JP2002051747A - Method for producing instant beaten egg soup, and instant beaten egg soup obtained by the method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an instant beaten egg soup excellent in texture and shape of the beaten egg as the egg soup, and further to provide the instant beaten egg soup excellent in texture and shape of the beaten egg as the egg soup. SOLUTION: (1) This method for producing an instant beaten egg soup is characterized in that the temperature of a hot water at the time of the production of the beaten egg soup is regulated so as to be <90 deg.C, the viscosity of the hot water at the time of the production of the beaten egg soup is regulated so as to be 30-500 cps, and the viscosity of an egg liquid at the time of the production of the beaten egg soup is regulated so as to be 300-1,500 cps (with the proviso that the case in which the viscosity of the hot water at the time of the production of the beaten egg soup is 500 cps and the viscosity of the egg liquid at the time of the production of the beaten egg soup is 1,500 cps is omitted). (2) The instant beaten egg soup is obtained by the production method.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing an instant oyster egg soup, and an instant oyster egg soup obtained by the method, and more particularly to an instant oyster egg with excellent texture and shape as an egg soup. The present invention relates to a method for producing egg soup, and an instant egg soup with excellent texture and shape of an egg soup obtained by the method.

[0002]

2. Description of the Related Art Until now, instant FD (Freeze-drying;
(Freeze-dried) Oyster egg soup is variously proposed. The commercial value of this instant shaved egg soup is the soup taste,
It is clear from the external evaluation results that, besides the overall appearance (shape of ingredients, favorable appearance, shape of shaved egg, etc.), the texture of the shaved egg is also emphasized.

[0003] However, the actual situation is that an instant oyster egg soup excellent in both texture and shape of an oyster egg as an egg soup has not always been provided. Therefore, there is a strong demand for an instant shaved egg soup having excellent texture and shape as an egg soup.

[0004] By the way, in the past, regarding the hot water temperature at the time of making the oyster egg, when the temperature of the hot water is low, the coagulation time of the egg solution becomes longer, and the eggs in the hot water are formed before coagulation. It was supposed to be a shaved egg when worn. For this reason, for example, as shown in Japanese Patent Application Laid-Open No. 9-252749, in order to keep the shape and texture of the oyster eggs good, the hot water temperature at the time of making the oyster eggs should be 90 ° C. or more. Is preferred.

On the other hand, as a technique for improving the texture of persimmon eggs, a method of thickening egg fluid and hot water (Japanese Patent Publication No. 57-871)
No. 0) and a method of adding polyglutamic acid or a salt thereof (JP-A-1-132255).

Therefore, the hot water temperature at the time of making the oyster egg is 90
℃ or more, and if the thickening of egg fluid and hot water, or if polyglutamic acid or its salt is added,
It is expected that an instant shaved egg soup with excellent texture and shape of an egg soup as an egg soup can be produced.

However, contrary to expectation, when the temperature of the hot water at the time of making the oyster is set to 90 ° C. or higher, and the egg solution and the hot water are thickened, or polyglutamic acid or its salt is added. In addition, it was not possible to produce an instant shaved egg soup excellent in texture and shape of the egg soup as egg soup.

The inventors of the present invention have conducted intensive studies in order to solve the above-mentioned conventional problems. As a result, surprisingly, contrary to the above-mentioned findings, the present inventors have set the hot water temperature at the time of making the oyster eggs to 90 degrees. ° C and the viscosity of hot water and egg liquid at the time of making the oyster egg are within a certain range, so that an instant oyster egg soup excellent in the texture and shape of the oyster egg as an egg soup is obtained. It was found that the present invention was completed based on this finding.

[0009]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing an instant persimmon egg soup which is excellent in texture and shape of persimmon egg as egg soup. That is, the present invention produces an instant oyster egg soup that hardly feels rough when hot water is reconstituted, is soft, has an excellent texture, and a thin oyster egg having an excellent shape is obtained. It is intended to provide a method.

Another object of the present invention is to provide an instant persimmon egg soup obtained by the above method, which is excellent in texture and shape of persimmon egg as an egg soup. That is, the present invention, when hot water reconstitution, almost does not feel rough, soft, and excellent in texture,
It is another object of the present invention to provide an instant oyster egg soup which is thin and has an excellent shape.

[0011]

According to the first aspect of the present invention, in manufacturing an instant oyster egg soup, the hot water temperature at the time of making the oyster egg is set to less than 90 ° C. and the hot water temperature at the time of making the oyster egg is reduced. And the viscosity of the egg solution at the time of making the oyster egg 300 ~ 1500cps
s (except when the viscosity of hot water at the time of making the oyster egg is 500 cps and the viscosity of the egg fluid at the time of making the oyster egg is 1500 cps). A method for producing soup is provided.

