JPS6045903B2 - Tamagoyaki manufacturing method - Google Patents

Description

[Detailed Description of the Invention] This invention relates to a method for producing tamagoyaki, and in particular,
The present invention relates to a method for producing tamagoyaki that has low water activity, has a long shelf life, and is easy to cook after freezing.

As is well known, tamagoyaki is produced by baking an omelet raw material liquid obtained by mixing egg liquid with water, sugar, salt, starch, and the like.

Conventional tamagoyaki obtained in this way has a relatively high water content (50 to 75%) and therefore has poor shelf life. Normally, the shelf life of this tamagoyaki is within one day at room temperature, and within the range of 3 to 7 days even when stored refrigerated at 10°C or less. The reason for this low shelf life is that tamagoyaki is susceptible to the growth of spoilage bacteria, which means that there is so-called free water inside the omelet that is not bound to the structure of the omelet. This can be said to be due to the fact that The amount of free water has an important relationship with the propagation of spoilage bacteria. Water activity (
The unit Aw) is used. This water activity (A
W) is the ratio of the humidity inside the container when a certain food is left in a sealed container to the saturated humidity at that temperature.
w) is 1.0, and the water activity (Aw) of anhydrous food is o
For example, rice, beans, etc. have Aw = 0.70, meat, etc. have Aw = 0.98, vegetables, fruits, etc. have Aw = 0.9 degrees of the week. In addition, salami sausages, dry cheese, etc. in consideration of preservability have an Aw of approximately 0.9, while powdered milk and corn flutters have an Aw of 0.3 or less. As is clear from these facts, it is extremely important to reduce water activity in order to improve the shelf life of foods. Therefore, an object of the present invention is to improve the poor shelf life of the above-mentioned tamagoyaki by composing the tamagoyaki so as to lower its water activity (Aw).

i In achieving the above object, this invention:
Specifically, in a method for producing tamagoyaki by baking an omelet liquid obtained by mixing egg liquid with water, sucrose, starch, etc., water added to the tamagoyaki raw material liquid is used. Tamagoyaki prepared by replacing a portion with glycerin or sorbitol that can reduce water activity, blending invert sugar instead of the sucrose, blending waxy cornstarch instead of the starch, and mixing these appropriately. This is a method for producing tamagoyaki, which is made by baking raw materials.

According to the present invention, by replacing a part of the water added during preparation of the raw material liquid for egg rolls with a substance having a low water activity (Aw), such as glycerin or sorbitol, the water content of conventional egg rolls can be improved. In contrast to AW=0.95 to 0.99, the water activity can be lowered to AW=0.95 or less.

At this time, if all the water is replaced with the above substance instead of a part of the water added, it is possible to further reduce the water activity Aw, but in that case, for example, in foods that dislike sweet taste, There are limits to the application of sorbitol, and when glycerin is applied, it cannot be used in large quantities because of its characteristic unpleasant taste. On the other hand, according to the present invention, a configuration is adopted in which sucrose is replaced with invert sugar. Generally, the addition of sucrose to food is a food preservation method, as has been known for a long time in the technique of sucrose, which also lowers the water activity Aw. By adding invert sugar to the water activity Aw
may decrease. Furthermore, corn starch, wheat starch, sometimes potato starch, or other starches are usually added to tamagoyaki for the purpose of reinforcing its body.

In this invention, waxy cornstarch is used in place of this starch. this! By adding waxy cornstarch, which has a strong water-holding capacity, to foods, it is possible to lower the water activity Aw than those using ordinary starches, and to obtain an egg roll raw material liquid with less tripping after thawing. . The three points mentioned above are factors that individually lower the water activity Aw, and by combining them, it is possible to produce tamagoyaki that does not lose its freshness and has a long shelf life.

According to this manufacturing method, even if the tamagoyaki product is frozen, it is extremely easy to cook it after freezing, such as cutting it with a knife or loosening it with a tinsel egg, making it a convenient food product. can be provided. Next, preferred embodiments of the present invention will be listed based on actual firing data.

Example 1 For 50.5 kg of egg liquid, 4.
8k9wa) xycorn starch 3k9, invert sugar 1.6k
g, 800 y of ajirin, 200 y of chemical seasoning, 250 d of salt, 3 kg of sorbitol, 2 k9 of glycerin, and 5 kg of water to obtain 75.15 k9 of an egg roll raw material liquid.

Pour this egg-yaki raw material liquid onto the surface of a rotating heating cylinder,
At a temperature of around 150℃. Bake for a few seconds to get a continuous egg-claved film. In the next step, this clave-shaped film is cut into a width of 1.5 to 2.7 TIrIfL to obtain tinsel eggs. This material has a moisture content of 61.5% and a
W=0.88-0.89. Kinshi tamago is flexible even when frozen, and can be used for cooking without thawing once removed from the refrigerator. Also, 7~8℃
After being stored for 3 weeks in a refrigerator at a temperature of Example ■Egg liquid 24k9, glycerin 6k9, invert sugar liquid sugar 4.7k9, waxy corn starch 150 da, ajirin 800 da, salt 150 y1 chemical seasoning 80 f1 water 6.1
2 kg to obtain 42 kg of egg roll raw material liquid.

This tamagoyaki raw material liquid is baked in a pot heated to around 150°C to obtain tamagoyaki. This product had a moisture content of 58% and a water activity Aw of 0.94. Place this in the refrigerator for 2-3
After storage for a week, the number of viable bacteria was measured and found to be 3000 per y. As mentioned above, according to this invention,
The above three constituent elements are organically related to each other, and it is possible to obtain an omelette that has low water activity, has excellent shelf life, and is easy to cook after freezing when stored in a freezer. In these respects, it can be said to be extremely effective for this type of food product.

Claims (1)

[Scope of Claims] 1. A method of producing tamagoyaki by mixing egg liquid with water, sucrose, starch, etc. to obtain an tamagoyaki raw material liquid, and baking the tamagoyaki raw material liquid, wherein the tamagoyaki raw material liquid Part of the water added in the mixture is replaced with glycerin or sorbitol, which can reduce water activity, invert sugar is added in place of the sucrose, waxy cornstarch is added in place of the starch, and these are combined as appropriate. A method for producing tamagoyaki, which comprises baking an omelet raw material liquid obtained by mixing.