JPH08228721A - Volume production of heated egg like boiled egg - Google Patents

Abstract

PURPOSE: To obtain heated eggs like boiled eggs which can be used as a starting material for egg-processed food products such as egg filling by steam-heating a plurality of shelled eggs at a time instead of boiling. CONSTITUTION: A plurality of eggs are shelled, the whole eggs are directly, or separately after separation into egg yolk and egg white, treated with moisture heat such as steaming, as each of them is adjusted or not adjusted in its form, when needed, cut into pieces, adding thereto, a seasoning solution, and other ingredients, for example, vegetables, fishes or shells, meat, cheese and the like to give this egg.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for producing a large amount of heated eggs similar to boiled eggs or boiled eggs of boiled eggs, and more specifically, such boiled eggs or boiled eggs with raw eggs. After removing the eggshells of the above, the present invention relates to a method for producing a large amount of the eggshells by heating them with moist heat such as steaming instead of boiling them.

[0002]

2. Description of the Related Art Boiled eggs are chopped to an appropriate size and
Appropriately, raw vegetables, potatoes, fruits, macaroni, processed meat and fish products, etc. and egg fillings containing egg yolk and potatoes such as mayonnaise, seasonings such as French dressing, egg processed foods such as egg salad, sandwiches It is used for filling and as a side dish.

As is well known, boiled eggs are produced by boiling eggs of chickens, house ducks, etc. with shells, boiled eggs to an appropriate degree according to the type of boiled eggs, soft-boiled eggs, etc., and peeling the boiled eggs. ing. However, in such a method, at present, the shell is usually peeled by a machine, but if the egg is fresh, it is difficult to peel the egg, or the egg after heating is Even if it is relatively soft, it will be difficult to peel off. Moreover, in any case, mixing of eggshell fragments was unavoidable. In this way, such a method is not necessarily suitable for mass production, and since the mixing of eggshells gives a crunchy and unpleasant texture, there is no mixing of eggshells and boiled eggs suitable for mass production. The development of the manufacturing method is awaited.

Particularly, recently, as eating out and taking-out have become popular, the demand for boiled eggs used as a raw material for the above-mentioned processed egg foods has increased, and how to boil them in large quantities. Moreover, it is a big issue in the food service industry etc. whether it can be produced at low cost.

[0005]

DISCLOSURE OF THE INVENTION Under the background of the prior art described in the preceding paragraph, the present invention aims to develop and provide a mass production method of heated eggs that can be used as a raw material for the above-mentioned processed egg food. And

[0006]

Means for Solving the Problems As a result of earnest research to achieve the object described in the preceding paragraph, the present inventor has also found that a plurality of raw eggs with shells can be heated at the same time by moist heat.
It was found that hard-boiled eggs and soft-boiled eggs similar to boiled eggs can be obtained, and the present invention was completed based on such findings.

That is, the present invention is characterized in that raw eggs excluding a plurality of eggshells are heated at the same time as whole eggs or separately with egg white and egg yolk with or without shaping. The present invention relates to a method for mass-producing boiled egg-like heated eggs.

As is well known, the removal of eggshells from raw eggs can be performed by automation, and in this case, contamination of eggshell fragments is extremely rare. According to the method of the present invention of creating a boiled egg-like heated egg by doing, the physical properties of a heated egg similar to a conventional boiled hard boiled egg or a soft-boiled egg (solid boiled,
It can be mass-produced without mixing of eggshells.

The present invention will be described in detail below.

There is no particular limitation for carrying out the moist heat heating in the method of the present invention, and it is necessary to use a steaming device such as a steamer or a steamer capable of continuously performing the moist heat heating, that is, in the presence of steam. It can be performed by heating (so-called moist heat heating in the present invention).

As described above, the object of the present invention is to produce boiled egg-like heated eggs in a large amount and regardless of the physical properties of the heated eggs. Therefore, in the method of the present invention, the number of eggs that are heated by wet heat at the same time is the number that can achieve such an object.
Is the achievable number of such objectives, depending on the given case. As described above, the removal of the eggshell can be performed using an excellent automated device at present, and thus it is preferable to use such a device.

Eggs from which the eggshell has been removed are subjected to moist heat heating as whole eggs or with egg white and egg yolk separated. As is well known, egg white and egg yolk have different heating and coagulation temperatures. Therefore, it is possible to enhance the preference by separating the two and separately heating them with wet heat. In this case, it is important that the whole yolk is heated without damaging the yolk membrane, even when the whole egg is wet-heated or when the yolk is separated from the egg white and heat-moistened. This is because the yolk has a feeling of softness. This is one of the merits of the present invention, which is not found in the conventional method for producing a heated egg by boiling. Further, according to the present invention, it is possible to finish from a soft half-boiled state to any heating state of a solid boiled state, and conventionally, a soft boiled egg-like processed food which was difficult to mass-produce in a half-boiled state was prepared. It is possible to

In order to store the eggs from which eggshells have been removed in a steaming apparatus and subject them to steam heating, usually, a plurality of eggshell-removed eggs are temporarily stored in a container such as an appropriate tray and placed in the steaming apparatus. Needless to say, containers such as trays in this case are desired to have good peelability of eggs after heating and good thermal conductivity.

When it is desired that the heated egg has an egg shape similar to that of a hard-boiled egg after heating, depending on the use,
It is advisable to provide a plurality of dents on the bottom surface of the container so that about half of the whole eggs can be accommodated therein, and eggs for which eggshells are removed can be housed and steamed. This is one example of shaping and steaming according to the present invention. Further, depending on the application, it may be a recess having an appropriate shape, although it depends on a processing method such as slicing a heated egg. Of course, the bottom of the container may be flat if it is not necessary to shape it.

