JPWO2019003970A1 - Egg-yaki-like processed food and its manufacturing method - Google Patents
Egg-yaki-like processed food and its manufacturing method Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
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Abstract
卵フリーの卵焼き様食品を提供する。また、卵成分を含む場合も、卵だけを主成分とする卵焼きと比べて、保型性が高く、素材として取扱いやすい卵焼きの代替品を提供する。卵以外の蛋白質素材、油脂、澱粉、及び黄色の食材又は着色料を含有する練肉をシート状に成形し、加熱した後、棒状に巻いて成型、加熱することを特徴とする卵焼き様加工食品の製造方法である。卵以外の蛋白質素材、油脂、澱粉、及び黄色の食材又は着色料を含有する練肉の加熱物である、0.5〜3mmの厚さのシートが、1〜4cmの太さの棒状に巻かれており、25cm以下の長さに切断されていることを特徴とする卵焼き様加工食品である。Providing egg-free omelet-like foods. In addition, even when it contains an egg component, it provides a substitute for fried egg that has higher shape retention and is easier to handle as a material than fried egg that contains only egg as a main component. An egg-fried processed food characterized in that a kneaded meat containing a protein material other than eggs, fats and oils, starch, and a yellow foodstuff or a colorant is formed into a sheet, heated, and then rolled into a rod and molded and heated. Is a manufacturing method. A sheet with a thickness of 0.5 to 3 mm, which is a heated meat product containing protein materials other than eggs, fats and oils, starch, and yellow foodstuffs or colorants, is wound into a rod shape with a thickness of 1 to 4 cm. The fried egg-like processed food is characterized by being cut and cut into a length of 25 cm or less.
Description
本発明は、卵焼き様加工食品及びその製造方法に関する。詳細には、卵アレルギーでも摂取できる卵フリーの卵焼き様食品、あるいは、卵焼きの代替に用いることができる卵焼き風食品に関する。 The present invention relates to a fried egg-like processed food and a method for producing the same. More specifically, the present invention relates to an egg-free fried egg-like food that can be consumed even with egg allergy, or an fried egg-like food that can be used as a substitute for fried egg.
食物アレルギーは、日々の食事すべてに注意を払う必要があり、その食事の準備をする者の負担は非常に大きい。特に、米、小麦、卵など、基本的な素材のアレルギーは食べるものが制限されるため負担が大きい。添加物としての卵の場合、他の成分で代替することが可能であるが、卵焼きのような卵を主成分とする調理品の卵フリーの代替品はあまり販売されていない。
卵アレルギーの子供のお弁当に他の子供と同じように卵焼きを入れてやりたいと思う親は、魚肉すり身、豆腐などにかぼちゃやターメリックなど黄色をつけて、卵焼き風に焼いたものを手作りするなどの工夫をしていることがインターネット上に紹介されている。Food allergies require careful attention to all daily meals, and the burden of preparing those meals is very high. Especially, allergies of basic ingredients such as rice, wheat, and eggs are heavy because the foods that can be eaten are limited. In the case of eggs as an additive, it is possible to substitute with other ingredients, but egg-free substitutes for egg-based cooked foods such as fried eggs are not very well sold.
Parents who want to put fried eggs in the lunch box of children with egg allergies like other children, parents make yellow meat such as pumpkin and turmeric on minced fish meat, tofu, etc. It is introduced on the Internet that the device is being devised.
繊維状にしたカマボコを棒状に収束した製品が多く市販され、カニ足風カマボコ、カニカマなどと呼ばれている(特許文献1)。薄いカマボコのシートに、食べたときにバラける程度の多数の平行な溝を付け、これを棒状にまきつけた、完全な繊維状でないタイプのものもある(特許文献2)。多くは、カニ風味がつけられ、表面を赤色に着色したカニ様の食品である(特許文献3)。カニ以外にもホタテ風味の製品なども提案されている。 Many products in which fibrous kamaboko are converged in a rod shape are commercially available and are called crab-foot-like kamaboko and crab sticks (Patent Document 1). There is also a non-fibrous type in which thin parallel sheets are provided with a large number of parallel grooves that are loose when eaten and are wound in a rod shape (Patent Document 2). Most of them are crab-like foods with a crab flavor and whose surface is colored red (Patent Document 3). Besides crab, scallop-flavored products have been proposed.
