JPS61119169A - Preparation of processed egg food - Google Patents

Abstract

PURPOSE:To prepare a processed egg food giving soft feeling to the tooth, having characteristic delicious taste of egg and high adhesivity to the casing, by mixing coagulated egg with ground fish meat paste, and thermally coagulating the obtained paste. CONSTITUTION:A liquid egg consisting of 1pt.wt. of yolk and 1-10pts.wt., preferably 1-5pts.wt. of albumen is heated to obtain a coagulated egg, which is mixed with ground fish meat paste at a ratio to give a final product containing about 10-30wt% fish meat paste. The obtained pasty product is optionally added with proper amounts of seasonings, spices, colorants, etc., formed to a desired form or filled in an edible casing, and thermally coagulated by steaming, boiling, etc.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for producing an egg-processed food, which contains egg, has a delicious flavor, and has a soft texture, so-called egg sausage. .

<Prior Art> Conventional methods for producing processed foods using eggs include heating and coagulating the eggs, followed by turning the egg into small agglomerates or grinding, as disclosed in Japanese Patent Laid-Open No. 48-77059. The egg white mixture is mixed and kneaded to obtain an egg white mixture, and the mixture is mixed with fish and meat, grain flour and/or starch, seasonings, and, if necessary, a polymeric polysaccharide, a thickening agent, animal and vegetable proteins, spices, etc. , one that is kneaded and kneaded again and then molded and heated, or JP-A-52
- As shown in Publication No. 114049, minced fish meat, egg white and yolk obtained by removing the shells of boiled eggs, seasonings such as crab meat, starch, etc. are mixed together. There is a method in which the kneaded mixture is used as the topping of kamaboko (Problem to be solved by the invention) However, the food obtained by the method disclosed in the above-mentioned Japanese Patent Application Laid-Open No. 48-77059 is On the other hand, the food obtained by the method disclosed in JP-A-52-114049 is crispy, watery, and has no chewy texture. However, it was not possible to obtain a processed food with a soft texture and the delicious flavor unique to eggs.

An object of the present invention is to provide a method for producing a processed egg food that can produce a new processed egg food that has a soft texture and a delicious flavor unique to eggs.

Means for Solving the Problems In order to achieve the above object, the present inventors have conducted intensive research and found that a paste made by heating and coagulating egg fluid consisting of egg yolk and egg white is If you mix minced fish meat with it, make it into a paste, and heat it, the coagulability of the minced fish will act as an adhesive, and the whole product will coagulate properly. It was found that the texture was soft. Moreover, since this product contains egg yolk, it has the unique flavor of eggs, making it a delicious product.

The present invention was completed based on these findings,
Its structure is characterized by heating a coagulated egg obtained by heating an egg liquid consisting of an egg yolk and an egg white and minced fish meat to form a paste, which is then heat-treated.

The egg fluid consisting of egg yolk and egg white used in the present invention is
Whole eggs obtained by cracking shell eggs (the ratio of egg yolk to albumen is 1:1)
2) It may be used as it is, or it may be prepared by mixing the egg yolk and egg white separated by breaking the egg in a desired ratio. At this time, the ratio of egg yolk to egg white is preferably such that the egg yolk is 1 weight part and the albumen is 1 weight part or more. This is because if the amount of egg white is less than 1 layer, the final product will lose its texture and the final purpose cannot be achieved.

On the other hand, if the ratio of egg white is increased, the umami component of egg yolk will be less consistent, and a product with the unique flavor of eggs will not be obtained. 1
It is preferable that the amount is 0 weight part or less, preferably 5 v part or less. The conditions for heating and coagulating such an egg liquid are not particularly limited, and it is sufficient to heat the egg until it coagulates by 1°, and generally coagulation occurs when the temperature reaches 85°C to 95°C.

Furthermore, the minced fish meat in the present invention may be one that is normally commercially available, and has a moisture content of about 75 to 80% by weight. However, this minced fish must be undenatured and have not lost its coagulability when heated. And this fish meat υ
Use of body.

It weighs about 10-30% in the final product! 1% is preferred.

If it is less than 10% by weight, the cohesiveness of the final product will be weakened and the product will be sticky, while if it exceeds 30% by weight, the characteristics of fish paste will appear and the flavor and texture of the product will become kamaboko-like. Put it away.

The process of mixing the coagulated eggs and minced fish meat to form a paste as described above can be performed using a silent cutter or the like. This process can be done by first crushing only the coagulated eggs using a silent cutter, mixing the minced fish meat, and then making it into a paste again using a silent cutter, or by using a silent cutter, etc. to grind the coagulated eggs and minced fish meat into a paste. This may be done by pulverizing it into a paste. Moreover, if a vacuum silent cutter is used, for example, a more preferable processed food can be produced without air bubbles being introduced into the final product.

Furthermore, suitable seasonings, preservatives, spices, coloring agents, additives, etc. may be added to this paste-like material as required.

A processed egg food can be obtained by heating and coagulating the paste obtained in this way. This method of heating and coagulation is
Although not particularly limited, for example, edible cake 7
This can be done by first filling the intestines (for example, animal intestines) and then coagulating the entire intestine by steaming or boiling in hot water. This steaming, boiling, etc., for example, if the size of Wienern-seiso,
Approximately 30 minutes at 85°C to 95°C may be sufficient.

When filled into an edible casing and coagulated by heating, the fish meat paste coagulates the coagulated egg appropriately and also adheres to the edible casing at the same time, making the processed egg food suitable for cooking and eating. can. Note that if only heat-coagulated eggs are made into a paste and filled into an edible casing and then heat-treated, the coagulated eggs and the edible casing will not adhere, and the contents and the edible casing will slip during cooking or eating. It's bad.

