JPS6091938A - Preparation of dried egg soup - Google Patents

Abstract

PURPOSE:To obtain dried egg soup having excellent palatability, taste, flavor, and softness, high handleability, and high resistance to breakage, in high operation and production efficiency, by pouring liquid egg from a container having a small hole into hot water adjusted to a specific pH. CONSTITUTION:Liquid egg is poured into hot water adjusted to 3.5-5.5pH to effect the coagulation in the form of strings or flakes. The coagulated egg is collected with a net, etc., washed with water, and drained. Finally, the product is dried preferably by freeze drying to obtain the objective dried egg soup. The adjustment of the pH is preferably carried out with brewed vinegar.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing thin, flaky coagulated eggs (such as those used in scratched egg juice), and more specifically, to a method for producing egg liquid such as chicken eggs in hot water. A method for producing dried hooked eggs, in which the treated hot water is adjusted to pH 3.5 to 5.5 in advance, and the coagulated eggs are dried. By adding a thickening agent, a sugar alcohol solution, or a mixture thereof before drying, a dried hooked egg product of good quality can be obtained.

Normally, when making Kagi-tamago 71゛, the raw liquid egg is simply poured into boiled gushi soup (like sushi) and stirred with chopsticks to coagulate it into a string or flake form. However, the actual cooking requires a lot of skill, and if you're not careful, it won't turn out perfectly finely.
The first problem is that the soil becomes cloudy and thick, or the soil becomes chubby and clumps up and sinks, making it difficult to shovel the soil. Therefore, dried eggs, which can be easily reconstituted into strings or flakes with goose juice or boiling water, are very convenient for solving the difficulty of cooking. In the conventional industrial production of dried eggs for ready-to-use oysters, the method used in home cooking is simply scaled up using the same manufacturing method as oyster J, and the resulting coagulated eggs are filtered. However, the difficulty of forming thread-like or flaky coagulated eggs is not much different in industrial production than in home cooking, and the coagulated state is extremely unstable. . However, when the coagulated eggs go through a filtration process in which they are scooped up with a net, etc., the water draining is poor, resulting in poor workability and further reducing the recovery rate of the stringy or flaky coagulated eggs that are used for commercialization. It was also extremely unproductive.

Furthermore, even after being reconstituted, the dried products produced by such conventional methods lack the flavor characteristic of smooth eggs, and also have quality problems. Tokuko Sho 45-2
Although the manufacturing method of No. 6056 discloses that sugars such as tsurpinto are added to the treated boiled water or egg liquid in order to impart flexibility to the dried product and smooth the texture of the reconstituted product. However, the above-mentioned conventional problems of instability during egg coagulation and poor workability and productivity have not yet been resolved.

The present inventors have researched a method for producing dried scratched eggs in the form of threads or flakes to be used in boiled egg juice, etc., and found that when treating the egg liquid in hot water, the hot water should be preheated to a pl-I of 3.5~ 5.5
We obtained new knowledge that the shortcomings and problems of conventional methods can be overcome by adjusting the temperature to The present invention was completed based on the new knowledge that the properties of the restored product could be further improved.

The first method of the invention is to use hot water to treat the egg wash.
The egg liquid is poured into the hot water through a container with pores and coagulated into strings or flakes, and the coagulated eggs are collected and washed with water. , Mizukiri 1
) and then dried to produce a string-like or flaky dried coagulated egg product, that is, a dried egg product. Examples of egg liquid include whole egg liquid obtained by breaking chicken eggs, etc., mixed egg liquid obtained by mixing egg yolk liquid and egg white liquid in any proportion, egg liquid obtained by rehydrating dried eggs (powdered eggs), and egg liquid obtained by thawing frozen eggs. Any of these can be used, and seasonings, fragrances, etc. are added thereto, and the mixture is stirred and mixed uniformly to obtain the egg liquid used in the present invention. 1) Acidic agents are used to adjust the hot water used to process egg liquid, and organic acids such as acetic acid, citric acid, malic acid, lactic acid, and ascorbic acid, inorganic acids such as hydrochloric acid, and natural acids such as lemon juice and orange juice are used. Fruit juices, vinegar such as brewed vinegar, polymerized phosphates, alum, etc. can be used alone or in combination as appropriate.Among them, it is recommended to use brewed vinegar, which improves the quality of coagulated eggs. preferable. Such acidic agents reduce p I-1 in hot water from 3.3 to 5.5.
and the hot water temperature is about 85°C or higher, preferably 9°C.
At 5°C or higher, the egg liquid is separated into threads from the pores of the container into hot water and thermally coagulated into threads or flakes. At this time, by adjusting the hot water to an acidic range 1) 14, it is possible to strengthen the egg protein coagulation in the egg fluid and promote thermal coagulation, and also to prevent the eggs being processed from re-attaching to each other. can.
Therefore, when the egg liquid is injected into hot water, it is possible to quickly produce uniformly shaped thread-like or flaky coagulated eggs, which is highly effective in stabilizing coagulation formation.

