JP4058229B2 - Method for producing instant oyster egg soup and instant oyster egg soup obtained by the method - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、即席かき玉子スープの製造方法、並びに該方法により得られた即席かき玉子スープに関し、詳しくは卵スープとしてのかき玉子の食感並びに形状に優れた即席かき玉子スープを製造する方法と、該方法により得られた、卵スープとしてのかき玉子の食感並びに形状に優れた即席かき玉子スープとに関する。
【０００２】
【従来の技術】
これまで、湯を注いで戻すだけで簡単に喫食することのできる即席のＦＤ（ Freeze-drying ；凍結乾燥）かき玉子スープが種々提案されている。この即席かき玉子スープの商品価値としては、スープの味、全体の見た目（具材の形状、外観の好ましさ、かき玉子の形状等）の他に、かき玉子の食感も重視されていることが、外部評価結果より明らかとなっている。
【０００３】
しかしながら、必ずしも、卵スープとしてのかき玉子の食感と形状のいずれにも優れた即席かき玉子スープは、提供されていないのが実情であった。
従って、卵スープとしてのかき玉子の食感並びに形状に優れた即席かき玉子スープが強く要望されている。
【０００４】
ところで、これまで、かき玉子作成時の熱水温度については、熱水の温度が低い場合には、卵液の凝固時間が長くなり、熱水中で卵液同士が凝固前に結着して、ボテボテしたかき玉子となるとされていた。
このため、例えば、特開平９−２５２７４９号公報などに示されているように、かき玉子の形状、食感を良好に保持するためには、かき玉子作成時の熱水温度を９０℃以上とすることが好ましいこととされている。
【０００５】
一方、かき玉子の食感を改善する技術として、卵液及び熱水を増粘する方法（特公昭５７−８７１０号公報）や、ポリグルタミン酸又はその可食塩を添加する方法（特開平１−１３２２５５号公報）が提案されている。
【０００６】
従って、かき玉子作成時の熱水温度を９０℃以上とし、かつ、卵液及び熱水を増粘したり、或いはポリグルタミン酸又はその可食塩を添加したりすれば、卵スープとしてのかき玉子の食感並びに形状に優れた即席かき玉子スープが製造しうるものと予想される。
【０００７】
しかしながら、予想に反して、かき玉子作成時の熱水温度を９０℃以上とし、かつ、卵液及び熱水を増粘したり、或いはポリグルタミン酸又はその可食塩を添加したりした場合にも、卵スープとしてのかき玉子の食感並びに形状に優れた即席かき玉子スープを製造することはできなかった。
【０００８】
そこで本発明者らは、上記従来の問題点を解消するため、鋭意検討を重ねた結果、驚くべきことに、これまでの知見に反して、かき玉子作成時の熱水温度を９０℃未満とすると共に、かき玉子作成時の熱水と卵液のそれぞれの粘度を一定範囲のものとすることにより、卵スープとしてのかき玉子の食感並びに形状に優れた即席かき玉子スープが得られることを見出し、この知見に基いて本発明を完成するに到った。
【０００９】
【発明が解決しようとする課題】
本発明は、卵スープとしてのかき玉子の食感並びに形状に優れた即席かき玉子スープを製造する方法を提供することを目的とするものである。
即ち、本発明は、湯戻しを行った際に、殆どざらつきを感じず、柔らかくて、食感に優れると共に、薄膜状であって形状にも優れたかき玉子が得られる即席かき玉子スープを製造する方法を提供することを目的とするものである。
【００１０】
また、本発明は、上記方法により得られる、卵スープとしてのかき玉子の食感並びに形状に優れた即席かき玉子スープを提供することをも目的とするものである。
即ち、本発明は、湯戻しを行った際に、殆どざらつきを感じず、柔らかくて、食感に優れると共に、薄膜状であって形状にも優れたかき玉子が得られる即席かき玉子スープを提供することをも目的とするものである。
【００１１】
【課題を解決するための手段】
請求項１に係る本発明は、即席かき玉子スープを製造するにあたり、かき玉子作成時の熱水温度を９０℃未満とすると共に、かき玉子作成時の熱水の粘度を３０〜５００cpsの範囲とし、かつ、かき玉子作成時の卵液の粘度を３００〜１５００cpsの範囲とする（但し、かき玉子作成時の熱水の粘度が５００cpsであり、かつ、かき玉子作成時の卵液の粘度が１５００cpsである場合を除く。）ことを特徴とする即席かき玉子スープの製造方法を提供するものである。
