JP2018061505A - Seasoning liquid, egg-drop soup food, and method for producing egg-drop soup food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a seasoning liquid that makes it possible to cook an egg-drop soup food with a beautiful color of egg and a goof texture.SOLUTION: A seasoning liquid is used with egg and food ingredients in an egg-drop soup food. A viscosity at a solution temperature of 60°C and 120 seconds after the start of rotation, measured with a B type viscometer, is η, the ηis 15 mPa s or more and 950 mPa s or less.SELECTED DRAWING: None

Description

  The present invention relates to a seasoning liquid, an egg-binding dish, and a method for manufacturing an egg-binding dish.

Conventionally, an egg-slicing dish is cooked by cooking ingredients such as meat and vegetables under a split and then adding a melted egg to solidify the egg. At this time, cooking is performed while appropriately adjusting the timing of applying the melted egg and heating conditions so that the texture of the egg and the appearance of the egg are not impaired.
In recent years, research on a method for simply cooking such an egg-strap dish has progressed, and there is, for example, one described in Patent Document 1 as such a technique.

  In Patent Document 1, a processed liquid egg that has been industrially filtered or sterilized is used, and the processed liquid egg containing xanthan gum and having a viscosity of 2,500 to 9,000 cps is 1,000 cps or less. A technique for heating and coagulating in a seasoning liquid having a viscosity is disclosed.

  Moreover, it is a conventionally known technique to add a thickener to the seasoning liquid from the viewpoint of suppressing sedimentation of particles in food. For example, Patent Document 2 discloses a low-viscosity source obtained by mixing oil and fat, water, a thickener, and an insoluble powder raw material.

JP-A-8-9925 JP-A-3-047055

However, the technique described in Patent Document 1 is based on the premise that the processed liquid egg contains xanthan gum in advance to have a predetermined viscosity, and the specific appearance and food obtained when the egg itself solidifies. Instead of focusing on the feeling, the resulting egg dishes tended to be hard and unnatural. Also, in order to mix xanthan gum with egg liquid, xanthan gum is dissolved in water in advance and an aqueous solution is prepared. As a result, the egg liquid becomes thin, resulting in lighter egg color and lesser egg taste. There was a problem. Further, among egg-sliced dishes, when using a seasoning liquid having a viscosity, such as katsudono, there is a tendency for the mouthfeel to deteriorate and the impression that it is not delicious.
Moreover, since the prior art as disclosed in Patent Document 2 uses a seasoning liquid having an extremely low viscosity, it does not act on the appearance and taste of the dish, and the insoluble powder material in the seasoning liquid is used. It was only intended to be dispersed.

  The present inventor paid attention to the problem that when an egg-slicing dish was cooked using eggs, the color of the egg became brownish due to mixing of the egg and the groat, and the problem was solved while solving this problem. In order to obtain an egg-bound dish with a good texture, a simple method was intensively studied. As a result, a new finding was obtained that a seasoning liquid having a viscosity satisfying a specific condition is effective in solving the problem. That is, before the egg is solidified by heat denaturation, paying attention to the viscosity at 60 ° C. at which the seasoning liquid begins to convect by heating, it is highly controlled within a specific range by heating the seasoning liquid. The present invention has been completed by finding that it is suitable for obtaining an egg-binding dish having a good texture while suppressing convection to reduce mixing of the seasoning liquid and the egg, and suppressing a decrease in mouthfeel. .

The present invention is a seasoning liquid that is used together with eggs and ingredients in egg binding dishes,
Provided is a seasoning liquid in which η ₆₀ is 15 mPa · s or more and 950 mPa · s or less, when the liquid temperature measured using a B-type viscometer is 60 ° C. and the viscosity 120 seconds after the start of rotation is η ₆₀ .

  The present invention provides an egg-binding dish including the seasoning liquid as described above, the coagulated egg of the egg, and the food material.

  The present invention uses a seasoning liquid as described above, and includes a step of putting the seasoning liquid, the egg and the food material in a container, and a step of heating the container to solidify the egg. Provide a method.

  ADVANTAGE OF THE INVENTION According to this invention, the seasoning liquid with which the color of an egg is beautiful and an egg-taste dish with favorable texture can be cooked is provided.

