Method for producing coagulated egg processed products, coagulated egg processed products, and mixed egg liquid for producing coagulated egg processed products

Abstract

To effectively improve deterioration in texture such as dry and crumbly feeling after chilling and / or freezing and thawing, also in a coagulated egg processed product including ingredients of rice bowls with eggs such as a rice bowl with chicken and eggs, a Tianjin rice bowl and a pork cutlet rice bowl, and a rice omelet and an omelet, especially requiring puffy volume feeling.SOLUTION: There is provided a method for producing a coagulated egg processed product which contains 24-65 mass% of an egg liquid, 20-50 mass% of water other than water contained in the egg liquid and / or a seasoning liquid, and 5-40 mass% of oil and fat that is not derived from an egg, and uses a mixed egg liquid containing polysaccharides in which an aqueous solution having a concentration of 1 mass% has viscosity at 25°C of 1-100 mPa s in cooking. The mixed egg liquid preferably contains 0.05-1.2 mass% of the polysaccharides.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing a coagulated egg product, a coagulated egg product, and an egg mixture for producing the coagulated egg product. [Background technology]

[0002] Conventionally, ingredients for egg-covered rice bowls such as ingredients for oyakodon (chicken and egg rice bowl), Tianjindon (rice bowl), and katsudon (pork cutlet rice bowl), egg-covered dishes other than rice bowls, and processed coagulated egg products such as omelet rice and omelets have been widely favored for their fluffy texture.

[0003] On the other hand, the following techniques are known for improving the texture of food after freezing, thawing, or chilling. Patent Document 1 describes a method for producing a processed egg food, which includes a step of mixing a composition consisting of egg yolk and oil with egg white to obtain an egg yolk-oil-egg white mixed composition, and a step of heating the composition to obtain an egg coagulation. The document states that it is possible to provide processed egg products that maintain a fluffy and soft texture by suppressing the deterioration in texture caused by changes in physical properties that occur when cooked eggs are warmed or frozen and thawed. Furthermore, Patent Document 2 describes that the syneresis-inhibiting effect of Tremella fuciformis polysaccharide can improve resistance to freezing and thawing. Patent Document 3 describes a gelled egg processed food product that uses cellulose, and also states that the food product can be stored frozen and has a smooth texture even after thawing. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-161939 [Patent Document 2] Japanese Patent Publication No. 2018-157803 [Patent Document 3] Japanese Patent Application Laid-Open No. 2012-235737 Summary of the Invention [Problem to be solved by the invention]

[0005] For processed coagulated egg products that are required to have a certain moisture content and a soft texture, it is particularly important to improve deterioration in texture, such as dryness, after freezing and thawing or after chilling. As described in Patent Documents 1 to 3, technologies have been studied to address the deterioration in texture of foods, including processed egg products, after chilling or freezing and thawing. However, none of these technologies have been able to sufficiently improve the above-mentioned problems associated with processed coagulated egg products, which require a fluffy texture.

[0006] Therefore, an object of the present invention is to provide a coagulated egg processed product in which deterioration in texture, such as dryness, after chilling or after freezing and thawing is effectively improved. [Means for solving the problem]

[0007] The present invention provides a method for producing a coagulated egg product, in which a mixed egg liquid containing 24 to 65 mass% egg liquid, 20 to 50 mass% water and / or liquid seasoning other than the water contained in the egg liquid, and 5 to 40 mass% fats and oils not derived from eggs, and further containing a polysaccharide whose viscosity as a 1 mass% aqueous solution at 25°C is 1 to 100 mPa s, is used for cooking with heat.

[0008] The present invention also provides a coagulated egg product prepared by cooking with a mixed egg liquid containing 24 to 65 mass% egg liquid, 20 to 50 mass% water and / or liquid seasoning other than the water contained in the egg liquid, and 5 to 40 mass% fats and oils not derived from eggs, and further containing a polysaccharide whose viscosity at 25°C when in a 1 mass% aqueous solution is 1 to 100 mPa·s.

