JPH0779694A - Production of eggroll food and production of processed food using the same - Google Patents

Abstract

PURPOSE:To provide a method for producing an eggroll food capable of storing over 20 days at normal temperature and a method for producing a processed food (snack type food) using the food. CONSTITUTION:Various kinds of seasonings, etc., e.g. starches, sugars, common salt or an amino acid used for eggroll are added to an egg solution of liquid egg or frozen egg and an organic acid such as lactic acid is added thereto to adjust pH to 4.9-4 and the egg solution is baked and rolled up to afford the objective eggroll food or pH of the egg solution is adjusted to 5-4 and either one or both of addition of smoke liquid and smoking are applied to the egg solution and the egg solution is baked and rolled up to provide the objective eggroll food. The eggroll food produced by controlling pH of the egg solution to 5.3-4 is dried until <=50% water content to provide the objective snack-type food or an eggroll food obtained by controlling pH of the egg solution to 5.8-4 and applying either one or both of addition of smoke liquid and smoking to the egg solution is dried until <=50% water content to provide the objective snack-type food.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention uses egg as a main raw material and does not use synthetic preservatives, etc. The present invention relates to a manufacturing method.

[0002]

2. Description of the Related Art Eggs are said to be a complete food or a king of stamina foods, and they are widely used for foods. For example, fried eggs products such as thick-boiled eggs, omelettes, tinsel, and thinly-baked eggs are manufactured and sold. However, since these are foods of nutritive chunks as described above, the growth and multiplication of microorganisms are rapid, and at room temperature, especially at 30 ° C to 35 ° C as in the summer, the microorganisms are about 10 days and 2 days.
^{The amount} reaches ⁷ to 10 ⁸ / g, and "neva" that can be confirmed with the naked eye is generated, and natto smell is generated. After three days and nights, water separation occurs and the shape collapses. Therefore, it is frozen or refrigerated at the time of distribution, but if it is refrigerated at around 5 ° C, it will take 10 to 15 days.
On the day, mold and malodor occur.

Microorganisms (bacteria) that occur in fried eggs
Is a thermostable spore fungus (Bacillus: Bacillus subtilis, especially Natto fungi)
The main contamination is Enterobactriaceae (enterobacteria), Stahylococcus (staphylococcus aureus), Streptococ.
cus (lactic acid bacteria), Yeast (yeast bacteria), etc. are generated. Of these, sporophytes in particular do not die when heated with fried eggs (the center of the thickness of sautéed eggs is 70 to 80 ° C.), so the rotten odor is mainly a natto odor-like odor.

As a result of investigating the number of microorganisms in the raw material frozen eggs and liquid eggs, there is about 8 × 10 ³ / g to ³ × 10 ⁵ / g. It is necessary not to be careful and to clean and disinfect the factory. Furthermore, the presence of Bacillus subtilis is also recognized in the starches used as an auxiliary raw material for the sashimi egg, so that it grows and proliferates during storage as described above. By the way, Table 1 shows a display example of the viable cell count per gram.

[0005]

Therefore, conventionally, amino acids such as glycerin fatty acid ester, sodium pyrophosphate, sodium acetate, sodium metaphosphate, glycine and alanine for the purpose of extending the number of days for fried eggs,
Shirako protein (protamine) and the like are used as natural products, but even if these additives are used, the number of days of deterioration is limited to 1 to 2 days.

[0006] Generally, as a method for improving the storability of foods,
As mentioned above, there are methods such as adding a preservative suitable for food, freezing, refrigerating, etc. In addition, the water content of food is 15%.
The following method, the method of increasing the sugar content of the food to 50% or more,
A method of adding alcohol, a method of heating food, a method of irradiating food with ultraviolet rays or radiation, a method of flowing ozone gas into a room for producing omelet, a method of making PH4 or less, carbon dioxide gas and nitrogen together with food in a packaging container. There are a method of filling gas and the like, a method of vacuum packaging food, a method of putting an oxygen absorber together with food in a packaging container, a method of smoking food, and the like.

[0007]

However, in any of the above methods, there is a limit to the number of days that food can be stored when the food is kept at room temperature, and in the case of fried eggs, only a few days can be stored.

