JP2018117526A - Method for producing omelet packaging fluid content and omelet rice - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide as a frozen food, an omelet in which a content having a stronger half-boiling feeling and a stronger liquid feeling than a conventional omelet is packaged and in which a fluid content appears by providing a notch on a surface.SOLUTION: A method for producing an omelet packaging a fluid content, characterized in packaging a hydrous egg thermally coagulated material and a thickner-containing seasoning liquid by an egg sheet. A method for producing an omelet packaging a fluid content, characterized in laying an egg sheet in an omelet shape, putting thereon a mixture of a hydrous egg thermally coagulated material and a thickner-containing seasoning liquid, packaging them by the egg sheet and freezing it as it is.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing an omelet in which the contents of the omelet are particularly soft and the contents melt when the cut is made on the surface. Moreover, it is related with the manufacturing method of the omelet rice using the same.

Egg processed foods such as omelet and omelet are classic and popular products. The freshly baked omelette is charming because it is soft and soft inside. However, when this is provided as frozen food, it is difficult to maintain a freshly baked texture because it undergoes heating in the production process, freezing distribution, range heating during eating, and the like. Particularly in recent years, omelet rice with a soft omelet called “Fuwatoro Omurice”, “Torotoro Omurice”, etc. has become popular. When the cuts are made on the surface of these omelets placed on chicken rice, etc., the contents will melt.
One of the solutions for providing frozen foods with a semi-ripe feeling of omelet is a method of combining a thinly baked egg sheet and a processed egg product processed in a semi-ripe manner (Patent Documents 1 to 4, etc.) . The semi-ripe-like processed egg product is devised to retain softness by adding starch and fats and oils to provide freezing resistance and microwave heating resistance. Patent Documents 5 and 6 are examples of methods for producing a semi-ripe egg processed product.

JP-A-6-327437 JP 2001-178419 A JP 2008-167661 A JP 2007-43927 A JP 2001-157561 A Patent No. 2946503

  The present invention is a fluffy omelet that wraps fluid contents, such as contents that are more semi-ripe and liquid than conventional omelets, and spills out when the cut is made. The problem is to provide it as a frozen food.

The inventors of the present invention have studied a method for producing an omelet wrapped in a fluid content with a strong liquid feeling, and have found the method of the present invention.
This invention makes the summary the manufacturing method of the omelette which wrapped the fluid content of following (1)-(5). The gist of the method for producing omelet rice of (6) to (7) is as follows.
(1) A method for producing an omelet wrapped with a fluid content, wherein the hydrous egg heat-coagulated product and the thickener-containing seasoning liquid are wrapped in an egg sheet.
(2) The fluidity of (1), characterized in that an egg sheet is laid on an omelet mold, a mixture of a hydrous egg heat-coagulated product and a thickener-containing seasoning liquid is placed, wrapped in an egg sheet and frozen as it is. A method for producing a frozen product of an omelet wrapped in a certain content.
(3) The method for producing an omelet according to (1) or (2), wherein the mixture of the hydrous egg heat-coagulated product and the thickener-containing seasoning liquid has a viscosity of 500 to 50000 mPa · s.
(4) Any one of (1) to (3), wherein the hydrous egg heat-coagulated product is produced by introducing an egg liquid containing a thickener into hot water heated to 65 ° C. or more containing a thickener. Omelette manufacturing method.
(5) The method for producing an omelet according to any one of (1) to (4), wherein the Brix of the thickener-containing seasoning liquid is adjusted to 8 or more.
(6) A method for producing omelet rice, comprising combining the omelet and rice produced by any one of the methods (1) to (5).
(7) A method for producing omelet rice, wherein the weight ratio of the omelet and rice produced by the method of (5) is combined so as to be 10: 6 to 10:30.

  The frozen omelet produced by the method of the present invention is soft even after freezing and microwave thawing and the contents are fluid when cut. Moreover, the thawing | decompression time can be shortened by making a thickener containing seasoning liquid contain a powder starch syrup.

