JP2011041484A - Method for producing sunny-side-up egg-like egg processed food, and the sunny-side-up egg-like processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a sunny-side-up egg-like egg processed food showing egg original appearance looking alike a real sunny-side-up egg, and to provide a method for producing the processed food. <P>SOLUTION: This method for producing the sunny-side-up egg-like processed food includes (a) a process of preparing a first mold having a first recessed part, (b) a process of heating the first mold and filling the first recessed part with a first albumen liquid 40 to obtain an albumen part, (c) a process of preparing a second mold having a second recessed part and a third recessed part, (d) a process of heating the second mold, and filling the second recessed part and the third recessed part with a second albumen liquid 44 to obtain a second albumen part whose at least surface has fluidity, (e) a process of filling the third recessed part formed into the second mold with a yolk part liquid 42 whose specific gravity is larger than that of the second albumen liquid, and obtaining a yolk part, and (f) a process of placing the first albumen part on the second mold followed by heating, and binding the first albumen part with the second albumen part and the yolk part. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a fried egg-like egg processed food and a fried egg-like egg processed food.

  Usually, fried eggs are cooked by a method in which a frying pan is heated, raw eggs are poured into the pan, steamed with a lid, and an egg white thin film is formed on the surface of the yolk. The fried egg cooked in this way (hereinafter also referred to as “real fried egg”) has an original appearance with the egg yolk part protruding from the flat egg white part and looks very delicious.

  However, the fried egg obtained by such a method has (1) variations in quality and size due to individual differences in chicken eggs, and (2) a problem especially when cooking as a dish for a small number of people at home. However, when mass-produced at restaurants, food factories, etc. and provided to customers, there are problems such as a significant decrease in workability and efficiency.

  Then, in order to solve the above problems, the manufacturing method of the fried egg-like egg processed food as follows is proposed (refer patent document 1). First, edible oil is applied to the baking part of the fried egg mold and heated, and the baking part is filled with egg white liquid for egg white. Next, before the egg white liquid for egg white part is thermally coagulated, the egg yolk previously formed by a molding machine is allowed to stand still in the egg white liquid for egg white part of the baking part. Next, the egg white liquor for the thin film is dropped or sprayed on the upper surface of the shaped egg yolk that is placed on the egg white liquor for the egg white portion so that the upper surface of the formed coagulated egg yolk is uniformly coated with the egg white liquor for the thin film. To. Next, the egg processed food for fried eggs can be obtained by heating the fried egg mold.

  In addition, a method has been proposed in which an egg yolk juice is wrapped in a film of sodium alginate or the like to form a ball, combined with an egg white liquor to form a reconstituted egg, and the reconstructed egg is baked to obtain a fried egg-like egg processed food. (See Patent Document 2).

JP-A-10-146170 Japanese Utility Model Publication No. 64-17196

  However, since the method described in Patent Document 1 drops or spreads the egg white liquid for thin film only on the surface of the egg yolk, the thin egg white formed on the surface of the flat egg white part and egg yolk formed from the egg white liquid for egg white part. The boundary with the part becomes unnatural.

  Moreover, the fried egg-like processed egg food obtained by the method described in Patent Document 2 has a film such as sodium alginate around the yolk portion, but the egg white film and the film such as sodium alginate are doubled. Because it exists, it had an unnatural appearance. Moreover, since the egg yolk part covered with films | membranes, such as a sodium alginate, is easy to isolate | separate from an egg white part, the egg white film integrated with the egg yolk part cannot be formed, and it had the problem in manufacture. Moreover, even if it is the yolk part covered with films | membranes, such as sodium alginate, when the said yolk part was semi-ripe, there existed a fault that it was easy to collapse.

  Furthermore, the fried egg-like processed egg food obtained by the methods described in Patent Document 1 and Patent Document 2 has a problem that the appearance tends to be impaired, for example, the egg yolk part tends to come off from the egg white part during distribution.

  Accordingly, some aspects according to the present invention provide a fried egg-like processed egg food that has the same appearance as a real fried egg, and a method for producing the same, by solving the above-described problems.

  SUMMARY An advantage of some aspects of the invention is to solve at least a part of the problems described above, and the invention can be implemented as the following aspects or application examples.

[Application Example 1]
One aspect of the method for producing a fried egg-like processed egg food according to the present invention is as follows:
(A) preparing a first mold having a first recess;
(B) after heating the first mold, filling the first concave portion with the first egg white portion liquid to obtain a first egg white portion having no fluidity;
(C) a second recess having a bottom and a side wall continuous to the periphery of the bottom, and a substantially semi-elliptical spherical or substantially conical formed continuously from the bottom of the second recess and having an inner diameter smaller than that of the first recess. A step of preparing a second mold having a trapezoidal third recess;
(D) After heating the second mold, filling the second concave portion and the third concave portion with the second egg white portion liquid to obtain a second egg white portion having at least a fluid surface. When,
(E) filling the third recess formed in the second mold with an egg yolk liquid having a specific gravity greater than that of the second egg white liquid, and obtaining an egg yolk part;
(F) placing the first egg white part on the second mold and heating to bind the first egg white part to the second egg white part and the egg yolk part; including.

[Application Example 2]
In application example 1,
In the case where the third recess formed in the second mold has a substantially truncated cone shape, the second mold includes a first taper portion formed from the side wall to the bottom of the second recess, A second tapered portion formed continuously from the first tapered portion in the third recessed portion, and a third tapered portion formed continuously from the second tapered portion in the third recessed portion. A taper portion.

[Application Example 3]
In application example 2,
When the second mold is placed on the horizontal plane, the angle with respect to the horizontal plane may be formed so as to increase in the order of the first tapered portion, the second tapered portion, and the third tapered portion.

