JP2007135496A - Method for producing plain fried boiled egg and pickled boiled egg used therefor - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a plain fried boiled egg, by which such the preferable fried texture as that of a fried coated egg can be stably obtained regardless of uneven quality of eggs used as a raw material for the boiled egg. <P>SOLUTION: This method for producing the plain fried boiled egg comprises pickling a shell-removed boiled egg in one of a pickling liquid containing 0.01 to 3% of glucose, a pickling liquid containing 0.1 to 5% of lactose, a pickling liquid containing 0.01 to 4% of xylose, a pickling liquid containing 0.1 to 5% of maltose, a pickling liquid containing 0.01 to 4% of fructose, a pickling liquid containing 0.01 to 4% of galactose and a pickling liquid containing 0.1 to 5% of glycine and then plainly frying the pickled boiled egg. A pickled boiled egg is used for the method for producing the plain fried boiled egg. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing an egg with a deep-fried rice cake that has a favorable fried feeling like when oiled with a garment and is stable regardless of variations in the quality of the egg raw material egg, and an egg with a liquid rice cake used for this About.

  Fried eggs are generally made with shelled boiled eggs, which are made by sautéing eggs with wheat flour or potato starch in water and seasoned with Chinese sauce or curry sauce. It is one of the popular egg dishes to eat. However, if mass-produced eggs such as fried rice cakes and seasoned dishes at convenience stores, supermarkets, and other side dishes factories, the clothes are peeled off in the oil draining process and seasoning process after cooking the oil. There was a problem that it was significantly damaged.

  On the other hand, Japanese Patent No. 3062771 (Patent Document 1) proposes a boiled egg with an unboiled boiled egg, that is, an egg with a deep fried boiled rice. In this deep-fried rice cake, the surface of the egg is boiled with an oil bath to increase the surface area, making it easy to penetrate when immersed in the seasoning liquid, and kneaded around the egg with this deep-fried rice cake. The fabric and clothes are made easier to attach.

  However, the egg in this fried rice cake does not have clothes, so even if it is mass-produced at the above-mentioned side dish factory etc., the problem that the clothes will peel off does not occur, but compared to eggs with clothes and oily rice cakes, There was a problem that the uneven surface of the craggy surface peculiar to deep-fried food was small and the fried color was thin, and it did not have a favorable fried feeling specific to deep-fried food. In addition, the fried feeling may be hardly obtained because of the variation in the quality of the egg raw egg in the straw used, and there is a problem that the fried feeling cannot be obtained stably.

Japanese Patent No. 3062771

  Accordingly, an object of the present invention is to provide a method for producing eggs with a deep-fried rice cake that can be obtained stably regardless of the quality variation of the egg raw material eggs with a favorable fried feeling like when oiled with clothes. Eggs are provided in a soaked bowl.

  The present inventor has conducted earnest research, and when eggs are boiled after being dipped in a dipping solution containing a specific amount of a specific component, it is surprisingly preferable as in the case of oiling with clothes. It has been found that the fried feeling is boiled and can be stably obtained regardless of the variation in egg quality. Furthermore, it was found that using eggs in a soaked cocoon that was packed in a container with the shell immersed in the specific soaking solution was convenient when producing eggs with deep-fried rice cakes. The invention has been completed.

That is, the present invention
(1) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in a dipping solution containing 0.01 to 3% glucose in a shelled shell.
(2) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in an immersion liquid containing 0.1 to 5% lactose,
(3) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in an immersion liquid containing 0.01 to 4% xylose,
(4) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in a dipping solution containing 0.1 to 5% of maltose,
(5) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in a dipping solution containing 0.01 to 4% fructose, after being shelled.
(6) A method for producing an egg with a deep-fried rice cake that is deep-fried after the eggs are dipped in a dipping solution containing 0.01 to 4% galactose,
(7) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in a dipping solution containing 0.1 to 5% glycine, after the shell is peeled off.
(8) Eggs in the deep-fried rice cake according to any one of (1) to (7), which are immersed in the immersion solution and used in the egg manufacturing method, and the eggs are immersed in the immersion solution in the shelled shell. Egg,
It is.

