JP2001120230A - Method for freezing fried egg - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for freezing a fried egg causing no damage of its texture and deterioration of its palate feeling even if thawed after freeze- preserved with its fried egg form kept intact without the need for substantially formulating an additive as the third ingredient unlike the conventional method, and also taking no time and labor through the freezing process. SOLUTION: This method for freezing a fried egg comprises quickly freezing a vacuum-packed fried egg using a brine liquid at <=-30 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a fried egg excellent in freezing resistance, and more particularly, to a method for freezing a fried egg which does not cause tissue damage or water separation after thawing even by a freezing treatment.

[0002]

2. Description of the Related Art Fried eggs are one of the processed egg foods that are favored in daily eating habits along with eggs.
At present, for the food service industry, for example, for use in scissors into a lunch box or hamburger, it is currently baked at each store or placed in a chilled distribution process. This is because when frozen treatment is performed for the purpose of long-term storage, ice crystals are formed in the tissue, and when thawed, the egg white becomes sponge-like, which is accompanied by a water separation phenomenon and marked deterioration in texture.

[0003] Various attempts have been made in the past to prevent such fried egg from being denatured by freezing.
For example, (1) a method of improving water retention after thawing by adding starch, phosphate or the like, and (2) a method of blending a thickening polysaccharide with an oligosaccharide and / or a sugar alcohol (JP-A-5-684)
No. 76) and (3) a method of preventing freezing denaturation by blending two or more kinds of modified starches or at least one kind of modified starch and at least one kind of thickening polysaccharide has been proposed (Japanese Patent Application Laid-Open No. Hei 8 (1996)). -308486).

[0004] However, the above method (1) can only provide results far from preventing water separation during thawing.
Further, the effect of preventing freezing denaturation is not always sufficient even by the method (2). In the above method (3), although the effect of preventing freezing and denaturation is achieved, after the primary heating of the egg white and the yolk separately, it is necessary to grind and mold them and regenerate them into a fried egg shape. In addition to this, the finished product looks different from the normal one in appearance. Furthermore, since these methods are all based on the addition of the third component additive, there is a disadvantage that the addition amount is necessarily restricted so as not to impair the original taste of the fried egg as much as possible. is there. Further, (4) the shelled boiled egg is converted into a liquid refrigerant at −33 ° C. to −20 ° C. in which alcohol, salt and water are prepared (hereinafter, “liquid refrigerant” is referred to as “brine liquid”).
A method of performing a freezing treatment by a freezing method using a method has been proposed (JP-A-4-299959). With this freezing method, it is difficult to completely remove the brine solution because the brine solution directly adheres to the processed egg product, particularly in a soft-boiled egg-like fried egg, since the brine solution has penetrated into the product. And it takes time and effort to remove, and also causes hygiene problems. When this freezing method was applied to the fried egg, the freezing was slow, which resulted in the freeze denaturation / water separation phenomenon.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a conventional method in which the additive of the third component is not substantially blended, and the frozen egg is preserved in the shape of the cooked fried egg and then thawed. An object of the present invention is to provide a method of freezing a fried egg, which does not cause damage to the tissue or deterioration of the texture and does not require much labor in the process.

[0006]

Means for Solving the Problems As a result of intensive studies to achieve the above object, the present inventor has found that when a fried egg subjected to vacuum packing is rapidly frozen with a brine solution of -30 ° C or lower, the frozen egg froze is frozen. Occasionally, the ice crystals formed in the tissue become as small as 30 μm or less, and can be frozen without destroying the tissue. The thawed product is found to be almost inferior to the unfrozen product in taste and texture. The invention has been completed.

[0007] That is, the invention according to claim 1 is a method for freezing a fried egg, wherein the fried egg subjected to vacuum packing is rapidly frozen with a brine solution of -30 ° C or less. The invention according to No. 2 is -30 to -8
The present invention according to claim 3 is a method for freezing a fried egg in which the brine liquid is a refrigerant containing ethanol as a main component. The invention according to claim 4 is a method for freezing a fried egg, wherein the fried egg is pre-refrigerated at 6 ° C. to −2 ° C. and then subjected to a vacuum packing process.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail. As an example of a flow sheet of the frozen processing method of fried egg according to the present invention, as shown in FIG.
A process of breaking eggs on an iron plate heated to 50 ° C., adding a small amount of water, capping and steaming for about 1.5 to 2 minutes, and pre-chilling the fired fried eggs at 0 ° C. to −1 ° C. Process,
The pre-refrigerated fried eggs are packaged in a plastic bag and subjected to vacuum packing, and the fried eggs subjected to the vacuum packing are rapidly frozen with a brine solution kept at -30 ° C or lower.

In the present invention, in order to prevent freezing and denaturation of the baked fried egg, a step of performing a vacuum packing process is indispensable for rapid freezing. If the package is simply sealed without vacuum packing, air will be interposed between the fried egg and the brine, which will result in poor heat conduction and slow freezing, resulting in poor texture. U. Vacuum packing is also required to perform the freezing process without the brine solution directly touching the fried egg. Prior to freezing the vacuum-packed fried egg, it may be sufficiently pre-refrigerated until the core temperature of the fried egg reaches 6 ° C. to −2 ° C. Pre-refrigeration serves to maintain a constant temperature range of the brine solution and make freezing more rapid. It goes without saying that the pre-refrigeration step may be performed before or after the vacuum packing step. Without pre-refrigeration, for example, a fried egg subjected to vacuum packing at 10 ° C. was -3.
When frozen in a brine solution of 0 ° C. or lower, the temperature of the brine solution increases, and the core temperature of the fried egg does not quickly reach the target temperature of −30 ° C. or lower, which is not preferable.

