JP4085515B2 - Egg processed products - Google Patents
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- JP4085515B2 JP4085515B2 JP13787599A JP13787599A JP4085515B2 JP 4085515 B2 JP4085515 B2 JP 4085515B2 JP 13787599 A JP13787599 A JP 13787599A JP 13787599 A JP13787599 A JP 13787599A JP 4085515 B2 JP4085515 B2 JP 4085515B2
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Description
【0001】
【発明の属する技術分野】
本発明は、薄膜状凝固卵が集合してなる卵加工品に関する。
【0002】
【従来の技術】
親子丼やカツ丼といった丼物を手作りする場合の調理法としては、1食分の型枠に予め調理した鶏肉、玉葱あるいはカツなどの具材を入れ、そこにタレ、調味料などを加え、さらに卵をほぐした卵液を加えてその卵液を加熱凝固させ、それを飯の入った丼に盛りつけるということがなされている。これにより、卵黄の凝固物の黄色と卵白の凝固物の白色とが入り混じった彩りのよい手作り特有の丼物を得ることができる。
【0003】
しかし、この方法では工程数が多いので、コンビニエンスストアーやスーパーなどで販売する弁当用等として、丼物を大量に安価に製造することができない。
【0004】
そこで、そのような弁当用として大量に丼物を製造する場合には、5〜30食分程度の卵液と具材とを矩形の大型の型枠に入れて加熱することにより一度に長方形状の加熱凝固物を作り、これを1食分の大きさにカットし、丼物の具とする。一方、弁当容器内には飯を入れて予めタレをかけておくか、又は予め全体に均一に味付けした飯を入れておく。そして、この弁当容器内の飯の上に上述の1食分の具を載せ、製品とすることがなされている。
【0005】
【発明が解決しようとする課題】
しかしながら、上述の従来の弁当用の丼物の製造方法では、弁当容器の隅に具が載っておらず、飯の露出した隙間が生じるので外観上好ましくない。また、卵液と具材とを加熱凝固させることにより具を作るという工程については5〜30食分程度をまとめて作ることがなされているが、この加熱凝固の工程とは別個に、予め容器に入れた飯にタレをかけておくか、あるいは飯に調味しておくこと等の工程が必要であるため、工程数をより減らすことが望まれている。
【0007】
本発明は以上のような従来技術の課題を解決しようとするものであり、弁当容器等に入れた飯の上にかけるだけで飯全体が卵を凝固させた具で覆われ、また、具を飯に載せるにあたり、タレをかける工程を別途とらなくてもタレを飯にしみこませることができ、手作り風となる卵加工品を提供することを目的とし、また、この卵加工品からなる丼物の素を提供することを目的とする。
【0008】
【課題を解決するための手段】
本発明者らは、上記の目的を達成するため、次の本発明を完成させるに至った。
【0009】
即ち、本発明は、卵凝固物からなる卵加工品であって、該卵凝固物が、面積5〜300mm2、厚さ2mm以下の薄膜状凝固卵からなり、かつ該卵凝固物が黄色を呈することを特徴とする卵加工品を提供する。
【0010】
特に、卵凝固物中、面積5〜300mm2、厚さ2mm以下の薄膜状凝固卵が、卵凝固物全体の固形分に対して70重量%以上である態様を提供する。また、薄膜状凝固卵がタレ中に分散している態様を提供し、さらにはそのような薄膜状凝固卵を含有する卵加工品からなる丼物の素を提供する。
【0011】
本発明の卵加工品は、面積5〜300mm2、厚さ2mm以下という特定の大きさの卵凝固物、即ち、薄膜状凝固卵からなる。この薄膜状凝固卵を液状のタレと混合し、分散させたものは流動性を有するものとなる。そこで、薄膜状凝固卵を多量に液状のタレと混合し、分散させたものを飯の上にかけると、薄膜状凝固卵は容器の隅々まで行き渡り、薄膜状凝固卵の集合体が飯を完全に覆い、飯が露出することを防止する。またこのとき、液状のタレは薄膜状凝固卵の間隙を通って飯にしみこむので、薄膜状凝固卵の集合体が飯の上を覆い尽くすにもかかわらず、タレは飯中にしみこむようになる。
【0012】
【発明の実施の形態】
以下、本発明を詳細に説明する。
【0013】
本発明の卵加工品は、面積5〜300mm2、厚さ2mm以下という特定の大きさの薄膜状の卵凝固物、即ち、薄膜状凝固卵からなることを特徴の一つとする卵加工品である。
