JP4530976B2 - How to make eggs with deep-fried rice cake - Google Patents
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本発明は、衣を付けて油ちょうした場合のような好ましい揚げ感が茹で卵原料卵の品質のバラツキによらず安定して得られる素揚げ茹で卵の製造方法及びこれに用いる液漬け茹で卵に関する。 The present invention relates to a method for producing an egg with a deep-fried rice cake that has a favorable fried feeling like when oiled with a garment and is stable regardless of variations in the quality of the egg raw material egg, and an egg with a liquid rice cake used for this About.
揚げ茹で卵は、一般的に、殻剥きした茹で卵に小麦粉や片栗粉等を水で溶いた衣を付けて油ちょうして製するものであり、そのまま、あるいは、中華ソースやカレーソース等で調味付けして食する人気のある卵料理のひとつである。しかしながら、このような揚げ茹で卵やこれを調味付けした料理をコンビニエンスストアやスーパーマーケット等の惣菜工場で大量生産すると、油ちょう後の油切り工程や調味付け工程等において衣が剥がれてしまい、外観が著しく損なわれてしまう問題があった。 Fried eggs are generally made with shelled boiled eggs, which are made by sautéing eggs with wheat flour or potato starch in water and seasoned with Chinese sauce or curry sauce. It is one of the popular egg dishes to eat. However, if mass-produced eggs such as fried rice cakes and seasoned dishes at convenience stores, supermarkets, and other side dishes factories, the clothes are peeled off in the oil draining process and seasoning process after cooking the oil. There was a problem that it was significantly damaged.
一方、特許第3062971号公報(特許文献1)には、殻剥きした茹で卵を衣を付けずにそのまま油ちょうした茹で卵、すなわち、素揚げ茹で卵が提案されている。この素揚げ茹で卵は油ちょうにより茹で卵表面をザラツキ感を有する粗面として表面積を大きくすることにより、調味液に浸漬した際に浸透し易くし、また、この素揚げ茹で卵の周りに練り生地や衣などを付着し易くさせたものである。 On the other hand, Japanese Patent No. 3062771 (Patent Document 1) proposes a boiled egg with an unboiled boiled egg, that is, an egg with a deep fried boiled rice. In this deep-fried rice cake, the surface of the egg is boiled with an oil bath to increase the surface area, making it easy to penetrate when immersed in the seasoning liquid, and kneaded around the egg with this deep-fried rice cake. The fabric and clothes are made easier to attach.
しかしながら、この素揚げ茹で卵は、衣を付けないことから前述の惣菜工場等で大量生産しても衣が剥がれてしまう問題は生じないものの、衣を付けて油ちょうした茹で卵に比べて、揚げ物特有のゴツゴツした表面の凹凸が小さくて揚げ色も薄く、揚げ物特有の好ましい揚げ感を充分に有しないという問題があった。また、用いる茹で卵原料卵の品質のバラツキによるためか、揚げ感がほとんど得られない場合があり、揚げ感が安定して得られないという問題があった。 However, the egg in this fried rice cake does not have clothes, so even if it is mass-produced at the above-mentioned side dish factory etc., the problem that the clothes will peel off does not occur, but compared to eggs with clothes and oily rice cakes, There was a problem that the uneven surface of the craggy surface peculiar to deep-fried food was small and the fried color was thin, and it did not have a favorable fried feeling specific to deep-fried food. In addition, the fried feeling may be hardly obtained because of the variation in the quality of the egg raw egg in the straw used, and there is a problem that the fried feeling cannot be obtained stably.
そこで、本発明の目的は、衣を付けて油ちょうした場合のような好ましい揚げ感が茹で卵原料卵の品質のバラツキによらず安定して得られる素揚げ茹で卵の製造方法及びこれに用いる液漬け茹で卵を提供するものである。 Accordingly, an object of the present invention is to provide a method for producing eggs with a deep-fried rice cake that can be obtained stably regardless of the quality variation of the egg raw material eggs with a favorable fried feeling like when oiled with clothes. Eggs are provided in a soaked bowl.
本発明者は、鋭意研究を行い、殻剥きした茹で卵を、特定成分を特定量配合した浸漬液に浸漬した後に素揚げすると、意外にも、衣を付けて油ちょうした場合のような好ましい揚げ感が茹で卵原料卵の品質のバラツキによらず安定して得られることを見出した。更に、殻剥きした茹で卵を前記特定の浸漬液に浸漬された状態で容器詰めされてなる液漬け茹で卵を用いると、素揚げ茹で卵を製造する際に便利であることを見出し、遂に本発明を完成するに至った。 The present inventor has conducted earnest research, and when eggs are boiled after being dipped in a dipping solution containing a specific amount of a specific component, it is surprisingly preferable as in the case of oiling with clothes. It has been found that the fried feeling is boiled and can be stably obtained regardless of the variation in egg quality. Furthermore, it was found that using eggs in a soaked cocoon that was packed in a container with the shell immersed in the specific soaking solution was convenient when producing eggs with deep-fried rice cakes. The invention has been completed.
すなわち、本発明は、
(1)殻剥きした茹で卵を、グルコースを0.01〜3%配合した浸漬液に浸漬した後、素揚げする素揚げ茹で卵の製造方法、
(2)殻剥きした茹で卵を、ラクトースを0.1〜5%配合した浸漬液に浸漬した後、素揚げする素揚げ茹で卵の製造方法、
(3)殻剥きした茹で卵を、キシロースを0.01〜4%配合した浸漬液に浸漬した後、素揚げする素揚げ茹で卵の製造方法、
(4)殻剥きした茹で卵を、マルトースを0.1〜5%配合した浸漬液に浸漬した後、素揚げする素揚げ茹で卵の製造方法、
(5)殻剥きした茹で卵を、フルクトースを0.01〜4%配合した浸漬液に浸漬した後、素揚げする素揚げ茹で卵の製造方法、
(6)殻剥きした茹で卵を、ガラクトースを0.01〜4%配合した浸漬液に浸漬した後、素揚げする素揚げ茹で卵の製造方法、
(7)殻剥きした茹で卵を、グリシンを0.1〜5%配合した浸漬液に浸漬した後、素揚げする素揚げ茹で卵の製造方法、
である。
That is, the present invention
(1) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in an immersion liquid containing 0.01 to 3% glucose in a shelled shell.
(2) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in a dipping solution containing 0.1 to 5% of lactose, after being shelled.
(3) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in an immersion liquid containing 0.01 to 4% xylose,
(4) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in an immersion liquid containing 0.1 to 5% maltose,
(5) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in a dipping solution containing 0.01 to 4% of fructose, after being shelled.
(6) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in a dipping solution containing 0.01 to 4% galactose, after being shelled.
(7) A method for producing eggs with a deep-fried rice cake that is deep-fried after the eggs are dipped in an immersion liquid containing 0.1 to 5% glycine, after being shelled.
It is.
本発明の素揚げ茹で卵の製造方法によれば、衣を付けて油ちょうした場合のような揚げ物特有の好ましい揚げ感を有する素揚げ茹で卵が得られる。しかも、前記揚げ感は、茹で卵原料卵の品質のバラツキによらず安定して得られるものである。また、従来の衣を付けて油ちょうした揚げ卵は、惣菜工場で大量生産する際に、油切り工程で積み重ねられたり、調味付け工程で調味液と混合されたりすると衣が剥がれて外観が著しく損なわれてしまう問題があり、コンビニエンスストアやスーパーマーケット等において惣菜として提供することが困難であったが、本発明により得られた素揚げ茹で卵は、衣を付けて油ちょうした場合のような揚げ物特有の好ましい揚げ感を有するにも拘らず、このような問題が生じない。したがって、本発明の素揚げ茹で卵を惣菜工場で大量生産し、コンビニエンスストアやスーパーマーケット等において種々の惣菜として提供することができ、これらの需要を拡大できる。 According to the method for producing eggs from the deep-fried rice cake of the present invention, an egg can be obtained from the deep-fried rice cake having a preferable fried feeling unique to deep-fried foods, such as when oiled with clothes. In addition, the fried feeling can be stably obtained regardless of variations in the quality of boiled egg raw eggs. In addition, fried eggs that have been oiled with conventional garments, when mass-produced at a sugar beet factory, are piled up in the oil removal process or mixed with seasoning liquid in the seasoning process, and the garment will peel off and the appearance will remarkably There was a problem that it was damaged, and it was difficult to provide it as a side dish at convenience stores and supermarkets, but the eggs in the deep-fried rice cake obtained by the present invention were deep-fried foods such as those with oiled clothes. Despite having a unique and favorable fried feeling, such a problem does not occur. Therefore, eggs can be mass-produced at the beet factory using the deep-fried rice cake of the present invention, and can be provided as various beetles at convenience stores, supermarkets, etc., and these demands can be expanded.