Furthermore, during filtration and collection, the efficiency of draining hot water is improved without causing clogging, so productivity is also increased.
However, as shown in Table 1, when the pH is set to 5.5 or higher, mutual recombination of the egg fluid during processing increases, and during collection such as filtration in the subsequent process, it is difficult to It is unsuitable because the coagulated eggs become clogged, making recovery work difficult.1) The recovery rate also decreases. In addition, the coagulated egg itself becomes very brittle and easily breaks into pieces. In addition, 1) If it is less than 83.5, the dried egg product obtained will have a dry texture even after condensation, and will lack smoothness.
Moreover, the egg-like flavor is also lost, which is undesirable. Therefore, it is preferable to adjust it to 1,83.5 to 5.5 from the viewpoint of the shape and quality of coagulated eggs, as well as workability and productivity. The hot water treatment time only needs to be the time required for the egg liquid to coagulate by heat, and can be set appropriately or at about 85° C. or higher for about 1.5 to 3 minutes. There is no particular limit to the amount of egg fluid added to hot water, but in the case of a batch method, adding 5 to 15 parts of hot water to 1 part of egg fluid will reduce mutual condensation during processing. Favorable results can be obtained in terms of preventing build-up and improving productivity. By the hot water treatment described above, it is possible to quickly, easily, and stably form coagulated eggs in the form of uniform, flexible threads or flakes, which were difficult and unstable to form using conventional methods. be able to. The coagulated eggs are then filtered and collected using a net or mesh basket.
Rinse in cold water. In addition, in the case of continuous production, the hot water is circulated during acidic hot water treatment, and at one end the egg liquid is injected into the hot water so as to continuously drip from the pores of the container. The coagulated eggs, which coagulate into strings or flakes while circulating, are discharged from the pond edge into a net or mesh basket, where the coagulated eggs are collected, and the filtered hot water is returned to its original state by a circulation pump, etc. This can be done with a device called. Coagulated eggs produced by conventional methods are often in the form of large and small particles without being able to coagulate into threads. Therefore, when filtering and collecting, these large and small particles pass through the gaps in the mesh one after another. Otherwise, the heat of the coagulated eggs may cause them to adhere to each other, or the added starch and coagulated eggs may become entangled, causing the starch to swell and clog the mesh, making it extremely difficult to separate them by filtration. Continuous filtration and collection work was nearly impossible.

Therefore, the conventional method has poor workability and poor production efficiency and recovery rate. However, since the coagulated eggs produced by the method of the present invention can be drained very well during collection (see Figure 1, Figure 41), filtration and collection will not become impossible. The series of processes of collecting → washing → draining can be carried out extremely smoothly, resulting in good production efficiency.

Particularly in the case of continuous industrial production, this good draining is an extremely useful effect, as it is directly linked to improved productivity.

When washing with water, as the quality drops below 50°C, the coagulated eggs no longer adhere to each other, making them easier to handle, but this is thought to be due to the cold water making the protein coagulation even stronger.

In the first method of the present invention, after washing with water, the coagulated eggs are thoroughly drained and dried by a conventional method. As a drying method, freeze drying, vacuum drying, microwave drying, hot air drying, oil heat treatment drying, etc. can be used alone or in combination, but freeze drying is preferable from the viewpoint of product quality. Particularly during freeze-drying, if the water is not well drained beforehand, the drying time will increase and the dry yield will be very low. Compared to the coagulated eggs produced by this method, the water can be drained better as well as the water drained by collection, and therefore, not only the draining time can be shortened, but also the drying time and drying costs can be reduced, and work efficiency can be achieved. Suitable for industrial production or mass production.

