KR20220089834A - Method for preparing frozen packing omelette and frozen packing omelette prepared thereby - Google Patents

Abstract

The present invention relates to a method for preparing a frozen omelette and to a frozen omelet prepared therefor, comprising the steps of: (A) preparing an egg raw material including eggs, gums and modified starch; (B) heating a portion of the egg raw material by filling a mold at the top of the omelette; (C) heating the other part of the egg raw material by filling the mold at the bottom of the omelette; (D) forming an omelet by bonding the egg raw material in the omelet upper mold heated in the step (B) to the upper surface of the egg raw material in the lower omelet forming mold heated in step (C); and (E) freezing the formed omelet by individual quick-freezing (IQF) after standing to cool. By including;

Description

Method for preparing frozen omelette and frozen omelette prepared accordingly {Method for preparing frozen packing omelette and frozen packing omelette prepared thereby}

The present invention relates to a method for preparing a frozen omelette having excellent texture and flavor, and to a frozen omelette prepared thereby.

In general, egg dishes that can be cooked at home are simple steamed eggs, omelettes, or simple fried eggs. As a fresh, good food, it is eaten by all age groups, from the elderly to young children.

Omelette, a typical French egg dish, is a dish based on fried eggs, and is used as a main dish or dessert. In addition to being prepared and provided in the kitchen of a home or a restaurant, development of such an omelette as a packaged product has not been actively conducted.

Eggs used in omelettes contain various nutrients and are of excellent quality, and are rich in amino acids necessary for our body. In particular, most of the fat contained in eggs is contained in the yolk, which is easily digestible and has excellent nutritional value as it contains essential amino acids such as lysine, methionine, and tryptophan.

On the other hand, when making an omelette at home, add water and salt to the beaten egg, stir well, and then fry in a frying pan to cook. However, in the case of cooking at home, the procedure is cumbersome, and the texture of the omelette is deteriorated because the cooking conditions of the surface and the inside of the omelette are different, and there is a problem that a rough feeling appears.

In addition, pores are formed on the surface of the omelette to reduce appetite due to poor appearance, and there are also problems in that it is difficult to keep refrigerated for a long time.

Conventional frozen omelettes sold in the market are consumed after thawing in a microwave, and have a rough texture and surface, low flavor, and shortened distribution period or storage period due to changes in physical properties such as spoilage even when refrigerated. have.

Therefore, even after thawing, there is a demand for a frozen omelette that has a soft texture and flavor as if it was just made at home, and has a smooth surface.

Republic of Korea Patent No. 1939386 Republic of Korea Patent No. 1775996

It is an object of the present invention to provide a method for preparing a frozen omelette having a soft texture and excellent flavor similar to a homemade omelette even after thawing.

Another object of the present invention is to provide a frozen omelette prepared according to the above method.

The method for producing a frozen omelette of the present invention for achieving the above object comprises the steps of (A) preparing an egg raw material including eggs, gums and modified starch; (B) heating a portion of the egg raw material by filling a mold at the top of the omelette; (C) heating the other part of the egg raw material by filling the mold at the bottom of the omelette; (D) forming an omelet by bonding the egg raw material in the omelet upper mold heated in the step (B) to the upper surface of the egg raw material in the lower omelet forming mold heated in step (C); and (E) freezing and freezing the formed omelette by an individual quick-freezing (IQF) method after standing to cool.

In the step (A), the raw egg is (A1) adding fresh cream to the egg; (A2) adding a modified starch mixture in which milk, modified starch and salt are mixed to the mixture prepared in (A1); (A3) adding a gum mixture in which oil and gum are mixed to the mixture prepared in (A2); and (A4) stirring the mixture prepared in (A3).

In step (A), gum and modified starch may be mixed in a weight ratio of 1:1-5.

5 to 30 parts by weight of fresh cream, 10 to 60 parts by weight of milk, 0.1 to 5 parts by weight of modified starch, 0.1 to 5 parts by weight of salt, 15 to 45 parts by weight of oil, and 0.1 to 5 parts by weight of gum are included with respect to 100 parts by weight of the egg. can

In step (A3), the gum may be at least one selected from the group consisting of xanthan gum, gellan gum, guar gum, locust bean gum, gum arabic, agar, carrageenan and glucomannan.

