JPH0662803A - Scrambled egg - Google Patents

Abstract

PURPOSE:To efficiently obtain scrambled eggs excellent in restorability, flavor and palate feeling by dielectric heating, at a specific microwave electric power density, and instantaneously puff-drying of an 0/W-type dough which is derived from eggs, regulated in the water contained to significantly semi-bound water region, and amorphously formed at a specific granular size. CONSTITUTION:An O/W-type dough derived from eggs, regulated in the water contained to significantly semi-bound water region at 20-50 (pref. 27-44)wt.% on a dry basis, and amorphously formed at 0.5-20mm (pref. 1-15mm) in granular diameter, is put to dielectric heating at a microwave electric power density of 20-60Kw/kg to effect instantaneous drying under puffing. In this case, until the dough comes to the maximally puffed point, it is put to dielectric heating and puffed in a sealed state, and after it comes to the above point, it is put to dielectric heating and dried under no restriction of such sealing. With this method, the objective scrambled eggs excellent in restorability, flavor and palate feeling can efficiently be obtained without the need for such processes as crush forming and classification.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an efficient method for producing instantly dried scrambled eggs with good resilience, which is instantly swelled by utilizing strong restraint heating of microwaves, and an instantly dried scrambled egg obtained thereby. In addition to having excellent restorability, it exhibits an excellent flavor and texture immediately after cooking when restored.

[0002]

2. Description of the Related Art Conventionally, the instant dry scrambled eggs are industrially produced by drying a heat-coagulated roasted egg containing free water by a vacuum freeze-drying method, or by quasi-bonded water in a microwave electric field proposed by the present inventors. It has been manufactured by applying the constrained behavior of water in a region (hereinafter, abbreviated as constrained heating).

[0003]

[Problems to be Solved by the Invention]

1. The vacuum freeze-drying method has a problem that the energy cost per unit weight is always several times higher than that of dielectric heating because it contains free water and the supply of latent heat of vaporization depends on radiation and conduction heat. It was

2. On the other hand, according to the bound heating, the egg dough in the strong quasi-bonded water region has a low dielectric loss coefficient and thus the heat conversion efficiency of radio waves is poor, and since the size and shape are scrambled, the directivity of radio waves is poor. However, there was a drawback that severe heating unevenness occurred.

3. To prevent this, increase the moisture content and make the egg dough in the semi-bonded water region weak, the shape will sag by heating, or they will be fused together during heat denaturation, so it looks good,
There was a problem that the texture was not obtained.

4. Therefore, in dielectric heating, it is not possible to obtain by only two steps of molding → microwave heating, and it is necessary to add steps such as crush molding, finish drying, and classification after heating. As a result, in addition to the increase of discontinuous steps, There was also a waste of the loss under the sieve.

Thus, all of the conventional manufacturing methods have drawbacks, and the present invention has been made for the purpose of solving these drawbacks all at once.

[0008]

Means for Solving the Problems The present invention has been made in order to achieve the above-mentioned object, and as a result of research from various directions, as a result of focusing on restraint heating, the moisture content of the egg-derived dough was controlled. After adjusting to a strong quasi-bonded water region and making it an O / W type emulsifier, this was randomly molded and then the effective microwave power density (PD) was dielectrically heated at 20 to 60 kW / kg. Well puffed and dried,
At that time, we obtained a useful new finding that a scrambled egg having no unevenness in heating, excellent in restoring property and having a texture after cooking was obtained.

The present invention is based on the above-mentioned basic technical idea. However, further technical examination was conducted to find more advantageous conditions, and the present invention was completed as a whole. is there.

In order to carry out the present invention, an egg-derived dough is used as a raw material. The egg-derived dough in the present invention may be any egg-containing dough, but it may be a liquid and / or a powder. , A composition derived from whole egg, egg yolk, and egg white. These egg-derived compositions include those obtained by decomposing eggs and frozen products, and if necessary, supplementary materials such as starches, seasonings and oils and fats, and further food additives and processed products if desired. There is no problem in freely mixing and adhering the minced pieces of vegetables, meat, seafood, seaweed, mushrooms, etc.

