JP6231426B2 - Method for preventing rupture of incubation egg by microwave heating, incubation egg for microwave heating and manufacturing method thereof, frozen food for heating microwave oven and manufacturing method thereof - Google Patents
Method for preventing rupture of incubation egg by microwave heating, incubation egg for microwave heating and manufacturing method thereof, frozen food for heating microwave oven and manufacturing method thereof Download PDFInfo
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本発明は、電子レンジ加熱による茹卵の破裂を防止する方法、電子レンジ加熱用茹卵及びその製造方法、電子レンジ加熱用冷凍食品及びその製造方法に関する。 The present invention relates to a method for preventing rupture of an incubation egg by microwave heating, an incubation egg for microwave heating and a manufacturing method thereof, a frozen food for heating a microwave oven, and a manufacturing method thereof.
ラーメン、うどん、弁当、グラタン等の様々なメニューにおいて、茹卵は人気のあるトッピングである。 Eggs are a popular topping for various menus such as ramen, udon, bento and gratin.
しかしながら、殻を除去した茹卵を電子レンジ加熱すると破裂する危険があるため、一般的には、茹卵を電子レンジ加熱することはタブーとされている。また、茹卵をトッピングした料理を電子レンジ加熱する際に、一度茹卵を取り除く手間が発生してしまう。 However, since there is a danger of rupturing the eggs with the shells removed when they are heated in a microwave oven, generally heating the eggs in a microwave oven is regarded as a taboo. In addition, when the dish topped with an egg is heated in a microwave oven, the trouble of removing the egg once occurs.
そこで、茹卵を電子レンジ加熱しても破裂しない手段が要望されている。従来、マイクロ波が茹卵に集中照射されないように、食塩濃度の高い具材周辺に茹卵を配置する方法や、弁当の場合、弁当の中心に茹卵を配置する方法が提案されている。
また、茹卵を小片に切り当該茹卵の小片とマヨネーズ等の他の食材とを混合した「小片に切った茹卵を含む塊」を茹卵の代わりに用いる方法が提案されている（特許文献１）。
Therefore, there is a demand for means that does not rupture even if the eggs are heated in a microwave oven. Conventionally, there have been proposed a method of arranging an egg around ingredients having a high salt concentration so that microwaves are not intensively irradiated to the egg, and a method of arranging an egg at the center of a lunch box in the case of a lunch box.
In addition, a method has been proposed in which “a lump containing an egg that has been cut into small pieces” in which the eggs are cut into small pieces and mixed with other ingredients such as mayonnaise instead of the eggs (Patent Document 1).
しかしながら、配置の工夫では、他の具材、特に食塩濃度の高い具材との併用が条件となり、茹卵単体での加熱や具材の食塩濃度によらない加熱ができないという問題がある。
また、茹卵の小片とその他食材とを混合した「小片に切った茹卵を含む塊」を用いる方法では、もはや茹卵ではなく、茹卵そのものを用いて解決する方法ではない。
したがって、他の具材との混合物でなく、茹卵そのものを、他の具材の配置及び食塩濃度に制限されることなくトッピング可能な電子レンジ加熱対応茹卵が求められている。
However, in the arrangement arrangement, there is a problem that heating with an individual egg or heating without depending on the salt concentration of the ingredients cannot be performed under the condition that it is used in combination with other ingredients, particularly ingredients with a high salt concentration.
In addition, the method of using “a lump containing an egg that has been cut into small pieces” in which a small piece of an egg is mixed with other ingredients is no longer a method of solving by using the egg itself.
Therefore, there is a need for a microwave oven-compatible egg that can be topped without being limited to the arrangement of other ingredients and the salt concentration, rather than being a mixture with other ingredients.
茹卵の破裂には、卵黄部の破裂と卵白部の破裂とがある。卵黄部の破裂は、卵黄部が全て卵白部に覆われた状態で電子レンジ加熱されることで生じるため、半割り状型、くし切りしたくし型、輪切りしたスライス型等の卵黄部の一部が表面に露出している形状であれば、卵黄部が破裂することはない。
一方、卵白部の破裂は、上記従来技術以外に防止する方法がなく、配置や他の具材の食塩濃度に制限されずに、破裂を防止する方法が求められている。
本発明は、電子レンジ加熱による茹卵の破裂を防止する方法、電子レンジ加熱用茹卵及びその製造方法、電子レンジ加熱用冷凍食品及びその製造方法を提供するものである。
There are two types of egg rupture: egg yolk rupture and egg white rupture. Rupture of the yolk is caused by heating in the microwave while the yolk is completely covered with the egg white. Therefore, a part of the yolk such as a half-cut type, a comb-shaped comb, or a sliced slice-shaped If the shape is exposed on the surface, the yolk portion will not rupture.
On the other hand, there is no method for preventing the rupture of the egg white part other than the above prior art, and there is a demand for a method for preventing the rupture without being limited by the arrangement and the salt concentration of other ingredients.
The present invention provides a method for preventing rupture of an incubation egg by microwave heating, an incubation egg for microwave heating, a manufacturing method thereof, a frozen food for heating a microwave oven, and a manufacturing method thereof.
本発明者は、上記問題を解決すべく鋭意研究を重ねた結果、少なくとも卵黄部の一部が表面に露出し、かつ大きさが１．５ｃｍ３以上となるようにカットし冷凍した茹卵を電子レンジ加熱することにより、茹卵の破裂を防止できること、特に卵白部の破裂を防止できることを見出し、本発明を完成するに至った。 As a result of intensive research to solve the above problems, the present inventor has cut and frozen frozen eggs that have been cut so that at least part of the yolk is exposed to the surface and has a size of 1.5 cm 3 or more. It has been found that, by heating in a range, rupture of the eggs can be prevented, in particular, rupture of the egg white portion can be prevented, and the present invention has been completed.
