JPH0815415B2 - Frozen egg staples - Google Patents

Description

TECHNICAL FIELD The present invention relates to frozen egg stitches that can be stored for a long period of time and can be obtained by thawing and cooking to produce a product close to handmade.

[Conventional technology]

Egg-binders such as Oyako-don and Katsu-don ingredients are prepared by heating the ingredients and broth (so-called "warishita"), and then adding the egg liquid.
Obtained by heating for a short time. In this case, it is preferable to heat the eggs to a temperature slightly higher than the coagulation temperature of the egg liquid, that is, at a temperature of 80 ° C or lower for a short time to finish the smooth texture and color tone peculiar to the eggs. The egg hardens, the smooth texture is lost, the color tone is darkened, and the product value is significantly impaired.

For this reason, in the past, attempts to store egg staples for a long period of time have been made by freezing or refrigerating only ingredients or storing them by retort processing, etc., and when eating, add egg liquid prepared separately and cook. The method of doing was common. However,
With this method, the labor of preparing the ingredients can be saved, but the egg solution and the tools associated therewith are required, and the convenience is not high.

As a more convenient method, there is a method of preliminarily cooking and sterilizing while preserving the texture of the egg while preventing the texture from being hardened. Too much permeation into the skin, the taste and appearance are likely to be impaired, and the quality of handmade style cannot be obtained.

[Problems to be solved by the invention]

The present invention improves the above-mentioned problems, that is, in the storage of egg binders, if the convenience is enhanced, the organoleptic properties are impaired, and if the organoleptic properties are enhanced, the convenience is impaired and long-term storage is possible. Then, when eating, the aim is to obtain egg bindings having sensory characteristics equivalent to or higher than those of handmade ones simply by heating.

[Means for solving problems]

The inventors of the present invention have conducted extensive studies on solving the above-mentioned problems, and as a result, seasoning liquid and ingredients and egg liquid are separately frozen, and the egg liquid layer is laminated on top to provide a simple and functional solution. The present invention has been completed based on the finding that an egg binding product that can satisfy both the characteristics and long-term storage can be obtained.

That is, the present invention comprises at least a first layer made of frozen seasoning liquid and a second layer made of frozen egg liquid, and is thawed and cooked with the second layer placed on top of the first layer. Frozen egg staples characterized by.

The seasoning liquid frozen layer that constitutes the first layer of the present invention is composed of the seasoning liquid alone, or the seasoning liquid and the ingredients are mixed, or the ingredients and the seasoning liquid are not mixed, that is, You may comprise so that an ingredient may become a lower layer of a 1st layer. The seasoning liquid is
Dashi, soup, etc. are seasoned with soy sauce, mirin, sugar, sodium glutamate, nucleic acid-based seasonings, etc., so-called, but it is common, but the type, number, composition ratio etc. of the seasonings to be mixed are the target eggs It may be appropriately selected and determined according to the type of binding, and there is no particular limitation.

Similarly, the ingredients are selected according to the type of target egg and staples.Specifically, in the case of Oyako-don, chicken meat is a combination of vegetables such as sardines, and the katsu-don is pork cutlet. Ingredients such as onion, tempura in tempo, and dojo and burdock are common in Yanagawa. The ingredients are appropriately cut and cooked in the seasoning solution in advance, or they are raw or blanched and frozen with the seasoning solution or separately.

The above seasoning liquid or the seasoning liquid and the first layer made of ingredients and the second layer made of egg liquid are frozen and laminated. Egg liquid consists of whole eggs and other liquid eggs, but seasoning ingredients and the like can be added as necessary.
It is desirable that the egg liquid be sterilized and then frozen under conditions that avoid protein denaturation. The second layer may contain egg liquid alone or ingredients.

Regarding the ingredients, the above-mentioned first layer, second layer or first layer and second layer
It suffices if it is contained in at least one of the third layer and the intermediate portion with the layer.

The method for laminating the first layer and the second layer may be a combination of the frozen first layer and the second layer separately, but industrially, first, a container such as a tray is filled with the seasoning liquid and ingredients.・ Freeze, fill with sterilized egg liquid from above, and immediately freeze to commercialize.
In this case, even when the first layer is placed on the second layer during freezing, if the second layer is placed on top of the first layer during heating and thawing, The cure of the present invention is obtained.
Therefore, the positional relationship between the first layer and the second layer during frozen storage is not particularly limited.

