JPH0420265A - Production of formed and dried egg soup product - Google Patents

Abstract

PURPOSE:To efficiently obtain the title product having a definite shape and having excellent unbreaking property and long-term storage properties as well as good restoring property in water absorption in hot water pouring by humidifying egg soup sheet-like formed article which was subjected to vacuum freezing and drying to soften the formed article and cutting the formed article into a desired shape. CONSTITUTION:Egg soup is produced by pouring egg soup raw liquid into hot water and egg soup is collected from hot water and formed into a sheet and then the sheet-like formed article is frozen. Then the formed article is subjected to vacuum freezing and drying and further humidified and softened and a dried article of the humidified and softened sheet-like egg soup is cut into a desired shape to provide the aimed product. Furthermore, humidification is e.g. carried out so as to give 4-10% water content.

Description

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

BACKGROUND OF THE INVENTION Vacuum freeze-dried foods are now widely used in the ready-to-eat food industry. Particularly in Japan, it is consumed in large quantities in the fields of instant noodles, furikake, etc.

In the field of instant noodles, vacuum freeze-drying is the main method for producing dry ingredients, but there is of course a strong market need for tsuyo-hai (shaved eggs) as an ingredient for instant noodles.

Of course, there have already been some reports on the application of vacuum freeze-drying to shaved egg products. For example, JP-A-61
No. 9268 discloses a technique in which prepared egg liquid is poured into boiling water to solidify it into a thin film, and the entire liquid containing shaved eggs is placed in a container of an appropriate shape and size, and then vacuum freeze-dried. ing.

Next, in JP-A No. 60-91938, egg liquid is pressed into boiling water adjusted to pH 3.5 to 5.5 from a container with pores to coagulate it into strings or flakes, and then the stirred eggs are A technique is disclosed for collecting, washing with water, draining, and then drying, and as for the drying method, it is described that a vacuum freeze-drying method gives a good product.

Furthermore, JP-A No. 62-205768 shows that a vacuum freeze-dried shaved egg product with good water absorption and restoring properties can be obtained by coagulating egg liquid by lighting it in boiling water in which dextrin is dissolved. ing.

However, there is still no knowledge of a method for manufacturing vacuum freeze-dried shaved egg products in the form of small pieces or dice that can be used as ingredients for instant noodles and the like.

..., Object of the Invention The present invention is a vacuum freeze-dried product formed into small pieces or dice, which is useful as an ingredient for ready-to-eat noodles or, in some cases, as an ingredient or float for instant soup. A shaved egg with good water absorption and restorability when pressurized with hot water - 3 - The object is to provide the world with an industrially advantageous and efficient manufacturing method for the product.

The reasons why the present invention is required include the following.

(A) At present, speeding up the weighing and packaging processes, which are the final steps in the production of instant soups, instant noodles, etc.
Continuous, automated, and unmanned products are progressing, and as a result, ingredients of a certain shape and weight are desired to be suitable for automated feeding, measuring, and filling.

(B) Vacuum freeze-dried shaved egg products, for example,
As disclosed in No. 1-9268, when the product is manufactured by going through the steps of dispensing, drying, and taking out the product while it is housed in a container, the effort becomes complicated when the purpose is to produce a product in the form of small pieces. The present invention has the following problems: when the container is recycled, the cost of recycling it increases, and even when the container is disposable, there are disadvantages of cost l-1-. It is carried out by combining multiple steps.

(A) Preparation of egg liquid (B) Preparation of egg wash by heat treatment of egg liquid (C) Collection of egg wash (D) Forming of egg wash into plate shape (E) Freezing of formed egg wash into plate form (F) Formation of plate form Vacuum freeze-drying of shaped oyster eggs (G) Softening of dried plate-shaped oyster eggs by humidification (2) Cutting of moistened and softened dried plate-shaped oyster eggs The following steps will be explained one by one.

(A) Preparation of egg fluid This step may be carried out according to a conventional conventional method.

Edible eggs such as chicken eggs, quail eggs, duck eggs, and goose eggs may be used as raw materials, and if desired, in addition to fresh eggs, frozen eggs, dried eggs, etc. can also be used.

However, in addition to whole eggs, egg whites and yolks can be supplemented and added as appropriate.

The egg liquid can be diluted with water if desired, and other auxiliary materials may include soybean protein (separated soybean protein, defatted soybean flour, etc.), wheat flour, and various starches within the range that does not impair the flavor and physical properties of the egg. waxy cornstarch, dextrins, soluble starches, soluble cellulose derivatives (carboxymethyl derivatives and their salts, hydroxyethyl derivatives, 2,3-dihydroxypropyl derivatives, etc.), gelatin, gums (plant origin, microbial origin)
, alginic acid and its salts, or its hydroxyethyl or 2,3-dihydroxyfurovir derivatives,
Starch syrup, lactose, and koh nra.

