JP2020174583A - Egg processed food having meat inside, and its manufacturing method - Google Patents

Abstract

To provide an egg processed food having a good appearance, while preventing meat from burning and hardening due to overheating.SOLUTION: A manufacturing method of an egg processed food having meat inside, at least includes a step for preparing meat having egg preparation attached to the surface by immersing a ham material 20 into egg liquid 28, a step for preparing a first mold 4 with a recess 4a, a meat heating step for heating a ham piece 32 to which the egg preparation is attached by inputting it into the recess 4a of the first mold 4, and a first mold egg liquid heating step for heating egg liquid 40 by filling it into the recess 4a of the first mold 4.SELECTED DRAWING: Figure 4

Description

The present invention relates to processed egg foods having meat such as ham and bacon inside, and a method for producing the same.

Since egg dishes are often eaten at home and eating out, processed foods using various cooked eggs, such as fried eggs and omelets, are sold, and various proposals are made in connection with this. ing. Patent Document 1 proposes a manufacturing method capable of maintaining a soft and fluffy texture peculiar to egg dishes in fried eggs, omelets, scrambled eggs, oyakodon and the like. Specifically, Patent Document 1 proposes that egg white is further mixed with a composition in which egg yolk and fats and oils are mixed and heated to produce an egg processed food, and applicable egg yolk and egg white. This includes not only egg yolk and egg white contained in raw egg liquid obtained by breaking eggs, but also those that have been sterilized in advance, those that have been frozen and thawed, and those to which emulsifiers, sugars, starches, seasonings, etc. have been added. As an example of the seasoning, salt, sugar, sodium glutamate, trehalose, etc. are mentioned to make a seasoned egg liquid.

Patent Document 2 proposes a composition containing an egg yolk portion containing alginic acid and starch and an egg white portion containing water-soluble cellulose ether, whey protein and calcium salt as an egg-like composition such as a frozen omelet. There is.

Patent Document 3 proposes a frozen fried egg that can reproduce the fluffy feeling of freshly made fried egg yolk by thawing. In the frozen fried egg proposed by Patent Document 3, the egg yolk portion excluding the portion where the egg white and the yolk adhere to each other is covered with a thin film, and this thin film is composed of coagulated egg white to which pregelatinized starch and / or a thickener is added. It is a feature.

The fried egg has a shape in which the yolk rises above the egg white. Patent Document 4 proposes a manufacturing method in which egg yolk is sandwiched between egg whites from above and below, in response to the problem of commercial value that the raised portion of the egg yolk easily loses its shape and the flavor is easily deteriorated. In the first embodiment disclosed in Patent Document 4, a saucer and a closing lid for firing a fried egg are provided, and both the saucer and the closing lid have a concave portion having a U-shaped cross section that opens upward. The saucer and the closing lid are each heated by an open flame such as a gas burner. In the first step of fried egg, the egg is broken and the raw egg liquid consisting of egg white and egg yolk is taken out. Then, this raw egg liquid is put into the recess of the saucer and heated. As a separate step, the egg is cracked, and the raw egg white from which the yolk has been removed is filled in the recess of the closed lid and heated to almost cure the raw egg white. Then, in the next step, the saucer is inverted on the closing lid to close the mold. After holding this mold closed state for a predetermined time, the mold is opened and the fired fried egg is taken out.

Patent Document 5 proposes a fried egg-like processed food that exhibits the original appearance of an egg and a method for producing the same. Specifically, Patent Document 5 describes a step of preparing a first mold and a second mold, filling the first mold with the first egg white liquid, and obtaining a completely coagulated first egg white portion. , A step of filling the second mold with the second egg white liquid to obtain a second egg white portion having at least a fluid surface, and a step of filling the second mold with the egg yolk liquid to obtain the egg yolk portion, the first This includes a step of inverting the mold on the second mold to bind the first egg white portion to the second egg white portion and the yolk portion. Then, Patent Document 5 proposes to form a recess for positioning the yolk liquid as a second type.

