JP2008167661A - Egg processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To industrially advantageously provide egg processed food having a fluid ingredient inside the thin skin of cooked egg as it were omelet cooked by a skilled chef, and excellent in appearance. <P>SOLUTION: The egg processed food 1(A) has an ingredient 3 part or the whole of which has fluidity inside outer layers 2a, 2b made of heat-coagulated material of egg mixture liquid. The outer layers 2a, 2b have porous tissue. In the side periphery of the outer layers, a joint line 4 between the upper-part outer layer 2a and the lower-part outer layer 2b lies at the height corresponding to 1/2, preferably 1/3 thickness from the bottom surface of the egg processed food 1A. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to an egg processed food that can be produced industrially, and relates to an egg processed food having paste-like ingredients inside like an omelet baked by a skilled cook, and a method for manufacturing the same.

  A plain omelet made by a skilled cook is a flat rugby ball shape with a smooth appearance, in which a paste-like soft-boiled egg that has not yet solidified is wrapped inside the thin skin of a heat-coagulated egg. In this plain omelet, a paste-like soft-boiled egg begins to flow when the knife is cut into the egg skin. Omelettes include plain omelettes and paste-like ingredients such as tomato sauce and cream sauce, but these also start to flow when the cuts are cut into the egg skin.

  In the production of omelets wrapped in paste-like ingredients like this, paste-like ingredients will flow out if a cut is made in the thin skin of the egg with a knife, but the paste-like ingredients will not flow out if only placed on a plate. It is necessary to form an egg thin skin uniformly on the entire surface of the omelette, and for that purpose, a skillful technique of baking while adjusting the shape on the curved surface of the pan bottom while moving the frying pan containing egg liquid is required. . For this reason, omelets wrapped in paste-like ingredients cannot be mass-produced industrially and are difficult to provide as side dishes or side dishes for lunch boxes sold at convenience stores and supermarkets. Therefore, for these lunch boxes or side dishes, the egg liquid is poured into the baking container, and the egg liquid is heated and solidified in the shape of the container without putting a paste-like tool.

  In addition, as a method for industrially producing omelets using baking containers, prepare a pair of baking containers, heat egg liquid in each baking container to a semi-lived state, put seasoned rice on one of them, A method has been proposed in which these are overlapped and formed integrally (Patent Document 1).

  In addition, a method has been proposed in which a fired body containing ingredients integrated using a pair of firing containers is placed in a firing container containing another egg liquid and thermoformed (Patent Document 2).

  However, with such a conventional method, it is difficult to hold a paste-like tool inside the egg skin. For example, in the method described in Patent Document 1, when paste-like ingredients such as soft-boiled egg-like foods and sauces are used instead of seasoned rice, a paste is formed from a seam formed by stacking fired bodies formed by a pair of firing containers. Since the shaped tools are easy to flow out, there is a problem that only a small amount of paste-like tools can be filled. Furthermore, there is also a problem that a seam generated on the side periphery of the omelet by overlapping a pair of fired bodies is not preferable in appearance.

  According to the method described in Patent Document 2, such a seam is not observed, but an additional baking container is required, and there is a problem that an egg skin surrounding the ingredient cannot be formed thin.

JP 60-192558 A Japanese Patent No. 2573848

  In contrast to the above-mentioned problems of the prior art, the present invention has a paste-like tool inside the thin skin of an egg like an omelet baked by a skilled cook, and even when it has a liquid tool, it has an excellent appearance. An object of the present invention is to provide a processed egg processed food advantageously industrially.

  In producing egg processed food by heating the egg mixture in a pair of containers, putting the ingredients in one of them, and overlaying both containers, the inventors have a specific ratio as the egg mixture. When a paste-like or liquid fluid ingredient is put into the egg mixture before the whole egg mixture is solidified by heating, such as by using an aerated gas, the ingredient sinks into the egg mixture. Then, it is possible to bias the seam of the calcined body by superimposing both containers to the bottom side of the processed egg food, and to hold a sufficient amount of fluidity inside, and during heating It has been found that even if a single container is used, a processed egg product having a sufficient amount of fluidity inside can be produced, and the present invention has been completed.

  That is, the present invention is an egg processed food comprising a part or all of a fluidity-containing ingredient in an outer layer made of a heat-coagulated product of an egg mixture, wherein an upper outer layer and a lower outer layer are provided on the side periphery. The egg processed food is provided such that the seam is located on the bottom side from the bottom surface of the egg processed food with respect to 1/2 thickness of the egg processed food.

