JPH06303944A - Ingredient for egg-containing rice served in bowl - Google Patents

Abstract

(57) [Summary] [Structure] This is a bowl-shaped bowl in which water-solidified eggs that have been heated and coagulated in hot water are put on other ingredients such as poultry and onions, and frozen. [Effect] You can easily make a bowl of rice with an egg by simply reheating it and placing it on cooked rice, and the quality of the bowl is constant without separating water when thawing after freezing. Furthermore, the eggs are not too hard and not too soft, and the handmade feeling can be felt.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a bowl of rice using eggs, and more particularly to a frozen bowl of rice which can be easily reheated and placed on cooked rice. .

[0002]

[Prior Art and Problems to be Solved by the Invention] Oyakodon,
For bowls such as egg bowls, the egg is not too hard and not too soft, and the trolley portion that remains as a soft-boiled egg remains is preferred as a delicious dish. In order to make such a bowl containing eggs, raw egg liquid is used as a main ingredient and other ingredients and seasonings are used for cooking on the spot. There is also a method of making a bowl with eggs by seasoning only the ingredients and seasonings without adding eggs and adding raw eggs during cooking. Among these, the above method is the most general method, but it is difficult to control the temperature during cooking, and sometimes the egg becomes too hard or the coagulation becomes insufficient, so a large amount of certain quality is prepared. It wasn't easy to cook quickly. Next, the above-mentioned method of adding eggs at the final stage takes a lot of work, and it is difficult to control the temperature more than in the above-mentioned case, and the skill is required for the work. Also,
The bowls obtained in any of the above are not suitable for eating after heating after freezing. Also, Japanese Patent Laid-Open No. 4-210581 discloses a retort pouch product for cooking a bowl made of eggs, and the method disclosed therein is 1-5% by weight of the weight of scattered eggs. This is a method in which a retort bag is separately filled with an egg solution to which a certain amount of starch has been added to make it viscous and a seasoning solution containing ingredients, and then the retort bag is hung. However, the manufacturing process is complicated, and it is necessary that the egg solution and the seasoning liquid are separated into two layers and that the two liquids are not mixed in the retort bag in order to maintain the quality. However, this is actually difficult, and there is a problem in that the sprinkled egg solution and the seasoning liquid mix due to shaking and vibration during transportation, and the appearance of the product is impaired until heated and eaten.

[0003]

Means for Solving the Problems The inventors of the present invention have conducted various studies in order to overcome the above-mentioned problems associated with the production of a bowl-shaped bowl using eggs, and as a result, a thin film portion heat-solidified in hot water was used. By placing the water-containing coagulated egg on the ingredient and freezing it, the soft water-containing coagulated egg and the ingredient are integrated, and then thawed and placed on cooked rice, a feeling of handmade feeling that cannot be obtained with conventional frozen products It has been found that a large amount of bowls with stable quality can be produced, and the present invention has been completed based on this finding. That is, the present invention includes: 1) a bowl ingredient characterized in that a water-containing coagulated egg heat-coagulated in hot water is put on another ingredient and frozen, and 2) a water-containing coagulated egg heat-coagulated in hot water. Another object of the present invention is to provide a bowl ingredient characterized in that it is frozen by placing it on another ingredient and surrounding it with egg liquid.

The egg bowl-containing bowl ingredient according to the present invention will be described below with reference to a typical method for producing the same. In the present invention, a water-containing coagulated egg heated and coagulated in hot water is used. Here, the water-containing coagulated egg that has been heated and coagulated in hot water is a coagulated egg that is heated and coagulated in hot water to cause water to adhere to the coagulated egg, which has a much higher water content than the egg liquid before coagulation. Says an egg. Examples of the egg raw material include egg liquid after egg splitting (eg yolk liquid, egg white liquid, or whole egg liquid in which these are arbitrarily mixed), but within the range not impairing the object of the present invention, instead of egg liquid. Dried eggs (egg yolk powder, egg white powder, whole egg powder) may be used. In addition, this egg material can include other arbitrary materials and components. Examples of this arbitrary raw material / component include edible oil,
Fresh water and gums (xanthan gum, tamarind gum, guar gum, etc.), seasonings (salt, sugar, sodium glutamate, soy sauce, miso, etc.), starch (including various modified starches), dairy products (milk, fresh cream, etc.), gelatin Etc. Furthermore, if the yolk and the egg white are mixed completely, a semi-mixed solution will show the yolk part and the white part on the pattern, which is more handmade. The temperature of hot water when forming water-containing coagulated eggs is the temperature at which the eggs coagulate (70 ° C or higher)
However, it is preferably 90 ° C. or higher, and more preferably 95 ° C. or higher in order to smoothly heat-coagulate and obtain a thermally coagulated egg that is safe in terms of bacteria. The time required to form a coagulated egg in hot water is not particularly limited, and the coagulated egg is taken out from the hot water after observing that the egg liquid has solidified, but the residence time of the egg in the hot water is usually 0.1 to 10. 3 minutes, preferably 0.2-
1.5 minutes.