The rheology of the dough that is easy to form into the desired shape is
For example, things that closely resemble physical properties such as hard kneaded Hattai powder, noodle dough before being applied to a noodle band compound machine, and fertilizer dough for Japanese sweets,
It is a thing of the range which can be shown. The physical properties shown in these are mainly determined by the blending balance of the raw materials, the product temperature during molding to dielectric heating, and the shearing / molding method, and can be freely selected according to the desired quality of the product.
For example, in the molding process, if the viscosity is low, it will drip or stick after shearing, and if it is too high, the emulsification will reverse to the W / O type, making it difficult to maintain the objectives such as molding and quality. For this reason, the percentage of water is 20 on a dry basis.
.About.50%, preferably 27 to 44%. Within this range, it becomes easy to form a desired random and amorphous shape having a particle size of 0.5 to 20 mm, preferably 1 to 15 mm, and the expansion during dielectric heating becomes uniform. . If the range is less than that, emulsification is reversed and does not swell, or a product in which unswelling is mixed and uniformly swelled cannot be obtained, and if it is more than that, desired product quality due to sagging or welding cannot be obtained. Is.

When the dough is an O / W type emulsion, heating unevenness does not occur, but when the dough is a W / O type, it does not swell. So the egg dough is
The water content is 20-50% on a dry basis, preferably 27-44.
% Must be within the strong quasi-bonded water region and be emulsified in the O / W type.

In the case of the above-mentioned products, the molding size of the dough before expansion can be freely selected. However, due to directivity of selective heating of M waves, easiness of absorption, easiness of molding, and restrictions on the quality of the product after expansion, the particle size is 0.
5 to 20 mm, preferably 1 to 15 mm. In other words, a scrambled egg is a mixture of irregularly shaped egg granules of random size, but when a large or small mixture is dielectrically heated and an object to be heated of 1 mm or less is present, M waves are generated under a low temperature and humidity atmosphere. Absorption efficiency decreases and particles that do not swell occur, and if it is 15 mm or more, it looks good.
It may be unfavorable in terms of quality, such as excessive swelling in terms of texture, and easy occurrence of large and small unevenness of return. Therefore, the particle size is most preferably in the range of 1 to 15 mm. A range of 20 mm is also acceptable. However, if the product is crushed and sized in preparation for the occurrence of loss, the product may be molded into an appropriate size without being restricted by the above range.

In the present invention, it is necessary to control the water content of the dough in the strong semi-bonded water region, and a known method is appropriately used for that, for example, the ratio of liquid to powder of egg and other raw materials is adjusted. It can be easily obtained by adjusting and mixing.

In the present invention, the region of strong quasi-bonded water, in other words, does not include the water frozen at the freezing point, like the water in the region of weak quasi-bonded water that is subject to mild colloidal restraint, Moreover, it can be said not only the bound water of a monolayer that does not cause dielectric loss, but also the region in which dielectric loss occurs while being strongly bound. Specifically, in the present invention, the water content of the dough is adjusted to be in the range of 20 to 50%, preferably 27 to 44% on a dry basis in a normal egg dough. In this range, water molecules are strongly molecularly bound by other constituent substances, and free water is not contained at all or very little interstitial water remains in dispersed seeds even if they are contained. It is a degree.

When the egg-origin dough in this region is dielectrically heated,
Because the strongly quasi-bonded water is strongly bound by the constituents of the egg dough and cannot evaporate freely, the excess M-wave energy provided makes it difficult to lose latent heat. According to the above, heat is stored according to the above condition, and the temperature of the product suddenly rises to 130 ° C. or more even under normal pressure.

