JPH10146170A - Frozen fried egg - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain frozen fried eggs capable of carrying out the restoration to fried eggs close to the just prepared ones when thawed by coating the surface of a coagulated yolk with a thin membrane of a coagulated albumen containing pregelatinized starch or/and a thickening agent added thereto. SOLUTION: The frozen fried eggs are obtained by uniformly mixing 1kg yolk liquid prepared by breaking an hen's egg and separating an albumen liquid with 50g starch, then charging the resultant mixture into a kneader, heating the mixture at 90 deg.C for 10min, coagulating the yolk liquid, forming 1.5kg resultant coagulated yolk into a hemispherical shape, providing 115 yolk parts of 13g fried egg, then dipping the yolk parts in an albumen liquid containing 3% pregelatinized starch dissolved therein, affording 115 yolk parts coated with the albumen liquid, filling 26g albumen liquid, prepared separately therefrom and containing 1g starch dispersed therein in a mold, allowing the yolk parts to stand in the central part thereof, heat-treating the whole at 95 deg.C for 10min, providing about 39g each of 115 fried eggs, air-cooling the prepared fried eggs, subsequently vacuum packaging the cooled fried egg and freezing the packaged fried eggs at -18 deg.C and regulating the thickness of the thin membrane of the coagulated albumen to 0.2-2mm.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen fried egg which can be restored to a shape similar to a freshly made fried egg by thawing.

[0002]

2. Description of the Related Art Conventionally, fried eggs are divided into eggs with shells,
It is manufactured using tools such as frying pans, or alternative baking machines. However, the fried egg obtained by this method has problems such as variations in size due to individual differences in chicken eggs, and the yolk shape being broken due to tearing of the yolk membrane. Even if a fried egg with uniform size and yolk shape is obtained, freezing this fried egg will cause freezing denaturation and degrade its appearance and texture. Can not. Therefore, in order to prevent such freezing denaturation, a frozen fried egg in which the egg white portion is made of flat coagulated egg white to which starch is added, and the yolk portion made of hemispherical coagulated yolk is adhered to the upper surface thereof (Japanese Patent Application Laid-Open No. 13594
No. 4) has been proposed.

[0003] However, although the above-mentioned frozen fried egg can prevent the denaturation of the egg white part to some extent, the egg yolk part freezes and denatures to deteriorate the texture over time, and at the same time, the surface of the egg yolk part that is not adhered to the egg white part. (Exposed surface) tends to be discolored under the influence of drying, oxidation and the like. In making the fried egg, a method of coating the surface of the yolk portion composed of hemispherical coagulated yolk with coagulated egg white as proposed in Japanese Patent Publication No. 3-22138 is used. A frozen product in which the exposed surface of the part does not fade can be obtained. However, even in this case, the deterioration of the taste due to the freeze denaturation of the yolk part is not inevitable, and in coating the surface of the yolk part with coagulated egg white, the attachment of the egg white is insufficient if only the egg white liquid is used. In addition, uneven coating is produced, and simply using egg white liquid with added starch makes the adhesion of egg white too good and the coating layer becomes too thick, the yellow of the yolk part can not be seen directly by the coating layer, and the appearance is handmade fried egg. Will be far away.

[0004]

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a frozen fried egg which can be restored to its appearance (shape, color), taste and flavor just like a freshly prepared fried egg when thawed. .

[0005]

The present inventors have made various studies in view of the above circumstances, and as a result, have noticed that the egg white solution to which the pregelatinized starch and / or the thickener is added is thinly adhered to the surface of the coagulated egg yolk. Then, when this was heated, it was found that the surface of the coagulated egg yolk could be coated with a thin film of coagulated egg white, and further research based on this finding led to the completion of the present invention. That is, the present invention relates to (1) a fried egg in which the egg white portion is made of substantially flat coagulated egg white to which starch is added, and the egg yolk portion is made of a substantially hemispherical or spherical shaped egg yolk. (2) a frozen fried egg in which the surface of the above-mentioned hokuhoku yolk other than the adhesive part is coated with a thin film of coagulated egg white to which at least a pregelatinized starch and / or a thickener is added;
The present invention provides the frozen fried egg according to the above (1), wherein the thickness of the thin film of the coagulated egg white is 0.2 mm to 2 mm.