すなわち、本発明は、
(１)殻を除去した茹卵であって、
卵黄部の少なくとも一部が表面に露出し、かつ大きさが１．５ｃｍ３以上となるようにカットした冷凍茹卵を用いる、
茹卵の電子レンジ加熱による破裂を防止する方法、
(２)（１）記載の方法であって、
殻を除去した茹卵の卵白部に糖質が浸み込んでいる茹卵を用いる、
茹卵の電子レンジ加熱による破裂を防止する方法、
（３）殻を除去した茹卵であって、
卵黄部の少なくとも一部が表面に露出し、かつ大きさが１．５ｃｍ３以上となるようにカットされた形状で冷凍されている、
電子レンジ加熱用茹卵、
（４）茹卵の卵黄部の少なくとも一部が表面に露出し、かつ大きさが１．５ｃｍ３以上となるように殻を除去した茹卵をカットするカット処理工程と、
該カット物の冷凍品を製する冷凍工程とを含む、
電子レンジ加熱用茹卵の製造方法、
（５）（４）記載の電子レンジ加熱用茹卵の製造方法で得られた電子レンジ加熱用茹卵を、
冷凍状態で電子レンジ加熱する加熱工程を含む、
電子レンジ加熱済茹卵の製造方法、
（６）殻を除去した茹卵を用いた電子レンジ加熱用冷凍食品であって、
前記茹卵が、
卵黄部の少なくとも一部が表面に露出し、かつ大きさが１．５ｃｍ３以上となるようにカットされた形状で冷凍されている、
電子レンジ加熱用冷凍食品、
（７）殻を除去した茹卵を用いた電子レンジ加熱用冷凍食品の製造方法であって、
卵黄部の少なくとも一部が表面に露出し、かつ大きさが１．５ｃｍ３以上となるように前記茹卵をカットするカット処理工程、
該カット物の冷凍品を製する冷凍工程とを含む、
電子レンジ加熱用冷凍食品の製造方法、
である。
That is, the present invention
(1) Incubated eggs with shells removed
Use a frozen incubated egg cut so that at least part of the yolk is exposed on the surface and the size is 1.5 cm 3 or more,
A method for preventing the egg-breaking of the egg
(2) The method according to (1),
Use an egg in which the sugar is soaked in the egg white of the egg from which the shell has been removed.
A method for preventing the egg-breaking of the egg
(3) Incubated eggs with shells removed
Frozen in a shape that is cut so that at least part of the yolk is exposed on the surface and the size is 1.5 cm 3 or more,
Incubation eggs for microwave heating,
(4) a cut treatment step of cutting the incubated egg from which the shell has been removed so that at least a part of the yolk of the incubated egg is exposed on the surface and the size is 1.5 cm 3 or more;
A freezing step of producing a frozen product of the cut product,
Production method of incubation eggs for microwave oven heating,
(5) An incubation egg for microwave heating obtained by the method for producing an incubation egg for microwave heating according to (4),
Including a heating step of heating in a microwave in a frozen state,
A method for producing a microwave-heated incubated egg,
(6) A frozen food for heating in a microwave oven using a shelled egg,
The incubation egg
Frozen in a shape that is cut so that at least part of the yolk is exposed on the surface and the size is 1.5 cm 3 or more,
Frozen food for microwave heating,
(7) A method for producing a frozen food for heating in a microwave oven using an egg from which a shell has been removed,
A cut treatment step of cutting the egg yolk so that at least part of the yolk is exposed on the surface and the size is 1.5 cm 3 or more;
A freezing step of producing a frozen product of the cut product,
Manufacturing method of frozen food for heating microwave oven,
It is.
本発明によれば、電子レンジで加熱しても破裂しない茹卵を提供できる。
これにより、配置や他の具材の食塩濃度に制限されずに、電子レンジ加熱することができ、茹卵の利用拡大に貢献できる。
ADVANTAGE OF THE INVENTION According to this invention, the egg which does not burst even if it heats with a microwave oven can be provided.
Thereby, microwave oven heating can be performed without being restricted by the arrangement and the salt concentration of other ingredients, which can contribute to the expansion of the use of eggs.
以下、本発明を詳細に説明する。なお、本発明において、格別に断らない限り、「％」は「質量％」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” unless otherwise specified.
＜本発明の特徴＞
本発明の電子レンジ加熱用茹卵は、
殻を除去した茹卵であり、
卵黄部の少なくとも一部が表面に露出するようにカットされた形状で冷凍されており、当該電子レンジ加熱用茹卵を冷凍状態で電子レンジ加熱する点に特徴を有する。これにより、破裂することなく茹卵を温めることができる。
本発明は、電子レンジ加熱による茹卵の破裂を防止する方法、電子レンジ加熱用茹卵及びその製造方法、電子レンジ加熱用冷凍食品であるが、便宜上電子レンジ加熱による茹卵の破裂を防止する方法を中心に以下に詳述する。
<Features of the present invention>
Incubation for microwave heating of the present invention,
An egg with the shell removed,
The egg yolk is frozen in a shape that is cut so that at least a part of the yolk is exposed on the surface, and is characterized in that the microwave oven heating egg is heated in a microwave. Thereby, an incubation egg can be warmed without bursting.
