JP4758959B2

JP4758959B2 - Half-divided egg-like processed egg product and method for producing the same

Info

Publication number: JP4758959B2
Application number: JP2007199870A
Authority: JP
Inventors: 洋志村
Original assignee: QP Corp
Current assignee: QP Corp
Priority date: 2007-07-31
Filing date: 2007-07-31
Publication date: 2011-08-31
Anticipated expiration: 2027-07-31
Also published as: JP2009034019A

Description

本発明は、殻剥きする手間がかからずそのまま料理に用いることができる半割り茹卵様卵加工品、及び卵殻片が混入したり歩留まりが低下したりすることなく、工業的に簡単な工程で大量生産することができる半割り茹卵様卵加工品の製造方法に関する。 The present invention is a half-divided egg-like egg processed product that can be used for cooking without the hassle of shelling, and an industrially simple process without mixing eggshell pieces or reducing yield. The present invention relates to a method for producing a half-broken egg-like processed egg product that can be mass-produced.

茹卵は様々なメニューに取り入れることができる食材であり、茹卵を用いた多様な弁当や惣菜がスーパーマッケット等で販売されている。このような弁当や惣菜は、スーパーマッケットであればバックヤード等で製造されるが、その際、殻付き卵を茹でて殻剥きして茹卵を製造するのは大変手間がかかる。そのため、殻剥きした茹卵が容器詰めされた業務用の製品が利用されることが多い。 Incubated eggs are ingredients that can be incorporated into various menus, and various bento boxes and prepared dishes using eggs are sold at supermarkets. Such bento and side dishes are manufactured in the back yard or the like in the case of a supermarket. At that time, it is very troublesome to boil the shelled eggs and peel the shells. For this reason, commercial products in which shelled eggs are packed in containers are often used.

このような茹卵製品は、卵加工の専門工場において、まず、殻付き生卵をボイル槽等で茹でて冷却した後に脱殻装置を用いて殻剥きし、これを調味液とともに容器詰めすることにより製造されるが、製造に際し、茹でた殻付き卵の卵殻にひびを入れて殻を剥く複雑な作業を前記脱殻装置で行うために、製品に卵殻片が混入したり、殻剥きの際に茹卵の形が崩れて歩留まりが低下したりする問題があった。 Such egg products are manufactured in a specialized egg processing factory by first boiled and cooled shelled eggs in a boil tank, etc., then shelled using a shelling device and packed in a container with seasoning liquid. However, in order to perform the complicated operation of cracking the eggshells of boiled shell eggs and peeling the shells with the above-mentioned shelling device, the eggshell pieces are mixed into the product or the eggs are peeled off when the shells are peeled off. There was a problem that the shape collapsed and the yield decreased.

前記問題を解決する方法としては、卵殻と可食部の分離を容易にするために割卵した液卵を原料とし、この液卵を型に収容して加熱し茹卵の形状に再構成することが提案されている。例えば、特開２００７−７４９７２号公報（特許文献１）では、液卵黄を第１の鋳型に注入し、成形しながら凍結して凍結卵黄を得る工程と、液卵白を第２の鋳型の一側に注入した後に前記凍結卵黄を当該液卵白内に投入し、成形しながら凍結して凍結全卵の半身を得る工程と、前記第２の鋳型の他の一側に液卵白を注入した後、前記凍結全卵の半身と接合し、さらに凍結して凍結全卵を得る工程と、前記凍結全卵が解凍、変性固化するまで前記第２の鋳型ごと加熱する工程により無殻茹卵を製造する方法が提案されている。また、特開平８−３３６３７２号公報（特許文献２）では、生卵を割卵した後、卵白と卵黄とに分離し、卵白または卵黄を耐熱性の合成樹脂製シート等の一定形状の容器に収納した後に加熱して茹卵を製造する方法が提案されている。更に、特開平７−２８４３７７号公報（特許文献３）では、生卵を割卵した後に容器中に生卵の中身を入れて密封し、当該容器をボイルして茹卵を製造する方法が提案されている。 As a method for solving the above problem, a liquid egg that has been split in order to facilitate separation of the eggshell and edible portion is used as a raw material, and this liquid egg is housed in a mold and heated to be reconfigured into an egg shape. Has been proposed. For example, in Japanese Patent Application Laid-Open No. 2007-74972 (Patent Document 1), a step of injecting liquid egg yolk into a first mold and freezing while forming to obtain a frozen egg yolk; and liquid egg white on one side of the second mold After injecting the frozen egg yolk into the liquid egg white, freezing while molding to obtain a half of the frozen whole egg, and after injecting the liquid egg white on the other side of the second mold, A method for producing shellless eggs by joining the half of the frozen whole egg, further freezing to obtain a frozen whole egg, and heating the second template until the frozen whole egg is thawed and denatured and solidified. Has been proposed. In JP-A-8-336372 (Patent Document 2), after breaking a raw egg, it is separated into egg white and egg yolk, and the egg white or egg yolk is put into a container having a fixed shape such as a heat-resistant synthetic resin sheet. There has been proposed a method for producing eggs by heating after storage. Furthermore, Japanese Patent Application Laid-Open No. 7-284377 (Patent Document 3) proposes a method in which a raw egg is divided, the contents of the raw egg are put in a container and sealed, and the container is boiled to produce an incubation egg. ing.

しかしながら、特許文献１及び２の方法は、茹卵の形状に再構成するためには卵黄液及び卵白液を型や容器によりそれぞれ個別に成形しなければならず、製造工程が複雑で製造コストが上がってしまう問題がある。また特許文献３の方法は、卵黄膜に包まれた黄身を崩さないように容器に卵液を充填しなければならず取り扱いが困難で大量製造に適していないという問題がある。 However, in the methods of Patent Documents 1 and 2, the egg yolk liquid and the egg white liquid must be individually formed by a mold or a container in order to reconfigure the egg into a shape of an egg, so that the manufacturing process is complicated and the manufacturing cost increases. There is a problem. Further, the method of Patent Document 3 has a problem that it is difficult to handle and is not suitable for mass production because the container must be filled with egg liquid so as not to break the yolk wrapped in the yolk membrane.

特開２００７−７４９７２号公報JP 2007-74972 A 特開平８−３３６３７２号公報JP-A-8-336372 特開平７−２８４３７７号公報JP-A-7-284377

そこで、本発明は、殻剥きする手間がかからずそのまま料理に用いることができる半割り茹卵様卵加工品、及び卵殻片が混入したり歩留まりが低下したりすることなく、工業的に簡単な工程で大量生産することができる半割り茹卵様卵加工品の製造方法を提供することを目的とする。 Therefore, the present invention is an industrially simple process that does not require the effort to peel the shell and can be used for cooking as it is, and the egg shell pieces are not mixed in or the yield is not reduced. It aims at providing the manufacturing method of the half-broken egg-like egg processed goods which can be mass-produced in a process.

本発明者は、前記目的を達成するために鋭意研究を行った結果、割卵後ろ過した液卵を原料として茹卵様の卵加工品を製造するにあたり、弁当や惣菜等ほとんどの場合において茹卵は半割り、もしくは、これを更に櫛形等にカットした形状で使用されることから、従来のように茹卵のホールの形に成形するのではなく、半割りの形に成形すればよいのではないかと考えた。そして、この着想に基づき鋭意研究を行った結果、半割り茹卵の外形曲面状に窪ませた凹部を有する型枠に、卵白様卵液及び卵黄様卵液を順次充填し、卵白様卵液面の中央部に略円形の卵黄様卵液面が露出した状態で凝固処理するならば茹卵の半割り品と大変良く似た外形の卵加工品が得られることを知得した。更に、この場合、従来提案されているように卵黄部と卵白部を個別に成形するのではなく、卵黄部と卵白部をひとつの型枠で同時に成形できることから、工業的に簡単な工程で大量生産することが可能であることを見出し、遂に本発明を完成するに至った。 As a result of diligent research to achieve the above object, the present inventor, in producing an egg-like processed egg product using a liquid egg that has been filtered after splitting, in most cases, such as bento and side dishes, Since it is used in a half-cut shape or a shape that is further cut into a comb shape, etc., it may be formed into a half-shaped shape instead of forming into a hole shape like a conventional one. Thought. And as a result of earnest research based on this idea, the egg white-like egg liquid surface was filled with the egg white-like egg liquid and the egg yolk-like egg liquid one after another into the mold having the concave part recessed in the outer shape of the half-broken egg. It was found that if the coagulation process was carried out with the substantially circular yolk-like egg liquid surface exposed at the center of the egg, a processed egg product with a shape very similar to that of a half-broken egg product was obtained. Furthermore, in this case, the yolk part and the egg white part are not formed separately as conventionally proposed, but the egg yolk part and the egg white part can be formed simultaneously in one mold, so that a large amount can be produced in an industrially simple process. It was found that it was possible to produce, and finally the present invention was completed.