【００１２】
請求項２に係る本発明は、かき玉子作成時の熱水温度を８６〜８９℃とする請求項１記載の製造方法を提供するものである。
【００１３】
請求項３に係る本発明は、請求項１又は２記載の方法により得られる即席かき玉子スープを提供するものである。
【００１４】
【発明の実施の形態】
以下に、本発明を詳細に説明する。
請求項１に係る本発明は、即席かき玉子スープの製造方法に関する。
一般に即席かき玉子スープは、全卵の液卵を除いた、かき玉子原料を加熱混合し、次いでこれに、全卵の液卵を攪拌したものを加熱下に添加して、かき玉子を作成し、得られたかき玉子と、スープベース及び具材を混合したものとを合わせてかき玉子スープを得、得られたかき玉子スープを容器に充填した後、さらに凍結乾燥することにより製造されている。
本発明は、基本的には、このような即席かき玉子スープの製造方法に関するものであるが、必ずしもこのような一般的な即席かき玉子スープの製造方法に限定されるものではなく、本発明の特色を損なわない限り、他の方法による即席かき玉子スープの製造方法にも適用することができる。
【００１５】
請求項１に係る本発明は、上記のようにして即席かき玉子スープを製造するにあたり、かき玉子作成時の熱水温度を９０℃未満とすると共に、かき玉子作成時の熱水の粘度を３０〜５００cpsの範囲とし、かつ、かき玉子作成時の卵液の粘度を３００〜１５００cpsの範囲とする（但し、かき玉子作成時の熱水の粘度が５００cpsであり、かつ、かき玉子作成時の卵液の粘度が１５００cpsである場合を除く。）ことを特徴とするものである。
【００１６】
請求項１に係る本発明においては、まず、かき玉子作成時の熱水温度を９０℃未満とすることが必要であって、かき玉子作成時の熱水温度を９０℃以上としても本発明の目的を達成することはできない。特に請求項２に記載したように、かき玉子作成時の熱水温度を８６〜８９℃とすることが好ましい。かき玉子作成時の熱水温度を９０℃未満とすることにより、かき玉子作成時の熱水の粘度とかき玉子作成時の卵液の粘度の双方を特定の範囲としたことと相俟って、かき玉子の食感と形状を優れたものとすることができる。これは、かき玉子作成時の熱水温度を９０℃以上とすると、卵液凝固時のタンパク質の網目が太く強固となるため、９０℃未満において優れた食感を付与できるものと考えられる。
【００１７】
次に、請求項１に係る本発明においては、前記したように、かき玉子作成時の熱水温度を９０℃未満とすると共に、かき玉子作成時の熱水の粘度を３０〜５００cpsの範囲とし、かつ、かき玉子作成時の卵液の粘度を３００〜１５００cpsの範囲とすることが必要である。但し、かき玉子作成時の熱水の粘度が５００cpsであり、かつ、かき玉子作成時の卵液の粘度が１５００cpsである場合は、かき玉子の形状が保持できなくなり、食感の悪化が求められるため、この範囲からは除かれる。
【００１８】
ここで、請求項１に係る本発明においては、かき玉子作成時の熱水の粘度とかき玉子作成時の卵液の粘度の双方が、上記特定の範囲にあることが必要であり、いずれか一方のみが上記特定の範囲にあったとしても、請求項１に係る本発明の目的を達成することはできない。
一方、かき玉子作成時の熱水の粘度とかき玉子作成時の卵液の粘度の双方を、上記特定の範囲のものとすることにより、かき玉子作成時の熱水温度を９０℃未満とした際にも、薄膜状のかき玉子を作成することができ、結果的に、かき玉子作成時の熱水温度を９０℃未満としたことと相俟って、薄膜状であって、しかも食感に優れたかき玉子を作成することができる。
即ち、かき玉子作成時の熱水に特定の範囲の粘度を付与すると共に、かき玉子作成時の卵液に特定の範囲の粘度を付与することにより、かき玉子作成時の卵液の過分散（卵液が広がり過ぎることにより、形状が小さく、不良となること。）が抑制され、これにより薄膜状であって、しかも食感に優れたかき玉子を作成することができる。
【００１９】
上記したように、請求項１に係る本発明においては、かき玉子作成時の熱水の粘度を３０〜５００cpsの範囲とし、かつ、かき玉子作成時の卵液の粘度を３００〜１５００cpsの範囲とする（但し、かき玉子作成時の熱水の粘度が５００cpsであり、かつ、かき玉子作成時の卵液の粘度が１５００cpsである場合を除く。）ことが必要であるが、特に、薄膜状であって、しかも厚みの適正なかき玉子が得られることから、かき玉子作成時の熱水の粘度を３０〜２００cpsの範囲とし、かつ、かき玉子作成時の卵液の粘度を３００〜１０００cpsの範囲とすることが好ましい。但し、この場合、かき玉子作成時の熱水の粘度が２００cpsであり、かつ、かき玉子作成時の卵液の粘度が３００cpsである場合は、薄膜状ではあるものの、やや厚みのあるかき玉子となるため、好適範囲からは除かれる。
