JPH01181741A - Method for producing preservative dish of cooked egg - Google Patents

Abstract

PURPOSE:To produce preservative dishes of cooked eggs easily without deterioration of tastes by stirring eggs together with ingredients, seasoning matters, charging the mixture in a tightly sealable heat-resistant vessel, and sterilizing them. CONSTITUTION:Raw eggs are combined with ingredients, seasoning matters and stirred. Heat resistance vessels are filled with the mixture, tightly sealed and sterilized in an oven to effect sterilization and coagulation simultaneously, whereby preservative dishes of cooked eggs are obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing preserved egg dishes using eggs as a main ingredient.

(Prior Art) Conventionally, egg dishes such as tamagoyaki and tamago bubu made from eggs have been made into retort food using, for example, the following procedure.

■ Crack the raw eggs and stir them before seasoning.

■ Grill and cook the seasoned food.

■ Place the cooked tamagoyaki in a retort pouch and seal it.

■ The retort pouch is placed in a heat sterilization pot, and the contents are heat sterilized in a predetermined atmosphere.

(Problem to be solved by the invention) However, as mentioned above, in the past, heating was performed both during cooking and during heat sterilization, resulting in the problem that the flavor deteriorated due to these two heating steps. . In addition, since cooking such as baking, boiling, or steaming must be carried out before heat sterilization, there is a problem in that the processing required for manufacturing as a whole becomes complicated. Therefore, the present invention has been developed in view of the above-mentioned points. The purpose is to prevent deterioration of flavor and to simplify the manufacturing process.

(Means for Solving the Problems) In order to achieve the above object, the manufacturing method of the present invention consists of the following steps.

■ A mixing process in which ingredients and seasonings are added to raw eggs and stirred.

■ A filling process in which the mixed materials are packed into a heat-resistant container and sealed.

■ Heat sterilization process in which the container is placed in a heat sterilization pot and sterilized by heat.

(Function) When making egg dishes such as tamagoyaki, raw ingredients are packed into a container, sealed, and the container is placed in a heat sterilization pot to heat the contents.

Therefore, by heating, the contents are sterilized and thermally coagulated at the same time, resulting in a finished product similar to that obtained when a cooked egg dish is packed in a container and sterilized as in the past.

However, in the present invention, since cooking before filling into containers is omitted, heating during cooking is omitted and the overall amount of heating can be reduced, thereby improving quality without causing deterioration of flavor.

(Example) First, prior to detailed description of the present invention, a heat sterilization pot used in the manufacturing method will be described with reference to FIGS. 1 and 2.

Reference numeral 1 is a high-pressure cooker in the form of a bottomed cylindrical body with an open top, and a gas burner 2 is visible directly below the bottom, and the outer periphery is surrounded by a porous protection plate 3. 4 is a hemispherical lid with a safety valve 4a, and a clutch on the outer periphery. Tightly fit the locking ring (not shown) into the hook 1.
Seal it tightly.

Reference numeral 5 denotes a support frame installed inside the pot, and a spiral cooling coil 6 is provided outside of the support frame along the inner surface of the high-pressure pot 1.

One end of the coil 6 is connected to a water storage tank 6a (not shown),
The other end is connected to the water discharge layer 6b outside the machine.

7 is an air supply port with many small holes in the hemispherical plate;
indicates an air outlet, and 9 and 10 indicate a water supply port and a drain port, respectively.A near compressor 11 is installed in the air supply lower part.
Further, a water tap is connected to the water supply port 9 via an instantaneous water heater.

12 is an exhaust pipe of the gas burner 2. Further, 13 is a basket for storing food, and 14 is a water stop valve for the drain port 10.

Furthermore, although not shown in the drawings, the high-pressure cooker 1 is equipped with a pressure gauge, a thermometer, and a product temperature gauge for measuring the internal pressure and temperature.

Next, an embodiment of the present invention using the pot constructed as described above will be described.

First, the main ingredient, a raw egg, is broken and stirred, and then seasoned with seasonings. In this way, you can use eggs as the only ingredient, but you can also add ingredients such as crab, green onions, and mitsuba leaves to the eggs, stir them, season them, and make crab balls, or add whitebait to the eggs and stir them. It may be seasoned with seasoning.

Next, appropriate amounts of the seasoned raw food are packed into heat-resistant retort pouches (bags) and sealed using a conventionally known vacuum packaging machine.

A large number of these food bags are stored in a stainless steel basket 13 and put into the pot 1, and the basket 13 is held immovably by the support frame 5.

Before bringing food into the high-pressure cooker 1, heat the food to 85°C to 9°C.
Hot water heated to 0°C is poured into the water supply port 9 until the pot volume reaches the glaze level.

After transporting the food into the pot as described above, close the lid 4,
While heating the high-pressure pot 1 by igniting the gas burner 2, the near compressor 11 is operated to inject compressed air from the air supply lower and pressurize it to a predetermined atmospheric pressure. Here, the amount of pressurization is inversely proportional to the amount of hot water in the pot; if there is more hot water, the amount of pressurization is smaller, and if there is less hot water, the amount of pressurization is increased.

Heat the water in this state for a predetermined period of time, and the water will rise to a maximum temperature of 1.
When it reaches 21"C!, reduce the firepower of gas burner 2,
Maintain the sterilization time (for example, 4 minutes) over low heat.

Through this series of heating, the contents inside the bag are sterilized and thermally coagulated, similar to when a cooked egg dish is packed in a bag and sterilized.

Next, the valve is opened to allow water in the water storage tank 6a to flow through the cooling coil 6, thereby cooling the temperature of the pot l.

When the food is brought in, the temperature of the product temperature sensor that was inserted into the sample food and installed inside the pot is 80 degrees Celsius.
When the temperature has dropped to a predetermined level, open the valve of the air exhaust port to remove the high-pressure air inside. When the pressure returns to 0, open the lid 4 and use a lift (not shown) to lift the food with the basket 13. Take it out of the machine.

In addition, in the embodiment of the present invention, the case where raw food is packed in a retort pouch has been described, but it is of course possible to pack it in various heat-resistant containers such as cans and bottles instead of this. .

(Effects of the Invention) As described above, in the present invention, when making egg dishes such as tamagoyaki, raw ingredients are packed into a container, sealed, and the container is placed in a heat sterilization pot to heat the contents. By heating, the contents are sterilized and thermally coagulated at the same time. Therefore, cooking before filling the food in containers as in the past is omitted, heating during cooking is omitted, and the overall amount of heating can be reduced, thereby improving quality without causing deterioration of flavor.

In addition, the present invention can simultaneously sterilize and thermally solidify the contents, and can omit cooking such as baking or boiling before sealing the container, which reduces the overall number of steps required for manufacturing. be abbreviated.

[Brief explanation of the drawing]

FIG. 1 is an overall sectional view of a retort food manufacturing apparatus used in an embodiment of the present invention, and FIG. 2 is a piping diagram thereof. 1 is a high pressure cooker, 2 is a gas burner, 4 is a lid, and 13 is a basket. Patent applicant Shoei Pack Co., Ltd. Agent Toshibe Maki (and 3 others) Figure 1 Figure 2

Claims (1)

[Claims] A mixing process in which ingredients and seasonings are added to raw eggs and stirred, a filling process in which the mixed ingredients are packed into a heat-resistant container and sealed, and the container is placed in a heat sterilization pot. A method for producing preserved egg dishes, which comprises: a heat sterilization treatment process in which the eggs are sterilized by heating;