JPS63216455A - Production of egg processed food - Google Patents

Abstract

PURPOSE:To obtain the titled soft food having texture of elasticity, preservable for a long period at normal temperature, by heating and coagulating a bread crumb-containing egg solution, packing and sealing in a container and then sterilizing under heating. CONSTITUTION:First, 100pts.wt. egg solution is blended with preferably 20-50 pts.wt. bread crumb and coagulated under heating (preferably >=70-75 deg.C). Then the coagulated material is packed and sealed in a container and sterilized under heating preferably at >=100 deg.C to give the aimed food.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Application Field> The present invention relates to a method for producing a processed egg food that can be stored for a long period of time at room temperature and has a soft and elastic texture.

<Conventional Technology> Processed egg foods include scrambled elag, thick fried egg, long elag, etc., and their preparation methods are introduced in many cookbooks.

For example, scrambled elag is generally made by adding milk and butter to eggs, heating and stirring. In addition, a method suitable for producing large quantities of such scrambled erags is also being considered (Japanese Patent Laid-Open No. 50-7055).
Publication No. 6).

<Problems to be solved by the invention> However, the above-mentioned processed egg foods do not have a long shelf life, and the processed egg foods currently on the market as finished products are chilled foods and cannot be stored for long periods at room temperature. It is something.

This is because if the above-mentioned egg processed food is made into a retort pouch food or canned and sterilized, the sterilization process changes the texture, such as making it crumbly, making it impossible to obtain a suitable texture.

Therefore, the present inventors heated and coagulated a mixture of chicken eggs, milk, starch, and edible oils and fats, filled and sealed containers, and then heat-sterilized them at 100°C or higher, thereby achieving long-term storage at room temperature and texture. had previously proposed a method for obtaining a good processed egg food (Japanese Patent Application No. 11171/1982).

However, this method requires milk, starch, and edible oil in addition to eggs, and it takes time to assemble the raw materials! There was a jiff. Therefore, there is a strong desire to reduce the types of raw materials used and to obtain processed egg foods with good preservability and texture using a simpler method.

In view of these circumstances, an object of the present invention is to provide a method for producing an egg processed food that can be stored for a long time and has a good texture easily.

Means for Solving Problems> The structure of the present invention that achieves the above object is characterized in that egg liquid containing bread crumbs is heated and coagulated, filled and sealed in a container, and then heated and sterilized.

The configuration of the present invention will be explained in detail below.

In the present invention, eggs that can be used include raw whole eggs, raw egg yolks, raw egg whites, as well as those that have been dried and rehydrated, or those that have been frozen and thawed.

Furthermore, in the present invention, bread crumbs refer to fresh bread crumbs, dried bread crumbs, etc. made by breaking bread into powder, as well as crushed baked goods such as crackers, etc., and any material that has water absorption can be used. can.

In the present invention, first, breadcrumbs are added to the egg solution and heated.
solidify. This heating and coagulation can be done by coagulating the egg mixture with the bread crumbs so that they become solid.
The method is not particularly limited, but for example, the mixture placed in a pot may be solidified by direct fire or steaming. The heating temperature at this time may be at least the temperature at which the egg fluid coagulates, that is, 70 to 75°C.

If water is present in addition to the egg liquid and bread crumbs during this heat coagulation, the texture becomes soft and the effect of the present invention is further enhanced, probably because the mixture of egg liquid and bread crumbs envelops water and coagulates. improves.

This water may be added at the stage of mixing the raw materials, or the mixture of egg liquid and breadcrumbs may be poured into water and heated, as long as water is present during heating and coagulation.

In the present invention, the amount of bread crumbs added is preferably 20 to 50 parts by weight per 100 parts by weight of egg liquid.

If the amount added is less than 20 parts by weight, the resulting egg processed food will become hard and lack the scrambled elag-like lumpiness, while if it exceeds 50 parts by weight, the characteristics of bread crumbs will be too pronounced and it cannot be called an egg processed food. The resulting product becomes dry and loses its elasticity, both of which are undesirable.

