JPS62151157A - Instant scrambled egg - Google Patents

Abstract

PURPOSE:To obtain the titled scrambled egg which can be served simply by crumpling an egg-containing bag with hand, by mixing chicken's egg with a seasoning, milk and ingredients, filling and sealing the mixture in a specific bag and sterilizing the content with heat. CONSTITUTION:Chicken's egg is mixed with a seasoning (e.g. sugar, salt, sodium glutamate, etc.) milk (e.g. cow's milk, defatted milk) and ingredients (e.g. ham, bacon, spinach, etc.). The mixture is filled in a bag of a heat-resistant synthetic resin film having a flexibility of <=30N (ring-crush strength) and made of polyethylene, polypropylene, etc., a depth of <=0.2cm. The content is sealed and gelatinized with heat to obtain the objective scrambled egg.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to instant scrambled eggs, and more particularly to instant scrambled egg ragu that can be served for three meals just by kneading it by hand.

[Conventional technology]

Conventionally, the following egg processed foods are known that use eggs as the main ingredient and use Plus Deck bags as packaging materials.

For example, in Japanese Patent Publication No. 51-40148, PL-15.
~65 emulsions are filled into Plus Deck bags and heated to solidify.A preservative product whose main ingredients are chicken eggs and edible oil.
A method for manufacturing egg processed food is described.

This product is like a paste product, and the plastic bag used is a cylindrical sausage-like bag.

In addition, Japanese Patent Publication No. 60-24695 states that meat, vegetables, etc. should not be heated to over 70°C with an egg wash made by adding specific seasonings, ura fat, starch, and sugar to whole eggs or egg whites. A method for producing a long-term shelf-stable egg-cooked food having a soft-boiled egg-like texture is described, in which the egg is poured, solidified, filled into a retort pouch, and heat-sterilized.

In addition, Japanese Patent Laid-Open No. 49-48853 discloses that a raw egg with its shell removed (1 piece The method for producing ``Beef Soto Mix with Egg'' is described.

In addition, in Japanese Patent Publication No. 56-121458, 1 to 3% of Gurishiji is added to the total amount of raw materials, and the final product has a pH of 5.5.
~6.8 describes a method for producing a long-lasting minced egg product characterized by having a moisture content of 55 to 6.8% and finishing with a moisture content of 45 to 55%, and the product is filled with polyethylene. A bag is used. Also, Utsukai Showa 56-8186
Publication No. 4 describes an instant chicken egg that can be stored and heat-treated by sealing and packaging raw eggs in an airtight, heat-resistant and durable bag.

However, I have not found anything related to an instant scrambled elag that uses chicken eggs as the main ingredient and fills them into a plastic bag.

[Problem that the invention seeks to solve]

The present invention solves the problem of providing instant scrambled eggs that can be easily eaten by simply kneading them by hand, unlike conventional egg processed foods packed in plastic bags. be.

[Means for solving problems]

The present inventors completed the present invention in order to solve the above problems. That is, the present invention adds seasoning and/or to chicken eggs.
Or mix milk, ingredients, etc. and give this ring crush strength 3
Instant scrambled eggs made by filling a bag made of a heat-resistant synthetic resin film with a flexibility of 0N or less with a content of 2.0 cm or less so that the contents can be rubbed by hand, sealing the bag, and gelling it by heat sterilization. It is.

In the present invention, examples of seasonings to be mixed with chicken eggs include sugar, salt, monosodium glutamate, and soy sauce. In addition, examples of milk include milk, skim milk,
Skimmed milk powder is used, and the ingredients include meat such as ham and bacon, and various vegetables such as spinach, carrots, and green asparagus.

In the present invention, the above-mentioned seasoning and/or milk are added to chicken eggs,
Prepare an egg preparation stock solution by mixing ingredients, etc., and measure this with ring crush strength (measured according to JIS P 8126 paperboard compressive strength test method (ring flash method)) 30N
Thereafter, it is preferably filled into a bag made of a heat-resistant synthetic resin film having a flexibility of about 5 to 2 ON. In addition, ingredients can be added to the egg mixture stock solution at the time of filling.