  According to the method for producing eggs from the deep-fried rice cake of the present invention, an egg can be obtained from the deep-fried rice cake having a preferable fried feeling unique to deep-fried foods, such as when oiled with clothes. In addition, the fried feeling can be stably obtained regardless of variations in the quality of boiled egg raw eggs. In addition, fried eggs that have been oiled with conventional garments, when mass-produced at a sugar beet factory, are piled up in the oil removal process or mixed with seasoning liquid in the seasoning process, and the garment will peel off and the appearance will remarkably There was a problem that it was damaged, and it was difficult to provide it as a side dish at convenience stores and supermarkets, but the eggs in the deep-fried rice cake obtained by the present invention were deep-fried foods such as those with oiled clothes. Despite having a unique and favorable fried feeling, such a problem does not occur. Therefore, eggs can be mass-produced at the beet factory using the deep-fried rice cake of the present invention, and can be provided as various beetles at convenience stores, supermarkets, etc., and these demands can be expanded.

  Hereinafter, an egg is explained in full detail in the manufacturing method of an egg with the deep-fried rice cake of this invention, and the liquid soup rice cake used for this. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  In the present invention, an egg with a deep-fried rice cake refers to a food product obtained by oiling an unboiled egg with a shell. Eggs that are made by adding wheat and potato starch etc. in water to a boiled egg and then oiling the eggs are mainly fried and colored to form a rough surface. However, the eggs with the deep-fried rice cake obtained by the present invention are mainly those in which the egg surface itself is colored in a deep-fried color by the boil to form irregularities on the rugged surface.

  The present invention is a method for producing eggs with such a deep-fried rice cake, which has a rugged surface peculiar to deep-fried foods, such as when oiled without clothing even when oiled without clothing. Eggs can be obtained with deep-fried rice cakes having a favorable fried feeling with unevenness and moderate fried color. Furthermore, if the eggs are simply deep-fried with a shell that has been shelled as in the past, the unevenness of the rugged surface, which is typical of deep-fried food, is small and the color of the fried food is thin. There is a case where a feeling of friedness is hardly obtained, and there is a problem that a feeling of fried food cannot be obtained stably, but according to the present invention, a preferable fried feeling like when oiled with clothes is boiled It can be obtained stably regardless of the variation in egg quality.

  The shelled boiled eggs used in the method for producing eggs with the deep fried rice cake of the present invention is a shell after the shelled eggs such as chicken eggs, eggs and duck eggs are boiled and solidified with a boil tank or steamer, etc. Anything that has been peeled off is acceptable. Such a shelled boiled egg, for example, when chicken eggs are used, can be made by boiling and solidifying under a heating condition of 90 to 100 ° C. for about 5 to 30 minutes, and then shelling. it can.

  In the present invention, the eggs are not simply deep-fried with the shelled cocoons, but first, the eggs are immersed in a specific immersion liquid with the shelled cocoons. Here, as the first invention using glucose, the present invention is characterized by immersing the shelled boiled egg in an immersion liquid containing 0.01 to 3% glucose. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The blending amount of glucose is preferably 0.1% or more, and more preferably 0.3% or more, from the viewpoint of obtaining an appropriate fried color by increasing the rough surface irregularities unique to the deep-fried food. In addition, since the fried color tends to be dark when the amount of glucose is large, the amount of glucose is preferably 2% or less, more preferably 1% from the viewpoint of preventing the fried color from becoming too dark. It is as follows. On the other hand, when the blending amount of glucose is less than the above range, a favorable fried feeling is not obtained, and when it is more than the above range, before the rough surface irregularities peculiar to the fried food are obtained, Burning occurs and a favorable fried feeling cannot be obtained.

