JPWO2017047809A1 - Manufacturing method of processed egg products - Google Patents
Manufacturing method of processed egg products Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
凝固卵を２０〜９０％含有し、下記の（ａ）（ｂ）の手順で測定された値が５．５〜３０ｃｍの卵加工品の製造方法であって、粘度２０００ｍＰａ・ｓ以下の低粘度溶液中で卵混合液を凝固させる凝固卵含有溶液調製工程と、前記凝固卵含有溶液の粘度を増粘させる増粘工程とを有し、前記低粘度溶液、あるいは前記増粘前後の凝固卵含有溶液のいずれかの溶液部分に油脂含有乳化液を添加する、卵加工品の製造方法。（ａ）直径５ｃｍ、高さ５ｃｍのセルクルに、品温１０℃の卵加工品を１００ｇ絞り出す、（ｂ）前記セルクルを取り外し、３０秒後の卵加工品の直径を測定する、ただし、３０秒後の卵加工品が真円状でない場合は、直径が最大となる部分を測定した値とする。A method for producing a processed egg product containing 20 to 90% coagulated eggs and having a value measured by the following procedures (a) and (b) of 5.5 to 30 cm, and having a viscosity of 2000 mPa · s or less A coagulated egg-containing solution preparation step for coagulating the egg mixture in the solution; and a thickening step for increasing the viscosity of the coagulated egg-containing solution; A method for producing a processed egg product, wherein an oil-containing emulsion is added to any solution portion of the solution. (A) 100 g of egg processed product having a product temperature of 10 ° C. is squeezed out to a cellul having a diameter of 5 cm and a height of 5 cm. If the processed egg product is not a perfect circle, the value of the portion with the largest diameter is measured.
Description
本発明は、味も見た目も手作り感にあふれた卵加工品の効率的な製造方法に関する。 The present invention relates to an efficient method for producing processed egg products that are both handmade and tasteful.
流動性を有する卵加工品は、丼の素やスクランブルエッグ、オムレツの中具等様々な用途に利用される。これらは、とろっとした食感や見た目が好まれ、ファストフード店やホテルの朝食ブッフェにおいて人気のメニューであるが、厨房で大量に作るには手間がかかりすぎるため、温めただけで提供することができる卵加工品に対する需要が高い。
これまで、そのような卵加工品をより手作りに近づけるため、例えば凝固卵を熱水中で作り、水切りしたものを用いる等の工夫がなされている（特許文献１，２）。The processed egg product having fluidity is used for various purposes such as rice bran, scrambled eggs, and omelet fillings. These are popular menus at fast food restaurants and hotel breakfast buffets because of their rich texture and appearance, but they are too hot to make in the kitchen, so they are only served warm. There is a high demand for processed egg products.
In the past, in order to make such processed egg products more handmade, contrivances such as making a coagulated egg in hot water and draining it have been made (Patent Documents 1 and 2).
特許文献１，２のような方法で得られる卵加工品は、手作りに非常に近い見た目ものになるが、凝固卵と液部を別々に作る必要が生じ、製造効率が悪いことが問題であった。
凝固卵を作った溶液をそのまま最終製品の卵加工品の液部として用いることができれば別々に作る必要はないが、薄膜状の凝固卵を作るためには多量の溶液が必要であり、それをそのまま卵加工品に使ってしまうと、凝固卵を多く含有し、卵加工品全体がとろっとした状態の製品にすることができない。
仮に多量の溶液をそのまま卵加工品に使うと、多量の溶液に粘度を付与して全体をとろっとさせるため、多量の増粘剤を溶液に添加しなくてはならないが、多量の増粘剤を、ダマを生じさせることなく添加するには、大量の液体に溶かして濃度を下げなくてはならない。ここでも液量が増えると、結果として卵加工品全体における凝固卵の割合が下がってしまい、凝固卵を多く含む卵加工品が得られなくなってしまう。一方で、多量の増粘剤を少量液体に溶かして添加すると、ダマを生じてしまうことは明らかである。
このように、凝固卵が多く高粘度のとろっとした物性の卵加工品を効率よく製造するのは極めて困難であり、凝固卵と液部を別々に作って後で混合するという方法をとらざるをえなかった。The processed egg products obtained by the methods as described in Patent Documents 1 and 2 have a very close-to-hand appearance, but the problem is that the coagulated egg and the liquid part need to be prepared separately and the production efficiency is poor. It was.
It is not necessary to make a separate solution if the solution that made the coagulated egg can be used as it is as the liquid part of the processed egg product of the final product, but a large amount of solution is required to make a thin-film coagulated egg. If it is used as it is for processed egg products, it will not be possible to produce a product that contains a large amount of coagulated eggs and the whole processed egg product has become thick.
If a large amount of solution is used as it is for processed egg products, a large amount of thickening agent must be added to the solution to give viscosity to the large amount of solution and make the whole thick. In order to add the agent without causing lumps, it must be dissolved in a large amount of liquid to lower the concentration. Here again, when the amount of liquid increases, the ratio of coagulated eggs in the whole processed egg product decreases, and an egg processed product containing a large amount of coagulated eggs cannot be obtained. On the other hand, it is clear that if a large amount of thickener is dissolved in a small amount of liquid and added, it will cause lumps.
As described above, it is extremely difficult to efficiently produce a processed egg product having a lot of coagulated eggs and a high viscosity, and it is extremely difficult. I had to do it.
しかし、この製造方法は、製造効率が悪いだけでなく、味にも悪影響を与えている。液卵を溶液中で凝固させると、溶液中に卵の成分が溶出する。そこから凝固卵だけを取り出して溶液を捨ててしまうため、溶液中の卵成分をも捨ててしまうことになる。そのため、この製造方法で得られた凝固卵は卵風味を逃がしていることになり、うまみ調味料などを添加して味を強める必要が生じ、手作りで感じられる卵素材由来の美味しさの再現を困難にしていた。 However, this production method not only has poor production efficiency, but also adversely affects the taste. When the liquid egg is solidified in the solution, the egg components are eluted in the solution. Since only the coagulated egg is taken out from the solution and the solution is discarded, the egg components in the solution are also discarded. Therefore, the coagulated egg obtained by this manufacturing method has escaped the egg flavor, and it is necessary to add umami seasoning etc. to strengthen the taste, reproducing the deliciousness derived from the egg material that can be felt by hand It was difficult.
特許文献３には、水切り工程をとることなく、高粘度で凝固卵の多い卵加工品を製造する方法について記載されているが、この方法では凝固卵の形状が手作り感のある形状にはならず、手作り感のある卵加工品を得ることができなかった。 Patent Document 3 describes a method for producing a processed egg product having a high viscosity and a large amount of coagulated eggs without taking a draining process. In this method, the shape of the coagulated eggs is not made into a shape with a handmade feeling. It was not possible to obtain a processed egg product with a handmade feeling.
そこで、本発明は、味も見た目も手作り感にあふれた卵加工品の効率的な製造方法を提供することを目的とする。 Then, an object of this invention is to provide the efficient manufacturing method of the egg processed product full of handmade feeling in taste and appearance.
本発明者は、上記目的を達成すべく鋭意研究を重ねた結果、凝固卵含有溶液調製工程と増粘工程を工夫し、油脂含有乳化液を添加することにより、味も見た目も手作り感にあふれた卵加工品の効率的な製造方法を見出し、本発明を完成させるに至った。 As a result of intensive research to achieve the above-mentioned object, the present inventor devised the coagulated egg-containing solution preparation process and the thickening process, and by adding an oil-containing emulsion, the taste and appearance overflowed with handmade feeling. An efficient method for producing processed egg products has been found and the present invention has been completed.
即ち、本発明は、
（１）凝固卵を２０〜９０％含有し、下記の（ａ）（ｂ）の手順で測定された値が５．５〜３０ｃｍの卵加工品の製造方法であって、
粘度２０００ｍＰａ・ｓ以下の低粘度溶液中で卵混合液を凝固させる凝固卵含有溶液調製工程と、
前記凝固卵含有溶液の粘度を増粘させる増粘工程とを有し、
前記低粘度溶液、あるいは前記増粘前後の凝固卵含有溶液のいずれかの溶液部分に油脂含有乳化液を添加する、
卵加工品の製造方法。
（ａ）直径５ｃｍ、高さ５ｃｍのセルクルに、品温１０℃の卵加工品を１００ｇ絞り出す、
（ｂ）前記セルクルを取り外し、３０秒後の卵加工品の直径を測定する、ただし、３０秒後の卵加工品が真円状でない場合は、直径が最大となる部分を測定した値とする、
（２）（１）に記載の卵加工品の製造方法であって、
前記増粘工程で用いる増粘剤の量が卵加工品全体に対し０．２〜１０％である、
卵加工品の製造方法。
（３）（１）又は（２）に記載の卵加工品の製造方法であって、
前記油脂含有乳化液の量が卵加工品全体に対し１０〜４０％である、
卵加工品の製造方法。
（４）（１）乃至（３）のいずれかに記載の卵加工品の製造方法であって、
前記油脂含有乳化液に用いた油脂の量が油脂含有乳化液に対し１〜３０％である、
卵加工品の製造方法。
（５）（１）乃至（４）のいずれかに記載の卵加工品の製造方法であって、
前記低粘度溶液の量が、
凝固卵含有溶液調製工程で加える卵混合液１質量部に対して１〜４質量部である、
卵加工品の製造方法。
（６）（５）（１）乃至（５）のいずれかに記載の卵加工品の製造方法であって、
前記凝固卵が薄膜状である、
卵加工品の製造方法。
（７）凝固卵を２０〜９０％含有し、下記の（ａ）（ｂ）の手順で測定された値が５．５〜３０ｃｍの卵加工品であって、
油脂を卵加工品全体に対して０．５〜１５％、
増粘剤を卵加工品全体に対して０．２〜１０％含む、
卵加工品、
（ａ）直径５ｃｍ、高さ５ｃｍのセルクルに、品温１０℃の卵加工品を１００ｇ絞り出す、
（ｂ）前記セルクルを取り外し、３０秒後の卵加工品の直径を測定する、ただし、３０秒後の卵加工品が真円状でない場合は、直径が最大となる部分を測定した値とする、
（８）（７）に記載の卵加工品であって、
油脂含有乳化液を１０〜４０％含有する、
卵加工品、
（９）（７）又は（８）に記載の卵加工品であって、
前記凝固卵が増粘多糖類を０．０５〜７％含有する、
卵加工品、
（１０）（７）乃至（９）に記載の卵加工品であって、
前記凝固卵が厚さ３ｍｍ以下の薄膜状である、
卵加工品、
である。That is, the present invention
(1) A method for producing a processed egg product containing 20 to 90% coagulated eggs and having a value measured by the following procedures (a) and (b) of 5.5 to 30 cm,
A coagulated egg-containing solution preparation step for coagulating the egg mixture in a low-viscosity solution having a viscosity of 2000 mPa · s or less;
A thickening step to thicken the viscosity of the coagulated egg-containing solution,
Add an oil-containing emulsion to the solution portion of either the low-viscosity solution or the coagulated egg-containing solution before and after the thickening,
Manufacturing method of processed egg products.
