JPH09252748A - Production of beaten egg - Google Patents
Production of beaten eggInfo
- Publication number
- JPH09252748A JPH09252748A JP8066086A JP6608696A JPH09252748A JP H09252748 A JPH09252748 A JP H09252748A JP 8066086 A JP8066086 A JP 8066086A JP 6608696 A JP6608696 A JP 6608696A JP H09252748 A JPH09252748 A JP H09252748A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- hot water
- egg liquid
- liquid
- viscosity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、かき卵の製造方法
に関する。さらに詳しくは、焦げがなく、卵独特の風味
及び適度に凝固した卵のやわらかさとなめらかさが維持
されたかき卵を、容易にかつ安定的に製造することがで
きる方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an egg. More specifically, the present invention relates to a method for easily and stably producing a shredded egg which is not charred, maintains the flavor peculiar to the egg and maintains the softness and smoothness of an appropriately coagulated egg.
【０００２】[0002]
【従来の技術】従来から、かき卵の製造方法として、例
えば、卵液を細孔を通して、低ｐＨの熱水に注入するこ
とにより、速やかで容易、かつ、安定的に、均一かつ柔
軟な糸状あるいは薄片状の凝固卵を作ることができるか
き卵の製造方法（特公昭６１−３４５７号）が知られて
いる。しかし、この方法では、熱水中に投入された卵液
が、加熱釜の底部まで一気に流入して加熱釜に付着する
ため、焦げのあるかき卵が生じるという問題があった。2. Description of the Related Art Conventionally, as a method for producing an oak egg, for example, by pouring egg liquid into hot water having a low pH through pores, a quick, easy, stable, uniform and flexible filamentous form can be obtained. Alternatively, a method for producing an oyster egg (Japanese Examined Patent Publication No. 61-3457) capable of producing a coagulated egg in the form of flakes is known. However, this method has a problem in that the egg liquid thrown into the hot water flows all the way to the bottom of the heating pot and adheres to the heating pot, so that a charred egg is produced.
【０００３】また、熱水中で凝固した卵液が細かくなる
のを防止するために、熱水を増粘する方法（特公平３−
１３８５５号）、あるいは、かき卵に生じるボソボソ感
を低減するために、卵液及び熱水を増粘する方法（特公
昭５７−８７１０号）も知られている。これらの方法に
よれば、熱水に粘性が付与されていることにより、投入
した卵液が加熱釜の底まで流入することがないので、か
き卵に焦げが生じるという問題は解消される。しかし、
上記方法では、卵液が凝固するまでに時間がかかるた
め、投入された卵液が凝固する前に熱水中で結着し、ボ
テボテした大きなかき卵となるという問題があった。そ
こで、この問題を解消するために、熱水の加熱温度を上
げて処理時間の短縮を図ったところ、強い加熱で卵の風
味が損なわれたり、あるいは、過度に凝固して、固い食
感のかき卵になるという問題が新たに生じた。A method of thickening hot water in order to prevent the egg liquid coagulated in hot water from becoming fine (Japanese Patent Publication No.
No. 13855), or a method of thickening egg liquid and hot water (Japanese Patent Publication No. 57-8710) in order to reduce the tingling sensation that occurs in oyster eggs. According to these methods, since the added egg liquid does not flow to the bottom of the heating pot due to the viscous nature of the hot water, the problem of charring the shaved eggs is solved. But,
In the above-mentioned method, since it takes time for the egg liquid to coagulate, there is a problem in that the charged egg liquid is bound in hot water before coagulation to form a large, flat-bottomed egg. Therefore, in order to solve this problem, when the heating temperature of the hot water was raised to shorten the treatment time, the flavor of the eggs was impaired by strong heating, or the eggs were coagulated excessively to give a firm texture. There was a new problem of becoming an egg.
【０００４】上記従来技術はいずれも、均一なかき卵を
製造すること、あるいは、焦げのないかき卵を製造する
といった課題それぞれを解決することができる。しか
し、これらの課題をすべて、すなわち、焦げがなく、か
つ、卵独特の風味及びほどよく凝固した卵のやわらかさ
となめらかさをもつかき卵を、容易にかつ安定的に製造
することができるという課題を一挙に解決することがで
きるかき卵の製造方法は、現在のところ開発されるには
至っていない。Each of the above-mentioned conventional techniques can solve the problems of producing a uniform shaved egg or producing a non-sticky shaved egg. However, all of these problems, that is, the problem of being able to easily and stably produce a non-sticky, peculiar flavor of egg and a soft and smooth egg that is well-coagulated and easily smoothed At present, a method for producing an oyster egg that can solve the above problems has not been developed.
