JP2001252050A - Whole egg composition and processed egg food using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a whole egg composition causing no syneresis even when heat-coagulated and frozen and capable of producing a processed egg food having similar palate feeling to that before freezing, and to obtain a processed food having such freezing resistance. SOLUTION: This whole egg composition is obtained by formulating whole egg, xanthan gum, gelatin and a saccharide, and the processed egg food is obtained by heat-coagulating the whole egg composition.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a whole egg composition capable of producing a heat-coagulated egg food which can maintain the quality after thawing even after freezing, and a freeze-tolerant product obtained by heating and coagulating this whole egg composition. A processed egg food.

[0002]

2. Description of the Related Art Processed egg-based foods such as fried eggs, scrambled eggs, omelets, custard pudding, egg tofu, and steamed egg custard are excellent in nutritional quality and widely used in daily eating habits. One of the foods. There is no problem when making small amounts of such processed egg products at home, but when preparing large amounts for business or school lunches, there is a problem of preservation, and it is necessary to freeze and store the processed egg products. Come. However, such processed egg foods
When frozen, tissue damage and freeze denaturation due to ice crystals occur, so that when thawed, a water separation phenomenon occurs, resulting in a marked deterioration in texture.

[0003] In order to prevent frozen denaturation of processed egg products,
Various attempts have been made. For example, it has been practiced to improve water retention by adding starch, phosphate, and the like.
When a processed frozen egg product is prepared as described in JP-A-5-68476, a thickening polysaccharide and an oligosaccharide and / or a sugar alcohol are mixed in the dough, As described in JP-A-308486, two or more modified starches or a combination of modified starch and a thickening polysaccharide are added, or as described in JP-A-8-322515, edible fats and oils, starch and sugar alcohols are added. And an emulsified oil / fat composition containing an emulsifier and an emulsifier.
As described in JP-A-93, a method of adding legume-derived hemicellulose has been proposed.

[0004] However, processed egg foods obtained by these methods have insufficient freeze denaturation prevention effects. For example, even if the added amount of thickening polysaccharides, oligosaccharides, modified starch, emulsified oil / fat composition, etc. cannot be sufficiently prevented from freezing and denaturation, conversely, by increasing these additives, the original processed egg food can be obtained. There was also a drawback that the texture was different. In particular, the amount of eggs is 50%, like egg tofu or steamed rice bowl
In the case where the moisture content exceeds 80%, if the freezing period is prolonged or the temperature change during the freezing period is large, it is impossible to suppress water separation and deterioration of texture due to freezing denaturation, I couldn't do anything good.

[0005]

Therefore, the present invention does not separate water when thawing, even if it is frozen after cooking,
Egg processed foods that have almost the same texture as when not frozen, especially when the amount of eggs is 50 such as egg tofu or chawanmushi
% Or less, and more than 80% water, and even if the freezing period is long or the temperature change during the freezing period is large, the processed egg has almost the same texture as that without freezing. Whole egg composition that can produce food, and
The purpose of the present invention is to provide a processed egg food having such freezing resistance.

[0006]

Means for Solving the Problems The present inventor has made various studies to solve the above-mentioned problems, and as a result, has arrived at the present invention. That is, the present invention provides (1) a whole egg composition containing whole eggs, xanthan gum, gelatin and saccharides;
0 to 50% by mass, xanthan gum is 0.02 to 0.06
(1) or (2), wherein the egg composition is a whole egg composition containing 0.4% to 1.2% by mass of gelatin, 0.4% to 1.2% by mass of gelatin, and 2.0% to 5.0% by mass of sugar. A whole egg composition according to any one of (4) to (3), wherein the whole egg composition according to any one of (1) to (3) is for steamed bowl or egg tofu.
(5) A processed egg food obtained by heating and coagulating the whole egg composition according to any one of (1) to (4), and (6) a processed egg food according to (5), which is frozen.