  The present invention also relates to an egg processed food comprising a part or all of a fluidity-containing ingredient in an outer layer made of a heat-coagulated product of an egg mixture, wherein the outer layer has a porous tissue. As a manufacturing method for providing food, an aerated egg mixture is poured into a container, the egg mixture is heated to partially coagulate, and part or all of the egg mixture has fluidity. Is provided, and the egg mixture is further heated to solidify into a porous form.

  The processed egg food of the present invention can be produced industrially, and even if the ingredient is pasty or liquid like an omelet baked by a skilled cook, it can be applied to the surface of the omelet. It is held in a sufficient amount so as to flow out from the cut, and the seam of the fired body on the side periphery is not noticeable.

  Therefore, according to the present invention, an omelet or other egg processed food having an excellent appearance such that a skilled cook is baked and having paste-like or liquid fluidity inside, a convenience store, a supermarket, It becomes possible to provide a large amount at a low cost to the restaurant industry and the like.

  Hereinafter, the present invention will be described in detail with reference to the drawings. In each figure, the same numerals indicate the same or equivalent components. Unless otherwise specified, “part” means part by mass, and “%” means mass%.

  In the present invention, the processed egg food refers to an egg-baked food containing a part or all of the fluidity inside the outer layer made of the heat-coagulated product of the egg mixture, and examples of the egg-baked food include a so-called Western-style food. Examples include omelets and Chinese-style rice cakes. Further, in terms of shape, a rugby ball-type egg processed food 1A presented by a general omelette as shown in FIG. 1, a rectangular parallelepiped egg processed food 1B as shown in FIG. 2, and a hemispherical type as shown in FIG. Egg processed food 1C and the like. In these drawings, reference numeral 2 denotes an outer layer in which the egg mixture is heated and solidified, 3 denotes a paste-like tool, and 4 denotes a joint between the upper outer layer 2a and the lower outer layer 2b.

  In the egg processed food of the present invention, the egg mixture forming the outer layer 2 is mainly composed of liquid egg and, if necessary, various seasoning ingredients, additives, fresh water and the like are added. Here, as the liquid egg, the whole raw liquid egg prepared by cracking and melting the raw eggs with shells, the raw egg prepared by melting the raw eggs with shells and separating the egg yolk and the egg white, respectively, Liquid egg yolk, raw liquid egg white and a mixture thereof, and dried egg rehydrated so as to have the water content of the liquid egg before drying can be used. In addition, the liquid egg in the present invention may be any egg having a heat coagulation performance that is a cooking characteristic of an egg, and a liquid egg that has been treated to reduce lipids and cholesterol by an alcohol extraction method, a supercritical carbon dioxide extraction method, or the like, a batch type Liquid eggs that have been sterilized by a sterilization tank, a plate heat exchanger, a Joule heating device, or the like, and liquid eggs that have been desalted can be used.

  Examples of the seasoning ingredients added to the liquid egg include dairy products such as milk and butter, extracts extracted from animals and plants such as bonito and kombu, seasonings such as soy sauce, sodium chloride and sodium glutamate, and sweeteners. . Examples of additives include thickening polysaccharides such as guar gum, carrageenan and xanthan gum, thickeners such as gelatin, and protein degradation products such as milk protein degradation products and soybean protein degradation products. Thereby, it is possible to keep the aerated state for a long time. In addition, as additives, quality improvers such as pH adjusters such as vinegar and citric acid, colorants, preservatives and the like can be appropriately contained.

  The content of the liquid egg in the egg mixture may be determined according to the type of processed egg food to be produced, but is preferably 50 to 100%, more preferably 60 to 60% in raw conversion from the viewpoint of an appropriate texture. 90%.

  Moreover, the porous structure which the outer layer 2 has means the structure | tissue which consists of an infinite number of holes irrespective of the shape of a hole, as shown in FIG. The figure is a cross-sectional photograph of the outer layer structure of the central side of the omelet at 20 ° C. after the omelet 1A as shown in FIG. The size of the pores is reduced compared to the hot state immediately after the omelet is fired.

  The porosity of the outer layer 2 of the egg processed food as the final product (that is, the ratio of the volume of the pores to the whole tissue) is preferably 10 to 50%. By setting the porosity of the outer layer 2 to 10% or more, it becomes possible to hold many ingredients inside the egg processed food, and the seam between the upper outer layer and the lower outer layer is biased toward the bottom side of the egg processed food It becomes possible. Also, depending on the composition of the egg mixture and the heating conditions, if the air content of the egg mixture is 50% or less, the porosity of the outer layer obtained increases as the air content of the egg mixture increases. When the air content of the egg mixture exceeds 50%, bubbles are crushed during heat coagulation, and the porosity of the outer layer becomes substantially constant regardless of the air content of the egg mixture. The porosity in this case is approximately 50% or less, although it depends on the composition of the egg mixture.