Furthermore, in the second method of the present invention, the coagulated eggs obtained by the acidic hot water treatment are collected by filtration in the same manner as in the first method, such as "double series", and the eggs are collected by filtration, washed with water, and drained. A sugar alcohol solution is added and mixed, and then dried.

As the sugar alcohol liquid used, sorbitol, multi-ol, chrycerin, propylene glycol, etc. can be used alone or in combination, and the dried hooked egg products produced by adding these are superior to those produced by conventional methods. As a result, more flexibility is imparted, the breakage strength is increased, and tearing or pulverization can be prevented. In addition, the shrinkage of coagulated eggs during drying can be eliminated, which is effective in improving the restorability. Furthermore, the texture is also improved, and the flavor used during production is better included, making it possible to further strengthen flavor retention after drying. Addition of sugar alcohol solution is approximately 15-30% (weight) to drained coagulated eggs.
If the amount is less than 15%, the effect of addition will be small, and if it is more than 30%, the taste of the sugar alcohol solution will become too strong and the flavor of the product will be impaired, so it is not suitable.
The addition method is completed by uniformly mixing with stirring in a conventional manner. Further, as with the first method of the present invention, various drying methods can be selected and used as appropriate, but freeze-drying is preferred from the viewpoint of flavor retention.

In the third method of the present invention, a paste is added and kneaded to the drained coagulated egg obtained in the same manner as in the first method, and if necessary, the egg is molded into a predetermined shape and dried. Grated egg products are conventionally made by drying coagulated eggs in the form of threads or flakes, so the shape is still thread-like or flaky.Therefore, small portions are packaged for each meal. When sipping or adding it as an ingredient in instant foods, it is extremely difficult to handle, such as quantitatively classifying it, and it also has the problem of being extremely easy to break and turn into powder. In the method of the present invention, the conventional problems described in -1- can be solved by adding a paste and kneading the coagulated eggs to form a dried product into a predetermined shape, for example, 70 mm. Settled. That is, thread-like or U' to which thickening agent has been added
When a +-shaped coagulated egg is placed in a tray and freeze-dried, a film is formed on the surface of the coagulated egg, and the glue adheres or forms a bridge between the threads or thin pieces of the egg, leaving the shape of the tray intact. It becomes a dried product that retains its shape. Dry shaved eggs are formed into a predetermined shape, such as a 70-ku shape, by cutting them into a predetermined size and shape, or by placing them in a tray or mold of a predetermined size and drying them during freeze-drying. Can you manufacture products? In the method of the present invention, freeze-drying is preferred because it is the most excellent in terms of moldability, but vacuum drying, microwave drying, hot air drying, and oil heat treatment drying can also be used alone or in combination.

Examples of the paste used in the method of the present invention include:
Water is added to various starches such as grain starch (wheat starch, rice starch, corn starch, etc.), potato starch (potato starch, Japanese set potato starch, tapioca starch, etc.), legume starch (mung bean starch, etc.) and heated to above the gelatinization temperature. There are gelatinized aqueous solutions such as those heated to form a sizing starch, a-based starch, and modified starch, and synthetic sizing solutions such as sodium alginate and methyl cellulose. The amount added can be adjusted appropriately in the range of about 15 to 30% (weight), for example, in the case of 10% glue lip liquid, based on the drained coagulated egg, but if the amount added is too small, adhesion and crosslinking will occur. On the other hand, if the amount added is too large, the adhesion and cross-linking will become too strong, making it difficult to maintain the desired shape during restoration with hot water, etc. Keeping this in mind, the dissolution time may become longer, resulting in poor reconstitution properties, or the dissolved starch may have too strong an effect on the flavor of the reconstituted boiled egg.
The amount to be added may be determined as appropriate by selecting the glue to be used and taking into account the adhesive performance, concentration, etc. of the glue. The additive crosstalk method is
Conventional methods can be used as appropriate to the extent that the coagulated eggs are not damaged in the form of strings or flakes. According to the method of the present invention,
It was possible to produce molded dried or light egg products in which thread-like or flaky coagulated eggs are easily held in various shapes such as fronk-like or plate-like shapes. It looks good, retains its shape well, and has excellent storage stability.In addition, small portions per meal can be added to packaging or ready-to-eat foods as ingredients. It is difficult to break and is also prevented from turning into powder.

