[3Ma] Physical property of food

[3Ma-05] Comparison of processing and physical properties and textures of Atsuyaki egg roll and Dashimaki egg roll

*Hajime Hatta¹, Nanase Kubo², Yoshie Ueno³ (1. Kyoto Women's University, 2. Okayama Prifectural University, 3. Egg & Poultry Research Center, NBL Co.,Ltd.)

Keywords:egg roll, texture, hardness, softness, elasticity

Purpose: Atuyaki rolled eggs are popular in Tokyo, and Dashimaki eggs are in Kyoto. This study compares the processing method, physical properties, and texture of the Atuyaki and Dashimaki rolled eggs and investigates the characteristics of each. Methods: Our research involved carefully selecting Atuyaki rolled eggs and Dashimaki eggs from specialty stores. Each egg was precisely cut into 2 cm pieces, and the cross-sections were photographed. A cylindrical plunger (cross-sectional area 0.5 cm² ) was used to perform instrumental analysis in a physical property measuring device (Texograph: Japan Food Development Institute). The breaking point was measured at a controlled plunger descent speed of 0.4 mm/sec. The moisture content of the samples was measured as the loss on drying after drying at a temperature of 105℃ for 3 hours. Results and Discussion: The moisture content was 59.2% for the Atuyaki and 75.9% for the Dashimaki. The cross-sectional photographs showed that the Dashimaki egg had a more homogeneous inside and superior water retention properties. Generally, the less water content in a sample makes it harder in physical properties, but the F value: breaking force (gf/cm²) of both samples was 577±33 for the Atuyaki and 603±99 for the Dashimaki, which was not significantly different. Although the Dashimaki egg has higher moisture content and is softer and more elastic in texture, there is a clear difference in the number of times the egg is rolled, as a possible explanation for the breaking force is the same as that of the Atsuyaki egg roll.