Tamagoyaki mix

Abstract

To provide an instant rolled egg material which enables a fluffy and juicy rolled egg to be easily cooked.SOLUTION: An instant rolled egg material contains a liquid egg-like composition and a coagulated egg. The ratio of the coagulated egg is 15 to 30%. The solid content ratio of a liquid whole egg contained in the liquid egg-like composition is 10 to 17%. The viscosity of the liquid egg-like composition at 20°C is 100 to 1500 mPa s.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an omelet mix. Specifically, the present invention relates to an omelet mix that can be easily used to prepare fluffy, soft, and juicy omelets by simply pouring the mix into a frying pan or the like and frying it. [Background technology]

[0002] Tamagoyaki is a type of egg dish that has been popular for a long time. Tamagoyaki seasonings vary widely, from those with a strong dashi flavor like dashimaki to thick tamagoyaki seasoned with soy sauce and sugar, but people generally tend to prefer fluffy, soft, and juicy tamagoyaki.

[0003] However, making such fluffy, soft, and juicy tamagoyaki requires skilled techniques, and it is not something that just anyone can easily do.

[0004] [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Patent No. 4896945 DISCLOSURE OF THE INVENTION [Problem to be solved by the invention]

[0006] Therefore, an object of the present invention is to provide an omelet mix that allows for the easy preparation of fluffy, soft, and juicy omelets. [Means for solving the problem]

[0007] As a result of extensive research into achieving the above-mentioned object, the present inventors have discovered that an omelet mix containing a liquid egg-like composition and coagulated eggs can be obtained, and that by adjusting the proportion of coagulated eggs, the proportion of liquid whole eggs in the liquid egg-like composition, viscosity, etc., an omelet mix can be obtained that allows for the easy preparation of fluffy, soft, and juicy omelets, and have thus completed the present invention.

[0008] That is, the present invention is (1) A base for omelet containing a liquid egg-like composition and coagulated eggs, The proportion of coagulated eggs is 15 to 30%, The proportion of liquid whole egg contained in the liquid egg-like composition is 10 to 17% in terms of solid content, The viscosity of the liquid egg-like composition at 20°C is 100 to 1500 mPa s. Tamagoyaki mix, (2) The omelet base according to (1), wherein the ratio of edible oils and fats contained in the liquid egg portion is 10 to 25%. is. [Effects of the Invention]

[0009] According to the present invention, fluffy, soft, and juicy omelets can be easily prepared, and further expansion of the omelet market is expected. BEST MODE FOR CARRYING OUT THE INVENTION

[0010] The present invention will be described in detail below. In the present invention, "%" means "% by mass."

[0011] <Omelette mix> In the present invention, the omelet base contains a liquid egg-like composition and coagulated eggs, with many coagulated eggs present in a floating or settled state in the liquid egg-like composition. By using the omelet base of the present invention, fluffy, soft, and juicy omelets can be prepared simply by pouring the liquid eggs into a cooking utensil such as a frying pan until they reach the desired thickness and heating them, without any of the laborious or technical work of frying the liquid eggs thinly, rolling them up, or adding additional liquid eggs. Omelets prepared with the omelet base of the present invention include not only so-called omelets such as thick omelets and rolled omelets, but also omelets and rolled omelets, which require a fluffy, soft, and juicy texture.

[0012] <Liquid egg-like composition> The liquid egg-like composition used in the tamagoyaki base of the present invention is a liquid containing a predetermined amount of liquid whole egg and having an appearance similar to that of a raw liquid whole egg or liquid egg yolk. The liquid whole egg may be prepared by cracking and homogenizing avian eggs, or by mixing liquid egg yolk and liquid egg white in any ratio. Furthermore, a dried product of these may be rehydrated with water, or may be subjected to sterilization, freezing, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, or protease, desugaring with yeast or glucose oxidase, or cholesterol removal treatment such as supercritical carbon dioxide treatment. The avian egg may be any commonly edible egg, such as a chicken egg, a quail egg, or a duck egg. However, chicken eggs are preferred due to their availability.

[0013] The liquid egg-like composition contains 10 to 17% liquid whole egg in terms of solid content. If the liquid whole egg content of the liquid egg-like composition is less than this range, the liquid egg-like composition will be difficult to solidify, making it difficult to form an omelet. If the liquid whole egg content exceeds this range, the texture of the omelet will be hard and will not be fluffy and soft. Since it is easy to obtain fluffy, soft, and juicy omelets, the proportion of liquid whole egg contained in the liquid egg-like composition is preferably 10 to 16% in terms of solid content, and more preferably 12 to 16%.

[0014] <Viscosity of liquid egg-like composition> The liquid egg-like composition used in the omelet base of the present invention has a viscosity of 100 to 1500 mPa·s, measured by the following procedure. If the viscosity of the liquid egg-like composition is below this range, it may be difficult to shape the omelet, or the texture of the omelet may be too soft. If the viscosity of the liquid egg-like composition exceeds this range, the water-retaining capacity may be too strong, which is undesirable as it reduces the juiciness. Since this makes it easier to obtain omelets that are fluffy, soft, and have a juicy texture, the viscosity is preferably 150 to 1000 mPa·s, more preferably 300 to 800 mPa·s, and even more preferably 500 to 800 mPa·s. The viscosity of the liquid egg-like composition was measured by placing the omelet base of the present invention in a strainer with a 3 mm punching to separate the coagulated egg, and then measuring the liquid portion obtained using a B-type viscometer at 20°C, rotor No. 6, and 4 rpm.

