JP3084489B2 - Manufacturing method of foreskin type food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a foreskin-type food, for example, a method for producing a foreskin-type food in which ingredients are wrapped in egg skin, such as omelets and omelets.

[0002]

2. Description of the Related Art Hitherto, as a method for industrially producing a foreskin-type food having eggs as skin, for example, omelet in which seasoned rice is wrapped in egg skin, for example, JP-A-60-192
No. 558 discloses a foreskin-type food and a method for producing the same. In this method, as shown in FIG.
For example, the steps shown in FIG. This is to produce mold foods continuously. Hereinafter, each step will be described with reference to an example of manufacturing omurice. First, one pot 2 is heated to spray oil 6 (FIG. 2).
(B)) Then, a predetermined amount of egg fluid 7 is injected (FIG. 2)
(C)). When the peripheral portion of the egg is solidified to some extent, a seasoned rice 8 having a predetermined shape smaller than the concave portion 1 is put into the central portion of the semi-solidified egg liquid (FIG. 2 (D)).

Next, the oil 6 is sprayed while heating the other pot body 3 (FIG. 2 (E)), and a predetermined amount of egg fluid 7 is injected (FIG. 2 (F)). Then, when the peripheral portion of the egg liquid in the other pot body 3 is solidified, the one pot body 2 is rotated on the other pot body 3 (FIG. 2 (G)), and the two pot bodies 2 and 3 are rotated. And the contents of one pot 2, that is, the solidified egg and the seasoned rice 8 are poured into the semi-solidified egg liquid in the other pot 3.
Thereby, the semi-solidified egg fluids in both pots 2 and 3 are fused and integrated, and a predetermined omurice 9 is obtained in pot 3 (FIG. 2 (H)).

When the above method is carried out industrially, an oil spraying machine, an egg fluid injecting machine, a seasoned rice dispenser is installed at a predetermined position above a rotary table or a conveyor as described in the above-mentioned publication. A heating device such as a gas burner is provided at a predetermined lower position, and a reversing device for rotating one pot body 2 and a reversing take-out device for taking out the omurice formed in the other pot body are provided. The heating container 5 is configured to be continuously manufactured while being sequentially conveyed.

[0005]

However, in the above-mentioned process, when the seasoned rice, that is, the foreskin type food ingredient is put into the semi-solidified egg liquid (FIG. 2 (D) and FIG.
(G)), when the ingredient is porous, such as the above-mentioned seasoned rice, into which the egg fluid easily penetrates, the uncoagulated egg fluid penetrates into the ingredient and finally coagulates; The roasted eggs get into the rice and the appearance and texture of the cross section of the product is impaired.

[0006] In addition, since the egg fluid flows when the ingredients are put in, the thickness of the egg skin of the product becomes uneven, and the egg skin tends to become thicker. Feeling will be spoiled.

Therefore, the present inventors prevent the penetration of the foreskin raw material liquid into the above-mentioned ingredients, for example, the penetration of the egg solution into the seasoned rice, and make the foreskin, for example, the egg skin substantially uniform in thickness. In order to develop a manufacturing method for foreskin-type foods that can be made, intensive research was conducted. As a result, it has been found that the above object can be achieved by removing the liquid portion at the center before the whole foreskin raw material liquid put into the pot body solidifies. The present invention has been completed based on such findings.

[0008]

That is, according to the method for producing a foreskin-type food of the present invention, a foreskin raw material solution such as egg solution is injected into both a pair of pots heated to a desired temperature, and then the inside of the pot is cooled. Add ingredients such as seasoned rice before the whole raw material liquid is solidified by heating,
Then, in a method of manufacturing a foreskin-type food in which the pots are closed and the ingredient is foreskinned with the solidified skin of the raw material liquid, before the whole raw material liquid in the pan body solidifies, the liquid part of the central part of the raw material liquid is removed. It is characterized by being removed.

[0009]

[Operation] As described above, by removing the liquid portion at the center of the raw material liquid before the entire raw material liquid in the pot body solidifies,
A solidified skin having a uniform thickness can be obtained, and the liquid foreskin material can be prevented from penetrating into the charged ingredients.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail based on one embodiment shown in FIG.

FIG. 1 shows a process of manufacturing omurice in the same manner as described above. As shown in FIG. 1 (A), a pair of pots 2 and 3 having a concave portion 1 of a predetermined shape are connected with a hinge 4. A connected heating vessel 5 similar to the above is used.

First, one pot 2 is heated to spray oil 6 (FIG. 1 (B)), and then a predetermined amount of egg fluid 7 is injected (FIG. 1 (C)). Then, before the whole egg solution 7 in the pot body 2 is solidified, the liquid part 12 at the center of the egg solution 7 is suctioned and removed by the suction device 13 (FIG. 1 (D)). As a result, the solidified portion 11 is generated along the inner wall of the pot body 2, so that the solidified portion 1 is formed.
The seasoned rice 8 having a predetermined shape is put into the recess 14 formed by the step 1 (FIG. 1 (E)).