以下、本発明の素揚げ茹で卵の製造方法及びこれに用いる液漬け茹で卵を詳述する。なお、本発明において「%」は「質量%」を、「部」は「質量部」を意味する。 Hereinafter, an egg is explained in full detail in the manufacturing method of an egg with the deep-fried rice cake of this invention, and the liquid soup rice cake used for this. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明において、素揚げ茹で卵とは、殻剥きした茹で卵を、衣をつけずに油ちょうすることにより得られる食品をいう。小麦粉や片栗粉等を水で溶いた衣を茹で卵に付けて油ちょうする一般的な揚げ茹で卵は、主にこれらの衣が揚げ色に着色してゴツゴツした表面の凹凸を形成するものであるが、本発明により得られる素揚げ茹で卵は、主に茹で卵表面そのものが揚げ色に着色してゴツゴツした表面の凹凸を形成するものである。 In the present invention, an egg with a deep-fried rice cake refers to a food product obtained by oiling an unboiled egg with a shell. Eggs that are made by adding wheat and potato starch etc. in water to a boiled egg and then oiling the eggs are mainly fried and colored to form a rough surface. However, the eggs with the deep-fried rice cake obtained by the present invention are mainly those in which the egg surface itself is colored in a deep-fried color by the boil to form irregularities on the rugged surface.
本発明は、このような素揚げ茹で卵の製造方法であって、衣を付けずに油ちょうするにも拘らず、衣を付けて油ちょうした場合のような、揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の好ましい揚げ感を有する素揚げ茹で卵が得られるものである。更に、従来のように殻剥きした茹で卵を単に素揚げすると、揚げ物特有のゴツゴツした表面の凹凸が小さくて揚げ色も薄いことに加えて、茹で卵原料卵の品質のバラツキによるためか、揚げ感がほとんど得られない場合があり、揚げ感が安定して得られないという問題があったが、本発明によれば、衣を付けて油ちょうした場合のような好ましい揚げ感が茹で卵原料卵の品質のバラツキによらず安定して得られるものである。 The present invention is a method for producing eggs with such a deep-fried rice cake, which has a rugged surface peculiar to deep-fried foods, such as when oiled without clothing even when oiled without clothing. Eggs can be obtained with deep-fried rice cakes having a favorable fried feeling with unevenness and moderate fried color. Furthermore, if the eggs are simply deep-fried with a shell that has been shelled as in the past, the unevenness of the rugged surface, which is typical of deep-fried food, is small and the color of the fried food is thin. There is a case where a feeling of friedness is hardly obtained, and there is a problem that a feeling of fried food cannot be obtained stably, but according to the present invention, a preferable fried feeling like when oiled with clothes is boiled It can be obtained stably regardless of the variation in egg quality.
本発明の素揚げ茹で卵の製造方法に用いる殻剥きした茹で卵とは、常法により、鶏卵、鶉卵、アヒル卵等の殻付き卵をボイル槽やスチーマー等により茹でて凝固させた後殻剥きしたものであればよい。このような殻剥きした茹で卵は、例えば、鶏卵を用いた場合は、90〜100℃で5分〜30分程度の加熱条件で茹でて凝固させた後、殻剥きすることにより製することができる。 The shelled boiled eggs used in the method for producing eggs with the deep fried rice cake of the present invention is a shell after the shelled eggs such as chicken eggs, eggs and duck eggs are boiled and solidified with a boil tank or steamer, etc. Anything that is peeled off is acceptable. Such a shelled boiled egg, for example, when chicken eggs are used, can be made by boiling and solidifying under a heating condition of 90 to 100 ° C. for about 5 to 30 minutes, and then shelling. it can.
本発明においては、前記殻剥きした茹で卵を単に素揚げするのではなく、まず、殻剥きした茹で卵を特定の浸漬液に浸漬することを特徴とする。ここで、グルコースを用いる第一の発明としては、本発明は、殻剥きした茹で卵を、グルコースを0.01〜3%配合した浸漬液に浸漬することを特徴とする。これにより、素揚げした際に、衣を付けて油ちょうした場合のような好ましい揚げ感を茹で卵原料卵の品質のバラツキによらず安定して得ることができる。グルコースの配合量は、揚げ物特有のゴツゴツした表面の凹凸を大きくして適度な揚げ色を得る点からは、好ましくは0.1%以上、より好ましくは0.3%以上である。また、グルコースの配合量が多いと揚げ色が濃くなる傾向があるので、揚げ色が濃くなりすぎないようにする点からは、グルコースの配合量は、好ましくは2%以下、より好ましくは1%以下である。これに対して、グルコースの配合量が前記範囲よりも少ない場合は、好ましい揚げ感が得られず、また、前記範囲よりも多い場合は、揚げ物特有のゴツゴツした表面の凹凸が得られる前に、焦げが生じてしまい好ましい揚げ感が得られない。 In the present invention, the eggs are not simply deep-fried with the shelled cocoons, but first, the eggs are immersed in a specific immersion liquid with the shelled cocoons. Here, as the first invention using glucose, the present invention is characterized by immersing the shelled boiled egg in an immersion liquid containing 0.01 to 3% glucose. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The blending amount of glucose is preferably 0.1% or more, and more preferably 0.3% or more, from the viewpoint of obtaining an appropriate fried color by increasing the rough surface irregularities unique to the deep-fried food. In addition, since the fried color tends to be dark when the amount of glucose is large, the amount of glucose is preferably 2% or less, more preferably 1% from the viewpoint of preventing the fried color from becoming too dark. It is as follows. On the other hand, when the blending amount of glucose is less than the above range, a favorable fried feeling is not obtained, and when it is more than the above range, before the rough surface irregularities peculiar to the fried food are obtained, Burning occurs and a favorable fried feeling cannot be obtained.
ラクトースを用いる第二の発明としては、本発明は、殻剥きした茹で卵を、ラクトースを0.1〜5%配合した浸漬液に浸漬することを特徴とする。これにより、素揚げした際に、衣を付けて油ちょうした場合のような好ましい揚げ感を茹で卵原料卵の品質のバラツキによらず安定して得ることができる。ラクトースの配合量は、揚げ物特有のゴツゴツした表面の凹凸を大きくして適度な揚げ色を得る点からは、好ましくは0.5%以上、より好ましくは1%以上である。また、ラクトースの配合量が多いと揚げ色が濃くなる傾向があるので、揚げ色が濃くなりすぎないようにする点からは、ラクトースの配合量は、好ましくは3%以下、より好ましくは2%以下である。これに対して、ラクトースの配合量が前記範囲よりも少ない場合は、好ましい揚げ感が得られず、また、前記範囲よりも多い場合は、揚げ物特有のゴツゴツした表面の凹凸が得られる前に、焦げが生じてしまい好ましい揚げ感が得られない。 As a second invention using lactose, the present invention is characterized by immersing the boiled egg in a dipping solution containing 0.1 to 5% lactose. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The blending amount of lactose is preferably 0.5% or more, and more preferably 1% or more, from the viewpoint of obtaining an appropriate fried color by increasing the rough surface irregularities peculiar to fried foods. In addition, since the deep-fried color tends to be dark when the amount of lactose is large, the amount of lactose is preferably 3% or less, more preferably 2% from the viewpoint of preventing the deep-fried color from becoming too dark. It is as follows. On the other hand, when the blending amount of lactose is less than the above range, a favorable fried feeling is not obtained, and when it is more than the above range, before the irregularities on the rugged surface peculiar to the fried food are obtained, Burning occurs and a favorable fried feeling cannot be obtained.
キシロースを用いる第三の発明としては、本発明は、殻剥きした茹で卵を、キシロースを0.01〜4%配合した浸漬液に浸漬することを特徴とする。これにより、素揚げした際に、衣を付けて油ちょうした場合のような好ましい揚げ感を茹で卵原料卵の品質のバラツキによらず安定して得ることができる。キシロースの配合量は、揚げ物特有のゴツゴツした表面の凹凸を大きくして適度な揚げ色を得る点からは、好ましくは0.1%以上、より好ましくは0.3%以上である。また、キシロースの配合量が多いと揚げ色が濃くなる傾向があるので、揚げ色が濃くなりすぎないようにする点からは、キシロースの配合量は、好ましくは3%以下、より好ましくは2%以下である。これに対して、キシロースの配合量が前記範囲よりも少ない場合は、好ましい揚げ感が得られず、また、前記範囲よりも多い場合は、揚げ物特有のゴツゴツした表面の凹凸が得られる前に、焦げが生じてしまい好ましい揚げ感が得られない。 As a third invention using xylose, the present invention is characterized by immersing the boiled egg in a dipping solution containing 0.01 to 4% of xylose. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The amount of xylose is preferably 0.1% or more, more preferably 0.3% or more from the viewpoint of obtaining an appropriate fried color by enlarging the rough surface irregularities peculiar to deep-fried food. In addition, since the deep-fried color tends to be deep when the amount of xylose is large, the amount of xylose is preferably 3% or less, more preferably 2% from the viewpoint of preventing the deep-fried color from becoming too dark. It is as follows. On the other hand, when the blending amount of xylose is less than the above range, a preferable fried feeling is not obtained, and when it is more than the above range, before the rough surface irregularities peculiar to the fried food are obtained, Burning occurs and a favorable fried feeling cannot be obtained.