The heat-resistant synthetic resin film only needs to be flexible and have a ring crush strength of 30N or less. Specific examples thereof include films of polyethylene, polypropylene, polyamide, polyvinylidene chloride, and polyethylene/polyamide, polypropylene/vinylidene chloride. A laminated film or the like is used.

The reason why a synthetic resin film with a ring crush strength of 30N or less is used in the present invention is that a synthetic resin film with a ring crush strength of 30N or more has the disadvantage that it is too hard to be crushed by hand to form a scrambled ellag shape when used for human consumption. Further, in the present invention, when the above-mentioned egg preparation stock solution is filled into the above-mentioned heat-resistant synthetic resin film, the thickness of the contents after filling is 2.0 cm or less,
Preferably less than lyocm, preferably 0.5 to 1. Oc
Make sure to rub the contents of the bag with your hands at about m. This is because if the thickness of the contents is 2.0 cm or more, it will be difficult to knead the contents by hand, which is not preferable.

As described above, the instant scrambled eggs of the present invention are made by filling the bag with the egg preparation stock solution to a thickness of 2.0 cm or less so that the contents can be rubbed by hand, sealing the bag, heating it, and sterilizing it at the same time as gelatinization. can get.

As the sterilization conditions, for example, 80°C for 15 minutes or more is used, and sterilization at 120°C or more can be performed if necessary.

Before using the product of the present invention for human consumption, the bag must be heated or
Alternatively, you can obtain scrambled elag with the desired flavor and physical properties by kneading the bag with your hands without heating to break up the gel, then opening the bag and serving it on a plate.

In addition, the product of the present invention has good storage stability at 80°C and 115°C.
Can be sterilized for 2 weeks and stored at 120 degrees Celsius (2 weeks with refrigeration required)
After 15 minutes of sterilization, it can be stored at room temperature for 60 days.

〔Effect of the invention〕

When the product of the present invention is to be eaten, it can be easily made into scrambled elag in the desired size and condition, and has the same flavor and characteristics as those seasoned at home, by simply rubbing the bag with hands. Furthermore, this saves time required for preparing and cleaning up meals, and it can also be used as a portable cooking item for hiking, mountain climbing, excursions, etc.

〔Example〕

Next, examples of the present invention will be shown, but the present invention is not limited thereto.

Example 1 3.5 kg of whole eggs obtained by breaking chicken eggs and 1 liter of milk? l.

and 20 g of common salt were added and mixed well to prepare an egg preparation stock solution.

On the other hand, 200 g of the above egg preparation stock solution was filled into 20 1010 x 15 bags made from polyethylene film having a ring crush strength of 5N, and the bags were sealed. The thickness of the filled bag was approximately 2 cm. These bags were placed in a hot water bath at 85°C and heated for 45 minutes to turn the contents into a gel-like substance.
The product was left to cool. Then store this product in the refrigerator,
After 10 days, take it out and put it in boiling water for about 1-2 minutes.
After soaking and heating, remove from the boiling water, rub the bag with your hands, open it, put it on a plate and taste it. Second otsunoha flavor 1. Both 11 and 11 weaves had good scrambled elags.

Example 2 An egg preparation stock solution similar to that described in Example 1 was prepared. On the other hand, 24 bags made from a polypropylene/polyamide laminated film with a ring crush strength of 2ON to a size of 15 cm were filled with 180 g of the above egg mixture stock solution and 20 g of shredded bacon thoroughly roasted in a frying pan and sealed. Next, insert these bags into the retort pot and turn it to 120°.
A gel was obtained by heating for Cl2O, and the product was cooled with water. Store this at room temperature (20°C), and after 2 days,
After 1 day and 30 days, 8 bags were taken out, 4 of which were heated in hot water for 2 minutes, and the other 4 bags were rubbed with hands without being heated, then opened and tasted. As a result, bacon-containing scrambled elag with good flavor was obtained in all cases.

Claims (1)

[Claims] Seasonings and/or milk, ingredients, etc. are mixed with chicken eggs, and this is placed in a bag made of a heat-resistant synthetic resin film with flexibility with a ring crush strength of 30 N or less, and the thickness of the contents is 2.0 N.
Instant scrambled eggs that are less than 1.5 cm in size, filled and sealed so that the contents can be rubbed by hand, heated and sterilized to gel.