JP2010220584A - Method for producing omelet, and omelet - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing an omelet by adding bean curd refuse to prevent adhesion of the same to a baking device and to be easily formed, in addition, to make effective use of the bean curd refuse and impart a voluminous feeling. <P>SOLUTION: Scrambled egg is mixed with sugar, soy sauce and soup stock to be seasoned and agitated after adding bean curd refuse or mashed bean curd refuse. The amount of the bean curd refuse to be added is brought to be 1-10% based on the egg weight. The egg solution in a fluid state resulted from the agitation is baked on an iron plate. A good baking operation is possible, since the bean curd refuse has been mixed, fine unevenness is formed on a contact surface between the device (iron plate) owing to the bean curd refuse to reduce an adhesion area to the device without adhering baked egg to the device during baking, in addition, when the bean curd refuse is added, the omelet is formed without bias in baking to be flat owing to viscosity increase of the egg solution, and has a further plumped volume compared with that of a conventional omelet. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  TECHNICAL FIELD The present invention relates to a method for producing an egg fried egg and an egg fried egg, and in particular, by adding okara to prevent sticking to a baking utensil and facilitating molding, and in addition, producing egg fried food that provides effective use and a sense of volume. It relates to a method and fried egg.

So-called fried eggs such as thick baked eggs and broiled eggs are mixed with sugar, soy sauce, dashi soup, etc. . Or it is made into a tea width without making it into a roll, or cut into cotton yarn eggs.
For example, a technique described in Japanese Patent Application Laid-Open No. 2000-175656 is known as a technique relating to a method for producing an egg fried egg.
JP 2000-175656 A

However, although the operation of baking the egg-baking is reversed with a spatula or the like in accordance with the baking of the egg, this baking operation has a problem that a half-ripe state or over-baking occurs.
In particular, during egg-baking cooking, the eggs adhere to the iron plate, which makes it difficult to roll the egg, and it is difficult to make a thick egg-yaki such as broiled egg-yaki.
The present invention has been made in order to solve the conventional problems, and the object of the present invention is to prevent the sticking to the baking utensil by blending okara and to facilitate the molding. An object of the present invention is to provide a method for producing fried eggs and a fried egg that provides an effective use and a sense of volume from okara.

As a means for achieving the above object, the method for producing an omelet according to claim 1 is characterized by adding okara to the egg, mixing and baking.
According to a second aspect of the present invention, there is provided a method for producing a fried egg according to the first aspect, wherein water and dried okara are added.
According to a third aspect of the present invention, there is provided a method for producing fried egg according to the first aspect of the present invention, wherein dashi or seasoning liquid is added.
The method for producing an omelet according to claim 4 is characterized in that in the method for producing an omelet according to claim 2 or 3, 1 to 10% of dried okara is added to the combined weight of the egg and the added liquid component. .
The fried egg according to claim 5 is obtained by the method according to any one of claims 1 to 4.

In the fried egg of the present invention, since the okara is mixed with the egg, fine irregularities are formed on the contact surface with the appliance (iron plate) by the okara, the adhesion area to the appliance is reduced, and the fried egg sticks to the appliance during baking. Therefore, a good firing operation is possible.
In addition, when okara is mixed, the viscosity of the egg liquid increases, so that it is formed without unevenness when baking on a flat surface, and the volume is more plump than conventional egg baking.
When a liquid component such as dashi soup is added to the egg liquid, the fried egg becomes soft and poor molding occurs. However, the fried egg of the present invention absorbs the liquid component and is formed to have the same hardness as the conventional fried egg.
In addition, by using the okara that has been discarded, resources can be effectively used and dietary fiber is added to the fried egg.

The best mode for carrying out the invention will be described below.
Okara used in the present invention is produced in the production of tofu and contains a large amount of cellulose, hemicellulose, lignin, etc. and is insoluble in water, while its water absorption is very high. Since a large amount of moisture is taken into the fiber network, the volume has a property of expanding several tens of times before water absorption.

The present invention blends okara or crushed okara into the egg-baked raw material. First, melted eggs are mixed with sugar, soy sauce and soup stock and seasoned, and then mixed with okara or crushed okara. The amount of okara added is dried to 1 to 10% of the egg weight.
Particularly preferably, 2 to 5% of the egg weight, or 2-5% by weight of dried okara is added to the egg and the added liquid when adding a liquid such as dashi stock or water to the egg. .
The moisture content of dried okara is around 7%, and the moisture content of moistened okara is around 75%.
The particle size of okara is not particularly limited, but is preferably 150 M (mesh) or more in consideration of water retention. Dashi soup can be increased by adding okara rather than the general amount.