[Application Example 4]
In any one of Application Examples 1 to 3,
The specific gravity at 25 ° C. of the yolk portion liquid can be higher by 0.01 g / mL to 0.15 g / mL than the specific gravity at 25 ° C. of the second egg white portion liquid.

[Application Example 5]
One aspect of the fried egg-like processed egg food according to the present invention is:
A first egg white portion having a substantially flat shape;
A bottom surface formed on the first egg white portion so as to be in contact with the first egg white portion, a side surface portion formed of a curved surface continuous with the bottom surface portion, and an upper surface portion formed of a curved surface continuous with the side surface portion are provided. And the yolk part having a larger area of the upper surface part than the area of the bottom part,
A second egg white portion that seamlessly covers the portion of the yolk portion other than the bottom surface portion and the first egg white portion;
The second egg white portion includes a first taper portion formed from an end portion thereof toward the yolk portion, and a second taper portion formed on an inner side of the first taper portion and continuous with the first taper portion. Two tapered portions, and the second tapered portion is larger in angle with respect to the horizontal plane than the first tapered portion,
The maximum thickness in a region having a radius of 5 mm from the vertical axis passing through the central portion of the yolk portion in the second egg white portion is the maximum thickness in a region having a radius of 5 mm from the vertical axis in the first egg white portion. It is characterized by being thinner.

[Application Example 6]
In application example 5,
The maximum thickness in a region having a radius of 5 mm from the vertical axis passing through the central portion of the yolk portion in the second egg white portion may be 0.2 mm or more and 2 mm or less.

[Application Example 7]
In Application Example 5 or Application Example 6,
The egg yolk part may have at least a part of a protrusion formed by the second egg white part that has entered the inside from the surface thereof.

[Application Example 8]
In any one of Application Example 5 to Application Example 7,
The egg yolk portion can have fluidity when heated at 90 ° C. for 20 minutes.

  According to the above method for producing a fried egg-like egg processed food, a fried egg-like egg processed food that looks exactly like a real fried egg can be produced.

  The fried egg-like egg processed food produced by the above-described method for producing a fried egg-like egg food has at least one egg white protrusion that has entered the inside from the surface of the egg yolk part when the yolk part is a semi-mature wind having fluidity. Have in part. If the egg yolk part is semi-mature, deformation or crushing is likely to occur due to external force, but by having the egg white protrusion, the shape of the egg yolk part can be maintained, and the appearance is hardly impaired. The fried egg-like egg processed food produced by the method for producing the fried egg-like egg processed food includes a second egg white portion that seamlessly covers a portion of the yolk portion other than the bottom portion and the first egg white portion. Therefore, it becomes difficult for the yolk part to come off from the egg white part.

It is a perspective view which shows typically the 1st type | mold used by this Embodiment. It is a top view which shows typically the 1st type | mold used by this Embodiment. It is sectional drawing along the AA line of FIG. It is a perspective view which shows typically the 2nd type | mold used by this Embodiment. It is a top view which shows typically the 2nd type | mold used by this Embodiment. It is sectional drawing along the BB line of FIG. It is sectional drawing which shows typically the 2nd type | mold used by this Embodiment. It is sectional drawing which shows typically the 2nd type | mold used by this Embodiment. It is a top view which shows typically the manufacturing apparatus of a fried egg-like egg processed food. It is a perspective view which shows typically the fried egg-like egg processed food which concerns on this Embodiment. It is sectional drawing which shows typically the fried egg-like egg processed food which concerns on this Embodiment. 1 is a cross-sectional view schematically showing a fried egg-like processed egg food according to Example 1. FIG. It is sectional drawing which shows typically the fried egg-like egg processed food which concerns on Example 2. FIG.

  Hereinafter, preferred embodiments of the present invention will be described in detail. In the present invention, “part” means “part by mass” and “%” means “mass%”.

1. Manufacturing method of fried egg-like egg processed food The manufacturing method of the fried egg-like egg processed food according to the present embodiment includes (a) a step of preparing a first mold having a first recess, and (b) the first After heating the mold, the step of filling the first concave portion with the first egg white portion liquid to obtain a first egg white portion having no fluidity, and (c) a side wall continuous to the bottom and the periphery of the bottom. And a second recess having a substantially semi-elliptical spherical shape or a substantially truncated cone shape formed continuously from the bottom of the second recess and having an inner diameter smaller than that of the first recess. (D) after the second mold is heated, the second concave portion and the third concave portion are filled with the second egg white portion liquid, and at least the surface is fluid. A step of obtaining a second egg white portion, and (e) the second recess formed in the second mold, Filling a yolk portion liquid having a specific gravity greater than that of the egg white portion liquid to obtain an egg yolk portion; and (f) placing the first egg white portion on the second mold and heating, A step of binding the egg white part to the second egg white part and the egg yolk part.

  In the present invention, the “fried egg-like processed egg food” is a processed food that looks like a real fried egg and is an egg food that uses poultry eggs as a raw material, but is wrapped in the yolk membrane that poultry eggs originally have. It is not the one that the egg yolk in the heated state is fixed by heating.

  Hereinafter, each process of the manufacturing method of the fried egg-like egg processed food concerning this Embodiment is demonstrated, referring drawings.

1.1. Step (a)
This step is a step of preparing a first mold having a first recess. FIG. 1 is a perspective view schematically showing a first mold 100a used in the present embodiment. FIG. 2 is a plan view schematically showing the first mold 100a. 3 is a cross-sectional view taken along the line AA in FIG.

