JP6765764B2 - Manufacturing method of shaved egg - Google Patents

Description

The present invention relates to a method for producing a shaved egg, a method for producing a frozen shaved egg using the shaved egg produced by the manufacturing method, and a method for producing a freeze-dried shaved egg.

Conventionally, kakitamago has been used as an ingredient in miso soup and soup (including soup of noodles such as ramen, udon and vermicelli). Generally, at home, a large thin-film shaving ball can be easily produced by pouring a melted liquid egg into a heated soup.

As an industrial manufacturing device for scraped eggs, Patent Document 1 describes a liquid egg feeding device capable of appropriately determining the size of scraped eggs. However, even if this device is used, a satisfactory size of the scraped ball has not yet been obtained.

In addition, freeze-dried oyster eggs, which are dried oyster eggs, are known as ingredients for instant soups and instant noodles. Further, as a method for producing a freeze-dried egg, a method is generally adopted in which an egg solution is put into viscous hot water and stirred to heat and coagulate to prepare an egg, which is then freeze-dried. For example, Patent Document 2 and Patent Document 3). These methods are excellent in that they have excellent shape retention and can produce thin-film oyster eggs, but there is still room for improvement in the size of the oyster eggs.

Japanese Patent No. 3367048 Special Fair 3-13855 Gazette Japanese Patent No. 4058229

An object of the present invention is to provide a method for producing a shaved egg which is thin and has a large shape.

The inventors have diligently researched a method for industrially producing thin-film, large-shaped shaved eggs that look like they were cooked by a chef. As a result, instead of the conventional method of pouring egg liquid from the outside of hot water, by pouring the egg liquid directly into hot water, it has a thin film shape and a large shape as compared with the conventional method. We have found that we can stably produce oyster eggs, and have arrived at the present invention.

That is, by pouring an egg solution into the hot water from the nozzle injection port with the nozzle injection port submerged in hot water, the egg solution is heated and coagulated into a thin film to produce a scraped egg. This is a method for producing a scraped egg, which is characterized by the above.

Further, the shape of the nozzle spout of the nozzle for pouring the egg liquid used in the method for producing an egg according to the present invention is preferably substantially rectangular or oval, and the short side or short diameter is 0.3 to 3. It is preferably 5 mm.

Also, note volume to hot water of the egg solution in the manufacturing method of oyster eggs according to the present invention is preferably a nozzle Note per area of the outlet ^{3g / mm 2 / min~50g / mm} 2 / min.

The oyster egg produced by the method for producing a oyster egg according to the present invention can be frozen to obtain a frozen oyster egg, or can be freeze-dried under reduced pressure to be a freeze-dried oyster egg.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for producing a shaved egg which is thin and has a large shape.

It is explanatory drawing which showed one Embodiment of the manufacturing method of the shaved egg which concerns on this invention. It is a figure which showed one Embodiment of the nozzle used in the manufacturing method of the shaved egg which concerns on this invention. It is a figure which showed an example of the shape of the nozzle inlet / outlet of the nozzle used in the manufacturing method of the scraped egg which concerns on this invention.

1 Shaved egg manufacturing tank 2 Hot water 3 Egg liquid tank 4 Egg liquid 5 Liquid feeding pump 6 Liquid feeding hose 7 Nozzle 8 Nozzle base 9 Nozzle pouring part 10 Nozzle pouring port 11 Short side or short diameter 12 Long side or long diameter

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

As the egg liquid used in the present invention, the raw materials used for the production of ordinary scraped eggs can be used. Specifically, in addition to liquid eggs, various starches such as starch syrup starch, wheat starch, corn starch, tapioca starch, rice starch starch and bean starch, and these starches are pregelatinized, crosslinked, acetylated, and etherified. Thickening polysaccharides such as processed starch, dextrin, xanthan gum, guagam, tamarind seed gum, roast bean gum, carboxymethyl cellulose and hydroxypropyl methyl cellulose, salt, sugar, lactose, fructose, etc. , Sugars such as starch syrup, trehalose, starch syrup and reduced starch syrup, soy sauce, soup stock, sodium glutamate, various amino acids, nucleic acids, protein hydrolysates and other umami seasonings, pigments, antioxidants, water and the like can be used. These raw materials are stirred to prepare an egg liquid for producing scraped eggs.