マルトースを用いる第四の発明としては、本発明は、殻剥きした茹で卵を、マルトースを0.1〜5%配合した浸漬液に浸漬することを特徴とする。これにより、素揚げした際に、衣を付けて油ちょうした場合のような好ましい揚げ感を茹で卵原料卵の品質のバラツキによらず安定して得ることができる。マルトースの配合量は、揚げ物特有のゴツゴツした表面の凹凸を大きくして適度な揚げ色を得る点からは、好ましくは0.5%以上、より好ましくは1%以上である。また、マルトースの配合量が多いと揚げ色が濃くなる傾向があるので、揚げ色が濃くなりすぎないようにする点からは、マルトースの配合量は、好ましくは3%以下、より好ましくは2%以下である。これに対して、マルトースの配合量が前記範囲よりも少ない場合は、好ましい揚げ感が得られず、また、前記範囲よりも多い場合は、揚げ物特有のゴツゴツした表面の凹凸が得られる前に、焦げが生じてしまい好ましい揚げ感が得られない。 As a fourth invention using maltose, the present invention is characterized in that a boiled egg is immersed in an immersion liquid containing 0.1 to 5% of maltose. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The blending amount of maltose is preferably 0.5% or more, and more preferably 1% or more from the viewpoint of obtaining an appropriate fried color by increasing the rough surface irregularities peculiar to fried foods. In addition, since the deep-fried color tends to be deep when the blending amount of maltose is large, the blending amount of maltose is preferably 3% or less, more preferably 2% from the viewpoint of preventing the deep-fried color from becoming too dark. It is as follows. On the other hand, when the blending amount of maltose is less than the above range, a preferable fried feeling is not obtained, and when it is more than the above range, before the uneven surface irregularities specific to fried foods are obtained, Burning occurs and a favorable fried feeling cannot be obtained.
フルクトースを用いる第五の発明としては、本発明は、殻剥きした茹で卵を、フルクトースを0.01〜4%配合した浸漬液に浸漬することを特徴とする。これにより、素揚げした際に、衣を付けて油ちょうした場合のような好ましい揚げ感を茹で卵原料卵の品質のバラツキによらず安定して得ることができる。フルクトースの配合量は、揚げ物特有のゴツゴツした表面の凹凸を大きくして適度な揚げ色を得る点からは、好ましくは0.1%以上、より好ましくは0.3%以上である。また、フルクトースの配合量が多いと揚げ色が濃くなる傾向があるので、揚げ色が濃くなりすぎないようにする点からは、フルクトースの配合量は、好ましくは3%以下、より好ましくは2%以下である。これに対して、フルクトースの配合量が前記範囲よりも少ない場合は、好ましい揚げ感が得られず、また、前記範囲よりも多い場合は、揚げ物特有のゴツゴツした表面の凹凸が得られる前に、焦げが生じてしまい好ましい揚げ感が得られない。 As a fifth invention using fructose, the present invention is characterized by immersing a shelled boiled egg in an immersion liquid containing 0.01 to 4% of fructose. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The blending amount of fructose is preferably 0.1% or more, more preferably 0.3% or more from the viewpoint of obtaining an appropriate fried color by enlarging the rough surface irregularities peculiar to fried foods. Further, since the frying color tends to be deep when the blending amount of fructose is large, the blending amount of fructose is preferably 3% or less, more preferably 2% from the viewpoint of preventing the frying color from becoming too dark. It is as follows. On the other hand, when the blending amount of fructose is less than the above range, a preferable fried feeling is not obtained, and when it is more than the above range, before the rough surface irregularities peculiar to the fried food are obtained, Burning occurs and a favorable fried feeling cannot be obtained.
ガラクトースを用いる第六の発明としては、本発明は、殻剥きした茹で卵を、ガラクトースを0.01〜4%配合した浸漬液に浸漬することを特徴とする。これにより、素揚げした際に、衣を付けて油ちょうした場合のような好ましい揚げ感を茹で卵原料卵の品質のバラツキによらず安定して得ることができる。ガラクトースの配合量は、揚げ物特有のゴツゴツした表面の凹凸を大きくして適度な揚げ色を得る点からは、好ましくは0.1%以上、より好ましくは0.3%以上である。また、ガラクトースの配合量が多いと揚げ色が濃くなる傾向があるので、揚げ色が濃くなりすぎないようにする点からは、ガラクトースの配合量は、好ましくは3%以下、より好ましくは2%以下である。これに対して、ガラクトースの配合量が前記範囲よりも少ない場合は、好ましい揚げ感が得られず、また、前記範囲よりも多い場合は、揚げ物特有のゴツゴツした表面の凹凸が得られる前に、焦げが生じてしまい好ましい揚げ感が得られない。 As a sixth invention using galactose, the present invention is characterized in that the boiled egg is immersed in an immersion liquid containing 0.01 to 4% of galactose. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The blending amount of galactose is preferably 0.1% or more, and more preferably 0.3% or more, from the viewpoint of obtaining an appropriate fried color by increasing the rough surface irregularities peculiar to fried foods. Further, since the fried color tends to be deep when the blending amount of galactose is large, the blending amount of galactose is preferably 3% or less, more preferably 2% from the viewpoint of preventing the deep-fried color from becoming too dark. It is as follows. On the other hand, when the blending amount of galactose is less than the above range, a favorable fried feeling is not obtained, and when it is more than the above range, before the uneven surface irregularities specific to the fried food are obtained, Burning occurs and a favorable fried feeling cannot be obtained.
グリシンを用いる第七の発明としては、本発明は、殻剥きした茹で卵を、グリシンを0.1〜5%配合した浸漬液に浸漬することを特徴とする。これにより、素揚げした際に、衣を付けて油ちょうした場合のような好ましい揚げ感を茹で卵原料卵の品質のバラツキによらず安定して得ることができる。グリシンの配合量は、揚げ物特有のゴツゴツした表面の凹凸を大きくして適度な揚げ色を得る点からは、好ましくは0.5%以上、より好ましくは1%以上である。また、グリシンの配合量が多いと揚げ色が濃くなる傾向があるので、揚げ色が濃くなりすぎないようにする点からは、グリシンの配合量は、好ましくは3%以下、より好ましくは2%以下である。これに対して、グリシンの配合量が前記範囲よりも少ない場合は、好ましい揚げ感が得られず、また、前記範囲よりも多い場合は、揚げ物特有のゴツゴツした表面の凹凸が得られる前に、焦げが生じてしまい好ましい揚げ感が得られない。 As a seventh invention using glycine, the present invention is characterized in that the boiled egg is immersed in an immersion liquid containing 0.1 to 5% glycine. Thereby, when deep-fried, the preferable fried feeling like the case where it dries and oils can be stably obtained regardless of the variation in the quality of the egg raw material eggs. The blending amount of glycine is preferably 0.5% or more, and more preferably 1% or more from the viewpoint of obtaining an appropriate fried color by increasing the rough surface irregularities peculiar to fried foods. In addition, since the deep-fried color tends to be deep when the amount of glycine is large, the amount of glycine is preferably 3% or less, more preferably 2% from the viewpoint of preventing the deep-fried color from becoming too dark. It is as follows. On the other hand, when the blending amount of glycine is less than the above range, a preferable fried feeling is not obtained, and when it is more than the above range, before the rough surface irregularities peculiar to the fried food are obtained, Burning occurs and a favorable fried feeling cannot be obtained.
なお、本発明においては、前述のグルコース、ラクトース、キシロース、マルトース、フルクトース、ガラクトース、あるいは、グリシンを浸漬液にそれぞれ特定量配合するものであるが、本発明の効果を損なわない範囲で、これらの二種以上を組み合わせて配合してもよい。 In the present invention, the above-mentioned glucose, lactose, xylose, maltose, fructose, galactose, or glycine is blended in specific amounts in the immersion liquid, but these are within the range not impairing the effects of the present invention. You may mix | blend 2 or more types in combination.
前述した浸漬液は、グルコース、ラクトース、キシロース、マルトース、フルクトース、ガラクトース、あるいは、グリシンを清水に加えて、攪拌タンク等で攪拌混合することにより製することができる。この際、浸漬液には、前述の原料の他に、本発明の効果を損なわない範囲で、食塩、動植物エキス等の各種調味料、クエン酸、酢酸ナトリウム等pH調整材、着色料、甘味料、保存料等を適宜配合してもよい。 The aforementioned immersion liquid can be produced by adding glucose, lactose, xylose, maltose, fructose, galactose or glycine to fresh water and stirring and mixing in a stirring tank or the like. In this case, the immersion liquid includes, in addition to the above-mentioned raw materials, various seasonings such as salt and animal and plant extracts, pH adjusting materials such as citric acid and sodium acetate, colorants, and sweeteners, as long as the effects of the present invention are not impaired. Further, preservatives and the like may be appropriately blended.
殻剥きした茹で卵を浸漬液に浸漬するには、殻剥きした茹で卵が浸漬液中に浸された状態となるようにすればよく、例えば、タンク、水槽、パウチ等の種々の容器等を用い、これに浸漬液と茹で卵を入れて浸漬すればよい。浸漬する際の殻剥きした茹で卵と浸漬液の割合としては、殻剥きした茹で卵が浸漬液中に充分に浸された状態となるような割合とすればよいが、茹で卵に対する浸漬液の量が必要以上に多すぎても浸漬液の調製作業等の作業効率が悪くなる。したがって、殻剥きした茹で卵と浸漬液の割合としては、殻剥きした茹で卵1質量部に対して、浸漬液が好ましくは0.5〜2質量部、より好ましくは0.7〜1.5質量部である。 In order to immerse the eggs in the immersion liquid with the shelled cocoons, the eggs should be immersed in the immersion liquid with the shelled cocoons. For example, various containers such as tanks, water tanks, pouches, etc. It is only necessary to immerse the eggs in a dipping solution and a bowl. The ratio of the egg to the soaking liquid with the shelled shell when dipping should be such a ratio that the eggs will be sufficiently immersed in the soaking solution with the shelled shell. Even if the amount is more than necessary, work efficiency such as preparation of the immersion liquid is deteriorated. Therefore, the ratio of the egg to the soaking liquid with the shelled shell is preferably 0.5 to 2 parts by weight, more preferably 0.7 to 1.5 parts with respect to 1 part by weight of the shelled shell egg. Part by mass.
