JPH01165354A - Complex food containing coagulated egg and production thereof - Google Patents

Abstract

PURPOSE:To make a coagulated egg food edible in a hot state after eating a food with soup as the staple food, by putting the coagulated egg food on the bottom of a container and laying the food with soup on the coagulated egg food. CONSTITUTION:In a complex food consisting of a coagulated egg food such as CHAWAN-MUSHI (pot-steamed hotchpotch) and a food with soup, first a mixed solution 2 of stock and egg is incorporated with desired ingredients 3 such as prawn or ginkgo nut and put on the bottom of a container 1 and heat-treated to give CHAWAN-MUSHI. Then a food 7 with soup wherein a starchy food 5 UDON (wheat vermicelli), SOBA (buckwheat vermicelli) or porridge of rice and vegetables is immersed in soup is placed on the CHAWAN- MUSHI. Consequently, pleasure in a meal is redoubled and nutritive balance is improved. When the food with soup and the coagulated egg food are eaten while being hot, heat of the coagulated egg food is maintained by the food with soup.

Description

Detailed Description of the Invention: ``Technical Field J The present invention relates to a composite food having an egg curd, which is a combination of an egg curd, called so-called chawanmushi, and a soup food such as udon, soba, Chinese noodles, wonton, and zusui. and its manufacturing method.

"Prior art and its problems" Traditionally, chawan mushi has been a staple in kaiseki cuisine. Additionally, chawanmushi is now often served in place of soup in various bento boxes and dishes such as udon and soba.

Chawanmushi is made by mixing ingredients such as shrimp, ginnan, kamaboko, mitsuba, shiitake mushrooms, yuri root, and chicken meat with a mixture of dashi stock and eggs, then placing these ingredients in a bowl and steaming them in a steamer.

Chawanmushi is often served as a substitute for soup, so it is important to eat it while it is freshly made and hot; once it cools down, its delicious flavor tends to be halved.

However, making chawanmushi is quite time-consuming, so in order to make it at the same time as the main dish,
It requires thorough writing skills. For this reason, if you make the chawanmushi first, you will need to warm it up again before serving it to the customers, and if you make the staple food first, you can make the chawanmushi while the six customers have eaten their staple food. This hurried work was required.

Furthermore, even when chawanmushi was served with a staple dish, the chawanmushi sometimes got cold while the staple dish was being eaten.

``Object of the Invention'' The object of the present invention is to provide a composite food containing an egg curd that can be eaten hot after eating a staple food, and which is easy to manufacture, and a method for producing the same. It consists in serving fried food.

"Structure of the Invention" The composite food having an egg coagulate according to the present invention is provided with an egg coagulate obtained by heating and coagulating a mixture of stock and eggs at the bottom of a container, and a starch-based food on top of the egg coagulate. The present invention is characterized in that a tsuyu food is provided which is dipped in the tsuyu.

Further, the method for producing a composite food having an egg coagulate according to the present invention includes a step of forming an egg coagulate by placing a mixture of stock and eggs in a container and heat-treating the mixture; The method is characterized in that it includes a step of injecting a soup food in which a starch-based food is soaked in the soup into the upper part.

"Function" In this way, in the present invention, the egg curd is provided in the lower part of the container, and the soup food is provided above it, so that the boar that eats the soup food has the egg curd that is below it. I can eat things. Since tsuyumono foods contain soup, soup is often omitted in ordinary dishes.On the other hand, tsuyumono foods alone often leave a feeling of being unsatisfactory. If food is the staple food,
Combining a non-coagulated food called chawanmushi instead of soup can be said to be a preferable combination of dishes.

In addition, the fact that egg curds come out from under the soup after eating it doubles the enjoyment of eating and increases appetite. Furthermore, a good nutritional balance can be achieved by combining eggs with starch foods contained in soup foods.

Since soup foods usually have hot soup, the heat of the soup can warm the egg curd or prevent it from cooling down. Therefore, by first preparing the egg curd in the lower part of the container and pouring the soup food over it, even if the egg curd has cooled down to some extent, it can be warmed again by the soup food. Furthermore, even if it takes time to eat the soup food located at the top, the egg curds at the bottom are warmed by the soup food during that time, so the egg curds can also be eaten in a warm state.

In addition, in the present invention, chilled udon noodles, somen noodles, soba noodles, Chinese noodles, etc. can also be used as the soup food, and when these chilled noodles are used,
It is also preferable to use chilled egg curds; in other words, if the egg curds are chilled and a well-chilled soup food is placed on top of it, it is preferable as a food to be eaten especially during the hot summer months. Become something. In this case, the advantage is that the coldness of the egg curd is maintained by the coldness of the soup food.

On the other hand, according to the manufacturing method of the present invention, a mixed liquid of strained soup stock and eggs is poured into a container T and heated to produce an egg curd, and then a soup food is poured into the upper part of the same container. This prevents the egg curd from floating in the soup of the soup food. In other words, when the mixture of dashi stock and eggs coagulates, the coagulated liquid sticks to the wall of the container, and even if you pour the soup food over the boar, the egg coagulum will stick to the container wall! ! 2
It sticks to the ground and doesn't float up.