<Seasoning liquid>
The seasoning liquid according to this embodiment is a seasoning liquid that is used together with eggs and ingredients in egg binding dishes. The liquid temperature is 60 ° C. measured using a B-type viscometer, and the viscosity at 120 seconds after the start of rotation is η. _{When 60} , η ₆₀ is 15 mPa · s or more and 950 mPa · s or less.
Details will be described below.

Η ₆₀ of the seasoning liquid is 15 mPa · s or more and 950 mPa · s or less. By setting the η ₆₀ of the seasoning liquid to 15 mPa · s or more, the flow of the seasoning liquid can be suppressed, and mixing of the egg and the seasoning liquid can be appropriately suppressed before the egg is thermally denatured and solidified. On the other hand, by setting η ₆₀ of the seasoning liquid to 950 mPa · s or less, it is possible to suppress a decrease in mouthfeel due to a sticky feeling due to the viscosity of the seasoning liquid.
Further, from the viewpoint of further suppressing the convection of the seasoning liquid, further suppressing the mixing of the seasoning liquid and the egg, or reducing the occurrence of grains by partially solidifying the egg, η ₆₀ is 20 mPa · s or more. Preferably, it is 30 mPa · s, more preferably 40 mPa · s or more. As a result, an egg binding dish having a sense of volume and a good egg shape and texture can be obtained.
Here, the above-mentioned egg grains are generated when the seasoning liquid convects by heating, and only the surface of the egg that has started to solidify becomes a small grain and is peeled off from the egg body. Such an egg grain impairs the texture, and further, the fine egg grain diffuses into the seasoning liquid, thereby impairing the appearance of the egg-binding dish. For example, in the case of a rice bowl, the egg grains cling to the white rice, and the larger grains give a rough feeling, and the smaller grains give a rough feeling. Moreover, since the egg body is reduced due to the generation of the egg grains, the feeling of ingredients and the volume feeling of the whole egg-binding dish are also reduced.
On the other hand, η ₆₀ is preferably 900 mPa · s or less, and more preferably 850 mPa · s or less, from the viewpoint of suppressing the stickiness of the seasoning liquid and further improving the mouthfeel of the egg-sealed dish. .
In other words, conventionally, when the viscosity of the seasoning liquid is increased, mixing of the egg and the seasoning liquid is less likely to occur while the moist texture is impaired, but the seasoning liquid of this embodiment is By highly controlling the η ₆₀ of the seasoning liquid, the mixing of the egg and the seasoning liquid is suppressed, the deterioration of the mouthfeel is suppressed, and an egg-striped food having a good texture is realized.

The η ₆₀ of the seasoning liquid can be controlled within a desired range by highly adjusting, for example, the type of each raw material constituting the seasoning liquid, the viscosity of the raw material itself, and the blending ratio thereof. For example, since the viscosity characteristics of the thickener differ depending on the type, it is important to adjust the combination of the thickener and the blending amount according to the type.

Further, when the liquid temperature measured using a B-type viscometer is 25 ° C. and the viscosity after 120 seconds from the start of rotation is η ₂₅ , η ₂₅ is preferably 15 mPa · s or more and 1,400 mPa · s or less. . From the viewpoint of effectively suppressing mixing even at the temperature when the seasoning liquid and the egg are put into the cooking device, η ₂₅ is more preferably 20 mPa · s or more. On the other hand, η ₂₅ is more preferably 1,200 mPa · s or less from the viewpoint of effectively suppressing the stickiness of the seasoning liquid and improving the mouthfeel of the egg-sealed dishes.

