JP2008048615A - Method for producing fish flour-like egg - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing fish flour-like egg enabling industrial production of fish flour-like egg comprising large-size grains like home-made one. <P>SOLUTION: The method for producing fish flour-like egg comprises bringing mixed egg liquid obtained by admixing at least one kind selected from the group comprising dry whole egg, dry egg yolk and dry albumen, with liquid egg, into contact preferably with steam to heat the mixture so as to be coagulated, and crushing the thus-obtained coagulated egg. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for manufacturing an egg litter, and more particularly, to a method for manufacturing an egg litter that can industrially manufacture a large-sized egg litter that is made at home.

  In general, Soro is made by loosening and seasoning eggs, beef, fish, shrimp, crab, and roasting. Such a method can be easily carried out when making rags at home because the amount to be made is small. However, industrially, it is necessary to make a large amount of rags.

  Therefore, for example, the following methods have been proposed as a method for industrially manufacturing eggs in large quantities with a uniform size.

  “Dry heat steam was jetted into the egg liquid while the raw egg liquid was pumped into a heating pipe made of ethylene tetrafluoride or a heating pipe coated with ethylene tetrafluoride on the surface in contact with the raw egg liquid. The egg processing method characterized by heating and solidifying. "(Refer patent document 1).

  “A method for producing a rag-like processed egg, characterized in that 75 to 85 parts of egg liquid are mixed with 25 to 15 parts of shell powder, heated and coagulated, and the resulting heated coagulated product is passed through a chopper after cooling.” (See Patent Document 2).

  “A first step of stirring the liquid egg to produce a slurry, a second step of heating and dropping the slurry produced in the first step, and a heated slurry dripping in the second step A third step of steaming the heated slurry to produce a non-uniform shaped rag-like egg by spraying high-temperature steam on the surface, and a non-uniform shaped rag generated by the third step A fourth step of producing a uniform-shaped sob-like egg by lining the egg-like egg with a mesh, and vacuum-cooling the uniform-shaped sob-like egg generated by this fourth step to evaporate excess water And a fifth step of making the soro-like egg, ”(see Patent Document 3).

  However, with these methods, it is not easy to industrially produce large quantities of large-sized egg rags that can be made at home.

JP-A-48-99363 JP-A-52-21362 JP-A-2005-27538

  An object of the present invention is to provide a method for producing an egg litter that can solve such a conventional problem and can industrially produce a large-sized rag that can be produced at home.

  The present invention coagulates by heating a mixed egg liquid in which a liquid egg is mixed with at least one selected from the group consisting of dried whole egg, dried egg yolk and dried egg white, and the obtained coagulated egg is pulverized. The above-mentioned problems are solved by providing a method for producing egg yolks.

  According to the method for producing egg rags of the present invention, large rags such as those made at home can be industrially produced in large quantities.

  Preferred embodiments of the invention are described below. The method for producing an egg litter according to the present invention comprises a step of obtaining a mixed egg solution by mixing a liquid egg with at least one selected from the group consisting of dried whole egg, dried egg yolk and dried egg white, and this mixed egg solution. Basically, the step of solidifying the coagulated egg by heating it and the step of pulverizing the coagulated egg are basically used.

  The liquid egg used in the present invention is not particularly limited as long as it is a liquefied bird egg used as a food, and a liquid egg is preferable.

Moreover, as the dried whole egg, dried egg yolk and dried egg white added to the liquid egg, ordinary ones can be used, and commercially available products may be used.
The dried whole egg is obtained by removing water from the liquid egg, and is usually obtained by desugaring the liquid egg and freeze-drying it.
Dry egg yolk is obtained by removing water from liquid egg yolk, and is usually obtained by sterilizing liquid egg yolk and then spray-drying it into powder.
Dry egg white is obtained by removing water from liquid egg white. Usually, liquid egg white is desugared, dried and then left at 45 to 65 ° C. for 7 to 10 days to be sterilized.

The addition amount of at least one selected from the group consisting of dried whole egg, dried egg yolk and dried egg white is preferably 1 to 10 parts by mass, and 2 to 6 parts by mass with respect to 100 parts by mass of the liquid egg. It is more preferable.
If the amount of dried whole egg, dried egg yolk or dried egg white is less than 1 part by mass, the desired effect may not be obtained, and the amount of dried whole egg, dried egg yolk or dried egg white exceeds 10 parts by mass. If so, the original flavor of the egg may be impaired.
Dried whole egg, dried egg yolk, and dried egg white may be used alone or in combination with two kinds of combinations of dried whole egg and dried egg yolk, or dried whole egg and dried egg white, or dried egg yolk and dried egg white. Alternatively, all three types of dried whole egg, dried egg yolk and dried egg white may be used in combination, but it is particularly preferable to use dried whole egg alone.

  If necessary, seasonings such as liquid egg yolk, fats and oils, and soy sauce can be appropriately added to the mixed egg liquid.

The mixed egg liquid is preferably heated and coagulated by bringing the mixed egg liquid into contact with water vapor.
The water vapor used is preferably 100 to 130 ° C, more preferably 100 to 110 ° C.
If the temperature of the water vapor is too low, the eggs are difficult to coagulate, and if the temperature of the water vapor is too high, the quality of the eggs may be deteriorated.

  The contact between the mixed egg liquor and water vapor is preferably carried out, for example, by a method using a known water vapor generator, and the contact time is preferably 5 to 20 minutes, more preferably 6 to 15 minutes.

The pulverization of the coagulated egg obtained by heating and coagulation of the mixed egg liquid may be performed using an egg-dedicated chopper that is usually used for pulverizing the coagulated egg.
The egg rag according to the present invention obtained in this way has large grains that can be made at home.

  Next, in order to describe the present invention more specifically, examples will be described. However, the present invention is not limited to the following examples.

(Example 1)
10 kg of sterilized liquid egg, 10 kg of liquid egg yolk, 0.1 kg of soybean white squeezed oil and 1 kg of thin soy sauce, 0.1 kg of powdered oligosaccharide, and 0.5 kg of dried whole egg pre-mixed in glycine, Stir. Further, 0.1 kg of salt, 0.1 kg of dashi elementary powder, 0.1 kg of carotene pigment, 0.1 kg of sodium citrate and 0.1 kg of gelatin were added and stirred to prepare a mixed egg solution.
Water vapor at 100 ° C. was supplied to the mixed egg liquid for 10 minutes, and the mixed egg liquid was brought into contact with the water vapor and heated (confirmed that the product temperature was 85 ° C. or higher) and solidified. The obtained coagulated egg was pulverized with an egg-only chopper (eye plate φ4 mm) to obtain an egg rag. When the obtained egg rag was passed through a sieve having an opening of 4.00 mm, 90% of the rag remained on the sieve.

(Examples 2 and 3)
A mixed egg solution was prepared in the same manner as in Example 1 except that dried egg yolk (Example 2) or dried egg white (Example 3) was used instead of the dried whole egg, and the mixed egg solution was used. Got egg rags. The obtained egg rags were all as large as those made at home, like the egg rags of Example 1.

Claims (2)

  A mixed egg liquid in which a liquid egg is mixed with at least one selected from the group consisting of dried whole egg, dried egg yolk and dried egg white is coagulated by heating, and the obtained coagulated egg is crushed. The manufacturing method of the egg sob. The manufacturing method of the egg-bowl of Claim 1 which heats mixed egg liquid by making it contact with water vapor | steam.