[0015] <Edible oil and fat content of liquid egg-like composition> The liquid egg-like composition used in the tamagoyaki base of the present invention preferably contains edible oils and fats. Adding edible oils and fats makes it easier to obtain tamagoyaki with a fluffy, soft, and juicy texture. The edible oils and fats may be any oils and fats used for food, including rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice bran oil, camellia oil, perilla oil, grapeseed oil, peanut oil, almond oil, avocado oil, fish oil, beef tallow, lard, chicken fat, and oils obtained by chemical or enzymatic treatment, such as MCT (medium-chain triglycerides), diglycerides, hardened oils, and interesterified oils. Furthermore, the proportion of the edible oil or fat is not particularly limited, but is preferably 10 to 25%, more preferably 13 to 23%, and even more preferably 15 to 20%, as this makes it easier to obtain omelets with a fluffy, soft, and juicy texture.

[0016] <Coagulated eggs> The coagulated eggs used in the tamagoyaki base of the present invention are obtained by coagulating egg liquid by heating or treatment with a gelling agent, etc. The eggs constituting the egg liquid may be any commonly edible egg, such as chicken, quail, or duck eggs, but chicken eggs are preferred because of their availability. The egg liquid may be any egg containing egg yolk, including liquid whole eggs and liquid egg yolk, as well as those that have been subjected to one or more of the following treatments: sterilization, freezing, enzyme treatment with phospholipase A1, phospholipase A2, phospholipase C, phospholipase D, or protease, desugaring with yeast or glucose oxidase, cholesterol removal treatment such as supercritical carbon dioxide treatment, mixing with salt or sugars, extraction with an organic solvent, or drying such as spray drying or freeze drying followed by reconstitution with water.

[0017] Furthermore, the egg liquid may be a mixed egg liquid containing ingredients other than eggs, provided that the effects of the present invention are not impaired. For example, seasonings such as soy sauce, salt, pepper, etc.; dairy products such as milk, butter, cream, etc.; starches such as raw starches such as wheat flour, corn starch, tapioca starch, etc., and modified starches obtained by physically, enzymatically, chemically, etc.; sucrose, glucose, galactose, fructose, mannose, lactose, maltose, trehalose, sugar alcohols, saccharides such as dextrin, cyclodextrin, reduced dextrin, inulin, etc., produced by hydrolyzing starch; thickening polysaccharides such as xanthan gum, guar gum, carrageenan, tamarind seed gum, psyllium seed gum, etc.; coloring ingredients such as β-carotene, gardenia pigment, atoner pigment, etc. may be mixed in.

[0018] <Percentage of coagulated eggs in tamagoyaki mix> The omelet mix of the present invention contains 15 to 30% coagulated eggs. If the proportion of coagulated eggs is less than the above range, the number of small cavities in the omelet will be reduced, and the omelet will not be juicy. In addition, the surface will have a smooth texture similar to chawanmushi, which is undesirable. On the other hand, if the proportion of coagulated eggs exceeds the above range, the texture of the omelet will be hard and will not be fluffy and soft. The proportion of coagulated eggs contained in the egg mix of the present invention is preferably 15 to 25%, and more preferably 17 to 23%, because this makes it easier to obtain omelets that are fluffy, soft, and juicy in texture.

[0019] <Shape of coagulated eggs> The shape of the coagulated egg is not particularly limited, and may be various shapes such as a thin film, a rod, a scale, a thin, flat piece, or a soybean shape, with a thin film being preferred. The coagulated eggs contained in the base of the tamagoyaki of the present invention have a thickness of 3 mm or less and an area of 5 mm or less. 2 Over 500mm 2 The coagulated eggs may be a set of the following: When the coagulated eggs have the above-mentioned shape, it is easy to obtain omelets with a fluffy and juicy texture. Even if not all of the coagulated eggs have the thickness or area described above, if 70% or more of the coagulated eggs are in the above range, it is more preferable as this makes it easier to obtain omelets with a fluffy and juicy texture.

[0020] <How to check the shape of coagulated eggs> The shape of the coagulated egg in the omelet mix of the present invention can be confirmed as follows. First, 200 g of egg mix is poured into a sieve (30 mesh openings, made of 18-8 stainless steel), and the liquid egg-like composition adhering to the coagulated eggs is washed away with clean water. Next, the coagulated eggs remaining on the sieve are removed onto a tray, and their shape is visually confirmed, and their area and thickness are measured. If the coagulated eggs are curled up, they are spread out and their area is measured.

