JP2006288469A - Rolled omelette baking machine pan and manufacturing method of rolled omelette - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a rolled omelette baking machine pan and a manufacturing method of a rolled omelette capable of changing the rolled omelette from a handmade-like one to a handmade one and baking a soft and plump rolled omelette by seeking the making of a product which can not be baked with a fully automatic rolled omelette baking machine and utilizing the recesses and projections of the rolled omelette baking pan. <P>SOLUTION: The rolled omelette baking machine pan is formed into a rectangular shallow plate container shape, and a plurality of recessed and projecting surfaces 2 continued in a direction orthogonal to a longitudinal direction are formed at the bottom part of the rolled omelette baking machine pan 1. The rolled omelette baking machine pan 1 is used, the appropriate amount of seasoned egg mixture TA is filled, a recessed part B, a projecting part C, a recessed part D, a projecting part E, a recessed part F, a projecting part G, a recessed part H, a projecting part I, a recessed part J and a projecting part K are utilized, and it is shaped and baked by using a spatula Ha. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a soup roll egg baking machine pan and a method for producing soup roll egg that can bake a stable and uniform soup roll egg when baking soup roll egg.

When baking conventional dashi rolls, a flat baking pot is often used if it is a fully automatic baking machine (see Patent Document 1).
When a flat pan is used when baking dashi rolls, most products are hardened by adjusting the speed at a certain speed, and the texture as a hand-baked boiled roll egg is not obtained.
Therefore, unlike the fully-automatic dashi roll egg, a person who has a heart to bake, but in order to bake the roll egg, the part that only relied on the skilled person is stable and even a new person has a uniform product It is required to be baked.
JP 2004-105138 A

  The present invention seeks to make a product that cannot be baked with a fully automatic soup roll egg baking machine, and by using the unevenness of the soup roll egg baking pan, it can be completely hand-baked from hand-baked wind. It is an object of the present invention to obtain a dashi roll egg baking machine pot and a dashi roll egg manufacturing method capable of baking eggs.

  The dashi roll egg baking machine pan of the present invention is formed in a rectangular shallow dish container shape, and forms a plurality of concave and convex surfaces in the direction perpendicular to the longitudinal direction at the bottom, the concave and convex surfaces from the pot edge A A concave portion B formed by an inclined surface that descends rapidly is provided, and a convex portion C that becomes a horizontal surface at a predetermined interval from the concave portion B is formed, and a concave portion D formed by an inclined surface that gently descends from the convex portion C is provided. And a convex portion E formed with an inclined surface gently rising from the concave portion D, and a concave portion F formed with an inclined surface rapidly descending from the convex portion E are provided. A convex portion G formed with an inclined surface that forms a concave portion H and a convex portion I in the same shape as the convex portion E, concave portion F, and convex portion G, and an inclined surface that gently falls from the convex portion I. Provided with the formed concave portion J, and a convex portion K formed with an inclined surface gently rising from the concave portion J It is an Nabeen L inclined surface which rises sharply from the convex portion K.

  The method of manufacturing the dashi roll egg of the present invention uses the dashi roll egg baking machine pan, filling the seasoned egg liquid TA in an appropriate amount, and from the concave portion B to the convex portion C, concave portion D, convex portion E, concave portion F. The convex part G, the concave part H, the convex part I, the concave part J, and the convex part K are used to form and bake using a spatula Ha.

  The present invention is a hand-rolled dashi-rolled egg baking pot different from a fully-automatic dashi-rolled egg baking pot, and even if it is not an expert, it can easily bake the rolled-up egg by using unevenness. It is a baked egg-rolling pan that can be baked by adjusting the way it is rolled up and down depending on the situation.

  In using the baking pot using the unevenness of the present invention, it is possible to taste a plump hand-baked feeling by applying the strength of the rolled-up egg roll.

