JP3508759B2 - Frozen fried egg 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 a frozen egg processed product such as a frozen fried egg produced for commercial use, and particularly to a frozen egg processed product showing a good texture comparable to a chilled product even after thawing. .

[0002]

2. Description of the Related Art In the food service industry, fried egg eggs are
Raw eggs are cooked one by one at the cooking site as a sandwich between hamburgers and a main dish for lunch. For this reason, there is a problem that cooking takes time and is time-consuming, so that the manufacturing cost is high, and moreover, a large number of orders cannot be fulfilled. Chilled preservation method that can maintain flavor and texture (1-1
Although it is possible to store a large amount of fried eggs at 0 ° C), the chilled storage method has a fatal drawback that it cannot be stored for a long time.

For this reason, fried eggs mass-produced at a low cost in a factory are subjected to normal freezing conditions (for example, -30 ° C., wind speed 5 m / m) using a freezing device currently used in a general frozen food production line. It has been attempted to freeze and store in a frozen state for about 20 minutes).

[0004]

However, when the fried egg is frozen under the above-mentioned freezing conditions, relatively large ice crystals are formed in the egg white portion which has been heated and coagulated. Therefore, when the frozen fried egg is thawed, the egg white portion is thawed. However, there is a problem in that water separation occurs remarkably, and as a result, the tissue turns into a sponge, resulting in an extremely deteriorated texture.

In order to prevent syneresis, it has also been attempted to add a thickener, starch and the like to egg liquid before cooking and then heat and freeze. However, although syneresis can be suppressed to some extent, it does not lead to improvement of the spongy structure after thawing and the extremely deteriorated texture, and the taste of fried eggs is improved by the use of additives such as thickeners and starch. There was a problem of being damaged.

In order to make the ice crystals very small,
It is conceivable to immerse the fried egg after cooking in liquid nitrogen for about 20 seconds, but this is very expensive and is not practical because the surface is cracked when frozen.

The present invention is a frozen egg processed product obtained by freezing a fried egg containing a heat-coagulated egg white portion which is easily denaturated by freezing, and can be a chilled product even after thawing without using additives such as a thickener and starch. Providing frozen egg processed products showing a comparable texture,
And its manufacturing method.

[0008]

Means for Solving the Problems The present inventor has studied by focusing on the water separation rate after thawing of a frozen egg processed product and the pore size of the holes formed in the heat-coagulated egg white portion after thawing. By making the water separation rate less than a specific value, or by finding that the diameter of the hole generated in the heat-coagulated egg white portion after thawing to a specific value or less, it is possible to achieve the above object,
The present invention has been completed.

Accordingly, the present invention is seen containing egg white portion solidified by heat treatment, cold water separation rate Ru der less than 5% after thawing frozen eyes
Offer fried eggs .

Further, the present invention is seen containing egg white portion solidified by heat treatment, the diameter of holes occurring in the thermal coagulation albumen portion after thawing provides an in which frozen fried egg below 1 00μm.

Furthermore, the present invention is seen containing egg white portion solidified by heat treatment, water separation rate after thawing is less than 5%, and pore size of the pores generated in the thermal coagulation albumen portion after thawing 1 00Myuemu
Provide a frozen fried egg that is:

The present invention also provides a method for producing a frozen egg processed product such as the above-mentioned frozen fried egg, wherein the egg processed product containing the egg white portion coagulated by heat treatment has a temperature of -45 to-. Thirty
Freeze by blowing cold air at ℃ at a wind speed of 20-40 m / sec.
That, to provide a manufacturing method of a cold Kotamago processed products.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.

The processed frozen egg product of the present invention contains a heat-coagulated egg white part which is easily denatured by freezing. From the viewpoint of water separation rate, the water separation rate after thawing is less than 5%, preferably 2%.
It is less than%. In this way, the water separation rate is 5
By setting it to be less than%, it is possible to give the frozen egg processed product a soft and plump texture even after thawing.

Here, the water separation rate is determined by the following procedure (a)-
It is calculated in (c). (A) The weight (A) of the frozen egg processed product is measured. (B) The frozen egg processed product is placed on a filter paper and left to thaw at room temperature (25 ° C.) for 2 hours. (C) After thawing, the processed egg product is separated from the filter paper, the weight (B) of the thawed processed egg product is measured, and the following formula (1) is used.

[0016]

[Equation 1]     Water separation rate (%) = {(AB) / A} × 100 (1) Calculate the water separation rate according to.

