JP2944987B1 - Production method of processed chicken eggs - Google Patents

Abstract

Abstract: PROBLEM TO BE SOLVED: To avoid the possibility of secondary contamination of bacteria such as O157 and Salmonella SE, and to provide a processed egg food that enables long-term storage of various foods such as fish meat, meat meat, green and yellow vegetables or cheese at room temperature. The purpose is to provide a manufacturing method. SOLUTION: After adding seasoning and vinegar to egg yolk liquid to adjust the pH to 5.0 to 6.0, edible oil is poured while stirring the mixture with a mixer to produce an emulsified egg stock solution. Then, the egg stock solution was finely crushed and mixed with a food for storage, and the mixture was again stirred and emulsified at a low speed with a mixer.
Further, the mixture is homogenized and formed into fine particles by a colloid mill to obtain an emulsified kneaded material, and the emulsified kneaded material is filled and sealed in a heat-resistant bag or heat-resistant container made of synthetic resin, and then heat-coagulated. Further, before heat-solidifying the emulsified paste,
A heat-resisting bag made of synthetic resin or a heat-resistant bag in a state in which a processed food such as chikuwa, sausage, or a stick-shaped processed cheese for uncrushed preservation is wrapped in the emulsified kneaded material and adhered to the emulsified kneaded material. By filling and sealing in a container and heat-coagulating, as shown in FIG. 1, a processed food in which Chikuwa 2 is included in the processed egg food 2 is obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a processed egg product that is hygienic and can be stored for a long time.

[0002]

2. Description of the Related Art Processed egg products such as thick-fried eggs, egg tofu, and egg rolls are easily deteriorated or spoiled, and can be stored at room temperature for only about 1 to 2 days. Therefore, conventionally processed egg products have been conventionally filled and sealed in a synthetic resin container or the like and heat-sterilized (see Japanese Patent Publication No. 40-13772).
And in a distribution process using a method of adding a preservative, a stabilizer, and the like.

[0003] However, in the above-described method of filling a synthetic resin container or the like and sterilizing by heating, the color tone changes due to the effect of iron sulfide contained in the egg during the heat treatment or during storage, and the product becomes Value degrades. In addition, the use of preservatives and stabilizers is harmful to health because the flavor is reduced and cholesterol contained in chicken eggs is contained as it is.

[0004] Therefore, the preservability of processed egg foods has been improved,
In addition, for the purpose of removing iron sulfide and cholesterol, eggs and vinegar and edible oil are added and emulsified to chicken eggs like mayonnaise, sealed in a synthetic resin heat-resistant bag, sealed, and heat-coagulated to preserve. The inventor has developed a method for producing a processed egg product that is excellent in sex and is healthy without discoloration (see Japanese Patent Publication No. 50-13349).
According to this method, the preservability of the processed egg food is improved, but the processed egg food is mainly made of the egg alone.

[0005] Meanwhile, foods such as fish meat, animal meat, cheese and green and yellow vegetables are easily contaminated with O157 and Salmonella SE today, so that bacterial food poisoning due to these foods occurs worldwide. Thus, there is a need for a method of preventing secondary contamination of these foods such as Salmonella SE and storing the foods at room temperature for a long period of time without impairing the flavor.

[0006]

The present invention applies the above-mentioned method for producing a processed egg product developed by the present inventors to solve the above-mentioned problems, and provides O157, Salmonella SE.
It is an object of the present invention to provide a method for producing a processed egg product that enables long-term storage of various foods such as fish meat, animal meat, green vegetables and cheese at room temperature without fear of secondary contamination of bacteria.

