JP2023124146A - Material for electronic oven cooked egg dishes, packed material for electronic oven cooked egg dishes, and production method of egg dishes - Google Patents

Abstract

To cook easily, by an electronic oven, fluffy and melty egg dishes that can only be created by a skilled chef.SOLUTION: A material for electronic oven cooked egg dishes contains a liquid material containing a thickening polysaccharide over 0.05 mass% and below 1.0 mass%, starch, salt and water, and the liquid material has a viscosity of 420 mPa-s or more and 37,000 mPa-s or less (B type viscometer, 25°C).SELECTED DRAWING: None

Description

The present invention includes a liquid containing polysaccharide thickener, starch, salt, and water, and the liquid has a predetermined viscosity range, a material for cooking eggs cooked in a microwave oven, and a container containing eggs cooked in a microwave oven. and a method for producing egg dishes using the material.

Demand for egg dishes cooked in a microwave oven has been on the rise for some time due to the need for shorter working hours. However, since the microwave oven heats the food from the inside at once and the temperature of the food rises rapidly, the moisture may evaporate excessively and the heating may be uneven. Therefore, there is a problem that it is difficult to cook egg dishes in a microwave oven.

For example, in Patent Document 1, a liquid material containing salt and water, an egg-containing food material is housed in a heat-resistant container that is transparent to microwaves, sealed, and heat sterilized, and is raw during cooking. is added and mixed, and heat-cooked in a microwave oven to thermally coagulate the eggs to obtain an egg-containing food material in a container. According to this document, it is described that an egg-containing food product with a soft, half-boiled texture can be obtained.

Japanese Patent No. 3729447

Although the egg-containing food described in Patent Document 1 is an excellent product, in recent years, egg dishes with a fluffy and simmering texture that cannot be obtained at home and can only be produced by skilled cooks are preferred. It is designed to be

SUMMARY OF THE INVENTION The present invention has been made in view of such circumstances, and provides microwave heating that enables easy cooking of full-fledged fluffy and simmering egg dishes in a microwave oven that can only be produced by skilled cooks. It is an object of the present invention to provide a material for cooked egg dishes, a container-packaged material for microwave-cooked egg dishes, and a method for producing egg dishes.

As a result of intensive studies by the present inventors to solve the above problems, a liquid substance with a predetermined viscosity containing more than 0.05% by mass and less than 1.0% by mass of polysaccharide thickener, starch, salt, and water The present inventors have found that the above problems can be solved by adding and mixing a raw egg to a material containing and cooking it in a microwave oven, and completed the present invention. The present invention is based on these new findings and includes the following inventions.

[1] More than 0.05% by mass and less than 1.0% by mass of thickening polysaccharide, starch, salt, and a liquid containing water, and the liquid has a viscosity of 420 mPa s or more and 37000 mPa s or less ( B-type viscometer, 25°C), a material for cooking eggs cooked by heating in a microwave oven.
[2] The material for microwave cooking eggs according to [1], wherein the starch is more than 2.0% by mass and less than 7.0% by mass.
[3] The egg dish is a food selected from oyakodon, tamagodon, jindon, katsudon, crab tamadon, omelet rice, omelette, scrambled eggs, Yanagawa donburi, and pu-patpong curry. ] or the material for microwave-cooking egg dishes according to [2].
[4] A method for producing an egg dish using the material for microwave cooking egg dishes according to any one of [1] to [3], wherein and a step of heating and cooking the mixed material in a microwave oven.
[5] A liquid containing more than 0.05% by mass and less than 1.0% by mass of thickening polysaccharide, starch, salt, and water, and the liquid has a viscosity of 420 mPa s or more and 37000 mPa s or less ( B-type viscometer, 25° C.) is stored in a heat-resistant container, and a container-packed material for cooking eggs cooked by heating in a microwave oven.
[6] The container-packaged material for cooking eggs cooked in a microwave oven according to [5], which is a product distributed at room temperature.

To provide a material for cooking eggs cooked by heating in a microwave oven, which can be easily cooked in a microwave oven and can be prepared only by a skilled cooking craftsman. can be done.

2 is a diagram showing the state of the contents of the pouch after cooking in Example 1. FIG. 4 is a diagram showing the state of the contents of the pouch after cooking in Comparative Example 1. FIG. FIG. 10 is a diagram showing the state of the contents of the pouch after cooking in Comparative Example 6. FIG.

The material for cooking eggs cooked by heating in a microwave oven of the present invention contains a liquid containing thickening polysaccharide, starch, salt, and water in an amount of more than 0.05% by mass and less than 1.0% by mass, and the liquid has a viscosity of 420 mPa. · Viscosity (Brookfield viscometer, 25° C.) of 37000 mPa·s or less.