Patent Document 6 proposes an egg processed food (with omelet as a specific example) having a fluid component (for example, cheese) inside the thin skin of the egg and having an excellent appearance, and a method for producing the same. There is. This processed egg food contains a part or all of a fluid inside an outer layer made of a heated coagulated product of an egg mixture, and the seam between the upper outer layer and the lower outer layer is from the bottom of the processed egg food to the processed egg food. It is characterized by being located on the bottom side of the thickness of 1/2. This processed egg food has a step of injecting an aerated egg mixture into a container and partially coagulating it by heating, a step of putting a part or all of a fluid component in the egg mixture, and further. It is produced by a production method including a step of heating an egg mixture to coagulate it into a porous form. Patent Document 6 cites a liquid ingredient containing small solids such as meat and vegetables in addition to the paste-like ingredient as a specific example of the ingredient, and as an egg mixture, a liquid whole egg and a plant. It illustrates several types of seasoned mixtures such as oils, starches, salts, guar gum, and fresh water mixtures.

Japanese Unexamined Patent Publication No. 2010-161939 Japanese Unexamined Patent Publication No. 2005-224168 Japanese Unexamined Patent Publication No. 10-146170 Japanese Unexamined Patent Publication No. 2005-323511 Japanese Patent No. 5214559 Japanese Patent No. 4737439

Since eggs and meat go well together, meat is used in many egg dishes such as ham and eggs, bacon and eggs, and omelets. When mass-producing processed egg foods that have meat inside, there is a risk that the meat will be charred or hardened due to overheating. In addition, if there is a large individual difference in the position of the meat located inside, it tends to cause deterioration in appearance and commercial value.

An object of the present invention is to provide an egg processed food having meat inside and a method for producing the same, which can improve the above-mentioned problems that are likely to occur in the production of processed foods.

The above technical problem is, according to one aspect of the present invention.
A method for producing processed egg foods that have meat inside.
The process of immersing the meat material in the egg liquid to prepare the meat with the egg preparation liquid attached to the surface, and
The process of preparing a firing mold including the first mold having a recess, and
A meat heating step in which the meat is put into the recess of the first type and heated.
This is achieved by providing a method for producing a processed egg food, which includes at least a first-type egg liquid heating step of filling and heating the egg liquid in the recess of the first type. Here, the egg liquid has a meaning including an egg white liquid, an egg yolk liquid, and a whole egg liquid.

According to another aspect of the invention, the above technical issues are
A method for producing processed egg foods that have meat inside.
The process of immersing the meat material in the egg liquid to prepare the meat with the egg white adjusting liquid attached to the surface, and
A step of preparing a firing mold having a first and second molds that can be closed and both have recesses,
The step of putting the meat into the recess of the first type and heating it.
A step of filling the recess of the first type filled with the meat with the first egg white liquor and heating the portion.
A step of filling the recess of the second type with the second egg white liquid and heating the portion.
An egg yolk filling step of filling and heating the yolk liquid in the recesses of the first type and / or the second type.
A mold closing step of inverting the first mold on the second mold and heating the mold in a closed state.
This is achieved by providing a method for producing a processed egg food, which comprises a step of taking out the processed egg food from the baking mold, and an egg processed food having the meat produced thereby inside, after the mold closing step.

The effects and other objectives of the present invention will become apparent from the detailed description of the examples described below.

It is a figure for demonstrating the firing type used in the manufacturing method of an Example. It is the cross-sectional view cut along the line II-II of FIG. 1, and is the figure for demonstrating the cross-sectional shape of the 1st and 2nd mold included in the firing die. It is a figure for demonstrating the preparatory process before heating a ham piece. It is a figure for demonstrating the process of manufacturing ham and eggs. It is a figure for demonstrating the process of manufacturing ham and eggs following FIG. It is a top view of the ham and eggs produced according to the method of an Example. FIG. 6 is a bottom view of the illustrated ham and eggs. FIG. 6 is a side view of the illustrated ham and eggs. It is sectional drawing which cut along the aa line of FIG. It is a figure for demonstrating the ham and eggs of a modification, and is the bottom view corresponding to FIG.