The present invention is a method for preventing egg rupture due to microwave heating, an egg for microwave heating and a method for producing the same, and a frozen food for microwave heating. Is described in detail below.
＜殻を除去した茹卵＞
本発明で用いる殻を除去した茹卵は、常法により、鶏卵、鶉卵等の卵をボイルし、冷却後に殻を取り除いたものである。本発明で用いる卵の種類は、特に限定されないが、破裂した際の電子レンジ庫内の影響が甚大である、鶏卵を用いる場合に本発明は好適である。
<Incubated eggs with shells removed>
The eggs removed from the shell used in the present invention are obtained by boiling eggs such as chicken eggs and eggs, and removing the shells after cooling. Although the kind of egg used by this invention is not specifically limited, This invention is suitable when using the egg whose influence in the microwave oven at the time of bursting is enormous.
＜茹卵の形状／カット処理工程＞
本発明の電子レンジ加熱用茹卵は、茹卵の卵黄部の少なくとも一部が表面に露出するようにカットすることで、電子レンジ加熱による茹卵、特に卵黄部の破裂を防止することができる。
ここで、卵黄部の少なくとも一部が表面に露出するようにカットした形状は、具体的に、長径方向又は短径方向に１／２にカットして得られる半割型の茹卵、短径方向に２ｍｍ〜３ｃｍ間隔で輪切りにして得られるスライス型の茹卵、長径方向に１／３〜１／８にくし型切りにして得られるくし型の茹卵等が挙げられ、これらのカット方法を組合わせて得られる形状であってもよい。
<Incubation shape / cut treatment process>
The incubation egg for microwave heating of the present invention is cut so that at least a part of the yolk portion of the incubation egg is exposed on the surface, thereby preventing the incubation of the egg yolk due to microwave heating, particularly the yolk portion.
Here, the shape cut so that at least a part of the yolk is exposed on the surface is specifically a half-shaped egg obtained by cutting in half in the major axis direction or minor axis direction, the minor axis direction Slice type incubation obtained by cutting into circles at intervals of 2 mm to 3 cm, comb type incubation obtained by cutting 1/3 to 1/8 in the major axis direction, etc. are combined, and these cutting methods are combined. The shape obtained may be obtained.
＜茹卵の大きさ＞
上記のとおり、卵黄部の少なくとも一部が露出するようにカットした本発明の電子レンジ加熱用茹卵の大きさは、トッピングとしての見栄えの良さから、１．５ｃｍ３以上であり、２ｃｍ３以上がよく、５ｃｍ３以上がよい。一方、茹卵の上限の大きさは、卵黄部の少なくとも一部が露出するようにカットされていれば特に限定されないが、丸のままの茹卵に近い大きさであってよい。
また、トッピング用としてある程度の大きさの茹卵であると、特に破裂の影響が大きいため、本発明が好適である。
<Incubation size>
As described above, the size of the incubation egg for heating with a microwave oven of the present invention cut so that at least a part of the yolk is exposed is 1.5 cm 3 or more, and 2 cm 3 or more is from the appearance as a topping. Well, 5 cm 3 or more is good. On the other hand, the upper limit size of the incubation is not particularly limited as long as it is cut so that at least a part of the yolk portion is exposed, but it may be a size close to a round incubation.
Moreover, since the influence of a rupture is especially large when it is an incubation egg of a certain magnitude | size for toppings, this invention is suitable.
＜冷凍茹卵／冷凍工程＞
本発明の電子レンジ加熱用茹卵は、冷凍されており、当該茹卵を冷凍状態で電子レンジ加熱することにより、茹卵の破裂、特に卵白部の破裂を防止することができる。
また、冷凍方法は、特に限定されないが、従来公知の方法であればよく、トンネルフリーザー等の送風式急速凍結機や通常の冷凍庫を用いて、−６０℃以上、−１５℃以下の温度で冷凍すればよい。
ここで、冷凍工程は、殻を除去した茹卵のカット物の冷凍品を製する工程であれば、特に限定されないが、例えば、殻を除去した茹卵を適宜カットした後、当該茹卵のカット物を冷凍する方法や、殻を除去した丸のままの茹卵を冷凍した後、カットして茹卵のカット物の冷凍品を製する方法などが挙げられる。
<Frozen incubation / freezing process>
The incubation egg for microwave heating of the present invention is frozen, and the incubation of the incubation egg, particularly the rupture of the egg white part, can be prevented by heating the incubation egg in a frozen state.
In addition, the refrigeration method is not particularly limited, and may be a conventionally known method, and is frozen at a temperature of −60 ° C. or higher and −15 ° C. or lower using a blow type quick freezer such as a tunnel freezer or a normal freezer. do it.
Here, the freezing step is not particularly limited as long as it is a step for producing a frozen product of a cut product of the eggs from which the shell has been removed. For example, after appropriately cutting the incubated eggs from which the shell has been removed, Examples include a method of freezing, a method of freezing a rounded egg from which shells have been removed, and a method of cutting the egg to produce a frozen product of the cut egg.
＜電子レンジによる加熱工程＞
上記のとおり、卵黄部の少なくとも一部が露出し、かつ大きさが１．５ｃｍ３以上となるようにカットし、冷凍した電子レンジ加熱用茹卵は、冷凍状態で電子レンジ加熱することにより、卵黄部、卵白部ともに破裂させることなく加熱することができる。
用いる電子レンジは、一般的に市販されている出力が５００〜１０００Ｗの家庭用及び業務用の電子レンジを用いることができ、加熱時間は茹卵が喫食できる程度に温められ、且つ乾燥して焦げない程度であればよく、出力数に応じて設定すればよい。
<Heating process using microwave oven>
As described above, an egg yolk for heating with a microwave oven cut and frozen so that at least a part of the yolk portion is exposed and has a size of 1.5 cm 3 or more is heated in the frozen state by heating the egg yolk. Both the egg white part and the egg white part can be heated without being ruptured.