【００２０】
なお、かき玉子作成時の熱水の粘度を上記範囲とするために、通常、増粘多糖類、澱粉類などが用いられる。このような増粘多糖類、澱粉類としては、食品添加物として認められているものであればよく、特に制限はない。増粘多糖類として具体的には例えば、キサンタンガム、ローカストビーンガム、グアガム等が挙げられる。また、澱粉類として具体的には例えば、馬鈴薯澱粉、小麦澱粉、トウモロコシ澱粉、化工澱粉等が挙げられる。請求項１に係る本発明においては、これらを単独で、若しくは２種以上を適宜組み合わせて用いることができる。
【００２１】
また、かき玉子作成時の卵液の粘度を上記範囲とするために、通常、増粘多糖類などが用いられる。このような増粘多糖類としては、食品添加物として認められているものであればよく、特に制限はない。具体的には例えば、キサンタンガム、ローカストビーンガム、グアガム等が挙げられる。請求項１に係る本発明においては、これらを単独で、若しくは２種以上を適宜組み合わせて用いることができる。
【００２２】
請求項１に係る本発明は、上記の点に特徴を有するものであり、上記の点以外は、常法により行えばよい。
なお、かき玉子原料中には、必要に応じて、各種調味料や各種具材を加えることができる。
【００２３】
上記の如き、かき玉子原料（但し、全卵の液卵を除いたもの。）を加熱混合し、次いでこれに、全卵の液卵を攪拌したものを加熱下に添加して、かき玉子を作成し、得られたかき玉子と、スープベース及び具材を混合したものとを合わせてかき玉子スープを得、得られたかき玉子スープをトレー等の適当な容器に充填した後、さらに凍結乾燥することにより、目的とする即席かき玉子スープが製造される。
【００２４】
なお、スープベースとしては、市販のものを用いることができるが、これに限定されるものではない。このスープベースには、必要に応じて、食塩、ポテトスターチ、水等を加えることができる。
また、スープ用の具材としては、特に制限はないが、例えば、カットワカメ、シイタケ、ネギ等を用いることができる。
凍結乾燥の条件は、特に制限はなく、通常の条件にて行えばよい。凍結乾燥は一般的には、真空凍結乾燥が採用され、−２０℃以下の温度にて２４時間程度凍結した後、真空下にて乾燥することにより行われる。
【００２５】
以上のようにして、請求項１に係る発明の目的とする、卵スープとしてのかき玉子の食感並びに形状に優れた即席かき玉子スープを製造することができる。
【００２６】
請求項３に係る本発明の即席かき玉子スープは、このようにして（請求項１又は２記載の方法により）製造されたものである。
このようにして得られる請求項３に係る本発明の即席かき玉子スープは、卵スープとしてのかき玉子の食感並びに形状に優れたものである。
【００２７】
【実施例】
次に、本発明を実施例により詳しく説明するが、本発明はこれらによって制限されるものではない。
【００２８】
実施例１（かき玉子作成時の熱水温度の選定）
小麦澱粉を水に加えて２．４％濃度とした澱粉液６００ｇについて、第１表に示すように、８０〜９６℃の温度範囲内で２℃刻みに、かつ、８９℃での実施を加え、合計１０種類の加熱を実施し（第１表中に、熱水温度として記載した。）、攪拌しながらこれに、予めキサンタンガムを卵液に対し０．２％添加しておいた卵液３００ｇをそれぞれ加えて、１０種類のかき玉子を製造した。
これら１０種類のかき玉子に、粉末及び液体の調味料類を添加し、トレーに分注した後、−２０℃以下の冷凍庫にて凍結した。これらを真空凍結乾燥機にて乾燥することにより、１０種類の即席かき玉子スープサンプルを製造した。
得られた１０種類の即席かき玉子スープサンプルをカップに入れ、規定量の熱湯を注ぎ、３０秒間攪拌し、かき玉子の食感と形状とについて、それぞれ評価した。また、総合評価として、かき玉子の食感と形状のそれぞれの評価のうちで悪い方の評価を併せて示した。これらの結果を第１表に示す。
【００２９】
なお、かき玉子の食感については、固さ、なめらかさの２点に関して、次の３段階で評価した。
○；殆どざらつきを感じず、柔らかい
△；ややざらつきが認められ、やや固さを感じる
×；ざらつきが感じられ、固さを感じる
【００３０】
