JP6349484B2 - Cooking method to make egg dishes half-ripe with hot egg - Google Patents
Cooking method to make egg dishes half-ripe with hot egg Download PDFInfo
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Description
本発明は、従来の生玉子のみを入れて加熱調理する料理を、生玉子と温玉に変更、または、温玉だけに変更して調理し、それにより極めて簡便に半熟玉子料理を調理できる方法を提供することである。 The present invention is a method in which a conventional cooked egg with only raw eggs is changed to a raw egg and a hot egg, or is changed to a hot egg and cooked so that a half-ripe egg dish can be cooked extremely easily. Is to provide.
日本では、レストランや家庭でも玉子が半熟でやわらかな食感すなわち黄身が半熟で白身が固まっていない状態のものと、味が濃厚でコクが有る料理例えば目玉焼きのように黄身も白身も固まっている状態のものが好まれてきている。近年、スパゲティ、チャーハン、ピザ、グラタン、カレーなどに温玉を載せる料理が普及されてきていますが、本発明は、ただ載せるのでは無く、仕上げに温玉を再加熱して今までとは違った食感すなわち、半熟玉子のとろっとした食感と黄身の濃厚な食感を兼ね備えた玉子料理を作ることが出来る調理方法で有る。In Japan, eggs and half-boiled eggs are soft and soft, that is, the yolk is half-boiled and the white is not solidified, and the flavor and richness of the egg, such as fried egg, is solidified. Things in the state are becoming preferred. In recent years, dishes that put hot balls on spaghetti, fried rice, pizza, gratin, curry, etc. have become widespread, but the present invention is not just put, it is different from the past by reheating hot balls for finishing It is a cooking method that can make an egg dish that has both a soft texture of soft-boiled egg and a thick texture of yolk.
中華料理の玉子料理は、完全に加熱するのが常識になっている。
その中華の玉子料理に温玉を用いて半熟玉子料理の調理方法を提供すること。It is common knowledge that egg dishes of Chinese cuisine are completely heated.
To provide a cooking method for a half-boiled egg dish using hot egg in the Chinese egg dish.
上述した課題を解決し目的を達成するために請求項１に記載の溶いた生玉子と温玉を加熱調理した具材に同時に混合して生成する工程と、を備える事を特徴とする。実施例１に説明するチャーハンの調理に適してる。 In order to solve the above-described problems and achieve the object, the method comprises the step of simultaneously mixing the melted raw egg and the hot egg according to
また請求項２に記載の溶いた生玉子を加熱した後に温玉を入れて混合し生成する工程と、を備える事を特徴とする。実施例２に説明するニラ玉に適してる。 In addition, the method comprises a step of heating the melted raw egg according to
また請求項３に記載の加熱調理した具材に温玉だけを入れて混合し生成する工程と、を備える事を特徴とする。実施例３にて説明するゴーヤチャンプルーに適してる。 And a step of adding and mixing only the hot balls into the cooked ingredients according to
この発明によれば極めて簡便な調理方法によって半熟玉子料理が調理出来る。
本発明で調理したチャーハンを例とするならば、食べる場所により黄身の濃厚な食感、白身のとろっとした食感、温玉のからまっていないあっさりとした食感、が一皿に凝縮した玉子料理を作れる調理方法である。またこの発明により消費者の嗜好やその提供される気候や地域環境に応じた半熟玉子料理を提供する事が出来るようになる。According to this invention, a half-boiled egg dish can be cooked by a very simple cooking method.
Taking fried rice cooked according to the present invention as an example, depending on where you eat, a thick texture of yolk, a thick texture of white, a light texture that is not entangled with hot balls, condensed in one dish It is a cooking method that can make a cooked egg dish. In addition, this invention makes it possible to provide a half-boiled egg dish according to the consumer's preference and the climate and local environment provided.
以下の添付図面を参照して、この発明に関わる半熟玉子料理の調理方法の各実施例を詳細に説明する。
実施例１、チャーハン（温玉と生玉子の同時入れ）
実施例２、ニラ玉（生玉子加熱後に温玉）
実施例３、ゴーヤチャンプルー（温玉のみ）
実施例４、温玉の基本的作り方と注意点
最後に各実施例で説明した料理を、別の料理にも応用できたことを説明する。ただし各実施の形態によって本発明が限定されるものではない。
尚、本発明の条件として温玉を用意する時は、箸で一度切るぐらいにする。再加熱時に黄身が同化しやすいためである。温玉は、必ず調理の最後に投入する、よく加熱した土鍋などの器に盛り付けるのは、不適切である。この条件満たした一部の玉子料理を半熟玉子料理にできる調理方法である。With reference to the accompanying drawings, each embodiment of a method for cooking soft-boiled egg dishes according to the present invention will be described in detail.
