CN107708439B - Method for producing processed egg product - Google Patents
Method for producing processed egg product Download PDFInfo
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- CN107708439B CN107708439B CN201680037809.9A CN201680037809A CN107708439B CN 107708439 B CN107708439 B CN 107708439B CN 201680037809 A CN201680037809 A CN 201680037809A CN 107708439 B CN107708439 B CN 107708439B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
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Abstract
A method for producing a processed egg product containing 20 to 90% of coagulated eggs and having a value of 5.5 to 30cm as measured by the following steps (a) and (b), comprising: a step for preparing a solution containing coagulated eggs, wherein an egg mixture is coagulated in a low-viscosity solution having a viscosity of 2000 mPas or less; and a thickening step of thickening the viscosity of the solution containing coagulated eggs, and adding an emulsion containing oil or fat to the low-viscosity solution or the solution containing coagulated eggs before and after thickening. (a) 100g of processed egg having a temperature of 10 ℃ was extruded in a cylinder having a diameter of 5cm and a height of 5 cm. (b) The cylinder was removed, and the diameter of the egg-processed product after 30 seconds was measured, but when the egg-processed product after 30 seconds was not perfectly circular, the diameter was measured at the portion where the diameter was the largest.
Description
Technical Field
The present invention relates to a method for efficiently producing an egg-processed product having a good taste and appearance with a handfeel.
Background
The egg processed product with fluidity can be used for various purposes such as rice-covered material, fried egg, and dish code in omelet. These processed egg products are popular as breakfast foods in fast food restaurants and hotels because of their sticky texture and appearance, but they require much labor and time for mass production in the kitchen, and therefore, there is a high demand for processed egg products that can be provided by heating only.
In order to make such processed egg products closer to hand-made products, for example, methods of producing coagulated eggs in hot water and removing water therefrom have been studied (patent documents 1 and 2).
The processed egg products obtained by the methods of patent documents 1 and 2 have an appearance very close to that of hand-made products, but they require the preparation of a coagulated egg and a liquid portion separately, and thus have a problem of poor production efficiency.
However, a large amount of solution is required to produce a thin film-like solidified egg, and if the solution is used as an egg processed product as it is, a product containing a large amount of solidified eggs and having a viscous state as a whole cannot be produced.
If a large amount of solution is used as an egg processed product as it is, a large amount of thickener must be added to the solution in order to impart a large solution viscosity and make the whole egg processed product viscous, and a large amount of thickener must be dissolved in a large amount of liquid in order to reduce the concentration without producing lumps. Here, if the amount of liquid is increased, the proportion of coagulated eggs in the whole processed egg product is also decreased, and thus a processed egg product containing a large amount of coagulated eggs cannot be obtained. On the other hand, it is known that if a large amount of a tackifier is added dissolved in a small amount of a liquid, lumps are generated.
As described above, it is extremely difficult to efficiently produce processed eggs having a high viscosity and viscous physical properties, and it is necessary to adopt a method of preparing and mixing a coagulated egg and a liquid portion separately.
However, this production method is not only inefficient in production but also adversely affects the taste. If the liquid egg is allowed to set in solution, the egg components dissolve out of the solution. Since only the coagulated eggs are removed from the solution and the solution is discarded, the egg component in the solution is also discarded. Therefore, the coagulated egg obtained by this production method loses the egg flavor, and requires addition of a delicate flavor seasoning or the like to enhance the taste, and it is difficult to reproduce the delicious taste derived from the egg material manually prepared.
Patent document 3 describes a method for producing a processed egg product having a high viscosity and a large number of coagulated eggs without a moisture removal step, but this method cannot form the shape of the coagulated eggs into a handmade shape, and cannot obtain a handmade processed egg product.
Documents of the prior art
Patent document
Patent document 1: japanese patent laid-open No. 11-113534.
Patent document 2: japanese patent laid-open No. 11-113535.
Patent document 3: japanese patent application laid-open No. 2010-110285.
Disclosure of Invention
Problems to be solved by the invention
Accordingly, an object of the present invention is to provide a method for efficiently producing an egg-processed product having a good taste and appearance.
Means for solving the problems
The present inventors have made intensive studies to achieve the above object, and as a result, have found an efficient method for producing an egg-processed product having a good taste and appearance with a handfeel by studying a process for producing a solution containing coagulated eggs and a process for thickening the solution and adding an emulsion containing oil and fat, and have completed the present invention.
Namely, the present invention is as follows:
(1) a method for producing a processed egg product containing 20 to 90% of coagulated eggs and having a value of 5.5 to 30cm as measured by the steps (a) and (b) below,
it has the following components: a step for preparing a solution containing coagulated eggs, wherein an egg mixture is coagulated in a low-viscosity solution having a viscosity of 2000 mPas or less; and
a thickening step of thickening the viscosity of the solution containing the coagulated eggs,
and an oil-and-fat-containing emulsion is added to the solution portion of either the low-viscosity solution or the solution containing coagulated eggs before and after thickening,
(a) 100g of processed egg having a temperature of 10 ℃ was extruded in a cylinder having a diameter of 5cm and a height of 5cm,
(b) the cylinder was removed, and the diameter of the egg-processed product after 30 seconds was measured, but when the egg-processed product after 30 seconds was not perfectly circular, the diameter was measured at the portion where the diameter was the largest.
(2) The method for producing a processed egg product according to (1), wherein,
the amount of the thickener used in the thickening step is 0.2 to 10% based on the whole egg-processed product.
