JPH11113535A - Egg-processed product - Google Patents
Egg-processed productInfo
- Publication number
- JPH11113535A JPH11113535A JP9285802A JP28580297A JPH11113535A JP H11113535 A JPH11113535 A JP H11113535A JP 9285802 A JP9285802 A JP 9285802A JP 28580297 A JP28580297 A JP 28580297A JP H11113535 A JPH11113535 A JP H11113535A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- thin
- coagulated
- film
- color
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】[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。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed egg product in which thin-film coagulated eggs are assembled.
【０００２】[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。2. Description of the Related Art As a cooking method for handmade rice bowls such as oyakodon and katsudon, put ingredients such as chicken, onion or cutlet in a mold for one meal, and then sauce and seasoning there. In addition, the egg liquid is added to the egg, the egg liquid is added, the egg liquid is heated and coagulated, and the egg liquid is served in a bowl containing rice. As a result, it is possible to obtain a colorful hand-made rice bowl that is a colorful mixture of the yellow of the yolk coagulate and the white of the egg white coagulate.
【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。However, this method has many steps,
Large quantities of rice bowls cannot be produced inexpensively for lunch boxes sold at convenience stores or supermarkets.
【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。In order to manufacture rice bowls in large quantities for such lunches, about 5 to 30 servings of egg liquid and ingredients are placed in a large rectangular mold and heated at a time. A rectangular heat coagulate is made and cut into the size of one serving to make a bowl. On the other hand, rice is put in a lunch box and sagged in advance, or rice that is uniformly seasoned beforehand is put in the whole. Then, the above-mentioned one-serving ingredient is placed on the rice in the lunch box to make a product.
【０００５】[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。However, in the above-mentioned conventional method for producing a bowl for lunch, no ingredients are placed on the corners of the lunch box, and an exposed gap of rice is produced, which is not preferable in appearance. In addition, about 5 to 30 servings have been made together in the process of making ingredients by heat coagulation of egg solution and ingredients, but separately from this heat coagulation step, Since it is necessary to perform steps such as adding sauce to the put rice or seasoning the rice, it is desired to further reduce the number of steps.
【０００６】また、従来の弁当用の丼物の製造方法で
は、卵液として、通常、全卵を均一な卵液に調製したも
のが使用されているので、卵液の加熱凝固部分は黄色一
色となり、卵白液の加熱凝固色である白色がなく、彩り
に欠けたものとなるという問題もある。これに対して
は、特許第２６３７０１７号公報に記載されているよう
に、卵白液と卵黄液とが均一に混ざらないように処理す
る方法があるが、この方法によると工数がかかるので製
品を安価に大量に提供することができない。[0006] In the conventional method of manufacturing a bowl for lunch, a whole egg is usually prepared into a uniform egg liquid as the egg liquid. There is also a problem that the egg white liquor lacks white which is a heat coagulation color and lacks color. To cope with this, as described in Japanese Patent No. 2637017, there is a method of processing so that the egg white solution and the yolk solution are not uniformly mixed. However, according to this method, man-hours are required and the product is inexpensive. Can not be provided in large quantities.
【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、具を飯に載せる際に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手作り風の彩りとなる
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。[0007] The present invention is intended to solve the above-mentioned problems of the prior art, and the whole rice is covered with a coagulated egg by simply putting the rice on a lunch box or the like. It is possible to soak the sauce into the rice without having to take the step of sagging when placing the ingredients on the rice, and the coagulation part of the egg juice is the solidification color of the yolk liquid and the solidification color of the egg white liquid It is an object of the present invention to provide a processed egg product having a hand-made color mixture of white and white, and to provide a rice bowl made of the processed egg product.
【０００８】[0008]
【課題を解決するための手段】本発明者は、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。Means for Solving the Problems In order to achieve the above object, the present inventor has completed the following present invention.