【０００５】[0005]
【発明が解決しようとする課題】従来技術における上記
の問題点を憂慮した本発明者らは、風味及び食感が良好
で、焦げのないかき卵を、容易に製造することができる
方法を提供することを課題として鋭意研究を重ねた。そ
の結果、卵液の粘性、卵液を注加する熱水の粘性、及
び、熱水のｐＨを特定し、さらにかき混ぜ処理を施すこ
とによってはじめて、風味及び食感が良好で、焦げのな
いかき卵を安定的にかつ容易に製造することができると
いう知見を得た。DISCLOSURE OF THE INVENTION The present inventors who were concerned about the above-mentioned problems in the prior art provide a method for easily producing a non-burnt shaved egg having a good flavor and texture. The subject was to do so, and repeated intensive research. As a result, the flavor and texture are good, and the non-sticky oyster is not burned until the viscosity of the egg liquid, the viscosity of the hot water to which the egg liquid is added, and the pH of the hot water are specified and further subjected to a stirring process. We have found that eggs can be produced stably and easily.
【０００６】[0006]
【課題を解決するための手段】すなわち、本発明は、粘
性が付与された卵液を、粘性が付与された低ｐＨの熱水
に投入し、次いで熱水内でかき混ぜ処理を行うことを特
徴とするかき卵の製造方法である。That is, the present invention is characterized in that the viscous egg liquid is added to viscous low pH hot water, and then the mixture is stirred in hot water. It is a method for producing a shaved egg.
【０００７】[0007]
【発明の実施の形態】卵液は、熱水に投入した際に凝固
するもの、すなわち、熱凝固性を有するものであること
が必要である。上記卵液として、例えば、生卵を溶いた
もの、卵黄液と卵白液を任意の割合で混合することによ
って得た混合卵液、粉末卵を水戻しした卵液、あるい
は、凍結卵を解凍した卵液等を挙げることができる。BEST MODE FOR CARRYING OUT THE INVENTION Egg liquid must be one that solidifies when it is added to hot water, that is, one that has heat coagulation properties. As the egg liquid, for example, a raw egg melted, a mixed egg liquid obtained by mixing yolk liquid and egg white liquid at an arbitrary ratio, an egg liquid reconstituted with a powder egg, or a frozen egg is thawed. Egg liquid etc. can be mentioned.
【０００８】本発明では、卵液が熱水中に拡散して細か
くならないようにするため、及び、卵液が加熱釜の底部
まで一気に沈みこまないようにするために、上記卵液に
粘性を付与する。卵液の粘性が低すぎる場合は、卵液が
熱水に投入された際、熱水に進入しにくくなり、熱水表
層で大きな塊状になりやすい。また、卵液の粘性が高す
ぎる場合には、卵液を投入する熱水に粘性が付与されて
いたとしても、卵液が加熱釜の底部まで一気に沈み込む
ため、加熱釜に付着して、焦げのあるかき卵となりやす
い。上記卵液の粘性は、後述の熱水の粘性との関係によ
り決定されるが、３０ｃｐ〜１００ｃｐ（Ｂ型粘度によ
り測定）に調整することが好ましい。In the present invention, in order to prevent the egg liquid from diffusing into hot water and becoming fine, and to prevent the egg liquid from sinking all the way to the bottom of the heating pot, the egg liquid has a viscosity. Give. If the viscosity of the egg liquid is too low, it is difficult for the egg liquid to enter the hot water when it is added to the hot water, and the egg liquid tends to form large lumps on the surface layer of the hot water. Further, if the viscosity of the egg yolk is too high, even if the hot water to which the egg yolk is added has a viscosity, the egg yolk will sink to the bottom of the heating pot at a stretch, and thus adhere to the heating pot. It tends to become a charred egg. The viscosity of the egg solution is determined by the relationship with the viscosity of hot water described below, but it is preferably adjusted to 30 cp to 100 cp (measured by B-type viscosity).
【０００９】卵液に粘性を付与するにあたっては、卵液
にガム質、増粘剤等を均質に混合すればよい。ガム質と
しては、例えば、タマリンドシードガム、グアガム、ト
ラガントガム、キサンタンガム、ローカストビーンガ
ム、タラガム、ペクチン、カラギーナン、アルギン酸等
が挙げられる。上記ガム質の他に増粘剤として、馬鈴薯
澱粉、とうもろこし澱粉、化工澱粉等の澱粉質等を使用
することもできる。また、これらのガム質又は澱粉質等
を混合して使用してもよい。To impart viscosity to the egg liquid, a gum substance, a thickener and the like may be uniformly mixed with the egg liquid. Examples of gums include tamarind seed gum, guar gum, tragacanth gum, xanthan gum, locust bean gum, tara gum, pectin, carrageenan, and alginic acid. In addition to the above gums, starch thickeners such as potato starch, corn starch and modified starch may be used. Further, these gums or starches may be mixed and used.