An object of the present invention is to provide a method for producing an egg-fried food which can be stored at room temperature for 20 days or more and a method for producing a processed food (snack type food) using the egg-fried food.

[0009]

Means for Solving the Problems Of the present invention, the method for producing an omelet food is a seasoned egg solution used for omelet, which is used alone or in combination of two or more organic acids such as lactic acid, acetic acid and citric acid. The growth and proliferation of microorganisms generated in omelet at pH 4.8 to 4.0 was completely suppressed, and the viable cell count was 10 ² / g or less (undetected) even when left for 30 days or more in a bad condition of 30 ° C. , PH 4.9, an fried egg food product having a shelf life of 20 days or more can be obtained.

Further, by adding 0.05% to 1% of the smoked liquid to the seasoned egg solution, it is possible to obtain an egg-fried food which can completely suppress the microorganisms even with PH5.

Next, the production method of processing the fried egg food obtained by the method for producing fried egg food of the present invention to obtain a processed food is as follows:
The egg-fried food is dried at a water content (about 65%) to a water content of 50% or less, so that the liquid smoked is PH5.
8. The non-smoked solution, even at pH 5.3, is intended to provide a processed food capable of preventing spoilage for a long period of time even at a bad condition of 30 ° C.

In the method for producing an fried egg food according to claim 1 of the present invention, various seasonings used for fried eggs such as starches, sugars, salt and amino acids are added to an egg solution such as liquid egg or frozen egg, To this, an organic acid such as lactic acid is added to adjust the pH to 4.
It is characterized by adjusting to 9 to 4.

According to the second aspect of the present invention, the method for producing an egg-fried food according to the first aspect is characterized in that the pH is 5 to 4 and the fumigant addition and / or the fumigation are applied thereto. It is what

In the method for producing a processed food according to claim 3 of the present invention, the egg solution such as liquid egg or frozen egg is treated with starches, sugars,
Various seasonings used for fried eggs such as salt and amino acids are added, and organic acids such as lactic acid are added to this to adjust the pH to 5.3-
The egg-fried food produced as No. 4 is characterized by being dried as it is or after being cut to a water content of 50% or less.

In the method for producing a processed food according to claim 4 of the present invention, an egg solution such as liquid egg or frozen egg is treated with starches, sugars,
Various seasonings used for fried eggs such as salt and amino acids are added, and organic acids such as lactic acid are added to this to adjust the pH to 5.8 to
No. 4, and the egg-fried food produced by adding one or both of a fumigant and fumigation is dried in the state as it is or cut to a water content of 50% or less.

Acetic acid, lactic acid, and citric acid are generally considered as acids that can inhibit microorganisms. Especially acetic acid is said to have the most bactericidal action as a food additive,
It is used in many other foods, including pickles and sushi, and is also considered important for human health. In addition, it is used by adding a small amount for adjusting flavor and improving color tone during production of fried eggs such as thick-boiled eggs.

The addition amount of vinegar (about 4.2% to 4.5% as acetic acid) used for fried eggs is 0.
At 7% to 2.5%, the pH of the cooked egg liquid containing starch, sugar and other seasonings is around 7. In the present invention, vinegar was further added thereto, and the pH was lowered by using vinegar and lactic acid together.

The inventor of the present invention investigated the relationship between the growth of PH and the growth and multiplication of microorganisms generated in fried eggs. Therefore, thick-baked eggs of various pH were produced, and after being left to cool, they were put in a plastic bag in order to prevent the water content of the fried egg from suddenly separating, and the opening of the plastic bag was closed with a rubber band and easily packaged. In this state, it was placed in a thermostat at 30 ° C., the rubber band was taken out over time, and the number of viable bacteria in the fried egg inside was measured. The following results were obtained.

From pH 7.0 to 5.7, the viable cell count reached 10 ⁷ to 10 ⁸ / g in 2 days and nights, and no effect of acid addition such as vinegar, lactic acid or a combination of vinegar and lactic acid was observed.

With PH 5.6 to 5.3, mold was generated on the surface of the product after 3 days and nights, and the number of bacteria (bacteria) reached 1 to 5 × 10 ⁷ / g after 4 days and nights.

