JPS5846312B2 - Processing method for printed tamagoyaki sheets with excellent hot water resistance - Google Patents
Processing method for printed tamagoyaki sheets with excellent hot water resistanceInfo
- Publication number
- JPS5846312B2 JPS5846312B2 JP56143288A JP14328881A JPS5846312B2 JP S5846312 B2 JPS5846312 B2 JP S5846312B2 JP 56143288 A JP56143288 A JP 56143288A JP 14328881 A JP14328881 A JP 14328881A JP S5846312 B2 JPS5846312 B2 JP S5846312B2
- Authority
- JP
- Japan
- Prior art keywords
- tamagoyaki
- sheet
- printed
- hot water
- whole eggs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims description 15
- 238000003672 processing method Methods 0.000 title description 4
- 235000013601 eggs Nutrition 0.000 claims description 33
- 238000007639 printing Methods 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 13
- 235000019698 starch Nutrition 0.000 claims description 13
- 239000008107 starch Substances 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 9
- 239000004278 EU approved seasoning Substances 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- 230000001112 coagulating effect Effects 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 235000019710 soybean protein Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000002075 main ingredient Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000000049 pigment Substances 0.000 claims description 3
- 238000004040 coloring Methods 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 238000007710 freezing Methods 0.000 claims 1
- 239000000976 ink Substances 0.000 description 13
- 235000014347 soups Nutrition 0.000 description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 2
- 244000294411 Mirabilis expansa Species 0.000 description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 235000013536 miso Nutrition 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 239000000600 sorbitol Substances 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001511 capsicum annuum Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940001941 soy protein Drugs 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Description
【発明の詳細な説明】
本発明は耐熱水性に優れたプリント卵焼シートの加工法
に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method of processing a printed egg roll sheet having excellent hot water resistance.
先に本発明者はプリント食品の製造法について特許出願
中である（特願昭５３−９７１２５号、特開昭５５−２
３９５５号）。Previously, the present inventor has applied for a patent for a method for producing printed foods (Japanese Patent Application No. 53-97125, Japanese Patent Application Laid-Open No. 55-2
No. 3955).
この出願明細書中にはプリント卵焼シートを含んでいる
か、このプリント卵焼シートはインスタント味噌汁、吸
物、スープ茶漬、インスタント麺類等の特に熱水を使用
して食事する具材として耐熱水性を要求されることに気
付き種々試験の末耐熱水性に優れたカラフルな印刷を施
したプリント卵焼シートの加工法に成功したものである
。Does the specification of this application include a printed tamagoyaki sheet? This printed tamagoyaki sheet requires hot water resistance as an ingredient for instant miso soup, soup, soup chazuke, instant noodles, etc., which is especially used for meals using hot water. After various tests, we succeeded in creating a printed egg roll sheet with colorful printing that is highly resistant to hot water.
第１の発明は、全卵を主成分としこれに殿粉、調味料等
を混入するか、または全卵の液状原料を熱板上で加熱凝
固させることにより卵焼シートを形成し、卵焼シートの
水分含量２５〜１５％に乾燥させた後、上記卵焼シート
の少くとも片面に天然色素、全卵、乾燥粉末全卵、大豆
蛋白粉末、α殿粉等に基くペースト状食用インクを用い
て印刷し、次いで加温、加熱して水分含量１５〜５％に
乾燥させることを特徴とする耐熱水性に優れたプリント
卵焼シートの加工法である。The first invention is to form an omelet sheet by mixing whole eggs with starch, seasonings, etc. as a main ingredient, or by heating and coagulating a liquid raw material of whole eggs on a hot plate. After drying the sheet to a moisture content of 25 to 15%, at least one side of the tamagoyaki sheet is coated with a pasty edible ink based on natural pigments, whole eggs, dried whole eggs, soybean protein powder, alpha starch, etc. This is a processing method for printed tamagoyaki sheets with excellent hot water resistance, which is characterized by printing, heating, and drying to a moisture content of 15 to 5%.
本発明の第１の発明は下記の工程を含む。The first aspect of the present invention includes the following steps.
■ 通常の加工法にて全卵、又は全卵に殿粉、調味料等
を添加し熱板上にてシート状に凝固させた卵焼シートを
作る。■ Make tamagoyaki sheets by adding starch, seasonings, etc. to whole eggs or whole eggs and coagulating them into a sheet shape on a hot plate using normal processing methods.
■ 乾燥させて水分を２５〜１５％に調整する。■ Dry and adjust the moisture content to 25-15%.