Here, the porosity of the outer layer 2 can be measured as follows. First, about 20 g of a 5 mm square cut porous structure (product temperature: 20 ° C.) of egg processed food is put into 60 mL of water in a graduated cylinder (100 mL capacity). The volume V1 is measured. Next, the graduated cylinder into which the outer layer cut product has been put is put into a vacuum dryer (Tokyo Science Instruments Co., Ltd., VOS-450D), degassed until the degree of vacuum reaches 70 mmHg or more, and the outer layer cut product is made porous. Impregnate the pores of the textured tissue with water. Then, the volume V2 of the outer layer hole is measured from the change in the water surface at that time, and the following formula porosity (%) = V2 / V1 × 100
To determine the porosity.

  Since the porosity of the outer layer 2 is slightly lower than that of the egg mixture forming the outer layer 2, the egg mixture is preferably 20 to 80% as will be described later.

  In the egg processed food of the present invention in which the outer layer 2 has a porous structure, when the seam 4 is observed in the upper outer layer 2a and the lower outer layer 2b by the manufacturing method described later, the seam 4 is the bottom surface 5 of the egg processed food. From the above, the egg processed food is located at a height of up to ½ thickness, more preferably up to ３ thickness, or depending on the production method, no seam is observed. Thus, even when the seam 4 exists in the processed egg food itself, the seam 4 does not stand out in a state where the processed egg food is placed on the plate by biasing the position of the seam 4 toward the bottom surface 5, and the appearance is improved. improves.

  On the other hand, a part or all of the fluid 3 is a paste-like or liquid ingredient, or a paste-like or liquid ingredient containing a small solid such as meat or vegetable. is there. Moreover, the tool 3 is made to equip this fluidity at the temperature suitable for eating, Preferably it is 45-75 degreeC, More preferably, it is 55-65 degreeC. Specific examples of such ingredients include processed egg-like egg processed foods, tomato sauce, demiglace sauce, cream sauce, cheese sauce, meat sauce and other sauces, boiled foods, Chinese bean sauce, etc. described in Japanese Patent No. 2946503 Can do.

  The fluidity of the tool 3 can be evaluated as a measured value of the viscosity with a KO-type Bostwick viscometer (Fukaya Seiki Co., Ltd.). Specifically, the distance from the sample outlet of the KO-type Boswick viscometer to the sample outflow tip after 30 seconds after filling the sample input part of the sample at a predetermined temperature (for example, product temperature 60 ° C.) Can be evaluated as a measured value. This measured value means that the larger the numerical value, the more fluid. In the present invention, the fluidity of the tool is preferably 3 cm or more, more preferably 5 cm or more, and even more preferably 7 cm or more. When the fluidity is less than 3 cm, the ingredients are difficult to flow out even if a cut is made on the surface of the processed egg food. On the other hand, if the fluidity is excessively large, it is not suitable for the consumer's preference, and is preferably 30 cm or less.

  The ratio of the whole ingredient to the whole processed egg food is preferably 30% or more, more preferably 40% or more. As a result, when a cut is made on the surface of the processed egg food, ingredients such as a soft-boiled egg-like processed food and sauces flow out, and the same aesthetics and deliciousness as an omelet made by a skilled cook are exhibited. In addition, since it is difficult to manufacture when the ratio of the ingredient is too large, the ratio of the whole ingredient is preferably 70% or less, more preferably 60% or less, with respect to the whole processed egg food.

  Moreover, the ratio which occupies for the whole egg processed food of the whole ingredient | tool can be measured with the following method. First, the processed egg food is cut so as to pass through the approximate center of the upper surface of the processed egg food. Next, the tool wrapped inside is carefully scraped from the cut surface so as not to scrape the outer layer, and the mass of the obtained tool is measured. And the ratio (mass%) of the ingredient to the mass of the whole egg processed food is calculated. Moreover, the ratio which a fluid part occupies for the whole egg processed food is calculated by dividing | segmenting small solid objects, such as meat and vegetables, from a tool, and measuring similarly.

  The egg processed food in which the outer layer 2 has a porous tissue can be produced as follows.

