JPH0823935A - Western style pot-steamed hotchpotch and its production - Google Patents

Abstract

PURPOSE:To obtain a tasty Western style pot-steamed hotchpotch, rich in flavor and useful for ingesting calcium by gelatinizing cow's milk and/or a dairy product as a main raw material with starch and a thermally irreversible gelling agent. CONSTITUTION:This Western style pot-steamed hotchpotch is obtained by mixing (A) cow's milk and/or a dairy product (skimmilk powder, etc.) with (B) starch, (C) a thermally irreversible gelling agent (albumin, etc.) and (D) a seasoning and heating the resultant prepared liquid. The resultant foreign pot-steamed hotchpotch is a gel having good texture.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a Western-style cabbage with rich flavor, which is prepared by adding a heat-irreversible gelling agent to milk or dairy products rich in calcium.

[0002]

2. Description of the Related Art Chawanmushi is a typical egg product, but it is known that it is seasoned with egg liquid but steamed by adding ingredients such as chicken, prawns and mushrooms to the mixture of the liquid. Yes, Japanese style. On the other hand, as dairy products, there are dishes such as gratin, cream stew and potage soup, and desserts such as pudding, ice cream and yogurt. However, no Western-style custard-based products using dairy products as raw materials have been found yet.

[0003]

DISCLOSURE OF THE INVENTION The present invention aims to develop a variety of dietary habits, and aims to develop a new food product using dairy products useful for intake of calcium, which tends to be deficient in Japanese diets. The present invention provides a Western-style chawanmushi with a rich flavor that has never existed before and a method for producing the same.

[0004]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the inventors have found that a gel having a good texture can be obtained when egg white is added to white sauce and heated. They have found the present invention and completed the present invention. That is, the present invention provides a Western-style steamed egg steamed steaming method and a method for producing the same, which comprises heating a liquid containing milk and / or dairy products, starch, a heat-irreversible gelling agent and a seasoning.

The milk and dairy products referred to in the present invention are milk,
Partially skimmed milk, skim milk, processed milk, condensed milk, cream, whole milk powder, skim milk powder, butter, cheese, alternative milk made from vegetable oil and milk powder, etc., used alone or as a mixture. Concentrates and non-liquid substances should be dissolved in water before use. If necessary, they can be diluted with water before use. In addition, in order to improve the flavor and texture,
Oils and fats can be added as necessary, and examples thereof include vegetable oils and fats such as soybean oil and palm oil, animal oils and fats such as beef tallow and lard, hydrogenated oils thereof, margarine and powdered oils and fats.

In the present invention, the starch used for texture modification by interacting with the heat irreversible gelling agent described below is a flour such as wheat flour or corn flour, wheat starch, starch such as potato starch, corn starch and the like. It is a single substance or a mixture of processed starch and the like, which has been subjected to various processes such as heat treatment, acid treatment, etherification treatment, etc. as a raw material, and the amount used is 0.1 to 10% by weight based on the total composition amount. , Preferably 0.5 to 5% by weight. 0.1
If the amount is less than 10% by weight, creamy smoothness is not provided and a pudding-like texture is provided, and if it is more than 10% by weight, a dumpling-like texture is obtained, which is not preferable.

[0007] Chawanmushi is usually heated and eaten, and if the gel is dissolved during reheating, the commercial value is lost. Therefore, a heat-irreversible gel that does not dissolve even when heated is required. Therefore, the thermo-irreversible gelling agent in the present invention refers to a gelling agent that forms a thermo-irreversible gel and includes milk proteins such as egg white, whole egg, dried egg white, dried whole egg, casein, and whey protein. , Plasma proteins, animal proteins such as hydrolysates and modified products thereof, plant proteins such as wheat proteins and soybean proteins, and polysaccharides such as curdlan, gellan gum, alginic acid and salts thereof, one kind alone or Two or more kinds are used in combination. The amount used is in the range of 0.05 to 40% by weight, preferably 0.2 to 30% by weight, based on the total composition.
When it is less than 0.05% by weight, no gel is formed, and when it is more than 40% by weight, it has a hard texture like pudding, which is not preferable, unlike the texture of chawanmushi.