[0009] The present invention also provides an egg liquid mixture for producing coagulated egg products, which contains 24 to 65 mass% egg liquid, 20 to 50 mass% water and / or liquid seasoning other than the water contained in the egg liquid, and 5 to 40 mass% fats and oils not derived from eggs, and further contains a polysaccharide whose viscosity as a 1 mass% aqueous solution at 25°C is 1 to 100 mPa s. [Effects of the Invention]

[0010] The present invention can effectively improve texture deterioration, such as dryness, in coagulated egg processed products after chilling or after freezing and thawing. In particular, the present invention is suitable for producing coagulated egg processed products that require a particularly fluffy texture, such as ingredients for egg-covered rice bowls such as oyakodon (chicken and egg rice bowl), Tianjindon (rice bowl), and katsudon (pork cutlet rice bowl), egg-covered dishes other than rice bowls, omelet rice, omelettes, and the like. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described below based on preferred embodiments. In the present invention, a mixed egg liquid is heated, which contains 24 to 65 mass% egg liquid, 20 to 50 mass% water and / or liquid seasoning other than the water contained in the egg liquid, and 5 to 40 mass% fats and oils not derived from eggs, and further contains a polysaccharide whose viscosity at 25°C of a 1 mass% aqueous solution is 1 to 100 mPa s. In the present invention, it is particularly preferable that the fats and oils are in an emulsified state in the mixed egg liquid. First, the composition of the mixed egg liquid will be described.

[0012] (polysaccharide) One of the characteristics of the mixed egg liquid used in the present invention is that it contains a polysaccharide whose viscosity at a concentration of 1% by mass in aqueous solution is 1 to 100 mPa·s at 25°C. This viscosity can be measured using a B-type viscometer. The use of polysaccharides with this predetermined viscosity can suppress deterioration in texture after freezing, thawing, or chilling. This is thought to be because the polysaccharide can emulsify oil and water while effectively suppressing separation of the oil, water, and egg liquid, thereby maintaining the water-retaining effect even after freezing, thawing, or chilling, and also tends to improve the texture after freezing, thawing, or chilling. On the other hand, when using polysaccharides with a viscosity exceeding 100 mPa·s, although separation and syneresis can be suppressed to some extent, the resulting product will have a slimy or hard texture, failing to achieve a "smooth" texture. Furthermore, a viscosity of less than 1 mPa·s has the disadvantage of not achieving sufficient emulsification.

[0013] In view of the above, the viscosity of a 1% by mass aqueous solution of the polysaccharide used in the present invention at 25°C is more preferably 2 mPa·s or more and 100 mPa·s or less, particularly preferably 3 mPa·s or more and 50 mPa·s or less, and most preferably 3 mPa·s or more and 20 mPa·s or less.

[0014] Suitable polysaccharides for use in the present invention include Tremella fuciformis polysaccharide, cellulose, cellulose complexes, pectin, starches, dextrin, pullulan, alginic acids, gum arabic, and soybean polysaccharides, because they have a high syneresis inhibitory effect. In addition, Tremella fuciformis polysaccharides generally used for food purposes include preparations such as UT-WS, UT-WC, and Tremelgum, sold by Unitec Foods. Furthermore, crystalline cellulose is preferred as the cellulose or cellulose in a cellulose composite. Examples of crystalline cellulose include those with an average degree of polymerization of 30 to 400 and a crystalline content of more than 10% by mass, obtained by depolymerizing cellulosic materials such as wood pulp and purified linters through acid hydrolysis, alkaline oxidative degradation, enzymatic degradation, or the like. Cellulose composites are obtained, for example, by mixing cellulose with a hydrophilic polymer, wet grinding, and drying / pulverizing the mixture. Examples of cellulose and cellulose composites include cellulose and cellulose preparations in Asahi Kasei Corporation's Ceolus series. Examples of the hydrophilic polymer include thickening polysaccharides such as carboxymethylcellulose and its salts, methylcellulose, hydroxypropylmethylcellulose, xanthan gum, karaya gum, carrageenan, gum arabic, glucomannan, gellan gum, tamarind seed gum, alginic acid and its salts, and esters such as propylene glycol alginate. When these polysaccharides are used in the present invention, those that satisfy a predetermined viscosity can be used.

