JP2000060493A - Egg food and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an egg food whose albumen portions can maintain a soft texture, even when mixed with an acidic seasoning, by mixing the acidic seasoning with solidified albumen containing a metaphosphate salt absorbed thereinto. SOLUTION: This egg food comprises an acidic seasoning and solidified albumen containing a metaphosphate salt (for example, sodium metaphosphate) absorbed thereinto. The egg food is obtained by immersing solidified albumen in an aqueous solution of metaphosphate salt and subsequently mixing the treated solidified albumen with an acidic seasoning. The concentration of the aqueous solution of metaphosphate salt is preferably 0.05-1%. The immersion treatment may be carried out at room temperature, when the treatment is carried out within one hour, but the immersion treatment is preferably performed at <=10 deg.C, when exceeding one hour. When the solidified albumen comprises boiled eggs, the boiled eggs are cut in a dice-like shape having a side size of 5 mm to 5 cm and subsequently mixed with the acidic seasoning, such as mayonnaise, in an amount of 20-30% based on the weight of the boiled eggs. When the solidified albumen is only the solidified albumen, the albumen is preferably cut in a side size of 3 mm to 3 cm.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to an egg food product in which coagulated egg white maintains a soft texture even when mixed with an acidic seasoning, and a method for producing the same.

[0002]

2. Description of the Related Art When a coagulated egg white and an acidic seasoning are mixed, the egg white portion is denatured and hardened by an acid during the storage period. To prevent this, Japanese Patent Laid-Open No. 8-103248 discloses a boiled egg. It has been proposed to treat the E. coli with a combination of emulsifier and pullulan.

[0003]

However, according to the above method, the hardening of the egg white portion due to the acid cannot be sufficiently suppressed yet. Therefore, an object of the present invention is to provide an egg food in which the egg white portion maintains a soft texture even when mixed with an acidic seasoning.

[0004]

The present inventor has arrived at the present invention as a result of various studies to achieve the above object. That is, the present invention provides (1) an egg food comprising coagulated egg white obtained by absorbing metaphosphate and an acidic seasoning, and (2)
It is intended to provide a method for producing an egg food, which comprises mixing coagulated egg white with a metaphosphate solution and then mixing it with an acidic seasoning.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. In the present invention, "%" means "% by weight" and "parts" means "parts by weight".

The coagulated egg white in the present invention refers to a coagulated product obtained by heating egg white of birds such as chickens, hawks, ducks, and ducks. Specifically, boiled eggs obtained by heating the eggs as they are. Alternatively, liquid egg white obtained by breaking the egg and separating it from the yolk is coagulated. As the liquid egg white used here, as long as it has heat coagulation properties, frozen egg white or dried egg white is reconstituted with water instead of raw egg white, or concentrated or diluted, some of the components such as sugar and lysozyme. That has been removed, or that has been made a lower molecule than the components of raw egg white by subjecting it to enzyme treatment, on the contrary, the components in egg white are bound to fatty acids and other components to become higher molecules than the components of raw egg white. It is also possible to use those that have become.

Next, the acidic seasoning of the present invention means a semi-solid or liquid seasoning having a pH of 6 or less. Specifically, for example, a semi-solid dressing such as mayonnaise or salad dressing, Emulsion liquid dressing such as French dressing and cheese dressing, separate liquid dressing such as separate dressing and Chinese dressing, seasoning vinegar mixed with vinegar, sugar, spice, or
It is a seasoning liquid or the like.

The metaphosphate used in the present invention is preferably one used in foods, and examples thereof include sodium metaphosphate and potassium metaphosphate. As will be described in detail in later test examples, in other phosphates such as polyphosphate,
Hardening of coagulated egg white by acid cannot be prevented.

As the egg food of the present invention, for example, coagulated egg white obtained by heating liquid egg white is absorbed with metaphosphate, and chopped to an appropriate size. With egg spread mixed with, or boiled eggs that have absorbed metaphosphate, cut into appropriate sizes as they are, and filled in a container with a liquid or semi-solid acidic seasoning such as various dressings. is there.

Also, in the case where the acidic seasoning contains a metaphosphate and is filled in a container together with the coagulated egg white which has not been absorbed in advance, the coagulated egg white absorbs the metaphosphate. Therefore, it is to be included in the technical scope of the present invention. The egg food of the present invention is particularly effective when applied to a type that can be stored for a long period of time by sterilization or chilled storage.

Next, a typical method for producing the egg food of the present invention will be described. The coagulated egg white may be one obtained by heating and coagulating egg white in accordance with a conventional method and is not particularly limited. Examples of the heating usually performed include boil and steam heating, hot air, infrared rays, microwave oven, baking, and oil cooker. Moreover, you may perform pressure reduction or pressurization suitably. The coagulated egg white thus obtained is cut as it is or cut into an appropriate size, and immersed in a metaphosphate solution. In addition,
The coagulated egg white may be immersed in a metaphosphate solution and then cut into a suitable size.

