JP2004337020A - Method for cooking liquid egg - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for cooking liquid egg by which liquid egg can be electrically cooked to a homogeneously half-boiled state without spoiling resilience and flavor peculiar to egg. <P>SOLUTION: This method for cooking the liquid egg comprises the following process: putting the liquid egg A into a cylindrical container 2 to which an electrode 1 is oppositely arranged, putting the container 2 on a table 3 normally or reversely rotating at a slow speed, and electrically cooking the liquid egg A in the container 2 while making the liquid egg gently flow. Such process of the method results in preventing moisture and extract components inside the cells from flowing out nearly at a protein denaturing temperature so that the liquid egg A can be cooked to the homogeneously half-boiled state without spoiling the resilience and flavor peculiar to the egg. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a heat treatment method for heating a liquid egg to a semi-ripened state.
[0002]
[Prior art]
As cooking foods for restaurants and general households, those obtained by heat-treating liquid eggs to a semi-ripened state near the protein denaturation temperature are becoming widespread. The liquid egg that has been heat-treated to its semi-ripened state is easy to cook, and when it is used as a distribution food, it has the advantage that it can be efficiently delivered in a bag container or the like without shells. The heated liquid egg alone or mixed with other ingredients is once frozen and stored before being cooked.
[0003]
On the other hand, as a method for uniformly heating a lump or liquid food from the inside, an energization heating method using Joule heat is known. In the case of liquid food such as liquid eggs, a continuous heating method in which the liquid food is continuously poured into an energized pipe or between two plates, and a batch heating method in which the liquid food is placed in a container provided with electrodes are used. It is known (for example, see Non-Patent Document 1).
[0004]
[Non-patent document 1]
Tetsuya Imai, Akinori Noguchi, "Electrical Processing of Food", Journal of Fisheries Battering Product Technology, 1995, Vol. 21, No. 4, p. 150-162
[0005]
[Problems to be solved by the invention]
When the continuous heating method is applied to the liquid egg among the above-described methods for heating the liquid food, when the liquid egg to be heated flows between the pipe and the two plates, the intracellular moisture near the protein denaturation temperature is reduced. There is a problem that the protein content is deteriorated due to the outflow of the extract and extract, and when these are cooked, the elasticity and flavor peculiar to the egg are impaired. On the other hand, in the case of the batch heating method, the liquid egg is so viscous that almost no convection occurs in the container, so that there is a problem that the liquid egg located in a region deviated from the center between the electrodes is difficult to be heated.
[0006]
Accordingly, an object of the present invention is to heat-treat a liquid egg in a uniform semi-ripened state by electric heating without impairing the elasticity and flavor peculiar to the egg.
[0007]
[Means for Solving the Problems]
In order to solve the above-mentioned problem, the present invention provides a method for heat-treating a liquid egg by applying electric heating to a semi-ripened state near its protein denaturation temperature by heating the liquid egg, wherein the liquid egg is separated into egg white and egg yolk separately or together. A method was adopted in which the mixture was mixed and placed in a container provided with electrodes, and heated while causing relative movement between the liquid egg in the container and the electrodes.
[0008]
In other words, by heating by electric heating while causing relative movement between the liquid egg in the container provided with the electrodes and the electrodes, it is possible to prevent the outflow of water and extracts in the cells near the protein denaturation temperature. Thus, the liquid eggs could be uniformly heat-treated to a semi-ripened state.
[0009]
Depending on the type of cooking used, the liquid egg may be heated separately from egg white and yolk, or may be mixed and heated together. Since the protein denaturation temperature of egg white is about 60 ° C. and the protein denaturation temperature of egg yolk is about 70 ° C., the heat treatment temperature for egg white only is about 55 to 65 ° C., and the heat treatment temperature for egg yolk alone is 65 ° C. The heat treatment temperature for mixing egg white and egg yolk together is preferably about 60 to 70 ° C. Since these heat treatment temperatures can also sterilize normal food poisoning bacteria, food poisoning bacteria do not propagate even if the liquid eggs subjected to heat treatment are stored frozen.
