JPH11113534A - Egg-processed product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an egg-processed product comprising thin film-like coagulated egg products, wherein the coagulated portions of egg liquid have appearances like to hand-made products. SOLUTION: This egg-processed product comprises the coagulated product of egg. Therein, thin film-like coagulated egg products each having an area of 5-300 mm<2> and a thickness of <=2 mm are contained in the egg-coagulated product preferably in a total amount of >=70 wt.% based on the whole solid content of the egg-coagulated product.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed egg product in which thin-film coagulated eggs are assembled.

[0002]

2. Description of the Related Art As a cooking method for handmade rice bowls such as oyakodon and katsudon, put ingredients such as chicken, onion or cutlet in a mold for one meal, and then sauce and seasoning there. In addition, the egg liquid is added to the egg, the egg liquid is added, the egg liquid is heated and coagulated, and the egg liquid is served in a bowl containing rice. As a result, it is possible to obtain a colorful hand-made rice bowl that is a colorful mixture of the yellow of the yolk coagulate and the white of the egg white coagulate.

However, this method has many steps,
Large quantities of rice bowls cannot be produced inexpensively for lunch boxes sold at convenience stores or supermarkets.

In order to manufacture rice bowls in large quantities for such lunches, about 5 to 30 servings of egg liquid and ingredients are placed in a large rectangular mold and heated at a time. A rectangular heat coagulate is made and cut into the size of one serving to make a bowl. On the other hand, rice is put in a lunch box and sagged in advance, or rice that is uniformly seasoned beforehand is put in the whole. Then, the above-mentioned one-serving ingredient is placed on the rice in the lunch box to make a product.

[0005]

However, in the above-mentioned conventional method for producing a bowl for lunch, no ingredients are placed on the corners of the lunch box, and an exposed gap of rice is produced, which is not preferable in appearance. In addition, about 5 to 30 servings have been made together in the process of making ingredients by heat coagulation of egg solution and ingredients, but separately from this heat coagulation step, Since it is necessary to perform steps such as adding sauce to the put rice or seasoning the rice, it is desired to further reduce the number of steps.

[0006] In the conventional method of manufacturing a bowl for lunch, a whole egg is usually prepared into a uniform egg liquid as the egg liquid. There is also a problem that the egg white liquor lacks white which is a heat coagulation color and lacks color. To cope with this, as described in Japanese Patent No. 2637017, there is a method of processing so that the egg white solution and the yolk solution are not uniformly mixed. However, according to this method, man-hours are required and the product is inexpensive. Can not be provided in large quantities.

[0007] The present invention is intended to solve the above-mentioned problems of the prior art, and the whole rice is covered with a coagulated egg by simply putting the rice on a lunch box or the like. The sauce can be soaked in the rice without having to take a separate step of putting the sauce on the rice, and the coagulation part of the egg fluid is the coagulation of the yellow and egg white fluid which is the coagulation of the yolk fluid It is an object of the present invention to provide a colorful hand-made egg processed product mixed with white color, and to provide a rice bowl made of the processed egg product.

[0008]

Means for Solving the Problems In order to achieve the above object, the present inventor has completed the following present invention.

That is, the present invention is a processed egg product comprising an egg coagulate, wherein the egg coagulate comprises a thin-film coagulated egg having an area of 5 to 300 mm ² and a thickness of 2 mm or less. Provide processed goods.

[0010] In particular, in the coagulated egg, an area of 5 to 300 m
The present invention provides an embodiment in which the thin-film coagulated egg having an m ² and a thickness of 2 mm or less is 70% by weight or more based on the solid content of the whole egg coagulated product. Further, as an egg coagulated product, at least two types of a thin film coagulated egg exhibiting yellow and a white film coagulated egg are contained, and an embodiment in which the thin film coagulated egg is dispersed in sauce And a rice bowl made of an egg processed product containing such a thin-film coagulated egg.