The stirring in step (A4) may be stirred at a speed of 1300 to 2000 rpm for 3 to 20 minutes.

The individual quick freezing method in step (E) may be performed at -30 to -50 °C.

In addition, the frozen omelette of the present invention for achieving the above other object may be prepared according to the above manufacturing method.

The frozen omelette of the present invention has a soft texture and flavor as if it was just made at home after thawing, and has a smooth surface, and thus has high consumer preference.

In addition, the frozen omelette of the present invention can be easily consumed because it is completely thawed and consumed when heated in a microwave oven (based on 700 W) for 1 minute 30 seconds to 2 minutes.

1 is a photograph showing a process of bonding the egg raw material filled to the heated omelet upper mold to the upper surface of the egg raw material filled in the omelette lower mold according to an embodiment of the present invention.

The present invention relates to a method for preparing a frozen omelette having excellent texture and flavor, and to a frozen omelette prepared thereby.

The frozen omelette of the present invention uses both gum and modified starch, and has a soft texture and excellent flavor even after thawing using an individual quick-freezing (IQF) method.

Hereinafter, the present invention will be described in detail.

The method for preparing a frozen omelette of the present invention comprises the steps of (A) preparing an egg raw material including eggs, gums and modified starch; (B) heating a portion of the egg raw material by filling a mold at the top of the omelette; (C) heating the other part of the egg raw material by filling the mold at the bottom of the omelette; (D) forming an omelet by bonding the egg raw material in the omelet upper mold heated in the step (B) to the upper surface of the egg raw material in the lower omelet forming mold heated in step (C); and (E) freezing the formed omelette by allowing it to cool and then freezing it by an individual quick-freezing (IQF) method.

First, in step (A), an egg raw material is prepared including eggs, gum and modified starch.

Specifically, the egg raw material comprises the steps of (A1) adding fresh cream to the egg; (A2) adding a modified starch mixture in which milk, modified starch and salt are mixed to the mixture prepared in (A1); (A3) adding a gum mixture in which oil and gum are mixed to the mixture prepared in (A2); and (A4) stirring the mixture prepared in (A3).

In step (A1), fresh cream is added to the egg, and the fresh cream softens the texture and improves flavor when used together with oil, and neutralizes the taste and aroma of the oil.

The fresh cream may have a soft texture when it contains 18% or more milk fat. Fresh cream is used in an amount of 5 to 30 parts by weight, preferably 10 to 20 parts by weight, based on 100 parts by weight of eggs. If the content of the fresh cream is less than the lower limit, the taste and flavor of the oil may be strongly generated.

In step (A2), a modified starch mixture in which milk, modified starch and salt are mixed is added to the mixture prepared in (A1).

The milk can impart a savory flavor and remove the fishy smell peculiar to eggs generated after thawing. The milk is used in an amount of 10 to 60 parts by weight, preferably 35 to 50 parts by weight, based on 100 parts by weight of the egg. If the content of milk is less than the lower limit, a fishy smell peculiar to eggs may be generated during thawing, and if the content of milk exceeds the upper limit, it may be easily broken and the sensory properties may be reduced.

The modified starch adjusts the viscosity and moisture of the egg raw material to a desirable range to reduce the amount of dripping that separates and escapes during thawing. and helps protein coagulation, and may include at least one selected from the group consisting of corn modified starch, wheat modified starch, potato modified starch, tapioca modified starch, and rice modified starch.

The amount of the modified starch is 0.1 to 5 parts by weight, preferably 0.5 to 2 parts by weight, based on 100 parts by weight of the egg. When the content of the modified starch is less than the lower limit, the amount of dripping during thawing may be large.

The salt is used in an amount of 0.1 to 5 parts by weight, preferably 0.5 to 2 parts by weight, based on 100 parts by weight of the egg, as helping the coagulation of the protein and improving the flavor. If the content of salt is less than the lower limit, the flavor may not be improved, and if it exceeds the upper limit, the sensory properties may be reduced.