The conditions of moist heat heating such as steaming temperature and time depend on the intended use of the heated egg. When used for egg filling, the steaming conditions are set so that a heated egg having a hardness comparable to that of boiled eggs can be obtained. In addition, when a heated egg having a ripeness comparable to that of a soft-boiled egg is required, it goes without saying that the steaming conditions may be appropriately set so as to obtain the heated egg. For example, a product temperature of 90 ° C or higher for a firm finish, and a product temperature of 75-8 for a soft finish.
The steaming temperature may be about 5 ° C.

The boiled egg-like cooked egg produced in this manner is chopped and mixed with seasonings such as mayonnaise, dressing, other sauces, salt and pepper to prepare an egg filling and an egg salad. Boiled egg-like cooked egg foods such as can be prepared.

In particular, in the case of combination with an acidic seasoning such as mayonnaise, the hardening of the egg white becomes a problem with the passage of time, but according to the present invention, the egg white can be hardened because the egg white can be finished softly. Prevented egg fillings and the like can be obtained.

Further, according to the present invention, the egg yolk can be boiled and the egg yolk-like finish can be obtained by removing the egg white, so that it is also possible to obtain, for example, a savory egg yolk for topping a mimosa salad.

The boiled egg-like cooked egg of the present invention uses the boiled egg-like cooked egg of the present invention by using other auxiliary materials such as vegetables, seafood, meats and cheese in addition to the seasoning. It is possible to produce a prepared egg food.

[0020]

EXAMPLES The present invention will be further described below with reference to examples.

Example 1 (Preparation of Heated Egg) (a) Preparation of Wet Heated Egg: 4 Raw Eggs (Total Weight approx. 220)
g) is split into eggs without damaging the yolk membrane, and a stainless steel container (length 4.
5 cm, 7.5 cm wide, and 12 cm deep). The volume of the egg was about 3 cm from the bottom of the container.

The steam inside the steamer having an internal temperature of about 95 ° C. is removed, and the container containing the eggs excluding the eggshell is placed in the steamer.
The product was heated to a core temperature of 80 ° C. and then cooled.

As described above, it was possible to obtain an extremely soft egg white without breaking the eggshell and in the egg which was subjected to the wet heat heating in the state of breaking the egg and holding the yolk membrane.

(B) Preparation of heated eggs by the conventional method: 4 eggs with shells were used for about 2 in steam at 100 ° C. or in boiling water.
Heated for 0 minutes.

The thus-prepared cooked eggs could be peeled off by a machine without mixing the eggshells, but the egg whites were extremely hard and did not give a pleasant texture.

Therefore, when the heating temperature was lowered to about 95 ° C. and the time was also shortened to 15 minutes, the egg white became soft and preferable, but when the shell was peeled by a machine, the egg shell was frequently mixed, and the egg shell was mixed. In order to prevent this, there was no choice but to manually remove the shell.

Example 2 (Evaluation) A moist heat-heated egg prepared in the same manner as in (a) of Example 1 and a raw egg with shell in (b) of Example 1 were heated in boiling water at 100 ° C. for about 20 minutes. An egg filling was prepared according to the following recipe using a conventional heated egg prepared in the same manner as that prepared by heating. That is, as raw materials, heated eggs (70.0%), mayonnaise (29.3)
%), Salt (0.7%) and pepper (0.07%) were taken and mixed to prepare two kinds of egg fillings.

These were subjected to sensory evaluation (n = 10).
In detail, the hardness of egg white is 5
4 points for hard, 3 for normal, 2 for soft,
And it is 1 point for extremely soft, and 5 points for extremely strong, 4 points for strong, 3 points for normal, 2 points for weak, and 2 points for extremely weak, regarding the softness of the yolk. A score of 1 point was given, and further, in the overall evaluation, a score of 10 points was extremely preferable, a score of 5 was normally used, and a score of 1 point was very bad.

The results are shown in Table 1 below.

[0030]

[Table 1]

From the above table, it is understood that the heated egg according to the present invention is superior to the conventional heated egg when used as the raw material heated egg for egg filling.

Inspection Example 1 (Measurement of Physical Properties) Two kinds of heated eggs prepared in the same manner as in Example 2 were inspected for the viscoelastic characteristic value by creep measurement.

As a result, the typical instantaneous elastic modulus was as shown in FIG.

From the figure, it is understood that the heated egg of the present invention has a lower elastic modulus and a softer finish than the conventional boiled egg. Therefore, the heated egg according to the present invention can be measured by such a physical property measurement. It turns out that it is superior to the heated eggs of.

[0035]

Industrial Applicability According to the present invention, it is possible to easily provide a large amount of boiled egg-like heated eggs that can be used as a raw material for processed eggs such as egg fillings.

[Brief description of drawings]

FIG. 1 shows the results of inspection example 1.

Claims (3)

[Claims] 1. A boiled egg-like product characterized in that raw eggs excluding a plurality of eggshells are heated at the same time as whole eggs or separately in egg white and egg yolk with or without shaping, respectively. Mass production method of heated eggs. 2. A method for producing a boiled egg-like cooked egg food, characterized in that the heated egg obtained by the method according to claim 1 is shredded and mixed with a seasoning. 3. A method for producing an egg food, characterized in that a heated egg obtained by the method according to claim 1, a seasoning and other auxiliary materials are used as ingredients.