  As shown in FIG. 1, the first mold 100 a includes a bottom portion 12 constituting the first mold, and a side wall 14 connected to the periphery of the bottom portion 12 and having a first recess 10 a formed therein. Yes.

  As shown in FIG. 2, the first concave portion 10a is preferably substantially circular or substantially elliptical when viewed from above, and has substantially the same shape as a second concave portion of the second mold described later. Is more preferable, but is not particularly limited as long as the inner diameter is larger than the third concave portion of the second mold. The diameter of the first recess 10a is preferably about 6 cm to 10 cm.

  As shown in FIG. 3, the first mold 100a has a curved connecting surface between the bottom 12 and the side wall 14, thereby facilitating removal of the first egg white layer. The height of the side wall 14 is preferably about 0.5 cm to 2 cm.

1.2. Step (b)
This step is a step of obtaining the first egg white portion by heating the first mold and then filling the first concave portion with the first egg white portion liquid.

  First, egg white liquor, starch, thickener, sugar alcohol, fresh water and the like are mixed to produce a first egg white portion liquid. Egg white liquor includes egg white liquor obtained by splitting an egg and separating it from yolk, dried egg white rehydrated, frozen egg white thawed, heat sterilized and the like. In addition, it is good to season the 1st egg white part liquid by adding seasonings, such as salt, sodium glutamate, and sugar, as needed.

  The specific gravity and viscosity of the first egg white liquid are not particularly limited. However, in the second egg white liquid described later, it is necessary to set the specific gravity and viscosity lower than the specific gravity of the egg yolk liquid. When using a common egg white part liquid as the egg white part liquid, it is preferable to adjust the specific gravity and viscosity in advance. Preferred specific gravity and viscosity of the second egg white portion liquid will be described later.

  Next, the first mold is heated to about 100 to 160 ° C., and an appropriate amount of release oil such as butter or salad oil is applied to the first recess 10a formed in the first mold 100a. Subsequently, an appropriate amount (about 10 to 20 g) of the first egg white portion liquid is poured into the first recess 10a, and the first egg white portion is manufactured by heating for 0.5 to 2.0 minutes. By setting the temperature within the above temperature range, the surface of the first egg white portion in contact with the bottom portion 12 of the first mold 100a can be appropriately burnt, and can be made to resemble a real fried egg.

1.3. Step (c)
This step includes a second concave portion having a bottom portion and a side wall continuous to the peripheral edge of the bottom portion, and a substantially semi-elliptical spherical shape that is formed continuously from the bottom portion of the second concave portion and has an inner diameter smaller than that of the first concave portion. A step of preparing a second mold having a third truncated conical recess.

  FIG. 4 is a perspective view schematically showing the second mold 200a used in the embodiment of the present invention. FIG. 5 is a plan view schematically showing the second mold 200a. 6 is a cross-sectional view taken along line BB in FIG.

  As shown in FIG. 4, the second mold 200 a is continuous with the bottom 22 and the second recess 20 a formed by the side wall 24 connected to the periphery of the bottom 22, and the bottom 22 of the second recess 20 a. And a third recess 30a formed.

  As shown in FIG. 5, the second mold 200a has a substantially circular second concave portion 20a and a substantially circular third concave portion 30a formed in the same center as viewed from above. However, it is not limited to be formed in the same circular shape, and is not particularly limited as long as the third recess 30a is formed inside the second recess 20a. The planar shapes of the second recess 20a and the third recess 30a are not limited to a substantially circular shape, and may be a substantially elliptical shape. The diameter of the second recess 20a is preferably about 6 to 10 cm. Moreover, it is preferable that the diameter of the 3rd recessed part 30a is about 3.5-5.5 cm.

  As shown in FIG. 6, the second recess 20 a may be formed in a tapered shape from the side wall 24 to the bottom 22. By forming the taper shape, it is possible to produce an egg white portion having a taper shape similar to a real fried egg.

  The 3rd recessed part 30a is continuously formed in the bottom part 22 of the 2nd recessed part 20a, as shown in FIG. It is preferable that the 3rd recessed part 30a is formed in the substantially hemispherical spherical shape, and is a size which can be filled with about 5-12g of egg yolk liquid. The inner diameter of the third recess 30a is smaller than the inner diameter of the first recess 10a. This is because if the inner diameter of the third recess 30a is larger than the inner diameter of the first recess 10a, the yolk portion cannot be dammed by the flat first egg white portion described later. The ratio of the depth to the inner diameter of the third recess 30a (hereinafter referred to as “aspect ratio”) is preferably 0.05 to 0.50, and more preferably 0.10 to 0.30. When the aspect ratio is outside the above range, the appearance of the resulting fried egg-like processed egg food becomes unnatural.

  The third recess formed in the second mold may have a substantially truncated cone shape. The “substantially frustoconical shape” is a three-dimensional shape obtained by cutting a cone along a plane parallel to the bottom surface and excluding a small cone portion. The side surface of the substantially truncated cone shape may be a single or a plurality of tapered shapes, or may be a curved surface. Furthermore, the upper surface of the substantially truncated cone shape may be a flat surface or a curved surface.

  FIG. 7 is a cross-sectional view schematically showing the second mold 200b having the third concave portion 30b having a substantially truncated cone shape used in the embodiment of the present invention, and corresponds to FIG. 6 described above. .

  Similarly to the second mold 200a, the second mold 200b is continuous with the bottom 23 and the second recess 20b formed by the side wall 25 connected to the periphery of the bottom 23, and the bottom 23 of the second recess 20b. And a third recess 30b formed in this manner.

  The second mold 200b is formed continuously from the first tapered portion 26 formed in the second recessed portion 20b from the side wall 25 to the bottom portion 23, and in the third recessed portion 30b. The second tapered portion 27 and the third tapered portion 28 continuously formed from the second tapered portion 27 in the third recessed portion 30b can be provided.