When adding gum in the step (A2), dispersion is not easy and it interferes with protein coagulation, so it is preferable to disperse the gum in oil separately from the modified starch.

In step (A3), a gum mixture in which oil and gum are mixed is added to the mixture prepared in (A2).

The oil uses the emulsified component of egg yolk to give the omelette a soft texture and to prevent dripping during thawing. oil or olive oil.

The oil is 15 to 45 parts by weight, preferably 20 to 35 parts by weight, based on 100 parts by weight of the egg. If the content of the oil is less than the lower limit, the texture may not be improved more smoothly, and if it exceeds the upper limit, the oil may smell rancid after thawing.

The gum is used together with modified starch to make the omelette have a soft texture after thawing, as well as improve emulsion stability by increasing tackiness and viscosity, and improving the viscosity of egg raw material even after discharge is complete when discharged into the mold through the nozzle. There is no egg material flowing from the nozzle, and a fixed amount is put into the mold. The gum may include one or more selected from the group consisting of xanthan gum, gellan gum, guar gum, locust bean gum, gum arabic, agar, carrageenan and glucomannan, and preferably xanthan gum.

The gum is 0.1 to 5 parts by weight, preferably 0.2 to 1.2 parts by weight, based on 100 parts by weight of the egg. If the content of gum is less than the lower limit, the texture may not be soft, and if it exceeds the upper limit, the viscosity is too high to move the egg raw material through the nozzle, and the omelette may become hard.

The gum and the modified starch are mixed in a weight ratio of 1:1-5, preferably 1:1-3. If the content of the modified starch based on the gum is less than the lower limit, the texture of the omelette may not be soft.

In step (A4), the mixture prepared in step (A3) is stirred at a speed of 1300 to 2000 rpm, preferably 1300 to 1500 rpm for 3 to 20 minutes, preferably 5 to 10 minutes.

If the stirring speed is less than the lower limit, the mixture may be separated and the quality may be deteriorated. If the stirring speed is higher than the upper limit, pores may occur on the surface of the omelette.

In addition, when the stirring time is less than the lower limit, the texture is not uniformly mixed and the texture is not soft.

Additional ingredients such as vegetables such as onions, carrots, mushrooms and spinach, grains, fruits, meat, fish and shellfish, and shellfish may be added to the egg raw material of the present invention.

Next, in step (B), a part of the raw egg material is filled in the upper mold of the omelette and heated, and in step (C), another part of the raw egg is filled in the mold at the bottom of the omelette and heated, and then ( In step D), as shown in FIG. 1, the egg raw material in the upper mold of the omelette heated in step (B) is bonded to the upper surface of the heated egg raw material provided in the lower omelette mold in step (C). to form

In step (B), when the filled egg material is 30 to 50% cooked, heat is applied to the surface to cook it, and then, as in step (D), the heated egg material (lower part of the omelette) provided in the mold at the bottom of the omelette is placed on the top surface. The egg raw material (top part of the omelette) heated in step (B) is joined and heated to cook it completely. At this time, if the surface of the raw egg material (top part of the omelette) in step (B) is not heated, the egg raw material flows down during bonding, which lowers the yield and changes the shape. is heated and used.

In step (D), when the egg raw material in the heated omelet upper mold is joined, the egg raw material provided in the omelet lower mold is also 30 to 50% cooked, but the surface is in a slightly liquid form. Combine well with the egg ingredients in the mold on the top of the omelette (step (C)).

Next, in step (E), the omelette heated in step (D) is allowed to cool at room temperature (23 to 27° C.) and then individually quick-freezing at -30 to -50° C., preferably -30 to -40° C. (individual quick-freezing, IQF) is frozen by freezing for 10 minutes to 3 hours, preferably 30 minutes to 1 hour.

The omelette heated in step (D) is allowed to cool at room temperature so that the internal temperature of the omelette is 23 to 27°C. By allowing the omelette to cool, accumulated heat and a certain portion of moisture are removed, thereby improving elasticity of the omelette.

