JP3074093B2 - Ingredients for egg bowl - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bowl made of eggs and, more particularly, to a bowl made of frozen rice which can be easily made by simply heating it and placing it on rice. .

[0002]

2. Description of the Related Art Oyakodon,
Eggs that are not too hard or too soft, such as egg-don, have a soft-boiled egg with a trolley-like portion left over. Conventionally, in order to make such an egg-containing rice bowl, raw egg liquid is used as a main material, and other ingredients and seasonings are used to cook on the spot. In addition, there is a method of seasoning only ingredients and seasonings without adding eggs, and adding eggs at the time of cooking to make a bowl with eggs. Among these, the above method is the most common method, but it is difficult to control the temperature during cooking, and sometimes the eggs become too hard, or the coagulation becomes insufficient, so that a large amount of a certain quality It was not easy to cook quickly. Next, the above-mentioned method of adding eggs at the last stage requires a lot of time and effort in the operation, and it is more difficult to control the temperature than in the above case, and the operation requires skill. Also,
The bowls obtained from any of the above are not suitable for heating and eating after frozen storage. Japanese Unexamined Patent Publication (Kokai) No. 4-210581 discloses a retort pouch product for cooking a bowl made of egg. This is a method of separately filling a retort bag with an egg solution and a seasoning solution containing ingredients, which are added with a degree of starch and having a viscosity, and then hanging the retort bag. However, the manufacturing process is complicated, and it is necessary that the egg solution and the seasoning liquid are separated into two layers, and the two liquids do not mix in the retort bag in order to maintain the quality. However, this is actually difficult, and there is a problem that the scattered egg solution and the seasoning liquid are mixed due to shaking or vibration during transportation, and the appearance of the product is deteriorated until heated and eaten.

[0003]

Means for Solving the Problems The inventors of the present invention have conducted various studies to overcome the above-mentioned difficulties in the production of bowl ingredients using eggs, and as a result, have found that a thin film portion heated and solidified in hot water has been obtained. By placing the hydrated coagulated egg on the ingredients and freezing it, the soft hydrated coagulated egg and the ingredients are integrated, then thawed and placed on cooked rice, a feeling of extremely handmade feeling that can not be obtained with conventional frozen products The present inventors have found that a large quantity of rice bowls that can be produced with stable quality can be produced, and based on this finding, the present invention has been accomplished. That is, the present invention provides: 1) a bowl-shaped ingredient wherein the hydrated coagulated egg heat-coagulated in hot water is placed on another ingredient and frozen; 2) a hydrated coagulated egg heat-coagulated in hot water. A bowl of rice bowl, wherein the bowl is placed on another ingredient, and its surroundings are covered with egg fluid and frozen.

[0004] Hereinafter, the ingredients of the bowl with eggs of the present invention will be described with reference to a typical manufacturing method thereof. In the present invention, a hydrated coagulated egg heat-coagulated in hot water is used. Here, the hydrated coagulated egg heat-coagulated in hot water is a heat-coagulated egg in which water is attached to the coagulated egg by heating and coagulating the egg liquid in the hot water and the water content is higher than that of the egg liquid before coagulation. An egg. Egg raw materials include egg liquid after egg breaking (egg yolk liquid, egg white liquid, or whole egg liquid in which these are arbitrarily mixed), but instead of egg liquid as long as the object of the present invention is not impaired. Dried eggs (egg powder, egg white powder, whole egg powder) may be used. The egg material may contain other arbitrary materials and components. As the optional raw materials and components, 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. Furthermore, if the yolk and the albumen are made as a semi-mixed liquid rather than completely mixed, the yolk portion and the white portion appear on the pattern, and the handmade feeling is further improved. The temperature of hot water when forming a hydrated coagulated egg is the temperature at which the egg coagulates (70 ° C or higher)
However, the temperature is preferably 90 ° C. or higher, more preferably 95 ° C. or higher, in order to smoothly perform thermocoagulation and obtain thermocoagulated eggs that are safe from bacteria. The time required to form a coagulated egg in hot water is not particularly limited, and the coagulated egg is taken out of the hot water while observing that the egg solution has coagulated. 3 minutes, preferably 0.2-
1.5 minutes.