As used herein, polysaccharide thickeners refer to polysaccharides that become viscous or gel when dissolved in water. The polysaccharide thickener is not particularly limited as long as the desired viscosity can be obtained, and those commonly used in the food field can be appropriately employed. Examples include xanthan gum, welan gum, guar gum, tamarind seed gum, Gellan gum, carrageenan, gum arabic, locust bean gum and the like. Polysaccharide thickeners may be used alone, or may be used in combination of multiple types.

The content of the thickening polysaccharide is more than 0.05% by mass, preferably 0.07% by mass or more, preferably 0.09% by mass or more, preferably 0% by mass or more, relative to the total mass of the liquid material. 0.1% by mass or more, preferably 0.13% by mass or more, preferably 0.2% by mass or more. In addition, the content of the thickening polysaccharide is less than 1.0% by mass, 0.9% by mass or less, 0.8% by mass or less, and 0.45% by mass with respect to the total mass of the liquid material Below, it is 0.35 mass % or less. When the content of polysaccharide thickener is within the above range, a raw egg is added to and mixed with the material for cooking eggs cooked by heating in a microwave oven, and the water separation portion of the egg dish obtained by heating and cooking in a microwave oven is soft-boiled like an egg. It has a rich and creamy texture.

The viscosity described in this specification can be measured by a known Brookfield viscometer. For example, using a viscometer manufactured by Toki Sangyo Co., Ltd. (RB80L type viscometer), using an appropriate rotor according to the viscosity range, the value can be measured at 30 rpm after 30 seconds.

The viscosity of the liquid contained in the material for microwave cooking eggs is 420 or more and 37000 mPa·s or less, preferably 430 mPa·s or more, preferably 500 mPa·s or more, preferably 1000 mPa·s or more at 25°C. preferably 35,000 mPa·s or more, preferably 30,000 mPa·s or less, preferably 10,000 mPa·s or less, preferably 8,000 mPa·s or less. When the viscosity of the liquid is within the above range, a raw egg is added to and mixed with the material for cooking eggs cooked by heating in a microwave oven, and the water separation portion of the egg dish obtained by heating and cooking in a microwave oven has a soft-boiled feeling like an egg. It has a thick texture.

The starch content of the microwave-cooked egg dish material of the present invention is preferably more than 2.0% by mass and less than 7.0% by mass.

The starches described herein are not particularly limited and include, for example, wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, and the like. As starch, both unprocessed starch and processed starch can be used. Examples of modified starch include starch subjected to wet heat treatment as processing treatment; and modified starch subjected to chemical modification treatment such as cross-linking and functional group addition as processing treatment. Starch may be used alone or in combination of multiple types.

7. The starch content is preferably more than 2.0% by mass, more preferably 2.5% by mass or more, and more preferably 3.2% by mass or more, relative to the total mass of the liquid. It is preferably less than 0% by mass, more preferably 6.5% by mass or less, and more preferably 5.5% by mass or less. When the starch content is within the above range, a raw egg is added to and mixed with the material for cooking eggs cooked by heating in a microwave oven, and the syneresis portion of the egg dish obtained by heating and cooking in a microwave oven has a soft-boiled feeling like an egg. It has a thick texture, and the solid and/or semi-solid portion has a fluffy texture like a heated egg cooked by a skilled craftsman.

As the liquid containing salt and water described in this specification, any commonly used liquid can be used depending on the type of egg dish. Specific examples of the components of the liquid include water, soy sauce, mirin, mirin-like seasonings, bouillon, sugars such as sugar, salt, seasonings such as monosodium glutamate, spices such as pepper and ginger, and meat. Examples include extracts, yeast extracts, kelp stock, flavorings, oils and fats, acidulants such as citric acid, and emulsifiers, but are not limited to these. can be compounded.

The egg dishes described in this specification are not particularly limited as long as they contain eggs that have been heated. Omelettes, scrambled eggs, Yanagawa rice bowls, Phu Patpong curry, chawanmushi, tamagoyaki, dashimaki tamago, and the like.

The material for cooking eggs cooked by heating in a microwave oven according to the present invention may contain only the above-mentioned liquid, but ingredients that are commonly used can be arbitrarily used depending on the type of egg dishes. Specific examples of the ingredients include vegetables, livestock meat, and seafood. These ingredients can be included, for example, by cutting or grinding them to an appropriate size, and can also include those that have undergone pretreatment such as boiling, but these processing methods are It is not particularly limited, and an appropriate method can be adopted.

