JPH09294567A - Processing of egg - Google Patents

Abstract

PROBLEM TO BE SOLVED: To enable the tasty eating of an egg by dipping a shelled boiled egg in a tasty ingredient, aging the resultant boiled egg and processing the prepared egg into an hors doeuvre, a side dish, a delicatessen, a salad, a dessert, a tea cake, a confectionery, etc. SOLUTION: A shelled boiled egg is dipped in one or more tasty ingredients such as common salt, sugar, a vinegar, a fermented seasoning, a lactic acid bacterial beverage, a spice, a fruit juice, an alcoholic beverage, a food and a mixture thereof and aged at a cold, a low or normal temperature according to purposes of processing.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for processing an egg that is aged with umami.

[0002]

2. Description of the Related Art Conventionally, foods that process whole eggs are boiled oden, Chinese petan, and recently smoked eggs can be seen in stores, but boiled oden can be eaten anywhere. Moreover, smoked pitanes and eggs are not delicious because they have almost no salt, sugar or sourness.

[0003]

DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned drawbacks, and it is possible to carry processed eggs easily by immersing them in umami and aging so that they can be eaten deliciously anytime and anywhere. Also, eggs are easy to adapt to any taste,
Because of the wide range of flavors available and the deepness, you can arrange it with tastes from all over the world, such as Japanese, Western, Chinese, ethnic hors d'oeuvres, side dishes, delicacies, salads, desserts, tea sauce, and confectionery. It is possible to produce a large number of rare processed eggs and foods of a new genre using these processed eggs.

[0004]

[Means for Solving the Problems] Boiled eggs boiled in shells are soaked in umami, boiled with umami and dipped in the broth, or boiled in umami and boiled in the simmered soup, and then soaked in the broth and annealed. Also, make a vertical cut in the shell-boiled egg to facilitate thermal formation.

On the other hand, boiled eggs that have been decapsulated with heat are coated with a batter and fried, or they are stabbed on a skewer and coated with a batter, and fried. For the batter, wheat flour, rice flour, buckwheat flour, corn flour or the like is used.

[0006] Furthermore, small boiled eggs that are stripped of heat-sealed shells are put in jelly, yogurt, gyoza, shimai, manju, and rice balls, and the production of tofu, bowls of rice balls, nigiri sushi, and mushroom sushi seeds. To use.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described based on examples. (A) Eggs, quail eggs, duck eggs, turtle eggs, snake eggs, shark eggs, and all birds, reptiles, and fish eggs used for food can be used as this processed egg.

(B) The mixed flavor is soy sauce with soy sauce,
Soy sauce with ground sesame, plum meat with honey, lactic acid bacteria drink with lemon, cheese melted in wine, rice sugar mixed with salt, kelp, pods and pepper, salt, herbs, spices, garlic, vinegar with horseradish.

(C) In the ripening using a plurality of umami, in the case of two kinds of umami, 1/2 is added to the umami of A and B, and in the case of 3 kinds of umami, 1/3 is added to the umami of A, B and C, A has 4 flavors
Divide the umami of B, C, and D into quarters, and soak them in order and age them.

(D) As an example of using a plurality of umami, 1. Pickle with bonito flakes and kelp soup stock, and then ripen with mustard and wasabi. 2. Consommé followed by aging with curry powder, pepper or pepper sauce. 3. Aged with black honey, cocoa, and dry gin. 4. Aged in the order of honey, tea, whiskey, and safflower extract.

(E) As an example of utilizing the ingredients for umami, pickle with Nozawana pickles, miso pickles, kimchi, umeboshi, and other pickled ingredients, wrap with soaked leaves, cucumber, celery, Pickle with pickled ingredients such as cauliflower and pepper. Then, simmer in kelp, junior high school girls and beans, and other Tsukudani for 1-2 minutes, then soak in Tsukudani as it is, and soak with lemon, pineapple, and other pulp for aging.

(F) In unusual places, whiskey, brandy, dry gin, wine, curacao, cocktail, beer, sake, each with its own unique aroma and flavor.
Aged using alcoholic beverages such as plum wine and medicinal liquor for their delicious taste.

(G) Further, in order to make processed eggs of Japanese, Western, Chinese or ethnic style, the following umami is mainly used. 1. For Japanese style, three cups of vinegar, mustard vinegar, vinegar miso, yuzu miso, umeboshi broth, soy broth, sukiyaki sardine, mentaiko sauce, wasabi mayonnaise, pickle soup, non-oil Japanese dressing,
Blue shiso dressing.

2. For Western-style tailoring, pickle sauce, ravigot sauce, cheese sauce, pizza sauce, pepper sauce, basilico sauce, domigura sauce, red wine sauce, coffee sauce, yogurt sauce, jam-based sauce, peanut butter -, Non-oil French dressing and Italian dressing.

