JP4898571B2 - Cooked food and method for producing the same - Google Patents

Description

  The present invention relates to a cooked food obtained by applying a semi-ripe omelet on cooked noodles, a frozen cooked food obtained by freezing the cooked food, and a method for producing these foods. The cooked food of the present invention, after freezing, even when cooked in a microwave oven or the like when cooking, the semi-ripe omelet on the noodles does not harden, it is semi-ripe and melts smoothly in the mouth, The omelet can be entangled in noodles, the noodles do not swell, have a good texture, and have an unprecedented texture and taste.

In the case of noodles using a liquid source containing eggs such as carbonara spaghetti, especially frozen noodles, there is a problem that the moisture contained in the liquid source containing eggs is transferred to the noodles and the texture of the noodles is deteriorated.
In addition, so-called egg binding foods with eggs containing ingredients on cooked rice or noodles are preferably semi-ripe eggs, but when frozen, the eggs are semi-ripe when frozen. However, there is a problem that the egg portion becomes hard due to thawing and heating when eating, and the texture and taste are lowered.

  In order to solve such a problem, Patent Document 1 proposes a semi-ripe egg-frozen frozen food in which an egg maintains a semi-ripe shape when frozen and then thawed and heated in a microwave oven or the like. This semi-ripe egg-frozen frozen food is characterized by using high-pressure pasteurized egg white as an egg raw material. However, the semi-boiled egg binding frozen food described in Patent Document 1 is defrosted and heated in a microwave oven or the like, and then eaten over cooked rice or noodles, and is put on cooked rice or noodles. It is not frozen in.

JP-A-8-116941

  The present invention is a cooked food obtained by applying a semi-ripe omelet on cooked noodles, and the half-ripe omelet applied on the noodles is hard even if it is cooked in a microwave oven or the like after freezing. In addition, it is semi-ripe and has a smooth mouth melt, can be eaten by entwining semi-ripe omelet in noodles, and the noodles do not swell and have a good texture, unprecedented texture and taste It is an object of the present invention to provide a cooked food having the above, a frozen cooked food obtained by freezing the cooked food, and a method for producing these foods.

In various studies to solve the above-mentioned problems, the present inventors have prepared a semi-ripe product obtained by mixing egg liquid with heat-coagulated pulverized egg and an egg-containing liquid source after freezing and using a microwave oven. It has been found that a semi-ripe state is maintained even after thawing and cooking, and the present invention has been achieved.
That is, the present invention comprises cooked noodles and a semi-ripe omelet placed on the noodles, the semi-ripe omelet comprising a crushed egg obtained by heating and coagulating egg liquid, and an egg-containing liquid sauce. And the mixture is passed through a mesh of 5 to 10 mm, the egg-containing liquid source contains 1 to 100% by mass of the egg liquid, and the crushed egg and the egg-containing liquid source The mixing ratio is 50 to 200 parts by mass of the pulverized egg with respect to 100 parts by mass of the egg-containing liquid source, and the egg liquid is obtained by dissolving 50 parts by mass of the whole egg liquid or the dried egg in 100 parts by mass of water. A prepared food characterized by the above is provided.
Moreover, this invention provides the frozen cooked food formed by freezing the said cooked food.
Furthermore, the present invention is, as a manufacturing method of the cooked food and frozen cooked foods above, pulverized egg crushed by heat coagulating the egg solution and a egg-containing liquid source containing egg liquid 1-100 wt% , 50 to 200 parts by mass of the pulverized egg is mixed with 100 parts by mass of the egg-containing liquid sauce, and the mixture is passed through a 5 to 10 mm mesh to prepare a semi-mature omelet. Provided is a method for producing a cooked food characterized by being placed on cooked noodles, and a method for producing a frozen cooked food comprising freezing cooked food produced by the method for producing the cooked food. To do.

  According to the present invention, a cooked food in which a half-ripe omelet is applied on cooked noodles, and a half-boiled omelet that has been cooked in a microwave oven or the like after eating after being frozen It does not become hard, it is semi-ripe and has a smooth mouth melt, it can be eaten by entwining the half-ripe omelet in noodles, and the noodles do not swell and have a good texture, an unprecedented texture And a cooked food having a taste, a frozen cooked food obtained by freezing the cooked food, and a method for producing these foods.

  The cooked food and frozen cooked food of the present invention will be described in detail based on the preferred production method.

