JP7722658B2 - Tamagoyaki mix - Google Patents
Tamagoyaki mixInfo
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- JP7722658B2 JP7722658B2 JP2021169646A JP2021169646A JP7722658B2 JP 7722658 B2 JP7722658 B2 JP 7722658B2 JP 2021169646 A JP2021169646 A JP 2021169646A JP 2021169646 A JP2021169646 A JP 2021169646A JP 7722658 B2 JP7722658 B2 JP 7722658B2
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Description
本発明は、玉子焼きの素に関する。具体的には、フライパン等に流しいれて焼くだけで、ふわっとやわらかく、かつジューシーな玉子焼きを簡単に調理することができる、玉子焼きの素に関する。 The present invention relates to an omelet mix. Specifically, it relates to an omelet mix that can be easily prepared by simply pouring it into a frying pan or the like and frying it, resulting in fluffy, soft, and juicy omelets.
玉子焼きは、古くから親しまれている卵料理の１種である。玉子焼きの味付けは、だし巻のようにだしの味をきかせたものから醤油と砂糖で味をつけた厚焼きまで多岐にわたるが、一般的にふわっとやわらかく、かつジューシーなものが、好まれる傾向にある。 Tamagoyaki is a type of egg dish that has been popular since ancient times. Tamagoyaki can be seasoned in a variety of ways, from dashi-flavored ones like dashimaki to thick tamagoyaki seasoned with soy sauce and sugar, but people generally tend to prefer fluffy, soft, and juicy ones.
しかしながら、このようなふわっとやわらかく、かつジューシーな玉子焼きを作るためには熟練の技術が必要であり、誰もが簡単に調理できるものではなかった。 However, making such fluffy, soft, and juicy tamagoyaki requires skilled techniques, and it is not something that just anyone can easily do.
そこで、本発明の目的は、ふわっとやわらかく、かつジューシーな玉子焼きを簡単に調理できる玉子焼きの素を提供するものである。 The object of the present invention is to provide an omelet mix that allows for easy preparation of fluffy, soft, and juicy omelets.
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、液卵様組成物と凝固卵を含有する玉子焼きの素であって、凝固卵の割合、液卵様組成物に含まれる液全卵の割合、粘度等を調整することにより、ふわっとやわらかく、かつジューシーな玉子焼きを簡単に調理できる玉子焼きの素が得られることを見出し、本発明を完成するに至った。 As a result of extensive research to achieve the above-mentioned objectives, the inventors discovered that an omelet mix containing a liquid egg-like composition and coagulated eggs can be obtained that allows for the easy preparation of fluffy, soft, and juicy omelets by adjusting the proportion of coagulated eggs, the proportion of liquid whole eggs in the liquid egg-like composition, and viscosity, and thus completed the present invention.
すなわち、本発明は、
（１）液卵様組成物と凝固卵を含有する玉子焼きの素であって、
前記凝固卵の割合が１５～３０％であり、
前記液卵様組成物に含まれる液全卵の割合が固形分換算で１０～１７％であり、
前記液卵様組成物の２０℃における粘度が１００～１５００ｍＰａ・ｓである、
玉子焼きの素、
（２）液卵部に含まれる食用油脂の割合が１０～２５％である、（１）記載の玉子焼きの素、
である。
That is, the present invention provides:
(1) A base for omelet containing a liquid egg-like composition and a coagulated egg,
The proportion of coagulated eggs is 15 to 30%,
The liquid egg-like composition contains 10 to 17% liquid whole egg in terms of solid content,
The viscosity of the liquid egg-like composition at 20 ° C. is 100 to 1500 mPa s,
Tamagoyaki mix,
(2) The omelet base according to (1), wherein the ratio of edible oils and fats contained in the liquid egg portion is 10 to 25%.
is.
本発明によれば、簡単に、ふわっとやわらかく、かつジューシーな玉子焼きを調理できることから、玉子焼き市場の更なる拡大が期待される。 This invention makes it possible to easily prepare fluffy, soft, and juicy omelets, which is expected to further expand the omelet market.
以下、本発明を詳細に説明する。なお、本発明において「％」は「質量％」を意味する。 The present invention will be described in detail below. Note that in this specification, "%" means "% by mass."