(A) 100 g of processed egg products having a temperature of 10 ° C. are squeezed out into a cellul having a diameter of 5 cm and a height of 5 cm.
(B) Remove the Celcle and measure the diameter of the processed egg product after 30 seconds. However, if the processed egg product after 30 seconds is not a perfect circle, the measured value is the portion where the diameter is maximum. ,
(2) A method for producing a processed egg product according to (1),
The amount of the thickener used in the thickening step is 0.2 to 10% with respect to the whole processed egg product,
Manufacturing method of processed egg products.
(3) A method for producing a processed egg product according to (1) or (2),
The amount of the oil-containing emulsion is 10 to 40% of the whole processed egg product,
Manufacturing method of processed egg products.
(4) A method for producing a processed egg product according to any one of (1) to (3),
The amount of fat used in the fat-containing emulsion is 1-30% with respect to the fat-containing emulsion,
Manufacturing method of processed egg products.
(5) A method for producing a processed egg product according to any one of (1) to (4),
The amount of the low viscosity solution is
1 to 4 parts by mass with respect to 1 part by mass of the egg mixture added in the step of preparing the coagulated egg-containing solution,
Manufacturing method of processed egg products.
(6) (5) A method for producing a processed egg product according to any one of (1) to (5),
The coagulated egg is a thin film,
Manufacturing method of processed egg products.
(7) A processed egg product containing 20 to 90% coagulated eggs and having a value measured by the following procedures (a) and (b) of 5.5 to 30 cm,
0.5-15% of fat and oil with respect to the whole processed egg product,
Contains 0.2-10% thickener for the whole processed egg product,
Processed egg products,
(A) 100 g of processed egg products having a temperature of 10 ° C. are squeezed out into a cellul having a diameter of 5 cm and a height of 5 cm.
(B) Remove the Celcle and measure the diameter of the processed egg product after 30 seconds. However, if the processed egg product after 30 seconds is not a perfect circle, the measured value is the portion where the diameter is maximum. ,
(8) The processed egg product according to (7),
Containing 10 to 40% of an oil-containing emulsion;
Processed egg products,
(9) The processed egg product according to (7) or (8),
The coagulated egg contains 0.05 to 7% thickening polysaccharide,
Processed egg products,
(10) The processed egg product according to (7) to (9),
The coagulated egg is a thin film having a thickness of 3 mm or less,
Processed egg products,
It is.
本発明によれば、
味も見た目も手作り感にあふれた卵加工品の効率的な製造方法を提供することができ、
卵加工品市場のさらなる市場拡大に貢献することが期待できる。According to the present invention,
We can provide an efficient manufacturing method for processed egg products that are both handmade and tasteful,
It can be expected to contribute to further expansion of the processed egg products market.
以下、本発明の卵加工品を詳述する。なお、本発明において「％」は「質量％」、「部」は「質量部」を意味する。 Hereinafter, the processed egg product of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.
＜本発明の特徴＞
本発明は、凝固卵を２０〜９０％含有し、高粘度の卵加工品の製造方法であって、
粘度２０００ｍＰａ・ｓ以下の低粘度溶液中で卵混合液を凝固させる凝固卵含有溶液調製工程と、
前記凝固卵含有溶液の粘度を増粘させる増粘工程とを有し、
前記低粘度溶液、あるいは前記増粘前後の凝固卵含有溶液のいずれかの溶液部分に油脂含有乳化液を含む、卵加工品の製造方法であることに特徴を有する。<Features of the present invention>
The present invention is a method for producing a processed egg product having a high viscosity, containing 20 to 90% coagulated eggs,
A coagulated egg-containing solution preparation step for coagulating the egg mixture in a low-viscosity solution having a viscosity of 2000 mPa · s or less;
A thickening step to thicken the viscosity of the coagulated egg-containing solution,
It is the manufacturing method of the processed egg product which contains fats and oils-containing emulsion in the solution part of either the said low-viscosity solution or the coagulated egg-containing solution before and after the thickening.
＜卵加工品＞
本発明の卵加工品は、凝固卵、増粘剤及び油脂を含み、粘度の高いものである。
本発明で得られる卵加工品は、スクランブルエッグ、丼の素、オムレツの中具、料理のトッピングなどの用途に用いることができる。<Processed egg products>
The processed egg product of the present invention contains a coagulated egg, a thickener and an oil and fat, and has a high viscosity.
The processed egg product obtained in the present invention can be used for applications such as scrambled eggs, rice cakes, omelet fillings, and cooking toppings.
＜粘度測定方法＞
本発明の卵加工品は、下記（ａ）（ｂ）の手順で卵加工品のまとまり特性を示した。
なお、測定は、地面に対して水平且つ平らな台の上で行うものとする。
（ａ）直径５ｃｍ、高さ５ｃｍのセルクルに、品温１０℃の卵加工品を１００ｇ絞り出す。
（ｂ）前記セルクルを取り外し、３０秒後の卵加工品の直径を測定する。ただし、３０秒後の卵加工品が真円状でない場合は、直径が最大となる部分を測定した値とする。<Viscosity measurement method>
The processed egg product of the present invention showed the unity characteristics of the processed egg product by the following procedures (a) and (b).
Note that the measurement is performed on a flat and flat surface with respect to the ground.
(A) 100 g of a processed egg product having a product temperature of 10 ° C. is squeezed out into a cellul having a diameter of 5 cm and a height of 5 cm.
(B) Remove the cellul and measure the diameter of the processed egg product after 30 seconds. However, when the processed egg product after 30 seconds is not a perfect circle, it is the value obtained by measuring the portion with the maximum diameter.
＜卵加工品の粘度＞
本発明の卵加工品は、上述した段落［００１４］の手順で測定された値が５．５ｃｍ以上であり、さらに８ｃｍ以上であるとよい。卵加工品の粘度が前記下限値を下回ると、とろっとした食感にならず、味も見た目も手作り感にあふれた卵加工品を得ることができない。
また、上述した手順で測定された値の上限は３０ｃｍ以下であり、さらに２５ｃｍ以下であるとよい。前記上限値を上回ると、凝固卵と液部がなじまず、味も見た目も手作り感にあふれた卵加工品が得られない。
なお、卵スープのようにほとんど粘度がないものを本方法で測定した場合の値は４０ｃｍ以上となる。<Viscosity of processed egg products>
In the processed egg product of the present invention, the value measured by the procedure in paragraph [0014] described above is 5.5 cm or more, and more preferably 8 cm or more. When the viscosity of the processed egg product is lower than the lower limit, it does not have a thick texture, and it is impossible to obtain a processed egg product that is full of handmade taste and appearance.
Moreover, the upper limit of the value measured by the procedure mentioned above is 30 cm or less, and it is good in it being 25 cm or less. If the above upper limit is exceeded, the coagulated egg and the liquid part will not be compatible, and a processed egg product with a taste and appearance will not be obtained.
In addition, the value at the time of measuring with this method what has almost no viscosity like egg soup will be 40 cm or more.
＜凝固卵の含有量＞
本発明の卵加工品に含まれる凝固卵の含有量は、卵加工品全体に対して２０％以上であり、さらに３０％以上であるとよい。凝固卵の割合が前記下限を下回ると、味も見た目も手作り感にあふれた卵加工品とすることができない。
また、凝固卵の含有量は、卵加工品全体に対して９０％以下であり、８０％以下であるとよく、さらに６０％以下であるとよく、特に５５％以下であるとよい。凝固卵の割合が前記上限を上回ると、凝固卵を作るための溶液量を確保できず、本発明の製造方法で味も見た目も手作り感にあふれた卵加工品を製造することができない。
なお、卵混合液を溶液中で凝固させると、卵混合液凝固時に溶液中の水分が卵混合液に一部含まれるため、得られる凝固卵の量は、用いた卵混合液量の約１．５倍程度の量になる。<Content of coagulated egg>
The content of the coagulated egg contained in the processed egg product of the present invention is 20% or more, and preferably 30% or more, based on the whole processed egg product. If the ratio of the coagulated egg is below the lower limit, it is not possible to obtain a processed egg product that is full of handmade taste and appearance.
Further, the content of the coagulated egg is 90% or less, preferably 80% or less, more preferably 60% or less, particularly 55% or less, based on the whole processed egg product. If the ratio of the coagulated eggs exceeds the above upper limit, the amount of solution for making the coagulated eggs cannot be secured, and an egg processed product that is full of handmade feeling and taste cannot be produced by the production method of the present invention.
