JP3312231B2 - Chawanmushi and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to tea bowl steaming and a method for producing the same, and more particularly to soft bowl steaming with a low proportion of eggs, which is hard when a product is transported and soft when eating, and a method for producing the same. .

[0002]

2. Description of the Related Art Among egg processed foods, chawanmushi is the most popular food along with egg tofu. Chawanmushi is often made at home, but it is also produced as processed food from the perspective of the progress of nuclear family and simplicity, and is an important product.

[0003] By the way, chawanmushi, which is commonly used in kappo-ryotei and the like, has a low proportion of eggs, is soft, and easily spreads the taste of dash and the like, and is particularly delicious.

[0004]

However, in such bowls with a low proportion of eggs, the gel of eggs is weak, and when made into a product, the gel is easily broken during distribution and becomes semi-liquid. Since the value of the product as chawanmushi is lost, such a type of chawanmushi with a low ratio of eggs is currently not distributed as a product.

[0005] In particular, when a space is provided above the container, the gel is easily broken by falling or vibration of the container.

It is an object of the present invention to obtain a bowl of steamed egg seasoning which does not lose coagulation of the egg seasoning liquid and which returns to a soft bowl of steamed bowl during eating.

[0007]

Means for Solving the Problems In the chawanmushi according to the first aspect of the present invention, an egg seasoning whose main components are an egg having an addition ratio of 22 % by weight or less of the finished weight and a seasoning liquid. in egg custard temperature of 10 ° C. or less at the time of distribution obtained liquid was heated solidified at 80-90 ° C. in a vessel, out
0.5 to 4.0% by weight of gelatine
It has been added and dissolved .

[0008]

[0009]

[0010] In the method for producing bowled steamed rice according to the second aspect of the present invention, an egg seasoning solution containing an egg and a seasoning solution as main components is put in a container, and the coagulated food is coagulated together with the container. In the manufacturing method, the finished weight of the seasoning liquid
After adding and dissolving 0.5 to 4.0% by weight of gelatin to the mixture, the mixture is cooled, and the egg is added to the mixture at a final weight.
Were mixed 22% by weight of the egg to pressurized at 80-90 ° C.
It is subjected to heat coagulation and is circulated at a temperature of 10 ° C. or less .

[0011]

According to the present invention, in a chawanmushi obtained by heating and coagulating an egg seasoning solution containing an egg and a seasoning solution as main components,
Since the gelling agent is added and dissolved in the heat-coagulated egg seasoning liquid, when the obtained chawanmushi is cooled, the added and dissolved gelling agent reinforces the egg gel. Thus, tea bowl steaming with high gel strength can be obtained.

[0012] Further, when heated at the time of eating or the like, the gel strength caused by the gelling agent is lost and the soft tea bowl steamed at the time of production is returned. For this reason, at the time of distribution which is cooled and conveyed, coagulation of the egg seasoning liquid does not collapse,
At the time of eating, something that returns to the soft tea bowl steaming at the time of production is obtained.

The steamed teacup of the present invention essentially comprises an egg seasoning solution containing an egg and a seasoning solution as main components and a gelling agent. The seasoning of the egg seasoning liquid, soup stock, and the ingredients to be put together can be used in the same manner as in ordinary bowl bowl steaming.

[0014] In addition, no matter what ratio the egg is added to the bowl used in the teacup steaming to which the present invention is applied,
The gel strength caused by the dissolved gelling agent is reinforced. Therefore, in the bowl steaming for holding ingredients which are relatively easy to move inside the egg seasoning liquid, the ingredients can be favorably held.

In the present invention, it is effective to apply a particularly delicious kappo-style steamed rice bowl, which has a low proportion of eggs and is easy to spread, such as a dash, as in the case of steamed rice bowls commonly used in kappo-ryotei. That is, the disclosure discloses an egg seasoning solution containing an egg and a seasoning solution as main components, in which the addition ratio of eggs is 25% by weight or less.

[0016] The addition ratio of the egg of the culinary-style tea bowl steamed to the finished weight is 25% by weight or less, and if it is more than that, sufficient gel strength is obtained, and the bowl does not become the bowl of the culinary-style steamed tea bowl. The egg gel becomes weaker in a kappo-ryotei-style chawanmushi with an egg addition ratio of 25% or less by weight, and if it is 22% or less, the egg is too soft to withstand distribution, but the gelling agent shown in the present invention is added. -The gel strength that can withstand distribution for the first time was obtained by dissolution.

In the teacup steaming of the present invention, the egg may be any of whole egg, egg yolk and egg white, or may be used in combination. In particular, in the case of chawanmushi, in which the ratio of eggs in a cooking restaurant style is low, the total ratio of whole eggs, yolks and egg whites alone or in combination may be 25% or less by weight.

The gelling agent that can be used in the present invention can be added to food, and any gelling agent can be used as long as it dissolves during heating and eating and gels in a cooled state during distribution. Such gelling agents include gelatin,
Agar, carrageenan, guar gum, locust bean gum, etc. can be used alone or in combination of several types, but the temperature during eating is specifically 50 ° C. or more, and the temperature during distribution is specifically 10 ° C. As described below, gelatin is particularly suitable because it does not harden even when cooled slightly during eating.

