JP2566798B2 - Compound food having egg coagulate and method for producing the same - Google Patents

Description

[Technical Field] The present invention relates to an egg coagulum, so-called chawanmushi,
The present invention relates to a complex food product having an egg coagulum in combination with a soy sauce food product such as udon, buckwheat noodles, Chinese buckwheat noodles, wonton, and elephant sauce, and a method for producing the same.

“Prior art and its problems” Traditionally, chawanmushi has been associated with kaiseki cuisine. Also, in various types of bento, udon, soba, etc., chawanmushi has become popular as a substitute for soup.

Chawanmushi is a shrimp in a mixture of dashi soup and eggs,
It is manufactured by mixing ginnan, kamaboko, mitsuba, shiitake mushrooms, lily root, poultry, etc., and putting them in a bowl and steaming them in a steamer.

Chawanmushi is often served as a substitute for soup,
It's important to eat while it's hot,
When cooled, the delicious taste tended to be cut in half.

However, since the production of chawanmushi takes a lot of time and effort, careful preparation is required in order to complete it at the same time as the staple food. For this reason, if you cook chawanmushi first, it is necessary to reheat it when you serve it to the customer.If you cook the staple food first, you must cook it while the customer eats the staple food. A lot of work was needed.

Further, even if the chawanmushi was served along with the staple food, the chawanmushi sometimes cooled while eating the staple food.

"Object of the Invention" An object of the present invention is to provide a complex food having an egg coagulum that can be eaten in a hot state after eating a staple food, and that is easy to produce, and a method for producing the same. To do.

[Structure of the Invention] A composite food product having an egg coagulation product according to the present invention is provided with an egg coagulation product obtained by heating and coagulating a mixed solution of soup stock and eggs at the bottom of a container, and a starch-based food product on the egg coagulation product. It is characterized in that a soup dish food immersed in the soup sauce is provided.

Further, the method for producing a complex food product having an egg coagulum according to the present invention, a step of forming an egg coagulum by heating a mixed solution of soup stock and eggs in a container, and the egg coagulum in the container. And a step of injecting a soy sauce food in which a starch-based food is immersed in the soup.

[Operation] As described above, in the present invention, the egg coagulum is provided in the lower portion of the container, and the soup product is provided on the egg coagulum product. Can eat Since soup products have soup, the soup is often omitted in normal cooking,
On the other hand, soy sauce foods often give a feeling that it is not enough. Therefore, when the soup product is the staple food, it can be said that a combination of egg-coagulated foods, so-called chawanmushi, is used instead of the soup, which is a preferable combination of dishes.

In addition, the fact that the egg coagulum appears from the bottom after eating the soup product in this way doubles the enjoyment at meals and also enhances the appetite. Furthermore, the nutritional balance can be improved by combining the starch-based food contained in the soup product with eggs.

In addition, since the soup product usually has hot soup, it is possible to prevent the egg coagulum from being heated or cooled by the heat of the soup. Therefore, even if the egg coagulum is slightly cooled, the egg coagulate is reheated by making the egg coagulum in the lower portion of the container first and then pouring the soup sauce food from above. Further, even if it takes time to eat the soy sauce food located at the upper portion, the egg coagulum at the lower side is warmed by the soup food at that time, so that the egg coagulate can be eaten in a warm state.

Further, in the present invention, as the soup product, it is also possible to use, for example, chilled udon, somen, soba, Chinese buckwheat, etc., and when using these chilled noodles, chilled egg coagulum is also used. It is preferable.
That is, if the egg coagulum is cooled and a well-chilled soup product is provided on it, it is preferable as a food to be eaten especially when the summer is hot. In this case, there is an advantage that the coldness of the egg coagulum is kept by the coldness of the soup product.

On the other hand, according to the production method of the present invention, after putting a mixed solution of soup stock and eggs in a container to heat the mixture to make an egg coagulum, inject the soup product into the upper part of the same container. Therefore, it is possible to prevent the egg coagulated product from floating on the soup of the soup product. That is, when the mixed liquid of soup stock and eggs is solidified, the solidified liquid sticks to the wall of the container, and even if a soup product is poured after that, the egg solid does not float because it sticks to the wall of the container.

"Preferred Embodiment of the Invention" In the present invention, as the container, various containers such as a bowl, a bowl and a deep plate can be freely used. Various materials such as pottery, porcelain, and synthetic resin can be used, but a pottery-made container is preferable in consideration of heat resistance and heat retention.