また、かき玉子の形状については、見た目の好ましさに関して、次の３段階で評価した。
○；好ましい薄膜状のかき玉子である。
△；薄膜状であるが、大きさ（サイズ）が小さい（長さ１ｃｍ未満）か、或いは厚みがある。
×；大きさ（サイズ）が非常に小さい（長さ５ｍｍ未満）か、或いはかき玉子同士が結着して大きな固まりとなっている。
【００３１】
【表１】
第１表
第１表の結果によれば、かき玉子作成時の熱水の温度が９０℃未満の場合に、かき玉子の食感に優れた即席かき玉子スープが得られることが分かる。
特にかき玉子作成時の熱水の温度が８４〜８９℃の場合に、かき玉子の食感と形状とに優れた即席かき玉子スープが得られることが分かる。
【００３３】
実施例２（かき玉子作成時の熱水の粘度と卵液の粘度の選定）
水に小麦澱粉を所定量加えて、熱水粘度として５〜７００cps（Ｂ型粘度計により測定）に調整した澱粉液６００ｇについて、８９℃で加熱を実施し、攪拌しながらこれに、予めキサンタンガムを所定量添加して卵液粘度１００〜２０００cpsの範囲としておいた卵液３００ｇをそれぞれ加えて、かき玉子を製造した。
このかき玉子に、粉末及び液体の調味料類を添加し、トレーに分注した後、−２０℃以下の冷凍庫にて凍結した。これを真空凍結乾燥機にて乾燥することにより、即席かき玉子スープサンプルを製造した。
【００３４】
得られた即席かき玉子スープサンプルをカップに入れ、規定量の熱湯を注ぎ、３０秒間攪拌し、このときのかき玉子の形状について、目視にて観察し、次の３段階にて評価を行った。結果を第２表に示す。
◎；好ましい薄膜状のかき玉子である。
○；薄膜状であるが、やや厚みがある。
×；かき玉子同士が結着して大きな固まりとなっている。
【００３５】
【表２】
第２表
第２表の結果によれば、かき玉子作成時の熱水の粘度が３０〜５００cpsの範囲であり、かつ、かき玉子作成時の卵液の粘度が３００〜１５００cpsの範囲の場合（但し、かき玉子作成時の熱水の粘度が５００cpsであり、かつ、かき玉子作成時の卵液の粘度が１５００cpsである場合を除く。）に、薄膜状のかき玉子の形状に優れた即席かき玉子スープが得られることが分かる。
特にかき玉子作成時の熱水の粘度が３０〜２００cpsの範囲であり、かつ、かき玉子作成時の卵液の粘度が３００〜１０００cpsの範囲の場合に、薄膜状であって、しかも厚みの適正なかき玉子が得られることが分かる。但し、この場合、かき玉子作成時の熱水の粘度が２００cpsであり、かつ、かき玉子作成時の卵液の粘度が３００cpsである場合は、薄膜状ではあるものの、やや厚みのあるかき玉子となる。
【００３７】
【発明の効果】
請求項１に係る本発明によれば、卵スープとしてのかき玉子の食感並びに形状に優れた即席かき玉子スープを製造することができる。
即ち、請求項１に係る本発明によれば、湯戻しを行った際に、殆どざらつきを感じず、柔らかくて、食感に優れると共に、薄膜状であって形状にも優れたかき玉子が得られる即席かき玉子スープの製造方法が提供される。
請求項２に係る本発明によれば、卵スープとしてのかき玉子の食感並びに形状に特に優れた即席かき玉子スープを製造することができる。
【００３８】
請求項１又は２に係る本発明の方法により得られた、請求項３に係る本発明の即席かき玉子スープは、卵スープとしてのかき玉子の食感並びに形状に優れたものである。
即ち、請求項３に係る本発明によれば、湯戻しを行った際に、殆どざらつきを感じず、柔らかくて、食感に優れると共に、薄膜状であって形状にも優れたかき玉子が得られる即席かき玉子スープが提供される。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing instant oyster egg soup, and an instant oyster egg soup obtained by the method, and more particularly, a method for producing instant oyster egg soup excellent in texture and shape of oyster egg as egg soup. Further, the present invention relates to an instant oyster egg soup that is excellent in texture and shape of oyster egg as egg soup, obtained by the method.