[0007]

According to a first aspect of the present invention, there is provided a method for producing a processed egg product, wherein a seasoning and vinegar are added to an egg yolk solution to obtain a pH of 5.0 to 6.0.
After adjusting the mixture, edible oil was poured while stirring with a mixer to produce an emulsified egg stock solution, and then the egg stock solution was finely crushed and mixed with food for storage,
Again, the mixture was stirred and emulsified at a low speed with a mixer again, and further homogenized and atomized with a colloid mill to obtain an emulsified kneaded material, and the emulsified kneaded material was filled and sealed in a synthetic resin heat-resistant bag or container, It is characterized by heat coagulation. As used herein, the term "yolk liquid" refers to a liquid consisting only of the egg yolk of a chicken egg. The term “seasoning” refers to sugar, salt, spices, chemical seasonings and the like. `` Foods for storage that are finely crushed '' are minced fish meat, beef, minced meat of pigs, minced green and yellow vegetables, crushed cheese, etc. A food that is subject to long-term storage. A “colloid mill” is a pulverizer for crushing particles in a paste to create an extremely fine particle dispersion state.

[0010] In the method for producing a processed egg product food according to the second aspect, a seasoning and vinegar are added to the egg yolk solution to obtain a pH of 5.0 to 6.0.
After adjusting the mixture, edible oil was poured while stirring with a mixer to produce an emulsified egg stock solution, and then the egg stock solution was finely crushed and mixed with food for storage,
Again, the mixture is stirred and emulsified at a low speed with a mixer, and further homogenized and atomized in a colloid mill to obtain an emulsified paste, which is used to prepare processed food for uncrushed preservation such as chikuwa, sausage, and bar-shaped processed cheese. It is characterized in that it is wrapped in an emulsified kneaded material, filled and sealed in a heat-resisting bag or container made of a synthetic resin in a state of being in close contact with the emulsified kneaded material, and heat-coagulated. As used herein, the term "food for uncrushed preservation" refers to low-preservation food such as uncrushed chicken and sausage.

A method for producing a processed egg product food according to a third aspect of the present invention is the method for producing a processed egg product food product according to the first or second embodiment.
~ 60%, seasoning 5 ~ 6%, vinegar 4 ~ 5% and remaining%
Edible oil.

A method for producing a processed egg product food according to a fourth aspect of the present invention is the method for producing a processed egg product food product according to any one of the first to third aspects, wherein the raw egg solution and the finely crushed egg are used for storage. At a weight ratio of 40:
60 to 65:35.

The operation of the above means will be described below. According to the method for producing a processed egg product food according to the first aspect, the egg stock solution is adjusted to pH 5.0 to 6.0 by adding vinegar.
Since the emulsified and kneaded material is filled in a heat-resistant bag or heat-resistant container made of synthetic resin and sealed and heat-coagulated, the hen's processed egg food and the mixed finely crushed storage are preserved by the sterilizing power of vinegar and heating. Corrosion of food to be served can be prevented, and long-term storage at room temperature becomes possible. Here, the reason why the pH of the egg stock solution was set to 5.0 to 6.0 was that the pH was 5.0.
Below, the acidity is too strong, not suitable for edible use, and the pH is 6.0
This is because the preservative effect is weak. In addition, various foods such as fish meat and cheese can be mixed as foods to be stored in a finely crushed state, so that processed egg foods having various flavors can be produced. Further, iron sulfide contained in egg yolk can be decomposed by the added vinegar to prevent deterioration of color tone such as blackening. Cholesterol contained in egg yolk is also decomposed by vinegar and does not adversely affect health.

According to the method for producing a processed egg product food according to the second aspect, in addition to the method for producing a processed egg product food according to the first aspect, a food to be stored in an emulsified kneaded material that has not been crushed is provided. Since it is mixed, a processed food containing a food to be subjected to uncrushed preservation such as chikuwa or sausage is contained in a processed processed egg product comprising a homogeneous emulsified paste obtained by the production method according to claim 1. it can. Further, since the periphery of the food to be used for preservation of the uncrushed food is wrapped with the emulsified kneaded material, corrosion of the food to be provided for storage of the uncrushed food is also prevented.

