WO2019003970A1

WO2019003970A1 - Omelet-like processed food and method for producing same

Info

Publication number: WO2019003970A1
Application number: PCT/JP2018/023052
Authority: WO
Inventors: 聖也丸山
Original assignee: 日本水産株式会社
Priority date: 2017-06-30
Filing date: 2018-06-18
Publication date: 2019-01-03
Also published as: JP7185627B2; JPWO2019003970A1

Abstract

The present invention provides: an egg-free omelet-like food; and an omelet substitute that has higher shape retention and is easier to be dealt with as a material than an omelet containing only egg as the main ingredient, even if an egg component is included. The present invention also provides a method for producing an omelet-like processed food, the method being characterized by: forming, into a sheet shape, a kneaded paste that contains a protein material other than egg, oil and fat, starch, and yellow food material or colorant; heating the kneaded paste; rolling the kneaded paste into a rod-like shape; and molding and heating the result. The present invention also provides the omelet-like processed food characterized in that a sheet, which has a thickness of 0.5-3 mm and is a kneaded and heated paste containing a protein material other than egg, oil and fat, starch, and yellow food material or colorant, is rolled into a rod-like shape with a thickness of 1-4 cm and is cut into pieces at a length of no longer than 25 cm.

Description

Egg-like processed food and method for producing the same

The present invention relates to a baked egg-like processed food and a method for producing the same. In particular, the present invention relates to an egg-free egg-like food which can be taken as an egg allergy or an egg-like food which can be used as a substitute for egg baking.

Food allergies need to pay attention to all of their daily diets, and the burden on those who prepare their diets is enormous. In particular, allergies of basic materials such as rice, wheat, eggs, etc. are burdensome because food is limited. In the case of egg as an additive, it is possible to replace it with other ingredients, but egg-free substitutes for cooked products such as egg-baked eggs as a main component are not sold very much.
Parents who would like to put grilled eggs in children's lunch box with egg allergy like other children, put pumpkin, turmeric etc. yellow on ground fish meat, tofu etc. and hand cook something baked in grilled egg style etc. It is introduced on the Internet that the device of.

There are many commercially available products in which fiber-shaped kamaboko are converged into a rod-like shape and are called crab foot-style kamaboko, crab kama and the like (Patent Document 1). There is also a non-complete fibrous type of thin kamaboko sheet provided with a number of parallel grooves which are loose when eaten and wound in a rod shape (Patent Document 2). Many are crab-like foods that are crab-flavored and have a red-colored surface (Patent Document 3). Scallop-flavored products are also proposed besides crabs.

JP-A-55-21740 Japanese Patent Application Laid-Open No. 58-28248 JP 2001-29045

An object of the present invention is to provide an egg-free egg-like food. Another object of the present invention is to provide a processed food which can be used as a substitute for omelette which is high in shape-retaining property and easy to handle as a material, even when it contains an egg component, as compared to oyster ware having only eggs as its main component. .

The inventors of the present invention have found that a product in which thin layers such as egg-baking are superimposed can be easily produced by using a conventional apparatus for producing fibrous kites, and the present invention has been completed.
The present invention is summarized as a method for producing a baked egg-like processed food according to (1) to (6) and an egg-baked processed food according to (7) to (11).
(1) Battered meat containing protein raw materials other than eggs, fats and oils, starch, and yellow foods or colorants is formed into a sheet, heated, wound into a rod, shaped, and heated. -Like processed food manufacturing method.
(2) A manufacturing method of (1) characterized by manufacturing using a manufacturing apparatus of fibrous kamaboko without using a function to put a fibrous cut in a sheet.
(3) The method according to (1) or (2), further comprising the step of browning the surface of the egg-baked fish meat processed food which has been rolled and shaped into a rod-like shape.
(4) The method according to any one of (1) to (3), wherein the content of fat and oil in the minced meat is 5 to 40% by weight.
(5) The method according to any one of (1) to (4), further comprising adding a sweetener to the minced meat.
(6) The method according to any one of (1) to (5), wherein the protein material other than eggs is any one or more of fish meat, poultry, soy protein and gluten.

(7) A sheet with a thickness of 0.5 to 3 mm, which is a heated product of cooked meat containing protein ingredients other than eggs, fats and oils, starch, and yellow foods or colorants, has a thickness of 1 to 4 cm. A baked egg-like processed food characterized in that it is rolled in a rod shape and cut into a length of 25 cm or less.
(8) A baked egg-like processed food according to (7), wherein a brown-burned color further adheres to the surface of the egg-baked processed food.
(9) The baked egg-like processed food according to (7) or (8), wherein the content of fat and oil in the sheet is 5 to 40% by weight.
(10) The omelet-like processed food according to any one of (7) to (9), wherein a sweetening amount is further added.
(11) An egg-baked processed food according to any one of (7) to (10), wherein the protein material other than eggs is any one or more of fish meat, poultry, soy protein and gluten.