[0002]
[Prior art]
So far, various instant FD (Freeze-drying) oyster egg soup that can be eaten simply by pouring hot water back has been proposed. In addition to the taste of the soup and the overall appearance (the shape of the ingredients, the appearance preference, the shape of the oyster egg, etc.), the texture of the oyster egg is also emphasized as the commercial value of this instant oyster egg soup This is clear from the external evaluation results.
[0003]
However, the actual situation is that an instant kaki-tamago soup that is excellent in both the texture and shape of the kaki-tamago as an egg soup has not been provided.
Therefore, there is a strong demand for instant oyster egg soup with excellent texture and shape of oyster egg as egg soup.
[0004]
By the way, until now, the hot water temperature at the time of oyster egg making, when the temperature of the hot water is low, the coagulation time of the egg liquid becomes long, and the egg liquids are bound before coagulation in hot water. It was supposed to be a shaved egg.
For this reason, for example, as shown in JP-A-9-252749, etc., in order to maintain the shape and texture of the oyster egg, the hot water temperature at the time of making the oyster egg is 90 ° C. or higher. It is preferable to do this.
[0005]
On the other hand, as a technique for improving the texture of oyster eggs, a method of thickening egg liquid and hot water (Japanese Patent Publication No. 57-8710), a method of adding polyglutamic acid or its salt (Japanese Patent Laid-Open No. 1-132255). No. Gazette) has been proposed.
[0006]
Therefore, if the hot water temperature at the time of making oyster eggs is 90 ° C. or higher and the egg liquid and hot water are thickened, or polyglutamic acid or its salt is added, the oyster eggs as egg soup It is expected that instant kakitama soup with excellent texture and shape can be produced.
[0007]
However, contrary to expectation, the hot water temperature at the time of oyster egg making is 90 ° C. or higher, and when the egg liquid and hot water are thickened, or when polyglutamic acid or its salt is added, It was not possible to produce instant oyster egg soup with excellent texture and shape of oyster egg as egg soup.
[0008]
Therefore, the present inventors, as a result of intensive studies in order to eliminate the above-mentioned conventional problems, surprisingly, contrary to the knowledge so far, the hot water temperature at the time of making oyster eggs is less than 90 ° C. In addition, by making the viscosity of hot water and egg liquid at the time of making oyster eggs into a certain range, it is possible to obtain instant oyster egg soup excellent in texture and shape of oyster egg as egg soup Based on this finding, the present invention has been completed.
[0009]
[Problems to be solved by the invention]
An object of the present invention is to provide a method for producing an instant kaki-tamago soup that is excellent in texture and shape of oyster eggs as egg soup.
That is, the present invention produces an instant kaki egg soup that gives a kaki-tamago that is soft and excellent in texture, thin film and excellent in shape when it is reconstituted with hot water. It is intended to provide a method.
[0010]
Another object of the present invention is to provide an instant oyster egg soup that is excellent in texture and shape of oyster egg as egg soup, obtained by the above method.
That is, the present invention provides an instant kaki egg soup that is soft and has a good texture when it is reconstituted with water, and that is thin and has a good shape. It is also aimed at.
[0011]
[Means for Solving the Problems]
The present invention according to claim 1, in producing instant oyster egg soup, the hot water temperature at the time of making the oyster egg is less than 90 ° C., and the viscosity of the hot water at the time of making the oyster egg is in the range of 30 to 500 cps. In addition, the viscosity of the egg liquid at the time of making the oyster egg is in the range of 300-1500 cps (however, the viscosity of hot water at the time of making the oyster egg is 500 cps, and the viscosity of the egg liquid at the time of making the oyster egg is 1500 cps. The present invention provides a method for producing instant kakitama soup characterized by the above.
[0012]
This invention which concerns on Claim 2 provides the manufacturing method of Claim 1 which makes the hot-water temperature at the time of oyster egg preparation 86-89 degreeC.
[0013]
The present invention according to claim 3 provides an instant kakitama soup obtained by the method according to claim 1 or 2.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is described in detail below.
The present invention according to claim 1 relates to a method for producing instant kakitama soup.
In general, instant oyster egg soup is prepared by mixing the raw oyster egg raw material, excluding the liquid egg of the whole egg, and then adding the agitated liquid egg of the whole egg under heating. The oyster egg soup is obtained by combining the obtained oyster egg with a mixture of the soup base and ingredients, and after filling the obtained oyster egg soup in a container, it is further freeze-dried.
