JP7264605B2 - Frozen product of egg food containing hydrous egg heat coagulate and method for producing the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for shortening the thawing time of a frozen egg food product containing not only eggs but also a seasoning liquid and having a high water content. In particular, it relates to a method for reducing the difference in thawing time between rice and egg foods when producing frozen omelet rice, oyakodon, etc. in combination with rice.

Egg processed foods such as omelets and omelet rice are standard and popular products. The freshly baked omelet is attractive because the inside is half-cooked and soft. However, when it is provided as a frozen food, it is difficult to retain the freshly baked texture because it undergoes heating in the manufacturing process, frozen distribution, microwave heating at the time of eating, and the like. Especially in recent years, omelet rice with especially soft omelets called ``fuwatoro omelet rice'', ``torotoro omelet rice'' and the like has become popular. It is so soft that if you make a cut on the surface of these omelets placed on top of chicken rice or the like, the contents will melt.
One of the solutions for providing frozen foods with the soft-boiled feeling of omelets is a method of combining a thinly baked egg sheet and a processed egg product processed like a soft-boiled one (Patent Documents 1 to 4, etc.). . Soft-boiled egg processed products are devised to maintain softness by adding starch and fats to give them resistance to freezing and heating in microwave ovens. In addition, Patent Documents 5 and 6, etc., are available as methods for producing processed egg products with a soft-boiled texture.

JP-A-6-327437 Japanese Patent Application Laid-Open No. 2001-178419 Japanese Patent Application Laid-Open No. 2008-167661 Japanese Patent Application Laid-Open No. 2007-43927 Japanese Patent Application Laid-Open No. 2001-157561 Patent No. 2946503

The present invention is not an omelet made only of eggs, but a frozen egg food that tends to take a long time to thaw because it contains a lot of water, such as an omelet containing a seasoning liquid and a content with a strong soft-boiled or liquid feeling. To shorten the thawing time of a product.

The present inventors discovered the method of the present invention while investigating a method for producing an omelet wrapped with a highly liquid and fluid content.
The present invention provides the following (1) to (7) methods for shortening the thawing time in a microwave oven for frozen egg foods, and a method for producing frozen egg foods containing a water-containing egg heat coagulate using the same, (8 ) to (12), the gist of which is the frozen egg food containing the heat-coagulated hydrous egg.
(1) A method of shortening the thawing time of a frozen egg food in a microwave oven by adjusting the Brix of the portion of the egg food containing the heat-coagulated hydrous egg to 16 or more.
(2) A method for producing a frozen egg food containing a hydrous egg heat coagulate using the method of (1).
(3) The method according to (1) or (2), wherein the egg food containing the hot coagulated water-containing egg is an omelet, scrambled egg, an ingredient for rice bowl dishes, or an egg-containing bean paste.
(4) The method of any one of (1) to (3), wherein the water content of the egg food containing the water-containing heat coagulated egg is 60% by weight or more.
(5) The method according to any one of (1) to (4), wherein the method for adjusting Brix is to contain one or more selected from sugars, sugar alcohols and water-soluble dietary fibers.
(6) The method according to any one of (1) to (5), wherein the hot coagulated wet egg is heated in hot water containing a seasoning and/or a thickening agent.
(7) A method for producing frozen omelet rice, characterized by combining the omelet produced by any one of (3) to (6) with rice.

(8) An egg food containing a water-containing heat coagulated egg, containing an egg, a seasoning, a thickener, having a water content of 60% by weight or more, and a Brix of a portion containing the water-containing heat coagulate egg is adjusted to 16 or more.
(9) The frozen product of the egg food containing the heat-coagulated water-containing egg of (8), wherein the egg food containing the heat-coagulate water-containing egg is an omelet, a scrambled egg, an ingredient of a bowl of rice, or an egg-containing bean paste.
(10) The frozen omelet of (9), wherein the omelet is obtained by wrapping a material containing a hydrous egg heat coagulate with an egg sheet.
(11) Frozen omelet rice obtained by combining the frozen omelet of (9) or (10) with rice.
(12) The frozen omelet rice of (11), wherein the weight ratio of frozen omelet to rice is 10:6 to 10:30.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to shorten the thawing time of an egg food containing a hydrous egg heat coagulate. In particular, when providing frozen omurice and oyakodon combined with rice, the difference in thawing time between rice and egg foods can be reduced.