[0015] In the present invention, the amount of the polysaccharide of specific viscosity in the mixed egg liquid is preferably 0.05 to 1.2% by mass, on a dry mass basis. By setting the amount of the polysaccharide of specific viscosity to 0.05% to 1.2% by mass, not only is it easy to suppress syneresis after freezing and thawing or chilling, but it is also easy to obtain the effect of improving the texture after freezing and thawing or chilling, and it also has the advantage of improving emulsion stability. From these points of view, the amount of the polysaccharide of specific viscosity in the mixed egg liquid is more preferably 0.05 to 1% by mass.

[0016] The concentrations of polysaccharides with a specific viscosity referred to herein, such as the "1% by mass concentration" and "0.05 to 1.2% by mass in the mixed egg liquid," refer to the amount of polysaccharides. Therefore, for example, when a cellulose composite contains cellulose and a thickening polysaccharide listed as a hydrophilic polymer as well as components that do not fall under the category of polysaccharides, the amount of the components corresponding to polysaccharides may satisfy the amounts described herein, such as "1% by mass concentration" and "0.05 to 1.2% by mass in the mixed egg liquid." For example, in addition to the cellulose and hydrophilic polymers listed above, the cellulose composite may contain polysaccharides such as dextrin and indigestible dextrin, as well as water-soluble components other than polysaccharides. The cellulose content of the cellulose composite is preferably 25% by mass or more. In particular, the crystalline cellulose content of the cellulose composite is preferably 25% by mass or more. Furthermore, the amount of hydrophilic polymer in the cellulose composite is preferably 4% by mass or more. When polysaccharides other than cellulose complexes are used as preparations, the purity of the polysaccharides in the preparations is preferably 90% by mass or more.

[0017] (Egg liquid) The egg liquid forms the framework of the coagulated egg. The eggs that form the egg liquid may be any eggs that are generally used for food, such as chicken, quail, or duck eggs, but chicken eggs are preferred because they are easily available. The egg liquid contains egg yolk, and examples thereof include raw whole egg liquid, raw egg yolk liquid, and those obtained by sterilizing, freezing, or enzyme-treating these, or those obtained by reconstituting powdered eggs with water, such as frozen whole eggs, frozen egg yolks, and enzyme-treated eggs. Note that frozen egg yolks and the like may contain seasonings such as salt and sugar as ingredients other than egg-derived ingredients. However, food seasonings (seasonings that do not fall under the category of food additives, hereinafter also referred to as "food seasonings") are included in the amount of seasoning liquid but not in the amount of egg liquid. However, ingredients other than food seasonings are included in the amount of egg liquid. Examples of ingredients other than egg-derived ingredients and food seasonings contained in the egg liquid include food additives. From the viewpoints of ease of raw material availability and improved taste, the amount of ingredients other than egg-derived ingredients and food seasonings in the egg liquid is preferably 15% by mass or less, more preferably 12% by mass or less, and particularly preferably 6% by mass or less. Furthermore, in the present invention, when the egg liquid contains ingredients other than food seasonings as ingredients other than egg-derived ingredients, it is also preferable that the amount of the egg-derived ingredients be within the ranges listed below as preferred amount ranges for the egg liquid (for example, 24 to 65% by mass in the mixed egg liquid).

[0018] In the present invention, the egg liquid is used in an amount of 24% by mass or more and 65% by mass or less in the mixed egg liquid. By using an amount of egg liquid within this range, the texture of the coagulated egg processed product after chilling or after freezing and thawing can be improved. While it is unclear why it is difficult to achieve texture improvement after chilling or after freezing and thawing without a specific amount of egg liquid, the inventors believe that one of the reasons is an insufficient amount of protein required for minimum coagulation. Furthermore, the reason the above effect can be achieved by using an egg liquid content of 65% by mass or less in the mixed egg liquid is thought to be that the reduced protein content makes the coagulated eggs less likely to harden. In order to achieve a smoother, fluffier texture or volume after chilling or after freezing and thawing, and to minimize coagulation, the egg liquid content in the mixed egg liquid is more preferably 24% by mass or more and 60% by mass or less, and particularly preferably 30% by mass or more and 55% by mass or less.