Example 1, fried rice (same egg and raw egg)
Example 2, leek ball (hot egg after raw egg heating)
Example 3, bitter gourd champloo (hot water only)
Example 4, Basic Method for Making Hot Eggs and Precautions Finally, it will be described that the dish described in each example could be applied to other dishes. However, the present invention is not limited to each embodiment.
As a condition of the present invention, when a hot ball is prepared, it should be cut once with chopsticks. This is because yolk is easily assimilated during reheating. It is not appropriate to put hot balls in a well-heated earthenware pot that is always put at the end of cooking. This is a cooking method in which some egg dishes that satisfy this condition can be made into half-boiled egg dishes.
《チャーハンの調理工程》
図１は、チャーハンの従来の調理方法と本発明の調理方法とを示すフローチャートである。尚、実施例１は、あくまで発明者の調理方法であって本発明を限定するものではない。《Fried rice cooking process》
FIG. 1 is a flowchart showing a conventional fried rice cooking method and the cooking method of the present invention. In addition, Example 1 is an inventor's cooking method to the last, and does not limit this invention.
（従来の調理方法）
溶いた生玉子８０ｇ、チャーハン用に小さく切ったチャーシュー７０ｇ、ハム２０ｇ、ナルト２０ｇ、葱２５ｇを用意しておく。ライスは３５０ｇ使用する。
フライパンを熱して油１０ｇを入れる。火力を中火にして少し煙が上がってきたら溶いた玉子を入れ（ステップＢ−１）ヘラで２回切るように混ぜたらライスを入れ１回ひっくり返し、軽く混ぜる。そこに塩４．５ｇ、うま味調味料３・５ｇ、チャーシューを入れ素早く混ぜ、ハム、葱、ナルト、胡椒少々を入れて火は強火にする。醤油を６ｇ鍋肌から回し入れて良く混ぜて従来の調理方法のチャーハンが完成する。（ステップＢ−２）(Conventional cooking method)
Prepare 80 g of melted raw egg, 70 g of pork fried rice, 20 g of ham, 20 g of Naruto, and 25 g of salmon. Use 350g of rice.
Heat the frying pan and add 10 g of oil. When the firepower is medium and the smoke rises a little, add the melted egg (Step B-1). Mix with a spatula to cut twice. Add rice and turn it over once and mix gently. Add 4.5g of salt, 3.5g of umami seasoning, and char siu and mix quickly. Add ham, strawberry, naruto and pepper a little to make the fire high. Mix 6g of soy sauce from the pot skin and mix well to complete the traditional fried rice cooking method. (Step B-2)
（本発明の調理方法）
温玉２個（約９０ｇ）と溶いた生玉子１５ｇを一緒のボールに入れて温玉を１度横に箸で切っておく。チャーハン用に小さく切ったチャーシュー７０ｇ、ハム２０ｇ、ナルト２０ｇ、葱２５ｇを用意しておく。ライスは３５０ｇ使用する。
フライパンを熱して油を１０ｇ入れる。火力を中火にして少し煙が上がってきたらライスを入れ塩４．５ｇ、うま味調味料５ｇ、チャーシューを入れて素早く混ぜる。火を強火にしてハム、ナルト、葱、胡椒少々を入れて醤油６ｇを鍋肌から回し入れてよく混ぜ、温玉と溶いた生玉子を具材の上に左から右に流し入れて（ステップＢ−３）具材の２／３の分量をひっくり返した後、それを９０度回転させ再度２／３の量をひっくり返す工程を更に２度繰り返し、本発明の調理方法の半熟チャーハンの完成する。混ぜすぎたり加熱しすぎたりすると半熟が完熟になってしまうので注意が必要となる。(Cooking method of the present invention)
Put 2 hot balls (about 90g) and 15g of melted raw eggs into a bowl. Cut the hot balls to the side once with chopsticks. Prepare 70g of pork fried rice, 20g of ham, 20g of Naruto and 25g of rice cake for fried rice. Use 350g of rice.