＜玉子焼きの素＞
本発明において玉子焼きの素とは、液卵様組成物と凝固卵を含有するものであり、液卵様組成物の中に多数の凝固卵が浮遊又は沈殿している状態で存在している。そして本発明の玉子焼きの素を用いることにより、液卵を薄く焼いては、巻いて成型したり、液卵を追加で投入したりする等の手間や技術を要する作業を一切することなく、フライパン等の調理器具に所望の厚みになるまで投入し、加熱するだけで、ふわっとやわらかく、かつジューシーな玉子焼きを調理できるものである。本発明の玉子焼きの素で調理する玉子焼きとしては、厚焼き玉子、だし巻き卵等、いわゆる玉子焼きだけでなく、ふわっとやわらかく、かつジューシーな食感が求められるオムレツやだて巻も含まれる。
<Omelette mix>
In the present invention, the omelet base contains a liquid egg-like composition and coagulated eggs, with many coagulated eggs present in a floating or settled state in the liquid egg-like composition. By using the omelet base of the present invention, fluffy, soft, and juicy omelets can be prepared simply by pouring the liquid eggs into a cooking utensil such as a frying pan until they reach the desired thickness and heating them, without any of the laborious or technical work of frying the liquid eggs thinly, rolling them up, or adding additional liquid eggs. Omelets prepared with the omelet base of the present invention include not only so-called omelets such as thick omelets and rolled omelets, but also omelets and rolled omelets, which require a fluffy, soft, and juicy texture.
＜液卵様組成物＞
本発明の玉子焼きの素に用いる液卵様組成物は、液全卵を所定量含有し、生の液全卵又は液卵黄様の外観を有する液状物である。前記液全卵は、鳥類の卵を割卵し、均質化したものでもよいし、液卵黄及び液卵白を任意の割合で混合して調製したものでもよい。また、それらの乾燥物を水戻ししたものを用いてもよいし、殺菌処理、冷凍処理、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ、ホスフォリパーゼＤ又はプロテアーゼ等による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理を行ったものを用いてもよい。前記鳥類の卵としては、鶏、鶉、アヒルの卵など、一般に食用に供されるものであればいずれのものでもよいが、入手しやすい点から鶏卵を用いるとよい。
<Liquid egg-like composition>
The liquid egg-like composition used in the tamagoyaki base of the present invention is a liquid containing a predetermined amount of liquid whole egg and having an appearance similar to that of a raw liquid whole egg or liquid egg yolk. The liquid whole egg may be prepared by cracking and homogenizing avian eggs, or by mixing liquid egg yolk and liquid egg white in any ratio. Furthermore, a dried product of these may be rehydrated with water, or may be subjected to sterilization, freezing, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, or protease, desugaring with yeast or glucose oxidase, or cholesterol removal treatment such as supercritical carbon dioxide treatment. The avian egg may be any commonly edible egg, such as a chicken egg, a quail egg, or a duck egg. However, chicken eggs are preferred because of their availability.
前記液卵様組成物に含まれる液全卵の割合は、固形分換算で１０～１７％である。液卵様組成物に含まれる液全卵の割合が前記範囲未満である場合、液卵様組成物が凝固しにくく、玉子焼きを成型することが難しくなる。また、液全卵の割合が前記範囲を超える場合、玉子焼きの食感が固くなり、ふわっとやわらかい食感にならない。
ふわっとやわらかく、かつジューシーな食感の玉子焼きが得られやすいことから、液卵様組成物に含まれる液全卵の割合は、固形分換算１０～１６％であることが好ましく、さらに１２～１６％であることがより好ましい。
The proportion of liquid whole egg in the liquid egg-like composition is 10 to 17% in terms of solids. If the proportion of liquid whole egg in the liquid egg-like composition is less than this range, the liquid egg-like composition is difficult to solidify, making it difficult to form an omelet. On the other hand, if the proportion of liquid whole egg exceeds this range, the texture of the omelet becomes hard and does not have a fluffy, soft texture.
Since fluffy, soft, and juicy omelets can be easily obtained, the proportion of liquid whole egg contained in the liquid egg-like composition is preferably 10 to 16% in terms of solid content, and more preferably 12 to 16%.