The reason why the present invention prevents the frozen denaturation of processed egg foods is not known, but the combination of a certain ratio of xanthan gum as a thickener, gelatin as a protein, and saccharides causes heat denaturation of egg protein. This is considered to be due to the fact that the resulting tissue has an effect on the resulting tissue, thereby reducing tissue destruction due to the growth of ice crystals during freezing, or forming a tissue that is not destroyed. In particular, foods with a high moisture content relative to the solid content in the foods have a lot of free water, so it is difficult to suppress the growth of ice crystals.However, the combination of the xanthan gum, gelatin and saccharides of the present invention and the ratio thereof effectively freeze-denature. It seems to be suppressing.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
In the present invention, "%" means "% by mass" based on mass. First, the whole egg composition in the present invention is a liquid containing whole eggs, xanthan gum, gelatin and saccharides. Whole eggs are liquid raw whole eggs obtained by breaking raw shell eggs and mixing yolk and albumen, but those that have been separated into yolk and albumen in advance in a desired ratio,
These are sterilized, frozen whole eggs are thawed, dried whole eggs are rehydrated, dried yolk and dried egg white are rehydrated and mixed in the desired ratio, sugar and salts are added to these whole eggs. It can also be used with foodstuff raw materials added. As long as the eggs have the general properties, particularly heat-coagulability, some of the ingredients, for example, fats, cholesterol, lysozyme, etc., may be omitted.

In the present invention, the processed egg food is a food that has been coagulated or thickened by utilizing the heat coagulation property of the egg, and is, for example, egg tofu, chawanmushi, fried egg, rolled egg, Grilled eggs, roasted eggs, scrambled eggs, omelets, custard pudding, custard cream, oyakodon,
Katsudon etc. can be mentioned.

[0010] The amount of the whole egg in the whole egg composition of the present invention may be in accordance with the composition of the processed egg food.
%, The effect of the present invention can be remarkably expected as compared with the conventional technology. On the other hand, it is also possible to prepare a composition containing a large amount of whole eggs and use it as a raw material egg of processed egg foods.

In the whole egg composition of the present invention, the amount of xanthan gum added is 0.02 to 0.06%, preferably 0.1 to 0.06% of the whole when the whole egg composition is used as the whole raw material of processed egg food. What is necessary is just to add so that it may become 03-0.05%. If it is less than 0.02% in the processed egg food, the freezing resistance is not sufficient, and if it is more than 0.06%, the texture of the product is affected and the product becomes sticky. On the other hand, when the whole egg composition is used as a raw egg of processed egg food, the added amount may be larger than this, and the added amount of xanthan gum in the processed egg food may be 0.02 to 0.06.
%, Preferably 0.03 to 0.05%.

As the gelatin used in the present invention, generally commercially available gelatin may be used, and gelatin which has been enzymatically decomposed so as to improve cold water dispersion may be used. The preferable amount of gelatin in the whole egg composition is 0.4 to 0.4 to the whole when the whole egg composition is used as the whole raw material of the processed egg food.
What is necessary is just to add so that it may be set to 1.2%, More preferably, it may become 0.6 to 1.0%. If it is less than 0.4%, the freezing resistance of the product is not sufficient, and if it is more than 1.2%, the coagulation power of the egg is affected and the mass is weakened, resulting in an unnatural product. On the other hand, when the whole egg composition is used as a raw egg of processed egg food, the amount may be set to be larger than this, and the added amount of gelatin in the processed egg food is 0.4 to 1.2.
%, Preferably 0.6 to 1.0%.

The saccharide used in the whole egg composition of the present invention includes glucose, fructose, galactose, mannose, sucrose, maltose, lactose, trehalose, sorbitol, maltitol, lactitol and the like. Among them, sugar having a sweetness of 50 or less, for example, trehalose is desirable so as not to affect the taste of the processed egg food.

