Half-boiled egg-like processed product

Abstract

To provide a half boiled egg-like product that resists bursting even when heated in a microwave oven and also has a good texture.SOLUTION: A half boiled egg-like product comprises an egg white-like part with a moisture content of 55.0-67.5%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a halved boiled egg-like processed product that is unlikely to burst even when heated in a microwave oven and has a good texture. [Background technology]

[0002] Boiled eggs are an ingredient that can be incorporated into a variety of menus, and a variety of boxed lunches and side dishes using boiled eggs are sold at convenience stores, supermarkets, and the like. In recent years, processed products similar to boiled eggs have been developed, in which an egg white mixture and a yellow mixture are placed in a molding form and allowed to solidify. These products are used in boxed lunches and the like, just like boiled eggs. After purchase, these boxed lunches and side dishes are sometimes heated in a microwave oven and then eaten. However, when products containing boiled eggs or boiled egg-like processed products are heated in a microwave oven, there is a problem that the egg white of the boiled egg may burst. Therefore, a method for heating boiled eggs in a microwave oven without compromising the quality of the eggs has been desired.

[0003] To address this issue, Patent Document 1 proposes a method to prevent boiled eggs from exploding when heated in a microwave oven. However, this method requires the boiled eggs to be frozen, making it difficult to use them in boxed lunches or side dishes that are displayed at room temperature or in a refrigerator. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6231426 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a half-boiled egg-like processed product which is unlikely to burst even when heated in a microwave oven and has a good texture. [Means for solving the problem]

[0006] The present inventors have conducted extensive research to achieve the above-mentioned object, and as a result have discovered that by adjusting the moisture content of the egg white-like portion of a half-boiled egg-like product to a predetermined concentration, it is possible to prevent the half-boiled egg-like product from bursting when heated in a microwave oven and to prepare a half-boiled egg-like product with a good texture, which has led to the completion of the present invention.

[0007] That is, the present invention is (1) A processed product similar to a half-boiled egg, the moisture content of which is 55.0 to 67.5% in the egg white-like portion. (2) The half-boiled egg-like processed product according to (1), wherein the egg white-like portion contains 7 to 10% egg white protein. (3) The half-boiled egg-like processed product according to (1) or (2), wherein the egg white-like portion contains 1 to 5% dried egg white. (4) The half-boiled egg-like processed product according to (1) to (3), which is for microwave heating; (5) A method for preventing bursting of a halved boiled egg-like processed product when heated in a microwave oven, by adjusting the moisture content of the egg white to 55.0 to 67.5%. is. [Effects of the Invention]

[0008] The halved boiled egg-like processed product of the present invention is unlikely to burst even when heated in a microwave oven and has a good texture, and further use of the halved boiled egg-like processed product in obanto (chef's) and side dishes is expected. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below. In the present invention, "%" means "% by mass".

[0010] <Features of the present invention> The present invention is characterized by the fact that by setting the moisture content of the egg white-like portion of the half-boiled egg-like processed product to 55.0 to 67.5%, it is possible to reduce the risk of the half-boiled egg-like processed product bursting when heated in a microwave oven.

[0011] <Halved boiled egg-like processed product> In the present invention, the term "half-boiled egg-like processed product" refers to a processed product that has an appearance similar to a half-boiled egg and is composed of an egg white-like portion and an egg yolk-like portion. Here, the term "half-boiled egg" refers to a boiled egg halved by boiling an egg with its shell from a chicken, quail, domestic duck, etc., and then peeling the egg, and then cutting the egg in half in a single plane in the direction of the major axis or the minor axis with a knife or the like.

[0012] <Egg white part> The egg white-like portion of the half-boiled egg-like processed product of the present invention corresponds to the egg white portion of a half-boiled egg. Therefore, it has a white appearance and a resilient texture similar to that of coagulated egg white, and is characterized by a moisture content of 55.0 to 67.5%. If the moisture content is less than the above range, the texture of the egg white-like portion becomes too hard. On the other hand, if the moisture content is greater than the above range, it is not possible to prevent the product from bursting when heated in a microwave oven. In terms of a favorable texture and being able to further prevent the product from bursting when heated in a microwave oven, the moisture content is preferably 60.0 to 67.5%, and more preferably 63.0 to 67.3%. The moisture content is measured using a microwave moisture meter.