すなわち、本発明は、
（１）卵白部と卵黄部からなる半割り茹卵様卵加工品であって、前記卵白部及び卵黄部はそれぞれの液状態から同時に凝固された半割り茹卵様卵加工品、
（２）上面の略中心を通る直線で垂直に切断した際に、その切断面に略半月形の卵黄部が露出し、該卵黄部の下端が卵加工品の上面から下端までの肉厚の１／２０〜１／２の高さに位置する（１）記載の半割り茹卵様卵加工品、
（３）半割り茹卵の外形曲面状に窪ませた凹部を有する型枠に、卵白様卵液及び卵黄様卵液を順次充填し、卵白様卵液面の中央部に略円形の卵黄様卵液面が露出した状態で凝固処理する半割り茹卵様卵加工品の製造方法、
（４）卵白様卵液の密度が卵黄様卵液の密度より高くしてある（３）記載の半割り茹卵様卵加工品の製造方法、
（５）卵黄様卵液の粘度が１〜１５Ｐａ・ｓである（３）又は（４）記載の半割り茹卵様卵加工品の製造方法、
（６）卵白様卵液の粘度が１〜１５Ｐａ・ｓである（３）乃至（５）のいずれかに記載の半割り茹卵様卵加工品の製造方法、
（７）加熱により凝固処理する（３）乃至（６）のいずれかに記載の半割り茹卵様卵加工品の製造方法、
である。 That is, the present invention
(1) A half-broken egg-like egg processed product comprising an egg white portion and an egg yolk portion, wherein the egg white portion and the egg yolk portion are coagulated simultaneously from the respective liquid states,
(2) When cut perpendicularly with a straight line passing through the approximate center of the upper surface, a substantially half-moon shaped egg yolk portion is exposed on the cut surface, and the lower end of the egg yolk portion is thick from the upper surface to the lower end of the processed egg product. The half-broken egg-like egg processed product according to (1), located at a height of 1/20 to 1/2,
(3) An egg white-like egg liquid and an egg yolk-like egg liquid are sequentially filled into a mold having a concave part that is recessed into an outer curved surface shape of a half-broken egg, and a substantially circular yolk-like egg is placed in the center of the egg white-like egg liquid surface. A method for producing a half-broken egg-like processed egg product that is coagulated with the liquid surface exposed,
(4) The method for producing a half-broken egg-like egg processed product according to (3), wherein the density of the egg white-like egg liquid is higher than the density of the yolk-like egg liquid,
(5) The method for producing a half-broken egg-like egg processed product according to (3) or (4), wherein the yolk-like egg liquid has a viscosity of 1 to 15 Pa · s,
(6) The method for producing a half-broken egg-like egg processed product according to any one of (3) to (5), wherein the viscosity of the egg white-like egg liquid is 1 to 15 Pa · s,
(7) The method for producing a half-broken egg-like egg product according to any one of (3) to (6), wherein the coagulation treatment is performed by heating,
It is.

本発明の半割り茹卵様卵加工品は、殻剥きする手間がなくそのまま通常の茹卵の半割り品と同様に多様な料理に用いることができる。また、割卵後ろ過した液卵を原料としているから、卵殻からの分離も容易で製造工程も簡略化され安価に製造でき、しかも、卵殻混入の恐れもない。したがって、本発明の半割り茹卵様卵加工品を、スーパーマーケット、コンビニエンスストア、レストラン、弁当屋等に提供することで、弁当や惣菜等のメニューの多様化や付加価値の増大に貢献でき、これらの更なる市場拡大が期待される。 The half-broken egg-like processed egg product of the present invention can be used for various dishes as it is in the same manner as a normal half-broken egg product without the effort to peel off the shell. In addition, since the liquid egg filtered after cleavage is used as a raw material, separation from the eggshell is easy, the production process is simplified and the production can be performed at low cost, and there is no fear of eggshell contamination. Therefore, by providing the processed half-broken egg-like egg product of the present invention to supermarkets, convenience stores, restaurants, lunch boxes, etc., it is possible to contribute to diversification of menus such as lunch boxes and side dishes and increase in added value. Further market expansion is expected.

以下、図面を参照しつつ、本発明を詳細に説明する。なお、各図中、同一符号は同一又は同等の構成要素を表している。また、特にことわりのない限り「部」は質量部を意味し、「％」は質量％を意味する。 Hereinafter, the present invention will be described in detail with reference to the drawings. In each figure, the same numerals indicate the same or equivalent components. Unless otherwise specified, “part” means part by mass, and “%” means mass%.

本発明の半割り茹で卵様卵加工品は、半割り茹卵様の外形に卵白部と卵黄部とから構成されたものである。ここで、半割り茹卵とは、鶏、鶉、家鴨等の殻付き卵を茹でて殻剥きした通常の茹卵を、長径方向、あるいは、短径方向に包丁等により単一平面で半分にカットした茹卵の半割り品をいう。 The half-divided egg-like egg processed product of the present invention is composed of an egg white portion and an egg yolk portion in a half-divided egg-like outer shape. Here, the half-broken egg is a normal egg that has been boiled and shelled with a shelled egg such as a chicken, rabbit, or domestic duck, and cut in half in a single plane with a knife or the like in the major axis direction or minor axis direction. This is a half-boiled egg product.

このような本発明の半割り茹で卵様卵加工品の一実施例としては、図１（Ａ）に示すような長径方向に半割りした茹卵を模した半割り茹卵様卵加工品１が挙げられる。図中、符号２は卵黄部、３は卵白部を示している。本発明の半割り茹で卵様卵加工品の外形としては、具体的には、図１（Ａ）に示すように、上面中央には略円形の卵黄部２が露出し、その卵黄部２の外周端から卵黄部２の底面にわたり湾曲した卵白部３で被覆され、前記上面中央部に露出した卵黄部２の上面とその外周の卵白部３の上面とが面一とされた外形である。前記外形を有する本発明品は、殻剥きする手間がなくそのまま通常の茹卵の半割り品と同様に多様な料理に用いることができる。 As an example of such a half-divided egg-like processed egg product of the present invention, a half-divided egg-like egg processed product 1 imitating an egg divided in the major axis direction as shown in FIG. It is done. In the figure, reference numeral 2 denotes an egg yolk part, and 3 denotes an egg white part. As shown in FIG. 1 (A), the outer shape of the half-divided egg-like processed egg product of the present invention specifically has a substantially circular yolk portion 2 exposed at the center of the upper surface. It is an outer shape in which the upper surface of the egg yolk part 2 covered with the egg white part 3 curved from the outer peripheral end to the bottom surface of the egg yolk part 2 and exposed at the center of the upper surface is flush with the upper surface of the egg white part 3 on the outer periphery. The product of the present invention having the above-mentioned outer shape can be used for various dishes as it is as a normal half-finished product of eggs without any trouble of shelling.

更に、本発明の半割り茹卵様卵加工品は、図１（Ａ）に示す上面の略中心４を通る直線（Ｘ−Ｘ）で垂直に切断した際に現れる図１（Ｂ）に示す切断面に、略半月形の卵黄部２が露出し、当該卵黄部２の下端５が卵加工品の上面から下端６までの肉厚の１／２０〜１／２の高さに位置することが好ましい。前記卵黄部下端の位置は、具体的には、図１（Ｂ）における卵加工品の下端６から上面までの高さβを１とした時に、卵加工品の下端６から卵黄部下端５までの高さαが１／２０〜１／２であることを意味する。切断面における卵黄部の形状や位置が前記範囲であると、櫛形等にカットして弁当や惣菜等の種々の料理に用いたり、ダイスカットしてタマゴサラダの原料等と用いたりする際にも通常の茹卵と良く似た外形となり好ましい。 Furthermore, the half-broken egg-like processed egg product of the present invention has a cut shown in FIG. 1 (B) that appears when cut perpendicularly along a straight line (XX) passing through the approximate center 4 on the upper surface shown in FIG. 1 (A). A substantially half-moon shaped egg yolk part 2 is exposed on the surface, and the lower end 5 of the egg yolk part 2 is located at a height of 1/20 to 1/2 of the wall thickness from the upper surface to the lower end 6 of the processed egg product. preferable. Specifically, the position of the lower end of the egg yolk part is from the lower end 6 of the processed egg product to the lower end 5 of the yolk part when the height β from the lower end 6 to the upper surface of the processed egg product in FIG. Means that the height α is 1/20 to 1/2. When the shape and position of the yolk portion on the cut surface is within the above range, it is cut into a comb shape and used for various dishes such as bento and side dishes, or when it is die cut and used as an ingredient for egg salad etc. The outer shape is very similar to that of normal incubation, which is preferable.

上述のように半割り茹卵様の外形に卵白部と卵黄部とから構成された本発明の半割り茹卵様卵加工品は、前記卵白部及び卵黄部をそれぞれの液状態から同時に凝固してあることに特徴を有する。つまり、本発明の半割り茹卵様卵加工品は、後述するように半割り茹卵の曲面部を模した凹部を有する型枠に卵白様卵液と卵黄様卵液を順次充填し、両液を同時に凝固させることにより、卵白部と卵黄部を半割り茹卵様の外形に構成したものである。したがって、本発明の半割り茹卵様卵加工品の底面は前記型枠の凹部により曲面状に形成され、上面は前記２液を型枠に順次充填後、液面が水平となることより面一に形成されたものである。 As described above, the half-broken egg-like egg processed product of the present invention, which is composed of an egg white portion and an egg yolk portion in a half-broken egg-like outer shape, coagulates the egg white portion and the egg yolk portion simultaneously from the respective liquid states. It has a special feature. That is, the half-broken egg-like egg processed product of the present invention sequentially fills a mold having a concave part imitating the curved part of a half-broken egg as described later with egg white-like egg liquid and egg yolk-like egg liquid, By coagulating at the same time, the egg white part and the yolk part are formed into a half-broken egg-like shape. Therefore, the bottom surface of the half-broken egg-like egg processed product of the present invention is formed into a curved surface by the concave portion of the mold, and the upper surface is more flush with the liquid level after the two liquids are sequentially filled into the mold. It is formed.

前記特徴により、本発明の半割り茹卵様卵加工品は、まず、割卵後ろ過した液卵を原料とすることができる点から、卵殻混入の恐れが無いという利点を有する。また、卵殻からの分離も容易で、茹卵を殻剥きする場合のように歩留まりが低下することもないばかりか、卵白様卵液と卵黄様卵液を同じ型枠に順次充填して凝固処理するだけでよいから、製造工程も簡略化でき安価に製造できる利点がある。 By the said characteristic, the half-divided egg-like egg processed product of this invention has the advantage that there is no fear of eggshell mixing from the point that the liquid egg filtered after cleavage can be used as a raw material first. In addition, it is easy to separate from the eggshell, and the yield does not decrease as in the case of shelling eggs, and egg white-like egg liquid and egg yolk-like egg liquid are sequentially filled into the same mold and coagulated. Therefore, there is an advantage that the manufacturing process can be simplified and can be manufactured at low cost.