Hereinafter, ham and eggs, which are specific application examples of the present invention, and a method for producing the same will be described exemplarily based on the accompanying drawings. FIG. 1 shows a baking mold for baking ham and eggs. The firing mold 2 is a second mold row 6 having a plan view rectangle in which a plurality of first molds 4 are arranged in series, and a second mold row 6 having a plan view rectangle in which a second mold 8 corresponding to the first mold 4 is arranged in series. In the first and second mold rows 6 and 10, the long sides of the first and second mold rows 6 and 10 are connected to each other by a plurality of hinges 12. FIG. 1 shows a state in which the first mold 4 and the second mold 8 are opened. The first and second molds 4 and 8 can be closed by rotating the first mold row 6 or the second mold row 10 around the axis of the hinge 12. The firing mold 2 composed of the first and second mold rows 6 and 10 is subjected to a controlled heat treatment while being conveyed by a conveyor to fire ham and eggs, and the finished ham and eggs are taken out from the firing mold 2.

Both the first type 4 and the second type 8 have recesses 4a and 8a that are open upward. Since the first type 4 and the second type 8 have substantially the same shape, the first type 4 will be described as a representative. The plan view shape of the recess 4a included in the first type 4 is arbitrary, but in the embodiment, the recess 4a has an elliptical opening in the plan view. The opening of the recess 4a may be circular in a plan view. Further, as can be seen from FIG. 2, the recess 4a has an arch-shaped cross-sectional shape that is open upward and convex downward. Reference numeral 14 shown in FIG. 2 indicates a gas burner which is an example of an open flame heating means. The method for producing ham and eggs using the baking mold 2 will be described below.

Preparation of ham pieces (Fig. 3) :
With reference to FIG. 3, as a preparatory step for producing ham and eggs, a step of preparing ham pieces to be put into the first mold 4 will be described. The ham material 20 is put into the first container 26 containing the starch powder 24, and the starch powder is adhered to the surface of the ham material 20 (first step). The ham material 20 may be raw ham or frozen ham. When frozen ham is used, it is thawed and then charged into the first container 26. Next, the ham material 20 is immersed in the second container 30 containing the egg white adjusting liquid 28 to attach the egg white adjusting liquid 28 to the surface of the ham material 20 (second step), and then the ham material 20 is placed in the second container 30. Take out from (third step). Reference numeral 32 shown in the third step of FIG. 3 indicates the first ham piece after the above-mentioned preparation is completed. The first ham piece 32 is composed of the ham material 20, the starch powder 24 adhering to the surface thereof, and the egg white adjusting liquid 28.

As a modification of the first ham piece 32, the second ham piece 34 without the first step may be used. That is, the first step is not essential. By omitting the first step, the second ham piece 34 is composed of the ham material 20 and the egg white adjusting liquid 28 adhering to the surface thereof.

The egg white adjusting solution 28 in which the ham material 20 is immersed is prepared by adding salt, natural and / or chemical to an egg white solution or raw egg white solution obtained by thawing frozen egg white, in addition to emulsifiers such as starch, thickener, edible oil and fat, and glycerin fatty acid ester. Seasonings such as seasonings are added. Starch includes cornstarch, modified starch and modified starch. Examples of edible oils and fats include rapeseed oil and soybean oil.

Ham and eggs production (Figs. 4 and 5) :
4 and 5 are diagrams for explaining a process of producing ham and eggs. Each step of the firing mold 2 will be described below on the premise that controlled heating is performed.

First step (put ham pieces into the first mold) :
In the first step shown in FIG. 4, the ham piece 32 (or 34) is put into the recess 4a of the first type 4, and the ham piece 32 (or 34) is heated. Since the egg white adjusting liquid 28 adheres to the surface of the ham piece 32 (or 34), it is possible to prevent the ham piece 32 (or 34) from adhering to the first type 4 and the ham piece 32 (or 34). 34) Burning can be prevented.

