JPS6018384B2 - Manufacturing method of processed egg food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a processed egg food that is large and plump, has good restorability, and has an attractive appearance.

Conventionally, several methods are known for producing dry foods by subjecting egg materials to high frequency treatment. for example,
The Keitei Official Gazette of 1972-7285 states that 70 to 10% of eggs (
The dough obtained by mixing and dispersing air bubbles into an egg liquid consisting of dry matter equivalent) and 30 to 90% moisture and increasing the volume of the egg liquid by 1.1 to 9.0 times is subjected to high frequency treatment to expand and dehydrate it. A method of producing a dry food by adjusting the moisture content to 2 to 25% is disclosed. Special Seki Sho 53-13
Publication No. 9737 describes the first step of preparing a viscous steel product by using heat-coagulable crab white and starch alone or in a mixture, and the process of transferring the viscous steel product onto a tray, performing vacuum deaeration, and then heating at normal pressure. A method for manufacturing a circular thin ingredient for instant food is disclosed, which comprises a second step of expanding and contracting, and a third step of heating the contracted material under high frequency.

In addition, Tokukan Sho 48-5 Road No. 59 discloses that liquid or dry powdered eggs contain starch, active proteins (gluten, gelatin, casein, albumin, globulin) or the like, leavening agents, etc. Mix an appropriate amount of a foaming agent and, if necessary, a flavor additive, etc., knead the mixture to make a dough, and make the dough into a semi-solidified state and give it plasticity by heating it as is or at a temperature below 60:00. This is molded and heated using high-frequency dielectric heating or high-frequency dielectric heating in a steam atmosphere of 8 or higher to maintain the center temperature of the dough at 95°C or less, allowing it to expand and dry. A method for producing a foamed dry food product containing eggs as a main component is disclosed.

However, the dried food produced by the method described in Samurai Publication No. 53-72859 is characterized by containing a large number of air bubbles inside the structure, and remains in the form of egg binding.

In addition, the circular thin ingredients manufactured by the method described in JP-A-53-139737 are only circular thin films with many wrinkles on the surface, and are plump and large in size and have an attractive appearance. It is a far cry from that.

Furthermore, the foamed dried food containing eggs as a main ingredient produced by the method described in Samurai Seki Sho 48-5 Madara No. 5y is considerably different from the egg processed food of the present invention. There is.

One of the purposes of the above-mentioned known methods is to improve the restorability of dried foods.

Improving restorability is a challenge for researchers who develop dried foods, but in recent years, it has become an important issue to impart an attractive appearance to dried foods that have become larger in size. In other words, the snack noodle industry, which consumes large amounts of dry food,
We have diversified our products by combining the dried noodles, soup, and ingredients (dried foods) that make up our products. In particular, ingredients play a large role in characterizing products, such as handmade foods.
There is a need for something that looks great, is large in size, can be reconstituted in 3 to 5 minutes by pouring boiling water, and is delicious to eat. However, even if egg processed food is prepared and dried using the method described in general cookbooks, although it looks good, the restorability is very poor, making it unsuitable for the odor of snack noodles.
In view of this background, the inventors of the present invention have conducted extensive research into methods for producing processed egg foods that are plump, large in size, have good restorability, and have a good appearance. A paste is prepared by mixing egg raw materials, starch, fats and oils, thickeners, swelling agents, and dried fruit, and the paste is shaped and then subjected to high frequency treatment, so that the fruit is sealed with eggs and the center part bulges out. It is plump and large in size, has an uneven and wavy surface, and has good restorability.

The present invention was completed based on the discovery that a dried egg processed food that grows larger after restoration and has a soft, elastic, and smooth texture can be produced. The present invention will be explained in detail below.

Chicken eggs are used as the egg raw material, but eggs from other birds can also be used if necessary.

Further, any state of undenatured liquid egg or powdered egg may be used. In order to adjust the moisture content of the paste, the mixing ratio of liquid egg and powdered egg can be selected arbitrarily, and the amount of egg raw material blended is 40 to 70% of the paste in terms of liquid egg (hereinafter referred to as weight %).
However, it is desirable from the viewpoint of flavor and texture.

As starch, starch of corn, wheat, potato, etc., Q-modified starch thereof, modified starch, etc. are used.

The blending amount of starch is preferably 3 to 15% from the viewpoint of texture. As the fats and oils, animal and vegetable edible fats and oils such as lard, palm oil, and white squeezed oil are used, and the blending amount is 1 to 15%.
% is desirable in that it gives a smooth texture.