The viscosity of the seasoning liquid is measured as follows.
For example, a B-type viscometer can be used to measure using a suitable rotor. As the B type viscometer, for example, “TVB-10M type viscometer (manufactured by Toki Sangyo Co., Ltd.)” can be used. Moreover, a suitable rotor can be selected from, for example, M1, M2, M3, and M4. M1 has a measurement upper limit viscosity of 500 mPa · s at a rotation speed of 12 rpm, a measurement upper limit viscosity of 200 mPa · s at a rotation speed of 30 rpm, and a measurement upper limit viscosity of 100 mPa · s at a rotation speed of 60 rpm. M2 has a measurement upper limit viscosity of 2,500 mPa · s at a rotation speed of 12 rpm, a measurement upper limit viscosity of 1,000 mPa · s at a rotation speed of 30 rpm, and a measurement upper limit viscosity of 500 mPa · s at a rotation speed of 60 rpm. M3 has a measurement upper limit viscosity of 10,000 mPa · s at a rotation speed of 12 rpm, a measurement upper limit viscosity of 4,000 mPa · s at a rotation speed of 30 rpm, and a measurement upper limit viscosity of 2,000 mPa · s at a rotation speed of 60 rpm. M4 has a measurement upper limit viscosity of 50,000 mPa · s at a rotation speed of 12 rpm, a measurement upper limit viscosity of 20,000 mPa · s at a rotation speed of 30 rpm, and a measurement upper limit viscosity of 10,000 mPa · s at a rotation speed of 60 rpm.
In the present embodiment, for example, a rotor having a smaller number among M1 to M4 is preferentially used, and a rotor having a larger number can be selected sequentially when the measurement upper limit viscosity is exceeded. Depending on the numerical value of the measured viscosity, another TVB-10 type viscometer can be selected.
When the seasoning liquid contains an insoluble substance such as bonito, kelp, or shiitake powder, the insoluble substance is removed in advance by filtration or the like, and then the viscosity is measured.

In addition, the viscosity η _DMA measured at 60 ° C. when heated from 30 ° C. to 90 ° C. using a viscoelasticity meter (temperature increase rate 0.05 ° C./second, shear rate 1 (1 / second)) is 8 mPa It is preferably s or more, more preferably 11 mPa · s or more, and further preferably 15 mPa · s or more.
Here, the conditions for heating from 30 ° C. to 90 ° C. (temperature increase rate: 0.05 ° C./second, shear rate: 1 (1 / second)) are conditions simulating cooking of egg-striped dishes, By controlling, mixing of an egg and a seasoning liquid can be suppressed further. Further, 60 ° C. is a temperature during heating from 30 ° C. to 90 ° C. under a predetermined condition, and is a temperature at which the egg begins to solidify. Controlling the viscosity of the seasoning liquid at 60 ° C. can more reliably suppress mixing with the seasoning liquid before the egg solidifies.
Especially, when the viscosity of a seasoning liquid is low viscosity, it may be necessary to control the flow of a seasoning liquid more appropriately. That is, when the viscosity is low, the control for convection may fluctuate due to the difference in viscosity quality even if the viscosity is comparable. Therefore, in addition to η ₆₀ , it is important to control the viscosity η _DMA under the above conditions. The low viscosity is, for example, when η ₆₀ is 18 mPa · s or less.

In addition, the viscosity _ηDMA1000 measured at 60 ° C. when heated from 30 ° C. to 90 ° C. using a viscoelasticity meter (temperature increase rate 0.05 ° _C./second , shear rate 1,000 (1 / second)) , 8 mPa · s or more is preferable, and 11 mPa · s or more is more preferable. Thereby, even when heated intensely, the flow of the seasoning liquid can be suppressed, and the mixing of the egg and the seasoning liquid can be further controlled.

The viscosity η _DMA and the viscosity η _DMA1000 using a viscoelasticity meter are measured as follows.
As a viscoelasticity meter, a viscoelasticity measuring device (MCR102, manufactured by Anton Paar Co., Ltd.) was used, a coaxial cylindrical jig was used, the shear rate was 1 or 1,000 (1 / s), and the temperature was 30 ° C. To 90 ° C. (temperature increase rate: 0.05 ° C./s), the viscosity (mPa · s) is measured.

The b ^* value in the L ^* a ^* b ^* color system of the seasoning liquid is preferably 4.4 or more, and more preferably 4.9 or more, from the viewpoint of clearly showing the color of the egg. Especially, when a cutlet is used as an ingredient for an egg-binding dish, the contrast with the egg becomes good and the appearance is further improved. On the other hand, from the viewpoint of giving an impression of a delicious egg, the b ^* value is preferably 9 or less, and more preferably 7.5 or less.
The b ^* value in the L ^* a ^* b ^* color system is adjusted by the selection of the colorant, the selection of other components such as soy sauce, and the blending amount.

Further, the L ^* value in the L ^* a ^* b ^* color system of the seasoning liquid is preferably 6.0 or more, and more preferably 9.0 or more, from the viewpoint of making the color of the egg look beautiful. On the other hand, it is preferably 18 or less from the viewpoint of promoting appetite.