The hot water used in the present invention may consist of water alone, an aqueous solution containing dextrin, starch, modified starch, a thickening polysaccharide, or the like, or a seasoned soup. It is preferable that the hot water has a viscosity because the egg liquid tends to coagulate into a thin film and the shape tends to be stable. When adding viscosity to hot water, it is preferable to adjust the viscosity so that it is 0.05 to 1.0 pa / s. When hot water consisting only of water is used in the present invention, it is better to make the egg liquid more viscous than usual so that the egg liquid is difficult to disperse during heat coagulation. The viscosity may be measured with a handy type viscometer, for example, with a rotor No. 3 of TVC-5 manufactured by Toki Sangyo Co., Ltd.

Next, the scraped egg is manufactured. FIG. 1 is an explanatory view showing an embodiment of the present invention. As shown in FIG. 1, a nozzle 7 nozzle ejection portion 9 is heated in a place where hot water 2 is put into a scraped egg manufacturing tank 1. While submerged in water 2, the egg liquid 4 is directly poured into the hot water 2 from the nozzle 7 through the liquid feeding hose 6 from the egg liquid tank 3 containing the prepared egg liquid 4 using the liquid feeding pump 5. Manufactures scraped eggs.

At this time, the temperature of the hot water 2 is not particularly limited, but is preferably 85 ° C. or higher, preferably 90 ° C. or higher so that the egg liquid 4 hardens quickly when it is poured out from the nozzle 7. Since the temperature of the hot water 2 is lowered by pouring out the egg liquid 4, it is preferable to heat and adjust the scraped egg production tank 1 so that the temperature of the hot water 2 becomes constant. Further, the hot water 2 may be agitated using a stirrer so that the temperature of the hot water 2 becomes constant. At this time, if the stirring is made too strong, the scraped egg becomes fine, so it is preferable to stir as gently as possible.

If the temperature of the egg liquid 4 is too low, the mass of the egg liquid 4 injected from the nozzle 7 is slow and the shape is difficult to fix. If the temperature of the egg liquid 4 is too high, the egg liquid 4 will coagulate during feeding, so that the egg liquid 4 cannot be poured out well. Therefore, it is preferable to heat the produced egg liquid 4 to 35 to 55 ° C., and it is preferable to adjust the temperature by heating the egg liquid tank 3 and the liquid feeding hose 6.

The nozzle 7 for pouring the egg liquid 4 is composed of a nozzle base 8 and a nozzle pouring portion 9 having a nozzle spout 10 as shown in FIG. 2, and the egg liquid 4 is a nozzle of the nozzle 7 as shown in FIG. The nozzle pouring portion 9 having the spout 10 is directly poured into the hot water 2 from the nozzle spout 10 in a state of being submerged in the hot water 2. When the nozzle spout 10 is outside the hot water 2, the shape becomes unstable because the water surface of the hot water 2 is disturbed by the impact when the egg liquid 4 is put into the hot water 2, and the shape is thin and large. It becomes difficult to make a scraped egg with. By pouring the egg liquid 4 with the nozzle spout 10 submerged in the hot water 2 as described above, the shape of the finished scraped egg is stabilized, and the thin-film, large-shaped scraped egg is stably produced. Can be manufactured.

The shape of the nozzle 7 is not particularly limited, but as shown in FIG. 2, a wide tapered shape is preferable in which the width is widened from the nozzle base 8 toward the nozzle ejection portion 9 and the vertical width is narrowed. By making the egg wider, the egg liquid 4 can be poured out wider than the shape of the nozzle spout 10, and a wide egg can be produced. Further, by tapering, the thickness of the scraped egg can be reduced, and the speed of the egg liquid 4 to be poured out can be increased.

The shape of the nozzle spout 10 of the nozzle 7 is not particularly limited, but it is preferably substantially rectangular or elliptical as shown in FIGS. 3A and 3B. The substantially rectangular shape means that the four corners do not necessarily have to be right angles as shown in FIGS. 3 (c) and 3 (d), and the shape may have rounded corners. Further, as shown in FIG. 3 (e), a plurality of nozzle spouts 10 may be present in the nozzle 7.

Further, as the substantially rectangular or elliptical shape, the length of the short side or the minor axis 11 is preferably about 0.3 to 5.0 mm. When it becomes larger than 5.0 mm, the thickness of the scraped egg becomes thicker. On the other hand, if it is less than 0.3 mm, the thickness of the scraped egg is too thin and it may be torn or torn, making it difficult to stabilize the shape. More preferably, it is 0.5 mm to 2.0 mm.