また、このように卵白部及び卵黄部を液状態から同時に凝固して半割り茹卵様の外形とする本発明においては、卵白部３の密度が卵黄部２の密度よりも若干高く調整されていることが好ましい。これは後述する製造時において、卵白様卵液と卵黄様卵液を型枠に順次充填する際に、両液の液面が茹卵の半割り品に良く似た外形となるように上面に露出し易く、更に、本発明品の前記切断面における卵黄部の下端の位置を好ましい範囲とし易いためである。凝固しても卵液の密度はほとんど変化しないことから、前記卵白部及び卵黄部の密度は、凝固前の卵液の密度とほぼ同じ値となる。なお、卵白部３及び卵黄部２の密度に差がありすぎても卵白様卵液と卵黄様卵液を型枠に順次充填する際に卵黄様卵液が上面に広りすぎてしまう傾向があることから、卵白部３及び卵黄部２の密度はその差が４０ｇ／Ｌ以下に調整されていることが好ましい。 Moreover, in the present invention, the density of the egg white part 3 is adjusted to be slightly higher than the density of the egg yolk part 2 in the present invention in which the egg white part and the egg yolk part are coagulated simultaneously from the liquid state to form a half-divided egg-like outer shape. It is preferable. This is because during the manufacturing process described later, when the egg white-like egg liquid and the yolk-like egg liquid are sequentially filled into the mold, the liquid surfaces of both liquids are exposed on the upper surface so that they have an external shape that closely resembles a half-broken egg product. This is because the position of the lower end of the yolk portion on the cut surface of the product of the present invention is easily set within a preferable range. Since the density of the egg liquid hardly changes even when solidified, the density of the egg white part and the yolk part is almost the same as the density of the egg liquid before the solidification. Even if the density of the egg white part 3 and the egg yolk part 2 is too large, the egg yolk-like egg liquid tends to spread too much on the upper surface when the egg white-like egg liquid and the egg yolk-like egg liquid are sequentially filled into the mold. Therefore, the density of the egg white part 3 and the egg yolk part 2 is preferably adjusted so that the difference is 40 g / L or less.

前記卵黄部２及び卵白部３の密度は次のようにして求めることができる。まず、同じ製法で製造された複数個の卵加工品の卵黄部２と卵白部３を丁寧に分離した後、それぞれ約１０ｍｍ角にカットする。次に、卵黄部のカット品３０ｇ程度を採取して質量計で測定し質量Ａ（ｇ）を求める。続いて、この質量測定した卵黄部のカット品をメスシリンダー（２００ｍＬ容量）に入れた清水１２０ｍＬに投入し、水面変化から卵黄部のカット品の容積Ｖ（ｍＬ）を求める。これらの値から次式
密度（ｇ／Ｌ）＝Ａ（ｇ）／Ｖ（ｍＬ）×１０００
により、卵黄部２の密度を求めることができる。また、前記卵白部３のカット品を用いて同様に卵白部３の密度を求めることができる。 The density of the egg yolk part 2 and the egg white part 3 can be determined as follows. First, the yolk part 2 and the egg white part 3 of a plurality of processed egg products manufactured by the same manufacturing method are carefully separated and then cut into about 10 mm squares. Next, about 30 g of cut product of egg yolk is collected and measured with a mass meter to determine mass A (g). Subsequently, the mass-measured yolk part cut product is put into 120 mL of fresh water in a measuring cylinder (200 mL capacity), and the volume V (mL) of the yolk part cut product is obtained from the water surface change. From these values, density (g / L) = A (g) / V (mL) × 1000
Thus, the density of the yolk portion 2 can be obtained. Moreover, the density of the egg white part 3 can be similarly determined using the cut product of the egg white part 3.

前記密度は、例えば、卵黄様卵液と卵白様卵液のいずれかに添加材を加えること等により調整できる。具体的には、殻付き卵から丁寧に取り出した生液卵黄の密度と生液卵白の密度はいずれも１０３５ｇ／Ｌ程度でほぼ同じであるため、例えば卵白様卵液に密度を高くする添加材を添加するか、あるいは、卵黄様卵液に密度を低くする添加材を添加する等により調整すればよい。添加材としては、例えば、密度を高くする添加材としては、澱粉、デキストリン、糖アルコール等の糖類等が挙げられ、密度を低くする添加材としては、植物油脂等の油性原料が挙げられる。 The density can be adjusted, for example, by adding an additive to either the yolk-like egg liquid or the egg white-like egg liquid. Specifically, since the density of the raw liquid egg yolk carefully extracted from the shelled egg and the density of the raw liquid egg white are approximately the same at about 1035 g / L, for example, an additive for increasing the density of the egg white-like egg liquid Or may be adjusted by adding an additive that lowers the density to the yolk-like egg liquid. Examples of the additive include saccharides such as starch, dextrin, and sugar alcohol as additives that increase the density, and oily raw materials such as vegetable oils and fats as additives that decrease the density.

本発明の半割り茹卵様卵加工品において、前記卵黄部２を形成する卵黄様卵液は、卵黄を原料とし、必要により種々の添加材、調味料、清水等を添加したものである。前記卵黄としては、特に制限は無く、殻付生卵を割卵して卵黄と分離して溶きほぐしてろ過した生液卵黄の他、その乾燥品や凍結品、更には、これらの卵黄にコレステロール低減処理、殺菌処理、脱塩処理等を施した卵黄等を使用することができる。 In the half-broken egg-like egg processed product of the present invention, the egg yolk-like egg liquid forming the egg yolk part 2 is made from egg yolk as a raw material, and if necessary, various additives, seasonings, fresh water and the like are added. The egg yolk is not particularly limited, and in addition to the raw liquid egg yolk, which is obtained by splitting the raw eggs with shells, separating them from the egg yolks, thawing and filtering, dried or frozen products thereof, and further reducing the cholesterol in these egg yolks Egg yolk and the like subjected to treatment, sterilization treatment, desalting treatment, and the like can be used.

また、卵白部３を形成する卵白様卵液は、卵白を原料とし、必要により種々の添加材、調味料、清水等を添加したものである。前記卵白としては、特に制限は無く、殻付生卵を割卵して卵黄と分離して溶きほぐしてろ過した生液卵白の他、その乾燥品や凍結品、更には、これらの卵白に殺菌処理や脱塩処理を施した卵白等を使用することができる。 Moreover, the egg white-like egg liquid which forms the egg white part 3 uses egg white as a raw material, and if necessary, various additives, seasonings, fresh water and the like are added. The egg white is not particularly limited, and in addition to raw liquid egg white that has been cracked and separated from egg yolk, melted, and melted and filtered, the dried and frozen products, and further, these egg whites are sterilized. Or egg white that has been desalted.

前記卵黄様卵液及び卵白様卵液に添加する添加材としては、上述した卵液の密度を調整する添加材の他、後述する製造時に卵黄様卵液と卵白様卵液とを混ざり難くする等の点から、グアーガム、カラギーナン、キサンタンガム等の増粘多糖類、澱粉、ゼラチン等の増粘材等が挙げられる。更に、後述する凝固処理においてゲル化材により卵液を凝固させる場合の添加材としては、ゼラチン等のゲル化材が挙げられる。その他の添加材としては、食酢やクエン酸等のｐＨ調整材、着色料、保存料等が挙げられる。また、添加する調味料としては、例えば、牛乳やバター等の乳製品、カツオやコンブ等の動植物から抽出したエキス類、醤油、食塩、グルタミン酸ナトリウム、甘味料等を挙げることができる。 As an additive to be added to the egg yolk-like egg liquid and egg white-like egg liquid, in addition to the above-mentioned additive for adjusting the density of the egg liquid, it makes it difficult to mix the egg yolk-like egg liquid and the egg white-like egg liquid during the production described later. In view of the above, thickening polysaccharides such as guar gum, carrageenan and xanthan gum, thickening materials such as starch and gelatin, and the like can be mentioned. Furthermore, as an additive in the case of coagulating egg liquid with a gelling material in a coagulation treatment described later, a gelling material such as gelatin can be mentioned. Examples of other additives include pH adjusters such as vinegar and citric acid, colorants, and preservatives. Examples of seasonings to be added include dairy products such as milk and butter, extracts extracted from animals and plants such as bonito and kombu, soy sauce, salt, sodium glutamate, and sweeteners.

上述した卵黄様卵液における卵黄の含有量及び、卵白様卵液における卵白の含有量は、卵加工品の食感や風味が茹卵と似たものとなるように適宜調製すればよいが、具体的には、卵黄様卵液における卵黄の含有量は、生換算で好ましくは１０〜９０％、より好ましくは２０〜７０％であり、卵白様卵液における卵白の含有量は、生換算で好ましくは５０〜９０％、より好ましくは６０〜９０％である。 The content of egg yolk in the above-mentioned egg yolk-like egg liquid and the content of egg white in the egg white-like egg liquid may be appropriately adjusted so that the texture and flavor of the processed egg product are similar to those of the eggs. Specifically, the content of egg yolk in egg yolk-like egg liquid is preferably 10 to 90%, more preferably 20 to 70% in raw conversion, and the content of egg white in egg white-like egg liquid is preferably in raw conversion. Is 50 to 90%, more preferably 60 to 90%.

また、本発明の半割り茹卵様卵加工品の卵白部と卵黄部の割合は、卵加工品全体を１００部とした時に、好ましくは卵白部が５０〜８０部、卵黄部が２０〜５０部である。これにより、本発明の茹卵様卵加工品を茹卵の半割り品と大変良く似た外観を呈するものとすることができる。なお、前記卵白部と卵黄部の割合は、茹卵様卵加工品の卵白部と卵黄部を丁寧に分離して分け、それぞれの質量を計測することにより求められる。 The ratio of the egg white part to the egg yolk part of the half-broken egg-like egg processed product of the present invention is preferably 50 to 80 parts for the egg white part and 20 to 50 parts for the egg yolk part when the whole egg processed product is 100 parts. It is. Thereby, the processed egg-like egg product of the present invention can have an appearance very similar to a half-finished egg product. In addition, the ratio of the said egg white part and an egg yolk part is calculated | required by isolate | separating and dividing the egg white part and egg yolk part of an egg-like egg processed product carefully, and measuring each mass.