Hereinafter, the manufacturing method of the fried egg which concerns on 1st Example is demonstrated.
Add 28.5 g of broth, 7 g of sugar and 0.5 g of salt to 120 g of the contents removed after removing the shells of 2 eggs and add 4.5 g of okara to 9.5 g of water. Add the mixed mixture and stir them.
Use dried okara from okara and dissolve it in water so that it has the same specific gravity as egg. The added amount of okara (4.5 g) to egg (120 g), water (9.5 g) and soup stock (28.5 g) is 2.84%.
When stirring, a mixer is used as necessary so that each component can be uniformly stirred throughout.

The fluid egg liquid obtained by stirring is baked on an iron plate.
In firing, a fluid egg liquid is poured onto an iron plate and fired into a planar shape while appropriately adjusting the heating power. Alternatively, the egg-shaped omelet that is formed into a planar shape is rolled into a rolled shape, and then the egg-cooked omelet is used.

  During baking, fine unevenness is formed on the contact surface with the iron plate from the okara contained in the egg liquid, and this unevenness prevents adhesion to the iron plate, so that the fried egg sticks to the iron plate without oiling the iron plate. In addition, it is easy to peel off and good workability is realized.

The resulting okara-baked okara with the raw material of Example 1 shown in Table 1 was 141 g, and the completed conventional fried egg (control) with the raw material of Comparative Example 1 was 137 g.
Despite the addition of liquid components (dashi stock, water), the fried egg of this example maintained the same hardness as that of the conventional fried egg, and did not lose its shape and secured a large amount.

Next, the manufacturing method of the fried egg which concerns on 2nd Example is demonstrated.
A mixture of 38 g of dashi soup, 7 g of sugar, 0.5 g of salt and 4.5 g of okara is added to 120 g of the contents taken out after removing the shells of the two eggs and stirred.
Okara uses the same dried okara as in the first embodiment. The added amount of okara (4.5 g) to egg (120 g) and dashi stock (38 g) is 2.84%.
When stirring, a mixer is used as necessary so that each component can be uniformly stirred throughout.

The fluid egg liquid obtained by stirring is baked in the same manner as in the first embodiment.
During baking, fine unevenness is formed on the contact surface with the iron plate from the okara contained in the egg liquid, and this unevenness prevents adhesion to the iron plate, so that the fried egg sticks to the iron plate without oiling the iron plate. In addition, it is easy to peel off and good workability is realized.

The fried egg of the present example in the raw material of Example 2 shown in Table 2 maintains the same hardness as the conventional fried egg despite the addition of the liquid component (dashi soup), without any deformation, A large amount was also secured.
On the other hand, the fried egg (control) in the raw material of Comparative Example 2 shown in Table 2 was hard to solidify due to a large amount of soup stock (water), and the meat quality was weak, making molding difficult.

Next, the manufacturing method of the fried egg which concerns on 3rd Example is demonstrated.
Add 90 g of the contents after removing the eggshell and add 52 g of dashi soup, 6 g of sugar and 0.5 g of salt, and add the mixture of 7 g of okara to 15 g of water and mix them. stir.
Use dried okara from okara and dissolve it in water so that it has the same specific gravity as egg. The amount of okara added (7 g) to egg (90 g), water (15 g) and soup stock (52 g) is 4.46%.
When stirring, a mixer is used as necessary so that each component can be uniformly stirred throughout.

The fluid egg liquid obtained by stirring is baked on an iron plate.
In firing, a fluid egg liquid is poured onto an iron plate and fired into a planar shape while appropriately adjusting the heating power. Alternatively, the egg-shaped omelet that is formed into a planar shape is rolled into a rolled shape, and then the egg-cooked omelet is used.

  During baking, fine unevenness is formed on the contact surface with the iron plate from the okara contained in the egg liquid, and this unevenness prevents adhesion to the iron plate, so that the fried egg sticks to the iron plate without oiling the iron plate. In addition, it is easy to peel off and good workability is realized.

The fried egg of Example 3 shown in Table 3 maintains the same hardness as the conventional fried egg despite the addition of liquid components (dashi soup and water), and does not lose its shape, ensuring a large amount. It was done.
On the other hand, the fried egg (control) in the raw material of Comparative Example 3 shown in Table 3 has a large amount of soup stock (moisture) so that it is hard to solidify and the meat quality is weak, and molding is difficult.

Although the embodiments have been described above, the specific configuration of the present invention is not limited to the above-described embodiments, and design changes and the like within a scope not departing from the gist of the invention are included in the present invention.
For example, in the above embodiment, dry okara and water or seasoning liquid are added. However, even if the egg contains water directly or the dried okara is mixed, the same applies to the iron plate or the like. Adhesion is prevented and moldability at the time of firing is realized.

Claims (5)

  A method for producing fried eggs, comprising adding okara to an egg, mixing and baking.   The method for producing fried eggs according to claim 1, wherein water and dried okara are added.   The method for producing fried eggs according to claim 1, wherein dashi stock or seasoning liquid is added.   4. The method for producing fried eggs according to claim 2, wherein 1 to 10% of dried okara is added to the combined weight of the egg and the added liquid component.   Fried egg obtained by the method according to claim 1.