[0021] The omelet base of the present invention will be specifically described below, although the present invention is not limited thereto. [Example]

[0022] [Example 1] <Preparing the omelet mix> A mixed egg liquid was prepared by mixing 85% liquid whole egg, 10% edible oil, and 5% other seasonings. The resulting mixed egg liquid was gradually poured into 0.6% saline solution heated to 90°C to prepare a large number of thin-film coagulated eggs. The thickness and area of each coagulated egg were confirmed to be 3 mm or less in thickness and 5 to 500 mm in area. 2 The percentage of coagulated eggs was over 70%. Next, 56% liquid whole egg (14% solids), 18% edible oil, 1% starch, 1.0% seasoning (salt, etc.), and 0.1% thickening polysaccharide were mixed, and then adjusted to 100% with fresh water to prepare a liquid egg-like composition. The viscosity of the liquid egg-like composition was 600 mPa·s. The prepared coagulated egg and liquid egg-like composition were mixed in a ratio of 2:8, and then filled into a container to obtain the omelet base of Example 1.

[0023] [Test Example 1] Examination of the proportion of coagulated eggs The omelet mixes of Examples 2 to 4 and Comparative Examples 1 and 2 were prepared in the same manner as in Example 1, except that the proportion of coagulated eggs contained in the omelet mix was changed to the proportion shown in Table 1. 2 The percentage of coagulated eggs was over 70% in all cases. The omelet mixes prepared in Examples 1 to 4 and Comparative Examples 1 and 2 were poured into a rectangular mold to a thickness of 2.3 cm, water was poured onto a baking sheet, and the omelets were baked in an oven at 180°C for 25 minutes to obtain omelets. Each of the obtained omelets was tasted and evaluated according to the following criteria. The results are shown in Table 1.

[0024] [Evaluation criteria] 〇: It had a soft, fluffy, and juicy texture. △: A soft, fluffy, and slightly juicy texture was felt. ×: The texture was not fluffy, soft, or juicy.

[0025] [Table 1] TIFF0007722658000001.tif28149

[0026] The results in Table 1 show that a coagulated egg ratio of 15 to 30% results in a fluffy, soft, and juicy texture.

[0027] [Test Example 2] Examination of the proportion of liquid whole egg contained in the liquid egg-like composition The omelet mixes of Examples 5 to 7 and Comparative Examples 3 and 4 were prepared in the same manner as Example 1, except that the proportion of liquid whole egg contained in the liquid egg-like composition was changed to the proportion shown in Table 2. The increase or decrease in the amount of liquid whole egg was adjusted with fresh water. Omelets were prepared using the omelet mixes of Examples 1, 5 to 7 and Comparative Examples 3 and 4 in the same manner as in Test Example 1, and evaluated. The results are shown in Table 2.

[0028] [Table 2] TIFF0007722658000002.tif28146

[0029] The results in Table 2 show that by setting the proportion of liquid whole egg in the liquid egg-like composition to 10 to 17%, in terms of solids, and particularly 12 to 16%, it is possible to obtain omelets with a fluffy, soft, and juicy texture.

[0030] [Test Example 3] Examination of the viscosity of liquid egg-like composition The omelet mixes of Examples 8 and 9 and Comparative Example 5 were prepared in the same manner as Example 1, except that the proportion of thickening polysaccharide blended in the liquid egg-like composition was changed to prepare liquid egg-like compositions with the viscosities shown in Table 3. The increase or decrease in the amount of thickening polysaccharide was adjusted with fresh water. Using the prepared omelet mixes of Examples 1, 8, and 9 and Comparative Example 5, omelets were prepared in the same manner as in Test Example 1 and evaluated. The results are shown in Table 3.

[0031] [Table 3] TIFF0007722658000003.tif27124

[0032] The results in Table 3 show that by adjusting the viscosity of the liquid egg-like composition to 100 to 1500 mPa·s, particularly 300 to 800 mPa·s, it is possible to obtain omelets with a fluffy, soft and juicy texture.

[0033] [Test Example 4] Examination of the ratio of edible oils and fats contained in the liquid egg-like composition The omelet mixes of Examples 10 and 11 were prepared in the same manner as Example 1, except that the proportions of edible oils and fats were changed to those shown in Table 4. The increase or decrease in the amount of edible oils and fats was adjusted with fresh water. Using the prepared omelet mixes of Examples 1, 10, and 11, omelets were prepared in the same manner as in Test Example 1 and evaluated. The results are shown in Table 2.

[0034] [Table 4] TIFF0007722658000004.tif28101

[0035] The results in Table 4 show that by blending edible oils and fats in the liquid egg-like composition in a proportion of 13 to 23%, it is easier to obtain omelets that are fluffy, soft, and juicy in texture.

Claims

1. A base for omelet containing a liquid egg-like composition and coagulated eggs, The proportion of coagulated eggs is 15 to 30%, 70% or more of the coagulated eggs are coagulated eggs having a thickness of 3 mm or less and an area of 5 mm 2 or more and 500 mm 2 or less, The liquid egg-like composition contains 10 to 17% liquid whole egg in terms of solid content, The viscosity of the liquid egg-like composition at 20 ° C. is 100 to 1500 mPa s, Tamagoyaki mix.

2. The ratio of edible oils and fats contained in the liquid egg-like composition is 10 to 25%. The omelet mix according to claim 1.

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