PROBLEM TO BE SOLVED: To provide a method for producing a Okonomiyaki (vegetable-filled pancake), by which the Okonomiyaki giving a volume-rich sense can mechanically continuously be produced.SOLUTION: The method for producing the Okonomiyaki includes: (1) a process for preparing ingredient raw materials comprising a mixture of thin cabbage stripes of 40-60 mm×4,8-5.2 mm with square-cut cabbage of 7-13 mm square in a weight ratio of 7:3-3:7 (2) a process for mixing dough raw materials including wheat flour, water, egg, fats and oils and the like to prepare a dough (3) a process for mixing the dough with the ingredient raw materials in a weight ratio of 5:5-3:7 for each amount suitable for each Okonomiyaki piece and (4) a process for immediately and continuously shaping and baking the ingredient-containing dough for each suitable amount at 160-200°C to obtain the Okonomiyaki, and mechanically continuously performing each process.COPYRIGHT: (C)2013,JPO&INPIT【課題】機械的に連続生産可能であり、かつボリューム感のあるお好み焼きの製造方法を提供する。【解決手段】お好み焼きの製造方法であって:(1) 40~60mm×4.8~5.2mmの千切りキャベツと7~13mm角の角切りキャベツとの、重量比7:3~3:7の混合物を含む、具材原料を準備し;(2) 小麦粉、水、卵、油脂類を含む生地原料を混合して生地を調製し;(3)生地と具材原料とを重量比5:5~3:7でお好み焼き1枚適量毎に混合し;そして(4)具材入り1枚適量生地を直ちに160℃~200℃で連続的に成形焼成し、お好み焼きを得る工程を含み、各工程が機械的に連続実施される、製造方法。【選択図】なし