3. For Chinese-style tailoring, stick chicken pork, agitated turf flax, pepper sauce, oyster sauce, shrimp chili sauce, soy miso, grilled pork seasoning soup, vinegar pork seasoning soup, non-oil soybean plate soy dressing, Chinese dressing.

4. Ethnic style gado gado sauce, fish sauce sauce, curry meat sauce, Indian curry sauce, Korean-style cold or dripping, non-oil vegetable dressing, namul dressing, kimchi dressing.

(H) Next, the standard of the concentration of umami is 15 g per 100 ml of salt content or 1 sugar content in the case of strong taste.
50g acidity in 00ml 4.2% or alcohol 3
At 0 °, the middle taste is 50% of the strong taste and the light taste is 20% of the strong taste.
% Concentration.

(Ri) Further added flavors by genre, for hors d'oeuvres, pickle sauce, pepper sauce, basilico sauce, cocktail sauce, mustard cream sauce, soy sauce sauce, sume extract sauce with an intermediate taste.
Red wine sauce, domigura sauce.

The side dish is a savory edible oil of medium taste, vinegar miso, mustard vinegar, Sansho miso, Tosa vinegar, Sancha vinegar, oyster sauce, wasabi mayonnaise, pickled soup, mentaiko sauce, sukiyaki sauce, vinegared pork seasoning juice. .

[0020] For delica foods, a spicy soup of a spare rib of medium taste, domigura sauce, bouillabaisse sauce,
Ravigot sauce, beef stew sauce, curry sauce, borscht sauce, fish sauce sauce.

[0021] For salad, a light-tasting non-oil Japanese-style dressing, French dressing, Italian dressing, Southern dressing, Aoshi dressing and Chinese sesame sauce.

For the dessert, an intermediate-tasting strawberry sauce, chiose, banana mocha sauce, jam-based sauce, calpis sauce, yogurt sauce,
Coffee sauce, hot chocolate sauce, lemon cream sauce.

[0023] For the tea bowl, a medium-tasting black honey,
Natsubata, matcha sauce, lemon card, pickled soup, plum sauce, mustard vinegar, yuzu miso, wasabi mayonnaise
Z.

For confectionery, medium-tasting black honey, peanut butter, castor sauce, caramel sauce, sucrose, strawberry sauce, orange marmalade sauce, co -Hee source, Curacao source.

(Nu) The aging temperature is a cold temperature of 5 depending on the processing purpose.
You can choose between ° -9 ° C, low-pitched sound 10 ° -15 ° C, and room temperature 16 ° -22 ° C, but low temperature is suitable for light taste processing and low temperature is for middle taste processing. Cold temperature, low temperature,
It does not matter at room temperature.

(L) Aging is large and small eggs, eggs that are larger than unbroken eggs, eggs that are boiled rather than boiled with umami, umami that is darker than light umami, and alcohol that is higher than low alcohol Temperature is lower than cold temperature, and normal temperature is faster than low temperature.

(E) Comparing the ripening times, the quail eggs, which are small eggs, are 1.5 times larger than the eggs that are large eggs, the boiled eggs are 0.25 times more than the eggs that are not boiled with umami, and both large and small eggs Eggs with a break are 0.2 times faster than eggs without.

(Wa) Especially aging is sensitive to the concentration of umami,
The aging rate is inversely proportional to the concentration, and if the ripening takes 24 hours for a strong umami according to the concentration standard for umami, it takes 48 hours for an intermediate umami and 120 hours for a light umami.

(F) In addition, the aging time for using alcoholic beverages for umami is twice as much for wine and sake with alcoholic degrees around 15 ° as compared to whiskey brandies with alcoholic degrees of 30 ° or more. Also, a building with an alcohol degree of about 5 ° takes 6 times.

(Y) On the other hand, the aging time due to the temperature difference does not change much, and the cold temperature is 1.05 times the low temperature and the normal temperature is 0.85 times the low temperature.

(A) There are two types of ripening: early ripening and full ripening. When compared to pickles, early ripening is overnight pickling and full ripening is main pickling. The former has a fresh taste and the latter has a ripe flavor. .

(R) Next, examples of shell-boiled boiled eggs and shell-boiled boiled quail eggs will be given as examples in which they are dipped in the umami of the above-mentioned umami concentration standard and aged at a low temperature.