【0014】
薄膜状凝固卵の面積が5mm2未満と小さすぎると、後述するように、薄膜状凝固卵として、黄色を呈する薄膜状凝固卵と白色を呈する薄膜状凝固卵との2種を含有させた場合でも、それらの色の相違が、この卵加工品を丼物の具として容器に盛りつけたときに明瞭に識別できなくなる。一方、手作りの丼物の彩りは、卵黄液の凝固色である黄色が濃い部分と、卵白液の凝固色である白色が濃い部分とを有する。したがって、薄膜状凝固卵として黄色を呈するものと白色を呈するものとの識別ができなくなると、手作りの丼物の彩りから離れたものとなるので好ましくない。
【0015】
また、薄膜状凝固卵が、面積300mm2を超え、あるいは厚さ2mmを超える大きな卵凝固物となると、黄色を呈する卵凝固物と白色を呈する卵凝固物との2種を含有させた場合に、この2種の卵凝固物がそれぞれブロックの塊として見え、これらに一体感が認められなくなり、手作りの丼物の風合いから離れたものとなるので好ましくない。
【0016】
本発明の卵加工品においては、かかる特定の大きさの薄膜状凝固卵が、卵凝固物中に多量に含まれていることが好ましく、例えば、卵凝固物全体の固形分に対して70重量%以上という大きな割合とすることが好ましい。これにより本発明の卵加工品は、薄膜状凝固卵の集合体としての効果を発揮するようになる。
【0017】
即ち、薄膜状凝固卵を多量に寄せ集めた集合体において、一つ一つの薄膜状凝固卵は独立的に存在しているので、薄膜状凝固卵の集合体は液状のタレと混合すると容易に分散し、流動性を有するようになる。そして、この薄膜状凝固卵をタレに分散させたものを飯の上にかけると、薄膜状混合物は飯の上を流れて広がり、飯上の隅々まで覆い尽くすようになる。一方、このときタレは薄膜状凝固卵の隙間を通って飯中にしみこむので、薄膜状凝固卵を飯にかけるのと同時に飯にタレをしみ込ませることが可能となる。そして、タレが飯中にしみ込んだ後は、薄膜状凝固卵は、その飯上に留まるので、飯が露出することを防止できる。
【0018】
また、こうして飯の上に留まった薄膜状凝固卵の集合体は、個々の薄膜状凝固卵が独立的に存在しているにもかかわらず、40〜50cm程度離れた位置から見ると、個々の薄膜状凝固卵の大部分が重なり、つながって塊状物に見えるので、上述のように飯の上にかけた薄膜状凝固卵の集合体は、手作りで丼物を作った場合に得られる卵液の凝固物のように見えることとなる。
【0019】
さらに、この薄膜状凝固卵の集合体は、個々の薄膜状凝固卵が独立しているので、具材や飯粒によく絡み付き、食したときに卵の風味を具材や飯粒と同時に味わうことを可能とする。このような食感は、従来の親子丼のレトルト食品に入っているような比較的大きい卵凝固物のブロックが、卵、具材及び飯粒がそれぞれバラバラで大味に感じられるのとは大きく異なり、手作りの丼物の凝固卵に極めて近いものとなる。
【0020】
以上の薄膜状凝固卵は、卵液を、加熱等により薄膜状に凝固させ、上述の大きさにカットすることにより得ることができる。
【0021】
ここで、卵液を構成する卵としては、食用にされる卵類である鶏、鶉、アヒル等をあげることができ、特に、入手容易性の点から、一般に広く流通している鶏卵を使用することが好ましい。
【0022】
また、薄膜状凝固卵としては、全卵液、卵黄液、あるいは卵白液のいずれからなる薄膜状凝固卵も使用することができるが、黄色を呈する薄膜状凝固卵と白色を呈する薄膜状凝固卵との少なくとも2種が含有されていることが好ましい。これにより、飯の上にかけられた薄膜状凝固卵の集合体の色味が手作りで丼物を作った場合の卵液の凝固物と同様の色味を呈し、従来の親子丼のレトルト食品に入っているような黄色単一色の塊状物とは異なるものとなる。
【0023】
この黄色を呈する薄膜状凝固卵の原料となる卵液としては、例えば、卵黄液を主成分とする液状物を使用することができる。ここで、卵黄液としては、全卵から分離した卵黄液をそのまま使用してもよく、全卵から分離した卵黄液に濾過、殺菌、凍結、乾燥等の各種処理を施した後液状に戻した卵黄液を使用してもよい。成分の一部(例えば、コレステロール、糖分、リチゾーム等)を除去した卵黄液を使用してもよい。
【0024】
また、この薄膜状凝固卵の原料となる卵液には、卵黄液の他に全卵液や卵白液が含有されてもよい。
【0025】
さらに、この卵液には、凝固物の黄色度を強めるため、必要に応じてβ―カロチン、クチナシ、アナトー色素などの着色成分を添加してもよい。着色成分の添加量は、味や色の自然さの点から、卵加工品全重量に対して0.01〜0.5重量%とすることが好ましい。