[0005] Here, hot water refers to hot water, and this water is not limited to one containing no seasoning, but may be one containing a seasoning, that is, a seasoning liquid (dashi soup, soup, etc.). The egg solution is poured into this hot water to form a hydrated coagulated egg.
At this time, it is preferable that the hot water is made to flow in a water tank, and the above-mentioned egg liquid is poured into the water to form a film-like water-containing coagulated egg including a thin film portion. The water content of the raw whole egg is about 75% by weight on average (hereinafter simply referred to as%), but the water-containing coagulated egg formed from the whole egg solution preferably contains more water than this because of its soft physical properties. Usually, the water content of the water-containing coagulated egg is about 82-92%, preferably 84-90%.
If the water content is too low, the texture of a soft, trolleyed egg cannot be obtained. Also, if the water content is too high, after freezing,
Moisture separates when thawed, losing the soft egg texture. Those using hydrated coagulated eggs as described above are frozen,
It is completely unexpected that thawing does not separate the water and maintains the soft egg feel. Hydrated coagulated eggs are
When the film is solidified into a film when taken out from the hot water, it is desirable that the portion having a film thickness of 5 mm or less accounts for 60% or more of the whole. In the present invention, the hydrated coagulated egg prepared in this manner is placed on ingredients other than the egg. The other ingredients used in the present invention refer to ingredients other than eggs used for bowls, such as chicken, onion, and green peas for oyakodon, and katsudon for tonkatsu, onions, Green peas, etc. The hydrated coagulated egg and the ingredients blend very well, and when the soft hydrated coagulated egg is placed on other ingredients, the onion,
Ingredients such as green peas enter, and in some cases, from the surface of the hydrated coagulated egg, it looks like onions, green peas, etc. are mixed into the egg from the beginning.

The method of placing the hydrated coagulated egg on the above-mentioned other ingredients is not particularly limited. For example, another ingredient is put in a circular mold, and the hydrated egg is put into the mold from above. If a coagulated egg is added, the shape can be fixed. Next, the ingredients on which the eggs are placed are preferably seasoned with a seasoning liquid such as a lower one instead of being used for a bowl. In the present invention, the egg-cooking ingredient prepared in this manner is frozen. It is preferable that the surface of the egg application tool is covered with egg fluid.
Covering with egg fluid means wrapping the whole or a part of other ingredients around with egg fluid. To cover the egg carrier with the egg solution, apply the egg solution to the egg carrier from above, apply it, spray it, or pass the egg carrier in a container containing the egg fluid. It can be done by doing. When covered with egg liquid, the egg liquid thermally coagulates when reheating at the time of cooking, so that the hydrated coagulated egg and the ingredients can be further integrated. In addition, since the water-containing coagulated egg used for the bowl of the present invention is produced by heating and coagulating the egg in hot water, the egg component slightly dissolves in the hot water and the unique flavor of the egg tends to be slightly diluted. If it is covered with egg solution, it can make up for this and make the egg rich in flavor. This step may be performed at any time after the ingredients are placed on the hydrated coagulated eggs.However, in the bowl ingredient to which the seasoning liquid has been added in advance, the hydrated coagulated eggs, other ingredients, and the seasoning liquid are fixed. It is desirable to perform on frozen products that have been placed in a frame and then frozen. If done before freezing, not only will the effect of imparting a sense of unity be weakened, but also the liquid components such as seasoning liquid and the egg liquid will mix, and if the bowl is re-heated during cooking, it will be affected by the thermal coagulation of the egg. May change and the effect of the present invention may be impaired. Further, if the bowl of the present invention is packed in a bag, the whole bag can be thawed and heated in a microwave oven or in hot water.