上述した本発明の半割り茹卵様卵加工品は、次のように製造することができる。 The processed half-broken egg-like egg product of the present invention described above can be produced as follows.

まず、上述した卵白様卵液の原料である卵白、添加材、調味料及び清水等を、ミキサー、ホモゲナイザー等の撹拌装置を用いて撹拌混合し、卵白様卵液を調製する。同様にして、卵黄様卵液の原料である卵黄、添加材、調味料及び清水等を撹拌混合し、卵黄様卵液を調製する。 First, the egg white-like egg liquid that is the raw material of the egg white-like egg liquid, the additive, the seasoning, the fresh water, and the like are stirred and mixed using a stirring device such as a mixer or a homogenizer to prepare an egg white-like egg liquid. Similarly, egg yolk-like egg liquid that is a raw material of egg yolk-like egg liquid, an additive, a seasoning, fresh water, and the like are stirred and mixed to prepare an egg yolk-like egg liquid.

ここで、前記卵白様卵液の密度が卵黄様卵液の密度より高くなるように調整すると、後述する卵白様卵液及び卵黄様卵液を順次型枠に充填する工程において、卵白様卵液面の中央部に略円形の卵黄様卵液面が露出するように両液を配分し易く好ましい。更に、前記密度調整により、得られる卵加工品の切断面における卵黄部の下端が卵加工品の上面から下端までの肉厚の１／１０〜１／２の高さに位置させ易くなる。前記比重の調整は上述したように配合する添加材の種類や配合量を調整することにより行えばよい。なお、卵液の密度は、調製した卵液をメスシリンダー（２００ｍＬ容量）に２００ｍｌ入れ、その質量を測定して算出することにより求めることができる。なお、卵白様卵液及び卵黄様卵液の密度に差がありすぎても卵白様卵液と卵黄様卵液を型枠に充填する際に卵黄様卵液が上面に広りすぎてしまう傾向があることから、卵白様卵液及び卵黄様卵液の密度はその差が４０ｇ／Ｌ以下に調整することが好ましい。 Here, when the density of the egg white-like egg liquid is adjusted to be higher than the density of the egg yolk-like egg liquid, the egg white-like egg liquid in the step of sequentially filling the mold with the egg white-like egg liquid and the egg yolk-like egg liquid described later. It is preferable that both liquids are easily distributed so that a substantially circular yolk-like egg liquid surface is exposed at the center of the surface. Furthermore, the density adjustment makes it easier to position the lower end of the yolk portion on the cut surface of the processed egg product at a height of 1/10 to 1/2 of the wall thickness from the upper surface to the lower end of the processed egg product. The specific gravity may be adjusted by adjusting the type and amount of additive to be blended as described above. In addition, the density of an egg liquid can be calculated | required by putting 200 ml of prepared egg liquids into a measuring cylinder (200 mL capacity | capacitance), measuring the mass, and calculating. In addition, even if there is too much difference between the density of egg white-like egg liquid and egg yolk-like egg liquid, the egg yolk-like egg liquid tends to spread too much on the upper surface when filling the mold with egg white-like egg liquid and egg yolk-like egg liquid Therefore, the density of the egg white-like egg liquid and the yolk-like egg liquid is preferably adjusted so that the difference is 40 g / L or less.

また、前記卵黄様卵液は、後述する卵白様卵液及び卵黄様卵液を型枠に充填する工程において、卵黄様卵液と卵白様卵液が混ざることを防止し、卵加工品上面の卵黄部の形状を略円形とし易くする点から、増粘材を添加して増粘しておくことが好ましい。一方、高い粘度としすぎても、卵白様卵液及び卵黄様卵液を型枠に順次充填した後、卵白様卵液の液面と卵黄様卵液の液面が面一となるまでに長時間を要して大量生産し難くなる。したがって、卵黄様卵液の粘度は、好ましくは１〜１５Ｐａ・ｓ、より好ましくは２〜１０Ｐａ・ｓである。 In addition, the egg yolk-like egg liquid prevents the egg yolk-like egg liquid and the egg white-like egg liquid from being mixed in the step of filling the mold with the egg white-like egg liquid and the egg yolk-like egg liquid described later, From the point of making the shape of the yolk part easier to be substantially circular, it is preferable to add a thickener to increase the viscosity. On the other hand, even if the viscosity is too high, after the egg white-like egg liquid and egg yolk-like egg liquid are sequentially filled in the mold, it is long until the liquid surface of the egg white-like egg liquid and the liquid surface of the egg yolk-like egg liquid are flush with each other. Time-consuming and difficult to mass-produce. Therefore, the viscosity of the egg yolk-like egg liquid is preferably 1 to 15 Pa · s, more preferably 2 to 10 Pa · s.

卵白様卵液についても、卵黄様卵液と卵白様卵液が混ざることを防止し、更に、卵白様卵液充填後に卵黄様卵液を充填する際に、卵黄様卵液が型枠の底部に近くにまで達し得られる卵加工品の底面に卵黄部が透けて見えたりすることを防止する点から、増粘材を添加して増粘しておくことが好ましい。一方、卵黄様卵液と同様に、高い粘度としすぎても、卵白様卵液と卵黄様卵液を型枠に順次充填した後、卵白様卵液の液面と卵黄様卵液の液面が面一となるまでに長時間を要して大量生産し難くなる。したがって、卵黄様卵液の粘度は、好ましくは１〜１５Ｐａ・ｓ、より好ましくは３〜１０Ｐａ・ｓである。 The egg yolk-like egg liquid also prevents the yolk-like egg liquid from mixing with the egg white-like egg liquid. Further, when the egg yolk-like egg liquid is filled after the egg white-like egg liquid is filled, the egg yolk-like egg liquid is placed at the bottom of the mold. From the viewpoint of preventing the yolk portion from being seen through the bottom surface of the processed egg product that can be obtained as close as possible, it is preferable to add a thickener to increase the viscosity. On the other hand, like egg yolk-like egg liquid, even if the viscosity is too high, after the egg white-like egg liquid and egg yolk-like egg liquid are sequentially filled into the mold, the surface of the egg white-like egg liquid and the surface of the egg yolk-like egg liquid It takes a long time to become the same, making mass production difficult. Therefore, the viscosity of the egg yolk-like egg liquid is preferably 1 to 15 Pa · s, more preferably 3 to 10 Pa · s.

ここで、これら卵液の粘度は、当該卵液をＢＨ型粘度計で、品温２０℃、回転数１０ｒｐｍの条件で、粘度が０．８Ｐａ・ｓ未満のときローターＮｏ.１、０．８Ｐａ・ｓ以上３Ｐａ・ｓ未満のときローターＮｏ.２、３Ｐａ・ｓ以上７Ｐａ・ｓ未満のときローターＮｏ.３、７Ｐａ・ｓ以上１４Ｐａ・ｓ未満のときローターＮｏ.４、１４Ｐａ・ｓ以上のときローターＮｏ.５を使用し、測定開始後ローターが３回転した時の示度により求めた値である。 Here, the viscosity of these egg liquids is the rotor No. 1, 0.8 Pa when the egg liquid is less than 0.8 Pa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 10 rpm with a BH type viscometer.・ When s is 3 Pa · s or more and rotor No. 2, when 3 Pa · s or more and less than 7 Pa · s, rotor No. 3, when 7 Pa · s or more and less than 14 Pa · s, when rotor No. 4 is 14 Pa · s or more This is the value obtained from the reading when rotor No. 5 was used and the rotor rotated 3 times after the start of measurement.

次に、半割り茹卵の外形曲面状に窪ませた凹部を有する型枠に調製した卵白様卵液及び卵黄様卵液を順次充填して、卵白様卵液面の中央部に略円形の卵黄様卵液面が露出するように両液を配分する。 Next, the egg white-like egg liquid and the egg yolk-like egg liquid are sequentially filled in a mold having a recess recessed into an outer curved surface shape of a half-broken egg, and a substantially circular egg yolk is centrally located in the egg white-like egg liquid surface. Distribute both liquids so that the egg liquid surface is exposed.

前記型枠としては、卵を長径方向、あるいは、短径方向に半割りした半割り茹卵の外形曲面を模した形状の凹部を有する型枠であればよく、大きさとしては、例えば、製造する卵加工品が鶏卵茹卵の半割り品を模したものであれば鶏卵のサイズに、鶉卵茹卵の半割り品を模したものであれば鶉卵のサイズとすればよい。型枠の材質としては、特に制限はなく、例えば、合成樹脂、鉄、ステンレス、セラミック等が挙げられる。 The mold may be a mold having a concave portion shaped like an outer curved surface of a half-divided egg obtained by halving an egg in the major axis direction or the minor axis direction. If the processed egg product imitates a half-divided product of a chicken egg incubation, the egg size may be the same as that of a chicken egg. There is no restriction | limiting in particular as a material of a formwork, For example, a synthetic resin, iron, stainless steel, a ceramic etc. are mentioned.

卵白様卵液及び卵黄様卵液の型枠への充填は、充填機等を用いて行えばよい。卵白様卵液に続いて卵黄様卵液を充填する際には、あまりにも充填速度が速すぎると卵黄様卵液が型枠の底部に達し得られる卵加工品の底部に卵黄部が露出乃至透視できる状態となる場合がある。したがって、卵黄様卵液の充填はノズル径が３〜１０ｍｍ程度の充填機を用い、少なくとも２秒以上かけて静かに充填することが好ましい。 The filling of the egg white-like egg liquid and the yolk-like egg liquid into the mold may be performed using a filling machine or the like. When filling egg yolk-like egg liquid following egg white-like egg liquid, if the filling speed is too fast, the egg yolk-like egg liquid can reach the bottom of the mold and the egg yolk part is exposed at the bottom of the processed egg product. There is a case where it can be seen through. Therefore, it is preferable that the yolk-like egg liquid is filled gently using a filling machine having a nozzle diameter of about 3 to 10 mm over at least 2 seconds.