When the egg mixture is coagulated in the solution, the egg mixture contains a part of the water in the egg mixture, so that the amount of coagulated egg obtained is about 1 of the amount of egg mixture used. About 5 times the amount.
＜凝固卵の形状＞
卵加工品に含まれる凝固卵の形状としては、薄膜状、棒状、鱗片状、薄肉偏平状の小片、大豆状等の様々な形状が考えられるが、本発明の卵加工品に含まれる凝固卵は薄膜状であるとよく、その厚みは３ｍｍ以下、さらに２ｍｍ以下であるとよい。凝固卵が前述したような形状であることにより、卵加工品全体の粘度を高め、味も見た目も手作り感にあふれた卵加工品が得られ易い。
さらに、凝固卵すべてが前述した形状でなくとも、前述した厚みの凝固卵が、卵加工品に含まれる凝固卵のうち７０％以上、さらに８０％以上であることにより、より手作り感にあふれた卵加工品を得ることができる。<Shape of solidified egg>
As the shape of the coagulated egg contained in the processed egg product, various shapes such as a thin film shape, a rod shape, a scale shape, a thin flat piece, and a soybean shape can be considered, but the coagulated egg contained in the processed egg product of the present invention Is preferably a thin film, and its thickness is preferably 3 mm or less, and more preferably 2 mm or less. Due to the shape of the solidified egg as described above, the viscosity of the whole processed egg product is increased, and it is easy to obtain a processed egg product that is full of handmade taste and appearance.
Furthermore, even if not all of the solidified eggs have the shape described above, the solidified eggs having the above-mentioned thickness are more than 70% of the solidified eggs contained in the processed egg products, and more than 80% of the solidified eggs. Egg processed products can be obtained.
＜凝固卵の大きさ＞
本発明の卵加工品に含まれる凝固卵の大きさ（面積）は、５ｍｍ２以上であるとよく、さらに１０ｍｍ２以上であるとよい。また、上限は、５００ｍｍ２であるとよく、さらに３００ｍｍ２であるとよい。凝固卵の大きさ（面積）が前記範囲内であることにより、味も見た目も手作り感にあふれた卵加工品が得られ易い。
さらに、凝固卵すべてが前述した大きさ（面積）でなくとも、前述した大きさ（面積）の凝固卵が、卵加工品に含まれる凝固卵のうち７０％以上、さらに８０％以上であることにより、より手作り感にあふれた卵加工品を得ることができる。<Size of coagulated egg>
The size (area) of the solidified egg contained in the processed egg product of the present invention is preferably 5 mm 2 or more, and more preferably 10 mm 2 or more. Moreover, an upper limit is good in it being 500 mm < 2 >, and also good in it being 300 mm < 2 >. When the size (area) of the coagulated egg is within the above range, it is easy to obtain a processed egg product that is both tasteful and tasteful.
Furthermore, even if not all of the coagulated eggs have the above-mentioned size (area), the coagulated eggs of the above-mentioned size (area) are 70% or more, more than 80% of the coagulated eggs contained in the processed egg product. This makes it possible to obtain processed egg products that are more handmade.
＜凝固卵の含有量と大きさの測定方法＞
本発明の卵加工品における凝固卵の含有量と大きさ（面積）は以下のように測定する。
まず、卵加工品２００ｇをフルイ（目開き３０メッシュ、１８−８ステンレススチール製）にあけた後、凝固卵に付着した液部を清水により洗い流す。続いて、フルイの裏側から水分をふきとり、フルイの上に残った凝固卵の重量を測定し、凝固卵の含有量とした。ただし、卵加工品が凝固卵以外の固形物を含む場合は、凝固卵以外の固形物を除いて重量を測定するものとする。
さらに、フルイ上に残った凝固卵をバットの上に取り出し、大きさ（面積）を測定した。凝固卵が丸まっている場合には、広げて大きさ（面積）の測定を行った。<Method for measuring content and size of coagulated egg>
The content and size (area) of the coagulated egg in the processed egg product of the present invention are measured as follows.
First, 200 g of processed egg product is opened in a sieve (mesh 30 mesh, 18-8 stainless steel), and then the liquid part adhering to the coagulated egg is washed away with clean water. Subsequently, moisture was wiped from the back side of the sieve, and the weight of the coagulated egg remaining on the sieve was measured to obtain the content of the coagulated egg. However, when the processed egg product contains solids other than the solidified eggs, the weight shall be measured excluding the solids other than the solidified eggs.
Further, the coagulated egg remaining on the sieve was taken out on the bat and the size (area) was measured. When the coagulated egg was rounded, it was expanded and the size (area) was measured.
＜凝固卵含有溶液調製工程＞
本発明の卵加工品の製造方法は、まず、加熱した低粘度溶液に卵混合液を加えることにより凝固卵含有溶液を調製する凝固卵含有溶液調製工程を有する。
凝固卵含有溶液調製工程では、卵混合液の全てを凝固させる必要はなく、一部凝固しているものでもよい。
凝固卵は、前述したような形状に調製するとよく、調製方法としては、例えば、撹拌等により流れを作った溶液に卵混合液を加えることにより、薄膜状の凝固卵を得ることができる。
凝固卵調製時の溶液温度は、薄膜状の凝固卵が得られ易いことから、６５℃以上とすることができ、さらに、７０℃以上とすることができる。また、上限は、１００℃以下とすることができ、さらに、９０℃以下とすることができる。<Clotted egg-containing solution preparation process>
The method for producing a processed egg product of the present invention first includes a coagulated egg-containing solution preparation step of preparing a coagulated egg-containing solution by adding an egg mixture to a heated low viscosity solution.
In the coagulated egg-containing solution preparation step, it is not necessary to coagulate the whole egg mixture, and it may be partially coagulated.
The coagulated egg may be prepared in the shape as described above. As a preparation method, for example, a thin-film coagulated egg can be obtained by adding the egg mixture to a solution that has been flowed by stirring or the like.
The solution temperature during preparation of the coagulated egg can be set to 65 ° C. or higher because a thin-film coagulated egg can be easily obtained, and can be set to 70 ° C. or higher. Moreover, an upper limit can be 100 degrees C or less, Furthermore, it can be 90 degrees C or less.
＜低粘度溶液の粘度＞
凝固卵含有溶液調製工程において卵混合液を凝固する低粘度溶液の粘度は、２０００ｍＰａ・ｓ以下であり、１５００ｍＰａ・ｓ以下であるとよい。低粘度溶液の粘度が前記上限を上回ると、溶液中に凝固卵をたくさん作ることができないか、薄膜状にならず不自然な形状の凝固卵になってしまうために手作り感ある卵加工品を得ることができない。
また、粘度の下限は特に制限されないが、０．１ｍＰａ・ｓ以上とすることができ、さらに１ｍＰａ・ｓ以上とすることができる。<Viscosity of low viscosity solution>
The viscosity of the low-viscosity solution that coagulates the egg mixture in the coagulated egg-containing solution preparation step is 2000 mPa · s or less, and preferably 1500 mPa · s or less. If the viscosity of the low-viscosity solution exceeds the above upper limit, it will not be possible to make a lot of coagulated eggs in the solution, or it will become a coagulated egg with an unnatural shape instead of forming a thin film. Can't get.
The lower limit of the viscosity is not particularly limited, but can be 0.1 mPa · s or more, and further can be 1 mPa · s or more.
＜低粘度溶液の粘度の測定方法＞
凝固卵含有溶液調製工程において卵混合液を凝固する低粘度溶液の粘度の測定は、ＢＨ形粘度計により測定する。
測定は、品温８０℃にて行い、回転数４ｒｐｍの条件で、ローターＮｏ．６を使用し、測定開始後ローターが５回転した時の示度により求めた。<Measurement method of viscosity of low viscosity solution>
The viscosity of the low-viscosity solution that coagulates the egg mixture in the step of preparing the coagulated egg-containing solution is measured with a BH viscometer.
The measurement was performed at a product temperature of 80 ° C., and the rotor No. 6 was used, and the value was obtained from the reading when the rotor was rotated 5 times after the start of measurement.
＜低粘度溶液の成分＞
凝固卵含有溶液調製工程において卵混合液を凝固する低粘度溶液は、清水を用いてもよいし、粘度が上述した範囲内であれば、各種成分を含むものであってもよい。
溶液が含みうる成分は特に制限されないが、例えば、醤油、砂糖、糖アルコール、食塩、グルタミン酸ナトリウム等の各種調味料、小麦粉、米粉等の穀粉、コーンスターチ、馬鈴薯澱粉、タピオカ澱粉等の生澱粉、物理的及び／又は酵素的及び／又は化学的処理を施した澱粉等の澱粉類、キサンタンガム、グァーガム、カラギーナン、タマリンドシードガム、サイリウムシードガム等の増粘多糖類、グリシン等の静菌剤、有機酸、有機酸塩等のｐＨ調整剤、酸化防止剤、保存料、乳化剤、香料などが挙げられる。<Components of low viscosity solution>
The low-viscosity solution that coagulates the egg mixture in the coagulated egg-containing solution preparation step may use fresh water, or may contain various components as long as the viscosity is within the above-described range.
Ingredients that the solution can contain are not particularly limited, for example, various seasonings such as soy sauce, sugar, sugar alcohol, salt, sodium glutamate, flour such as wheat flour, rice flour, raw starch such as corn starch, potato starch, tapioca starch, physical Starches such as starches subjected to chemical and / or enzymatic and / or chemical treatments, xanthan gum, guar gum, carrageenan, tamarind seed gum, thickening polysaccharides such as psyllium seed gum, bacteriostatic agents such as glycine, organic acids , PH adjusters such as organic acid salts, antioxidants, preservatives, emulsifiers, fragrances and the like.
