Development of vegetable oil by supplementation with soybean lecithin : Parting oil for thick omelet (Part I)

Abstract

In this study, we carried out various tests on the detachment of a thick omelet from a frying pan to develop vegetable oil by supplementation with soy bean lecithin. The results are as following. (1) A thick omelet was not detached from an aluminum pan with corn oil. It was necessary to use parting oil in the detachment. The adequate volume of parting oil for the detachment was 2% of the volume of egg mixture. (2) The detachment was good when the temperature range of the egg mixture was 10-30°C. At 100°C, the temperature of the aluminum pan used in cooking was slightly higher than over 110°C. (3) The detachment was poor when the pH of egg mixture was low. (4) The optimum volume of soybean lecithin for good detachment was 3% of the volume of parting oil. (5) An effective good supplement for the detachment was waxy corn starch, which is better than potato starch. The addition of such starch at 2% of the volume of the egg mixture had no adverse effect on taste. (6) The parting oil developed was also suitable for the detachment of takoyaki.