According to a second aspect of the present invention, there is provided the production method according to the first aspect, wherein the hot water temperature at the time of making the oyster is 86 to 89 ° C.

The present invention according to claim 3 provides the present invention according to claim 1 or 2
The present invention provides an instant shaved egg egg soup obtained by the method described above.

[0014]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. The present invention according to claim 1 relates to a method for producing an instant oyster egg soup. In general, an instant oyster egg soup is made by mixing the oyster eggs raw materials, excluding the liquid egg of the whole egg, and then adding a mixture of the liquid egg of the whole egg under heating to form an oyster egg. It is manufactured by combining the obtained oyster egg with a mixture of the soup base and ingredients to obtain an oyster egg soup, filling the obtained oyster egg soup in a container, and then freeze-drying. The present invention
Basically, the present invention relates to a method for producing an instant oak egg soup, but is not necessarily limited to such a general method for producing an instant oak egg soup, and does not impair the features of the present invention. As long as it is applicable, the present invention can also be applied to a method for producing an instant shaved egg egg soup by another method.

According to the first aspect of the present invention, the hot water temperature at the time of making the oyster egg is set to less than 90 ° C. and the hot water temperature at the time of making the oyster egg is reduced. The viscosity is in the range of 30 to 500 cps, and the viscosity of the egg solution at the time of making the oyster egg is 300 to 1500 cps
s (except when the viscosity of hot water at the time of making the oyster egg is 500 cps and the viscosity of the egg fluid at the time of making the oyster egg is 1500 cps). .

In the present invention according to claim 1, first,
It is necessary that the hot water temperature at the time of making the oyster egg be less than 90 ° C., and the object of the present invention cannot be achieved even if the hot water temperature at the time of making the oyster egg is 90 ° C. or more. Particularly, as described in claim 2, it is preferable that the hot water temperature at the time of making the oyster egg be 86 to 89 ° C. By making the hot water temperature at the time of making the oyster egg less than 90 ° C., both the viscosity of the hot water at the time of making the oyster egg and the viscosity of the egg solution at the time of making the oyster egg are in a specific range. The texture and shape of the oyster eggs can be made excellent. This is considered that when the hot water temperature at the time of making the oyster egg is 90 ° C. or higher, the protein network at the time of coagulation of the egg fluid becomes thick and strong, so that an excellent texture can be imparted at less than 90 ° C.

Next, in the present invention according to claim 1,
As described above, the hot water temperature at the time of shaved egg production is less than 90 ° C, and the viscosity of hot water at the time of shaved egg production is 30 to
It is necessary to set the viscosity in the range of 500 cps and the viscosity of the egg solution at the time of making the oyster egg in the range of 300 to 1500 cps. However, the viscosity of hot water at the time of making oyster eggs is 500 cps
And the viscosity of the egg solution at the time of making the oyster egg is 1500
In the case of cps, the shape of the oyster egg cannot be maintained and the texture is required to be deteriorated, so that it is excluded from this range.

Here, in the present invention according to claim 1, it is necessary that both the viscosity of the hot water at the time of making the oyster egg and the viscosity of the egg fluid at the time of making the oyster egg are within the above specific ranges. However, even if only one of them falls within the above specific range, the object of the present invention according to claim 1 cannot be achieved. On the other hand, by setting both the viscosity of hot water at the time of shaved egg production and the viscosity of egg fluid at the time of shaved egg production to be within the above-mentioned specific range, the temperature of hot water at the time of shaved egg production was set to less than 90 ° C. In this case, a thin-walled oyster egg can be produced. As a result, the hot water temperature at the time of the oyster egg production is set to less than 90 ° C. It is possible to create excellent oyster eggs. That is, while imparting a specific range of viscosity to the hot water at the time of shaved egg making,
By imparting a specific range of viscosity to the egg liquid at the time of making the oyster egg, the overdispersion of the egg liquid at the time of making the oyster egg (because the egg liquid spreads excessively, the shape becomes small and becomes defective) is suppressed. As a result, it is possible to produce a persimmon egg having a thin film shape and an excellent texture.