The pre-ripening of shell-boiled boiled eggs according to the first embodiment is
24 hours for a strong umami, 48 hours for a medium umami, 120 hours for a light umami, and 16 hours for pre-ripening shelled boiled quail eggs, 16 hours for a strong umami, 32 hours for a medium umami. The taste is 80 hours, and the shell-boiled boiled eggs are fully ripe for 48 hours, the medium-taste is 96 hours for the medium taste, and the light-flavored flavor is 240 hours for the shell-boiled quail eggs. 32 hours for the umami of the taste 64 for the umami of the middle taste
It is soaked for 160 hours depending on time and light taste.

The pre-ripened boiled egg of the shell peeling method according to claim 2 is boiled for 2 minutes with a strong umami, boiled for 18 hours, boiled for 2 minutes with an intermediate umami, and boiled for 36 hours with a light taste. The umami is boiled for 2 minutes, the broth is cooked for 90 hours, and the early ripening of shell-boiled quail eggs is 1 with a strong umami.
Boil for 12 minutes, simmer for 12 hours, medium savory for 1 minute, simmer for 24 hours, light simmer for 1 minute and soak for 60 hours.

When the shell-boiled boiled egg is fully ripe, it is boiled with a strong umami for 2 minutes, then 36 hours in the broth and 2 with an intermediate umami.
Boil for 2 minutes, boil for 72 hours, for a light taste, boil for 2 minutes, for 180 hours, or for boiled shelled boiled quail eggs for 1 minute with a strong taste, boil for 2 minutes.
Boil for 1 hour with an intermediate taste for 4 hours, then add 48 to the broth.
Boil for 1 minute for the time and light umami, then add 120 to the broth.
Immerse yourself in time.

The pre-ripening boiled eggs of shell peeling according to claim 3 are soaked in a strong taste for 9 hours, boiled in pickle soup for 2 minutes, and soaked in the soup for 9 hours and an intermediate taste for 18 hours.
Boil for 2 minutes in pickled soup, soak in the soup for 18 hours, lightly taste for 45 hours, soak in the soup for 2 minutes, and soak in the soup for 45 hours.

The early ripening of shell-boiled quail eggs is soaked in a strong umami for 6 hours, boiled for 1 minute in pickled soup, and then boiled in 6
Soak for 12 hours in medium and delicious taste, boil for 1 minute in soup stock, soak in soup for 12 hours, light taste for 30 hours, soak in soup stock for 1 minute, soak in soup for 30 hours.

When the shell-boiled boiled egg is fully ripe, it is soaked in a strong umami for 18 hours, boiled in the soup for 2 minutes, and then boiled in the boiled soup.
Soak in the medium taste for 36 hours, boil in the soup for 2 minutes, soak in the soup for 36 hours, in the light taste for 90 hours, in the soup for 2 minutes, and in the soup for 90 hours.

When the shell-boiled boiled quail eggs are fully ripe, they are soaked in a strong umami for 12 hours, boiled in a soup for 1 minute, then boiled for 12 hours, in an intermediate taste for 24 hours, in a soup for 1 minute. Soak in the soup for 24 hours, lightly flavor for 60 hours, boil for 1 minute in the soup, and soak in the soup for 60 hours.

(B) The suitable taste of each processed product is as follows. Egg tempura and small eggs are matured with a medium-grade sesame vinegar, mustard vinegar, sansho miso, yuzu miso, tempura soup, and sukiyaki, and then battered and fried in oil.

Egg docks, large and small eggs are matured with an intermediate mustard sauce, pepper sauce, basil coco sauce, domigura sauce, cheese sauce, curry sauce, red wine sauce, and one or more eggs are stabbed on skewers and battered. Apply and fry in oil.

Egg jelly, small eggs, strong strawberry sauce, kiwi sauce, orange sauce, coffee sauce,
Prematurely ripen with hot chocolate sauce and jam-based sauce. Put strawberry eggs in a cup of strawberry jelly and coffee eggs in a coffee jelly.

Egg yogurt and small eggs are ripened with an intermediate strawberry sauce, kiwi sauce, orange sauce and peach sauce, and a cup of kiwi yogurt is filled with kiwi egg.
Put peach eggs in peach yogurt.

Egg gyoza, large egg or small egg is matured with an intermediate pepper sauce, vinegared pork seasoning soup, soy sauce sauce, oyster sauce, shrimp chili sauce, fish sauce sauce and chopped into small pieces. to make.

Egg shumai and small eggs are fully ripened with an intermediate-flavored fish sauce, oyster sauce, shrimp chili sauce, pepper sauce, soy sauce sauce, grilled pork seasoning soup, and vinegar pork seasoning soup, and then placed in sushi.

Egg buns and small eggs are matured with an intermediate fish sauce, oyster sauce, shrimp chili sauce, vinegared pork seasoning soup, peanut butter, coffee sauce, curacao sauce and put in the bun.

Egg rice balls and small eggs are fully ripened with a strong-tasting plum sauce, mentaiko sauce, salt salmon extract sauce, sea bream miso, kelp tsukuda broth, and salmon roe sauce, and then put in rice balls.

