to the evaluation criteria table. Note that the takoyaki produced according to the conventional method of Production Example 1 was given a score of 2 (control example). The results are shown in Tables 1-1 and 1-2. In Examples 1 to 5, in which the total amount of oil was 12 to 60 parts by mass (relative to 100 parts by mass of flour), takoyaki with a good texture and crispiness could be obtained in a short cooking time until the center temperature after frying reached 85° C. If the total amount of oil was less or more than the specified amount, or if the dough contained a specified amount of oil and fat but the cooking utensil did not contain oil and fat, takoyaki with a good texture could not be obtained (Comparative Examples 1 to 3).

[0026] Evaluation criteria table TIFF0007636170000001.tif31140

[0027] Table 1-1 TIFF0007636170000002.tif99149 *1: The cooking utensil was filled with salad oil (corn oil). The amount was 0.1 parts by mass or less.

[0028] Table 1-2 TIFF0007636170000003.tif104148 *2 : The cooking utensil was filled with salad oil (corn oil). The amount was 0.1 parts by mass or less.

[0029] Test Example 2: Types of oils and fats added to takoyaki dough Except for adding the fats and oils listed in Table 2 to the takoyaki dough and changing the oil added to the takoyaki maker to salad oil (corn) during baking, takoyaki were produced according to Production Example 2 and evaluated in the same manner as Test Example 1. The results are shown in Table 2.

[0030] Table 2 TIFF0007636170000004.tif119143

[0031] When takoyaki were similarly made by changing the type of fat or oil added to the batter from salad oil (corn) to salad oil (soybean), shortening, and lard, the takoyaki obtained had a good texture with a good bite and a crispy texture in all cases (Examples 6 to 8).

[0032] Test Example 3: Types of oils and fats put into the takoyaki maker Except for changing the fat or oil added to the takoyaki batter to salad oil (corn) and changing the oil added to the takoyaki maker during baking to that shown in Table 3, takoyaki were produced according to Production Example 2 and evaluated in the same manner as Test Example 1. The results are shown in Table 3.

[0033] Table 3 TIFF0007636170000005.tif114137

[0034] When the type of oil put in the cooking utensil was changed from salad oil (corn) to salad oil (soybean), shortening, or lard, takoyaki with a good texture that was crispy and had a good bite was obtained in all cases (Examples 9 to 11).

Claims

1. A method for producing baked and cooked frozen takoyaki, comprising baking and cooking takoyaki dough using a cooking utensil and then freezing the dough, The method for producing baked frozen takoyaki is characterized in that the total amount of fats and oils in the batter and the fats and oils used in the cooking utensils is 20 to 68 parts by mass relative to 100 parts by mass of wheat flour in the takoyaki batter, and the ratio of the amount of fats and oils in the batter to the amount of fats and oils used in the cooking utensils is adjusted to 20:80 to 40:60, and the baking is performed.

2. A method for producing the baked and cooked frozen takoyaki described in claim 1, wherein the baked and cooked frozen takoyaki is heated and cooked by frying when thawed.

3. A method for producing baked and cooked frozen takoyaki as described in claim 1 or 2, wherein the total amount of fats and oils in the dough and the fats and oils used in the cooking utensil is 26 to 60 parts by mass per 100 parts by mass of wheat flour in the takoyaki dough.

4. A method for producing baked and cooked frozen takoyaki as described in claim 3, wherein the amount of oil or fat used in the cooking utensil is at least 20 parts by mass per 100 parts by mass of wheat flour in the takoyaki dough.

5. A method for producing baked and cooked frozen takoyaki described in any one of claims 1 to 4, wherein the amount of oil and fat in the takoyaki dough is 25 parts by mass or less per 100 parts by mass of wheat flour in the dough.

6. A method for producing cooked takoyaki, comprising producing cooked frozen takoyaki by the method according to any one of claims 1 to 5, and cooking the cooked frozen takoyaki by frying when thawing, the method including terminating cooking when at least the central temperature of the takoyaki reaches 85°C.

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