【0026】
卵液には、その他の任意成分を添加することもできる。任意成分としては、例えば、食用油、清水、ガム質(キサンタンガム、タマリンドガム、グアーガム等)、調味料(食塩、砂糖、グルタミン酸ソーダ、醤油、味噌等)、デンプン(各種加工デンプンを含む)、乳製品(牛乳、生クリーム等)、ゼラチン等をあげることができる。
【0027】
一方、白色を呈する薄膜状凝固卵の原料となる卵液としては、例えば、卵白液を主成分とする液状物を使用することができる。ここで、卵白液としては、全卵から分離した卵白液をそのまま使用してもよく、上述の卵黄液と同様に、全卵から分離した卵白液に濾過、殺菌、凍結、乾燥等の各種処理を施した後液状に戻したものを使用してもよく、成分の一部を除去したものを使用してもよい。また、この薄膜状凝固卵の原料となる卵液には、卵白液の他に全卵液や卵黄液が含有されてもよい。
【0028】
さらに、この卵液には上述の卵黄液の場合と同様にその他の任意成分を添加することもできる。
【0029】
上述したように、本発明において、薄膜状凝固卵としては、黄色を呈する薄膜状凝固卵と白色を呈する薄膜状凝固卵の少なくとも2種の薄膜状凝固卵が含有されていることが好ましいが、より手作りの丼物の卵液の凝固物の色味に近づけるためには、上述の黄色を呈する薄膜状凝固卵と白色を呈する薄膜状凝固卵との中間の色味を有する薄膜状凝固卵も含有させることが好ましい。
【0030】
このような薄膜状凝固卵は、例えば、全卵液を主成分とする卵液の凝固により得ることができる。ここで、全卵液とは、卵を割卵したままの全卵液を使用してもよく、全卵液を濾過、殺菌、凍結、乾燥等の各種処理を施した後液状に戻した卵液を使用してもよく、一度、分離した卵黄と卵白とを任意の比率で混合したものを使用してもよい。さらに、この卵液にも上述の卵黄液や卵白液の場合と同様に、その他の任意成分を添加することもできる。
【0031】
薄膜状凝固卵をタレと混合し、タレ中に分散させたものは、特に、薄膜状凝固卵として黄色を呈するものと白色を呈するものとの少なくとも2種が含有されている場合、それを飯の上にかけるという単一工程で、形状、色味共に手作りの丼物と同様のものを得ることを可能とし、かつ、タレのかかった状態の丼物を簡便に得ることを可能とする。それ故、この混合物は、丼物の素として極めて有用なものとなる。そこで本発明は、薄膜状凝固卵がタレ中に分散している卵加工品を丼物の素として提供する。
【0032】
なお、この丼物の素として使用するタレとしては、通常、常温で液状であって、当該濃度でそのまま食される各種調味液を使用することができるが、使用時に清水で希釈して使用する濃縮タイプのものでもよく、また、ゼラチン等の添加により常温では固化しているが加熱により液状となるものでもよい。
【0033】
本発明の丼物の素には、薄膜状凝固卵及びタレの他に、必要に応じて、カツ、鶏肉、玉葱、人参等の具材を加えてもよい。また、本発明の丼物の素は、冷凍食品、チルド食品、レトルト食品等に加工することができる。
【0034】
本発明の薄膜状凝固卵からなる卵加工品は、丼物に使用する他、蟹玉、芙蓉蟹、天津飯、中華スープなどにも使用することができる。これら丼物以外の用途に使用する場合にも、必要に応じて、各種タレあるいは具材と混合して使用することができる。
【0035】
次に、本発明の卵加工品の代表的な製造方法について、より詳細に説明する。
【0036】
黄色を呈する薄膜状凝固卵、白色を呈する薄膜状凝固卵、及びこれらの中間の色を呈する薄膜膜状凝固卵の各々について、原料となる卵液の構成成分を用意し、それぞれ撹拌機にて撹拌混合する。この場合、油脂の分離を防止するため、必要に応じて乳化剤を添加して乳化してもよい。また、糖類、塩類、デンプン類、多糖類、蛋白質類、アミノ酸類、調味料等を添加してもよい。
【0037】
次に、水槽に80℃以上の清水又は調味液を流速1〜4m/分程度の速さで流動させながら、これに各卵液をそれぞれ別個に、あるいは同時に0.5〜3kg/分の速さで滴下し、1〜4分程度経過させて厚さ2mm以下の薄膜状に凝固させ、面積の比較的大きい薄膜状凝固卵を得る。これをザル等で水切りした後、撹拌機又はニーダー(加熱撹拌装置)等に投入し、撹拌する。これにより、面積の比較的大きい薄膜状凝固卵を細切れにし、面積5〜300mm2程度の薄膜状凝固卵とする。また、ニーダー等に投入する際に、必要に応じてタレ等を添加してもよい。
【0038】