[0019] (Water and / or seasoning liquid) The mixed egg liquid contains water and / or a seasoning liquid other than the water contained in the egg liquid. Examples of seasonings in the seasoning liquid include mirin, sake, soy sauce, koji, miso, salt, dashi, vinegar, salt, pepper, sugar, salt, consommé, extracts, amino acids, phosphates, nucleic acids, organic acids, sweeteners other than sugar, and pH adjusters. The solids concentration in the seasoning liquid is preferably 15% by mass or less to prevent the coagulated egg product from becoming too strong in flavor and to ensure the stability of its physical properties, and more preferably 10% by mass or less.

[0020] By adjusting the total amount of the water and / or seasoning liquid to 20% by mass or more and 50% by mass or less in the mixed egg liquid, an improvement in the texture of the coagulated egg processed product can be achieved after chilling or after freezing and thawing. The reason why the texture improvement effect is achieved by adjusting the total amount of the water and / or seasoning liquid to 20% by mass or more in the mixed egg liquid is unclear, but it is thought that the hardness of the coagulated egg is reduced by reducing the protein concentration derived from the egg liquid. Furthermore, the reason why the texture improvement effect is achieved by adjusting the total amount of the water and / or seasoning liquid to 50% by mass or less in the mixed egg liquid is thought to be that it contains the minimum amount of protein necessary for coagulation. From the viewpoints of achieving a smoother, fluffier texture or volume after chilling or after freezing and thawing, and of a good taste, the amount of the water and / or seasoning liquid in the mixed egg liquid is more preferably 22% by mass or more and 48% by mass or less, and particularly preferably 25% by mass or more and 45% by mass or less.

[0021] (Oils and fats) The oils and fats contained in the mixed egg liquid that are not derived from eggs are edible oils and fats, such as palm oil, palm kernel oil, coconut oil, beef tallow, lard, soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil (rice bran oil, rice germ oil), corn oil, sesame oil, linseed oil, olive oil, salad oil, etc., as well as processed oils and fats thereof (hydrogenated oil, fractionated oil, interesterified oil). In particular, in the present invention, the use of liquid oils that are liquid at 25°C is preferred in terms of excellent emulsification suitability, texture, and ease of workability. Examples of oils and fats that are liquid at 25°C include soybean oil, rapeseed oil, cottonseed oil, safflower oil, sunflower oil, rice oil (rice bran oil, rice germ oil), corn oil, sesame oil, linseed oil, olive oil, salad oil, etc. From the same viewpoint as above, in the present invention, it is more preferable to use oils and fats with a melting point (slope melting point) of 30°C or lower.

[0022] By including the oil / fat in the mixed egg liquid at 5% by mass or more and 40% by mass or less, the texture of the coagulated egg processed product can be improved after chilling or after freezing and thawing. The reason why the texture improvement effect after chilling or after freezing and thawing can be achieved by including the oil / fat in the mixed egg liquid at 40% by mass or less is thought to be due to improved emulsion stability. Furthermore, the reason why the texture improvement effect after chilling or after freezing and thawing can be achieved by including the oil / fat in the mixed egg liquid at 5% by mass or more is thought to be due to the smooth texture derived from the oil / fat. From the viewpoints of achieving a smoother, fluffier texture or volume after chilling or after freezing and thawing, and of emulsion stability, the amount of the oil / fat in the mixed egg liquid is more preferably 7% by mass or more and 38% by mass or less, and particularly preferably 10% by mass or more and 35% by mass or less.

[0023] The mixed egg liquid may contain components other than the egg liquid, water and / or liquid seasoning, non-egg-derived oils and fats, and the polysaccharides of the specific viscosity. Examples of such components include vegetables, grains, grain flour, starches, dairy products, dietary fiber other than the polysaccharides, vitamins, minerals, trace elements, emulsifiers other than the egg liquid, coloring agents, preservatives, stabilizers, antioxidants, color couplers, etc. The amounts of components other than the egg liquid, water and / or liquid seasoning, non-egg-derived oils and fats, and the polysaccharides of the specific viscosity in the mixed egg liquid may be within a range that does not inhibit the effect of improving the texture after chilling or freezing and thawing according to the present invention, but the total amount is preferably 20% by mass or less, and more preferably 15% by mass or less.