(3) The method for producing a processed egg product according to (1) or (2), wherein,
the amount of the oil-and-fat-containing emulsion is 10 to 40% based on the whole egg processed product.
(4) The method for producing a processed egg product according to any one of (1) to (3), wherein,
the amount of the oil or fat used in the oil or fat-containing emulsion is 1 to 30% relative to the oil or fat-containing emulsion.
(5) The method for producing an egg-processed product according to any one of (1) to (4), wherein,
the amount of the low-viscosity solution is 1 to 4 parts by mass relative to 1 part by mass of an egg mixed solution added in the step of preparing a solution containing coagulated eggs.
(6) The method for producing an egg-processed product according to any one of (5) (1) to (5),
the solidified egg is in the form of a film.
(7) A processed egg product which contains 20 to 90% of coagulated eggs and has a value of 5.5 to 30cm as measured by the steps (a) and (b) below,
the processed egg product contains 0.5-15% of oil and fat,
contains 0.2 to 10% of a tackifier relative to the whole egg processed product,
(a) 100g of processed egg having a temperature of 10 ℃ was extruded in a cylinder having a diameter of 5cm and a height of 5cm,
(b) the cylinder was removed, and the diameter of the egg-processed product after 30 seconds was measured, but when the egg-processed product after 30 seconds was not perfectly circular, the diameter was measured at the portion where the diameter was the largest.
(8) The processed egg product according to (7), wherein,
the oil-containing emulsion contains 10-40% of oil.
(9) The processed egg product according to (7) or (8), wherein,
the coagulated egg contains 0.05 to 7% of a thickening polysaccharide.
(10) The processed egg product according to (7) to (9), wherein,
the solidified egg is in the form of a film having a thickness of 3mm or less.
ADVANTAGEOUS EFFECTS OF INVENTION
According to the present invention, it is possible to provide an efficient method for producing processed egg products having a good taste and appearance, and it is expected that the method contributes to further market expansion of the processed egg product market.
Detailed Description
Next, the processed egg product of the present invention is described in detail. In the present invention, "%" and "parts" mean "% by mass" and "parts by mass", respectively.
< features of the invention >
The invention provides a method for producing a high-viscosity processed egg product containing 20-90% of solidified eggs,
it has the following components: a step for preparing a solution containing coagulated eggs, wherein an egg mixture is coagulated in a low-viscosity solution having a viscosity of 2000 mPas or less; and
a thickening step of thickening the viscosity of the solution containing the coagulated eggs,
the low-viscosity solution or the solution containing coagulated eggs before and after thickening contains an oil-and-fat-containing emulsion in the solution portion.
< processed egg >
The egg processed product of the present invention is a high-viscosity egg processed product containing a coagulated egg, a thickener and oil and fat.
The processed egg product obtained in the invention can be used for materials of fried eggs and rice covered with rice, dish codes in omelette, and preparation of cooking.
< method for measuring viscosity >
The egg processed product of the present invention shows the overall characteristics of the egg processed product by the following steps (a) and (b).
The measurement should be performed on a flat table that is horizontal to the ground.
(a) 100g of processed egg having a temperature of 10 ℃ was extruded in a cylinder having a diameter of 5cm and a height of 5 cm.
(b) The cylinder was removed, and the diameter of the egg processed product after 30 seconds was measured. However, when the egg processed product after 30 seconds is not in a perfect circle shape, the value is obtained by measuring the portion having the largest diameter.
< viscosity of processed egg >
The processed egg product of the present invention has a value of 5.5cm or more, more preferably 8cm or more, as measured by the procedure on page 4, lines 17 to 24. If the viscosity of the processed egg product is lower than the lower limit value, the processed egg product will not have a sticky texture and will not have a good hand-feeling in taste and appearance.
The upper limit of the value measured by the above procedure is 30cm or less, and more preferably 25cm or less. If the above upper limit is exceeded, the coagulated egg and the liquid portion do not fuse, and a processed egg product having a good taste and appearance and a good handfeel cannot be obtained.
The value measured by the method for egg processed products such as egg soup which have almost no viscosity is 40cm or more.
< content of coagulated egg >
The content of the coagulated egg contained in the processed egg product of the present invention is 20% or more, and more preferably 30% or more, based on the whole processed egg product. If the ratio of the coagulated eggs is less than the lower limit, the processed egg product having a good taste and appearance cannot be obtained.
The content of the coagulated egg is 90% or less, preferably 80% or less, more preferably 60% or less, and particularly preferably 55% or less, based on the whole processed egg product. If the ratio of the coagulated eggs exceeds the upper limit, the amount of the solution used for producing the coagulated eggs cannot be secured, and thus, an egg-processed product having a good taste and appearance with a good sense of hand cannot be produced by the production method of the present invention.
Further, if the egg-mixed solution is coagulated in the solution, a part of the water in the solution is contained in the egg-mixed solution when the egg-mixed solution is coagulated, and therefore, the amount of the coagulated egg obtained is about 1.5 times the amount of the egg-mixed solution used.
< shape of solidified egg >
The shape of the coagulated egg included in the processed egg product is considered to be various shapes such as a film shape, a rod shape, a scale shape, a thin flat-meat piece, a soybean shape, and the like, but the coagulated egg included in the processed egg product of the present invention is preferably a film shape, and the thickness thereof is preferably 3mm or less, and more preferably 2mm or less. The solidified egg has a shape as described above, and the viscosity of the whole processed egg product is increased, so that the processed egg product having a good taste and appearance can be easily obtained.