【００１０】なお、卵液に粘性を付与するために用いる
上記原料の他、卵液には、塩類、糖類、有機酸等の各種
調味料、あるいは、カロチン、くちなし色素等の着色料
を添加してもよい。ただし、上記調味料あるいは着色料
を卵液に添加すると、卵液の粘性が変化する場合があ
る。従って、上記ガム質または澱粉質の卵液への添加量
は、上記調味料あるいは着色料の添加量に応じて調整す
ることが好ましい。In addition to the above-mentioned raw materials used for imparting viscosity to the egg liquid, various kinds of seasonings such as salts, sugars and organic acids, or colorants such as carotene and lacquer pigments are added to the egg liquid. May be. However, when the above seasoning or coloring agent is added to egg liquid, the viscosity of the egg liquid may change. Therefore, the addition amount of the gum or starch to the egg liquid is preferably adjusted according to the addition amount of the seasoning or colorant.
【００１１】本発明では、熱水に投入された卵液が加熱
釜の底部に付着することによって生じるかき卵の焦げの
発生を防止するために、卵液を投入する熱水に粘性を付
与する。熱水に粘性を付与するにあたっては、ガム質又
は澱粉質等の添加といった、卵液に粘性を付与する場合
と同様の方法により行えばよい。上記熱水の粘性が低す
ぎる場合は、卵液が加熱釜の底部まで一気に進入し、焦
げのあるかき卵ができやすい。また反対に、熱水の粘性
が高すぎる場合は、上述したように卵液に粘性が付与さ
れても、卵液が熱水に進入し難くなり、卵液が熱水の表
層付近で塊状に凝固する傾向にある。以上から、上記熱
水の粘性は５ｃｐ〜５０ｃｐとすることが好ましい。In the present invention, viscosity is imparted to the hot water into which the egg liquid is added in order to prevent charring of the eggs caused by the egg liquid added to the hot water adhering to the bottom of the heating pot. . To impart viscosity to the hot water, a method similar to that for imparting viscosity to the egg liquid, such as addition of gum or starch, may be used. If the viscosity of the hot water is too low, the egg liquid will penetrate all the way to the bottom of the heating pot, and a charred egg will be easily formed. On the other hand, if the viscosity of the hot water is too high, even if the egg liquid is viscous as described above, it is difficult for the egg liquid to enter the hot water, and the egg liquid becomes lumpy near the surface layer of the hot water. Tends to solidify. From the above, the viscosity of the hot water is preferably 5 cp to 50 cp.
【００１２】なお、上記熱水に粘性を付与するにあたっ
ては、熱水の粘性を卵液の粘性よりも低く調整すること
が好ましい。卵液の粘性を熱水の粘性より高くすること
によって、卵液が熱水中に進入しやすくなるので、熱水
の表層部で卵液が塊状に凝固するのを有効に防止するこ
とができる。In addition, in imparting viscosity to the hot water, it is preferable to adjust the viscosity of the hot water to be lower than that of the egg liquid. By making the viscosity of the egg liquid higher than that of the hot water, the egg liquid can easily enter the hot water, so that it is possible to effectively prevent the egg liquid from coagulating in a lump at the surface layer of the hot water. .
【００１３】本発明では、卵液の凝固を促進して熱水中
で卵液同士が結着するのを防止するために、卵液を投入
する熱水のｐＨを調整する。上記熱水のｐＨは、熱水に
投入された卵液の凝固を促進でき、かつ、食味への影響
が少ないという点から、ｐＨ３．０〜ｐＨ５．０に調整
することが好ましい。上記熱水のｐＨを調整する手段と
して、例えば、酢酸、クエン酸、リンゴ酸、乳酸、アス
コルビン酸等の酸性剤を添加することが挙げられる。ま
た、これらの酸性剤を２種以上併用して使用してもよ
い。酸性剤を熱水に添加する量として、クエン酸を例に
挙げれば、熱水１００重量部に対して、クエン酸０．０
１重量部〜０．０４重量部とすればよい。In the present invention, in order to promote the coagulation of the egg liquid and prevent the egg liquid from binding to each other in the hot water, the pH of the hot water into which the egg liquid is added is adjusted. The pH of the hot water is preferably adjusted to pH 3.0 to pH 5.0 because it can promote the coagulation of the egg liquid put in the hot water and has little influence on the taste. Examples of means for adjusting the pH of the hot water include adding an acid agent such as acetic acid, citric acid, malic acid, lactic acid, ascorbic acid. Moreover, you may use these acidic agents in combination of 2 or more types. As an amount of adding the acidifying agent to the hot water, citric acid is taken as an example, and citric acid 0.0
It may be 1 to 0.04 parts by weight.
