JP2637017B2 - Frozen processed eggs for egg binding - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel frozen processed egg which is suitable for use as a binding for eggs such as katsudon and oyakodon.

[0002]

2. Description of the Related Art As a frozen processed egg solution suitable for egg binding, one disclosed in Japanese Patent Application Laid-Open No. 63-202360, "Method for producing unheated frozen food using eggs" is known.
According to this manufacturing method, the ingredients such as egg white, egg yolk, sap, and chicken, which took special care to prevent bacterial contamination, are packed into a bag container in layers so as not to be mixed with each other, and are frozen as is and are not heated. A frozen food is obtained.

[0003]

However, in such a method, it is extremely inefficient to fill the yolk liquid and the egg white liquid so that they do not mix with each other. In use, the yolk liquid and the egg white liquid are mixed during the thawing process, and the yolk liquid is rubberized by freeze denaturation. There was a drawback that the feeling became worse. The present invention, when filling in a container or thawing after frozen storage, the yolk liquid and the egg white liquid are difficult to mix with each other, therefore, when cooked and used for binding to eggs such as katsudon or oyakodon, the yolk The purpose of the present invention is to provide a frozen processed egg for binding with a soft texture, in which the yellow part of the egg and the white part of the egg white form a good color contrast and exhibit a voluminous appearance. Is what you do.
Even if the product of the present invention is used for raw materials such as omelets and scrambled eggs, the same excellent suitability as described above is recognized.

[0004]

Means for Solving the Problems The present inventors have made various studies to achieve the above object, and have finally reached the present invention. That is, the frozen processed egg for egg binding of the present invention is obtained by separating the egg yolk liquid containing the thickener and the saccharide from the egg white liquid by a wall panel or the like.
Characterized in that are frozen in a state of being packed separately within the same container without the.

Hereinafter, the present invention will be described in detail. In the description of the present invention, “parts” hereinafter means “weight comparison”. In the present invention, the egg yolk liquid containing the thickener and the saccharide (hereinafter, referred to as a compounded yolk liquid) refers to a yolk liquid in which the thickener and the saccharide are uniformly dispersed and dissolved. The egg yolk fluid used here is, for example, a yolk portion obtained by breaking a shelled egg and then separating and removing the egg white portion, such as a raw yolk fluid and a sterilized yolk fluid. In addition to these yolk liquids, there may be mentioned those to which a bacteriostatic agent such as glycine or polyphosphoric acid is added, those in which sweetened frozen yolk is thawed, and those in which dried yolk powder is rehydrated. In the present invention, although not particularly limited, in order to prevent spoilage due to failure in temperature control during storage, it is preferable to use a sterilized egg yolk liquid or a yolk liquid added with a bacteriostatic agent. preferable.

[0006] The thickener is an additive used for adjusting the viscosity of foods in general. Examples thereof include polysaccharides such as xanthan gum, gum arabic, guar gum, and carrageenan, and proteins such as gelatin. 2
It refers to a combination of more than one type. In addition, the mixing ratio when the polysaccharide is used is usually 0.04 to 0.50 parts with respect to 100 parts of egg yolk liquid, and among them, 0.1 to 0.5 part is preferable.
The range is preferably from 05 parts to 0.30 parts. Although the kind of the polysaccharide is not particularly limited, it is preferable to use xanthan gum, which is likely to cause a setting phenomenon when coexisting with the egg yolk solution and can be expected to have a thickening effect by adding a relatively small amount. When a protein is used, the amount is usually 0.01 to 2.00 parts, preferably 0.10 to 1.00 part, per 100 parts of yolk liquid.
A range of 0.50 parts is preferred.

[0007] Examples of the saccharide include sugar alcohols such as sorbitol and maltitol, and monosaccharides such as glucose and fructose, and disaccharides such as sucrose and maltose. The mixing ratio is usually 2.0 parts per 100 parts of yolk liquid.
Parts to 5.0 parts, and preferably 3.0 parts to 4.5 parts. As the saccharide used in the present invention, it is preferable to use sorbitol which is tasteless and odorless, does not easily affect the flavor, and has a high effect of preventing freezing denaturation of egg yolk liquid.
The prepared yolk liquid in the present invention in which the thickener and the saccharide as described above are uniformly dispersed and dissolved is usually good to be sterilized by heating, but the sterilizing method is not particularly limited. For example, a batch-type sterilization method can be used. In addition, the viscosity value of the prepared egg yolk liquid in which the thickener and the saccharide are mixed is usually 400 mPas to 10,000.
mPas, preferably 500 mPas to 5000
mPas.

[0008] On the other hand, in the present invention, the egg white solution refers to the remaining egg white portion when the above-mentioned egg yolk solution is obtained. For example, besides raw egg white solution, sterilized egg white solution, frozen egg white and dried egg white powder This is also the case where water is reconstituted. The use of a sterilized egg white solution in order to obtain stable quality during storage is the same as in the case of the prepared egg yolk solution. In order to make the egg yolk and egg white more difficult to mix, a thickening polysaccharide or gelatin may be added to the egg white to increase the viscosity of the egg white.

