JPH0783674B2 - Retort egg processed food manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial field of application> The present invention relates to a process for producing a processed retort egg processed food which can be stored at room temperature for a long time.

<Prior Art> Egg processed foods include scrambled eggs, thick-boiled eggs, long eggs, etc., and many of them are introduced in cookbooks. For example, a scrambled egg is generally produced by adding milk and butter to an egg and heating and stirring the egg. Also, a method suitable for mass-producing such scrambled eggs has been studied (Japanese Patent Laid-Open No. 50-70556).

<Problems to be Solved by the Invention> However, the above-mentioned processed egg food is not long-lasting, and the processed egg food currently marketed as a finished product is also a chilled food and cannot be stored at room temperature for a long time. It is a thing.

This is because if the above-mentioned processed egg food is retort pouch food or canned and sterilized, the texture will change due to the sterilization process, and the texture will not be adequate, and the texture will not be obtained.

Therefore, in view of such circumstances, it is an object of the present invention to provide a method for producing a retort processed egg food capable of obtaining an egg processed food that can be stored at room temperature for a long time.

<Means for Solving Problems> The constitution of the present invention for achieving the above-mentioned object is 100 parts by weight of egg, 50 to 100 parts by weight of milk, 1 to 10 parts by weight of starch, and 30 to 50 parts by weight of edible oil and fat. It is characterized in that the mixture consisting of and is filled in a container, sealed, and then heat sterilized at 100 ° C or higher.

The constitution of the present invention will be described in detail below.

In the present invention, as chicken eggs, in addition to raw whole eggs, raw egg yolks, raw egg whites, dried ones thereof that have been rehydrated or frozen and thawed can be used.

The milk used in the present invention may be commercially available,
You may use what rehydrated milk powder. This milk is
50 to 100 parts by weight, preferably 70 to 100 parts by weight of eggs
Use 80 parts by weight. This is because if the amount exceeds 100 parts by weight, water will be released from the product, and if it is less than 50 parts by weight, the texture of the product will be unpleasant, which is not preferable.

The starch used in the present invention is a starch such as corn starch and potato starch, or a processed product thereof, and the amount thereof is 1 to 10 parts by weight, preferably 2 to 5 parts by weight based on 100 parts by weight of chicken egg.
Use parts by weight. Here, if the amount of starch exceeds 10 parts by weight, the viscosity of the mixture is high and the resulting product has a bad texture.
If it is less than the weight part, the mixture becomes liquid and it becomes difficult to obtain a solid product.

In addition, vegetable oils such as salad oil, butter, margarine and the like may be used as the edible oils and fats in the present invention. The edible oil / fat is used in an amount of 30 to 50 parts by weight per 100 parts by weight of eggs. Here, when the edible oil / fat exceeds 50 parts by weight, the oil / fat is separated from the product, and when it is 30 parts by weight or less, the mixture scorches during heating, which is not preferable.

In the present invention, in addition to these main raw materials, ingredients such as carrots, onions and green peas can be used in addition to seasonings and colorants.

In order to carry out the present invention, the above-mentioned raw materials are mixed and then heated to, for example, 75 ° C. or higher with stirring to be thermally solidified. Next, this thermally solidified product may be filled in a container and then heated at 100 ° C. or higher. Here, a retort pouch (aluminum container, heat-resistant synthetic resin sheet bag) or a metal can may be used as the container, and heat sterilization at 100 ° C. or higher may be performed in the retort. In addition, in the heating and solidifying step, it is preferable to heat while stirring so as not to cause charring.

The processed retort egg processed food thus obtained has a good texture and can be stored at room temperature for a long time (one year or more).

<Action> By sterilizing an egg-processed food produced using chicken eggs, milk, starch and edible oils and fats by retort sterilization, the texture can be sterilized without changing the texture.

<Test Example> Test Example 1 The following four samples were prepared, stored at room temperature (20 ° C) for 3 months, then opened, and their appearances and textures were compared. The results are shown in Table-1.

Test area: Corresponding to the method of the present invention (combined) Egg 100 parts by weight Milk 75 parts by weight Salad oil 37.5 parts by weight Corn starch 4 parts by weight Food salt 2.5 parts by weight Seasoning, pigment A little Put the above ingredients into a double kettle And mix evenly,
Solidify with heating and stirring until the temperature reaches 80 ° C. This is 130
× 170mm aluminum pouch (flat bag) 150g filled, 120 ℃ ×
Heat sterilize for 20 minutes.

