Abstract
Experiments were carried out to find the suitable proportion of ingredients of Atsuyaki Tamago and the proper method of baking when a square cooking pan and an electric oven were used together.
The ingredients of Atsuyaki Tamago are egg, ground fish meat, soup stock, sugar and Mirin (sweet Sake). Twenty-seven Atsuyaki samples with different proportions of ingredients were prepared.
These samples were poured into a square cooking pan preheated at 240°C and kept for 30 seconds, then baked in the electric oven at 180°C ± 5°C for 20 minutes.
Moisture, seeped out water by pressure, jelly strength and softness of these baked samples were measured. Also the sensory evaluation of appearance, color, taste and easiness of rolling was made.
As the result, the best proportion of the ingredients was : ground fish meat and soup stock were 30% and 20% or 40 % and 30% of egg weight, respectively. Sugar and Mirin were 10% of the total weight of egg, ground fish meat and soup stock. Salt and chemical seasoning were 0.8% and 0.06% of the total weight of all materials, respectively.