It is a graph plotting the Brix values of Examples 6 and 7, the temperature at the center of the omelet, and the temperature at the center of chicken rice.

An omelet, which is a typical egg food, is made by adding seasonings and ingredients to beaten eggs, heating them, and molding them into a certain shape. The omelettes that are the subject of the present invention are especially omelets with a high moisture content.
When offering an omelet as a frozen food, it is not possible to provide a freshly baked omelet. It is difficult to provide a soft-boiled, thick and soft omelet. Therefore, it is necessary to add water to the egg. It is devised such as using a heat-coagulated water-containing egg obtained by heating beaten eggs in hot water, adding additives that are not easily denatured by heat, using processed products that are not easily denatured by heat, and adding seasoning liquids containing thickeners. By these methods, it is possible to provide a frozen omelet that maintains a soft-boiled texture even after thawing in a microwave oven.
However, the higher the water content, the longer the time required to defrost the frozen omelet in the microwave. Products for use in microwave ovens are products in which convenience is strongly required, so a long thawing time is a big disadvantage. In particular, in the case of frozen omelet rice to be combined with rice, if there is a difference between the thawing time of the rice and the omelet, one side will be overheated and the other side will remain cold.

Oyakodon, katsudon, and tamagodon are also typical egg foods. Even when these are provided as frozen foods, it is desired that the soft-boiled texture is maintained even after the egg portion undergoes heating during production, frozen distribution, microwave heating during eating, and the like. For this reason, a method using a hot coagulated water-containing egg containing a large amount of water is adopted as in the case of the omelet described above.

The present invention provides a method for shortening the thawing time of such high-moisture egg foods. Specifically, it is a method of shortening the thawing time by adjusting the Brix of the portion of the egg food containing the hot coagulated water-containing egg to 16 or more.
A water-containing heat coagulated egg means a product obtained by adding water to a beaten egg and heating it, or a product obtained by heating a beaten egg in hot water to a state containing water. The water content of the egg food containing the hydrous egg heat coagulum is 60-80% by weight or more. Increasing the Brix reduces the water content.
For example, in the case of an omelet containing an egg sheet containing a heated coagulated water-containing egg, the "part containing the heated coagulated water-containing egg" is the portion of the contents excluding the egg sheet, and in the case of oyakodon, chicken means the part of the egg excluding etc.

By adding salts, sugars, amino acids, etc. to the part containing the hot coagulated water-containing egg, the Brix is adjusted to 16 or more, preferably 20 or more, more preferably 25 or more, thereby reducing the thawing time of the egg food. can be shortened. In addition to the above, any component can be added as long as it can increase Brix, but it is preferable to select components and amounts that have little effect on taste. Specific examples include oligosaccharides, starch syrups, powdered starch syrups, polysaccharides such as dextrin, sugar alcohols, polysaccharides, and water-soluble dietary fibers.

Examples of egg foods containing the hot coagulated water-containing egg include omelettes, omelet rice, scrambled eggs, rice bowls such as oyakodon, katsudon and tempura rice bowls, and bean paste containing eggs.

Hereinafter, a method for producing a frozen omelet, which is an egg food product containing a hot coagulated water-containing egg and a thickener-containing seasoning liquid wrapped in an egg sheet, will be described as a specific example.
Since egg components are solidified by heat, it is not easy to provide a soft egg dish as a processed food that undergoes heating, freezing, thawing, and the like. The water-containing egg thermal coagulate containing the egg component is heated to 65° C. or higher and coagulated, and the part that gives a fluid feeling contains a thickener and is a component that adds flavor to the omelet such as butter and milk. Use a seasoning liquid containing as a main component. Since the main component of the liquid portion is not eggs, the omelet with a flavored flavor as a whole is produced without any change in its liquid texture even through the steps of heating, freezing, thawing, and reheating.

