JP2923485B2 - Egg products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel processed egg product in which a large number of coagulated thin film eggs are assembled.

[0002]

2. Description of the Related Art When handmade rice bowls such as oyakodon and katsudon are prepared, chicken, onion,
Alternatively, add a cutlet, break the eggs, add sauces, seasonings, etc., heat and coagulate, and serve in a bowl of rice. You can add the sauce of the bowl as needed. By doing so, a colorful, hand-made rice bowl with a mixture of yolk yellow and egg white is obtained. However, this method requires many man-hours and cannot be mass-produced inexpensively.

[0003] Therefore, when katsudon or oyakodon are produced in large quantities for lunch boxes sold at convenience stores, etc., about 5 to 30 servings of egg liquid and ingredients are heated and solidified at once into a large rectangular shape. After that, cut it to the size of one serving and place it on rice that has been previously sauced in a container or on rice that has been seasoned in its entirety. I have. However, when made in this way, a gap is formed in the corner of the container, and a portion where rice can be seen remains, and the appearance is unfavorable. In addition, it is necessary to heat and coagulate, and before putting the heat and coagulated egg liquid and ingredients on the rice, it is necessary to sag or season the rice in advance, or the like. Requires a lot of man-hours. There is also a method of pouring egg solution and ingredients into a mold one serving at a time to heat and coagulate. However, this method is not suitable in terms of cost when mass-produced for a lunch box at low cost.

[0004] In many cases, large quantities of inexpensive bowls, such as bento bowls, are made of only a single color of the whole egg, and the egg white is not white and lacks color. Even if the white of egg white is mixed moderately for lunch, it is necessary to add the egg white separately and cook by heating as described in Japanese Patent Application Laid-Open No. 9-215481. It is processing using egg liquid which is processed so that egg white liquid and egg yolk liquid are not mixed uniformly as disclosed in Japanese Patent No. 2637017, but in any case, it takes a lot of man-hours, and mass production at low cost is difficult. It cannot be done.

[0005] Therefore, in the present invention, the whole rice is covered with eggs and ingredients only by pouring the rice in a container such as a lunch box.
Sauce can be soaked in rice without having to take the sauce, and a colorful, handmade-style lunch with mixed yolk yellow and white egg white can be manufactured in large quantities, easily and inexpensively. The purpose is to provide processed egg products.

[0006]

Means for Solving the Problems The present inventor has made various studies in order to achieve the above object, and has reached the present invention. That is, the present invention provides (1) 8 to 3 fats and oils based on the whole egg solids.
A processed egg product in which a large amount of whole egg thin film-coagulated eggs obtained by adding 2% are added, and (2) a large amount of egg white thin film-coagulated eggs obtained by adding 2 to 9% of fats and oils to egg white solids (3) an egg processed product obtained by assembling a large amount of a mixture of the whole egg thin film-coagulated egg described in (1) and the egg white thin film-coagulated egg described in (2); (4) The processed egg product according to any one of (1), (2) and (3), wherein the coagulated thin film eggs are substantially uniformly dispersed in the sauce, and (5) a bowl of raw material. )).

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, “%” means “% by weight”. In the present invention, the whole egg refers to a mixture of yolk and egg white. Eggs to be used include chickens, quail, ducks and the like, which are edible eggs, and it is convenient to use chickens that are currently widely distributed. Break these eggs,
Either may be used as it is, or a mixture of egg yolk and egg white once separated at an arbitrary ratio may be used. The egg white in the present invention refers to one obtained by breaking an egg and separating it from yolk. The eggs used are as described above.

[0008] Whole eggs and egg whites include liquid eggs obtained by breaking raw eggs, sterilized, dried and frozen ones, and emulsifiers, sugars, salts, starches and polysaccharides. , Proteins, amino acids, seasonings and the like may be added as necessary. In addition, as long as the whole egg and egg white have general properties such as heat coagulability, a part of the components, for example, cholesterol, sugar, lysozyme, etc. may be removed.

In the present invention, the solid content refers to components other than water. The amount of the fat added is converted to the total egg solids or egg white solids. The fats and oils in the present invention are not particularly limited as long as they are edible fats and oils, and specifically, rapeseed oil, soybean oil, palm oil, corn oil, rice oil, safflower oil, sesame oil, sunflower oil, beef tallow, lard, etc. It is animal and vegetable fat. As the amount of addition when producing thin-film coagulated eggs,
In the case of processed egg products consisting of whole eggs, oil and fat 8
３２32%, desirably 16-32%. In the case of processed egg products consisting of egg white, 2-9% of fats and oils to egg white solids
And more preferably 5 to 9%. If the amount of the fat or oil is less than the above range, the thin-film coagulated eggs stick together to form a dumpling or a block, and
If too much is added, the fats and oils float.