本発明は、卵フリーの卵焼き様食品を提供することを課題とする。また、卵成分を含む場合も、卵だけを主成分とする卵焼きと比べて、保型性が高く、素材として取扱いやすい卵焼きの代替品として用いることができる加工食品を提供することを課題とする。 An object of the present invention is to provide an egg-free omelet-like food. Further, even when the egg component is included, it is an object to provide a processed food that has a higher shape retention property than the fried egg containing only egg as a main component and can be used as a substitute for fried egg that is easy to handle as a material. .
本発明者らは、従来の繊維状カマボコの製造装置を利用することにより、卵焼きのような薄い層が重なった製品を容易に製造することができることを見出し、本願発明を完成させた。
本発明は、(1)〜(6)の卵焼き様加工食品の製造方法、及び(7)〜(11)の卵焼き様加工食品を要旨とする。
(1)卵以外の蛋白質素材、油脂、澱粉、及び黄色の食材又は着色料を含有する練肉をシート状に成形し、加熱した後、棒状に巻いて成型、加熱することを特徴とする卵焼き様加工食品の製造方法。
(2)繊維状カマボコの製造装置を用い、シートに繊維状の切れ目を入れる機能を用いずに製造することを特徴とする(1)の製造方法。
(3)棒状に巻いて成型した卵焼き様魚肉加工食品の表面にさらに、茶色の焼き色を付ける工程を行うことを特徴とする(1)又は(2)の製造方法。
(4)練肉中の油脂の含有量が、5〜40重量%である(1)ないし(3)いずれかの製造方法。
(5)さらに、練肉に甘味料を含有させることを特徴とする(1)ないし(4)いずれかの製造方法。
(6)卵以外の蛋白質素材が魚肉、鳥肉、大豆蛋白質、グルテンのいずれか1種以上である(1)ないし(5)いずれかの製造方法。The present inventors have found that a product in which thin layers such as fried eggs are overlaid can be easily manufactured by utilizing a conventional manufacturing apparatus for fibrous fish paste, and have completed the present invention.
The gist of the present invention is the method for producing a fried egg-like processed food of (1) to (6) and the fried egg-like processed food of (7) to (11).
(1) An omelet characterized by forming a kneaded meat containing a protein material other than eggs, fats and oils, starch, and a yellow foodstuff or a coloring agent into a sheet shape, heating it, winding it into a rod shape, and heating it. Processed food manufacturing method.
(2) The manufacturing method according to (1), characterized in that the manufacturing is performed using a fibrous clamshell manufacturing apparatus without using the function of making fibrous cuts in the sheet.
(3) The production method according to (1) or (2), which further comprises a step of applying a brown color to the surface of the omelet-like processed fish meat product rolled into a rod shape.
(4) The production method according to any one of (1) to (3), wherein the fat and oil content in the kneaded meat is 5 to 40% by weight.
(5) The method according to any one of (1) to (4), which further comprises adding a sweetener to the kneaded meat.
(6) The production method according to any one of (1) to (5), wherein the protein material other than eggs is one or more of fish meat, poultry meat, soybean protein, and gluten.
(7)卵以外の蛋白質素材、油脂、澱粉、及び黄色の食材又は着色料を含有する練肉の加熱物である、0.5〜3mmの厚さのシートが、1〜4cmの太さの棒状に巻かれており、25cm以下の長さに切断されていることを特徴とする卵焼き様加工食品。
(8)卵焼き様加工食品の表面にさらに、茶色の焼き色が付着していることを特徴とする(7)の卵焼き様加工食品。
(9)シート中の油脂の含有量が、5〜40重量%である(7)又は(8)の卵焼き様加工食品。
(10)さらに、甘味量が添加されていることを特徴とする(7)ないし(9)いずれかの卵焼き様加工食品。
(11)卵以外の蛋白質素材が魚肉、鳥肉、大豆蛋白質、グルテンのいずれか1種以上である(7)ないし(10)いずれかの卵焼き様加工食品。(7) A sheet having a thickness of 0.5 to 3 mm, which is a heated meat product containing protein materials other than eggs, fats and oils, starch, and a yellow food material or a coloring agent, has a thickness of 1 to 4 cm. A fried egg-like processed food, which is rolled into a rod and cut into a length of 25 cm or less.
(8) The fried egg-like processed food according to (7), characterized in that the surface of the fried egg-like processed food further has a brown color.