As described above, the processed egg food obtained by the method of the present invention has a soft texture and a delicious flavor unique to eggs, and is a novel product that is called "egg-seiso".

The present invention will be explained in more detail below along with Test Examples and Examples.

Test Example> Test Example 1 1200 F whole eggs (approximately 24 eggs), m5 oy of sand, and 1 y of spices were put into a kneader and heat solidified into a scrambled egg shape. Further, 200 g of fish meat and 10 P of salt were put into a vacuum silent cutter to make a uniform paste. The cooled scrambled eggs are added to this paste to form a uniform paste. And 1j
Add this paste to salted sheep intestine tl-1 piece 15
Fill each container in y amounts and boil in a steam box at 90°C for 309+ minutes. Next, steam heat is removed by water cooling, and then air cooling is performed to obtain a product of the present invention.

On the other hand, 1,200 y of boiled eggs (approximately 24 5+ eggs) with their shells removed were put into a vacuum silent cutter and crushed, then 50 y of sugar, Iy of spices, 200 ml of minced fish, and LOP of salt were added to the vacuum silent cutter. A product for comparison was made into a uniform paste and the subsequent operations were performed in the same manner as for the product of the present invention.

The elasticity of the product of the present invention and the comparative product was compared by rheometer measurement (using a 6m diameter spherical blunt jar) and tasting, and the results showed that the product of the present invention has a moderate elasticity compared to the comparative product. It was elastic and had a soft and good texture when eaten. In both of these cases, the binding with the sheep intestine was good due to the effect of the minced fish meat.

Test Example 2 Egg yolk 400 F, egg white 800 F, starch 20 F, sugar 50 F
Add P and spices to a Pt-seconder and heat and stir until completely coagulated. Then, as shown in Shigeru-2, the variously modified fish tendon meat and salt of I were put into a vacuum silent cutter to make a uniform paste, and then the cooled coagulated egg was put in and the whole was made into a uniform paste. Make it. Next, this paste was filled into desalted sheep intestines at 15 f/each, steamed at 90°C for 30 minutes, cooled with water to remove the steam, and then air cooled to prepare products 1 to 4 of the present invention and comparative products. 1 to 4. Regarding these things,
As in Test Example 1, the elasticity was increased by 11, and the presence of adhesions with the sheep intestine was observed, and the taste and food g were compared by tasting. The results are shown in Table-2.

As shown in Table 2, products 1 to 1 of the present invention produced by the method of the present invention
Regarding No. 4, the elasticity was moderate and good, and the state of binding with the sheep intestine was also good. In addition, as a result of the tasting, it was found that the texture was good and the flavor was unique to eggs. On the other hand, Comparative Product 1, which does not contain minced fish meat, and Comparative Product 2, which contains less minced fish meat than the product of the present invention, both have low elasticity, have a chewy texture, and have a poor chewy texture. The adhesion was also poor. In addition, comparative product 3 and comparative product 4, which had more minced fish than the product of the present invention, had too much elasticity.
The texture became kamaboko-like, which was undesirable.

(Example) Example 1 The following raw materials tl) At 1380, put 4 into Nigu and add 8
After heat treatment at 5°C, it is cooled at 5°C. On the other hand, raw material (2
) Insert 4 into the vacuum silent cutter at s75. The above-mentioned heat-treated product is added to this and mixed to form a paste. Next, add one piece of this paste to the salted sheep intestine.
) 15P each, steamed at 90°C for 30 minutes, and then cooled to obtain 130,000 Sosafe-like processed egg foods. This processed egg food has a good texture and a delicious flavor unique to eggs.

Raw material il+ Raw material (2) Example 2 The following raw material tl) 1545 After being put into a Kft kneader and heat-treated at 90°C, it is frozen and cooled to -20°C. Meanwhile, feed raw materials (2) into the vacuum silent cutter 45
0 Add PI3 and mix. The above-mentioned heat-treated product is added to this and mixed to form a paste.Next, this paste is filled into desalted pig intestines at 50P per intestine, steamed at 92℃ for 40 minutes, and then cooled to make a sauce-safe. This egg processed food costs 39.500 (r!A).This egg processed food costs 1
It has a good texture and the unique flavor of eggs, making it extremely delicious.

Raw materials (1) Raw materials (2) Example 3 Raw materials (1) 975 and 9 having the following composition were put into an egg frying machine, baked at 180°C, and cooled at 5°C. On the other hand, raw material (2)
260'9 into a vacuum silent cutter and mix. Add the above-mentioned fried egg to this and mix to form a paste. Next, add 1 portion of this Ni-suto to the salted sheep intestine.
Filled with 12 f/m, steamed at 90° C. for 20 minutes, and then cooled to obtain 100,000 pieces of processed egg food similar to Nseiso.

This processed egg food has a good texture and the unique flavor of eggs, making it very delicious.

Raw Materials (1) Raw Materials (2) <Effects of the Invention> As explained above in detail with the test examples and examples, the method of the present invention produces a new product that has a soft texture and a delicious flavor unique to eggs. Egg processed foods can be manufactured.

Furthermore, when filled in an edible casing, it has good binding properties with the casing and is easy to cook or eat.

Claims (1)

[Scope of Claims] 1) Production of an egg processed food, characterized in that a coagulated egg obtained by heating an egg liquid consisting of an egg yolk and an egg white and ground fish meat are mixed to form a paste, and the paste is coagulated by heating. Method. 2) The amount of minced fish used is 10 to 30% of the egg processed food.
% by weight. The method for producing a processed egg food according to claim 1.