Further, even if not all of the coagulated eggs have the above-described shape, the thickness of the coagulated eggs is 70% or more, and more preferably 80% or more, of the coagulated eggs contained in the processed egg product, and thus the processed egg product more full of handiness can be obtained.
< size of coagulated egg >
The size (area) of the coagulated egg contained in the processed egg product of the present invention is preferably 5mm2Above, more preferably 10mm2The above. Further, the upper limit is preferably 500mm2More preferably 300mm2. The size (area) of the coagulated egg is within the above range, and thus an egg processed product having a good hand feeling in both taste and appearance can be easily obtained.
Further, even if not all of the coagulated eggs have the above size (area), the coagulated eggs having the above size (area) are 70% or more, and further 80% or more of the coagulated eggs included in the processed egg product, and thus the processed egg product more full of handiness can be obtained.
< method for measuring content and size of coagulated egg >
The content and size (area) of the coagulated egg in the processed egg product of the present invention were measured as follows.
First, 200g of processed egg product was sieved (mesh size 30, 18-8 stainless steel), and then the liquid portion adhering to the coagulated egg was washed with clear water. Next, moisture was wiped off from the back side of the sieve, and the weight of the coagulated eggs remaining on the sieve was measured as the content of the coagulated eggs. When the processed egg product contains solid matter other than coagulated eggs, the weight of the processed egg product should be measured by removing the solid matter other than coagulated eggs.
Further, the coagulated eggs remaining on the sieve were taken out to a tray, and the size (area) was measured. When the coagulated egg is curled, it is spread out and the size (area) is measured.
< Process for producing solution containing coagulated egg >
The method for producing an egg-processed product of the present invention comprises: and a step for preparing a solution containing coagulated eggs, wherein an egg mixture is added to the heated low-viscosity solution to prepare a solution containing coagulated eggs.
In the step of preparing a solution containing coagulated eggs, it is not necessary to coagulate the whole egg-mixed solution, and a part of the egg-mixed solution may be coagulated.
The coagulated egg is preferably prepared in the shape as described above, and as a preparation method, for example, a film-like coagulated egg can be obtained by adding an egg mixture to a solution that is fluidized by stirring or the like.
From the viewpoint of easily obtaining a thin-film-like coagulated egg, the solution temperature at the time of preparing the coagulated egg may be 65 ℃ or higher, and further, may be 70 ℃ or higher. The upper limit may be set to 100 ℃ or lower, and may be set to 90 ℃ or lower.
< viscosity of Low viscosity solution >
In the step of preparing the solution containing the coagulated eggs, the viscosity of the low-viscosity solution obtained by coagulating the egg mixture is 2000 mPas or less, preferably 1500 mPas or less. If the viscosity of the low-viscosity solution exceeds the above upper limit, a large number of coagulated eggs cannot be produced in the solution, or coagulated eggs having an unnatural shape which do not form a film-like shape cannot be obtained, and therefore, a handmade egg product cannot be obtained.
The lower limit of the viscosity is not particularly limited, and may be 0.1mPa · s or more, and may be 1mPa · s or more.
< method for measuring viscosity of Low viscosity solution >
In the step of preparing a solution containing coagulated eggs, the viscosity of a low-viscosity solution obtained by coagulating an egg-mixed solution is measured by a BH type viscometer.
The measurement was carried out under the condition that the product temperature was 80 ℃ and the rotor No. 6 was used under the condition that the rotation speed was 4rpm, and the measurement was obtained from the reading when the rotor rotated 5 times after the start of the measurement.
< Components of Low viscosity solution >
In the step of preparing the solution containing the coagulated egg, clear water may be used as the low-viscosity solution for coagulating the egg-mixed solution, and various components may be contained as long as the viscosity is within the above range.
The ingredients that can be contained in the solution are not particularly limited, and examples thereof include various seasonings such as soy sauce, granulated sugar, sugar alcohol, salt, and sodium glutamate; grain flour such as wheat flour and rice flour; raw starch such as corn starch, potato starch, tapioca starch, etc.; starches such as starches subjected to physical and/or enzymatic and/or chemical treatment; tackifying polysaccharides such as xanthan gum, guar gum, carrageenan, tamarind gum, and psyllium seed gum; bacteriostatic agents such as glycine and the like; organic acids, organic acid salts and other pH adjusting agents; antioxidants, preservatives, emulsifiers, fragrances, and the like.
< ratio of Low viscosity solution to egg Mixed solution >
In the step of preparing the solution containing coagulated eggs, the lower limit of the amount of the low-viscosity solution for coagulating the egg mixed solution is preferably 1 part or more, more preferably 1.5 parts or more, and still more preferably 1.8 parts or more, relative to 1 part of the egg mixed solution to be added.
In this step, the larger the amount of the low-viscosity solution relative to the egg mixed solution, the more easily a coagulated egg having a hand feeling can be produced, while if the amount of the low-viscosity solution is increased, the higher the content of the coagulated egg in the whole egg-processed product, and therefore the water amount that can be used in the subsequent thickening step is limited.
As a result, lumps are likely to be generated, and an egg-processed product with an unnatural appearance is likely to be obtained.
From the above viewpoint, the upper limit of the amount of the low-viscosity solution is preferably 4 parts or less, more preferably 3.5 parts or less, and still more preferably 3 parts or less.
By setting the ratio of the egg-mixed solution to the low-viscosity solution within the above range, a processed egg product having a high viscosity and a good hand feeling in taste and appearance can be easily obtained.