【００１４】卵液及び卵液を投入する熱水に粘性を付与
し、かつ、熱水を低ｐＨとすることにより、殺菌処理あ
るいは乾燥処理などの加熱処理を施されて凝固能が低下
した卵液を使用した場合であっても、確実に凝固させる
ことができる。Eggs whose coagulability is lowered by providing heat treatment such as sterilization treatment or drying treatment by imparting viscosity to the egg liquid and hot water into which the egg liquid is added and by making the hot water have a low pH Even when a liquid is used, it can be surely solidified.
【００１５】粘性が付与された上記卵液は、粘性が付与
された低ｐＨの上記熱水に投入される。卵液を熱水に投
入するにあたっては、熱水に均等に投入することが好ま
しい。熱水の一部にのみ卵液を投入した場合には、卵液
を投入した箇所の熱水の温度が低下するため、凝固にム
ラが生じ、かき卵の食感及び食味が均一になりにくい傾
向にある。卵液を熱水に投入する方法としては、例え
ば、小孔を多数穿った容器に卵液を充填し、この小孔か
ら卵液を熱水に投入する方法がある。The viscous egg liquid is added to the viscous low pH hot water. When adding the egg liquid to the hot water, it is preferable to add the egg liquid evenly to the hot water. When the egg liquid is added only to a part of the hot water, the temperature of the hot water at the place where the egg liquid is added decreases, causing uneven coagulation and making it difficult for the texture and taste of the shaved egg to be uniform. There is a tendency. As a method of pouring the egg liquid into the hot water, for example, there is a method of filling the egg liquid into a container having a large number of small holes and then pouring the egg liquid into the hot water through the small holes.
【００１６】また、卵液を熱水に投入するにあたって
は、卵液の凝固ムラを抑え、食味及び食感が均一なかき
卵を得るために、卵液の凝固時間を一定にすることが好
ましい。また、生産効率の点からも好ましい。凝固時間
を一定にするには、卵液が熱水中に投入されても、熱水
の温度が一定に保持できる措置を施せばよい。例えば、
卵液の温度を、卵液が凝固しない程度に加温しつつ、卵
液を小孔を通して熱水に投入する方法がある。これによ
って、多量の卵液が熱水に投入されても、熱水の温度が
著しく下がるのを防ぐことができる。When the egg solution is poured into hot water, the coagulation time of the egg solution is preferably kept constant in order to suppress the coagulation unevenness of the egg solution and obtain a shaved egg having a uniform taste and texture. . It is also preferable in terms of production efficiency. In order to keep the coagulation time constant, it is only necessary to take measures to keep the temperature of the hot water constant even if the egg liquid is put into the hot water. For example,
There is a method of pouring the egg liquid into hot water through the small holes while heating the temperature of the egg liquid to such an extent that the egg liquid does not solidify. This makes it possible to prevent the temperature of the hot water from dropping significantly even when a large amount of egg liquid is added to the hot water.
【００１７】上記卵液を投入する熱水の温度は、卵液の
凝固温度以上とする必要がある。卵液は６５°Ｃ以上で
あれば凝固するが、生産効率、卵の風味及び食感等の点
から、熱水の温度を９０°Ｃ以上、好ましくは９２°Ｃ
〜９７°Ｃとすることが好ましい。熱水の温度が低い場
合は、卵液の凝固時間が長くなり、熱水中で卵液同士が
凝固前に結着して、ボテボテしたかき卵となりやすい。
また反対に、熱水の温度が高い場合は、卵液中の蛋白質
が加熱変性し風味が損なわれやすく、過度に凝固したか
き卵となりやすい。The temperature of the hot water into which the egg liquid is charged must be higher than the freezing temperature of the egg liquid. Egg liquid is solidified at 65 ° C or higher, but from the viewpoint of production efficiency, egg flavor and texture, the temperature of hot water is 90 ° C or higher, preferably 92 ° C.
It is preferable to set the temperature to ˜97 ° C. If the temperature of the hot water is low, the coagulation time of the egg liquid becomes long, and the egg liquids are bound to each other in the hot water before the coagulation, so that the eggs tend to be fluffy.
On the other hand, when the temperature of the hot water is high, the protein in the egg yolk is heat-denatured, the flavor is likely to be impaired, and an excessively coagulated shaved egg is likely to be formed.
【００１８】粘性が付与された低ｐＨの熱水に投入した
後、かき混ぜ処理を行うまでの間に、熱水中の卵液を一
定時間静置してもよい。これによって、投入直後の卵液
をかき混ぜた際に生じる卵液の分散を防止し、微小な凝
固卵が多数発生するのを防止することができる。The egg solution in the hot water may be allowed to stand for a certain period of time after being added to the viscous low-pH hot water and before the stirring process. With this, it is possible to prevent the dispersion of the egg liquid that occurs when the egg liquid immediately after being added is agitated, and to prevent the generation of a large number of minute coagulated eggs.