The semi-ripe omelet used in the present invention is obtained by mixing a pulverized egg obtained by coagulating egg liquid with heat and an egg-containing liquid source.
As the egg liquid, whole egg liquid is usually used, and the eggs may be any of raw eggs, refrigerated eggs, frozen eggs, dried eggs, enzyme-treated eggs, sweetened eggs, salted eggs, etc. Generally, it is a chicken egg, but it may be a poultry egg other than a chicken such as a quail or a duck.
If necessary, seasonings such as salt and saccharides, pigments, citric acid, fats and oils and the like can be appropriately added to the egg liquid. Examples of the saccharide include oligosaccharide, sugar and trehalose.

  Heating and coagulation of the egg liquid can be performed by heating the egg liquid by a normal method, and the heating temperature is preferably about 70 to 100 ° C, more preferably about 80 to 90 ° C. The heat-coagulated egg may be pulverized using a strainer, mesh or the like. As for the degree of pulverization, the size of the pulverized egg is preferably about 2 to 15 mm, more preferably about 5 to 10 mm. If the pulverized egg is too large, the liquid content will not be uniform, and the semi-ripe omelet will not easily get tangled in the noodles. If the ground egg is too small, the noodles will soften.

  The egg-containing liquid source is required to contain eggs. This egg may be a raw egg, a sweetened egg, a salted egg, or an enzyme-treated egg. The egg may be in a liquid form, and those exemplified as the egg liquid may be used. A dried egg such as egg yolk powder or egg white powder may be dissolved in water. As a raw material other than eggs, a raw material for the sauce can be appropriately selected according to the kind of noodles to which the semi-ripe omelet is applied.

  The egg-containing liquid source preferably has an egg content of 1 to 100% by mass, more preferably 10 to 30% by mass as an egg liquid. If the egg content is too low, the semi-ripe omelet becomes watery and the noodles soften. Moreover, when there is too much content of an egg, it will become difficult to become the texture which the half-ripe omelet has.

The pulverized egg and the egg-containing liquid source may be mixed in accordance with the mixing of a general source material using a normal mixing device such as a pan or a kneader.
The mixing ratio of the pulverized egg and the egg-containing liquid source is preferably 20 to 400 parts by mass of the pulverized egg and 50 to 200 parts by mass of the pulverized egg with respect to 100 parts by mass of the egg-containing liquid source. It is more preferable that If the proportion of crushed eggs is too small, the semi-ripe omelet becomes watery and the noodles soften. Moreover, when there are too many ratios of a crushed egg, it will become difficult to entangle a semi-ripe omelet in noodles.

  The semi-ripe omelet obtained by mixing the pulverized egg and the egg-containing liquid source is preferably passed through a 2 to 15 mm mesh, and more preferably passed through a 5 to 10 mm mesh. By passing through this mesh, the pulverized eggs are made uniform, and the effect that the semi-ripe omelet is smoothly entangled with the noodles is obtained.

The cooked noodles to which the semi-boiled omelet is applied include pasta such as fried noodles, Chinese noodles, spaghetti, macaroni, udon, soba, and the like. . The cooking method of the cooked noodles is not particularly limited, and cooked noodles cooked by a normal method can be used.
The amount of the semi-ripe omelet to be applied to the cooked noodles is not particularly limited and can be appropriately determined according to the type of the noodles, but is usually 30 to 100 masses per 100 mass parts of the cooked noodles. Part, preferably 50-80 parts by mass.

Usually, the cooked food of the present invention is obtained by filling a container with the cooked noodles and applying the semi-ripe omelet onto the cooked noodles filled in the container.
The cooked food of the present invention is usually frozen, for example, after the above-mentioned semi-ripe omelet is put on cooked noodles filled in the container. This freezing may be performed according to a general method for freezing noodles, and may be quick freezing or slow freezing, but is preferably quick freezing.
The container for filling the cooked noodles is not particularly limited as long as it is a container that can be used for foods, but has sufficient strength as a container, and when the stored noodles and the like are frozen together The container which has the heat resistance (especially microwave oven heat resistance) at the time of refrigeration tolerance and thawing | decompressing and cooking with the container is preferable.

  Next, in order to describe the present invention more specifically, examples and comparative examples will be described. However, the present invention is not limited to the following examples.