  The dashi rolled egg baking machine pan of the present invention changes the unevenness, inclination and length in one baking pan, so that the seasoned egg liquid can be stored and heated as it is heated, This is a dashi-rolled egg-baking machine pan that allows you to taste a plump hand-baked feel, use a spatula and be stable even for beginners in the baking process, but can bake rolled egg-yaki .

  DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, embodiments of the dashi rolled egg baking machine pan of the present invention will be described with reference to the accompanying drawings.

  FIG. 1 is a vertical cross-sectional view of a dashi-rolled egg baking machine pan 1 of the present invention.

  The dashi roll egg baking machine pan 1 is formed in a rectangular shallow dish container shape, and a plurality of uneven surfaces 2 continuous in the direction perpendicular to the longitudinal direction are formed at the bottom of the dashi roll egg baking machine pot 1.

  FIG. 1 shows the state of the uneven surface 2 from the pot rim A to the pot rim L, and is a diagram for explaining the uneven surface 2 of one dashi rolled egg baking machine pan 1 in an easy-to-understand manner.

  A concave portion B formed by an inclined surface that descends rapidly from the pot edge A is provided, and is formed as a convex portion C that becomes a horizontal plane at a predetermined interval from the concave portion B, and is formed by an inclined surface that gently descends from the convex portion C. The concave portion D is provided, and the convex portion E is formed by an inclined surface that gently rises from the concave portion D.

  Further, a concave portion F formed by an inclined surface that rapidly drops from the convex portion E is provided, and the convex portion G is formed by an inclined surface that gently rises from the concave portion F, and the convex portion E, the concave portion F, Concave portion H and convex portion I are formed in the same shape as convex portion G.

  Therefore, the convex part E, the convex part G, and the convex part I are formed at substantially the same height.

  Then, a concave portion J formed with an inclined surface gently descending from the convex portion I is provided, forming a convex portion K formed with an inclined surface gently rising from the concave portion J, and rapidly rising from the convex portion K. Let it be pan edge L on the inclined surface.

  The concave part D, the concave part F, the concave part H, and the concave part J can be effectively used as a part for temporarily storing the seasoned liquid egg, and the baking time can be adjusted.

  The convex part C, the convex part E, the convex part G, and the convex part I have a role of ensuring a filling amount as a bank for storing the seasoned egg liquid in a well-balanced manner.

  About the said pot edge A, it has an advantage in baking of the side surface of a rolled egg at the end of a baking stage (after-mentioned description).

  About the said pot edge L, when the egg liquid mix | blended with the seasoning is filled initially, the role which stops the flow of an egg liquid is set | placed.

  About the said recessed part B and the said convex part K, an emphasis is put on the state of the burning at the time of baking.

  The pot members such as the unevenness and the inclination and length from the pot edge A to the pot edge L are balanced as a whole, and the uneven surface 2 of the single rolled egg-bake baking pot 1 is baked during baking. Made with emphasis.

  FIG. 2 is an explanatory diagram of a process of baking the dashi roll egg using the uneven surface 2 of the dashi roll egg baking machine pan 1.

  As shown in FIG. 2, an appropriate amount of seasoned egg liquid TA is filled on the uneven surface 2 of the above-mentioned soup roll egg baking machine pan 1.

  As shown in FIG. 2, the seasoned egg liquid TA is formed from the inclined portion of the convex portion C to the concave portion D, convex portion E, concave portion F, convex portion G, concave portion H, convex portion I, concave portion J, convex portion K. Until covered with egg liquid TA.

  As shown in FIG. 3, the egg liquid TA heated using the spatula Ha is rolled from the convex portion K to the concave portion J, the convex portion I, the concave portion H, the convex portion G, and the concave portion F so as to roll while adjusting the force. Then, it is baked using the concavo-convex surface 2 as if it were rolled up.

  As shown in FIG. 4, the rolled egg is rolled up and rolled up to the concave portion F, but the rolled egg Ag is brought to the inclined portion of the convex portion K and pan edge L using the spatula Ha, and is temporarily placed.

