Egg machining cooking food

A technology for processed products and eggs, applied in food preservation, food preparation, food shaping, etc., can solve problems such as loss of flavor, poor taste, failure to obtain sufficient effects, etc., and achieve the effect of preventing excessive denaturation

Inactive Publication Date: 2009-12-23
TAIYO KAGAKU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For example, a method of adding a calcium-reactive gelling agent to egg yolk liquid is disclosed (for example, refer to Patent Document 1), or a method of including trehalose and starch or a thickening polysaccharide (for example, refer to Patent Document 2) , but although both of them can suppress the taste deterioration caused by cooking to some extent, they have not achieved sufficient effect on the loss of flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1

[0038] Production example 1 scrambled eggs

[0039] 50kg of whole egg powder, 18kg of potato starch, 3kg of granulated sugar, 2kg of salt, 0.5kg of sodium glutamate, 10kg of starch syrup, 1kg of corn oil, 0.5kg of ammonium bicarbonate, and 15kg of water were mixed with a vertical cake mixer to obtain The starting material (protein content: 31% by weight (converted according to the weight of solid matter), water content: 23% by weight). The raw material obtained was pulverized into a particle size of 1 to 15 mm by a power pulverizer, and 1.5 kg was continuously fed per 1 m on a belt conveyor of a microwave puffing dryer (manufactured by M Wave Co., Ltd.). The speed of the belt conveyor is set to 4m / min, when the output power is 50kw and the electric wave density is 8.7kw / m 3 1. Carry out microwave heating on the initial material under the microwave radiation condition with radiation energy of 500J / g. The obtained microwave-dried product was pulverized with a feather mill to...

manufacture example 2

[0040] Production example 2 scrambled eggs

[0041] Desugared whole egg powder 40kg, granulated sugar 8.4kg, salt 2.6kg, sodium polyphosphate 5.7kg, refined rice oil 21.8kg, powdered reduced starch syrup 21.8kg, xanthan gum 1.9kg, water 20kg using a vertical cake mixer Kneading to obtain a raw material (protein content: 20% by mass (converted according to solid weight), water content: 20% by weight). The raw material obtained is pulverized into a particle size of 1-15 mm by a power pulverizer, and continuously feeds 1.5 kg per 1 m on a belt conveyor of a microwave puffing dryer (manufactured by M-wave Co., Ltd.). The speed of the belt conveyor is set to 4m / min, when the output power is 50kw and the electric wave density is 8.7kw / m 3 1. Under the condition of microwave radiation with radiant energy of 500J / g, the initial material is heated by microwave. The obtained microwave-dried product expanded 3.2 times compared with that before microwave drying. The microwave-dried p...

manufacture example 3

[0042] Manufacturing example 3 scrambled eggs

[0043] Whole egg powder 25kg, wheat flour 20kg, potato starch 16kg, salt 2.4kg, sugar 4kg, sodium glutamate 2kg, citric acid 0.4kg, starch syrup 10kg, curcumin 0.3kg, capsanthin 0.002kg, antioxidant 0.07kg , corn oil 1kg, water 12kg utilize vertical cake mixer to carry out mixing, obtain initial charge (protein content: 17 mass % (according to solid matter weight conversion), water content: 23 weight %). The raw material obtained is pulverized into a particle size of 1-15 mm by a power pulverizer, and continuously feeds 1.5 kg per 1 m on a belt conveyor of a microwave puffing dryer (manufactured by M-wave Co., Ltd.). The speed of the belt conveyor is set to 4m / min, when the output power is 50kw and the electric wave density is 8.7kw / m 3 1. Under the condition of microwave radiation with radiant energy of 500J / g, the initial material is heated by microwave. The obtained microwave-dried product was expanded 1.8 times compared w...

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PUM

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Abstract

The present invention relates to an egg machining cooking food. All the while, the convenient character and the long-term storage character of cooked food series processed food are always seek. One method for solving said problems is a cooking food after sterilization, however, the protein of the cooking food is degenerated greatly due to the biocidal treatment under a high temperature and high pressure condition, and the moisture contained in the protein tissue is discharged, thus the mouthfeel of the proteinaceous food becomes very hard, dried and multi-muscle, and the local flavor is deprived. The aim of the invention is to provide a cooking food of egg, capable of avoiding said problems even through cooking and sterilizing. By an egg machining product after microwave puff drying, said problem is solved.

Description

technical field [0001] The present invention relates to a boiled food using a processed egg product. Background technique [0002] Convenience and long-term preservation of deli-type processed foods have been sought for a long time. One of the methods to solve these problems is to cook and sterilize the food, that is, steamed food, but the protein in the steamed food is sterilized under high temperature and high pressure conditions, resulting in excessive protein denaturation, and the water contained in the protein tissue is destroyed. Therefore, the mouthfeel of protein-containing foods becomes very hard, dry, glutinous, and has the disadvantage of loss of flavor. Among protein-containing foods, especially eggs, 75% of which is a very large amount of water is discharged, so the taste is significantly deteriorated, so it has been looking for a method to prevent the deterioration of the taste and the loss of flavor caused by retort sterilization. Under such circumstances, v...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/025A23L3/54A23P1/14A23L3/40A23B5/02A23L5/30A23L15/00
Inventor 辻奈津子新美圭五河野广道
Owner TAIYO KAGAKU CO LTD
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