Second step (filling the first mold with egg white liquid) :
The recess 4a of the first type 4 is filled with the first egg white liquid 40 and heated. As the first egg white liquor 40, an egg white liquor seasoned by adding vegetable oil, salt, a thickener, modified starch, or the like to an egg white liquor obtained by separating egg yolk from a raw egg liquor obtained by breaking a chicken egg is used. This egg white liquid may be the same as or different from the egg white adjusting liquid 28 described above. Further, instead of the egg white liquid extracted from the raw egg liquid, an egg white liquid obtained by thawing frozen egg white may be used. This also applies to the egg white adjusting solution 28 described above.

Third step (filling the second mold with egg white liquid) :
The second type 8 is filled with the second egg white liquid 42 and heated. As the second egg white liquid 42, it is preferable to use the same egg white liquid as the first egg white liquid 40 described in the second step described above. Comparing the amount of the second egg white liquid 42 to be filled in the second type 8 and the amount of the first egg white liquid 40 to be filled in the first type 4, the amount of the second egg white liquid 42 is relative, although it is arbitrary. It is set to increase to many. Of course, the amounts of the first and second egg white liquids 40 and 42 may be the same, or the amount of the first egg white liquid 40 may be set to be relatively large.

Fourth step (filling with egg yolk liquid) :
In the fourth step shown in FIG. 5, the second mold 8 is filled with the egg yolk liquid 44. The egg yolk solution 44 is an egg yolk solution obtained by separating egg white from a raw egg solution obtained by breaking a chicken egg or a thawed egg yolk solution containing frozen egg yolk, and adding sugars such as water candy, vegetable oil, salt, powdered agar, gelatin, chemical and / or natural seasonings. , Egg yolk liquid seasoned by adding a gelling agent or the like is preferably used. As a modification, a processed egg yolk solution that has been processed and seasoned in advance may be used.

The timing of filling the second type 8 with the egg yolk liquid 44 is preferably performed in a state where the inside and the upper surface of the second egg white liquid 42 of the second type 8 have fluidity. As a result, the yolk liquid 44 can be appropriately settled in the second egg white liquid 42 by its own weight and gravity when it is filled in the recess 8a of the second type 8. In order to exert this action, the egg yolk liquid 44 preferably has a higher specific gravity than the second egg white liquid 42.

Fifth step (mold closing) :
Mold closing is performed by reversing the first mold row 6 around the hinge 12 and placing the inverted first mold 4 on the second mold 8. The mold closing is preferably performed in a state where the first egg white liquid 40 of the first type 4 has a certain degree of fluidity, that is, in a state where the first egg white liquid 40 is not completely coagulated. As a result, a part of the first egg white liquid 40 in the first type 4 flows down into the recess 8a of the second type 8 due to the mold closing, and inside the inverted first type 4, FIG. As shown in the fifth step, the swelling of the upper surface of the first egg white liquid 40 can be flattened. By continuing heating of the second mold 8 in this mold closed state, the ham and eggs 50 in which the ham, the egg white, and the yolk are integrated are fired. In this fifth step, more preferably, the second egg white liquid 42 of the second type 8 has a certain degree of fluidity, that is, the second egg white liquid, like the first egg white liquid 40 of the first type 4. It is better to close the mold when 42 is not completely solidified.

As a modification of the above-mentioned fourth step (filling of egg yolk liquid), the yolk liquid 44 may be filled in the first type 4 instead of the second type 8, or the first type 4 and the second type 8 may be filled. Both may be filled with egg yolk liquid 44. In these modifications, the timing of filling the egg yolk liquid 44 into the first type 4 is preferably performed in a state where the inside and the upper surface of the first egg white liquid 40 of the first type 4 have fluidity. Further, in these modifications, the mold closing in the fifth step is a state in which the first and second egg white liquids 40 and 42 of the first type 4 and the second type 8 have a certain degree of fluidity, that is, the first type. It is preferable to close the mold in a state where the first and second egg white liquids 40 and 42 are not completely coagulated.