Heat the frying pan and add 10 g of oil. Add some rice and add 4.5g of salt, 5g of umami seasoning and char siu and mix quickly. Add ham, naruto, strawberry and pepper a little over high heat, mix 6 g of soy sauce from the pot skin, mix well, and pour the hot and melted egg on the ingredients from left to right (step B -3) After turning over the amount of 2/3 of the ingredients, rotating it 90 degrees and turning over the amount of 2/3 again is repeated twice more to complete the half-boiled fried rice of the cooking method of the present invention. Careful attention is required as the half-ripe becomes fully ripe if mixed too much or heated too much.
《ニラ玉の調理工程》
図２は、ニラ玉の従来の調理方法と本発明の調理方法とを示すのフローチャートである。尚、実施例２は、あくまで発明者の調理方法であって本発明が限定されるものではない。《Leek ball cooking process》
FIG. 2 is a flowchart showing the conventional cooking method of leek balls and the cooking method of the present invention. In addition, Example 2 is an inventor's cooking method to the last, and this invention is not limited.
（従来の調理方法）
ボールに生玉子３個を割り塩１ｇ、うま味調味料０．５ｇ、胡椒少々、葱のみじん切り１５ｇ、ハム５ｍｍ角３０ｇを入れて良く混ぜておく。（ステップＣ−１）ニラは１ｃｍに切ったものを６０ｇ用意しておく。
フライパンを熱して油１５ｇを入れ中火にしたらニラを入れる。具材の３割位に火が通ったら生玉子を入れる。（ステップＣ−２） 生玉子を素早く混ぜていき生玉子の液体部分がなくなってきたら具材の２／３の分量をひっくり返し、形を整えながら更に２／３の分量をひっくり返す工程を数度繰り返しニラ玉の中の液体部分がほぼ完全になくなってきたら胡麻油を２ｇ回し入れて従来の調理方法のニラ玉が完成する。（ステップＣ−３）(Conventional cooking method)
In a bowl, mix 1 g of raw egg, 1 g of salt, 0.5 g of umami seasoning, a little bit of pepper, 15 g of chopped salmon, and 30 g of ham. (Step C-1) Prepare 60 g of leek cut into 1 cm.
Heat the frying pan, add 15 g of oil, and cook over medium heat. When the fire passes through about 30% of the ingredients, put the raw egg. (Step C-2) Mix the raw eggs quickly and when the liquid part of the raw eggs is gone, turn over the 2/3 portion of the ingredients and turn over the 2/3 portion while adjusting the shape several times When the liquid portion in the leek ball has almost completely disappeared, 2 g of sesame oil is added and the leek ball of the conventional cooking method is completed. (Step C-3)
（本発明の調理法）
ボールを２個用意して一つは生玉子２個、もう一つは温玉１個を割ります。生玉子の方に塩１ｇ、うま味調味料０．５ｇ、胡椒少々、葱のみじん切り１５ｇ、ハム５ｍｍ角３０ｇを入れて良く混ぜておく。（ステップＣ−１）
ニラは１ｃｍに切ったものを６０ｇ用意しておく。フライパンを熱して油を１５ｇ入れ中火にしたらニラを入れる。具材の３割位に火が通ったら生玉子を入れる。（ステップＣ−２）生玉子を混ぜていき、生玉子の液体部分がなくなってきたら箸で半分に切った温玉を左から右に流し入れる。具材の２／３の分量をひっくり返し更に２／３分量ひっくり返したら胡麻油を２ｇ回し入れて本発明の調理方法の半熟ニラ玉が完成する。（ステップＣ−４）(Cooking method of the present invention)
Prepare two balls, one with 2 raw eggs and the other with 1 hot egg. Add 1 g of salt, 0.5 g of umami seasoning, a little pepper, 15 g of chopped salmon, and 30 g of ham 5 mm square to the raw egg. (Step C-1)
Prepare 60g of leek cut into 1cm. Heat the frying pan, add 15g of oil, and cook over medium heat. When the fire passes through about 30% of the ingredients, put the raw egg. (Step C-2) Mixing the raw egg, and when the liquid part of the raw egg is gone, pour the hot egg cut in half with chopsticks from left to right. Turn over the 2/3 portion of the ingredients and turn over the 2/3 portion, and then add 2g of sesame oil to complete the half-ripe leek ball of the cooking method of the present invention. (Step C-4)
《ゴーヤチャンプルーの調理工程》
図３は、ゴーヤチャンプルーの従来の調理方法と本発明の調理方法とを示すフローチャートである。尚、あくまで発明者の調理方法であって本発明が限定されるものではない。《Goya Champloo Cooking Process》
FIG. 3 is a flowchart showing a conventional cooking method of bitter gourd Chample and the cooking method of the present invention. In addition, it is an inventor's cooking method to the last, and this invention is not limited.