Hereinafter, the present invention will be described in detail. In the present invention, "%" means "% by weight".
In the present invention, `` hog-hoku yolk '' has a chewy texture, and refers to yolk having properties that can be formed into an arbitrary shape, for example, a coagulated yolk separated from the egg white portion after shelling a boiled egg, Egg yolk liquid heated and coagulated and then crushed,
Further, the dried egg yolk powder may be heated and denatured by heat vaporization of the protein, and then may be hydrated. The term "pregelatinized starch" refers to starch obtained by adding water to starch such as wheat or potato, processed starch, or dextrin, heating the starch and gelatinizing the starch, and showing no interference ring with X-rays. Furthermore, "thickener"
The term refers to gums such as xanthan gum and locust bean gum, as well as polysaccharides such as carrageenan, pectin, and alginic acid.

[0007] In the frozen fried egg of the present invention, the egg white portion has starch added thereto and is made of substantially flat coagulated egg white.
The reason why starch is added to the egg white portion is to prevent freezing and denaturation, and the amount of addition is preferably 1 to 8% which is usually used for preventing freezing and denaturation. If the amount is less than this, freezing denaturation occurs, and the egg white part becomes lumpy and the texture of the egg white part is far from fried egg. On the other hand, if it is more than this, the texture of the egg white part becomes firm. here,
Starch includes not only starches such as wheat starch and potato starch but also modified starches such as modified starch and pregelatinized starch. This is because even processed starch has an effect of preventing freezing denaturation.

The reason why the coagulated egg white is processed to make the egg white portion almost flat is that the egg white portion of a homemade fried egg is flat and similar in shape. Raw egg white usually contains 9 to 11% protein, so that using raw egg white as a raw material for coagulated egg white, an egg white portion having a protein content of 9 to 11% can be obtained. When dry egg white is used as the raw material, the egg white portion (coagulated egg white) having a protein content of 5 to 15%, preferably 8 to 12% can be obtained by changing the water content. If the content is small, the texture becomes soft and the white color is hard to be turned. On the other hand, if it is too large, it tends to be hard.

[0009] The yolk portion of the frozen fried egg of the present invention is composed of a fluffy egg yolk, and is formed into a substantially hemispherical or spherical shape. The reason why the yolk portion was made to be the yolk portion of the yolk is that the yolk portion of the yolk portion is freezing-resistant, and when the frozen product is thawed, the yolk portion is restored to the same appearance (shape, color), texture and flavor as the yolk portion of the ripe fried egg. Because you can do it. The reason why the shape is substantially hemispherical or spherical is to resemble the shape of the yolk portion of a homemade fried egg. Then, the egg white part and the yolk part of the frozen fried egg of the present invention are adhered, but when producing the fried egg, when the egg white liquid which is a raw material of coagulated egg white is heated and coagulated to finish the egg white part, the yolk part is previously After standing on the egg white solution, the mixture can be adhered by heating.

In the frozen fried egg of the present invention, the surface of the egg yolk constituting the yolk portion is coated with a thin film of coagulated egg white to which a pregelatinized starch and / or a thickener is added, except for the adhesive surface between the egg white portion and the yolk portion. I have. It is essential to add a pregelatinized starch and / or a thickener because the egg white liquor becomes viscous and the egg white can be uniformly attached to the surface of the yolk part. This is because it becomes possible for the first time to coat the surface of the hokuhoku yolk with a thin film of coagulated egg white. When pregelatinized starch has been added, the viscosity of the egg white liquor is expressed in terms of viscosity in the range of 5,000 to 30,000 cps, preferably 1 to 30,000 cps.
It is preferable to use the one of 0000 to 20,000 cps. The amount of the pregelatinized starch is preferably 1 to 5% with respect to the egg white liquid. If the amount is too small, the thickness of the coagulated egg white thin film becomes thin, while if the amount is too large, the viscosity increases. However, the thin film tends to be too thick. In addition, when xanthan gum is used as a thickener, its addition amount is desirably 0.5 to 3% based on egg white liquid.