■ 別に天然食用色素、全卵、乾燥粉末全卵、大豆蛋白
粉末、殿粉等に基くペースト状のプリント用食用インク
を調製する。■ Separately, prepare a pasty printing edible ink based on natural food color, whole egg, dried whole egg powder, soybean protein powder, starch, etc.
■ 乾燥卵焼シート上にシルクスクリーン又は曲板にて
印刷する。■ Print on the dried tamagoyaki sheet using silk screen or curved board.
■ 加温、加熱して、保存に適するよう水分１５〜５％
に乾燥させてプリント卵焼シートができあがる。■ Warm and heat to reduce moisture to 15-5% suitable for storage.
Printed tamagoyaki sheets are completed by drying.
第２の発明は、全卵を主成分としこれに殿粉、調味料等
を混入するか、または全卵の液状原料を熱板上で加熱凝
固させることにより卵焼シートを形成し、直ちに−２５
〜−３０℃に冷凍した後自然解凍し、上記卵焼シートの
少くとも片面に天然色素、全卵、乾燥粉末全卵、大豆蛋
白粉末、α殿粉に基くプリント用食用インクを用いて印
刷し、次いで加温、加熱して水分含量１５〜５％に乾燥
させることを特徴とする耐熱水性に優れたプリント卵焼
シートの加工法である。The second invention uses whole eggs as the main ingredient, and mixes starch, seasonings, etc. thereto, or heats and coagulates the liquid raw material of whole eggs on a hot plate to form an omelet sheet, and immediately - 25
After being frozen to ~-30°C, thawed naturally, and printed on at least one side of the above-mentioned egg roll sheet using an edible printing ink based on natural pigments, whole eggs, dried whole eggs, soy protein powder, and alpha starch. This is a method of processing a printed omelet sheet with excellent hot water resistance, which is then heated and dried to a moisture content of 15 to 5%.
本発明の第２の発明は下記の工程を含む。The second invention of the present invention includes the following steps.
■ 通常の加工法にて全卵、または全卵に殿粉、調味料
等を添加し熱板上にてシート状に凝固させた卵焼シート
を作る。■ Make tamagoyaki sheets by adding starch, seasonings, etc. to whole eggs or whole eggs and coagulating them into a sheet shape on a hot plate using normal processing methods.
■ 蛋白質の温度変性に理論的根拠を得て、卵焼シート
を一旦−２５〜−３０℃に直ちに冷凍させ、保管し、次
いで自然解凍させる。(2) Based on the theoretical basis of temperature denaturation of proteins, the tamagoyaki sheet is immediately frozen at -25 to -30°C, stored, and then allowed to thaw naturally.
■ 自然解凍した卵焼シート上に第１の発明と同様なプ
リント用食用インクを、シルクスクリーン−を使ってプ
リント印刷する。(2) Print an edible printing ink similar to that of the first invention on a naturally thawed egg roll sheet using a silk screen.
■ 卵焼シートの水分調整及び印刷面の熱加工のため、
湿度７５〜９０％、温度６５〜７８℃にてプリント済み
卵焼シートを乾燥し水分を１５〜５％に最終調整して製
品とする。■ To adjust the moisture content of the tamagoyaki sheet and heat-process the printing surface,
The printed tamagoyaki sheet is dried at a humidity of 75 to 90% and a temperature of 65 to 78°C, and the final moisture content is adjusted to 15 to 5% to produce a product.
次に本発明を実施例につき説明する。Next, the invention will be explained with reference to examples.
実施例 １
通常の全卵１ｋｇに殿粉５０Ｓ’、化学調味料５ｚ、砂
糖１００ｆ、及び発泡性を良くするために大豆レシチン
１０１、ソルビトール１０？を加え、混合攪拌した後１
２０℃に加熱したステンレス板上に幅２０ｃｒｒＬ、厚
さ２關のシート状に卵焼を乗せ、※※凝固するに従って
直ちに乾燥機（６０〜７０℃）に導入して乾燥させ水分
を２５〜１５％に調整した。Example 1 1 kg of normal whole eggs, 50 S' of starch, 5 Z of chemical seasonings, 100 F of sugar, and 101 of soybean lecithin and 10 of sorbitol to improve foaming properties. After adding and stirring, 1
Place the tamagoyaki in a sheet shape of 20crrL wide and 2cm thick on a stainless steel plate heated to 20℃. *As soon as it solidifies, immediately put it in a dryer (60~70℃) to dry and reduce the moisture by 25~15℃. adjusted to %.