＜液卵様組成物の粘度＞
本発明の玉子焼きの素に用いる液卵様組成物は、下記手順により測定した粘度が、１００～１５００ｍＰａ・ｓである。液卵様組成物の粘度が前記範囲未満である場合、玉子焼きを成型しにくかったり、玉子焼きの食感がやわらかくなりすぎる場合がある。液卵様組成物の粘度が前記範囲を超える場合、保水力が強くなりすぎてジューシーさを感じにくくなり好ましくない。ふわっとやわらかく、かつジューシーな食感の玉子焼きが得られやすいことから、１５０～１０００ｍＰａ・ｓであることが好ましく、３００～８００ｍＰａ・ｓであることが好ましく、さらに５００～８００ｍＰａ・ｓであることがより好ましい。
前記液卵様組成物の粘度は、本発明の玉子焼きの素を３ｍｍパンチングのストレーナーに入れて凝固卵を分離して得た液部を、Ｂ型粘度計を用い、２０℃、ローターＮｏ．６、４ｒｐｍの条件で測定した値である。
<Viscosity of liquid egg-like composition>
The liquid egg-like composition used in the omelet base of the present invention has a viscosity measured by the following procedure of 100 to 1500 mPa·s. If the viscosity of the liquid egg-like composition is below this range, it may be difficult to shape the omelet, or the texture of the omelet may be too soft. If the viscosity of the liquid egg-like composition exceeds this range, the water retention capacity becomes too strong, which is undesirable as it makes it difficult to feel juicy. Since this makes it easier to obtain omelets that are fluffy, soft, and have a juicy texture, the viscosity is preferably 150 to 1000 mPa·s, more preferably 300 to 800 mPa·s, and even more preferably 500 to 800 mPa·s.
The viscosity of the liquid egg-like composition is a value measured by placing the omelet mix of the present invention in a strainer with 3 mm punchings to separate the coagulated egg, and then measuring the liquid portion obtained using a B-type viscometer at 20°C, rotor No. 6, and 4 rpm.
＜液卵様組成物の食用油脂含量＞
本発明の玉子焼きの素に用いる液卵様組成物は、食用油脂を含有することが好ましい。食用油脂を配合することにより、ふわっとやわらかく、かつジューシーな食感の玉子焼きが得られやすくなる。前記食用油脂としては、食用に用いられるものであればいずれの油脂でもよいが、例えば、菜種油、大豆油、パーム油、綿実油、コーン油、ひまわり油、サフラワー油、胡麻油、オリーブ油、亜麻仁油、米油、椿油、荏胡麻油、グレープシードオイル、ピーナッツオイル、アーモンドオイル、アボカドオイル、魚油、牛脂、豚脂、鶏脂、又はＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的あるいは酵素的処理等を施して得られる油脂等を挙げることができる。
また、前記食用油脂の割合は特に限定しないが、ふわっとやわらかく、かつジューシーな食感の玉子焼きがより得られやすくなることから、１０～２５％であることが好ましく、１３～２３％であることが好ましく、さらに１５～２０％であることがより好ましい。
<Edible oil and fat content of liquid egg-like composition>
The liquid egg-like composition used in the tamagoyaki base of the present invention preferably contains edible oils and fats. Adding edible oils and fats makes it easier to obtain tamagoyaki with a fluffy, soft, and juicy texture. The edible oils and fats may be any oils and fats used for food, including rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, lard, chicken fat, and oils obtained by chemical or enzymatic treatment, such as MCT (medium-chain triglycerides), diglycerides, hardened oils, and interesterified oils.
The proportion of the edible oil or fat is not particularly limited, but is preferably 10 to 25%, more preferably 13 to 23%, and even more preferably 15 to 20%, since this makes it easier to obtain omelets that are fluffy, soft, and juicy in texture.