As the expanding agent, baking soda, ammonium chloride, baking powder, etc. are used, and the blending amount is 0.5 to 4.0%.
, preferably 1.0 to 2.0%.

A blending amount of 0.5% or more is effective in improving the restorability of processed egg foods, but a blending amount of 4% or more gives the taste of a leavening agent, which is not preferable from the standpoint of taste quality. As the thickener, vegetable polymeric substances such as guar gum, fermented polysaccharides such as xanthan gum, synthetic thickeners such as CMC, etc. are used, and the blending amount thereof is 0.05 to 0.5%, preferably 0. .2 to 0.5% is desirable.

The effect of the thickener is to impart moldability to the paste containing 40 to 55% water, to control the restorability, and to give a good appearance to the surface. Te 0
．． The effect of the thickener will not be recognized unless it is added in an amount of 0.5% or more, but if it exceeds 0.5%, the restorability of the egg processed food will deteriorate. Any dried fruit can be used as long as it has good restorability, but for example, dried fruit such as crustaceans, fish and shellfish, meat, algae, vegetables, mushrooms, etc. can be used as fruit for processed egg foods. can.

The dried product preferably has good restorability, and may be dried by any drying method such as sun drying, hot air drying, freeze drying, etc. The shape may be any shape, but in consideration of moldability, it is preferable to slice it into 3 sides or less with 2 to 3 skins or less. The amount of dried fruit added is preferably 2.5 to 30%, preferably 5 to 15%. If the amount is less than 2.5%, the egg processed food will look bad, and if it exceeds 30%, it will be difficult to bind with the egg raw material. Furthermore, various seasonings such as food, sugar, chemical seasonings, natural seasonings, pigments, spices, and fragrances may be added to the paste as necessary.

Further, it is preferable to add water so that the amount of water in the paste becomes 40 to 55%.

If the moisture content of the base exceeds 55% as a result of using a large amount of liquid egg as an egg raw material, replace part of the liquid egg with another dry egg raw material to bring the moisture content within the range of 40 to 55%. There is a need to.

If the water content exceeds 55%, the moldability of the base will deteriorate, and as a result, it will be necessary to add more than an appropriate amount of thickener.
The restorability of the manufactured egg processed food becomes poor, and the shape becomes bowl-like, resulting in poor appearance. Furthermore, if the moisture content of the paste is less than 40%, not only the surface of the manufactured egg processed food becomes flat, but also its restorability becomes poor.
As a mixer for mixing the raw materials, any mixer capable of dispersing and mixing solutions, such as a kneader or a vertical mixer such as a Kenwood mixer, can be used.

The resulting paste may be formed by any method as long as it can be formed, but for example, a mold with a circular hole of 10 mm in diameter in a 4 mm thick plate made of tetrafluoroethylene, and a mold. A glass wool cloth coated with tetrafluoroethylene (hereinafter referred to as a molded sheet) is placed under the frame to form a molded container, and the paste is poured into this container.The excess paste is scraped off with a metal spatula to make a certain amount. It is preferable to remove the mold and obtain a paste molded product on a molded sheet. The shape may be any shape such as a circle, an ellipse, or a rectangle, and it is formed into a plate shape. If the thickness is too thin, it will be difficult to mold, and if it is too thick, the base may flow. From these points, preferably it is the 2nd to 8th side. Next, the molded product is fed to a high frequency processing device (for example, 245 MHz), but it may be fed statically or continuously using a belt comparer or the like. When high-frequency waves are irradiated by a high-frequency processing device, heating starts from the outer periphery of the molded product, expands and waves as it progresses to the center, forms a mound-like convex portion in the center, and the entire molded product expands and solidifies, giving it a shape. The molded product is treated with a high frequency treatment device until the moisture content is in the range of 9 to 25%. The power for irradiation is required to heat and dry the product to a moisture content of 25% or less, but it can be selected depending on the capacity of the drying equipment for the subsequent drying process and the required utilities, and can be set arbitrarily in consideration of economic efficiency. be able to. High-frequency treatment with a moisture content of 25% or more results in poor restoration properties, and a moisture content of 9% or less may cause burnt, which is not preferable.