(9) The omelet-like processed food according to (7) or (8), wherein the content of fats and oils in the sheet is 5 to 40% by weight.
(10) The fried egg-like processed food according to any one of (7) to (9), which further comprises a sweetness amount.
(11) The processed egg-fried food according to any one of (7) to (10), wherein the protein material other than eggs is at least one of fish meat, poultry meat, soybean protein, and gluten.
本発明の製造方法は練肉をシート状に成型加熱したものを棒状に巻くことにより製造するため、薄い層からなる卵焼きのような食感を再現することができる。原料に卵を用いなくても、卵焼き様の外観と食感を有する加工食品を容易に製造することができる。また、卵を含有する場合も卵以外の蛋白質素材を含むことにより、製品に弾力と保型性を付与することができ、卵を主成分とする卵焼きと比べ、取扱いの容易な卵焼き様食品素材を提供することができる。 Since the manufacturing method of the present invention is manufactured by rolling a kneaded meat into a sheet shape and winding it into a rod shape, it is possible to reproduce the texture like omelet made of a thin layer. Even if eggs are not used as a raw material, a processed food having an egg-fried-like appearance and texture can be easily produced. In addition, even when eggs are included, by including a protein material other than eggs, elasticity and shape retention can be imparted to the product, and fried egg-like food materials that are easier to handle than egg-based eggs that contain egg as a main component. Can be provided.
本発明の卵焼き様加工食品とは、卵を主成分とする通常の卵焼きと食感、外観が近似していることを特徴とする。味は用いる蛋白質素材により、多少その風味を感じるが、甘味を強くした甘いタイプの卵焼きや出汁の風味を強くした出汁入り卵焼きのように、風味を工夫することにより、それらの卵焼きに似せることができる。 The fried egg-like processed food of the present invention is characterized by having a texture and appearance similar to those of a normal fried egg containing an egg as a main component. Depending on the protein material used, the taste will feel a little bit different, but it can be made to resemble those fried eggs by devising the flavor, such as a sweet type of fried egg and a fried egg with a strong dashi flavor. it can.
卵アレルギー用の製品を製造する場合、卵成分は一切用いない。一方、卵アレルギー用でない場合は、適宜一定量の卵成分を含有させてもいい。卵成分を添加することにより、卵らしさは強化される。
練肉の原料には、蛋白質素材、油脂、澱粉、及び黄色の食材又は着色料が必須である。
蛋白質素材としては、卵以外の蛋白質を用いる。色や味が蛋白で、加熱により凝固する食用蛋白質であれば何でも使用することができる。具体的には、魚肉や鶏肉のすり身、大豆蛋白、グルテンなどを用いることができる。卵焼きらしくない風味や弾力は少ない方が好ましいので、例えば、魚肉すり身の場合もカマボコ等の原料としては上級とされるゲル強度が強いものではなく、ゲル強度の弱いものが好ましい。魚や鶏らしい味の強くない原料を用いるのが好ましい。大豆蛋白の場合も大豆臭を低下させたものが好ましい。
卵アレルギー対象の製品でない場合は、蛋白質素材とは別に、全卵、卵黄、卵白など卵成分を添加しても良い。風味をより卵焼きに近づけることができる。卵成分は蛋白質素材の50重量%以下、好ましくは30重量%以下、にするのが好ましい。卵の比率が高くなると、練肉のシートがもろくなり加工するのが難しくなる。When producing products for egg allergy, no egg ingredients are used. On the other hand, when not intended for egg allergy, a certain amount of egg components may be appropriately contained. Egginess is enhanced by adding egg components.
Protein materials, fats and oils, starches, and yellow foodstuffs or colorants are indispensable as raw materials for the condensed meat.
Proteins other than eggs are used as the protein material. Any edible protein can be used as long as it has a protein color and taste and is coagulated by heating. Specifically, surimi of fish or chicken, soybean protein, gluten and the like can be used. Since it is preferable that the flavor and elasticity which do not seem to be fried eggs be small, for example, in the case of minced fish meat as well, those having a weak gel strength are preferred, not those having a high gel strength, which is regarded as a high-grade raw material such as Kamaboko. It is preferable to use a raw material that does not have a strong taste like fish or chicken. Also in the case of soybean protein, those having reduced soybean odor are preferable.