殻剥きした茹で卵を浸漬液に浸漬する時間は、浸漬により前述した浸漬液の特定成分が茹で卵の卵白に充分に含浸するように、一定時間以上とすることが好ましい。具体的には、浸漬時間は、好ましくは30分以上、より好ましくは6時間以上、更に好ましくは12時間以上である。このように一定時間以上浸漬することにより、本願発明の効果、すなわち、衣を付けて油ちょうした場合のような好ましい揚げ感が茹で卵原料卵の品質のバラツキによらず安定して得られる効果がより得られやすい。なお、浸漬時間は、衛生的な点から好ましくは1ヵ月以内である。 The time for immersing the eggs in the dipping solution with the shelled shell is preferably a certain time or longer so that the specific components of the dipping solution described above are sufficiently impregnated into the egg white of the boiled eggs. Specifically, the immersion time is preferably 30 minutes or longer, more preferably 6 hours or longer, and even more preferably 12 hours or longer. By soaking for a certain time or more in this way, the effect of the present invention, that is, the effect that a preferable fried feeling like when oiled with a garment is stably obtained regardless of variations in the quality of egg raw eggs Is easier to obtain. The dipping time is preferably within one month from the viewpoint of hygiene.
次に、本発明においては、このように浸漬液に浸漬した殻剥き茹で卵を、浸漬液から取り出して液切りする。液切りの方法としては、茹で卵表面に付着した水分により油ちょう時に油跳ねが生じない程度に行えばよく、例えば、茹で卵をザル等に取り出すことにより行うことができる。 Next, in the present invention, the eggs are taken out from the dipping solution with a shell peeler soaked in the dipping solution and drained. As a method for draining the liquid, it may be carried out to such an extent that oil splashing does not occur when the oil is dripped by the water adhering to the egg surface.
続いて、浸漬液から取り出した殻剥き茹で卵を素揚げする。素揚げは、常法により、例えば、綿実油、菜種油、大豆油、コーン油、ゴマ油、パーム油等の食用植物油脂、バター、ラード等の食用動物油脂、あるいは、これらを原料としたショートニング等の加工油脂の少なくとも一種以上の油脂を加熱し、この加熱油脂中に前記殻剥き茹で卵を投入し、好ましい揚げ感が得られるように加熱条件を調節して油ちょうすることにより行えばよい。油ちょうの条件としては、茹で卵の大きさ等にもよるが120〜190℃で0.5〜10分間程度とすればよい。 Subsequently, the eggs are deep-fried with a shell cocoon taken out of the immersion liquid. Deep-fried food is processed by conventional methods, for example, edible vegetable oils such as cottonseed oil, rapeseed oil, soybean oil, corn oil, sesame oil and palm oil, edible animal oils such as butter and lard, or shortening using these as raw materials. What is necessary is just to heat at least 1 or more types of fats and oils, and to inject | pour an egg into the heated fats and oils with the said shell peeler, and to adjust the heating conditions so that a favorable fried feeling may be obtained, and to oil. The condition of the oil can be 120 to 190 ° C. for about 0.5 to 10 minutes although it depends on the size of the boiled egg.
このような本発明の素揚げ茹で卵の製造方法により得られた素揚げ茹で卵は、衣を付けて油ちょうした場合のような、揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の好ましい揚げ感を有するものとなる。しかも、前記揚げ感は、用いる茹で卵原料卵の品質のバラツキによらず安定して得られるものである。 Eggs with the deep-fried rice cake obtained by the method for producing eggs with the deep-fried rice cake of the present invention preferably have a rough surface irregularity and an appropriate deep-fried color unique to deep-fried foods, such as when oiled with clothes. It has a fried feeling. In addition, the fried feeling can be stably obtained regardless of variations in the quality of the egg raw material eggs.
ところで、本発明の素揚げ茹で卵の製造方法により、素揚げ茹で卵を製するにあたり、殻剥きした茹で卵が前述した特定の浸漬液に浸漬された状態でパウチや成型容器等の種々の容器に容器詰めされていると、在庫として長期保管したり、製品として流通したりすることができ、必要量に応じて簡便に素揚げ茹で卵が得られることから便利である。したがって、本発明の素揚げ茹で卵の製造方法に用いる液漬け茹で卵の態様において、本発明は、殻剥きした茹で卵が前述の浸漬液に浸漬された状態で容器詰めされてなることを特徴とする液漬け茹で卵である。このような本発明の液漬け茹で卵を製するには、殻剥きした茹で卵と前述した浸漬液をパウチや成型容器等の種々の容器に、殻剥きした茹で卵が浸漬状態となるように充填密封して容器詰めして製すればよい。 By the way, in producing eggs with a deep-fried rice cake according to the present invention, various containers such as pouches and molded containers in the state in which the eggs are immersed in the above-mentioned specific immersion liquid in the shelled rice cake when making eggs with the deep-fried rice cake If it is packed in a container, it can be stored for a long time as a stock or distributed as a product, and it is convenient because eggs can be easily obtained with a deep-fried rice cake according to the required amount. Accordingly, in the embodiment of the soaked egg used in the method for producing eggs in the deep-fried rice cake of the present invention, the present invention is characterized in that the eggs are immersed in the aforementioned immersion liquid in a shelled shell and packed in a container. It is an egg in a soaked bowl. In order to make an egg with such a soaked rice cake of the present invention, the egg and the above-mentioned immersion liquid are put into various containers such as a pouch or a molded container so that the egg is immersed in the shelled rice cake. What is necessary is just to fill and seal and to pack and make a container.
本発明の素揚げ茹で卵の製造方法により、衣を付けて油ちょうした場合のような好ましい揚げ感が得られる理由は定かではないが、殻剥きした茹で卵を前述の特定の浸漬液に浸漬することにより、特定成分が特定の濃度で茹で卵の卵白に含浸し、この含浸した成分が油ちょう時に茹で卵表面を揚げ色に着色して茹で卵表面にゴツゴツした表面の凹凸を形成することを促進する働きをするものと推察される。また、殻剥き茹で卵を単に素揚げすると、揚げ感が充分に得られないことに加えて、用いる茹で卵原料卵の産地や鮮度等の品質のバラツキによるためか揚げ感がほとんど得られない場合があるが、本発明においては、浸漬液が茹で卵の卵白に含浸することに加えて茹で卵の卵白が元々有していた成分の一部が浸漬液に溶出するので、茹で卵の卵白中の成分が茹で卵原料卵の品質のバラツキによらずより一定となり易く、その結果、衣を付けて油ちょうした場合のような好ましい揚げ感が安定して得られるものと推察される。 Although the reason why a preferable fried feeling is obtained as in the case of oiling with a garment by the method of producing eggs with the deep-fried rice cake of the present invention is not clear, the eggs are immersed in the aforementioned specific immersion liquid with the shelled shell The specific component is impregnated into the egg white of the boiled egg at a specific concentration, and the impregnated component forms a rough surface on the surface of the egg that is boiled and crushed on the egg surface by boiling the surface of the egg with a boil when oiled. It is assumed that it works to promote In addition, if the eggs are simply fried with a shelled cocoon, the fried feeling will not be fully obtained, and if the cocoon used does not give a feeling of fried due to variations in the quality of the egg's raw egg production, freshness, etc. However, in the present invention, in addition to the dipping solution impregnating the egg white of the boiled egg, some of the components originally contained in the egg white of the boiled egg are eluted into the dipping solution, so that the egg white of the boiled egg contains It is presumed that the ingredients in the above are easily boiled regardless of variations in the quality of the egg raw material eggs, and as a result, a favorable feeling of friedness as in the case of oiling with clothes is stably obtained.
以下、本発明の実施例、試験例及び比較例を述べ、本発明を更に説明する。 Examples of the present invention, test examples and comparative examples will be described below to further explain the present invention.
[実施例1](浸漬液にグルコースを用いる実施例)
まず、殻付生卵(鶏卵、MSサイズ)150個を、95℃の湯中で15分間加熱後10℃の冷水で冷却して殻を剥き、殻剥き茹で卵150個を製した。
これとは別に、下記配合原料を攪拌タンクで攪拌混合して浸漬液を製した。製した浸漬液のグルコースの配合量は0.5%であった。
[Example 1] (Example using glucose as the immersion liquid)
First, 150 raw eggs (chicken eggs, MS size) with shells were heated in 95 ° C. hot water for 15 minutes, then cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The amount of glucose contained in the produced immersion liquid was 0.5%.
<配合>(kg)
食塩 0.05
グルコース 0.05
清水 9.90
―――――――――――――――
合計10kg
<Combination> (kg)
Salt 0.05
Glucose 0.05
Shimizu 9.90
―――――――――――――――
10kg total
次に、殻剥きした茹で卵150個と浸漬液を、殻剥きした茹で卵と浸漬液の質量が1:1の割合となるようにポリエチレン製パウチに充填した後に、パウチ内の空気を除去してヘッドスペースがなるべく小さくなるようにヒートシールして密封し、本発明の液漬け茹で卵を製した。なお、製した液漬け茹で卵は、殻剥きした茹で卵が浸漬液中に浸漬された状態であった。この製した液漬け茹で卵を5℃の冷蔵庫に24時間保管した。すなわち、24時間殻剥き茹で卵を浸漬液に浸漬した。 Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.
