JP2862383B2 - Omelette-like food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an omelet-like food, and more particularly, to an omelet-like food whose ingredients are hard to harden even when stored as it is.

[0002]

2. Description of the Related Art Conventionally, there is an omelet as a typical food made mainly of eggs, and for example, various types of food such as plain omelet, Spanish omelet, German omelet and the like have become widespread. ing. Recently, refrigerated and frozen products of these omelets have also been marketed. In general, omelets are made mainly of egg liquid, added with seasonings, etc., placed directly on a baking dish such as a frying pan, and shaped while stirring the surface to form a solid such as minced meat or minced onion. With or without ingredients
It is baked and when you eat it, the inner egg part,
That is, omelets having a soft texture with a trolley in which the ingredients are not so hardened, that is, so-called soft-boiled eggs are preferred. In particular, in the case of plain omelet, baking to such a property is said to be a highlight of the skill as a cook, and it is said that making a delicious omelet seems to be easy and difficult.

[0003]

However, in the conventional omelet, even if the ingredients are not solidified immediately after production, they can be stored or reheated.
Or, if you return to normal by heating after freezing and refrigeration,
The ingredients tend to harden and lose their softness immediately after production.

[0004] It is an object of the present invention to provide an omelet-like food that eliminates the above disadvantages. That is, the present invention, even if stored as it is after production, even if re-heated, or frozen or refrigerated and then re-heated to return to the normal state,
It is an object of the present invention to provide an omelet-like food in which ingredients are not hardened and a trolley and a soft flavor are maintained.

[0005]

Means for Solving the Problems The present inventor has repeatedly studied to achieve the above object, and has reached the present invention. That is, the present invention provides an ingredient containing 10 to 20% by weight of edible oil,
It is an omelette-like food comprising a skin encapsulating it, and further a frozen omelette-like food.

Hereinafter, the present invention will be described in detail. In the present invention, the omelet-like food, in addition to the usual omelet made by pouring egg liquid into a frying pan as usual, omelet-like foods made by using eggs as the main raw material and enclosing the ingredients in skin Including. In the omelet-like food of the present invention, the ingredient is an inner part of the omelet-like food. In general, in omelets, it is often difficult to clearly distinguish the skin part from the ingredient part. Therefore, in the omelet-like food of the present invention, when it is not easy to distinguish between the ingredient and the skin, especially about the whole omelet-like food, about 60% of the inner part including its central part is included.
The part having a volume of% will be referred to as “ingredient”.

[0007] In the present invention, the term "skin" refers to a member enclosing a tool. When the distinction between the ingredient and the skin is not clear, the outer portion of about 40% of the volume including the surface in the omelet-like food is particularly referred to as “skin”. The omelette-like food of the present invention is composed of an ingredient mainly composed of eggs and skin, and the ingredient is covered with skin. Therefore, the ingredients of the ingredients and the ingredients of the skin can be mixed separately, but the amount of edible oil contained in the ingredients is 10% of the total ingredients.
To 20% by weight. The skin may contain a small amount (about 3% by weight) of edible oil.

The term "edible oil" as used herein means an edible oil, for example, a liquid oil at normal temperature such as cottonseed oil, rapeseed oil, soybean oil, corn oil and sesame oil. In the omelet-like food of the present invention, examples of the egg raw material as a main raw material include egg liquid after egg breaking (egg yolk liquid, egg white liquid, or whole egg liquid in which these are optionally mixed). Dry eggs (egg yolk powder, egg white powder, whole egg powder) may be used in place of egg solution as long as the purpose is not impaired. In the case of making a tool or a skin, the egg raw material may contain other arbitrary raw materials and components. The optional raw materials and components include, for example, edible oil, fresh water, and gums (xanthan gum, tamarind gum, guar gum, etc.), seasonings (salt, sugar, sodium glutamate, soy sauce, miso, etc.), starch (including various modified starches). ), Dairy products (milk, fresh cream, etc.), gelatin and the like.

[0009] In the omelet-like food of the present invention, an ingredient containing the above-mentioned ingredients and components is encapsulated in a skin containing the above ingredients and ingredients, and the amount of edible oil contained in the ingredients is reduced. 1
The feature is that it is arranged in a large amount of 0 to 20% by weight as compared with the oil content of ordinary egg-baked food. The reason why the amount of edible oil in the ingredient is increased in this way is that if the added amount of edible oil is less than 10% by weight, storage is continued as it is after production, reheating, or reheating after freezing or refrigeration. At that time, the whole ingredient heat-coagulates and hardens, losing its softness,
If the amount of edible oil is more than 20% by weight, the omelet-like food will have an oily flavor, and this is to be avoided. The amount of edible oil in the ingredients is more preferably about 15% by weight.

[0010] Explaining a typical production method of the omelet-like food of the present invention, first, the above-mentioned ingredients and the raw material for the skin are prepared respectively. Solid ingredients such as minced onions, carrots, beans, raisins, etc. may be added to the ingredient ingredients and the skin ingredients, respectively, as appropriate. Even when the solid raw material is added, the amount of the edible oil to be added is set to 10 to 20% by weight based on the total weight of the raw material including the solid raw material. Next, the prepared skin raw material is heated on a baking dish at, for example, 120 ° C. to 130 ° C. for 3 to 4 minutes, and is baked into, for example, a substantially flat shape.