These values in the L ^* a ^* b ^* color system can be measured as follows.
First, a black cap is put on the sample table of the colorimetric color difference meter, and zero adjustment is performed with the sample table shielded from light. Next, standard alignment is performed by placing a standard white plate on the sample stage. Then, the seasoning liquid used as a sample is put into a dedicated round cell, and the cell is shielded from light with a black cap, and reflection measurement is performed.

The specific gravity of the seasoning liquid is preferably 1.10 or more and 1.40 or less, more preferably 1.13 or more and 1.35 or less, and further preferably 1.15 or more and 1.30 or less. By setting it to the lower limit or more, the specific gravity of the seasoning liquid becomes larger than the specific gravity of the normal melted egg, and the eggs and the seasoning liquid are in two layers regardless of the order of the egg and the seasoning liquid to be put into the cooking device. It becomes easy to separate, and the mixing of both can be suppressed by the synergistic effect with η _60, and the color of the egg in the egg-binding dish can be improved. On the other hand, the texture of egg-sealed dishes can be satisfactorily maintained by setting the upper limit value or less. In addition, the said specific gravity shall be a thing when the liquid temperature of a seasoning liquid is 25 degreeC. For example, the seasoning liquid is accurately measured to have a predetermined volume, the weight is measured, and the specific gravity with respect to water is calculated.

The Brix value of the seasoning liquid is preferably 20 or more, more preferably 30 or more, and further preferably 35 or more. By making the Brix value equal to or higher than the lower limit value, the texture of the egg binding dish is further improved while further suppressing the mixing of the seasoning liquid and the egg at the time of heating cooking utensils or heating by the synergistic effect with η ₆₀ Is obtained. On the other hand, the Brix value is preferably 80 or less from the viewpoint of improving the taste and texture of the egg-binding dish.

The Brix value can be measured using a saccharimeter.
The Brix value is generally a value indicating sugar content and is a value measured by a refractive saccharimeter, which is a value obtained by converting a refractive index to a weight percentage concentration of a sucrose solution at 20 ° C. The unit may be expressed as “%” or “°”, but the description of the unit is omitted in this embodiment.

  The seasoning liquid can contain the following components as long as it can be generally used for food.

The thickener is used from the viewpoint of suppressing the mixing of the egg and the seasoning liquid by increasing the viscosity of the seasoning liquid and suppressing the convection at the time of adding the egg and the seasoning liquid or heating.
As the thickener, a thickening stabilizer specified for food additives can be used. Specifically, acetylated adipic acid crosslinked starch, acetylated oxidized starch, acetylated phosphate crosslinked starch, phosphate crosslinked starch, phosphorylated starch, phosphate monoesterified phosphate crosslinked starch, starch sodium octenyl succinate, starch acetate Starch, oxidized starch, sodium starch glycolate, hydroxypropylated phosphate cross-linked starch, and hydroxypropyl starch, ammonium alginate, potassium alginate, calcium alginate, sodium alginate, propylene glycol ester alginate, carboxymethylcellulose calcium, carboxymethylcellulose sodium , Designated additives such as sodium polyacrylate and methylcellulose: Aureobasidium broth, Agrobacte Um succinoglycan, gum seed gum, gum arabic, arabinogalactan, alginic acid, welan gum, elemi resin, cassia gum, gati gum, curdlan, carrageenan, processed algae algae, refined carrageenan, yukema algae powder, caraya gum, carob bean gum, xanthan gum, locust bean gum , Chitin, chitosan, guar gum, guar gum enzyme degradation product, glucosamine, yeast cell wall, psyllium seed gum, mackerel mugwort seed gum, gellan gum, tamarind seed gum, tara gum, dextran, tragacanth gum, troro aoi, natto fungus gum, microfibrous cellulose, ferceleran , Fukuronori Extract, Pullulan, Pectin, Macrohomopsis Gum, Peach Resin, Ramzan Gum, Levan, etc. Existing Additives: Okra Extract, Sea Cellulose, brown algae extract, gluten, gluten hydrolyzate, konjac potato extract, sweet potato cellulose, soy polysaccharides, nata de coco, mannan, general food additives include such Ren the net casein.
You may use these 1 type or in mixture of 2 or more types. Among these, starch and xanthan gum are preferable from the viewpoint of suppressing convection during heating and highly controlling the mixing of the egg and the seasoning liquid.