If the product is not targeted for egg allergy, an egg component such as whole egg, egg yolk or egg white may be added in addition to the protein material. The flavor can be made closer to fried eggs. The egg component is preferably 50% by weight or less of the protein material, preferably 30% by weight or less. The higher the proportion of eggs, the more brittle the meat sheet becomes and becomes more difficult to process.
油脂の添加は必須であり、練肉中に5〜40重量%添加するのが好ましい。5%以下では卵の食感に似せることができず、40%以上では多すぎる。好ましくは、20〜30重量%である。油脂重量の1〜20重量%程度の乳化油脂、あるいは乳化剤を添加することにより、より卵らしいソフトな食感にすることができる。本発明において用いる油脂は、食用の油脂であれば何でも使用することができるが、好ましくは液状油、特に植物油である。具体的には、菜種油、コーン油、大豆油、紅花油などが例示される。
澱粉は1〜10重量%程度添加する。澱粉の添加により弾力の付与、離水の防止というような効果を付与できる。澱粉としては、竹輪、カマボコなどの魚肉練り製品の添加物として用いられている澱粉であれば、小麦粉、小麦澱粉、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉などその由来を問わず、また、それらの加工澱粉でも差し支えない。好ましいものは馬鈴薯澱粉を原料として調製された加工澱粉ある。
黄色の食材又は着色料は卵らしい外観のために必須である。黄色を付与できる各種色素、天然色素などが好ましい。具体的には、アナトー色素、クチナシ色素、ベニバナ色素、カロテン色素、ウコン色素、その他合成着色料などが例示される。カボチャ、ターメリックなどの黄色の食材を用いてもよい。The addition of oils and fats is essential, and it is preferable to add 5 to 40% by weight to the meat. If it is 5% or less, the texture of eggs cannot be mimicked, and if it is 40% or more, it is too much. Preferably, it is 20 to 30% by weight. By adding an emulsified oil / fat or an emulsifier in an amount of about 1 to 20% by weight based on the weight of the oil / fat, it is possible to make the egg-like soft texture. The oil and fat used in the present invention may be any edible oil and fat, but is preferably a liquid oil, particularly a vegetable oil. Specific examples include rapeseed oil, corn oil, soybean oil, safflower oil and the like.
About 1 to 10% by weight of starch is added. Addition of starch can impart effects such as elasticity and prevention of water separation. As the starch, as long as it is a starch used as an additive for fish meat paste products such as bamboo rings and kamaboko, wheat starch, wheat starch, potato starch, corn starch, tapioca starch, etc., regardless of their origin, or processed starch thereof It doesn't matter. Preferred is a modified starch prepared from potato starch.
Yellow foodstuffs or colorants are essential for an egg-like appearance. Various dyes capable of imparting a yellow color, natural dyes and the like are preferable. Specific examples thereof include annatto dyes, gardenia dyes, safflower dyes, carotene dyes, turmeric dyes, and other synthetic colorants. Yellow foodstuffs such as pumpkin and turmeric may be used.
上記の必須成分以外に、目的とする卵焼きの風味に必要な各種調味料を添加することができる。具体的には、食塩、糖類、甘味料、うま味調味料、エキス、みりん、醤油などが例示される。調味料以外にも均一に分散させることができるパセリ、青のり、乾燥野菜粉末、すりごま、鰹節など固形成分を混合してもよい。
特に、糖類や甘味料により甘くすることにより、甘い卵焼きを製造することができ、うま味調味料、鰹節などをもちいることにより、出汁巻き卵に似たものを製造することができる。In addition to the above essential components, various seasonings necessary for the desired omelet flavor can be added. Specific examples include salt, sugar, sweetener, umami seasoning, extract, mirin, soy sauce and the like. In addition to the seasoning, solid components such as parsley, green seaweed, dried vegetable powder, ground sesame, and bonito flakes that can be uniformly dispersed may be mixed.
In particular, sweet fried eggs can be produced by sweetening with sugars and sweeteners, and by using umami seasoning, bonito flakes, etc., it is possible to produce something similar to a dashi-maki egg.