Products treated with high frequency in this manner can be made into products as they are, but in some cases, the shelf life can be improved by further drying and lowering the soil moisture content to 4 to 15%. Any drying method such as hot air drying or vacuum drying may be used. The dried egg processed food produced in this way has a fruit that is sealed with eggs, rises up with a small mountain-like convexity in the center, and has a large, plump appearance with an uneven and wavy surface, and has good restorability. It has a good texture, spreads widely, is soft, and has a smooth texture with elasticity. This is placed on top of a cup of snack noodles, poured with boiling water, and allowed to reconstitute for 3 minutes.The result is a large, fluffy, spreadable snack that looks great, is delicious to eat, and has a distinctive character. Next, an experimental example will be shown regarding the influence of water and swelling agents in the paste.

The experiment was conducted as follows based on the experimental setup shown in Table 1.

The raw materials shown in Table 11 are dispersed, mixed, and dissolved using a Kenwood mixer (manufactured by Aikosha Seisakusho, using a beater as a rope azusa blade) to obtain a paste.

The paste is molded using a formwork with circular holes of 10 degrees in diameter in a 4-wall thick tetrafluoroethylene plate, and 4 holes under the formwork.
Glass wool cloth coated with fluorinated ethylene (
A molding sheet (hereinafter referred to as a molding sheet) is laid out to form a molding container, the paste is poured into this container, the excess paste is scraped off with a metal spatula to make a certain amount, the mold is removed, and the paste molded product is placed on the molding sheet. obtain. Put this thing in the microwave (
245mMHz, output 600W) and subjected to high frequency treatment to obtain a semi-finished product.

Then, the semi-finished product is dried with hot air (approximately 60 oo) to obtain a dry product. Experiment No. 1.No. 2.No. 3 is water 53
%, Experiment No. 4.No. Fu NO. 6 has a moisture content of 45%, experiment No. 7.No. &No. 9 is the test area of moisture spot %,
No. 1.No. 4.No. No. 7 has no baking soda added. 2
, No. 5 No. 8 is baking soda 0.5%, No. 3 No. ○
No. 9 is a test area containing 1.5% baking soda. As a result (Table 1), the moldability of the paste was No. 1~No. In test group No. 6, the paste flowed and spread after molding, resulting in poor moldability. 7~No. 9 has less spread of paste,
The moldability was relatively good. The appearance of the semi-dried product is similar to No. 1 in the baking soda-free category. No. 1 expands thinly in the outer circumferential direction and wrinkles are formed on the surface. 4 is No. There is less expansion in the outer circumferential direction than No. 1, and wrinkles are formed on the surface. No. 7 had a flat, smooth cookie-like appearance while maintaining its shape after molding. No. 0.5% baking soda added. No. 2 has a bowl-shaped appearance with a smooth surface. 5 is No.
It has the same appearance as No. 2, and No. 8 is No. It had the same cookie-like appearance as 7. No. 1 in the baking soda 1.5% addition area. 3
It had an interesting appearance that had never been seen before, and the surface was smooth and smooth. N
O. 6 is NO. The appearance is the same as No. 3, and No. 9 is NO
．． It had the same cookie-like appearance as 8. No. which formed wrinkles. 1 and no. No. 4 expanded beyond the shape after paste molding (outer weight: 10 yuan), and the other test sections became taller and shrunk.

The resiliency of the semi-finished product obtained by drying with hot air was No. 1 in the baking soda-free category. 1.No. 4 and NO. 7 has poor restoration,
In particular, the inside absorbed water, and there was no water. No. 0.5% baking soda added. 2 and no. No. 5 was restored and had a soft, elastic and smooth texture. After restoration, the shape was moderately elongated in the circumferential direction. No. 8 had poor restoration, especially the inside absorbed water. No. 1 in the baking soda 1.5% addition area. 3.No.
6 and no. Both No. 9 and No. 9 were easily reconstituted and had a soft (watery) texture, which was not desirable. After restoration, the shape extended widely toward the outer circumference. The restorability shown in Table 1 was tested using the following method.

A sample was placed in a styrofoam container of about 700ml, poured with 400ml of boiling water, covered with a lid and left to reconstitute for 3 minutes, then the sample was taken out, the outer diameter was measured, and a sensory test was performed. I continued using this method from then on. From the above results,
The water percentage of the paste and the addition amount of the swelling agent are mutually effective in improving restorability, imparting an external shape, and imparting a preferable texture when producing dried egg processed foods. I found that there is. However, No. 2 and no. No. 5 did not have the appearance shape of the dried egg processed food that is the object of the present invention. Next, experiment No. 1 in Table-1. 3.N
O. 6 and no. The paste prepared by adding a thickener to Sample No. 9 was examined for appearance, shape, etc. after transverse frequency treatment, as well as restorability, texture, etc. after hot air drying.

