JP4466959B2 - Method for producing egg bindings - Google Patents

Description

  The present invention relates to a method for producing egg bindings.

Egg bindings are known which are prepared by storing ingredients, soup, and eggs in a container such as a pan and boiled.
These are produced by heating a container such as a pan over an open flame to heat ingredients, soup, and sometimes eggs.
Moreover, as a heating means, a method using a microwave oven in addition to heating with an open flame is known (see, for example, Patent Document 1).
On the other hand, processed eggs using trehalose have almost the same texture as when not frozen, even when frozen after cooking with whole egg, xanthan gum, gelatin and trehalose, and frozen. Egg processed foods are known (see, for example, Patent Document 2).

JP 2003-235516 A JP 2001-252050 A

In the case of mass production by the method of heating and manufacturing containers such as pans with an open flame, there are a method of making and dividing for a large number of people in a large pot, and a method of manufacturing by placing them in a metal container such as aluminum little by little. However, there is a problem that uneven heating is caused, and if the heating time is lengthened to prevent uneven heating, the surface tends to dry.
Further, when manufactured in a metal container, there is a problem in that the metal detector cannot be checked as it is without being applied to the metal detector.
In the case of heating with the microwave oven, it was necessary to heat after cooking eggs without adding eggs in the raw material and adding eggs when raw.
Accordingly, an object of the present invention is to provide a method for producing a large amount of uniform, stable and high-quality egg bindings.

As a result of intensive studies to achieve the above-mentioned object, the present inventor has obtained a texture by adding ingredients such as soup, egg and eggs directly in a 105-140 ° C. oven and heating them. The inventors have found that eggs of the same quality can be produced that are uniform and stable up to the center without scorching, and the present invention has been completed.
Therefore, according to the present invention, ingredients, soup, and eggs are stored in a heat-resistant container having an opening at the top, and the surface temperature of the ingredients is 85 ° C. or higher in the oven at 105 to 140 ° C. eggs is a manufacturing method of an egg binding compound, characterized in that thermally coagulated by applying a rising manner directly wet steam to the extent that the product surface is slightly wetted.
Moreover, it is the manufacturing method of the egg bindings characterized by refrigeration or freezing the said egg binding.
Furthermore, it is the manufacturing method of the said egg bindings characterized by adding trehalose to a melted egg.

Can produce uniform, stable and high quality eggs.
When trehalose is added, the egg can be prevented from becoming spongy even when refrigerated or frozen.
Moreover, although oven temperature is normally used at 180-220 degreeC, since it is 105-140 degreeC and low temperature in this invention, energy cost is low.

Hereinafter, the present invention will be described in detail.
The egg bindings of the present invention refer to those in which ingredients, soup, sometimes eggs, and other additives are heated to coagulate the eggs.
Specifically, the ingredients used for parent and child bowls, egg bowls, other people's bowls, cutlet bowls, crab onions, etc., and these ingredients are provided separately from cooked rice, such as pans, Yanagawa pots, etc. Can be mentioned.

Ingredients that can be used in the present invention are not particularly limited as long as they are those used in conventional egg bindings.
Examples of ingredients that can be used include meat such as pork and beef, fried food such as tonkatsu, minced cutlet, croquette, fried food such as fried chicken, seafood such as dojo, eel and clams, vegetables such as onions and carrots, and mushrooms. be able to.
In addition to raw materials, ingredients that have been processed such as heat treatment can also be used.

The soup that can be used in the present invention is not particularly limited as long as it is used in conventional egg bindings.
As the soup that can be used, for example, a soup prepared by blending soup stock, mirin, soy sauce and sugar can be mentioned.

When it can be used in the present invention, the egg is not particularly limited as long as it is used for a conventional egg binding.
Sometimes eggs can be prepared by stirring live whole eggs.
It can also be prepared by hydrating using powdered egg white or egg yolk.

Other additives that can be used in the present invention are not particularly limited as long as they are used in conventional egg bindings.
Examples of other additives that can be used include trehalose.
By using trehalose, eggs can be removed by freezing and the texture can be prevented from deteriorating.
The amount of trehalose used is preferably 2 to 10%, and if it is less than 2%, the water separation effect tends to be weak, and if it exceeds 10%, the sweetness of the egg tends to be felt strongly.
In addition to the trehalose, processed starch, fragrance, colorant, preservative, emulsifier, thickener and the like can be used.

The shape of the heat-resistant container having an opening in the upper part that can be used in the present invention is not particularly limited as long as it can directly apply steam to the egg when housed.
For example, the cross-sectional shape may be a circle, a rectangle, an oval, an ellipse, or the like.
The material of the heat resistant container is not particularly limited as long as it can withstand steam heating, and examples thereof include metals, heat resistant resins, and paper.
Materials other than metals, particularly heat-resistant plastics, are light and durable, and are preferable because metal foreign objects can be detected with a metal detector.

In the method for producing egg bindings according to the present invention, ingredients, soup, and eggs are housed in a heat-resistant container having an opening, and wet steam is directly applied to the eggs inside the oven at a temperature of 105 ° C to 140 ° C. The eggs are heated and coagulated to produce.
The accommodation method of ingredients, soup, and sometimes eggs is not particularly limited as long as it is carried out in the same manner as the conventional method for producing eggs and staples.
For example, a vegetable such as a heated onion is put in a container, a main ingredient such as a tonkatsu is placed on the container, and a soy sauce is placed on the container, and then an egg is placed on the container.
Thereafter, steam is directly applied to the egg in the oven at an internal temperature of 105 ° C. to 140 ° C., preferably 105 ° C. to 120 ° C. to heat and solidify the egg.
If the internal temperature is less than 105 ° C., the product becomes watery and the texture becomes poor.
On the other hand, if the internal temperature exceeds 140 ° C., the eggs become hard and the texture becomes worse.