In the case of using the individual quick freezing method (IQF), it is frozen for each individual, so it takes less time for thawing, and it is sterilized so that it can be stored for a long time, and there is less destructive aspect such as tearing of the cell wall of the material, so the original taste of the material and maintain the taste. The individual rapid freezing method (IQF) can suppress the destruction of food cells and prevent deterioration of the freshness and sensory properties of food compared to freezing with gentle freezing.

When freezing by the individual quick freezing method (IQF), if the temperature and time are below the lower limit, freezing may not be performed.

Hereinafter, preferred examples are presented to help the understanding of the present invention, but the following examples are merely illustrative of the present invention, and it will be apparent to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It goes without saying that such variations and modifications fall within the scope of the appended claims.

Example 1.

15 parts by weight of fresh cream is added to 100 parts by weight of eggs, then a modified starch mixture in which 40 parts by weight of milk, 1 part by weight of corn modified starch and 1 part by weight of salt are mixed is added, followed by 30 parts by weight of rapeseed oil and 0.5 parts by weight of xanthan gum An additional mixed gum mixture was added (xanthan gum:modified starch=1:2 weight ratio), stirred at a speed of 1300 rpm for 5 minutes, and filtered to obtain an egg raw material.

A part of the egg raw material is filled in the upper mold of the omelette through a nozzle and heated to 40% cooked, and another part of the egg raw material is filled in the lower mold of the omelette and heated to 40% cooked, and then placed in the lower mold of the omelet The filled egg material is bonded to the upper surface of the filled egg material and the upper mold of the heated omelette, heated until fully cooked to form an omelet in an intact shape, and then cooled at room temperature to increase the internal temperature of the mixture to 25 ℃, then frozen at -30 ℃ for 30 minutes by individual quick-freezing method (IQF) and packaged to prepare a frozen omelette.

Comparative Example 1. Modified starch omitted

A frozen omelette was prepared in the same manner as in Example 1, except that modified starch was not used.

Comparative Example 2. Omitting xanthan gum

A frozen omelette was prepared in the same manner as in Example 1, except that xanthan gum was not used.

Comparative Example 3. Xanthan gum: modified starch = 1:6 weight ratio

A frozen omelette was prepared in the same manner as in Example 1, except that 0.5 parts by weight of xanthan gum and 3 parts by weight of modified starch were used.

Comparative Example 4. Mixing modified starch and xanthan gum together

The same procedure as in Example 1, except that 15 parts by weight of fresh cream was added, and then a mixture of 40 parts by weight of milk, 1 part by weight of modified corn starch, 1 part by weight of salt and 0.5 parts by weight of xanthan gum was added, followed by 30 parts by weight of rapeseed oil Frozen omelettes were prepared using the added egg material.

Comparative Example 5. Butter use

A frozen omelette was prepared in the same manner as in Example 1, except that butter was used instead of rapeseed oil.

Comparative Example 6. Freezer Freezing

A frozen omelette was prepared in the same manner as in Example 1, except that it was slowly frozen in a freezer at -20°C instead of freezing by an individual quick freezing method (IQF).

<Test Example>

Test Example 1. Microbial measurement

1-1. Normal number of bacteria: Thaw frozen omelette, add 225 mL of sterile peptone water to 25 g of frozen omelette, homogenize, and then do decimal dilution step-by-step. (Difco, Laboratories, USA) about 20 mL of medium was added, and the formed colonies were counted after incubation at 37° C. for 48 hours.

1-2. Number of coliforms and coliforms: 1mL of diluted water used for general bacterial count was dispensed into E. coli and coliform bacteria (3M Petrifilm Plate, 3M, St.Paul, USA) and incubated at 37°C for 24 hours. The number of colonies was counted and E. coli was counted, and those that formed bubbles in purple including these were counted as coliform bacteria.

The sample was used by thawing a frozen omelette stored at -18 °C for 9 months in a microwave oven of 700 W for 1 minute and 30 seconds.