Separately filling the same container separately means that the above-mentioned mixed egg yolk liquid is filled into the container without being separated by a fence, etc., and then the above-mentioned egg white liquid is gently overlaid thereon. Filling in form. At this time, the filling order of the mixed egg yolk liquid and the egg white liquid may be reversed, and if both are not mixed with each other, the filling may be simultaneous.

[0010] The term "frozen" means that the filled egg solution is frozen below freezing, preferably at -18 ° C or lower,
It means that it is in a frozen state as it is, and it is not different from the state of normal frozen food at all. In addition, what is necessary is just to use the BH type viscometer widely used for foodstuffs for the measurement of a viscosity value.

[0011]

The viscosity of the prepared yolk liquid used in the present invention is about 2 to 50 compared to that of the yolk liquid before the addition of the thickener.
It is rising twice. Therefore, since there is a large difference between the viscosity of the egg white liquid, even through a processing step such as freezing and thawing, and even if not separated by a fence, etc., the mixed egg yolk liquid and egg white liquid that coexist in the same container Without mixing with each other,
An appropriate non-uniform state can be maintained. In addition, the prepared egg yolk liquid used in the present invention, apart from the thickener, contains saccharides such as sorbitol and sucrose to prevent freezing and denaturation of the egg yolk liquid, so that the yolk liquid during freezing or during frozen storage. Egg dishes having a voluminous feel and a soft texture can be produced without causing freezing denaturation such as sponging and rubberization of the egg.

[0012]

EXAMPLE 1 120 g of xanthan gum and 7 kg of sorbitol were added to 200 kg of egg yolk liquid, and the mixture was dissolved uniformly using a vertical mixer. When the viscosity value of the thus-prepared egg yolk solution was measured, it was 900 mPas. Next, this was sterilized by raising the temperature of the product to 60 ° C. using a batch sterilizer, and then immediately cooled to about 10 ° C. On the other hand, 400 kg of sterilized egg white liquor cooled to a product temperature of about 10 ° C. was prepared. Then, after 200 g of the above-prepared egg yolk liquid was filled in a polyethylene bag having a capacity of 1 kg, 400 g of the above-mentioned egg white liquid was filled in such a manner that the egg white liquid was layered as quietly as possible. According to this procedure, the remaining prepared egg yolk solution and egg white solution were filled in a polyethylene bag of 1 kg capacity and frozen at −18 ° C. to obtain a frozen processed egg for egg binding according to the present invention. This was stored frozen at -18 ° C for 30 days and then thawed in running water to obtain a characteristic egg solution in which the yellow of the yolk part and the white of the egg white part had a moderate contrast. .

Example 2 Except for using sucrose instead of sorbitol, a frozen processed egg for egg binding was produced in accordance with the procedure of Example 1.

Example 3 Except for using gum arabic instead of xanthan gum, a frozen processed egg for binding was produced in accordance with the procedure of Example 1.

[0015]

[Test Example] Cut about 120 g of low cuts into 6 pieces, about 25 g of onion slices and about 100 ml of seasoning liquid
When the seasoning liquid has soaked into the cutlet or onion, the egg liquid about 60 g obtained by defrosting the frozen egg-bound fried egg obtained in Example 1 is scooped with a scoop. And evenly cut to make a simmered cutlet.
And this egg-bound katsuni is served in a bowl, about 200g
I made a katsu-don on the white rice and made it a test product.
In addition, instead of the egg solution obtained by thawing the frozen processed egg for egg binding obtained in Example 1, 200 g of egg yolk solution and 400 g of egg white solution were mixed as much as possible, and the same 1 kg capacity polyethylene as in Example 1 was used. A katsudon made in the same manner as the test product was used as a control product, using a product which was filled in a bag-forming manner in a layered manner, stored frozen at -18 ° C for 30 days, and then thawed. Table 1 shows the test results.

[Table 1]

As is apparent from the test results in the above table, when the frozen processed egg for binding according to the present invention is used for binding eggs such as katsudon, the appearance of the yellow of the yolk and the white of the white of the egg is apparent. Showed moderate contrast, had a voluminous feel, and had a soft texture, which was clearly superior to the control product.

[0017]

EFFECTS OF THE INVENTION According to the present invention, the egg yolk solution and the egg white solution are hardly mixed with each other during thawing after being stored for a long period of time, and the appearance is good even when cooked, and the softness that the egg originally has The present invention provides a frozen processed egg for binding without losing a natural texture.

Claims (2)

(57) [Claims] 1. An egg binding device wherein an egg yolk solution containing a thickener and a saccharide and an egg white solution are frozen in a state of being separately filled in the same container without being separated by a fence or the like . Frozen eggs. 2. The frozen processed egg for egg binding according to claim 1, wherein the viscosity value of the yolk liquid containing the thickener and the saccharide is 400 mPas or more.