In the present invention, salt, amino acid seasonings such as sodium glutamate and glycine, nucleic acid seasonings such as 5'-sodium inosinate and 5'-sodium guanylate, succinic acid, citric acid, etc., in order to adjust the flavor. Organic acids and their salts, yeast extracts, animal and plant protein hydrolysates, meat extracts, seafood extracts, vegetable extracts, and other natural seasonings, combined seasonings and soup bases, soy sauce, fish sauce, mirin, Fermentation and brewing seasonings such as wine, sweeteners such as sugar, xylooligosaccharides, glycyrrhizin, spices such as pepper, pepper, turmeric, clove, garlic, butter flavors, spice extracts, pH such as hydrochloric acid, sodium carbonate, etc.
Use regulators.

In order to enhance the content, food materials such as colorants, egg yolks and vegetable pastes, meats, seafood, pastes, grated cheese, macaroni and other ingredients can be added.
In addition, if necessary for maintaining health, add minerals such as shellfish calcium, heme iron, vitamins such as tocopherol and carotene, fats and oils containing DHA (abbreviation of docosahexaenoic acid), chitosan, and polysaccharides such as crystalline cellulose. You can also The calculation of the weight% indicates the weight ratio of raw materials excluding ingredients.

The western-style chawanmushi of the present invention can be manufactured as follows. Add fats and oils, starch and seasonings to milk, dairy product aqueous solution or a mixture thereof, and heat if necessary to obtain a uniform liquid. Western-style chamomushi can be obtained by adding a heat irreversible gelling agent or its aqueous solution to a homogeneous solution, and adding spices, flavors and ingredients as needed, and heating.

Oil and fat and starch are added to an aqueous solution of milk and dairy products or a mixture thereof, and then a heat irreversible gelling agent or an aqueous solution thereof is added, and if necessary, spices, flavors and ingredients are added and heated. Western-style chawanmushi is obtained by adding a seasoning and a pH adjuster to the heated liquid to form a gel and then reheating.

Fats, starches and seasonings are added to an aqueous solution of milk or dairy product or a mixture thereof, and then a calcium salt and a pH adjusting agent are added, and then a heat irreversible gelling agent or an aqueous solution thereof is added, if necessary. Western-style chawanmushi can be obtained by adding spices, spices and ingredients and heating.

In the practice of the present invention, when a cation and pH-independent heat irreversible gelling agent is used,
The combination of the compounds and the order of addition do not matter, but if there is a dependency such as alginic acid or whey protein,
Lactic acid, fumaric acid, hydrochloric acid, potassium carbonate, sodium hydroxide, pH adjusting agents such as basic and acidic amino acids, polybasic acids such as citric acid and phosphoric acid and salts thereof, sequestering agents such as amino acids, calcium sulfate, It is necessary to control the addition order by appropriately combining a calcium salt such as calcium monohydrogen phosphate and a seasoning to control gelation. When using a heat irreversible gelling agent that easily gels when heated, such as egg white, it is better to add it after preheating.

[0014]

EXAMPLES The present invention will be described in detail below with reference to examples. Example 1 1 g of butter, 3 g of modified starch, while stirring in 80 g of milk,
Soup base containing meat storage extract 1 g, white wine 4 g, light soy sauce 1 g, sodium carbonate 0.3 g and pepper 0.0
After adding 2g and heating to a uniform liquid, dry egg white 3g
And a solution prepared by dissolving 1 g of the DHA-containing oil / fat emulsion in 20 g of water is added. The mixed solution is transferred to a heating container, and the shrimp, peeled clams, sliced mushrooms and macaroni are added, sprinkled with grated cheese, and steamed in a steamer for 40 minutes to obtain Western-style chawanmushi. This chawanmushi had a flavor similar to seafood gratin and had a texture similar to egg tofu.