【００１９】上記静置時間が短すぎる場合、後述のかき
混ぜ処理によって熱水中に細かく分散したまま凝固する
ものが多くなり、微細な凝固卵が多数生じる。また反対
に、上記静置時間が長すぎる場合には、かき卵中の蛋白
質が加熱変性することにより、風味が低減するおそれが
ある。さらに、かき卵が過分に凝固して、固い食感にな
る傾向にある。また、レトルト殺菌処理した場合には、
かき卵の食味の低減及び食感の劣化が一層顕著となる。
上記静置時間は、卵液を注加する熱水の温度及びｐＨに
より当業者が適宜設定すればよい。例えば、上記熱水が
９０°Ｃ〜９７°Ｃ、ｐＨ３．０〜５．０の場合ば、静
置時間を１分〜３分とすることが好適である。When the standing time is too short, a large amount of finely coagulated eggs are produced due to the agitation treatment described later, in which a large number of finely coagulated eggs are finely dispersed in hot water. On the contrary, if the standing time is too long, the protein in the egg may be denatured by heating, which may reduce the flavor. Furthermore, the oyster eggs tend to coagulate excessively to give a hard texture. In addition, when retort sterilization is performed,
The deterioration of the taste and the deterioration of the texture of the oyster egg become more remarkable.
The standing time may be appropriately set by those skilled in the art depending on the temperature and pH of the hot water into which the egg solution is added. For example, when the hot water has a temperature of 90 ° C to 97 ° C and a pH of 3.0 to 5.0, it is preferable to set the standing time to 1 minute to 3 minutes.
【００２０】本発明では、卵液を投入した後、あるい
は、さらに静置した後に、かき混ぜ処理を行う。このか
き混ぜ処理によって、卵液の凝固を促進し、食感及び食
味を均一にすることができる。さらに、上記かき混ぜ処
理によって、熱水中で糸状又は薄片状に凝固したかき卵
が適度な長さに寸断されるため、かき卵の形状及び長さ
のバラつきを少なくすることができる。上記かき混ぜ処
理によって、かき卵の長さを、１ｃｍ以上、さらには２
〜３ｃｍとすることが好ましい。上記かき混ぜ処理の一
例を挙げれば、かき混ぜ処理を回転処理によって行う場
合、回転数が少なすぎると、長いかき卵が多くなる傾向
にあり、反対に、回転数が多すぎると、短いかき卵が多
くなる傾向にある。以上から、かき混ぜ処理を回転処理
によって行う場合には、回転数を６ｒｐｍ〜１４ｒｐｍ
とすることが好ましい。また、上記かき混ぜ処理は、熱
水の量及び熱水中に投入される卵液の量によって適宜調
節することが望ましい。In the present invention, the agitation treatment is carried out after the egg solution has been added or after the egg solution has been allowed to stand still. By this stirring process, the coagulation of egg liquid can be promoted and the texture and taste can be made uniform. Furthermore, since the stirring process described above cuts the shredded eggs in filamentous or flaky form in hot water into appropriate lengths, it is possible to reduce variations in the shape and length of the shaved eggs. By the above stirring process, the length of the egg is 1 cm or more, and even 2
It is preferable to set it to 3 cm. To give an example of the stirring process, if the stirring process is performed by a rotation process, if the rotation speed is too low, the number of long claw eggs tends to increase. Conversely, if the rotation speed is too high, the number of short claw eggs tends to increase. Tends to become. From the above, when the stirring process is performed by the rotation process, the rotation speed is 6 rpm to 14 rpm.
It is preferable that In addition, it is desirable that the stirring process be appropriately adjusted depending on the amount of hot water and the amount of egg liquid added to the hot water.
【００２１】上記かき混ぜ処理が終了した後、熱水内の
かき卵は、熱水から取り出される。熱水からかき卵を取
り出すにあたっては、網、カゴ等を使用すればよい。After the stirring process is completed, the shaved eggs in the hot water are taken out from the hot water. A net, basket or the like may be used to remove the shaved egg from the hot water.
【００２２】熱水から取り出されたかき卵には、冷水を
噴霧する方法、冷水に浸漬する方法、流水にさらす方
法、又は低温雰囲気内に放置する方法等の冷却処理を施
してもよい。なかでも、熱水内で発生した微小なかき卵
あるいは不純物等を除去できるという点で、流水にさら
す方法が好ましい。The oyster eggs taken out of the hot water may be subjected to cooling treatment such as spraying with cold water, immersing in cold water, exposing to running water, or leaving in a low temperature atmosphere. Among them, the method of exposing to running water is preferable because it can remove minute eggs and impurities generated in hot water.