The concentration of the gelling agent used may be any concentration that can reinforce the coagulation of the egg seasoning liquid used in chawanmushi. Further, the gel strength can be variously changed depending on the ratio of eggs in the egg seasoning liquid, the type or combination of gelling agents, and the concentration of the gelling agent added. As a preferred concentration of the gelling agent, a gelatin having a concentration of 0.5 to 4.0% by weight is disclosed.

According to the present invention, the egg seasoning liquid obtained by heating and coagulating the egg seasoning liquid obtained by heating and coagulating an egg seasoning liquid containing an egg having a content of 25% by weight or less and a seasoning liquid as main components. 0.5 to 4.0% by weight of gelatin is added to
In the dissolved form, even if the bowl is a bowl of steamed tea with a low proportion of kappo-ryotei-style eggs, the gel strength is increased by cooling, and the gel does not disintegrate by cooling.

[0021] As a method for producing such a bowl steamed steam,
In a method for producing a coagulated food, in which an egg and a seasoning liquid containing an egg and a seasoning liquid as main components are put in a container, and the whole is heated and coagulated, a gelling agent is added and dissolved in the heat and coagulated egg seasoning liquid. Because immediately after heating and coagulation or when heated, it will be a bowl of steamed egg gel only,
Upon cooling, chawanmushi is obtained, in which the gel by the gelling agent is reinforced in addition to the gel by the egg.

In the present invention, a gelling agent is added.
Except for dissolving, the preparation of the egg seasoning liquid containing eggs and the seasoning liquid as main components, ingredients and the like can be produced by the same operation as that of ordinary bowl-shaped steaming.

[0023] A more preferred method of producing a bowl of steamed tea is a process of adding and dissolving gelatin to the soup and adding the egg to the broth so as to prepare an egg seasoning liquid. A step of filling the egg seasoning liquid so that it overflows, a step of covering the inside of the bowl-shaped container with a film so as not to generate air bubbles, and a step of fusing and sealing the film and the opening edge of the bowl-shaped container; And coagulating the egg seasoning liquid by steaming.

Accordingly, a product of the type in which the film is covered on the opening of the bowl-shaped container is obtained. In addition, since the process of dissolving gelatin in the production of the egg seasoning liquid has been added to the ordinary tea bowl steaming process, the mechanization becomes easy.

The gelling agent is preferably added to water or broth used in advance, dissolved by heating and cooled.
Cool to below 0 ° C. and mix with eggs to a temperature at which the eggs do not solidify with heat. If necessary, add seasonings and the like at this time. The egg solution to which the gelling agent has been added is poured into a bowl, a synthetic resin container or the like, heated at 80 to 90 ° C. to gel the egg, and then cooled to gel the gelling agent.

[0026]

【Example】

Example 1 (Prototype of Chawanmushi 1) 8 g of salt and 14 g of gelatin (Nitta Gelatin SRC) were added to 1,000 ml of bonito dashi, heated and dissolved when gelatin was swollen, cooled to 50 ° C, melted, and strained. 250 g of the prepared egg solution was added and mixed. 120 g of this egg solution is filled into a container made of synthetic resin,
The eggs were coagulated by heating at 5 ° C. for 15 minutes.

[0027] The thus obtained chawanmushi was a culinary-style chawanmushi with a soft egg gel and rich flavor.
After removing the crude heat and cooling it overnight in the refrigerator,
The gel was strong and had a gel strength that could withstand distribution. When this was reheated in a microwave oven, it became a delicious soft bowl-like steamed tea bowl just like steamed and heated.

Example 2 (Trial production of chawanmushi) 20 g of bonito extract, 3 g of sodium glutamate, 7 g of sodium chloride, 12 g of gelatin and 1 g of agar were added to 1000 ml of water, and heated and dissolved when gelatin swelled.
When cooled to 50 ° C, melted and strained egg 22
0 g was added and mixed well. Separately, chicken and shrimp were boiled, shiitake mushrooms and bamboo shoots were ginkgo-dried and boiled in soup stock to prepare the peeled skin.

Chicken treated in a synthetic resin container,
Put shrimp, shiitake mushroom, bamboo shoot, and gin one by one,
This was filled with 120 g of the previously prepared egg solution and treated in the same manner as in Example 1 to produce chawanmushi. This tea bowl steaming was soft and delicious immediately after heating and when it was reheated after cooling, and had a hardness enough to withstand circulation during cooling.

Example 3 (Mechanization of Chawanmushi Production) [0030] Chawanmushi was experimentally manufactured in Examples 1 and 2, but chawanmushi sealed in a film in a synthetic resin container was produced by mechanization. First, in the same manner as in Example 2, 20 g of bonito extract, 3 g of sodium glutamate, 7 g of sodium chloride, 12 g of gelatin, and 1 g of agar were added to 1,000 ml of water. When cooled to 50 ° C., 220 g of melted and strained egg was added and mixed well. Separately, chicken and shrimp were boiled, shiitake mushrooms and bamboo shoots were ginkgo-dried and simmered in broth soup to prepare the peeled skin.