When the surface of the hokuhoku yolk is coated with a thin film of coagulated egg white, the color tone resembles that of a homemade fried egg yolk. Here, the thickness of the thin film is 0.2 mm to 2 mm,
Preferably, it is 0.5 mm to 1 mm. 0.2m
If it is less than m, the thin film becomes too thin, and the effect of maintaining the appearance, texture and flavor of the product during freezing becomes difficult to obtain, while if it exceeds 2 mm, the thin film loses the yellow color of the egg yolk, This is because the fried egg which has thawed the frozen product disappears, the whole becomes white color tone, and the appearance (shape, color tone) tends to deteriorate.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION In order to obtain a frozen fried egg of the present invention, first, raw materials such as egg white liquor, white egg yolk, starch, pregelatinized starch, and a thickener are prepared. The egg white liquid is mainly used for the egg white portion of the fried egg, and a part of the egg white liquid is used as a thin film for coating the surface of the egg yolk. As the egg white liquid for the egg white part, a mixture obtained by adding a predetermined amount of the above-mentioned starch prepared as a raw material to the egg white liquid, and as the egg white liquid for the thin film, the pregelatinized starch and / or the thickener prepared as the raw material in the egg white liquid are used. What added and mixed a predetermined amount may be used. The egg white liquid for the egg white part is desirably seasoned by adding a seasoning such as salt, sodium glutamate, and sugar in addition to the starch.

The raw egg yolk is a coagulated egg yolk obtained by gradually boiling a shelled egg and then separating the albumen, a yolk liquid obtained by heating and coagulation, and a crushed egg yolk (Japanese Patent Publication No. 49-47747), egg yolk Egg yolk (Japanese Patent Publication No. 5-5466) or a mixture of two or more of these may be used by heating the powder with steam to denature the yolk protein and then adding water. In addition, it is desirable that the egg yolk is seasoned in the same manner as the egg white liquid for the egg white portion.

Next, fried eggs are produced using the above-mentioned raw materials. In manufacturing the fried egg, a commonly used fried egg mold may be used. The outer shape of the egg white part of the fried egg is determined from the shape of the fried egg mold (shape viewed from above), so this shape may be an arbitrary irregular curve such as a circle or an ellipse. For approximation, a circular shape is desirable. In order to manufacture the fried egg, edible oil is applied to the baking part of the above-mentioned fried egg mold and heated, and the baking part is filled with the egg white liquid for the egg white part. Next, before the egg white liquid for egg white portion is thermally coagulated, the yolk that has been formed into a hemispherical or spherical shape by a molding machine in advance is allowed to stand on the egg white liquid for egg white portion in the baking section. The hokuhoku egg yolk is desirably allowed to stand near the center of the egg white liquid for the egg white in order to approximate the outline of a freshly made fried egg. The filling amount of the egg white liquid may be adjusted so that the formed white egg yolk does not become buried in the white egg white liquid, or the white egg yolk may be thickened.