Molds of PH 5.1 to 5.2 developed mold on the 5th day.

PH 5.0 has a viable cell count of 8 on the 10th day
× 10 ⁶ / g, 1.1 × 10 ⁸ / g on day 12, PH
The number of viable bacteria of 4.9 was 3 × 10 ⁷ / g on the 25th day, and the number of days and time was long, but all of them deteriorated within 1 month.

With PH 4.8, the viable cell count was 10 ² / g or less (not detected) even after 30 days.

The addition of large amounts of acid during the production of fried eggs foods is said to be "taboo." It is thought that the cause is that the egg protein is coagulated by the acid and heat cannot pass through that part. Therefore, when adding acid, add the egg solution little by little with good stirring, or add starch, sugar,
It is necessary to add the seasoning liquid in which acid is added to the seasoning in which water is added to the egg solution. However, as shown in FIG. 1, when the pH becomes 4.0 or less, the viscosity sharply rises, and the heat passage becomes worse.
The egg solution of H4.0 or less has a strong sourness and is considered unsuitable as a food.

Next, the relationship between the type of acid and the shelf life was investigated. Lactic acid, as an organic acid added to adjust the pH,
Acetic acid, citric acid, malic acid, succinic acid, tartaric acid, oxalic acid, etc. are considered. However, since acids other than acetic acid and lactic acid tended to be slightly inferior in bacteriostatic action, citric acid was selected as a representative of these, and thick baked eggs were produced with the formulations shown in Tables 2-1 and 2-2, and then released. After cooling, it was placed in a thermostat at 30 ° C. with the above-mentioned simple packaging and the viable cell count was measured over time. The results were as follows.

When pH was 4.75 with citric acid alone, abnormalities were observed on the 20th day, and the viable cell count was 10 on the 25th day.
^{The amount} reached ⁷ / g and spoiled, but the others were 10 ² / g or less (not detected). In addition, the content component differs depending on the bacteria of the raw material egg, and the pH is 4.86 to 4.7 even if the acid additive is the same due to the difference in buffering action.

From the above test results, P can be obtained by adding lactic acid, acetic acid alone, or lactic acid and vinegar together, or vinegar or lactic acid and citric acid together as the organic acid added to the seasoned egg solution.
It was necessary to set H to about 4.8 or less, or to use PH of 4.6 or less for the sole use of other organic acids such as citric acid.

Among them, vinegar and lactic acid are liquid, so they do not need to be dissolved, have good workability, have an antibacterial effect, and are most desirable in terms of cost. Further, the combined use of lactic acid and vinegar and the combined use of citric acid and vinegar also gave good results in terms of the flavor of the product.

Next, the effect of smoke was tested. In the case of smoked smoke, since there are many variations and accurate results cannot be obtained, smoked liquid (smoked oil: manufactured by Banyu Nutrition Co., Ltd.) is used in this case.
05% to 1% was added and storage stability was measured. If the added amount is 0.5% or more, the smell of the smoked liquid is strongly felt, and in this case, it is necessary to increase the drying as described later.

The charging formulations tested are shown in Tables 3-1 and 3-2. Thick-baked eggs are produced with this composition, and allowed to cool as before.
When the cells were packaged and the viable cell count was measured with time in a thermostat at 30 ° C., the following results were obtained.

PH5.1 only, the viable cell count on the 15th day 3.1 ×
Although it rotted at 10 ⁸ / g, the symbols 2 to 3 in Tables 3-1 and 3-2
The composition of 4 was less than 10 ² / g (not detected) even after 30 days, and it was inspected by a public testing institution (Ministry of Health and Welfare designated inspection agency by the Food Sanitation Law: Gunma Health Promotion Foundation). As a result, the viable cell count was 300 or less / g, the coliform group, Staphylococcus aureus, Salmonella, and Vibrio parahaemolyticus were all negative.

All of the above-mentioned products were tested by allowing them to cool at room temperature for about 2 hours after fried eggs and putting them in a plastic bag for testing. is there. In the present invention, in order to make the egg-fried foods more resistant to deterioration, the above-mentioned egg-fried foods are dried to invent a snack type food.