In the present invention, the egg sheet is obtained by adding a seasoning or the like to an egg liquid and heating it into a thin film, and is typified by a thinly baked egg. It may be manufactured by any combination or manufacturing method, and the shape is not limited, but it is preferably square, circular, elliptical, etc. with a side or diameter of about 15 to 30 cm, and a thickness of about 0.3 to 2.0 mm. is suitable.
For mass production, it is preferable to supply the egg liquid to the baking drum and continuously bake the egg sheets. Starch, fats and oils, emulsified fats and oils, sugars, sugar alcohols, salt, pH adjusters, egg powders, dried egg whites, pigments, water and the like are usually added as auxiliary raw materials to egg liquids for egg sheets. These give the egg sheet favorable appearance, flavor, moisturizing properties, elasticity, and the like. Any other auxiliary material may be added as long as it does not affect the baking of the egg sheet.

In the present invention, the water-containing egg heat coagulate means that an egg liquid to which seasonings, thickeners, etc. are added is put into hot water at 65 ° C. or higher, which is the temperature at which eggs coagulate, and heated to form granules. It is coagulated and thermally coagulated while containing moisture. It is preferable to add about 0.1 to 5% by weight of a thickening agent to the hot water in order to make it thicker. Further, if a thickening agent such as xanthan gum is added to the egg liquid in an amount of about 0.2 to 2.0% by weight, the egg will not become thin and will solidify into granules.
In order to improve the appearance, flavor and texture of the coagulated egg after production, and to impart freeze resistance and microwave resistance, etc., the egg liquid, which is the raw material for the hydrous egg heat coagulate, contains starch, oil, emulsified oil, and sugar. , sugar alcohol, salt, seasoning extract, pH adjuster, dried egg white, pigment, water, and the like are preferably added.
The hot coagulated water-containing egg coagulated in hot water may be used after draining the water, or may be used together with the hot water by mixing with the thickener-containing seasoning liquid.

In the present invention, the thickening agent-containing seasoning liquid is a seasoning liquid that imparts flavor and umami to the omelet and is made thicker by adding a thickening agent. Depending on the desired omelet, the seasoning ingredients may be western seasoning ingredients such as butter, milk, extract, consommé, bouillon and flavor, or Japanese seasoning ingredients such as soup stock, extract and soy sauce.
It is important to give an appropriate viscosity to the content of the omelet, and by adding a thickener and heating, the viscosity of the mixture of the water-containing egg thermal coagulation and the thickener-containing seasoning liquid can be adjusted to 500 to 50000 mPa. · Prepare to be s. It is preferably from 800 to 20,000 mPa·s, more preferably from 1,000 to 10,000 mPa·s. The viscosity is measured using a rotational viscometer (Visco Tester VT-04F manufactured by Rion Co., Ltd., etc.) at a temperature assumed for consumption (60° C. in this specification). The thickening agent to be used may be any general edible thickening agent such as starch, thickening polysaccharide, and thickening protein. Specifically, various starches and processed starches such as potato, corn, rice, wheat, and tapioca, xanthan gum, pectin, gum arabic, carrageenan, tamarind seed gum, gellan gum, guar gum, tara gum, locust bean gum, psyllium seed gum, food Fibers, cellulose derivatives and the like are exemplified.
Brix preparation is suitable for this seasoning liquid. Brix of the liquid portion of the omelet is prepared by adding components capable of preparing Brix, such as starch syrup, powdered starch syrup, dextrin, and polydextrose, to the seasoning liquid.

