JP2002165583A - Processed liquid whole egg and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a new processed whole egg liquid decreased in the number of general live germs to the level same as that of a conventional sterilization method and also causing no lowering of function involved in the whole egg liquid before sterilized, and to provide a method for producing the liquid. SOLUTION: This method for producing a whole egg liquid comprises firstly heating a whole egg liquid at a given temperature for a given time and holding the resultant product for a given time at a temperature lower than the given temperature as a second heating.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a processed liquid whole egg, and particularly to a sterilized processed liquid whole egg having the same functionality as that of a whole egg liquid before sterilization and a method for producing the same.

[0002]

2. Description of the Related Art In general, whole egg liquid that has just been separated from an egg shell by breaking eggs and that has not been subjected to a special sterilization treatment has a general viable cell count of 10 ³ to 1 depending on the environment at the time of production.
0 ⁵ / g, the number of coliforms is about 10 to 10 ³ / g, and 7
Even when stored at a temperature of about ℃, it can be stored for only a few days. In addition, Salmonella enteritidis causing food poisoning may be present in an amount of 10 ² to 10 ³ / g or more. When whole egg solution having such a bacterial count is directly used as a raw material for food, It is likely to pollute the work environment and cause widespread food poisoning. Under such circumstances, as a countermeasure against food poisoning bacteria such as Salmonella enteritidis, there is conventionally a method of maintaining at a temperature of 60 ° C. for 3.5 minutes or more by using a continuous sterilizing apparatus comprising a plate heater and a holding tube, Using a tank-type batch-type sterilizer equipped with a heating / cooling jacket and a stirrer, heat-treating at 58 ° C. for 10 minutes, etc., in particular, Salmonella enteritidis per 25 g of the whole egg solution of the sample It has been done to make it negative.

[0003] Japanese Patent Application Laid-Open No. 51-142567 discloses 55-62 of whole egg solution as it is or by adding sugar.
The method of sterilization by repeating heating at 20 ° C. for 20 to 30 minutes once or several times is described in JP-A-3-50252.
No. 7 discloses a method in which whole egg liquid is heated in two stages, and the second stage is directly heated to sterilize.

[0004] However, the liquid whole egg produced by such a heat sterilization method can make Salmonella enteritidis negative per 25 g, but the protein content of the whole egg liquid during heating at that temperature condition. Thermal denaturation occurred partially, and the function of the raw whole egg solution before heat sterilization was reduced. For example, when the pasteurized whole egg liquid produced by this method is used as a raw material for sponge cake or castella using the foaming power of eggs, the time required for whipping becomes longer, and the volume of the sponge cake or castella does not appear. It is a product with poor mouth melting and crunchy texture. Furthermore, when used as a raw material for processed egg products (eg custard pudding, chawanmushi, egg tofu, etc.) utilizing the heat coagulability of eggs, the tissue is weak,
It is a sticky, soft and watery product.

[0005]

Therefore, the present invention relates to a method for producing a food poisoning bacterium derived from eggs, Salmonella enteritidis, which is negative per 25 g and whose coliform group is 10 g / g.
It is an object of the present invention to provide a novel processed whole egg solution and a method for producing the same, in which the functions of the whole egg solution before heat sterilization are not reduced at the same time.

[0006]

Means for Solving the Problems The present invention has reached various aspects as a result of various studies to solve the above-mentioned problems. That is, the present invention provides (1) Salmonella negative / 25
g, E. coli group is less than 10 / g, has the same function as whole egg solution before heat sterilization, and has a reduced amylase activity than whole egg solution before heat sterilization, (2) The method for producing a processed whole egg liquid according to claim 1, wherein the whole egg liquid is first heated at a predetermined temperature for a first time and then kept at a temperature lower than the predetermined temperature for a second time. ) The whole egg solution was first heated at 57-60 ° C. for 1-60 seconds and then 55-5
A method for producing a processed whole egg liquid by second heating at 8 ° C. for 3.5 to 10 minutes, (4) first holding the whole egg liquid at a predetermined temperature for a predetermined time and then cooling it once, The method for producing a processed whole egg solution according to claim 1, wherein the second heating is performed while the temperature is lower than the heating temperature for a predetermined time, and (5) the whole egg solution is first subjected to 57-60.
After the first heating at 1 ° C. for 1 to 60 seconds, the mixture is once cooled to 35 ° C. or lower, and secondly heated again at 55 to 58 ° C. for 3.5 to 10 minutes.