The microwave oven to be used can use a commercially available microwave oven for home use and commercial use with an output of 500 to 1000 W in general, and the heating time is warmed to the extent that the eggs can be eaten and dried and does not burn. It is sufficient to set the value according to the number of outputs.
＜糖質浸漬工程＞
本発明の電子レンジ加熱用茹卵は、上述のとおり、卵黄部の少なくとも一部が表面に露出し、かつ大きさが１．５ｃｍ３以上となるようにカットし、冷凍したものであるが、本発明において上記電子レンジ加熱用茹卵は、電子レンジ加熱後喫食時の食感をより良好なものにするため、冷凍前に茹卵を糖質に浸漬させ、卵白部に糖質を浸み込ませることが、好ましい。
<Sugar immersion process>
As described above, the incubation eggs for microwave heating according to the present invention are cut and frozen so that at least a part of the yolk portion is exposed on the surface and the size becomes 1.5 cm 3 or more. In the invention, in order to make the above-mentioned incubation eggs for microwave oven heating better when eating after microwave heating, the eggs are immersed in the saccharide before freezing and the saccharide is immersed in the egg white portion. Is preferred.
＜糖質の浸漬方法＞
本発明において、卵白部に糖質を浸み込ませる方法は、特に限定するものではないが、糖質を含有する調味液に茹卵全体が浸かる状態にして、卵白部全体に糖質が浸漬するまで、例えば１時間以上浸漬すればよい。
<Sugar immersion method>
In the present invention, the method for immersing the saccharide in the egg white part is not particularly limited, but the saccharide is immersed in the whole egg white part in a state where the whole egg is immersed in a seasoning liquid containing the saccharide. For example, it may be immersed for 1 hour or longer.
＜糖質の種類＞
茹卵に浸み込ませる糖質の種類は、特に限定されないが、ブドウ糖等の単糖類、ショ糖、乳糖、麦芽糖等の２糖類、イヌリン、澱粉等の多糖類、還元澱粉糖化物、マルチトール、ソルビトール、キシリトール等の糖アルコール、トレハロース、オリゴ糖及びデキストリンなどが挙げられ、これらの単体、もしくは複数を混合して用いることができる。本発明では、茹卵の風味や食感の観点から、特にトレハロースを用いるとよい。
また、本発明で用いる調味液は、糖質を含有するものであれば、特に限定されないが、塩味調味液又は酸味調味液に糖質を含有させて用いることもできる。
<Types of carbohydrates>
The type of sugar to be soaked in the egg is not particularly limited, but monosaccharides such as glucose, disaccharides such as sucrose, lactose and maltose, polysaccharides such as inulin and starch, reduced starch saccharified product, maltitol, Examples thereof include sugar alcohols such as sorbitol and xylitol, trehalose, oligosaccharides and dextrins, and these can be used alone or in combination. In the present invention, trehalose is particularly preferably used from the viewpoint of the flavor and texture of the eggs.
In addition, the seasoning liquid used in the present invention is not particularly limited as long as it contains a saccharide, but it can also be used by adding a saccharide to a salty seasoning liquid or a sour seasoning liquid.
＜糖質濃度＞
食感を良好にする観点から、茹卵に浸み込む糖質濃度が５％以上、２０％以下とするとよく、更に８％以上、１５％以下とするとよい。
<Sugar concentration>
From the viewpoint of improving the texture, the concentration of the saccharide soaked in the eggs is preferably 5% or more and 20% or less, and more preferably 8% or more and 15% or less.
＜工程の順序＞
本発明の電子レンジ加熱用茹卵は、上記カット処理工程、冷凍工程を必須工程とし、更に茹卵の食感を良好なものにする点で、糖質浸漬工程を適宜行い、製造される。
糖質浸漬工程を行わない場合は、カット処理工程、冷凍工程の順序でもよく、冷凍工程、カット処理工程の順序で製造してもよい。
一方、糖質浸漬工程を行う場合は、糖質浸漬工程が冷凍工程より前であれば、順序は問わない。例えば、糖質浸漬工程、カット処理工程、冷凍工程の順、糖質浸漬工程、冷凍工程、カット処理工程の順などが挙げられ、製造効率を考慮して、糖質浸漬工程、カット処理工程、冷凍工程の順がよい。
<Process order>
The incubation egg for microwave heating according to the present invention is manufactured by appropriately performing the saccharide dipping process in view of making the above-described cut treatment process and freezing process an essential process and further improving the texture of the incubation.
When not performing a saccharide | sugar immersion process, the order of a cutting process process and a freezing process may be sufficient, and you may manufacture in the order of a freezing process and a cutting process process.
On the other hand, when performing a sugar immersion process, if a sugar immersion process is before a freezing process, an order will not be ask | required. For example, the saccharide dipping step, the cut treatment step, the order of the freezing step, the saccharide dipping step, the freezing step, the order of the cut treatment step, etc. are mentioned. The order of the freezing process is good.