Moreover, when this product is placed in hot water or gushi soup, the glue used to maintain its shape quickly dissolves and the outer door is dispersed into beautiful strings or flakes, and when cooked from raw eggs. It is restored almost in the same way as a beaten egg and has a soft and smooth texture and a flavor similar to that of an egg. In addition, if the glue U is mixed with the alcohol solution S in advance and this sugar alcohol-containing glue is used, when adding and kneading, ? The soft-boiled egg is given flexibility to further reduce breakage, making it easier to work with, and also imparting flexibility to the product, as in the second method of the present invention. It can eliminate brittleness and increase breakage strength. In addition, the texture after restoration is soft, slimy, and smooth, which is a remarkable effect in terms of improving texture.

According to the present invention, it is possible to easily and stably form coagulated eggs in the form of threads or flakes, which were difficult to form uniformly industrially by conventional methods, and moreover, it is possible to produce them in large quantities in one go. In this case, the continuous transition to the drying process is extremely smooth and production efficiency can be improved.
In addition, the products produced by the method of the present invention are easily reconstituted in hot water or gushi juice and dispersed in the form of strings or flakes, and the texture is almost the same as that of poached eggs, although the texture is adjusted from raw eggs. It is smooth and has the flavor of egg special. Furthermore, since the molded dried hooked egg product manufactured by adding a paste is molded into a fixed shape and size, it is extremely easy to handle and is difficult to break.

Therefore, the product produced by the method of the present invention can be used not only in instant boiled egg soup, but also as floats in instant soups such as pond soup and Western-style soups, as ingredients for instant noodles, as a base for chazuke, etc.
It can be used in a variety of ways, such as for furikake, and it also allows people to eat brat eggs at will, regardless of their cooking skills, diversifying and simplifying their eating habits. The contribution it makes is extremely large.

Examples of the present invention are shown below.

[Example 11 Beef liquid egg 8 (lo8 and Elag flavor 8) made by breaking chicken eggs
8. Uniformly mix and stir 0.4Pi of antioxidant. Next, water that had been adjusted to 11+ (4.0) with brewed vinegar (acidity 8.4%) was placed in a 151 pan and heated to 95°C. /I
Put the egg mixture in step 1 into a container with 4111 liters of water, and pour it into the acidic hot water that has been adjusted in advance through the pores.
After stirring, the liquid egg mixture was made into a thread. The liquid egg cap is thermally coagulated into a uniform thin thread in hot water, and after about 2.5 minutes, the coagulated egg is collected in a wire mesh cage with a diameter of 2+ nm.
Then, it was poured into cold water at 20°C. Approximately 1 ounce of this coagulated egg
Leave it in cold water for 0 minutes and the filamentous eggs will mix together τ111
The eggs were washed with water to avoid staining, and again picked up in a wire mesh basket, and after draining, approximately 8008 filamentous coagulated eggs were obtained. Next, pour this coagulated egg 8008, add 20 og of 10% horse lees paste and 70%
A mixture of 10 g of Soluhich 1 and 2 was added and stirred and kneaded to make it homogeneous.Then, this kneaded product was placed in an aluminum plate mold and molded at -15°C, and was molded into a mold of 4 onon length and 30 m width.
+n, thickness] A cut piece of Om+n was obtained.

At this time, about 20 g/piece of the cut pieces were obtained in an amount of about 1.2 g. Immediately place the cut pieces into a freeze-drying tray.
The product was freeze-dried by a conventional method to obtain about 3,008 block-shaped dried hooked egg products (about 58 pieces) with a water content of 3%. This product had a pale yellow appearance, and when placed in hot water, it easily dispersed into threads and recovered, making it instantly ready to eat. In addition, it has a soft and smooth texture and a flavor unique to eggs, and is made from raw eggs. Stir evenly with 0.5g of antioxidant
match.