【０００９】即ち、本発明は、黄色を呈する第１の薄膜
状凝固卵、白色を呈する第２の薄膜状凝固卵、第１の薄
膜状凝固卵と第２の薄膜状凝固卵の中間の色を呈する第
３の薄膜状凝固卵からなることを特徴とする卵加工品を
提供する。That is, the present invention provides a first thin-film coagulated egg which exhibits yellow, a second thin-film coagulated egg which exhibits white, and an intermediate color between the first thin-film coagulated egg and the second thin-film coagulated egg. 3. A processed egg product comprising a third thin-film coagulated egg exhibiting the following.
【００１０】特に、この卵加工品において、第１の薄膜
状凝固卵が卵黄を主成分とする卵液の凝固卵からなり、
第２の薄膜状凝固卵が卵白を主成分とする凝固卵からな
り、第３の薄膜状凝固卵が全卵を主成分とする卵液の凝
固卵からなる態様を提供し、また、第１の薄膜状凝固
卵、第２の凝薄膜状凝固卵及び第３の薄膜状凝固卵がタ
レ中に分散している態様を提供する。[0010] In particular, in this processed egg product, the first thin-film coagulated egg comprises a coagulated egg of egg fluid containing yolk as a main component,
The second thin-film coagulated egg is composed of a coagulated egg mainly composed of egg white, the third thin-film coagulated egg is composed of a coagulated egg of egg liquid mainly composed of whole egg, Wherein the thin film coagulated egg, the second film coagulated egg and the third film coagulated egg are dispersed in the sauce.
【００１１】さらに、このような卵加工品からなる丼物
の素も提供する。[0011] Further, the present invention also provides a rice bowl made of such processed egg products.
【００１２】本発明の卵加工品は、黄色あるいは白色の
色の程度が異なる３種の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。The processed egg product of the present invention comprises three types of thin-film coagulated eggs having different degrees of yellow or white color. The thin-film coagulated egg mixed with a liquid sauce and dispersed therein has fluidity. Therefore, when a large amount of the thin film-coagulated egg is mixed with the liquid sauce, and then dispersed, the thin film-coagulated egg spreads to every corner of the container, and the aggregate of the thin film-coagulated egg removes the rice. Cover completely to prevent rice from being exposed. Also, at this time, the liquid sauce penetrates into the rice through the gaps between the thin-film coagulated eggs, so even though the aggregate of the thin-film coagulated eggs covers the rice, the sauce soaks into the rice .
【００１３】さらに本発明の卵加工品は、黄色あるいは
白色の色の程度が異なる３種の薄膜状凝固卵、好ましく
は、卵黄を主成分とする卵液の凝固卵からなる第１の薄
膜状凝固卵と、卵白を主成分とする卵液の凝固卵からな
る第２の薄膜状凝固卵と、全卵を主成分とする卵液の凝
固卵からなる第３の薄膜状凝固卵がからなるので、これ
を飯の上にかけると、飯上の薄膜状凝固卵の集合体に
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、両者の中間の色の部分
とができ、かつそれらが自然に混ざり合い、彩りのよい
手作り風の丼物を得ることができる。Further, the processed egg product of the present invention is a first thin film coagulated egg composed of three types of coagulated eggs having different degrees of yellow or white color, preferably coagulated eggs of egg liquid containing yolk as a main component. A second thin-film coagulated egg composed of a coagulated egg, a coagulated egg of egg liquid mainly composed of egg white, and a third thin-film coagulated egg composed of a coagulated egg of egg liquid mainly composed of whole egg So, when this is put on the rice, the aggregate of thin-film coagulated eggs on the rice has a dark yellow part, which is the solidification color of egg yolk liquid, and a white part, which is the solidification color of egg white liquid, There is a part of the color intermediate between the two, and they mix naturally, and a colorful handmade-style bowl can be obtained.
