FROZEN OMELETTE, METHOD OF MANUFACTURING OMELETTE, METHOD OF COCKING OMELETTE

• Main Authors: SETO KATSUYA, TAKAHASHI NORIHIRO
• Format: Patent
• Language: English; Japanese
• Published: 26.12.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a frozen omelette excellent in shelf stability, and capable of obtaining good texture without damaging flavor inherent in egg, a method of manufacturing an omelette, and a method of cocking an omelette.SOLUTION: The omelette is formed by lapping an omelette main body composed of egg as a main raw material, and a viscous soup stock gelatin containing soup stock in layers. The method of manufacturing an omelette includes: a baking process of cooking egg liquid with heat to obtain an omelette main body; a gelatification process of stirring and mixing a gelatin solution containing concentration-adjusted liquid soup stock, and thereafter cooling to obtain a viscous soup stock gelatin; a filling process of filling the omelette main body and the soup stock gelatin in sequence in a container main body composed of a drawn-molded film to lap together; a packaging process of packaging in vacuum while covering an opening of the container main body with a lid film; and a freezing process of freezing after the packaging process.SELECTED DRAWING: Figure 1 【課題】保存性に優れ、かつ、玉子本来の風味を損なわずに良好な食感を得ることができる冷凍玉子焼及び玉子焼の製造方法並びに玉子焼の調理方法を提供する。【解決手段】玉子焼は、卵を主原料とする玉子焼本体と、出汁を含む粘性の出汁ゼラチンとを層状に重ねて形成されている。また、玉子焼の製造方法は、液卵を加熱調理して玉子焼本体を得る焼成工程と、濃度を調整した液体出汁を含むゼラチン溶液を撹拌混合した後、冷却することにより粘性の出汁ゼラチンを得るゲル化工程と、絞り成形されたフィルム製の容器本体内に玉子焼本体と出汁ゼラチンとを順に充填して重ね合わせる充填工程と、蓋フィルムで容器本体の開口部を覆った状態で真空包装を行う包装工程と、該包装工程後に冷凍する冷凍工程とを有する。【選択図】図１