The present invention basically relates to a method for producing such instant kakitama soup, but is not necessarily limited to such a method for producing instant kakitama soup. As long as the characteristics are not impaired, the present invention can be applied to a method for producing instant kakitama soup by other methods.
[0015]
In the present invention according to claim 1, in producing the instant kaki-tamago soup as described above, the hot water temperature at the time of kaki-tamago making is set to less than 90 ° C., and the viscosity of the hot water at the time of kaki-tamago making is 30. The viscosity of the egg liquid at the time of making the oyster egg is in the range of 300 to 1500 cps (however, the viscosity of the hot water at the time of making the oyster egg is 500 cps and the egg at the time of making the oyster egg Except for the case where the viscosity of the liquid is 1500 cps).
[0016]
In the present invention according to claim 1, first, it is necessary that the hot water temperature at the time of creating the oyster egg is less than 90 ° C., and the hot water temperature at the time of creating the oyster egg is 90 ° C. or more. The goal cannot be achieved. In particular, as described in claim 2, it is preferable that the hot water temperature at the time of making the oyster egg is 86 to 89 ° C. Combined with making the temperature of hot water at the time of making oyster eggs less than 90 ° C, both the viscosity of hot water at the time of making oyster eggs and the viscosity of the egg liquid at the time of making oyster eggs are in a specific range. The texture and shape of the oyster egg can be made excellent. This is considered to be because when the hot water temperature at the time of the preparation of the oyster egg is 90 ° C. or higher, the protein network at the time of egg liquid coagulation becomes thicker and stronger, so that an excellent texture can be imparted at less than 90 ° C.
[0017]
Next, in the present invention according to claim 1, as described above, the hot water temperature at the time of making the oyster egg is less than 90 ° C., and the viscosity of the hot water at the time of making the oyster egg is in the range of 30 to 500 cps. And it is necessary to make the viscosity of the egg liquid at the time of oyster egg production into the range of 300-1500 cps. However, if the viscosity of the hot water at the time of making the oyster egg is 500 cps and the viscosity of the egg liquid at the time of making the oyster egg is 1500 cps, the shape of the oyster egg cannot be maintained, and the texture is required to deteriorate. Therefore, it is excluded from this range.
[0018]
Here, in the present invention according to claim 1, it is necessary that both the viscosity of hot water at the time of oyster egg production and the viscosity of the egg liquid at the time of oyster egg production are in the specific range, Even if only one is in the specific range, the object of the present invention according to claim 1 cannot be achieved.
On the other hand, by making both the viscosity of hot water at the time of oyster egg production and the viscosity of the egg liquid at the time of oyster egg production, the hot water temperature at the time of oyster egg production was set to less than 90 ° C. In particular, it is possible to create a thin-film oyster egg, and as a result, the hot water temperature at the time of making the oyster egg is less than 90 ° C. Can make a good egg.
That is, by adding a specific range of viscosity to the hot water at the time of oyster egg production, and by adding a specific range of viscosity to the egg liquid at the time of oyster egg production, If the egg liquid is too spread, the shape becomes small and becomes defective.) This makes it possible to produce a thick egg that is thin and excellent in texture.
[0019]
As described above, in the present invention according to claim 1, the viscosity of hot water at the time of making oyster eggs is in the range of 30 to 500 cps, and the viscosity of the egg liquid at the time of making oyster eggs is in the range of 300 to 1500 cps. (However, the viscosity of hot water at the time of making oyster eggs is 500 cps, and the viscosity of the egg liquid at the time of making oyster eggs is 1500 cps). In addition, since a kaki egg with an appropriate thickness can be obtained, the viscosity of hot water at the time of kaki egg making is in the range of 30 to 200 cps, and the viscosity of the egg liquid at the time of kaki egg making is in the range of 300 to 1000 cps. It is preferable that However, in this case, when the viscosity of the hot water at the time of making the oyster egg is 200 cps and the viscosity of the egg liquid at the time of making the oyster egg is 300 cps, it is a thin but thick oyster egg. Therefore, it is excluded from the preferred range.
[0020]
In addition, in order to make the viscosity of hot water at the time of oyster egg preparation into the said range, a thickening polysaccharide, starch, etc. are used normally. Such thickening polysaccharides and starches are not particularly limited as long as they are recognized as food additives. Specific examples of the thickening polysaccharide include xanthan gum, locust bean gum, and guar gum. Specific examples of starches include potato starch, wheat starch, corn starch, and modified starch. In this invention which concerns on Claim 1, these can be used individually or in combination of 2 or more types as appropriate.