[0024] In the present invention, the mixed egg liquid may contain a thickening polysaccharide as a polysaccharide other than polysaccharides having a viscosity of 1 to 100 mPa·s at 25°C in a 1% by mass aqueous solution. Examples of thickening polysaccharides include those other than polysaccharides having a viscosity of 1 to 100 mPa·s at 25°C in a 1% by mass aqueous solution among the various thickening polysaccharides listed as examples of hydrophilic polymers used in the cellulose composite described above. From the viewpoint of further enhancing the texture-improving effect, the amount of the thickening polysaccharide other than the specific viscosity is preferably 80 parts by mass or less, and more preferably 70 parts by mass or less, per 100 parts by mass of the polysaccharide having the specific viscosity.

[0025] In the present invention, it is preferable that the non-egg-derived fats and oils are emulsified, as this facilitates the smooth texture of the coagulated egg processed product after chilling or freeze-thawing. More specifically, it is preferable that the mixed egg liquid used in the present invention is produced through a process in which the fat and oil are emulsified in the presence of the polysaccharides of the specific viscosity, as this provides an excellent effect in improving texture after chilling or freeze-thawing. Even more specifically, it is preferable that the mixed egg liquid used in the present invention is produced through a process in which the polysaccharides of the specific viscosity, the water and / or seasoning liquid, and the fat and oil are mixed, and the water or seasoning and the fat and oil are emulsified in the presence of the polysaccharides. The emulsification process can be carried out using, for example, a homomixer, a homogenizer, a whipper, or the like. The emulsification temperature is, for example, 3 to 30°C, and the emulsification time is, for example, 1 to 5 minutes. The emulsion may be an oil-in-water type or a water-in-oil type, but an oil-in-water type is preferred because it can achieve a fluffy and smooth texture.

[0026] In the process of emulsifying water or seasoning and fats and oils in the presence of the polysaccharide, egg liquid may be present, or the mixed egg liquid may be mixed with the emulsion obtained above, but the latter is preferred from the viewpoint of producing a uniform mixed egg liquid. In the latter case, the emulsion and egg liquid can be mixed using a homomixer, homogenizer, whipper, or the like. The product temperature during mixing is, for example, 3 to 30°C, and the mixing time is, for example, 1 to 5 minutes. Through the above process, the egg acts as an emulsifier, and separation of the water and fats and oils can be more firmly suppressed. It is preferable to obtain a mixed egg liquid through the above steps.

[0027] In the present invention, unlike the process of obtaining an egg yolk-oil-egg white mixed composition by mixing an egg yolk-oil mixed composition comprising egg yolk and oil with egg white as in Patent Document 1, when both egg white and egg yolk are present, it is preferable to simultaneously mix both with an emulsion, since this allows a uniform mixed egg liquid to be obtained.

[0028] (cooking) The mixed egg liquid obtained as described above is subjected to cooking. Cooking may be performed using any method suitable for the resulting coagulated egg product, including a frying pan, a griddle, an oven, saturated steam or superheated steam, and an induction cooker. In particular, in the present invention, using a steam convection oven is preferred from the viewpoints of operational safety and quality stability. Steam convection ovens are capable of cooking multiple dishes at once, and are therefore primarily used in hotels, the food service industry, prepared food processing, and the like.

[0029] In the present invention, the heating temperature is preferably 200°C or less in terms of achieving a smooth texture, a fluffy feel, and a voluminous appearance, and is preferably 100°C or more from a hygienic standpoint. From these points of view, the heating temperature is more preferably 100 to 180°C. In particular, the heating temperature is preferably 100 to 120°C for ingredients in an oyakodon (chicken and egg rice bowl) or a katsudon (pork cutlet rice bowl). In addition, the heating temperature is preferably 140 to 180°C, more preferably 150 to 170°C, for a tenshindon (Tenshin rice bowl). For example, when saturated steam or superheated steam is used for cooking using a steam convection oven, the temperature of the steam is preferably within the above-mentioned preferred heating temperature range.