In the present invention, the raw material of the processed egg product is preferably a raw edible egg such as a chicken egg which is split as it is. Also, a mixture of liquid egg white and liquid egg yolk can be preferably used. Here, for liquid egg white and liquid egg yolk,
Thickening polysaccharides such as xanthan gum and seasonings such as salt and amino acids may be added. It should be noted that the use of liquid egg white to which starch is added makes it possible to further reduce the water separation rate. However, when flavor is emphasized, it is preferable to use liquid egg white to which starch is not added. .

The processed egg products to be frozen, including the heat-coagulated egg white portion, are the above-mentioned raw materials of processed egg products which are heat-processed by various cooking methods. Specifically, boiled eggs, fried eggs, and egg whites are used. Examples include fried eggs, scrambled eggs, omelettes, etc. prepared from whole egg liquid in a state where egg yolk and egg yolk are mixed very lightly (state in which the egg white portion not mixed with egg yolk remains). Of these, fried eggs, which are highly demanded to be frozen, are preferable.

The fried egg only needs to have a heat-solidified egg white portion, and may be from a state in which the egg yolk portion is heated and solidified to a state in a semi-ripened state. Further, the yolk membrane may remain and the yolk may be rounded, the yolk membrane may be broken and the yolk may not be round, and the yolk and the egg white may be mixed.

As the method for heating and solidifying the egg white portion, known heating methods such as steam heating, baking heating, steaming heating, and boiling heating can be adopted. Moreover, you may heat combining these. For example, as the steam heating condition, there is a condition of performing steam heating at 80 to 100 ° C. in the heating chamber. Examples of the baking and heating conditions include a condition in which a frying pan, an iron plate, or the like is heated to about 140 to 180 ° C., oil is removed, and then egg liquid is baked for about 3 to 5 minutes. The conditions for steaming and heating include heating a frying pan or an iron plate to about 140 ° C to 180 ° C, removing the oil, and then baking the egg liquid while performing steam heating at 80 to 100 ° C in the heating chamber for 4 to 5 minutes. The condition is mentioned.

As the method of thawing the frozen egg processed product, a room temperature thawing method, a microwave thawing method, a hot water thawing method, etc. can be appropriately adopted.

Further, the processed frozen egg product of the present invention contains a heat-coagulated egg white part which is easily denaturated by freezing. Therefore, during freezing, ice crystals may be formed particularly in the heat-coagulated egg white part. Such ice crystals create holes in the heat-solidified egg white part after thawing. That is, such ice crystals are melted when the frozen processed egg product is thawed, whereby water separation occurs, and accordingly, holes are formed in the heat-solidified egg white part. In consideration of the present invention from the viewpoint of the diameter of such a hole, in the frozen egg processed product of the present invention, the hole diameter of the hole is about 100 μm or less, preferably about 50 μm or less. In this way, the hole diameter is about 10
By setting the thickness to 0 μm or less, it is possible to give the processed frozen egg product a soft and plump texture even after thawing.

The hole diameter of the hole formed in the heat-coagulated egg white portion after thawing can be measured based on an electron micrograph taken by a commercially available scanning electron microscope. For scanning electron microscope photography, for example, the egg white portion of a thawed frozen egg processed product is cut into a size of 7 mm (length) × 7 mm (width) × 3 mm (thickness), and the cut surface in the thickness direction is subjected to an acceleration voltage. 15k
It can be performed under the conditions of V and a vacuum degree of 40 Pa.

By the way, the holes formed in the heat-solidified egg white part include not only the holes formed by the water separation caused by the melting of ice crystals but also the holes caused by the boiling phenomenon during heating. The large holes are present not only on the cut surface (inside) but also on the surface of the processed egg product, and are very large enough to be observed by the naked eye (about 1 mm or more). It can be clearly distinguished from the holes formed by the.

A frozen egg processed product which simultaneously satisfies the above-mentioned factors relating to the water separation rate after thawing and the factors relating to the pore size of the pores formed by the water separation caused by the melting of ice crystals, has a texture after thawing. Is very preferable because it has a texture comparable to that of chilled products.