  As shown in FIG. 5, the rolled-up egg Ag that has been temporarily placed is placed on the slope of the convex portion K and the pan edge L, and the spatula Ha is used in the heated state. The egg liquid TA accumulated in the convex part E is moved downward from the concave part B and the pot edge A, and in the direction of the concave part F, convex part G, concave part H, convex part I, concave part J, convex part K. Spread the liquid TA.

  The egg liquid TA accumulated in the convex part C, concave part D, and convex part E in the above description is very important, there is a need for this irregularity, and it is heated at the inclined part of the convex part K and pan edge L. The situation of dashi maki Tamago Ag is also important.

  As shown in FIG. 6, the egg solution TA stored in the concave portions of the convex portion C, the concave portion D, and the convex portion E is the concave portion B, the convex portion C, the concave portion D, the convex portion E, below the pan rim A. The degree of baking is viewed in a state where the concave portion F, the convex portion G, the concave portion H, the convex portion I, the concave portion J, and the convex portion K are expanded.

  As shown in FIG. 7, after confirming the baked state, the spatula Ha is at the slope of the convex portion K and the pan edge L, so that the rolled-up egg Ag is rolled to the place of the pan edge A, the concave portion J, Winding is performed in the order of convex portion I, concave portion H, convex portion G, concave portion F, convex portion E, concave portion D, convex portion C, and concave portion B.

  As shown in FIG. 8, at the inclined portion of the pot edge A and the concave portion B point, the baking amount of the dashi roll egg Ag is adjusted, and temporarily placed on the spot, the next dashi roll egg Ag is baked and seasoned. The egg liquid TA is filled from the convex portion C to the concave portion D, convex portion E, concave portion F, convex portion G, concave portion H, convex portion I, concave portion J, and convex portion K, and enters the same baking step.

  The present invention is a hand-rolled dashi-rolled egg baking machine pot 1 different from a fully-automatic dashi-rolled egg baking pot. This is a soup-rolled egg-baking machine pan 1 that can be hand-baked and can be adjusted by adjusting the way it is rolled up according to the situation.

It is a longitudinal cross-sectional view of the stock roll egg baking pot of this invention. It is sectional drawing of the process 1 which bake a rolled-up egg. It is sectional drawing of the process 2 which bake a rolled-up egg. It is sectional drawing of the process 3 which bake a rolled-up egg. It is sectional drawing of the process 4 which bake a rolled-up egg. It is sectional drawing of the process 5 which bakes a dashi roll egg. It is sectional drawing of the process 6 which bakes a dashi roll egg. It is sectional drawing of the process 7 which bake a rolled-up egg.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Dashi roll egg baking pot 2 Uneven part A-L Point which shows unevenness TA Seasoned egg liquid Ha spatula Ag Dashi roll egg roast

Claims (2)

  Formed in the shape of a rectangular shallow dish container, forming a plurality of concave and convex surfaces continuous in a direction orthogonal to the longitudinal direction at the bottom, the concave and convex surfaces formed by inclined surfaces that descend rapidly from the pan edge A B is provided to form a convex portion C that becomes a horizontal plane at a predetermined interval from the concave portion B, and a concave portion D formed by an inclined surface that gently descends from the convex portion C is provided. A convex portion E formed by a surface, a concave portion F formed by an inclined surface that descends rapidly from the convex portion E, and a convex portion G formed by an inclined surface that gently rises from the concave portion F; None, the concave portion H and the convex portion I are formed in the same shape as the convex portion E, the concave portion F, and the convex portion G, and the concave portion J formed with an inclined surface gently descending from the convex portion I is provided. A convex portion K formed by an inclined surface that gently rises from the slope, and a slope that suddenly rises from the convex portion K However winding eggs calciner pot, characterized in that the Nabeen L in terms. Using the dashi rolled egg baking machine pan, filling a suitable amount of seasoned egg liquid TA, from concave B to convex C, concave D, convex E, concave F, convex G, concave H, convex I A method for manufacturing a rolled-up egg, characterized by using the spatula Ha to form and bake using the concave part J and the convex part K.

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