The length of the long side or the major axis 12 is not particularly limited, but a substantially rectangular shape or an ellipse is preferably a wide shape, which is more than twice the length of the short side or the minor axis 11. Is preferable. By making it a wide shape, it is possible to manufacture a wide range of shaved eggs. Specifically, it is preferably 3 mm or more, more preferably 6 mm or more, still more preferably 10 mm or more. The length of the long side or the major axis 12 is not particularly problematic even if it is long, and the scraped egg can be produced and the maximum value is not particularly limited, but in order to stably supply the egg liquid, 100 mm or less, preferably 40 mm or less is used. preferable. It may be set appropriately according to the desired size of the scraped egg.

If the speed at which the egg liquid 4 is poured out is too fast, the coagulation of the egg liquid 4 will not be stable, and the scraped egg will be torn or torn, making it difficult to obtain a scraped egg having a long connected shape. If it is too late, the egg liquid 4 will coagulate in the nozzle 7, and it will be difficult to produce an egg with a stable shape. Therefore, the pouring amount in the range of preferably egg liquid, per area of the nozzle ^{spout, 3g / mm 2 / min~50g /} mm 2 / min, more preferably ^{5g / mm 2 / min~30g / mm} 2 / The range of min is preferable.

Further, the egg liquid 4 may be poured into the hot water 2 with the nozzle 7 fixed at a fixed position, or may be poured into the hot water 2 while the nozzle 7 is moving.

If the hot water is viscous and seasoned, the scraped eggs produced in this way may be used as they are together with the hot water, or the scraped eggs may be collected with a wire mesh or the like and then added to the soup or the like for use. can do.

Further, the prepared scraped egg may be put in a freezing container and frozen to obtain a frozen scraped egg, and the frozen scraped egg can be thawed in a pan, a microwave oven or the like for use. Conventional techniques can be applied to the means for freezing. For example, an air blast type tunnel freezer, a spiral freezer, a wagon freezer, a quick freezer, a brine type flexible freezer and the like can be applied. For example, it can be carried out rapidly using a prefabricated quick freezer at about −30 ° C.

Further, the produced shaving egg can be produced by filling a freezing tray, freezing it, and freeze-drying it under reduced pressure.

As with the frozen scraped egg, the means for freezing can be applied to the prior art. The freezing method is not particularly limited, but the egg is frozen firmly so that the product temperature of the scraped egg is -18 ° C or lower. Further, it is preferable to freeze the eggs so that they pass through the maximum ice crystal formation zone at −1 to −5 ° C. within 30 minutes, because the slackness when the freeze-dried shaved eggs are restored with hot water or the like is preferable.

Next, the frozen scraped eggs are freeze-dried under reduced pressure using a vacuum dryer. The freeze-drying conditions are not particularly limited, and the frozen eggs may be dried at a vacuum degree and a shelf heating temperature that do not thaw. As a preferable range, the degree of vacuum may be 1.5 torr or less, the shelf heating temperature may be 80 ° C. or less, and the moisture content after drying may be 1 to 5% by weight.

As described above, by submerging the spout of the nozzle in hot water and pouring the egg liquid directly into the hot water, the egg liquid is heated and coagulated, so that the egg liquid is injected from the outside of the conventional hot water. It is possible to produce a scraped egg that is thin and has a large shape as compared with the method of making.

The present embodiment will be described in more detail below with reference to examples.

<Experiment 1> Examination of the shape of the nozzle spout
(Example 1-1)
2.7 kg of sterilized liquid egg (whole egg), 10 g of xanthan gum, 20 g of dextrin, 20 g of acetylated tapioca starch, and 300 g of an aqueous solution in which 5 g of carotene pigment is dissolved and dispersed in 245 g of water are mixed with a stirrer to make 3 kg. Egg liquid was prepared.

Next, 0.6 kg of oxidized potato starch, 1.2 kg of raw potato starch, and 30 kg of hot water dissolved in 28.2 kg of water were placed in a tank for producing potato starch, and the temperature was adjusted to 90 ° C. or higher. The viscosity of the hot water at this time was 0.9 Pa · S.

Then, the prepared egg liquid was put into an egg liquid tank, heated to 50 ° C., and the shape of the nozzle spout was 1 mm with a nozzle as shown in FIG. 2 attached to the tip of the liquid feed hose using a liquid feed pump. Egg liquid was poured from a rectangular shape of x10 mm so as to be 100 g / min in a state where the nozzle spout was submerged inside hot water (10 g / mm ² / min).

When the poured egg liquid coagulated by heat and the scraped egg was completed, the heating preparation of hot water was stopped, the scraped egg was scooped up with a wire mesh, and the appearance of the size and thinness of the scraped egg was confirmed. In addition, the tray for freezing (length 3 cm, width 4 cm, height 2 cm) is filled with scooped-up eggs so that they are fully filled, and when the rough heat is removed, a prefabricated quick freezer at -30 ° C is used. It was frozen in the evening to produce frozen shaved eggs.