As described above, in the present invention according to the first aspect, the viscosity of hot water at the time of making the oyster egg is 30 to 500.
In the range of cps, and the viscosity of the egg liquid at the time of making the oyster egg is in the range of 300 to 1500 cps (However, the viscosity of hot water at the time of making the oyster egg is 500 cps, and the egg liquid at the time of making the oyster egg It is necessary to adjust the viscosity of hot water at the time of making the oyster egg to 30 mm, since a thin oyster egg having a proper thickness can be obtained. ~ 200cps range,
In addition, the viscosity of the egg solution at the time of making the oyster egg is 300 to 1000
It is preferable to be in the range of cps. However, in this case, the viscosity of hot water at the time of making the oyster egg is 200 cps, and
If the viscosity of the egg solution at the time of making the egg is 300 cps, the egg is in a thin film form, but becomes a slightly thick egg egg, so that it is excluded from the preferable range.

In order to make the viscosity of the hot water at the time of making the oyster egg into the above range, a thickening polysaccharide, a starch and the like are usually used. Such thickening polysaccharides and starches are not particularly limited as long as they are recognized as food additives. Specific examples of the thickening polysaccharide include xanthan gum, locust bean gum, guar gum and the like. Further, specific examples of the starch include potato starch, wheat starch, corn starch, and chemically modified starch. In the present invention according to claim 1, these can be used alone or in appropriate combination of two or more.

In order to keep the viscosity of the egg solution at the time of making the oyster egg in the above range, a thickening polysaccharide or the like is usually used. Such a thickening polysaccharide is not particularly limited as long as it is recognized as a food additive. Specific examples include xanthan gum, locust bean gum, guar gum and the like. In the present invention according to claim 1, these can be used alone or in appropriate combination of two or more.

The present invention according to claim 1 is characterized by the above points, and other than the above points may be performed by a conventional method. In addition, various seasonings and various ingredients can be added to the persimmon egg raw material as needed.

As described above, the raw material of the oyster (excluding the liquid egg of the whole egg) is heated and mixed, and then the liquid egg of the whole egg is added to the mixture while heating, Create a persimmon egg, combine the resulting persimmon egg with a mixture of soup base and ingredients to obtain a persimmon egg soup, fill the resulting persimmon egg soup into a suitable container such as a tray, and then freeze By drying, the desired instant oyster egg soup is produced.

As the soup base, a commercially available soup base can be used, but it is not limited to this. Salt, potato starch, water and the like can be added to the soup base as needed. Further, the ingredients for the soup are not particularly limited, and for example, cut wakame, shiitake, leek, etc. can be used. The freeze-drying conditions are not particularly limited, and may be performed under ordinary conditions. Freeze-drying generally employs vacuum freeze-drying, and after freezing at a temperature of -20 ° C or lower for about 24 hours,
It is performed by drying under vacuum.

As described above, an instant shaved egg soup excellent in texture and shape of the shaved egg as an egg soup, which is the object of the present invention, can be manufactured.

The instant oyster egg soup of the present invention according to claim 3 is manufactured in this way (by the method according to claim 1 or 2). The instant persimmon egg soup of the present invention according to claim 3 thus obtained is excellent in texture and shape of the persimmon egg as an egg soup.

[0027]

Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited by these examples.

Example 1 (Selection of Hot Water Temperature at the Time of Making Oyster Egg) Starch solution 600 in which wheat starch was added to water to a concentration of 2.4%
g, as shown in Table 1, in a temperature range of 80 to 96 ° C., in increments of 2 ° C., and at 89 ° C., a total of 10 types of heating were performed (in Table 1, This was described as the hot water temperature.) While stirring, 300 g of egg solution to which xanthan gum had been added in advance to the egg solution in an amount of 0.2%.
Was added to produce 10 types of persimmon eggs. Powder and liquid seasonings were added to these 10 types of oyster eggs, dispensed into trays, and frozen in a freezer at -20 ° C or lower. These were dried by a vacuum freeze dryer to produce ten types of instantaneous oyster egg soup samples. The resulting 10 types of instantaneous persimmon egg soup samples were put into a cup, poured into a prescribed amount of boiling water, stirred for 30 seconds, and evaluated for the texture and shape of the persimmon egg. In addition, as the overall evaluation, the worse evaluation among the evaluation of the texture and the shape of the oyster egg was also shown. Table 1 shows the results.

The texture of the oyster egg is determined by its hardness,
Two points of smoothness were evaluated in the following three stages. ；: Almost no roughness and soft △: slight roughness is recognized and slightly hard ×: roughness is felt and hard

The shape of the oyster egg was evaluated on the following three levels in terms of appearance. ；: A preferable thin-walled oyster egg. Δ: Thin film, but small in size (less than 1 cm in length) or thick. ×: The size (size) is very small (less than 5 mm in length), or the oysters are bound together to form a large mass.

