JP2001157561A - Method for producing scrambled egg processed product and scrambled egg processed product produced by the method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a scrambled egg processed product suitable for making scrambled egg soup or rice dishes or suitable as a topping material, or the like, for various kinds of dishes, and also stable in quality, and to obtain a scrambled egg processed product obtained by the above method. SOLUTION: This method for producing a scrambled egg processed product P comprises the following steps: dropping a liquid egg E into hot eater W mixed with a thickening agent and heated to >=75 deg.C so as to have a viscosity of 50-2,000 mPa/s to solidify the resultant mixture through heating. The scrambled egg processed product P is obtained by dropping a liquid egg E into hot water W mixed with a thickening agent and heated to >=75 deg.C so as to have a viscosity of 50-2,000 mPa/s to solidify the resultant mixture through heating.

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 processed egg product obtained by heating and coagulating a liquid egg, and to a processed egg product.
A method of manufacturing a processed egg product which is suitable for producing scraped egg soup, bowl products such as Oyakodon and Katsudon, topping of various dishes, etc., and a molten egg obtained by the same method Regarding processed products.

[0002]

2. Description of the Related Art In general, kakitama is made with a deep-bottomed pot and has a handmade feeling like home-made. Heated and solidified) is manufactured using a shallow bottom pan or the like. However, eggs that serve as scraped balls or bowls of a certain quality (hereinafter referred to as “melted egg shaped processed products”
Cannot be produced stably and in large quantities.
For this reason, (1) As a method of manufacturing a molten egg-shaped processed egg product, a thin-skinned processed egg product that has been solidified in advance is cut into an appropriate size, and this is mixed with another seasoning liquid or the like. There is a way.

[0003] (2) A novel processed egg product comprising a large amount of thin-film coagulated eggs suitable for making bowls, etc., corresponding to the processed processed egg product of the present invention. (Egg processed products) are described in JP-A-11-75778 and JP-A-11-113534. Among them, Japanese Patent Application Laid-Open No. 11-75778 discloses, "Egg processed product comprising a large amount of whole egg thin film coagulated eggs obtained by adding 8 to 32% of fats and oils to the whole egg solids", "Egg white solids". And processed egg products in which a large amount of egg white thin film-like coagulated eggs obtained by adding 2 to 9% of fats and oils per minute "are described. This publication defines "coagulated egg in the form of a thin film means an egg which has been coagulated into a thin film having a thickness of about 2 mm or less and an area of about 5 to 300 mm2". In the examples of the publication, whole egg liquid and egg white liquid added with thickeners such as starch and xanthan gum and rapeseed oil are dropped into hot water to form whole egg thin film coagulated eggs and egg white thin coagulated eggs. Are described. On the other hand, JP-A-11-113
No. 534 discloses a processed egg product comprising an egg coagulate, wherein the egg coagulate has an area of 5 to 300 square mm and a thickness of 2 m.
m or less, and a processed egg product comprising a thinned coagulated egg having a thickness of not more than m. In the examples of this publication, thickeners such as starch and xanthan gum and rapeseed oil are added to egg liquid, and the egg liquid is dropped into hot water to obtain an area of 5 to 300 square meters.
A method for producing a thin-film coagulated egg having a thickness of 2 mm or less (same as the production method described in JP-A-11-75778) is described. In this way, adding a thickener or fat to the liquid egg should ensure fluidity even after heating and coagulation to facilitate handling (that is, to facilitate the production of rice bowls, etc.), and to increase the yield. The purpose is to improve it.

[0004] (3) In order to make scraped soup skillfully at home, prepare hot water containing potato starch in the above-mentioned deep-bottomed pot or the like, and gradually add a melted egg (liquid egg) thereto. There is a way to do it.

[0005]

However, in the case of the thinned egg-shaped processed product prepared in (1), which has been solidified in advance, it is difficult to obtain the flavor, texture and appearance as a handmade-style scraped ball, and furthermore, There is a disadvantage that the number of steps increases. Further, in the case of a new processed egg product (egg processed product) in which a large amount of the thin-film coagulated eggs of (2) are assembled, it is necessary to add a large amount of a thickener or fat to the liquid egg itself. However, there is a major problem that the original flavor and texture of the eggs are impaired. Further, it is not appropriate to use this processed egg product as a scraping ball for scraping juice due to a large amount of fats and oils and a property of not coagulating sufficiently even when heated. In addition, it takes time and effort to add a thickener, fat and the like. In addition, an external force is applied to the liquid egg at the time of adding the thickener or the fat or oil, but the external force further impairs the original flavor and texture of the egg.