A steam oven or the like can be used as the heating means.
The temperature of the steam is adjusted so that the center temperature of the ingredients rises to 85 ° C or higher.
It is important to adjust the amount of steam so that it does not become excessive and the surface of the product becomes slightly wet.
The heating time may be appropriately adjusted, but is 15 to 30 minutes.
The heat-resistant container is selected from a material that does not deform at this temperature.

The heating method of the present invention can reproduce the “boiled”, which is the same action as making a pan on a gas stove, by releasing an appropriate amount of moisture from the product, so that high-quality egg bindings are produced. be able to.
A steaming method is known as a method of heating with steam, but steam is used to increase the thermal conductivity and heat the product uniformly, and since the lid is completely covered, the moisture of the product does not escape Since the steam does not enter from the outside, its action is completely different from the steam heating of the present invention.

The heated eggs and tails are packaged and stored after cooling.
The cooling method is not particularly limited, and natural cooling or quick freezing can be used.
The packaged egg bindings can be stored by refrigeration or freezing.

The eggs and the like of the present invention can be thawed if they are frozen products and eaten as they are if they are refrigerated products, but it is preferable to eat them after heating them using a microwave oven or the like.
When heating with a microwave oven, if it is a sealed packaging container, the surface seal of the packaging container is peeled off a little and then heating is performed.
In the case of a microwave oven with 500 servings per serving, the heating time is 2 to 3 minutes for a refrigerated product and 4 to 5 minutes for a frozen product.
If the surface seal is completely peeled off after heating, it is not necessary to transfer it to another container, and it is possible to eat easily.
It is also possible to place the seal in boiling water without removing it, and after heating, remove it from the hot water and peel off the surface seal to eat.

Hereinafter, the present invention will be specifically described by way of examples.
[Examples 1-5, Comparative Examples 1-2]
Prepare 20 pieces of 40g of tonkatsu divided into 4 parts, 40g of onion boiled in soy sauce, 30g of soy sauce, 40g of whole egg and 3g of trehalose in 42g of egg in a heat-resistant plastic container. The wet steam with a steam temperature of 98 ° C. was directly added at the entrance, and heated for 20 minutes at the internal temperature shown in Table 1, and a pan was obtained.
The pan was taken out of the steam oven, left at room temperature for 10 minutes to take a rough heat, rapidly frozen at −30 ° C., and then sealed on the upper surface.

[Comparative Example 3]
In Example 1, a pan was obtained in the same manner as in Example 1 except that an aluminum container was used instead of the heat-resistant plastic container and the gas stove was used and heated for 10 minutes with an open flame.

[test]
A sensory test was conducted by 10 panelists.
The frozen and pans obtained in Examples 1 to 5 and Comparative Examples 1 to 2 were heated in a microwave oven for 5 minutes, thawed and eaten. Since the comparative example 3 was aluminum packaging, it was not heated in a microwave oven, but heated for 10 minutes with a direct fire.
The casserole obtained in Examples 1 to 5 had a texture that was softer than the casserole obtained in Comparative Examples 1 and 2, and was very delicious.
In addition, the appearance was a favorable appearance with a phase of egg and tonkatsu on the upper surface and a phase of soup and onion on the lower surface.
In Comparative Example 1, the whole was watery and the texture was poor.
In Comparative Example 2, the egg became too hard and the texture was poor.
In Comparative Example 3, the bottom was slightly burnt and the center of the tonkatsu was cold and the soup was slightly boiled. It was difficult to adjust the firepower of the direct fire.

[Comparative Example 4]
In Example 1, a pot was obtained in the same manner as in Example 1 except that the container was covered and steam-heated as in the case of making tea bowl.
As a result, the steam did not escape, and the texture of the eggs was soft and pudding.
The cutlet also drank too much water and got burnt.

[Example 6]
A pan was obtained in the same manner as in Example 1 except that in Example 1, the composition except for trehalose was used.
When I sampled the pot that came out of the steam oven, it had a plump and good texture.
This was frozen at −30 ° C. for 1 hour with a quick freezer, then heated and thawed for 5 minutes in a microwave oven, and when eaten, the inner phase of the solidified egg became sponge-like, giving it a slightly rough texture.

[Example 7]
In Example 1, parent and child rice bowls were made of chicken instead of tonkatsu, but were delicious.

[Example 8]
In Example 1, beef was used instead of tonkatsu, and it was delicious.

Claims (3)

In a heat-resistant container having an opening at the top, ingredients, soy sauce, and eggs are stored, and in the oven at 105 to 140 ° C, the eggs are directly wet steam so that the surface temperature of the ingredients rises to 85 ° C or higher. A method for producing egg bindings, characterized in that the eggs are heat-coagulated by applying to the extent that the product surface is slightly moistened .   A method for producing egg bindings, wherein the egg bindings obtained by the method according to claim 1 are refrigerated or frozen.   The method for producing egg bindings according to claim 1 or 2, wherein trehalose is added to the beaten egg.