Oligocondensates of glucose and glucose can be added as bulking agents.

Sucrose, glucose, maltose, sorbitol, isomerized sugar, licorice extract, stevia extract, etc. as sweeteners,
Salt as a seasoning, sodium glutamate, substances related to nucleic acid hydrolysis (sodium inosinate, sodium guanylate, etc.),
Soy sauce, amino acids to 6 ++ (HAP, HVP, amino acid liquids, alanine, chrysone, aspartic acid and its salts, pyrroline, etc.), acidulants (acetic acid, co-phosphoric acid, citric acid, tartaric acid, fumar) acid, phosphoric acid, lactic acid, gluconic acid, etc.), extracts (chicken extract, bok extract, beef extract, shiitake extract, shrimp extract, crab extract, squid extract, dried sardines extract, bonito flakes extract, jaggery extract, etc.) can do.

Surfactants (lecithins,
1 - sucrose fatty acid esters, higher fatty acid monoglycerides, higher fatty acid diglycerides, higher fatty acid oxydic acid esters, higher fatty acid sorbitol or esters with its dehydrated condensate, etc.), PH regulator (E) soda , soda carbonate, sodium bicarbonate, ammonium carbonate, ammonium bicarbonate, various acids mentioned in the above section of acidulants, and their neutral salts, acidic salts, adipic acid pyrophosphoric acid, triphosphoric acid, hexametaphosphoric acid, (ultraphosphoric acid, and any salts thereof, etc.), anti-fa agent vitamin E, ascorbic acid and its salts, tocopherols, sezamine, sezamol, γ-oryzanol,
guaiac butter or its hydrolyzate, BHA, BIT, etc.)
etc. can also be added as appropriate.

(B) Preparation of beaten eggs by heat treatment of egg liquid The egg liquid thus prepared is subjected to heat coagulation treatment according to conventional techniques to produce beaten eggs. That is, egg liquid is poured into hot water in the form of threads or thin films to form irregularly shaped eggs.

Hot water with a temperature of about 80 to 100° C. is usually used, but the various seasoning materials and additives mentioned above may be dissolved in this hot water if desired. Furthermore, JP-A-62-205
As disclosed in No. 768, it is thermally acceptable to dissolve chicken l-'J non-containing substances in order to improve the water absorption and restoring properties of dried products. etc. may be added to improve water absorption and restoration properties, shape retention properties, and moisture retention properties.

In order to prepare irregularly shaped eggs with good dispersibility, it is preferable to flow the hot water or to pressurize the egg liquid into the hot water while constantly moving the pressing position of the egg liquid.

(C) Collection of scratched eggs The scratched eggs coagulated and formed in hot water are collected.
Various embodiments are possible for this purpose.

The formed oysters float in the hot water in an amorphous, small piece-like state, but when carrying out batchwise, the pressurization of the egg solution is stopped once and the entire hot water is filtered through a sieve, etc. All you have to do is collect the Tekaki rabbit.

In the case of continuous production, either clean in hot water, or constantly rotate a brush-like object to scrape off the adhering oyster oil on the surface of the hot water, or collect it by peeling it off under its own weight, or collect it in hot water. An example is a method in which a screen or brush-like object is placed at one end of the circulation system and rotated or pulled up above the surface of the hot water at all times or at regular intervals to collect the eggs that arrive. be done.

(D) Formation of plate shape in egg yolks The collected and drained shaved eggs have the desired thickness ~9~ It is placed in a thick mold frame and molded.

In this case, vegetables (carrots, bamboo shoots, green peas, corn, mitsuba, spinach, komatsuna, etc.), mushrooms (shiitake, enokitake, matsutake, mashi, room shimeji, hiratake, Fukurotake, etc.), meat (beef, pork, chicken, etc.), aquatic animal meat (
Shrimp, crab, squid, octopus, etc.) can be used as is or by cutting them into appropriate shapes and mixing them. Even more sloppy
If it looks like walleye, you can also mix in the roe of fish such as shishamo, flying fish, and salmon.

Furthermore, it is possible to add sweeteners, seasonings, various food additives, or modifiers, etc., as mentioned in the section on preparing egg liquid, or add water or the above-mentioned sweeteners, seasonings, food additives, or modifiers. It is also possible to mix a liquid containing a substance or the like as appropriate and then form it into a plate shape.