【００１４】[0014]
【発明の実施の形態】以下、本発明を詳細に説明する。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
【００１５】本発明の卵加工品は、黄色を呈する第１の
薄膜状凝固卵、白色を呈する第２の薄膜状凝固卵、第１
の薄膜状凝固卵と第２の薄膜状凝固卵の中間の色を呈す
る第３の薄膜状凝固卵からなる。このように色味の異な
る３種の薄膜状凝固卵を使用することにより、飯の上に
薄膜状凝固卵をかけた場合に、この薄膜状凝固卵の集合
体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。The processed egg product of the present invention comprises a first thin-film coagulated egg having a yellow color, a second thin-film coagulated egg having a white color,
And a third thin-film coagulated egg having a color intermediate between that of the second thin-film coagulated egg and the second thin-film coagulated egg. By using the three types of thin-film coagulated eggs with different colors, when the thin-film coagulated egg is laid on rice, the aggregate of the thin-film coagulated eggs is made by hand. It has the same color as the coagulated product of the egg liquid in the case, and is different from the single-yellow-colored lump as in the conventional retort food of Oyakodon.
【００１６】色味の異なる３種の薄膜状凝固卵のうち、
黄色を呈する第１の薄膜状凝固卵は、例えば、卵黄を主
成分とする卵液の凝固物から形成することができる。こ
こで、卵液の原料となる卵としては、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。また、卵黄を主成分とする卵液と
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。[0016] Of the three types of thin-film coagulated eggs having different colors,
The first thin-film coagulated egg exhibiting a yellow color can be formed, for example, from a coagulated product of egg fluid containing egg yolk as a main component. Here, examples of eggs that are used as a raw material of the egg solution include chickens, quail, and ducks, which are edible eggs. In particular, from the viewpoint of availability, chicken eggs that are widely distributed are generally used. It is preferred to use. Further, as the yolk liquid containing yolk as a main component, the yolk liquid separated from the whole egg may be used as it is, and the yolk liquid separated from the whole egg is subjected to various treatments such as filtration, sterilization, freezing, and drying. You may use the yolk liquid returned to liquid afterwards. Egg yolk fluid from which some of the components (eg, cholesterol, sugar, litisome, etc.) have been removed may be used.
【００１７】また、この第１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。In addition, the egg liquid as a raw material of the first thin-film coagulated egg may contain a whole egg liquid or an egg white liquid in addition to the egg yolk liquid.
【００１８】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。Further, coloring components such as β-carotene, gardenia and annatto pigment may be added to the egg solution as needed to enhance the yellowness of the coagulated product. The addition amount of the coloring component is preferably 0.01 to 0.5% by weight based on the total weight of the processed egg product from the viewpoint of the taste and naturalness of the color.
【００１９】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。Other optional components can be added to the egg solution. Optional components 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 modified starches), dairy products (milk, fresh cream, etc.), gelatin and the like.
【００２０】一方、白色を呈する第２の薄膜状凝固卵
は、上述の黄色を呈する第１の薄膜状凝固卵に対して、
明瞭に識別できる程度の白さを有する薄膜状凝固卵をい
う。このような薄膜状凝固卵は、例えば、卵白を主成分
とする卵液の凝固物から形成することができる。ここ
で、卵液としては、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、この凝固物の
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。On the other hand, the second thin-film coagulated egg having a white color is different from the first thin-film coagulated egg having a yellow color.
It refers to a thin-film coagulated egg having a whiteness that can be clearly identified. Such a thin-film coagulated egg can be formed, for example, from a coagulated product of egg fluid containing egg white as a main component. Here, as the egg solution, the egg white solution separated from the whole egg may be used as it is, and similarly to the above-mentioned egg yolk solution, various treatments such as filtration, sterilization, freezing, and drying are performed on the egg white solution separated from the whole egg. May be used after returning to a liquid state, or may be used after removing some of the components. In addition, the egg liquid as a raw material of the coagulated product may contain whole egg liquid or egg yolk liquid in addition to egg white liquid.
【００２１】さらに、この卵液には上述の第１の薄膜状
凝固卵を形成する卵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。Further, other optional components can be added to the egg solution in the same manner as in the case of the egg solution forming the first thin-film coagulated egg.