なお、このように薄膜状凝固卵を製造する場合に、その厚さの調整は、水槽への卵液の単位時間あたりの滴下量と水槽内の清水又は調味液の流速を適宜選択することにより行うことができる。即ち、卵液の単位時間あたりの滴下量を少なくするほど、また、水槽内の清水又は調味液の流速を速めるほど得られる薄膜状凝固卵の厚さは薄くなる。また、薄膜状凝固卵の面積は、撹拌機又はニーダーでの撹拌時間により調整することができ、撹拌時間を長くするほど小面積の薄膜状凝固卵を得ることができる。
【0039】
【実施例】
以下、本発明を実施例に基づいて具体的に説明する。
【0040】
実施例1〜10及び比較例1〜3
第1の卵液、第2の卵液及び第3の卵液を、それぞれ表1〜表3の配合成分を撹拌機にて撹拌混合することにより調製した。
【0041】
水槽に95℃の清水を流速2m/分程度で流動させながら、この水槽中に各卵液をそれぞれ別々のノズルから1kg/分、1kg/分、2kg/分の速さで滴下し、約3分間経過させて厚さ0.5〜1mm程度の比較的大面積の薄膜状に凝固させた。得られた各卵液の薄膜状の凝固物を金網にとり、水切りし、ニーダーに投入して撹拌することにより細切りした。この場合、ニーダーでの撹拌時間を調整することにより、表4に示すように、平均厚さ1mmで平均面積1〜500mm2程度の薄膜状凝固卵を得た(実施例1〜7及び比較例1,2)。 また、清水の流速と単位時間あたりの卵液の滴下量とを調整することにより、表5に示すように、平均面積100mm2で平均厚さ0.2〜3mmの薄膜状凝固卵を得た(実施例8〜10及び比較例3)。
【0042】
【表1】
第1の卵液(卵黄主成分)
卵黄液 90kg
デンプン 3kg
キサンタンガム 0.05kg
菜種油 8kg
β―カロチン 0.02kg
【0043】
【表2】
第2の卵液(卵白主成分)
卵白液 92kg
デンプン 3kg
キサンタンガム 0.2kg
菜種油 5kg
【0044】
【表3】
第3の卵液(全卵主成分)
全卵液 82kg
デンプン 3kg
キサンタンガム 0.2kg
菜種油 15kg
【0045】
【表4】
【0046】
【表5】
【0047】
次に、第1、第2及び第3の卵液からそれぞれ得た薄膜状凝固卵(合計60kg)と、次の表6の配合のタレ40kgとを混合し、1kgずつ袋詰めし、丼物の素とした。
【0048】
【表6】
タレ
醤油 15kg
ミリン 15kg
砂糖 5kg
だし汁 65kg
【0049】
評価
弁当用容器に飯200gを詰め、常法により作ったカツを飯の上に載せ、この上から、上述の実施例1〜10及び比較例1〜3で得た丼物の素をそれぞれ100gをかけて弁当を製造した。
【0050】
弁当の製造30分後に、パネラーに弁当をそこから40〜50cm離れた位置から外観観察させ、その結果を次の基準で判定させた。結果を表4及び表5に示す。
【0051】
判定基準
◎:飯の上の薄膜状凝固卵の集合体に一体感があり、黄色の部分と白色の部分とが入りまじって彩りがよく、手作りの外観によく似ており、印象が大変よい。
○:手作りの外観に似ており、印象がよい。
△:従来の丼物のレトルト食品に入っている卵凝固物のブロックよりは手作り感がある。
×:彩りに欠ける。または、一体感がない。
【0052】
表4及び表5の結果から、薄膜状凝固卵が面積5〜300mm2、厚さ2mm以下である場合に、それを用いた丼物の素が手作りの丼物の具に似た外観を呈し、食する者に良好な印象を与えることがわかる。これに対して、薄膜状凝固卵の面積あるいは厚さがこの範囲外の丼物の素は、手作りの丼物の具の外観をなさず、印象の劣ることがわかる。特に、面積が1mm2の薄膜状凝固卵からなる丼物の素(比較例1)は、黄色の部分と白色の部分との区別がほとんどつかず、ほぼ均一な色に感じられ、彩りに欠け、べちゃべちゃした風合いとなった。また、面積が500mm2の薄膜状凝固卵からなる丼物の素(比較例2)は、個々の薄膜状凝固卵が目視されるようになり、薄膜状凝固物の集合物としての一体感に欠けた物となった。また、厚さが2mmを超える薄膜状凝固卵からなる丼物の素(比較例3)も薄膜状凝固卵の集合体としての一体感に欠けた物となった。
【0053】
【発明の効果】
本発明によれば、弁当容器等に入れた飯の上にかけるだけで飯全体が卵を凝固させた具で覆われ、また、具を飯に載せるにあたり、タレをかける工程を別途とらなくてもタレを飯にしみこませることができ、さらに卵液の凝固部分が、卵黄液の凝固色である黄色と卵白液の凝固色である白色とが入り混じった、彩りのよい手作り風となる卵加工品を得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a processed egg product in which thin film-shaped coagulated eggs are assembled.