The “omelette wrapping a fluid content” of the present invention is an omelet in which a soft content having fluidity is encased in an egg sheet on the surface of the omelet.
Since egg components coagulate with heat, it is not easy to provide soft egg dishes as processed foods that undergo heating, freezing, thawing and the like. The prior art has focused on maintaining the half-ripe feeling of the eggs themselves, but in the present invention, the hydrous egg heat-coagulated product containing egg components is heated to 65 ° C. or higher and solidified firmly, An egg component is not used in the portion that gives a fluid feeling, but a thickener is contained, and it is made to exist as a seasoning liquid containing a component that gives flavor to omelets such as butter and milk. By not using eggs in the liquid part, the liquid feeling does not change even after the heating, freezing, thawing and reheating steps, and the omelet is given a flavor as a whole.

In the present invention, the egg sheet is a sheet obtained by adding a seasoning or the like to the egg liquid and heating it into a thin film, and is represented by thin baked eggs. It may be manufactured by any blending and manufacturing method, and may have any shape. However, a side, a square, a circle, or an ellipse having a diameter of about 15 to 30 cm is preferable, and a thickness is about 0.3 to 2.0 mm. Is suitable.
For mass production, it is preferable that egg liquid is supplied to a baking drum and egg sheets are continuously baked for use. Usually, starch, fats and oils, emulsified fats and oils, sugars, sugar alcohols, salt, pH adjusters, egg powders, dried egg whites, pigments, water, and the like are added to egg liquid for egg sheets as auxiliary materials. By these, a favorable external appearance, flavor, moisture retention, elasticity and the like are imparted to the egg sheet. Any other auxiliary material may be added as long as it does not affect the baking of the egg sheet.

In the present invention, the hydrous egg heat-coagulated product refers to an egg liquid to which a seasoning, a thickener and the like are added, put into hot water at 65 ° C. or higher, which is the temperature at which the egg coagulates, and is heated to become granular. It is solidified and heat solidified in a state containing moisture. It is preferable to add a thickener of about 0.1 to 5% by weight to the hot water in order to bring out thickening. Moreover, it is preferable to add about 0.2-2.0 weight% of thickeners, such as a xanthan gum, to an egg liquid since an egg does not become thin skin but solidifies in a granular form.
Starch, fats and oils, emulsified fats and sugars are added to the egg liquid that is the raw material of the hydrous egg heat-coagulated product to improve the appearance, flavor and texture of the solidified eggs after production, and to impart freezing and microwave resistance. It is preferable to add sugar alcohol, salt, seasoning extract, pH adjuster, dried egg white, pigment, water and the like.
The hydrous egg coagulated product coagulated in hot water may be used after draining water, or may be used by mixing with hot water and a thickener-containing seasoning liquid.

In this invention, a thickener containing seasoning liquid is a seasoning liquid which added the thickener to the seasoning liquid which gives a flavor and umami to an omelet, and gave the viscosity. The seasoning component may be a Western-style seasoning component such as butter, milk, extract, consomme, bouillon, or flavor, or a Japanese-style seasoning component such as dashi, extract, or soy sauce, depending on the target omelet.
It is important to give an appropriate viscosity as the contents of the omelet. By adding a thickener and heating, the viscosity of the mixture of the hydrous egg heat-coagulated product and the thickener-containing seasoning liquid is 500 to 50,000 mPa. -Prepare to be s. Preferably, it is 800-20000 mPa * s, More preferably, it is 1000-10000 mPa * s. The viscosity is measured at a temperature (60 ° C. in this specification) assumed at the time of eating using a rotary viscometer (such as Viscotester VT-04F manufactured by Rion Co., Ltd.). The thickener to be used may be a general edible thickener, and starch, thickened polysaccharide, thickened protein, and the like are used. Specifically, various starches such as potato, corn, rice, wheat, tapioca, modified starch, chitansan gum, pectin, gum arabic, carrageenan, tamarind seed gum, gellan gum, guar gum, tara gum, locust bean gum, silium seed gum, food Examples thereof include fibers and cellulose derivatives.