＜低粘度溶液と卵混合液の割合＞
凝固卵含有溶液調製工程において、卵混合液を凝固する低粘度溶液の量の下限は、加える卵混合液１部に対して１部以上、さらに１．５部以上、さらに１．８部以上であるとよい。
本工程においては、卵混合液に対する低粘度溶液量は多ければ多いほど手作り感のある凝固卵を容易に作ることができるが、低粘度溶液量を増やすと、卵加工品全体として凝固卵の含有量を高くするため、後の増粘工程において使用できる水分量が極端に制限されてしまう。
その結果、ダマを生じて不自然な見た目の卵加工品になってしまう可能性が高くなる。
そのような観点から、低粘度溶液量の上限としては、４部以下、さらに３．５部以下、さらに３部以下であるとよい。
卵混合液と低粘度溶液の割合が前記範囲内であることにより、高粘度で味も見た目も手作り感にあふれた卵加工品が得られ易い。<Ratio of low viscosity solution and egg mixture>
In the coagulated egg-containing solution preparation step, the lower limit of the amount of the low-viscosity solution that coagulates the egg mixture is 1 part or more, further 1.5 parts or more, and further 1.8 parts or more with respect to 1 part of the egg mixture to be added. There should be.
In this process, the more the amount of low-viscosity solution with respect to the egg mixture, the easier it is to make coagulated eggs with a handmade feeling. In order to increase the amount, the amount of water that can be used in the subsequent thickening step is extremely limited.
As a result, there is a high possibility of causing lumps and an unnatural-looking egg processed product.
From such a viewpoint, the upper limit of the low-viscosity solution amount is preferably 4 parts or less, further 3.5 parts or less, and further 3 parts or less.
When the ratio of the egg mixture and the low-viscosity solution is within the above range, it is easy to obtain a processed egg product having a high viscosity and a taste and appearance.
＜卵混合液＞
凝固卵含有溶液調製工程で用いる卵混合液としては、鶏卵を割卵して得られる液卵黄、液卵白、液全卵、乾燥卵を水戻ししたもの又はそれらを完全にもしくは一部混合したものをはじめ、それらを殺菌処理、冷凍処理、酵素処理、脱糖処理、脱コレステロール処理したもの等を用いることができる。
また、前記卵混合液には、必要に応じて他の成分を含有させることができる。例えば、スクロース、グルコース、ガラクトース、フルクトース、マンノース、ラクトース、マルトース、トレハロース、糖アルコール、澱粉を加水分解して製したデキストリン、サイクロデキストリン、還元デキストリン、イヌリン等の糖類、小麦粉、米粉等の穀粉、コーンスターチ、馬鈴薯澱粉、タピオカ澱粉等の生澱粉、物理的及び／又は酵素的及び／又は化学的処理を施した澱粉等の澱粉類、大豆油、菜種油、コーン油、べに花油、綿実油、オリーブオイル等の油脂類、キサンタンガム、グァーガム、カラギーナン、タマリンドシードガム、サイリウムシードガム等の増粘多糖類、β―カロテン、クチナシ色素、アトナー色素などの着色成分等が挙げられる。
ただし、手作り感を損なわないため、卵混合液中の液卵以外の成分の含有量は、３０％以下であるとよく、さらに２５％以下であるとよい。
なお、見た目も味も手作り感のある凝固卵が得られ易いことから、本工程で用いる卵混合液は、増粘多糖類を０．０５％以上、さらに０．１％以上含有するとよい。また、増粘多糖類含有量の上限としては、１％以下、さらに０．７％以下含有するとよい。<Egg mixture>
The egg mixture used in the step of preparing the coagulated egg-containing solution includes liquid egg yolk, liquid egg white, liquid whole egg, and dried egg that have been rehydrated or a mixture of them completely or partially. In addition, sterilization treatment, freezing treatment, enzyme treatment, desugaring treatment, decholesterolization treatment, and the like can be used.
Moreover, the said egg liquid mixture can be made to contain another component as needed. For example, sucrose, glucose, galactose, fructose, mannose, lactose, maltose, trehalose, sugar alcohol, dextrin made by hydrolyzing starch, sugars such as cyclodextrin, reduced dextrin, inulin, flour such as wheat flour and rice flour, corn starch , Raw starch such as potato starch, tapioca starch, starches such as starch subjected to physical and / or enzymatic and / or chemical treatment, soybean oil, rapeseed oil, corn oil, bean flower oil, cottonseed oil, olive oil, etc. Examples include fats and oils, thickening polysaccharides such as xanthan gum, guar gum, carrageenan, tamarind seed gum, and psyllium seed gum, and coloring components such as β-carotene, gardenia pigment, and toner pigment.
However, in order not to impair the handmade feeling, the content of components other than the liquid egg in the egg mixture is preferably 30% or less, and more preferably 25% or less.
In addition, since it is easy to obtain a coagulated egg that looks and tastes handmade, the egg mixture used in this step preferably contains 0.05% or more thickening polysaccharide, more preferably 0.1% or more. Moreover, as an upper limit of thickening polysaccharide content, it is good to contain 1% or less, and also 0.7% or less.
＜増粘工程＞
本発明の卵加工品の製造方法は、凝固卵調製後の、凝固卵を含んだままの凝固卵含有溶液に対して増粘剤を混合することで凝固卵含有溶液の粘度を増粘させる、増粘工程を有する。
増粘剤を混合する方法は特に限定しないが、凝固卵含有溶液に添加した際に、増粘剤がダマになりにくいことから、予め増粘剤を清水等の溶液に溶かしたものを凝固卵含有溶液に添加するとよく、特に工程が簡略化し、生産効率を上げることができることから、後述の油脂含有乳化液に予め溶かしたものを添加すると良い。
また増粘剤を清水に溶かして添加する場合、凝固卵含有溶液に加えた際にダマを生じやすいため、溶液中の増粘剤の量は５０％以下がよく、さらに３０％以下がよい。
さらに、増粘剤を油脂含有乳化液に溶かして添加する場合、油脂乳化液中の増粘剤の量は１％以上であるとよく、１．５％以上であるとよく、さらに２％以上であるとよい。また、上限としては、油脂乳化液中の増粘剤の量は２０％以下であり、１８％以下であるとよく、さらに１５％以下であるとよい。
増粘剤の量が前記上限を上回ると、凝固卵含有溶液に加えた際にダマを生じてしまうため、高粘度の卵加工品を製造することができない。<Thickening process>
The method for producing a processed egg product of the present invention increases the viscosity of the coagulated egg-containing solution by mixing the thickener with the coagulated egg-containing solution containing the coagulated egg after preparation of the coagulated egg. Has a thickening step.
The method of mixing the thickener is not particularly limited, but when added to the coagulated egg-containing solution, the thickener is less likely to become lumpy, so that the thickener is dissolved in a solution such as fresh water in advance. It may be added to the containing solution, and in particular, since the process can be simplified and the production efficiency can be increased, it is preferable to add a solution previously dissolved in an oil-containing emulsion described later.
When the thickener is dissolved in fresh water and added, it tends to cause lumps when added to the coagulated egg-containing solution, so the amount of the thickener in the solution is preferably 50% or less, and more preferably 30% or less.
Further, when the thickener is dissolved in an oil-containing emulsion and added, the amount of the thickener in the oil-based emulsion is preferably 1% or more, preferably 1.5% or more, and further 2% or more. It is good to be. Moreover, as an upper limit, the quantity of the thickener in an oil-fat emulsion is 20% or less, it is good that it is 18% or less, and also it is good that it is 15% or less.
If the amount of the thickener exceeds the above upper limit, it will cause lumps when added to the coagulated egg-containing solution, making it impossible to produce a processed egg product with high viscosity.
＜増粘工程に用いる増粘剤＞
本発明の増粘工程で用いる増粘剤は、凝固卵含有溶液を増粘させ粘度を上昇させるものであれば特に限定されず、例えば、澱粉類や増粘多糖類などが挙げられる。
より具体的には、澱粉類としては、小麦粉、米粉等の穀粉、片栗粉、コーンスターチ、タピオカ澱粉等の生澱粉、これらを常法によりα化処理、湿熱処理等の物理的処理を行った澱粉、酵素処理を行った澱粉、更に、常法により架橋処理、エステル化処理、エーテル化処理、酸化処理等の化学的処理の１種又は２種以上を行った架橋澱粉、エステル化澱粉、エーテル化澱粉、酸化澱粉等の加工澱粉などから選ばれる１種又は２種以上用いることができ、味も見た目も手作り感にあふれた卵加工品を製造し易いことから、加工澱粉を含有するとよく、中でもヒドロキシプロピル澱粉を含有するとよい。
また増粘多糖類としては、キサンタンガム、グァーガム、アルギン酸ナトリウム、カラギーナン、タマリンドシードガム、サイリウムシードガム等が挙げられ、味も見た目も手作り感にあふれた卵加工品を製造し易いことから、キサンタンガム、グァーガム、アルギン酸ナトリウムを含有するとよい。<Thickener used for thickening process>
The thickener used in the thickening step of the present invention is not particularly limited as long as it thickens the coagulated egg-containing solution to increase the viscosity, and examples thereof include starches and thickening polysaccharides.
More specifically, as starches, flour such as wheat flour, rice flour, raw starch such as potato starch, corn starch, tapioca starch, starch that has been subjected to physical treatment such as pre-gelatinization, wet heat treatment, etc. Starch that has been subjected to enzyme treatment, and cross-linked starch, esterified starch, and etherified starch that have been subjected to one or more chemical treatments such as crosslinking, esterification, etherification, and oxidation by conventional methods. One or two or more types selected from processed starches such as oxidized starches can be used, and it is easy to produce processed egg products that are full of handmade taste and taste. It is good to contain a propyl starch.