Furthermore, the frozen frozen scraped egg is dried in a vacuum freeze dryer (TFD10LF4 manufactured by Toyo Giken Co., Ltd.) at 0.1 torr or less until the shelf temperature reaches 60 ° C and the product temperature reaches 58 ° C. did.

(Example 1-2)
A scraped egg, a frozen scraped egg, and a freeze-dried scraped egg were manufactured according to the method of Example 1-1, except that the shape of the nozzle spout of the nozzle for manufacturing the scraped egg was 0.3 mm x 10 mm. The amount of egg liquid poured out was adjusted to be 10 g / mm ² / min.

(Example 1-3)
A scraped egg, a frozen scraped egg, and a freeze-dried scraped egg were manufactured according to the method of Example 1-1, except that the shape of the nozzle spout of the nozzle for manufacturing the scraped egg was 0.5 mm x 10 mm. The amount of egg liquid poured out was adjusted to be 10 g / mm ² / min.

(Example 1-4)
A scraped egg, a frozen scraped egg, and a freeze-dried scraped egg were manufactured according to the method of Example 1-1, except that the shape of the nozzle spout of the nozzle for manufacturing the scraped egg was 2 mm x 10 mm. The amount of egg liquid poured out was adjusted to be 10 g / mm ² / min.

(Example 1-5)
A shaving egg, a frozen shaving egg, and a freeze-dried shaving egg were produced according to the method of Example 1-1 except that the shape of the nozzle spout of the nozzle for producing the shaving egg was 4 mm x 10 mm. The amount of egg liquid poured out was adjusted to be 10 g / mm ² / min.

(Example 1-6)
A scraped egg, a frozen scraped egg, and a freeze-dried scraped egg were manufactured according to the method of Example 1-1, except that the shape of the nozzle spout of the nozzle for manufacturing the scraped egg was 5 mm x 10 mm. The amount of egg liquid poured out was adjusted to be 10 g / mm ² / min.

(Example 1-7)
A shaving egg, a frozen shaving egg, and a freeze-dried shaving egg were manufactured according to the method of Example 1-1, except that the shape of the nozzle spout of the nozzle for producing the shaving egg was an elliptical shape having a minor axis of 1 mm and a major axis of 10 mm. The amount of egg liquid poured out was adjusted to be 10 g / mm ² / min.

(Example 1-8)
A shaving egg, a frozen shaving egg, and a freeze-dried shaving egg were manufactured according to the method of Example 1-1, except that the shape of the nozzle spout of the nozzle for producing the shaving egg was an elliptical shape having a minor axis of 1 mm and a major axis of 6 mm. The amount of egg liquid poured out was adjusted to be 10 g / mm ² / min.

(Example 1-9)
A shaving egg, a frozen shaving egg, and a freeze-dried shaving egg were manufactured according to the method of Example 1-1, except that the nozzle spout of the nozzle for producing the shaving egg had an elliptical shape with a minor axis of 1 mm and a major axis of 20 mm. The amount of egg liquid poured out was adjusted to be 10 g / mm ² / min.

(Example 1-10)
A shaving egg, a frozen shaving egg, and a freeze-dried shaving egg were manufactured according to the method of Example 1-1, except that the nozzle spout of the nozzle for producing the shaving egg had an elliptical shape with a minor axis of 1 mm and a major axis of 40 mm. The amount of egg liquid poured out was adjusted to be 10 g / mm ² / min.

(Comparative Example 1-1)
Egg liquid and hot water were prepared according to the method of Example 1-1, and using a nozzle having a large number of circles having a diameter of 5 mm as described in Patent Document 1, the nozzle was provided on hot water and 10 g of egg liquid was prepared. / mm 2 / ^min except that as the production of egg oysters by dropwise put into hot water so that, according to the method of example 1-1, oyster eggs, frozen oysters egg to produce a freeze-dried oyster eggs. The amount of egg liquid poured out was adjusted to be 10 g / mm ² / min.

The shape (size, thickness) of the shaved egg produced in Experiment 1 was evaluated. Regarding the size, based on Comparative Example 1-1, those smaller than Comparative Example 1-1 are conspicuous as x, those equivalent to Comparative Example 1-1 are Δ, and those smaller than Comparative Example 1-1 are compared. Those having a large value were marked with ◯, and those clearly larger than Comparative Example 1-1 were marked with ⊚. The thickness is evaluated by sensory evaluation, and the one that is too thin or too thick as a whole is ×, the one with uneven thickness is △, the one with generally good thickness unevenness and thickness is ○, and the one with appropriate thickness without uneven thickness. Was set to ◎. The evaluation results are shown in Table 1 below.