[0010]
As means for causing relative movement between the liquid egg in the container and the electrode, it is possible to adopt a method in which a slow movement is given to the container and the liquid egg in the container flows slowly. it can.
[0011]
By adding an electrolyte such as salt or amino acid to the container containing the liquid egg, the conductivity of the liquid egg to be heated can be increased, and the heat treatment efficiency can be increased.
[0012]
BEST MODE FOR CARRYING OUT THE INVENTION
Hereinafter, an embodiment of the present invention will be described with reference to FIGS. 1 and 2 show a first embodiment. As shown in FIG. 1, the liquid egg A is heat-treated by placing the liquid egg A in a cylindrical container 2 provided with an electrode 1 and placing each of the containers 2 on a table 3 that rotates slowly forward and reverse. The electric egg is heated while the liquid egg A in the container 2 is slowly flowing.
[0013]
The liquid egg A to be put into each of the containers 2 may be a mixture of egg white and egg yolk, or both may be mixed together. The heat treatment temperature of liquid egg A is preferably about 55 to 65 ° C. for only egg white, about 65 to 75 ° C. for only egg yolk, and about 60 to 70 ° C. for mixing both. In addition, if an electrolyte such as a salt or an amino acid is added to the liquid egg A in the container 2, the heat treatment efficiency can be increased.
[0014]
As shown in FIG. 2, the electrode 1 of the cylindrical container 2 is formed of an arc-shaped titanium plate, an electrode wire 4 is connected to an upper end, and is arranged to face the side wall of the container 2. Therefore, the liquid egg A in a considerably large area in the container 2 enters between the opposed electrodes 1 and is heated.
[0015]
FIG. 3 shows a second embodiment. The method of heat-treating liquid egg A is the same as that of the first embodiment in container 2 for holding liquid egg A, except that these containers 2 are placed on table 5 which reciprocates slowly.
[0016]
In each of the above-described embodiments, in order to cause relative movement between the liquid egg in the container and the electrode, the table on which the container is placed is slowly moved so that the liquid egg in the container flows slowly. However, the liquid egg in the fixed container may be slowly stirred and flown, or the electrode may be slowly moved.
[0017]
Further, the container for containing the liquid egg and its electrode are not limited to those of the embodiment, and can be arbitrarily selected as long as the liquid egg is kept hygienic.
[0018]
【The invention's effect】
As described above, in the method for heat-treating a liquid egg of the present invention, the relative movement between the liquid egg in the container provided with the electrodes and the electrodes is performed while heating by energizing heating. The liquid egg can be uniformly heat-treated to a semi-ripened state by preventing outflow of water and extract in the cells near the denaturation temperature without impairing the elasticity and flavor peculiar to the egg.
[0019]
Further, by adding an electrolyte such as a salt or an amino acid to the container containing the liquid egg, the conductivity of the liquid egg to be heated can be increased, and the heat treatment efficiency can be increased.
[Brief description of the drawings]
FIG. 1 is a perspective view showing a liquid egg heat treatment method according to a first embodiment; FIG. 2 is a perspective view showing a container of FIG. 1; FIG. 3 is a liquid egg heat treatment method according to a second embodiment; Perspective view [Description of symbols]
1 electrode 2 container 3 table 4 electrode wire 5 table

Claims (3)

In a method for heat-treating a liquid egg by energizing heating the liquid egg to a semi-ripened state near its protein denaturation temperature, the liquid egg is placed in a container provided with electrodes by separately or together mixing egg white and egg yolk, and And heating the liquid egg while causing relative movement between the liquid egg and the electrode. 2. The method according to claim 1, wherein the means for causing relative movement between the liquid egg in the container and the electrode imparts a slow movement to the container so that the liquid egg in the container flows slowly. The heat treatment method of the liquid egg according to the above. The method for heat-treating a liquid egg according to claim 1 or 2, wherein an electrolyte is added into the container containing the liquid egg.

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