【００２２】第１の薄膜状凝固卵と第２の薄膜状凝固卵
の中間の色を呈する第３の薄膜状凝固卵は、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、成分の一部を除去したものを使用してもよい。ま
た、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。The third thin-film coagulated egg exhibiting an intermediate color between the first thin-film coagulated egg and the second thin-film coagulated egg is obtained, for example, by coagulation of an egg liquid mainly composed of whole egg liquid. Can be. Here, the whole egg liquid may be used as the whole egg liquid with the egg broken, 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 liquid from which some of the components have been removed may be used. Further, a mixture of yolk and egg white once separated at an arbitrary ratio may be used.
【００２３】さらに、この卵液にも上述の第１あるいは
第２の薄膜状凝固卵を形成する卵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。Further, other optional components can be added to this egg solution as in the case of the above-mentioned egg solution for forming the first or second thin-film coagulated egg.
【００２４】本発明において、第１、第２あるいは第３
の薄膜状凝固卵は、それぞれの原料となる卵液を加熱等
により薄膜状に凝固させて得ることができるが、その大
きさとしては、面積５〜３００ｍｍ2程度、厚さ２ｍｍ
程度以下とすることが好ましい。In the present invention, the first, second or third
Can be obtained by coagulating egg liquid as a raw material into a thin film by heating or the like, and the size thereof is about 5 to 300 mm 2 in area and about 2 mm in thickness.
It is preferable that it is not more than about.
【００２５】薄膜状凝固卵の面積が小さすぎると、卵加
工品を構成する薄膜状凝固卵として、上述の黄色あるは
白色の程度の異なる第１、第２及び第３の薄膜状凝固卵
を使用しても、これらの色の相違が、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。If the area of the thin-film coagulated egg is too small, the above-mentioned first, second and third thin-film coagulated eggs having different degrees of yellow or white are used as the thin-film coagulated eggs constituting the processed egg product. Even when used, these differences in color become indistinguishable when the processed egg product is served as a bowl ingredient in a container. On the other hand, the color of the homemade bowl has a dark yellow portion, which is the solidified color of the yolk liquid, and a dark white portion, which is the solidified color of the egg white liquid. Therefore, if it is impossible to distinguish between a thin coagulated egg that exhibits yellow color and a white coagulated egg, it is not preferable because it becomes far from the color of the homemade bowl.
【００２６】また、薄膜状凝固卵の面積や厚さが大きす
ぎると、色の異なる各々の薄膜状凝固卵がブロック状の
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。If the area and thickness of the thin-film coagulated egg are too large, each thin-film coagulated egg of a different color will appear as a block-shaped mass, and the sense of unity will not be recognized. It is not preferable because it becomes away from the texture.
【００２７】本発明の薄膜状凝固卵は、液状のタレと混
合することにより容易に分散し、流動性を有するように
なる。そして、この薄膜状凝固卵を多量にタレに分散さ
せたものを飯の上にかけると、特に、その薄膜状凝固卵
が上述のような好ましい面積あるいは厚さである場合に
は、薄膜状凝固卵は飯の上を流れて広がり、薄膜状凝固
卵の集合体が飯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。The thin-film coagulated egg of the present invention is easily dispersed by mixing with a liquid sauce and has fluidity. Then, when a large amount of the thin film-coagulated egg is dispersed on the sauce, the thin film-coagulated egg may be thinly coagulated, particularly when the thin film-coagulated egg has the preferable area or thickness as described above. The eggs flow over the rice and spread, and the aggregate of thin film-shaped coagulated eggs covers the corners of the rice. On the other hand, at this time, the sauce penetrates into the rice through the gaps between the thin-film coagulated eggs, so that it is possible to simultaneously soak the thin-film coagulated eggs on the rice and soak the rice. After the sauce has soaked into the rice, the thin-film coagulated egg remains on the rice, so that the rice can be prevented from being exposed.
【００２８】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、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。In addition, the aggregate of the thin-film coagulated eggs that have stayed on the rice in this way, when viewed from a position about 40 to 50 cm apart, despite the fact that each thin-film coagulated egg exists independently. However, most of the individual thin-film coagulated eggs overlap and are connected to each other to look like a lump, so that it looks like a coagulated egg obtained when a bowl is made by hand.
