JPH04190771A - Preparation of instant egg soup - Google Patents

Abstract

PURPOSE:To prepare the subject soup having good palatability by pouring liquid egg into hot water containing dextrin to obtain a scrambled egg, mixing cooked ingredients, etc., to the scrambled egg, freezing the obtained soup stock in the form of a block and freeze-drying the product. CONSTITUTION:Liquid egg is poured into hot water containing dextrin to effect thermal coagulation of the egg and exclusively the scrambled egg is collected. An egg soup stock is prepared by mixing the obtained scrambled egg with cooked ingredients and seasonings. The soup stock is charged into a container and frozen in the form of a block. The frozen block of egg soup stock is freeze- dried in vacuum in the container to obtain the objective instant egg soup.

Description

DETAILED DESCRIPTION OF THE INVENTION A. Field of Application of the Invention The present invention can be used in the field of food processing, particularly in the field of manufacturing dried instant foods.

Conventional technology Vacuum freeze-drying is a method of dehydrating and drying food under frozen conditions.Drying requires a large amount of energy and takes a long time, and the vacuum freeze-drying equipment required to carry out this process is extremely difficult. Although it is disadvantageous in terms of cost because it is expensive, it has been widely applied in recent years to the production of high-quality instant foods because the color, flavor, taste, etc. of the dried food produced are very good. It is becoming more and more common.

In the past, the mainstream of instant soups was to prepare soup bases by spray drying or drum drying, and toppings were prepared by mixing inexpensive ingredients such as hot air drying, cold air drying, and puff drying. However, in recent years, there has been an increasing trend towards higher quality soups, and vacuum freeze-dried products have gradually come to be used as ingredients, and soup bases themselves have also come to be commercially prepared using the vacuum freeze-drying method.

Several reports have already been made regarding the application of the vacuum freeze-drying method to the production of instant egg soup, which is the object of the present invention, and the situation surrounding the same is similar.

There are various ways to apply the vacuum freeze-drying method to egg soup, but in the present invention, both the seasoning liquid part (soup base), ingredients, and beaten eggs are integrated into a block shape, and simply boiling water This invention relates to a method for producing instant egg soup that can be eaten with one touch by pressurizing the soup. This form of instant egg soup has the following advantages:

(A) You can eat with just one touch without getting your hands dirty.

(B) Packaging is simple. (There is no need to package the soup base and ingredients separately, saving packaging materials and packaging process costs.Furthermore, since no measuring operations are required, equipment costs and processing costs can be reduced.) (C) Since it has a constant volume, it can create a sense of luxury.

However, such instant soups have drawbacks or technical difficulties, so specific countermeasures are required.

(A) Since the block state is created, the penetration of hot water becomes slow and the restoration time becomes longer. In general, dry instant foods need to be reconstituted within 3 minutes after being pressurized with boiling water.

(B) An efficient and labor-saving preprocessing method is essential to carry out blocking at the preprocessing stage.

From a technical point of view, shaved eggs have a uniform, amorphous texture and no fibrous structure. Foods with this structure, whose main solid component is protein, can be frozen, It is known that it is susceptible to drying and denaturation, making it difficult to reuse water.

In fact, according to the experience of the present inventors, it has been observed that vacuum freeze-dried shaved eggs have poor reconstitution properties in boiling water, and even if they are reconstituted, they give a dry and unpleasant texture.

According to Patent Application Publication No. 91938 of 1985 and Patent Application Publication No. 3457 of 1988, when preparing shaved eggs, acid is added to hot water to make it weakly acidic, and the egg liquid is pressurized into this. It is disclosed that vacuum freeze-dried shaved eggs with good restorability can be obtained. Furthermore, a technique has also been disclosed in which the thus-prepared shaved eggs are collected from boiling water, a glue is added thereto, the eggs are formed into a predetermined shape, and the collected eggs are vacuum freeze-dried. It is also disclosed that in this case, if a sugar alcohol such as sorbitol is added, vacuum freeze-dried shaved eggs with better restorability can be obtained.

Patent Application Publication No. 205768/1982 discloses that when preparing shaved eggs, the egg liquid is coagulated by applying pressure to a hot aqueous solution or seasoning solution containing dextrin, and the whole of the shaved egg liquid is frozen in a block shape and then molded. A method of vacuum freeze drying is disclosed.