6th step (taking out) :
The ham and eggs 50 located in the second mold 8 after opening the mold are taken out from the firing mold 2. After removal, the ham and eggs 50 are cooled and then packaged and stored frozen if necessary.

6 to 9 are views for explaining the ham and eggs 50 baked through the above steps. 6 is a plan view, FIG. 7 is a bottom view, FIG. 8 is a side view, and FIG. 9 is a cross-sectional view cut along the line aa of FIG. With the yolk portion 52 of the ham and eggs 50 positioned up and the ham 54 positioned down, using the terms "up", "down" or "up and down" based on the state at meal time, see FIG. The ham and eggs 50 has a form in which the yolk portion 52 is surrounded by the egg white portion 56. Of the egg white portion 56, the egg white surface layer 56a located above the yolk portion 52 is composed of the second egg white liquid 42 filled in the second type 8.

As described above, the yolk liquid 44 is filled in the recess 8a of the second type 8 before the second egg white liquid 42 coagulates, and the yolk liquid 44 is settled in the second egg white liquid 42. As a result, the thickness D1 of the egg white surface layer 56a located above the yolk portion 52 of the ham and eggs 50 is arbitrary, but the thickness D2 of the intermediate egg white layer 56b located below the yolk portion 52 and above the ham 54. It is relatively thin in comparison with. The thickness D2 of the intermediate egg white layer 56b on the central vertical axis of the ham and eggs 50 is, for example, about 5 mm, and the thickness D1 of the upper egg white surface layer 56a is thinner than this. Of course, the relationship between the thickness D1 of the upper egg white surface layer 56a and the thickness D2 of the intermediate egg white layer 56b is arbitrary, and the thickness D2 of the intermediate egg white layer 56b, about 5 mm, is also arbitrary. For example, the thickness D1 of the upper egg white surface layer 56a may be relatively thicker than the thickness D2 of the intermediate egg white layer 56b.

Both the first and second molds 4 and 8 have arch-shaped recesses 4a and 8a in cross section, and the first and second egg white liquids 40 and 42 are filled therein. When the first egg white liquid 40 filled in the first mold 4 is not completely coagulated, it is located around the ham 54 as described above by inverting the first mold 4 and closing the mold. The lower egg white portion 56c can form a relatively flat bottom surface as described above. On the other hand, the surface of the upper egg white portion 56d including the egg white surface layer 56a located around and above the yolk portion 52 is formed into a cross-sectional arch shape by the cross-sectional arch-shaped contour of the second type 8.

FIG. 10 is a bottom view corresponding to FIG. 7, showing a modified example of ham and eggs 50 (1). In the ham and eggs 50 of the embodiment, the ham 54 (FIG. 7) having a rectangular shape in a plan view is adopted, but as shown in FIG. 10, in the ham and eggs 50 (1) of the modified example, the ham 54 (1) having a circular shape in a plan view is used. It has been adopted.

Although preferred embodiments of the present invention have been described above, the present invention is not limited to this, and includes the following modifications.
(1) The recesses 4a and 8a of the first and second molds 4 and 8 both have an arch-shaped cross section, but as a modification, the first mold 4 or the second mold 8 or both molds 4 , 8 recesses 4a, 8a may have a U-shaped cross section that is open upward.

(2) The present invention can be applied to bacon and eggs instead of ham and eggs 50. In this case, bacon, which is a kind of the same meat, will be adopted instead of ham.

(3) Instead of filling the first type 4 and the second type 8 with the first and second egg white liquids 40 and 42, the whole egg liquid may be filled. This whole egg liquid is preferably prepared by mixing egg white, egg yolk, and seasonings.
(4) The firing mold 2 may be composed of only the first mold 4 without the second mold 8. In this modification, for example, an omelet-like processed food may be produced by adopting whole egg liquid as the egg liquid filled in the recess 4a of the first type 4.
(5) The firing mold 2 may be composed of a first mold 4 without the recess 4a and a second mold 8 including the recess 8a. In this case, the first type 4 functions as a lid for the second type 8.