< egg mixture >
As the egg mixed solution used in the step of preparing the solution containing the coagulated egg, an egg mixed solution obtained by subjecting an egg to sterilization, freezing, enzyme treatment, desugaring, or cholesterol removal treatment, as typified by a liquid yolk obtained by cutting an egg, a liquid egg white, a liquid whole egg, an egg mixed solution obtained by rehydrating a dried egg (dried egg を, water ししたも), or an egg mixed solution obtained by completely or partially mixing these egg mixed solutions, can be used.
In addition, other components may be contained in the egg mixed solution as necessary. Examples of the saccharides include sugars such as sucrose, glucose, galactose, fructose, mannose, lactose, maltose, trehalose, sugar alcohols, dextrin obtained by hydrolyzing starch, cyclodextrin, reduced dextrin, and inulin; grain flour such as wheat flour and rice flour; raw starch such as corn starch, potato starch, tapioca starch, etc.; starches such as starches subjected to physical and/or enzymatic and/or chemical treatment; soybean oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, olive oil and other oils; tackifying polysaccharides such as xanthan gum, guar gum, carrageenan, tamarind gum, and psyllium seed gum; coloring components such as beta-carotene, gardenia pigment, annatto pigment and the like.
However, the content of components other than the liquid egg in the egg mixed solution is preferably 30% or less, and more preferably 25% or less, so as not to impair the handfeel.
In addition, the egg mixture solution used in the present step preferably contains not less than 0.05% of thickening polysaccharides, and more preferably not less than 0.1%, from the viewpoint of easily obtaining coagulated eggs having handmade appearance and taste. The upper limit of the content of the thickening polysaccharides is preferably 1% or less, and more preferably 0.7% or less.
< tackifying Process >
The method for producing an egg-processed product of the present invention comprises: and a thickening step of mixing a thickening agent into the solution containing the coagulated eggs in a state of containing the coagulated eggs after the production of the coagulated eggs, thereby increasing the viscosity of the solution containing the coagulated eggs.
The method of mixing the thickener is not particularly limited, and when the thickener is added to the solution containing the coagulated egg, it is preferable to add a liquid in which the thickener is dissolved in a solution such as clear water in advance to the solution containing the coagulated egg from the viewpoint that the thickener is not likely to form lumps, and particularly, from the viewpoint that the process can be simplified and the production efficiency can be improved, it is preferable to add a solution in which the thickener is dissolved in advance in an oil-and-fat-containing emulsion described later.
When the thickener is added by dissolving it in clear water, lumps are likely to be generated when the thickener is added to a solution containing coagulated eggs, and therefore, the amount of the thickener in the solution is preferably 50% or less, more preferably 30% or less.
Further, when a thickener is added by dissolving it in an oil-and-fat-containing emulsion, the amount of the thickener in the oil-and-fat emulsion is preferably 1% or more, preferably 1.5% or more, and more preferably 2% or more. The upper limit of the amount of the thickener in the oil or fat emulsion is 20% or less, preferably 18% or less, and more preferably 15% or less.
If the amount of the thickener exceeds the above upper limit, a lump is generated when adding to the solution containing the coagulated egg, and therefore, a highly viscous processed egg product cannot be produced.
< tackifier used in tackifying Process >
The thickening agent used in the thickening step of the present invention is not particularly limited as long as it thickens the solution containing the coagulated egg to increase the viscosity, and examples thereof include starches and thickening polysaccharides.
More specifically, as the starch, one or two or more kinds of starches selected from the following: grain flour such as wheat flour and rice flour; raw starch such as chestnut powder, corn starch, tapioca starch, etc.; in the case of processed starches such as starches obtained by subjecting these starches to physical treatment such as alphatization, moist heat treatment and the like, starches obtained by subjecting these starches to enzyme treatment, and further processed starches such as crosslinked starches, esterified starches, etherified starches and oxidized starches obtained by subjecting these starches to one or more chemical treatments such as crosslinking treatment, esterification treatment, etherification treatment and oxidation treatment and the like by a conventional method, it is preferable to contain processed starches, and among them, hydroxypropyl starch is preferable, since it is easy to produce processed egg products having a good hand feeling in taste and appearance.
Further, examples of the thickening polysaccharides include xanthan gum, guar gum, sodium alginate, carrageenan, tamarind gum, psyllium seed gum, and the like, and xanthan gum, guar gum, and sodium alginate are preferably contained since it is easy to produce processed egg products having a good taste and appearance and a good handfeel.
< amount of tackifier to be added in the tackifying step >
The amount of the thickener used in the thickening step of the present invention may be added so that the viscosity of the processed egg product of the present invention reaches the above value, and is preferably 0.2% or more, and more preferably 0.5% or more, based on the whole processed egg product of the present invention. The upper limit is preferably 10% or less, more preferably 8% or less, of the whole egg-processed product of the present invention.
The content of the thickener is within the above range, so that the egg processed product with high viscosity can be easily and efficiently manufactured, and the egg processed product with good appearance and taste can be easily obtained.
If the content of the thickener exceeds the above upper limit, the viscosity of the processed egg product becomes too high, and therefore it becomes difficult to produce a processed egg product having a good hand feeling in both taste and appearance.
If the content of the thickener is less than the lower limit, a sufficient viscosity cannot be imparted to the processed egg product.
The timing of adding the thickener of the present invention may be performed simultaneously in the thickening step from the viewpoint of easily producing an egg-processed product having a good hand-feeling in both taste and appearance and easily and efficiently producing the egg-processed product, but a part may be added at other timing within a range not to lose the effect of the present invention.
