JP3551400B2 - Method for producing decoction and decoction - Google Patents

Description

【００２７】
各テストの結果から、常温で卵液とラードとを混合したテスト２は、卵液単体のテスト１に比べて加熱に多くの時間を要しており、生産性が低下するとともに、製造後の煎卵にラードの生臭さが残っていた。
【００２８】
これに対し、２００℃に加熱したラードを加えたテスト３及びテスト４は、卵液単体のテスト１に比べて加熱時間が短縮され、特に、テスト４ではテスト１の約半分の時間となり、生産能力を大幅に向上させることが可能となる。また、加熱時間の短縮により、卵液中の水分の蒸発が抑えられるため、若干の歩留まり向上が認められた。さらに、高温に加熱したラードの好ましい風味が煎卵に加えられ、風味豊かな煎卵が得られた。
【００２９】
【発明の効果】
以上説明したように、本発明によれば、煎卵製造時の加熱時間の短縮が図れ、生産能力を大幅に向上させることができるとともに歩留まりも向上し、さらに、高温に加熱した油脂の好ましい風味を有する煎卵が得られる。また、本発明の煎卵は、炒飯等の炒めものに混合することにより、その風味を向上させることができる。
【図面の簡単な説明】
【図１】本発明方法を実施するためのバッチ式煎卵製造装置の一例を示す系統図である。
【図２】本発明方法を実施するための連続式煎卵製造装置の一例を示す断面図である。
【符号の説明】
１…加熱釜、２…卵液タンク、３…油脂タンク、４…加熱タンク、１３…撹拌機、２１…エクストルーダー、２２…卵液供給部、２３…加熱油脂供給部[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a method for producing an infused egg and an infused egg, and more particularly to an infused egg having a unique flavor possessed by heated fats and oils, and particularly suitable for incorporation into a stir-fry such as fried rice. The present invention relates to a method for producing eggs.
[0002]
Problems to be solved by the prior art and the invention
When making a relatively small amount of decoction at home, generally, after heating the fat or oil to an appropriate temperature in a frying pan or the like to eliminate the raw odor of the fat itself and generate a unique favorable flavor Then, the egg liquid alone or the egg liquid mixed with a desired seasoning or the like is poured and stirred in a heated state. On the other hand, when industrially producing a relatively large amount of decoction continuously, heating and stirring such as a batch type using a large pot or a pan or a twin-screw extruder (extruder) are required. A device that can be used simultaneously is used (see Japanese Patent Application Laid-Open No. 5-56768).
[0003]
In addition, in the manufacture of industrial egg decay, eggs are rarely produced alone, but added to oil and fat, soup stock, sugar, starch, etc. to add value to taste and yield. Many have been done.
[0004]
In this way, in order to avoid egg scorching and the loss of a large amount of water during the manufacturing process, heat the egg above the coagulation temperature of the egg, but process it at a relatively low temperature. Therefore, when fats and oils, particularly animal fats and oils, are blended, not only the odor of the fats and oils cannot be removed, but also a satisfactory flavor from the fats and oils cannot be sufficiently obtained.
[0005]
In addition, when fats and oils are blended, protein aggregation slows down due to the effects of fats and oils, and the heating time is longer than when eggs are used alone, resulting in reduced production capacity and reduced productivity. Had become.
[0006]
Thus, the present invention provides a method for producing an edible egg containing fats and oils, which removes the unpleasant odor of the fats and oils, imparts a favorable flavor, and is capable of efficiently producing an edible egg without reducing productivity. It is an object of the present invention to provide a method for producing an egg, and also provide an egg decoction suitable for blending into a stir-fry such as fried rice.
[0007]
[Means for Solving the Problems]
In order to achieve the above-mentioned object, the method for producing an decoction according to the present invention provides a method for producing an decoction by heating the egg solution while stirring it, immediately before heating the egg solution or immediately after the start of heating, to 100 ° C or more. The method is characterized in that heated fats and oils are added, mixed, heated to a temperature of 100 ° C. or lower and stirred, and the fats and oils contain a flavor component.
[0008]
Furthermore, the egg decoction of the present invention is obtained by mixing egg liquid and fats and oils heated to 100 ° C. or higher, and heating and stirring at a temperature of 100 ° C. or lower.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
In the method of the present invention, in the step of producing an egg decoction blended with fats and oils, the fats and oils before mixing with the egg solution are heated to a high temperature of 100 ° C. or more to remove the fresh odors of animal fats and oils such as lard and the like. At the same time, a unique flavor is generated by heating the fat and oil, thereby eliminating the fresh smell of the fat and oil from the roasted egg which is a product and adding a favorable flavor to the roasted egg. Furthermore, the amount of heat of the fats and oils heated to a high temperature is used as a part of the heat for heating the egg liquid, thereby efficiently heating the egg liquid and shortening the heating time.
[0010]
As the egg solution, an egg solution that has been conventionally used as a raw material for egg decay can be used as it is, and dashi juice, sugar, starch, and the like can be added as needed. Further, as the fats and oils, various fats and oils such as lard widely used for business use can be used, and a plurality of kinds of fats and oils can be mixed and used as needed.
[0011]
The heating temperature of the fats and oils can be appropriately set according to the type of fats and oils. For example, in the case of fats and oils having a strong odor such as lard, it is preferable to heat the fats to 150 ° C. or higher and about 200 ° C. However, in the case of fats and oils having a weak odor, about 100 ° C. is sufficient. In addition, when leek or garlic is put in oil or fat and heated according to the purpose of using the infused egg, and these flavor components are poured out and attached to the oil or fat, the burnt odor is generated at a temperature at which the flavor components can be extracted. What is necessary is just to heat to a temperature which is not enough.
[0012]
The fat or oil heated to the predetermined temperature is preferably mixed with the egg fluid at the heating temperature. It is appropriate to mix the egg fluid and the heated oil and fat between the time immediately before the heating of the egg fluid starts and the time the egg fluid solidifies immediately after the heating is started. It is preferable to inject fats and oils at an appropriate speed while stirring the mixture, and to mix the fats and oils into the whole egg solution. If a certain amount of time elapses between the mixing of the two and the start of heating, only a part of the egg liquid that has come into contact with the oil and fat will coagulate, and the coagulation state tends to be uneven, and the heating causes the coagulation of the egg liquid. When the fats and oils are mixed after the process has progressed, the fats and oils are not uniformly mixed into the whole egg, so that not only the coagulated state but also the flavor and the like may become uneven.