Control area 1: Milk-free sample (combined) Egg 100 parts by weight Fresh water 75 parts by weight Salad oil 37.5 parts by weight Corn starch 4 parts by weight Food salt 2.5 parts by weight Seasoning and pigment A little processed the same ingredients as above To do.

Control group 2: Sample without edible oils and fats (combined) Egg 100 parts by weight Milk 75 parts by weight Shimizu 37.5 parts by weight Corn starch 4 parts by weight Food salt 2.5 parts by weight The raw materials of the above composition are processed in the same manner as in the test group.

Control group 3: Starch-free sample (mixed) Egg 100 parts by weight Milk 75 parts by weight Salad oil 37.5 parts by weight Shimizu 4 parts by weight Food salt 2.5 parts by weight Seasoning, pigment A little same as above test material To process.

From this result, it is clear that if any one of the four raw materials of chicken egg, milk, salad oil and starch is lacking, a good appearance and texture as an egg processed food cannot be obtained.

Experimental Example 2 (Preferable range of the mixing ratio of milk) Except for milk, the mixing ratio of milk was changed as shown in Table 2 in the same manner as in the test section of Test Example 1, and the same method as in Test Example 1 was used. I made a sample. The appearance and texture of the obtained samples were compared, and the results are shown in Table 2.

From this result, the amount of milk added was 5 per 100 parts by weight of egg.
It can be seen that 0 to 100 parts by weight is preferable.

Test Example 3 (Preferable Range of Mixing Ratio of Edible Oils and Fats) Except for salad oil, the same composition as in the test section of Test Example 1 was used, and the amount of salad oil shown in Table 3 was used to prepare a sample by the same method as in Test Example 1. It was The appearance and texture of the obtained samples were compared, and the results are shown in Table 3.

From these results, it is understood that the amount of edible oil / fat to be blended is preferably 30 to 50 parts by weight with respect to 100 parts by weight of chicken eggs.

Test Example 4 (Preferred range of mixing ratio of starch) A sample was prepared in the same manner as in Test Example 1 using the same composition as in the test section of Test Example 1 except for corn starch and using the amount of corn starch shown in Table-4. The appearance and texture of the obtained samples were compared, and the results are shown in Table 4.

As shown in Table 4, when cornstarch is not used, the viscosity is loose and it is in a muddy state, but when 1 part by weight is used, a reasonably good appearance and texture can be obtained as an egg-processed food, and as the amount increases. The viscosity becomes high and the texture becomes chewy. The amount of this starch compounded will vary depending on taste, but an optimum range will be up to 5 parts by weight.

<Examples> Example 1 (mixing) 100 parts by weight of chicken egg 75 parts by weight of milk 75 parts by weight of salad oil 37.5 parts by weight of corn starch 4 parts by weight of salt 2.5 parts by weight of carrot 2.5 parts by weight of carrot (soybean-like) 2.5 parts by weight Seasoning and pigment Put the ingredients in a double kettle and mix evenly, and the product temperature is 80 ℃.
Solidify while heating and stirring until

The coagulated product was filled in a retort pouch and sterilized by heating under pressure to obtain a processed egg-processed food product.

Example 2 (Combined) Frozen whole egg 100 parts by weight Cow milk 70 parts by weight Butter 30 parts by weight Potato starch 5 parts by weight Food salt 2 parts by weight Green peas 2 parts by weight Seasoning, pigment A little of the above ingredients are put in a steam kneader And evenly mix and solidify while heating and stirring until the product temperature reaches 80 ° C.

By filling and tightening this solidified product in a can and sterilizing it,
A processed egg product having a preservability was obtained.

Example 3 (Combined) Egg 100 parts by weight Milk 50 parts by weight Starch 4 parts by weight Salad oil 30 parts by weight The above ingredients were put in a double kettle and uniformly mixed, and heated until the product temperature reached 80 ° C. After coagulating while stirring, the retort pouch was filled and sterilized by heating under pressure. As a result, an egg-processed food product having preservability was obtained.

For comparison, when the same conditions were used except that milk was replaced with fresh water, the product had a separated fat content.

<Effects of the Invention> As described above specifically with reference to Test Examples and Examples, according to the method of the present invention, a retort egg processed food product having a good appearance and texture and capable of being stored at room temperature for a long period of time is obtained. be able to.

Claims (1)

[Claims] 1. Egg 100 parts by weight and milk 50-100 parts by weight,
A method for producing a retort processed egg product, which comprises filling a container with a mixture of 1 to 10 parts by weight of starch and 30 to 50 parts by weight of edible oil and fat, sealing the mixture, and sterilizing by heating at 100 ° C or higher.