[0013] <Egg white protein content of the egg white-like part> The egg white-like portion of the half-boiled egg-like processed product of the present invention preferably contains 7.0 to 10% egg white protein, more preferably 7.5 to 9%. Having the egg white protein content within this range makes it easier to reproduce the appearance and texture similar to the egg white portion of a real half-boiled egg. The egg white protein content can be adjusted to fall within the above range by blending ingredients containing egg white, such as liquid egg white or dried egg white. However, it is preferable to include dried egg white, as this has an excellent flavor and makes it easier to reproduce the firm texture characteristic of coagulated egg white. The inclusion of dried egg white makes it easier to adjust the moisture content of the egg white-like portion to fall within the above range and also makes it easier to reproduce the firm texture of coagulated egg white. The content of dried egg white in the egg white-like portion is preferably 1 to 5%, and more preferably 2 to 4%.

[0014] <Egg yolk-like part> The egg yolk-like portion of the half-boiled egg-like processed product of the present invention corresponds to the yolk portion of a half-boiled egg and can be prepared in various states, such as hard-boiled or soft-boiled. The raw material used for the egg yolk-like portion is not particularly limited. Raw materials containing egg yolk, such as liquid egg yolk, liquid whole egg, or dried egg yolk, may be used. Alternatively, an egg yolk-like composition may be prepared using fresh water, edible oils and fats, seasonings, starch, colorings, etc., without using raw materials containing egg yolk.

[0015] <Other ingredients> In addition to the above-mentioned ingredients, the egg white-like portion and egg yolk-like portion of the half-boiled egg-like processed product of the present invention may contain other ingredients selected appropriately within the scope that does not impair the effects of the present invention. Examples of such ingredients include various seasonings such as sugar, vinegar, amino acids, and nucleic acid-based umami seasonings; dairy products such as milk, skim milk powder, whole milk powder, and whey protein; emulsifiers such as monoglycerin fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, lecithin, and lysolecithin; thickeners such as xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, psyllium seed gum, potato starch, corn starch, non-glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, and glutinous rice starch; organic acids or salts thereof such as citric acid, tartaric acid, and malic acid; antioxidants such as ascorbic acid and vitamin E; various peptides; flavorings; and colorants.

[0016] <Manufacturing method for processed products similar to half-boiled eggs> In one example of a method for producing the half-boiled egg-like processed product of the present invention, egg white, a gelling agent, a thickener, fresh water, seasonings, etc. are mixed to prepare an egg white-like mixture with a water content of 55.0 to 67.5%, and then egg yolk, a thickener, seasonings, fresh water, etc. are mixed to prepare an egg yolk-like mixture. Next, the prepared egg white-like mixture and egg yolk-like mixture are sequentially poured into a mold having a recess formed in the curved outer surface of a half-cut boiled egg. At this time, the egg yolk mixture is poured so that a substantially circular surface of the egg yolk-like mixture is exposed in the approximate center of the surface of the egg white-like mixture. The material of the mold is not particularly limited, and examples thereof include plastic, stainless steel, ceramic, etc.

[0017] Subsequently, a heat treatment is carried out to solidify at least the egg white-like mixture, thereby obtaining the half-boiled egg-like processed product of the present invention. Examples of heat treatment methods include a microwave oven, a grill, a burner, an oven, a steamer, etc., but in the present invention, a cover is provided to prevent the egg white-like mixture and the egg yolk-like mixture from coming into direct contact with the heat source, and further moist heat treatment is carried out using a steamer or the like, which prevents the yellow mixture from scattering due to hot air and uneven heating, thereby making the effects of the present invention more pronounced. The method of providing the cover may be to use an appropriately selected cover made of plastic, paper, stainless steel, ceramic, etc., and the product may be packaged in a container and the container may be sealed.