Further, in addition to the first layer, the second layer, and the third layer, it is possible to provide a fourth layer such as a seasoning on the second layer, for example.

In any case, it is essential that the egg-binding product of the present invention is heated with the second layer placed on the first layer during thawing and cooking.

The frozen egg staples of the present invention can be thawed and cooked as they are by storing them in a heat-resistant tray or the like. For example, if they are stored in a heat-resistant resin tray, they can be microwaved as they are and can be stored in a metal foil or the like. If you do, you can cook directly on the open flame.

In addition, when a food such as frozen egg-bowl and the like that is combined with frozen rice is heated in a microwave oven or a steamer, there is a difference in the time required for heating the frozen rice and the frozen egg-binding, If the rice is heated sufficiently, the egg staples will be overheated and the egg will not be finished in a half-boiled state. Moreover, when the frozen egg stapler is placed directly on the frozen rice and heated, the egg liquid and the seasoning liquid, which have been thawed, are soaked into the rice as it is. Therefore, in the case of a food such as a frozen egg-bowl and the like, which is a combination of frozen rice and frozen rice, it is preferable to devise a container or the like to eliminate the above-mentioned drawbacks. Specifically, for example, as shown in Fig. 1, a heat-resistant film, a tray or the like is provided between the frozen egg binders and the frozen rice so that the frozen egg liquid and the seasoning liquid are thawed and soaked in the rice portion at the same time. To prevent it from getting caught, pull out the heat-resistant film at the time of eating to remove the threshold. To prevent the egg liquid from overheating, for example, a perforated aluminum foil is provided on the heat-resistant lid to partially block the microwave (if the aluminum foil has no holes). , Even if the rice is sufficiently warm, the eggs are still likely to remain in a liquid state), so that the egg bindings and the rice portion are heated appropriately.

The egg-binding products to which the present invention is applied may be in the form of parent-and-child bowl ingredients, katsu-don ingredients, heaven-end binding ingredients, Yanagawa hotpot, shira fish egg-binding, etc. All included.

〔The invention's effect〕

The frozen egg stapler of the present invention is frozen in a state where the seasoning liquid and the egg liquid are not mixed, and at the time of thawing, the seasoning liquid is first thawed and the egg liquid is denatured by heating after the temperature rises, so it is handmade. The state is the same as the original finish, that is, it does not become fried egg-like, the seasoning liquid remains, and it is finished in a half-boiled egg state.

Example (blending) Raw egg 62 Seasoning liquid 59 Chicken 30 Onion 20 Shiitake 3 According to the above blending, the seasoning liquid was boiled, thinly chopped chicken, onion and shiitake were added and boiled again. On a circular tray 13 cm in diameter and 2 cm in height, 56 g of broth, 20 g of chicken,
Onion (20 g) and shiitake mushroom (4 g) were filled at a ratio of 100 g and frozen.

Separately, chicken eggs were broken and mixed, and after the tray was frozen, 60 g was filled from above and frozen to prepare a two-layer state of seasoning liquid / ingredient and egg liquid.

For cooking and thawing, this product was placed in a pan with a diameter of 16 cm in a frozen state with the egg liquid layer facing upward, covered with a lid, and heated on a weak open flame (LP gas, household gas stove) for about 10 minutes. As a result, we could obtain the ingredients for the Oyako-don which is similar to the one made at home in the soft-boiled egg state.

[Brief description of drawings]

FIG. 1 is a sectional view showing a frozen parent-child bowl for a microwave oven according to an embodiment of the present invention. 1 ... Frozen egg liquid, 2 ... Frozen seasoning liquid, 3 ... Freezer, 4
...... Frozen rice, 5 ... Heatproof container, 6 ... Heatproof lid, 7 ... Aluminum foil, 8 ... Hole.

Claims (1)

[Claims] 1. A frozen ingredient which is at least laminated and composed of a first layer of frozen seasoning liquid and a second layer of frozen egg liquid
A layer, a second layer, and at least one of a third layer other than the first layer and the second layer, in a state in which the second layer is placed on top of the first layer during thawing and cooking. Frozen egg staples characterized by being cooked by heating.