It is also possible to cut the thick-baked egg into a width of about 2 mm to 5 mm and dry it, but two pieces having a thickness of about 2 mm to 5 mm are overbaked and cut into a width of about 2 mm to 1 cm. If it is dried to 50% water, PH5.
Products with a temperature of 3 or less have a viable cell count of 10 ² / g or less even after 30 days at 30 ° C, and a product with 0.2% smoked liquid has a pH of 5.8 or less. Was recognized. Also, by drying with hot air, the cut surface became a bright yellow color and improved appetite.

As a result of the preference survey for the products having the water content at each stage in Tables 3-1 and 3-2, the water content is 30 to 35.
% Was the best. Further, the amount of smoked liquid added tends to be about 0.2% with respect to the raw egg solution.
When dried, the fragrance will be scattered a little, so it is necessary to add a large amount.

Since the semi-raw foods containing eggs as the main raw material are prone to decay, foods that can be distributed nationwide have not been sold until now, but the present invention provides fried egg foods that can be distributed nationwide. However, since edible oil is baked on an iron plate when fried eggs are used, the oil oxidizes and the flavor deteriorates when exposed to air for a long period of time, so it is desirable to use an oxygen scavenger in the packaging of the fried eggs food of the present invention. Be done. Even if the seal is opened, there is some deterioration in quality, but there is no microbial contamination for a long period of time.

In order to make the snack type food "sweet type", sugars (sugar, granulated sugar, fructose, etc.) are added in an amount of 15 to 20%. It is preferable to add 0.5% of chili pepper to make it a “dry type”, and 0.8 to 1% of chili pepper to make it a “large spicy type” suitable as a snack for sake.

Further, in order to make the yellow color vivid, it is effective to add about 0.002% of β-carotene. In addition, it is possible to diversify the product by adding various ingredients such as green seaweed, shrimp, bean curry and curry. However, in these products, defective products with many microorganisms, especially certain yeasts, etc., have a weak bacteriostatic effect, so once tested, if defective products, spray ethanol for disinfection or about 80 to 100 ° C It is possible to prevent microorganisms from being contaminated by carrying out a treatment such as heating.

[0038]

Example 1 An example of the method for producing an egg-fried food according to the present invention will be described. 90 g starch, 150 g white sugar, 20 g salt,
Na glutamic acid 5 g, mirin 10 ml, water 150 ml
60 ml of brewed vinegar and 5
Add 13 ml of 0% fermented lactic acid and stir well to dissolve the whole well. While stirring 1 kg of liquid egg with a stirrer, the above seasoning liquid is added little by little. When pH is 5 or less, yellow color decreases, so add 0.02 ml of β-carotene.
This seasoned egg solution was repeatedly baked about 5 times by a conventional method to produce a thick-baked egg having a thickness of about 3.5 cm. After allowing it to cool at room temperature for 2 hours, it was placed in a plastic bag, sealed, placed in a thermostat at 30 ° C, and after about 1 month, the viable cell count and sensory test were conducted, and as a result, the viable cell count was 10 ² / g or less (not detected), no abnormal flavor was observed. However, it seemed to be slightly harder and slightly sour than our conventional thick-boiled egg. Water is 6
2.5%.

[0039]

Example 2 Next, an example of a method for producing a processed food (snack type food) using the fried egg food of the present invention will be described. According to the formulation of Tables 4-1 and 4-2, it is a sweet type,
A dry-type processed food containing chili pepper was produced. The production method is as follows: Example 1 In which solid substances such as starch are dissolved, and the seasoning liquid containing vinegar and lactic acid is added to a well stirred liquid egg.
To this, add 2 ml of smoked liquid and 0.02 ml of β-carotene,
Pour about 3 mm thick into an iron plate container coated with cooking oil,
Fold and bake to a thickness of about 7-8 mm,
After cooling, it was cut into a width of 6 to 8 mm and then dried with a hot air dryer to a water content of about 35%. When drying, it is desirable to use a conveyor type far infrared device from the viewpoint of industrial production.