＜電子レンジ加熱用冷凍食品＞
本発明の電子レンジ加熱用冷凍食品は、上記電子レンジ加熱用茹卵を用いた冷凍食品である。当該冷凍食品は、前記茹卵を用いた食品であれば、特に限定されないが、例えばグラタン、ドリア、ラザニア等のオーブン料理、ラーメン、うどん、そば、パスタ等の麺料理、中華丼、親子丼、かつ丼等の丼ぶり料理、温野菜サラダ、弁当、ハンバーグ、コロッケ、スコッチエッグ等が挙げられる。
本発明の電子レンジ加熱用茹卵は、前記グラタンやラーメン等の冷凍食品の上面にトッピングして用いる場合や、スコッチエッグ、コロッケ等の冷凍食品の内部に包んで用いる場合等がある。
本発明の電子レンジ加熱用茹卵を前記冷凍食品のトッピングとして用いる場合、茹卵に集中的にマイクロ波が照射されやすいため、本発明の電子レンジ加熱用茹卵が好適である。
<Frozen food for microwave heating>
The frozen food for microwave heating of the present invention is a frozen food using the above-described incubated egg for microwave heating. The frozen food is not particularly limited as long as it is a food using the above eggs, but for example, oven dishes such as gratin, doria, lasagna, noodle dishes such as ramen, udon, soba, pasta, Chinese rice bowl, parent and child rice bowl, and Examples include bowls such as salmon, hot vegetable salad, bento, hamburger, croquette, scotch egg.
The incubation egg for microwave heating of the present invention may be used by being topped on the top surface of the frozen food such as gratin or ramen, or may be used by being wrapped inside the frozen food such as scotch egg or croquette.
When the incubation egg for microwave heating of the present invention is used as a topping for the frozen food, the incubation for incubation of the microwave oven according to the present invention is suitable because the incubation of the microwave is easy.
＜電子レンジ加熱用冷凍食品の製造方法＞
電子レンジ加熱用冷凍食品は、冷凍した電子レンジ加熱用茹卵を冷凍した食品にトッピングして製造する方法、冷凍前の電子レンジ加熱用茹卵と冷凍前の食品とを組み合わせた後、冷凍して製造する方法が挙げられる。製造の効率面で、後者の方法がよりよい。
<Method for producing frozen food for heating in microwave oven>
Frozen food for microwave heating is manufactured by topping frozen frozen eggs for cooking with microwave ovens, combining frozen eggs for heating with microwave oven and foods before freezing, and then freezing and manufacturing. The method of doing is mentioned. The latter method is better in terms of manufacturing efficiency.
以下に本発明の電子レンジ加熱による茹卵の破裂を防止する方法、電子レンジ加熱用茹卵及びその製造方法、電子レンジ加熱用冷凍食品及びその製造方法を実施例及び試験例に基づき詳述する。なお、本発明はこれに限定するものではない。 Hereinafter, the method for preventing rupture of incubation eggs by microwave heating according to the present invention, incubation eggs for microwave heating and production methods thereof, frozen foods for microwave heating and production methods thereof will be described in detail based on examples and test examples. Note that the present invention is not limited to this.
［実施例１］
殻付生鶏卵を９５℃の湯中で１５分間茹でて、４℃の冷水で冷却し、殻を除去して茹卵を製した。得られた茹卵を下記配合表の糖質含有調味液に浸漬し、４℃で２日間保管した。保管後の茹卵は、卵白部に糖質が浸み込んでいた。
次いで、糖質が浸み込んでいる茹卵を液切りして、長径方向に１／６となるようにカットし、くし型の茹卵を−１８℃の冷凍庫で２４時間冷凍し、本発明の電子レンジ加熱用茹卵を製した。
[Example 1]
The raw eggs with shells were boiled in 95 ° C. water for 15 minutes, cooled with cold water at 4 ° C., and the shells were removed to prepare eggs. The obtained eggs were immersed in a saccharide-containing seasoning liquid shown in the following recipe and stored at 4 ° C. for 2 days. In the incubated eggs after storage, carbohydrates soaked in the egg white.
Next, the eggs infiltrated with sugar are drained and cut to 1/6 in the major axis direction, and the comb-shaped eggs are frozen in a freezer at −18 ° C. for 24 hours. Cooked eggs for range heating.
［配合表１］
トレハロース １０％
清水 残余
--------------------------
合計 １００％
[Composition Table 1]
Trehalose 10%
Shimizu Residue
--------------------------
Total 100%
得られた電子レンジ加熱用茹卵を冷凍状態のまま電子レンジ（Ｎａｔｉｏｎａｌ社製「１０５０Ｗレンジ（ＮＥ−ＴＣ５」）を用いて、出力５２５Ｗ、加熱時間３分間にセットして電子レンジ加熱を行った。
なお、電子レンジ加熱をする際は、茹卵が破裂して庫内に散らばらないように、ナイロンポリ袋に密封せずに入れて行った。
Using the microwave oven ("1050W range (NE-TC5" by National Corporation)), the obtained incubation egg for microwave heating was set to output 525W, heating time 3 minutes, and microwave heating was performed.
In addition, when heating the microwave oven, it was put in a nylon plastic bag without sealing so that the eggs would not burst and be scattered in the cabinet.
本発明の電子レンジ加熱用茹卵は、電子レンジで３分間加熱しても全く破裂しなかった。また、破裂はしなかったが、乾燥により焦げていた。 The incubation egg for microwave heating of the present invention did not rupture at all even when heated for 3 minutes in a microwave oven. Moreover, although it did not rupture, it was burnt by drying.
［比較例１］
冷凍後解凍した以外は、実施例１に準じて電子レンジ加熱用茹卵を製した。
得られた茹卵を実施例１と同様条件で電子レンジ加熱を行った。
[Comparative Example 1]
An incubator for microwave heating was produced according to Example 1 except that it was thawed after freezing.