As a method for producing such a material for cooking eggs cooked by heating in a microwave oven, the liquid material is put into a heating pot equipped with a stirring blade, for example, together with ingredients if necessary, and mixed by rotating the stirring blade. , After reaching a product temperature of 90°C, heat for about 5 minutes. After heating, it can be obtained by placing it in a heat-resistant container together with ingredients if necessary, sealing the container, and then performing heat sterilization such as retort sterilization. Heat sterilization treatment is preferably retort sterilization treatment from the viewpoint of long-term storage of the product. The retort sterilization treatment is preferably carried out so that the F1 value is 4-30 at 120-130° C., for example.

Alternatively, after heating in a heating pot, if necessary, the ingredients are placed in a microwave-transparent heat-resistant container, the container is sealed, and heat sterilization such as retort sterilization is performed. You can obtain ingredients for cooking eggs.

Such a container-packed material for cooking eggs cooked by heating in a microwave oven can be made into a normal-temperature distribution product or a chilled distribution product by heat sterilization.

By using a microwave-transmitting heat-resistant container as the microwave-transmitting heat-resistant container, the container can be used as it is for cooking with a microwave oven. Also, in this case, a self-supporting standing pouch or the like can be used. The heat-resistant container can withstand heat sterilization and microwave cooking. When retort sterilization is used as the heat sterilization, it is preferable to use a retort container such as a retort pouch.

A raw egg is added to and mixed with the thus-obtained material for cooking eggs cooked by heating in a microwave oven, and the mixed material is cooked by heating in a microwave oven to produce an egg dish.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the scope of the present invention is not limited to these Examples.

1. Manufacture and evaluation of ingredients for microwave-cooked egg dishes (oyakodon) (1) Manufacture of ingredients for microwave-cooked egg dishes (oyakodon)

Into a heating pot equipped with a stirring blade, the raw materials were charged according to the formulation shown in Table 1, and while mixing by rotating the stirring blade, after reaching a product temperature of 90° C., it was heated for about 5 minutes to obtain a liquid product. In the table, Felinex LCF is a trade name and is a modified starch. Echo gum is a trade name for xanthan gum, which is a thickening polysaccharide.

A microwave transparent standing pouch was filled with 500 g of the liquid material, the pouch was sealed, and retort treatment was performed at 122 ° C. for 26 minutes to produce a container-packed material for microwave cooking eggs. (Example 1). The viscosity of the resulting liquid at 25° C. was measured with a Brookfield viscometer (RB80L model, Toki Sangyo Co., Ltd.) and found to be 7340 mPa·s.

(2) Cooking Oyakodon The upper end of the pouch was opened, one raw egg was dropped into the pouch, and the pouch was stirred several times with chopsticks. The whole pouch was heated and cooked in a microwave oven at 500 W for 3 minutes.

(3) Evaluation Rice was placed in a bowl, and the content of the pouch after the heat cooking was placed thereon and eaten. In addition, this Example 1 (contents) is shown in FIG. The solid part has a fluffy and soft texture, and the watery part has a moderately simmering texture.As a whole, it is an oyakodon with a half-cooked and authentic texture that only a skilled craftsman can create. there were.

2. Investigation of polysaccharide thickener (1) Manufacture of ingredients for microwave cooking egg dishes (oyakodon)

Oyakodon was obtained in the same manner as in "1. Production and evaluation of ingredients for cooking eggs cooked by heating in a microwave oven (oyakodon)" according to the formulation shown in Table 2 (Comparative Examples 1 and 2, Examples 2 to 6). Incidentally, Comparative Example 1 is shown in FIG.

(2) Evaluation Table 3 shows the evaluation in which rice was placed in a bowl and the contents of the pouch after the heat cooking were placed thereon and eaten. The evaluation was conducted by a panel of three expert panelists who had been trained on a daily basis. It was evaluated on a five-point scale: 4 points for "can feel", 3 points for "can feel", 2 points for "not much", and 1 point for "do not feel". Also, for the item "no discomfort", 5 points for "no discomfort at all", 4 points for "almost no discomfort", 3 points for "no discomfort", and 3 points for "some discomfort". was evaluated on a 5-point scale, with 2 points for "" and 1 point for "discomfort". Comprehensive evaluation is the average score of three items.

Among these, the term “fluffy texture” mainly refers to a fluffy texture in which the solid and/or semi-solid portion resembles a heated egg cooked by a skilled craftsman. “Toro-toro texture” mainly refers to a viscous texture with a soft-boiled egg-like texture due to moderate heating, as if the water-repellent portion was cooked by a skilled craftsman. "No discomfort" mainly means that the texture is similar to that of eggs and that there is no discomfort as if the texture was adjusted by something other than eggs.