..., Problems to be Solved by the Invention Problems to be solved by the present invention are as follows: (A) A shaved egg that is completely restored in a short time (within 3 minutes) when hot water is pressurized and is not denatured. To prepare an instant egg soup having a texture of a soup base, a scrambled egg, and ingredients integrated.

(B) To assemble a process that can be carried out as efficiently, labor-savingly, and hygienically as possible in a pretreatment process of pouring soup base, ingredients, and egg into a container in order to form it into a predetermined shape.

etc.

D. Structure of the Invention The present invention is carried out by sequentially implementing and combining the following steps.

(A) Method that does not use block-shaped ingredients In essence, the ingredients, egg, and soup paste are mixed uniformly without forming the ingredients and egg into a block shape, and the resulting mixture is mixed. A block-shaped instant egg soup is produced by storing it in a container of a certain shape, freezing it, shaping it, and vacuum freeze-drying it.

(a) The process of pressurizing the egg fluid into hot water containing dextrin to thermally coagulate it and then collecting only the scratched eggs. In this process, the important thing to keep in mind is to avoid freezing and heat denaturation as much as possible. This means preparing.

In this sense, in the present invention, egg wash is prepared by pressurizing egg liquid into hot water containing dextrin. In this case, the pH can be adjusted using acids as disclosed in Patent Application Publication No. 91938 of 1985 or Patent Application Publication No. 3457 of 1988. You can also do this.

Examples of acids include edible acids such as hydrochloric acid, sulfuric acid, phosphoric acid, acetic acid, citric acid, malic acid, fumaric acid, tartaric acid, and dalconic acid.
In some cases, even if ingested in small amounts, it is harmless to the human body.In some cases, frozen liquid eggs or rehydrated dried eggs may be used together.It is thought that it also depends on the porosity of the tissue, which contains many microscopic cavities. It is thought that the resiliency will improve over time. However, if it is made too porous, the texture after hot water restoration becomes too light than necessary, so there is a natural limit.

A small amount of blowing agent can also be added to improve the porosity in order to improve the resiliency of the beaten eggs. As a foaming agent, carbon dioxide itself can be blown into the egg liquid, if necessary, in combination with edible alkalis such as carbonic acid nose, carbonic acid nose, ammonia, potassium hydroxide, potassium carbonate, hydroxide hydroxide, etc. Carbonate nose, sodium bicarbonate, potassium carbonate, potassium bicarbonate, carunium carbonate, calcium bicarbonate, ammonium carbonate, ammonium bicarbonate, etc. may be added.

It is sufficient to use less than 0.5 inch of these foaming agents per whole egg.

It is also permissible to add red or yellow pigments to improve the color of the egg.

Examples of pigments include Monascus pigment, Pitore, Do,
Examples include water-soluble carotene, cochineal pigment, safflower pigment, paprika pigment, hibiscus pigment, cutina 7 pigment, turmeric pigment, cochineal pigment, and corn pigment.

In the present invention, the soup paste containing seasonings is added in a later step, so it is not necessarily necessary to add seasonings to the whole egg liquid or hot aqueous solution in the heating and coagulating steps, but if desired, it is possible to add seasonings in this step. It is also possible to use some amount first.

Next, the prepared scratched eggs are collected in a hot water solution,
Specifically, pass the entire solution through a colander or wire mesh, or occasionally
Alternatively, scratched eggs are continuously collected from a hot water tank. In the latter case, the material can be scooped out manually using a wire mesh or the like, or an endless transfer means equipped with multiple wire meshes or bras is circulated through the hot water tank, and the lifting portion is manually or mechanically scooped out. For example, this can be carried out by scraping with a scraper or the like.

If necessary, the thus collected shaved eggs are dehydrated, in which case they may be dehydrated using a centrifuge, a suction port filtration machine, a press, etc.

(b) Step of mixing the shaved eggs, cooked ingredients, and seasonings (soup paste) The thus obtained shaved eggs are uniformly mixed with the ingredients and seasonings (soup paste).