Example 2 5 g of skim milk powder, 5 g of powdered oil and fat, while stirring in 80 g of water,
2 g of wheat flour, 1 g of soup base containing meat storage extract, 4 g of white wine, 0.1 g of salt, 0.6 g of fish sauce, and 0.01 g of pepper were added and heated to a uniform solution, and then egg white 2
Add 5 g and 0.3 g powdered butter flavor. Transfer the mixture to a heating container, add roast beef, heat-treated onion and macaroni and sprinkle with grated cheese.
Heat for minutes to get Western-style chawanmushi. This chawanmushi had a flavor similar to that of macaroni gratin, and had a texture similar to that of Japanese-style chawanmushi.

Example 3 23 g of alternative milk (milkol; made from Miyoshi oil and fat) while stirring in 75 g of water, 5 g of fresh cream, 2 g of powdered oil and fat, 2 g of cornflower, 2 g of wheat starch, 4 g of soybean protein, 2 g of curdlan and seafood extract 2g soup base, 2 yolks
g, salt 0.2 g, powdered shellfish calcium 0.3 g, pepper 0.02 g, powdered butter flavor 0.7 g and spice extract 0.1 g are sequentially added, and heated and transferred to a heating container when viscosity appears. Heat-treated chicken, heat-treated onion and Brussels sprouts are put and steamed in a steamer for 30 minutes to obtain Western-style chawanmushi. This chawanmushi has a flavor similar to cream stew,
It had a texture similar to that of Japanese-style chawanmushi.

Example 4 To 40 g of milk was added 25 g of pumpkin paste, 2 g of soybean oil and 5 g of modified starch while stirring, and then 2 g of whey protein.
Is heated in 35 g of water and a heat-treated onion is added. 2 g of extract-based seasoning, warm soy sauce 0.
After adding 5 g, 0.5 g of fish sauce and 1.5 g of gluconolactone, the mixture is transferred to a heating container and left to stand. After gelling, steam in a steamer for 30 minutes to obtain Western-style chawanmushi. This chawanmushi had a pumpkin flavor and had the texture of Japanese-style chawanmushi.

Example 5 While stirring in 46 g of water while stirring, 24 g of alternative milk (Milkur; made by Miyoshi Yushi), 0.5 g of powdered oil and fat, 1 g of processed starch, 1 g of sodium lactate, 0.2 g of sodium citrate, 0.1 g of sodium tartrate, Calcium monohydrogen phosphate 0.5
g, complex seasoning 0.5 g, salt 0.3 g, sugar 2 g, and fumaric acid-coated oil-fat-coated microcapsules 1.3 g were sequentially added, and then sodium alginate 0.3 g was added to water 30 g.
Add the solution dissolved in g. The mixed solution is transferred to a heating container and heated in a water bath for 30 minutes to obtain Western-style chawanmushi. When this chawanmushi was cooled, it had the flavor of yogurt soup and the texture of egg tofu.

The western-style chawanmushi obtained in this example was not only reheated and satisfactorily eaten, but also had a rich flavor when cooled.

[0020]

[Operation and effect of the invention] As described above, the western-style chawanmushi of the present invention, which is mainly made of calcium-rich milk and dairy products and is gelled with starch and a heat irreversible gelling agent, has a rich flavor and is delicious. It is useful for improving dietary varieties and improving calcium intake deficiency.

Claims (2)

[Claims] 1. Western-style steamed egg steamed steam comprising heating a liquid comprising milk and / or dairy products, starch, a heat irreversible gelling agent and a seasoning. 2. A method for producing Western-style chamomushi, which comprises heating a liquid comprising milk and / or dairy products, starch, a heat irreversible gelling agent and a seasoning.