[0010] The thin film solidified egg of the present invention then, the area below a thickness of about 2mm refers to a eggs solidified 5～300Mm ² about thin film. When a large amount of thin-film coagulated eggs are gathered and viewed from a position about 40 to 50 cm away, they appear to be large coagulated eggs. Here, the large coagulated egg is a heated coagulated egg that is placed on rice of a rice bowl such as Oyakodon, which is hand-made, and most of them are connected together. For example, if rice is covered with a large amount of coagulated thin film eggs, at first glance from a distance, it appears as if a large lump of eggs rests on the rice.

[0011] Further, since the thin-film coagulated eggs are scattered one by one, when mixed with a liquid sauce, the eggs are rich in fluidity.
It can be easily poured on rice, and evenly spreads over every corner of the top surface of rice. Then, the sauce penetrates into the rice through the gap between the thin-film coagulated eggs, and the thin-film coagulated eggs are caught on the rice and remain on the upper surface of the rice. Then, the upper surface of the rice is covered with a large amount of thin-film coagulated eggs, so that there is no gap in which the rice can be seen, and it is highly preferred as an appearance of a bowl.
In addition, as described above, if a large amount of thin-film coagulated eggs are aggregated, they may appear to be large coagulated eggs, so that only one process of applying a large amount of thin-film coagulated eggs to rice is a handmade style. Rice bowl can be obtained easily.

[0012] When a large amount of thin-film-coagulated eggs are aggregated, they appear to be large coagulated eggs as described above, but in reality, each thin-film-coagulated egg is fragmented and small. It is often entangled with rice grains and when eaten, you can enjoy the flavor of the eggs at the same time as the ingredients and rice grains. On the other hand, the egg on the conventional bowl is a large chunk, so there is a gap in the corner of the container and the part where rice can be seen is not preferred,
In addition, the egg is the texture of the egg, the ingredients are the ingredients, the rice grain is a large piece separated from the rice grains, and the rice bowl using the thin-film coagulated egg of the present invention is more delicious. Become.

The processed egg product of the present invention can be processed into container-packed frozen foods, chilled foods, and retort foods,
If necessary, ingredients such as cutlet, chicken, onion, carrot and the like may be added. Thawed, or as it is, or just warmed and cooked on rice, oyakodon or katsudon can be obtained. Since the processed egg product of the present invention is made up of a large amount of thin-film coagulated eggs, it can be used not only for bowls but also for crab balls, furong crabs, Tianjin rice, Chinese soup and the like.

[0014] If the processed egg product is formed by a large amount of a mixture of the whole egg thin film-coagulated egg and the egg white thin film-coagulated egg, it is hand-painted and has a colorful color with a mixture of the yolk yellow color and the egg white color. A processed egg product is obtained. On the other hand, the egg contained in the conventional Oyakodon retort food is relatively large block-shaped or a mass of large egg membranes gathered together, consisting of a single yellow color of the whole egg. It lacks color.

In the present invention, the sauce refers to a seasoning liquid, and specifically, a seasoning liquid for bowls, crab balls, crab balls, Chinese soup and the like. When used, a concentrated type seasoning liquid may be used so as to be diluted with fresh water or the like. In addition, it is usually a liquid, but a seasoning liquid which solidifies at room temperature by adding gelatin or the like as necessary and becomes liquid when heated may be used.

The above-mentioned sauce is obtained by dispersing the thin-film coagulated eggs almost uniformly on the rice in a container, so that the sauce soaks into the rice, and the thin-film coagulated eggs are placed on the rice. At first glance, you can easily obtain a handmade rice bowl that looks like it is really closed with eggs. If necessary, put the previously cooked cutlet, chicken, and onion on the rice first, and then sprinkle the sauce with the film-like coagulated egg almost uniformly dispersed in the sauce.
Rice bowls such as katsudon and oyakodon can be obtained more easily.

Next, a typical production method of the present invention will be described. A whole egg solution and an egg white solution are prepared, respectively, and 8 to 32% of animal and vegetable oils and fats are added to the whole egg solution, and 2 to 9% of animal and vegetable oils and fats are added to the egg white solution, and each is stirred and mixed by a stirrer. In order to prevent the separation of fats and oils, they may be emulsified as necessary. Further, emulsifiers, sugars, salts, starches, polysaccharides, proteins, amino acids, seasonings and the like may be added. Next, while making clear water or a seasoning liquid of 80 ° C. or more flow in a water tank at a flow rate of about 1 to 4 m / min, the whole egg liquid or egg white liquid is separately or simultaneously added thereto for 0.5 to 3 times.
After dripping at a rate of 1 kg / min, solidify into a thin large film of 2 mm or less in about 1 to 4 minutes,
This is put into a stirrer or a kneader (heating stirrer) or the like, and stirred to cut a thin large membrane in which the egg has coagulated, thereby producing a thin-film coagulated egg having an area of about 5 to 300 mm ^{2 according} to the present invention. . If necessary, sag or the like may be added when the mixture is shredded with a kneader or the like. Note that eggs that have been heated and coagulated in a block shape are not included in the thin-film coagulated eggs of the present invention.