As shown in Experiment 1, the egg liquid is directly poured into the hot water as compared with the method of Comparative Example 1-1 in which the egg liquid is poured from the outside of the hot water, which is a conventional method. It can be seen that the methods of Examples 1-1 to 1-10 can increase the size of the scraped egg.

As shown in Examples 1-1 to 1-4, if the thickness of the short side is 0.3 to 5.0 mm, a shaved egg having a good thickness can be produced. Further, as a more preferable range, it can be seen that the thickness of the short side is 0.5 to 2.0 mm.

As shown in Examples 1-1 and 1-7, the shape (size, thickness) of the scraped egg was almost the same regardless of whether the shape of the spout was rectangular or elliptical.

As shown in Examples 1-1 and 1-8 to 1-10, the longer the major axis, the wider the larger oyster egg could be produced. However, as shown in Example 1-10, when it exceeds 40 mm, it is suggested that the wide shape is stable and difficult to manufacture.

Regarding the texture, although the evaluation was not described, the texture was strongly felt in Examples 1-1 to 1-10 as compared with the conventional method of Comparative Example 1-1. Other textures were generally good, although there were differences depending on the size and thickness of the shaved egg.

In addition, the frozen and freeze-dried eggs prepared in Experiment 1 were cooked and confirmed. The frozen egg was cooked by heating and thawing for 3 minutes in a pan containing 350 cc of water. The freeze-dried egg was cooked by pouring 400 cc of boiling water, holding it for 3 minutes, and then gently stirring it.

Regarding the frozen oyster eggs, the appearance and texture of each test group were almost the same as those of the frozen oyster eggs before freezing.

As for the freeze-dried shaved eggs, the resilience of Examples 1-5 was slightly poor, but they were generally restored in each test group. The appearance was the same as that of the shaved egg before freezing, and the texture was generally good in each test group, although there were some hard parts in Examples 1-5.

<Experiment 2> Examination of the amount of egg liquid injected (Example 2-1)
Eggs were produced according to the method of Example 1-1 except that the amount of egg liquid to be poured was 30 g / min (3 g / mm ² / min).

(Example 2-2)
Eggs were produced according to the method of Example 1-1 except that the amount of egg liquid to be poured was 50 g / min (5 g / mm ² / min).

(Example 2-3)
Eggs were produced according to the method of Example 1-1 except that the amount of egg liquid to be poured was 300 g / min (30 g / mm ² / min).

(Example 2-4)
Eggs were produced according to the method of Example 1-1, except that the amount of egg liquid to be poured was 500 g / min (50 g / mm ² / min).

The scraped eggs produced in Experiment 2 were evaluated in the same manner as in Experiment 1. The results are shown in Table 2 below.

As shown in Experiment 2, if the rate of pouring the egg liquid is too slow, the egg liquid will solidify near the spout and the size and thickness will be uneven, and if it is too fast, it will break before the egg liquid solidifies and the length will be short. Or the thickness becomes uneven. The preferable value may change depending on the amount of boiling water, temperature and viscosity, the composition of egg liquid, temperature and viscosity, etc., but the amount of egg liquid poured out per area of the nozzle spout is 3 to 50 g / mm ² / min. It was considered that the range of egg liquid was preferably 5 to 30 g / mm ² / min, and more preferably 5 to 30 g / mm ² / min.

Claims (5)

By pouring the egg liquid into the hot water from the nozzle spout with the nozzle spout submerged in hot water, the egg liquid is heated and coagulated into a thin film to produce a scraped egg. How to make a shaving egg. The method for producing a scraped egg according to claim 1, wherein the shape of the nozzle spout is substantially rectangular or elliptical, and the short side or minor diameter is 0.3 to 5.0 mm. Pouring of the hot water of the egg solution, according to claim 1 or 2 any one, wherein the a nozzle spout area per ^{3g / mm 2 / min~50g / mm} 2 / min The described method for manufacturing a scraped egg. A method for producing a frozen oyster egg, which comprises freezing the oyster egg produced by the production method according to any one of claims 1 to 3. A method for producing a freeze-dried oyster egg, which comprises freezing the oyster egg produced by the production method according to any one of claims 1 to 3 and then freeze-drying the egg under reduced pressure.

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