収率７０Ｍ’であった。別に下記のプリント用食用イン
クを調整した。The yield was 70M'. Separately, the following edible ink for printing was prepared.
水溶性パプリカエマルジョン（赤色） １１’全卵
１ｏｏｏｙ乾燥粉末
全卵 ５０Ｐα殿粉
３０Ｓ’ソルビトール
３０１大豆蛋白粉末
５１合 計
１１２５Ｐ混合攪拌して流動性に富んだ天然イ
ンク（赤色）を得た。Water-soluble paprika emulsion (red) 11' whole egg
1oooy dry powder whole egg 50Pα starch
30S'Sorbitol
301 soybean protein powder
51 total
1125P was mixed and stirred to obtain a highly fluid natural ink (red color).
好ましい図形にデザインされたシルクスクリーン上に上
記天然インクであるプリント用食用インクを適量乗せ、
上記の如く水分調整された卵焼シートをスクリーンの下
にセットしてスクリーン上にスクレーパーを当て上記イ
ンクをもって卵焼シートに印刷した。Place an appropriate amount of edible printing ink, which is the natural ink, on a silk screen designed in a desired shape,
The tamagoyaki sheet, whose moisture content had been adjusted as described above, was set under the screen, a scraper was placed on the screen, and the above ink was used to print on the tamagoyaki sheet.
印刷済みの卵焼シートを水分１５〜５％に乾燥した。The printed tamagoyaki sheet was dried to a moisture content of 15 to 5%.
この際プリント用食用インクの卵焼シートに対する固定
のために７０℃以上に加温して好ましい結果を得た。At this time, favorable results were obtained by heating the edible ink for printing to a temperature of 70° C. or higher to fix the omelet sheet.
実施例 ２
２種類のプリント用インクを準備して耐熱水性を比較し
た結果を第１表に示す。Example 2 Table 1 shows the results of preparing two types of printing inks and comparing their hot water resistance.
５ｃｒｆＬ×５ｃｒＩｌのプリント卵焼シートを８０℃
の熱水に投入して文字のにじみ、ぼけの程度を観察し以
上の結果よりＢ区がＡ区と比較して優れた耐熱水性を有
することが明らかである。5crfL x 5crIl printed tamagoyaki sheet at 80℃
It is clear from the above results that B section has superior hot water resistance compared to A section.
即ちインスタント麺、味噌汁、吸物、スープの中、特に
麺は３〜５分以上経過後もなお鮮明な絵とか文字像を必
要とすることからＢ区が優れている。That is, among instant noodles, miso soup, soups, and soups, especially noodles require clear pictures and character images even after 3 to 5 minutes have elapsed, so category B is superior.
実施例 ３
プリント用食用インクとして下記組成のものを調製した
。Example 3 An edible printing ink having the following composition was prepared.
卵焼シート材料を用いて熱板上で幅２０ｃｍ、厚さ３７
ｎｒ／ｌの卵焼シートを加熱凝固させた。20cm wide and 37cm thick on a hot plate using egg roll sheet material.
An nr/l omelette sheet was heated and solidified.
２０ｚｙＸ２０ｃｆＩｌの卵焼シート２５枚を得た。25 tamagoyaki sheets of 20zy×20cfIl were obtained.
得られた卵焼シートを一２５℃のフリーザーに入れて２
４時間冷凍した。Place the obtained egg roll sheet in the freezer at 25°C.
Freeze for 4 hours.
卵焼シートを自然解凍させた後、先に調製したプリント
用食用インクを用いてシルクスクリーン上の図形を上記
卵焼シート上に印刷しプリント済みの卵焼シート２５枚
を作った。After the tamagoyaki sheets were allowed to thaw naturally, the figures on the silk screen were printed on the tamagoyaki sheets using the previously prepared edible printing ink to produce 25 printed tamagoyaki sheets.
発生蒸気により湿度９０％、温度６８℃に保持した乾燥
テヤムパーにて３〜１５分加熱処理し、仕上げ水分１０
％のプリント卵焼シート２５枚ができた。Heat treatment is performed for 3 to 15 minutes using a dry Teyampa maintained at a humidity of 90% and a temperature of 68°C using generated steam, and the finished moisture content is 10%.
% of printed tamagoyaki sheets were made.
その一部分を５ｃＩｎ×５６ｒｎの寸法に切断して、実
施例２、Ｂ区のプリント卵焼シートと第２表により耐熱
水性試験を行った。A portion thereof was cut into a size of 5 cIn x 56 rn, and a hot water resistance test was conducted using the printed egg roll sheet of Example 2, Section B and Table 2.