卵白様卵液を型枠に充填後、その卵白様卵液の液面中央部に卵白部よりも若干密度が小さい卵黄様卵液を静かに充填すると、液面の中央部には略円形の卵黄様卵液面が露出し、かつ、その周囲には卵白様卵液面が露出した状態に両液を配分することができる。この際、卵黄様卵液の液面と、その周囲の卵白様卵液の液面は、同じ水平面で面一となるが、卵白様卵液や卵黄様卵液の粘度が高い場合、充填直後は両液の液面が面一とはならない場合がある。そのような場合には、数分そのまま静置しておくことにより次第に両液面が同じ水平面で面一となる。 After the egg white-like egg liquid is filled into the mold, when the egg white-like egg liquid having a slightly lower density than the egg white part is gently filled in the middle part of the egg white-like egg liquid, Both liquids can be distributed in such a state that the yolk-like egg liquid level is exposed and the egg white-like egg liquid level is exposed around it. At this time, the liquid surface of the egg yolk-like egg liquid and the liquid surface of the surrounding egg white-like egg liquid are flush with the same horizontal plane, but if the viscosity of the egg white-like egg liquid or egg yolk-like egg liquid is high, immediately after filling In some cases, the liquid level of both liquids may not be the same. In such a case, the two liquid surfaces gradually become flush with the same horizontal surface by leaving it to stand for several minutes.

卵白様卵液と卵黄様卵液の充填量に関し、これら卵液は凝固前後で質量に変化がないことから、得られる卵加工品の卵白部と卵黄部の割合が上述した割合となるように卵白様卵液及び卵黄様卵液の充填量を決定すればよい。具体的には、卵液全体を１００部とした時に、好ましくは卵白様卵液が５０〜８０部、卵黄様卵液が２０〜５０部とすればよい。 Regarding the filling amount of egg white-like egg liquid and egg yolk-like egg liquid, these egg liquids have no change in mass before and after coagulation, so that the ratio of egg white part and egg yolk part of the obtained egg processed product becomes the above-mentioned ratio. What is necessary is just to determine the filling amount of egg white-like egg liquid and egg yolk-like egg liquid. Specifically, when the whole egg liquid is 100 parts, preferably the egg white-like egg liquid is 50 to 80 parts and the egg yolk-like egg liquid is 20 to 50 parts.

続いて、卵白様卵液及び卵黄様卵液を上述した状態に充填した後、これを凝固処理することにより本発明の半割り茹卵様卵加工品が得られる。卵液を凝固させる方法は特に制限は無く、卵の加熱凝固力を利用して加熱により凝固処理する方法や、ゼラチン等のゲル化材を添加し、冷却により凝固処理する方法が挙げられる。これらの凝固処理の中でも、本発明においては、茹卵に良く似た食味を得る点から、卵の加熱凝固力を利用して凝固させる方法、つまり、凝固処理として加熱処理を行う方法を採用することが好ましい。 Subsequently, after the egg white-like egg liquid and the yolk-like egg liquid are filled in the above-described state, the processed half-broken egg-like egg product of the present invention is obtained by coagulating this. The method for coagulating the egg liquid is not particularly limited, and examples thereof include a method of coagulating by heating using the heat coagulating power of eggs and a method of coagulating by adding a gelling material such as gelatin and cooling. Among these coagulation treatments, the present invention adopts a method of coagulating using the heat coagulation power of eggs, that is, a method of performing heat treatment as the coagulation treatment, in order to obtain a taste similar to that of incubation. Is preferred.

前記加熱処理方法は特に制限はないが、卵液全体が均一に加熱でき、茹卵に良く似た食味が得られ易いことから、スチーマー等で湿熱加熱することが好ましい。また、加熱条件としては、加熱温度が低すぎても卵が加熱凝固し難く高すぎても卵が熱により硬くなり易いことから、加熱温度を好ましくは７０〜１２０℃、より好ましくは８０〜１００℃とし、全体が凝固するまで５〜４０分間程度の時間加熱処理をすればよい。 The heat treatment method is not particularly limited, but it is preferable to heat with a steamer or the like because the whole egg liquid can be heated uniformly and a taste similar to that of incubation can be easily obtained. Moreover, as heating conditions, even if the heating temperature is too low, the egg is difficult to heat and coagulate, and even if it is too high, the egg is likely to become hard due to heat, so the heating temperature is preferably 70 to 120 ° C., more preferably 80 to 100. Heat treatment may be performed for about 5 to 40 minutes until the whole is solidified.

なお、前記凝固処理により凝固させる程度としては、完全に凝固している必要はなく、例えば、卵黄部を半熟状に凝固させると、半熟茹卵の半割り品に良く似た半割り茹卵様卵加工品を得ることができる。 The degree of coagulation by the coagulation treatment does not need to be completely coagulated. For example, when the yolk is coagulated in a half-ripe state, a half-broken egg-like egg process that is very similar to a half-broken egg half-finished product Goods can be obtained.

そして、型枠から内容物を取り出すことにより、本発明の半割り茹卵様卵加工品を得ることができる。得られた本発明の半割り茹卵様の卵加工品は、０〜１５℃に冷却し、パウチ等に容器詰めして、０〜１５℃で流通させるチルド品とすることができる。また、凍結処理し、必要に応じてパウチ等に容器詰めして、冷凍品とすることができる。 And the half-divided egg-like egg processed product of this invention can be obtained by taking out the contents from a formwork. The obtained half-broken egg-like processed product of the present invention can be made into a chilled product that is cooled to 0 to 15 ° C., packed in a pouch or the like, and circulated at 0 to 15 ° C. In addition, it can be frozen, and packed in a pouch or the like as necessary to obtain a frozen product.

以上の製造方法によれば、割卵後ろ過した液卵を原料とすることができることから、卵殻混入の恐れも無く、また、卵殻からの分離も容易で、従来の脱殻装置で茹卵を殻剥きする場合のように歩留まりが低下することもない。更に、卵白部を形成する卵白様卵液と卵黄部を形成する卵黄様卵液を同じ型枠に順次充填して凝固処理するだけよいから、製造工程も簡略化できて工業的に大量生産することが可能となる。 According to the above production method, since the liquid egg filtered after cleavage can be used as a raw material, there is no risk of egg shell contamination, and separation from the eggshell is easy, and the eggs are shelled with a conventional shelling device. The yield does not decrease as in the case of doing so. Furthermore, the egg white-like egg liquid that forms the egg white part and the yolk-like egg liquid that forms the egg yolk part need only be sequentially filled and coagulated, so that the manufacturing process can be simplified and industrially mass-produced. It becomes possible.

以下、本発明の実施例、比較例及び試験例により、本発明を更に説明する。 Hereinafter, the present invention will be further described by way of examples, comparative examples and test examples of the present invention.

［参考例］
以下の実施例、比較例及び試験例で製造した卵加工品と比較するために、対照品の茹卵の半割り品を製造した。すなわち、殻付き鶏卵（Ｌサイズ）を９０℃のボイル槽で２０分間茹でて冷却した後に殻剥きした。得られた茹卵を長径方向に包丁で半割りし、対照品の茹卵の半割り品を得た。なお、前記茹卵の半割り品を上面の略中心を通る直線で垂直に切断したところ、切断面に略半月形の卵黄部が露出し、当該卵黄部の下端は卵加工品の上面から下端までの肉厚の５／２の高さに位置していた。 [Reference example]
In order to compare with the processed egg products produced in the following Examples, Comparative Examples and Test Examples, a half-finished product of a control egg was produced. That is, the eggs with shells (L size) were boiled for 20 minutes in a 90 ° C. boiled bath and cooled, and then shelled. The obtained incubation eggs were half-divided with a knife in the major axis direction to obtain a half-divided product of the control eggs. In addition, when the egg half product was cut vertically by a straight line passing through the approximate center of the upper surface, a substantially half-moon shaped yolk portion was exposed on the cut surface, and the lower end of the egg yolk portion was from the upper surface to the lower end of the processed egg product The wall thickness was 5/2.

［実施例１］
卵黄様卵液と卵白様卵液とをそれぞれ下記配合で調製した。調製は配合原料をミキサーで撹拌混合することによって行った。得られた卵黄様卵液の密度は１０３０ｇ／Ｌ、粘度は４．７Ｐａ・ｓであり、卵白様卵液の密度は１０６０ｇ／Ｌ、粘度は５．８Ｐａ・ｓであった。 [Example 1]
An egg yolk-like egg solution and an egg white-like egg solution were prepared in the following composition. Preparation was performed by stirring and mixing the blended raw materials with a mixer. The density of the obtained egg yolk-like egg liquid was 1030 g / L and the viscosity was 4.7 Pa · s, and the density of the egg white-like egg liquid was 1060 g / L and the viscosity was 5.8 Pa · s.

＜卵黄様卵液＞
液卵黄※ ３０．０
液卵白※ ２０．０
澱粉４．０
醸造酢０．５
植物油脂１２．０
キサンタンガム０．５
清水３３．０
―――――――――――
合計１００．０
※ストレーナーで卵殻片等を除去したもの。 <Yellow yolk-like egg liquid>
Liquid egg yolk * 30.0
Liquid egg white * 20.0
Starch 4.0
Brewing vinegar 0.5
Vegetable oil 12.0
Xanthan gum 0.5
Shimizu 33.0
―――――――――――
Total 100.0
* Removed eggshell pieces with a strainer.

＜卵白様卵液＞
液卵白※ ６０．０
澱粉１．５
植物油脂４．０
キサンタンガム１．３
還元水飴１０．０
清水２３．２
―――――――――――――
合計１００．０
※ストレーナーで卵殻片等を除去したもの。 <Egg white-like egg liquid>
Liquid egg white * 60.0
Starch 1.5
Vegetable oil and fat 4.0
Xanthan gum 1.3
Reduced water tank 10.0
Shimizu 23.2
―――――――――――――
Total 100.0
* Removed eggshell pieces with a strainer.