[0021]
Moreover, in order to make the viscosity of the egg liquid at the time of oyster egg preparation into the said range, a thickening polysaccharide etc. are normally used. Such thickening polysaccharides are not particularly limited as long as they are recognized as food additives. Specific examples include xanthan gum, locust bean gum, and guar gum. In this invention which concerns on Claim 1, these can be used individually or in combination of 2 or more types as appropriate.
[0022]
The present invention according to claim 1 is characterized by the above-described points. Except for the above-mentioned points, the present invention may be performed by a conventional method.
In addition, various seasonings and various ingredients can be added to the oyster egg raw material as necessary.
[0023]
As described above, the raw material for the oyster egg (excluding the liquid egg of the whole egg) is heated and mixed, and then the liquid egg of the whole egg is added to this under heating to add the oyster egg. Prepare the oyster egg soup by combining the soup base and ingredients, and fill the resulting oyster egg soup in a suitable container such as a tray, and then freeze-dry it. Thus, the intended instant kakitama soup is manufactured.
[0024]
In addition, as a soup base, although a commercially available thing can be used, it is not limited to this. To this soup base, salt, potato starch, water and the like can be added as necessary.
The soup ingredients are not particularly limited, and for example, cut seaweed, shiitake mushrooms, leeks and the like can be used.
The freeze-drying conditions are not particularly limited, and may be performed under normal conditions. Freeze-drying is generally performed by vacuum freeze-drying, which is performed by freezing at a temperature of −20 ° C. or lower for about 24 hours and then drying under vacuum.
[0025]
As described above, the instant oyster egg soup having the excellent texture and shape of the oyster egg as the egg soup, which is the object of the invention according to claim 1, can be produced.
[0026]
The instant kakitama soup of the present invention according to claim 3 is produced in this way (by the method according to claim 1 or 2).
The instant oyster egg soup of the present invention according to claim 3 thus obtained is excellent in texture and shape of oyster egg as egg soup.
[0027]
【Example】
EXAMPLES Next, although an Example demonstrates this invention in detail, this invention is not restrict | limited by these.
[0028]
Example 1 (Selection of hot water temperature when making oyster eggs)
As shown in Table 1, with respect to 600 g of starch solution with wheat starch added to water to a concentration of 2.4%, as shown in Table 1, in steps of 2 ° C. and at 89 ° C. In total, 10 types of heating were performed (indicated as hot water temperature in Table 1), and 300 g of egg liquid in which 0.2% of xanthan gum was previously added to the egg liquid while stirring. 10 kinds of persimmon eggs were produced.
Powdered and liquid seasonings were added to these 10 kinds of kaki-tamago, dispensed into trays, and then frozen in a freezer at −20 ° C. or lower. These were dried in a vacuum freeze dryer to produce 10 types of instant kakitama soup samples.
Ten types of instant oyster egg soup samples obtained were put into a cup, a prescribed amount of hot water was poured, and the mixture was stirred for 30 seconds to evaluate the texture and shape of the oyster egg. Moreover, as a comprehensive evaluation, the evaluation of the worse one of the evaluations of the texture and shape of the oyster egg was also shown. These results are shown in Table 1.
[0029]
In addition, about the texture of kaki-tamago, two points, hardness and smoothness, were evaluated in the following three steps.
○: Almost feels rough, soft △; Slight roughness is recognized and feels a little harder x; Roughness is felt and feels harder [0030]
In addition, the shape of the oyster egg was evaluated according to the following three levels with respect to the appearance preference.
◯: A preferable thin-film kaki egg.
Δ: Although it is a thin film, it has a small size (less than 1 cm in length) or a thickness.
X: The size (size) is very small (less than 5 mm in length), or oyster eggs are bound together to form a large mass.
[0031]
[Table 1]
Table 1
According to the results in Table 1, it can be seen that instant oyster egg soup with excellent texture of oyster eggs is obtained when the temperature of hot water at the time of making oyster eggs is less than 90 ° C.
In particular, it can be seen that when the temperature of the hot water at the time of making the oyster egg is 84 to 89 ° C., an instant oyster egg soup with excellent texture and shape of the oyster egg is obtained.
[0033]
Example 2 (Selection of viscosity of hot water and egg liquid at the time of making oyster egg)
A predetermined amount of wheat starch was added to water, and 600 g of starch solution adjusted to a hot water viscosity of 5 to 700 cps (measured with a B-type viscometer) was heated at 89 ° C., and this was mixed with xanthan gum in advance while stirring. A predetermined amount of each egg solution 300 g added in an egg solution viscosity range of 100 to 2000 cps was added to produce oyster eggs.
