JPH07274902A - Amber colored egg-like food and its production - Google Patents

Abstract

PURPOSE:To obtain an amber colored egg-like food excellent in taste with a stable quality by wrapping an egg containing food with a water permeable film and treating with MISO. CONSTITUTION:For example, an egg containing food consisting of 10-100 pts. salt, 30-150 pts. seasoning, 5-50 pts. alcohol, 0.1-1 pt. coloring agent, 50-200 pts. sugar and, if needed, 0.3-1 pt. essence is wrapped with a film having water permeability such as an animal film, e.g. the intestine of pig, cattle, sheep, etc., or a wafer film and treated with MISO to obtain the objective amber colored egg-like food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION The present invention relates to an amber egg-like food product and a method for producing the same.

[0002]

2. Description of the Related Art For example, amber eggs are produced by wrapping egg yolks one by one with gauze, wrapping them with miso and soaking them for several days, but they are very expensive and difficult to produce.

[0003]

DISCLOSURE OF THE INVENTION The object of the present invention is to easily produce an amber egg-like food treated with miso and the food.

[0004]

[Means for Solving the Problems] The inventors of the present application have variously studied so far in order to produce an expensive amber egg. However, by wrapping a film, especially egg yolk in a film and soaking it in miso, a large amount can be obtained. Moreover, it is now possible to easily provide amber eggs.

The food containing the egg of the invention of this application includes
It may be only eggs or may contain other foods. As the eggs, eggs, egg yolk, a mixture of egg yolk and egg white in an arbitrary ratio, and the like can be used. Further, as a food containing eggs, may be packaged together with other foods, as the food to be packaged, paste products, cheese, fish, vegetables, grains, etc. are used, paste products, cheese, fish, especially preferable. Alternatively, eggs that have been previously treated with miso may be packaged together. At this time, by changing the colorant of each egg food, it is possible to produce an amber egg-like food with rich colors. Also, after manufacturing each amber egg-like food, by placing different amber egg-like food inside and outside by a molding machine, respectively, a two-layer product of amber egg-like food with multiple colors or different additives You can also do it. In the invention of this application, salt, alcohol, sugar, seasoning, coloring agent and the like are appropriately blended in addition to eggs and the like, if necessary. The amount of each ingredient to be mixed is appropriately selected, but egg yolk 1
000 parts by weight, 10 to 100 parts by weight of salt, 30 to 150 parts by weight of seasoning, 5 to 50 parts by weight of alcohol, 0.1 to 1 part by weight of colorant, 50 to 200 parts by weight of sugar, and if necessary. It is preferable to use 0.3 to 1 part by weight of the fragrance.

The eggs may be chicken eggs, ducks, quail and other eggs, but chicken eggs are preferred from the viewpoint of availability. As the chicken egg, a body egg (kumquat) may be used. Also, salted eggs, sugared eggs, salted egg yolks, sugared egg yolks, frozen egg yolks and the like may be used.

As the film having permeability, pig,
Animal films of intestines such as cows and sheep, edible films such as wafers, amylose films, alginate films, pullulan films, collagen films, or cellulose films and other films are used, but animal films or edible films are used. The film is preferable from the viewpoint of easy eating.

The production of the amber egg-like food of this invention is as follows.
Mix eggs, or food products such as kneaded products if necessary,
Degas the air contained in the formulation. Deaeration may be performed under normal pressure or reduced pressure, but reduced pressure is preferable. The mixture thus blended is filled in a bag-shaped permeable film to form an appropriate shape. In addition, after being wrapped with a film having permeability, it can be put in a mold and imprinted to expand its use. By changing the shape of the bag, or by molding, it is possible to make a golf ball, golf club, or other hobby-shaped product in addition to a normal mold such as a spherical shape, a cylindrical shape, or a rectangular parallelepiped shape.

After being dried, if necessary, the pickling with miso is carried out by sufficiently disposing the miso around the film-wrapped eggs and the like, but preferably for 2 to 2 weeks. The temperature is preferably low. The miso may be used as it is, but it is preferable to add mirin, seasonings and the like. After pickling it in miso, take it out and use it as a product. If necessary, it may be aged at a low temperature after being taken out. In addition, when the product is soaked in miso, it may be shipped as it is in a shipping container, or may be put in a shipping container in advance and soaked in miso.

After being pickled in miso, it is dried if necessary. Drying is preferably carried out at 40 to 60 ° C., particularly preferably at about 55 ° C. The drying can be performed continuously or intermittently, but the viscosity of the product can be changed by increasing the temperature. The drying is performed for several hours to one week, but it is preferable to perform the drying for about one day.
When dried under severe conditions for a short time, the degree of drying becomes uneven and there is a risk of oxidation.