  The content of the thickener is preferably 0.1 to 10% by mass, and more preferably 0.5 to 8% by mass with respect to the whole seasoning liquid. By setting it as the said lower limit or more, suppressing the mixing of an egg and seasoning liquid, and making it below the said upper limit can maintain the food texture of an egg binding dish favorably.

The acidic agent is used from the viewpoint of inhibiting spoilage by adjusting the pH of the seasoning liquid to the acidic side in addition to adjusting the sourness.
Examples of the acid agent include a sour agent used for imparting sourness, a pH adjuster used for adjusting pH, and the like. Examples of acidulants include vinegar (brewed vinegar) and fruit juice. Examples of the pH adjuster include acetic acid, adipic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid, phosphoric acid and the like. You may use these 1 type or in mixture of 2 or more types.
Especially, it is preferable that it is a vinegar (brewed vinegar) from a viewpoint of improving the flavor of an egg-strap dish.

Moreover, it is preferable to contain the 1 type (s) or 2 or more types chosen from a bonito, a kelp, a shiitake mushroom, boiled and dried these, and soy sauce. Thereby, the deliciousness of an egg-binding dish can be brought out. In addition, the bonito, kelp, shiitake, and boiled dried may be dried and processed powder.
In addition to the above, it may contain seafood extracts such as horse mackerel, mackerel, sea bream, sea bream, shrimp, crab, clams, hamaguri, shijimi, oysters, and scallops, and does not impair the flavor of egg-spoiled dishes. In the range, it may contain spices, spices and the like.

  In addition, additives such as seasonings such as salt, sugar, mirin, miso, sauce, bouillon, sugars, pigments (colorants), fragrances, functional materials, and antioxidants can be used.

  A seasoning liquid can be manufactured by mixing these components uniformly with well-known methods with arbitrary water.

<Egg-binding dishes>
Egg binding dishes include the above-mentioned seasoning liquid, coagulated eggs, and ingredients.
In this embodiment, an egg means a state before solidification, and may be either a raw egg or a processed egg. Moreover, it is preferable that it is a raw egg from the viewpoint from which the contrast of yellow and white by the egg yolk and egg white is obtained, and it becomes a more favorable external appearance. The eggs may be those generally used for edible use, and examples include eggs such as chickens, strawberries, and ducks. Eggs are preferable from the viewpoint of yellowish color development, flavor, and availability.
A solidified egg is one that has been solidified by heating and is not limited to the case where all of the eggs are completely solidified, but may be partially semi-solidified or partially raw. Including. Further, the present invention is not limited to the case where all of the food material is covered with the solidified egg, and it is sufficient that the solidified egg adheres to at least a part of the food material.

  Food ingredients are not particularly limited as long as they are not melted by heating and are solid, but vegetables, root vegetables, mushrooms, seaweeds, seafood, meats, dairy products, and cooked products prepared from these ingredients And processed products.

Further, the egg binding dish may be a bowl of rice cooked with the above-mentioned seasoning liquid and ingredients. Although it does not specifically limit as the said foodstuff, For example, a parent-child rice bowl, a cutlet bowl, an egg bowl, etc. are mentioned. Among these, the katsudon is preferable from the viewpoint that the seasoning liquid and the food material are mixed appropriately and the color of the egg is well maintained, while the texture can be improved. That is, while the conventional katsudon seasoning liquid has no viscosity from the viewpoint of obtaining a good texture, according to the seasoning liquid of this embodiment, η ₆₀ is highly controlled. With a good texture, a cutlet bowl with a beautiful egg color can be obtained.

<Manufacturing method of egg binding dishes>
The method for manufacturing an egg-striped dish includes a step of putting the seasoning liquid, the egg, and the food material in a container, and a step of heating the container to solidify the egg.

  The order in which the seasoning liquid, the egg, and the ingredients are put in the container is not particularly limited, and all of them may be put in the container at the same time. From the viewpoint of effectively and simply suppressing mixing of the seasoning liquid and the egg, it is preferable to add the egg after the seasoning liquid.

