JPH0775526B2 - Instant scrambled eggs - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to an instant scrambled egg, and more particularly to an instant scrambled egg that can be used for its eating by rubbing it by hand.

[Conventional technology]

Conventionally, the following are known as egg processed foods which use eggs as a main raw material and plastic bags as packaging materials.

For example, Japanese Examined Patent Publication No. 51-40148 discloses a chicken egg containing an acidulant,
Add edible oil to a mixture of casein and seasoning to emulsify, emulsify with a homogenizer, fill degassed emulsion of pH 5.5 to 6.5 into a plastic bag, heat and solidify chicken egg and cooking oil A method for producing a storable processed egg food containing as a main component and having a preservative property is described.

This product is like a paste, and a sausage-like cylindrical bag is used as the plastic bag.

In addition, in JP-B-60-24695, whole egg or egg white is added with a specific amount of seasoning, fats, starches, and sugar, and egg liquid is added to meat, vegetables, etc. while heating at 70 ° C or higher. , Solidify,
A method for producing a long-term storable egg-prepared food having a soft-boiled egg-like texture that is filled in a retort pouch and sterilized by heating is described. Also, in Japanese Patent Laid-Open No. 49-48853, a raw egg (for one) is removed in a film-type transparent bag along with ingredients such as cooked beef bowl, oyakodon, and egg bowl for one meal. It describes a method for producing "egg milk beef bowl nomoto" that includes both.
In addition, Japanese Patent Publication No. 56-121458 discloses that glycine is added in an amount of 1 to 3% with respect to the total amount of raw materials, and the final product has pH 5.5 to 6.8 and water content.
At 5.5-6.8, a method for producing a well-preserved tattered egg product characterized by finishing to a water content of 45-55% is described,
A polyethylene bag is used to fill the product.
Further, Japanese Utility Model Laid-Open No. 56-81864 describes an instant egg that can be stored by heat-sealing a raw egg in a bag that is hermetically sealed and heat-resistant and sealed.

However, there is no such thing as an instant scrambled egg in which chicken eggs are used as a main raw material and these are filled in a plastic bag.

[Problems to be solved by the invention]

The present invention solves the problem of providing an instant scrambled egg, which is different from the conventional egg-processed food filled in a plastic bag and provides a scrambled egg that can be easily edible by rubbing with a hand. .

[Means for solving problems]

The present inventors have completed the present invention in order to solve the above problems. That is, the chicken egg of the present invention is seasoned and / or
Alternatively, mix milk, ingredients, etc., and add ring crush strength of 30 to this.
An instant scrambled egg with a content of 2.0 cm or less filled in a bag made of a heat-resistant synthetic resin film having a flexibility of N or less so that the whole bag is kneaded by hand, sealed, heat-sterilized and gelled. is there.

In the present invention, as the seasoning to be mixed with chicken eggs, for example, sugar, salt, sodium glutamate, soy sauce and the like are used. As the milk, for example, milk, skim milk, skim milk powder and the like are used, and as the ingredients, meat such as ham and bacon, various vegetables such as spinach, carrot and green asparagus are used.

In the present invention, chicken eggs are seasoned and / or milk as described above,
A raw material mixture for eggs is prepared by mixing the ingredients and the like, and a ring crush strength (measured according to the JIS P 8126 board compression strength test method (ring flash method)) of 30 N or less, preferably 5 to 20 N flexibility The bag is filled with a heat-resistant synthetic resin film having heat resistance. The ingredients can also be added to the stock solution of egg preparation at the time of filling.

The heat-resistant synthetic resin film may be any as long as it is flexible and has a ring crush strength of 30 N or less. Specific examples thereof include polyethylene, polypropylene, polyamide, polyvinylidene chloride films, and polyethylene / polyamide, polypropylene / vinylidene chloride. A laminated film or the like is used.

The reason why a synthetic resin film having a ring crush strength of 30 N or less is used in the present invention is that a film having a ring crush strength of 30 N or more is too hard to be rubbed by hand because it is scrambled egg-like when used for food. Further, in the present invention, the thickness of the content after filling when filling the heat-resistant synthetic resin film with the egg preparation stock solution is 2.0 cm or less, preferably 1.0 cm or less, and preferably 0.5 to 1.0 cm. Try to knead the contents together with the bag by hand. This has a thickness of 2.0 cm
This is because the above is also not preferable when rubbing with a hand because it is less likely to rub.

As described above, after filling the egg preparation stock solution with a bag of 2.0 cm or less so that the contents can be rubbed by hand with each other, it is sealed and heated to perform gelation and sterilization at the same time to obtain an instant scrambled egg of the present invention. To be

As the sterilization condition, for example, 80 ° C. and 15 minutes or more are used, and sterilization at 120 ° C. or more can be performed as necessary.

When the product of the present invention is used for eating, is it warmed together with the bag?
Alternatively, without heating, by rubbing the gel in a bag by hand to break the gel, and then opening the dish and placing it on a plate, a scrambled egg having desired flavor and physical properties can be obtained.

In addition, the product of the present invention has good storability, and can be stored for refrigeration for 2 weeks by sterilization at 80 ° C for 15 minutes, and can be stored at room temperature for 60 days at sterilization at 120 ° C for 15 minutes. is there.

〔The invention's effect〕

The present invention provides a scrambled egg of a desired size and condition simply by rubbing the bag by hand for use in food, and having the same flavor and characteristics as those tasted at home. This also saves time spent preparing and cleaning up meals, as well as hiking and climbing,
It can also be used as a portable cooking product for holidaymakers.

〔Example〕

Next, examples of the present invention will be shown, but the present invention is not limited thereto.

Example 1 Milk 1 and 20 g of salt were added to 3.5 kg of whole eggs obtained by breaking up chicken eggs, and mixed well to prepare an egg preparation stock solution.

On the other hand, the above egg mixture stock solution was put into 20 bags made from polyethylene film with a ring crush strength of 5N into 10 × 15 cm bags.
It was filled in 200 g portions and sealed. The thickness of the filled bag is about 2 cm
Met. These bags were put into a hot water tank at 85 ° C., heated for 45 minutes to give a gel-like content, and allowed to cool to give a product.
Then, store this product in the refrigerator, take it out after 10 days, soak it in hot water for 1-2 minutes as it is in the bag, heat it, take it out of the hot water, rub it by hand in the bag, and then open it. I transferred and tasted it. This was a scrambled egg with good flavor and texture.

Example 2 An egg preparation stock solution similar to that described in Example 1 was prepared. On the other hand, from polypropylene / polyamide laminated film with a ring crush strength of 20N to 24 bags made into 10 × 15 cm bags,
180 g of the above egg preparation stock solution and 20 g of finely chopped bacon roasted in a frying pan were filled and sealed. Next, these bags were inserted into a retort kettle and heated at 120 ° C. for 20 minutes to obtain a gel-like material, which was cooled with water to obtain a product. Room temperature (20
C.), and after 2 days, 5 days, and 30 days, take out 8 bags each, 4 bags were heated with hot water for 2 minutes, and the other 4 bags were rubbed by hand without heating. After that, I opened it and tasted it. As a result, scrambled eggs containing bacon having good flavor were obtained.

Claims (1)

[Claims] 1. A chicken egg is mixed with seasonings and / or milk, ingredients, etc., and the resulting mixture is put into a bag made of a heat-resistant synthetic resin film having a ring crush strength of 30 N or less and a thickness of 2.0. An instant scrambled egg that is less than cm in size, filled and sealed so that the contents can be rubbed together by hand, heated, sterilized and gelled.