Here, the hot water means hot water, and this water is not limited to the water containing no seasoning, but may be the water containing seasoning, that is, the seasoning liquid (soup stock, soup, etc.). Egg liquid is poured into this hot water to form hydrous coagulated eggs,
At this time, it is preferable that the hot water is caused to flow in a water tank, and the egg liquid is introduced into the water to obtain a film-like water-containing coagulated egg containing a thin film part. The average water content of raw whole eggs is about 75% by weight (hereinafter simply referred to as "%"), but it is preferable that the water-containing coagulated eggs formed from whole egg liquid have a larger amount of water because they have softer physical properties. Usually, the water content of the hydrous coagulated egg is about 82-92%, preferably 84-90%.
If the water content is too low, the soft texture of the trolley egg cannot be obtained. If the water content is too high, after freezing,
When thawed, the water content separates and the texture of the soft egg is lost. Those using water-containing coagulated eggs as described above, after freezing,
It is totally unexpected that even when thawing, the water does not separate and the soft egg-like feeling is maintained. The water-containing coagulated egg is
When the film is solidified into a film when taken out from the hot water, it is desirable that the part having a film thickness of 5 mm or less accounts for 60% or more of the whole. In the present invention, the water-containing coagulated egg thus prepared is placed on ingredients other than eggs. Other ingredients used in the present invention refers to ingredients other than eggs used in bowls, for example chicken meat and onions, green peas in the case of oyakodon, pork cutlet, onions, if cutlet rice, It refers to green peas. The water-containing coagulated egg and the ingredients are very familiar, and when the soft water-containing coagulated egg is placed on the other ingredients, the onion,
Ingredients such as green peas penetrated, and in some cases it seems as if the onion, green peas, etc. were mixed with the egg from the beginning as seen from the surface of the water-containing coagulated egg.

There is no particular limitation on the method of placing the water-containing coagulated egg on the above-mentioned other ingredients, but for example, the other ingredients are put in a circular mold, and the moisture is put into the mold from above. The shape can be made constant by adding and adding coagulated eggs. Next, it is preferable that the ingredients on which the eggs are placed are seasoned with a seasoning liquid such as the bottom used in a bowl. The egg sprinkling ingredients thus prepared are frozen in the present invention. Further, it is preferable to cover the surface of the egg-applying material with egg liquid.
Covering with egg liquid means wrapping all or a part of other raw materials with egg liquid. To cover the egg sprinkle material with egg liquid, sprinkle the egg spout material onto the egg sprinkle material from above, apply, spray, or pass the egg sprinkle material in a container containing the egg liquid. It can be done by When the egg liquid is covered with the egg liquid, the egg liquid is thermally coagulated when it is reheated during cooking, so that the water-containing coagulated egg and the ingredient can be made to have a further sense of unity. Further, since the water-containing coagulated egg used in the bowl ingredient of the present invention is produced by heating and coagulating the egg in hot water, the egg component is slightly dissolved in the hot water, and the flavor peculiar to the egg tends to be slightly diminished. , If it is covered with egg liquid, it can be supplemented to give it a rich flavor unique to eggs. This step may be performed at any time after the ingredients have been added to the water-containing coagulated eggs, but in the case of the bowl ingredients to which the seasoning liquid has been added in advance, the water-containing coagulated eggs and other ingredients and the seasoning liquid are formed into a regular shape. It is desirable to put it in a frozen product after putting it in the frame. If done before freezing, not only does the effect of giving a sense of unity weaken, but the liquid components such as seasoning liquid and egg liquid mix, and the physical properties of eggs are affected by heat coagulation when reheated when cooking. May change and impair the effects of the present invention. Further, if the bowl ingredient of the present invention is packed in a bag, it can be thawed / heated together with the bag in a microwave oven or hot water.

