JPS60141230A - Flaky dried egg and production thereof - Google Patents

Abstract

PURPOSE:To obtain a flaky dried egg having a strength sufficient for ingredients of an instant food, capable of being easily reconstituted with hot water, and having improved sense of eating and flavor of a reconstituted material, by rolling a previously coagulated and denatured egg or a material containing the same in the form of flakes, and drying the resultant flakes under heating. CONSTITUTION:A coagulated and denatured egg by heat denaturation or solvent denaturation, etc. with preferably 45-80% moisture and 0.5-2cm size is rolled into flakes at 120-140 deg.C, 0.2-1.2mm. drum clearance and 1.5-3.5m/min rotational speed of the drum for 20-60sec by the double drum method, etc. The resultant flakes are then dried under heating to afford the aimed flaky dried egg.

Description

[Detailed description of the invention] This invention relates to dried eggs and their manufacturing method.

Shaved eggs are widely used in soups, Chinese soups, etc.; however, since they are extremely fragile when dried, it is difficult to produce and use dried eggs. There are only known examples of it being crushed and dried into powder. This method involves mixing powder with water to make an egg wash, and pouring this into boiling water while stirring to form a beaten egg, which is rarely used because it is time-consuming.

The inventors of the present invention continued to study intensively to develop an instant food using this shaved egg as an ingredient, and as a result, succeeded in producing flaky dried eggs that can be used as an ingredient in an instant food, and completed the present invention. It's arrived.

That is, the present invention provides a flaky dried egg that has been coagulated and modified, and a flaky dried egg that is characterized in that the coagulated and modified egg or its contents are rolled into flakes and dried by heating. The present invention relates to a manufacturing method.

The liquid egg used as the raw material for production may be a whole broken egg, a frozen egg, or only egg whites and yolks. In such a liquid egg, wheat flour, soy protein, starch, dextrin, sugar, salt, monosodium glutamate,
Skimmed milk powder, oil, gums, etc. can be added as appropriate. The total amount of additives added is 70% or less. The timing of addition is preferably before solidification in order to ensure uniform dispersion; however, it is not possible to uniformly disperse the product after solidification.

The first method for producing flaky dried eggs from such liquid eggs or liquid egg-containing materials is to roll the eggs or their contents that have been coagulated and modified in advance into flakes, and then heat and dry them.

Regardless of the method of coagulation denaturation, there are heat denaturation and solvent denaturation.

The coagulation-modified product has a water content of about 45 to 80φ and a 02 to 3 CI
Appropriate size is about IL, preferably about 0.5 to 2 cm. If a block larger than 3 CwL is rolled, it becomes sorted, which is not preferable.

It is necessary to carry out coagulation modification before rolling, and if it is carried out on a rolling drum, the result will be in the shape of a sheet and not in the form of flakes.

Although the type of rolling method does not matter, for example, a double drum method can be used. In that case, the surface temperature is 120-1
Appropriate conditions are 40°C, drum clearance of 02 to 1.2 mm, drum rotation speed of 1.5 to 3.5 m/min, and drying time of about 20 to 60 seconds.

Drying is carried out by heating and is usually carried out simultaneously with rolling, but may also be carried out after rolling. On the other hand, if drying is performed before rolling, flaky dried eggs cannot be obtained.

This is a method of drying the liquid egg or liquid egg-containing material into flakes.

Flaky coagulated denatured eggs (hereinafter sometimes referred to as shaved eggs)
For example, a liquid egg or liquid egg-containing material may be poured into hot water of 80° C. or higher, preferably boiling water, and stirred. When eggs are heat denatured, 5% of the liquid egg weight is
Since the boiling water absorbs more than 100 ml of water, it is possible to continuously produce shaved eggs by replenishing the boiling water in excess of that amount and letting the formed egg overflow or scoop it out. If hot salt solution, hot starch paste solution, hot dextrin solution, etc. are used in the tank instead of boiling water, the texture of the product when it is reconstituted can be made even more preferable. The concentration of the hot salt solution is about 0.05 to 3%, the hot starch solution is about 0.3 to 3% when corn starch is used, and the hot dextrin solution is 10 to 35% when dextrin with DE 4 to 6 is used. The degree is appropriate.

A flaky coagulated denatured egg can also be produced as follows. That is, a liquid egg or a liquid egg-containing substance is thermally coagulated and denatured, and the coagulated and denatured egg or liquid egg-containing substance is sliced into thin pieces. The appropriate thickness of the slice is on the order of 01 to 2 nm, preferably about 05 to 1+ nm. 0.1
．． If it is less than +II+n, it will become too fine and the appearance will be poor.
On the other hand, if the number of cases exceeds 2, the restoration performance deteriorates. The cutting machine for slicing is not particularly limited as long as it can produce such a thickness, but for example, a food slicer or the like can be used.

The flaky coagulated denatured egg thus obtained is immersed in a sugar solution.

Sugars include decoction sugar, glucose, lactose, dextrin,
Powdered candy, starch-reduced saccharified products, etc. can be used. For example, in the case of dextrin, the DE of dextrin is 4
A concentration of about 20 to 40 is appropriate. The sugar solution may be applied to the flaky coagulated denatured eggs in a shower or the like. This sugar solution treatment must be carried out before drying, which facilitates drying and makes it possible to produce flaky dried eggs with a firm structure and less brittleness. Moreover, this sugar solution treatment also has the effect of cooling the oyster rabbit and making subsequent handling easier.