[0018] Furthermore, if the heating temperature is too low, the egg white-like mixture will not solidify and will instead be shaped like a half-boiled egg. Therefore, the heating conditions are preferably 70 to 120°C, more preferably 80 to 100°C, and the heating time should be about 5 to 40 minutes until the entire mixture solidifies. The method for storing the obtained half-boiled egg-like processed product of the present invention is not particularly limited, but for example, it may be used immediately after production without storage, or it may be stored in a refrigerator or frozen.

[0019] <Microwave oven heating conditions> The microwave oven conditions for heating the half-boiled egg-like processed product of the present invention are not particularly limited, but it can be heated, for example, at 500 to 2000 W for 10 to 300 seconds, preferably at 1000 to 2000 W for 30 to 150 seconds.

[0020] The present invention will be specifically described below based on examples, but the present invention is not limited to these examples. [Example]

[0021] [Example 1] An egg white-like mixture was prepared by stirring and mixing 60% liquid egg white, 8% soybean oil, 4% sugar alcohol, 3% starch, 1% sodium alginate, 2.2% dried egg white, and 12% other seasonings, followed by adding fresh water to make a 100% mixture. Next, an egg yolk-like mixture was prepared by stirring and mixing 18% starch, 3% soybean oil, 0.35% carotenoid pigment, and 79% fresh water. Next, 15 g of the prepared egg white-like mixture and 5 g of the egg yolk-like mixture were sequentially filled into a plastic mold having a recessed portion shaped like the curved outer surface of a half-boiled egg, with both liquids so that a roughly circular surface of the egg yolk-like mixture was exposed approximately in the center of the egg white-like mixture surface. Finally, a polypropylene cover was placed on the mold, and the mixture was heated in a steamer at 92°C for 25 minutes to solidify both liquids, yielding the half-boiled egg-like processed product of Example 1, which had an egg white-like portion and an egg yolk-like portion.

[0022] [Test Example 1] Half-boiled egg-like processed products of Examples 1 to 4 and Comparative Examples 1 and 2, which differ in the moisture content of the egg white-like portion, were prepared using the same method as Example 1 and the formulations shown in Table 1. The prepared half-boiled egg-like processed products were tasted, and the texture of the egg white-like portion was evaluated according to the following criteria. In addition, the half-boiled egg-like processed products were heated in a microwave oven at 1600 W for 1 minute 40 seconds, and the degree of rupture was visually inspected and evaluated according to the following criteria.

[0023] [Texture evaluation criteria] ○: The texture was elastic and similar to the egg white of a halved boiled egg. △: The texture was slightly hard or soft, but was similar to the texture of the egg white of a halved boiled egg. ×: Too hard or too soft, and had a texture different from that of the egg white of a half-boiled egg. [Rupture evaluation criteria] ○: Did not burst. △: There was a slight burst, but it was not a problem. ×: The degree of rupture was great and the original shape was considerably damaged.

[0024] [Table 1] TIFF0007768492000001.tif73153

[0025] The results in Table 1 show that by setting the moisture content of the egg white-like part of the half-boiled egg-like processed product to 55.0 to 67.5%, it is possible to prevent the egg white-like part from bursting when heated in a microwave oven, and to obtain a half-boiled egg-like processed product with an egg white-like part that has a good texture.

Claims

1. The moisture content of the egg white-like portion is 55.0 to 67.5%; The egg white-like portion contains 7.0 to 10% egg white protein. A processed product resembling a half-boiled egg.

2. The egg white-like portion contains 1 to 5% dried egg white. The half-boiled egg-like processed product according to claim 1.

3. For microwave heating, 3. The half-boiled egg-like processed product according to claim 1 or 2.

4. The moisture content of the egg white-like portion is 55.0 to 67.5%, and The egg white protein content of the egg white-like portion is set to 7.0 to 10%. A method for preventing bursting of halved boiled egg-like processed products when heated in a microwave oven.

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