玉子焼の製造方法

Japanese Patent JP6997136

B2

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

高橋 ▲徳▼博
Katsuya Seto

JP2019106023A

January 17, 2022

June 06, 2019

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Kyo Foods Co., Ltd.

A23L15/00

JP2001178419A
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WO1999040804A1
US20110250323
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Yoshihiko Kido
Kido Kazuhiko

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