In Examples 1 to 6, in which the concentration of the polysaccharide thickener is more than 0.05% by mass and less than 1.0% by mass, a fluffy and simmering full-fledged oyakodon that can only be produced by a skilled craftsman is obtained. It was found that

3. Examination of viscosity (1) Manufacture of ingredients for microwave cooking egg dishes (oyakodon)

Oyakodon was obtained in the same manner as in "1. Production and evaluation of ingredients for cooking eggs cooked by heating in a microwave oven (oyakodon)" with the formulation shown in Table 4. In addition, the viscosity at 25° C. of the obtained liquid material for cooking eggs cooked by heating in a microwave oven was measured with a Brookfield viscometer (RB80L model, Toki Sangyo Co., Ltd.), and the results are shown in Table 5.

(2) Evaluation The contents of the pouches after heat cooking (Comparative Examples 3 to 6, Examples 7 to 11) were evaluated in the same manner as in “2. Examination of Polysaccharide Thickener”. Incidentally, Comparative Example 6 is shown in FIG.

In Examples 7 to 11, in which the viscosity of the liquid was 420 Pa·s or more and 37000 mPa·s or less, it was found that authentic oyakodon, which can only be produced by a skilled craftsman, can be obtained. In addition, it was found that such a texture can be obtained when the viscosity of the liquid material is adjusted to 420 Pa s or more and 37000 mPa s or less by adding starch in addition to blending the polysaccharide thickener in the amount studied above. Ta.

In addition, in (1) above, a material for cooking eggs cooked by heating in a microwave oven (oyakodon) was produced by changing the starch to potato starch, and the same evaluation was performed. The results were almost the same as the results of "feeling" and "no discomfort".

As described above, it contains a liquid containing thickening polysaccharide, starch, salt, and water in an amount of more than 0.05% by mass and less than 1.0% by mass, and the liquid has a pressure of 420 mPa s or more and 37000 mPa s or less. A raw egg is added to and mixed with a sticky material for cooking eggs in a microwave oven, and then heated and cooked in a microwave oven to create a full-fledged fluffy and simmering egg dish that can only be produced by a skilled cooking craftsman. was found to be obtained.

Although the mechanism that produces the fluffy texture and the gooey texture is not known in detail, the following is presumed. In other words, if the viscosity of the liquid is high to some extent, the movement of the egg proteins in the liquid is inhibited to some extent, the distance between the bound egg proteins increases, and a lot of water is trapped between the egg proteins, resulting in a "fluffy" appearance. It becomes texture. If the viscosity of the liquid is too high, the egg protein cannot move into the liquid, and the amount of water retained between the egg proteins is small, resulting in a "fluffy" texture. In addition, it is presumed that the viscous part of the water-releasing portion after heating gives a “melty” texture. If the viscosity of the liquid is too low, the egg protein aggregates and separates into an egg part and a water-repellent part, so that the "thick" texture is lost. Thus, it is presumed that the three factors of polysaccharide thickener content, starch content, and viscosity contribute to the “fluffy” texture and the “melty” texture.

Claims (6)

It contains a liquid containing more than 0.05% by mass and less than 1.0% by mass of thickening polysaccharide, starch, salt, and water, and the liquid has a viscosity of 420 mPa s or more and 37000 mPa s or less (B type viscosity Total, 25 ° C.), a material for cooking eggs cooked by heating in a microwave oven. 2. The material for microwave cooking eggs according to claim 1, wherein said starch is more than 2.0% by mass and less than 7.0% by mass. 3. The egg dish is a food selected from oyakodon, tamagodon, jindon, katsudon, crab tamadon, omelet rice, omelette, omelet, scrambled eggs, Yanagawa donburi, and pu-patpong curry. 3. The material for microwave cooking egg dishes described in . A method for producing an egg dish using the microwave-cookable egg dish material according to claim 1 or 2,
a step of adding and mixing a raw egg to the microwave-cooked egg dish material;
A step of heating and cooking the mixed material in a microwave oven;
A method for producing an egg dish comprising: It contains a liquid containing more than 0.05% by mass and less than 1.0% by mass of thickening polysaccharide, starch, salt, and water, and the liquid has a viscosity of 420 mPa s or more and 37000 mPa s or less (B type viscosity 25° C. in total) is housed in a heat-resistant container. 6. The container-packaged material for cooking eggs cooked by heating in a microwave oven according to claim 5, which is a product distributed at room temperature.