The experimental setup is shown in Table 2. The experiment was conducted according to the method shown in Table 1. Experiment No. 10, No. 11, No. 12 and no. 13 is NO. 6 (moisture 45%, baking soda 1.5%
), xanthan gum was added at 0.1%, 0.2%, and 0.
．． Test plots containing 3% and 0.7%, Experiment No. 14 is
No. 3 (53% moisture, 1.5% baking soda), 0.4% xanthan gum, and Experiment No. 15 is No. 9 (water 38%, baking soda 1.5%) and xanthan gum 0.1
This is the test plot in which % of the compound was added. As a result, moldability was improved by adding 0.1 of xanthan gum, and paste flow could be prevented. The appearance of the semi-finished product is No. 10, No.
11 and no. Both No. 12 and No. 12 produced mound-like convex portions and uneven surfaces. 3 and no. The appearance has been improved compared to 6. NO. No. 13 had a large amount of 0.7% xanthan gum added, and had a bowl-like shape without any internal mound-like protrusions. No. 14 is No. Similar to 10, the appearance has been improved. No. 15 is no. It has a bowl-shaped shape similar to the 13. The resiliency of the semi-finished product obtained by drying with hot air is No.
IQNo. 11, No. 12 and no. All of No. 14 had good recovery, expanded moderately in the circumferential direction, became larger and softer, and had a smooth and elastic texture. No. 13 and N
o. In case No. 15, the restorability was slightly inferior, and there remained some poor restorations in the center. From this result, it was found that thickeners such as xanthan gum have the effect of improving texture, moderating elongation after restoration, improving appearance, and improving moldability. Thus, we have found and developed a method for improving the restorability, softening, and imparting elastic and smooth texture to the egg raw material of the dried egg processed food that is the object of the present invention.
In other words, by utilizing the mutual effect of the amount of moisture in the paste and the amount of expansion agent added, the addition of moisture and expansion agent improves the restorability until the texture becomes watery and creates a small mound-like convexity in the center. This is a method of selecting the amount and using a thickener to suppress the restorability to some extent while retaining the external shape and imparting a soft, step-like and smooth texture. However, this method alone does not compromise the appearance of the dried egg processed food, which is the objective of the present invention. Therefore, we focused on the fact that differences in the moisture content of the paste affect the external shape, and thought that this could be achieved by creating variations in moisture inside the paste molded product, so we mixed dried fruits into the paste, We investigated its influence. The dried fruit was prepared as follows. The cartilage of boiled dried crab and red king crab was removed, cut into approximately 2 pieces, loosened, and freeze-dried to a moisture content of 2.5%. Dried onions, onions were sliced into 1 or 2 legs, cut into about 2 pieces, blanched, drained, and dried under heat to a moisture content of 5.5%. After blanching dried shiitake mushrooms and fresh shiitake mushrooms, 1-2
It was sliced into kites and freeze-dried to a moisture content of 2.5%. After blanching dried green onions and long green onions, they were cut into two pieces, cut into lines, and dried with hot air to reduce the moisture content to 4.8%. Dried wakame and fresh wakame were washed with water, cut into 5 pieces, and dried with hot air to reduce the moisture content to 12%. Dried chicken meat, chicken fillet meat boiled in water, cut into 2 skins and reduced to 3.8% water content.
was freeze-dried. In addition, crab meat, shiitake mushrooms, and onions were used as raw fruit before drying. The experimental arrangement and results are shown in Table 3. The experiment was conducted according to the method shown in Table 1. Experiment No. 16~No. 21 is 2.5-30% dry beauty
What was added, Experiment No. No. 22 contains 20% fresh fruit. As a result, the moldability of the paste was good in each sieve area, and when scraped off with a metal spatula, the berries were actually buried inside the paste, and the berries were visible on the surface. The appearance shape of the semi-finished product after high frequency treatment is No. 16-No. Both No. 21 forms a mound-like protrusion in the center, the center is raised, and the surface is uneven and wavy, and the fruit is closed with eggs and exposed on the surface, giving it an attractive appearance. As a swelling agent, there was no difference in effectiveness between baking soda and baking powder. There was no difference in the effectiveness of guarcam and xanthan gum as thickeners. There was no difference in the effect when the amount of fruit added was 2.5 to 30%. There was no difference in the effect between 40% and 55% moisture. The specific gravity of the paste was 0.955-0.984.
The viscosity of the paste was over 5200 p.p. Specific gravity and viscosity in the method of the present invention can be important indicators for controlling the manufacturing process. The moisture content in the semifinished product or product after high frequency treatment was 9% to 25%. When dried with hot air, there was some drying shrinkage, but the external shape did not change. The specific gravity of the dried product was 0.301 to 0.355. The internal structure of the dried product has large and small air bubbles in a non-uniform manner, forming a heterogeneous structure with fine air bubbles surrounding the periphery, which improves the resilience, consistency, and texture. No. When No. 22 was dried to a moisture content of 30% or less, the fruit was locally heated and burnt. When the moisture content was 30% or more, the paste remained unheated and dried, and when dried with hot air, its restorability deteriorated. Therefore, high frequency treatment was performed until the moisture content was 24%. As a result, part of the fruit became scorched, and the restorability of the fruit after restoration was poor. However, the restorability and texture of the egg part were good. The elongation of the shape in the outer circumferential direction after restoration (diameter is defined as the outer diameter) is approximately 110 to 120% of the outer diameter before restoration, giving it volume, appearance, and texture. Become. Table 1 I Table 2 * Added and mixed to raw material formulation.