熱湯は注水時９８℃であった。The temperature of the hot water was 98°C when it was poured.
Ｃ区における冷凍処理したプリント卵焼シートでは７〜
９分程度鮮明なプリント印刷模様が表面に残り、冷凍処
理しないＢ区における卵焼シートの２倍以上の耐熱水性
がある。7~ for frozen printed tamagoyaki sheets in area C
A clear printed pattern remains on the surface for about 9 minutes, and the sheet has hot water resistance that is more than twice that of the egg roll sheet in Section B, which is not frozen.
本発明によれば熱湯中でも３〜７分間にわたり比較的鮮
明な文字又は絵等の図形が保持でき、各種具材のカラフ
ルな食品が食卓上をにぎわすことができる効果がある。According to the present invention, relatively clear characters or figures such as pictures can be maintained even in boiling water for 3 to 7 minutes, and colorful foods with various ingredients can be enjoyed on the dining table.
Claims (1)
か、または全卵の液状原料を熱板上で加熱凝固させるこ
とににり卵焼シートを形成し、卵焼シートの水分含量２
５〜１５％に乾燥させた後、上記卵焼シートの少くとも
片面に天然色素、全卵、乾燥粉末全卵、大豆蛋白粉末、
α殿粉等に基くプリント用食用インクを用いて印刷し、
次いで加温、加熱して水分含量１５〜５％に、乾燥させ
ることを特徴とする耐熱水性に優れたプリント卵焼シー
トの加工法。 ２ 全卵を主成分としこれに殿粉、調味料等を混入する
か、または全卵の液状原料を熱板上で加熱凝固させるこ
とにより卵焼シートを形成し、直ちに−２５〜−３０℃
に冷凍した後自然解凍し、上記卵焼シートの少くとも片
面に天然色素、全卵、乾燥粉末全卵、大豆蛋白粉末、α
殿粉等に基（プリント用食用インクを用いて印刷し、次
いで加温、加熱して水分含量１５〜５％に乾燥させるこ
とを特徴とする耐熱水性に優れたプリント卵焼シートの
加工法。[Scope of Claims] 1. An omelette sheet made of whole eggs as the main ingredient and mixed with starch, seasonings, etc., or by heating and coagulating the liquid raw material of whole eggs on a hot plate. , moisture content of tamagoyaki sheet 2
After drying to 5-15%, natural pigments, whole eggs, dried whole eggs, soybean protein powder,
Printed using edible printing ink based on alpha starch etc.
A method for processing a printed tamagoyaki sheet with excellent hot water resistance, which is then heated and dried to a moisture content of 15 to 5%. 2 Form an omelet sheet by mixing whole eggs as the main ingredient with starch, seasonings, etc., or heating and coagulating the liquid raw material of whole eggs on a hot plate, and immediately heat to -25 to -30°C.
After freezing, natural coloring, whole egg, dried whole egg powder, soybean protein powder, α
A method for processing a printed tamagoyaki sheet with excellent hot water resistance, which is characterized by printing on starch or the like using an edible printing ink, followed by heating and drying to a moisture content of 15 to 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56143288A JPS5846312B2 (en) | 1981-09-10 | 1981-09-10 | Processing method for printed tamagoyaki sheets with excellent hot water resistance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56143288A JPS5846312B2 (en) | 1981-09-10 | 1981-09-10 | Processing method for printed tamagoyaki sheets with excellent hot water resistance |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5843764A JPS5843764A (en) | 1983-03-14 |
| JPS5846312B2 true JPS5846312B2 (en) | 1983-10-15 |
Family
ID=15335236
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56143288A Expired JPS5846312B2 (en) | 1981-09-10 | 1981-09-10 | Processing method for printed tamagoyaki sheets with excellent hot water resistance |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5846312B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9707063B2 (en) | 2012-04-02 | 2017-07-18 | National University Corporation Okayama University | Dental diagnosis device and dental diagnosis probe |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7939123B2 (en) | 2005-02-04 | 2011-05-10 | Rembrandt Enterprises, Inc. | Deep fried egg-based foodstuff |
| US7943191B2 (en) | 2005-02-04 | 2011-05-17 | Rembrandt Enterprises, Inc. | Egg based foodstuff resembling french fries and the method of making same |
-
1981
- 1981-09-10 JP JP56143288A patent/JPS5846312B2/en not_active Expired
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9707063B2 (en) | 2012-04-02 | 2017-07-18 | National University Corporation Okayama University | Dental diagnosis device and dental diagnosis probe |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5843764A (en) | 1983-03-14 |
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