  When the second mold 200b is placed on the horizontal plane, the angle with respect to the horizontal plane is formed so as to increase in the order of the first tapered portion 26, the second tapered portion 27, and the third tapered portion 28. Is preferred. When the third concave portion 30b has such a shape, an egg white portion having a tapered shape similar to a real fried egg can be manufactured.

  The second mold may form a wall portion along the outer periphery of the second recess. FIG. 8 is a cross-sectional view schematically showing the second mold 200c used in the embodiment of the present invention, and corresponds to FIG. 6 described above. By forming the wall portion 29 on the second mold 200c, the second egg white portion liquid can be prevented from being scattered when the second mold 200c is moved by a belt conveyor or the like. It is preferable that the height of the wall part 29 is 0-10 mm.

1.4. Step (d)
In this step, after the second mold is heated, the second egg white portion liquid is filled in the second recess and the third recess to obtain a second egg white portion having at least a fluid surface. It is a process.

  First, a second egg white portion liquid is prepared. As the second egg white portion liquid, the first egg white portion liquid prepared in the step (b) can be used as it is, but a second egg white portion liquid may be separately prepared as described above.

  The specific gravity of the second egg white portion liquid is preferably 1.00 to 1.05 at 25 ° C. This is because if the specific gravity of the second egg white portion liquid exceeds the above range, the specific gravity difference with the yolk portion liquid becomes small.

  The viscosity of the second egg white portion liquid is preferably 20 to 80 cP at 40 ° C. If the viscosity of the second egg white part liquid exceeds the above range, it becomes difficult to push in the egg yolk part liquid even if a specific gravity difference from the egg yolk part liquid is provided in the step (e) described later. The viscosity of the second egg white portion liquid was determined by filling a 200 mL test cup with 180 mL of the second egg white portion liquid and controlling the product temperature to 40 ° C. .2, the number of revolutions is 100 rpm), and the value obtained from the reading 30 seconds after the start of measurement.

  Next, the second mold 200a is heated to about 80 to 120 ° C., and an appropriate amount of release oil such as butter and salad oil is added to the second recess 20a and the third recess 30a formed in the second mold 200a. Apply. Subsequently, an appropriate amount (about 15-30 g) of the second egg white portion liquid is poured into the second recess portion 20a and the third recess portion 30a, and the second egg white portion is manufactured by heating for 0.1 to 1.0 minutes. To do. By setting the temperature within the above range, a second egg white portion having at least a surface fluidity can be produced without scorching. That is, at the stage of step (d), only the egg white part liquid in the part in contact with the second mold 200a is solidified, and the egg white part liquid in the other part has fluidity. The reason for producing the second egg white part having at least a fluid surface is that it is necessary to push the egg yolk liquid into the third recess 30a in the step (e) described later, and in the step (f) described later. There are two points for improving the binding property with the egg white part.

1.5. Step (e)
This step is a step of filling the third concave portion formed in the second mold with an egg yolk liquid to obtain an egg yolk portion.

  First, egg yolk liquid and fresh water are mixed to produce an egg yolk fluid. Egg yolk liquid includes egg yolk liquor that has been separated from egg white by splitting the egg, dried egg yolk rehydrated, frozen thawed, heat sterilized, decholesterolized, enzyme treated, etc. . The egg yolk liquid can be mixed with additives such as sugar alcohol, starch, vegetable oil, gelatin, xanthan gum, heat-denatured egg yolk powder as necessary. The egg yolk liquid may be seasoned by adding seasonings such as salt, sodium glutamate, and sugar as necessary.

  By controlling the composition of the yolk portion liquid, a fully solidified egg yolk portion that is fully solidified can be obtained, or a semi-mature egg yolk portion having fluidity can also be obtained. Here, the egg yolk part of the “ripe style” means that the egg yolk liquid or egg yolk part is completely solidified and loses its fluidity completely when heated at 90 ° C. for 20 minutes. On the other hand, the egg yolk part of “half-boiled wind” refers to one having fluidity even when the egg yolk liquid or egg yolk part is heated at 90 ° C. for 20 minutes.

  The specific gravity at 25 ° C. of the yolk fluid is preferably 1.05-1.20. If the specific gravity of the egg yolk part liquid is less than the above range, the specific gravity difference with the second egg white part liquid becomes small. On the other hand, in order for the specific gravity of egg yolk liquid to exceed the above range, the amount of additive must be increased, which is not realistic.

  In addition, the specific gravity of an egg yolk part liquid must be larger than the specific gravity of a 2nd egg white part liquid. The specific gravity of the yolk liquid is preferably 0.01 to 0.15 g / mL greater than the specific gravity of the second egg white liquid. By setting the specific gravity of the egg yolk liquid to be 0.01 to 0.15 g / mL larger than the specific gravity of the second egg white liquid, the yolk liquid can be easily pushed into the third recess, It is possible to form an egg white film having an appropriate thickness on the surface of the film. When the difference in specific gravity is less than the above range, it is difficult to push the yolk liquid into the third recess, and thus it may not be possible to form a thin film of egg white on the surface of the yolk. If the difference in specific gravity exceeds the above range, the egg white part thin film formed on the surface of the egg yolk part may become too thin or the egg yolk part may be exposed.