続いて、保管後の液漬け茹で卵を開封してザルにあけて殻剥き茹で卵を取り出すとともに、ザル上に殻剥き茹で卵を5分間放置して液切りした。この液切りした殻剥き茹で卵150個を素揚げして素揚げ茹で卵150個を製した。素揚げは、175℃〜180℃に加熱した菜種油で1.5分間油ちょうすることにより行った。製した150個の素揚げ茹で卵は、原料卵の品質によるバラツキもなく、いずれも衣を付けて油ちょうした揚げ卵のような、揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の好ましい揚げ感を有するものであった。 Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.
[試験例1](浸漬液にグルコースを用いる試験例)
実施例1において、浸漬液のグルコースの配合量を表1に示す量に変え、その増加分又は減少分は清水の配合量で補正した他は、実施例1と同じ配合と製法で浸漬液の異なる6種類の液漬け茹で卵を製し、5℃で24時間保管した。次に、実施例1と同様にこれら保管後の液漬け茹で卵をそれぞれ液切りして素揚げし、浸漬液の異なる6種類の素揚げ茹で卵を製した。これら製した素揚げ茹で卵の表面の状態と揚げ色を評価した。結果を表1に示す。
[Test Example 1] (Test example using glucose in the immersion liquid)
In Example 1, the amount of glucose in the immersion liquid was changed to the amount shown in Table 1, and the increase or decrease was corrected with the amount of clean water. Eggs were made with six different types of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 1, each of the eggs was drained and deep-fried with these stored soaked eggs, and eggs were made with 6 types of deep-fried soup with different immersion liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 1.
表中の評価記号
<表面の状態の評価>
A:揚げ物特有のゴツゴツした表面の凹凸を有して好ましい。
B:揚げ物特有のゴツゴツした表面の凹凸がやや小さいが問題のない程度である。
C:揚げ物特有のゴツゴツした表面の凹凸が小さい。
D:揚げ物特有のゴツゴツした表面の凹凸がほとんどない。
<揚げ色の評価>
A:好ましい揚げ色を有する。
B:やや揚げ色が薄いが問題のない程度である。
C:やや揚げ色が濃いが問題のない程度である。
D:焦げが生じている。
Evaluation symbol in the table <Evaluation of surface condition>
A: It is preferable because it has irregularities on the rough surface peculiar to deep-fried food.
B: The roughness of the rugged surface peculiar to deep-fried food is slightly small, but is not problematic.
C: The roughness of the rough surface peculiar to deep-fried food is small.
D: There is almost no rugged surface irregularity peculiar to deep-fried food.
<Evaluation of fried color>
A: It has a preferable fried color.
B: Slightly deep fried color but no problem.
C: Slightly deep fried color but no problem.
D: Burning has occurred.
表1より、グルコースを0.01〜3%配合した浸漬液を用いることにより、素揚げした時に揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の揚げ感を有する素揚げ茹で卵が得られることが理解できる。更に、グルコースの配合量を0.1%以上とすると、揚げ物特有のゴツゴツした表面の凹凸が大きく、好ましい揚げ色が得られより好ましかった。また、揚げ色が濃くなりすぎないようにする点からは、グルコースの配合量は好ましくは2%以下であった。一方、グルコースを前記範囲よりも多く配合した浸漬液を用いると、素揚げしても焦げが生じてしまい好ましい揚げ感を有する素揚げ茹で卵が得られなかった。 From Table 1, by using an immersion liquid containing 0.01 to 3% glucose, an egg is obtained with a deep-fried rice cake that has a rough surface irregularity unique to deep-fried food and a fried feeling of an appropriate deep-fried color when fried. I understand that. Furthermore, when the blending amount of glucose was 0.1% or more, the rugged surface irregularities peculiar to deep-fried food were large, and a preferable fried color was obtained, which was more preferable. Also, from the viewpoint of preventing the fried color from becoming too dark, the amount of glucose blended is preferably 2% or less. On the other hand, when an immersion liquid containing more glucose than the above range was used, scorching occurred even when fried, and eggs were not obtained with a fried rice cake having a favorable fried feeling.
[実施例2](浸漬液にラクトースを用いる実施例)
まず、殻付生卵(鶏卵、MSサイズ)150個を、95℃の湯中で15分間加熱後10℃の冷水で冷却して殻を剥き、殻剥き茹で卵150個を製した。
これとは別に、下記配合原料を攪拌タンクで攪拌混合して浸漬液を製した。製した浸漬液のラクトースの配合量は1%であった。
[Example 2] (Example using lactose as the immersion liquid)
First, 150 raw eggs with shells (chicken eggs, MS size) were heated in hot water at 95 ° C. for 15 minutes, cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The amount of lactose in the produced immersion liquid was 1%.
<配合>(kg)
食塩 0.05
ラクトース 0.10
清水 9.85
―――――――――――――――
合計10kg
<Combination> (kg)
Salt 0.05
Lactose 0.10
Shimizu 9.85
―――――――――――――――
10kg total
次に、殻剥きした茹で卵150個と浸漬液を、殻剥きした茹で卵と浸漬液の質量が1:1の割合となるようにポリエチレン製パウチに充填した後に、パウチ内の空気を除去してヘッドスペースがなるべく小さくなるようにヒートシールして密封し、本発明の液漬け茹で卵を製した。なお、製した液漬け茹で卵は、殻剥きした茹で卵が浸漬液中に浸漬された状態であった。この製した液漬け茹で卵を5℃の冷蔵庫に24時間保管した。すなわち、24時間殻剥き茹で卵を浸漬液に浸漬した。 Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.
続いて、保管後の液漬け茹で卵を開封してザルにあけて殻剥き茹で卵を取り出すとともに、ザル上に殻剥き茹で卵を5分間放置して液切りした。この液切りした殻剥き茹で卵150個を素揚げして素揚げ茹で卵150個を製した。素揚げは、175℃〜180℃に加熱した菜種油で1.5分間油ちょうすることにより行った。製した150個の素揚げ茹で卵は、原料卵の品質によるバラツキもなく、いずれも衣を付けて油ちょうした揚げ卵のような、揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の好ましい揚げ感を有するものであった。 Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.
[試験例2](浸漬液にラクトースを用いる試験例)
実施例2において、浸漬液のラクトースの配合量を表2に示す量に変え、その増加分又は減少分は清水の配合量で補正した他は、実施例2と同じ配合と製法で浸漬液の異なる6種類の液漬け茹で卵を製し、5℃で24時間保管した。次に、実施例2と同様にこれら保管後の液漬け茹で卵をそれぞれ液切りして素揚げし、浸漬液の異なる6種類の素揚げ茹で卵を製した。これら製した素揚げ茹で卵の表面の状態と揚げ色を評価した。結果を表2に示す。
[Test Example 2] (Test example using lactose in the immersion liquid)
In Example 2, the amount of lactose in the immersion liquid was changed to the amount shown in Table 2, and the increase or decrease was corrected with the amount of clean water. Eggs were made with six different types of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 2, each of the eggs was drained and deep-fried with the soaked soup after storage, and the eggs were made with six types of soup-meat with different soaking liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 2.
※表2における評価記号は試験例1と同じ * Evaluation symbols in Table 2 are the same as in Test Example 1.
表2より、ラクトースを0.1〜5%配合した浸漬液を用いることにより、素揚げした時に揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の揚げ感を有する素揚げ茹で卵が得られることが理解できる。更に、ラクトースの配合量を0.5%以上とすると、揚げ物特有のゴツゴツした表面の凹凸が大きく、好ましい揚げ色が得られより好ましかった。また、揚げ色が濃くなりすぎないようにする点からは、ラクトースの配合量は好ましくは3%以下であった。一方、ラクトースを前記範囲よりも多く配合した浸漬液を用いると、素揚げしても焦げが生じてしまい好ましい揚げ感を有する素揚げ茹で卵が得られなかった。 From Table 2, using an immersion liquid containing 0.1 to 5% lactose, eggs are obtained with a deep-fried rice cake that has a rough surface irregularity and a fried feeling of an appropriate deep-fried color when fried. I understand that. Furthermore, when the blending amount of lactose was 0.5% or more, the rugged surface irregularities peculiar to deep-fried food were large, and a preferable fried color was obtained, which was more preferable. Moreover, the blending amount of lactose was preferably 3% or less from the viewpoint of preventing the fried color from becoming too dark. On the other hand, when an immersion liquid in which lactose was blended more than the above range was used, even if it was deep-fried, burnt occurred, and eggs were not obtained with a deep-fried rice cake having a favorable fried feeling.
[実施例3](浸漬液にキシロースを用いる実施例)
まず、殻付生卵(鶏卵、MSサイズ)150個を、95℃の湯中で15分間加熱後10℃の冷水で冷却して殻を剥き、殻剥き茹で卵150個を製した。
これとは別に、下記配合原料を攪拌タンクで攪拌混合して浸漬液を製した。製した浸漬液のキシロースの配合量は0.5%であった。
[Example 3] (Example using xylose as the immersion liquid)
First, 150 raw eggs with shells (chicken eggs, MS size) were heated in hot water at 95 ° C. for 15 minutes, cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The amount of xylose in the produced immersion liquid was 0.5%.