[0002]
[Prior art]
As a cooking method for hand-made pork and rice bowls and cutlet bowls, put ingredients such as chicken, onion or cutlet in a single serving form, add sauce, seasonings, etc. It is said that the egg liquid is loosened and the egg liquid is heated and coagulated, and then placed in a bowl containing rice. As a result, it is possible to obtain a colorful handmade peculiar product in which the yellow of the egg yolk coagulum and the white of the egg white coagulum are mixed.
[0003]
However, since this method has a large number of steps, it is not possible to manufacture large quantities at low cost for lunch boxes sold at convenience stores and supermarkets.
[0004]
Therefore, when producing a large amount of pork for such a lunch box, the egg solution and ingredients of about 5 to 30 servings are placed in a large rectangular form and heated to form a rectangular shape at a time. Make a heat-coagulated product, cut it into one serving size, and use it as a bowl. On the other hand, rice is put in the lunch box and sacrificed in advance, or rice seasoned uniformly in advance is put in the lunch box. And the above-mentioned ingredient for 1 meal is put on the rice in this lunch box, and it is made into a product.
[0005]
[Problems to be solved by the invention]
However, the above-described conventional method for producing a bowl for a lunch box is not preferable in terms of appearance because no ingredients are placed on the corners of the lunch box container and a gap in which rice is exposed is formed. Moreover, about the process of making an ingredient by heating and coagulating egg liquid and ingredients, about 5 to 30 meals are made together, but separately from this heating and coagulation process, It is desirable to further reduce the number of steps because it requires a process such as sauce the cooked rice or season the rice.
[0007]
The present invention is intended to solve the above-described problems of the prior art, and the entire rice is covered with a coagulated egg simply by placing it on the rice in a lunch box or the like. Upon placed on rice, even without separately taken the step of applying a sagging can be impregnated with the sauce on rice, an object of the present invention to provide a processed egg product made with handmade wind, also, bowl composed of the processed egg products The purpose is to provide elements.
[0008]
[Means for Solving the Problems]
In order to achieve the above object, the present inventors have completed the following present invention.
[0009]
That is, the present invention is an egg processed product comprising an egg coagulum, wherein the egg coagulum comprises a thin-film coagulated egg having an area of 5 to 300 mm 2 and a thickness of 2 mm or less, and the egg coagulum has a yellow color. Provided is a processed egg product characterized by being presented.
[0010]
In particular, the present invention provides an embodiment in which the thin-film coagulated egg having an area of 5 to 300 mm 2 and a thickness of 2 mm or less in the egg coagulum is 70% by weight or more based on the solid content of the whole egg coagulum. Moreover, the aspect in which the thin film-shaped coagulated egg is disperse | distributed in a sauce is provided, Furthermore, the raw material which consists of processed egg products containing such a thin film-shaped coagulated egg is provided.
[0011]
The processed egg product of the present invention comprises an egg coagulum having a specific size of 5 to 300 mm 2 and a thickness of 2 mm or less, that is, a thin-film coagulated egg. The thin-film coagulated egg mixed with a liquid sauce and dispersed has fluidity. Therefore, when the thin-film coagulated egg is mixed with a large amount of liquid sauce and dispersed, and the mixture is spread on the rice, the thin-film coagulated egg spreads to every corner of the container, and the aggregate of the thin-film coagulated egg is cooked. Cover completely to prevent the rice from being exposed. At this time, the liquid sauce soaks into the rice through the gap between the thin-film coagulated eggs, so that the sauce will soak into the rice even though the aggregate of the thin-film coagulated eggs covers the top of the rice. .
[0012]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
[0013]
The processed egg product of the present invention is an egg processed product characterized by comprising a thin-film egg coagulum having a specific size of 5 to 300 mm 2 and a thickness of 2 mm or less, that is, a thin-film coagulated egg. is there.
[0014]
When the area of the thin film-shaped coagulated egg is too small as less than 5 mm 2 , as described later, when the thin film-shaped coagulated egg contains two kinds of thin-film solidified egg exhibiting yellow and thin-film solidified egg exhibiting white However, these color differences cannot be clearly identified when this processed egg product is placed in a container as a bowl. On the other hand, the color of the handmade porcelain has a dark yellow part which is a solidified color of egg yolk liquid and a white part which is a solidified color of egg white liquid. Therefore, if the thin-film solidified egg cannot be discriminated between yellow and white, it is not preferable because it is far from the color of the handmade porridge.
[0015]
In addition, when the thin film-shaped coagulated egg becomes a large egg coagulated product having an area exceeding 300 mm 2 or a thickness exceeding 2 mm, two kinds of eggs coagulated product exhibiting a yellow color and egg coagulated product exhibiting a white color are contained. These two kinds of egg coagulated products appear as blocks of blocks, respectively, and a sense of unity is not recognized between them.