FIG. 1 is a schematic view showing the structure of one embodiment of the production of tea bowl steaming according to the present invention. As shown in the figure, a bucket (22) is arranged on a conveyor (21). The bowl 11 made of synthetic resin is mounted inside a bucket 22 having a mounting hole hooked on the opening edge 12 of the container 11 and is conveyed one after another.

During the transportation, processed ingredients (13) such as chicken, shrimp, shiitake, bamboo shoots, and gin are put into the container (11) one by one. Container (11) spout (23)
Egg seasoning liquid (1
4) is poured into the container (11) through the spout (23) such that it rises and overflows from the edge of the container (11).

A container (11) full of egg seasoning liquid (14)
Is covered with a roll-shaped film (15) passed in an inclined manner in the transport direction of the container (11) and the front edge in the transport direction.
The film (15) is advanced in synchronization with the transport of the container (21), and is gradually covered from the front of the edge of the container. Open edge (1
2) Cover.

The container (11) covered with the film (15) is transported to the sealing position (24), where the fusion member is
(25) comes down, the opening edge (12) and the film (15) are sandwiched by the mounting hole periphery of the bucket (22), and the opening edge (12)
And the film (15) are sealed by heat fusion. At this time, the overflowing egg seasoning liquid (14) is discharged from a groove (not shown) formed on the periphery of the mounting hole of the bucket (22).

In the container (11) to which the film (15) has been fused, the punching member (27) descends from above at the next punching position (26), and the diameter is larger than the opening edge (12). The punched roll-shaped film (15) is wound by the winding roll (28).

The container (11) fused and sealed with the film (15) is taken out of the bucket (22), put into a hot water bath (30), heated therein at 90 ° C. for 20 minutes, and added to the egg seasoning liquid ( Coagulate 14). The heated container (11) removed the crude heat and was cooled in a refrigerator overnight. As a result, the gel was strong, had a gel strength enough to withstand distribution, and had a hardness enough to withstand distribution. Moreover, immediately after heating and when reheating after cooling, it was soft and delicious chawanmushi.

[0037]

As described above, according to the present invention, in a chawanmushi obtained by heating and coagulating an egg seasoning liquid containing an egg and a seasoning liquid as main components, a gelling agent is added to the heat-coagulated egg seasoning liquid. When the obtained bowl is cooled because it is dissolved, the added and dissolved gelling agent reinforces the egg gel, and a bowl with high gelling strength is obtained.

Further, when heated during eating or the like, the gelling strength caused by the gelling agent is lost, and the soft tea bowl steamed at the time of production is returned. For this reason, when the product is cooled and conveyed, the coagulation of the egg seasoning liquid is not broken, and at the time of eating, the product returns to the soft bowl steaming at the time of production.

Furthermore, since the addition ratio of eggs in the egg seasoning solution containing eggs and the seasoning solution as main components is 25% by weight or less, the ratio of eggs is low as in the case of chawanmushi, which is commonly used in cooking restaurants. ,
It is easy to spread the taste of soft and sashimi, so you can get a particularly delicious Kappo-tei-style chawanmushi.

Further, in the method for producing a coagulated food in which an egg seasoning liquid containing an egg and a seasoning liquid as main components together with ingredients is heated and coagulated together with the container, the egg seasoning liquid to be heated and coagulated is used. Since the gelling agent is added and dissolved in the gel, immediately after coagulation or when heated, the gel strength of the egg becomes chawanmushi, and when cooled, the gel strength of the gelling agent is reinforced in addition to the gel strength of the egg. There is an effect such that the obtained chawanmushi is obtained.

[Brief description of the drawings]

FIG. 1 is a schematic diagram showing the configuration of an embodiment of the production of tea bowl steamed rice according to the present invention.

[Explanation of symbols]

 (11) ... bowl-shaped container, (12) ... open edge, (13) ... ingredients, (14) ... egg seasoning liquid, (15) ... film, (15 ') ... punched roll film , (21)… conveyor, (22)… bucket, (23)… pouring spout, (24)… seal position, (25)… fused part member, (26)… punch position, (27)… punch member , (28) ... take-up roll, (30) ... hot water bath

Claims (2)

(57) [Claims] 1. The addition ratio of eggs to the finished weight is 2
At the time of distribution obtained by heating and coagulating an egg seasoning solution containing 2 % by weight or less of eggs and a seasoning solution at 80 to 90 ° C. in a container.
In a bowl with a temperature of 10 ° C. or less , gelatin of 0.5 to 4.0% by weight based on the finished weight
Chawanmushi characterized by the addition and dissolution of . 2. A put eggs seasoning solution mainly composed of container inside the egg and seasoning liquid, 0.5 in the manufacturing method of coagulation food to which the each vessel thermal coagulation, the weight finished the seasoning liquid 4.0% by weight
After adding and dissolving the gelatin , the mixture is cooled, and the ratio of the added egg is 22% by weight based on the finished weight.
% Were mixed following eggs, heated coagulated at 80 to 90, it is circulated at 10 ° C. below the temperature
A method for producing chawanmushi, wherein