The preferred amount of the saccharide in the whole egg composition is
When using the whole egg composition as all raw materials of processed egg food,
What is necessary is just to add so that it may become 2-5% with respect to the whole. If it is less than 2% in the processed egg food, the freezing resistance is not sufficient, and if it is more than 5%, the processed egg food becomes sweet, which is not preferable. On the other hand, when the whole egg composition is used as a raw egg of processed egg food, the total amount may be set larger than this, and the total amount of the saccharide in the processed egg food may be 2 to 4%. It is advisable to add an egg composition.

Incidentally, as long as the effects of the present invention are not impaired, arbitrary raw materials and components may be contained. Examples include seasonings, salt, phosphate, salad oil, starch and the like. However, it is not preferable to add a large amount of starch because it easily affects the texture.

On the other hand, in the present invention, the processed egg food is a food obtained by heating and coagulating the above-mentioned whole egg composition. When the processed egg food is distributed, it may be put in a plastic container or the like, or may be frozen. May be.

Hereinafter, typical methods for producing the whole egg composition and processed egg food of the present invention will be described. The eggs are broken, the yolk and the albumen are put into a mixer or the like, and the xanthan gum is added with uniform stirring. To facilitate swelling of xanthan gum, xanthan gum may be added to a small amount of whole eggs and vigorously stirred to sufficiently swell, and the remaining whole eggs may be added.
Then, gelatin is added. Gelatin may be added as it is, or may be added after being swollen with a small amount of clear water in advance to facilitate mixing. Next, saccharides are added and the mixture is stirred well to obtain a whole egg composition. In order to prepare and store the whole egg composition, the whole egg composition may be pasteurized at 60 ° C. for about several minutes and frozen, and then sold as a commercial product.

The whole egg composition thus obtained is further mixed with other raw materials for processed egg food and mixed until uniform. Further, the cooked egg of the present invention can be obtained by heating and cooking. Also,
It is also possible to make the above-mentioned slurry before cooking as a whole egg composition, for example, pasteurize at 60 ° C. for about several minutes, put in a predetermined container and freeze it. In addition, if a portion of the water in the formulation is reduced in advance to a small amount and frozen, it is possible to easily produce frozen processed egg foods simply by thawing during heating and adding the corresponding water. become.

The whole egg composition of the product of the present invention obtained in this manner does not sponge the tissue even if it is thawed after frozen storage in a processed egg white food using the same, and has little water separation,
Egg processed foods that are very close in texture to those not stored in a frozen state can be easily provided, and are very useful in mass production.
Therefore, the processed egg food using the whole egg composition has very good freezing resistance.

[0020]

Next, the present invention will be described in more detail with reference to examples. Example 1 Eggs were broken, egg yolk and egg whites were homogenized. 2500 g of the whole egg was heated to about 50 ° C., and 5 g of xanthan gum was added while stirring with a homomixer (high-speed shearing stirrer) to allow sufficient swelling. Was. Further, 80 g of gelatin (manufactured by Nitta Gelatin Co., Ltd., Gelatin 21) and 400 g of trehalose were added, and the product was heated to 60 ° C., kept for 5 minutes and pasteurized to obtain processed whole eggs for processed egg products. . After cooling, this was filled in a nylon polybag, stored in a freezer at -20 ° C for one month, and then thawed. To this, 6665 g of fresh water, 60 g of salt,
10 g of sodium polyphosphate, 180 g of liquid seasoning (mixture of mirin and soy sauce) and 100 g of powdered dashi (kelp extract and bonito extract) were added and stirred and mixed for 3 minutes. After degassing the slurry with a degassing mixer, add 90 g to a polycup.
After filling and sealing, steam heating was performed at 90 ° C. × 40 minutes with a steamer. This was cooled with water to remove rough heat, frozen at −30 ° C. overnight, and further frozen and stored at −20 ° C. for 10 days to produce frozen chawanmushi. When this was heated and defrosted in boiling water for 15 minutes, sponging did not occur at all, and the texture was smooth and smooth like bowl-like steamed bowl. The water content of this frozen chawanmushi was about 87%.