[0016]
In the processed egg product of the present invention, it is preferable that a thin film-shaped coagulated egg of a specific size is contained in a large amount in the egg coagulated product, for example, 70% by weight with respect to the solid content of the whole egg coagulated product. It is preferable to make it a large ratio of at least%. Thereby, the processed egg product of the present invention exhibits an effect as an aggregate of thin film-shaped coagulated eggs.
[0017]
That is, in the aggregate in which a large amount of thin-film coagulated eggs are gathered, each thin-film coagulated egg exists independently, and therefore the aggregate of thin-film coagulated eggs can be easily mixed with a liquid sauce. Disperses and becomes fluid. And when this thin-film-shaped coagulated egg dispersed in sauce is put on the rice, the thin-film mixture flows over the rice and spreads to cover every corner of the rice. On the other hand, since the sauce penetrates into the rice through the gap between the thin-film coagulated eggs at this time, the sauce can be soaked into the rice simultaneously with the application of the thin-film coagulated eggs to the rice. And, after the sauce has soaked in the rice, the thin film-like solidified egg stays on the rice, so that the rice can be prevented from being exposed.
[0018]
In addition, the aggregate of thin film-shaped coagulated eggs thus staying on the rice, when the individual thin-film coagulated eggs exist independently, when viewed from a position about 40-50 cm apart, Most of the thin-film coagulated eggs overlap and appear to be a lump, so the aggregate of thin-film coagulated eggs on the rice as described above is the egg liquid obtained when handmade rice cakes are made. It will look like a coagulum.
[0019]
In addition, this thin-film coagulated egg aggregate is independent of each thin-film coagulated egg, so that it is often entangled with ingredients and rice grains and tastes the flavor of the eggs at the same time as the ingredients and rice grains when eaten. Make it possible. Such a texture is significantly different from the relatively large egg coagulum blocks that are found in conventional oyakodon retort foods, where the eggs, ingredients, and grains of rice are felt apart and tasty. It is very close to the solidified egg of handmade porridge.
[0020]
The above thin film-shaped coagulated egg can be obtained by coagulating the egg liquid into a thin film by heating or the like and cutting it into the above-mentioned size.
[0021]
Here, as eggs constituting the egg liquid, edible eggs such as chickens, rabbits, ducks, etc. can be mentioned. In particular, from the viewpoint of availability, generally used chicken eggs are widely used. It is preferable to do.
[0022]
As the thin-film coagulated egg, a thin-film coagulated egg consisting of whole egg liquid, egg yolk liquid, or egg white liquid can be used, but a thin-film coagulated egg that exhibits a yellow color and a thin-film coagulated egg that exhibits a white color. It is preferable that at least two of these are contained. As a result, the color of the aggregate of thin-film coagulated eggs placed on the rice has the same color as the coagulum of egg liquid in the case of handmade rice cakes. It is different from the yellow single-colored lump that is contained.
[0023]
As an egg liquid used as a raw material for the thin film-shaped coagulated egg exhibiting yellow, for example, a liquid material mainly composed of egg yolk liquid can be used. Here, as egg yolk liquid, the egg yolk liquid separated from the whole egg may be used as it is, and the egg yolk liquid separated from the whole egg is subjected to various treatments such as filtration, sterilization, freezing and drying, and then returned to a liquid state. Egg yolk may be used. You may use the egg yolk liquid which removed some components (for example, cholesterol, a sugar content, a lithosome, etc.).
[0024]
Moreover, the egg liquid used as the raw material for the thin film-shaped coagulated egg may contain whole egg liquid or egg white liquid in addition to the egg yolk liquid.
[0025]
Furthermore, coloring ingredients such as β-carotene, gardenia, and anato pigment may be added to the egg liquid as necessary in order to increase the yellowness of the coagulum. It is preferable that the addition amount of a coloring component shall be 0.01 to 0.5 weight% with respect to the total weight of processed egg products from the point of the taste and the naturalness of a color.
[0026]
Other optional components can also be added to the egg liquid. Optional ingredients include, for example, edible oil, fresh water, gum (xanthan gum, tamarind gum, guar gum, etc.), seasonings (salt, sugar, sodium glutamate, soy sauce, miso, etc.), starch (including various processed starches), milk Products (milk, fresh cream, etc.), gelatin, etc. can be mentioned.
[0027]
On the other hand, as an egg liquid used as a raw material for a thin-film solidified egg exhibiting a white color, for example, a liquid material containing egg white liquid as a main component can be used. Here, as the egg white liquid, the egg white liquid separated from the whole egg may be used as it is. Like the above-mentioned egg yolk liquid, the egg white liquid separated from the whole egg is subjected to various treatments such as filtration, sterilization, freezing and drying. After the treatment, the liquid that has been returned to a liquid state may be used, or a part of the component may be removed. Moreover, the egg liquid used as the raw material for the thin film-shaped coagulated egg may contain whole egg liquid or egg yolk liquid in addition to the egg white liquid.