<配合>(kg)
食塩 0.05
キシロース 0.05
清水 9.90
―――――――――――――――
合計10kg
<Combination> (kg)
Salt 0.05
Xylose 0.05
Shimizu 9.90
―――――――――――――――
10kg total
次に、殻剥きした茹で卵150個と浸漬液を、殻剥きした茹で卵と浸漬液の質量が1:1の割合となるようにポリエチレン製パウチに充填した後に、パウチ内の空気を除去してヘッドスペースがなるべく小さくなるようにヒートシールして密封し、本発明の液漬け茹で卵を製した。なお、製した液漬け茹で卵は、殻剥きした茹で卵が浸漬液中に浸漬された状態であった。この製した液漬け茹で卵を5℃の冷蔵庫に24時間保管した。すなわち、24時間殻剥き茹で卵を浸漬液に浸漬した。 Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.
続いて、保管後の液漬け茹で卵を開封してザルにあけて殻剥き茹で卵を取り出すとともに、ザル上に殻剥き茹で卵を5分間放置して液切りした。この液切りした殻剥き茹で卵150個を素揚げして素揚げ茹で卵150個を製した。素揚げは、175℃〜180℃に加熱した菜種油で1.5分間油ちょうすることにより行った。製した150個の素揚げ茹で卵は、原料卵の品質によるバラツキもなく、いずれも衣を付けて油ちょうした揚げ卵のような、揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の好ましい揚げ感を有するものであった。 Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.
[試験例3](浸漬液にキシロースを用いる試験例)
実施例3において、浸漬液のキシロースの配合量を表3に示す量に変え、その増加分又は減少分は清水の配合量で補正した他は、実施例3と同じ配合と製法で浸漬液の異なる7種類の液漬け茹で卵を製し、5℃で24時間保管した。次に、実施例3と同様にこれら保管後の液漬け茹で卵をそれぞれ液切りして素揚げし、浸漬液の異なる7種類の素揚げ茹で卵を製した。これら製した素揚げ茹で卵の表面の状態と揚げ色を評価した。結果を表3に示す。
[Test Example 3] (Test example using xylose in the immersion liquid)
In Example 3, the amount of xylose in the immersion liquid was changed to the amount shown in Table 3, and the increase or decrease was corrected with the amount of clean water. Eggs were made with seven different kinds of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 3, each of the eggs was drained and deep-fried with the soaked soup after storage, and the eggs were made with 7 types of soaking sauces with different soaking liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 3.
※表3における評価記号は試験例1と同じ * Evaluation symbols in Table 3 are the same as in Test Example 1
表3より、キシロースを0.01〜4%配合した浸漬液を用いることにより、素揚げした時に揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の揚げ感を有する素揚げ茹で卵が得られることが理解できる。更に、キシロースの配合量を0.1%以上とすると、揚げ物特有のゴツゴツした表面の凹凸が大きく、好ましい揚げ色が得られより好ましかった。また、揚げ色が濃くなりすぎないようにする点からは、キシロースの配合量は好ましくは3%以下であった。一方、キシロースを前記範囲よりも多く配合した浸漬液を用いると、素揚げしても焦げが生じてしまい好ましい揚げ感を有する素揚げ茹で卵が得られなかった。 From Table 3, an egg is obtained with a deep-fried rice cake that has a rough surface irregularity and a fried feeling of an appropriate deep-fried color when deep-fried by using an immersion liquid containing 0.01 to 4% xylose. I understand that. Furthermore, when the compounding amount of xylose was 0.1% or more, the rough surface irregularities peculiar to the deep-fried food were large, and a preferable fried color was obtained, which was more preferable. Further, from the viewpoint of preventing the fried color from becoming too dark, the amount of xylose is preferably 3% or less. On the other hand, when an immersion liquid containing xylose in a larger amount than the above range was used, even if it was deep-fried, it was burnt and eggs could not be obtained with a deep-fried rice cake having a favorable fried feeling.
[実施例4](浸漬液にマルトースを用いる実施例)
まず、殻付生卵(鶏卵、MSサイズ)150個を、95℃の湯中で15分間加熱後10℃の冷水で冷却して殻を剥き、殻剥き茹で卵150個を製した。
これとは別に、下記配合原料を攪拌タンクで攪拌混合して浸漬液を製した。製した浸漬液のマルトースの配合量は1%であった。
[Example 4] (Example using maltose as the immersion liquid)
First, 150 raw eggs with shells (chicken eggs, MS size) were heated in hot water at 95 ° C. for 15 minutes, cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The blending amount of maltose in the produced immersion liquid was 1%.
<配合>(kg)
食塩 0.05
マルトース 0.10
清水 9.85
―――――――――――――――
合計10kg
<Combination> (kg)
Salt 0.05
Maltose 0.10
Shimizu 9.85
―――――――――――――――
10kg total
次に、殻剥きした茹で卵150個と浸漬液を、殻剥きした茹で卵と浸漬液の質量が1:1の割合となるようにポリエチレン製パウチに充填した後に、パウチ内の空気を除去してヘッドスペースがなるべく小さくなるようにヒートシールして密封し、本発明の液漬け茹で卵を製した。なお、製した液漬け茹で卵は、殻剥きした茹で卵が浸漬液中に浸漬された状態であった。この製した液漬け茹で卵を5℃の冷蔵庫に24時間保管した。すなわち、24時間殻剥き茹で卵を浸漬液に浸漬した。 Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.
続いて、保管後の液漬け茹で卵を開封してザルにあけて殻剥き茹で卵を取り出すとともに、ザル上に殻剥き茹で卵を5分間放置して液切りした。この液切りした殻剥き茹で卵150個を素揚げして素揚げ茹で卵150個を製した。素揚げは、175℃〜180℃に加熱した菜種油で1.5分間油ちょうすることにより行った。製した150個の素揚げ茹で卵は、原料卵の品質によるバラツキもなく、いずれも衣を付けて油ちょうした揚げ卵のような、揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の好ましい揚げ感を有するものであった。 Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.
[試験例4](浸漬液にマルトースを用いる試験例)
実施例4において、浸漬液のマルトースの配合量を表4に示す量に変え、その増加分又は減少分は清水の配合量で補正した他は、実施例4と同じ配合と製法で浸漬液の異なる6種類の液漬け茹で卵を製し、5℃で24時間保管した。次に、実施例4と同様にこれら保管後の液漬け茹で卵をそれぞれ液切りして素揚げし、浸漬液の異なる6種類の素揚げ茹で卵を製した。これら製した素揚げ茹で卵の表面の状態と揚げ色を評価した。結果を表4に示す。
[Test Example 4] (Test example using maltose as the immersion liquid)
In Example 4, the amount of maltose in the immersion liquid was changed to the amount shown in Table 4, and the increase or decrease was corrected with the amount of clean water. Eggs were made with six different types of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 4, each of the eggs was drained and deep-fried with these stored soaked eggs, and eggs were made with 6 types of deep-fried salmon with different immersion liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 4.
※表4における評価記号は試験例1と同じ * Evaluation symbols in Table 4 are the same as in Test Example 1
表4より、マルトースを0.1〜5%配合した浸漬液を用いることにより、素揚げした時に揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の揚げ感を有する素揚げ茹で卵が得られることが理解できる。更に、マルトースの配合量を0.5%以上とすると、揚げ物特有のゴツゴツした表面の凹凸が大きく、好ましい揚げ色が得られより好ましかった。また、揚げ色が濃くなりすぎないようにする点からは、マルトースの配合量は好ましくは3%以下であった。一方、マルトースを前記範囲よりも多く配合した浸漬液を用いると、素揚げしても焦げが生じてしまい好ましい揚げ感を有する素揚げ茹で卵が得られなかった。 From Table 4, by using an immersion liquid containing 0.1 to 5% maltose, an egg is obtained with a deep-fried rice cake that has a rough surface irregularity and a fried feeling of an appropriate deep-fried color when fried. I understand that. Furthermore, when the blending amount of maltose was 0.5% or more, the rough surface irregularities peculiar to the deep-fried food were large, and a preferable fried color was obtained, which was more preferable. Moreover, the blending amount of maltose was preferably 3% or less from the viewpoint of preventing the fried color from becoming too dark. On the other hand, when an immersion liquid containing more maltose than the above range was used, scorching occurred even when fried, and eggs were not obtained with a fried rice cake having a favorable fried feeling.
[実施例5](浸漬液にフルクトースを用いる実施例)
まず、殻付生卵(鶏卵、MSサイズ)150個を、95℃の湯中で15分間加熱後10℃の冷水で冷却して殻を剥き、殻剥き茹で卵150個を製した。
これとは別に、下記配合原料を攪拌タンクで攪拌混合して浸漬液を製した。製した浸漬液のフルクトースの配合量は0.5%であった。
[Example 5] (Example using fructose as the immersion liquid)
First, 150 raw eggs with shells (chicken eggs, MS size) were heated in hot water at 95 ° C. for 15 minutes, cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The blending amount of fructose in the produced immersion liquid was 0.5%.
<配合>(kg)
食塩 0.05
フルクトース 0.05
清水 9.90
―――――――――――――――
合計10kg
<Combination> (kg)
Salt 0.05
Fructose 0.05
Shimizu 9.90
―――――――――――――――
10kg total
次に、殻剥きした茹で卵150個と浸漬液を、殻剥きした茹で卵と浸漬液の質量が1:1の割合となるようにポリエチレン製パウチに充填した後に、パウチ内の空気を除去してヘッドスペースがなるべく小さくなるようにヒートシールして密封し、本発明の液漬け茹で卵を製した。なお、製した液漬け茹で卵は、殻剥きした茹で卵が浸漬液中に浸漬された状態であった。この製した液漬け茹で卵を5℃の冷蔵庫に24時間保管した。すなわち、24時間殻剥き茹で卵を浸漬液に浸漬した。 Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.