In addition, instead of 2500 g of the whole liquid egg, 600 g of liquid egg yolk and 1900 g of liquid egg white were used to produce frozen chawanmushi, and the same results were obtained.

Example 2 Xanthan gum was swelled in a liquid whole egg with the same composition as in Example 1, and gelatin, clear water, salt, sodium polyphosphate, trehalose, liquid seasoning and powdered dashi were added, followed by stirring and mixing for 3 minutes. It was further heated to 60 ° C., kept for 5 minutes, and pasteurized to obtain a whole egg composition for chawanmushi. After cooling, this was filled in a nylon polybag, stored in a freezer at -20 ° C for one month, and then thawed. Thus, a frozen chawanmushi was produced in the same manner as in Example 1, and the same results as in Example 1 were obtained.

Example 3 Eggs were broken and egg yolk and albumen were homogenized. 2500 g of whole egg was heated to about 50 ° C., and 5 g of xanthan gum was added while stirring with a homomixer (high-speed shearing stirrer). Swelled. Further, 80 g of gelatin (manufactured by Nitta Gelatin Co., Ltd., gelatin 21), 6665 g of fresh water, 60 g of salt, 10 g of sodium polyphosphate, 400 g of trehalose, 180 g of liquid seasoning, and 100 g of powdered stock were added and stirred and mixed for 3 minutes. A frozen chawanmushi was produced from this slurry in the same manner as in Example 1 (sample 1). The same results as in Example 1 were obtained.

In addition, when 830 g of liquid egg yolk and 1670 g of liquid egg white were used in place of 2500 g of the whole liquid egg, frozen chawanmushi was produced, and similar results were obtained.

Example 4 To 3500 g of the whole egg composition prepared in the same manner as in Example 1, 500 g of egg white, 5920 g of broth, 60 g of sodium chloride and 20 g of sodium polyphosphate were added and stirred and mixed for 3 minutes. After degassing this slurry with a degassing mixer, 20
After sealing, it was heated in a boiling tank at 85 ° C. × 40 minutes. This was cooled with water to remove rough heat, frozen at −30 ° C. overnight, and further frozen and stored at −20 ° C. for 10 days to produce frozen egg tofu. When thawed by heating in boiling water for 15 minutes, sponging did not occur at all, and a smooth egg-tofu texture without roughness was maintained.

Hereinafter, the present invention will be further described with reference to test examples.

[Test Example] Test Example 1 Frozen chawanmushi was produced in the same manner as in Example 3 using the composition shown in Table 1.

[0027]

[Table 1]

As in Example 1, frozen teacup steamed was heated in boiling water for 15 minutes and thawed. The contents of the chawanmushi were emptied from the polycup into a dish so as not to break the contents, cut in half vertically, allowed to stand at room temperature for 30 minutes, and the amount of water released was measured. The value obtained by dividing the amount of water separation by the mass of the original steamed bowl was defined as the water separation rate. Table 2 shows the results.

[0029]

[Table 2]

Sample 2, which was a control, had a lot of syneresis due to freezing and thawing, and the sponge of the tissue was remarkably hard and rough. Sample 4 in which gelatin and trehalose were combined, Sample 5 in which xanthan gum and trehalose were combined, and Sample 6 in which xanthan gum and gelatin were combined were somewhat better than the control, but the effect of preventing freeze denaturation was insufficient. Sample 3 in which xanthan gum, oligosaccharide, modified starch and salad oil were combined showed little water separation after freeze-thaw,
It became unnaturally hard and did not have the smooth smooth texture typical of chawanmushi. Sample 1 of the present invention
After freezing and thawing, water separation was suppressed, sponging did not occur at all, and the texture was smooth and smooth like a bowl.