Next, a 1% solution (pH 3, 6) of lemon juice (5 times concentrated)
5) was placed in a 151 container and preheated to 95°C, and the mixed egg liquid was added to it in Example 1. Pour into a container with holes in the bottom, similar to the above, and pour the liquid slowly and seamlessly. Slowly add the lemon juice solution 1) While stirring, the egg solution solidifies into uniform flakes, and after about 3 minutes, the egg solution becomes 1.2 nu.
The eggs were collected in the n-th mesh basket, washed in cold water at 25°C, scooped up again in the wire mesh basket, and thoroughly drained to obtain about 1000 g of coagulated eggs. When this coagulated egg was spread as it was on a freeze-drying tray and freeze-dried, 256 g of a flaky dried egg product was obtained. When this product was poured into hot water, it was easily restored, resulting in flaky shaved eggs.

[Example 31 Egg white liquid 7008, egg yolk liquid 100 g, engineered guarene base 0.h, and antioxidant 0.5 ml were uniformly stirred and mixed to prepare an egg liquid. This egg liquid is put into an extruder having a string hole of 1111111, and from this extruder it is pre-pumped with malic acid.
The mixture was poured into a thread of boiling water (approximately 20 liters) adjusted to 1-15,0. After about 2 minutes, the eggs, which had coagulated into strings, were collected from boiling water with a 1.2111111 mesh mesh, drained, and boiled for 20 minutes.
The eggs were washed in cold water at °C and drained to obtain about 790 g of filamentous coagulated eggs.

Next, approximately 197 d of a 10% pregelatinized starch solution was uniformly added to the coagulated egg 790 PI, slowly kneaded, and the mixed mixture was placed in a drying tray and freeze-dried using a conventional method. Dried egg product 1588 was obtained.
Cut this plate-shaped dry product with a canter and weigh about 4g (3X3
36 platelet-shaped dry scratched egg products of XI, 2c+n) were obtained.

[Example 41 Drained coagulated egg obtained in the same manner as Example 2] 000
1 g of 70% maltitol was added and kneaded uniformly. This mixture was placed in a drying tray and freeze-dried using a conventional method to obtain 350 g of flaky dried egg product.
I got it. When 5 g of this product was dropped into hot water, it was quickly restored to an edible state, and the product had a soft and smooth texture, and had a scent and flavor unique to eggs.

(Table 1) Each 1) Properties (conditions) of heat-coagulated eggs that can reach a value of 11...
... (1) Brewing ＾ buying acidity 8.4%) 1) II adjustment (
Evaluation method) ... (1) Based on the 5-point L'lli method.

[Brief explanation of the drawing]

(Figure 1) is a graph showing the relationship between the weight of coagulated eggs and the draining time after filtration and collection. In the figure, A is a coagulated egg obtained by the method of the present invention (treated in acidic hot water with a pH of 4.0), B is a
C is a coagulated egg in a 10% solution of hot water; D is a coagulated egg in a 1% solution of horse lees. Patent applicant Momofuku Ando Representative of Nissin Foods Co., Ltd.

Claims (4)

[Claims] (1) Transfer egg liquid from a container with pores to pH 3.5 in advance.
It is characterized by pouring into hot water adjusted to ~5.5 to coagulate this egg liquid into strings or flakes, then extracting the coagulated eggs, washing with water, draining water, and then drying. do,
How to make dried eggs. (2) Pour the egg mixture into a container with pores beforehand to pH 3.5~
The egg liquid is poured into hot water adjusted to 5.5 to coagulate it into strings or flakes, and then the coagulated eggs are collected, washed with water,
A method for producing dried squid eggs, which comprises draining the coagulated eggs, then adding and mixing a sugar alcohol solution to the coagulated eggs, and drying the eggs. (3) Pour the egg mixture into a container with pores in advance.
Pour into hot water adjusted to 5 to 5.5 to coagulate this egg liquid into strings or flakes, then collect the coagulated eggs, wash with water, drain, and then add to the coagulated eggs, 1. A method for producing dried pork eggs, which comprises adding a paste, kneading, shaping into a predetermined shape, if necessary, and drying. (4) The method for producing dried shaved eggs according to claim 3, wherein the paste added to and mixed with the coagulated egg is a paste containing a sugar alcohol solution.