Emulsion containing fat
The oil-and-fat-containing emulsion of the present invention is not particularly limited as long as it is an oil-and-fat-containing emulsion.
The oil and fat-containing emulsion of the present invention may contain components other than those described above within a range not impairing the effects of the present invention, and examples thereof include sugars such as sucrose, glucose, galactose, fructose, mannose, lactose, maltose, trehalose, sugar alcohols, dextrin obtained by hydrolyzing starch, cyclodextrin, reduced dextrin, and inulin; tackifying polysaccharides such as xanthan gum, guar gum, carrageenan, tamarind gum, and psyllium seed gum; coloring components such as beta-carotene, gardenia pigment, annatto pigment and the like.
The timing of adding the oil and fat-containing emulsion of the present invention is not particularly limited, and the oil and fat-containing emulsion can be added to a solution portion of either a low-viscosity solution having a viscosity of 2000mPa · s or less or a solution containing coagulated eggs before and after thickening in the process of producing processed eggs.
In addition, from the viewpoint of simplifying the process and improving the production efficiency, it is preferable to mix a thickener or the like in advance and use the mixture in the thickening process.
Further, since the emulsified state is easily broken at high temperature, it is preferably added to a solution containing coagulated eggs at a temperature of 90 ℃ or lower.
< amount of emulsion containing fat & oil added >
The lower limit of the amount of the fat-and-oil-containing emulsion used in the processed egg product is preferably 10% or more, more preferably 15% or more, and still more preferably 20% or more, based on the whole processed egg product. The upper limit is preferably 40% or less, more preferably 35% or less, and even more preferably 30% or less, of the whole processed egg product.
The amount of the oil-and-fat-containing emulsion added is within the above range, and thus egg-processed products having a good hand-feeling in taste and appearance can be easily produced.
Viscosity of oil-and-fat-containing emulsion
The viscosity of the oil and fat-containing emulsion of the present invention is preferably 50mPa · s or more, and more preferably 100mPa · s. The upper limit is preferably 30000mPa · s or less, and more preferably 20000mPa · s or less.
The viscosity of the oil-and-fat-containing emulsion is in the above range, and thus an egg processed product having a good hand feeling in both taste and appearance can be easily produced.
Further, the viscosity was measured using a BH type viscometer. Specifically, the measurement was performed under the condition that the product temperature was 20 ℃, and the number of revolutions was 4rpm, using the rotor No. 6, and the measurement was obtained from the reading obtained when the rotor was rotated 5 times after the start of the measurement.
< fats and oils used in oil-and-fat-containing emulsion >
The oil or fat used in the oil or fat-containing emulsion is not particularly limited as long as it is edible, and for example, one or more kinds selected from food oils and fats such as soybean oil, rapeseed oil, corn oil, safflower oil, cottonseed oil, olive oil, and the like, and animal oils and fats such as butter, raw milk, and the like can be used.
< content of fat used in fat-containing emulsion >
The content of the fat or oil used in the fat or oil-containing emulsion of the present invention is preferably 1% or more, and more preferably 2% or more, with respect to the fat or oil-containing emulsion. The upper limit is preferably 30% or less, more preferably 25% or less, of the oil and fat-containing emulsion.
The fat content is within the above range, so that the coagulated egg and the liquid portion are easily fused, and an egg processed product having high viscosity and a good taste and appearance is easily obtained.
< oil content relative to the whole egg processed product >
The content of the fat in the whole egg-processed product of the present invention is preferably 0.5% or more, more preferably 1.1% or more. The upper limit is preferably 15% or less, more preferably 7% or less, of the whole egg-processed product of the present invention.
The oil content is within the above range, so that the processed egg product having good appearance and taste can be easily obtained.
< other working procedures >
The method for producing an egg-processed product of the present invention may have steps other than the above-described step of preparing a solution containing a coagulated egg and the step of thickening the egg. For example, the obtained processed egg product may be subjected to freezing treatment, heat sterilization treatment, or the like, and from the viewpoint of keeping the taste and the appearance of the handmade feeling, the processed egg product may be frozen by performing the freezing treatment.
Further, the emulsified state is easily broken at high temperature, and therefore, distillation treatment or the like is not suitable.
Examples
Next, the processed egg product of the present invention will be described in detail based on examples. The present invention is not limited to this.
[ example 1]
200g of the egg mixture solution mixed in the ratio shown in Table 1 was poured into 520g of the low-viscosity solution to prepare coagulated eggs in the form of films having a thickness of 1mm, thereby obtaining a solution containing coagulated eggs.
Here, clear water was used as the low viscosity solution, and the viscosity was 1mPa · s.
The liquid temperature of the low-viscosity solution was 85 ℃ and 2.6 parts per 1 part of the egg mixture.
Next, 280g of a thickened oil-and-fat-containing emulsion having a viscosity of 4000mPa · s prepared by mixing the raw materials at a ratio in table 2 with a mixer was added to the solution containing coagulated eggs, and the solution containing coagulated eggs was thickened to prepare 1000g of processed egg products, and each small bag was filled with 200g of the oil-and-fat-containing emulsion, sealed and frozen.
The value of the obtained processed egg product (hereinafter, referred to as a value indicating the general character) was 11cm as indicated by the method described on page 4, lines 17 to 24, and the processed egg product contained 30% of coagulated egg, 3.5% of a thickener, and 3.4% of fat and oil with respect to the whole processed egg product, and the content of fat and oil in the fat-and-oil-containing emulsion was 12% with respect to the fat-and-oil-containing emulsion.