The concentration of the metaphosphate solution to be used can be from 0.02% or more to the concentration at the solubility limit. If it is less than 0.02%, a sufficient effect cannot be obtained even after soaking for a long time. For example, when using a boiled egg made from chicken eggs, it is advisable to remove the shell and immerse the shell as it is in a 0.02% to 1.0% solution. 5 hours with 0.1% solution,
The 0.5% solution may be dipped for about 3 hours, and the 1% solution may be dipped for about 1 hour. As one method of the dipping treatment, the concentration of the metaphosphate solution may be set to 1% or more, and the eggs may be dipped in the solution once and then stored as they are. When the concentration of the solution to be dipped is 1%, it is advisable to boil the eggs and then store them for about 1 hour. If the concentration is 5%, it may be stored for about 30 minutes, and if the concentration is 10%, it may be stored for about 5 minutes. This treatment method is also included in the immersion treatment in the present invention. It is considered that the metaphosphate attached to the surface of the egg white during storage penetrates into the egg white. As described in later test examples, efficiency,
Considering the effect, cost, etc., it is more preferable to perform treatment using a 0.05% to 1.0% solution.

When the dipping treatment is carried out, it may be at room temperature for about 1 hour or less, but if it exceeds 1 hour, it is preferably carried out at 10 ° C. or lower in order to prevent bacterial growth. On the contrary, the treatment can be performed using a solution at 50 ° C. or higher. After the immersion treatment, the coagulated egg white may be washed with water. In addition, in order to enhance the preservability of the solution to be subjected to the dipping treatment, vinegar, malic acid, citric acid, kojic acid and other acids, sodium acetate, sodium lactate, sodium citrate and other salts, and glycine etc. Preservatives such as enhancers, shirako protein, polylysine and the like may be added as appropriate.

The coagulated egg white thus dipped in the metaphosphate solution is cut into an appropriate size, if necessary. For example, in the case of boiled eggs, one piece is about 5 mm to 5 cm
After cutting into a size-shaped die, 20-30% of an acidic seasoning such as mayonnaise is added to the weight of the boiled egg and mixed. When only egg white is coagulated, one piece may be cut into a size of about 3 mm to 3 cm square before use. If desired, add chopped vegetables such as parsley and onion, or ham. An egg food that can be stored for a long period of time can be obtained by filling it in a container and subjecting it to sterilization if necessary, or by circulating it at a low temperature.

The coagulated egg white in the egg food thus obtained does not become hardened by the acid, because the metaphosphate may bind to the protein in the coagulated egg white and prevent the denaturation of the egg white protein by the acid. Inferred.

[0016]

EXAMPLES Example 1. Approximately 2 kg of shelled boiled eggs were prepared by heating chicken eggs with steam at 98 ° C. for 18 minutes, and 1 kg each of (A) and (B) having the following composition was prepared as a seasoning liquid for immersing the boiled eggs. Boiled eggs were added to 1 kg of each seasoning solution so as to be about 1 kg and stored in a refrigerator at 10 ° C for 12 hours to prepare boiled eggs soaked in the seasoning solution. Boil eggs seasoned with liquid seasoning, cut into about 1 cm dice, and add 25 parts for each 75 parts of boiled eggs.
"Kaypie Co., Ltd." Mayonnaise 102 (pH)
= 4.0) was added and mixed, and the container was filled and sealed to prepare an egg spread.

Each of the egg whites was stored for 2 days at 4 ° C., and then the texture of the egg white portion was tested. The egg spread using the seasoning liquid of (A) to which sodium metaphosphate was added was better than that of using (B). Also had a soft texture.

(A) Sodium metaphosphate 0.2% Citric acid (crystal) 0.5% Sodium acetate (hydrated) 0.8% Clear water 98.5% Total 100.0%

(B) Citric acid (crystal) 0.5% Sodium acetate (hydrated) 0.8% Clear water 98.7% Total 100.0%

Example 2. Example 1. In the same manner as above, 5 parts of boiled eggs soaked in the seasoning solution were soaked in 1 part of "French dressing (white)" (pH = 3.6) manufactured by Kewpie Co., Ltd. to prepare egg salad. When the egg whites were stored at 10 ° C. for 1 week as they were, the hardness of the egg whites were compared. As a result, the egg spread using the seasoning liquid of (A) to which sodium metaphosphate was added had a softer texture than the one using (B). Met.