Next, the thin film egg white liquid is dropped or sprayed on the upper surface of the molded hokuhoku egg yolk which is allowed to stand on the egg white liquid for the egg white part, and the upper surface of the formed coagulated egg yolk is evenly dispersed. To be covered with. The egg white liquid may be coated by a method in which the formed white egg yolk is immersed in the thin film egg white liquid in advance. According to this method, the surface of the egg yolk can be surely evenly covered with the egg white liquid for thin film. Next, by heating the fried egg mold or performing a heat treatment with a steamer according to a conventional method, an fried egg in which the upper surface of the above-mentioned hokumoku egg yolk other than the adhesion part between the egg white part and the yolk part is evenly covered is obtained. Finally, if the above fried egg is frozen, the frozen fried egg of the present invention is obtained. The freezing temperature may be the same (-18 to -40 ° C) as the frozen thick-roasted egg or the frozen seasoned boiled egg. The frozen fried egg of the present invention can be stored for more than one year without deterioration in quality if it is provided with an exterior, and it can be stored in a frozen state in a microwave oven or fried in a frying pan. It can be restored to a fried egg.

[0016]

Embodiments of the present invention will be described below. Example 1 After 1 kg of egg yolk liquid obtained by splitting a chicken egg and separating egg white liquid and 50 g of starch were uniformly mixed, the mixture was put into a kneader (heating stirrer) and heated at 90 ° C. for 10 minutes to coagulate the egg yolk liquid. I let it. After 1.5 kg of the obtained coagulated egg yolk was pulverized by a food cutter, it was formed into a hemispherical shape by a molding machine to obtain 115 pieces of 13 g of egg yolk portions. Next, the yolk portion was immersed in an egg white solution in which 3% of pregelatinized starch was dissolved, and then taken out to obtain 115 egg yolk portions covered with the egg white solution. Separately, a plurality of fried egg molds (with an inner diameter of 8
0 mm) in which 1 g of separately prepared starch is dispersed.
g, each of the yolk portions covered with the above-mentioned egg white solution was allowed to stand at its center, and then heat-treated at 95 ° C. for 10 minutes in a steamer while being placed in a fried egg mold.
115 pieces of 9 g of fried eggs were obtained. This fried egg was air-cooled, vacuum-packaged, and frozen at -18 ° C to obtain a frozen product. The thickness of the thin film covering the yolk portion of the frozen fried egg was 1 mm.

Example 2 600 g of denatured yolk powder and 600 g of fresh water obtained by exposing a commercially available yolk powder (trade name “Dry Egg Yolk No. 1”, manufactured by Kewpie Co., Ltd.) to hot steam at 100 ° C. for 2 minutes were uniformly mixed. The mixture was mixed to obtain 1.2 kg of egg yolk. This yolk is formed into a spherical shape by a molding machine and a 15 g egg yolk portion 8
0 pieces were obtained. Separately, 26 g of an egg white liquid in which 1 g of wheat starch was dispersed was filled in a plurality of fried egg molds (80 mm in inner diameter) to which edible oil was applied, and then one of the yolk portions was allowed to stand at the center thereof. . Then, separately prepared xanthan gum 0.04 in the egg yolk portion in the fried egg mold
4 g of the egg white solution in which g was dissolved was evenly sprinkled, and then heated at 95 ° C. for 10 minutes in a steamer while being placed in a fried egg mold to obtain about 45 g of 80 fried eggs. The fried egg was air-cooled, vacuum-packaged, and frozen at −25 ° C. to obtain a frozen product. The thickness of the thin film covering the yolk portion of the frozen fried egg was 1.2 mm.

[0018]

[Test example]

Test Example 1 Hereinafter, the present invention will be described in more detail based on test examples.
A frozen fried egg using the pregelatinized starch of Example 1 was used as a test product, and a frozen fried egg using the xanthan gum of Example 2 was used as a test product. In addition, a frozen fried egg, which is a frozen homemade fried egg made using a shell egg, is used as a control, and a starch (wheat starch) is added to the egg white and starch is added to a 3% egg white portion. A frozen fried egg made of coagulated egg yolk (as disclosed in JP-A-7-135944) was used as a control, and wheat starch was further used as starch.
A frozen fried egg in which the surface of the yolk portion composed of a hemispherical coagulated yolk was coated with coagulated egg white (Japanese Patent Publication No. 3-22138) was used as a control.