In order to prevent the product from breaking down after vacuum freeze-drying, maltose, sorbitol, and oligosaccharide chicken l-I are added.
Adding J-nons, seasoning liquid may be strange, boiled eggs or ingredients (-
Starches (~■○, calcified), gelatin, soluble starch gums (guar gum, tamarind gum, xanochono gum, locust bean gum, karaya gum, etc.), agar, furceran, carrageenan, cellulose, so as not to separate from the It is also possible to add thickeners such as derivatives, alkynic acids or salts thereof, or derivatives thereof.

In the form of a plate, it is usually formed to have a thickness of about 100 to 2000 yen. Specifically, the oyster and the mixture are thoroughly mixed, poured into a mold, and the top surface is leveled with a trowel, scraper, roller, etc., if necessary.

Alternatively, a modified method is to add a certain amount to a bag made of thin film such as polyethylene, seal the opening of the bag, or fold it back to prevent the contents from leaking, and then form it flat to form a plate with a certain thickness. can. In this case, the product may be frozen for one inch in this state, and after freezing and solidifying, the films on the two sides are peeled off and then vacuum freeze-dried.

(E) Freezing of the plate-shaped shaped egg The thus obtained plate-shaped shaped egg is frozen. As the freezing conditions, ordinary airplast or contact freezing methods are sufficient, and it is not necessarily necessary to adopt rapid or ultra-rapid freezing methods.

That is, it is frozen by contacting it directly or indirectly with air, alcohol, saline, calcium chloride solution, etc. at a temperature of -20 to 40℃, but it is of course possible to freeze it by contacting it with air at a temperature of about -20 to 40℃, alcohol, salt water, calcium chloride solution, etc. It is possible to freeze them by contacting them or by blowing them onto a plate-shaped molded product.

When freezing by direct contact with alcohol, saline, chloride solution, etc., the above-mentioned molding method using a plastic thin film bag may be advantageous.

(E) Vacuum freeze-drying of plate-shaped shaved eggs The frozen plate-shaped shaved eggs are then subjected to vacuum freeze-drying.

This step may be carried out under normal conditions. That is, heating is performed at a reduced pressure of I Torr or less, preferably about 0.5 Torr or less, and a maximum shelf temperature of 50 to 70°C (however, the drying material must be heated to avoid breaking the frozen state (it is necessary to heat it to C). Moisture content: 3 after 10 to 30 hours
It is sufficient to perform vacuum freeze-drying to about 40%.

(G) Softening of dried plate-shaped shaved eggs by humidification The vacuum freeze-dried plate-shaped shaved eggs are then subjected to a humidification process.

Humidification can be done by leaving the dried product in a controlled atmosphere to absorb a calculated amount of moisture, or by adding water (often in the form of water droplets,
Alternatively, spray water in a mist as evenly as possible. ,)
Alternatively, it can be carried out by adsorbing a calculated amount of water vapor and then leaving it to stand so that the water vapor is uniformly dispersed throughout.

Immediately after vacuum freeze-drying, when the moisture content is around 3-4%, the shaped egg products are brittle and break easily, making it difficult to cut them into a certain shape; however, by humidifying the dried egg products, they become more flexible. This makes it easier to cut into a certain shape.

Dried egg products produced by the method of the present invention are often used as ingredients for instant noodles and instant soups, so they must be distributed for a long time under aerobic conditions at room temperature. Even if there is, there should be no rot or growth of microorganisms such as mold or yeast.

In the case of the present invention, low molecular weight substances (
In particular, there is a permissible range depending on the content of sorbitol, maltose, oligosaccharides), but cutting can be easily carried out by humidifying to a moisture content of about 4 to 0. It is possible to avoid the risk of damage, discoloration, etc.

(I () Cutting the humidified and softened dry plate-shaped shaved egg The thus humidified and softened dried plate-shaped shaved egg is then cut into a desired constant shape.The specific cutting method is as follows: , cut along a ruler or a fixed mold using a cutting tool such as a canter, or cut the plate-shaped shaved egg while moving it forward with a constant pinch using a rotating blade or a cutting tool that reciprocates up and down. Depending on the situation, cutting may be performed multiple times in different directions.

It goes without saying that the desired cutting shape will vary depending on the use of the dried egg product, but for example, it may be a square, orange or rectangular with a thickness of several centimeters to several centimeters, or a knee side of three to three centimeters. Examples include dice-like shapes.