In addition, examples of thickening polysaccharides include xanthan gum, guar gum, sodium alginate, carrageenan, tamarind seed gum, psyllium seed gum and the like, and since it is easy to produce processed egg products with a taste and appearance, xanthan gum, Guar gum and sodium alginate may be contained.
＜増粘工程に用いる増粘剤の添加量＞
本発明の増粘工程に用いる増粘剤の添加量は、本発明の卵加工品の粘度が上述の値になるように添加すればよく、本発明の卵加工品全体に対して０．２％以上とするとよく、さらに０．５％以上になるように調整するとよい。また、上限としては、本発明の卵加工品全体の１０％以下とするとよく、さらに８％以下になるように調整するとよい。
増粘剤含有量が前記範囲内であることにより、高粘度の卵加工品を効率的に製造しやすく、見た目も味も手作り感にあふれた卵加工品が得られ易い。
増粘剤含有量が前記上限を上回ると、卵加工品の粘度が高すぎるため、味も見た目も手作り感にあふれた卵加工品を製造し難い。
また、増粘剤含有量が前記下限を下回ると、卵加工品に十分な粘度を付与することができない。<Addition amount of thickener used in thickening step>
What is necessary is just to add the addition amount of the thickener used for the thickening process of this invention so that the viscosity of the egg processed product of this invention may become the above-mentioned value, and it is 0.2 with respect to the whole egg processed product of this invention. % Or more, and more preferably 0.5% or more. Moreover, as an upper limit, it is good to set it as 10% or less of the whole processed egg products of this invention, and it is good to adjust so that it may become 8% or less further.
When the thickener content is within the above range, it is easy to efficiently produce a processed egg product having a high viscosity, and it is easy to obtain a processed egg product that has a handmade feeling in appearance and taste.
When the thickener content exceeds the above upper limit, the processed egg product is too high in viscosity, so that it is difficult to produce a processed egg product that is both handmade and tasteful.
On the other hand, if the thickener content is below the lower limit, it is not possible to impart sufficient viscosity to the processed egg product.
本発明の増粘剤を添加するタイミングは、味も見た目も手作り感にあふれた卵加工品を製造しやすく、また効率的に卵加工品を製造しやすいことから、増粘工程時に一度に行えばよいが、本発明の効果を失わない範囲で、一部を他のタイミングで加えてもよい。 The timing when the thickener of the present invention is added is easy to produce processed egg products that are both handmade and tasteful, and it is easy to produce processed egg products efficiently. However, a part may be added at other timings as long as the effects of the present invention are not lost.
＜油脂含有乳化液＞
本発明の油脂含有乳化液とは油脂を含有した乳化状液であれば特に限定はない。
本発明の油脂含有乳化液は、本発明の効果を損なわない範囲で、上述した以外の成分を含んでもよく、例えば、スクロース、グルコース、ガラクトース、フルクトース、マンノース、ラクトース、マルトース、トレハロース、糖アルコール、澱粉を加水分解して製したデキストリン、サイクロデキストリン、還元デキストリン、イヌリン等の糖類、キサンタンガム、グァーガム、カラギーナン、タマリンドシードガム、サイリウムシードガム等の増粘多糖類、β―カロテン、クチナシ色素、アトナー色素などの着色成分等が挙げられる。
本発明の油脂含有乳化液を添加するタイミングは特に限定しないが、卵加工品の製造工程で粘度２０００ｍＰａ・ｓ以下の低粘度溶液、あるいは増粘前後の凝固卵含有溶液のいずれかの溶液部分に油脂含有乳化液を添加することができる。
また工程が簡略化し、生産効率を上げることができることから、予め増粘剤等と混合し、増粘工程で用いるとよい。
さらに、高温であると乳化状態が壊れやすいため、温度が９０℃以下になった凝固卵含有溶液に添加することが好ましい。<Oil containing emulsion>
The oil and fat-containing emulsion of the present invention is not particularly limited as long as it is an emulsion containing oil and fat.
The fat and oil-containing emulsion of the present invention may contain components other than those described above, as long as the effects of the present invention are not impaired, such as sucrose, glucose, galactose, fructose, mannose, lactose, maltose, trehalose, sugar alcohol, Hydrolyzed starch, dextrin, cyclodextrin, reduced dextrin, sugars such as inulin, thickening polysaccharides such as xanthan gum, guar gum, carrageenan, tamarind seed gum, psyllium seed gum, β-carotene, gardenia pigment, toner pigment And coloring components such as
The timing of adding the oil / fat-containing emulsion of the present invention is not particularly limited, but in the solution part of either a low-viscosity solution having a viscosity of 2000 mPa · s or less, or a coagulated egg-containing solution before and after thickening in the manufacturing process of processed egg products. An oil-containing emulsion can be added.
Further, since the process can be simplified and the production efficiency can be increased, it is preferable to mix with a thickener in advance and use in the thickening process.
Furthermore, since the emulsified state is easily broken at a high temperature, it is preferably added to the coagulated egg-containing solution having a temperature of 90 ° C. or lower.
＜油脂含有乳化液の添加量＞
卵加工品に用いる油脂含有乳化液の添加量の下限は、卵加工品全体に対し１０％以上含有するように添加するとよく、さらに１５％以上、さらに２０％以上であるとよい。また、上限は、卵加工品全体に対し４０％以下含有するように添加するとよく、さらに３５％以下、さらに３０％以下であるとよい。
油脂含有乳化液の添加量が前記範囲内であることにより、味も見た目も手作り感にあふれた卵加工品を製造し易い。<Addition amount of oil-containing emulsion>
The lower limit of the amount of the oil-containing emulsion used for processed egg products is preferably 10% or more, more preferably 15% or more, and more preferably 20% or more with respect to the whole processed egg product. Moreover, it is good to add an upper limit so that it may contain 40% or less with respect to the whole egg processed product, and also it is good in it being 35% or less and also 30% or less.
When the amount of the oil-containing emulsion is within the above range, it is easy to produce a processed egg product that is both handmade and tasteful.
＜油脂含有乳化液の粘度＞
本発明の油脂含有乳化液の粘度は、５０ｍＰａ・ｓ以上であるとよく、さらに１００ｍＰａ・ｓであるとよい。また、上限としては、３００００ｍＰａ・ｓ以下であるとよく、さらに２００００ｍＰａ・ｓ以下であるとよい。
油脂含有乳化液の粘度が前記範囲内であることにより、味も見た目も手作り感にあふれた卵加工品を製造し易い。
なお、粘度の測定は、BH型粘度計を用いて行う。具体的には、品温２０℃にて行い、回転数４ｒｐｍの条件で、ローターＮｏ．６を使用し、測定開始後ローターが５回転した時の示度により求めた。<Viscosity of oil-containing emulsion>
The viscosity of the oil-containing emulsion of the present invention is preferably 50 mPa · s or more, and more preferably 100 mPa · s. The upper limit is preferably 30000 mPa · s or less, and more preferably 20000 mPa · s or less.
When the viscosity of the oil / fat-containing emulsion is within the above range, it is easy to produce a processed egg product that is both handmade and tasteful.
The viscosity is measured using a BH viscometer. Specifically, the rotor temperature is 20 ° C. and the rotor number is 4 rpm. 6 was used, and the value was obtained from the reading when the rotor was rotated 5 times after the start of measurement.
＜油脂含有乳化液に用いる油脂＞
上記油脂含有乳化液に用いる油脂は、食用ならば特に限定されず、例えば、大豆油、菜種油、コーン油、べに花油、綿実油、オリーブオイル等の食物油脂又は、バター、生クリーム等の動物油脂から選ばれる1種又は2種以上用いることができる。<Oil and fat used for oil-containing emulsion>
The fats and oils used in the fat-containing emulsion are not particularly limited as long as they are edible. For example, from fats and oils such as soybean oil, rapeseed oil, corn oil, bean flower oil, cottonseed oil, olive oil, or animal fats such as butter and fresh cream One or more selected can be used.
＜油脂含有乳化液に用いる油脂の含有量＞
本発明の油脂含有乳化液に用いる油脂の含有量は、前記油脂含有乳化液に対し１％以上であるとよく、さらに２％以上になるように調整するとよい。また、上限としては、前記油脂含有乳化液に対して３０％以下とするとよく、さらに２５％以下になるように調整するとよい。
油脂含有量が前記範囲内であることにより、凝固卵と液部がなじみやすく、高粘度で味も見た目も手作り感にあふれた卵加工品が得られ易い。<Content of fats and oils used for fat-containing emulsion>
The content of fats and oils used in the fat and oil-containing emulsion of the present invention is preferably 1% or more and further adjusted to 2% or more with respect to the fat and oil-containing emulsion. Moreover, as an upper limit, it is good to set it as 30% or less with respect to the said fat-and-oils containing emulsion, and it is good to adjust so that it may become 25% or less further.
When the fat content is within the above range, the coagulated egg and the liquid part are easily compatible with each other, and it is easy to obtain a processed egg product having a high viscosity and a taste and appearance.
＜卵加工品全体に対する油脂の含有量＞
本発明の卵加工品全体に対する油脂含有量は、本発明の卵加工品全体に対して０．５％以上とするとよく、さらに１．１％以上になるように調整するとよい。また、上限としては、本発明の卵加工品全体の１５％以下とするとよく、さらに７％以下になるように調整するとよい。
油脂含有量が前記範囲内であることにより、見た目も味も手作り感にあふれた卵加工品が得られ易い。<Oil content relative to the whole processed egg product>
The fat content of the whole processed egg product of the present invention is preferably 0.5% or more, and more preferably 1.1% or more based on the whole processed egg product of the present invention. Moreover, as an upper limit, it is good to set it as 15% or less of the whole processed egg products of this invention, and it is good to adjust so that it may become 7% or less further.
When the fat content is within the above range, it is easy to obtain a processed egg product that is both handmade and looks and tastes.