  First, liquid eggs, seasonings, fresh water, and the like, which are raw material components of the egg mixture, are stirred and mixed using a stirring device such as a mixer or a homogenizer to prepare an egg mixture.

  Next, the egg mixture is aerated. A preferable air content is 20 to 80%, more preferably 30 to 70%, and further preferably 30 to 60% as an air content represented by the following formula (volume ratio of bubbles in the egg mixture). . By setting such an air content, the specific gravity of the egg mixture can be reduced with respect to the ingredient, so when the ingredient is put into the egg mixture as described later, the ingredient is mixed with the egg. Since the egg mixture will sink in the liquid and cover the ingredients, it will be possible to hold many ingredients inside the processed egg food even if some or all of the ingredients are fluid. As will be described later, when an egg processed food is produced using a pair of baking containers, the seam between the upper outer layer and the lower outer layer can be biased toward the bottom side of the egg processed food. On the other hand, if the air content is too high, the strength of the outer layer is insufficient, and the outer layer may tear and the paste-like tool may flow out, which is not preferable.

There is no restriction | limiting in particular in the method to aerate the egg liquid mixture, What is necessary is just to carry out according to the general foaming method. For example, a method of incorporating bubbles by stirring so as to embrace bubbles using a stirrer such as a Hobart mixer, a beater, or a cutting machine, or a method of incorporating bubbles by blowing bubbles.

  Here, as a method for adjusting the air content, for example, when bubbles are included by stirring so as to embrace bubbles using a stirrer, it can be adjusted by changing the strength of stirring and the stirring time. In addition, when bubbles are included by blowing bubbles, adjustment can be made by changing the amount and time of blowing bubbles.

  Next, the aerated egg mixture is poured into a predetermined baking container, the egg mixture is heated, and the egg mixture is heated and coagulated on the contact surface of the egg mixture with the container. Partially coagulate the egg mixture so that it is in an uncoagulated state.

  Here, the material, shape and size of the container are not particularly limited, and any container can be used as long as it can be molded by heating and coagulating the egg mixture. For example, examples of the material of the container include iron, stainless steel, and ceramic. Moreover, a shape is determined according to the shape, size, etc. of the egg processed food to manufacture, For example, the container which has a boat bottom type recessed part can be used. Therefore, as shown in FIG. 5 (a), a pair of baking containers, which are conventionally used in industrial omelet production lines, are composed of an upper outer layer baking container 10a and a lower outer layer baking container 10b. It can be used, and the egg mixture 11 may be injected into each.

  There is no restriction | limiting in particular in the method of heating a container, It can be based on a direct fire heating, heating wire heating, electromagnetic cooker heating, etc. The heating temperature is a temperature at which the egg is heated and solidified. Specifically, the temperature of the container is preferably 80 to 300 ° C, more preferably 100 to 200 ° C.

  As a heating mode, the aerated egg mixture liquid may be poured into a preheated container, and the container may be continuously heated after the filling, or the aerated egg mixture liquid is poured into the container. Then, heating may be started.

  By heating, the egg mixture begins to solidify by heating from the contact surface with the container. Thus, the egg mixture liquid is heated and coagulated on the surface in contact with the container, but the inside is uncoagulated, and a tool 3 including a paste-like portion is put in the egg mixture liquid.

  Here, with respect to the amount of the ingredient 3, as described above, in order to make the ratio of the whole ingredient to 30% to 70% with respect to the whole processed egg processed food as described above, The amount may be 30% to 70% with respect to the entire raw material, although there is a water evaporation due to heating during the manufacturing process.

  When the ingredient is put in the egg mixture, as shown in FIG. 5 (b), the ingredient 3 has a higher specific gravity than the aerated egg mixture 11, so that the egg mixture will sink along the bottom of the container 10a while sinking. 11, the liquid level of the uncoagulated egg mixture 11 rises and covers the upper surface of the tool 3. In addition, since the egg mixture liquid is aerated, the ingredient including the paste-like material is arranged in the egg mixture liquid almost without being mixed with the egg mixture liquid.

  In this state, heating is continued, and the egg mixture is left on the surface, as shown in FIG. 5C, the other container 10b that has been heating the egg mixture and the ingredient 3 For example, the container 10a in which the ingredient 3 is placed and the container 10b in which the ingredient 3 is not placed are reversed so that both containers are superimposed, and the whole egg mixture is porous. Heat until solidified, and bind the egg mixture in both containers.