The processed egg product of the present invention has an area of 5 to 300 mm.
^{2. It} is composed of a coagulated egg having a specific size of 2 mm or less, that is, a thin coagulated egg. The thin-film coagulated egg mixed with a liquid sauce and dispersed therein has fluidity. Therefore, when a large amount of the thin film-coagulated egg is mixed with the liquid sauce, and then dispersed, the thin film-coagulated egg spreads to every corner of the container, and the aggregate of the thin film-coagulated egg removes the rice. Cover completely to prevent rice from being exposed. Also, at this time, the liquid sauce penetrates into the rice through the gaps between the thin-film coagulated eggs, so even though the aggregate of the thin-film coagulated eggs covers the rice, the sauce soaks into the rice .

Further, in the processed egg product of the present invention, in a mode in which the thin film-shaped coagulated egg contains at least two kinds of thin film coagulated egg exhibiting yellow color and thin film coagulated egg presenting white color, When put on top, the aggregate of thin-film coagulated eggs on rice has a dark yellow part, which is the solidification color of egg yolk liquid, and a white part, which is the solidification color of egg white liquid,
And they mix naturally, and you can get colorful handmade rice bowls.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.

The processed egg product of the present invention has an area of 5 to 300 mm.
^{2. A} processed egg product characterized in that it is formed of a thin-film coagulated egg having a specific size of 2 mm or less, that is, a thin-film coagulated egg.

If the area of the thin-film coagulated egg is too small as less than 5 mm ² , as will be described later, the thin-film coagulated egg contains two types, a yellow thin-film coagulated egg and a white thin-film coagulated egg. Even so, the difference in color between them becomes indistinguishable when the processed egg product is served in a bowl as a bowl. On the other hand, the color of the homemade bowl has a dark yellow portion, which is the solidified color of the yolk liquid, and a dark white portion, which is the solidified color of the egg white liquid. Therefore, if it is impossible to distinguish between a thin coagulated egg that exhibits yellow color and a white coagulated egg, it is not preferable because it becomes far from the color of the homemade bowl.

Further, the thin-film coagulated egg has an area of 300 mm ²
When a large egg coagulate exceeds 2 mm or exceeds 2 mm, when two types of egg coagulate, yellow and white, are contained, the two coagulates are blocked. It is not preferable because they look like lumps, and the sense of unity is no longer recognized, and the texture is far from the texture of handmade bowls.

In the processed egg product of the present invention, it is preferable that a large amount of the thin coagulated egg having the specific size is contained in the coagulated egg. It is preferable that the ratio be as large as 70% by weight or more. As a result, the processed egg product of the present invention exhibits an effect as an aggregate of thinned coagulated eggs.

That is, in the aggregate in which a large number of thin-film coagulated eggs are gathered, each thin-film coagulated egg is independently present, so that the aggregate of thin-film coagulated eggs is mixed with the liquid sauce. Then, they are easily dispersed and have fluidity. And when this thin film-like coagulated egg is dispersed in sauce and put on rice, the thin film mixture flows over the rice and spreads,
We come to cover every corner of rice. On the other hand, at this time, the sauce penetrates into the rice through the gaps between the thin-film coagulated eggs, so that it is possible to simultaneously soak the thin-film coagulated eggs on the rice and soak the rice. After the sauce has soaked into the rice, the thin-film coagulated egg remains on the rice, so that the rice can be prevented from being exposed.

In addition, the aggregate of the thin-film coagulated eggs that have remained on the rice in this way, when viewed from a position about 40 to 50 cm apart from the individual thin-film coagulated eggs, independently of each other. Since most of the individual thin-film coagulated eggs overlap and are connected and appear to be clumps, the aggregate of thin-film coagulated eggs placed on rice as described above is obtained when making bowls by hand It will look like coagulated egg fluid.

Further, since the individual thin film-coagulated eggs are independent of each other in the aggregate of the thin-film-coagulated eggs, they are entangled well with the ingredients and the rice grains, and when the food is eaten, the flavor of the eggs is simultaneously added to the ingredients and the rice grains. Enables you to taste. This texture is significantly different from the relatively large block of egg coagulate found in conventional oyakodon retort food, in which the eggs, ingredients, and rice grains are each felt discrete and tasty. It is very close to the coagulated egg of a homemade bowl.

