JPH053266B2 - - Google Patents

Description

[Detailed Description of the Invention] Industrial Field of Application The present invention relates to a method for producing food ingredients, such as oyster ball soup, in which ingredients containing eggs as a main component are dispersed in a liquid. It is used when making such foods into instant foods.

Conventional technology Conventional instant food ingredients containing eggs as the main ingredient are made by adding ingredients containing eggs as the main ingredient to a heated liquid such as hot water or seasoning liquid, solidifying the egg, and then adding the ingredients to the heated liquid. After being in a dispersed state, the ingredients are removed from the liquid, placed in a molded container of an appropriate size, and dried with hot air or freeze-dried.

In order to increase efficiency, frozen ingredients are also cut into appropriate sizes and then frozen.

Problems to be Solved by the Invention However, when dried with hot air, the thin pieces of ingredients stick to each other during drying, and when rehydrated with hot water, each piece of ingredient separates and does not spread out, resulting in the shape of the ingredients when dried. It becomes a lump state that maintains the amount of water. This product had a hard, lumpy texture, and could not have the fluffy, flexible texture of a soft-boiled ball.

In addition, in the freeze-dried product, the pieces of ingredients stuck to each other during the drying process and dried, resulting in a product similar to so-called Koya tofu. When this product was rehydrated with hot water, it did not spread and became a sponge-like agglomerate.

In particular, when frozen, cut, and then dried, the pieces of ingredients stuck together tightly at the cut ends, resulting in a harder texture.

In addition, even if polymeric substances such as sugars are added to freeze-dry the ingredients to prevent them from sticking to each other, the ingredients will look crumbly when rehydrated with hot water, and when stirred, they will crumble into powder instead of spreading. It was.

The purpose of this invention is to create an ingredient that does not have the drawbacks of such conventional ingredients for instant food, and to create an instant food that has good dispersibility when the ingredient pieces separate from each other and spread out when reconstituted with hot water. It is used as a tool material.

Means for Solving the Problems The inventor of the present invention conducted research to create an instant food ingredient that disperses and spreads when the ingredient ingredient whose main ingredient is eggs is rehydrated in hot water. By adding a gelling agent to the heated liquid used for solidification, it became possible to self-freeze, and when this self-freeze was lyophilized and returned to hot water, it was discovered that it had good dispersibility, and this invention was completed. I let it happen.

Next, this invention will be explained step by step.

First, an ingredient raw material containing eggs as a main component is added to a heated liquid containing a gelling agent, and the eggs are solidified while stirring, so that the ingredients are dispersed in the liquid.

Raw eggs, frozen eggs,
The main ingredient is egg fluid such as dried egg fluid and egg white, which can be used as is or as desired, seasonings such as soy sauce, starches such as potato starch, protein food materials such as surimi, vegetables such as honey leaves, etc. Products that disperse and solidify when added to heated liquid and stirred, such as those containing potatoes such as yam, are used.

Further, as a gelling agent, for example, those which dissolve in a heated liquid and turn into a gel when cooled, such as carrageenan, agar, and gelatin, can be used, and if necessary, a thickening agent such as starch or gum can be added to these gelling agents.

In addition, although water is mainly used as the heating liquid,
A mixture of seasonings such as meat juice, stock, soy sauce, salt, sugar, and chemical seasonings may be used.

The ratio of the gelling agent to the heated liquid is determined depending on the type of gelling agent used, the purpose, etc.

In other words, for example, it is desirable to use 0.5-2% carrageenan for kakidama soup, and 1-5% carrageenan and 2-5% kudzu starch for egg paste. It is necessary to determine according to the type of gelling agent, the type of gelling agent used, the thickening agent used together, etc. However, when using carrageenan, for example, a range of 0.1 to 10% is desirable.

Further, the temperature of the heated liquid is at least 80° C. or higher, preferably 90° C. or higher, so that when the ingredient raw material is added, it solidifies to become the ingredient.

When adding the ingredient raw material to the heated liquid, the heated liquid is added while stirring so that the ingredient raw material spreads widely and solidifies, so that when hot water is added, the ingredient becomes fluffy.

It should be noted that when adding the topping material containing eggs as a main component to the heated liquid, it is also possible to simultaneously add other toppings such as vegetables, seaweed, and mushrooms.

Next, the ingredients are taken out from the heated liquid, cooled to gel the gelling agent, and the resulting gelled product is cut into appropriate sizes.

The ingredients taken out from the heated liquid are cooled, and the heated liquid surrounding them is gelled. The cooling temperature varies depending on the type and concentration of the gelling agent, but for example, cool it in a refrigerator or cold water at a temperature of about 5 to 20 degrees Celsius, and the pieces of ingredients adhere to each other through the gel to form a solidified gel. .