[0006] In the case of the above-mentioned (3), the processed egg product obtained by performing the treatment with hot water in which potato starch is put in a gyohira pot or the like is a product manufactured by a method suitable for small-quantity production, so that mass production is performed. There are problems with product quality stability and product price at the time. In addition, in order to mass produce, instead of a shallow bottomed pan, fill a large amount of hot water with potato starch in a deep-bottomed pot or pot, drop the liquid egg into it, and process the melted egg It is conceivable to obtain goods. However, with potato starch,
There is a problem that the liquid egg cannot be uniformly dispersed and coagulated, or excessive coagulation cannot be suppressed by suppressing excessive dispersion.

As described above, the original flavor of the egg is not impaired,
There has not yet been a method for stably producing a large amount of processed egg products in the form of melted balls suitable for the production of materials for scraped soup or bowls. Therefore, the present invention is suitable for producing scraped soup and bowls, topping of various dishes, etc., and a method for producing a processed egg product having a stable quality and a molten ball obtained by the method. The purpose is to provide processed egg products.

[0008]

In view of the above-mentioned problems, the present inventors have made intensive efforts to complete the present invention. That is, the method for producing a processed egg product in the form of a melted ball of the present invention that solves the above-mentioned problems is characterized in that a thickener is added, heated to 75 ° C. or higher, and heated in hot water having a viscosity of 50 to 2000 mPa seconds. The liquid egg is dropped and solidified by heating (claim 1). "Thickener" refers to a thickener in the narrow sense as a food additive, such as a thickening stabilizer and a thickening polysaccharide, and excludes starch (starch). In addition, the “melted egg” refers to a processed egg product that has been thermally solidified into a scraped egg shape, a ribbon shape, a thin film shape, or the like, unlike a “melted egg” in which only an unsolidified egg is loosened. In addition,
"Egg" and "egg" refer to the state in which "egg" is uncoagulated,
"Eggs" refers to the state after solidification. The hot water may be seasoned with soy sauce, salt, broth, and other seasonings. In addition, ingredients such as vegetables may be put.

Next, according to the present invention, the temperature of the hot water is 85 ° C.
A method for producing a processed egg product in the shape of a molten ball, characterized by the above (claim 2). If the temperature of the hot water is 85 ° C. or higher, the liquid egg is further appropriately dispersed and solidified. In addition, since the amount of heat of the hot water increases, the dropping speed of the liquid egg to the hot water can be increased, and a product can be obtained quickly.

[0010] The present invention provides claim 1 or claim 2.
(Embodiment 3). This processed egg product is
It can be suitably used as a material for scraping soup and bowls, topping pasta, and the like. This processed egg (hot water) is used when the hot-water is removed (hot-watered) and the hot-water is a seasoning liquid.
May be made into a product in a state that does not contain hot water. In the case of the processed egg product containing the condiment liquid, it is suitable for frozen storage because the formation of ice crystals during freezing is suppressed by the effect of the thickener in hot water as the condiment liquid. ing. In addition, the processed egg product in the shape of a molten ball,
If necessary, the product may be divided into appropriate sizes, stored in a package or the like (frozen, refrigerated, or warmed) or transported.

[0011]

Embodiments of the present invention will be described below in detail. FIG. 1 is a diagram illustrating a schematic configuration example of a manufacturing apparatus according to an embodiment of the present invention. FIG. 2 is a diagram showing a base portion of a nozzle head in the manufacturing apparatus of FIG. FIG. 3 is a process chart illustrating a series of processes of the manufacturing method according to the embodiment of the present invention.

[Materials and the like] The liquid egg E to be heated and coagulated refers to a whole egg liquid, an egg white liquid, or an egg yolk liquid alone or a mixture thereof at an arbitrary ratio. As the liquid egg E, a commercially available liquid egg generally used for business purposes can be used. Liquid eggs that are commercially available for business use can be obtained at low cost without the hassle of breaking eggs. The mixing ratio of the liquid egg E and the like are appropriately adjusted in accordance with the use of the processed egg product, which is the melted ball as the product P. In addition, seasonings and ingredients such as broth, sugar and salt may be added to the liquid egg E.

The hot water W for coagulating the liquid egg E is heated to 75 ° C. or higher (preferably 85 ° C. or higher) with the addition of a thickener. The viscosity of the hot water W is 50 to 20.
00 mPa seconds (preferably 500 to 1500 mPa seconds)
Within the range.