The rate of temperature rise until reaching the peak of swelling is mostly determined by the excess microwave density per unit area, the strength of binding water, and the difficulty of moisture heat dissipation due to the tissue structure. When measured by optothermography, in the present invention, it is achieved at a high speed of about 0.04 to 2 seconds, and thereafter, it gradually becomes a linear high temperature and burns.

Therefore, the dielectric heating of the egg-derived dough in the present invention is necessary for the amount of the object to be heated per unit area,
Percentage of microwave output that is effectively absorbed ((power
20) to 6)
It is carried out in the range of 0 [kW / kg].

Since water has the largest specific heat and dielectric loss factors, dielectric heating of food containing free water is the same as heating water of the same weight, and microwave power density, that is, PD If it is 0.8 or more, evaporation is possible. Dielectric heating of foods adjusted to a weak quasi-bonded water region coexisting with free water, even with high PD until free water is lost 10
Do not exceed 0 ° C.

The function of dielectric heating of egg dough adjusted to the region of strong quasi-bonded water that has lost free water is mainly due to the specific heat and dielectric constant of strong quasi-bonded water and other constituents that molecularly bind it. Since only the value of the loss factor contributes, the amount and pressure of steam instantaneously generated at a low PD of 20 or less are insufficient, and the molded fabric having a large surface area cannot be fully expanded.

In addition, since the total load is small in the strongly bound quasi-bonded water region, even if the PD is increased to 60 or more, excess radio waves will only be reflected and lost.

Therefore, in the present invention, the PD is 20-60.
It is carried out in a high PD range of [kW / kg] that is substantially converted into heat.

The atmosphere during the dielectric heating can be carried out not only in the normal atmosphere but also in the ventilation of dry air / steam, under normal pressure or under moist heat under pressure, and under reduced pressure.

Dielectric heating in the strong quasi-bonded water region does not contain free water, so that the value of the relative dielectric loss coefficient is small and it is difficult to heat. Therefore, in order to maximize the heating efficiency, the following is used in the present invention. It includes a method.

That is, the molded product is sandwiched with a material having a low relative dielectric constant, for example, a glass wool seat belt containing a heat-resistant resin such as ethylene tetrafluoride, etc. Dielectric heating is performed to increase the heat around the fabric surface in the generated moist heat atmosphere to reach the swelling apex, and after reaching the swelling apex, the seal is released and opened, and subsequently the dielectric heating is performed. It aims to improve efficiency by promoting drying including evaporation. As a result, selective heating unevenness such as unexpanded can be prevented, and the heating efficiency of the strong semi-bonded water region can be further enhanced.

[0026]

The present invention comprises such a method, and as a result, solves various problems which have been difficult to solve in the past.
A desired random, randomly sized instant dry scrambled egg was obtained.

Since this product is bound and heated, the number of general viable bacteria is 1
It became a surprisingly extremely low microbial food of 00 / g or less.

When hot water or cold milk is poured into this product, it easily becomes a scrambled egg, which not only serves as a fruit of instant soup or instant noodles that can be eaten at any time. It can be sandwiched in rice, sprinkled on rice, cooked, or mixed, and it can be used as an ingredient for gomeme rice or fried rice. , The safety and hygiene improvement by utilizing extremely low bacteria in the food service industry and the so-called 3K labor countermeasures such as odor, dirty, and bad appearance, which promotes the simplification of general foods, can be used in a wide range of fields, and waste can be developed. It was also useful for processing.

Hereinafter, the present invention will be described in more detail with reference to examples.

[0030]

[Example 1] 20.3 parts of whole liquid egg, 2.9 parts of whole egg powder, 2.5 parts of upper sucrose, 10 parts of modified starch and 0.8 part of salt were mixed by cutting and mixed on a dry weight basis. 42% water O / W
Emulsified into mold and adjusted to strong quasi-bonded water region particle size 3 to 20
Random granulated eggs of mm were obtained. This was quantitatively supplied to a conveyor type microwave device having an output of 80 kW at a rate of PD55, dielectrically heated, and dried to a water content of 7%. The product was uniformly swelled with an average particle size of 1.6 times, and a yellow-white porous scrambled egg with no unevenness was obtained. The average throughput is 200
It was kg / hr.