  The viscosity of the egg yolk liquid is preferably 15,000 to 100,000 cP at 40 ° C., more preferably 15,000 to 22,000 cP. If the viscosity of the egg yolk liquid is too low, not only will it be difficult to push the egg yolk liquid into the third recess, but the egg yolk liquid will spread on the surface of the second egg white liquid, resulting in a real fried egg I can't get a fried egg-like processed food. On the other hand, if the viscosity of the egg yolk liquid is too high, it will stand up too much, making it difficult to form the shape of the egg yolk part that a genuine fried egg has. The viscosity of the egg yolk liquid was such that a 200 mL test cup was filled with 180 ml of egg yolk liquid and the product temperature was controlled at 40 ° C., and then a B-type viscometer (manufactured by Brookfield, rotor No. 6, rotation speed 4 rpm) ), And the value obtained from the reading 30 seconds after the start of measurement.

  Moreover, it is preferable that the viscosity at 40 degreeC of an egg yolk part liquid is 14,920-99,980 cP higher than the viscosity at 40 degreeC of said 2nd egg white part liquid, and it is more preferable that it is 14,920-20,980 cP higher. . When the difference in viscosity at 40 ° C. between the egg yolk liquid and the second egg white liquid is less than the above range, it becomes difficult to push the egg yolk liquid into the third recess. Some thin films may not be formed. If the difference in the viscosity at 40 ° C. between the yolk liquid and the second egg white liquid exceeds the above range, the egg white thin film formed on the surface of the yolk becomes too thin or the yolk is exposed. Sometimes.

  Subsequently, while maintaining the temperature of the second mold 200a at 80 to 120 ° C., an appropriate amount (about 5 to 12 g) of the egg yolk liquid is filled into the third recess 30a using, for example, a filling machine, An egg yolk part is manufactured by heating for 0.01 to 1.0 minute. Since the specific gravity of the yolk portion liquid is larger than that of the second egg white portion liquid, the yolk portion liquid penetrates into the second egg white portion that has not yet completely solidified and fills the third recess 30a. Is done. Here, since the surface of the second egg white portion on the second mold side is at least completely solidified in the step (d), the flow of the yolk portion liquid can be blocked by this.

1.6. Step (f)
In this step, the first egg white portion is placed on the second mold and heated at a temperature of 80 to 120 ° C. for 3 to 7 minutes, so that the first egg white portion and the second egg white portion And binding the egg yolk.

  Since the surface of the second egg white portion opposite to the surface in contact with the second mold is not yet completely solidified, the first egg white portion is placed on the surface that is completely solidified. The first egg white portion can be bound to the second egg white portion and the yolk portion.

  The fried egg-like egg processed food having a soft-boiled egg yolk portion produced by the above steps (a) to (f) has at least a protrusion formed by the second egg white portion that has entered from the surface of the egg yolk portion. It becomes the shape which has in part. The reason why such protrusions are formed is presumed that the second egg white liquid, which has not yet completely solidified, flows into the third recess 30a and presses the egg yolk liquid from the outside. Is done. By forming the protrusions, the shape of a semi-mature style egg yolk part that is easily deformed by the influence of an external force such as gravity can be maintained, and when frozen, the egg yolk part is difficult to come off from the egg white part. Further, by forming the second concave portion in a tapered shape, the second egg white portion liquid can more easily flow into the third concave portion, and the yolk portion liquid is further compressed by the second egg white portion liquid. The part is easy to be formed.

2. Manufacturing apparatus for fried egg-like processed egg food Hereinafter, an example of a manufacturing apparatus suitable for the manufacturing method of a fried egg-like processed egg food according to the present invention will be described. Specifically, the fried egg-like egg processed food manufacturing apparatus includes a first mold having a first recess, a second recess having a bottom and a side wall connected to a peripheral edge of the bottom, and a bottom of the second recess. And a second mold having a third recess having a substantially semi-elliptical spherical shape or a substantially truncated cone shape that has an inner diameter smaller than that of the first recess, and the first mold and the first mold It is characterized in that the two molds are joined so as to be symmetric so as to be symmetrical.

  FIG. 9 is a plan view showing an outline of the manufacturing apparatus 300 for a fried egg-like processed food according to the present embodiment.

  First, an outline of the manufacturing apparatus 300 for a fried egg-like processed egg product will be described. The manufacturing apparatus 300 includes a first mold 100b installed on a predetermined gantry (not shown), a second mold 200d, and a shaft 60 connecting them.

  The first mold 100b has a rectangular parallelepiped appearance, and four first recesses 10b are arranged in series and at equal intervals along the longitudinal direction. The number and position of the first recesses formed in the first mold are not particularly limited. Moreover, the 1st type | mold 100b is provided with the connection part 64 for connecting with the shaft 60, and the handle part 66 for rotating the 1st type | mold 100b. The first mold 100 b is connected to the shaft 60 so as to be rotatable by a connecting portion 64. About the shape of the 1st recessed part 10b, since it is the same shape as the 1st recessed part 10a mentioned above, description is abbreviate | omitted.

  The second die 200d has a rectangular parallelepiped appearance, and four second recesses 20d (with the third recesses 30d formed therein) are arranged in series and at equal intervals along the longitudinal direction thereof. Has been. The number and positions of the second recesses formed in the second mold are not particularly limited, but may be matched with the number and positions of the first recesses formed in the first mold. The second mold 200d has a connecting portion 65 for connecting to the shaft 60 and a handle portion 67 for rotating the second mold 200d. The second mold 200d is connected to the shaft 60 by a connecting portion 65 so as to be rotatable. About the shape of the 2nd recessed part 20d and the 3rd recessed part 30d, since it is the same shape as the 2nd recessed part 20a (or 20b or 20c) and the 3rd recessed part 30a (or 30b or 30c) mentioned above, explanation is given. Omitted.

  The material of the first mold 100b and the second mold 200d is not particularly limited as long as it is excellent in thermal conductivity and does not deform by heat, and examples thereof include titanium, aluminum, and iron.