Example 1
-Preparation of semi-ripe omelette A heat-coagulated egg obtained by heating and coagulating chicken egg liquid was pulverized to about 2 to 20 mm to prepare a crushed egg. Meanwhile, an egg-containing liquid sauce was prepared by adding an appropriate amount of seasoning and salt to chicken egg liquid (50 parts by weight of chicken egg powder dissolved in 100 parts by weight of water). 50 parts by mass of the pulverized egg and 50 parts by mass of the egg-containing liquid sauce were mixed, and the mixture was passed through a 7 mm mesh to prepare a semi-ripe omelet.
-Preparation of frozen cooked food A container having freezing resistance and microwave heating resistance was filled with fried noodles produced by an ordinary method. After applying 70 parts by mass of the semi-ripe omelet prepared above to 100 parts by mass of this fried noodle, the container opening is covered with a lid material having a vapor hole, and the whole container is frozen by a conventional method. Thus, the frozen cooked food of the present invention was obtained.
-Sensory evaluation After the frozen food prepared according to the present invention was stored in a frozen state for 3 days, the whole container was thawed and cooked in a microwave oven, and the lid was peeled off and allowed to eat by 10 panelists. The texture of the noodles, the texture of the semi-ripe omelet, and the ease of eating the whole food were evaluated according to the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1.

Evaluation criteria for the texture of noodles 5 points: Strong stiffness of noodles.
4 points: The stiffness of the noodles is slightly strong.
3 points: The stiffness of the noodles is slightly weak.
2 points: The stiffness of the noodles is weak.
1 point: Noodles are watery and soft.

Evaluation criteria for texture of semi-mature omelet, etc. 5 points: The semi-mature omelet is melted and smooth.
4 points: The semi-ripe omelet is slightly melted.
3 points: Semi-ripe omelet is slightly hard.
2 points: Semi-ripe omelet is hard.
1 point: The semi-ripe omelet is dry and hard.

Evaluation criteria for ease of eating of the whole food 5 points: Semi-ripe omelet is often entangled in noodles.
4 points: Semi-ripe omelette entangles with noodles.
3 points: Semi-ripe omelet is slightly entangled with noodles.
2 points: Semi-boiled omelet does not entangle with noodles.
1 point: Semi-ripe omelet is not entangled with noodles.

(Comparative Example 1)
A frozen cooked food was obtained in the same manner as in Example 1 except that instead of the semi-ripe omelet, an omelet (ordinary sheet-like omelet) produced by a conventional method was placed on the noodles. The sensory evaluation similar to Example 1 was performed about this frozen cooked food. The evaluation results (average score of 10 panelists) are shown in Table 1.

Claims (4)

A cooked noodle and a semi-ripe omelet placed on the noodle, the semi-ripe omelet is mixed with a crushed egg obtained by heating and coagulating egg liquid and an egg-containing liquid sauce, The egg-containing liquid source contains 1 to 100% by mass of the egg liquid, and the mixing ratio of the pulverized egg and the egg-containing liquid source is an egg. and wherein the content crushed egg to the liquid source 100 parts by Ri 50-200 parts by der egg fluid is whole Tamagoeki or dried egg 50 parts by weight which was dissolved in 100 parts by weight of water Prepared food to be.   A frozen cooked food obtained by freezing the cooked food according to claim 1. It is a method of manufacturing the cooked food of Claim 1, Comprising: The egg-containing liquid containing the egg containing liquid sauce which contains the egg liquid containing 1-100 mass% of egg liquids which heat-coagulated the egg liquid and grind | pulverized. The ground egg is mixed at a ratio of 50 to 200 parts by mass with respect to 100 parts by mass of the sauce, and this mixture is passed through a 5 to 10 mm mesh to prepare a semi-ripe omelet. A method for producing a cooked food, characterized by being applied to the top. A method for producing a frozen and cooked food according to claim 2, wherein the egg-containing liquid source containing 1 to 100% by mass of the egg liquid, and the egg-containing liquid sauce containing the egg liquid heated and solidified by heating and coagulating The ground egg is mixed at a ratio of 50 to 200 parts by mass with respect to 100 parts by mass of the liquid sauce, and the mixture is passed through a 5 to 10 mm mesh to prepare a semi-mature omelet, and the semi-mature omelet is cooked noodles A method for producing a frozen and cooked food, characterized in that the frozen product is frozen after being placed on top.