The shape of the coagulated egg is a film with a thickness of 1mm, and 85% of the coagulated eggs are 5-300 mm2The size of (2).
[ formulation Table 1 (egg mixture) ]
| Content (g) | Content (ratio (%)) | |
| Liquid whole egg | 160 | 80 |
| Xanthan gum | 1 | 0.5 |
| Clean water | 39 | 19.5 |
| Total of | 200 | 100 |
[ formulation Table 2 (oil-and-fat-containing emulsion) ]
| Compounding amount (g) | Content (ratio (%)) | |
| Salt | 4.2 | 1.5 |
| Granulated sugar | 14 | 5 |
| Glutamic acid sodium salt | 2.8 | 1 |
| Rapeseed oil | 33.6 | 12 |
| Liquid whole egg | 28 | 10 |
| Hydroxypropyl starch | 33.6 | 12 |
| Clean water | 163.8 | 58.5 |
| Total of | 280 | 100 |
Next, the processed egg product prepared in example 1 was heated to 60 ℃ with a hot water bath, and the appearance and taste were evaluated.
As a result, the appearance is close to that of handmade. In addition, the taste derived from the egg material, which is an egg processed product having a taste close to that of hand-made work, is strongly perceived.
Comparative example 1
In order to verify the influence of the state of the oil-and-fat-containing emulsion on the processed egg product of the present invention, the processed egg product of comparative example 1 was prepared.
Specifically, a processed egg product was prepared in exactly the same manner as in example 1, except that the fat and oil contained in the fat and oil-containing emulsion of example 1 was replaced with clear water, and that 0.2% xanthan gum was added to adjust the viscosity, as comparative example 1.
The viscosity of the oil-and-fat-free emulsion prepared in comparative example 1 was 4200mPa · s.
The value indicating the total property of the obtained processed egg product was 13 cm.
The contents and shapes of the coagulated eggs were the same as those in example 1.
Next, the appearance and taste of the processed egg product of comparative example 1 were evaluated in the same manner as in example 1.
As a result, in comparative example 1, the liquid portion and the coagulated egg portion were not well fused in appearance, and the color was not authentic and was unnatural.
In addition, the taste of the egg material is not perceived, and the hand-made taste is not perceived.
That is, according to example 1 and comparative example 1, it is important to add an emulsion containing an oil or fat to a solution portion of either a low viscosity solution or a solution containing coagulated eggs before and after thickening.
[ test example 1]
In order to verify the influence of the viscosity of the low-viscosity solution and the content of the thickener in the thickened oil-and-fat-containing emulsion on the processed egg product, test example 1 was performed.
In test example 1, examples 2 to 4 and comparative example 2 were prepared in which the content of the thickener contained in the low viscosity solution and the content of the thickener in the thickened oil-and-fat-containing emulsion were changed.
Specifically, egg-processed products were prepared in the same manner as in example 1, except that the thickening agent content in the oil and fat-containing emulsion after thickening in example 1 (thickening agent content in the thickening step) and the thickening agent content in the low-viscosity solution were changed as shown in table 1, and the increased and decreased portions were replaced with clear water.
In addition, hydroxypropyl starch was used as a viscosity increasing agent used in the low-viscosity solution, and a viscosity increasing agent was used by replacing clear water in the low-viscosity solution.
In example 4, 400g of the oil and fat-containing emulsion was used in the same manner as in table 2 except that the oil and fat-containing emulsion was used in the same ratio.
The egg processed products obtained in comparative example 2 and examples 2 to 4 each contained 30% of coagulated eggs, and the viscosity of the oil-and-fat-containing emulsion was in the range of 50 to 30000mPa · s, and the value indicating the overall properties of the egg processed products was in the range of 6 to 30 cm.
The shape of the coagulated egg and the content of oil and fat in the oil and fat-containing emulsion were the same as in example 1.
The oil and fat content in the whole processed egg product was 3.4% in comparative example 2 and examples 2 and 3, and 4.8% in example 4, in the same manner as in example 1.
TABLE 1
[ evaluation criteria (appearance) ]
Very good: is an appearance very close to that of hand-made products.
O: is an appearance close to that of hand-made products.
And (delta): is a somewhat unnatural but unproblematic range.
X: not natural, it is not seen that the product is made by hand.
[ evaluation criteria (taste) ]
Very good: the taste from the egg material was strongly perceived as a taste very close to that of handmade.
O: the taste from the egg material was perceived as a taste close to that of handmade.
And (delta): is a range in which the taste from the egg material is slightly difficult to perceive but there is no problem.
X: the taste derived from the egg material was not perceived, and the hand-made taste was not perceived.
Table 1 shows the appearance and taste of the processed egg products of comparative example 2 and examples 2 to 4, which were evaluated in the same manner as in example 1.
Further, evaluation was performed using the above evaluation criteria.
As a result, in comparative example 2, the viscosity of the low-viscosity solution was very high, and a thin-film coagulated egg as in the manual preparation could not be produced, and the obtained processed egg product exhibited an unnatural appearance, and was not considered to be a manually prepared processed egg product.
On the other hand, in examples 2 and 3, although processed egg products having an appearance and a taste similar to those of hand-made eggs were obtained, the processed egg products were not as good as those of example 1, and in example 4, the content of the thickener was slightly large, so that the taste derived from egg materials was slightly difficult to be perceived, but the range was not problematic.
From the above, it can be understood that the content of the thickener is preferably 0.2 to 10%, more preferably 0.5 to 8%, based on the whole egg-processed product.