"Preferred Embodiment of the Invention" In the present invention, various types of containers can be freely used, such as a bowl, a rice bowl, and a deep plate. Various materials can be used for the container, such as earthenware, porcelain, and synthetic resin, but in consideration of heat resistance, heat retention, etc., a ceramic container is preferable.

As the material for the egg curd, known materials for chawanmushi can be used as they are. The egg curd itself can be made by mixing stock and eggs. Here, the dashi stock can be prepared by boiling stock ingredients such as bonito flakes, kelp, and fish meal in water, but commercially available noodle soups can also be used as is. Seasonings such as salt, chemical seasonings, mirin, and sake are added to the dashi stock to give it the desired flavor. Eggs are naturally prepared by cracking raw eggs and removing the yolk and white. The amount of stock to be added to eggs is not particularly limited, but is usually about 3 to 5 times the amount of eggs. It is more preferable to strain the mixture of stock and eggs with a tightly wrung cloth before use.

The egg coagulate contains ingredients such as shrimp, ginnan, kamaboko, mitsuba, bamboo shoots, mushrooms (shiitake, etc.), lily root, poultry, shellfish (clams, clams, etc.), and fish (tai, etc.)
It is also possible to add one kind or 211 or more selected from the following. Before heat treatment, 1 cup of the above-mentioned mixture of stock and eggs is added, but it is preferable to pre-treat each ingredient before that.For example, cut chicken into 10-sized pieces, add seasoning Add the dried shiitake mushrooms and cut them into 10-sized pieces. Rinse the shrimp with lightly salted water, drain, remove the heads and veins, and peel the shells. Peel the gingko nuts one by one and boil them in boiling water. Peel the gingko nuts and boil them in boiling water with a little salt, then rub them with the back of a spatula to peel the thin skin. Cut the mitsuba into about 3 cm pieces. Cut it to length.

In this way, desired ingredients are added to the mixture of dashi stock and eggs, and the mixture is poured into a container. At this time, it is preferable that the amount is such that at least the upper half of the container remains unfilled, and the heat treatment is performed while the container is still in the container. For the heat treatment, it is most preferable to use a known steamer B8, but it is also possible to use an oven, an electronic refrigerator, or the like. When heated, the mixture of dashi stock and eggs solidifies, and when you poke the center of the top with chopsticks and a sprinkling of liquid comes out, it is ready.

On the other hand, soup foods include udon, soba, Chinese noodles,
Examples include wontons and zosui.

All of these can be made using known methods.For example, to make udon, soba, and Chinese noodles, boil fresh noodles or dried noodles in hot water, loosen the boiled noodles in hot water, and add the soup separately. Just make it, warm it up, and mix it with the soup and noodles.For wontons, you can wrap ingredients such as minced meat in the wonton wrapper, then add it to the soup and simmer. Just put the cooked rice in the soup and simmer until it is warmed all over.

The soups used in these soup foods can be any known ones, for example, simmering dashi ingredients such as kelp, bonito flakes, and chicken bones in water, adding salt, soy sauce, sake, mirin, miso, and chemical seasonings. You can use it to create the desired flavor by adding ingredients. Furthermore, in addition to starch foods such as noodles such as udon, soba, and Chinese soba, wonton wrappers, and zusui rice, various toppings may be added to these soup foods. Examples of these ingredients include green onions, carrots, taro, shiitake mushrooms, poultry, pork, fish, seaweed,
Examples include fish paste, fried tofu, tempura, etc. that have traditionally been used in this type of soup food.

The composite food according to the present invention can be obtained by placing the thus obtained soup food on top of the egg curd that has been prepared in advance in a container. In this case, the soup food is
It is preferable that the temperature is adjusted to the optimum temperature when the container is placed in the container, but if the soup food is placed on top of the egg curd, the entire container may be heated or cooled to reach the desired hot or cold temperature. The ratio between the amount of egg curd and the amount of soup food may be adjusted so that the volume ratio of egg curd is 1 and that of soup food is about 1 to 3. Since the preferred staple food is a soup-based food, the amount of egg curd should be smaller than that of a soup-based food.

The thus obtained composite food containing the egg curd can be eaten by eating the soup food with chopsticks or the like, and then eating the egg curd provided below using chopsticks or the like. In addition, if the soup food is wonton or soybean soup, it can be eaten using a spoon or the like.

In addition, in the present invention, for example, an azuki bean paste or the like is placed at the bottom of the container, a mixture of dashi stock and eggs is poured on top of it, the mixture is heat-treated to solidify the mixture, and then the mixture is roughly coated on top. A composite food with a three-layer structure can also be obtained by adding a nutritious food. In this case, you can eat red bean paste, etc. after eating the egg curd.
It has the advantage that you can enjoy the dessert dish at the same time.