  And the egg processed food 1A of this invention can be obtained by taking out the contents from the container 10a as shown in FIG.5 (d). When the egg processed food 1A is manufactured in this way, it becomes easy to bias the joint 4 between the upper outer layer 2a and the lower outer layer 2b toward the bottom surface 5 side. Therefore, the position from the bottom surface 5 of the seam 4 is formed at a height of up to 1/3 thickness of the processed egg food 1A, and it becomes easy to make the seam 4 inconspicuous in appearance. Moreover, the risk that the tool 3 protrudes from the joint 4 is also eliminated.

  In addition, as a method for producing processed egg foods, as shown in FIG. 5, without using a pair of baking containers, an egg mixture is injected and heated in one container, and the egg mixture is partially coagulated. Then, the ingredients may be put in a state in which the egg mixture is poured, and then the egg mixture may be injected as necessary, followed by a lid and heating if necessary. Thereby, as shown in FIG. 3, 1C of processed egg foods by which a seam is not observed by a side periphery part can be obtained.

  The egg processed food of the present invention thus obtained can be cooled to 0 to 15 ° C., packed in a pouch or the like as necessary, and made into a chilled product that is distributed at 0 to 15 ° C. In addition, it can be frozen, and packed in a pouch or the like as necessary to obtain a frozen product. The freezing process may be performed by appropriately adjusting conditions using a freezer. For example, a frozen product can be obtained by performing a freezing treatment for about 10 minutes to 3 hours at an air speed of 1 to 40 m / s in an ambient temperature of about −60 to −15 ° C.

  In addition, when thawing the frozen product of the processed egg food of the present invention while being packed in a container, for example, it is immersed in hot water at about 70 to 100 ° C. or a steamer at about 70 to 100 ° C. Heating may be performed, and further microwave heating or the like may be performed. Moreover, the thawing | decompression in flowing water of about 5-30 degreeC or a room | chamber interior, a refrigerator, etc. can also be performed.

  Hereinafter, the present invention will be specifically described based on examples.

Example 1
(1) Production of an aerated egg mixture The ingredients in Table 1 were mixed with a mixer so as not to be bubbled to produce an egg mixture.

Next, this egg mixture was stirred with a Hobart mixer (manufactured by Hobart) at medium speed for 10 minutes to contain bubbles. The specific gravity of the egg mixture before aeration was 1, and the specific gravity of the egg mixture after aeration was 0.5. Therefore, the air content of the egg mixture after aeration is 50%.

(2) Manufacture of ingredients (soft-boiled egg-like processed food)
(2-1) Production of thin-film water-containing coagulated egg First, the ingredients in Table 2 were mixed with a mixer so as not to be bubbled to prepare an egg liquid. Next, while allowing 95 ° C. fresh water to flow in the water tank at a flow rate of about 2 m / min, the egg liquid was dropped into the water tank at a rate of 1 kg / min, solidified for about 3 minutes, taken into a wire mesh, By draining, a thin-film water-containing coagulated egg rich in handmade feeling was obtained. The size of the obtained thin film-like water-containing coagulated egg was about 1 to ⁵ cm ² , and a relatively large size within this range was curled up. The thickness was about 0.3 mm to 1 cm.

(2-2) Manufacture of processed egg-like processed food On the other hand, the ingredients shown in Table 3 were mixed, sealed in a heat-resistant pouch made of nylon, 1 kg each, and immersed in boiling water for 10 minutes to produce processed egg liquid. did. Using this processed egg liquid, the components in Table 4 were mixed, and the resulting mixture was put into a steam double kettle and heated to 90 ° C. with stirring. As a result, a paste-like soft-boiled egg processed food with fluidity was obtained.

(2-3) Production of soft-boiled egg-like processed foods
By mixing 30 parts of the thin-film water-containing coagulated egg produced in (2-1) and 70 parts of the soft-boiled egg processed product produced in (2-2), a soft-boiled egg-like processed food was produced. The viscosity of the obtained processed soft egg-like egg processed food at a product temperature of 60 ° C. was 10 cm as a measured value of the viscosity with a KO Bostwick viscometer.
(3) Manufacture of omelet An iron firing container having a boat-bottom recess (12 cm long diameter of the opening, 6 cm short diameter of the opening, and 2.5 cm depth). The temperature of the baking container was heated to about 120 ° C. Next, edible oils and fats were sprayed into the recesses, respectively, and then 20 g of the air-containing egg mixture produced in (1) was injected. Subsequently, with the upper surface of the aerated egg mixture liquid in an uncoagulated state, 40 g of the soft-boiled egg-like processed egg food produced as a ingredient in (2) was charged into one baking container. This tool settled inside the aerated egg mixture.