An omelet is produced by combining the egg sheet, the hot coagulated water-containing egg and the thickening agent-containing seasoning liquid described above. A mixture of the hot coagulated water-containing egg and the seasoning liquid containing the thickening agent is simply wrapped in the egg sheet. In the case of mass production, it is preferable to cover an omelet-shaped mold to be produced with an egg sheet, place a mixture of the hot coagulated water-containing egg and the seasoning liquid containing the thickening agent in the center, fold the egg sheet, and wrap the omelet. If the mold is frozen as it is, the egg sheet will not break and the mixture will not leak.
The weight ratio of the egg sheet, the heated coagulated water-containing egg and the seasoning liquid containing the thickener depends on the type of omelet to be produced. It can be combined at a weight ratio of about 3 to 6, and the weight ratio of the hot coagulated water-containing egg to the thickener-containing seasoning liquid is about 1:2 to 4.
The omelet may be mixed with cooked ingredients other than the hot coagulated water-containing egg and the thickening agent-containing seasoning liquid. Specific examples include cheese, ham, bacon, corn, vegetables, and mushrooms, which are often used as ingredients for omelets.

By placing the above frozen omelet on rice such as chicken rice, it is possible to produce omelet rice on which the omelet containing the melting contents is placed. The rice used for omelet rice may be white rice, but seasoned rice is preferable, and rice that is seasoned to match omelets, such as butter rice made by mixing white rice with butter, rice cooked in soup, or chicken rice seasoned with tomato ketchup, etc. .
As a frozen food, a frozen omelet can be provided by placing a frozen omelet on seasoned rice served on a tray, pouring demi-glace sauce on it as appropriate, and freezing the entire tray. The weight ratio of frozen omelet to rice is arbitrary, but for general products, 10:6 to 10:30 is appropriate.
Examples of the present invention are described below, but the present invention is not limited to these.

Manufacture of egg sheet An egg liquid having the composition shown in Table 1 was prepared. This egg liquid was supplied to a spring roll skin baking apparatus (HT-45 manufactured by Daiei Giken Co., Ltd.) to produce an egg sheet. A sheet with a width of 16 cm was fired continuously and cut into a length of 17 cm for use. The thickness was about 0.4-0.8 mm.

Manufacture of hydrous egg heat coagulate The egg liquid having the formulation shown in Table 2 was put into hot water of 80°C or higher containing 2% by weight of processed starch, and the eggs were heat coagulated.

Production of mixture of hot coagulated water-containing egg and seasoning liquid containing thickener To the hot coagulated water-containing egg in the hot water of Example 2, add the seasoning liquid of the formulation shown in Table 3, heat and mix, and thicken the water-containing egg. A mixture of hot coagulum and thickener-containing seasoning liquid was produced. Also, for use in omelet rice, a mixture of the hot coagulated water-containing egg and the thickener-containing seasoning liquid was similarly produced with the formulation of Table 4, in which powdered starch syrup was blended. The Brix of the seasoning liquid with the formulation in Table 3 was 6, and the Brix of the seasoning liquid with the formulation in Table 4 was 20.

The change in the viscosity of the mixture of the hot coagulated water-containing egg and the seasoning liquid containing the thickener produced according to the formulation shown in Table 4 above was measured using Viscotester VT-04F (rotor No. 1) manufactured by Rion Co., Ltd. according to temperature.
Table 5 shows the results. It was confirmed that the viscosity was such that fluidity could be maintained even at a temperature of 50-65°C, which is suitable for eating, and at a temperature of 20-30°C when eating at room temperature, such as lunch boxes.

Production of omelet The egg sheet produced in Example 1 was placed on an omelet mold, 80 g of the mixture of the hot coagulated water-containing egg and the thickener-containing seasoning liquid of Example 3 was placed, and the egg sheet was folded and wrapped. It was frozen in the form to produce a frozen omelet. When this frozen omelet was thawed and heated in a microwave oven, an omelet in which the fluidity of the contents was maintained was restored.
The omelet produced with the formulation of Table 4 of Example 3 could be thawed in a shorter time than the formulation of Table 3.