[0014] Thickening agents include thickening stabilizers and thickening polysaccharides.
Refers to a thickener in a narrow sense as a food additive and does not include starch. With such a thickener, liquid egg E
When coagulated in hot water W, liquid egg E can be uniformly dispersed and coagulated while preventing excessive dispersion of liquid egg E, which is excellent. In the case of starch, starch is excessively dispersed when the liquid egg E is coagulated in the hot water W, and the yield is deteriorated. The thickener is not particularly limited, but guar gum, xanthan gum, locust bean gum and the like are suitable as the thickener. If the thickener is guar gum, xanthan gum, locust bean gum, or the like, the liquid egg E is appropriately dispersed in the hot water W, and a harmonious final product can be obtained. In addition, if these thickeners are used, unlike starches, the rise to a predetermined viscosity is quick, and the viscosity stability against a temperature change of the hot water W at the time of temperature rise and temperature fall is high. .

[0015] These thickeners are more excellent in freezing stability than potato starch (starch) or the like. Therefore, when the liquid egg E is coagulated in the hot water W to which the thickener is added to form a final product containing the hot water W, the hot water W of the processed egg product P (product P) in the shape of a melted ball is obtained. Will contain a thickener with excellent freezing stability. For this reason, at the time of freezing, the growth of ice crystals in the portion of the hot water W is suppressed, and the product P is suitable for frozen storage. It is assumed that the final product P containing the hot water W is a seasoning liquid in which the hot water W contains soy sauce and soup stock. By the way, this hot water W
Ingredients such as vegetables may be added as needed.

As the hot water W, fresh water is used, and the fresh water may be any water used for food processing. The pH may be adjusted in relation to the thickener. In addition, as described above, soy sauce, salt, broth (various sauces) and the like may be appropriately added to serve as a seasoning liquid.

The temperature of the hot water W to which the thickener is added is 75 ° C.
It is necessary to have this. When the temperature of the hot water W is lower than 75 ° C., the liquid egg E does not coagulate sufficiently, so that the liquid egg E
Is dissipated in the hot water W, and the yield is deteriorated. Further, the texture of the product P is impaired. On the other hand, the upper limit temperature of the hot water W is a temperature immediately before the hot water W boils. Hot water W
This is because, when boiled, due to the strong thermal convection of the boiling hot water W, the dripped liquid egg E does not disperse excessively and does not solidify into a molten ball of constant quality. By the way,
The temperature at which the hot water W boils depends on the type of the thickener to be added, the amount of the thickener added, the pressure, and the like. Note that the temperature of the hot water W is more preferably 85 ° C. or higher. This is because the liquid eggs E can be uniformly coagulated while suppressing dispersion.

The viscosity of the hot water W to which the thickener is added is
Consider the balance between the coagulation speed and dispersion speed of the liquid egg E dropped into the inside, and the physical properties (functional surface and ease of handling as a product) of the processed egg product that has been melted into a ball shape. As determined, this viscosity needs to be in the range of 50-2000 mPa seconds. In the case of the deep-bottom pan 4, if the viscosity is less than 50 mPa seconds, the dripped liquid egg E is excessively dispersed. On the other hand, when the viscosity exceeds 2000 mPa seconds, the dispersion of the liquid egg E becomes worse, and the liquid egg E is solidified in a lumpy shape without forming a molten ball which is the object of the present invention. In addition, the viscosity of the hot water W is more preferably 500 to 1500 mPa seconds. Within this viscosity range, a better product P can be obtained. Incidentally, this viscosity is a value measured by a programmable digital viscometer (DV-II type) manufactured by Brookfield, USA.

The amount of the hot water W depends on the quality of the product P obtained,
The amount of the hot water P is determined in consideration of the energy for obtaining the hot water W.
It is better to be about twice. Within this range, there is no problem in terms of quality or energy. In addition, when the liquid egg E is put in the hot water W as a seasoning liquid and the product P including the hot water W is used, the amount of the hot water W may be further reduced (about twice the mass of the liquid egg E). ).

Next, the temperature of the liquid egg E before dripping into the hot water W will be described. If the temperature of the liquid egg E is low, the liquid egg E is easily dispersed because it takes time for coagulation. In addition, hot water W
Is undesirably lowered. This hot water W
The lowering of the temperature leads to further prolongation of the coagulation time and energy loss. Incidentally, the temperature of the liquid egg E is preferably 30 ° C. or higher. The upper limit temperature of liquid egg E is lower than the temperature at which liquid egg E thermally coagulates. In general, it is 58 ° C. of opotransferrin in egg white that solidifies at the lowest temperature to form a gel among egg components. Therefore, when liquid egg E contains egg white, it is not preferable to preheat liquid egg E to 58 ° C. or more. The residual heat of the liquid egg E is preferably around 40 ° C. (35 to 50 ° C.) from the viewpoint of easy handling.