【００２３】以上の工程を経て製造された本発明のかき
卵は、卵独特の風味、あるいは、凝固した卵が有するふ
わっとしたやわらかさ、なめらかさを有し、また、焦げ
も生じないといった点で、高品質のものである。また、
本発明によって得られたかき卵は、レトルト殺菌処理を
施しても、上記品質が損なわれないので、上記肉類、野
菜類等の具材、スープ等の食品素材とともに耐熱性容器
に充填密封して、かき卵入りレトルト食品とすることも
できる。The oyster egg of the present invention produced through the above steps has the unique flavor of the egg, the fluffy softness and smoothness of the solidified egg, and the non-burning point. , Of high quality. Also,
Kaki eggs obtained by the present invention, even if subjected to retort sterilization treatment, because the quality is not impaired, the meat, ingredients such as vegetables, filled and sealed in a heat-resistant container with food materials such as soup, It can also be used as a retort food containing an egg.
【００２４】また、本発明の製造方法によって得られた
かき卵は、真空乾燥処理又は凍結乾燥処理を施しても、
上記した高い品質を維持することができるので、熱湯を
注加して食する即席食品とすることも可能である。The oyster eggs obtained by the production method of the present invention may be vacuum-dried or freeze-dried,
Since the above-mentioned high quality can be maintained, it is possible to make an instant food by pouring hot water into the food.
【００２５】[0025]
実施例１ あらかじめ加熱殺菌処理を施した熱凝固性を有する卵黄
液３０．０重量部、変性卵白液４５．０重量部、タマリ
ンドシードガム０．４重量部、水１４．５重量部、着色
料としてくちなし色素０．０６重量部及びカロチン０．
０４重量部を均質に混合して、９０．０重量部の混合卵
液を調整した。この卵液の粘性をＢ型粘度計で測定する
と、５３ｃｐであった。次に、卵液を投入する熱水３５
０重量部に、クエン酸０．１重量部、及び、キサンタン
ガム０．３重量部を加えて、熱水のｐＨを４．０とし、
粘性を７ｃｐ（Ｂ型粘度計測定値）とした。また、この
熱水の温度は９５°Ｃであった。次いで、上記卵液を上
記熱水に糸状に投入した。この時、卵液が加熱釜の底部
深くまで進入することはなく、卵液が加熱釜の底部に付
着することもなかった。さらに、熱水の中では、未凝固
の卵液同士が結着することもなかった。次いで、熱水の
温度を９５°Ｃに保ったまま、横型ニーダーを用いて、
６ｒｐｍの回転処理条件でかき混ぜ処理を行った。かき
混ぜ処理後、熱水中の凝固卵を網で取り出し、１５°Ｃ
の流水で冷却して、９０．０重量部のかき卵を得た。こ
のかき卵を観察したところ、焦げのあるかき卵は見当た
らなかった。Example 1 30.0 parts by weight of egg yolk liquid having heat coagulability, which has been heat-sterilized in advance, 45.0 parts by weight of denatured egg white liquid, 0.4 parts by weight of tamarind seed gum, 14.5 parts by weight of water, colorant As a tinless pigment 0.06 part by weight and carotene 0.
04 parts by weight were homogeneously mixed to prepare 90.0 parts by weight of mixed egg liquid. When the viscosity of this egg liquid was measured with a B-type viscometer, it was 53 cp. Next, hot water 35 for adding egg liquid
0.1 parts by weight of citric acid and 0.3 parts by weight of xanthan gum were added to 0 parts by weight to adjust the pH of the hot water to 4.0,
The viscosity was set to 7 cp (B-type viscometer measurement value). The temperature of this hot water was 95 ° C. Next, the egg solution was put into the hot water in a filament form. At this time, egg liquid did not penetrate deep into the bottom of the heating pot, and egg liquid did not adhere to the bottom of the heating pot. Furthermore, in hot water, the uncoagulated egg solutions did not bind to each other. Then, while maintaining the temperature of hot water at 95 ° C, using a horizontal kneader,
Stirring treatment was performed under the rotation treatment condition of 6 rpm. After stirring, take out the coagulated eggs in hot water with a net and keep them at 15 ° C.
After cooling with running water, 90.0 parts by weight of eggs were obtained. When observing this shaved egg, no charred shaved egg was found.
【００２６】上記かき卵を、別に調製しておいたすまし
汁の中に添加し、このすまし汁の中のかき卵を食したと
ころ、ボソボソした食感もなく、また、卵特有のなめら
かさとやわらかさを有していた。The above-mentioned oyster egg was added to a separately prepared soup stock, and when the oyster egg in this soup stock was eaten, there was no gritty texture, and the smoothness and softness peculiar to the egg were obtained. Had.
