JPS6024695B2 - Method for producing cooked egg processed food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing a delicious, hygienic, and long-term shelf-stable egg-cooked food that has a hand-made soft-boiled egg-like texture.

More specifically, the present invention relates to a method for producing cooked egg processed foods such as oyakoi and katsui that can be stored for a long period of time.

In general, when cooking eggs, it is necessary to heat them for a short time at a temperature below 80 degrees Celsius, which is said to give eggs their characteristic mellow texture and color. The food will rot and you will not be able to obtain food that has a good shelf life.

However, if cooked under harsher conditions, it will solidify and lose its mellowness, taste like grains on the tongue, have a bad aroma, and the color tone will not lose its characteristic sharpness of eggs, but will become grayish and noticeable. In some cases, the eggs turn black due to the components of the eggs, and lose their value as food.

Therefore, it is impossible to preserve cooked eggs for a long period of time, and such products have never been commercially available.

The inventors of the present invention have conducted repeated research with the aim of preserving egg processed foods for a long period of time, as there has been little progress in making ready-made egg processed foods. The invention succeeded in preventing eggs from solidifying and discoloring.

The present invention uses 8 or egg whites with 10-80% water, 0.1-7% amyl/acid complex seasoning, 1.0-10% fat, 1.0-8% starch, and 1.0% sugar. Add ~3% to egg wash, cook meat and vegetables, or use without cooking7
The above-mentioned egg liquid is poured into the container while being heated to 0.0 to 0.0, solidified, and then filled into a container. If necessary, a seasoning liquid is further added thereto, sealed, and heat sterilized. This is a method for producing cooked egg processed food. The first feature of the present invention is that
The method is to add and mix 1.0 to 10%, preferably 4 to 7%, of fat and oil into the egg liquid.

By adding and mixing this oil and fat, the egg ingredients are moderately emulsified together with the water and starch that are added at the same time, and it will not solidify even if it is heat sterilized at 120 degrees Celsius after being sealed, and it will not lose its mellowness even if stored for a long time. There isn't. The second feature of the present invention is that 0.1 to 7% of an amino acid complex seasoning is added and mixed into the egg liquid.

The addition of this amino acid complex seasoning suppresses the pH increase during high-temperature heating and long-term storage, and prevents the eggs from turning black. In other words, it is a well-known phenomenon that iron sulfide turns black in processed egg foods during high-temperature processing or during subsequent storage due to the sulfur and iron already contained therein. The pH is increased by high temperature treatment.
is to rise. The amino acid complex seasoning added in the present invention is a natural seasoning consisting of several types of amino acids and peptides obtained by decomposing animal and plant proteins abbreviated as HAP or HVP, and also contains sodium glutamate 9.2 % and 8% inosinic acid, others consist of 92% sodium glutamate, 4% inosinic acid, and 4% guanylic acid, but these have a pH of 4.
．． 5 to 6.5, and has a fairly strong buffering power, preventing the pH from reaching 7 or higher even in egg fluid, and completely blocking the reaction between sulfur and iron. In the present invention, first of all, water 10-80% for all 8 or egg whites,
Amino acid complex seasoning 0.1-7%, preferably 0.5
-3%, fat and oil 1.0-10%, starch 1.0-8%, and sugar 1.0-3% are added and mixed well to form an egg wash.

The amino acid-based complex seasoning used here is commercially available in various forms, including animal and vegetable protein decomposition products, 92% sodium glutamate and 8% inosinic acid, and 92% sodium glutamate, 4% inosinic acid, and 4% guanylic acid. However, both can be used. The amount used is 0.1 to 10%, but the most preferable range is 0.5 to 3%, which provides good buffering properties. The oil may be either animal or vegetable oil or vegetable oil, but vegetable oil is preferred for long-term storage. Vegetable oils include soybean oil, sesame oil, cottonseed oil, and rice oil.
Any vegetable oil may be used. The amount added is 1.0 to 10%,
If it is less than 1.0%, the eggs will harden due to heat sterilization and the texture will be significantly lowered, and if it is more than 10%, there will be too much fat and oil, which is not preferable. Starch and sugar also help soften the properties of the eggs and are necessary for seasoning. On the other hand, meat and vegetables are prepared in a cooked or uncooked state.

Meats such as chicken, pork, beef, and poultry are used depending on the purpose. For Oyakoi, all you need to do is cut the chicken into pieces and rub it, while for Katsui, you can thinly slice the pork and prepare it for frying. Vegetables such as onions, carrots, green peppers, bamboo shoots, and tomatoes are sliced or chopped. These are mixed in appropriate amounts, for example one serving, on a pot or iron plate and heated.

You may or may not cook it at this time. The egg liquid is poured into the egg mixture while heating it to a temperature of 7 pi or more without burning, and the mixture is solidified. After solidifying, pack it into a retort pouch, add seasonings if possible, and seal it. The sealed items are heat sterilized at 100-150 pm.

The egg processed food produced in this way will not solidify or turn black even after long-term storage, and you can enjoy delicious egg processed food at any time. If you bring it to camp, you can eat delicious oyakoi just by cutting the seal and putting it on top of rice.Next, an example of the present invention will be shown.

Examples Raw egg liquid or frozen egg liquid 30% oil/fat (soybean oil) 7 Amino acid complex seasoning 2 Starch 4 Sugar 3 Water 54 The above ingredients are mixed and emulsified homogeneously using a homogenizer to prepare an egg liquid.

Next, 1-2 pieces of chicken cut into cubes 1 piece of 25% onion
0-15m/Kite comb cut 58 Bamboo shoots Sliced 8 Carrots Sliced
Place 9 or more ingredients on an iron plate and heat thoroughly with 90 circles. Mix well.

100 oo of this mixture while keeping this mixture at 80 oo
Add 40 minutes of egg wash to the saw and let it solidify. Pack this into a retort pouch, inject 40 tons of seasoning liquid, and vacuum seal the pouch. This was heated in a retort sterilizer for 1,200 yen.
Sterilize by heating for 0.15 minutes.

Thereafter, it is immediately cooled to around room temperature (below 30°C).
Although the instant parent-child well obtained here has been used for three months, no change in quality was observed at all.

Claims (1)

[Claims] 1 Whole eggs or egg whites with 10-80% water, 0.1-7% amino acid complex seasoning, 1.0-10% fat and oil, and 1.0-10% starch.
8%, sugar 1.0-3% to make egg wash, meat,
While cooking the vegetables or heating them to 70°C or higher without cooking, add the egg liquid to the vegetables, solidify them, fill this into a container, and further add seasoning liquid as necessary. ,
A method for producing a cooked egg processed food, characterized by sealing and heat sterilization.