According to the method for producing a processed egg product food according to the third aspect, the egg stock solution is 55 to 60% by weight of the egg yolk solution.
%, Seasoning 5-6%, vinegar 4-5%, and cooking oil remaining%
Since it consists of, the egg stock solution can be adjusted to pH 5-6,
The effects of the method for producing a processed egg product food of the first and second aspects can be effectively exhibited.

According to the method for producing a processed egg product food according to the fourth aspect of the present invention, the mixing ratio of the egg stock solution and the finely crushed food for storage is 40:60 to 65:35 by weight.
Therefore, it is possible to achieve harmony between the storage stability, moldability and taste of the processed processed egg products. This is because the coagulation power at heating and the bactericidal power by vinegar are weakened when the raw egg solution is 40% by weight or less, while the coagulating power and the sterilizing power are large when the raw egg solution is 65% by weight or more, Is too strong to be suitable for food.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS One embodiment of the present invention will be described. The method for producing a processed egg product food according to the present embodiment includes an egg stock solution production step, a crushed food mixing step, and a heat coagulation step. Hereinafter, each step will be described.

In the egg stock solution production process, the pH is adjusted to 5.0 to 6.0 by adding 5 to 6% by weight of a seasoning and 4 to 5% by weight of vinegar to 55 to 60% by weight of an egg yolk solution, and then stirred by a mixer. This is a step of gradually adding 31 to 34% by weight of food oil while obtaining an emulsified egg stock solution. The seasonings are sugar, salt, spices, chemical seasonings and the like, and are adjusted to a desired taste. The food oil is salad oil, sesame oil, or the like, and vegetable linole oil is preferable in consideration of health. When adding vinegar to the yolk liquid, care must be taken so that the yolk liquid does not solidify due to stirring or the like. In this egg stock solution, the egg yolk fluid is protein-coagulated in a state in which the edible oil particles are wrapped, so that the edible oil does not exude from the product.

In the crushed food mixing step, various low-preservation foods such as fish meat, animal meat, green-yellow vegetables, and natural cheese are finely crushed and mixed with the egg stock solution obtained in the above egg stock solution manufacturing process. In this step, the mixture is stirred and emulsified at a low speed by a mixer, and further homogenized and atomized by a colloid mill to obtain an emulsified paste. The mixing ratio of the food and the egg stock solution to be used for preservation which is finely crushed is 60:40 to 35:65 by weight ratio, and the sterilizing power of the egg stock solution with vinegar and the coagulation power of the egg yolk solution work effectively. I did it. The emulsified paste obtained by this crushed food mixing step is homogenized by low-speed stirring of a mixer,
It is homogenized by a colloid mill.

In the heat coagulation step, the emulsified paste obtained in the above-mentioned crushed food mixing step is filled and sealed in a polyethylene heat-resistant bag or heat-resistant container and heated in heated water at about 95 ° C. for about 30 minutes. This is the step of solidification. The product obtained in this step is cooled to complete a processed egg product.
Bacteria such as O157 and Salmonella SE are weak at temperatures around 70 ° C.
It can be almost killed by heating for about 30 minutes in the heated water before and after. In the heating and coagulation step, when filling and sealing a polyethylene bag or the like, a food for uncrushed preservation, such as chicken or sausage, may be put therein. In this case, the preservability of the food for use in preservation of the uncrushed coagulated product is also improved. Also, use a cylindrical polyethylene bag to fill the emulsified paste,
When a bar-shaped food is placed in the center and the bag is heated and coagulated while rotating, a processed egg-shaped food is formed in a columnar shape, and a food in which the bar-shaped food is disposed in the center can be manufactured.

The processed processed egg products produced through the above-mentioned processes are sterilized by the vinegar added in the production process of the egg stock solution and the heating in the coagulation process, thereby disinfecting Salmonella SE, etc., and are hygienic and safe without secondary contamination. Food. Also,
Cholesterol is decomposed by the vinegar added in the egg stock solution manufacturing process, and various foods are mixed in the crushed food mixing process to form uniform fine particles for easy digestion. Therefore, the food is excellent in health.