[Manufacturing Apparatus and the Like] A manufacturing apparatus M (hereinafter, referred to as "manufacturing apparatus M") for processing a processed egg product in the shape of a molten ball will be described with reference to FIGS. In addition, in FIG.
Is partially cut away.

The liquid egg E as a raw material is placed in the liquid egg container 1. It is preferable that the liquid egg container 1 be configured so that the liquid egg E can be heated (warmed) by a heater or the like. The liquid sending pump 2 can send the liquid egg E at a predetermined flow rate.

The nozzle head 3 is used to drop (flow) the liquid egg E into the pot 4 containing the hot water W. The diameter of the hole h of the nozzle head 3 affects the characteristics of the processed egg product P (product P) in the form of a melted ball together with the dropping speed of the liquid egg E. For this reason, the diameter of the hole h is adjusted depending on the use of the product P. A hole having a diameter of 5 mm to 20 mm can be used.
The nozzle head 3 may have a plurality of holes h in a watering can shape, as shown in FIG. When there are a plurality of holes h, manufacturing efficiency is improved. The liquid egg E may be dropped into the hot water W intermittently or may be dropped as a continuous flow. When the liquid is dropped as a continuous flow, it is divided into appropriate sizes in the hot water W and solidified. The nozzle head 3
It is preferable that the pan 4 be movable within the range of the diameter. This is because if the liquid egg E is dropped from one place, the products P tend to be entangled with each other.

As the pot 4 which is a container for storing the hot water W, it is suitable to use a deep-bottom pot having a deep bottom in order to obtain a large quantity of products P of stable quality. In the case of a pan with a shallow bottom, as described in the conventional example, a large quantity of products P of stable quality cannot be obtained. Further, if the bottom is shallower than the diameter of the pot, temperature unevenness tends to occur, which is not appropriate from this point. The capacity of the pot 4 varies depending on the production amount of the product P, but the full water capacity is 1
Those having a size of about 00 to 2000 liters can be used. The hot water preferably has a water depth of 40 cm or more.

The heating of the hot water W in the pot 4 can be performed by an electric heater, gas flame, steam (hot water), or the like. In the case of steam heating, the pot 4 has a hollow double shell, and steam is supplied to this hollow portion. In the case of steam heating, the pot 4 can be uniformly heated, and it is difficult to form a hot spot, which is suitable for the use of the present invention. In addition, according to the steam heating, even when the hot water is a seasoning liquid, the pot 4 does not burn,
This is also excellent. In addition, this pan 4 is a support 4a.
To be rotatably supported. The dripping of liquid egg E is completed,
When a predetermined amount of product P is obtained, the product can be taken out by tilting the pot 4. The colander 5 receives the product P and drains the hot water.

[Manufacturing Method] Next, each step in a manufacturing method (example) of a processed egg product (product) in the shape of a molten ball is shown in FIG.
This will be described with reference to FIG. First, a predetermined amount of fresh water is put into the pan 4, and a predetermined amount of a thickener (here, guar gum) is added. This is heated to a predetermined temperature and the hot water W
(S1). As described above, the temperature of the hot water W is 75 ° C. or higher, preferably 85 ° C. or higher. The higher the temperature of the hot water W, the faster the liquid egg E thermally coagulates. The viscosity of the hot water is preferably 50 to 2000 mPa seconds as described above. Incidentally, a seasoning or sauce can be added to the hot water W to use the hot water W itself as a seasoning liquid. In this way, when seasoning the product P, after taking out the product P from the hot water W,
The number of steps can be reduced as compared with the case where a seasoning solution is applied or dipped. The taste also permeates the product P well. In addition, after taking out the product P, apply a seasoning liquid,
You may soak.

The liquid egg E is placed in the liquid egg container 1 and heated to a predetermined temperature as required (S2). The higher the temperature of the liquid egg E, the less the temperature of the hot water W decreases, and the more quickly the product P can be obtained. Further, the amount of the hot water W can be reduced. In addition, a seasoning, ingredients, etc. are added to liquid egg E as needed.