  As a second invention using lactose, the present invention is characterized by immersing the boiled egg in a dipping solution containing 0.1 to 5% lactose. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The blending amount of lactose is preferably 0.5% or more, and more preferably 1% or more, from the viewpoint of obtaining an appropriate fried color by increasing the rough surface irregularities peculiar to fried foods. In addition, since the deep-fried color tends to be dark when the amount of lactose is large, the amount of lactose is preferably 3% or less, more preferably 2% from the viewpoint of preventing the deep-fried color from becoming too dark. It is as follows. On the other hand, when the blending amount of lactose is less than the above range, a favorable fried feeling is not obtained, and when it is more than the above range, before the irregularities on the rugged surface peculiar to the fried food are obtained, Burning occurs and a favorable fried feeling cannot be obtained.

  As a third invention using xylose, the present invention is characterized by immersing the boiled egg in a dipping solution containing 0.01 to 4% of xylose. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The amount of xylose is preferably 0.1% or more, more preferably 0.3% or more from the viewpoint of obtaining an appropriate fried color by enlarging the rough surface irregularities peculiar to deep-fried food. In addition, since the deep-fried color tends to be deep when the amount of xylose is large, the amount of xylose is preferably 3% or less, more preferably 2% from the viewpoint of preventing the deep-fried color from becoming too dark. It is as follows. On the other hand, when the blending amount of xylose is less than the above range, a preferable fried feeling is not obtained, and when it is more than the above range, before the rough surface irregularities peculiar to the fried food are obtained, Burning occurs and a favorable fried feeling cannot be obtained.

  As a fourth invention using maltose, the present invention is characterized in that a boiled egg is immersed in an immersion liquid containing 0.1 to 5% of maltose. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The blending amount of maltose is preferably 0.5% or more, and more preferably 1% or more from the viewpoint of obtaining an appropriate fried color by increasing the rough surface irregularities peculiar to fried foods. In addition, since the deep-fried color tends to be deep when the blending amount of maltose is large, the blending amount of maltose is preferably 3% or less, more preferably 2% from the viewpoint of preventing the deep-fried color from becoming too dark. It is as follows. On the other hand, when the blending amount of maltose is less than the above range, a preferable fried feeling is not obtained, and when it is more than the above range, before the uneven surface irregularities specific to fried foods are obtained, Burning occurs and a favorable fried feeling cannot be obtained.

  As a fifth invention using fructose, the present invention is characterized by immersing a shelled boiled egg in an immersion liquid containing 0.01 to 4% of fructose. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The blending amount of fructose is preferably 0.1% or more, more preferably 0.3% or more from the viewpoint of obtaining an appropriate fried color by enlarging the rough surface irregularities peculiar to fried foods. Further, since the frying color tends to be deep when the blending amount of fructose is large, the blending amount of fructose is preferably 3% or less, more preferably 2% from the viewpoint of preventing the frying color from becoming too dark. It is as follows. On the other hand, when the blending amount of fructose is less than the above range, a preferable fried feeling is not obtained, and when it is more than the above range, before the rough surface irregularities peculiar to the fried food are obtained, Burning occurs and a favorable fried feeling cannot be obtained.

  As a sixth invention using galactose, the present invention is characterized in that the boiled egg is immersed in an immersion liquid containing 0.01 to 4% of galactose. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The blending amount of galactose is preferably 0.1% or more, and more preferably 0.3% or more, from the viewpoint of obtaining an appropriate fried color by increasing the rough surface irregularities peculiar to fried foods. Further, since the fried color tends to be deep when the blending amount of galactose is large, the blending amount of galactose is preferably 3% or less, more preferably 2% from the viewpoint of preventing the deep-fried color from becoming too dark. It is as follows. On the other hand, when the blending amount of galactose is less than the above range, a favorable fried feeling is not obtained, and when it is more than the above range, before the uneven surface irregularities specific to the fried food are obtained, Burning occurs and a favorable fried feeling cannot be obtained.

  As a seventh invention using glycine, the present invention is characterized in that the boiled egg is immersed in an immersion liquid containing 0.1 to 5% glycine. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The blending amount of glycine is preferably 0.5% or more, and more preferably 1% or more from the viewpoint of obtaining an appropriate fried color by increasing the rough surface irregularities peculiar to fried foods. In addition, since the deep-fried color tends to be deep when the amount of glycine is large, the amount of glycine is preferably 3% or less, more preferably 2% from the viewpoint of preventing the deep-fried color from becoming too dark. It is as follows. On the other hand, when the blending amount of glycine is less than the above range, a preferable fried feeling is not obtained, and when it is more than the above range, before the rough surface irregularities peculiar to the fried food are obtained, Burning occurs and a favorable fried feeling cannot be obtained.