  After baking for 3 minutes, with the upper surface of the aerated egg mixture unsolidified, the other baking vessel was inverted and closed on the baking vessel charged with the ingredients, and the baking was continued for 3 minutes. Then, when it took out from the baking container, the substantially oval omelet was obtained. The mass of the obtained omelet was 70 g.

  When the obtained omelet having a product temperature of 60 ° C. was placed on a plate, the appearance was preferable without the paste-like material flowing out from the seam.

  Next, when passing through the approximate center of the top surface of the omelette and cutting at right angles to the longitudinal direction, the processed processed egg-like eggs flowed out as a tool and flowed in a state similar to the handmade soft-boiled omelette made by the cook. there were.

  In addition, when the position of the seam of the pair of fired bodies formed on the side circumference of the omelet surface was measured on the cut surface, the height of the cut surface was 1, and below the bottom one third. Was located at.

  Furthermore, it cut | disconnected longitudinally so that it may pass along the approximate center of the upper surface of this omelet, and it carefully scraped out the internal tool with the spoon from the cut surface so that the outer layer which is heat-solidified might not be shaved. As a result, the total amount of the obtained tools was 40 g. Therefore, the ratio of the ingredient was 57% with respect to the whole omelet. In addition, the viscosity of the obtained tool at an article temperature of 60 ° C. was 10 cm as measured by a KO Bostwick viscometer.

Comparative Example 1
An omelet was produced in the same manner as in Example 1 except that the egg mixture was used without being aerated. The obtained omelet was unpreferable because the paste-like material flowed out from the joint. In addition, when the height of the cut surface is 1, the joint between the pair of fired bodies is located at a position near one half from the bottom surface, that is, at the center in the height direction.

Comparative Example 2
In Comparative Example 1, an omelet was obtained in the same manner except that the mixture ratio of the egg mixture and the ingredients was 70 g of the egg mixture and 10 g of the ingredients.

  When the obtained omelette was put on a plate, the paste did not flow out from the joint. Next, when cut at right angles to the longitudinal direction so as to pass through the approximate center of the top surface of the omelet, the processed soft-boiled egg-like food that had been introduced as a tool hardly flowed out.

  Further, in this cut surface, the joint of the pair of fired bodies formed on the side periphery of the surface of the omelet has a position in the vicinity of a half from the bottom surface, that is, in the height direction when the height of the cut surface is 1. It was located in the middle of.

Test example 1
In Example 1, the agitation treatment time was changed so that the air content shown in Table 5 was obtained, and six types of egg liquid mixtures having different air contents were obtained. Using the obtained egg liquid mixture, Example 1 and In the same manner, 50 omelets were manufactured and the number of non-defective products was examined.

  In this case, the determination as to whether or not the product was a good product was made by placing the obtained omelet (product temperature 60 ° C.) on a dish and determining whether or not the internal paste-like material flows out. Moreover, the porosity of the outer layer of the obtained omelet (product temperature: 20 ° C.) was measured. The results are shown in Table 5.

  From Table 5, it can be seen that when the air content of the egg mixture is preferably 20% or more, more preferably 30% or more, an omelet having a paste-like ingredient inside can be stably produced. It can also be seen that when the porosity of the outer layer of the omelet is preferably 10% or more, an omelet having a paste-like tool inside can be stably produced. On the other hand, if the air content is too high, the outer layer easily breaks due to insufficient strength of the outer layer, so that the air content is preferably 70% or less, more preferably 60% or less. When the air content of the egg mixture is 50% or less, the porosity of the outer layer of the omelette obtained tends to increase as the air content increases, and the air content of the egg mixture exceeds 50%. In this case, the porosity of the outer layer of the omelet was almost constant regardless of the air content of the egg mixture.

Test example 2
In Example 1, the blending ratio of the egg mixture and the ingredients was changed to the ratio shown in Table 6 to produce 50 omelets, and the number of non-defective products was examined (Test Examples 2-1 to 2-4). ). Similarly, in Comparative Example 1, the number of non-defective products was examined by changing the blending ratio of the egg mixture and the ingredients (Test Examples 2-5 to 2-8). In addition, it was determined in the same manner as in Test Example 1 whether or not it was a non-defective product. The results are shown in Table 6.