＜その他の工程＞
本発明の卵加工品の製造方法は、上述した凝固卵含有溶液調製工程と増粘工程以外の工程を有してもよい。たとえば、得られた卵加工品に対して冷凍処理・加熱殺菌処理等を施すことができ、味と見た目の手作り感を維持する観点から、冷凍処理を施して、冷凍卵加工品とすることができる。
また、高温であると乳化状態が壊れやすいため、レトルト処理等は適さない。<Other processes>
The manufacturing method of the egg processed product of this invention may have processes other than the coagulated egg containing solution preparation process mentioned above and a thickening process. For example, the obtained processed egg product can be subjected to freezing treatment, heat sterilization treatment, etc., and from the viewpoint of maintaining the handmade feeling of taste and appearance, it can be processed into a frozen egg processed product. it can.
Moreover, since the emulsified state is fragile at high temperatures, retort treatment or the like is not suitable.
以下に本発明の卵加工品を実施例に基づき詳述する。なお、本発明はこれに限定するものではない。 The processed egg product of the present invention will be described in detail below based on examples. Note that the present invention is not limited to this.
［実施例１］
配合表１の割合で混合した卵混合液２００ｇを低粘度溶液５２０ｇに注加し、厚み１ｍｍの薄膜状凝固卵を調製し、凝固卵含有溶液を得た。
なお、ここでは低粘度溶液として清水を用い、粘度は１ｍＰａ・ｓであった。
また、低粘度溶液の液温は８５℃であり、卵混合液１部に対して２．６部であった。
続いて、前記凝固卵含有溶液に、配合表２の割合で原料をミキサーで混合することにより調製した粘度４０００ｍＰａ・ｓの増粘させた油脂含有乳化液２８０ｇを加え、凝固卵含有溶液を増粘させることで卵加工品１０００ｇを調製し、２００ｇずつ小袋に充填・密封後冷凍した。
得られた卵加工品は段落［００１４］に記載の方法で示す値（以下、まとまりを示す値）が１１ｃｍであり、卵加工品全体に対して凝固卵は３０％、増粘剤３．５％と油脂３．４％含有されており、油脂含有乳化液中の油脂の含有量は、油脂含有乳化液に対して１２％であった。
さらに、凝固卵の形状は厚さ１ｍｍの薄膜状であり、凝固卵のうち８５％が、５〜３００ｍｍ２の大きさであった。[Example 1]
200 g of the egg mixture mixed at the ratio shown in Formulation Table 1 was poured into 520 g of the low-viscosity solution to prepare a thin-film coagulated egg having a thickness of 1 mm to obtain a coagulated egg-containing solution.
Here, fresh water was used as the low viscosity solution, and the viscosity was 1 mPa · s.
Moreover, the liquid temperature of the low viscosity solution was 85 degreeC, and was 2.6 parts with respect to 1 part of egg liquid mixture.
Subsequently, to the coagulated egg-containing solution, 280 g of a fat-containing emulsion containing a viscosity of 4000 mPa · s, prepared by mixing the raw materials with a mixer in the ratio shown in Formulation Table 2, was added to thicken the coagulated egg-containing solution. As a result, 1000 g of processed egg products were prepared, and 200 g each was filled in a small bag, sealed, and frozen.
The obtained processed egg product has a value (hereinafter referred to as a unity value) indicated by the method described in Paragraph [0014] of 11 cm, the solidified egg is 30% of the whole processed egg product, and the thickener 3.5. % And 3.4% of fat and oil, and the content of fat and oil in the fat and oil-containing emulsion was 12% with respect to the fat and oil-containing emulsion.
Furthermore, the shape of the coagulated egg was a thin film with a thickness of 1 mm, and 85% of the coagulated eggs had a size of 5 to 300 mm 2 .
［配合表１（卵混合液）］
［配合表２（油脂含有乳化液）］
続いて、実施例１で調製した卵加工品を湯煎で６０℃に温め、見た目と味の評価を行った。
その結果、手作りにかなり近い見た目であった。また、卵素材由来の味を強く感じ、手作りにかなり近い味の卵加工品であった。Subsequently, the processed egg product prepared in Example 1 was warmed to 60 ° C. with a hot water bath, and the appearance and taste were evaluated.
As a result, it looked very close to handmade. In addition, it felt strongly the taste derived from the egg material, and it was a processed egg product that tasted very close to handmade.
［比較例１］
油脂含有乳化液の状態が本発明の卵加工品に与える影響を検証するため、比較例１の卵加工品を調製した。
具体的には、実施例１の油脂含有乳化液に含まれる油脂を清水に置き換え、キサンタンガム０．２％を足して粘度を調整した以外は実施例１と全く同様に卵加工品を調製し、比較例１とした。
比較例１で調製した油脂を含有しない乳化液の粘度は、４２００ｍＰａ・ｓであった。
また、得られた卵加工品は、まとまりを示す値が１３ｃｍであった。
また凝固卵の含有量とその形状は実施例１と同様であった。[Comparative Example 1]
In order to verify the influence of the state of the oil-containing emulsion on the processed egg product of the present invention, the processed egg product of Comparative Example 1 was prepared.
Specifically, the processed egg product was prepared in exactly the same manner as in Example 1 except that the fat contained in the fat-containing emulsion of Example 1 was replaced with fresh water, and the viscosity was adjusted by adding xanthan gum 0.2%. It was set as Comparative Example 1.
The viscosity of the emulsion containing no oil / fat prepared in Comparative Example 1 was 4200 mPa · s.
Moreover, the value which shows a unity of the obtained processed egg product was 13 cm.
The content and shape of the coagulated egg were the same as in Example 1.
続いて、実施例１と同様に、比較例１の卵加工品の見た目と味の評価を行った。
その結果、比較例１は、見た目は液部が凝固卵部とうまくなじまず、また色も本物らしさに欠け、不自然であった。
また、味についても、卵素材由来の味が感じられず、とても手作りとは思えない味であった。
すなわち、実施例１及び比較例１より、低粘度溶液、あるいは増粘前後の凝固卵含有溶液のいずれかの溶液部分に、油脂を含んだ乳化液を添加することが重要あると理解できる。Subsequently, as in Example 1, the appearance and taste of the processed egg product of Comparative Example 1 were evaluated.
As a result, in Comparative Example 1, the liquid part did not fit well with the coagulated egg part, and the color was unnatural and unnatural.
In addition, as for the taste, the taste derived from the egg material was not felt, and it was a taste that could not be thought of as being handmade.
That is, it can be understood from Example 1 and Comparative Example 1 that it is important to add an emulsion containing fats and oils to either the low viscosity solution or the solution portion of the coagulated egg-containing solution before and after thickening.
［試験例１］
低粘度溶液の粘度及び増粘させた油脂含有乳化液中の増粘剤含有量による卵加工品への影響を検証するため、試験例１をおこなった。
試験例１では、低粘度溶液に含まれる増粘剤含有量と増粘させた油脂含有乳化液中の増粘剤含有量を変更した実施例２乃至４、比較例２を調製した。
具体的には、実施例１の増粘させた油脂含有乳化液中の増粘剤含有量（増粘工程の増粘剤含有量）と低粘度溶液中の増粘剤含有量を表１のように変更し、その増減分は清水に置き換えた以外は実施例１と同様に卵加工品を調製した。
なお、低粘度溶液に用いた増粘剤はヒドロキシプロピル澱粉を用い、低粘度溶液中の清水に置き換え増粘剤を用いた。
また実施例４において油脂含有乳化液は配合表２で用いた油脂含有乳化液の配合割合はそのままで、４００ｇを用いた。
得られた比較例２及び実施例２乃至４の卵加工品は、すべて凝固卵を３０％含み、油脂含有乳化液の粘度は５０〜３００００ｍPa・ｓの範囲内、卵加工品のまとまりを示す値は６〜３０ｃｍの範囲内であった。
また、凝固卵の形状および油脂含有乳化液中の油脂の含有割合は実施例１と同じであった。
卵加工品全体中の油脂含有量は、比較例２および実施例２，３は、実施例１と同じ３．４％であり、実施例４は４．８％であった。[Test Example 1]
In order to verify the influence of the viscosity of the low-viscosity solution and the thickener content in the thickened oil-containing emulsion on the processed egg product, Test Example 1 was performed.
In Test Example 1, Examples 2 to 4 and Comparative Example 2 in which the thickener content contained in the low-viscosity solution and the thickener content in the thickened oil-containing emulsion were changed were prepared.
Specifically, the thickener content in the thickened oil-containing emulsion of Example 1 (thickener content in the thickening step) and the thickener content in the low viscosity solution are shown in Table 1. The processed egg product was prepared in the same manner as in Example 1 except that the increase / decrease was replaced with fresh water.
In addition, the thickener used for the low-viscosity solution used hydroxypropyl starch, and it replaced with the clear water in a low-viscosity solution, and used the thickener.
In Example 4, the fat and oil-containing emulsion used was 400 g with the blending ratio of the fat and oil-containing emulsion used in Formulation Table 2 unchanged.
The obtained egg processed products of Comparative Example 2 and Examples 2 to 4 all contain 30% coagulated eggs, and the viscosity of the oil-and-fat-containing emulsion is within a range of 50 to 30000 mPa · s. Was in the range of 6-30 cm.
Moreover, the shape of the coagulated egg and the content ratio of fats and oils in the fat-and-oil-containing emulsion were the same as those in Example 1.
The fat content in the whole processed egg product was 3.4% in Comparative Example 2 and Examples 2 and 3, the same as in Example 1, and 4.8% in Example 4.
［表１］
［評価基準（見た目）］
◎：手作りにかなり近い見た目であった。
○：手作りに近い見た目であった。
△：やや不自然であるが問題のない範囲であった。
×：不自然であり、とても手作りには見えなかった。[Evaluation criteria (appearance)]
A: It looked very close to handmade.