Test Example 2 (Study of Xanthan Gum Addition) Gelatin was fixed at 0.8% and trehalose was fixed at 4%, and the concentrations of xanthan gum were adjusted to 0.02%, 0.03%, and 0.03%.
4%, 0.05%, 0.06%, 0.08%, 0.10
%, Fine adjustment was carried out in Shimizu, and the other steps were prepared in the same manner as in Example 3 to prepare chawanmushi.
The results are shown in Table 3 together with Sample 4 (xanthan gum 0%).

[0032]

[Table 3]

When xanthan gum is not added, freezing denaturation is observed and the texture becomes rough, but when xanthan gum is added at 0.02% or more, an effect of preventing freezing denaturation is recognized, and when it is 0.03% or more, a water separation preventing effect is obtained. Appeared remarkably.
However, when xanthan gum was added in an amount of 0.08% or more, coagulation of chawanmushi became insufficient, and adverse effects were observed. Therefore, the added amount of xanthan gum is 0.02 to 0.0
6% was suitable, and 0.03-0.05% was even more preferred.

Test Example 3 (Study on the amount of gelatin added) Xanthan gum was fixed at 0.04% and trehalose was fixed at 4%, and the amounts of gelatin added were 0.2%, 0.4% and 0.6%.
%, 0.8%, 1.0%, 1.2%, and 1.6%, fine adjustment was performed with Shimizu, and the other steps were prepared in the same manner as in Example 1. Carried out. Sample 5
The results are shown in Table 4 together with (gelatin 0%).

[0035]

[Table 4]

When the amount of gelatin added was 0.2% or less, much water separation occurred, and sponging was remarkable. When the amount of gelatin added is 0.4% or more, the effect of preventing freezing denaturation is observed,
At 0.6% or more, no sponge was observed. However, when the added amount was 1.4% or more, the chawanmushi did not harden sufficiently and the texture became unnatural. Therefore, the appropriate amount of gelatin is 0.4-1.2%, and 0.6-1.
0% was even more preferred.

Test Example 4 (Study on the amount of saccharide added) Xanthan gum was fixed at 0.05%, gelatin was fixed at 4%, and trehalose was added at 1%, 2% and 3%.
%, 4%, 5%, and 6%. Fine adjustments were made in Shimizu, and the others were prepared in the same manner as in Example 1 to prepare chawanmushi. The results are shown in Table 5 together with Sample 6 (trehalose 0%).

[0038]

[Table 5]

When the added amount of trehalose was 1% or less, sponge formation was remarkable. When the addition amount was 2% or more, an effect of preventing freezing denaturation was observed. However, when the addition amount was 6%, the sweetness was strongly felt and unnatural teacup steamed. Therefore, the addition amount of the saccharide was appropriately 2 to 5%.

[0040]

As described above, the whole egg composition of the present invention is thawed after freezing compared to conventional products, especially those containing starch, oil, thickener, saccharides or the like alone or in combination. Also, it is possible to easily provide a processed egg food that does not cause water separation and has a good texture before freezing. In addition, the processed egg food of the present invention does not cause water separation even when thawed after freezing, has freezing resistance, and has the same quality as non-frozen food. In particular, the water content is 80%
Among the processed egg products described above, it is possible to provide one having freeze resistance.

Claims (6)

[Claims] 1. A whole egg composition containing whole eggs, xanthan gum, gelatin and saccharides. 2. 20 to 50% by mass of whole egg, 0.02 to 0.06% by mass of xanthan gum, and 0.4 to 0.02% by mass of gelatin.
A whole egg composition containing 1.2% by mass and 2.0 to 5.0% by mass of a saccharide. 3. The whole egg composition according to claim 1, wherein the saccharide is trehalose. 4. A whole egg composition according to claim 1, wherein the whole egg composition is for chawanmushi or egg tofu. 5. An egg processed food obtained by heating and coagulating the whole egg composition according to any one of claims 1 to 4. 6. The processed egg product according to claim 5, which is frozen.