[0030] In cooking with heat, a container for cooking may be pre-filled with oil or a liquid such as a seasoning, or the mixed egg liquid may be poured into heated liquid such as a seasoning, but these oils and water are not included in the components of the mixed egg liquid of the present invention, because these components are not involved in the mixing step, specifically the emulsification step, of the present invention.

[0031] A coagulated egg processed product is obtained as described above. Suitable types of coagulated egg processed products obtainable by the present invention include ingredients for egg-covered rice bowls such as Tenshin-don (rice bowl), oyako-don (chicken and egg rice bowl), katsudon (pork cutlet rice bowl), and egg-covered rice bowls, as well as other egg-covered dishes such as omelet rice and omelettes. Egg-covered rice bowl ingredients are preferred because they are particularly likely to achieve the smooth texture described above after chilling or after freezing and thawing. Chilled or frozen products are preferred for the coagulated egg processed products of the present invention, because they are more likely to exhibit the texture-improving effect of the present invention after chilling or after freezing and thawing. Chilled products are preferably products that are distributed and sold at a temperature above 0°C and not higher than 10°C. Frozen products are products that are distributed and sold in a frozen state, preferably at -18°C or lower.

[0032] Unlike Patent Document 3, the present invention preferably excludes gelled egg processed foods containing 1 to 15% by mass of modified starch. The present invention can prevent syneresis even when the amount of modified starch in the coagulated egg processed product is less than 1% by mass. Furthermore, the coagulated egg processed product of the present invention does not have to be a gelled egg processed food such as pudding, chawanmushi, or tamago tofu. [Example]

[0033] In the following Examples and Comparative Examples, the emulsification step for obtaining a mixed egg liquid and the step of mixing the obtained emulsion with the egg liquid were both carried out within a temperature range of 3 to 30°C. <Viscosity measurement of polysaccharides> Aqueous solutions of 1% by mass of the polysaccharides listed in Table 1 below were prepared, and the viscosities were measured by the following method. The polysaccharides used are shown below, and the results are shown in Table 1. A-1: Tremella fuciformis polysaccharide (Unitech Foods, Tremelgum) A-2: Cellulose composite (Asahi Kasei, Ceolus DX-2) A'-1: Xanthan gum (Unitech Foods SATIAXANE CX915) A'-2: Tamarind gum (DSP Gokyo Food & Chemical Co., Ltd. Glyroid 3S) A'-3: Guar gum (Unitech Foods VIDOGUM A)

[0034] [Viscosity measurement method] The aqueous solution was placed in a stainless steel container according to JIS∞Z∞8803 "Viscosity of Liquids - Measurement Method." Measurement was performed 1 minute after the rotor started rotating using a B-type viscometer (Toki Sangyo Co., Ltd., TVB-20L) under the conditions of rotor M1, rotation speed 60 rpm, and product temperature 25°C.

[0035] [Table 1]

[0036] [Production of coagulated egg products 1] Example 1 ■Preparing mixed egg liquid (1) 0.5 parts by mass of polysaccharide A-1 was dispersed and dissolved in 35 parts by mass of oil (soybean oil, slip melting point -16°C or lower), and then 34.5 parts by mass of seasoning liquid (soup stock with the composition shown in Table 2 below) was added and stirred with a whisk for 1 minute to obtain an oil-in-water emulsion. (2) Separately from (1) above, 30 parts by mass of chilled liquid egg yolk (uncooked) was thawed to obtain egg liquid. (3) (2) The egg liquid was added to the emulsion of (1) and stirred with a whisk for 1 minute to obtain a mixed egg liquid.

[0037] ■ Cooking the mixed egg mixture 40 g of the mixed egg liquid obtained above was placed in a tray (manufactured by Kotobuki Kasei Kogyo). The tray was then placed in a steam convection oven preheated to 100°C and baked for 10 minutes in steam mode at 100°C with 100% steam to obtain an ingredient for oyakodon.

[0038] [Table 2]

[0039] (Examples 2 to 9, Comparative Examples 1 and 2) The amount of each ingredient was changed to the amount shown in Table 3. Other than that, an ingredient for oyakodon was obtained in the same manner as in Example 1.

[0040] (Examples 10 and 11) The amounts of each component were changed to those shown in Table 3. In addition, in "(1) Preparation of mixed egg liquid", polysaccharide A-2 was used as the polysaccharide added to the seasoning liquid. Other than that, the procedure was the same as in Example 1.