上記の原料を混合、混練し練肉を調製する。それを繊維状カマボコの製造装置にかけることにより、棒状の卵焼き様加工食品を製造することができる。
繊維状カマボコの製造装置とは、カニ足風カマボコ、カニ風味カマボコ、カニカマ等と称して販売されている、カマボコを繊維状に裁断、あるいは、カマボコシートに切り目をいれて、束ねて成型したものを製造する装置であり、いろいろなタイプが販売されている。いずれの装置でも用いることができる。
それらの装置のシートに切り目を入れる機能を用いないで、シートのまま、棒状に成型させればよい。
したがって、本発明は、練肉をシート状に成形し、加熱(ドラム加熱が多い)した後に、棒状に巻いて成型、加熱するという製造方法である。The above raw materials are mixed and kneaded to prepare a kneaded meat. A bar-shaped omelet-like processed food product can be produced by applying it to a fibrous clamshell production apparatus.
The fibrous kamaboko manufacturing equipment is called crab foot style kamaboko, crab flavored kamaboko, crab sticks, etc., which are cut into fibrous form or cut into a kamaboko sheet and bundled and molded. It is a device that manufactures, and various types are sold. Any device can be used.
The sheet may be formed into a rod shape as it is without using the function of making a cut in the sheet of those devices.
Therefore, the present invention is a manufacturing method in which the kneaded meat is formed into a sheet shape, heated (mostly drum heating), and then wound into a rod shape and molded and heated.
さらに、カニカマでは表面に赤い色素で着色する工程があるが、本発明では、卵焼きらしく見えるように、その着色工程で、表面に茶色の焼き色を付着するのが好ましい。この工程は、棒状に成形した後、例えば、カラメル、醤油パウダーなど茶色の素材を付着させたフィルムで包むことによって転写させることができる。卵焼き様加工食品を製造後、実際に焼いて焼き目をつけることもできる。 Further, although there is a step of coloring the surface of the crab stick with a red dye, in the present invention, it is preferable to attach a brown baking color to the surface in the coloring step so that it looks like omelet. This step can be transferred by forming it into a rod shape and then wrapping it in a film to which a brown material such as caramel or soy sauce powder is attached. After manufacturing the omelet-like processed food, it is also possible to actually grill it to make a grain.
上記加熱工程のうち、最初の加熱工程は、シート状に成型された練肉を固定させるための加熱であるから、少なくともシートの表面の蛋白質が加熱変性する程度の温度で加熱する。具体的には、90〜97℃にて10〜30秒程度加熱する。後の加熱工程は、形状を安定化させるとともに殺菌工程を目的とする工程である。通常、繊維状カマボコの製造工程では、例えば、92℃50分というような殺菌工程が含まれる。本発明においても、80〜100℃で30〜60分間の加熱工程とするのが、衛生面から望ましい。 Among the above heating steps, the first heating step is heating for fixing the kneaded meat formed into a sheet, so heating is performed at a temperature at which at least the protein on the surface of the sheet is denatured by heating. Specifically, it is heated at 90 to 97 ° C. for about 10 to 30 seconds. The subsequent heating step is a step for stabilizing the shape and for the purpose of a sterilization step. In general, the process for producing fibrous cucumbers includes a sterilization process at, eg, 92 ° C. for 50 minutes. Also in the present invention, the heating step at 80 to 100 ° C. for 30 to 60 minutes is desirable in terms of hygiene.
上記の製造方法で製造した本願発明の卵焼き様加工食品は、練肉が、厚さ0.5〜3mm、好ましくは1〜2mm、シート幅3〜15cm、好ましくは、5〜10cmのシートに成型され、加熱されたものを、太さ1〜4cm、好ましくは1〜2cmになるように棒状に巻かれたものである。シートは1枚を巻いても、複数枚を巻いても良い。目的に応じて、25cm以下の長さに切断される。例えば、太巻き寿司の素材に用いる場合は、太さが1〜2cm、海苔の長さである20cm程度に切断するのが好ましい。その他、お弁当用素材では、太さ1〜3cm、長さ2〜5cm程度など、適当なサイズで製造する。 The fried egg-like processed food of the present invention produced by the above production method is formed into a sheet having a thickness of 0.5 to 3 mm, preferably 1 to 2 mm, and a sheet width of 3 to 15 cm, preferably 5 to 10 cm. The heated and heated product is wound into a rod shape to have a thickness of 1 to 4 cm, preferably 1 to 2 cm. The sheet may be wound one sheet or a plurality of sheets. Depending on the purpose, it is cut to a length of 25 cm or less. For example, when used as a material for thick sushi, it is preferable to cut it to a thickness of 1 to 2 cm and a length of seaweed of about 20 cm. In addition, the lunch material is manufactured in an appropriate size such as a thickness of 1 to 3 cm and a length of 2 to 5 cm.
