JP3062971B2 - Processed egg - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed egg product and, more particularly, to a processed egg product which is easy to add to a coagulated egg such as a boiled egg when flavoring or frying.

[0002]

2. Description of the Related Art Conventionally, there has been known an egg which is boiled and peeled, and is then immersed in a seasoning and stuffed in a hamburger (Scotch egg). A processed egg product obtained by wrapping a shelled and boiled egg with an edible thin film such as a glue or an oblate and then applying a water-soluble flour batter thereon is also known from Japanese Patent Publication No. 45-17136. Refrigerated and frozen products of these processed coagulated eggs are also commercially available.

[0003]

However, in the case of a conventional processed egg product using boiled egg, when the shelled and boiled egg is directly seasoned with liquid, the egg surface is smooth, Due to the small surface area ratio, the penetration of the seasoning liquid from the egg surface to the inside of the egg is slow, and it tends to be difficult to obtain a flavor having a desired flavor within a desired period. In addition, because the surface of the egg is slippery and slippery even when the ground meat is put on the surface of the boiled egg, the meat used for the hamburger is not only difficult to stabilize it, but also attach the ground meat for hamburger in processing work There is a difficulty that it is difficult. In order to compensate for this difficulty, as described in JP-B-45-17136, wrapped eggs are wrapped with glue and the like and then dressed. However, there is a drawback that, depending on the wrapping material, not only does the flavor unique to the boiled egg be spoiled, but also the work of attaching the kneaded dough or clothes becomes complicated. An object of the present invention is to provide a processed egg product in which the above-mentioned disadvantages are eliminated. That is, an object of the present invention is to provide a processed egg product in which desired seasoning can be performed in a short period of time, and in which the adherence of the dough and clothes on the egg surface is improved.

[0004]

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 is a processed product of the eggs the shelling coagulation eggs are intact oil ▲ butterfly ▼ to news, shelling coagulated egg its
Eggs that have been left in the oil, buttered and seasoned ,
And the shelled coagulated egg is oiled as it is
It is a processed egg product for attachment, such as kneaded dough or clothing . Hereinafter, the present invention will be described in detail. In the present invention, a coagulated egg is
For example, chicken eggs, quail eggs, and other bird-shell eggs are heated to solidify at least the egg white portion so as not to lose its shape. A typical coagulated egg is boiled egg. In the processed egg product of the present invention, the shelled coagulated egg is
The shelled coagulated egg is obtained by removing the shell. That is,
The present invention also includes a boiled egg cut into two pieces after peeling the shell. However, eggs that are flaked to such an extent that they do not exhibit a shape by crushing are not included. In the present invention, the oil refers to, for example, heating at least one or more types of edible vegetable oils such as cottonseed oil, rapeseed oil, soybean oil, corn oil, sesame oil, and coconut oil, butter, and animal fats such as lard. (The heating temperature of oil and fat is usually 140 to 18
(Approximately 5 ° C.) means that an object to be heated is put into the heated oil and heated for a predetermined time. The processed egg product of the present invention is
Coagulated eggs are typically shelled from boiled eggs and oiled. The coagulated egg is oiled to form countless small irregularities on the outer surface of the egg, giving a rough feeling. The reason why the surface of the egg is roughened with oil is to increase the ratio of the surface area to the volume of the coagulated egg. The penetration rate of the seasoning liquid into the liquid can be increased. In addition, the dough or the batter can be easily attached to the oiled coagulated egg, so that it can be easily handled during cooking. A typical production method of the processed egg product of the present invention will be described with reference to an example of boiling eggs.
Boil the above shell eggs, peel the shell, and prepare shelled boiled eggs. At this time, water adhering to the egg surface is drained as much as possible. Then, the prepared shelling was茹卵as it is 1
Oil in vegetable oil heated to about 70 ° C to 185 ° C for 30 to 60 seconds. If the oiled egg is cut off, the processed egg of the present invention is obtained. The processed egg product can be immersed in boiling water for 20 to 40 seconds to remove oil adhering to the egg surface. Also, if necessary, oil ▲
Buttered eggs are preserved in a seasoning liquid, and stored in a can, bottle, pouch, etc., together with a seasoning liquid prepared to a predetermined taste, and then sealed and sealed at a temperature of 100 ° C or higher. It is usually sterilized and stored for up to 50 minutes.

[0005]

[Function] In the present invention, the shelled and coagulated egg is directly used as an oil.
When the egg is chopped, the egg surface becomes a rough surface having a rough feeling, and the surface area is extremely large as compared with an egg that does not have oil. This is presumed to be because the heat alters the egg surface and releases water. Therefore, the seasoning liquid quickly penetrates from the surface of the egg into the inside by the seasoning liquid immersion.
In addition, even when dough such as minced meat is put on the oily product of the coagulated egg, the dough can be easily attached to the egg surface because the surface of the egg is rough, and the production of a hamburger or the like becomes easy.

Hereinafter, the present invention will be described with reference to Examples and Test Examples.

[0007]

EXAMPLE 1 10 kg of quail eggs are boiled in boiling water at 95 ° C. or higher for 10 minutes. Then we divided the moisture on the surface with peeling the shell of this茹煮quail eggs. This shelled egg was directly subjected to oil treatment in soybean oil heated to about 180 ° C. for 40 seconds, and after oil removal, a processed egg product of the present invention was obtained. This processed egg product
The eggs were immersed in hot water at 95 ° C. for 30 seconds to remove the oil on the surface of the eggs, drained, filled in an aluminum pouch bag for preservation, sealed, and sterilized by heating at 116 ° C. for 40 minutes. The processed egg product thus obtained is easily seasoned and easily adhered to clothes and the like. Example 2 10 kg of quail eggs were treated until oil drainage in the same manner as in Example 1, then filled and packaged in an aluminum pouch bag together with a seasoning liquid separately adjusted to a predetermined formulation, and heated at 116 ° C for 40 minutes. Sterilize and store. The processed egg product obtained in this way is very flavorful. Example 3 10 kg of chicken eggs are treated and stored as in Example 1. When the processed egg product thus obtained is used as a raw material for the contents of a hamburger steak, it becomes a hamburger product whose contents are stable and do not easily fall off.

[0008]

[Test Example] A processed egg product produced according to the production method of Example 1 and a shelled and boiled egg produced by omitting only the oil (butterfly) step were used as two types of samples together with the seasoning liquid in an aluminum pouch bag. Filled, sealed and stored refrigerated. After one week of refrigerated storage, ten of these were taken out of the bag and the permeation degree of the seasoning liquid was observed.

The results are as shown in Table 1 below.

[0010]

[Table 1]

Note 1) In the table, the numbers indicate the number of eggs. As is clear from the above test results, it can be understood that the processed egg product (oiled and boiled egg) of the present invention has a much higher permeation rate of the seasoning liquid than the non-oiled and boiled egg.

[0012]

As described above, according to the present invention, there is provided a processed egg product in which the desired seasoning can be achieved in a short period of time and the adhesiveness of the dough and the batter on the egg surface is improved.

Claims (3)

(57) [Claims] [1] A processed egg product in which a shelled and coagulated egg is directly oiled. 2. A processed egg product in which a shelled coagulated egg is directly oiled and seasoned in a liquid. [3] The shelled coagulated egg is oiled as it is.
A processed egg product for attachment, such as a certain dough or batter.