This gelled product is cut into appropriate sizes depending on the intended instant food.

Next, the cut gelled product is placed under vacuum to self-freeze, and then the frozen gelled product is lyophilized.

That is, when placing the cut gelled product under vacuum, water is rapidly evaporated by applying the lowest possible pressure as soon as possible.

As a result, water evaporates not only from the surface of the gel but also from the inside, absorbing the heat of vaporization and lowering the temperature of the gel, causing self-freezing and at the same time creating a large number of continuous pores that communicate from the inside to the outside.

When frozen in this way, the subsequent freeze-drying time is shortened, thereby preventing quality deterioration during drying, and when hot water is added, the ingredients quickly return to separate from each other and are dispersed throughout.

The gelled product frozen in this way is freeze-dried according to a conventional method to obtain an instant food ingredient.

This instant food ingredient is mixed with instant food raw materials such as soup base and dried vegetables to form an instant food.

Effects of the Invention In the instant food produced using the instant food ingredients of this invention, the ingredients easily return when hot water is added, the pieces of the ingredients are separated and dispersed throughout, and the ingredients are fluffy and spread out. becomes. Moreover, it did not have a spongy texture, but had a fluffy and flexible texture similar to freshly made ingredients, and did not become lumpy or crumble easily.

This can be considered as follows. A solution containing a gelling agent adheres to the ingredients taken out from the heated liquid, and when it is cooled and gelled,
The pieces of ingredients do not come into direct contact with each other, but come into contact with each other through the gel. Therefore, when dried, the pieces of ingredients do not come into contact with each other and stick together, but instead come into contact with each other through the dry portion of the gel. Moreover, by self-freezing under vacuum, the gel between the ingredients pieces becomes a dry substance with many pores, so it easily returns when hot water is added, and each ingredient piece can be easily frozen. It will be separated and dispersed.

Example 1 83 parts raw whole egg, 2 parts potato starch, 2 parts soy sauce, mirin
Add 10 parts of blanched honey leaves, which have been cut into pieces of about 10 mm in length and immersed in boiling water for 1 minute and then cooled, to an egg mixture mixed with 2.6 parts of chemical seasonings, 0.1 parts of chemical seasonings, and 0.3 parts of salt. This filling material is added little by little to a heated liquid containing a gelling agent at a temperature of 95 to 97°C at a ratio of 10 parts carrageenan and 5 parts potato starch per 100 parts of water, and the heated liquid is mixed at this time. The egg was solidified so that the ingredients were spread widely, and the ingredients were dispersed in the heated liquid.

Next, this ingredient was removed from the heated liquid, placed in a plastic tray, and cooled in a refrigerator at 5°C to gel.

Next, the solidified gelled material of this ingredient was cut into a rectangular parallelepiped with a length of 10 mm and a length of 20 mm.

The cut gelled product was placed under vacuum for 20 minutes to self-freeze, and then vacuum freeze-dried according to a conventional method to obtain instant food ingredients.

When hot water was poured onto this instant food ingredient, it spread out and the ingredients were easily dispersed.

Example 2 4 parts of bonito flavor powder seasoning, 10 parts of soy sauce powder
Example 1: Powdered soup mixed with 3 parts of common salt, 3 parts of sodium glutamate, 53 parts of dextrin, 0.2 parts of nucleic acid seasoning, and 0.3 parts of sodium succinate
The instant food ingredients obtained were mixed to make instant egg soup.

When hot water was poured into this instant egg soup, the ingredients spread out and became a dispersed egg soup, and the ingredients were light and supple, just like freshly made oyster balls.

Example 3 Add raw eggs to a heated liquid containing 15 parts of carrageenan, 45 parts of waste starch, 50 parts of soy sauce, and 20 parts of mirin per 1000 parts using raw eggs as a topping raw material, and solidify while mixing the heated liquid to disperse the topping raw materials. I let it happen.

Next, the solidified ingredients were taken out from the heated liquid and cooled in a refrigerator at about 5°C to gel, and the gelled material was cut into cubes with each piece measuring 30 mm.

Next, the cut gelled product was placed under vacuum to self-freeze, and then freeze-dried by a conventional method to obtain an instant food ingredient.

When boiling water is poured into this instant food ingredient, the ingredients are easily dispersed, and at the same time, the dry gel melts and the viscosity increases, resulting in an egg paste-like appearance.

Claims (1)

[Claims] 1. Adding the ingredient raw material containing eggs as the main ingredient into a heated liquid containing a gelling agent, solidifying the egg while stirring the heated liquid, and making the ingredients dispersed in the liquid. is taken out, then cooled to gel the gelling agent, cut the gelled product into appropriate sizes, and then placed under vacuum to self-freeze the gelled product, followed by freeze-drying. Method for manufacturing instant food ingredients.