  In the present invention, the above-mentioned glucose, lactose, xylose, maltose, fructose, galactose, or glycine is blended in specific amounts in the immersion liquid, but these are within the range not impairing the effects of the present invention. You may mix | blend 2 or more types in combination.

  The aforementioned immersion liquid can be produced by adding glucose, lactose, xylose, maltose, fructose, galactose or glycine to fresh water and stirring and mixing in a stirring tank or the like. In this case, the immersion liquid includes, in addition to the above-mentioned raw materials, various seasonings such as salt and animal and plant extracts, pH adjusting materials such as citric acid and sodium acetate, colorants, and sweeteners, as long as the effects of the present invention are not impaired. Further, preservatives and the like may be appropriately blended.

  In order to immerse the eggs in the immersion liquid with the shelled cocoons, the eggs should be immersed in the immersion liquid with the shelled cocoons. For example, various containers such as tanks, water tanks, pouches, etc. It is only necessary to immerse the eggs in a dipping solution and a bowl. The ratio of the egg to the soaking liquid with the shelled shell when dipping should be such a ratio that the eggs will be sufficiently immersed in the soaking solution with the shelled shell. Even if the amount is more than necessary, work efficiency such as preparation of the immersion liquid is deteriorated. Therefore, the ratio of the egg to the soaking liquid with the shelled shell is preferably 0.5 to 2 parts by weight, more preferably 0.7 to 1.5 parts with respect to 1 part by weight of the shelled shell egg. Part by mass.

  The time for immersing the eggs in the dipping solution with the shelled shell is preferably a certain time or longer so that the specific components of the dipping solution described above are sufficiently impregnated into the egg white of the boiled eggs. Specifically, the immersion time is preferably 30 minutes or longer, more preferably 6 hours or longer, and even more preferably 12 hours or longer. By soaking for a certain time or more in this way, the effect of the present invention, that is, the effect that a preferable fried feeling like when oiled with a garment is stably obtained regardless of variations in the quality of egg raw eggs Is easier to obtain. The dipping time is preferably within one month from the viewpoint of hygiene.

  Next, in the present invention, the eggs are taken out from the dipping solution with a shell peeler soaked in the dipping solution and drained. As a method for draining the liquid, it may be carried out to such an extent that oil splashing does not occur when the oil is dripped by the water adhering to the egg surface.

  Subsequently, the eggs are deep-fried with a shell cocoon taken out of the immersion liquid. Deep-fried food is processed by conventional methods, for example, edible vegetable oils such as cottonseed oil, rapeseed oil, soybean oil, corn oil, sesame oil and palm oil, edible animal oils such as butter and lard, or shortening using these as raw materials. What is necessary is just to heat at least 1 or more types of fats and oils, and to inject | pour an egg into the heated fats and oils with the said shell peeler, and to adjust the heating conditions so that a favorable fried feeling may be obtained, and to oil. The condition of the oil can be 120 to 190 ° C. for about 0.5 to 10 minutes although it depends on the size of the boiled egg.

  Eggs with the deep-fried rice cake obtained by the method for producing eggs with the deep-fried rice cake of the present invention preferably have a rough surface irregularity and an appropriate deep-fried color unique to deep-fried foods, such as when oiled with clothes. It has a fried feeling. In addition, the fried feeling can be stably obtained regardless of variations in the quality of the egg raw material eggs.