Ingredients include vegetables (green onions, bean sprouts, chives, carrots, burdock, green pepper, shiitake, dobby mushrooms, shiitake mushrooms, matsutake mushrooms,
oyster mushrooms, enoki mushrooms, kidney beans, green beans, green peas, etc.), meat (chicken, pork, beef,
seaweed (wakame, hijiki, asakusanori, green seaweed, etc.), seafood (crab, shrimp, squid, octopus, scallops, white fish, etc.), processed foods (hanpen, kamaboko, etc.)
Crab leg-like kamaboko, yuba, vermicelli, etc.) may be cut into appropriate shapes, heated and cooked if necessary, and then added. For green onions in particular, the scent is important, so in order to reduce the number of bacteria (especially coliform bacteria) or to test negative, instead of heating, use an aqueous solution containing a disinfectant such as sodium hypochlorite solution, chlorine water, ozone water, etc. Seasonings that are allowed to be soaked at room temperature, washed with water, and dehydrated if necessary are inorganic salts (e.g., table salt, potassium chloride, etc.), amino acids (sodium glutamate, sodium aspartate, glycine, alanine, etc.), nucleic acid seasonings (sodium inonate, sodium guanylate, etc.), sweeteners (7-yose, glucose, fructose, maltose, norbitol, corn syrup,
stevia extract, licorice extract, etc.), acidulants (vinegar,
Plum vinegar, vinegars, acetic acid, succinic acid, citric acid, fumaric acid, gluconic acid, malic acid, tartaric acid, phosphoric acid, etc.), extracts (yeast extract, meat extracts (balk extract, beef extract, chicken extract, blackberry extract, Cuttlefish soup stock, mackerel extract, crab extract, shrimp extract, scallop extract, clam extract, etc.), vegetable exhaust pastes (paitan paste, chicken fj rahesu, tonkotsu paste, etc.), other seasonings (HAPlHVP, soy sauce, amino acid liquid, ajirin) etc.), and spices (white pepper, black pepper, ginger, onion,
Garlic, sage, paprika, Japanese pepper, nutmeg, etc.) can also be used.

These may be added directly as raw materials (powder, liquid, paste, etc.) or after being dissolved in a desired amount of water. In either case, mix well until completely homogeneous.

(C) Step of storing the mixed beaten eggs, ingredients, and seasonings in a container The raw material of the instant egg soup thus obtained is weighed, and each serving or several servings are stored in containers of a certain shape.

The container should be made of materials that have freezing resistance and appropriate heat resistance, but metals (e.g. aluminum, iron, stainless steel, etc.), plastics (vinyl chloride, polyethylene, polystyrene, etc.), or laminates thereof should be used. ) etc. may be used. When using a metal container, the thickness of the container to facilitate removal should be such that the thickness is 201111 or less, preferably 101a1 or less when containing the weighed instant egg soup ingredient. Bye. In the case of vacuum freeze-drying, the original shape of the dried product is well maintained, but if the thickness of the instant egg soup after drying is too large, the penetration of hot water into the center will be slow and the restoration will be slow. It is subjected to a pre-freezing process according to the usual method.

Preliminary freezing is carried out by storing the raw egg soup in an air blast, unpacking or tactile freezer at about -20 to -35°C and holding it for several hours to more than ten hours. Ideally, a quick freezing method using liquid nitrogen or carbon dioxide gas is used as a freezing method, but if the method of the present invention is followed, an instant egg soup of sufficient quality can be obtained even by a normal freezing method.

(e) Vacuum freeze-drying The pre-frozen instant egg soup bulk is subjected to a vacuum freeze-drying process.

In the case of the present invention, normal conditions are used, i.e., degree of reduced pressure ITOr
r or less, preferably 0.5 TOrr or less, maximum shelf temperature of 8o C or less for about 10 to 30 hours, moisture content 3.0%
It may be dried to the following degree.

(f') Post-processing Although the desired instant egg soup of the present invention is obtained as described above, it is further processed such as sorting and packaging in order to sell it as a product. Sorting is carried out, for example, by visual inspection to remove items that are in bad shape or color, or by passing items with foreign matter through a metal detector.

The product may be packaged while still in the container used for freezing or vacuum freeze-drying, or may be removed from the container and packaged if desired.

As the packaging material, it is preferable to use aluminum film, various plastic films, or a laminate thereof to prevent moisture absorption and oxidation.

It is also a well-known technique to add a desiccant (Norica gel, calumium oxide, zeolite, etc.), oxygen absorber, etc. in a packaged bag during packaging, or to fill in an inert gas such as carbon dioxide, nitrogen, or hydrogen gas. be.

(2) Method of using block-shaped ingredients In essence, the ingredients and egg are mixed, then formed into a block, frozen, cut into the desired shape, placed in a container, and then seasonings, spices, etc. After pressurizing the seasoning liquid (soup paste) in which the ingredients are dissolved, it is pre-frozen and vacuum freeze-dried to produce the product.