【００２９】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。Further, in the aggregate of the thin-film-coagulated eggs, since the individual thin-film-coagulated eggs are independent, they are well entangled with the ingredients and the rice grains, and when eaten, the flavor of the eggs is simultaneously added to the ingredients and the rice grains. Enables you to taste. This texture is significantly different from the relatively large block of egg coagulate found in conventional oyakodon retort food, in which the eggs, ingredients, and rice grains are each felt discrete and tasty. It is very close to the coagulated egg of a homemade bowl.
【００３０】このように、薄膜状凝固卵とタレとの混合
物は、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
を可能とし、それ故、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、第１、第２及び第３の薄膜状
凝固卵からなる卵加工品とタレとの混合物を丼物の素と
して提供する。As described above, the mixture of the thin-film coagulated egg and the sauce is formed in a single step of pouring it on rice,
It is possible to obtain the same thing as a handmade rice bowl with both color and taste, and it is also possible to easily obtain a rice bowl with a sauce, and therefore, it is extremely useful as a bowl of rice bowl Become. Therefore, the present invention provides a mixture of a processed egg product comprising the first, second, and third thin-film coagulated eggs and sauce as a rice bowl ingredient.
【００３１】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。As the sauce used as the base of the bowl, various seasonings which are liquid at ordinary temperature and can be eaten as such at the concentration can be used. It may be of a concentrated type which is used by heating, and may be solidified at normal temperature by addition of gelatin or the like, but may be liquid by heating.
【００３２】この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、タマネ
ギ、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。If necessary, ingredients such as cutlet, chicken, onion, carrot and the like may be added to the rice bowl of the present invention, in addition to the thin-film coagulated egg and sauce. Further, the rice bowl of the present invention can be processed into frozen foods, chilled foods, retort foods and the like.
【００３３】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。The processed egg product comprising the thin-film coagulated egg of the present invention can be used not only for bowls, but also for crab balls, Fuyo crab, Tianjin rice, Chinese soup and the like. When used for applications other than these bowls, they can be used by mixing with various sauces or ingredients as needed.
【００３４】次に、本発明の卵加工品の製造方法につい
て説明する。Next, a method for producing a processed egg product of the present invention will be described.
【００３５】黄色を呈する第１の薄膜状凝固卵、白色を
呈する第２の薄膜状凝固卵、及び第１の薄膜状凝固卵と
第２の薄膜状凝固卵との中間の色を呈する第３の薄膜膜
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。The first thin-film coagulated egg having a yellow color, the second thin-film coagulated egg having a white color, and the third coagulated egg having an intermediate color between the first thin-film coagulated egg and the second thin-film coagulated egg. For each of the thin film-shaped coagulated eggs of (1), the constituent components of the egg solution as a raw material are prepared, and each is stirred and mixed by a stirrer. in this case,
In order to prevent separation of fats and oils, an emulsifier may be added and emulsified as necessary. Also, sugars, salts, starches,
Polysaccharides, proteins, amino acids, seasonings and the like may be added.
【００３６】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
に第１、第２あるいは第３の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、本発明の卵加工品に
好ましい面積５〜３００ｍｍ2程度の薄膜状凝固卵とす
る。なお、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。Next, while flowing fresh water or a seasoning liquid at a temperature of 80 ° C. or higher at a flow rate of about 1 to 4 m / min in the water tank, the first, second or third egg liquid is separately added thereto. Or simultaneously, drop at a rate of 0.5 to 3 kg / min.
After about 4 minutes, the mixture is coagulated into a thin film having a thickness of 2 mm or less to obtain a thin coagulated egg having a relatively large area. This is drained with a colander or the like, and then put into a stirrer or a kneader (heating stirrer) or the like, and stirred. Thus, a relatively large thin-film solidification eggs area was chopped, and thin-film solidification egg preferred area 5~300mm about 2 to processed egg products of the present invention. When charged into a kneader or the like, sagging or the like may be added as necessary.