  By the way, in producing eggs with a deep-fried rice cake according to the present invention, various containers such as pouches and molded containers in the state in which the eggs are immersed in the above-mentioned specific immersion liquid in the shelled rice cake when making eggs with the deep-fried rice cake If it is packed in a container, it can be stored for a long time as a stock or distributed as a product, and it is convenient because eggs can be easily obtained with a deep-fried rice cake according to the required amount. Accordingly, in the embodiment of the soaked egg used in the method for producing eggs in the deep-fried rice cake of the present invention, the present invention is characterized in that the eggs are immersed in the aforementioned immersion liquid in a shelled shell and packed in a container. It is an egg in a soaked bowl. In order to make an egg with such a soaked rice cake of the present invention, the egg and the above-mentioned immersion liquid are put into various containers such as a pouch or a molded container so that the egg is immersed in the shelled rice cake. What is necessary is just to fill and seal and to pack and make a container.

  Although the reason why a preferable fried feeling is obtained as in the case of oiling with a garment by the method of producing eggs with the deep-fried rice cake of the present invention is not clear, the eggs are immersed in the aforementioned specific immersion liquid with the shelled shell The specific component is impregnated into the egg white of the boiled egg at a specific concentration, and the impregnated component forms a rough surface on the surface of the egg that is boiled and crushed on the egg surface by boiling the surface of the egg with a boil when oiled. It is assumed that it works to promote In addition, if the eggs are simply fried with a shelled cocoon, the fried feeling will not be fully obtained, and if the cocoon used does not give a feeling of fried due to variations in the quality of the egg's raw egg production, freshness, etc. However, in the present invention, in addition to the dipping solution impregnating the egg white of the boiled egg, some of the components originally contained in the egg white of the boiled egg are eluted into the dipping solution, so that the egg white of the boiled egg contains It is presumed that the ingredients in the above are easily boiled regardless of variations in the quality of the egg raw material eggs, and as a result, a favorable feeling of friedness as in the case of oiling with clothes is stably obtained.

  Examples of the present invention, test examples and comparative examples will be described below to further explain the present invention.

[Example 1] (Example using glucose as the immersion liquid)
First, 150 raw eggs with shells (chicken eggs, MS size) were heated in hot water at 95 ° C. for 15 minutes, cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The amount of glucose contained in the produced immersion liquid was 0.5%.

<Combination> (kg)
Salt 0.05
Glucose 0.05
Shimizu 9.90
―――――――――――――――
10kg total

  Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.

  Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.

[Test Example 1] (Test example using glucose in the immersion liquid)
In Example 1, the amount of glucose in the immersion liquid was changed to the amount shown in Table 1, and the increase or decrease was corrected with the amount of clean water. Eggs were made with six different types of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 1, each of the eggs was drained and deep-fried with these stored soaked eggs, and eggs were made with 6 types of deep-fried soup with different immersion liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 1.

Evaluation symbol in the table <Evaluation of surface condition>
A: It is preferable because it has irregularities on the rough surface peculiar to deep-fried food.
B: The roughness of the rugged surface peculiar to deep-fried food is slightly small, but is not problematic.
C: The roughness of the rough surface peculiar to deep-fried food is small.
D: There is almost no rugged surface irregularity peculiar to deep-fried food.
<Evaluation of fried color>
A: It has a preferable fried color.
B: Slightly deep fried color but no problem.
C: Slightly deep fried color but no problem.
D: Burning has occurred.

  From Table 1, by using an immersion liquid containing 0.01 to 3% glucose, an egg is obtained with a deep-fried rice cake that has a rough surface irregularity unique to deep-fried food and a fried feeling of an appropriate deep-fried color when fried. I understand that. Furthermore, when the blending amount of glucose was 0.1% or more, the rugged surface irregularities peculiar to deep-fried food were large, and a preferable fried color was obtained, which was more preferable. Also, from the viewpoint of preventing the fried color from becoming too dark, the amount of glucose blended is preferably 2% or less. On the other hand, when an immersion liquid containing more glucose than the above range was used, scorching occurred even when fried, and eggs were not obtained with a fried rice cake having a favorable fried feeling.

[Example 2] (Example using lactose as the immersion liquid)
First, 150 raw eggs with shells (chicken eggs, MS size) were heated in hot water at 95 ° C. for 15 minutes, cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The amount of lactose in the produced immersion liquid was 1%.