【００２７】実施例２ 調味スープ１９０重量部に、牛肉１５重量部、しいたけ
５重量部、ニンジン５重量部、もやし１０重量部、及び
実施例１で得たかき卵３０重量部を添加して、かき卵入
り雑炊の具材２５０重量部を調整した。次に、このかき
卵入り雑炊の具材を、レトルトパウチに充填密封した
後、１２１°Ｃ、１５分間のレトルト処理を行い、容器
入りレトルト処理済かき卵入り雑炊の具材とした。Example 2 To 190 parts by weight of seasoning soup, 15 parts by weight of beef, 5 parts by weight of shiitake mushroom, 5 parts by weight of carrot, 10 parts by weight of sprouts and 30 parts by weight of the oyster egg obtained in Example 1 were added, and oysters were oystered. 250 parts by weight of the rice cooker material containing eggs was adjusted. Next, this porridge containing oyster eggs was filled in a retort pouch and sealed, and then retort treatment was performed at 121 ° C. for 15 minutes to prepare a porridge containing oyster eggs with retort treatment in a container.
【００２８】次いで、上記容器入りレトルト処理済かき
卵入り雑炊の具材を米飯の上に配置し、かき卵入り雑炊
を調整した。このかき卵入り雑炊を食したところ、かき
卵の食感は、ボソボソした感もなく、柔軟でなめらかで
あった。さらに風味の点でも、卵独特の香り及び味を有
するものであった。Next, the retort-treated oyster cooked egg-stuffed material in the container was placed on cooked rice to adjust the oyster cooked egg. When this porridge with oysters was eaten, the texture of the oysters was soft and smooth, without any sensation. Further, in terms of flavor, it also had a unique scent and taste of eggs.
【００２９】[0029]
【発明の効果】本発明は、卵液及び卵液を投入する熱水
に粘性を付与し、さらに熱水のｐＨを調整し、かき混ぜ
処理を行うことによって、焦げがなく、しかも、卵特有
の風味や、適度に凝固した卵のやわらかさとなめらかさ
を有する、高品質のかき卵を、容易に製造することがで
きる。INDUSTRIAL APPLICABILITY According to the present invention, by imparting viscosity to the egg liquid and hot water into which the egg liquid is added, further adjusting the pH of the hot water, and carrying out a stirring treatment, there is no charring and the egg-specific A high-quality shaved egg having a flavor and the softness and smoothness of an appropriately solidified egg can be easily produced.
【００３０】さらに、本発明の製造方法によって得られ
たかき卵は、そのまま食することができるだけでなく、
レトルト処理を施すことも可能である。そしていずれの
場合においても、優れた食感及び食味を得ることができ
る。Further, the oyster eggs obtained by the production method of the present invention can be eaten as they are,
It is also possible to apply a retort treatment. In any case, excellent texture and taste can be obtained.
Claims (8)
れた低ｐＨの熱水に投入し、次いで熱水内でかき混ぜ処
理を行うことを特徴とするかき卵の製造方法。1. A method for producing an oyster egg, which comprises pouring a viscous egg liquid into hot water having a low viscosity and then stirring the mixture in hot water.
することを特徴とする請求項１記載のかき卵の製造方
法。2. The method for producing a persimmon egg according to claim 1, wherein the egg liquid has a viscosity of 30 cp to 100 cp.
いることを特徴とする請求項１記載のかき卵の製造方
法。3. The method for producing an oyster egg according to claim 1, wherein the hot water has a viscosity of 5 cp to 50 cp.
を特徴とする請求項１記載のかき卵の製造方法。4. The method for producing a shaved egg according to claim 1, wherein the egg liquid has a viscosity higher than that of hot water.
とを特徴とする請求項１記載のかき卵の製造方法。5. The method for producing an oyster egg according to claim 1, wherein the hot water has a pH of 3.0 to pH 5.0.
れた低ｐＨの熱水に投入した後、静置することを特徴と
する請求項１記載のかき卵の製造方法。6. The method for producing a shaved egg according to claim 1, wherein the viscous egg liquid is added to the viscous hot water having a low pH and then allowed to stand.
回転処理であることを特徴とする請求項１記載のかき卵
の製造方法。7. The method for producing a persimmon egg according to claim 1, wherein the stirring treatment is a rotation treatment at 6 rpm to 14 rpm.