Since the manufacturing method of the present invention is manufactured by forming a sheet of sheet-like shaped meat and winding it into a rod-like shape, it is possible to reproduce the texture like egg-baking consisting of a thin layer. A processed food having an egg-like appearance and texture can be easily produced without using eggs as a raw material. In addition, even when the egg is contained, by including a protein material other than the egg, elasticity and shape retention can be imparted to the product, and compared to an egg-based baked egg, an easy-to-handle egg-like food material Can be provided.

It is a photograph which shows one example of the rod-shaped fried egg-like processed food of this invention.

The baked egg-like processed food of the present invention is characterized in that its texture and appearance are similar to those of normal egg baking whose main component is eggs. Depending on the protein material used, the taste may have some flavor, but like the sweet type of omelet with sweetness or oyster with risotto with a strong flavor of soup, it is possible to make them resemble omelette by devising the flavor it can.

When producing a product for egg allergy, no egg component is used. On the other hand, when it is not for egg allergy, a certain amount of egg component may be contained suitably. By adding an egg component, egg likeness is enhanced.
Protein materials, fats and oils, starches, and yellow foods or colorants are essential for the raw material of the minced meat.
As a protein material, proteins other than eggs are used. Any food protein that is colored or tasted and that solidifies upon heating can be used. Specifically, fish meat and chicken mince, soy protein, gluten and the like can be used. Since it is preferable that the flavor and elasticity which are not like egg yolks be small, for example, even in the case of minced fish meat, the raw material such as Kamaboko is not high in gel strength regarded as high grade, and is preferably low in gel strength. It is preferable to use non-tough ingredients like fish and chicken. Also in the case of soybean protein, one having a reduced soybean odor is preferable.
When the product is not a subject of egg allergy, egg components such as whole egg, egg yolk and egg white may be added separately from the protein material. The flavor can be made closer to egg baking. The egg component is preferably 50% by weight or less, preferably 30% by weight or less of the protein material. When the ratio of eggs is high, the sheet of minced meat becomes brittle and difficult to process.

The addition of fats and oils is essential, and it is preferable to add 5 to 40% by weight to the minced meat. If it is less than 5%, it can not resemble the texture of the egg, and if it is 40% or more, it is too much. Preferably, it is 20 to 30% by weight. By adding an emulsified fat or oil of about 1 to 20% by weight based on the weight of fat or oil, or an emulsifying agent, it is possible to make an egg-like soft texture. As fats and oils used in the present invention, any edible fats and oils can be used, preferably liquid oils, particularly vegetable oils. Specifically, rapeseed oil, corn oil, soybean oil, safflower oil and the like are exemplified.
The starch is added in an amount of about 1 to 10% by weight. The addition of starch can impart effects such as imparting elasticity and preventing water separation. As starches, so long as they are used as additives for fish paste products such as bamboo rings and dried fish, wheat flour, wheat starch, potato starch, corn starch, tapioca starch, etc., regardless of their origin, or even processed starch thereof No problem. Preferred is a modified starch prepared from potato starch as a raw material.
Yellow food or coloring is essential for an egg-like appearance. Preferred are various dyes capable of imparting yellow, natural dyes and the like. Specifically, annatto pigment, gardenia pigment, safflower pigment, carotene pigment, turmeric pigment, and other synthetic coloring agents are exemplified. Yellow food such as pumpkin and turmeric may be used.

In addition to the above-mentioned essential components, various seasonings necessary for the desired flavor of omelet can be added. Specifically, sodium chloride, saccharides, sweeteners, umami seasonings, extracts, mirin, soy sauce and the like are exemplified. In addition to seasonings, solid components such as parsley, green paste, dried vegetable powder, grit, and dried bonito may be mixed uniformly.
In particular, sweetened egg yolks can be produced by sweetening them with sugars and sweeteners, and by using umami seasonings, dried bonito and the like, it is possible to produce something resembling soup rolled eggs.

The above raw materials are mixed and kneaded to prepare a ground meat. By applying it to a production apparatus for fibrous kamaboko, it is possible to produce a rod-like baked egg-like processed food.
A device for producing fibrous kamaboko, which is sold under the name of crab foot-style kamaboko, crab-flavored kamaboko, crab kama, etc. The kamaboko is cut into fibers or cut into kamaboko sheets, bundled and molded It is an apparatus that manufactures and various types are sold. Any device can be used.
The sheet may be formed into a rod shape without using the function of scoring the sheet of those devices.
Therefore, the present invention is a manufacturing method of forming the sheet into a sheet shape, heating it (there is much drum heating), winding it in a rod shape, forming it and heating it.

Furthermore, although there is a step of coloring with red pigment on the surface in Kani-kama, in the present invention, it is preferable to attach a brown-burned color to the surface in the coloring step so that it looks like egg-baking. This step can be transferred by being formed into a rod-like shape and then wrapped in a film to which a brown material such as caramel or soy sauce powder is attached. After making the omelet-like processed food, it can be actually baked and baked.