  Examples of the method of solidifying the egg by heating the container include placing the container in an open flame or placing the container in an oven. From the viewpoint, it is preferable to use a steam convection oven. Steam convection ovens can be used to cook multiple egg-binding dishes at the same time, so they are mainly used in hotels, the restaurant industry, and side dish processing. Since the steam convection oven is an oven in which hot air is forcedly convected by a fan, it takes more time for the heat to be transmitted to the eggs and ingredients to be cooked than to cook by hand in a direct fire. Therefore, it takes time for the eggs to solidify, and it tends to be easier to mix the eggs and the seasoning liquid than in the hand cooking. However, according to the seasoning liquid in the present embodiment, since the specific condition is satisfied, even if a steam convection oven is used, mixing of the egg with the seasoning liquid can be suppressed.

  Moreover, as a heating time, it is preferable that it is 5 to 15 minutes from a viewpoint of hold | maintaining the flavor of an egg and seasoning liquid. It is preferable to use 40 to 100 g of the seasoning liquid per egg. As a result, an egg binding dish having a good balance of taste and appearance can be obtained.

  The method for producing an egg-binding dish according to the present embodiment can easily provide an egg-binding dish having a beautiful egg color and a good texture of the egg-binding dish by using the specific seasoning liquid as described above. .

  As mentioned above, although embodiment of this invention was described, these are illustrations of this invention and various structures other than the above are also employable.

  EXAMPLES Next, although an Example demonstrates this invention in detail, the content of this invention is not restricted to an Example.

<Examples and Comparative Examples>
-Preparation of seasoning liquid After mixing a raw material with the composition (a unit is a weight part) shown in Table 1 by a well-known method, it heated at 90 degreeC and created the seasoning liquid, and performed the following evaluation. In addition, the following materials were used. The results are shown in Table 1.
When preparing 1% aqueous solutions of colorant (red) and colorant (yellow), the L ^* value, a ^* value, and b ^* value in the L ^* a ^* b ^* color system of the aqueous solution are shown in Table 2. Each of the numerical values shown was used.
・ Starch: “Corn Starch Y” manufactured by J-Oil Mills ・ Xanthan Gum: “GRINDSTED XANTHAN 200” manufactured by Danisco Japan Co., Ltd.

・ Creation of egg binding dishes (cutlet bowl) Using the obtained seasoning liquid, cutlet bowls were prepared according to the following procedure, and the resulting cutlet bowl was evaluated. The results are shown in Table 1.
First, 110 g of cooked tonkatsu cut into deep hotel bread and 40 g of sliced onion were arranged, and from above, 70 g of seasoning liquid and one egg that had been split were applied so as to spread over the whole. Next, the hotel bread was placed in a steam convection oven that had been preheated in advance, and heated at 160 ° C. for 7 minutes. After that, I took out the hotel bread, scooped the tonkatsu spliced with a trowel, put it on the rice, and made a cutlet bowl.

<Evaluation>
The seasoning liquid was evaluated according to the following criteria.
-Measurement of viscosity of seasoning liquid The viscosity was measured using a B-type viscometer "TVB-10M" manufactured by Toki Sangyo Co., Ltd. The number of rotations and rotors selected by the following measurement conditions A to E were selected and used in accordance with each seasoning liquid. Viscosity η ₂₅ and η ₆₀ (mPa · s) 120 seconds after the start of rotation of the rotor were measured for each of the seasoning liquid temperatures of 25 ° C. and 60 ° C. The measurement results are shown in Table 1 together with the measurement conditions.
Note that “*” in Table 1 is a numerical value displayed on the measuring instrument although it was below the appropriate measurement range of the measuring instrument.
・ Measurement condition A Rotor No. 1, 60 rpm
B Rotor No. 1, 30 rpm
C Rotor No. 2, 30 rpm
D Rotor No. 2, 6 rpm
E Rotor No. 3, 30 rpm

・ Measurement of viscoelasticity of seasoning liquid Using a viscoelasticity measuring device (MCR102, manufactured by Anton Paar Co., Ltd.), using a coaxial cylindrical jig (rotor CC27 and corresponding sample test cup), and shear rate of 1 or 1,000 (1 / sec), the viscosity was raised the temperature to 90 ° C. from 30 ° C. (heating rate 0.05 ° C. / sec) were measured, respectively eta _DMA measured viscosity at 60 ° C. Η _DMA1000 (mPa · s).