The obtained eggs were subjected to microwave heating under the same conditions as in Example 1.
比較例１の電子レンジ加熱用茹卵は、加熱開始から２８秒後に卵白部が破裂した。 In the incubation egg for heating in the microwave oven of Comparative Example 1, the egg white portion burst after 28 seconds from the start of heating.
［実施例２］
茹卵を長径方向に１／２となるようにカットし、半割り型の茹卵とした以外は、実施例１に準じて、本発明の電子レンジ加熱用茹卵を製した。
得られた電子レンジ加熱用茹卵を実施例１と同条件で電子レンジ加熱を行った。
[Example 2]
Incubation of the microwave oven according to the present invention was performed in the same manner as in Example 1 except that the incubation eggs were cut so as to be halved in the major axis direction to obtain half-divided incubation eggs.
The obtained incubation egg for microwave heating was subjected to microwave heating under the same conditions as in Example 1.
本発明の電子レンジ加熱用茹卵は、電子レンジ加熱しても全く破裂しなかった。
また、破裂はしなかったが、乾燥により焦げていた。
The incubation egg for microwave heating of the present invention did not rupture at all even when heated in the microwave oven.
Moreover, although it did not rupture, it was burnt by drying.
［比較例２］
冷凍しない以外は、実施例２に準じて電子レンジ加熱用茹卵を製した。
得られた茹卵を実施例１と同条件で電子レンジ加熱を行った。
[Comparative Example 2]
Incubation for microwave heating was performed according to Example 2 except that the sample was not frozen.
The obtained eggs were subjected to microwave heating under the same conditions as in Example 1.
比較例２の電子レンジ加熱用茹卵は、加熱開始から１分も経たずに卵白部が破裂した。 In the incubation egg for heating in microwave oven of Comparative Example 2, the egg white portion burst without passing 1 minute from the start of heating.
［実施例３］
糖質含有調味液を以下配合表２記載の糖質含有調味液に変更し、加熱時間を２分間に変更した以外は、実施例２に準じて本発明の電子レンジ加熱用茹卵を製した。
[Example 3]
The sugar-containing seasoning liquid was changed to the sugar-containing seasoning liquid described in Formulation Table 2 below, and the incubation time for the microwave oven according to the present invention was manufactured according to Example 2 except that the heating time was changed to 2 minutes.
［配合表２］
醤油 １５％
トレハロース ８％
上白糖 ２％
醸造酢 ２％
清水 残余
――――――――――――――
合計 １００％
[Composition table 2]
15% soy sauce
Trehalose 8%
Super white sugar 2%
Brewing vinegar 2%
Shimizu Remaining ――――――――――――――
Total 100%
得られた本発明の電子レンジ加熱用茹卵は、電子レンジで２分間加熱しても全く破裂しなかった。また、乾燥による焦げもなく適度に温められており、冷凍変性もしておらず、食感も良好であった。 The obtained incubation egg for microwave heating of the present invention did not rupture at all even when heated in a microwave oven for 2 minutes. Moreover, it was warmed moderately without being burned by drying, was not frozen and denatured, and had a good texture.
［実施例４］
糖質含有調味液に茹卵を浸漬しなかった以外は、実施例３に準じて電子レンジ加熱用茹卵を製した。
得られた茹卵を実施例１と同条件で電子レンジ加熱を行った。
[Example 4]
An incubation egg for microwave heating was manufactured according to Example 3 except that the incubation egg was not immersed in the sugar-containing seasoning liquid.
The obtained eggs were subjected to microwave heating under the same conditions as in Example 1.
実施例４の電子レンジ加熱用茹卵は、２分間電子レンジで加熱しても全く破裂しなかった。しかしながら、温めた茹卵を喫食したところ、卵白がスポンジ状の食感となり、食感が劣っていた。 Incubation of the microwave oven in Example 4 did not rupture at all even when heated in the microwave for 2 minutes. However, when the warmed eggs were eaten, the egg white had a sponge-like texture and the texture was poor.
［実施例５］
（１．茹卵の調製）
殻付生鶏卵を９５℃の湯中で１５分間茹でて、４℃の冷水で冷却し、殻を除去して茹卵を製した。得られた茹卵を実施例１の調味液に浸漬し、４℃で半日保管した。保管後の茹卵は、卵白部に糖質が浸み込んでいた。
次いで、液切りして糖質が浸み込んでいる茹卵を、長径方向に１／２にカットして半割状の茹卵を製した。
得られた茹卵を−１８℃の冷凍庫で２４時間冷凍して、冷凍茹卵を製した。
（２．温野菜サラダの調製）
１５ｍｍダイス状の冷凍じゃがいも（ボイル済）１２０ｇ、上記半割状の冷凍茹卵１つを耐熱性プラスチック製容器に入れて、本発明の電子レンジ加熱用冷凍食品（温野菜サラダ、品温−２０℃）を製した。
[Example 5]
(1. Preparation of incubation)
The raw eggs with shells were boiled in 95 ° C. water for 15 minutes, cooled with cold water at 4 ° C., and the shells were removed to prepare eggs. The obtained eggs were immersed in the seasoning liquid of Example 1 and stored at 4 ° C. for half a day. In the incubated eggs after storage, carbohydrates soaked in the egg white.
Next, the eggs that had been drained and soaked with sugar were cut in half in the major axis direction to produce halved eggs.
The obtained eggs were frozen in a freezer at -18 ° C. for 24 hours to produce frozen eggs.