<Combination> (kg)
Salt 0.05
Lactose 0.10
Shimizu 9.85
―――――――――――――――
10kg total

  Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.

  Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.

[Test Example 2] (Test example using lactose in the immersion liquid)
In Example 2, the amount of lactose in the immersion liquid was changed to the amount shown in Table 2, and the increase or decrease was corrected with the amount of clean water. Eggs were made with six different types of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 2, each of the eggs was drained and deep-fried with the soaked soup after storage, and the eggs were made with six types of soup-meat with different soaking liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 2.

* Evaluation symbols in Table 2 are the same as in Test Example 1.

  From Table 2, using an immersion liquid containing 0.1 to 5% lactose, eggs are obtained with a deep-fried rice cake that has a rough surface irregularity and a fried feeling of an appropriate deep-fried color when fried. I understand that. Furthermore, when the blending amount of lactose was 0.5% or more, the rugged surface irregularities peculiar to deep-fried food were large, and a preferable fried color was obtained, which was more preferable. Moreover, the blending amount of lactose was preferably 3% or less from the viewpoint of preventing the fried color from becoming too dark. On the other hand, when an immersion liquid in which lactose was blended more than the above range was used, even if it was deep-fried, burnt occurred, and eggs were not obtained with a deep-fried rice cake having a favorable fried feeling.

[Example 3] (Example using xylose as the immersion liquid)
First, 150 raw eggs with shells (chicken eggs, MS size) were heated in hot water at 95 ° C. for 15 minutes, cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The amount of xylose in the produced immersion liquid was 0.5%.

<Combination> (kg)
Salt 0.05
Xylose 0.05
Shimizu 9.90
―――――――――――――――
10kg total

  Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.

  Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.

[Test Example 3] (Test example using xylose in the immersion liquid)
In Example 3, the amount of xylose in the immersion liquid was changed to the amount shown in Table 3, and the increase or decrease was corrected with the amount of clean water. Eggs were made with seven different kinds of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 3, each of the eggs was drained and deep-fried with the soaked soup after storage, and the eggs were made with 7 types of soaking sauces with different soaking liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 3.

* Evaluation symbols in Table 3 are the same as in Test Example 1

  From Table 3, an egg is obtained with a deep-fried rice cake that has a rough surface irregularity and a fried feeling of an appropriate deep-fried color when deep-fried by using an immersion liquid containing 0.01 to 4% xylose. I understand that. Furthermore, when the compounding amount of xylose was 0.1% or more, the rough surface irregularities peculiar to the deep-fried food were large, and a preferable fried color was obtained, which was more preferable. Further, from the viewpoint of preventing the fried color from becoming too dark, the amount of xylose is preferably 3% or less. On the other hand, when an immersion liquid containing xylose in a larger amount than the above range was used, even if it was deep-fried, it was burnt and eggs could not be obtained with a deep-fried rice cake having a favorable fried feeling.

[Example 4] (Example using maltose as the immersion liquid)
First, 150 raw eggs with shells (chicken eggs, MS size) were heated in hot water at 95 ° C. for 15 minutes, cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The blending amount of maltose in the produced immersion liquid was 1%.

<Combination> (kg)
Salt 0.05
Maltose 0.10
Shimizu 9.85
―――――――――――――――
10kg total

  Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.

  Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.

[Test Example 4] (Test example using maltose as the immersion liquid)
In Example 4, the amount of maltose in the immersion liquid was changed to the amount shown in Table 4, and the increase or decrease was corrected with the amount of clean water. Eggs were made with six different types of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 4, each of the eggs was drained and deep-fried with these stored soaked eggs, and eggs were made with 6 types of deep-fried salmon with different immersion liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 4.

* Evaluation symbols in Table 4 are the same as in Test Example 1

  From Table 4, by using an immersion liquid containing 0.1 to 5% maltose, an egg can be obtained with a deep-fried rice cake that has a rough surface irregularity unique to deep-fried food and a fried feeling of an appropriate deep-fried color when deep-fried. I understand that. Furthermore, when the blending amount of maltose was 0.5% or more, the rough surface irregularities peculiar to the deep-fried food were large, and a preferable fried color was obtained, which was more preferable. Moreover, the blending amount of maltose was preferably 3% or less from the viewpoint of preventing the fried color from becoming too dark. On the other hand, when an immersion liquid containing more maltose than the above range was used, scorching occurred even when fried, and eggs were not obtained with a fried rice cake having a favorable fried feeling.