＜凝固卵＞
本発明の玉子焼きの素に用いる凝固卵は、卵液を、加熱やゲル化剤等の処理により凝固させたものである。前記卵液を構成する卵としては、鶏、鶉、アヒルの卵など、一般に食用に供されるものであればいずれのものでもよいが、入手しやすい点から鶏卵を用いるとよい。また、前記卵液は、卵黄を含有していればいずれのものでもよく、例えば、液全卵、液卵黄をはじめ、それらを殺菌処理、冷凍処理、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ、ホスフォリパーゼＤ又はプロテアーゼ等による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩又は糖類等の混合処理、有機溶媒等による抽出処理等の１種又は２種以上の処理、前記各種処理物をスプレードライ又はフリーズドライ等の乾燥処理を施した後に水戻ししたもの等が挙げられる。
<Coagulated egg>
The coagulated eggs used in the tamagoyaki base of the present invention are obtained by coagulating egg liquid by heating or treatment with a gelling agent, etc. The eggs constituting the egg liquid may be any generally edible egg, such as chicken, quail, or duck eggs, but chicken eggs are preferably used because of their easy availability. The egg liquid may be any egg containing egg yolk, including liquid whole eggs and liquid egg yolks, as well as those that have been subjected to one or more of the following treatments: sterilization, freezing, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, or protease, desugaring with yeast or glucose oxidase, cholesterol-removing treatment such as supercritical carbon dioxide treatment, mixing with salt or sugars, extraction with an organic solvent, or drying such as spray drying or freeze drying followed by reconstitution with water.
さらに、前記卵液として、本発明の効果を損なわない範囲で、卵以外の成分を含んだ混合卵液を用いてもよく、例えば、醤油、塩、胡椒等の調味料類、牛乳、バター、生クリーム等の乳製品、小麦粉、コーンスターチ、タピオカ澱粉等の生澱粉およびこれらを物理的処理、酵素処理、化学的処理等を行った加工澱粉等の澱粉類、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を混合することができる。 Furthermore, the egg liquid may contain ingredients other than eggs, provided that the effects of the present invention are not impaired. For example, seasonings such as soy sauce, salt, pepper, etc.; dairy products such as milk, butter, and cream; starches such as wheat flour, cornstarch, and tapioca starch, as well as modified starches obtained by physically, enzymatically, or chemically treating these; sucrose, glucose, galactose, fructose, mannose, lactose, maltose, trehalose, sugar alcohols, sugars such as dextrin, cyclodextrin, reduced dextrin, and inulin obtained by hydrolyzing starch; thickening polysaccharides such as xanthan gum, guar gum, carrageenan, tamarind seed gum, and psyllium seed gum; and coloring ingredients such as β-carotene, gardenia pigment, and atoner pigment.
＜玉子焼きの素に含まれる凝固卵の割合＞
本発明の玉子焼きの素は、凝固卵を１５～３０％含有する。凝固卵の割合が前記範囲未満である場合、玉子焼き中の細かな空洞が少なくなり、ジューシーな玉子焼きが得られない。また、表面がつるつるとした茶わん蒸しのような食感になり好ましくない。また、凝固卵の割合が前記範囲を超える場合、玉子焼きの食感が固くなり、ふわっとやわらかい食感にならない。
ふわっとやわらかく、かつジューシーな食感の玉子焼きが得られやすいことから、本発明の玉子焼きの素に含まれる凝固卵の割合は、１５～２５％であることが好ましく、さらに１７～２３％であることがより好ましい。
<Percentage of coagulated eggs in tamagoyaki mix>
The omelet mix of the present invention contains 15 to 30% coagulated eggs. If the proportion of coagulated eggs is less than the above range, the fine cavities in the omelet will be reduced, and the omelet will not be juicy. In addition, the surface will have a smooth texture similar to chawanmushi, which is undesirable. If the proportion of coagulated eggs exceeds the above range, the texture of the omelet will be hard and will not be fluffy and soft.
Since it is easy to obtain omelets that are fluffy, soft, and juicy in texture, the proportion of coagulated eggs contained in the omelet mix of the present invention is preferably 15 to 25%, and more preferably 17 to 23%.