【００３７】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。When the thin-film coagulated egg is produced as described above, the thickness thereof is adjusted by appropriately selecting the amount of the egg solution dropped into the water tank per unit time and the flow rate of the fresh water or seasoning liquid in the water tank. It can be done by doing. That is, as the amount of egg solution dropped per unit time is reduced, and as the flow rate of fresh water or seasoning liquid in the water tank is increased, the thickness of the obtained thin-film coagulated egg is reduced. Further, the area of the thin-film 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 coagulated egg can be obtained.
【００３８】[0038]
【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。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments.
【００３９】実施例１ 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。Example 1 A first egg solution, a second egg solution, and a third egg solution were prepared by stirring and mixing the components shown in Tables 1 to 3 with a stirrer.
【００４０】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にし、面積１００〜
２００ｍｍ2程度の薄膜状凝固卵を、各卵液の凝固物の
混合物として得た。While flowing clear water at 95 ° C. through the water tank at a flow rate of about 2 m / min, each egg solution was dropped into the water tank from a separate nozzle at a rate of 1 kg / min, 1 kg / min, and 2 kg / min. After about 3 minutes, the mixture was solidified into a relatively large-area thin film having a thickness of about 0.5 to 1 mm. The obtained thin film of each egg solution is taken into a wire mesh, drained, put into a kneader, and finely chopped by stirring to obtain an area of 100 to 100 μm.
A thin-film coagulated egg of about 200 mm 2 was obtained as a mixture of coagulated products of each egg fluid.
【００４１】[0041]
【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 [Table 1] 1st egg liquid (yolk main ingredient) egg yolk liquid 90 kg starch 3 kg xanthan gum 0.05 kg rapeseed oil 8 kg β-carotene 0.02 kg
【００４２】[0042]
【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[Table 2] Second egg solution (mainly egg white) egg white solution 92 kg starch 3 kg xanthan gum 0.2 kg rapeseed oil 5 kg
【００４３】[0043]
【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[Table 3] Third egg solution (whole egg main component) whole egg solution 82 kg starch 3 kg xanthan gum 0.2 kg rapeseed oil 15 kg
【００４４】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４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。The coagulated thin film eggs (total 60 kg) obtained from the first, second and third egg liquids, respectively, and 40 kg of sauce having the composition shown in Table 4 below were mixed, and each 1 kg was bagged, followed by bowl filling. Of the element.
【００４５】[0045]
【表４】タレ 醤油 １５ｋｇ ミリン １５ｋｇ 砂糖 ５ｋｇ だし汁 ６５ｋｇ[Table 4] Sauce sauce 15 kg Mirin 15 kg Sugar 5 kg Dashi soup 65 kg
【００４６】比較例１ 第１の卵液を使用せず、薄膜状凝固卵として、第２の卵
液と第３の卵液からなる薄膜状凝固卵（合計６０ｋｇ）
を使用した以外は実施例１と同様にして丼物の素を製造
した。Comparative Example 1 A thin coagulated egg composed of a second egg liquid and a third egg liquid (a total of 60 kg) was used as a thin coagulated egg without using the first egg liquid.
A rice bowl was prepared in the same manner as in Example 1 except for using.
【００４７】比較例２ 第１の卵液及び第２の卵液を使用せず、薄膜状凝固卵と
して、第３の卵液からなる薄膜状凝固卵（６０ｋｇ）の
みを使用した以外は実施例１と同様にして丼物の素を製
造した。Comparative Example 2 Example 1 was repeated except that the first egg solution and the second egg solution were not used, and only the thin film coagulated egg (60 kg) composed of the third egg solution was used as the thin film coagulated egg. A bowl of rice was prepared in the same manner as in Example 1.
【００４８】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、比較例
１及び比較例２で得た丼物の素をそれぞれ１００ｇをか
けて弁当を製造した。Evaluation: A lunch box was filled with 200 g of rice, and a cutlet made in a conventional manner was placed on the rice. From above, the bowl of the rice bowl obtained in Example 1, Comparative Example 1, and Comparative Example 2 was placed. Was put on each 100 g to produce a bento.