The above-mentioned coagulated egg in the form of a thin film can be obtained by coagulating an egg solution into a thin film by heating or the like and cutting it into the above-mentioned size.

Here, the eggs constituting the egg solution include edible eggs such as chicken, quail, and duck, which are generally widely distributed from the viewpoint of availability. It is preferred to use chicken eggs.

As the thin-film coagulated egg, a thin-film coagulated egg composed of whole egg liquid, egg yolk liquid or egg white liquid can be used. It is preferable that at least two kinds of coagulated eggs are contained. As a result, the color of the aggregate of thin-film coagulated eggs laid on the rice has the same color as the coagulated egg liquid when the rice bowl is made by hand, making it a retort food for conventional Oyakodon. It is different from a single-yellow-colored lump that is contained.

As the egg liquid which is a raw material of the thin-film coagulated egg exhibiting a yellow color, for example, a liquid substance mainly composed of an egg yolk liquid can be used. Here, as the yolk liquid, the yolk liquid separated from the whole egg may be used as it is, and the yolk liquid separated from the whole egg is returned to a liquid state after being subjected to various treatments such as filtration, sterilization, freezing, and drying. Egg yolk fluid may be used.
Egg yolk fluid from which some of the components (eg, cholesterol, sugar, litisome, etc.) have been removed may be used.

[0025] The egg solution as a raw material of the egg coagulated product may contain whole egg solution or egg white solution in addition to the egg yolk solution.

Further, coloring components such as β-carotene, gardenia, and annatto pigment may be added to the egg solution as needed to enhance the yellowness of the coagulated product. The addition amount of the coloring component is preferably 0.01 to 0.5% by weight based on the total weight of the processed egg product from the viewpoint of the taste and naturalness of the color.

[0027] Other optional components can be added to the egg solution. Optional components include, for example, edible oil, fresh water, gum (xanthan gum, tamarind gum, guar gum, etc.), seasonings (salt, sugar, sodium glutamate,
Soy sauce, miso, etc.), starch (including various modified starches), dairy products (milk, fresh cream, etc.), gelatin and the like.

On the other hand, as the egg solution as a raw material of the white egg coagulated product, for example, a liquid material mainly composed of egg white solution can be used. Here, as the egg white liquid, the egg white liquid separated from the whole egg may be used as it is, and similarly to the above-mentioned egg yolk liquid, the egg white liquid separated from the whole egg may be filtered, sterilized, frozen, dried, and various other processes. May be used after returning to a liquid state, or may be used after removing some of the components. In addition, the egg liquid as a raw material of the egg coagulated product may contain whole egg liquid or egg yolk liquid in addition to egg white liquid.

Further, other optional components can be added to the egg solution as in the case of the above-mentioned egg yolk solution.

As described above, in the present invention, the thin-film coagulated egg may contain at least two types of thin-film coagulated eggs, that is, a yellow thin-film coagulated egg and a white thin-film coagulated egg. Although it is preferable, in order to approach the color of the coagulated product of the egg liquid of the homemade rice bowl, a thin film having an intermediate color between the above-mentioned thin film coagulated egg having a yellow color and the thin film coagulated egg having a white color. It is preferable to include a coagulated egg.

[0031] Such a thin-film coagulated egg can be obtained, for example, by coagulation of an egg solution containing whole egg solution as a main component.
Here, the whole egg liquid may be used as the whole egg liquid with the egg broken, and the whole egg liquid is subjected to various treatments such as filtration, sterilization, freezing, and drying, and then returned to a liquid state. A liquid may be used, or a mixture of yolk and egg white once separated at an arbitrary ratio may be used. Further, other optional components can be added to this egg solution as in the case of the above-mentioned egg yolk solution and egg white solution.

As described above, a thin film-coagulated egg mixed with sauce and dispersed in the sauce contains at least two types of thin film-coagulated eggs, which exhibit yellow and white. If it is done, it is possible to obtain the same shape and color as handmade rice bowl in a single process of putting it on rice, and to make sauce with sauce easily It is possible to obtain. Therefore, this mixture is very useful as a rice bowl. Therefore, the present invention provides a processed egg product in which thin-film coagulated eggs are dispersed in sauce as a bowl material.