＜凝固卵の形状＞
凝固卵の形状は特に限定されないが、例えば、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とすることができ、薄膜状であるとよい。
また、本発明の玉子焼きの素に含まれる凝固卵は、厚さが３ｍｍ以下、面積が５ｍｍ２以上５００ｍｍ２以下の凝固卵の集合であるとよい。凝固卵が上述した形状を有することによって、ふんわりかつジューシーな食感の玉子焼きが得られやすい。
なお、凝固卵すべてが上述した厚み又は面積でなくとも、凝固卵の７０％以上が前記範囲の凝固卵であると、ふんわりかつジューシーな食感の玉子焼きが得られやすく、より好ましい。
<Shape of coagulated eggs>
The shape of the coagulated egg is not particularly limited, and may be various shapes such as a thin film, a rod, a scale, a thin, flat piece, or a soybean shape, with a thin film being preferred.
The coagulated eggs contained in the omelet mix of the present invention are preferably a collection of coagulated eggs having a thickness of 3 mm or less and an area of 5 mm2 to 500 mm2 . When the coagulated eggs have the above-mentioned shape, it becomes easier to obtain omelets with a fluffy and juicy texture.
Even if not all of the coagulated eggs have the thickness or area described above, if 70% or more of the coagulated eggs are in the above range, it is more preferable as this makes it easier to obtain omelets with a fluffy and juicy texture.
＜凝固卵の形状の確認方法＞
本発明の玉子焼きの素における凝固卵の形状の確認は下記のように行うことができる。
まず、玉子焼きの素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卵様組成物を清水により洗い流す。
続いて、フルイ上に残った凝固卵をバットの上に取り出し、形状を目視にて確認し、また面積や厚さを測定する。凝固卵が丸まっている場合には、広げて面積の測定を行うものとする。
<How to check the shape of coagulated eggs>
The shape of the coagulated egg in the omelet mix of the present invention can be confirmed as follows.
First, 200 g of egg mix is poured into a sieve (30 mesh opening, made of 18-8 stainless steel), and the liquid egg-like composition adhering to the coagulated eggs is washed away with clean water.
Next, the coagulated eggs remaining on the sieve are removed onto a tray, and their shape is visually confirmed, and their area and thickness are measured. If the coagulated eggs are curled up, they are spread out and their area is measured.
以下、本発明の玉子焼きの素について、具体的に説明する。なお、本発明は、これらに限定するものではない。 The omelet mix of the present invention will be specifically described below. However, the present invention is not limited to these.
［実施例１］
＜玉子焼きの素の調製＞
液全卵８５％、食用油脂１０％、その他調味料等５％を混合して混合卵液を調製し、得られた混合卵液を９０℃に加熱した０．６％食塩水に徐々に注加することにより多数の薄膜上の凝固卵を調製した。各々の凝固卵の厚さ及び面積を確認した結果、厚さ３ｍｍ以下、面積５～５００ｍｍ２の凝固卵の割合が７０％以上であった。
次いで、液全卵５６％（固形分換算で１４％）、食用油脂１８％、澱粉１％、調味料（食塩等）１．０％、増粘多糖類０．１％を混合後、清水で１００％に調整し、液卵様組成物を調製した。液卵様組成物の粘度は６００ｍＰａ・ｓであった。
調製した凝固卵と液卵様組成物を２：８の割合で混合後、容器に充填し、実施例１の玉子焼きの素を得た。
[Example 1]
<Preparing the omelet mix>
A mixed egg liquid was prepared by mixing 85% liquid whole egg, 10% edible oil and fat, and 5% other seasonings, etc., and the resulting mixed egg liquid was gradually poured into 0.6% saline solution heated to 90°C to prepare a large number of thin-film coagulated eggs. The thickness and area of each coagulated egg were checked, and it was found that 70% or more of the coagulated eggs were 3 mm or less in thickness and 5 to 500 mm2 in area.
Next, 56% liquid whole egg (14% in terms of solids), 18% edible oil and fat, 1% starch, 1.0% seasoning (salt, etc.), and 0.1% thickening polysaccharide were mixed, and then adjusted to 100% with fresh water to prepare a liquid egg-like composition. The viscosity of the liquid egg-like composition was 600 mPa s.
The prepared coagulated egg and liquid egg-like composition were mixed in a ratio of 2:8, and then filled into a container to obtain the omelet mix of Example 1.