E. Effects of the Invention The following two points can be pointed out as the effects of the present invention.

(A) It is possible to efficiently mass-produce dried and molded egg products of a certain shape.

(B) The formed dried shaved egg product produced not only has a constant shape (-constant weight), but is also difficult to break and has a long shelf life.Examples: Break a chicken egg and collect 7 kg of whole eggs. Add 1k water to this
Add g and mix uniformly to prepare beaten egg liquid.

Next, the beaten egg liquid is gradually pressurized into an excess amount of boiling water to coagulate it to prepare beaten eggs. Collect the poached eggs with a net and drain them with a colander.

0.00 parts of a seasoned cooked product, 2 parts of steam-treated green onions, 2 parts of crab meat-like minced meat, and 0.00 parts of a seasoning liquid (0.00 parts of quizanotan gum in water).
2%, □ Potato starch 0.5 part, Sorbitol 2
0%, α-1/copherol 600 pPm, phytic acid l○o ppm, citric acid 200 ppHl, salt 0
．． 8%, sl/lium glutamate 0.5%, sthorium guanylate 10Qpptn, HV P powder 0,
Add 4 parts of candy, 0.4 parts of powdered soy sauce, and 2 parts of crab extract, heat to 95℃ and leave to cool) 15 parts were mixed uniformly, 8 fl in height, 2 sake in width, made of 30G+ stainless steel. Pour into a mold and freeze in an air blast freezer at -30°C.

Next, vacuum freeze-drying was performed according to a conventional method under the conditions of a reduced pressure of 0.5 Torr and a maximum shelf temperature of 60°C. After 20 hours, a dry product with a moisture content of 2.8 is obtained.

Spray water on this product until it reaches the calculated amount of weight, store it tightly in a polyethylene bag, and use a cutting machine to cut the 24-hour shaped product into 5-inch chips. Get the product.

When this material is pressurized with boiling water at 95°C, it quickly absorbs and restores its water content, disperses and floats in the water, and takes on the appearance of egg soup.

Example 2 Collect Okg of chicken eggs and add 15.5 kg of water to it. Salt 30gH
VP powder 207, powdered soy sauce 207, sodium glutamate 307, sodium guanylate 27 norbi (・
-ol 200g, dextrin 1207, α-tocopherol 0.79, phytic acid 0.02f, phenomo
, oos y, and an appropriate amount of annatto dye are added to prepare a beaten egg liquid.

Gradually pressurize the egg mixture into boiling water adjusted to pH 6.5 with acetic acid while stirring to solidify the egg mixture, collect it with a net and drain it in a colander.

100 parts of beaten egg, 2 parts of chopped pickled ginger, 5 parts of pudding pieces
1 part, 5 parts heated and seasoned chicken pieces, 15 parts water, 1 O salt
゛/part, sodium glutamate l) rum 0.5 parts, guar =
Thoroughly stir and mix 0.01 part of Hv P powder, 3 parts of crab extract, and 0.2 part of tamarind gum.

This product was placed in a polyethylene bag in a 3 cm O-shaped box with a height of 12 brains and a width of 20 m.

Fold the edges of the bag over to prevent the contents from leaking, and use a roller to shape the bag to a uniform thickness.

Store in an air-blast freezer at -40°C and freeze completely. Next, the film on the top of the polyethylene bag was cut off to expose the top surface of the frozen egg plate, and it was allowed to absorb water for two hours under the conditions of a degree of vacuum of 0.5 TOrr and a maximum shelf temperature of 60°C. Freeze-dry in vacuum until the percentage is 3.4%.

This product was exposed to low-pressure steam outside, which would increase the calculated amount of weight, and then stored in a polyethylene bag and tempered in the refrigerator for two days and nights to humidify the water content to about 7 parts, soften it, and dry it. Obtain a plate-shaped molded egg.

Cut this material into dice of 2 mm J diameter using a cutting machine. When this shaped dried egg is pressurized with hot water, it quickly absorbs water, restores its shape, and disperses.

~18~

Claims (1)

[Claims] (A) A process of producing a beaten egg by pouring a beaten egg liquid into boiling water. (B) A process of collecting egg yolks from boiling water. (C) Step of forming the egg into a plate shape. (D) A step of freezing the plate-shaped molded egg. (E) A step of vacuum freeze-drying the frozen plate-shaped shaved egg. (F) A step of humidifying and softening the vacuum freeze-dried plate-shaped shaved egg. (G) A step of cutting the dried, moistened and softened plate-shaped shaved egg into a desired shape. The above (A), (B), (C), (D), (E), (F
), (G) are sequentially combined to produce a shaped dried egg product.