Among the above heating steps, the first heating step is heating for fixing the sheet-like shaped meat, and therefore, heating is performed at a temperature at which at least the protein on the surface of the sheet is heat-denatured. Specifically, heating is performed at 90 to 97 ° C. for about 10 to 30 seconds. The subsequent heating process is a process for stabilizing the shape and aiming at the sterilization process. Usually, in the process of producing fibrous kamaboko, for example, a sterilization process such as 92 ° C. for 50 minutes is included. Also in the present invention, it is desirable from the viewpoint of hygiene to use a heating process at 80 to 100 ° C. for 30 to 60 minutes.

The omelet-like processed food of the present invention produced by the above production method is formed into a sheet having a thickness of 0.5 to 3 mm, preferably 1 to 2 mm, and a sheet width of 3 to 15 cm, preferably 5 to 10 cm. And heated in a rod shape so as to have a thickness of 1 to 4 cm, preferably 1 to 2 cm. The sheet may be wound one sheet or plural sheets. It is cut to a length of 25 cm or less depending on the purpose. For example, in the case of using as a material for heavy-rolled sushi, it is preferable to cut it into a thickness of 1 to 2 cm and a length of nori 20 cm. In addition, the material for a lunch box is manufactured in an appropriate size, such as 1 to 3 cm in thickness and 2 to 5 cm in length.

Examples of the present invention will be described below, but the present invention is not limited thereto.

The ingredients other than the salt shown in Table 1 were mixed and kneaded for 4 minutes to produce a minced meat. The minced meat was formed into a sheet shape (thickness 1.5 mm, width 9 cm), and was drum-heated. The heated kneaded meat sheet was wound into a diagonally continuous rod-like shape and wrapped with a sheet of a synthetic resin film to which a caramel diluted by 6 times was attached to fix the baked color, in order to color it. Each sheet of a synthetic resin film for coloring is cut to a fixed size (10 cm in length), 10 pieces of each are wrapped with a synthetic resin film, heat-killed (95 ° C. for 50 minutes), cooled, and egg-baked processed food I got
The obtained omelet-like processed food had a diameter of 1.5 cm and a length of 10 cm, and the appearance was like an omelet, and the texture was thin, and the sheet had the same texture as an omelet with multiple layers. Also, the sweet taste was strong, so the first taste was sweet omelet. The after taste of the second half of the roasting was based on ground fish meat, and tasted like a kani kama, but it was sizzling and satisfactory for use as a substitute for egg-free egg baking for egg allergy.
In addition, when this omelet-like processed food is used as an ingredient for thick-rolled sushi, it is not easily broken like a normal omelet and can be cut and provided just in the width of a laver, so the work efficiency was good. In addition, the after taste of Kani Kama did not get in the way as ingredients for heavy roll sushi, and it was an omelet with no sense of incongruity.

The processed egg-like processed food according to the present invention has an egg-like appearance and texture even though it does not use eggs, so it can provide a baked egg substitute for egg allergy. In addition, the flavor can be brought closer to egg baking by devising sweetness and soup flavor. Eggs may be added as a raw material, and in that case, the flavor can be closer to eggs, and the shape can be maintained without being fragile compared to normal egg baking, so that the working efficiency is excellent when used as a food material. In addition, the existing fibrous kanikama manufacturing apparatus can be used as it is.

Claims

Processed egg yolk-like processed food characterized in that it is formed into a sheet shape of cooked meat containing protein raw materials other than eggs, fats and oils, starch, and yellow foods or colorants, heated and then rolled and shaped in a rod shape and heated. Manufacturing method.
The method according to claim 1, characterized in that the apparatus is manufactured using an apparatus for manufacturing fibrous kamaboko without using a function of making fibrous cuts in the sheet.
The process according to claim 1 or 2, further comprising the step of browning the surface of the egg-baked fish meat processed food which has been rolled and shaped into a rod-like shape.
The method according to any one of claims 1 to 3, wherein the content of fats and oils in the ground meat is 5 to 40% by weight.
The method according to any one of claims 1 to 4, further comprising incorporating a sweetener in the minced meat.
The method according to any one of claims 1 to 5, wherein the protein material other than eggs is any one or more of fish meat, poultry, soy protein and gluten.
A sheet of 0.5 to 3 mm in thickness, which is a cooked material containing protein materials other than eggs, fats and oils, starch, and yellow foods or colorants, is wound into a bar having a thickness of 1 to 4 cm. A baked egg-like processed food characterized by being cut and having a length of 25 cm or less.
8. The baked egg-like processed food according to claim 7, wherein brown grilled color further adheres to the surface of the egg-baked processed food.
9. The baked egg-like processed food according to claim 7, wherein the content of the oil and fat in the sheet is 5 to 40% by weight.
Furthermore, the sweetening amount is added, Egg-baked processed food according to any one of claims 7 to 9.
The baked egg-like processed food according to any one of claims 7 to 10, wherein the protein material other than eggs is any one or more of fish meat, poultry, soy protein and gluten.