［試験例１］凝固卵の割合の検討
玉子焼きの素に含まれる凝固卵の割合を表１に記載の割合に変更した以外は実施例１と同様の方法で、実施例２～４、比較例１及び２の玉子焼きの素を調製した。厚さ３ｍｍ以下、面積５～５００ｍｍ２の凝固卵の割合はいずれも７０％以上であった。
調製した実施例１～４、比較例１及び２の玉子焼きの素を厚さが２．３ｃｍになるように長方形の型に流し込み、天板に水を張った後、１８０℃のオーブンで２５分間焼成し、玉子焼きを得た。得られた各玉子焼きについて、試食し、下記基準で評価を行った。結果は表１に示した。
Test Example 1: Investigation of the proportion of coagulated eggs The omelet mixes of Examples 2 to 4 and Comparative Examples 1 and 2 were prepared in the same manner as in Example 1, except that the proportion of coagulated eggs contained in the omelet mix was changed to the proportion shown in Table 1. The proportion of coagulated eggs in the omelet mixes with a thickness of 3 mm or less and an area of 5 to 500 mm2 was 70% or more in all cases.
The omelet mixes prepared in Examples 1 to 4 and Comparative Examples 1 and 2 were poured into a rectangular mold to a thickness of 2.3 cm, water was poured into a baking tray, and the omelets were baked in an oven at 180°C for 25 minutes to obtain omelets. Each of the obtained omelets was tasted and evaluated according to the following criteria. The results are shown in Table 1.
［評価基準］
〇：ふわっとやわらかで、かつジューシーな食感がとても感じられた。
△：ふわっとやわらかで、かつジューシーな食感がやや感じられた。
×：ふわっとやわらかな、又はジューシーな食感が感じられなかった。
[Evaluation criteria]
〇: It had a soft, fluffy and juicy texture.
△: A fluffy, soft, and slightly juicy texture was felt.
×: The texture was not fluffy, soft, or juicy.
［表１］
[Table 1]
表１の結果から、凝固卵の割合が１５～３０％であることにより、ふわっとやわらかで、かつジューシーな食感となることが分かった。 The results in Table 1 show that a coagulated egg ratio of 15-30% results in a fluffy, soft, and juicy texture.
［試験例２］液卵様組成物に含まれる液全卵の割合の検討
液卵様組成物に含まれる液全卵の割合を表２の割合に変更した以外は、実施例１と同様の方法で、実施例５～７、比較例３，４の玉子焼きの素を調製した。なお、液全卵の増減分は清水で調整した。実施例１、５～７、比較例３、４の玉子焼きの素を試験例１と同様の方法で玉子焼きを調製し、評価を行った。結果を表２に示した。
Test Example 2: Investigation of the proportion of liquid whole egg contained in the liquid egg-like composition The omelet mixes of Examples 5 to 7 and Comparative Examples 3 and 4 were prepared in the same manner as Example 1, except that the proportion of liquid whole egg contained in the liquid egg-like composition was changed to the proportion shown in Table 2. The increase or decrease in the amount of liquid whole egg was adjusted with fresh water. Omelets were prepared using the omelet mixes of Examples 1, 5 to 7, and Comparative Examples 3 and 4 in the same manner as Test Example 1, and evaluated. The results are shown in Table 2.
［表２］
[Table 2]
表２の結果から、液卵様組成物に含まれる液全卵の割合を固形分換算で１０～１７％、特に１２～１６％とすることにより、ふわっとやわらかで、かつジューシーな食感の玉子焼きが得られることが分かった。 The results in Table 2 show that by setting the proportion of liquid whole egg contained in the liquid egg-like composition to 10-17%, and particularly 12-16%, calculated as solids, it is possible to obtain omelets with a fluffy, soft, and juicy texture.