By drying, the cut end of the sweet type was finished in a clear yellow color, and a product such as cheese food was obtained. In addition, since the powdered chili pepper has a low specific gravity, it floats on the surface, so it was layered so that the chili pepper was placed in the center in the thickness direction. This resulted in an appetizing product with a reddish center for snack type foods.

The snack food obtained according to the present invention does not deteriorate in summer for more than 30 days, but when it is commercially available, the flavor is slightly deteriorated due to the oxidation of oil. It can be used for about 6 months, and can be enjoyed with confidence for 10 to 15 days after opening.

In the preference survey of the processed food obtained according to the present invention, both “sweet type” and “dry type” were popular from children to adults. Also, with this formulation, there was almost no flavor of the egg, and many people mistaken it for food containing "cheese."

When it is desired to bring out the flavor of the egg, it is necessary to reduce the amount of acetic acid and lactic acid added to bring the pH to 5.5 to 5.8. In this case, the product has many bubbles and becomes a soft product. .

[0044]

[Example 3] An example of a method for producing a processed food (snack type food) using the egg-fried food of the present invention, which is a processed food having a radish flavor, will be described. The manufacturing method was carried out according to Example 1. 100g starch, 30g sugar, 5g Na glutamate, 20g salt, 6g dried bean (powder),
Add 3 g of wasabi powder (mainly for producing the smell of yam: made by Shimizu Minato Sugar Co., Ltd.) and 0.2 g of gardenia blue pigment (mainly for producing the color of yam: made by Tokyo Tanabe Seiyaku Co., Ltd.) and mix well. Then, 70 ml of water,
Add 60 ml of brewed vinegar and 13 ml of 50% fermented lactic acid,
500g of liquid egg and 500g of frozen egg after the whole becomes uniform
The egg solution of 1 was put into a well-stirred mixture, repeated baking was carried out in the same manner as in Example 2, and the water content was dried to about 35% with a hot air dryer. The product was yellowish green and had a taste of radish and scent, and was very delicious.

[0045]

[Table 1]

[0046]

[Table 2-1] Type of added acid and preparation of seasoned egg liquid

[0047]

[Table 2-2]

[0048]

[Table 3-1] Preparation of smoked liquid seasoned egg liquid (PH5.
1 to 4.8)

[0049]

[Table 3-2]

[0050]

[Table 4-1] Preparation mix of sweet type and dry type processed foods

[0051]

[Table 4-2]

[0052]

EFFECTS OF THE INVENTION According to the method for producing an egg-fried food of the present invention,
It is possible to obtain an egg-fried food that can be stored at room temperature for 20 days or more.

According to the method for producing a processed food using the fried egg food of the present invention, a processed food (snack type food) that can be stored at room temperature for 20 days or more can be obtained. Aoi,
By adding pepper or the like, various foods suitable for taste can be obtained.

[Brief description of drawings]

FIG. 1 is an explanatory diagram showing a relationship between pH and viscosity of seasoned egg liquid.

Claims (4)

[Claims] 1. An egg solution such as a liquid egg or a frozen egg is added with various seasonings used for fried eggs such as starches, sugars, salt and amino acids, and an organic acid such as lactic acid is added thereto to obtain PH.
Is adjusted to 4.9-4. 2. An egg solution such as a liquid egg or a frozen egg is added with various seasonings used for fried eggs such as starches, sugars, salt and amino acids, and an organic acid such as lactic acid is added thereto to obtain PH.
5 to 4, and one or both of fumigant addition and fumigation is applied to the method. 3. An egg solution such as a liquid egg or a frozen egg is added with various seasonings used for fried eggs such as starches, saccharides, salt and amino acids, and an organic acid such as lactic acid is added thereto to obtain PH.
5. A method for producing a processed food, characterized in that the fried egg food produced as 5.3 to 4 is dried as it is or cut to a water content of 50% or less. 4. An egg solution such as a liquid egg or a frozen egg is added with various seasonings used for fried eggs such as starches, sugars, salt and amino acids, and an organic acid such as lactic acid is added thereto to obtain PH.
Characterized in that the egg-fried food produced by applying one or both of fumigation and fumigation to the product is 5.8 or 4 and dried in the state as it is or 50% or less in water content. Processed food manufacturing method.