続いて、保管後の液漬け茹で卵を開封してザルにあけて殻剥き茹で卵を取り出すとともに、ザル上に殻剥き茹で卵を5分間放置して液切りした。この液切りした殻剥き茹で卵150個を素揚げして素揚げ茹で卵150個を製した。素揚げは、175℃〜180℃に加熱した菜種油で1.5分間油ちょうすることにより行った。製した150個の素揚げ茹で卵は、原料卵の品質によるバラツキもなく、いずれも衣を付けて油ちょうした揚げ卵のような、揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の好ましい揚げ感を有するものであった。 Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.
[試験例5](浸漬液にフルクトースを用いる試験例)
実施例5において、浸漬液のフルクトースの配合量を表5に示す量に変え、その増加分又は減少分は清水の配合量で補正した他は、実施例5と同じ配合と製法で浸漬液の異なる7種類の液漬け茹で卵を製し、5℃で24時間保管した。次に、実施例5と同様にこれら保管後の液漬け茹で卵をそれぞれ液切りして素揚げし、浸漬液の異なる7種類の素揚げ茹で卵を製した。これら製した素揚げ茹で卵の表面の状態と揚げ色を評価した。結果を表5に示す。
[Test Example 5] (Test example using fructose as the immersion liquid)
In Example 5, the amount of fructose in the immersion liquid was changed to the amount shown in Table 5, and the increase or decrease was corrected with the amount of fresh water, with the same composition and manufacturing method as in Example 5 except that the immersion liquid Eggs were made with seven different kinds of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 5, each of the eggs was drained and deep-fried with these stored soaked eggs, and eggs were made with 7 types of deep-fried salmons with different immersion liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 5.
※表5における評価記号は試験例1と同じ * Evaluation symbols in Table 5 are the same as in Test Example 1
表5より、フルクトースを0.01〜4%配合した浸漬液を用いることにより、素揚げした時に揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の揚げ感を有する素揚げ茹で卵が得られることが理解できる。更に、フルクトースの配合量を0.1%以上とすると、揚げ物特有のゴツゴツした表面の凹凸が大きく、好ましい揚げ色が得られより好ましかった。また、揚げ色が濃くなりすぎないようにする点からは、フルクトースの配合量は好ましくは3%以下であった。一方、フルクトースを前記範囲よりも多く配合した浸漬液を用いると、素揚げしても焦げが生じてしまい好ましい揚げ感を有する素揚げ茹で卵が得られなかった。 From Table 5, by using an immersion liquid containing 0.01 to 4% fructose, eggs can be obtained with a deep-fried rice cake having a rough surface irregularity and a fried feeling of an appropriate deep-fried color when fried. I understand that. Furthermore, when the blending amount of fructose was 0.1% or more, the rough surface irregularities peculiar to deep-fried food were large, and a preferable fried color was obtained, which was more preferable. Further, from the viewpoint of preventing the fried color from becoming too dark, the blending amount of fructose is preferably 3% or less. On the other hand, when an immersion liquid containing more fructose than the above range was used, scorching occurred even when fried, and eggs could not be obtained with a fried rice cake having a favorable fried feeling.
[実施例6](浸漬液にガラクトースを用いる実施例)
まず、殻付生卵(鶏卵、MSサイズ)150個を、95℃の湯中で15分間加熱後10℃の冷水で冷却して殻を剥き、殻剥き茹で卵150個を製した。
これとは別に、下記配合原料を攪拌タンクで攪拌混合して浸漬液を製した。製した浸漬液のガラクトースの配合量は0.5%であった。
[Example 6] (Example using galactose in the immersion liquid)
First, 150 raw eggs (chicken eggs, MS size) with shells were heated in 95 ° C. hot water for 15 minutes, then cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The blending amount of galactose in the produced immersion liquid was 0.5%.
<配合>(kg)
食塩 0.05
ガラクトース 0.05
清水 9.90
―――――――――――――――
合計10kg
<Combination> (kg)
Salt 0.05
Galactose 0.05
Shimizu 9.90
―――――――――――――――
10kg total
次に、殻剥きした茹で卵150個と浸漬液を、殻剥きした茹で卵と浸漬液の質量が1:1の割合となるようにポリエチレン製パウチに充填した後に、パウチ内の空気を除去してヘッドスペースがなるべく小さくなるようにヒートシールして密封し、本発明の液漬け茹で卵を製した。なお、製した液漬け茹で卵は、殻剥きした茹で卵が浸漬液中に浸漬された状態であった。この製した液漬け茹で卵を5℃の冷蔵庫に24時間保管した。すなわち、24時間殻剥き茹で卵を浸漬液に浸漬した。 Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.
続いて、保管後の液漬け茹で卵を開封してザルにあけて殻剥き茹で卵を取り出すとともに、ザル上に殻剥き茹で卵を5分間放置して液切りした。この液切りした殻剥き茹で卵150個を素揚げして素揚げ茹で卵150個を製した。素揚げは、175℃〜180℃に加熱した菜種油で1.5分間油ちょうすることにより行った。製した150個の素揚げ茹で卵は、原料卵の品質によるバラツキもなく、いずれも衣を付けて油ちょうした揚げ卵のような、揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の好ましい揚げ感を有するものであった。 Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.
[試験例6](浸漬液にガラクトースを用いる試験例)
実施例6において、浸漬液のガラクトースの配合量を表6に示す量に変え、その増加分又は減少分は清水の配合量で補正した他は、実施例6と同じ配合と製法で浸漬液の異なる7種類の液漬け茹で卵を製し、5℃で24時間保管した。次に、実施例6と同様にこれら保管後の液漬け茹で卵をそれぞれ液切りして素揚げし、浸漬液の異なる7種類の素揚げ茹で卵を製した。これら製した素揚げ茹で卵の表面の状態と揚げ色を評価した。結果を表6に示す。
[Test Example 6] (Test example using galactose in the immersion liquid)
In Example 6, the amount of galactose in the immersion liquid was changed to the amount shown in Table 6, and the increase or decrease was corrected with the amount of clean water. Eggs were made with seven different kinds of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 6, each of the eggs was drained and deep-fried with the soaked soup after storage, and the eggs were made with 7 types of soup-skin that had different soaking liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 6.
※表6における評価記号は試験例1と同じ * Evaluation symbols in Table 6 are the same as in Test Example 1
表6より、ガラクトースを0.01〜4%配合した浸漬液を用いることにより、素揚げした時に揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の揚げ感を有する素揚げ茹で卵が得られることが理解できる。更に、ガラクトースの配合量を0.1%以上とすると、揚げ物特有のゴツゴツした表面の凹凸が大きく、好ましい揚げ色が得られより好ましかった。また、揚げ色が濃くなりすぎないようにする点からは、ガラクトースの配合量は好ましくは3%以下であった。一方、ガラクトースを前記範囲よりも多く配合した浸漬液を用いると、素揚げしても焦げが生じてしまい好ましい揚げ感を有する素揚げ茹で卵が得られなかった。 From Table 6, by using an immersion liquid containing 0.01 to 4% galactose, an egg is obtained with a deep-fried rice cake having a rough surface irregularity and a fried feeling of an appropriate deep-fried color when fried. I understand that. Furthermore, when the blending amount of galactose was 0.1% or more, the rugged surface irregularities peculiar to the deep-fried food were large, and a preferable fried color was obtained, which was more preferable. Moreover, the blending amount of galactose was preferably 3% or less from the viewpoint of preventing the fried color from becoming too dark. On the other hand, when an immersion liquid containing more galactose than the above range was used, even if it was deep-fried, it was burnt and eggs could not be obtained with a deep-fried rice cake having a favorable fried feeling.
[実施例7](浸漬液にグリシンを用いる実施例)
まず、殻付生卵(鶏卵、MSサイズ)150個を、95℃の湯中で15分間加熱後10℃の冷水で冷却して殻を剥き、殻剥き茹で卵150個を製した。
これとは別に、下記配合原料を攪拌タンクで攪拌混合して浸漬液を製した。製した浸漬液のグリシンの配合量は1%であった。
[Example 7] (Example using glycine as the immersion liquid)
First, 150 raw eggs with shells (chicken eggs, MS size) were heated in hot water at 95 ° C. for 15 minutes, cooled with cold water at 10 ° C. to peel off the shells, and 150 eggs were made with a shell peeler.
Separately, the following blended raw materials were stirred and mixed in a stirring tank to prepare an immersion liquid. The amount of glycine in the produced immersion liquid was 1%.