The method for producing a frozen egg processed product such as a frozen fried egg according to the present invention includes a central temperature of an egg processed product such as a fried egg so as to minimize the size of ice crystals formed in the frozen egg processed product. Is required to reach a frozen state of −18 ° C. or lower within 10 minutes, and the production cost is kept low to a level where there is no industrial problem. Therefore, the frozen egg processed product such as the frozen fried egg of the present invention preferably has a temperature of −45 to −30 ° C. (usually cold air) at a wind speed of 20 with respect to the egg processed product containing the egg white part that has been heat-solidified. It is produced by spraying at -40 m / sec and freezing. More preferably, the temperature is −40 to −35 ° C. with respect to the processed egg product including the egg white part that has been heat-coagulated.
It is manufactured by spraying the cold air of No. 2 at a wind speed of 25 to 35 m / sec and freezing. If the cold air temperature during freezing is lower than -45 ° C, the cooling cost of the cold air will increase and cracks and cracks will easily occur in the frozen egg processed product, and if it exceeds -30 ° C, ice crystals tend to become large. Not preferable. Also,
If the wind speed of cold air is less than 20 m / sec, ice crystals tend to become large, and if it exceeds 40 m / sec, the frozen egg processed product is likely to crack or break, which is not preferable.

If the blowing time of cold air is too short, the processed egg product may not be sufficiently frozen, and if it is too long, the refrigerating cost will increase. However, it is preferably 3 to 10 minutes, more preferably 5 to 7 minutes.

[0028]

EXAMPLES The present invention will be specifically described below based on examples.

Reference Example 1 (Cooking of Fried Egg Using Raw Eggs) An iron plate is heated to about 160 ° C., sprinkled with cooking oil, and a round frame for adjusting the shape of the fried eggs is placed on the iron plate, and raw chicken eggs are placed therein. What was broken into eggs was dropped and baked for about 2 minutes. Immediately put it in a steam heating cabinet whose internal temperature is adjusted to about 80 ° C to 100 ° C, and perform steam heating 4
The fried egg was completed by carrying out for about 5 minutes.

The fried egg thus obtained was placed in a refrigerator in order to remove its rough heat, and the center temperature of the fried egg was adjusted to 5 to 5.
It was cooled to about 25 ° C.

Reference Example 2 (Cooking of Fried Egg Using Liquid Egg) First, liquid egg white containing 0.1% by mass of xanthan gum, and a liquid containing 2.0% by mass of starch and 10% by mass of fresh water. I prepared egg yolk.

Next, the iron plate is heated to about 170 ° C., sprinkled with cooking oil, and a round frame for adjusting the shape of the fried egg is placed on the iron plate. 35 g of liquid egg white is put therein, and the liquid egg white becomes It was baked for about 1 minute and 30 seconds until it was heated and solidified to a thickness of about 2 mm from the side in contact with the iron plate, and then 15 g of liquid egg yolk was added thereto and baked for about 30 seconds. Immediately after firing, the fried egg was completed by placing it in a steam heating cabinet whose internal temperature was adjusted to about 80 ° C to 100 ° C and performing steam heating for about 4 to 5 minutes.

Example 1 The fried eggs obtained in Reference Examples 1 and 2 were -37
A frozen fried egg was obtained by freezing under the conditions of ℃, wind speed of 30 m / sec and 6 minutes.

Each of the obtained frozen fried eggs was thawed by leaving it at 25 ° C. for 2 hours, and tasted. In both cases, the water release of the heat-coagulated egg white portion was very small. Therefore, the egg white portion was a fried egg fried food ( Store at 5 ℃ for 1 day)
It had the elasticity and plumpness comparable to, and was juicy and delicious.

Comparative Example 1 The fried eggs obtained in Reference Example 1 and Reference Example 2 were -30
Frozen fried eggs were obtained by freezing under the conditions of ℃, wind speed of 5 m / sec and 20 minutes.

Each of the obtained frozen fried eggs was left to stand at 25 ° C. for 2 hours to be thawed and tasted. Both of them had a large amount of water separation in the heat-coagulated egg white part, and therefore the egg white part became spongy and had a texture. It was bad and very bad.

Comparative Example 2 The fried eggs obtained in Reference Examples 1 and 2 were immersed in liquid nitrogen (about -196 ° C.) for 20 seconds to obtain frozen fried eggs.

The frozen fried eggs obtained were thawed by allowing them to stand at 25 ° C. for 2 hours, and tasted. Both of them had very little water separation in the egg white portion that had been heat-coagulated. Therefore, the egg white portion was fried egg chilled product (5 It had elasticity and plumpness comparable to that of 1 day storage at ℃, and it was juicy and delicious, but the surface freezes very quickly,
After that, the inside was frozen, so the surface had cracks and was of no commercial value.