【００４９】その結果、実施例１で得た丼物の素を使用
した弁当は、手作り感があり、彩りも良好であった。こ
れに対して、比較例１で得た丼物の素を使用した弁当
は、彩りは比較的良好であったが、手作り感に欠けてい
た。また比較例２で得た丼物の素を使用した弁当は、彩
りも劣り、手作り感にも欠けていた。As a result, the bento using the rice bowl obtained in Example 1 had a handmade feeling and good color. On the other hand, the lunch using the rice bowl obtained in Comparative Example 1 was relatively good in color, but lacked a handmade feeling. In addition, the lunch using the rice bowl obtained in Comparative Example 2 was inferior in color and lacked a homemade feeling.
【００５０】[0050]
【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、具を飯に載せる際に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。According to the present invention, the whole rice is covered with the coagulated egg simply by putting it on the rice put in the lunch box or the like, and the sauce is put on the rice when it is put on the rice. Without having to separately take the sauce into the rice, and the coagulated part of the egg fluid is a mixture of the solid color of the yolk fluid and the white color of the egg white fluid. A processed egg product that becomes wind can be obtained.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 有満 和人 東京都調布市東つつじヶ丘２丁目37番９号 ──────────────────────────────────────────────────の Continued on the front page (72) Inventor Kazuto Arimitsu 2-37-9 Higashi-Atsujigaoka, Chofu City, Tokyo
Claims (4)
を呈する第２の薄膜状凝固卵、第１の薄膜状凝固卵と第
２の薄膜状凝固卵の中間の色を呈する第３の薄膜状凝固
卵からなることを特徴とする卵加工品。1. A first thin-film coagulated egg having a yellow color, a second thin-film coagulated egg having a white color, and a third color having an intermediate color between the first thin-film coagulated egg and the second thin-film coagulated egg. A processed egg product comprising a thin-film coagulated egg.
る卵液の凝固卵からなり、第２の薄膜状凝固卵が卵白を
主成分とする卵液の凝固卵からなり、第３の薄膜状凝固
卵が全卵を主成分とする卵液の凝固卵からなる請求項１
記載の卵加工品。2. The method according to claim 1, wherein the first thin-film coagulated egg comprises a coagulated egg of an egg solution containing egg yolk as a main component, and the second thin-film coagulated egg comprises a coagulated egg of an egg solution containing egg white as a main component. 3. The thin-film coagulated egg according to claim 1, wherein the egg is a coagulated egg of an egg solution mainly composed of whole eggs.
The processed egg product described.
固卵及び第３の薄膜状凝固卵がタレ中に分散している請
求項１又は２記載の卵加工品。3. The processed egg product according to claim 1, wherein the first thin-film coagulated egg, the second thin-film coagulated egg, and the third thin-film coagulated egg are dispersed in the sauce.
素。4. A rice bowl made of the processed egg product according to claim 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28580297A JP3791155B2 (en) | 1997-10-17 | 1997-10-17 | Egg processed products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP28580297A JP3791155B2 (en) | 1997-10-17 | 1997-10-17 | Egg processed products |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11113535A true JPH11113535A (en) | 1999-04-27 |
| JP3791155B2 JP3791155B2 (en) | 2006-06-28 |
Family
ID=17696277
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP28580297A Expired - Lifetime JP3791155B2 (en) | 1997-10-17 | 1997-10-17 | Egg processed products |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3791155B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007167016A (en) * | 2005-12-26 | 2007-07-05 | Musashino Foods:Kk | Egg-containing food and method for producing the same |
| JP2010161939A (en) * | 2009-01-13 | 2010-07-29 | Marudai Food Co Ltd | Method for producing egg processed food and the egg processed food produced by the same |
-
1997
- 1997-10-17 JP JP28580297A patent/JP3791155B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007167016A (en) * | 2005-12-26 | 2007-07-05 | Musashino Foods:Kk | Egg-containing food and method for producing the same |
| JP2010161939A (en) * | 2009-01-13 | 2010-07-29 | Marudai Food Co Ltd | Method for producing egg processed food and the egg processed food produced by the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3791155B2 (en) | 2006-06-28 |
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