As a material for the egg coagulation material, a known material for steamed egg custard can be used as it is. The egg coagulum itself can be made by mixing dashi stock and eggs. Here, soup stock is bonito flakes,
It can be prepared by boiling water with a stock material such as konbu or fish meal, but it is also possible to use commercial soup for noodles as it is. Seasoning such as salt, chemical seasoning, mirin, and sake is added to the soup stock to add the desired seasoning. Eggs are, of course, prepared by breaking raw eggs and removing the yolks and whites. The amount of the soup stock added to the egg is not particularly limited, but usually about 3 to 5 times that of the egg is suitable. It is more preferred that the mixed solution of soup stock and eggs is rubbed with a cloth that has been squeezed tightly before use.

In the egg coagulum, as ingredients, for example, shrimp, ginkgo,
Kamaboko, mitsuba, bamboo shoots, mushrooms (Shiitake mushrooms, etc.),
It is also possible to add one or more selected from lily root, poultry, shellfish (clam, clams, etc.), fish (tai, etc.). These are added to the above-mentioned mixed liquid of soup stock and eggs before the heat treatment, but it is preferable to pretreat each ingredient prior to the heat treatment. For example, cut chicken into bite-sized pieces and sprinkle with seasoning. Remove dried shiitake mushrooms and cut into bite-sized pieces. Wash the shrimp lightly with salt water, remove the head, spine, and remove the shell. Remove the lily roots one by one and boil them in boiling water. Ginnan is peeled by peeling the shell and boiling it in boiling water with a little salt while rubbing it with the back of a hole-cutter. Cut the mitsuba to a length of about 3 cm.

In this way, the desired ingredients are added to the mixed liquid of soup stock and eggs and the mixture is poured into the container. At this time, the amount is preferably such that at least the upper half of the container remains unfilled. Then, heat treatment is carried out with the container. The heat treatment is
It is most preferable to use a known steamer, but in addition,
It is also possible to use an oven or a microwave oven. The heating is completed when the liquid mixture of soup stock and eggs is solidified, and when the center of the upper part is stabbed with a chopstick or the like, clear juice comes out.

On the other hand, examples of soup products include udon, soba, Chinese buckwheat, wonton, and elephant soup. They are,
Both can be made by known methods. For example, for udon, buckwheat noodles, and Chinese buckwheat noodles, boil raw noodles, dried noodles, etc. in hot water, and boil the noodles in hot water to loosen it. Good. For wonton, wrap the ingredients such as minced meat with the skin of wonton, put it in soup sauce, and boil it. further,
To make elephant, put cooked rice in a soup and simmer until it warms up.

Known sauces can be used for the soup sauce used in these soup foods, for example, broth ingredients such as konbu, bonito, and chicken are boiled in water, and salt, soy sauce, sake, mirin, miso, chemical seasonings, etc. Can be used to add a desired flavor. In addition to noodles such as udon, buckwheat, and Chinese buckwheat, starch-based foods such as wonton skin, and elephant's rice, it is also possible to add various ingredients to these soup products. Examples of these ingredients include leeks,
Carrots, taro, shiitake mushrooms, poultry, pork, fish, seaweed, kamaboko, fried tofu, and tempura, which have been conventionally used in this type of soup product, are mentioned.

The thus-obtained soup product is put on the egg coagulated product prepared in advance in the container, whereby the complex food according to the present invention can be obtained. In this case, the soy sauce food is preferably adjusted to have an optimum temperature when placed in a container, but after putting the soup sauce food on the egg coagulated product, warm or cool the whole container. You may adjust so that it may become a desired heat or cold. The ratio of the amount of the egg coagulated product to the amount of the soup product is preferably 1 to 3 when the egg coagulated product is 1 in terms of volume ratio. This is because the food serving as the staple food is only motsuyu food, so it is better to make the amount of egg coagulum smaller than that of soup food.

The complex food having the egg coagulum thus obtained can be used as a soup product such as chopsticks, and then the egg coagulum provided below can be eaten by using a bean paste or the like.
Also, when the soup product is wonton or lantern, it can be eaten using a spoon or the like.

In the present invention, for example, azuki bean paste or the like is placed at the bottom of the container, a mixed solution of soup stock and eggs is placed on the container, and this is heat-treated to solidify the mixed solution, and further on it. A mixed food having a three-layer structure can be obtained by adding a soup product. In this case, there is an advantage that the azuki bean paste and the like can be further eaten after eating the egg coagulated product, and the dish as a dessert can be tasted at the same time.

"Example of Invention" (Preparation of Egg Coagulated Product) Kumbu and bonito are boiled with water to make dashi stock. Add salt, chemical seasoning and mirin to this soup stock and mix well. Egg the egg and take out the contents, add 4 times the above-mentioned soup stock to this egg liquid and mix well. Prepare a mixture of soup stock and eggs by rubbing the mixture with a squeezed cloth.