  From Table 6, it can be seen that the omelet of the example using the aerated egg mixture can be manufactured even when the amount of the ingredients is large. On the other hand, it turns out that the omelette of the comparative example using the egg mixture liquid which does not contain air cannot be manufactured when there are many compounding quantities of an ingredient | tool.

Test example 3
In Example 1, when heating a pair of baking containers (pan 1 and pan 2), two of which are connected by hinges, over an open flame, the amount of the egg mixture injected into each pan is a percentage of the amount shown in Table 7 50 omelets were manufactured in the same manner as in Example 1 except that the number of non-defective products was examined (Test Examples 3-1 to 3-3). Similarly, in Comparative Example 1, the number of non-defective products was examined by changing the amount of the egg mixture injected into each pan (Test Examples 3-4 to 3-6). In addition, it was determined in the same manner as in Test Example 1 whether or not it was a non-defective product. The results are shown in Table 7.

  From Table 7, it can be seen that the omelet of the example using the aerated egg mixture can be manufactured even if the amount of the egg mixture to be poured into each pan is changed. On the other hand, it can be seen that the omelet of the comparative example using the egg mixture liquid not containing air cannot be manufactured if the amount of the ingredients is large, regardless of the amount of the egg mixture liquid poured into each pan.

Quality test of omelet of Example 1 The omelet produced in Example 1 was packed in a pouch, rapidly frozen, stored at -20 ° C for 1 week, taken out from the pouch, heated and thawed in a microwave oven to a product temperature of 60 ° C. did.

  When the omelet after thawing was placed on a plate, the processed soft-boiled egg-like food did not flow out from the seam, and the appearance was also favorable.

  Next, it cut | disconnected at right angles with respect to the longitudinal direction so that it may pass along the approximate center of the upper surface of the thawed omelet, and the fluid soft-boiled egg-like processed food flowed out.

  Further, when the position of the seam on the side circumference of the omelet surface was measured on this cut surface, when the height of the cut surface was set to 1, it was located below one third from the bottom surface.

  Furthermore, the omelette was cut in the longitudinal direction so as to pass through the approximate center of the top surface of the omelette, and when the inside soft-boiled egg-like processed food was carefully scraped from the cut surface with a spoon so as not to scrape the outer layer, it was frozen. As in the previous Example 1, 40 g of a half-ripe egg-like processed egg food could be obtained from the omelette.

  Further, the viscosity at 60 ° C. of the processed soft-boiled egg-like processed food was 10 cm as measured with a KO Bostwick viscometer, as in Example 1 before freezing.

Example 2
(1) Manufacture of ingredient (cheese sauce) The ingredients in Table 8 were put in a pan and heated to 90 ° C while stirring to obtain a cheese sauce.

  The viscosity of the obtained cheese sauce at a product temperature of 60 ° C. was 8 cm as a value measured with a KO Bostwick viscometer.

(2) Production of Omelette An iron baking pan (opening diameter 4 cm, depth 4 cm) having a hemispherical recess was heated by direct fire, and the temperature of the baking mold was heated to about 120 ° C. Next, after edible oils and fats were sprayed on the recesses of the baking pan, 20 g of an aerated egg mixture prepared in the same manner as in Example 1 was injected. Subsequently, when 20 g of cheese sauce was added while the upper surface of the aerated egg mixture was uncoagulated, the cheese sauce sank into the aerated egg mixture, and the egg mixture covered the cheese sauce. . Thereafter, the contents were baked for 5 minutes and the contents were taken out from the baking pan, and a hemispherical omelet was obtained. The mass of the obtained omelet was 35 g.

  When the obtained omelet with a product temperature of 60 ° C. was placed on a plate, the cheese sauce did not flow out and the appearance was also favorable.

  Next, when it cut | disconnected so that the approximate center of an omelet upper surface might pass, a cheese sauce flowed out.

  Further, when the inside cheese sauce was carefully scraped from the cut surface of the omelet without scraping the outer layer, 20 g of cheese sauce was obtained. Therefore, the ratio of the ingredient was 57% with respect to the whole omelet. Moreover, the viscosity of the obtained cheese sauce at a product temperature of 60 ° C. was 8 cm as a measured value with a KO Bostwick viscometer.

Example 3
(1) Production of an aerated egg mixture The ingredients in Table 9 were mixed with a mixer so as not to be bubbled to produce an egg mixture. The gelatin was mixed with a part of fresh water in the blended raw material in advance and heated before swelling, and then added.