  The manufacturing apparatus 300 is arranged such that the first mold 100b and the second mold 200d are symmetrical with respect to the shaft 60 as the axis of symmetry. With such a configuration, the first egg white portion can be easily and reliably placed in the second recess by inverting the handle portion 66 of the first mold 100b in the step (f) described above. be able to. In addition, after producing the fried egg-like egg processed food, the produced fried egg-like egg processed food can be easily taken out from the second mold 200d by holding the handle portion 67 of the second mold 200d and inverting it.

  A heating device such as a gas stove (not shown) can be provided below the manufacturing apparatus 300. Moreover, you may provide a heating apparatus above the manufacturing apparatus 300 as needed. The production apparatus 300 can improve production efficiency by being used while being moved on a belt conveyor, for example.

3. Fried egg-like egg processed food The fried egg-like egg processed food according to the present embodiment can be produced by the production method described above. FIG. 10 is a perspective view schematically showing an example of a fried egg-like processed egg food according to the present embodiment. FIG. 11: is sectional drawing which shows typically an example of the fried egg-like egg processed food concerning this Embodiment.

  As shown in FIG. 10 and FIG. 11, the egg processed food 400a for fried eggs according to the present embodiment is formed on the first egg white portion 40 having a substantially flat shape and the first egg white portion 40. And a second egg white portion 44 that covers the egg yolk portion 42 and the first egg white portion 40.

  Since the fried egg-like processed food 400a is manufactured by the above-described manufacturing method, it has an egg white portion having a two-layer structure of a first egg white portion 40 and a second egg white portion 44 as shown in FIG. There is a feature in doing.

  The first egg white portion 40 has a substantially flat shape and plays a role of supporting and protecting the egg yolk portion 42 from below. The reason why the first egg white portion 40 has a substantially flat shape is that the egg white portion of the real fried egg is substantially flat, so that it resembles its shape. The thickness of the 1st egg white part 40 becomes like this. Preferably it is 0.5-5 mm, More preferably, it is 1-3 mm. In this specification, “thickness” refers to the thickness of the thickest portion of the target member.

  The egg yolk portion 42 is formed on the first egg white portion 40 so as to be in contact with the first egg white portion 40, a side surface portion 46 having a curved surface continuous with the bottom surface portion 45, and the side surface portion 46. And an upper surface portion 47 formed of a continuous curved surface. Therefore, an inflection curve exists at the boundary between the side surface portion 46 and the upper surface portion 47. Further, the egg yolk portion 42 has a shape in which the area of the upper surface portion 47 is larger than the area of the bottom surface portion 45, and the bottom surface portion 45 is included in the upper surface portion 47 when viewed from a plane. preferable. The reason why the egg yolk part 42 has such a characteristic shape is that the second egg white part liquid flows into the third concave portion of the second mold described above and presses the egg yolk part liquid.

  The egg yolk part 42 may be “completely matured” or “semi-matured” as described above. When the egg yolk part 42 is a “half-boiled wind”, the egg yolk part has fluidity even when heated at 90 ° C. for 20 minutes. On the other hand, when the egg yolk part 42 is “completely matured”, the egg yolk part is completely solidified when heated at 90 ° C. for 20 minutes, and the fluidity is lost.

  The second egg white portion 44 seamlessly covers the portion of the egg yolk portion 42 other than the bottom surface portion 45 and the first egg white portion 40. The second egg white portion 44 has such a shape by adopting a manufacturing method in which the second egg white portion liquid is poured into the second mold described above and then the yolk portion liquid is injected into the third recess. Because. By covering the surface of the egg yolk part 42 with the thin film of the second egg white part 44, an appearance similar to that of a genuine fried egg yolk is obtained. Here, the thickness of the second egg white portion 44 in a region having a radius of 5 mm from the vertical axis passing through the central portion of the yolk portion 42 is preferably 0.2 mm or more and 2 mm or less, more preferably 0.5 mm or more and 1 mm. It is as follows. When the thickness of the second egg white portion 44 in the region is less than 0.2 mm, the yolk portion is liable to be damaged, and particularly in the case of a half-boiled fried egg-like egg processed food, May flow. On the other hand, if the thickness of the second egg white portion 44 in the region exceeds 2 mm, the thickness of the second egg white portion 44 is too thick, so that the whole becomes a white color tone, the color tone of the egg yolk portion is lost, and the appearance ( The shape and color tone tend to be poor.

  The second egg white portion 44 is formed with a first taper portion 49 formed from the end portion 48 toward the egg yolk portion 42 and on the inner side of the first taper portion 49. And a second tapered portion 50 continuous with the tapered portion 49. When the fried egg-like egg processed food 400 is placed on a horizontal plane, the second tapered portion 50 is larger in angle with respect to the horizontal plane than the first tapered portion 49. By having such a shape, it is possible to make the shape more like a real fried egg.

  In addition, the fried egg-like egg processed food 400a has a substantially triangular egg white portion region 51 sandwiched between the second tapered portion 50 and the side surface portion 46 of the yolk portion 42 in a sectional view as shown in FIG. have. The region 51 is formed so as to surround the outer periphery of the egg yolk part 42. The reason why the region 51 is formed is that the second egg white liquid flows into the third concave portion of the second mold described above and presses the egg yolk liquid. By forming the region 51, the yolk portion 42 can be firmly fixed, and even when frozen, the yolk portion 42 is difficult to come off from the second egg white portion 44. For example, if the cross-sectional shape of the region 51 is not a substantially triangular shape but a thin film shape, the yolk portion 42 is likely to be detached from the second egg white portion 44 when frozen.