得られた卵黄様卵液と卵白様卵液を用いて以下に説明するように半割り茹卵様の卵加工品を製造した。すなわち、鶏卵茹卵を長径方向に半割りした半割り茹卵の外形曲面状の凹部を有する成型トレー容器（開口部の長径６０ｍｍ、開口部の短径４０ｍｍ、深さ２５ｍｍ、材質ポリプロピレン）を用意した。この成形トレーの凹部に離型油を噴霧した後、開口部を水平の状態に保持した状態で、まず、卵白様卵液２０ｇをノズル口径が５ｍｍの充填機で５秒かけて充填した。次に、開口部の略中央に、卵黄様卵液１０ｇをノズル口径が５ｍｍの充填機で成形トレー上方から約１５秒かけて静かに充填したところ、卵白様卵液面の中央部に略円形の卵黄様卵液面が露出した状態に両液が配分された。この際、両液面は面一な状態となった。続いて、上述した卵液を充填した成形トレーをスチーマーで９０℃２０分の条件で加熱凝固処理して卵液を凝固させた。凝固物を成形トレーからから取り出し、実施例１の半割り茹卵様卵加工品を得た。 Using the obtained yolk-like egg solution and egg white-like egg solution, a half-broken egg-like processed egg product was produced as described below. That is, a molded tray container (a major axis of the opening 60 mm, a minor axis of 40 mm of the opening, a depth of 25 mm, and a material polypropylene) having a concave part of the outer curved surface of a half-divided egg obtained by dividing the egg egg half in the major axis direction was prepared. After the mold release oil was sprayed on the concave portion of the forming tray, 20 g of egg white-like egg liquid was first filled over a period of 5 seconds with a filling machine having a nozzle diameter of 5 mm with the opening held in a horizontal state. Next, approximately 10 seconds of egg yolk-like egg liquid was gently filled from the upper part of the forming tray over about 15 seconds with a filling machine having a nozzle diameter of 5 mm in the approximate center of the opening. Both liquids were distributed with the egg yolk-like egg liquid surface exposed. At this time, both liquid levels were in a flush state. Subsequently, the egg tray was coagulated by heating and coagulating the molded tray filled with the egg liquid described above at 90 ° C. for 20 minutes with a steamer. The coagulated product was taken out from the molding tray, and the half-broken egg-like processed egg product of Example 1 was obtained.

得られた半割り茹卵様卵加工品は、上面中央部に略円形の卵黄部が露出し、その卵黄部外周端から卵黄部の底面にわたり湾曲した卵白部で被覆され、前記上面中央部に露出した卵黄部上面とその外周の卵白部上面とが面一であった。更に、得られた半割り茹卵様卵加工品を上面の略中心を通る直線で垂直に切断したところ、その切断面に略半月形の卵黄部が露出し、当該卵黄部の下端は卵加工品の上面から下端までの肉厚の６／２０の高さに位置していた。以上の形状の半割り茹卵様卵加工品は、参考例の対照品と大変良く似た外観であった。 The obtained half-broken egg-like egg processed product has a substantially circular yolk portion exposed at the center of the upper surface, covered with an egg white portion curved from the outer periphery of the yolk portion to the bottom of the yolk portion, and exposed at the center of the upper surface. The upper surface of the egg yolk portion and the upper surface of the egg white portion on the outer periphery thereof were flush with each other. Furthermore, when the obtained half-divided egg-like egg processed product was cut vertically by a straight line passing through the approximate center of the upper surface, a substantially half-moon shaped egg yolk portion was exposed on the cut surface, and the lower end of the egg yolk portion was an egg processed product It was located at the height of 6/20 of the wall thickness from the upper surface to the lower end. The half-broken egg-like processed product of the above shape looked very similar to the reference product of the reference example.

また、前記半割り茹卵様卵加工品の卵黄部と卵白部の割合及びそれぞれの密度を上述の実施形態に記載された方法にて測定したところ、卵黄部と卵白部の割合は、卵黄部が３３％、卵白部が６７％であり、卵黄部と卵白部の密度は、卵黄部が１０３０ｇ／Ｌ、卵白部が１０６０ｇ／Ｌであった。 Moreover, when the ratio of the yolk part and the egg white part of the half-broken egg-like egg processed product and the density of each were measured by the method described in the above embodiment, the ratio of the yolk part and the egg white part was the yolk part. The density of the egg yolk part and the egg white part was 33%, the egg white part was 67%, and the density of the egg yolk part and the egg white part was 1030 g / L and the egg white part was 1060 g / L.

［実施例２］
実施例１において卵白様卵液を下記配合とした他は、同様にして卵黄様卵液と卵白様卵液を調製した。得られた卵黄様卵液の密度は１０３０ｇ／Ｌ、粘度は４．７Ｐａ・ｓであり、卵白様卵液の密度は１０７０ｇ／Ｌ、粘度は７．０Ｐａ・ｓであった。 [Example 2]
An egg yolk-like egg solution and an egg white-like egg solution were prepared in the same manner as in Example 1 except that the egg white-like egg solution was formulated as follows. The density of the obtained egg yolk-like egg liquid was 1030 g / L and the viscosity was 4.7 Pa · s, and the density of the egg white-like egg liquid was 1070 g / L and the viscosity was 7.0 Pa · s.

＜卵白様卵液＞
液卵白※ ６０．０
澱粉１．５
植物油脂４．０
ゼラチン１．６
還元水飴１０．０
清水２２．９
―――――――――――――
合計１００．０
※ストレーナーで卵殻片等を除去したもの。 <Egg white-like egg liquid>
Liquid egg white * 60.0
Starch 1.5
Vegetable oil and fat 4.0
Gelatin 1.6
Reduced water tank 10.0
Shimizu 22.9
―――――――――――――
Total 100.0
* Removed eggshell pieces with a strainer.

得られた卵黄様卵液と卵白様卵液を用い、実施例１と同様にして半割り茹卵様の卵加工品を製造した。すなわち、成型トレー容器に卵白様卵液２０ｇ及び卵黄様卵液１０ｇを順次充填したところ、卵白様卵液面の中央部に略円形の卵黄様卵液面が露出した状態に両液が配分された。この際、両液面は面一な状態となった。続いて、加熱凝固処理して卵液を凝固させた後、凝固物を成形トレーからから取り出し、実施例２の半割り茹卵様の卵加工品を得た。 Using the obtained yolk-like egg solution and egg white-like egg solution, a half-broken egg-like processed egg product was produced in the same manner as in Example 1. That is, when 20 g of egg white-like egg liquid and 10 g of egg yolk-like egg liquid are sequentially filled in the molded tray container, both liquids are distributed in a state where a substantially circular egg yolk-like egg liquid surface is exposed at the center of the egg white-like egg liquid surface. It was. At this time, both liquid levels were in a flush state. Subsequently, after heat coagulation treatment to coagulate the egg liquid, the coagulated product was taken out from the molding tray to obtain a half-broken egg-like processed egg product of Example 2.

得られた半割り茹卵様卵加工品は、上面中央部に略円形の卵黄部が露出し、その卵黄部外周端から卵黄部の底面にわたり湾曲した卵白部で被覆され、前記上面中央部に露出した卵黄部上面とその外周の卵白部上面とが面一であった。更に、得られた半割り茹卵様卵加工品を上面の略中心を通る直線で垂直に切断したところ、その切断面に略半月形の卵黄部が露出し、当該卵黄部の下端は卵加工品の上面から下端までの肉厚の５／２０の高さに位置していた。以上の形状の半割り茹卵様卵加工品は、参考例の対照品と大変良く似た外形であった。 The obtained half-broken egg-like egg processed product has a substantially circular yolk portion exposed at the center of the upper surface, covered with an egg white portion curved from the outer periphery of the yolk portion to the bottom of the yolk portion, and exposed at the center of the upper surface. The upper surface of the egg yolk portion and the upper surface of the egg white portion on the outer periphery thereof were flush with each other. Furthermore, when the obtained half-divided egg-like egg processed product was cut vertically by a straight line passing through the approximate center of the upper surface, a substantially half-moon shaped egg yolk portion was exposed on the cut surface, and the lower end of the egg yolk portion was an egg processed product It was located at the height of 5/20 of the wall thickness from the upper surface to the lower end. The half-broken egg-like egg processed product of the above shape was very similar to the reference product of the reference example.

また、前記半割り茹卵様卵加工品の卵黄部と卵白部の割合及びそれぞれの密度を上述の実施形態に記載された方法にて測定したところ、卵黄部と卵白部の割合は、卵黄部が３３％、卵白部が６７％であり、卵黄部と卵白部の密度は、卵黄部が１０３０ｇ／Ｌ、卵白部が１０７０ｇ／Ｌであった。 Moreover, when the ratio of the yolk part and the egg white part of the half-broken egg-like egg processed product and the density of each were measured by the method described in the above embodiment, the ratio of the yolk part and the egg white part was the yolk part. The density of the egg yolk part and the egg white part was 33%, the egg white part was 67%, and the density of the egg yolk part and the egg white part was 1030 g / L and the egg white part was 1070 g / L.

［実施例３］
実施例１において卵黄様卵液と卵白様卵液を下記配合とした他は、同様にして卵黄様卵液と卵白様卵液を調製した。得られた卵黄様卵液の密度は１０３０ｇ／Ｌ、粘度は３．０Ｐａ・ｓであり、卵白様卵液の密度は１０７０ｇ／Ｌ、粘度は４．４Ｐａ・ｓであった。 [Example 3]
An egg yolk-like egg liquid and an egg white-like egg liquid were prepared in the same manner as in Example 1 except that the egg yolk-like egg liquid and the egg white-like egg liquid were blended as follows. The density of the obtained egg yolk-like egg liquid was 1030 g / L and the viscosity was 3.0 Pa · s, and the density of the egg white-like egg liquid was 1070 g / L and the viscosity was 4.4 Pa · s.

