JP6811740B2 - 凍結乾燥かき卵およびその改良方法 - Google Patents
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- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
Description
凍結乾燥かき卵は、かき卵液を凍結乾燥させたものであり、水、湯等で復元してスープ、ラーメン等に使用される。
この課題に対し、デキストリンを2〜6重量%含有し、かつ粘度が100〜2000cpである卵液を用いてかき卵を調製すると、凍結乾燥後の食感の悪化が抑制されることを見出し、特許出願がなされた(特許文献1参照)。
そこで、卵液に乳化剤、加工澱粉および油脂を所定の量含ませることで、復元後の食感が柔らかく、かつ滑らかになるだけでなく、卵の浮遊性および分散性が改善できるとの報告がある(特許文献2参照)。
(1)液卵100重量部に対し、還元水飴を5〜20重量部およびローカストビーンガムを0.5〜1.0重量部配合した卵液を用いて得られる、凍結乾燥かき卵。
具材としては、ワカメ、ねぎ、きのこ、人参、かまぼこ等があげられる。
凍結乾燥の条件は、かき卵の量、かき卵液の含有物により異なるので適宜設定する。
以下に本発明の実施例を示すが、本発明は、これらに限定されるものではない。
表1の数値は重量部を示す。また、表の最下部に、ブルックフィールド粘度計(B型粘度計)で測定した、工程3で調製した卵液の粘度を示す。
工程2 原料e(水:混合用)に工程1の混合物を少量ずつ加え混合した。
工程3 原料a(鶏卵の液卵)に工程2で得た混合物および原料f(還元水飴)を加え混合し、卵液を調製した。
Claims (2)
- 液卵100重量部に対し、還元水飴を5〜20重量部およびローカストビーンガムを0.7〜1.0重量部配合した卵液を用いて得られる、凍結乾燥かき卵。
- 凍結乾燥かき卵を調製するための液卵100重量部に対し、還元水飴を5〜20重量部、およびローカストビーンガムを0.7〜1.0重量部配合して卵液とすることを特徴とする、凍結乾燥かき卵の復元後の食感および浮遊性を改良する方法。
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Families Citing this family (1)
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JP7054541B2 (ja) * | 2020-06-15 | 2022-04-14 | アスザックフーズ株式会社 | 凍結乾燥かき卵およびその製造方法 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
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JP3272869B2 (ja) * | 1994-07-01 | 2002-04-08 | 日清フーズ株式会社 | 卵含有食品の製造方法 |
JPH08116925A (ja) * | 1994-10-27 | 1996-05-14 | Kunoole Shokuhin Kk | かき卵液の製造方法 |
JP3165394B2 (ja) * | 1997-05-29 | 2001-05-14 | キユーピー株式会社 | 品質改良された加工全卵及び卵製品 |
JP4335838B2 (ja) * | 2005-04-18 | 2009-09-30 | キリン協和フーズ株式会社 | 凍結乾燥かき卵の製造方法 |
JP6170788B2 (ja) * | 2013-09-09 | 2017-07-26 | アサヒグループ食品株式会社 | 凍結乾燥かき卵及び凍結乾燥かき卵スープ並びにそれらの製造方法 |
JP6263226B2 (ja) * | 2016-05-10 | 2018-01-17 | 日本ジフィー食品株式会社 | 凍結乾燥かき卵及びその製造方法 |
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