The omelet-like food of the present invention can be easily prepared by placing an appropriate amount of the prepared ingredient on the skin material on the baking dish, heating the ingredient further for 2 to 3 minutes, and wrapping the ingredient in the skin material. Can be. In addition, the omelet-like food according to the present invention,
There is a special feature in that the ingredients contain 10 to 20% by weight of edible oil, so the ingredients and skins are not limited to the above-mentioned manufacturing method, and the egg and the edible oil mixed with the edible oil are used in the same manner as the conventional omelet method. May be produced at the same time from the same raw material.

[0012] If necessary, it is frozen or refrigerated, but the conditions are not different from those of ordinary methods. That is, in the case of refrigeration, it is sufficient to store the product in a refrigerator or the like at room temperature of about 5 ° C., and in the case of freezing, it is usual to store it in a freezing room at room temperature of 0 ° C. or less. In addition, in order to enclose the raw material in the raw material during firing, a known technique such as folding the raw material in two while the raw material is placed can be adopted. Also,
The shape of the omelet-like food produced in this way is a plane half-moon, but it can be formed into any shape such as a sphere, a rugby ball, a bar, and the like.

[0013]

In the present invention, when the amount of the edible oil contained in the ingredient is 10 to 20% by weight, the omelette-like food can be preserved, reheated, or reheated after freezing / refrigeration. The reason that the ingredients do not become hard and maintain the soft properties as a trolley is that the edible oil itself does not have the property of heat coagulation, so if this blending amount is increased and mixed and stirred with other raw materials, Even if other raw materials have the property of heat coagulation,
It is presumed that this is because the liquid properties of the cooking oil appear strongly as a whole. Hereinafter, the present invention will be further described with reference to Examples and Test Examples.

[0014]

Example 1 Ingredients and raw materials for skin were separately prepared according to the following composition, and first, about 40 g of raw materials for skin were heated on a baking dish at 125 ° C. for 4 minutes to burn the flat leather. Next, place about 60 g of the ingredients on the baked skin, heat for another 2 minutes, fold the skin in half on the baking dish with the ingredients inside, wrap the ingredients in the skin, and make a flat half-moon omelet. The food was produced.

<Ingredient Ingredients><IngredientIngredients> Whole Egg Liquid 30 Whole Egg Liquid 60 Egg Yolk Powder 6 Sesame Oil 3 Edible Oil 15 Starch 4 Starch 4 Dairy Product 7 Seasoning 3 Seasoning 3 Powder Gelatin 1.8 Fresh Water 23 Gum quality 0.2 清 Shimizu 40 100% by weight １００ 100% by weight Store this at room temperature for 48 hours However, the ingredients had a soft property that was almost the same as that immediately after production.

[0016]

Example 2 An omelet-like food was prepared under the same conditions as in Example 1 except that the amount of whole egg solution in the ingredients of the ingredients was changed to 33% by weight and the amount of edible oil was changed to 12% by weight. Manufactured. After this was stored for 24 hours, it was reheated at a temperature of 120 ° C., but the properties of the ingredients were almost the same as those immediately after production and remained soft.

[0017]

Example 3 Example 1 was the same as Example 1 except that the amount of the whole egg solution in the ingredients of the ingredients was changed to 24% by weight, soybean oil was used instead of sesame oil, and the amount was changed to 18% by weight. Omelette-like foods were produced as conditions. This was stored at room temperature for 2 hours after production, and then placed in a refrigerator kept at 4.5 ° C. for 24 hours.
Although stored for a long time, the properties of the ingredients were almost the same as those immediately after production, and remained soft.

[0018]

[Test Example] According to the composition and the production method of Example 1, except that
Seven kinds of omelet-like foods as shown in Table 1 were prepared as samples by changing only the amounts of whole egg solution and sesame oil, and these were individually sealed and frozen and stored in polyethylene bags. After one week of frozen storage, these were kept in a bag, heated in hot water at 100 ° C. for 15 minutes, taken out of the polyethylene bag, and observed for appearance, properties, flavor and the like.

The results are as shown in Table 1 below.

[0020]

[Table 1]

Note 1) In the table, the symbols mean the following for the appearance. ：: The ingredients are not solidified and have the characteristics of a soft-boiled egg. ×: The ingredients are hardened and the soft-boiled egg-like properties have been lost. Note 2) In the table, regarding the texture, the symbols mean the following. ：: The tongue feels smooth and has a flowing feeling. ×: There is a slight roughness on the tongue. XX: Egg-grilled flavor without smoothness. Δ: Slightly oily feeling.

As is evident from the above test results, the omelet-like food of the present invention contains 10% of edible oil in the ingredients.
If the content is less than 10% by weight, the appearance of the ingredient does not become firm, and even if it has a trolley-like flow feeling, a rough feeling is generated on the tongue and the texture deteriorates. On the other hand, the amount of the edible oil is reduced to 20% by weight. When it exceeds, it can be understood that the appearance is good but oily and the flavor is impaired.

[0023]

As described above, according to the present invention, the ingredients do not become hard and maintain the softness as a trolley even if storage is continued, reheated, or reheated after freezing / refrigeration, as well as immediately after production. Omelette-like foods are provided.

Claims (2)

(57) [Claims] An ingredient comprising 10 to 20% by weight of edible oil,
Omelette-like food consisting of a skin that encapsulates it. 2. An ingredient containing 10 to 20% by weight of edible oil,
A frozen omelette-like food consisting of a skin encapsulating it.