An omelet is produced by combining the above-described egg sheet, hydrous egg heat-coagulated product, and thickener-containing seasoning liquid. What is necessary is just to wrap the thing which mixed the hydrous egg heat-coagulated material and the thickener containing seasoning liquid with an egg sheet. In the case of mass production, it is preferable to cover the egg sheet with the omelette-shaped mold to be manufactured, place the mixture of the hydrous egg heat-coagulated product and the thickener-containing seasoning liquid in the center, and fold and wrap the egg sheet. If the mold is frozen, the egg sheet will not break or the mixture will not leak.
The amount ratio of egg sheet, hydrous egg heat-coagulated product and thickener-containing seasoning liquid depends on the type of omelette to be manufactured. For example, the weight ratio of egg sheet: hydrous egg heat-coagulated product and thickener-containing seasoning liquid is 1: About 3 to 6, the weight ratio of the hydrous egg coagulated product: thickener-containing seasoning liquid can be combined at about 1: 2 to 4.
The omelet may be mixed with cooked ingredients other than the hydrous egg heat-coagulated product and the thickener-containing seasoning liquid. Specifically, cheese, ham, bacon, corn, vegetables, mushrooms and the like often used as ingredients for omelets are exemplified.

When the above frozen omelet is placed on rice such as chicken rice, an omelet with an omelet containing meltable contents can be produced. The rice used for omelet rice may be white rice, but seasoned rice is preferred, and it is seasoned rice such as butter rice entangled with butter, rice cooked with soup, chicken rice seasoned with tomato ketchup etc. .
As frozen foods, frozen omelet rice can be provided by placing frozen omelets on seasoned rice placed in a tray, applying a demiglace sauce as appropriate, and freezing the whole tray.

Since the omelet of the present invention has many liquid portions, depending on the amount ratio of the omelet and seasoned rice, the time required for thawing the microwave oven may differ between the omelet and the rice, and may not be thawed well. In this case, by adding salt, sugar, amino acids, etc. to the thickener-containing seasoning portion of the omelet, the Brix is adjusted to 8 or more, preferably 10 or more, more preferably 15 or more, 20 or more. The thawing time of the omelet can be shortened. In addition to the above, any component can be added as long as it can increase Brix, but it is preferable to select components and amounts that have little influence on taste. Specific examples include starch syrup, powdered syrup, dextrin, polydextrose, and the like.
Examples of the present invention will be described below, but the present invention is not limited thereto.

Production of Egg Sheet An egg liquid having the composition shown in Table 1 was prepared. This egg liquid was supplied to a spring roll skin baking apparatus (HT-45 manufactured by Daiei Giken Co., Ltd.) to produce an egg sheet. A sheet having a width of 16 cm was continuously fired and cut into a length of 17 cm. The thickness was about 0.4 to 0.8 mm.

Manufacture of hydrous egg heat-coagulated product The egg liquid having the composition shown in Table 2 was put into hot water at 80 ° C. or higher containing 2% by weight of processed starch, and the egg was heat-coagulated.

Production of mixture of hydrous egg heat-coagulated product and thickener-containing seasoning liquid To the hydrous egg heat-coagulated product in hot water of Example 2, the seasoning liquid of the composition shown in Table 3 was added, mixed by heating, and a thick hydrous egg was prepared. A mixture of heat coagulated product and thickener-containing seasoning liquid was produced. Moreover, the mixture of a hydrous egg heat coagulated product and a thickener-containing seasoning liquid was also produced in the same manner as in Table 4 in which powdered starch syrup was used for omelet rice. The Brix of the seasoning liquid blended in Table 3 was 6, and the Brix of the seasoning liquid blended in Table 4 was 20.

The change with the temperature of the viscosity of the mixture of the hydrous egg heat-coagulated product and the thickener-containing seasoning liquid produced by the blending shown in Table 4 was measured using Viscotesta VT-04F (rotor No. 1) manufactured by Rion Co., Ltd.
The results are shown in Table 5. It was confirmed that the viscosity was such that fluidity could be maintained even at a temperature of 50-65 ° C. suitable for eating and at a temperature of 20-30 ° C. when eating at room temperature such as a lunch box.