○: It looked like handmade.
Δ: Slightly unnatural but no problem.
X: Unnatural and not very handmade.
［評価基準（味）］
◎：卵素材由来の味を強く感じ、手作りにかなり近い味であった。
○：卵素材由来の味を感じ、手作りに近い味であった。
△：卵素材由来の味をやや感じ難いが、問題のない範囲であった。
×：卵素材由来の味が感じられず、とても手作りとは思えない味であった。[Evaluation criteria (taste)]
A: The taste derived from the egg material was strongly felt, and the taste was very close to homemade.
○: The taste derived from the egg material was felt, and the taste was close to handmade.
Δ: Slightly difficult to feel the taste derived from the egg material, but it was in a range where there was no problem.
X: The taste derived from the egg material was not felt, and it was a taste that was not thought to be handmade.
比較例２及び実施例２乃至４の卵加工品について、実施例１と同様に見た目と味の評価を行い、表１に示した。
なお、評価には、上記評価基準を用いた。
その結果、比較例２は、低粘度溶液の粘度が非常に高く、手作りのような薄膜状凝固卵を作ることができず、得られた卵加工品は不自然な見た目であり、とても手作りには見えないものであった。
一方で、実施例２，３は、見た目、味ともに手作りに近いものが得られたが、実施例１ほどではなく、実施例４は増粘剤含有量がやや多いために卵素材由来の味をやや感じ難いが、問題のない範囲であった。
以上より、卵加工品全体に対する増粘剤含有量は、０．２〜１０％であるとよく、さらに０．５〜８％であるとよいことが理解できる。
以上より、低粘度溶液の粘度は、２０００ｍPa・ｓ以下であり、１５００ｍPa・ｓ以下であるとよいことが理解できる。
また、実施例の低粘度溶液の粘度は、２０００ｍPa・ｓ以下であり、卵加工品のまとまりを示す値は６〜３０ｃｍの範囲内であり、油脂含有乳化液の粘度は５０〜３００００ｍPa・ｓの範囲内であった。The processed egg products of Comparative Example 2 and Examples 2 to 4 were evaluated for appearance and taste in the same manner as in Example 1, and are shown in Table 1.
In addition, the said evaluation criteria were used for evaluation.
As a result, in Comparative Example 2, the viscosity of the low-viscosity solution is very high, and it is not possible to make a thin-film-shaped coagulated egg like handmade, and the resulting processed egg product has an unnatural appearance and is very handmade. Was invisible.
On the other hand, in Examples 2 and 3, the appearance and taste were close to handmade, but not as much as in Example 1, but Example 4 had a slightly higher thickener content, so the taste derived from the egg material. Although it was a little difficult to feel, it was in the range where there was no problem.
From the above, it can be understood that the thickener content in the whole processed egg product is preferably 0.2 to 10%, and more preferably 0.5 to 8%.
From the above, it can be understood that the viscosity of the low-viscosity solution is 2000 mPa · s or less and preferably 1500 mPa · s or less.
Moreover, the viscosity of the low-viscosity solution of an Example is 2000 mPa * s or less, the value which shows the unit of a processed egg product is in the range of 6-30 cm, and the viscosity of fats and oils-containing emulsion is 50-30000 mPa * s. It was within the range.
［試験例２］
油脂含有乳化液中の油脂含有量が卵加工品への影響を検証するため、試験例２をおこなった。
試験例２では、油脂含有乳化液中の油脂含有量を表２のように変更した以外は実施例１と同様に、実施例５乃至７を調製した。得られた実施例５乃至７の卵加工品は、すべて凝固卵を３０％含み形状は実施例１と同様であった。
また、油脂含有乳化液の粘度は５０〜３００００ｍPa・ｓの範囲内であり、卵加工品のまとまりを示す値は６〜３０ｃｍの範囲内であった。[Test Example 2]
In order to verify the influence of the fat content in the fat-containing emulsion on the processed egg product, Test Example 2 was performed.
In Test Example 2, Examples 5 to 7 were prepared in the same manner as in Example 1 except that the fat content in the fat-containing emulsion was changed as shown in Table 2. The obtained processed eggs of Examples 5 to 7 all contained 30% coagulated eggs, and the shapes were the same as those of Example 1.
Moreover, the viscosity of the oil-and-fat-containing emulsion was in the range of 50 to 30000 mPa · s, and the value indicating the mass of the processed egg product was in the range of 6 to 30 cm.
［表２］
続いて、得られた卵加工品を実施例１と同様に、試験例１の評価基準を用いて見た目と味の評価を行った。
表２に記載した評価から、油脂含有乳化液に対する油脂含有量は、１〜３０％であるとよく、さらに２〜２５％であるとよいことが理解できる。また、卵加工品全体に対する油脂含有量は、０．５〜１５％であるとよく、さらに１．１〜７％であるとよいことが理解できる。Subsequently, the obtained processed egg product was evaluated in appearance and taste using the evaluation criteria of Test Example 1 in the same manner as in Example 1.
From the evaluation described in Table 2, it can be understood that the fat content with respect to the fat-containing emulsion is preferably 1 to 30%, and more preferably 2 to 25%. Moreover, it can be understood that the fat content with respect to the whole processed egg product is preferably 0.5 to 15%, and more preferably 1.1 to 7%.
［試験例３］
凝固卵を調製する低粘度溶液の粘度及び低粘度溶液と卵混合液の比率が本発明の卵加工品に与える影響を調べるため、実施例８，９の卵加工品を調製した。
具体的には、実施例１の凝固卵含有溶液調製工程で用いた低粘度溶液を、表３のものに置き換え、また、卵混合液の量と低粘度溶液の量を表３に記載の量に変更した以外は実施例１と同様に卵加工品を調製し実施例８，９とした。
なお、実施例８、実施例９において卵混合液は配合表２で用いた卵混合液の配合割合はそのままで、各例に沿って増量し用いた。
実施例８の卵加工品は、卵加工品全体に対する凝固卵の含有量は３６％であり、実施例９の卵加工品は、卵加工品全体に対する凝固卵の含有量は４５％であった。
また、実施例８，９は、まとまりを示す値、凝固卵の形状、油脂の含有量は、実施例１と同じであり、増粘剤の含有量は卵加工品全体に対し、実施例８が３．７％、実施例８が３．６％であった。[Test Example 3]
In order to examine the influence of the viscosity of the low-viscosity solution for preparing the coagulated egg and the ratio of the low-viscosity solution and the egg mixture on the processed egg product of the present invention, processed egg products of Examples 8 and 9 were prepared.
Specifically, the low-viscosity solution used in the step of preparing the coagulated egg-containing solution of Example 1 was replaced with the one in Table 3, and the amount of the egg mixture and the amount of the low-viscosity solution were the amounts described in Table 3. Example 8 and 9 were prepared egg processed products in the same manner as in Example 1 except for changing to.
In addition, in Example 8 and Example 9, the egg mixture liquid was used by increasing the amount according to each example without changing the blending ratio of the egg mixture liquid used in Formulation Table 2.
The processed egg product of Example 8 had a solidified egg content of 36% with respect to the whole processed egg product, and the processed egg product of Example 9 had a solidified egg content of 45% with respect to the entire processed egg product. .
In Examples 8 and 9, the value indicating unity, the shape of the coagulated egg, and the content of fats and oils are the same as those in Example 1, and the content of the thickener is that in Example 8 with respect to the whole processed egg product. Of 3.7% and Example 8 of 3.6%.
［表３］
続いて、得られた卵加工品を実施例１と同様に、試験例１の評価基準を用いて見た目と味の評価を行った。
表３に示された実施例１，８の結果から、溶液中の成分によって、本発明の効果が左右されないことが理解できる。
また、実施例９は、溶液に対する卵混合液の量が多いために溶液の温度が低下し、凝固させるのに時間を要した上に、凝固卵の形状が薄膜状にならなかった。すなわち、卵混合液１部に対する溶液の量は、１部未満であることにより、見た目の手作り感が得られ難く、また、効率的に卵加工品を製造しにくいことがわかる。さらに、凝固卵の形状が薄膜状であることにより、本発明の効果が得られ易いことも理解できる。Subsequently, the obtained processed egg product was evaluated in appearance and taste using the evaluation criteria of Test Example 1 in the same manner as in Example 1.
From the results of Examples 1 and 8 shown in Table 3, it can be understood that the effects of the present invention are not influenced by the components in the solution.
Moreover, in Example 9, since the amount of the egg mixture relative to the solution was large, the temperature of the solution decreased, and it took time to coagulate, and the shape of the coagulated egg did not become a thin film. That is, when the amount of the solution with respect to 1 part of the egg mixture is less than 1 part, it is difficult to obtain an apparent handmade feeling and it is difficult to manufacture an egg processed product efficiently. Furthermore, it can be understood that the effect of the present invention can be easily obtained when the shape of the solidified egg is a thin film.
［実施例１０］
卵混合液中のキサンタンガムを清水に置き換えた以外は実施例１と同様に卵加工品を調製し、実施例１０とした。
得られた実施例１０の卵加工品はまとまりを示す値、油脂含有乳化液の粘度、凝固卵の含有量、増粘剤と油脂の含有量は、すべて実施例１と同じであった。
続いて、実施例１と同様に見た目と味の評価を行った結果、卵素材由来の味を強く感じられ、見た目も手作りに近いものであったが、実施例１ほどは手作り感のある見た目ではなかった。[Example 10]
A processed egg product was prepared in the same manner as in Example 1 except that xanthan gum in the egg mixture was replaced with fresh water.
The obtained processed egg product of Example 10 was the same as Example 1 in terms of the unity value, the viscosity of the oil-containing emulsion, the content of the coagulated egg, and the contents of the thickener and the oil.
Subsequently, the appearance and taste were evaluated in the same manner as in Example 1. As a result, the taste derived from the egg material was strongly felt, and the appearance was also close to handmade. It wasn't.