[0028]
Furthermore, other optional components can be added to the egg liquid as in the case of the above-described egg yolk liquid.
[0029]
As described above, in the present invention, the thin-film coagulated egg preferably contains at least two thin-film coagulated eggs, a thin-film coagulated egg exhibiting a yellow color and a thin-film coagulated egg exhibiting a white color, In order to make it closer to the color of the coagulum of the handmade pork egg liquid, the thin-film coagulated egg having a middle color between the thin-film coagulated egg exhibiting the yellow color and the thin-film coagulated egg exhibiting the white color is also used. It is preferable to contain.
[0030]
Such a thin film-shaped coagulated egg can be obtained, for example, by coagulation of an egg liquid mainly composed of whole egg liquid. Here, the whole egg liquid may be the whole egg liquid as it is divided into eggs, and the whole egg liquid is subjected to various treatments such as filtration, sterilization, freezing and drying, and then returned to a liquid state. A liquid may be used, or a mixture of once separated yolk and egg white in an arbitrary ratio may be used. Furthermore, other optional components can also be added to this egg liquid, as in the case of the egg yolk liquid or egg white liquid described above.
[0031]
When the thin-film coagulated egg is mixed with the sauce and dispersed in the sauce, especially when the thin-film coagulated egg contains at least two kinds of yellow-colored and white-colored eggs. It is possible to obtain the same shape and color as a hand-made porridge in a single step, and to obtain a dripped porridge easily. Therefore, this mixture is extremely useful as an element of porridge. Therefore, the present invention provides a processed egg product in which a thin-film coagulated egg is dispersed in a sauce as an element of porridge.
[0032]
In addition, as a sauce used as the element of this porridge, various seasonings that are normally liquid at normal temperature and eaten as they are can be used, but they are diluted with fresh water at the time of use. It may be of a concentrated type, or it may be solidified at room temperature by adding gelatin or the like, but it may become liquid by heating.
[0033]
In addition to the thin film-like solidified egg and sauce, ingredients such as cutlet, chicken, onion and carrot may be added to the raw material of the present invention. Moreover, the raw material of the present invention can be processed into frozen foods, chilled foods, retort foods, and the like.
[0034]
The processed egg product comprising the thin-film-shaped coagulated egg of the present invention can be used not only for rice cakes, but also for rice balls, rice cakes, Tianjin rice, Chinese soup, and the like. Even when used for applications other than these items, it can be used by mixing with various sauces or ingredients as required.
[0035]
Next, the typical manufacturing method of the egg processed product of this invention is demonstrated in detail.
[0036]
For each of the thin-film coagulated egg exhibiting yellow color, the thin-film coagulated egg exhibiting white color, and the thin-film membranous coagulated egg exhibiting an intermediate color between them, the components of the egg liquid as a raw material are prepared, Stir and mix. In this case, in order to prevent separation of fats and oils, an emulsifier may be added and emulsified as necessary. In addition, sugars, salts, starches, polysaccharides, proteins, amino acids, seasonings and the like may be added.
[0037]
Next, while flowing fresh water or seasoning liquid at 80 ° C. or higher into the water tank at a flow rate of about 1 to 4 m / min, each egg liquid is separately or simultaneously at a speed of 0.5 to 3 kg / min. Then, the solution is dripped and allowed to solidify into a thin film having a thickness of 2 mm or less after about 1 to 4 minutes to obtain a thin film-shaped solidified egg having a relatively large area. After draining this with a colander or the like, the mixture is put into a stirrer or a kneader (heated stirrer) and stirred. Thereby, the thin film-shaped coagulated egg having a relatively large area is chopped into thin film-shaped coagulated eggs having an area of about 5 to 300 mm 2 . Moreover, when putting into a kneader etc., you may add sauce etc. as needed.
[0038]
In addition, when manufacturing a thin-film-shaped coagulated egg in this way, the adjustment of the thickness is performed by appropriately selecting the amount of egg liquid dropped into the aquarium per unit time and the flow rate of fresh water or seasoning liquid in the aquarium. It can be carried out. That is, as the amount of egg liquid dropped per unit time is reduced and the flow rate of fresh water or seasoning liquid in the water tank is increased, the thickness of the thin-film solidified egg becomes thinner. Moreover, the area of the thin film-shaped coagulated egg can be adjusted by the stirring time with a stirrer or a kneader, and the longer the stirring time, the smaller the area of the thin-film solidified egg can be obtained.
[0039]
【Example】
Hereinafter, the present invention will be specifically described based on examples.
[0040]
Examples 1 to 10 and Comparative Examples 1 to 3
The 1st egg liquid, the 2nd egg liquid, and the 3rd egg liquid were prepared by stirring and mixing the compounding components of Tables 1 to 3 with a stirrer, respectively.
