JPS606159A - Preparation of dried fluffy egg - Google Patents

Abstract

PURPOSE:To obtain the titled egg having both improved restoring properties and strength, improved texture, taste, etc. during eating, by pouring the whole egg solution to boiling water in a threadlike manner to give fluffy egg, adding power such as saccharide, dextrin, etc. to it, lyophilizing it. CONSTITUTION:First the whole egg solution of chicken is poured into boiling water in a threadlike manner, it is rapidly coagulated thermally to form fluffy egg. The fluffy egg is separated by filtration, dehydrated, powder such as saccharide, dextrin, etc. is added to it, and strirred so that it is sprinkled on the surface of the fluffy egg. It is further lyophilized by quick freezing, to give the desired fluffy egg.

Description

[Detailed Description of the Invention] The present invention provides IjlJ sheet drying A that can be eaten by simply pouring hot water!
The present invention relates to a method for producing i-shaped eggs.

To date, a large number of processed υIJ are commercially available, but among these, dry cotton-like StV has a gap in the upper abdomen, etc., and is not sold as a product. As a result of the current situation where there was no such thing as 3. As a result of the independent thrift, we developed a method for producing dried flocculent rabbit that quickly turns to the ground, has a strong HBI, has an edible texture, and has a good taste and appearance. I was able to do that.

(1) First, whole eggs Klj (hereinafter referred to as egg liquid) are poured into boiling water in the form of threads, solidified into 1+Vil, scooped up, drained and freeze-dried. 11 because it has very bad properties and lacks strength.
It would have been impossible to have five items.

(2)! l! l' Kimiaki 1! 'i-2605 (by the method described in Publication No. , ) 0 Ropyru Glucol Others - 1i12 U,! After adding fertilized water (hereinafter referred to as nruvit etc.), the egg solution was poured into a thread to solidify (1), and this was freeze-dried.

(Similarly, 4!
Cool sorbitol, etc. with a weight of 0 bundles, pour boiling water into it in the form of a thread, solidify it, and scoop it out.
θ11 freeze drying was performed.

Both Jl and fia original +71 obtained by method 2) and method (3) cannot be said to be good, and the strength remains insufficient.

Next, the method of the present invention that has achieved good results will be explained.

In other words, I poured egg liquid into a thread form into boiling water, coagulated it into a cotton-like consistency, scooped it up, drained it thoroughly, added sugars and dextrin to this cotton-like substance, sprinkled it, and freeze-dried it. However, there were no problems in terms of restorability and A degree, and when used together, the product had good texture, taste, and appearance.

As mentioned above, the ones made by method (1) are not good for restoration and first life, and secondly, they are brittle and cannot be sold as commercial products. However, there is no connection between the egg liquid itself, and it is poured into boiling water.
However, it is difficult to form a fine TUB shape. Therefore, the product was brittle, and even when boiling water was poured over the product, neither the restoration nor the appearance was good.

On the other hand, the method of the present invention does not have the above-mentioned drawbacks, has good iM originality and strength, and has the ability to obtain dried flocculent vIJ with good texture, taste, and appearance after restoration. 3. Next, the amount of additives and their effects in the present invention will be described.

Sugar power 1, dextrin, both of which have high water absorbency among foods,
ffj 19L has good properties, and these penetrate between the layers of the flocculent eggs, which improves water absorption during restoration, and the spread of the eggs in the body of the bunny after pouring boiling water, as well as the return of the bunny itself. By using them in parallel, strength can be obtained.

Table 431 shows the amount of lactose and dextrose in vIJ solution, its amount, and the degree of restorability.

Table 1 [Note] Juboshi...Good restorability, +...
Restore, -... Restoreability is not good, -1.
River...The unrestored milk 1 fortune-telling is 0 and 7F, which will make you look hard at first glance if you can fight 10%! If it contains only L sugar, it will be brittle. When dextrin is added, vomiting increases and the strength increases by 11, and if 35% J can be handled, restoration becomes worse. Therefore milk 4
It is believed that by using A'4 and dextrin together, the isobase will be good and that it will be possible to reduce the oxidation level even more than 1 degree.

As a result of the voltage test, we obtained the results shown in Table 2 regarding the mixing ratio and effects of lactose and dextrin.

As can be seen from Table 2, if Usukada is less than 10, it will not be a product, and milk 4j,! If H alone has a ratio of 55 or more, it will give good restorability, but it will be too sweet and there will be a problem with strength. If dextrin alone will have good strength, it will not be possible to obtain the same restorability as with lactose, so it is recommended to use both in combination. considered preferable. Namely, lactose: dextrin (3,~3):
It can be seen that those (2 to 7) are good. The Sohaku≦Sword [
] Appropriate amount is ~40 liters (for egg liquid).

As for the freezing method, the quick freezing method (---1υ゛"C) and the self-freezing method are used.

is better. However, slow freezing method (-5 to -25tlC>
In this case, [no material with good quality of 9F in terms of ease of use, texture, and strength was obtained.

A uniform product? A I IC can be shaped into a rectangular shape by inserting a fitting 9) from above the product on the tray.

Example: Egg liquid of 100Kz was stirred and then gently poured into a thread-like form into water, which was instantaneously coagulated under heat to form a flocculent material. After filtering this and thoroughly draining water, 151 g of lactose and 15 kg of dextrin are added, and the mixture is stirred well to the extent that the eggs do not break into thin pieces. After cooling, this product was transferred to a drying tray and subjected to self-lyophilization to obtain a dry flocculent weighing 50 kg (moisture content: 2φ). This thing is hard and strong enough! In summer, F was also good, and the taste, texture, and texture of the reconstituted wheat were good.

Patent applicant: Esubee Foods Co., Ltd.

Claims (1)

[Claims] Pour the whole egg solution from the egg in the form of a thread into boiling water and quickly heat it to coagulate it to make a cotton-like egg. 11();、、Characterized by stirring 1 piece of cotton-like υIJ cloth and freeze-drying, 0
A method for producing dried flocculent rabbit with a temperature of 311 degrees.