Example 2 and Comparative Example 3 Using the fried egg produced in Reference Example 1, a frozen fried egg of Example 2 was prepared under the same conditions as in Example 1, and comparison was also performed under the same conditions as in Comparative Example 1. The frozen fried egg of Example 3 was prepared. The obtained frozen fried eggs were stored in a freezer at −20 ° C., and the water separation rate after 7, 30, 60, 90 days was calculated according to the formula (1).

[0040]

## EQU00002 ## Water separation rate (%) = {(A−B) / A} × 100 (1) (where A is the weight of the egg processed product in the frozen state, and B is
Place the frozen egg processed product on the filter paper at room temperature (25
It is the weight of the egg-processed product that is thawed by separating the egg-processed product from the filter paper after being left to thaw for 2 hours under (° C.). )

The results obtained are shown in Table 1. For your reference,
The fried egg chilled product (stored at 5 ° C for 1 day) has a water separation rate of 0.
It is 01%.

[0042]

[Table 1]

As can be seen from Table 1, the frozen fried egg of Example 2 was kept at a very low level of water separation,
From the viewpoint of water separation rate, it withstood long-term storage. Also,
Example 1 even though the actual texture was after long-term storage
It was the same as the frozen fried egg.

On the other hand, the frozen fried egg of Comparative Example 3 had a high water separation rate and had a sponge-like structure and had a bad texture and was very bad as in Comparative Example 1.

Example 3 and Comparative Example 4 Using the fried egg produced in Reference Example 1, a frozen fried egg of Example 3 was prepared under the same conditions as in Example 1, and compared under the same conditions as in Comparative Example 1. The frozen fried egg of Example 4 was prepared. The obtained frozen fried egg was naturally thawed, and the egg white portion was cut into a size of 7 mm (length) × 7 mm (width) × 3 mm (thickness), and the cut surface in the thickness direction was manufactured by JEOL Ltd. The image was taken with a scanning electron microscope (JSM-5310) under the conditions of an acceleration voltage of 15 kV and a vacuum degree of 40 Pa.

An electron micrograph of the frozen fried egg of Example 3 is shown in FIG. An electron micrograph of the frozen fried egg of Comparative Example 4 is shown in FIG. For reference, an electron micrograph of a fried egg (stored at 5 ° C. for 1 day) is shown in FIG. 3, and a frozen fried egg frozen in liquid nitrogen is shown in FIG.
Shown in.

It can be seen that in the fried egg chilled product (FIG. 3) and the liquid nitrogen frozen product (FIG. 4), almost no water was released and no holes were formed. Example 3
In the case of the frozen fried egg (Fig. 1), the hole diameter is about 100μ.
It can be seen that it is about m. Further, in the case of the frozen fried egg of Comparative Example 4 (FIG. 2), it can be seen that there are pores having a pore diameter as large as 400 μm. Therefore, in order to maintain the texture comparable to that of the chilled product of the fried egg, the hole diameter of the hole formed by the water separation caused by the melting of the ice crystals is about 100 μm.
It turns out that it is necessary to make it m or less.

[0048]

INDUSTRIAL APPLICABILITY The frozen egg processed product of the present invention, even though it contains a heat-coagulated egg white part that is easily denaturated by freezing, does not use additives such as a thickener or starch and fried egg after thawing. It has a texture comparable to chilled products and is very delicious.

[Brief description of drawings]

FIG. 1 is an electron micrograph of a frozen fried egg of Example 3.

FIG. 2 is an electron micrograph of a frozen fried egg of Comparative Example 4.

FIG. 3 is an electron micrograph of a fried egg stored in a chilled state.

FIG. 4 is an electron micrograph of a frozen fried egg frozen in liquid nitrogen.

─────────────────────────────────────────────────── ─── Continuation of front page (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23B 4/00-5/06

Claims (4)

(57) [Claims] 1. A saw-containing egg white portion solidified by heat treatment,
Cold frozen fried water separation rate Ru der less than 5% after thawing. 2. A saw including egg white portion solidified by heat treatment,
After thawing, the hole diameter of the heat coagulated egg white part is 100 μm.
The following is a frozen fried egg . 3. A saw including egg white portion solidified by heat treatment,
Freezing with a water separation rate of less than 5% after thawing, and a hole diameter of the heat coagulated egg white portion after thawing is 100 μm or less
Fried egg . 4. Cold air at a temperature of −45 to −30 ° C. is applied to the processed egg product containing the egg white portion coagulated by heat treatment at a wind speed of 20.
Frozen by blowing in ~40m / sec, manufacturing method of a cold Kotamago processed products.