[0013]
The amount of the mixture between the egg solution and the fat is different depending on the purpose of use of the egg decoction, and is not particularly limited. The maximum amount is about 30 parts by weight with respect to 100 parts by weight of egg liquid, and it is almost meaningless to add more fats and oils. On the other hand, when the fragrance of the heated oil and fat or the above-mentioned flavor component need only be slightly added to the egg roast, a flavoring effect can be obtained by adding about 1 part by weight of oil or fat to 100 parts by weight of egg liquid.
[0014]
The egg liquid mixed with the oil and fat as described above is stirred while being heated to a temperature of 100 ° C. or less in order to avoid scorching and excessive release of moisture.
[0015]
In this way, by mixing high-temperature heated oil and fat into the egg solution immediately before the start of heating or immediately after the start of heating, the unique scent of the heated oil and fat, and the flavor components poured out from leeks, garlic, etc. can be added to the infusion. As it can be applied, the egg fluid can be heated with the heat of the high-temperature oils and fats. Can be shortened. Further, the shortening of the heating time suppresses the evaporation of the water in the egg fluid, thereby improving the yield.
[0016]
Further, as an apparatus for carrying out the method of the present invention, an apparatus that is substantially the same as an egg brewing production apparatus conventionally used industrially can be used. For example, FIG. 1 shows an example of a batch type egg brewing apparatus for carrying out the method of the present invention.
[0017]
This batch type egg decoction manufacturing apparatus includes a heating pot 1 having a heating jacket 1a, an egg liquid tank 2 for storing egg liquid, an oil tank 3 for storing oil and fat, and a heating tank 4 for heating oil and fat. The egg fluid is supplied from the egg fluid tank 2 to the heating pot 1 via the valve 5, the pump 6, and the preheater 7.
[0018]
The heating tank 4 is provided with a heater 8 for heating the fat or oil to a predetermined temperature, a stirrer 9, and a basket 10 containing leek or the like for adding a flavor component to the fat or oil. The fats and oils are transferred to the heating tank 4 by the pump 11 and heated to a predetermined temperature by the heater 8, and the onions and garlic in the basket 10 are heated by the fats and oils to release flavor components into the fats and oils. These flavors are added to further enhance the flavor.
[0019]
The fat or oil at a predetermined temperature in the heating tank 4 is injected into the heating pot 1 by the pump 12 and mixed with the egg fluid supplied from the egg fluid tank 2. The mixed liquid of the egg liquid and the fat is heated by steam at a predetermined temperature or the like supplied to the heating jacket 1a, is stirred by the stirrer 13, and gradually solidifies to form an egg.
[0020]
When the decoction in the predetermined state is generated, the decoction is taken out by tilting the heating pot 1 as shown by the imaginary line. By adding a desired additive, for example, broth, sugar, starch or the like to the egg solution or the like in the egg solution tank 2, it is possible to give a desired flavor to the egg decoction.
[0021]
FIG. 2 shows an example of a continuous egg decoction production apparatus for continuously producing egg decoction. This continuous egg decoction manufacturing apparatus has a heating jacket 21a on the outer periphery and an egg fluid supply unit 22 at the inlet end of an extruder 21 having a screw 21b for stirring and conveying inside, and a downstream side thereof. The egg fluid supply unit 22 is provided with a heated oil / fat supply unit 23. The egg fluid supply unit 22 is connected to an egg fluid tank similar to that shown in FIG. 1, and the heated oil / fat supply unit 23 is connected to an oil / fat tank via a heating tank. Is done.
[0022]
The egg fluid introduced at a predetermined flow rate from the egg fluid supply unit 22 is mixed with a predetermined flow rate of heated oil and fat introduced from the heated oil and fat supply unit 23, and is heated by steam at a predetermined temperature and the like supplied to the heating jacket 21a. At the same time, it is conveyed to the outlet side while being stirred by the screw 21b, and is taken out of the outlet 21c in a predetermined egg decoction state.
[0023]
Note that an arbitrary heating medium may be introduced into the heating jacket, and an appropriate heating means such as a heater or a direct fire may be used in place of the heating jacket, and the heating jacket may be manually operated using a container such as a normal pot. It is also possible to do.
[0024]
【Example】
Hereinafter, Examples and Comparative Examples of the present invention will be described.
Eggs of various formulations were produced using a heating pot equipped with a heating jacket (substantially the same as the heating pot in the batch type egg brewing apparatus shown in FIG. 1). In each test, the raw material of the egg was 600 g, and heating and stirring were performed until the product temperature reached 75 ° C. in consideration of the coagulation temperature zone of the egg and hygiene. In addition, as the fats and oils, lard commonly used in general was used.
[0025]
Test 1 (conventional method)
600 g of egg solution at normal temperature (23 ° C.) was charged into a heating pot and heated and stirred.
Test 2 (conventional method)
A mixture of 480 g of egg solution and 120 g of lard at room temperature was charged into a heating pot and heated and stirred.
Test 3 (Example 1)
Using 480 g of egg solution and 120 g of lard, the egg solution was put into a heating pot to start heating and stirring, and at the same time, lard heated to 200 ° C. was injected and mixed over about 10 seconds.
Test 4 (Example 2)
Using 480 g of egg solution and 120 g of lard, the egg solution was previously heated to about 55 ° C. below the freezing point of the egg, and this egg solution was put into a heating pot to start heating and stirring, and at the same time, heating was started. The lard heated to ° C. was injected and mixed over about 10 seconds.
Table 1 shows the results of each test.
[0026]
[Table 1]