(6) Instead of ham pieces and bacon pieces, cutlet ingredients such as ham cutlet and pork cutlet may be used, or small chunks of meat such as chicken cut into small pieces may be used. These can provide a characteristic egg processed food in which the meat is located at a predetermined position above, below, or inside the processed egg food according to the present invention.

(7) In the ham and eggs 50, the recesses 4a and 8a of the first and second molds 4 and 8 are formed into a circular contour shape in a plan view to make a ham and eggs 50 in a circular view in a plan view. The shape of the food in a plan view is arbitrary, and it may have an oval shape in a plan view like an omelet. Of course, this shape can be formed by the contour shape of the molding surface of the firing mold 2.

(8) In the processed egg food produced according to the present invention and the manufacturing process thereof, the processed egg food may contain not only meat but also cheese and vegetables.

2 Baking type 4 1st type 4a 1st type recess 8 2nd type 8a 2nd type recess 20 Ham material 26 1st container (starch powder)
28 Egg white adjusting liquid for adhering to ham material 32 1st ham piece (ham material + egg white adjusting liquid and starch powder on its surface)
34 Second ham piece (ham material + egg white adjustment liquid)
40 1st egg white liquor to be filled in type 1 42 2nd egg white liquor to be filled in 2nd type 44 egg yolk liquid 50 ham and eggs 52 egg yolk part 54 ham 56 egg white part 56a egg white surface layer 56b intermediate egg white layer

Claims (9)

A method for producing processed egg foods that have meat inside.
The process of immersing the meat material in the egg liquid to prepare the meat with the egg preparation liquid attached to the surface, and
The process of preparing a firing mold including the first mold having a recess, and
A meat heating step in which the meat is put into the recess of the first type and heated.
A method for producing a processed egg food, which comprises at least a first-type egg liquid heating step of filling and heating the egg liquid in the recess of the first type. The firing mold further comprises a second mold that is closeable and has a recess with the first mold.
The second type egg liquid heating step of filling and heating the egg liquid in the recess of the second type, and
The method for producing an egg processed food according to claim 1, further comprising a mold closing heating step of inverting the first mold on the second mold and heating the mold in a closed state. A method for producing processed egg foods that have meat inside.
The process of immersing the meat material in the egg liquid to prepare the meat with the egg white adjusting liquid attached to the surface, and
A step of preparing a firing mold having a first and second molds that can be closed and both have recesses,
The step of putting the meat into the recess of the first type and heating it.
A step of filling the recess of the first type filled with the meat with the first egg white liquor and heating the portion.
A step of filling the recess of the second type with the second egg white liquid and heating the portion.
An egg yolk filling step of filling and heating the yolk liquid in the recesses of the first type and / or the second type.
A mold closing step of inverting the first mold on the second mold and heating the mold in a closed state.
A method for producing a processed egg food, which comprises a step of taking out the processed egg food from the baking mold after the mold closing step. In the egg yolk filling step, the egg yolk liquor is filled into the first type and the second type, and the first type and the second type are filled with the first egg white liquor and the first type in the first type. When the yolk liquid is filled with the surface and the central portion of the second egg white liquid in the type 2 having fluidity, the yolk liquid is settled in the first egg white liquid and the second egg white liquid. The method for producing a processed egg food according to claim 3. In the mold closing step, the mold is closed in a state where the first and second egg white liquids in the first mold and the second mold are not completely coagulated, and the first mold in the first mold is closed. The method for producing a processed egg food according to claim 4, wherein a part of the egg white liquid flows down into the second type. The method for producing an egg processed food according to any one of claims 3 to 5, wherein the meat is one meat selected from a piece of ham, a piece of bacon, a small chunk of meat, and a cutlet. The method for producing an egg processed food according to claim 6, wherein the processed egg food further contains at least one of cheese and vegetables. The processed egg food product according to any one of claims 3 to 7, wherein at least one of the first and second molds has a concave portion having an arched cross section that is open upward and convex downward. Manufacturing method. A processed egg food product produced by the production method according to any one of claims 1 to 8.