Production of Omelette The egg sheet produced in Example 1 was laid on an omelet mold, and 80 g of the mixture of the hydrous egg heat-coagulated product and the thickener-containing seasoning liquid of Example 3 was placed, and the egg sheet was folded and wrapped. The frozen omelet was produced by freezing the mold. When the frozen omelet was thawed and heated with a microwave oven, the omelet with the fluidity of the contents was restored.
The omelet produced by the formulation shown in Table 4 of Example 3 was able to be thawed in a shorter time than the formulation shown in Table 3.

Chicken rice was prepared according to a conventional method for producing omelet rice. The frozen omelet produced in Example 4 was placed on 150 g of chicken rice and frozen together with the chicken rice to produce a frozen omelet. When this frozen omelet was thawed with a microwave oven, the omelet produced with the composition shown in Table 3 of Example 3 took a longer time to defrost than chicken rice, and when heated until the omelet thawed, the chicken rice was overheated. It was not possible to thaw in a balanced manner.
On the other hand, the omelet using the omelet manufactured according to the formulation shown in Table 4 had a better balance between the heating of the omelet and the chicken rice because the thawing time of the omelet was shortened, resulting in a more preferable finish. In the case of producing a product in which chicken rice and omelet are set, it is preferable to combine them with a Brix that is adjusted with a powder syrup or the like and adjusted for thawing time, if necessary.

Effect of Brix on degree of thawing Chicken rice and demiglace sauce were prepared according to conventional methods. 150 g of chicken rice was put into a tray, 60 g of demiglace sauce was applied, and the frozen omelet manufactured according to the composition shown in Table 3 of Example 3 was placed in a bag and frozen to prepare a frozen omelet. A frozen omelet was produced in the same manner using a frozen omelet produced by replacing part of the moisture in Table 3 so as to contain the amount of powdered starch syrup shown in Table 6.
Table 6 shows the temperature of each omelet Brix and frozen omelet rice in a bag, cooked for 6 minutes in a 500 W microwave oven, and steamed for 1 minute. The frozen omelet was frozen at -18 ° C, and the product temperature before cooking was -15.8 ° C. The product temperature was measured for the left and right edges and the center of the omelet, the center of the chicken rice and the top of the demiglace sauce.
The results are shown in Table 6. It can be seen that as the amount of powdered starch syrup is increased, Brix increases, and the temperature at the center of the omelette, which was difficult to raise by heating for 6 minutes, increases. The difficulty of heating in the center of the omelet is greatly affected by the amount of moisture in the omelet, the presence or absence of rice, the ratio of the omelet to rice, the shape of the omelet (especially the thickness), etc. It is preferable to adjust by design. In this embodiment, the microwave heating time is set to 6 minutes. However, the necessary Brix differs depending on the setting of this time.

According to the method of the present invention, it is possible to provide a frozen omelet in which a soft content in which fluidity is maintained is obtained when a cut is made on the surface even after freezing and thawing of a microwave oven. Moreover, using this omelette, omelet rice or the like on which an omelette wrapped with fluid contents can be easily cooked and provided.

Claims (7)

  A method for producing an omelet wrapped with a fluid content, characterized by wrapping a hydrous egg heat-coagulated product and a thickener-containing seasoning liquid in an egg sheet.   2. The fluid content according to claim 1, wherein an egg sheet is laid on an omelet mold, a mixture of a hydrous egg heat-coagulated product and a thickener-containing seasoning liquid is placed, wrapped in an egg sheet, and frozen as it is. Of manufacturing frozen products of omelets wrapped in potato.   The method for producing an omelet according to claim 1 or 2, wherein the viscosity of the mixture of the hydrous egg heat-coagulated product and the thickener-containing seasoning liquid is 500 to 50000 mPa · s.   The method for producing an omelet according to any one of claims 1 to 3, wherein the hydrous egg heat-coagulated product is produced by introducing an egg liquid containing a thickener into hot water heated to 65 ° C or higher containing a thickener.   The method for producing an omelet according to any one of claims 1 to 4, wherein the Brix of the thickener-containing seasoning liquid is adjusted to 8 or more.   A method for producing omelet rice, comprising combining the omelet and rice produced by the method according to any one of claims 1 to 5. A method for producing omelet rice, wherein the weight ratio of the omelet and rice produced by the method of claim 5 is combined to be 10: 6 to 10:30.