Powdered and liquid seasonings were added to this oyster egg, dispensed into a tray, and then frozen in a freezer at -20 ° C or lower. This was dried in a vacuum freeze dryer to produce an instant kakitama soup sample.
[0034]
The obtained instant oyster egg soup sample was put in a cup, poured with a prescribed amount of hot water, stirred for 30 seconds, and the shape of the oyster egg at this time was visually observed and evaluated in the following three stages. . The results are shown in Table 2.
A: Preferred thin-film oyster egg.
○: Although it is a thin film, it is somewhat thick.
×: Oyster eggs are bound together to form a large mass.
[0035]
[Table 2]
Table 2
According to the results in Table 2, the viscosity of hot water at the time of making oyster eggs is in the range of 30 to 500 cps, and the viscosity of the egg liquid at the time of making oyster eggs is in the range of 300 to 1500 cps (however, (Excluding the case where the viscosity of hot water at the time of egg production is 500 cps and the viscosity of the egg liquid at the time of egg production is 1500 cps.) You can see that
In particular, when the viscosity of hot water at the time of making oyster eggs is in the range of 30 to 200 cps, and the viscosity of the egg liquid at the time of making oyster eggs is in the range of 300 to 1000 cps, the film is thin and has an appropriate thickness. It can be seen that the egg is obtained. However, in this case, when the viscosity of the hot water at the time of making the oyster egg is 200 cps and the viscosity of the egg liquid at the time of making the oyster egg is 300 cps, it is a thin but thick oyster egg. Become.
[0037]
【The invention's effect】
According to the present invention according to claim 1, it is possible to produce an instant kaki egg soup that is excellent in texture and shape of the kaki egg as egg soup.
That is, according to the present invention according to claim 1, when hot water is reconstituted, a kaki-tamago that does not feel rough, is soft and excellent in texture, and is thin and excellent in shape. A method for producing instant kakitama soup is provided.
According to the second aspect of the present invention, it is possible to manufacture an instant kaki egg soup that is particularly excellent in texture and shape of the kaki egg as egg soup.
[0038]
The instant kaki egg soup of the present invention according to claim 3 obtained by the method of the present invention according to claim 1 or 2 is excellent in texture and shape of the kaki egg as egg soup.
That is, according to the present invention according to claim 3, when hot water is reconstituted, a kaki-tamago that does not feel rough, is soft and excellent in texture, and is thin and excellent in shape. Instant oyster egg soup is provided.
Claims (3)
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| JP4335838B2 (en) * | 2005-04-18 | 2009-09-30 | キリン協和フーズ株式会社 | Method for producing freeze-dried cooked eggs |
| JP6063760B2 (en) * | 2013-02-01 | 2017-01-18 | アサヒグループ食品株式会社 | Freeze dried egg soup |
| JP6063769B2 (en) * | 2013-02-22 | 2017-01-18 | アサヒグループ食品株式会社 | Freeze-dried cooked egg and method for producing freeze-dried cooked egg soup |
| JP6170788B2 (en) * | 2013-09-09 | 2017-07-26 | アサヒグループ食品株式会社 | Freeze-dried cooked egg, freeze-dried cooked egg soup and method for producing them |
| JP6886572B2 (en) * | 2017-01-08 | 2021-06-16 | 池田食研株式会社 | Manufacturing method of dried egg ingredients |
| JP6765764B2 (en) * | 2017-03-21 | 2020-10-07 | 日清食品ホールディングス株式会社 | Manufacturing method of shaved egg |
| WO2020100653A1 (en) * | 2018-11-12 | 2020-05-22 | 太陽化学株式会社 | Dry ingredient for semi-solid food product |
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| JPS54163861A (en) * | 1978-06-12 | 1979-12-26 | Kyupi Kk | Egg soup |
| JPS619268A (en) * | 1984-06-22 | 1986-01-16 | Senba Touka Kogyo Kk | Preparation of instant egg soup |
| JPS6413974A (en) * | 1987-07-07 | 1989-01-18 | Knorr Foods | Production of scrambled egg soup |
| JP3272869B2 (en) * | 1994-07-01 | 2002-04-08 | 日清フーズ株式会社 | Method for producing egg-containing food |
| JP2989139B2 (en) * | 1996-03-22 | 1999-12-13 | ハウス食品株式会社 | How to make shaved eggs |
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Free format text: JAPANESE INTERMEDIATE CODE: R250 |
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| EXPY | Cancellation because of completion of term |