Test Example 1. The eggs were heated at 98 ° C. for 18 minutes with steam and the shells were peeled off to prepare 2 kg of boiled eggs. 1kg of boiled egg
Each of the examples is divided into Example 1. (A) of the seasoning solution, that is, a sodium metaphosphate 0.2% solution, and the other is immersed in the following seasoning solution (C) which is one of the seasoning solutions disclosed in JP-A-8-103248. did. The ratio of boiled egg and seasoning liquid was 1: 1.

(C) Sucrose fatty acid ester 0.5% (Mitsubishi Chemical Words Co., Ltd. P-1670) Pullulan (Hayashibara Corporation) 0.2% Citric acid (crystal) 0.5% Sodium acetate (hydrated) ) 0.8% Shimizu 98.0% Total 100.0%

It was stored in a refrigerator at 10 ° C. for 12 hours to prepare boiled eggs soaked in the seasoning liquid. After that, in Example 1. the same as,
Egg spreads were prepared and stored at 4 ° C for 2 days. this,
A flavor test by well-trained panelists was performed to compare the texture of coagulated egg whites. The criteria for rating were soft: 1 point, normal: 3 points, and hard: 5 points. The results are shown in Table 1.

From Table 1, it can be seen that the egg spread using the boiled eggs treated with the seasoning liquid (A) has a softer texture than that using the seasoning liquid (C).

[0025]

[Table 1] Seasoning liquid (A) Seasoning liquid (C) 1.3 2.5

Test Example 2. The liquid egg white obtained by breaking the egg into egg yolks and separating it from the egg yolk is filled and sealed in a casing tube made of vinylidene chloride having a diameter of 57 mm and sealed, heated in hot water at 98 ° C for 18 minutes, and then cooled with tap water, The tube was removed to give coagulated egg white. The same weight of the following seasoning liquid was added to this coagulated egg white, the mixture was stored at 4 ° C. for 2 days, the coagulated egg white was taken out from the seasoning liquid, drained, and then die-cut to a size of about 1 cm square. For 80 parts of this coagulated egg white, QP Mayo "Mayonnaise 102-S"
(PH = 4.0) was mixed at a ratio of 20 parts and then stored at 4 ° C. overnight. A flavor test was conducted by trained panelists to compare the texture of coagulated egg whites. The rating criteria were the same as in Test Example 1. The results are shown in Table 2.

From Table 2, it can be seen that only the coagulated egg white treated with metaphosphate is maintained in a soft texture even after being mixed with mayonnaise which is one of the acidic seasonings.

[0028]

[Table 2]                 Seasoning liquid combination score (average value)       Emulsion sodium metaphosphate 0.5% 1.5       Clear sodium metaphosphate 1.0% 1.3       Product Potassium metaphosphate 0.5% 1.4             Potassium metaphosphate 1.0% 1.3                          Sodium polyphosphate 0.5% 3.2       Ratio sodium polyphosphate 1.0% 3.1       Comparative sodium pyrophosphate 0.5% 3.5       Product Sodium pyrophosphate 1.0% 3.6             Non-immersion 4.3

Test Example 3. The coagulated egg white was prepared by the same method as in Test Example 1, the same weight of the following seasoning liquid was added, and the mixture was mixed at 4 ° C. for 2 hours.
After storing for 4 hours, it was taken out from the seasoning liquid and cut into a die having a size of about 2 cm. 80 parts of the obtained diced boiled eggs were added to the "mayonnaise 102-" manufactured by QP Corporation.
20 parts of "S" was added and mixed, and the mixture was stored at 10 ° C for 4 days, and then the texture of egg white portion was comparatively evaluated by a well trained panelist. The rating criteria were the same as in Test Example 1. The results are shown in Table 3.

From Table 3, egg white soaked in a solution having a sodium metaphosphate concentration of 0.02% or more maintains a soft texture even after being mixed with mayonnaise, which is one of the acidic seasonings, and has a texture of 0.05. It can be seen that it is more desirable that the content be ˜1.0%.

[0031]

[Table 3]   Seasoning liquid combination score (average value) Sodium metaphosphate 0% 4.3         〃 0.01% 3.3         〃 0.02% 2.0         〃 0.05% 1.5         〃 0.1% 1.3         〃 0.5% 1.3         〃 1.0% 1.8         〃 5.0% 2.1         〃 10.0% 2.4

[0032]

As described above, the egg food of the present invention maintains the soft texture of the coagulated egg white even when mixed with the acidic seasoning.

Claims (2)

[Claims] 1. An egg food comprising coagulated egg white obtained by absorbing metaphosphate and an acidic seasoning. 2. A method for producing an egg food, which comprises soaking coagulated egg white in a metaphosphate solution and then mixing it with an acidic seasoning.