(2. Preparation of warm vegetable salad)
Frozen potatoes (boiled) of 15 mm dice (boiled) 120 g, one of the above half-shaped frozen eggs are put in a heat-resistant plastic container, the frozen food for heating microwave oven of the present invention (warm vegetable salad, product temperature -20 ℃ ) Was made.
得られた本発明の電子レンジ加熱用冷凍食品を冷凍状態のまま、実施例１で用いた電子レンジで、出力５２５Ｗ、加熱時間３分間にセットして、電子レンジ加熱を行った。 The obtained frozen food for heating with a microwave oven of the present invention was set in an output of 525 W and a heating time of 3 minutes in the microwave oven used in Example 1 in a frozen state, and microwave heating was performed.
本発明の電子レンジ加熱用冷凍食品は、３分間加熱しても全く破裂せずに、温野菜サラダが完成した。じゃがいもも茹卵も十分に加熱されていた。茹卵を喫食したところ、冷凍変性せず食感も良好であった。 The frozen food for microwave heating according to the present invention did not burst at all even when heated for 3 minutes, and a warm vegetable salad was completed. The potatoes and eggs were fully heated. When the eggs were eaten, the texture was not frozen and denatured.
［比較例３］
半割状の茹卵を冷凍せずに、品温４℃の茹卵を電子レンジ加熱用冷凍食品（温野菜サラダ）にトッピングした以外は、実施例５に準じて、電子レンジ加熱用冷凍食品を製した。
[Comparative Example 3]
Produced frozen food for microwave oven heating according to Example 5, except that the egg at 4 ° C was topped on frozen food for microwave heating (warm vegetable salad) without freezing the half-broken egg did.
得られた比較例３の電子レンジ加熱用冷凍食品を実施例５に準じて電子レンジ加熱を行った。 The obtained frozen food for microwave heating of Comparative Example 3 was subjected to microwave heating according to Example 5.
比較例３の電子レンジ加熱用冷凍食品は、加熱開始から１分３６秒後に卵白部が破裂した。じゃがいもを喫食したところ、冷たかった。 In the frozen food for heating in a microwave oven of Comparative Example 3, the egg white portion burst 1 minute and 36 seconds after the start of heating. When I ate potatoes, it was cold.
［実施例６］
（１．茹卵の調製）
殻付生鶏卵を９５℃の湯中で１５分間茹でて、４℃の冷水で冷却し、殻を除去して茹卵を製した。得られた茹卵を下記配合表の調味液に浸漬し、４℃で３時間保管した。保管後の茹卵は、卵白部に糖質が浸み込んでいた。
次いで、糖質が浸み込んでいる茹卵を液切りして、５ｍｍに輪切りにして、スライス状の茹卵を製した。
（２．グラタンの調製）
茹でたマカロニ１００部及び前記ホワイトソース１００部を混合機に投入して攪拌混合した。得られた混合物を紙容器に２００ｇずつ充填し、更に、チーズを１２ｇ、上記製したスライス状の茹卵を４つトッピングして、２００℃に加熱したオーブンで５分間焼成してグラタンを製造した。次いで、焼成した後のグラタンを３０分以内に冷却機で冷却して品温１５℃とした後、フリーザー（雰囲気温度−４０℃）で急速凍結し、本発明の電子レンジ加熱用冷凍食品（グラタン、品温−２０℃）を製造した。
[Example 6]
(1. Preparation of incubation)
The raw eggs with shells were boiled in 95 ° C. water for 15 minutes, cooled with cold water at 4 ° C., and the shells were removed to prepare eggs. The obtained eggs were immersed in the seasoning liquid of the following recipe and stored at 4 ° C. for 3 hours. In the incubated eggs after storage, carbohydrates soaked in the egg white.
Next, the eggs infiltrated with saccharides were drained and cut into 5 mm slices to produce sliced eggs.
(2. Preparation of gratin)
100 parts of boiled macaroni and 100 parts of the white sauce were charged into a mixer and mixed with stirring. 200 g of the resulting mixture was filled into a paper container, and 12 g of cheese and 4 sliced eggs prepared above were topped and baked in an oven heated to 200 ° C. for 5 minutes to produce gratin. Next, the baked gratin is cooled by a cooler within 30 minutes to a product temperature of 15 ° C., and then rapidly frozen in a freezer (atmosphere temperature −40 ° C.), and the frozen food for heating a microwave oven (gratin) of the present invention , Product temperature -20 ° C).
［配合表］
還元澱粉糖化物 １０％
食塩 ２．２％
清水 残余
――――――――――――――
合計 １００％
[Composition table]
Reduced starch saccharified 10%
Salt 2.2%
Shimizu Remaining ――――――――――――――
Total 100%
得られた本発明の電子レンジ加熱用冷凍食品を冷凍状態のまま、実施例１で用いた電子レンジで、出力６００Ｗ、加熱時間６分間にセットして、電子レンジ加熱を行った。 The obtained frozen food for heating with a microwave oven of the present invention was set in an output of 600 W and a heating time of 6 minutes in the microwave oven used in Example 1 in a frozen state, and microwave heating was performed.
本発明の電子レンジ加熱用冷凍食品は、電子レンジで６分間加熱しても全く破裂せず、グラタンは温められていた。 The frozen food for heating in the microwave oven of the present invention did not rupture at all even when heated for 6 minutes in the microwave oven, and the gratin was warmed.
