JP2006304682A - Hen's egg processed food - Google Patents

Hen's egg processed food Download PDF

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Publication number
JP2006304682A
JP2006304682A JP2005131257A JP2005131257A JP2006304682A JP 2006304682 A JP2006304682 A JP 2006304682A JP 2005131257 A JP2005131257 A JP 2005131257A JP 2005131257 A JP2005131257 A JP 2005131257A JP 2006304682 A JP2006304682 A JP 2006304682A
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Japan
Prior art keywords
egg
processed food
hen
boiled
seasoning liquid
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JP2005131257A
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Japanese (ja)
Inventor
Shuntaro Ise
俊太郎 伊勢
Masahiro Suzuki
正弘 鈴木
Masaaki Shibazaki
正昭 柴崎
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Ise Delica Co ltd
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Ise Delica Co ltd
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Application filed by Ise Delica Co ltd filed Critical Ise Delica Co ltd
Priority to JP2005131257A priority Critical patent/JP2006304682A/en
Publication of JP2006304682A publication Critical patent/JP2006304682A/en
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Abstract

<P>PROBLEM TO BE SOLVED: To obtain a boiled egg processed food having unconventional palate feeling and taste. <P>SOLUTION: This hen's egg processed food 10 is obtained by french-frying a boiled egg in oil followed by soaking in a seasoning liquid. The seasoning liquid is preferably a liquid obtained by adding at least sugar, soy sauce and sweet sake to broth followed by addition of sodium acetate. The hen's egg processed food 10 is visually interesting because of having a section with albumen 12 and yolk 13 like a boiled egg itself while having a surface 11 which shows appearance like fried fish balls. Furthermore, the hen's egg processed food 10 is truly delicious because of its flavor and the seasoning liquid infiltrating in the whole, coupled with the surface 11 which is french-fried. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

本発明は、ゆで卵を油で素揚げし、調味液に浸漬して成る鶏卵加工食品に関する。   The present invention relates to a processed egg egg food obtained by frying boiled eggs with oil and immersing them in a seasoning liquid.

鶏卵加工食品としての揚げ物に関する従来技術としては、下記の特許文献１にあるように、卵白と卵黄とから成る卵液に澱粉及び／又はゼラチンを配合したスラリーを油ちょうするというものが開示されている。
一方、鶏卵をゆでてゆで卵にすることは広く一般に行われている。そして、ゆで卵はそのまま食塩などをつけて食する他、おでんなどの煮物の材料としても使用されるものである。
特開２００４−１７３６３１号公報 As a conventional technique related to fried foods as processed egg foods, as disclosed in Patent Document 1 below, an oil solution containing starch and / or gelatin blended with egg liquid composed of egg white and egg yolk is disclosed. Yes.
On the other hand, boiled chicken eggs are widely used in general. Boiled eggs are eaten with salt and so on, and are also used as ingredients for boiled dishes such as oden.
JP 2004-173631 A

本発明は、ゆで卵の加工食品において、食感及び食味の点で斬新なものを提供することを目的とする。   An object of the present invention is to provide a boiled egg processed food that is novel in terms of texture and taste.

上記課題に鑑み、本発明に係る鶏卵加工食品10は、ゆで卵を油で素揚げし、調味液に浸漬したことを特徴とする。
すなわち、ゆで卵を油で素揚げすることによって、表面を香ばしくするとともに、調味液が浸透しやすくなる。
なお、前記調味液は、だし汁に少なくとも砂糖、醤油及び味醂を加えたものに、酢酸ナトリウムを添加したものであることが望ましい。ここで、酢酸ナトリウムは主にｐＨ調整の目的で使用されるもので、日持ちの向上を図るものである。 In view of the above problems, the processed egg egg food 10 according to the present invention is characterized in that boiled eggs are deep-fried in oil and immersed in a seasoning liquid.
That is, by boiled boiled eggs with oil, the surface is made fragrant and the seasoning liquid becomes easy to penetrate.
In addition, as for the said seasoning liquid, it is desirable to add sodium acetate to what added at least sugar, soy sauce, and miso to soup stock. Here, sodium acetate is mainly used for the purpose of pH adjustment, and is intended to improve the shelf life.

本発明は上記のように構成されているので、ゆで卵の加工食品において、食感及び食味の点で斬新なものを提供することが可能となる。   Since the present invention is configured as described above, it is possible to provide a boiled egg processed food that is novel in terms of texture and taste.

以下、本発明の実施の形態を説明する。
まず、鶏卵を１０〜２５分間ゆで、ゆで卵とする。
次に、このゆで卵の殻をむき、表面の水気を拭き取ってから、１７５〜１８０℃の食用油で２分間素揚げにする。
一方、適量の水に各種のだし汁、醤油、味醂、砂糖、酒、塩等を添加して一般的な煮物の調味液とし、これを７０℃で１０分間加熱した後、室温まで自然冷却させておく。なお、上記調味液には、仕上がり製品の日持ちを向上させるため、食酢や各種日持ち向上剤（グリシン、酢酸ナトリウム、各種有機酸、ｐＨ調整剤等）を添加してもよい。 Embodiments of the present invention will be described below.
First, boil eggs for 10-25 minutes to make boiled eggs.
Next, the boiled egg shells are peeled off, the surface moisture is wiped off, and then fried with edible oil at 175 to 180 ° C. for 2 minutes.
On the other hand, various broths, soy sauce, miso, sugar, liquor, salt, etc. are added to an appropriate amount of water to make a seasoning liquid for general boiled food, which is heated at 70 ° C. for 10 minutes and then naturally cooled to room temperature. deep. In addition, in order to improve the shelf life of the finished product, vinegar and various shelf life improvers (glycine, sodium acetate, various organic acids, pH adjusters, etc.) may be added to the seasoning liquid.