Category (CFU/100g) Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Comparative Example 6 total number of bacteria 3.8X10 ¹ 5.9X10 ³ 2.8X10 ³ 4.2X10 ³ 6.2X10 ⁴ 7.8X10 ³ 3.2X10 ⁶ Escherichia coli (E.coil) ND ND ND ND ND ND 3.7X10 ³ E. coli bacteria ND ND ND ND ND ND 2.8X10 ³

As shown in Table 1 above, it was confirmed that the frozen omelette prepared according to Example 1 of the present invention had a lower total number of bacteria compared to Comparative Examples 1 to 6.

In addition, E. coli and E. coli bacteria were not detected in the frozen omelettes of Example 1 and Comparative Examples 1 to 5.

Test Example 2. Sensory test

The sensory quality characteristics were conducted after selecting 15 panel members and training them with sufficient knowledge about the sample, terminology, and evaluation criteria. Sensory evaluation was measured after each sample was stored at -18 °C for 9 months and thawed in a microwave of 700 W for 1 minute and 30 seconds, and each sample was 9 for texture (softness), aroma, taste, appearance and overall preference. They were rated on a full scale, and the average value was calculated and compared. For each item, 9 points were the best, and 1 point was the worst quality.

As a control group, freshly cooked omelets were used.

division texture incense taste Exterior Comprehensive symbology control group/control group 8.2 7.9 8.2 8.0 8.4 Example 1 8.1 7.8 8.0 8.1 8.2 Comparative Example 1 4.1 5.3 3.8 6.6 4.8 Comparative Example 2 4.9 5.0 4.7 6.4 4.5 Comparative Example 3 6.7 5.5 6.9 7.1 6.1 Comparative Example 4 5.8 5.1 5.5 7.0 5.8 Comparative Example 5 5.7 4.9 5.2 2.2 3.9 Comparative Example 6 3.2 5.2 2.5 6.2 4.1

As shown in Table 2 above, the omelette prepared with the frozen omelette prepared according to Example 1 of the present invention was superior in texture, flavor, taste, appearance and overall acceptance compared to Comparative Examples 1 to 6, and compared to the control group and the control group. was confirmed to be similar.

In particular, in Comparative Example 5, it was confirmed that some lumps were found in the raw egg and an omelet with large holes formed on the surface was manufactured, and thus the appearance was not good.

Claims (8)

(A) preparing an egg raw material including eggs, gums and modified starch;
(B) heating a portion of the egg raw material by filling a mold at the top of the omelette;
(C) heating the other part of the egg raw material by filling the mold at the bottom of the omelette;
(D) forming an omelette by bonding the egg raw material in the omelet upper mold heated in step (B) to the upper surface of the egg raw material in the lower omelette mold heated in step (C); and
(E) freezing the formed omelette by individual quick-freezing (IQF) after standing to cool; and freezing the formed omelette. The method according to claim 1, wherein in step (A), the raw egg is (A1) adding fresh cream to the egg;
(A2) adding a modified starch mixture in which milk, modified starch and salt are mixed to the mixture prepared in (A1);
(A3) adding a gum mixture in which oil and gum are mixed to the mixture prepared in (A2); and
(A4) stirring the mixture prepared in (A3); The method according to claim 1, wherein in step (A), gum and modified starch are mixed in a weight ratio of 1:1-5. The method according to claim 2, wherein 5 to 30 parts by weight of fresh cream, 10 to 60 parts by weight of milk, 0.1 to 5 parts by weight of modified starch, 0.1 to 5 parts by weight of salt, 15 to 45 parts by weight of oil, and gums based on 100 parts by weight of the egg A method for producing a frozen omelette, characterized in that it contains 0.1 to 5 parts by weight. The method according to claim 2, wherein the gum in step (A3) is at least one selected from the group consisting of xanthan gum, gellan gum, guar gum, locust bean gum, gum arabic, agar, carrageenan and glucomannan. Way. The method according to claim 2, wherein the stirring in step (A4) is performed at a speed of 1300 to 2000 rpm for 3 to 20 minutes. The method according to claim 1, wherein the individual quick freezing method in step (E) is performed at -30 to -50 °C. A frozen omelette prepared according to the method of any one of claims 1 to 7.

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