[0031]

[Example 2] Of the formulation of Example 1, 10.8 liquid whole eggs
The total egg powder was changed to 5.2 parts in parts to emulsify into an O / W type with a water content of 28% on a dry basis to prepare a granulated egg dough adjusted to a strong semi-bonded water region. This is defoamed 1-16
It was a candy-colored grain having a grain size of mm. Output this 30k
A constant amount of PD 0.7 was supplied to a W-conveyor microwave device for dielectric heating. Since the obtained product has a low PD, small particles close to the limit are exothermic at low ambient temperature, resulting in a non-expanded non-expanded product with a mixture of mid-expanded and yellow unexpanded and dried products. Became. Therefore, while covering the upper part of the dough supplied to the conveyor with a Teflon conveyor and keeping the same track, PD was raised to 4 and dielectric heating was performed.
From the position where the swelling peak was reached after 0.4 seconds, the upper conveyor was inverted to open the coating, and the dielectric heating was continued for 6 seconds continuously, followed by rapid drying while self-dissipating wet heat. With a similar amount of treatment and appearance, the product became a fluffy yellowish white swell.

[0032]

[Example 3] To the formulation of Example 1, 9 parts of moistened dry chilli chips were added and dispersed, and a dough having a dry water content adjusted to 39% was deposited on a Teflon conveyor and molded into 0.3 g / piece. When dielectric heating was performed under the same conditions as in Examples 1 and 2, a beautiful scrambled egg was obtained with almost the same quality as in Examples 1 and 2, and red dust chips could be seen here and there.

In place of chili, dried chips of leek, sea lettuce, broiler, cherry shrimp, onion and the like were dispersed, and the same procedure was carried out. As a result, scrambled eggs with a unique flavor and good return were obtained.

[0034]

[Example 4] The ingredient dough particles of Example 3 were filled in a conveyor container in which petri dish molds made of methylpentene polymer were arranged side by side, and the mixture was dielectrically heated with PD21 for 5 seconds to reach the swelling apex, so the lid conveyor was inverted. Then, while the seal was opened, dielectric heating was continued for 6 seconds, and then the film was transferred to a cooling conveyer, allowed to cool and self-evaporate, and dried to a dry weight standard water content of 10%. This product also contributes to the fact that the heat carried away from the container and atmosphere is small, and the thermal efficiency of the supplied microwave power is extremely high.
% Has been reached. The number of viable bacteria in the obtained product is only 20 /
At g, it became a uniform, vivid, colorful, and petri dish-shaped agglomerate of ponsen-bay-like shape. When it was poured over hot water, it rose and rose, giving a beautiful healthy and spicy egg soup.

Claims (5)

[Claims] 1. An O / W type dough, which is derived from an egg and is adjusted to a quasi-bonded water region having a high water content and is formed into a granular shape, is instantly heated by dielectric heating at an effective microwave power density of 20 to 60 per unit area. A method for producing a scrambled egg, which comprises swelling and drying. 2. The O / W type fabric adjusted to the strong semi-bonded water region according to claim 1, wherein the water content is 20 on a dry basis.
A method for producing a scrambled egg, characterized in that it is a molded dough adjusted to a strong semi-bonded water region of -50%, preferably 27-44%. 3. The granular O / W type dough is an O / W type dough having an irregular shape with a particle size of 0.5 to 20 mm, preferably 1 to 15 mm. Claim 1
Alternatively, the method for producing a scrambled egg according to claim 2. 4. The method according to claim 1, wherein the molding material is hermetically sealed and expanded by dielectric heating until it reaches a swelling apex, and then, after reaching the swelling apex, the sealing is unsealed and dielectrically heated and dried. 4. The method for producing a scrambled egg according to any one of 3 above. 5. A scrambled egg manufactured by the manufacturing method according to claim 1.