  Next, this egg mixture was stirred with a Hobart mixer (manufactured by Hobart) at medium speed for 12 minutes to contain bubbles. The specific gravity of the egg mixture before aeration was 1, and the specific gravity of the egg mixture after aeration was 0.4. Therefore, the air content of the egg mixture after aeration is 60%.

(2) Production of ingredients (meat sauce) The ingredients in Table 10 were put in a pan and heated by a conventional method to obtain a meat sauce.

  The viscosity of the obtained meat sauce at a product temperature of 60 ° C. was 15 cm as measured with a KO Bostwick viscometer.

(3) Manufacture of omelet In the same manner as in Example 1, a pair of baking containers made of iron having two boat bottom-shaped recesses were connected by hinges, and the pair of baking containers manufactured by (1) were aerated. After injecting 20 g of the egg mixture at a time, 40 g of meat sauce produced as a ingredient in (2) was added to obtain an oval omelet. The mass of the obtained omelet was 70 g.

  When the obtained omelet with a product temperature of 60 ° C. was placed on a plate, the appearance was preferable without the tool flowing out from the seam.

  Next, when cut through at a right angle with respect to the longitudinal direction so as to pass through the approximate center of the top surface of the omelet, the meat sauce introduced as a tool flowed out and was in a state similar to a handmade semi-ripe omelet made by a cook.

  In addition, when the position of the seam of the pair of fired bodies formed on the side circumference of the omelet surface was measured on the cut surface, the height of the cut surface was 1, and below the bottom one third. Was located at.

  Furthermore, it cut | disconnected longitudinally so that it may pass along the approximate center of the upper surface of this omelet, and it carefully scraped out the internal tool with the spoon from the cut surface so that the outer layer which is heat-solidified might not be shaved. As a result, the total amount of the obtained tools was 40 g. Therefore, the ratio of the ingredient was 57% with respect to the whole omelet. In addition, the viscosity of the obtained tool at an article temperature of 60 ° C. was 15 cm as a value measured with a KO Bostwick viscometer.

  The egg processed food and the method for producing the same of the present invention are useful for industrially producing omelets and other fried eggs, and the egg processed food can be widely used in convenience stores, supermarkets, restaurants, and the like. .

It is the perspective view (a) of an egg processed food, and a longitudinal cross-sectional view (b). It is the perspective view (a) of an egg processed food, and a longitudinal cross-sectional view (b). It is the perspective view (a) of an egg processed food, and a longitudinal cross-sectional view (b). It is a drawing-substituting photomicrograph of the porous structure of the outer layer. It is explanatory drawing of the manufacturing method of egg processed food.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1A Omelette or egg processed food 1B Egg processed food 1C Egg processed food 2 Outer layer 2a Upper outer layer 2b Lower outer layer 3 Ingredients 4 Seam of upper outer layer and lower outer layer 5 Bottom 10a Container 10b Container 11 Egg mixture

Claims (10)

  An egg processed food comprising a part or all of a fluidity inside the outer layer composed of a heat-coagulated product of the egg mixture, wherein the side periphery has a seam between the upper outer layer and the lower outer layer, The egg processed food in which the seam is located on the bottom side of the egg processed food from the bottom of the egg processed food.   The processed egg food according to claim 1, wherein a seam between the upper outer layer and the lower outer layer is located at a height from the bottom surface of the processed egg food to 1/3 thickness of the processed egg food.   An egg processed food comprising a part or all of a fluidity ingredient in an outer layer made of a heated coagulated product of an egg mixture, wherein the outer layer has a porous tissue.   The egg processed food according to claim 3, wherein the porous outer layer has a porosity of 10 to 50%.   The egg according to claim 3 or 4, wherein a seam of an upper outer layer and a lower outer layer is provided on a side peripheral portion, and the seam is located at a height from the bottom surface of the processed egg food to 1/3 thickness of the processed egg food. processed food.   The egg processed food according to any one of claims 1 to 5, wherein the whole ingredient is 30% by mass or more of the egg processed food.   Pour the aerated egg mixture into a container, heat the egg mixture to partially coagulate, place a part or all of the fluid mixture in the egg mixture, and heat the egg mixture And manufacturing a processed egg food that is solidified in a porous state.   The method for producing an egg-processed food according to claim 7, wherein the egg mixture is poured into a second container, heated to partially solidify, the container is overlaid with the container into which the ingredients are charged, and further heated.   The method for producing an egg processed food according to claim 7 or 8, wherein the air content of the egg mixture is 20 to 80%.   The method for producing an egg processed food according to any one of claims 7 to 9, wherein the whole ingredient is 30% by mass or more of the whole raw material.