上記調味液３００ｍｌを包装用ポリエチレンバッグにとり、これに前記素揚げにしたゆで卵を６個入れ、空気が入らぬように口をシールする。
そして、このポリエチレンバッグごと９０℃の湯に１５分浸漬して、加熱殺菌させる。
このようにして、素揚げしたゆで卵は調味液に浸漬されることとなり、全体に味が浸透することとなる。そして、図１（Ａ）に示すようにあたかもその表面11は薩摩揚げのような外観を呈しつつ、図１（Ｂ）に示すようにその断面は卵白12及び卵黄13を備えたゆで卵そのものであるというように視覚的にも面白く、また、表面11が揚げてあることも相まって、その香ばしさと全体に浸透した調味液とにより誠に美味な鶏卵加工食品10となるのである。本鶏卵加工食品10はそのまま食べてもよく、また、おでんのタネなどにしても好適である。 Take 300 ml of the above-mentioned seasoning liquid in a polyethylene bag for packaging, put 6 pieces of the boiled boiled eggs in this, and seal the mouth so that air does not enter.
Then, the polyethylene bag is immersed in hot water at 90 ° C. for 15 minutes and sterilized by heating.
In this way, the boiled boiled egg is immersed in the seasoning liquid, and the taste penetrates the whole. And as shown in FIG. 1 (A), the surface 11 has an appearance like fried Satsuma, and as shown in FIG. 1 (B), the cross section is a boiled egg itself with egg white 12 and egg yolk 13. It is visually interesting as it is, and the fact that the surface 11 is fried is combined with the flavor and the seasoning liquid that penetrates the whole, so that it becomes a truly delicious egg processed food 10. The processed chicken egg food 10 may be eaten as it is, and it is also suitable as an oden seed.

本発明に係る鶏卵加工食品の外観（Ａ）及び断面（Ｂ）を示す。The external appearance (A) and cross section (B) of the processed egg eggs food according to the present invention are shown.

符号の説明Explanation of symbols

10 鶏卵加工食品 11 表面
12 卵白 13 卵黄 10 Egg processed food 11 Surface
12 Egg white 13 Egg yolk

Claims (2)

ゆで卵を油で素揚げし、調味液に浸漬したことを特徴とする鶏卵加工食品。   A processed egg egg food that is boiled in oil and dipped in a seasoning liquid. 前記調味液は、だし汁に少なくとも砂糖、醤油及び味醂を加えたものに、酢酸ナトリウムを添加したものであることを特徴とする請求項１記載の鶏卵加工食品。   2. The processed egg egg food according to claim 1, wherein the seasoning liquid is obtained by adding sodium acetate to at least sugar, soy sauce and miso added to the soup stock.
JP2005131257A 2005-04-28 2005-04-28 Hen's egg processed food Pending JP2006304682A (en)

Priority Applications (1)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007110993A (en) * 2005-10-21 2007-05-10 Ise Delica Kk Processed egg food
JP2007135496A (en) * 2005-11-18 2007-06-07 Q P Corp Method for producing plain fried boiled egg and pickled boiled egg used therefor
JP2014039539A (en) * 2012-07-24 2014-03-06 Marketing Business Systems Co Ltd Production method of omelet and broth

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS519821A (en) * 1975-05-21 1976-01-26 Minolta Camera Kk
JPS519821B1 (en) * 1969-12-24 1976-03-30
JPH0216951A (en) * 1988-07-04 1990-01-19 Shiyoubee:Kk Fried food of egg and production thereof
JPH0246271A (en) * 1988-08-05 1990-02-15 Shiyoubee:Kk York-containing food and preparation thereof
JPH0799937A (en) * 1993-10-07 1995-04-18 Q P Corp Boiled egg packed in bag and its preparation
JPH09191A (en) * 1995-06-23 1997-01-07 Q P Jozo Kk Flour for frying and production of seasoned pickled fry using the same
JPH11113534A (en) * 1997-10-17 1999-04-27 Q P Corp Egg-processed product
JP3062971B2 (en) * 1991-11-26 2000-07-12 コープ食品株式会社 Processed egg

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS519821B1 (en) * 1969-12-24 1976-03-30
JPS519821A (en) * 1975-05-21 1976-01-26 Minolta Camera Kk
JPH0216951A (en) * 1988-07-04 1990-01-19 Shiyoubee:Kk Fried food of egg and production thereof
JPH0246271A (en) * 1988-08-05 1990-02-15 Shiyoubee:Kk York-containing food and preparation thereof
JP3062971B2 (en) * 1991-11-26 2000-07-12 コープ食品株式会社 Processed egg
JPH0799937A (en) * 1993-10-07 1995-04-18 Q P Corp Boiled egg packed in bag and its preparation
JPH09191A (en) * 1995-06-23 1997-01-07 Q P Jozo Kk Flour for frying and production of seasoned pickled fry using the same
JPH11113534A (en) * 1997-10-17 1999-04-27 Q P Corp Egg-processed product

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2007110993A (en) * 2005-10-21 2007-05-10 Ise Delica Kk Processed egg food
JP2007135496A (en) * 2005-11-18 2007-06-07 Q P Corp Method for producing plain fried boiled egg and pickled boiled egg used therefor
JP4530976B2 (en) * 2005-11-18 2010-08-25 キユーピー株式会社 How to make eggs with deep-fried rice cake
JP2014039539A (en) * 2012-07-24 2014-03-06 Marketing Business Systems Co Ltd Production method of omelet and broth

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