以下に本発明の実施例を記載するが、本発明はこれらに何ら限定されるものではない。 Examples of the present invention will be described below, but the present invention is not limited thereto.
表1に記載の配合の食塩以外を混合し、4分間混練し、練肉を製造した。練肉をシート形状(厚さ1.5mm、幅9cm)に成型し、ドラム加熱した。加熱した練肉シートを斜めに連続した棒状になるように巻き、焼き色を付けるため、6倍希釈したカラメルを付着させた合成樹脂フィルムのシートで包み、焼き色を定着させた。着色用の合成樹脂フィルムのシートごと、定寸(長さ10cm)にカットし、10本ずつ合成樹脂製フィルムにて包装後、加熱殺菌(95℃ 50分)、冷却して、卵焼き様加工食品を得た。
得られた卵焼き様加工食品は、直径1.5cm、長さ10cmで、外観は卵焼きそっくりであり、食感も薄いシートが多層になった卵焼きと同じ食感を与えるものであった。また、甘味を強くしてあるので、最初の味は甘い卵焼きであった。咀嚼した後半の後味は、魚肉すり身に基づく、カニカマ様の風味が感じられたが、卵アレルギー用の卵フリーの卵焼きの代替品として用いるには、十分に卵焼きらしく、満足できるものであった。
また、この卵焼き様加工食品を太巻き寿司の具材として用いると、通常の卵焼きのように壊れやすくなく、ちょうど海苔の幅にカットして提供できるため、作業効率が良かった。また、カニカマ様の後味も太巻き寿司の具材としては邪魔にならず、違和感のない卵焼きであった。Except for the salt of the formulation shown in Table 1, the mixture was mixed and kneaded for 4 minutes to produce a meat paste. The kneaded meat was formed into a sheet shape (thickness: 1.5 mm, width: 9 cm) and heated on a drum. A heated meat sheet was rolled in an obliquely continuous rod shape and wrapped with a sheet of a synthetic resin film to which caramel diluted by 6 times was adhered in order to impart a baking color, and the baking color was fixed. Each sheet of synthetic resin film for coloring is cut to a fixed size (10 cm in length), 10 pieces each are wrapped in a synthetic resin film, sterilized by heating (95 ° C for 50 minutes), cooled, and fried egg-like processed food. Got
The obtained omelet-like processed food had a diameter of 1.5 cm and a length of 10 cm, the appearance was similar to that of omelet, and the texture was the same as that of omelet in which multiple thin sheets were laminated. Also, since the sweetness was strong, the first taste was sweet omelet. The aftertaste of the latter half of the mastication had a crab-like flavor based on the surimi of fish meat, but was sufficiently and satisfactorily used as a substitute for egg-free omelet for egg allergy.
When this omelet-like processed food is used as a ingredient for thick sushi, it is not as fragile as normal omelet, and can be cut into just the width of seaweed for serving, resulting in good work efficiency. In addition, the aftertaste of crab sticks did not interfere with the ingredients for thick sushi, and it was an omelet that did not feel strange.
本発明の卵焼き様加工食品は卵を用いていないにもかかわらず、外観、食感が卵焼きそっくりであるため、卵アレルギー用の卵焼き代替品を提供することができる。また、風味も、甘味、出汁風味など工夫することにより、卵焼きに近づけることができる。原材料として卵を添加してもよく、その場合、風味もより卵に近づくことができ、通常の卵焼きよりも、もろくなく形状保持できるため、食品素材として用いた場合に作業効率に優れる。また、既存の繊維状カニカマ製造装置をそのまま使用することができる。
Although the fried egg-like food of the present invention does not use eggs, the appearance and texture are similar to those of fried eggs, and thus it is possible to provide a fried egg substitute for egg allergy. Also, the flavor can be approximated to fried egg by devising the sweetness or the soup flavor. Eggs may be added as a raw material, and in that case, the flavor can be brought closer to that of eggs, and the shape can be retained more fragilely than that of ordinary fried eggs, so that it is excellent in work efficiency when used as a food material. Moreover, the existing fibrous crab stick manufacturing apparatus can be used as it is.
Claims (11)
The fried egg-like processed food according to any one of claims 7 to 10, wherein the protein material other than eggs is one or more of fish meat, poultry meat, soybean protein, and gluten.
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