Chicken rice was prepared according to the usual method for producing omurice . The frozen omelet produced in Example 4 was placed on 150 g of chicken rice and frozen together with the chicken rice to produce a frozen omelet. When this frozen rice omelet was thawed in a microwave oven, it was found that the omelet produced with the composition shown in Table 3 of Example 3 required a longer time to thaw than the chicken rice, and the chicken rice was overheated when heated until the omelet was thawed. and could not be thawed in a well-balanced manner.
On the other hand, the omelet rice using the omelet produced with the formulation shown in Table 4 had a shorter thawing time, so that the omelet and the chicken rice were well-balanced in heating, resulting in a more favorable result. When producing a set of chicken rice and omelet, it is preferable to increase the Brix with powdered starch syrup or the like and adjust the thawing time, if necessary.

Effect of Brix on degree of thawing Chicken rice and demi-glace sauce were prepared according to the standard method. 150 g of chicken rice was placed in a tray, 60 g of demi-glace sauce was applied, a frozen omelet prepared according to the formulation of Table 3 in Example 3 was put on, put in a bag and frozen to produce frozen omelet rice. Frozen omelet rice was similarly produced using a frozen omelet produced by substituting a portion of the moisture in Table 3 so as to contain powdered starch syrup in the amount shown in Table 6.
Table 6 shows the product temperature after the Brix of each omelet and the frozen omelet rice were cooked in a 500 W microwave oven for 6 minutes in the bag and steamed in the bag for 1 minute. The frozen omurice had been frozen at -18°C and had a product temperature of -15.8°C before cooking. The product temperature was measured on the left and right edges and the center of the omelet, the center of the chicken rice, and the top of the demi-glace sauce.
Table 6 shows the results. It can be seen that as the amount of powdered starch syrup added increases, the Brix rises, and the temperature of the center of the omelet, which was difficult to raise with heating for 6 minutes, rises. The difficulty in raising the temperature of the center of the omelet is greatly affected by the amount of water in the omelet, the presence or absence of rice, the ratio of the amount of omelet to rice, and the shape (especially thickness) of the omelet. It is preferably adjusted by design. Also, in this embodiment, the microwave heating time is set to 6 minutes, but the required Brix varies depending on this time setting.

A similar test was conducted with a smaller amount of powdered starch syrup than in Example 6. As shown in Table 7, even when the amount of powdered starch syrup added was small, the temperature at the center of the omelet rose quickly, depending on the amount added.

The Brix values of Examples 6 and 7, the temperature at the center of the omelet, and the temperature at the center of chicken rice are plotted in FIG. Even if the omelet is heated in the microwave for the same amount of time, the higher the omelet's Brix, the closer the temperature of the omelet to that of chicken rice.

According to the method of the present invention, it is possible to shorten the thawing time of a water-containing heat-coagulated egg-containing egg food containing a large amount of water. A frozen omelet rice suitable for thawing in a microwave oven can be provided by combining this water-containing egg heat coagulated egg-containing egg food with rice or the like.

Claims (6)

A method for shortening the thawing time in a microwave oven of a frozen egg food by adjusting the Brix of the portion of the egg food containing the hydrous egg heat coagulate to 16 or more, comprising:
When the egg food contains an egg sheet, the portion containing the water-containing egg thermal coagulum is the portion excluding the egg sheet,
The method , wherein the water content of the egg food is 60% by weight or more . A method for producing a frozen egg food product containing a water-containing heat coagulated egg, using the method of claim 1. 3. The method of claim 1 or 2, wherein the egg food is an omelet, scrambled eggs, a rice bowl ingredient, or an egg-containing bean paste. 4. The method according to any one of claims 1 to 3 , wherein Brix is adjusted by including one or more selected from saccharides, polysaccharides, sugar alcohols and water-soluble dietary fibers. 5. The method according to any one of claims 1 to 4 , wherein the hot coagulated water-containing egg is heated in hot water containing a seasoning and/or a thickening agent. A method for producing frozen omelet rice, which comprises combining the omelet produced by the method according to any one of claims 3 to 5 with rice.

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