[0007]

The ingredients of the rice bowl according to the present invention use hydrated and coagulated eggs which have been preliminarily heated and coagulated in hot water, so that it is easy to control heating during cooking and the hardness is hard to change. Therefore, it is possible to easily produce a bowl of a certain quality that is not too hard or too soft.

[0008]

Next, the present invention will be described in more detail with reference to examples. Example 1 (Oyakodon ingredients) 30 g of bird meat (brunched) and 30 g of onion (brunched) are put in a circular mold. This is designated as raw material A. On the other hand, 60 g of whole eggs were poured into hot water at 70 ° C., heated for 1 minute, and the coagulated portion was taken out to obtain 100 g of heat-coagulated eggs in hot water (water content: 86%). This is designated as raw material B. Add raw material B and 80 g of raw material to raw material A,
After quick freezing at −30 ° C. for 2 hours, bags were packed to obtain 240 g of Oyakodon ingredients. After storing at -20 ° C for 30 days, the whole bag is heated and thawed in boiling water for 15 minutes to separate the water, the lower concentration does not decrease, and the eggs do not become too hard. The chicken meat and onion and the hydrated coagulated egg had a sense of unity.

Example 2 (Katsudon ingredients) Tonkatsu (cut to size 20mm) 6
Place 0 g and 30 g of onion (brunched) in a circular mold. This is designated as raw material A. On the other hand, 40 g of whole eggs were poured into hot water at 70 ° C., heated for 1 minute, and the coagulated portion was taken out to obtain 65 g of heat-coagulated eggs in hot water (water content: 84%). This is designated as raw material B. Add raw material B and 80 g of raw material to raw material A, and rapidly freeze at -30 ° C. for 2 hours to obtain a frozen product 23
5 g were obtained. After spraying 10 g of liquid whole egg into this, bag it,
We obtained 245 g of Katsudon ingredients for one person. This is -20 ° C
After storage for 30 days, the whole bag was heated and thawed in boiling water for 15 minutes to separate the water, the lower concentration did not diminish, and the eggs had a soft texture that did not become too hard. The onion and the hydrated coagulated egg had a more integrated feeling.

COMPARATIVE EXAMPLE 30 g of chicken meat and 30 g of onion were added to 80 g of freshly boiled rice, and the mixture was heated over a low heat. Further, 60 g of raw whole eggs were dropped to an average and heated for 2 minutes. 200g of ingredients for the stop oyakodon were obtained. This was quickly frozen at -30 ° C for 2 hours, packed in a bag, stored at -20 ° C for 30 days, and then heated and defrosted for 15 minutes in boiling water. The semi-ripened egg portion solidified completely and became hard. It was texture.

[0011]

The rice bowl with eggs of the present invention can be easily cooked simply by reheating and placing it on rice, and the quality is constant without water separation when thawing after freezing. doing. Further, the eggs are not too hard and not too soft, and can be made to feel handmade. In addition, it can be rich in egg-specific flavor. According to the present invention, it is possible to produce a bowl with a good flavor by leaving it in a bath or the like without being distracted by the temperature and time during a busy lunch etc.For example, in the restaurant industry, sales increase due to an increase in turnover rate of customers This contributes to a reduction in labor costs by simplifying the work.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-4-20265 (JP, A) JP-A-4-190771 (JP, A) JP-A-61-21046 (JP, A) (58) Survey Field (Int.Cl. ⁷ , DB name) A23L 1/32 A23L 1/48 A23L 1/10

Claims (2)

(57) [Claims] 1. An ingredient of a bowl, wherein a hydrated coagulated egg heat-coagulated in hot water is placed on another ingredient and frozen. 2. An ingredient of a bowl, wherein a hydrated coagulated egg heat-coagulated in hot water is placed on another ingredient, and its surroundings are covered with egg fluid and frozen.