As the sauce used as a base of the rice bowl, various seasonings which are liquid at ordinary temperature and can be eaten at the same concentration can be used, but are diluted with fresh water at the time of use. It may be of a concentrated type which is used by heating, and may be solidified at normal temperature by addition of gelatin or the like, but may be liquid by heating.

[0034] In addition to the thin-film coagulated egg and sauce, ingredients such as cutlet, chicken, onion, carrot and the like may be added to the bowl of the present invention, if necessary. Further, the rice bowl of the present invention can be processed into frozen foods, chilled foods, retort foods and the like.

The processed egg product comprising the thin-film coagulated egg of the present invention can be used not only for bowls but also for crab balls, furong crabs, Tianjin rice, Chinese soup and the like. When used for applications other than these bowls, they can be used by mixing with various sauces or ingredients as needed.

Next, a typical method for producing the processed egg product of the present invention will be described in more detail.

For each of the thin film coagulated egg exhibiting yellow color, the thin film coagulated egg presenting white, and the thin film coagulated egg presenting an intermediate color between them, the constituent components of the egg solution as a raw material are prepared, and each is stirred. Stir and mix with a machine. In this case, in order to prevent separation of fats and oils, an emulsifier may be added and emulsified as necessary. In addition, sugars, salts, starches, polysaccharides, proteins, amino acids, seasonings and the like may be added.

Next, fresh water or a seasoning liquid at 80 ° C. or higher is flowed in the water tank at a flow rate of about 1 to 4 m / min.
The mixture is dropped at a rate of kg / min, allowed to elapse for about 1 to 4 minutes, and solidified into a thin film having a thickness of 2 mm or less to obtain a thin-film coagulated egg having a relatively large area. This is drained with a colander or the like, and then put into a stirrer or a kneader (heating stirrer) or the like, and stirred. In this way, the thin-film coagulated egg having a relatively large area is cut into small pieces to obtain a thin-film coagulated egg having an area of about 5 to 300 mm ² . Further, when charged into a kneader or the like, sagging or the like may be added as necessary.

When the thin-film coagulated egg is manufactured as described above, the thickness thereof is adjusted by appropriately selecting the amount of the egg solution dropped into the water tank per unit time and the flow rate of the fresh water or the seasoning liquid in the water tank. It can be done by doing. That is, as the amount of egg solution dropped per unit time is reduced, and as the flow rate of fresh water or seasoning liquid in the water tank is increased, the thickness of the obtained thin-film coagulated egg is reduced. Further, the area of the thin-film coagulated egg can be adjusted by the stirring time with a stirrer or a kneader, and the longer the stirring time, the smaller the area of the thin-film coagulated egg can be obtained.

[0040]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments.

Examples 1 to 10 and Comparative Examples 1 to 3 The first egg solution, the second egg solution and the third egg solution are each mixed by stirring the components shown in Tables 1 to 3 with a stirrer. Was prepared.

Each egg solution was dropped from a separate nozzle at a rate of 1 kg / min, 1 kg / min, and 2 kg / min into the water tank while flowing fresh water at 95 ° C. at a flow rate of about 2 m / min. After about 3 minutes, the mixture was solidified into a relatively large-area thin film having a thickness of about 0.5 to 1 mm. The thin film-like coagulated product of each egg solution was taken on a wire mesh, drained, put into a kneader, and finely cut by stirring. In this case, by adjusting the stirring time in the kneader, thin-film coagulated eggs having an average area of about 1 to 500 mm ² were obtained as shown in Table 4 (Examples 1 to 7 and Comparative Examples 1 and 2). Further, by adjusting the flow rate of fresh water and the amount of egg solution dripped per unit time, as shown in Table 5, the average area was 100 mm ^2.
Thus, thin-film coagulated eggs having an average thickness of 0.2 to 3 mm were obtained (Examples 8 to 10 and Comparative Example 3).