[0031]

[Table 1] Table 1

According to the results shown in Table 1, when the temperature of the hot water at the time of making the persimmon egg is lower than 90 ° C., an instant persimmon egg soup excellent in the texture of the persimmon egg can be obtained. Especially when the temperature of hot water at the time of making oyster eggs is 84-89 ° C,
It can be seen that an instant persimmon egg soup excellent in texture and shape of persimmon egg is obtained.

Example 2 (Selection of Viscosity of Hot Water and Egg Liquid at the Time of Oyster Egg Making) A predetermined amount of wheat starch was added to water, and the viscosity of hot water was 5 to 70.
Starch solution 60 adjusted to 0 cps (measured by B-type viscometer)
About 0 g, heating was performed at 89 ° C., and a predetermined amount of xanthan gum was previously added to this while stirring, and the egg fluid viscosity was 1
300 g of egg solution having a range of 00 to 2000 cps was added to each to produce a persimmon egg. Powdered and liquid seasonings were added to the oyster eggs, dispensed into trays, and frozen in a freezer at -20 ° C or lower. This was dried with a vacuum freeze dryer to produce an instant oyster egg soup sample.

The obtained instant oyster egg soup sample was placed in a cup, poured into a prescribed amount of boiling water, stirred for 30 seconds, and the shape of the oyster egg was visually observed and evaluated in the following three steps. Was done. The results are shown in Table 2. ◎: Preferable thin-walled shaved eggs. ；: Thin film, but slightly thick ×: Oyster eggs are bound together to form a large mass.

[0035]

[Table 2] Table 2

According to the results shown in Table 2, the viscosity of the hot water at the time of making the oyster egg is in the range of 30 to 500 cps, and the viscosity of the egg liquid at the time of making the oyster egg is in the range of 300 to 1500 cps. However, the viscosity of hot water at the time of making oyster eggs is 500
It is cps, and the viscosity of egg fluid at the time of making oyster egg is 15
Except when it is 00cps. ) Shows that an instant oyster egg soup excellent in the shape of a thin-film oyster egg can be obtained. Especially the viscosity of hot water at the time of making oyster eggs is 30 ~ 200cp
It can be seen that when the egg solution is in the range of s and the viscosity of the egg fluid at the time of making the oyster egg is in the range of 300 to 1000 cps, a thin oyster egg having a proper thickness can be obtained. However, in this case, the viscosity of hot water at the time of making the oyster egg is 2
When it is 00 cps and the viscosity of the egg fluid at the time of making the oyster egg is 300 cps, the oyster egg is thin but slightly thick.

[0037]

According to the first aspect of the present invention, an instant oyster egg soup excellent in texture and shape of an oyster egg as an egg soup can be manufactured. That is, according to the first aspect of the present invention, when the hot water is reconstituted, a hard egg is obtained, which is almost free from roughness, soft and excellent in texture, and excellent in thin film shape and excellent shape. Provided is a method for producing an instant oyster egg soup. According to the second aspect of the present invention, an instant oyster egg soup can be produced which is particularly excellent in texture and shape of the oyster egg as egg soup.

The instant persimmon egg soup of the present invention according to claim 3 obtained by the method of the present invention according to claim 1 or 2 is excellent in texture and shape of the persimmon egg as an egg soup. . That is, according to the third aspect of the present invention,
An instant oyster egg soup is provided which has almost no roughness when softened, has a soft texture, is excellent in texture, and has a thin and excellent shape.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Eiji Suzuki 2-1-1 Shimoge, Takatsu-ku, Kawasaki City, Kanagawa Prefecture Knorr Foods Co., Ltd. F-term (reference) 4B036 LF01 LH41 LP01 4B042 AC05 AD40 AH09 AP02

Claims (3)

[Claims] When producing an instant oyster egg soup, the hot water temperature at the time of making the oyster egg is less than 90 ° C., the viscosity of the hot water at the time of making the oyster egg is in the range of 30 to 500 cps, and Egg liquid viscosity when making eggs is 300
~ 1500 cps (except when the viscosity of hot water at the time of making the oyster egg is 500 cps and the viscosity of the egg fluid at the time of making the oyster egg is 1500 cps). How to make egg soup. 2. A hot water temperature of 86 to 89 when the oyster eggs are prepared.
The production method according to claim 1, wherein the temperature is set to ° C. 3. An instant oyster egg soup obtained by the method according to claim 1.