In the present invention, in addition to seasonings and coloring agents, toppings such as powdered cheese, carrots, onions, and green peas may be added to these main raw materials and then heated and solidified.

Next, the heated solidified product obtained as described above is filled into a container.
After sealing, heat sterilize. Here, as the container, in addition to cans and bottles, containers that can be sealed such as retort pouches (containers made of aluminum, bags made of heat-resistant synthetic resin sheets) may be used.

Further, heat sterilization is preferably carried out to kill heat-resistant bacteria, and is preferably carried out at 100°C or higher. This sterilization may be carried out, for example, in a tort.

The processed egg food thus obtained has a soft and elastic texture and can be stored for a long period of time (one year or more) at room temperature.

Effect> Microscopic voids of bread crumbs, which have a slightly porous structure in which bread crumbs are coagulated and scattered in the egg liquid, are formed uniformly throughout the egg processed food. Since these voids act as a cushion, the resulting product will not harden and will remain soft even after heat sterilization.

Test Example> Test Example 1 Egg liquid alone and 100 parts by weight of egg liquid with the addition of dry breadcrumbs in the amount shown in Table 1 were placed in a double pot and mixed, and the product temperature was 80°C. Heat and stir until solidified.

Next, each heated solidified product was heated to 130m x 170II.
Fill and seal 150g each into Ila aluminum pouches, 1
Processed egg foods with sample points 1 to 9 were obtained by heating at 20°C for 20 minutes. ◎ The processed egg foods with sample teeth 1 to 9 thus obtained were sampled by 10 panelists to determine the texture and texture. The appearance was investigated. The results are shown in Table 1. The results were the average of 10 panelists.

Explanation of symbols in Table 1 Texture - Hard, rubbery ± Slightly hard + Scrambled erag-like preferred texture ÷ Almost no elasticity. Nita texture yuzu on the cake...
It has no elasticity. Stomach is crumbly and easy to break +... Puffy legs like scrambled erags... Bread crumbs are mixed in scrambled erags... Appearance of lumps of bread crumbs Based on the results in Table 1, the amount of bread crumbs added is 100% of the egg mixture. It is clear that 20 to 50 parts by weight are preferred.

Test Example 2 Samples obtained in Test Example 1 & processed egg foods 1 to 9 were incubated for 5 days and 10 days.
The texture after storage for 30 days and 30 days was investigated in the same manner as in Test Example 1. Explanation of the symbols in Table 2 -... Hard ±... Slightly hard +... Desirable texture like a scrambled erag... Unfortunately there is almost no elasticity... There is no elasticity and the edges are rough From the results in Table 2, the amount of bread crumbs added is 20 to 100 parts by weight of egg liquid.
It is clear that the texture after storage of 50 parts by weight is as preferable as before storage.

Example of implementation A preferred embodiment will be described below.

Example 1 Raw materials whole egg liquid 100 kg Dried bread crumbs 30 kg Powdered cheese 20 kg The above raw materials were put into a double kettle and mixed until uniform, then stirred until the product temperature reached 90 ° C. and coagulated like scrambled elag. .

Each 150 g of this was filled and sealed in an aluminum pouch and heat sterilized in a retort at 120°C for 20 minutes to produce 980 retort pouch egg processed foods.

This processed egg food had a soft and elastic texture.

Example 2 980 processed egg foods packed in retort pouches were manufactured in the same manner as in Example 1 except that crushed crackers were used instead of dried breadcrumbs.

This processed egg food had a soft and elastic texture.

<Effects of the Invention> As specifically explained above with the test examples and examples, the method of the present invention can easily produce processed egg foods that have good appearance and texture and can be stored for a long time at room temperature. Obtainable.

Claims (1)

[Claims] A method for producing an egg processed food, which comprises heating and coagulating an egg liquid containing bread crumbs, filling and sealing the container, and then heating and sterilizing the container.