[Example 5] (Example using fructose as the immersion liquid)
First, 150 raw eggs with shells (chicken eggs, MS size) were heated in hot water at 95 ° C. for 15 minutes, cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The blending amount of fructose in the produced immersion liquid was 0.5%.

<Combination> (kg)
Salt 0.05
Fructose 0.05
Shimizu 9.90
―――――――――――――――
10kg total

  Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.

  Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.

[Test Example 5] (Test example using fructose as the immersion liquid)
In Example 5, the amount of fructose in the immersion liquid was changed to the amount shown in Table 5, and the increase or decrease was corrected with the amount of fresh water, with the same composition and manufacturing method as in Example 5 except that the immersion liquid Eggs were made with seven different kinds of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 5, each of the eggs was drained and deep-fried with these stored soaked eggs, and eggs were made with 7 types of deep-fried salmons with different immersion liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 5.

* Evaluation symbols in Table 5 are the same as in Test Example 1

  From Table 5, by using an immersion liquid containing 0.01 to 4% fructose, eggs can be obtained with a deep-fried rice cake having a rough surface irregularity and a fried feeling of an appropriate deep-fried color when fried. I understand that. Furthermore, when the blending amount of fructose was 0.1% or more, the rough surface irregularities peculiar to deep-fried food were large, and a preferable fried color was obtained, which was more preferable. Further, from the viewpoint of preventing the fried color from becoming too dark, the blending amount of fructose is preferably 3% or less. On the other hand, when an immersion liquid containing more fructose than the above range was used, scorching occurred even when fried, and eggs could not be obtained with a fried rice cake having a favorable fried feeling.

[Example 6] (Example using galactose in the immersion liquid)
First, 150 raw eggs with shells (chicken eggs, MS size) were heated in hot water at 95 ° C. for 15 minutes, cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The blending amount of galactose in the produced immersion liquid was 0.5%.

<Combination> (kg)
Salt 0.05
Galactose 0.05
Shimizu 9.90
―――――――――――――――
10kg total

  Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.

  Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.

[Test Example 6] (Test example using galactose in the immersion liquid)
In Example 6, the amount of galactose in the immersion liquid was changed to the amount shown in Table 6, and the increase or decrease was corrected with the amount of clean water. Eggs were made with seven different kinds of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 6, each of the eggs was drained and deep-fried with the soaked soup after storage, and the eggs were made with 7 types of soup-skin that had different soaking liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 6.

* Evaluation symbols in Table 6 are the same as in Test Example 1

  From Table 6, by using an immersion liquid containing 0.01 to 4% galactose, an egg is obtained with a deep-fried rice cake having a rough surface irregularity and a fried feeling of an appropriate deep-fried color when fried. I understand that. Furthermore, when the blending amount of galactose was 0.1% or more, the rugged surface irregularities peculiar to the deep-fried food were large, and a preferable fried color was obtained, which was more preferable. Moreover, the blending amount of galactose was preferably 3% or less from the viewpoint of preventing the fried color from becoming too dark. On the other hand, when an immersion liquid containing more galactose than the above range was used, even if it was deep-fried, it was burnt and eggs could not be obtained with a deep-fried rice cake having a favorable fried feeling.

[Example 7] (Example using glycine as the immersion liquid)
First, 150 raw eggs with shells (chicken eggs, MS size) were heated in hot water at 95 ° C. for 15 minutes, cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The amount of glycine in the produced immersion liquid was 1%.

<Combination> (kg)
Salt 0.05
Glycine 0.10
Shimizu 9.85
―――――――――――――――
10kg total

  Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.

  Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.