＜卵黄様卵液＞
液全卵※ ２５．０
澱粉７．０
醸造酢０．２
植物油脂１２．０
キサンタンガム０．５
清水５５．３
―――――――――――
合計１００．０
※ストレーナーで卵殻片等を除去したもの。 <Yellow yolk-like egg liquid>
Liquid whole egg * 25.0
Starch 7.0
Brewing vinegar 0.2
Vegetable oil 12.0
Xanthan gum 0.5
Shimizu 55.3
―――――――――――
Total 100.0
* Removed eggshell pieces with a strainer.

＜卵白様卵液＞
液卵白※ ６０．０
澱粉１．５
植物油脂４．０
キサンタンガム１．３
デキストリン７．０
清水２６．２
―――――――――――――
合計１００．０
※ストレーナーで卵殻片等を除去したもの。 <Egg white-like egg liquid>
Liquid egg white * 60.0
Starch 1.5
Vegetable oil and fat 4.0
Xanthan gum 1.3
Dextrin 7.0
Shimizu 26.2
―――――――――――――
Total 100.0
* Removed eggshell pieces with a strainer.

得られた卵黄様卵液と卵白様卵液を用い、凝固処理条件を変えた他は実施例１と同様にして半割り茹卵様の卵加工品を製造した。すなわち、成型トレー容器卵白様卵液２０ｇ及び卵黄様卵液１０ｇを順次充填したところ、卵白様卵液面の中央部に略円形の卵黄様卵液面が露出した状態に両液が配分された。この際、両液面は面一な状態となった。続いて、上述した卵液を充填した成形トレーをスチーマーで９０℃１５分の条件で加熱凝固処理して卵液を凝固させた。なお、卵黄部は、半熟状に凝固していた。得られた凝固物を成形トレーからから取り出し、実施例３の半割り茹卵様の卵加工品を得た。 A half-broken egg-like processed egg product was produced in the same manner as in Example 1 except that the obtained egg yolk-like egg liquid and egg white-like egg liquid were used and the coagulation treatment conditions were changed. That is, when 20 g of egg white-like egg liquid and 10 g of egg yolk-like egg liquid were sequentially filled, both liquids were distributed in a state where a substantially circular egg yolk-like egg liquid surface was exposed at the center of the egg white-like egg liquid surface. . At this time, both liquid levels were in a flush state. Subsequently, the egg tray was coagulated by heating and coagulating the molded tray filled with the egg liquid described above at 90 ° C. for 15 minutes with a steamer. The yolk part was solidified in a semi-ripe state. The obtained coagulated product was taken out from the molding tray to obtain a half-broken egg-like processed egg product of Example 3.

得られた半割り茹卵様卵加工品は、上面中央部に略円形の卵黄部が露出し、その卵黄部外周端から卵黄部の底面にわたり湾曲した卵白部で被覆され、前記上面中央部に露出した卵黄部上面とその外周の卵白部上面とが面一であった。更に、得られた半割り茹卵様卵加工品を上面の略中心を通る直線で垂直に切断したところ、その切断面に略半月形の卵黄部が露出し、当該卵黄部の下端は卵加工品の上面から下端までの肉厚の３／２０の高さに位置していた。以上の形状の半割り茹卵様卵加工品は、参考例の対照品と大変良く似た外形であった。 The obtained half-broken egg-like egg processed product has a substantially circular yolk portion exposed at the center of the upper surface, covered with an egg white portion curved from the outer periphery of the yolk portion to the bottom of the yolk portion, and exposed at the center of the upper surface. The upper surface of the egg yolk portion and the upper surface of the egg white portion on the outer periphery thereof were flush with each other. Furthermore, when the obtained half-divided egg-like egg processed product was cut vertically by a straight line passing through the approximate center of the upper surface, a substantially half-moon shaped egg yolk portion was exposed on the cut surface, and the lower end of the egg yolk portion was an egg processed product It was located at the height of 3/20 of the wall thickness from the upper surface to the lower end. The half-broken egg-like egg processed product of the above shape was very similar to the reference product of the reference example.

［試験例１］
卵黄様卵液と卵白様卵液の密度が半割り茹卵様卵加工品の形状に与える影響を評価するために以下の試験を行った。すなわち、実施例１において、卵黄様卵液配合原料中の植物油脂の配合量を変え、その増加分あるいは減少分は清水の配合量で補正し、比重の異なる３種類の卵黄様卵液（Ｐ、Ｑ、Ｒ）を調製した。また、同様に卵白様卵液の配合原料中の還元水飴の配合量を変えて比重の異なる３種類の卵白様卵液（Ｘ、Ｙ、Ｚ）を調製した。これら調製した卵液の比重と粘度を表１に示す。 [Test Example 1]
In order to evaluate the influence of the density of egg yolk-like egg liquid and egg white-like egg liquid on the shape of half-broken egg-like egg processed products, the following tests were conducted. That is, in Example 1, the amount of vegetable oil / fat in the raw material containing egg yolk-like egg liquid is changed, and the increase or decrease is corrected by the amount of fresh water, and three kinds of egg yolk-like egg liquids (P , Q, R) were prepared. Similarly, three types of egg white-like egg liquids (X, Y, Z) having different specific gravities were prepared by changing the amount of reduced starch syrup in the raw material of the egg white-like egg liquid. The specific gravity and viscosity of these prepared egg liquids are shown in Table 1.

次に、これらの卵液を用い表２に示す９種類の卵加工品を実施例１と同様に製造した。得られた卵加工品の上面略中心を通る直線（長径方向の直線）で垂直に切断し、その切断面における卵黄部の形状を下記評価基準で評価した。結果を表２に示す。 Next, nine types of processed egg products shown in Table 2 were produced in the same manner as in Example 1 using these egg liquids. The obtained processed egg product was cut perpendicularly with a straight line (straight line in the major axis direction) passing through the approximate center of the upper surface, and the shape of the yolk portion on the cut surface was evaluated according to the following evaluation criteria. The results are shown in Table 2.

＜切断面の卵黄部の形状の評価記号＞
Ａ：略半月形であり参考例の対照品と大変似ている。
Ｂ：卵黄部が上面に広がったやや横長の略半月形であるが問題がない程度であり参考例の対照品と似ているといえる。
Ｃ：卵黄部が底面にまで達した略台形であり参考例の対照品と異なる。 <Evaluation symbol of the shape of the yolk portion of the cut surface>
A: It is approximately half-moon shaped and very similar to the reference product in the reference example.
B: The egg yolk part spreads on the upper surface, which is a slightly oblong half-moon shape but has no problem, and can be said to be similar to the reference product of the reference example.
C: A substantially trapezoidal shape in which the yolk portion reaches the bottom surface, which is different from the reference product of the reference example.

更に、前記切断面における卵黄部の下端の位置、つまり、前記切断面において、卵加工品の下端から上面までの高さを１とした時の卵加工品の下端から卵黄部下端までの高さを測定した。結果を表３に示す。 Furthermore, the position of the lower end of the yolk portion on the cut surface, that is, the height from the lower end of the egg processed product to the lower end of the yolk portion when the height from the lower end to the upper surface of the egg processed product is 1 in the cut surface. Was measured. The results are shown in Table 3.

以上の卵加工品の切断面における卵黄部の形状の評価結果（表２）及び切断面における卵黄部の下端の位置の測定結果（表３）から、これらの卵加工品の切断面が参考例の対照品と似ているかどうかを下記評価基準で総合的に評価した。結果を表４に示す。 From the evaluation results (Table 2) of the shape of the yolk portion on the cut surface of the above processed egg product and the measurement results of the position of the lower end of the yolk portion on the cut surface (Table 3), the cut surface of these processed egg products is a reference example. The following evaluation criteria were used to comprehensively evaluate whether or not they were similar to the control products. The results are shown in Table 4.

＜切断面の総合評価の評価記号＞
Ａ：参考例の対照品と大変良く似ている。
Ｂ：参考例の対照品と似ている。
Ｃ：参考例の対照品と似ていない。 <Evaluation symbol for overall evaluation of cut surface>
A: Very similar to the reference product.
B: Similar to the reference product of the reference example.
C: Not similar to the reference product.

表２乃至４の結果より、卵白様卵液の密度が卵黄様卵液の密度よりも高い場合は、卵白様卵液と卵黄様卵液を型枠に順次充填した際に、卵黄様卵液が底面に達することなく、前記切断面における卵黄部下端の位置が適度となり、また、その卵黄部の形状も略半月形となり、参考例の対照品と似た切断面を有する卵加工品が得られることがわかる。更に、卵白様卵液と卵黄様卵液の密度の差が４０ｇ／Ｌ以下であると、卵白様卵液と卵黄様卵液を型枠に充填する際に卵黄様卵液が上面に広りすぎてしまうこともなく、切断面が前記対照品と大変良く似た卵加工品が得られより好ましかった。 From the results of Tables 2 to 4, when the density of the egg white-like egg liquid is higher than the density of the egg yolk-like egg liquid, the egg yolk-like egg liquid is filled when the egg white-like egg liquid and the egg yolk-like egg liquid are sequentially filled into the mold. Without reaching the bottom surface, the position of the lower end of the yolk portion on the cut surface becomes moderate, and the shape of the yolk portion is also substantially half-moon shaped, and an egg processed product having a cut surface similar to the control product of the reference example is obtained. I understand that Furthermore, when the density difference between the egg white-like egg liquid and the egg yolk-like egg liquid is 40 g / L or less, the egg yolk-like egg liquid spreads to the upper surface when filling the mold with the egg white-like egg liquid and the egg yolk-like egg liquid. Without being too much, a processed egg product having a cut surface very similar to the control product was obtained, which was more preferable.

前記切断面における卵黄部の下端の位置は、具体的には、当該卵黄部の下端が卵加工品の上面から下端までの肉厚の１／２０〜１０／２０、つまり１／２０〜１／２の高さに位置すると切断面が前記対照品と大変良く似たものとなり好ましかった。 Specifically, the position of the lower end of the yolk part on the cut surface is, specifically, 1/20 to 10/20 of the thickness from the upper surface to the lower end of the processed egg product, that is 1/20 to 1 / When it was located at a height of 2, the cut surface was very similar to the control product, which was preferable.