The embodiment of the present invention has been described above. However, the method for producing a processed egg product food according to the present invention is not limited to this. For example, in the heat coagulation step, a method of heating with heating water is employed, but a heat-resistant container may be used. It should be noted that the processed processed egg product obtained by the production method can be cut into desired shapes, dried with hot air, and further smoked to produce delicacies, snacks, sweets, and the like.

[0021]

An embodiment will be described below with reference to the drawings. Example 1 In this example, raw green-yellow vegetables were used as a food to be preserved in a finely crushed state, and the green-yellow vegetables and the egg stock solution were mixed at a weight ratio of 40:60 in the crushed food mixing step, as described above. Perform low-speed stirring with a mixer and crush and emulsify with a colloid mill, and then proceed to the heat coagulation process. The green-yellow vegetable is salted, subjected to about 10 to 20% of dehydration treatment, and finely crushed. In the heat coagulation step of this example, the emulsified paste obtained in the crushed food mixing step is filled in a polyethylene container and heated in a microwave for about 3 minutes. As a result, a processed processed egg product containing raw green and yellow vegetables is completed. This processed egg food is a health food that can easily consume green and yellow vegetables with a low intake. Further, by smoking this processed processed egg for about 7 minutes, it can be applied to various delicacies, snacks, confectionery, and the like, and further, the processed product can be put on bread and applied to a green-yellow vegetable pizza or the like.

Example 2 In this example, a fish meat surimi was used as a food to be subjected to preservation which was finely ground, and a fish meat surimi and an egg stock solution were mixed at a weight ratio of 40:45 in the crushed food mixing step. An emulsified paste is obtained. This heat coagulation step is to fill the emulsified and kneaded material obtained in the crushed food mixing step into a cylindrical polyethylene bag, insert a bar-shaped sausage or fish meat claw along the central axis of this bag, and then heat the mixture to 95 ° C. The bag is heated while rotating in heated water for 7 minutes to fix mainly sausages and the like, and then heat coagulated in 95 ° C. heated water for about 20 minutes. When one beak is inserted, as shown in FIG. 1, a processed egg-shaped egg product 1 having a beak 2 positioned on the central axis can be manufactured. In addition, when three sausages are inserted, as shown in FIG. 2, a processed egg-shaped egg product 1 having three sausages 3 positioned at the center can be manufactured. This makes it possible to produce an egg roll wrapped with fish meat surimi, a thick grilled egg with fish meat surimi. In addition, similarly to the first embodiment, the processed chicken egg food is taken out of the bag after cooling, and can be applied to delicacies, snacks, confectionery and the like by hot air drying for 5 minutes and smoking for 7 minutes.

Example 3 In this example, minced meat was used as a food to be finely crushed for storage, and then minced meat and egg stock solution were mixed at a weight ratio of 40:45 in the crushed food mixing step. Similarly, an emulsified paste is obtained. In the heat coagulation step, the emulsified paste obtained in the crushed food mixing step is filled in a polyethylene bag, and a bar-shaped meat sausage is inserted into the center of the bag. Similarly, the mixture is coagulated by heating to produce a column-shaped processed egg product with meat sausage in the center.

Example 4 This example uses finely crushed natural cheese as a food product to be stored for storage, and mixes the crushed natural cheese and the egg stock solution in a crushed food mixing step at a ratio of 40:45.
To obtain an emulsified kneaded product in the same manner as in the above example. In the heat coagulation step, the emulsified and kneaded material obtained in the crushed food mixing step was filled in a polyethylene bag, and three rod-shaped process cheeses were inserted into the center of the bag. In the same manner as in the above case, the mixture is heated and coagulated to produce a processed egg product containing natural cheese containing processed cheese in the center.