From the above, it can be understood that the viscosity of the low-viscosity solution is 2000mPa · s or less, preferably 1500mPa · s or less.
The viscosity of the low-viscosity solution of the examples is 2000 mPas or less, the value representing the overall property of the processed egg product is in the range of 6-30 cm, and the viscosity of the oil-and-fat-containing emulsion is in the range of 50-30000 mPas.
[ test example 2]
In order to verify the influence of the oil content in the oil-and-fat-containing emulsion on the processed egg product, test example 2 was performed.
Examples 5 to 7 were prepared in the same manner as in example 1, except that the oil content in the oil-and-fat-containing emulsion in test example 2 was changed as shown in table 2. The obtained processed eggs of examples 5 to 7 each contained 30% of coagulated eggs and had the same shape as in example 1.
The viscosity of the oil-and-fat-containing emulsion is 50 to 30000 mPas, and the value representing the overall properties of the processed egg product is 6 to 30 cm.
TABLE 2
Next, the appearance and taste of the obtained processed egg product were evaluated in the same manner as in example 1 using the evaluation criteria of test example 1.
From the evaluation described in table 2, it can be understood that the content of the oil and fat with respect to the oil and fat-containing emulsion is preferably 1 to 30%, and more preferably 2 to 25%. It is understood that the content of the oil and fat in the whole egg-processed product is preferably 0.5 to 15%, more preferably 1.1 to 7%.
[ test example 3]
In order to examine the effect of the viscosity of the low-viscosity solution for preparing the coagulated egg and the ratio of the low-viscosity solution to the egg mixture solution on the processed egg product of the present invention, the processed egg products of examples 8 and 9 were prepared.
Specifically, egg processed products were prepared as examples 8 and 9 in the same manner as in example 1, except that the low viscosity solution used in the step of preparing the solution containing coagulated eggs in example 1 was replaced with the low viscosity solution shown in table 3, and the amount of the egg mixed solution and the amount of the low viscosity solution were changed to the amounts shown in table 3.
In examples 8 and 9, the egg-mixed liquids were used in increments of the respective examples while keeping the mixing ratios of the egg-mixed liquids used in table 2 as they were.
The content of the coagulated egg in the processed egg product of example 8 was 36% by weight of the whole processed egg product, and the content of the coagulated egg in the processed egg product of example 9 was 45% by weight of the whole processed egg product.
In examples 8 and 9, the values of the general properties, the shapes of the coagulated eggs, and the content of oil and fat were the same as in example 1, and the content of the thickener was 3.7% in example 8 and 3.6% in example 8, based on the whole egg-processed product.
TABLE 3
Next, the appearance and taste of the obtained processed egg product were evaluated in the same manner as in example 1 using the evaluation criteria of test example 1.
From the results of examples 1 and 8 shown in table 3, it can be understood that the components in the solution do not determine the effect of the present invention.
In example 9, since the amount of the egg-mixed solution was large relative to the amount of the solution, the temperature of the solution was lowered, and not only was it required time for coagulation, but also the shape of the coagulated egg was not filmy. That is, it is found that since the amount of the solution is less than 1 part per 1 part of the egg-mixed solution, it is difficult to obtain a handfeel of appearance, and it is difficult to efficiently produce processed egg products. Further, it can be understood that the effect of the present invention can be easily obtained because the shape of the coagulated egg is a film.
[ example 10]
An egg processed product was prepared in the same manner as in example 1, except that the xanthan gum in the egg mixed solution was replaced with clear water, and was designated as example 10.
The egg processed product of example 10 thus obtained had the same values for the general properties, viscosity of the oil and fat-containing emulsion, content of coagulated egg, viscosity increasing agent and oil and fat content as those of example 1.
Next, as a result of evaluating the appearance and taste in the same manner as in example 1, the egg processed product was found to have a strong taste derived from the egg material and an appearance similar to that of the handmade product, but was not as good as the handmade appearance in example 1.
[ examples 11 and 12]
Processed egg products were prepared as examples 11 and 12 in the same manner as in example 1, except that the hydroxypropyl starch in the oil and fat-containing emulsion was changed to acetylated adipic acid crosslinked starch or raw starch (potato starch).
The egg processed products obtained in examples 11 and 12 were the same as those in example 1 in all of the values of the general properties, the viscosity of the oil and fat-containing emulsion, the content and shape of the coagulated egg, and the contents of the thickener and oil and fat.
Next, as a result of evaluating the appearance and taste in the same manner as in example 1, example 11 using acetylated adipic acid crosslinked starch was an egg processed product in which the taste derived from the egg material was strongly perceived and the appearance was similar to that of handmade, but the appearance was not as good as that of example 1. In addition, example 12 in which the starch was changed to raw starch also strongly sensed the taste derived from the egg material. On the other hand, the appearance is a range where some separation, slight unnaturalness but no problem is observed.
That is, as the thickener used in the oil-and-fat-containing emulsion, it can be understood that processed starch is preferable, and among them, hydroxypropyl starch is preferable.
[ example 13]
An egg processed product was prepared as example 13 in the same manner as in example 1, except that the blending ratio of the egg mixed solution, the low viscosity solution, and the oil-and-fat containing emulsion, and the blending ratio of the egg mixed solution were changed.
Specifically, the amount of clear water in table 1 was reduced from 39g to 24g, and the reduced portion was made to be 15g of hydroxypropyl starch, to obtain an egg mixture solution used in example 13.