<配合>(kg)
食塩 0.05
グリシン 0.10
清水 9.85
―――――――――――――――
合計10kg
<Combination> (kg)
Salt 0.05
Glycine 0.10
Shimizu 9.85
―――――――――――――――
10kg total
次に、殻剥きした茹で卵150個と浸漬液を、殻剥きした茹で卵と浸漬液の質量が1:1の割合となるようにポリエチレン製パウチに充填した後に、パウチ内の空気を除去してヘッドスペースがなるべく小さくなるようにヒートシールして密封し、本発明の液漬け茹で卵を製した。なお、製した液漬け茹で卵は、殻剥きした茹で卵が浸漬液中に浸漬された状態であった。この製した液漬け茹で卵を5℃の冷蔵庫に24時間保管した。すなわち、24時間殻剥き茹で卵を浸漬液に浸漬した。 Next, after filling the shell with the eggs and the soaking solution into the polyethylene pouch so that the mass of the eggs and the soaking solution is 1: 1, the air inside the pouch is removed. Then, heat sealing was performed so that the head space was as small as possible, and the eggs were made with the soaking bowl of the present invention. In addition, the egg was in the state where the egg was immersed in the immersion liquid with the shelled shell. Eggs were stored in a refrigerator at 5 ° C. for 24 hours with the soaked soup. That is, the eggs were soaked in the soaking solution for 24 hours with a shell peeler.
続いて、保管後の液漬け茹で卵を開封してザルにあけて殻剥き茹で卵を取り出すとともに、ザル上に殻剥き茹で卵を5分間放置して液切りした。この液切りした殻剥き茹で卵150個を素揚げして素揚げ茹で卵150個を製した。素揚げは、175℃〜180℃に加熱した菜種油で1.5分間油ちょうすることにより行った。製した150個の素揚げ茹で卵は、原料卵の品質によるバラツキもなく、いずれも衣を付けて油ちょうした揚げ卵のような、揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の好ましい揚げ感を有するものであった。 Subsequently, the eggs were opened with a soaked soup after storage, opened in a colander, and the eggs were taken out with a shelled cocoon, and the eggs were left on the colander for 5 minutes to drain the eggs. 150 eggs were deep-fried with the shelled cocoons that had been drained, and 150 eggs were made with the deep-fried rice cakes. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. The eggs with 150 deep-fried rice cakes produced have no variation due to the quality of the raw eggs, and all of them have a rough surface irregularity unique to deep-fried foods, such as fried eggs with garments, and suitable fried colors. It had a fried feeling.
[試験例7](浸漬液にグリシンを用いる試験例)
実施例7において、浸漬液のグリシンの配合量を表7に示す量に変え、その増加分又は減少分は清水の配合量で補正した他は、実施例7と同じ配合と製法で浸漬液の異なる6種類の液漬け茹で卵を製し、5℃で24時間保管した。次に、実施例7と同様にこれら保管後の液漬け茹で卵をそれぞれ液切りして素揚げし、浸漬液の異なる6種類の素揚げ茹で卵を製した。これら製した素揚げ茹で卵の表面の状態と揚げ色を評価した。結果を表7に示す。
[Test Example 7] (Test example using glycine in the immersion liquid)
In Example 7, the amount of glycine in the immersion liquid was changed to the amount shown in Table 7, and the increase or decrease was corrected with the amount of clean water. Eggs were made with six different types of soaked bowls and stored at 5 ° C. for 24 hours. Next, in the same manner as in Example 7, each of the eggs was drained and deep-fried with the soaked soup after storage, and the eggs were made with 6 types of soup-skin that had different soaking liquids. The surface condition and fried color of the eggs were evaluated with these prepared fried rice cakes. The results are shown in Table 7.
※表7における評価記号は試験例1と同じ * Evaluation symbols in Table 7 are the same as in Test Example 1
表7より、グリシンを0.1〜5%配合した浸漬液を用いることにより、素揚げした時に揚げ物特有のゴツゴツした表面の凹凸と適度な揚げ色の揚げ感を有する素揚げ茹で卵が得られることが理解できる。更に、グリシンの配合量を0.5%以上とすると、揚げ物特有のゴツゴツした表面の凹凸が大きく、好ましい揚げ色が得られより好ましかった。また、揚げ色が濃くなりすぎないようにする点からは、グリシンの配合量は好ましくは3%以下であった。一方、グリシンを前記範囲よりも多く配合した浸漬液を用いると、素揚げしても焦げが生じてしまい好ましい揚げ感を有する素揚げ茹で卵が得られなかった。 From Table 7, by using an immersion liquid containing 0.1 to 5% glycine, an egg can be obtained with a deep-fried rice cake that has a rough surface irregularity unique to deep-fried food and a fried feeling of an appropriate deep-fried color when fried. I understand that. Furthermore, when the blending amount of glycine was 0.5% or more, the rugged surface irregularities peculiar to deep-fried foods were large, and a preferable fried color was obtained, which was more preferable. Moreover, the blending amount of glycine was preferably 3% or less from the viewpoint of preventing the fried color from becoming too dark. On the other hand, when an immersion liquid containing more glycine than the above range was used, even if it was deep-fried, it was burnt and eggs could not be obtained with a deep-fried rice cake having a favorable fried feeling.
[比較例1]
まず、殻付生卵(鶏卵、MSサイズ)150個を、95℃の湯中で15分間加熱後10℃の冷水で冷却して殻を剥き、殻剥きした茹で卵150個を製した。次に、この殻剥き茹で卵150個を素揚げして素揚げ茹で卵150個を製した。素揚げは、175℃〜180℃に加熱した菜種油で1.5分間油ちょうすることにより行った。製した150個の素揚げ茹で卵のうち40個は、揚げ物特有のゴツゴツした表面の凹凸がほとんどなく、揚げ色もほとんど有していなかった。また残り110個も、揚げ物特有のゴツゴツした表面の凹凸が小さくて揚げ色も薄く、揚げ物特有の好ましい揚げ感を充分に有しないものであった。
[Comparative Example 1]
First, 150 eggs with shells (chicken eggs, MS size) were heated in 95 ° C. water for 15 minutes, then cooled with 10 ° C. cold water to peel off the shells, and 150 eggs were made with the shells removed. Next, 150 eggs were deep-fried with this shelled cocoon, and 150 eggs were made with the deep-fried rice cake. The deep-fried was performed by oiling with rapeseed oil heated to 175 ° C. to 180 ° C. for 1.5 minutes. Of the 150 fried rice cakes made, 40 of the eggs had almost no rugged surface irregularities unique to deep-fried food, and had almost no fried color. Further, the remaining 110 pieces had a rough surface characteristic of the deep-fried food and small frying color, and the deep-fried color was not sufficient.
[比較例2]
実施例1において、浸漬液にグルコースに代えてソルビトールを用いた他は、実施例1と同じ配合と製法で液漬け茹で卵を製し、5℃で24時間保管した。続いて、実施例1と同様にこれら保管後の液漬け茹で卵を液切りして素揚げし、素揚げ茹で卵150個を製した。製した150個の素揚げ茹で卵は、いずれも原料卵の品質によるバラツキはなかったものの、揚げ物特有のゴツゴツした表面の凹凸が小さくて揚げ色も薄く好ましいものではなかった。
[Comparative Example 2]
In Example 1, except that sorbitol was used in place of glucose as the immersion liquid, eggs were made in a liquid soaker with the same composition and production method as in Example 1, and stored at 5 ° C. for 24 hours. Subsequently, in the same manner as in Example 1, the eggs were drained and deep-fried with the soaked rice cakes after storage, and 150 eggs were made with the deep-fried rice cakes. Although the eggs were not varied due to the quality of the raw eggs, the rugged surface irregularities unique to the fried food were small and the fried color was thin and unfavorable.
[比較例3]
実施例1において、浸漬液にグルコースに代えてスクロースを用いた他は、実施例1と同じ配合と製法で液漬け茹で卵を製し、5℃で24時間保管した。続いて、実施例1と同様にこれら保管後の液漬け茹で卵を液切りして素揚げし、素揚げ茹で卵150個を製した。製した150個の素揚げ茹で卵は、いずれも原料卵の品質によるバラツキはなかったものの、揚げ物特有のゴツゴツした表面の凹凸が小さくて揚げ色も薄く好ましいものではなかった。
[Comparative Example 3]
In Example 1, except that sucrose was used in place of glucose as the immersion liquid, eggs were prepared in a liquid soaker with the same composition and production method as in Example 1, and stored at 5 ° C. for 24 hours. Subsequently, in the same manner as in Example 1, the eggs were drained and deep-fried with the soaked rice cakes after storage, and 150 eggs were made with the deep-fried rice cakes. Although the eggs were not varied due to the quality of the raw eggs, the rugged surface irregularities unique to the fried food were small and the fried color was thin and unfavorable.
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JP2006288349A (en) * | 2005-04-14 | 2006-10-26 | Q P Corp | Fried coagulated egg and method for producing the same |
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JPH0362971B2 (en) * | 1983-12-26 | 1991-09-27 | Paloma Kogyo Kk | |
JPH02257826A (en) * | 1988-12-23 | 1990-10-18 | Q P Corp | Boiled egg filled in container |
JPH05146277A (en) * | 1991-11-26 | 1993-06-15 | Koopu Shokuhin Kk | Processed product of egg |
JPH07115896A (en) * | 1993-10-27 | 1995-05-09 | Q P Corp | Boiled egg sealed in air-tight container |
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JP2001231440A (en) * | 2000-02-24 | 2001-08-28 | Kibun Foods Inc | Method for producing frozen boiled egg |
JP2005143361A (en) * | 2003-11-13 | 2005-06-09 | Aoba Kasei Kk | Boiled egg suppressed in denaturation, packed boiled egg, method for producing boiled egg for japanese hotchpotch, and method for preserving boiled egg |
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JP2006304682A (en) * | 2005-04-28 | 2006-11-09 | Ise Delica Kk | Hen's egg processed food |
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