Egg tofu and small eggs are prematurely ripened with an intermediate flavor of walnut / walnut sauce, mustard vinegar, Japanese pepper miso, and yuzu miso. A plurality of processed eggs are put in whole and hardened with soy milk and bittern.

A bowl of rice bowl and small eggs are fully ripened with an intermediate yuzu miso, Japanese pepper miso, chicken miso, stick chicken sauce, and fish sauce, and then put into a bowl to make a bowl of rice.

Egg nigiri Sushi small eggs are fully ripened with middle-seasoned urchin sauce, salmon roe sauce, mentaiko sauce, sea bream miso, wasabi miso, yuzu miso, and Japanese pepper miso.

Egg makisushi, small eggs are pre-ripened with an intermediate plum sauce, red ginger soup, shiitake mushrooms, wasabi miso and sea bream miso, and multiple processed eggs are lined up in a row and rolled with a sushi roll.

[0052]

【The invention's effect】

(A) Incorporating Japanese, Western, Chinese, ethnic, and other prideful tastes from around the world and regions, many egg delicacies rich in variety are born.

(B) Egg hors d'oeuvre with one taste
Reborn into prepared foods, delica foods, salads, desserts, bowls, sweets, etc.

(C) Egg jelly, egg yogurt, egg gyoza, egg steamer, egg manju, egg rice ball, egg tempura, egg dock, egg tofu, egg bowl, egg nigiri sushi, egg soup sushi, etc. for a new menu Appear.

(D) It is also possible to produce whiskey eggs, brandy eggs, dried gin eggs, wine eggs, liqueur eggs, cocktail eggs, beer eggs, sake eggs, plum wine eggs, and medicinal sake eggs having a unique scent and flavor.

(E) The vivid natural color of the material is colored into the egg, such as coffee color when using coffee sauce for flavor, amber color when using whiskey, and red color when using plum sauce.

(F) During the shelf life, due to the bactericidal action of vinegar and alcohol and the antibacterial action of salt, sugar, yeast, and spices, it is necessary to refrigerate for 15 days for early ripening, 25 days for full ripening and sealing in an airtight container. If sterilized under pressure, 60 days for both ripe and premature eggs at room temperature.

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Claims (18)

[Claims] 1. A method of processing an egg, which comprises a step of soaking the shell-boiled egg in a delicious taste and a step of aging it. 2. A process of boiling shell-boiled eggs with umami,
A method of processing an egg, which comprises a step of immersing in the broth and a step of aging. 3. A process of immersing shell-boiled boiled eggs in a delicious taste, a process of boiling in the pickled juice, and a process of further immersing in the broth,
And the egg processing method consisting of the step of aging. 4. The method for processing an egg according to claim 1, wherein a shell-boiled egg having a vertical cut is used. 5. A method for processing an egg, which comprises a step of soaking the shell-boiled egg in a plurality of umami, and a step of successively aging for the number of umami. 6. The method for processing an egg according to claim 1, wherein a step of applying a batter and frying with oil is added to the aged shell-boiled egg. 7. The method for processing an egg according to claim 1, wherein a step of piercing the aged shell-boiled boiled egg on a skewer, applying a coat and frying it with oil is added. 8. The method for processing an egg according to claim 1, which further comprises a step of placing the aged shell-boiled egg in a jelly. 9. The method for processing an egg according to claim 1, which further comprises a step of putting the aged shell-boiled egg into yogurt. 10. The method for processing an egg according to claim 1, wherein a step of putting the aged shell-boiled egg into a chopped gyoza ingredient is added. 11. The method for processing an egg according to claim 1, which further comprises a step of placing the aged shell-boiled egg in a simmer. 12. The method for processing an egg according to claim 1, wherein a step of putting the aged shell-boiled egg into a steamed bun is added. 13. The method for processing an egg according to claim 1, wherein a step of putting the aged shell-boiled egg into a rice ball is added. 14. The method for processing an egg according to claim 1, which further comprises a step of producing a tofu containing eggs by aged shell-peeling. 15. The method for processing an egg according to claim 1, wherein a step of adding the aged shell-boiled egg to a chawanmushi is added. 16. The method for processing an egg according to claim 1, wherein a step of making the aged shell-boiled egg boiled egg into a nigirishishi is added. 17. The method for processing an egg according to claim 1, wherein a step of making the aged shell-boiled egg boiled egg into a spoiler is added. 18. The umami is one or more of salt, sugar, vinegar, fermented seasoning, lactic acid bacterium beverage, spice, luxury food, fruit juice, alcoholic beverage, foodstuff, and mixtures thereof. Egg processing method.