JPS6126330B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing instant dried cotton-like eggs that can be eaten by simply adding hot water. To date, many processed eggs have been commercially available, but among these, dried flocculent eggs have problems in terms of restorability, strength, etc., and have not been commercially available as commercial products. As a result of various studies, we were able to develop a method for producing dried flocculent eggs that quickly reconstitute, have strength and edible texture, and have good taste and appearance. (1) First, whole egg liquid (hereinafter referred to as egg liquid) is poured into boiling water in the form of threads, coagulated, and the cotton-like substance is scooped out, drained, and freeze-dried. Due to its lack of strength, it was impossible to commercialize it. (2) Experiments were conducted using the method described in Japanese Patent Publication No. 45-26056. In this method, sorbit, glycerin, propyl glycol, and other common sugars (hereinafter referred to as sorbit, etc.) in an amount of 5 to 20% by weight are added to the boiling water used to treat the egg fluid to form a solution, and the egg fluid is mixed into threads. The mixture was poured and solidified, which was freeze-dried. (3) This method is also described in Japanese Patent Publication No. 45-26056, but 5 to 20% of the weight of the egg fluid itself is
% by weight of sorbitol, etc. was added, and this was poured into boiling water in the form of a thread to solidify, which was then scooped out and freeze-dried. Both methods (2) and (3) have problems in that their restorability is not good and their strength is insufficient. Next, the method of the present invention that obtained good results will be explained. In other words, pour the egg liquid into boiling water in the form of a thread to coagulate it into a cotton-like consistency, scoop it up and drain it thoroughly,
When sugar and dextrin were added to this cotton-like material and the material was sprinkled and freeze-dried, there were no problems in terms of resiliency and strength, and the product was edible and had good texture, taste, and appearance. . As mentioned above, the product made by method (1) had poor restorability and was brittle, and was not commercially viable. There are no connections between them, so even when poured into boiling water, it does not form into fine flocs. Therefore, it was brittle, and even when boiling water was poured over the product, it could not be restored or looked good. On the other hand, the method of the present invention does not have the above-mentioned drawbacks, has good restorability and strength, and is a method that can obtain dried flocculent eggs with good texture, taste, and appearance after restoration. be. Next, the amount of additives and their effects in the present invention will be described. Both sugars and dextrins have good water absorption and solubility in foods, and by penetrating between the layers of the flocculent egg, water absorption improves during reconstitution.
Both the spread of the egg after pouring boiling water and the recovery of the egg itself are improved, and by using both together, strength is also achieved. Table 1 shows the respective amounts of lactose and dextrin in egg fluid and the degree of restorability.

【table】

[Table] When lactose exceeds 40%, it becomes persistently sweet. Also, if it contains only lactose, it is brittle. As the amount of dextrin added increases, the hardness increases, and if it exceeds 35%, the reconstitution becomes poor. Therefore, it is thought that by using lactose and dextrin together, it is possible to improve the reconstitution and increase the strength. As a result of the study, results as shown in Table 2 were obtained regarding the mixing ratio and effects of lactose and dextrin.

[Table] As can be seen from Table 2, if the amount added is less than 10%, it will not be a commercial product, and if lactose alone exceeds 55%, the reconstitution property is good, but it is too sweet and there are problems with strength.
Although dextrin alone has good strength, it is not possible to obtain as much restorability as with lactose, so it is considered preferable to use both in combination. Namely lactose:
Dextrins (8-3): It can be seen that those with (2-7) are good. Its total addition amount is 25-40% by weight
(vs. egg liquid) is appropriate. As for the freezing method, the quick freezing method (-40℃) or the self-freezing method is better, and the quick freezing method is better between the two. However, slow freezing method (-5 to -25℃)
However, it was not possible to obtain good restoration, texture, and strength. To obtain a uniform product, it is possible to shape the product into a rectangular shape by fitting a partition over the product on the tray. Example 100 kg of egg liquid was gently poured into boiling water in the form of a thread while stirring, and instantaneously coagulated by heat to form a cotton-like egg. After filtering this and draining well, lactose 15
Kg and 15Kg of dextrin, and stir well to avoid breaking the eggs into thin pieces. After cooling, this product was transferred to a drying tray and subjected to self-freeze drying to obtain 50 kg (moisture content: 2%) of dried flocculent eggs. This product had sufficient hardness and strength, was well restored, and had good taste, texture, and appearance after restoration.

Claims (1)

[Claims] 1. Pour whole egg liquid from chicken eggs into a thread form into boiling water, quickly heat coagulate it to make a fluffy egg, separate it by filtration, and add sugar and dextrin powder to the water and stir it to form a fluffy egg surface. A method for producing dried flocculent eggs with good resilience and strength, which is characterized by coating the eggs with a coating and freeze-drying them.