[0010] The temperature range of the pre-refrigeration is usually from 6 ° C to -2 ° C, preferably from 4 ° C to -1 ° C.

[0011] After the vacuum packing process, it is immersed in a brine solution of -30 ° C or lower and subjected to quick freezing. The brine solution is not particularly limited as long as it is kept in a liquid state in a temperature range of −30 ° C. or lower, but edible 100% ethyl alcohol is optimal. As long as the temperature range of -30 ° C or lower is maintained, ethyl alcohol may contain inorganic salts such as water and salt. When treated with a -30 ° C brine solution for 10 to 20 minutes, the core temperature of the fried egg becomes -30 ° C.
Reach The lower the brine solution temperature, the smaller the ice crystals formed in the fried egg structure and the better the quality of the fried egg. However, since freezing with liquid nitrogen has an excessively high freezing rate, cracks occur in the yolk portion and the white portion, and therefore, from a practical viewpoint such as cost and ease of treatment, the brine solution temperature is -30 ° C to- A range of 80 ° C. is preferred.
In the temperature range higher than -30 ° C, the diameter of the ice crystals increases,
Egg white tends to be sponge-like, which is not preferable.

After a quick freezing treatment at a temperature in the range of -30 ° C to -80 ° C, it can be stored for a long period of, for example, 3 months or more in a normal freezer (-20 ° C) without breaking the texture of the fried egg.

[0013] The fried egg frozen by the present invention is, for example, -3 for use in sandwiching a hamburger.
Freezing at 0 ° C has an excellent texture, and -5 when eating fried egg itself as a side meal such as a lunch box
A frozen product at 0 ° C. or lower is desirable.

[0014]

EXAMPLES The present invention will be described below in detail with reference to examples, but the present invention is not limited to these examples.

Example 1 A cylindrical mold was placed on an iron plate heated to 135 ° C., and eggs were broken inside. Add a small amount of water, cover and cook for about 2 minutes. The baked fried egg is pre-refrigerated at 0 to -1 ° C for about 1 hour, and then packed in a nylon bag and vacuum-packed. The nylon film used was a vacuum gas pack film “Nylon three-layer film” (manufactured by Mitsubishi Plastics, Inc.). After vacuum packing, the pre-chilled fried egg is -30
20 ° C with brine (100% ethanol) for freezing
Freeze for 10 minutes or with a brine solution at -80 ° C for 10 minutes. These are the frozen products 1 and 2 of the present invention, respectively.

For comparison, the fried egg after preliminary refrigeration was not subjected to a vacuum packing process but was subjected to a normal freezer.
Freeze at (-20 ° C) for 20 minutes or with -30 ° C brine for 20 minutes. These are comparative frozen products 1 and 2, respectively.

The above-mentioned frozen fried eggs were stored in a normal freezer (-20 ° C.) for 7 days, then thawed in hot water and used as evaluation samples. The sensory evaluation value and the cross section of the structure of each sample were measured.

The results of the sensory evaluation were as follows: 10 panelists, each sample and fried egg not subjected to freezing treatment (unfrozen product)
Represents the average score of the taste, texture, and overall evaluation of each sample when the unfrozen product was scored out of 10 points. Definition of score: 0-3 points: not eaten at all 4-6 points: not good compared to unfrozen products 7-9 points: not much different from unfrozen products 10 points: unfrozen products

Table 1 shows the results of the sensory evaluation of each sample and the size of the ice crystal trace in the white part. The frozen product of the present invention 1,
The micrographs (× 100) of the white portion of the comparative frozen product 1 and the unfrozen product are shown in FIGS. 2, 3 and 4, respectively.

[0020]

[Table 1]

From the results shown in Table 1, the frozen products of the present invention 1, 2
Shows significant differences in the sensory evaluation (taste / texture / comprehensive evaluation) and in the cross section of the structure (ice crystal traces) from the comparative frozen products 1 and 2, and they are not much different from the unfrozen products. It turns out that it was not.

[0022]

According to the present invention, the fried egg is preliminarily refrigerated and vacuum-packed, and then rapidly frozen with a brine solution of -30 ° C or less.
The taste and texture can be maintained substantially the same as those of a normal non-frozen one, and the effect of preventing freezing denaturation can be achieved without adding a third component additive as in the conventional case.

[Brief description of the drawings]

FIG. 1 shows an example of a flow sheet for a method for freezing fried eggs according to the present invention.

FIG. 2 shows a micrograph of a white portion of a frozen fried egg according to the present invention.

FIG. 3 shows a micrograph of a white portion of a comparative frozen product.

FIG. 4 shows a micrograph of a white portion of an unfrozen product.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Hiroshi Horikawa 919 Aoki, Kuroiso City, Tochigi Pref.

Claims (4)

[Claims] 1. A fried egg which has been subjected to a vacuum packing process is -3
A method for freezing fried eggs, comprising rapidly freezing in a brine solution at 0 ° C. or lower. 2. The method for freezing fried egg according to claim 1, which is rapidly frozen in a brine solution at -30 to -80 ° C. 3. The method according to claim 1, wherein the brine liquid is a refrigerant containing ethanol as a main component. 4. The method according to claim 1, wherein the fried egg is pre-refrigerated at 6 ° C. to −2 ° C. and then subjected to vacuum packing.