To form the mixture of ingredients and beaten eggs, put the mixture into bread or a tray and form one or several servings into a flat plate.

Plastic bags can also be used when molding several servings. Namely glast the mixture.

Either place it in a plastic bag and deaerate it, or carefully expel the air and press it to form it to a certain thickness. In this case, the opening of the bag may be sealed, or if the opening is not sealed, the bag may be placed in a pan and the edges of the bag may be folded back to prevent the contents from coming out.

When molding the mixture, dextrins may be added to improve restorability or shape retention after drying. (For example, Patent Application Publication No. 1988 20576.
As disclosed in No. 8, about 2.5 to 7 inches of dextrin solution is mixed with about 15 to 60 inches of the ingredients.

) As described above, instant egg soup can be produced by the method of the present invention.

E. EXAMPLES The present invention will be specifically explained with reference to Examples below, but the scope of the present invention is not limited only to these examples.

Example 1 Whole eggs were mixed with 0.25% sodium bicarbonate and 70% water, and this was heated at 90°C containing 1.5% dextrif.
[11] was prepared by pouring it into the above hot water with a pH of 5.2 while stirring.

Scoop up the eggs with a wire mesh and drain on a colander (L)'3m
I was dehydrated. To this were added 4% chopped green onions, 0.5% fernched wakame seaweed, 5 pieces of crab meat, and 2% seasoned and heated dried shiitake mushroom slices.

Add to this mixture 1 part of salt, 1 part of HVP, 1 part of consommé base, 3 parts of maltose, 0.3 part of sodium glutamate, 0.03 part of white pepper, 0.01 part of Sansho powder, and 0.5 part of soy sauce. , Sodium guanylate o, o1 part, agar 0
．． A 25% seasoning liquid in which 1 part and 5 parts of water were uniformly dissolved was added and mixed uniformly.

This material was housed in a tray made of a thin polypropylene film with a height of 10-1 and a width of 35 days.
Freeze in an air blast freezer at ℃.

The frozen product thus obtained is stored in a tray and dried for 24 hours under conditions of 0.5 Torr or less and a maximum shelf temperature of 60°C or less to a moisture content of 3% or less and then used for the purpose. Got instant soup.

Example 2 20 g of 5% dextrin solution was added to the mixture of egg yolk and ingredients of Example 1, and 10% of the seasoning mixture of Example 1 was added.
was added and mixed completely and evenly.

This material was placed in a polyethylene film bag, air was carefully expelled, and a plate of uniform thickness was frozen. 2. Peel off the film and leave it frozen. ○α×2. Oα
It was cut into 8 plate shapes.

This block-shaped ingredient was placed in the polypropylene tray of Example 1, filled with a seasoning solution containing 20% of the seasoning mixture of Example 1 and 10% of dextrin, and placed in an air blast freezer at -35°C. It was frozen and vacuum freeze-dried in the same manner as in Example 1 to obtain the desired instant egg soup.

Claims (2)

[Claims] (1) (A) Step of pouring egg fluid into hot water containing dextrin to heat coagulate it and then collecting only the beaten eggs. (B) A step of preparing an egg soup base by mixing the shaved egg prepared in step (A), cooked ingredients, and seasonings. (C) A step of accommodating the raw egg soup prepared in step (B) in a container and freezing it in the form of a block. (D) A step of vacuum freezing the block-shaped egg soup bulk frozen in step (C) together with the container. A method for producing instant egg soup characterized by sequentially combining the steps (A), (B), (C), and (D) described above. (2) (A) A step of pouring egg fluid into hot water containing dextrin and coagulating it by heat, and then collecting only the beaten eggs. (B) A step of mixing the shaved egg prepared in step (A) with the cooked ingredients. (C) A step of freezing the mixed ingredients prepared in step (B) in a flat plate or block shape in a container or bag. (D) A step of cutting the plate-shaped or block-shaped ingredients frozen in step (C), if necessary, and adding the seasoning liquid to the container. (E) A process of freezing the seasoning liquid and block-shaped ingredients prepared in the process of (D) and housed in the container. A process of vacuum freezing the seasoning liquid and block-shaped ingredients stored in a container that have been frozen by the process of (closed legs). Above, (A), (B), (C), (D), (E), (F
) A method for producing instant soup, characterized by sequentially carrying out each step.