Next, oil 6 is sprayed while heating the other pot 3 (FIG. 1 (F)), and a predetermined amount of egg fluid 7 is injected (FIG. 1 (G)). In this pot body 3 as well, the liquid portion 16 at the center is suctioned and removed by the suction device 17 before the whole of the egg solution 7 solidifies, as described above (FIG. 1 (H)). The solidification part 15 is formed. Immediately thereafter, the one pot body 2 is rotated on the other pot body 3 (FIG. 1 (I)), and the two pot bodies 2 and 3 are closed so that the contents in one pot body 2 are solidified. The egg and seasoned rice 8 are put into the other pot body 3. Thereby, the egg skins in both pots 2 and 3 are fused and integrated, and a predetermined omurice 18 is obtained.
(J)).

On the other hand, the liquid portions 12, 16 removed by suction are:
It can be reused as egg fluid. In the egg fluid injection process shown in FIG. 1 (C) or FIG. 1 (G), it can be used by mixing it with new egg fluid or sucked in the first stage of the injection process. The liquid portion may be injected into the pot body, and new egg fluid that is insufficient in the second stage may be additionally injected. In addition, it can be used as another raw material for fried eggs and the like.

The time from injecting the egg solution into the pot to removing the liquid portion varies depending on the desired thickness of the egg skin, the heating temperature, etc., and the time from injecting the egg solution to removing the liquid portion. When the heating time is lengthened, the solidified portion becomes thicker. Therefore, by appropriately selecting the heating temperature and the heating time, an egg skin having a desired thickness can be obtained.

If the time between the step of sucking and removing the liquid portion 16 in the pot 3 and the step of closing the pots 2 and 3 is long, the egg liquid in the pot 3 is completely solidified. As a result, a sufficient bonding force cannot be obtained, and therefore it is necessary to perform the bonding as quickly as possible.

As described above, by removing the liquid portions 12 and 16, only the portions solidified by heating are heated in the pots 2 and 3.
As it remains inside, you can obtain the desired thickness of egg skin,
Egg liquid can be prevented from penetrating into the seasoned rice 8.

Next, the results of manufacturing omurice according to the steps of the above embodiment will be described.

Egg white, flour, sugar, salt, water and the like were added to the whole egg solution to prepare a seasoned egg solution. 160 ml of this egg solution
The mixture was poured into one pot 2 and heated over low heat. When two minutes had passed, the liquid portion 12 at the center was removed by suction. As a result, an approximately 1.5 mm thick egg skin was formed substantially uniformly on the inner wall of the pot.

Into this egg skin, 100 g of pre-molded chicken rice was added, and 160 ml of the egg solution was poured into the other pot 3, and the mixture was similarly heated over a low heat for 2 minutes. Next, immediately after the liquid portion 16 is removed, the one pot body 2 is immediately inverted, and the chicken rice half-wrapped in the egg skin is transferred into the other pot body 3, and the two egg skins are fused and integrated. Then, omurice in which 100 g of chicken rice was wrapped with 50 g of egg skin was obtained.

The obtained omurice egg skin has a thickness of about 1.
It was almost uniform with a size of 5 mm, and no evidence of egg penetration into the chicken rice was observed.

The process for producing omurice is not limited to the above process.
3, the start of heating of the pot 3 may be delayed, and the seasoned rice 8 may be put into the pots 2 and 3 in an appropriate amount. Further, the step of adding the seasoned rice 8 may be performed before the step of rotating one pot 2 on the other pot 3.

In the above embodiment, egg liquid is used as a liquid foreskin material, and seasoned rice (chicken rice) is used as a content.
It was explained using an example of manufacturing omurice using
The present invention is not limited to this. For example, other heat-coagulable protein liquids or flour dough products can be used as a liquid foreskin raw material, and cooked products such as meat, vegetables, and bean jam can be used as contents. For example, the present invention can be applied to the manufacture of dorayaki and the like.

[0024]

As described above, according to the method for producing a foreskin-type food of the present invention, a liquid foreskin material does not penetrate into the ingredients, and a foreskin with a uniform thickness can be obtained. For example, by applying the present invention to the production of omurice, it is possible to produce omurice with chicken rice wrapped in egg skin of an appropriate thickness and having good appearance and texture.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram of a manufacturing process showing one embodiment of the present invention.

FIG. 2 is an explanatory view showing an example of a conventional manufacturing process.

[Explanation of symbols]

2,3… Pot body 4… Hinge 5… Heating container 6…
Oil 7 ... Egg liquid 8 ... Seasoned rice 11, 15 ... Solidified part 12, 16
... Liquid part 13,17 ... Suction device 18 ... Omurice

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Noriko Toyama 1-16-7 Nishi-Shimbashi, Minato-ku, Tokyo Inside Japan Oxygen Co., Ltd. (56) References JP-A-52-143235 (JP, A) JP-A Sho 60-192558 (JP, A) JP-A-5-153934 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/48 A23L 1/00-1/32

Claims (3)

(57) [Claims] 1. After injecting a foreskin raw material liquid such as egg liquid into both of a pair of pan bodies heated to a desired temperature, add ingredients such as seasoned rice before the whole raw material liquid in the pan body is heated and solidified. Then, both pots are closed together, and in a method for producing a foreskin-type food in which the ingredients are wrapped with the solidified skin of the raw material liquid, the liquid part at the center of the raw material liquid is solidified before the whole raw material liquid in the pan is solidified. A method for producing a foreskin-type food, comprising: 2. The method for producing a foreskin-type food according to claim 1, wherein the foreskin raw material liquid is an egg solution, and the foreskin-type food is omelet or omurice. 3. The method for producing a foreskin-type food according to claim 1, wherein the removed liquid portion is recovered as a foreskin raw material liquid and reused.