[0043]

[Table 1] 1st egg liquid (yolk main ingredient) egg yolk liquid 90 kg starch 3 kg xanthan gum 0.05 kg rapeseed oil 8 kg β-carotene 0.02 kg

[0044]

[Table 2] Second egg solution (mainly egg white) egg white solution 92 kg starch 3 kg xanthan gum 0.2 kg rapeseed oil 5 kg

[0045]

[Table 3] Third egg solution (whole egg main component) whole egg solution 82 kg starch 3 kg xanthan gum 0.2 kg rapeseed oil 15 kg

[0046]

[Table 4]

[0047]

[Table 5]

The coagulated thin film eggs (60 kg in total) obtained from the first, second, and third egg solutions, respectively, and 40 kg of the sauce of the composition shown in Table 6 below were mixed, packed into 1 kg bags, and then bowled. Of the element.

[0049]

[Table 6] Sauce sauce 15kg Mirin 15kg Sugar 5kg Dashi soup 65kg

Evaluation A packed lunch box was filled with 200 g of rice, and cutlets made by a conventional method were placed on the rice. From above, the rice bowls obtained in Examples 1 to 10 and Comparative Examples 1 to 3 were added. Was put on each 100 g to produce a bento.

Thirty minutes after the production of the lunch, a panelist was made to observe the appearance of the lunch from a position 40 to 50 cm away therefrom,
The result was determined based on the following criteria. Tables 4 and 5 show the results.
Shown in

Judgment Criteria ：: The aggregate of the thin-film coagulated eggs on the rice has a sense of unity, and the yellow and white parts are mixed and colorful, and the appearance is very similar to the handmade appearance. Is very good. ：: Similar to handmade appearance, good impression. Δ: There is more handmade feeling than the block of coagulated egg contained in the conventional bowl of retort food. ×: Lack of color. Or, there is no sense of unity.

From the results of Tables 4 and 5, when the thin film coagulated egg has an area of 5 to 300 mm ² and a thickness of 2 mm or less,
It can be seen that the bowl of rice bowl using it has an appearance similar to a handmade bowl, giving a good impression to the eater. On the other hand, rice bowls with a thin film of coagulated egg with an area or thickness outside this range do not have the appearance of handmade rice bowl ingredients,
It turns out that the impression is inferior. In particular, in the case of the rice bowl made of thin-film coagulated eggs having an area of 1 mm ² (Comparative Example 1), the yellow part and the white part were hardly distinguished from each other, were almost uniformly colored, and lacked in color. , It became a ragged texture. In addition, in the case of the rice bowl made of thin-film coagulated eggs having an area of 500 mm ² (Comparative Example 2), the individual thin-film coagulated eggs became visible, and a sense of unity as an aggregate of the thin-film coagulated products was obtained. It was missing. In addition, the rice bowl (Comparative Example 3) composed of a thin-film coagulated egg having a thickness of more than 2 mm also lacked the sense of unity as an aggregate of the thin-film coagulated products.

[0054]

According to the present invention, the whole rice is covered with the coagulated egg simply by putting it on the rice put in the lunch box or the like, and the sauce is put on the rice when it is put on the rice. Without having to separately take the sauce into the rice, and the coagulation part of the egg fluid is a mixture of the solid color of the yolk fluid and the white color of the egg white fluid. You can get a handmade egg processed product.

 ──────────────────────────────────────────────────の Continued on the front page (72) Inventor Kazuto Arimitsu 2-37-9 Higashi-Atsujigaoka, Chofu City, Tokyo

Claims (5)

[Claims] 1. A processed egg product comprising an egg coagulate, wherein the egg coagulate comprises a thin film coagulated egg having an area of 5 to 300 mm ² and a thickness of 2 mm or less. 2. The egg processing according to claim 1, wherein in the coagulated egg, the thin coagulated egg having an area of 5 to 300 mm ² and a thickness of 2 mm or less accounts for 70% by weight or more based on the solid content of the whole coagulated egg. Goods. 3. The processed egg product according to claim 1, wherein the egg coagulated product contains at least two kinds of coagulated egg: yellow thin film coagulated egg and white thin film coagulated egg. 4. The processed egg product according to claim 1, wherein the coagulated egg in a thin film form is dispersed in the sauce. 5. A rice bowl made of the processed egg product according to claim 4.