Drying may be carried out, for example, in a drum dryer or by freeze drying. In the case of freeze-drying, a dried product in the form of a keve can be obtained by placing the product in trays divided into appropriate sizes, for example. It's ox, this I.
For example, if you put vegetables, meat, seasonings, etc. that have been pretreated and cut into appropriate sizes in a tray, put a beaten egg on top of it, and freeze-dry it, you can also obtain a dried product with egg-bound ingredients.

The flaky dried egg of the present invention has sufficient strength to be used as an ingredient in instant foods, can be easily reconstituted with hot water, and has an extremely favorable texture and flavor as a reconstituted product. This flaky dried egg is suitable as an ingredient in instant foods such as soup and Chinese soup, and can also be used as an ingredient in instant foods such as egg bowls.

Next, the results of testing the drying conditions in the first method will be shown.

Drum rotation speed: 1.5 drums 1n Constant drying time: 4
0 seconds Constant Example 1 Whole eggs 700 parts Skimmed milk powder 150 Sugar 30 Salt 10 Total 890 Whole eggs were mixed with skim milk powder, sugar and salt, and thoroughly kneaded using a vertical cake mixer. The obtained liquid egg-containing material was gradually put into a tank containing boiling water, and stirred gently for 30 seconds to coagulate and denature it into a noodle shape. This is scooped out with a 16 mesh sieve, rolled on a double drum with a surface temperature of 125°C and a clearance of 06, and heated and dried on this drum for about 40 seconds to produce flaky dried eggs with a moisture content of 5 cm or less. Obtained.

When this product was rehydrated in hot water, it became a good egg within 1 minute.Example 2 Whole eggs 500 parts Skimmed milk powder 30 Wheat flour 20 Dairy powder 20 Sugar 50 Salt 20 Water 80 Total 720 The above ingredients were mixed in a homomixer. The mixture was mixed and homogenized, and solidified and denatured into a scrambled elastomer while stirring and heating. This was rolled using a double drum with a surface temperature of 125°C and a clearance of 0.4 mm, and heated and dried for about 40 seconds to reduce the moisture content to 5% or less. A flaky dried egg was obtained.

When this product was rehydrated in hot water, the same results as in Example 1 were obtained.

Example 3 Whole eggs 1000 parts Skimmed milk powder 70 Corn oil 50 Sugar 40 Salt 20 parts Denatured. This was scooped out with a 16 mesh sieve and immersed in boiling water to remove alcohol. The coagulated modified product thus obtained was rolled in a double drum with a surface temperature of 130° C. and a clearance of 0.8 mm, and dried by heating to obtain flaky dried eggs.

When this product was rehydrated in hot water, the same results as in Example 1 were obtained.

Example 4 Frozen whole eggs 750 parts Skimmed milk powder 120 All-purpose wheat flour 30 Total 900 The above raw materials were mixed uniformly and the liquid egg-containing material was continuously poured into a container equipped with a heating device with a discharge port filled with boiling water together with boiling water. did. While stirring the boiling water in the container, the egg overflowing from the outlet was collected together with the hot water, drained with a wire mesh, and cooled by immersing it in a 30% dextrin solution.

The cooled egg was placed in a container divided into appropriate sizes, cooled to a temperature of -20° C., and then freeze-dried and pulsed to obtain a cube-shaped dried product. The freeze-drying conditions were a final shelf temperature of 40°C, a degree of vacuum of 0.06 Torr, and a drying time of 1.
It was 8 hours.

When this product was added to an instant soup stock composition and boiling water was poured, oyster soup with a good texture was obtained.

Still, Kinuzaya 3F, carrot 3. 12), bamboo shoots 13) and dried shiitake mushrooms 12)
was poured into the solution from the beginning and freeze-dried. This thing h round 1
When the mixture was put into cuff 0 along with tI and hot water was added to ZIE, a shaved egg juice with a good texture was obtained.

Example 5 Whole eggs 1000 parts Skimmed milk powder 220 Sugar 40 Salt 20 Chemical seasonings 5 Total 1285 The above raw materials were mixed and homogenized using a homomixer, ], 0X3
The mixture was placed in a 0×10 CrrL tray and boiled for 20 minutes to cause heat coagulation and denaturation. This product was cooled to 30° C., sliced into 0.5 to 10 thick slices using a food slicer, and 20 parts of a 30% DID 4 to 6 dextrin solution was sprayed on 100 parts of the sliced product. continue,
It is filled into an I-ray divided into 2 Crn squares and freeze-dried.
A dried product in the form of a keve was obtained.

The obtained product had good restorability and shape after restoration.

Patent applicant: Knorr Foods Co., Ltd. Ti'l - AT% Zushi Rumor Mo Shikaku ImaSho Agent: Patent Attorney Masahiro Tanaka

Claims (1)

[Claims]] Dry egg 2 that has been coagulated and modified and is in the form of flakes A method of making the egg thin to the touch, characterized by rolling an egg that has been coagulated and modified in advance or its contents into a flake, and drying it by heating, followed by drying. Method 4 for producing flaky dried eggs characterized by
Manufacturing method 5 according to claim 3, which is formed by stirring and pouring into boiling water as described above.The flaky coagulated denatured egg is obtained by slicing the coagulated denatured egg or its contents into flakes. The manufacturing method according to claim 3, which is a product 6 The manufacturing method according to claim 3, where drying is freeze-drying together with other ingredients.