［実施例１１，１２］
油脂含有乳化液中のヒドロキシプロピル澱粉を、アセチル化アジピン酸架橋澱粉、また、生澱粉（馬鈴薯澱粉）に変更した以外は実施例１と同様に卵加工品を調製し、実施例１１，１２とした。
得られた実施例１１，１２の卵加工品は、まとまりを示す値、油脂含有乳化液の粘度、凝固卵の含有量及び形状、増粘剤と油脂の含有量は、すべて実施例１と同じであった。
続いて、実施例１と同様に見た目と味の評価を行った結果、アセチル化アジピン酸架橋澱粉を用いた実施例１１は、卵素材由来の味を強く感じられ、見た目も手作りに近いものであったが、実施例１ほどは手作り感のある見た目ではなかった。また、生澱粉に変更した実施例１２も、卵素材由来の味を強く感じられた。一方で、見た目は、若干分離がみられやや不自然だが、問題のない範囲であった。
すなわち、油脂含有乳化状液に用いる増粘剤としては、加工澱粉がよく、中でもヒドロキシプロピル澱粉がよいことが理解できる。[Examples 11 and 12]
A processed egg product was prepared in the same manner as in Example 1 except that hydroxypropyl starch in the oil-containing emulsion was changed to acetylated adipic acid crosslinked starch or raw starch (potato starch). did.
The obtained egg processed products of Examples 11 and 12 are all the same as Example 1 in the values indicating unity, the viscosity of the oil-containing emulsion, the content and shape of the coagulated egg, and the contents of the thickener and the oil. Met.
Subsequently, as a result of evaluating the appearance and taste in the same manner as in Example 1, Example 11 using the acetylated adipic acid crosslinked starch can strongly feel the taste derived from the egg material, and the appearance is also close to handmade. However, it was not as handmade as Example 1. Moreover, Example 12 which changed to raw starch also felt strongly the taste derived from an egg raw material. On the other hand, the appearance was somewhat unnatural with some separation, but it was in a range where there was no problem.
That is, it can be understood that as the thickener used in the oil-containing emulsion liquid, processed starch is preferable, and hydroxypropyl starch is particularly preferable.
［実施例１３］
卵混合液と低粘度溶液と油脂含有乳化液の配合比率と、卵混合液の配合を変更した以外は実施例１と同様に卵加工品を調製し、実施例１３とした。
具体的には、配合表１の清水の量を３９ｇから２４ｇに減らし、その減少分をヒドロキシプロピル澱粉１５ｇにし、実施例１３で用いる卵混合液とした。
上記配合と同じ配合比率の卵混合液４４０ｇを低粘度溶液４４０ｇに注加し、厚み３ｍｍの薄膜状凝固卵を調製し、凝固卵含有溶液を得た。なお、ここでは低粘度溶液として清水を用い、粘度は１ｍＰａ・ｓであった。また、溶液の液温は８５℃であり、卵混合液１部に対して１部であった。
続いて、前記凝固卵含有溶液に、配合表２の割合で原料をミキサーで混合することにより調製した粘度４０００ｍＰａ・ｓの増粘させた油脂含有乳化液１２０ｇを加え、溶液を増粘させることで卵加工品１０００ｇを調製し、２００ｇずつ小袋に充填・密封後冷凍した。
得られた卵加工品は、まとまりを示す値が６ｃｍであり、卵加工品全体に対して凝固卵は８０％、増粘剤４．９％と油脂１．４％含有されており、油脂含有乳化液中の油脂の含有量は、油脂含有乳化液に対して１２％であった。
さらに、凝固卵の形状は厚さ３ｍｍの薄膜状であり、凝固卵のうち７０％が、５〜３００ｍｍ２の大きさであった。
続いて、実施例１と同様に見た目と味の評価を行った結果、卵加工品全体に対して凝固卵を８０％含有する実施例１３は、凝固卵の含有量が多いせいか、やや不自然な見た目であるが問題のない範囲であった。また味については、卵混合液中の澱粉含有量が多いせいか、卵素材由来の味をやや感じ難いが、問題のない範囲であった。
[Example 13]
A processed egg product was prepared in the same manner as in Example 1 except that the blending ratio of the egg mixture, the low-viscosity solution, and the fat-containing emulsion and the blend of the egg mixture were changed, and Example 13 was obtained.
Specifically, the amount of fresh water in Formulation Table 1 was reduced from 39 g to 24 g, and the reduced amount was changed to 15 g of hydroxypropyl starch to obtain an egg mixture used in Example 13.
440 g of the egg mixture having the same blending ratio as the above blend was poured into 440 g of the low-viscosity solution to prepare a thin-film coagulated egg having a thickness of 3 mm to obtain a coagulated egg-containing solution. Here, fresh water was used as the low viscosity solution, and the viscosity was 1 mPa · s. Moreover, the liquid temperature of the solution was 85 degreeC, and was 1 part with respect to 1 part of egg liquid mixture.
Subsequently, by adding 120 g of thickened oil-containing emulsion having a viscosity of 4000 mPa · s prepared by mixing the raw materials with a mixer in the ratio shown in Formulation Table 2 to the coagulated egg-containing solution, the solution is thickened. A processed egg product (1000 g) was prepared, and 200 g each was filled into a sachet, sealed, and frozen.
The obtained processed egg product has a unity value of 6 cm, and the whole processed egg product contains 80% coagulated eggs, 4.9% thickener and 1.4% fats and oils. The content of fats and oils in the emulsion was 12% with respect to the fat-containing emulsion.
Furthermore, the shape of the coagulated egg was a thin film with a thickness of 3 mm, and 70% of the coagulated eggs had a size of 5 to 300 mm 2 .
Subsequently, the appearance and taste were evaluated in the same manner as in Example 1. As a result, Example 13 containing 80% coagulated eggs with respect to the whole processed egg product was somewhat unusable because of the high content of coagulated eggs. Although it looks natural, it was in a range where there was no problem. Moreover, about the taste, although it was hard to feel the taste derived from an egg raw material probably because there was much starch content in an egg liquid mixture, it was the range without a problem.
Claims (6)
粘度２０００ｍＰａ・ｓ以下の低粘度溶液中で卵混合液を凝固させる凝固卵含有溶液調製工程と、
前記凝固卵含有溶液の粘度を増粘させる増粘工程とを有し、
前記低粘度溶液、あるいは前記増粘前後の凝固卵含有溶液のいずれかの溶液部分に油脂含有乳化液を添加する、
卵加工品の製造方法。
（ａ）直径５ｃｍ、高さ５ｃｍのセルクルに、品温１０℃の卵加工品を１００ｇ絞り出す。
（ｂ）前記セルクルを取り外し、３０秒後の卵加工品の直径を測定する、ただし、３０秒後の卵加工品が真円状でない場合は、直径が最大となる部分を測定した値とする。A method for producing a processed egg product containing 20 to 90% coagulated eggs and having a value measured by the following steps (a) and (b) of 5.5 to 30 cm,
A coagulated egg-containing solution preparation step for coagulating the egg mixture in a low-viscosity solution having a viscosity of 2000 mPa · s or less;
A thickening step to thicken the viscosity of the coagulated egg-containing solution,
Add an oil-containing emulsion to the solution portion of either the low-viscosity solution or the coagulated egg-containing solution before and after the thickening,
Manufacturing method of processed egg products.
(A) 100 g of a processed egg product having a product temperature of 10 ° C. is squeezed out into a cellul having a diameter of 5 cm and a height of 5 cm.
(B) Remove the Celcle and measure the diameter of the processed egg product after 30 seconds. However, if the processed egg product after 30 seconds is not a perfect circle, the measured value is the portion where the diameter is maximum. .
前記増粘工程で用いる増粘剤の量が卵加工品全体に対し０．２〜１０％である、
卵加工品の製造方法。It is a manufacturing method of the egg processed product of Claim 1,
The amount of the thickener used in the thickening step is 0.2 to 10% with respect to the whole processed egg product,
Manufacturing method of processed egg products.
前記油脂含有乳化液の量が卵加工品全体に対し１０〜４０％である、
卵加工品の製造方法。A method for producing a processed egg product according to claim 1 or 2,
The amount of the oil-containing emulsion is 10 to 40% of the whole processed egg product,
Manufacturing method of processed egg products.
前記油脂含有乳化液に用いた油脂の量が油脂含有乳化液に対し１〜３０％である、
卵加工品の製造方法。A method for producing a processed egg product according to any one of claims 1 to 3,
The amount of fat used in the fat-containing emulsion is 1-30% with respect to the fat-containing emulsion,
Manufacturing method of processed egg products.
前記低粘度溶液の量が、
凝固卵含有溶液調製工程で加える卵混合液１質量部に対して１〜４質量部である、
卵加工品の製造方法。A method for producing a processed egg product according to any one of claims 1 to 4,
The amount of the low viscosity solution is
1 to 4 parts by mass with respect to 1 part by mass of the egg mixture added in the step of preparing the coagulated egg-containing solution,
Manufacturing method of processed egg products.
前記凝固卵が薄膜状である、
卵加工品の製造方法。
A method for producing a processed egg product according to any one of claims 1 to 5,
The coagulated egg is a thin film,
Manufacturing method of processed egg products.
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| JPH04210581A (en) * | 1990-12-11 | 1992-07-31 | Prima Meat Packers Ltd | Method for retort cooking of ingredient in bowl of rice containing dispersed egg |
| JPH10313826A (en) * | 1997-05-20 | 1998-12-02 | Meiji Seika Kaisha Ltd | Production of frozen scrambled egg |
| JPH1175778A (en) * | 1997-09-11 | 1999-03-23 | Q P Corp | Processed egg food product |
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| CN107708439B (en) | 2021-10-08 |
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