[0027]
From the results of each test, Test 2 in which egg fluid and lard were mixed at room temperature requires more time for heating than Test 1 in which only egg fluid was used. The roasted egg had the odor of lard.
[0028]
On the other hand, in Tests 3 and 4 to which lard heated to 200 ° C. was added, the heating time was shorter than that in Test 1 for the egg solution alone. The ability can be greatly improved. Further, since the evaporation of water in the egg fluid was suppressed by shortening the heating time, a slight improvement in yield was observed. In addition, the preferred flavor of lard heated to high temperature was added to the roasted egg, resulting in a flavorful roasted egg.
[0029]
【The invention's effect】
As described above, according to the present invention, it is possible to shorten the heating time at the time of producing an infused egg, to significantly improve the production capacity and to improve the yield, and furthermore, the preferable flavor of the oil and fat heated to a high temperature. Is obtained. In addition, the flavor of the roasted egg of the present invention can be improved by mixing it with fried rice or the like.
[Brief description of the drawings]
FIG. 1 is a system diagram showing an example of a batch-type egg brewing apparatus for carrying out the method of the present invention.
FIG. 2 is a cross-sectional view showing an example of a continuous egg brewing apparatus for carrying out the method of the present invention.
[Explanation of symbols]
DESCRIPTION OF SYMBOLS 1 ... Heating pot, 2 ... Egg liquid tank, 3 ... Oil tank, 4 ... Heating tank, 13 ... Stirrer, 21 ... Extruder, 22 ... Egg liquid supply part, 23 ... Heated oil and fat supply part

Claims (3)

In heating the egg liquid while stirring to produce an infusion, immediately before heating the egg liquid or immediately after the start of heating, add and mix fats and oils heated to 100 ° C or more, and heat to a temperature of 100 ° C or less. A method for producing an infused egg characterized by stirring. The method according to claim 1, wherein the fat or oil contains a flavor component. An egg roast characterized by being obtained by mixing an egg solution and a fat or oil heated to 100 ° C or higher, and heating and stirring at a temperature of 100 ° C or lower.

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