As a method of drying, it is preferable to first perform warm air drying by electric heat or the like, and gradually dry while adjusting the temperature.

An example of the food product of the present invention is shown in FIG. 1, and after filling the bag, a part of the bag can be tied up to obtain the state shown in FIG.
In addition, by filling various bags such as spherical bags or small bags or putting them in a mold, a decorative product as shown in FIG. 3 can be manufactured.

[0013]

【Example】

Example 1 After mixing 1000 g of egg yolk, air is degassed under reduced pressure, and then pork intestine is filled and dried, and then soaked in miso containing seasoning, mirin, etc. for 2 days. After taking out from the miso, it is dried at room temperature for 20 hours. The amber egg-like food obtained in this way has the same color and taste as the so-called amber egg,
The shape of an amber egg can be obtained by appropriately molding.

Example 2 1000 g of egg yolk was mixed with 20 g of fish and kneaded, and then the air contained in the mixture was degassed under reduced pressure, then packed in sheep intestine and dried, and then miso containing seasoning, mirin, etc. for 4 days. Soak in. After taking out from the miso, it is dried at room temperature for 15 hours. The amber egg-like food obtained in this way has the same color tone as the so-called amber egg, and also has a unique amber egg taste due to fish, and by appropriately shaping it into a sheet shape. can do.

Example 3 After mixing 30 g of a kneaded product with 1000 g of egg yolk, the air contained in the mixture was deaerated under reduced pressure, and then pork intestine was filled and dried, and then soaked in miso containing seasoning, mirin, etc. for 5 days. . After taking out from the miso, it is dried at room temperature for 15 hours.
The amber egg-like food thus obtained had the same color tone as the so-called amber egg, and the kneaded product had a unique taste of amber egg, and a cylindrical product was obtained.

Example 4 After mixing 30 g of cheese with 1000 g of egg yolk, the air contained in the mixture was degassed under reduced pressure, then pork intestine was filled and dried, and then soaked in miso containing seasoning, mirin, etc. for 5 days. .
After taking out from the miso, it is dried at room temperature for 15 hours. The amber egg-like food thus obtained had the same color tone as the so-called amber egg, and the cheese had a unique amber egg taste, and a cylindrical product was obtained.

Example 5 500 g of egg yolk was mixed with 500 g of pink amber egg obtained by treating egg yolk with miso, and the air contained in the mixture was degassed under reduced pressure, and then put into pig intestine and dried for 5 days. , Pickled in miso containing seasoning, mirin, etc. After taking out from the miso, it is dried at room temperature for 15 hours. The amber egg-like food thus obtained has a so-called two-layer structure of amber and pink amber eggs, and a cylindrical product having the same color and taste of amber egg is obtained. It was

Example 6 1000 g of egg was mixed with 100 g of ginseng, 10 g of seasoning and 0.3 g of colorant and mixed, and then the air contained in the mixture was degassed under reduced pressure, then packed in pig intestine and dried. Soak in miso containing seasoning, mirin, etc. for a day. After taking out from the miso, it is dried at room temperature for 20 hours. Then, it was taken out of the pig intestine and formed into a kamaboko shape. The amber egg-like food obtained in this way has the same color tone as the so-called amber egg, and the carrot is dispersed and the red color is dispersed, and it has a unique amber egg taste. A kamaboko-shaped product was obtained.

[0019]

Industrial Applicability According to the present invention, an amber egg-like food product having the same flavor as the original amber egg, which can be freely changed by changing the shape of the film or by using a mold can do. Further, according to the invention of this application, eggs are packaged and soaked in a batch, so that an amber egg-like food product having the same stable quality as an amber egg can be provided easily and at low cost. Further, by changing the composition, various products can be provided according to the purpose of use. Furthermore, various products can be made by packing egg yolk in a bag together with other foods.

[Brief description of drawings]

FIG. 1 is a diagram showing an example of an amber egg-like food product of the present invention.

FIG. 2 is a diagram showing another example of the amber egg-like food product of the present invention.

FIG. 3 is a diagram showing an example of a decorative amber egg-like food product of the present invention.

Claims (7)

[Claims] 1. An amber egg-like food characterized in that an egg or a food containing the egg packaged with a permeable film is treated with miso. 2. The amber egg-like food according to claim 1, wherein the egg is egg yolk. 3. The amber egg-like food according to claim 1, wherein the eggs are egg yolk and egg white. 4. The amber egg-like food product according to claim 1, which comprises an egg and a paste product. 5. The amber egg-like food product according to claim 1, comprising an egg and an egg which has been previously treated with miso. 6. The amber egg-like food according to claim 1, wherein the permeable film is an animal intestine. 7. A method for producing an amber egg-like food, which comprises packaging a food containing eggs with a permeable film and treating it with miso.