[Test Example 7] (Test example using glycine in the immersion liquid)
In Example 7, the amount of glycine in the immersion liquid was changed to the amount shown in Table 7, and the increase or decrease was corrected with the amount of clean water. Eggs were made with six different types of soaked rice cakes and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 7, each of the eggs was drained and deep-fried with the soaked soup after storage, and the eggs were made with 6 types of soup-skin that had different soaking liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 7.

* Evaluation symbols in Table 7 are the same as in Test Example 1

  From Table 7, by using an immersion liquid containing 0.1 to 5% glycine, an egg can be obtained with a deep-fried rice cake that has a rough surface irregularity unique to deep-fried food and a fried feeling of an appropriate deep-fried color when fried. I understand that. Furthermore, when the blending amount of glycine was 0.5% or more, the rugged surface irregularities peculiar to deep-fried foods were large, and a preferable fried color was obtained, which was more preferable. Moreover, the blending amount of glycine was preferably 3% or less from the viewpoint of preventing the fried color from becoming too dark. On the other hand, when an immersion liquid containing more glycine than the above range was used, scorching occurred even when fried, and eggs were not obtained with a fried rice cake having a favorable fried feeling.

[Comparative Example 1]
First, 150 eggs with shells (chicken eggs, MS size) were heated in 95 ° C. water for 15 minutes and then cooled with 10 ° C. cold water to peel off the shells, and 150 eggs were made from the shelled shells. Next, 150 eggs were deep-fried with this shelled cocoon, and 150 eggs were made with the deep-fried rice cake. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. Of the 150 fried rice cakes made, 40 of the eggs had almost no rugged surface irregularities unique to deep-fried food, and had almost no fried color. Further, the remaining 110 pieces had a rough surface characteristic of the deep-fried food and small frying color, and the deep-fried color was not sufficient.

[Comparative Example 2]
In Example 1, except that sorbitol was used in place of glucose as the immersion liquid, eggs were made in a liquid soaker with the same composition and production method as in Example 1, and stored at 5 ° C. for 24 hours. Subsequently, in the same manner as in Example 1, the eggs were drained and deep-fried with the soaked rice cakes after storage, and 150 eggs were made with the deep-fried rice cakes. Although the eggs were not varied due to the quality of the raw eggs, the rugged surface irregularities unique to the fried food were small and the fried color was thin and unfavorable.

[Comparative Example 3]
In Example 1, except that sucrose was used in place of glucose as the immersion liquid, eggs were prepared in a liquid soaker with the same composition and production method as in Example 1, and stored at 5 ° C. for 24 hours. Subsequently, in the same manner as in Example 1, the eggs were drained and deep-fried with the soaked rice cakes after storage, and 150 eggs were made with the deep-fried rice cakes. Although the eggs were not varied due to the quality of the raw eggs, the rugged surface irregularities unique to the fried food were small and the fried color was thin and unfavorable.

Claims (8)

A method for producing eggs with a deep-fried rice cake, wherein the eggs are dipped in a dipping solution containing 0.01 to 3% glucose after being shelled, and then deep-fried. A method for producing an egg with a deep-fried rice cake, wherein the eggs are dipped in a dipping solution containing 0.1 to 5% lactose and then fried. A method for producing eggs with a deep-fried rice cake, wherein the eggs are dipped in a dipping solution containing 0.01 to 4% of xylose and then fried. A method for producing eggs with a deep-fried rice cake, wherein the eggs are dipped in a dipping solution containing 0.1 to 5% of maltose and then fried. A method for producing eggs with a deep-fried rice cake, wherein the eggs are dipped in a dipping solution containing 0.01 to 4% fructose and then deep-fried. A method for producing eggs with a deep-fried rice cake, wherein the eggs are dipped in a dipping solution containing 0.01 to 4% galactose and then deep-fried with a shelled shell. A method for producing eggs with a deep-fried rice cake, wherein the eggs are dipped in a dipping solution containing 0.1 to 5% glycine after the shelled eggs are deep-fried. It is an egg with a pickled rice cake used in the method for producing eggs with the deep-fried rice cake according to any one of claims 1 to 7, wherein the eggs are immersed in the immersion solution and packed in a container. Eggs with a characteristic soaked salmon.