（従来の調理方法）
ゴーヤ１本は縦半分に切り、スプーンで種とわたを取り、それを３ｍｍスライスにする。木綿豆腐１丁はペーパータオルに包んでおく。生玉子は２個溶いておく。フライパンを熱して油１０ｇを入れゴーヤを入れる。あまり動かさず中火でゴーヤの両面が茶色っぽく焦げて来るまで炒める。それを一度別のバットに移す。フライパンに油１０ｇを入れて先ほどの豆腐を手でちぎりながら熱したフライパンに入れていく。フライパンを動かさずに中火で豆腐が茶色く色づいてきたら残りの半面も同様に色づくまで焼き、バットに移す。フライパンに油６ｇを入れ一口大の豚バラスライス１２０ｇを入れる。フライパンをあまり動かさず豚バラスライスが茶色っぽくなるまで炒める。（ステップＤ−１）豚バラスライスの入ったフライパンに先ほどのゴーヤ、豆腐を戻し入れ酒８ｇ、粉末カツオだし６ｇ、塩５ｇ、うま味調味料少々、醤油３０ｇ、胡椒少々を入れ味がまんべんなく広がるよう良く混ぜる。（ステップＤ−２）溶いた玉子を半量入れたら軽く混ぜて残りの玉子を入れ軽く混ぜたら胡麻油少々で従来の調理方法のゴーヤチャンプルーが完成する。（ステップＤ−３）(Conventional cooking method)
Cut one bitter gourd into half length, take seed and cotton with a spoon, and cut it into 3mm slices. 1 cotton tofu is wrapped in a paper towel.
（本発明の調理方法）
ゴーヤ１本は縦半分に切りスプーンで種とわたを取り、それを３ｍｍのスライスにする。木綿豆腐１丁はペーパータオルに包んでおく。温玉２個は箸で半分に切っておく。フライパンを熱して油１０ｇを入れゴーヤを入れる。あまり動かさず中火でゴーヤの両面が茶色っぽく焦げてくるまで炒める。それを一度別のバットに移す。フライパンに油１０ｇを入れ先ほどの豆腐を手でちぎりながら熱したフライパンに入れていく。フライパンを動かさずに中火で豆腐が茶色く色づいてきたら裏返して両面が色づいたら別のバットに移す。フライパンに油６ｇを入れ、一口大の豚バラスライス１２０ｇを入れる。フライパンをあまり動かさず豚バラスライスが茶色っぽくなるまで炒める。（ステップＤ−１）豚バラスライスの入ったフライパンに先ほどのゴーヤ、豆腐を戻し入れ酒８ｇ、粉末カツオだし６ｇ、塩５ｇ、うま味調味料少々、醤油３０ｇ、胡椒少々を入れ味がまんべんなく広がるよう良く混ぜる。胡麻油を少々入れたら温玉を円を描くように入れ、具材の２／３分量をひっくり返して再度ひっくり返して（ステップＤ−４）本発明の調理方法の半熟ゴーヤチャンプルーが完成する。(Cooking method of the present invention)
Cut one bitter gourd into half and take the seed and cotton with a spoon and cut it into 3mm slices. 1 cotton tofu is wrapped in a paper towel. Cut two hot balls in half with chopsticks. Heat the frying pan, add 10 g of oil and add bitter melon. Fry until medium-fired and both sides of bitter gourd become brownish. Move it to another bat. Put 10g of oil in a frying pan and pour the tofu just as it was before putting it in a heated frying pan. If the tofu turns brown on medium heat without moving the frying pan, turn it over and move to another bat when both sides change color. Put 6g of oil in a frying pan and 120g of bite-sized pork belly slices. Fry until the pork belly slices turn brown without moving the pan. (Step D-1) Put the bitter gourd and tofu into the frying pan containing the pork belly slices, add 8 g of sake, 6 g of powdered bonito, 5 g of salt, a little umami seasoning, 30 g of soy sauce and a little bit of pepper so that the taste spreads evenly. Mix well. When a little sesame oil is added, a hot ball is put in a circle, the 2/3 portion of the ingredients is turned over and turned over again (step D-4), and the half-boiled bitter gourd champloo of the cooking method of the present invention is completed.