440g of the egg-mixed solution was poured into 440g of the low-viscosity solution at the same blending ratio as described above to prepare coagulated eggs in the form of a thin film having a thickness of 3mm, thereby obtaining a solution containing coagulated eggs. Here, clear water was used as a low-viscosity solution having a viscosity of 1 mPas. The solution temperature was 85 ℃ and the amount of the mixed solution was 1 part per 1 part of egg.
Next, 120g of a thickened oil-and-fat-containing emulsion having a viscosity of 4000mPa · s prepared by mixing the raw materials at a ratio in table 2 with a mixer was added to the solution containing the coagulated egg, and the solution was thickened to prepare 1000g of an egg-processed product, and each small bag was filled with 200g of the oil-and-fat-containing emulsion, sealed, and frozen.
The obtained processed egg product had a total value of 6cm, and contained 80% of coagulated eggs, 4.9% of a thickener and 1.4% of fat and oil with respect to the whole processed egg product, and the content of fat and oil in the fat-and-oil-containing emulsion was 12% with respect to the fat-and-oil-containing emulsion.
Furthermore, the shape of the coagulated egg is a film with a thickness of 3mm, and 70% of the coagulated egg is 5-300 mm2The size of (2).
Next, the appearance and taste were evaluated in the same manner as in example 1, and as a result, it was considered that the appearance was slightly unnatural but there was no problem in example 13 in which 80% of the coagulated eggs were contained in the whole egg-processed product because the content of the coagulated eggs was large. In addition, the taste may be due to a large starch content in the egg mixture, which is a range where the taste from the egg material is slightly difficult to be perceived without any problem.
Claims (10)
1. A method for producing a processed egg product containing 20 to 90% of coagulated eggs and having a value of 5.5 to 30cm as measured by the steps (a) and (b) below,
(a) 100g of processed egg having a temperature of 10 ℃ was extruded in a cylinder having a diameter of 5cm and a height of 5cm,
(b) the cylinder was removed, the diameter of the processed egg product after 30 seconds was measured, but when the processed egg product after 30 seconds was not perfectly circular, the diameter was measured at the portion where the diameter was the largest,
the method for producing the processed egg product includes:
a step for preparing a solution containing coagulated eggs, wherein an egg mixture is coagulated in a low-viscosity solution having a viscosity of 2000 mPas or less; and
a thickening step of thickening the viscosity of the solution containing coagulated eggs by mixing a thickening agent into the solution containing coagulated eggs after the production of the coagulated eggs,
an oil-and-fat-containing emulsion is added to the solution portion of either the low-viscosity solution or the solution containing coagulated eggs before and after thickening.
2. The method for producing an egg-processed product according to claim 1, wherein,
the amount of the thickener used in the thickening step is 0.2 to 10% based on the whole egg-processed product.
3. The method for producing an egg-processed product according to claim 1, wherein,
the amount of the oil-and-fat-containing emulsion is 10 to 40% based on the whole egg processed product.
4. The method for producing an egg-processed product according to claim 2, wherein,
the amount of the oil-and-fat-containing emulsion is 10 to 40% based on the whole egg processed product.
5. The method for producing an egg-processed product according to any one of claims 1 to 4, wherein,
the amount of the oil or fat used in the oil or fat-containing emulsion is 1 to 30% relative to the oil or fat-containing emulsion.
6. The method for producing an egg-processed product according to any one of claims 1 to 4, wherein,
the amount of the low-viscosity solution is 1 to 4 parts by mass relative to 1 part by mass of an egg mixed solution added in the step of preparing a solution containing coagulated eggs.
7. The method for producing an egg-processed product according to claim 5, wherein,
the amount of the low-viscosity solution is 1 to 4 parts by mass relative to 1 part by mass of an egg mixed solution added in the step of preparing a solution containing coagulated eggs.
8. The method for producing an egg-processed product according to any one of claims 1 to 4 and 7, wherein,
the solidified egg is in the form of a film.
9. The method for producing an egg-processed product according to claim 5, wherein,
the solidified egg is in the form of a film.
10. The method for producing an egg-processed product according to claim 6, wherein,
the solidified egg is in the form of a film.
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| JP2015183474 | 2015-09-16 | ||
| JP2015-183474 | 2015-09-16 | ||
| PCT/JP2016/077601 WO2017047809A1 (en) | 2015-09-16 | 2016-09-16 | Method for producing processed egg product |
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| CN107708439B true CN107708439B (en) | 2021-10-08 |
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| JP6392647B2 (en) * | 2014-11-28 | 2018-09-19 | キユーピー株式会社 | Frozen egg binding in a bag |
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2016
- 2016-09-16 JP JP2017540043A patent/JP6735761B2/en active Active
- 2016-09-16 CN CN201680037809.9A patent/CN107708439B/en active Active
- 2016-09-16 WO PCT/JP2016/077601 patent/WO2017047809A1/en active Application Filing
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| JPH04210581A (en) * | 1990-12-11 | 1992-07-31 | Prima Meat Packers Ltd | Method for retort cooking of ingredient in bowl of rice containing dispersed egg |
| JPH10313826A (en) * | 1997-05-20 | 1998-12-02 | Meiji Seika Kaisha Ltd | Production of frozen scrambled egg |
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| CN1556677A (en) * | 2001-09-24 | 2004-12-22 | 嘉吉有限公司 | Continuous process for production of scrambled eggs |
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Also Published As
| Publication number | Publication date |
|---|---|
| WO2017047809A1 (en) | 2017-03-23 |
| CN107708439A (en) | 2018-02-16 |
| JP6735761B2 (en) | 2020-08-05 |
| JPWO2017047809A1 (en) | 2018-06-28 |
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