■ ship groove weight oak lotus ■ 〆 Evil ■ 'debt heart stomach fart sa ・ Y fart n to Spicy 'be stomach stomach hmm The ・ Y Examples are shown below.

Example 1 Freezing liquid whole body 8570 times, powder whole body 895 times, powdered egg yolk 6 times
5 days, wheat starch 20 times, palm oil 80 times, salt 15 times, sodium glutamate 2 times, baking soda 15 times and xanthan gum 3 times in a container of Kanto mixer [Kanto mixer ■], rope feather (beater type) Mix and dissolve at low speed for 20 minutes.

In this, dried crab meat (moisture 3%, freeze-dried seedlings cut in 2 layers) 80 g, dried onion (moisture 23%, 2 rib slices, 2 to 3 skins cut and dried in the heat) 5M, dried shiitake mushrooms (moisture 5 %, 2 slices of freeze-dried grains) were added for 10 minutes and mixed for 5 minutes to make a paste (moisture 45.9%, specific gravity 0.960).
A viscosity of 100,000 CP or more was obtained. A molding sheet was placed under an iron mold (a 3-wall iron plate with holes 10 mm in diameter made), and the base was poured into a molding machine that served as a molding container. The molded product was obtained by cutting with a lathe and removing the formwork. Each molded item cost 22 yen. While the molded product is placed on the molding sheet, it is heated using a belt compare type high frequency heating device (24
5 MHz, output 4. Uta W) was continuously supplied, and each molded product was heated and dried by irradiating high frequency for 11 seconds to obtain 49 semi-dried products. The average weight of semi-dried products is 14.0 (
Moisture: 14.5%) It was evening. The semi-dried product was dried in a hot air dryer for 3 minutes at 100 pm, with an average weight of 12.
A product with a moisture content of 5% (specific gravity: 0.305) was obtained. This was placed on top of a cup of snack noodles, poured boiling water, and allowed to reconstitute for 3 minutes.The resulting product spread out on top of the reconstituted noodles, softened, and had a smooth, elastic texture. The result was something that looked great and was delicious. Example 2
17 Liquid whole body 8160 yen, powder whole body 890 yen, refined lard 16
．． 5 days, cornstarch 27 days, Q-based starch 4.5 days, salt 3.5 days, sugar 8.5 days, light soy sauce 4 days, white beaver 0.1 days, water (amounts shown in Table 3), Baking soda or baking powder (Aikoku Baking Powder KY,
(manufactured by Daikan Shokushoku Kogyo ■) (the amount shown in Table 3) and xanthan gum or guar gum (the amount shown in Table 3) are placed in the container of a Kenwood mixer (manufactured by Aikosha Seisakusho, a beater is used as a fly azusa feather), The mixture was dispersed and mixed for 2 minutes to dissolve.

Claims (1)

[Claims] 1 Egg 40-70% by weight (liquid column equivalent) Starch 3-15% by weight, Expanding agent 0.5-4.0% by weight, Thickener 0.05-0
．． 5% by weight and dried fruits (crustaceans, fish and shellfish, meat,
After mixing 2.5 to 30% by weight of dried products of algae, vegetables, or mushrooms to prepare a paste with a moisture content of 40 to 55% by weight, the paste is shaped and subjected to high frequency treatment to form the composition. The moisture content is 9 to 25% by weight, and if necessary, it is further dried to a moisture content of 4 to 15% by weight, and the swelling ratio is 2.
1. A method for producing an egg processed food, characterized by obtaining an egg processed food having an egg weight of 5 to 3.5.