  The fried egg-like egg processed food 400a has a maximum thickness in a region having a radius of 5 mm from the vertical axis passing through the central part of the yolk part 42 in the second egg white part 44 from the vertical axis in the first egg white part 40. It is characterized by being thinner than the maximum thickness in a region having a radius of 5 mm. This is a feature derived from the fact that it is manufactured by the method described above, but having such a structure makes it possible to obtain a shape and color similar to a real fried egg. That is, when the thickness of the second egg white portion 44 is thicker than that of the first egg white portion 40, the thick second egg white portion 44 is formed on the surface of the egg yolk portion 42, so that the whole becomes a white tone, Appearance (shape, color tone) tends to deteriorate.

  When the egg yolk part 42 is “half-bodied”, the egg yolk part 42 has at least a part of the protrusion 52 formed by the second egg white part 44 that enters the inside from the surface. . The protrusion 52 is formed by the second egg white liquid flowing into the third recess of the second mold described above and pressing the egg yolk liquid. When the egg yolk part 42 is “half-bodied wind”, it may be deformed by the influence of external force such as gravity, but by having a protrusion 52 that enters the inside from the surface of the egg yolk part 42, The shape can be maintained. In addition, the yolk portion 42 can be made difficult to come off from the second egg white portion 44 by having the protrusion 52.

  The fried egg-like processed food 400a may be frozen as it is to obtain a frozen food. The freezing temperature may be −18 to −40 ° C., which is the same as that of frozen thick-baked eggs or frozen seasoned boiled eggs. If fried egg-like processed food 400a is packaged and frozen in a vinyl bag, etc., it can be stored for more than a year without deterioration in quality. If oiled inside, fried egg-like processed foods that look just like real fried eggs can be restored. In addition, even when the “half-boiled” fried egg-like processed egg food according to the present invention is frozen and then thawed, the egg yolk portion does not lose fluidity.

4). Example 4.1. Example 1 [Manufacture of Semi-Boiled Fried Egg-Processed Food]
First, an apparatus for producing a fried egg-like egg processed food as shown in FIG. 9 was prepared. In addition, the 2nd recessed part and 3rd recessed part of this manufacturing apparatus are processed into the shape shown in FIG.

  Next, egg white liquor, starch, sugar alcohol and fresh water were weighed so as to have the concentrations shown in Table 1 and mixed to prepare an egg white portion liquid. It was 50 cP when the viscosity at 40 degreeC of the obtained egg white part liquid was measured. Moreover, it was 1.03 g / mL when the specific gravity in 25 degreeC of the obtained egg white part liquid was measured.

  Next, egg yolk liquid, starch, sugar alcohol, vegetable oil and fat, gelatin, xanthan gum, and fresh water were weighed to the concentrations shown in Table 2 and mixed. The mixture was heated to 80 ° C. to gelatinize the starch. Furthermore, the yolk part liquid was manufactured by cooling the liquid mixture to 40 degreeC. It was 18,000 cP when the viscosity at 40 degreeC of the obtained egg yolk part liquid was measured. Moreover, it was 1.05 g / mL when the specific gravity in 25 degreeC of the obtained egg yolk part liquid was measured.

  Next, 15 g of egg white part liquid was poured into the first mold and heated at 135 ° C. for 30 seconds to produce a completely flattened first flat egg white part.

  Next, 20 g of egg white liquid was poured into the second mold, heated at 90 ° C. for 20 seconds, and then filled with 10 g of egg yolk liquid so as to be pushed into the third recess of the second mold.

  After filling with the yolk liquid, it was heated at 90 ° C. for 30 seconds, and then the first mold was inverted so that the first egg white portion was placed on the second mold, and further heated at 90 ° C. for 5 minutes. did. By inverting the second mold, it was removed from the second mold, and a half-boiled egg-fried egg processed food 400b was produced.

  The cross-sectional shape of the resulting soft-boiled egg-fried egg processed food 400b was as shown in FIG. In the yolk portion of the soft-boiled egg-fried egg processed food 400b, there was a protrusion 52 formed by the second egg white portion. In addition, in FIG. 12, since the code | symbol of soft-boiled-style fried egg-like processed food 400b respond | corresponds with FIG. 11, description is abbreviate | omitted.

  Furthermore, when the maximum thickness in a region having a radius of 5 mm from the vertical axis passing through the central part of the yolk portion in the second egg white portion was measured, it was 0.8 mm. On the other hand, when the maximum thickness in a region having a radius of 5 mm from the vertical axis in the first egg white portion was measured, it was 3 mm.

4.2. Example 2 [Production of fully-ripe-style fried egg processed food]
First, an apparatus for producing a fried egg-like egg processed food as shown in FIG. 9 was prepared. In addition, the 2nd recessed part and 3rd recessed part of this manufacturing apparatus are processed into the shape shown in FIG.

  Next, egg white liquor, starch, sugar alcohol and fresh water were weighed so as to have the concentrations shown in Table 1 and mixed to prepare an egg white portion liquid. It was 50 cP when the viscosity at 40 degreeC of the obtained egg white part liquid was measured. Moreover, it was 1.03 g / mL when the specific gravity in 25 degreeC of the obtained egg white part liquid was measured.

  Next, egg yolk liquid, sugar alcohol, starch, heat-denatured egg yolk powder, vegetable oil and fat, xanthan gum, and fresh water were weighed so as to have the concentrations shown in Table 3, and mixed to prepare an egg yolk liquid. It was 80,000 cP when the viscosity at 40 degreeC of the obtained egg yolk part liquid was measured. Moreover, it was 1.10 g / mL when the specific gravity in 25 degreeC of the obtained yolk part liquid was measured.