[0041] (Comparative Examples 3 to 5) The amounts of each component were changed to those shown in Table 3. In addition, in "(1) Preparation of mixed egg liquid", polysaccharides A'-1 to A'-3 were used as the polysaccharides added to the seasoning liquid. Other than that, the procedure was the same as in Example 1.

[0042] The ingredients for oyakodon in the examples and comparative examples were evaluated by the following methods. The results are shown in Table 3. [Sensory evaluation] ●Evaluation (after chilling) The oyakodon ingredients obtained above were stored in a refrigerator at 4°C for 2 days with the top covered with plastic wrap. After storage, the ingredients were heated in a microwave oven with the plastic wrap still on the tray at 600W for 1 minute, eaten, and evaluated under the following conditions.

[0043] (Evaluation criteria) 5: Very soft and smooth. 4: Soft and smooth. 3: Slightly hard, but not rough or gritty. 2: Slightly hard, rough and gritty. 1: Hard, rough and gritty.

[0044] ●Evaluation (after freezing and thawing) The ingredients for the oyakodon obtained above were quickly frozen at -40°C, placed in a nylon pouch, and stored in a freezer at -18°C for 7 days. After storage, the ingredients were heated in a microwave oven at 600W for 2 minutes, eaten, and evaluated using the same evaluation criteria as in "Evaluation (after chilling)."

[0045] [Table 3]

[0046] As shown in Table 3, in each Example in which the amounts of egg liquid, water and / or seasoning liquid, and oil were set to predetermined amounts and a polysaccharide whose viscosity of a 1% by mass aqueous solution was within a predetermined range was used as the polysaccharide, roughness and grittiness were suppressed after chilling and after freezing and thawing, and a certain level of smoothness and softness was obtained. On the other hand, it can be seen that Comparative Example 1, in which the amount of egg liquid was less than the predetermined value, Comparative Example 2, in which the amount of seasoning liquid exceeded the predetermined value, and Comparative Examples 3 to 5, in which a polysaccharide with a high viscosity at a predetermined concentration was used instead of a polysaccharide with a predetermined viscosity at a predetermined concentration, were significantly inferior in terms of roughness and grittiness after chilling and after freezing and thawing.

[0047] [Production of coagulated egg products 2] Example 12 ■Preparing mixed egg liquid (1) Chicken stock was obtained by dissolving 5 parts by mass of chicken stock powder in 300 parts by mass of water. (2) 1 part by mass of polysaccharide A-1 was dispersed and dissolved in 10 parts by mass of oil (soybean oil), and then 21.8 parts by mass of the above chicken stock and 12.2 parts by mass of water were added and stirred with a whisk for 1 minute to obtain an oil-in-water emulsion. (3) Separately from the above, frozen whole eggs (uncooked) were thawed to obtain egg liquid. (4) 55 parts by mass of the egg liquid (3) was mixed with the emulsion (2) and stirred with a whisk for 1 minute to obtain a mixed egg liquid.

[0048] ■ Cooking the mixed egg mixture 5g of soybean oil was spread on a pot, and 100g of the mixed egg mixture obtained above was added. The pot was then placed in a steam convection oven preheated to 160°C and baked for 10 minutes in combi mode at 160°C with 100% steam to obtain a Tenshin rice bowl ingredient.

[0049] (Examples 13 to 20, Comparative Examples 6 to 7) The amount of each component was changed to the amount shown in Table 4. Other than that, the same procedure as in Example 1 was carried out to obtain a Tenshin rice bowl ingredient.

[0050] (Examples 21 and 22) The amounts of each ingredient were changed to those listed in Table 4. Also, in "(1) of Preparation of Mixed Egg Liquid," The polysaccharide A-2 was used as the polysaccharide added to the seasoning liquid, except for this, the same procedure as in Example 12.

[0051] (Comparative Examples 8 to 10) The amounts of each ingredient were changed to those listed in Table 4. Also, in "(1) of Preparation of Mixed Egg Liquid," The polysaccharides A'-1 to A'-3 were used as the polysaccharides added to the seasoning liquid, except for this, the same procedure as in Example 12.