[0007]

In the bowl of the present invention, since the water-containing coagulated egg which has been heated and coagulated in hot water in advance is used, it is easy to control even when it is heated during cooking, and its hardness does not change. Therefore, it is possible to easily manufacture a bowl-shaped bowl of a certain quality that is neither too hard nor too soft.

[0008]

EXAMPLES Next, the present invention will be described in more detail based on examples. Example 1 (Ingredients for Oyakodon) 30 g of chicken (branched) and 30 g of onion (branched) are placed in a circular mold. This is designated as raw material A. On the other hand, 60 g of whole eggs were poured into hot water at 70 ° C., heated for 1 minute, and the solidified portion was taken out to obtain 100 g of hot-coagulated eggs in water (water content 86%). This is a raw material B. Add the raw material B and 80 g of garlic to the raw material A
After quick-freezing at -30 ° C for 2 hours, the product was bagged to obtain 240 g of a bowl of oyakodon. This product was stored at -20 ° C for 30 days, then thawed in boiling water for 15 minutes together with the bag, the water content was not separated, the concentration underneath was not diluted, and the egg was not too hard. The feeling was that the chicken and onions and the water-containing coagulated eggs had a sense of unity.

Example 2 (Katsudon ingredients) Tonkatsu (cut to a size of 20 mm) 6
Place 0g and 30g onions (branched) in a circular mold. This is designated as raw material A. On the other hand, 40 g of whole eggs were poured into hot water at 70 ° C., heated for 1 minute, and the solidified portion was taken out to obtain 65 g of hot-solidified eggs in hot water (water content 84%). This is a raw material B. Raw material B and 80 g of starch syrup were added to raw material A and rapidly frozen at -30 ° C for 2 hours to prepare frozen product 23
5 g was obtained. After spraying 10 g of liquid whole egg on this, it is packed in a bag,
Obtained 245 g of one serving of katsudon. This one is -20 ℃
After 30 days of storage, the whole bag was thawed in boiling water for 15 minutes, and the moisture did not separate, the concentration underneath did not diminish, and the egg had a soft texture that did not become too hard. The onions and the water-containing coagulated eggs had a more integrated feeling.

Comparative Example 30 g of poultry and 30 g of onion were added to 80 g of freshly boiled sardines, and the mixture was placed on a low heat, and 60 g of raw whole eggs were dropped on average and heated for 2 minutes. 200 g of a bowl of oyakodon was obtained. This was rapidly frozen at -30 ° C for 2 hours, packed in a bag, stored at -20 ° C for 30 days, and then thawed in boiling water for 15 minutes. The semi-ripened egg part completely solidified and was hard. It had a texture.

[0011]

[Effects of the Invention] The bowl-containing bowl of the present invention can be easily re-heated and placed on cooked rice to easily prepare a bowl, and the quality is constant without separation of water during thawing after freezing. is doing. Furthermore, the eggs are not too hard and not too soft, and the handmade feeling can be felt. Furthermore, it can be made rich in the flavor unique to eggs. According to the present invention, it is possible to manufacture a bowl of rice with a good flavor by leaving it in a hot water bath or the like without being distracted by the temperature and time during a busy lunch. For example, in the food service industry, sales increase as the turnover rate of customers increases. , It will contribute to labor cost reduction by simplifying the work.

Claims (2)

[Claims] 1. A bowl ingredient characterized in that the hydrous coagulated egg which has been heated and coagulated in hot water is placed on another ingredient and frozen. 2. A bowl-shaped bowl characterized in that a water-containing coagulated egg which has been heated and coagulated in hot water is placed on another ingredient, the periphery of which is covered with egg liquid and frozen.