``Example of the invention'' (Preparation of egg curds) Boil kelp and bonito flakes in water to make soup stock. Add salt, chemical seasonings, and mirin to this stock and mix well. Break the eggs and take out the contents, add 4 times the amount of the above stock to the egg liquid and mix well. Prepare a mixture of stock and eggs by straining the mixture through a tightly squeezed cloth.

Rehydrate the dried shitayu to be used as an ingredient and cut it into 10-sized pieces. Also, cut the chicken into 10-sized pieces and sprinkle with seasoning. Furthermore, boil the shrimp in lightly salted water. wash,
Drain the water, remove the head and vein, and peel the shells. Peel the gingko nuts and boil them in boiling water with a little salt, then rub them with the back of a hole-pole to peel off the thin skin. ,
Cut the kamaboko into pieces about 3cm long. Cut the kamaboko into pieces about 5mm thick.

Add appropriate amounts of these ingredients to the mixture of stock and eggs,
Add to the bottom of the bowl at position 173. This bowl is placed in a known steamer and steamed for about 20 minutes over low heat. As a result, the liquid mixture coagulates at the bottom of the bowl, forming an egg coagulation similar to chawanmushi. In addition, the egg curd will stick to the nitrogen of the bowl during coagulation.

(Creating soup food) Make stock by simmering dried sardines and kelp in water. Make a soup by adding appropriate amounts of soy sauce and mirin to this stock.

Meanwhile, cut the fried tofu into triangles and boil it in boiling water for a few minutes to remove the oil. Drain the water, add the dashi stock, sugar, and soy sauce as above, simmer over low heat, and season.

Add udon (boiled noodles) to boiling water to quickly warm them up, drain the water, and then add the soup, fried tofu, and green onions to make a soup-based food.

(Preparation of Composite Food) The above kitsune udon noodles are gently poured into the hot soup on top of the egg curd that has been prepared in advance at the bottom of a bowl to obtain the composite food of the present invention.

In this composite food, as shown in FIG. 1, the lower part of a bowl 1 is filled with egg coagulum 2. Egg curd 2 contains ingredients 3 such as shiitake mushrooms, chicken meat, and ginkgo nuts.

Further, on top of the egg coagulation 2, a soup food 7 with a soup 4, udon (RP noodles) 5, and ingredients 6 such as fried tofu are placed.
is included.

In the thus obtained composite food, after eating the udon noodles 5 and toppings 6 of the soup food 7 and drinking the soup 4, the egg curd 2 appears from below. Then, this egg coagulated product 2 can be scooped out using a lotus root or the like and eaten.

"Effects of the Invention" As explained above, according to the present invention, udon, soba,
People who have eaten soupy foods such as Chinese noodles, wontons, and zusui can also eat egg curds like chawanmushi instead of soup. This doubles the enjoyment of meals and makes it easier to maintain a nutritional balance. Also, when eating hot soup foods and egg curds,
Since the heat of the egg curd is maintained by the soup food, the egg curd can be eaten hot after eating the soup food. In addition, when eating chilled soup foods and egg curds, the soup food keeps the egg curds cold, so when you have finished eating the soup food, eat the egg curds cold. be able to. Furthermore, when egg curds are made at the bottom of the container, the egg curds stick to the walls of the container, so even if a soup food is poured over it, the egg curds are prevented from floating up.

[Brief explanation of the drawing]

FIG. 1 is a schematic sectional view showing an embodiment of the composite food according to the present invention. In the figure, 1 is a rice bowl, 2 is an egg curd, 3 is an ingredient, 4 is a soup, 5 is a udon, 6 is an ingredient, and 7 is a soup food. Patent applicant Matsubei Co., Ltd. Agent
Patent attorney Shigeru Matsui

Claims (6)

[Claims] (1) An egg coagulate obtained by heating and coagulating a mixture of stock and eggs is provided at the bottom of the container, and a soup food containing a starch-based food immersed in the broth is provided on top of this egg coagulate. A composite food containing egg coagulum. (2) In claim 1, the egg coagulate includes at least one species selected from the group consisting of shrimp, ginnan, kamaboko, mitsuba, bamboo shoot, mushroom, lily root, poultry, shellfish, and fish. Composite food containing egg coagulate. (3) The composite food according to claim 1 or 2, wherein the soup food includes an egg curd, which is one type selected from the group consisting of udon, soba, Chinese noodles, wonton, and soybean noodles. (4) A step of forming an egg curd by placing a mixture of stock and eggs in a container and heating it, and a soup product in which a starch-based food is immersed in the soup above the egg curd in the container. 1. A method for producing a composite food product having an egg coagulum, comprising the step of injecting the food product. (5) In claim 4, the mixture of soup stock and eggs contains shrimp, gingko nuts, kamaboko, mitsuba, bamboo shoots, mushrooms, lily roots, poultry, shellfish, and fish. A method for producing a composite food having an egg coagulate, which comprises mixing at least one kind and heat-treating the mixture to form an egg coagulate. (6) In claim 4 or 5, the composite food includes an egg curd and uses one type selected from the group consisting of udon, soba, Chinese noodles, wonton, and soybean noodles as the soup food. manufacturing method.