［実施例７］
（１． 茹卵の調製）
殻付生鶏卵を９５℃の湯中で１５分間茹でて、４℃の冷水で冷却し、殻を除去して茹卵を製した。得られた茹卵を下記配合表の調味液に浸漬し、４℃で３日間保管した。保管後の茹卵は、卵白部に糖質が浸み込んでいた。
次いで、調味液漬けされた茹卵を液切りし、長径方向に１／２カットして、半割状の茹卵とし、半割状の茹卵を−３０℃の冷凍庫で２４時間冷凍し、本発明の電子レンジ加熱用茹卵を製した。
（２．ラーメンの調製）
市販されている電子レンジ加熱用冷凍食品（日本水産株式会社製「カップｄeレンジ」野菜たっぷりあんかけラーメン 醤油味）に２００ｇの水を入れた後、上部に、上記得られた電子レンジ加熱用茹卵をトッピングし、冷凍状態のまま電子レンジ加熱を行った。
なお、電子レンジは実施例１と同様のものを用い、裏面に表示されている条件で電子レンジ加熱を行った。
[Example 7]
(1. Preparation of incubation)
The raw eggs with shells were boiled in 95 ° C. water for 15 minutes, cooled with cold water at 4 ° C., and the shells were removed to prepare eggs. The obtained eggs were immersed in the seasoning liquid of the following recipe and stored at 4 ° C. for 3 days. In the incubated eggs after storage, carbohydrates soaked in the egg white.
Next, the seasoned eggs are drained, cut in half in the major axis direction to form half-shaped eggs, and the half-shaped eggs are frozen in a freezer at −30 ° C. for 24 hours. Incubated eggs for microwave heating.
(2. Preparation of ramen)
After putting 200 g of water into a commercially available frozen food for heating in a microwave oven (“Cup de Range” made by Nihon Suisan Co., Ltd., plenty of vegetables, ramen soy sauce flavor), the above obtained egg for heating the microwave oven is placed on the top. Topping and heating in a microwave oven in a frozen state.
In addition, the microwave oven used the same thing as Example 1, and microwave oven heating was performed on the conditions currently displayed on the back surface.
本発明の電子レンジ加熱用冷凍食品は、電子レンジで加熱しても全く破裂せず、ラーメンが出来上がった。 The frozen food for heating in a microwave oven of the present invention did not rupture at all even when heated in a microwave oven, and a ramen was completed.
［実施例８］
市販されているチルドの惣菜（肉じゃが）に、実施例１で製した電子レンジ加熱用茹卵を冷凍状態で載せて、実施例１で用いた電子レンジで、出力５２５Ｗ、加熱時間２分間にセットして、電子レンジ加熱を行った。
[Example 8]
Place the frozen egg for microwave heating made in Example 1 on a commercially available chilled side dish (meat potato) in a frozen state, and set the output at 525 W and heating time for 2 minutes in the microwave oven used in Example 1. Then, microwave heating was performed.
本発明の電子レンジ加熱用茹卵は、電子レンジで２分間加熱しても全く破裂しなかった。また、茹卵を喫食したところ、冷凍変性もなく食感が良好であった。
The incubation egg for microwave heating of the present invention did not rupture at all even when heated in a microwave oven for 2 minutes. In addition, when the eggs were eaten, the texture was good without freezing denaturation.
Claims (2)
殻を除去した茹卵の、
卵黄部の少なくとも一部が表面に露出し、かつ大きさが１．５ｃｍ３以上となるようにカットした冷凍茹卵を冷凍状態で電子レンジ加熱する、
茹卵の卵黄部及び卵白部の破裂を防止する方法。 A method for preventing the egg yolk and egg white from rupturing even if the egg is heated in a microwave oven with an output of 525 W and a heating time of 3 minutes,
Of the hatched eggs
Heating the frozen egg yolk cut so that at least part of the yolk is exposed to the surface and having a size of 1.5 cm 3 or more in a frozen state ,
A method for preventing the rupture of the yolk and egg white portions of the eggs .
殻を除去した茹卵の卵白部に糖質が浸み込んでいる茹卵を用いる、
茹卵の卵黄部及び卵白部の破裂を防止する方法。
The method of claim 1, comprising:
Use an egg in which the sugar is soaked in the egg white of the egg from which the shell has been removed.
A method for preventing the rupture of the yolk and egg white portions of the eggs .
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|---|---|---|---|
| JP2014089543A JP6231426B2 (en) | 2014-04-23 | 2014-04-23 | Method for preventing rupture of incubation egg by microwave heating, incubation egg for microwave heating and manufacturing method thereof, frozen food for heating microwave oven and manufacturing method thereof |
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| JP2014089543A JP6231426B2 (en) | 2014-04-23 | 2014-04-23 | Method for preventing rupture of incubation egg by microwave heating, incubation egg for microwave heating and manufacturing method thereof, frozen food for heating microwave oven and manufacturing method thereof |
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| Publication Number | Publication Date |
|---|---|
| JP2015208231A JP2015208231A (en) | 2015-11-24 |
| JP6231426B2 true JP6231426B2 (en) | 2017-11-15 |
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| JP7315156B2 (en) * | 2016-08-10 | 2023-07-26 | ポッカサッポロフード＆ビバレッジ株式会社 | Mushroom-containing liquid food in retort containers |
| WO2022100851A1 (en) * | 2020-11-13 | 2022-05-19 | MALGERI, Donatella | Frozen coated shelled egg product and method for preparing it |
| JP7075676B1 (en) | 2020-12-04 | 2022-05-26 | 株式会社フードタッチ | How to make a boiled egg for heating in a microwave oven and how to make a seasoned boiled egg for heating in a microwave oven |
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