《温玉の作り方》
（スチームコンベクションオーブンでの温玉の作り方）
玉子は常温に戻しておきます。蒸し器の機能を使い６８℃の温度、時間は３０分にセットします。余熱で庫内を温めてから玉子を入れてスタートします。出来上がったら常温で冷まします。冷めたら冷蔵庫にて保管します。《How to make a hot ball》
(How to make hot water in a steam convection oven)
Return the egg to room temperature. Use the steamer function and set the temperature at 68 ° C for 30 minutes. Start with the egg after warming the interior with residual heat. When finished, cool at room temperature. When it cools, store it in the refrigerator.
（湯煎での温玉の作り方）
玉子は常温に戻しておきます。ボールと鍋を用意します。どちらも多めに水を張ります。鍋の上にボールを載せます。（急激な温度変化を防ぐための湯煎です。）ボールに玉子を入れ火をつけます。ボールに温度計を挿して温度を６８℃にします。６８℃以上になりそうなら鍋、ボールの中に水を少しずつ足し調節します。火力を抑えて温度を安定させます。２６分経過したらお湯から出して冷まします。冷めたら冷蔵庫で保管します。(How to make hot water in a hot water bath)
Return the egg to room temperature. Prepare a bowl and a pan. Both are filled with a lot of water. Place the ball on the pan. (It is a hot water bath to prevent sudden temperature changes.) Put the egg in the ball and ignite it. Insert a thermometer into the ball and set the temperature to 68 ° C. If it is likely to be above 68 ° C, add water in the pan and bowl little by little and adjust. Suppresses the thermal power and stabilizes the temperature. Remove from hot water after 26 minutes and let it cool. Store in the refrigerator when cool.
尚、温玉を作るにあたって湯温は６５〜７２℃である。６５℃に近ければ黄身が液状化して７５℃に近ければ硬質化します。本発明は６８℃が適温と考えましたが好みにより変更してもよいと考えます。In addition, in making a hot ball, the hot water temperature is 65-72 degreeC. The yolk liquefies when close to 65 ° C and hardens when close to 75 ° C. In the present invention, 68 ° C is considered the optimum temperature, but it may be changed according to preference.
温玉の賞味期限は生の状態の鮮度によるが、５〜１０日を目安にして下さい。
サルモネラ菌が付いている可能性がある為、ヒビが入った玉子は使わない様に注意して下さい。The expiration date of the hot ball depends on the freshness of the raw state, but it should be 5-10 days.
Be careful not to use cracked eggs as they may have Salmonella.
以上、本発明の各実施例の形態について説明したが本発明の具体的な構成及び手段は、特許請求の範囲に記載した各発明の技術的思想の範囲内において任意に改変及び改良することができる。以下、このような変形例について説明する。
実施例１、チャーハンの種類といっても無限に有りますが、この発明は、すべてのチャーハンにあてはまる発明である。
実施例２、この発明は、ニラ玉だけでなく、カニ玉や親子丼、玉子丼、かつ丼にも応用可能である。
実施例３、この発明は、ゴーヤチャンプルー以外にも、中華料理の木須肉（ムースールー、煎り玉子入り豚肉の炒め）または、お好み焼きにも応用が可能である。Although the embodiments of the present invention have been described above, the specific configuration and means of the present invention can be arbitrarily modified and improved within the scope of the technical idea of each invention described in the claims. it can. Hereinafter, such a modification will be described.
There are an infinite number of types of fried rice according to the first embodiment, but this invention is applicable to all fried rice.
Example 2 This invention is applicable not only to leek balls, but also to crab balls, parent-child bowls, egg bowls, and bowls.
Example 3 In addition to bitter gourd, this invention can also be applied to Chinese food Kisushi (mousse luo, fried pork with roasted eggs) or okonomiyaki.
この発明に係る半熟玉子料理の調理方法は、特にレストランや家庭で提供されるのが最良と思われる。いずれ消費者の好みに応じて、半熟または、完熟と選ぶことが出来るようになる。The method for cooking soft-boiled egg dishes according to the present invention seems to be best provided especially in restaurants and homes. Eventually, it will be possible to choose half-ripe or full-ripe according to consumer preference.
Ｂ−１〜３ チャーハンの調理工程
Ｃ−１〜４ ニラ玉の調理工程
Ｄ−１〜４ ゴーヤチャンプルーの調理工程B-1 to 3 Fried rice cooking process C-1 to 4 leek ball cooking process D-1 to 4 bitter gourd cooking process
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