[0018] Even if a large amount of the thin-film coagulated eggs of the present invention produced as described above are present in a large amount, they do not adhere to each other and do not form a dumpling because the oils and fats serve as lubricating oil and improve the slip. It is speculated that this is not the case.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The following is a description of embodiments. Embodiment 1 FIG. A whole egg solution and an egg white solution having the following composition are prepared, and each is stirred and mixed by a stirrer. While flowing clear water at 95 ° C. into the water tank at a flow rate of about 2 m / min, the whole egg solution and the egg white liquid were respectively supplied at a rate of 2 kg / min and 1 k from separate nozzles into the water tank.
g / min, and heated for about 3 minutes, and
After coagulating into a thin large film of about 1 mm, taking it out of a wire net and draining it, it was put into a kneader, stirred and cut into thin pieces to produce a thin coagulated egg of the present invention having an area of about 100 to 200 mm ² . A colorful egg processed product in which the whole egg yellow and the white albumen were mixed was obtained.

[Formulation]-Whole egg thin film coagulated egg-Egg white thin film coagulated egg Whole egg solution 82 kg Egg white solution 92 kg Starch 3 kg Starch 3 kg Xanthan gum 0.2 kg Xanthan gum 0.2 kg Rapeseed oil 15 kg Rapeseed oil 5 kg

Example 2 60 kg of the thin-film coagulated egg obtained in Example 1 and 40 kg of the following sauce were mixed, packed into 1 kg bags, and processed eggs were prepared. [Ingredient of sauce] 15 kg of soy sauce, 15 kg of mirin, 5 kg of sugar,
Dashi soup 65kg

Example 3 A bento is manufactured. First, a container was filled with 200 g of rice, a cutlet made in a conventional manner was placed on the rice, and 100 g of the raw egg from the rice bowl obtained in Example 2 was covered from above with a lid. Made. The whole top surface of the rice was covered with a large amount of thin-film coagulated eggs without gaps, and the whole egg was mixed with the white of the white of the egg white moderately. In addition, the sauce under the ingredients was well soaked in the sauce, and the soaked sauce seemed to be handmade.

Example 4 30 g of previously cooked chicken and 30 g of onion, 100 g of the thin-film coagulated egg obtained in Example 1, and sauce 8 having the same composition as in Example 2
0 g was packed in a retort pouch and heat-sterilized at 121 ° C. for 30 minutes to produce Oyako-don. Just warm it and put it on the rice, and you can get a colorful hand-made Oyako-don with the yolk yellow and the egg white.

Example 5 60 kg of the thin-film coagulated egg obtained in Example 1 and 40 kg of concentrated Chinese soup were mixed and packed in 1 kg bags. It was opened and diluted with hot water to produce a Kakitama-style Chinese soup.
A colorful handmade Chinese soup was obtained in which the whole egg yellow and egg white were mixed appropriately.

Test Example 1 0 to 40% of rapeseed oil was added to the whole egg solids to produce a thin coagulated egg composed mainly of whole eggs, and 0 to 14% of rapeseed oil was added to the egg white solids to produce egg white. The state of a thin coagulated egg as a main component, which was assembled in a large amount, was examined. Table 1 shows the results. The amount of fat added is 8 ~
It can be seen that 32% and 2-9% should be added to egg white. If the amount of addition is small, the coagulated eggs in the form of a thin film stick to each other to form a dumpling. On the contrary, it is understood that if the amount is too large, the oil floats. Therefore, it is presumed that when a thin-film coagulated egg to which a desired amount of fats and oils is added is put on rice or the like, the egg is not in a dumpling shape and has fluidity and spreads to every corner of a container such as a lunch box.

[0026]

[Table 1]

[0027]

As described above, the processed egg product of the present invention can cover the whole rice with a large amount of thin-film coagulated eggs without gaps simply by hanging the rice in a container such as a lunch box. Even if the sauce is not taken, the sauce can soak into the rice, and a colorful, handmade-style lunch with mixed yolk yellow and white egg white can be manufactured in large quantities, easily and inexpensively. .

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-4-210581 (JP, A) JP-A-8-9925 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23L 1/32

Claims (5)

(57) [Claims] 1. A processed egg product comprising a large amount of whole egg thin-film coagulated eggs obtained by adding 8 to 32% of fat or oil to the whole egg solids. 2. A processed egg product comprising a large amount of egg white thin-film coagulated eggs obtained by adding 2 to 9% of fats and oils to egg white solids. 3. A processed egg product comprising a large amount of a mixture of the whole egg thin film coagulated egg according to claim 1 and the egg white thin film coagulated egg according to claim 2. 4. The processed egg product according to claim 1, wherein the thin film coagulated eggs are substantially uniformly dispersed in the sauce. 5. The processed egg product according to claim 4, which is used for rice bowl.