[0052] The Tianjin rice bowl ingredients of the Examples and Comparative Examples were evaluated by the following methods. The results are shown in Table 4. [Sensory evaluation] ●Evaluation (after chilling) The Tianjin rice bowl ingredients obtained above were placed in a container (a tray manufactured by Kotobuki Chemical Industry Co., Ltd.), wrapped in plastic, and stored in a refrigerator at 4°C for 2 days. After storage, the ingredients were heated in a microwave oven at 600W for 1 minute, eaten, and evaluated under the following conditions.

[0053] (Evaluation criteria) 5: It has a fluffy volume and is very smooth. 4: It has a fluffy, voluminous appearance and is smooth. 3: It looks a little thin, but smooth. 2: It looks a little lacking in volume and feels rough. 1: It looks lacking in volume and is rough.

[0054] ●Evaluation (after freezing and thawing) The Tianjin rice bowl ingredients obtained above were placed in a container (a tray manufactured by Kotobuki Chemical Industry Co., Ltd.), flash frozen at -40°C, and stored in a nylon pouch in a freezer at -18°C for 7 days. After storage, the ingredients were heated in a microwave oven at 600W for 2 minutes, eaten, and evaluated using the same evaluation criteria as in "Evaluation (after chilling)."

[0055] [Table 4]

[0056] As shown in Table 4, in each Example in which the amounts of egg liquid, water and / or seasoning liquid, and oil were set to predetermined amounts and a polysaccharide with a viscosity of a 1% by mass aqueous solution within a specific range was used as the polysaccharide, runnyness after chilling and after freezing and thawing was suppressed, and a certain level of smoothness and volume was obtained. On the other hand, in Comparative Examples 6 and 7 in which the amount of water and / or seasoning liquid exceeded the predetermined value, and Comparative Examples 8 to 10 in which a polysaccharide with a viscosity higher than the predetermined value was used instead of a polysaccharide with a predetermined viscosity at a predetermined concentration, runnyness occurred after chilling and after freezing and thawing, and it can be seen that the smoothness and volume were significantly inferior.

Claims

1. A method for producing a coagulated egg processed product, in which a mixed egg liquid containing 24 to 65 mass% of egg liquid, 20 to 50 mass% of water and / or liquid seasoning other than the water contained in the egg liquid, and 5 to 40 mass% of fats and oils not derived from eggs, and further containing 0.05 to 1.2 mass% of a polysaccharide having a viscosity of 2 to 50 mPa·s in a 1 mass% aqueous solution at 25°C, is used for cooking, and the coagulated egg processed product is used to produce an ingredient for a rice bowl topped with egg, a rice bowl topped with egg dish other than a rice bowl dish, an omelet rice dish, or an omelet.

2. 2. The method for producing a coagulated egg product according to claim 1, wherein the oil or fat is emulsified in the mixed egg liquid.

3. The method for producing a coagulated egg product according to claim 1 or 2, wherein the oil is liquid at 25°C.

4. The coagulated egg processed product is an ingredient for a rice bowl containing eggs, a rice bowl containing eggs other than rice bowl dishes, an omelet rice dish, or an omelet, and is prepared by cooking using a mixed egg liquid containing 24 to 65 mass % of egg liquid, 20 to 50 mass % of water and / or a seasoning liquid other than the water contained in the egg liquid, and 5 to 40 mass % of an oil or fat not derived from an egg, and further containing 0.05 to 1.2 mass % of a polysaccharide having a viscosity of 2 to 50 mPa·s at 25°C in a 1 mass % aqueous solution.

5. The mixed egg liquid contains 24 to 65 mass % of egg liquid, 20 to 50 mass % of water and / or seasoning liquid other than the water contained in the egg liquid, and 5 to 40 mass % of fats and oils not derived from eggs, and further contains 0.05 to 1.2 mass % of a polysaccharide having a viscosity of 2 to 50 mPa·s at 25°C in a 1 mass % aqueous solution, the mixed egg liquid being used to produce an ingredient for a rice bowl containing eggs, a rice bowl containing eggs other than rice bowl dishes, omelet rice, or omelet.

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