請求項１記載のかき卵の製造方法。8. The method for producing an oyster egg according to claim 1, which is for retort food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06608696A JP3454329B2 (en) | 1996-03-22 | 1996-03-22 | How to make shaved eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP06608696A JP3454329B2 (en) | 1996-03-22 | 1996-03-22 | How to make shaved eggs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH09252748A true JPH09252748A (en) | 1997-09-30 |
| JP3454329B2 JP3454329B2 (en) | 2003-10-06 |
Family
ID=13305706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP06608696A Expired - Fee Related JP3454329B2 (en) | 1996-03-22 | 1996-03-22 | How to make shaved eggs |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3454329B2 (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002000232A (en) * | 2000-06-28 | 2002-01-08 | Kanegafuchi Chem Ind Co Ltd | Yolk liquid and coagulated egg-processed food containing the same |
| JP2006129803A (en) * | 2004-11-08 | 2006-05-25 | Toyo Seikan Kaisha Ltd | Floated egg-containing packed soup and method for producing the same |
| JP2006296235A (en) * | 2005-04-18 | 2006-11-02 | Kyowa Hakko Foods Kk | Method for producing freeze-dried scrambled egg |
| JP2011010555A (en) * | 2009-06-30 | 2011-01-20 | Q P Corp | Method for producing egg processed product |
| JP2011010556A (en) * | 2009-06-30 | 2011-01-20 | Q P Corp | Method for producing egg processed product |
| JP2011010557A (en) * | 2009-06-30 | 2011-01-20 | Q P Corp | Egg processed product and method for producing the same |
| JP2014147357A (en) * | 2013-02-01 | 2014-08-21 | Amano Jitsugyo Kk | Freeze dried scrambled egg soup |
| JP2014161245A (en) * | 2013-02-22 | 2014-09-08 | Amano Jitsugyo Kk | Freeze-dried scrambled egg and freeze-dried scrambled egg soup, and manufacturing method thereof |
| JP2015050971A (en) * | 2013-09-09 | 2015-03-19 | 天野実業株式会社 | Freeze-dried scrambled egg and freeze-dried scrambled egg soup, and manufacturing method thereof |
| CN108618000A (en) * | 2017-03-21 | 2018-10-09 | 日清食品控股株式会社 | The manufacturing method of egg flower |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS578710B2 (en) * | 1978-06-12 | 1982-02-17 | ||
| JPS613457B2 (en) * | 1983-10-22 | 1986-02-01 | Nissin Shokuhin Kk | |
| JPH0313855B2 (en) * | 1984-07-09 | 1991-02-25 | Taiyo Kagaku Kk | |
| JPH08116925A (en) * | 1994-10-27 | 1996-05-14 | Kunoole Shokuhin Kk | Production of scrambled egg liquor |
-
1996
- 1996-03-22 JP JP06608696A patent/JP3454329B2/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS578710B2 (en) * | 1978-06-12 | 1982-02-17 | ||
| JPS613457B2 (en) * | 1983-10-22 | 1986-02-01 | Nissin Shokuhin Kk | |
| JPH0313855B2 (en) * | 1984-07-09 | 1991-02-25 | Taiyo Kagaku Kk | |
| JPH08116925A (en) * | 1994-10-27 | 1996-05-14 | Kunoole Shokuhin Kk | Production of scrambled egg liquor |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002000232A (en) * | 2000-06-28 | 2002-01-08 | Kanegafuchi Chem Ind Co Ltd | Yolk liquid and coagulated egg-processed food containing the same |
| JP2006129803A (en) * | 2004-11-08 | 2006-05-25 | Toyo Seikan Kaisha Ltd | Floated egg-containing packed soup and method for producing the same |
| JP2006296235A (en) * | 2005-04-18 | 2006-11-02 | Kyowa Hakko Foods Kk | Method for producing freeze-dried scrambled egg |
| JP2011010555A (en) * | 2009-06-30 | 2011-01-20 | Q P Corp | Method for producing egg processed product |
| JP2011010556A (en) * | 2009-06-30 | 2011-01-20 | Q P Corp | Method for producing egg processed product |
| JP2011010557A (en) * | 2009-06-30 | 2011-01-20 | Q P Corp | Egg processed product and method for producing the same |
| JP2014147357A (en) * | 2013-02-01 | 2014-08-21 | Amano Jitsugyo Kk | Freeze dried scrambled egg soup |
| JP2014161245A (en) * | 2013-02-22 | 2014-09-08 | Amano Jitsugyo Kk | Freeze-dried scrambled egg and freeze-dried scrambled egg soup, and manufacturing method thereof |
| JP2015050971A (en) * | 2013-09-09 | 2015-03-19 | 天野実業株式会社 | Freeze-dried scrambled egg and freeze-dried scrambled egg soup, and manufacturing method thereof |
| CN108618000A (en) * | 2017-03-21 | 2018-10-09 | 日清食品控股株式会社 | The manufacturing method of egg flower |
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| Publication number | Publication date |
|---|---|
| JP3454329B2 (en) | 2003-10-06 |
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