[0041]
While flowing 95 ° C. fresh water at a flow rate of about 2 m / min, each egg liquid was dropped into each aquarium at a rate of 1 kg / min, 1 kg / min, and 2 kg / min. After a lapse of minutes, the film was solidified into a relatively large area thin film having a thickness of about 0.5 to 1 mm. The obtained thin-film coagulum of each egg liquid was taken up on a wire net, drained, and put into a kneader and stirred to be chopped. In this case, by adjusting the stirring time in the kneader, as shown in Table 4, thin film-shaped solidified eggs having an average thickness of 1 mm and an average area of about 1 to 500 mm 2 were obtained (Examples 1 to 7 and Comparative Examples). 1, 2). Moreover, by adjusting the flow rate of fresh water and the dropping amount of the egg liquid per unit time, as shown in Table 5, thin-film solidified eggs having an average area of 100 mm 2 and an average thickness of 0.2 to 3 mm were obtained. (Examples 8 to 10 and Comparative Example 3).
[0042]
[Table 1]
First egg liquid (main component of yolk)
Egg yolk 90kg
3kg starch
Xanthan gum 0.05kg
Rapeseed oil 8kg
β-Carotene 0.02kg
[0043]
[Table 2]
Second egg liquid (egg white)
92kg egg white liquid
3kg starch
Xanthan gum 0.2kg
Rapeseed oil 5kg
[0044]
[Table 3]
Third egg liquid (whole egg main ingredient)
82kg whole egg liquid
3kg starch
Xanthan gum 0.2kg
Rapeseed oil 15kg
[0045]
[Table 4]
[0046]
[Table 5]
[0047]
Next, the thin-film-shaped coagulated eggs (60 kg in total) obtained from the first, second and third egg liquids and the sauce 40 kg of the composition shown in Table 6 below are mixed and packaged 1 kg at a time. It was simple.
[0048]
[Table 6]
Sauce
Soy sauce 15kg
Millin 15kg
5kg sugar
Dashi soup 65kg
[0049]
200g of rice is packed in an evaluation lunch container, a cutlet made by a conventional method is placed on the rice, and from this, 100g of the rice cake obtained in each of Examples 1 to 10 and Comparative Examples 1 to 3 is obtained. To make a bento.
[0050]
30 minutes after the manufacture of the lunch box, the panelist was allowed to observe the appearance of the lunch box from a position 40 to 50 cm away from it, and the result was judged according to the following criteria. The results are shown in Tables 4 and 5.
[0051]
Judgment criteria ◎: There is a sense of unity in the aggregate of thin-film coagulated eggs on the rice, the yellow part and the white part are mixed and colored, it looks very similar to the handmade appearance, and the impression is very good .
○: It looks like a handmade appearance and has a good impression.
Δ: Handmade feeling than the block of egg coagulum in the conventional retort food.
×: lack of color Or there is no sense of unity.
[0052]
From the results of Tables 4 and 5, when the thin-film solidified egg has an area of 5 to 300 mm 2 and a thickness of 2 mm or less, the soy sauce using the egg exhibits an appearance similar to that of a handmade soy sauce. It turns out that it gives a good impression to those who eat. On the other hand, it can be seen that the porridge of the thin-film solidified egg having an area or thickness outside this range does not have the appearance of a hand-made porcelain bowl and has a poor impression. In particular, the porcelain element (Comparative Example 1) made of thin-film coagulated eggs having an area of 1 mm 2 is almost indistinguishable from the yellow part and the white part, and feels almost uniform and lacks color. , It became a messy texture. In addition, in the case of the porridge made of thin-film coagulated eggs having an area of 500 mm 2 (Comparative Example 2), the individual thin-film coagulated eggs can be visually observed, and the sense of unity as an aggregate of thin-film coagulated products can be obtained. It became a lacking thing. In addition, the raw material made of thin-film coagulated eggs having a thickness exceeding 2 mm (Comparative Example 3) also lacked a sense of unity as an aggregate of thin-film coagulated eggs.
[0053]
【The invention's effect】
According to the present invention, the whole rice is covered with a coagulated egg just by putting it on the rice in a lunch container or the like. Can be soaked in rice, and the coagulation part of the egg liquid is a colorful handmade style with a mixture of yellow, which is the coagulation color of egg yolk liquid, and white, which is the coagulation color of egg white liquid. A processed product can be obtained.
Claims (3)
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JP13787599A JP4085515B2 (en) | 1999-05-18 | 1999-05-18 | Egg processed products |
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JP13787599A JP4085515B2 (en) | 1999-05-18 | 1999-05-18 | Egg processed products |
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JP9285801A Division JP2956050B2 (en) | 1997-10-17 | 1997-10-17 | Egg products |
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JP4085515B2 true JP4085515B2 (en) | 2008-05-14 |
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