Dried shiitake mushrooms used as a ingredient should be reconstituted with water and cut into bite-sized pieces. Cut the chicken into bite-sized pieces and sprinkle with the seasoning. Furthermore, shrimp should be washed with a thin salt water, drained, the head and back should be removed, and the shell should be peeled.
Ginnan is peeled by peeling the shell and boiling it in boiling water with a little salt while rubbing it with the back of a hole-cutter. Cut the mitsuba to a length of about 3 cm. Cut the kamaboko to a thickness of about 5 mm.

Add an appropriate amount of these ingredients to the mixed solution of the soup stock and eggs, and add to the bottom 1/3 of the bowl. Put this bowl in a well-known steamer, turn it on low heat and steam for about 20 minutes. As a result, the above-mentioned mixed liquid is solidified in the lower part of the bowl to form a coagulated egg product similar to that of chawanmushi. In addition, the egg coagulum is in a state of sticking to the bowl wall during coagulation.

(Preparation of soup-based food) Boiled anchovies and kelp with water to make dashi stock. Add soy sauce and mirin to this soup stock to make a soup.

On the other hand, cut the deep-fried tofu into triangles, put in boiling water and boil for a few minutes to remove the oil. Drain water, add the same soup stock, sugar and soy sauce as above, simmer on low heat and season.

Put udon (boiled noodles) in boiling water to quickly warm it, remove water, and then add soup, deep-fried tofu and onion to make a soup product.

(Creation of compound food) On the egg coagulum that was made in advance at the bottom of the bowl,
The kitsune udon is gently put in a hot soup sauce to obtain the composite food of the present invention.

In this composite food, as shown in FIG. 1, the egg coagulum 2 is filled in the lower part of the bowl 1. The egg coagulum 2 contains ingredients 3 such as shiitake mushrooms, poultry meat, and ginkgo nuts.

In addition, on the egg coagulated product 2, a soup product 7 consisting of a soup 4, a udon 5 and an ingredient 6 such as fried food.
Is included.

In the complex food thus obtained, the soup product 7
Egg coagulum 2 appears from below after eating udon 5 and ingredients 6 and drinking soup 4. Then, the egg coagulated product 2 can be scooped and eaten using a bean paste or the like.

[Effects of the Invention] As described above, according to the present invention, after eating soup products such as udon, buckwheat, Chinese buckwheat, wonton, and elephant, eat egg coagulum such as chawanmushi instead of soup. be able to. This doubles the enjoyment of eating and makes it easier to maintain a nutritional balance. Also, when eating soup food and egg coagulum as hot foods, the heat of the egg coagulum is maintained by the soup food,
Egg coagulum can be eaten hot after eating soup products. In addition, when eating soup products and egg coagulum by cooling, since the soup product food keeps the egg coagulum cold, you should eat the egg coagulation product in a cold state after eating the soup product. You can Furthermore, when the egg coagulate is made in the lower part of the container, the egg coagulum sticks to the wall of the container, and thus the egg coagulum is prevented from floating even when pouring soup sauce food on the egg coagulum.

[Brief description of drawings]

FIG. 1 is a schematic cross-sectional view showing an embodiment of the compound food according to the present invention. In the figure, 1 is a bowl, 2 is an egg coagulum, 3 is a soup, 4 is soup, 5 is udon, 6 is a soup, and 7 is soup food.

Claims (6)

(57) [Claims] 1. An egg coagulum prepared by heating and coagulating a mixed liquid of soup stock and eggs is provided at the bottom of a container, and a starch-based food in which starch-based food is immersed in the sauce is provided on the egg coagulum. A complex food having an egg coagulum characterized in that 2. The egg coagulum according to claim 1, wherein at least one selected from the group consisting of shrimp, ginkgo, kamaboko, mitsuba, bamboo shoot, mushroom, lily root, poultry meat, shellfish and fish. A complex food having an egg coagulum containing one of them. 3. A complex according to claim 1 or 2, wherein the soup product has an egg coagulum which is one kind selected from the group consisting of udon, buckwheat, Chinese buckwheat noodles, wonton and elephant Food. 4. A step of forming an egg coagulum by heating a mixed solution of soup stock and eggs in a container and heat-treating, and a starch-based food is immersed in a soup sauce above the egg coagulum of the container. And a step of injecting a soy sauce food product. 5. The method according to claim 4, wherein the mixture of soup stock and egg is selected from the group consisting of shrimp, ginkgo, kamaboko, mitsuba, bamboo shoots, mushrooms, lily roots, poultry meat, shellfish and fish. At least one selected from the above is mixed, and the mixture is heat-treated to form an egg coagulum, which is a method for producing a complex food having an egg coagulum. 6. The food according to claim 4 or 5, wherein the soup product is udon, soba, Chinese buckwheat,
A method for producing a complex food product having an egg coagulum using one kind selected from the group consisting of wonton and elephant.