The test method of the frozen fried egg is as follows. The appearance (shape, color tone) and texture test were conducted by a sensory test by 10 panelists. The evaluation was based on a five-point scale, 10
The average score of a person was determined. In addition, the flavor test was evaluated in three grades. Appearance test evaluation 5: Very similar to freshly made fried egg (same as control before freezing) 4: Similar to freshly made fried egg 3: Slightly similar to freshly made fried egg 2: Freshly made Few approximation to fried egg 1: Not similar to freshly made fried egg Evaluation of texture test (yolk) 5: Strong yolk feeling of yolk (same as control before freezing) 4: Hard yolk feeling Yes 3: Egg yolk feeling is slight 2: Egg yolk feeling is small 1: Egg yolk feeling is not evaluated Flavor test evaluation criteria ：: Has the same flavor as ripe fried egg. Δ: Slightly ripe fried egg flavor. ×: Flavor of ripe fried egg is poor. The test results after thawing are shown in Table 1.

[0020]

[Table 1]

From the results in the above table, it can be seen that the frozen fried egg of the present invention coated with a thin film has a remarkably superior appearance (shape and color), texture and taste as compared with the control product (conventional frozen fried egg). Can be restored.

Test Example 2 The egg yolk portion formed in Example 1 was immersed in an egg white solution in which pregelatinized starch or the like was dissolved in advance, and a frozen fried egg coated to a thickness of 0.2 mm was used as a test product. 1m
The test product is a frozen fried egg coated to a thickness of m
A frozen fried egg coated to a thickness of 2 mm was tested, and the yolk portion was immersed in an egg white solution in which 5% of pregelatinized starch and 1.0% of xanthan gum were dissolved to form a 3 mm thin film. The coated frozen fried egg is a control product, and the yolk portion is dipped in an egg white solution in which 5% of pregelatinized starch and 2.0% of xanthan gum are dissolved to coat the frozen fried egg to a thickness of 5 mm. did. Further, a frozen fried egg having no thin film formed without immersing the yolk portion formed in Example 1 in an egg white solution in which pregelatinized starch or the like was dissolved was used as a control. The control was a frozen fried egg in which the yolk portion was immersed in an egg white solution in which 1% of pregelatinized starch was dissolved and coated to a thickness of 0.1 mm. The test results after thawing are shown in Table 2.

[0023]

[Table 2]

From the results shown in the above table, in the present invention, the frozen fried egg in which the thickness of the thin film is 0.2 mm to 2 mm is smaller in texture than the control product (thin and thick). It doesn't really affect the thickness, but the appearance (shape,
Color tone) and flavor are remarkably excellent and can be restored to freshly made fried eggs.

[0025]

As described above, the frozen fried egg of the present invention is a fried egg in which the egg white portion is made of substantially flat coagulated egg white to which starch is added, and the egg yolk portion is made of a hemi-hoku egg yolk formed into a substantially hemispherical or spherical shape. In particular, the surface of the yolk except for the adhesive part between the egg white and the yolk is coated with a thin film of coagulated egg white without coating unevenness, so when it is thawed, the appearance (shape, color) of the freshly made fried egg, food It can be restored to something similar to the feeling and flavor. Also, if the thickness of the coagulated egg white thin film is 0.2 mm to 2 mm,
The appearance (shape, color tone) and flavor can be restored to something more similar to a freshly made fried egg.

Claims (2)

[Claims] 1. A fried egg in which the egg white part is made of substantially flat coagulated egg white to which starch is added, and the egg yolk part is made of a substantially hemispherical or spherical shaped egg yolk, except for an adhesive part between the egg white part and the egg yolk part. A frozen fried egg in which the surface of the above-mentioned hokuhoku egg yolk is coated with a thin film of coagulated egg white to which at least a pregelatinized starch and / or a thickener has been added. 2. The frozen fried egg according to claim 1, wherein the thickness of the thin film of coagulated egg white is 0.2 mm to 2 mm.