京だし巻き卵の美味しさと物性評価 その2 : 専門店の美味しさを再現する家庭調理法の検討

Abstract

Dashimaki Tamago is one of the most popular egg-rolled dishes in Japan. It is made by baking thinly whole egg liquid with dashi broth while rolling it up. Kyoto-style Dashimaki Tamago is especially famous for its soft texture and well-balanced egg and dashi flavor and is an essential part of Kyoto’s catering cuisine. There are popular specialty shops that sell them while cooking them on their sites. In our previous paper, we developed a method for evaluating the taste and physical properties of Kyoto dashi-rolled eggs. We reported that the dashirolled egg of S-Shop brand, the most famous specialty shop, is particularly favored by consumers because of its soft texture, juicy soup stock, and strong umami. This study examined the relationship between the ratio of dashi broth added to egg-roll cooking with or without starch and the number of layers rolled and their physical properties in detail. We found that the fewer the number of layers, the softer the physical properties of egg rolls. We then developed a method for baking omelet-style (Tri-fold) hand-rolled Dashimaki rolls. We showed that adding 1 % starch to the egg liquid held the broth well, made baking more manageable, and softened the physical properties. By adding 1 % starch to the egg liquid containing 40 % dashi broth, we succeeded in reproducing the characteristic softness and juiciness of Kyoto dashi rolled eggs (specialty S-Shop) by baking them in the omelet style (Trihold) hand-rolled method. Using the recipe and baking method shown in this study, we developed a method of cooking Kyoto-style rolled eggs that can easily reproduce the texture of specialty shops at home.