  Next, 15 g of egg white part liquid was poured into the first mold and heated at 135 ° C. for 30 seconds to produce a completely flattened first flat egg white part.

  Next, 20 g of egg white liquid was poured into the second mold, heated at 90 ° C. for 20 seconds, and then filled with 10 g of egg yolk liquid so as to be pushed into the third recess of the second mold.

  After filling with the yolk liquid, it was heated at 90 ° C. for 30 seconds, and then the first mold was inverted so that the first egg white portion was placed on the second mold, and further heated at 90 ° C. for 5 minutes. did. By inverting the second mold, it was removed from the second mold, and a ripe-style fried egg-like egg processed food 400c was produced.

  The cross-sectional shape of the resulting ripe-style fried egg-like processed food 400c was as shown in FIG. The egg yolk portion of the fully-ripe-style fried egg-like egg processed food 400c did not have a protrusion formed by the second egg white portion. In addition, in FIG. 13, since the code | symbol of the ripe style fried egg-like egg processed food 400c respond | corresponds with FIG. 11, description is abbreviate | omitted.

  Furthermore, when the maximum thickness in a region having a radius of 5 mm from the vertical axis passing through the central part of the yolk portion in the second egg white portion was measured, it was 0.5 mm. On the other hand, when the maximum thickness in a region having a radius of 5 mm from the vertical axis in the first egg white portion was measured, it was 3.2 mm.

10a · 10b ··· first recess, 12 · · · bottom, 14 · · · side wall, 20a · 20b · 20d · · · second recess, 22 · 23 · · · bottom, 24 · 25 · · · side wall, 26 · · · first tapered portion, 27 · · · 2nd taper part, 28 ... 3rd taper part, 29 ... wall part, 30a * 30b ... 3rd recessed part, 40 ... 1st egg white part, 42 ... egg yolk part, 44 ... 2nd egg white part, 45 ... Bottom surface portion, 46 ... side surface portion, 47 ... top surface portion, 48 ... end portion, 49 ... first taper portion, 50 ... second taper portion, 51 ... (substantially triangular section) region, 52 ... projection portion, 60 ... shaft, 64/65 ... connecting part, 66/67 ... handle part, 100a / 100b ... first mold, 200a / 200b / 200c / 200d ... second mold, 300 ... manufacturing apparatus, 400a / 400b / 400c ... Fried egg-like processed food

Claims (8)

(A) preparing a first mold having a first recess;
(B) after heating the first mold, filling the first concave portion with the first egg white portion liquid to obtain a first egg white portion having no fluidity;
(C) a second recess having a bottom and a side wall continuous to the periphery of the bottom, and a substantially semi-elliptical spherical or substantially conical formed continuously from the bottom of the second recess and having an inner diameter smaller than that of the first recess. A step of preparing a second mold having a trapezoidal third recess;
(D) After heating the second mold, filling the second concave portion and the third concave portion with the second egg white portion liquid to obtain a second egg white portion having at least a fluid surface. When,
(E) filling the third recess formed in the second mold with an egg yolk liquid having a specific gravity greater than that of the second egg white liquid, and obtaining an egg yolk part;
(F) placing the first egg white part on the second mold and heating to bind the first egg white part to the second egg white part and the egg yolk part;
A method for producing a fried egg-like processed food. In the case where the third recess formed in the second mold has a substantially truncated cone shape,
The second mold includes a first taper portion formed from a side wall to a bottom portion of the second recess, and a second taper formed continuously from the first taper portion in the third recess. The manufacturing method of the fried egg-like egg processed food of Claim 1 which has a taper part and the 3rd taper part formed continuously from the said 2nd taper part in the said 3rd recessed part.   The fried egg-like shape according to claim 2, wherein when the second mold is placed on a horizontal plane, an angle with respect to the horizontal plane increases in the order of the first tapered portion, the second tapered portion, and the third tapered portion. A method for producing processed egg foods.   4. The specific gravity at 25 ° C. of the yolk portion liquid is 0.01 g / mL to 0.15 g / mL higher than the specific gravity of the second egg white portion liquid at 25 ° C. 4. The manufacturing method of the fried egg-like egg processed product of description. A first egg white portion having a substantially flat shape;
A bottom surface formed on the first egg white portion so as to be in contact with the first egg white portion, a side surface portion formed of a curved surface continuous with the bottom surface portion, and an upper surface portion formed of a curved surface continuous with the side surface portion are provided. And the yolk part having a larger area of the upper surface part than the area of the bottom part,
A second egg white portion that seamlessly covers the portion of the yolk portion other than the bottom surface portion and the first egg white portion;
The second egg white portion includes a first taper portion formed from an end portion thereof toward the yolk portion, and a second taper portion formed on an inner side of the first taper portion and continuous with the first taper portion. Two tapered portions, and the second tapered portion is larger in angle with respect to the horizontal plane than the first tapered portion,
The maximum thickness in a region having a radius of 5 mm from the vertical axis passing through the central portion of the yolk portion in the second egg white portion is the maximum thickness in a region having a radius of 5 mm from the vertical axis in the first egg white portion. Thinner, fried egg-like processed food.   6. The fried egg-like egg processed food according to claim 5, wherein a maximum thickness in a region having a radius of 5 mm from a vertical axis passing through a central portion of the yolk portion of the second egg white portion is 0.2 mm or more and 2 mm or less. .   The fried egg-like egg processed food according to claim 5 or 6, wherein the egg yolk part has at least a part of a protrusion formed by the second egg white part that has entered inside from the surface thereof.   The said egg yolk part is a fried egg-like egg processed food of any one of Claim 5 thru | or 7 which has fluidity | liquidity when heated at 90 degreeC for 20 minute (s).