これに対して、卵白様卵液の密度が卵黄様卵液の密度よりも低い場合、図２に示すように卵加工品底面に卵黄部が露出した状態となり、前記切断面の卵黄部の形状が略台形となって茹卵の半割り品とは言い難いものとなり好ましくなかった。 On the other hand, when the density of the egg white-like egg liquid is lower than the density of the egg yolk-like egg liquid, the egg yolk part is exposed on the bottom of the processed egg product as shown in FIG. Becomes a trapezoidal shape, and it is difficult to say that it is a half-divided product of incubation.

［試験例２］
卵黄様卵液の粘度が半割り茹卵様卵加工品の形状に与える影響を評価するために以下の試験を行った。すなわち、実施例１において、卵黄様卵液配合原料中のキサンタンガムの配合量を変え、その増加分あるいは減少分は清水の配合量で補正し、粘度の異なる５種類の卵黄様卵液を調製した。続いて、これら調製した５種類の卵黄様卵液を用いた他は実施例１と同様にして５種類の卵加工品（試験品２−１〜２−５）を製造した。得られた卵加工品について、上面に露出した卵黄部の形状を下記評価基準で評価した。結果を表５に示す。 [Test Example 2]
In order to evaluate the influence of the viscosity of egg yolk-like egg liquid on the shape of a half-broken egg-like egg processed product, the following test was conducted. That is, in Example 1, the blending amount of xanthan gum in the egg yolk-like egg liquid blending raw material was changed, and the increase or decrease was corrected by the blending amount of fresh water, and five kinds of egg yolk-like egg liquids having different viscosities were prepared. . Subsequently, five processed egg products (test products 2-1 to 2-5) were produced in the same manner as in Example 1 except that these prepared five types of egg yolk-like egg liquid were used. About the obtained egg processed product, the shape of the yolk part exposed on the upper surface was evaluated according to the following evaluation criteria. The results are shown in Table 5.

＜上面に露出した卵黄部の形状の評価記号＞
Ａ：円形であり参考例の対照品と大変似ている。
Ｂ：略円形であり参考例の対照品と似ている。
Ｃ：略円形であるがややゆがんでいる部分があり参考例の対照品とはやや異なる。 <Evaluation symbol of the shape of the yolk portion exposed on the upper surface>
A: It is circular and very similar to the reference product of the reference example.
B: It is substantially circular and is similar to the reference product in the reference example.
C: Although it is substantially circular, there is a slightly distorted part, which is slightly different from the reference product of the reference example.

表５より、卵黄様卵液の粘度が１Ｐａ・ｓ以上である場合は（試験品２−２〜２−５）、上面に露出した卵黄部の形状が略円形となり参考例の対照品と似た外形の半割り茹卵様卵加工品が得られ好ましいことが理解できる。更に、前記粘度が２Ｐａ・ｓ以上である場合は（試験品２−３〜２−５）、上面に露出した卵黄部の形状が円形となり前記対照品と大変似た形状となりより好ましかった。 According to Table 5, when the viscosity of the egg yolk-like egg liquid is 1 Pa · s or more (test products 2-2 to 2-5), the shape of the yolk portion exposed on the upper surface becomes substantially circular and is similar to the reference product of the reference example. It can be understood that a half-broken egg-like processed product having an outer shape is preferable. Furthermore, when the viscosity was 2 Pa · s or more (test products 2-3 to 2-5), the shape of the yolk portion exposed on the upper surface was circular and was very similar to the control product, which was more preferable. .

［試験例３］
卵白様卵液の粘度が半割り茹卵様卵加工品の形状に与える影響を評価するために以下の試験を行った。すなわち、実施例１において、卵白様卵液配合原料中のキサンタンガムの配合量を変え、その増加分あるいは減少分は清水の配合量で補正し、粘度の異なる５種類の卵白様卵液を調製した。続いて、これら調製した５種類の卵白様卵液を用いた他は実施例１と同様にして５種類の卵加工品（試験品３−１〜３−５）を製造した。得られた卵加工品について、底面の状態を下記評価基準で評価した。結果を表６に示す。 [Test Example 3]
In order to evaluate the influence of the viscosity of the egg white-like egg liquid on the shape of the half-broken egg-like egg processed product, the following test was conducted. That is, in Example 1, the amount of xanthan gum in the egg white-like egg liquid blending raw material was changed, and the increase or decrease was corrected with the amount of fresh water to prepare five types of egg white-like egg liquids having different viscosities. . Subsequently, five processed egg products (test products 3-1 to 3-5) were produced in the same manner as in Example 1 except that these prepared five types of egg white-like egg liquids were used. About the obtained egg processed goods, the state of the bottom face was evaluated by the following evaluation criteria. The results are shown in Table 6.

＜底面の状態の評価記号＞
Ａ：卵白部に覆われており参考例の対照品と大変似ている。
Ｂ：卵白部をとおして卵黄がやや透けて見えるが問題ない程度であり、参考例の対照品と似ているといえる。
Ｃ：卵黄が透けて見えることから参考例の対照品とはやや異なる。 <Evaluation symbol for bottom surface>
A: It is covered with the egg white part and is very similar to the reference product of the reference example.
B: The egg yolk is slightly transparent through the egg white part, but there is no problem, and it can be said that it is similar to the reference product of the reference example.
C: The egg yolk can be seen through, which is slightly different from the reference product of the reference example.

表６より、卵白様卵液の粘度が１Ｐａ・ｓ以上である場合は（試験品３−２〜３−５）、卵白部で覆われた底面の状態が参考例の対照品と似た半割り茹卵様卵加工品が得られ好ましいことが理解できる。更に、前記粘度が３Ｐａ・ｓ以上である場合は（試験品３−３〜３−５）、卵黄部が透けて見えることもなく前記対照品と大変似た状態となりより好ましかった。 According to Table 6, when the viscosity of the egg white-like egg liquid is 1 Pa · s or more (test products 3-2 to 3-5), the state of the bottom surface covered with the egg white portion is similar to the control product of the reference example. It can be understood that a cracked egg-like processed egg product is obtained and preferable. Further, when the viscosity was 3 Pa · s or more (test products 3-3 to 3-5), the yolk portion was not seen through and it was very similar to the control product, which was more preferable.

本発明の半割り茹卵様卵加工品の一実施例を示す斜視図（Ａ）及びＸ−Ｘ線による縦断面図（Ｂ）。The perspective view (A) which shows one Example of the half-broken egg-like egg processed goods of this invention, and the longitudinal cross-sectional view by XX (B). 試験例１で得られた卵白様卵液の密度が卵黄様卵液の密度よりも低い卵加工品の断面の一例を示す縦断面図。The longitudinal cross-sectional view which shows an example of the cross section of the egg processed product in which the density of the egg white-like egg liquid obtained in Test Example 1 is lower than the density of the yolk-like egg liquid.

符号の説明Explanation of symbols

１．半割り茹卵様卵加工品
２．卵黄部
３．卵白部
４．半割り茹卵様卵加工品上面の略中心
５．卵黄部の下端
６．半割り茹卵様卵加工品の下端 1. Half-broken egg-like processed egg products 2. Yolk Egg white part 4. Approximate center of the top surface of the half-broken egg-like egg processed product 5. 5. Lower end of yolk Bottom edge of half-broken egg-like processed egg product

Claims

卵白部と卵黄部からなる半割り茹卵様卵加工品であって、卵白様卵液の密度が卵黄様卵液の密度より高くしてあり、前記卵白部及び卵黄部はそれぞれの液状態から同時に加熱凝固されたことを特徴とする半割り茹卵様卵加工品。 A half-broken egg-like egg processed product comprising an egg white part and an egg yolk part , wherein the density of the egg white-like egg liquid is higher than the density of the egg yolk-like egg liquid, and the egg white part and the egg yolk part simultaneously from each liquid state A half-broken egg-like processed egg product that has been heat- coagulated.

上面の略中心を通る直線で垂直に切断した際に、その切断面に略半月形の卵黄部が露出し、該卵黄部の下端が卵加工品の上面から下端までの肉厚の１／２０〜１／２の高さに位置する請求項１記載の半割り茹卵様卵加工品。 When cut vertically with a straight line passing through the approximate center of the upper surface, a substantially half-moon shaped yolk portion is exposed on the cut surface, and the lower end of the yolk portion is 1/20 of the wall thickness from the upper surface to the lower end of the processed egg product. The half-broken egg-like egg processed product according to claim 1, which is located at a height of ½.

半割り茹卵の外形曲面状に窪ませた凹部を有する型枠に、密度が卵黄様卵液の密度より高くしてある卵白様卵液及び卵黄様卵液を順次充填し、卵白様卵液面の中央部に略円形の卵黄様卵液面が露出した状態で加熱凝固処理することを特徴とする半割り茹卵様卵加工品の製造方法。 An egg white-like egg liquid surface is sequentially filled with egg white-like egg liquid and egg yolk-like egg liquid whose density is higher than the density of egg yolk-like egg liquid in a mold having a concave portion that is recessed into an outer curved surface shape of a half-broken egg. A method for producing a half-broken egg-like egg processed product, characterized in that heat- coagulation treatment is performed in a state where a substantially circular yolk-like egg liquid surface is exposed at the center of the egg.

卵黄様卵液の粘度が１〜１５Ｐａ・ｓである請求項３記載の半割り茹卵様卵加工品の製造方法。 The method for producing a half-broken egg-like egg processed product according to claim 3 , wherein the yolk-like egg liquid has a viscosity of 1 to 15 Pa · s.

卵白様卵液の粘度が１〜１５Ｐａ・ｓである請求項３又は４記載の半割り茹卵様卵加工品の製造方法。 The method for producing a half-broken egg-like egg processed product according to claim 3 or 4 , wherein the viscosity of the egg white-like egg liquid is 1 to 15 Pa · s.