［試験例３］液卵様組成物の粘度の検討
液卵様組成物に配合する増粘多糖類の割合を変更し、表３に記載の粘度の液卵様組成物を調製した以外は、実施例１と同様の方法で、実施例８、９、比較例５の玉子焼きの素を調製した。なお、増粘多糖類の増減分は清水で調整した。調製した実施例１、８、９、比較例５の玉子焼きの素を試験例１と同様の方法で玉子焼きを調製し、評価を行った。結果を表３に示した。
Test Example 3: Study of viscosity of liquid egg-like composition The omelet mixes of Examples 8 and 9 and Comparative Example 5 were prepared in the same manner as in Example 1, except that the proportion of thickening polysaccharide blended in the liquid egg-like composition was changed to prepare liquid egg-like compositions with the viscosities shown in Table 3. The increase or decrease in the thickening polysaccharide was adjusted with fresh water. Using the prepared omelet mixes of Examples 1, 8, 9 and Comparative Example 5, omelets were prepared in the same manner as in Test Example 1 and evaluated. The results are shown in Table 3.
［表３］
[Table 3]
表３の結果から、液卵様組成物の粘度が１００～１５００ｍＰａ・ｓ、特に３００～８００ｍＰａ・ｓとすることにより、ふわっとやわらかで、かつジューシーな食感の玉子焼きが得られることが分かった。 The results in Table 3 show that by setting the viscosity of the liquid egg-like composition to 100 to 1500 mPa·s, and particularly 300 to 800 mPa·s, it is possible to obtain omelets with a fluffy, soft, and juicy texture.
［試験例４］液卵様組成物に含まれる食用油脂の割合の検討
食用油脂の割合を表４の割合に変更した以外は、実施例１と同様の方法で、実施例１０、１１の玉子焼きの素を調製した。なお、食用油脂の増減分は清水で調整した。調製した実施例１、１０、１１の玉子焼きの素を試験例１と同様の方法で玉子焼きを調製し、評価を行った。結果を表２に示した。
Test Example 4: Investigation of the ratio of edible oils and fats contained in the liquid egg-like composition The omelet mixes of Examples 10 and 11 were prepared in the same manner as in Example 1, except that the ratio of edible oils and fats was changed to the ratio in Table 4. The increase or decrease in the amount of edible oil was adjusted with fresh water. Using the prepared omelet mixes of Examples 1, 10, and 11, omelets were prepared in the same manner as in Test Example 1 and evaluated. The results are shown in Table 2.
［表４］
[Table 4]
表４の結果から、液卵様組成物に配合する食用油脂の割合を１３～２３％とすることにより、ふわっとやわらかで、かつジューシーな食感の玉子焼きがより得られやすいことが分かった。 The results in Table 4 show that by blending edible oils and fats in the liquid egg-like composition in a proportion of 13 to 23%, it is easier to obtain omelets with a fluffy, soft, and juicy texture.
Claims (2)
前記凝固卵の割合が１５～３０％であり、
前記凝固卵の７０％以上は、厚さが３ｍｍ以下、面積が５ｍｍ ２ 以上５００ｍｍ ２ 以下の凝固卵であり、
前記液卵様組成物に含まれる液全卵の割合が固形分換算で１０～１７％であり、
前記液卵様組成物の２０℃における粘度が１００～１５００ｍＰａ・ｓである、
玉子焼きの素。 A base for omelet containing a liquid egg-like composition and coagulated eggs,
The proportion of coagulated eggs is 15 to 30%,
70% or more of the coagulated eggs are coagulated eggs having a thickness of 3 mm or less and an area of 5 mm2 or more and 500 mm2 or less,
The liquid egg-like composition contains 10 to 17% liquid whole egg in terms of solid content,
The viscosity of the liquid egg-like composition at 20 ° C. is 100 to 1500 mPa s,
Tamagoyaki mix.
請求項１記載の玉子焼きの素。
The ratio of edible oils and fats contained in the liquid egg-like composition is 10 to 25%.
The omelet mix according to claim 1.
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| JP2010110285A (en) | 2008-11-07 | 2010-05-20 | Marudai Food Co Ltd | Method for producing egg processed food and egg processed food produced by the method |
| JP2010119328A (en) | 2008-11-19 | 2010-06-03 | Q P Corp | Fried egg |
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| JP2010110285A (en) | 2008-11-07 | 2010-05-20 | Marudai Food Co Ltd | Method for producing egg processed food and egg processed food produced by the method |
| JP2010119328A (en) | 2008-11-19 | 2010-06-03 | Q P Corp | Fried egg |
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