JPH0541671Y2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a reconstituted egg consisting of an egg yolk capsule encapsulated with a heat-resistant edible film and raw egg white.

[Prior art] Conventionally, for the purpose of cryopreservation of egg yolks, there have been treatments for adding salt or sucrose to prevent gelation due to freeze denaturation, and cholesterol extraction treatments using edible vegetable oil for the purpose of extracting cholesterol from egg yolks. Egg yolks are subjected to pretreatment for various purposes.

The egg yolk that has been pretreated as described above is
It is distributed as liquid egg yolk or frozen egg yolk, and is used in confectionery,
It is used as an ingredient in processed foods such as bread and mayonnaise.

[Problems to be solved by the present invention] However, the liquid egg yolk or frozen egg yolk subjected to the pretreatment has the vitelline membrane destroyed, and the original spherical shape of the egg yolk can be maintained during or during cooking. It's not a thing. That is, although the egg yolk is effectively used as a processed food material as described above,
It cannot be used to cook whole egg products that maintain the original spherical shape of the egg yolk, such as "boiled eggs" or "fried eggs," and is very restricted in terms of cooking.

Therefore, the present invention was developed to solve the above-mentioned problems, and it is a completely new reconstituted egg in which liquid egg yolk, which has been pretreated for various purposes, is reconstituted into a whole egg together with liquid egg white. The purpose is to provide

[Means for solving the problem] That is, the gist of the present invention is to encapsulate an egg yolk capsule, which is prepared by encapsulating an egg yolk with or without pretreatment with a heat-resistant edible film, and an appropriate amount of raw egg white. The reconstituted egg is characterized by being stored in a container.

Hereinafter, the present invention will be described in more detail with reference to the accompanying drawings. However, the attached drawings schematically show one embodiment of the present invention, and the present invention is not limited thereto.

In Figures 1 and 2, numeral 1 is an egg yolk that has been subjected to pretreatment such as freezing denaturation prevention treatment and/or cholesterol extraction treatment, and numeral 3 is a heat-resistant edible film that covers and encapsulates the egg yolk.

Here, the freezing denaturation prevention treatment is a treatment in which salt or sucrose is added to the egg yolk in order to prevent gelation of the egg yolk that occurs when the frozen egg yolk is thawed. The cholesterol extraction process is a process in which edible oil such as edible vegetable oil is mixed with egg yolk, and then cholesterol is extracted and separated from the yolk together with the edible oil (Japanese Patent Application No. 61-254147 ``Low Cholesterol Egg Yolk The pretreatment is not limited to the freeze denaturation prevention treatment or the cholesterol extraction treatment, but includes appropriate treatments depending on various purposes. If the pretreatment includes a step such as homogenization that introduces a large amount of air, it is undesirable for the formation of a heat-resistant edible film or for the quality of the egg yolk in the product. It is preferable to degas it in advance by a conventional method. That is, the present invention can be effectively applied to all egg yolks subjected to the pretreatment. Of course, the method can also be applied to egg yolks that have not been subjected to any pretreatment.

The heat-resistant edible film 3 is made of a water-insoluble salt of alginic acid or pectin and metal ions, and preferably calcium alginate or a calcium salt of pectin.

As for the method of encapsulating the egg yolk with a heat-resistant edible film, any method that does not cause denaturation of the egg yolk can be adopted as appropriate. The method is optimally applied. That is, the pretreated egg yolk is frozen into a desired shape, preferably a shape, the frozen part is coated with a calcium-containing solution, and after being frozen again, the surface of the egg yolk is brought into contact with an alginate aqueous solution. Forms a film of calcium alginate. Then, the excess alginate aqueous solution is removed and the product is thawed at room temperature.

2 is an egg white contained in a container 4 together with an egg yolk 1 encapsulated with a heat-resistant edible film 3. The container may have any desired shape, such as a cylinder, a prism, or a cup.

Regarding the storage format of egg yolks and egg whites in containers,
Although it is preferable that the egg yolk 1 is located in the center of the albumen 2 as shown in FIG. 1, it may be floating on the surface of the albumen 2 as shown in FIG. Furthermore, the storage format is not limited to reconstituting one raw egg as shown in Figures 1 to 2, but may include storing a plurality of encapsulated egg yolks in the same container as shown in Figures 3 to 5, for example. You can also do it.

Reference numeral 5 denotes a lid member for closing the upper end opening of the container 4. Any commonly used containers and lids can be used, and among them, those made of plastic or metal such as aluminum are preferred in terms of stable supply, productivity, and storage.

Regarding the preservation of the reconstituted eggs according to the present invention described above, in the case of a short period of time, it is sufficient to store them in a refrigerator, and if they are frozen, long-term preservation is also possible.

[Effects] As mentioned above, the present invention is an unprecedented and completely new method of reconstitution in which the egg yolk, which has been pretreated or not pretreated for various purposes, is coated with a heat-resistant edible film and then reconstituted into a whole egg. It is a constituent egg.

The reconstituted eggs according to the present invention can be used in the same way as shell eggs in cooking, and can be boiled in a container to obtain a boiled egg, and removed from the container and baked to obtain a fried egg. There is no comparison.

Furthermore, when boiled eggs are cooked using the reconstituted eggs according to the present invention, boiled eggs with a desired external shape can be obtained by appropriately setting the shape of the container. Furthermore, as shown in FIGS. 3 to 5, reconstituted eggs containing a plurality of egg yolks in the same container are convenient and effective for cooking a large amount of fried eggs at one time.

[Brief explanation of drawings]

1 to 3 are longitudinal sectional views each showing an embodiment of the present invention. 4 and 5 are cross-sectional views of an embodiment of the present invention in which a plurality of egg yolks are accommodated. 1... Egg yolk, 2... Egg white, 3... Heat-resistant edible film, 4... Container, 5... Lid material.

Claims (1)

[Scope of utility model registration request] A reconstituted egg characterized by containing an egg yolk capsule in which the egg yolk is encapsulated with a heat-resistant edible film and an appropriate amount of raw egg white in the same container.