[0025]

According to the method for producing a processed egg product food according to the first aspect, bacteria such as O157 and Salmonella SE are killed by the sterilizing power and heating of vinegar. Therefore, the processed processed egg products produced by this method can be distributed and sold at room temperature without fear of secondary contamination by bacteria. In addition, processed foods of various flavors can be manufactured by mixing fish meat, cheese, and the like, and foods rich in dietary fiber, calcium, and the like can be easily eaten. Further, if the processed processed egg product is formed into a predetermined shape and dried with hot air or smoked, it can be applied to a wide range of delicacies, snacks, confectionery and the like. Furthermore, iron sulfide and cholesterol contained in egg yolk can be decomposed by the added vinegar, and the commercial value can be improved. In addition, since the raw material of the processed egg food is micronized and emulsified by a mixer or a colloid mill, the digestion and absorption are very good.

According to the method for producing a processed egg product food according to the second aspect of the present invention, it is possible to obtain a column-shaped processed product of a processed egg product in which a non-crushed food product to be stored is provided in a core shape. . In addition, the preservability of the uncrushed food placed in the center can be improved. Furthermore, since the food to be provided for uncrushed storage is wrapped and adhered to the emulsified kneaded material in a tightly sealed state in a synthetic resin heat-resistant bag or heat-resistant container, the heat-solidification of the uncrushed food is carried out. It is possible to prevent the problem that the uncrushed food comes apart when the finished product is cut by air entering the surroundings.

According to the method for producing a processed egg product food according to the third aspect, the pH of the stock egg solution can be adjusted to 5.0 to 6.0 so that the sterilized food can be effectively exhibited, and the processed egg product food according to the fourth aspect can be obtained. According to the production method, it is possible to achieve harmony between the storage stability, moldability and taste of the processed egg product food.

[Brief description of the drawings]

FIG. 1 is a cross-sectional view of a processed processed egg product containing chicken as an uncrushed food product for storage according to Example 2 of the present invention.

FIG. 2 is a cross-sectional view of a processed egg product food containing sausage as a food product for uncrushed storage according to Example 2 of the present invention.

[Explanation of symbols]

 1 Processed Egg and Egg 2 Chikuwa 3 Sausage

──────────────────────────────────────────────────続 き Continued on front page (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/32-1/325 A23C 19/09

Claims (4)

(57) [Claims] (1) A seasoning and vinegar are added to an egg yolk solution to obtain a pH of 5.
After adjusting the mixture to 0 to 6.0, edible oil is poured while stirring the mixture with a mixer to produce an emulsified egg stock solution, and then the egg stock solution is finely crushed and mixed with food for storage. Then, the mixture is again stirred and emulsified at a low speed with a mixer, and further homogenized and atomized in a colloid mill to obtain an emulsified kneaded material. The emulsified kneaded material is filled and sealed in a heat-resistant bag or container made of synthetic resin. And producing a processed egg product by heating and coagulating. 2. A seasoning and vinegar are added to the egg yolk solution to adjust the pH to 5.
After adjusting the mixture to 0 to 6.0, edible oil is poured while stirring the mixture with a mixer to produce an emulsified egg stock solution, and then the egg stock solution is finely crushed and mixed with food for storage. The mixture is then emulsified at low speed with a mixer again, and then homogenized and atomized in a colloid mill to obtain an emulsified kneaded product, which is a processed food to be used for pre-crushed storage such as chikuwa, sausage, and bar-shaped processed cheese. Is wrapped in the emulsified kneaded material, filled and sealed in a heat-resistant bag or heat-resistant container made of a synthetic resin in a state of being tightly adhered to the emulsified kneaded material, and heat-coagulated to produce a processed egg egg food. . 3. The egg stock solution according to claim 1 or 2, wherein the egg yolk solution is 55 to 60% by weight and the seasoning is 5 to 6%.
%, Vinegar of 4 to 5% and the remaining% of edible oil. 4. A mixing ratio of the stock solution of eggs according to claim 1 or 2 and a food product to be finely crushed for storage is 40:60 to 65:35 by weight. A method for producing a processed processed egg product according to any one of claims 1 to 3.