・ Measurement of Brix value of seasoning liquid When the numerical range of the Brix value is 0 or more and less than 60, the sugar content meter (concentration meter) “PR-201α” manufactured by Atago Co., Ltd. is used, and the numerical value range of the Brix value is 60 or more and 100 or less. In this case, the sugar content was measured using a sugar meter (concentration meter) “PR-301α” manufactured by Atago Co., Ltd.

・ L ^* a ^* b ^* Measurement of L ^* value, a ^* value, and b ^* value in the color system First of all, using a colorimetric color difference meter “ZE-6000” (manufactured by JEOL Ltd.), black on the sample table The cap was put on and zero alignment was performed with the sample stage shielded from light. Next, standard alignment was performed by placing a standard white plate on the sample stage. Thereafter, 10 ml of the seasoning liquid serving as a sample was placed in a dedicated round cell, and the cell was shielded from light with a black cap, and reflection measurement was performed. The measurement was performed 5 times, and the average value was taken as the measured value. The results are shown in Table 1.

Evaluation was made according to the following criteria for the egg-letter dishes (katsudon). The results are shown in Table 1.
-Egg color (egg and seasoning liquid are not mixed, egg color is beautiful)
○: The egg color is bright and bright overall.
(Triangle | delta): The color of an egg is a little bright and the whole is a little bright.
X: The egg color is dark.

・ Egg binding (no egg grain feeling)
○: The egg and the seasoning liquid are not mixed, and the egg is solidified in layers.
X: The part hardened in the state which the egg became granular is seen.

・ Food texture of egg-tipped dishes (katsudon)
○: The mouth feels good.
Δ: Slightly good mouthfeel.
X: The mouth feel is not good (feels sticky or rough).

・ Overall balance of egg-sliced dishes (cutlet bowl) For the above cutlet bowl, five expert panelists observe and taste the appearance, and the whole cutlet bowl has 10 levels (5 is standard, 10 is the most delicious) Yes, the texture and taste are good and the overall balance is good). Then, an average value of evaluations by five expert panelists was calculated, and the evaluation was performed according to the following criteria, with the rounded one decimal place as the evaluation point.
○: Evaluation score is 10-9
Δ: Evaluation score is 8-5
X: Evaluation point is 4 to 1

Claims (12)

It is a seasoning liquid used with eggs and ingredients in egg binding dishes,
A seasoning liquid in which η ₆₀ is 15 mPa · s or more and 950 mPa · s or less, when a liquid temperature measured using a B-type viscometer is 60 ° C. and a viscosity 120 seconds after the start of rotation is η ₆₀ . The seasoning liquid of Claim 1 whose b ^* value in L ^* a ^* b ^* colorimetric system of the said seasoning liquid is 4.4 or more.   The seasoning liquid of Claim 1 or 2 whose specific gravity of the said seasoning liquid is 1.10 or more and 1.40 or less.   The seasoning liquid as described in any one of Claims 1 thru | or 3 whose Brix value of the said seasoning liquid is 20 or more. The viscosity η _DMA measured at 60 ° C. when heated from 30 ° C. to 90 ° C. using a viscoelasticity meter (temperature increase rate 0.05 ° C./second, shear rate 1 (1 / second)) is 8 mPa · s or more. The seasoning liquid as described in any one of Claims 1 thru | or 4 which is.   The seasoning liquid as described in any one of Claims 1 thru | or 5 in which the said seasoning liquid contains a thickener.   The seasoning liquid as described in any one of Claims 1 thru | or 6 in which the said seasoning liquid contains the 1 type (s) or 2 or more types chosen from a bonito, a kelp, a shiitake mushroom, boiled and dried these, and soy sauce.   An egg binding dish comprising the seasoning liquid according to any one of claims 1 to 7, a coagulated egg of the egg, and the food material.   The egg binding dish according to claim 8, wherein the egg binding dish is selected from a parent and child bowl, a cutlet bowl, and an egg bowl. A method for producing an egg-binding dish using the seasoning liquid according to any one of claims 1 to 7,
Placing the seasoning liquid, the eggs and the ingredients in a container;
Heating the container to solidify the egg;
A method for producing an egg-binding dish.   The method for producing an egg-binding dish according to claim 10, wherein the step of solidifying the egg is performed using a steam convection oven.   The manufacturing method of the egg-binding food of Claim 10 or 11 using 40-100g of said seasonings with respect to the said egg.