JPS60259161A - Preparation of granular food of vitellus - Google Patents

Abstract

PURPOSE:To obtain the titled food having improved durability and high nutritive value, by stirring vitelli under heating in a state of remaining heat to give a soft mass of vitelli, granulating and molding the soft mass by a mixer, repeating again the stirring process so that water is gradually eveporated and liped is oozed out, making the liped have oil frying action. CONSTITUTION:For expample 40 eggs are broken, removed from glair to give vitelli, which are set in a state of remaining heat by an electrical-heated grill pan at about 200 deg.C. When the vetelli are heated, they begin to produce foams, and they are continuously stirred by an agitating tool for about 15min to form a soft mass of vitelli. The soft mass is fed to a mixer, cut rapidly, and granulated and molded into soft granules for about 3min. The granules are again placed on the electrically-heated grill pan, etc., stirred successively to evaporate water gradually, and oozing phenomena of lipid in vitelli occur. The soft granules themselves are fried with the lipid to give a granular food of vitalli.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing an egg yolk granule food. Egg yolk is a nutritional substance contained in mature, unfertilized eggs of oviparous animals, and when we analyze the egg yolk of the most familiar chicken, we find that it contains 4,596 ounces of water.
．． 15% protein, 25% fat, 1096 phospholipids,
It is said to have an extremely high nutritional value, with an ash content of 1% (phosphorus 0.92%) and only a few thousand carbohydrates, making it an indispensable and important dietary material for humans. The egg yolk can be cooked in various ways such as boiled or boiled in rice, and is generally eaten as a side dish for meals. Therefore, the present invention departs from the conventional usage method and provides a manufacturing method that changes the shape of the granular food so that both adults and children can easily eat it as a snack, and that can be used as a highly nutritious health food.

To explain a simple example of the manufacturing method of the present invention, first, eggs are broken and 40 egg yolks are obtained, which are separated into whites, and then heated at about 200 degrees Celsius using an electric grill pan. Make it. Then, the egg yolk is heated and bubbles begin to appear, so the egg yolk is stirred evenly using a stirring tool such as a rice scoop for about 15 minutes to prevent it from burning, thereby forming a soft lump into a soft lump. By putting the soft lump into a commercially available mixer and speed cutting, the soft lump is finely molded into fluffy soft granules in about 3 minutes. After passing through this soft lump compaction process, the soft granules are returned to the electric grill pan and continued to the soft granule stirring process in which the stirring operation is continued continuously in the heated state for about 40 minutes, so that the soft granules gradually lose moisture. Evaporation eventually leads to the oozing of lipid components such as fat, phospholipids, and glycolipids, which are the constituent components of egg yolk, and the lipids act to fry the soft granules themselves, resulting in a dry state with a moisture content of about 5%. Obtain egg yolk granules food. This is then poured into bottles or sachets for a fixed amount to produce a finished product.

The egg yolk granule food obtained in the above example was subjected to an analytical test for its components, and the results were as follows.

Crude protein 55.8% Crude fat 57.1% Crude ash 4.0% Vitamin A 9.88 1CAe Vitamin B 1 0.47 *//9 vitamin B*
6.6 Sei 1/kg Vitamin Bl! 25 P4 Shiume Vitamin E 36.4 Solution/f/N9 The present invention, as shown in the above example, uses a soft mass forming process in which egg yolks are heated and stirred at about 200 degrees Celsius. The obtained soft granules are put into a mixer and subjected to a soft granule subdivision molding process, and then continued to the soft granule stirring process while being heated again, so that the soft granules gradually evaporate water. This method is characterized by a production method in which the lipid content of the egg yolk itself is caused to ooze out, and the lipid content acts as a deep-fried tofu to obtain a dry egg yolk granule food with a water content of about 5%.

The present invention uses the above-mentioned manufacturing method, and although the process includes continuous heating at about 200 degrees Celsius and speed-cutting with a mixer, the constituent components of the egg yolk itself are not destroyed at all. The original nutritional value of the egg yolk remains intact and its appearance is changed to dry granules, which makes it easy to store and manage, and can be easily scooped out and eaten with a spoon. This invention provides excellent benefits that can be used as a nutritious health food that can be easily consumed by infants and physically inconvenient elderly people.

Furthermore, since no seasonings or spices are used, and no other food ingredients are mixed in, it brings about an extremely excellent effect that eliminates the major disadvantage that freshness is important and the product has a poor shelf life.

Applicant Ohashi-23

Claims (1)

[Claims] The soft lumps obtained by heating and stirring the egg yolks at a temperature of about 200 degrees C are put into a mixer and subjected to the soft lump-segmentation process, and then heated again. By continuing to stir the soft granules while leaving them, the water in the soft granules will gradually evaporate, causing the lipid content of the egg yolk itself to ooze out, and the lipid content will be used for deep-frying beef, resulting in a soft granule with a moisture content of about 5%. A method for producing an egg yolk granule food, which is characterized by obtaining an egg yolk granule food in a dry state.