The liquid egg E is dropped onto the hot water W in the pot 4 via the nozzle head 3 (S3). In the hot water W, the liquid egg E heat-coagulates into a scrape shape, a ribbon shape, a thin film shape, and the like,
It becomes a processed egg product P (product P) in the shape of a molten ball. When the diameter of the hole h (see FIG. 2) of the nozzle head 3 is small, the product P is suitable for scraping soup or the like. When the diameter of the hole h is large, the product P is suitable for a bowl or the like. As described above, the dripping amount of the liquid egg E is 1/3 to the mass of the hot water W.
1/6. However, by heating liquid egg E to about 50 ° C., about １ ／ of the mass of hot water W can be dropped. In addition, the dripping speed of the liquid egg E into the hot water W (the amount of liquid supplied by the liquid supply pump 2) varies depending on the diameter of the hole h of the nozzle head 3 and the number of holes h.
It is preferable to drop at a dropping rate of 5 to 10 kg / min. When the dropping speed of the liquid egg E is low, the product P becomes thin, and when the dropping speed is high, the product P becomes thick.

When a predetermined amount of the liquid egg E is dropped into the hot water W, the supply of the liquid egg E and the heating of the pot 4 are stopped, and the product P is taken out (S4). The product P can be taken out by various means. For example, only the solid content may be scooped with a net or the like, or the hot water W may be scooped together with the solid content using a ladle or the like. Further, the pan 4 can be taken out by tilting. When the pan 4 is taken out at an angle, the work can be performed quickly.

When the product P is taken out of the pot 4, the hot water is drained as required (S5). The hot water can be removed by putting the product P in the colander 5 or the like. In the hot water draining step, moisture is adjusted by compressing the product P as necessary. Incidentally, when the product P is frozen, if the water content is high, the thermal load on the freezing increases, and coarse ice crystals easily grow and the texture of the product P after thawing deteriorates. When the hot water W is a seasoning liquid, the hot water may not be drained (the ratio of the hot water W to the solid content may be adjusted).

Next, the product P taken out is cooled (S
6). The cooling facilitates the handling of the product P and suppresses the growth of microorganisms. Cooling can also be performed by vacuum cooling or the like. Using the product P after the completion of cooling, a bowl or the like may be produced as it is. In addition, refrigeration or freezing may be performed. Note that cooling is not required when performing warm storage.

The product P thus produced can be suitably used for producing scraped soup and bowls, topping pasta, and the like. In addition, the product P is given an appropriate fluidity by the thickener added to the hot water W, so that a bowl or the like can be easily produced. The texture is good, unlike the case where the thickener is added directly to the liquid egg E.

The present invention described above can be widely modified without being limited to the above embodiment. For example, instead of the batch-type manufacturing method as in the above-described embodiment, a continuous-type manufacturing method in which a liquid egg is dropped and products are continuously taken out may be employed.

[0034]

According to the present invention, it is possible to obtain a processed product in the form of a molten ball having excellent quality. In addition, the processed egg product in the shape of a melted egg can be suitably used for producing scraped soup and bowls, and for topping of various dishes. In addition, the thickener imparts freeze stability, making the product suitable for frozen storage.

[Brief description of the drawings]

FIG. 1 is a view showing a schematic configuration example of a manufacturing apparatus in which a method for manufacturing a processed processed egg product according to an embodiment of the present invention is performed.

FIG. 2 is a view showing a base portion of a nozzle head in the manufacturing apparatus of FIG. 1;

FIG. 3 is a process diagram illustrating a series of processes of a method for manufacturing a processed egg product in a molten ball shape according to an embodiment of the present invention.

[Explanation of symbols]

 M Production equipment 1 Liquid egg container 2 Liquid feed pump 3 Nozzle head 4 Pan (deep-bottom pan) 4a Prop 5 Monkey P Product (melted egg processed product) W Hot water h hole

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Koichiro Hara 7-3-9 Nishi-ku Commerce and Industry Center, Hiroshima City, Hiroshima Prefecture Ajikan Co., Ltd. (72) Inventor Koichi Akira 7-3-9 Nishi-ku Business and Commerce Center in Hiroshima City, Hiroshima Prefecture No. Ajikannai F term (reference) 4B042 AC05 AD40 AH09 AK09 AP03

Claims (3)

[Claims] 1. A molten bead having a thickener added thereto, heated to above 75 ° C. and dropped into a hot water having a viscosity of 50 to 2,000 mPa seconds, and the liquid egg is dropped and coagulated by heating. Manufacturing method of processed egg products. 2. The method according to claim 1, wherein the temperature of the hot water is 85 ° C. or higher. 3. A processed processed egg product obtained by the method according to claim 1 or 2.