[0007]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In addition,
In the present invention, “%” means “% by mass”. First, the whole egg solution in the present invention refers to the egg content obtained by breaking the eggs with a shell and removing the eggshell, and the mixing ratio of the egg white solution and the yolk solution is the ratio of the egg content. May be slightly different as long as Examples of the embodiment include those that have been broken, those that have been filtered after breaking, and those that have a mixture of egg white solution and egg yolk solution.

[0008] In the present invention, the function equivalent to that of whole egg solution before heating means that the foaming property and the heat coagulation property of the egg are equivalent to those of raw whole egg solution before heat sterilization. Specifically, when used as a raw material for sponge cakes and castellas that use the foaming power of eggs, the volume and texture of sponge cakes and castellas may be increased even though the time required for whipping may be about 5% longer. When used as a raw material for processed eggs (such as custard pudding, chawanmushi, and egg tofu) that use the same heat-coagulability of eggs, there is no difference in the way they solidify, resulting in products with the same texture. Can be determined.

[0009] Further, it is known that the whole egg solution before heat sterilization has an amylase activity, but it is known that heat sterilization deactivates amylase. ing. The product of the present invention has a lower amylase activity than that of a raw whole egg solution by heat sterilization.

[0010] In the present invention, the whole egg solution is first heated at a predetermined temperature for a first time and then held at a predetermined temperature for a predetermined time and second heated. First, the first heating is performed. The heating temperature is preferably from 57 to 60C. If the temperature is lower than 57 ° C., it is difficult to stress food poisoning bacteria such as Salmonella enteritidis contained in the whole egg solution,
If the temperature exceeds ℃, a part of the protein of the whole egg fluid is denatured and the functionality is reduced. The heating time is desirably about 1 to 60 seconds. When the time is less than 1 second, it is difficult to stress food poisoning bacteria such as Salmonella enteritidis contained in the whole egg fluid.
This is because denaturation is observed in a part of the protein of the whole egg fluid even at ℃.

Next, second heating is performed. The second heating is the first
Hold at a temperature lower than the heating for a predetermined time. The heating temperature is desirably 55 to 58 ° C. This is because if the temperature is lower than 55 ° C., it is difficult to sufficiently sterilize, and if the temperature is higher than 58 ° C., a part of the protein of the whole egg fluid is easily denatured. The heating time is desirably about 3.5 minutes to 10 minutes. This is because if it is less than 3.5 minutes, it is difficult to sufficiently sterilize, and if it exceeds 10 minutes, even if the temperature is 55 ° C., heat denaturation occurs in a part of the protein of the whole egg solution, and the functionality is reduced. To do that. First
When the conditions of the heating and the second heating are reversed, even though the heat histories given to the whole egg fluid are the same, there is a difference in the bactericidal effect, and Salmonella enteritidis cannot be made completely negative. Further, even if the first heating and the second heating are performed at the same temperature, the effect of the present invention cannot be obtained. That is, food poisoning bacteria such as Salmonella enteritidis cannot be completely killed, or a part of the protein in the whole egg fluid undergoes thermal denaturation, resulting in reduced functionality.

As described above, by applying stress to food poisoning bacteria such as Salmonella enteritidis in the whole egg solution by the first stage heating, the temperature of the second stage heating is lower than that of the conventional method, ie, the whole egg solution. Even at a temperature at which the protein is difficult to denature, the number of general viable bacteria and the number of harmful bacteria can be reduced. Therefore, it is possible to provide a novel processed liquid whole egg in which the function of the whole egg liquid before heat sterilization is not reduced as compared with the conventional sterilized whole egg.

Further, in order to further enhance the sterilizing effect of the present invention, it is preferable to cool after the first stage heating. Cooling in the present invention means lowering the product temperature to a temperature lower than the second heating temperature. This is because salmonella damaged by heating is cooled by cooling the whole heated egg solution.
This is because food poisoning bacteria such as an entity disc are more greatly damaged by temperature changes during cooling and second-stage heating. Although any cooling method may be used, rapid cooling is preferable to slow cooling. In this case, the cooling temperature is desirably 35 ° C. or less. When the cooling temperature is as high as, for example, 40 to 45 ° C., the effect is reduced because the temperature change is small. Further, when an extreme temperature change such as cooling to 10 ° C. or less is given, the effect is further increased, but when actual production is considered, the efficiency of the next second heating is deteriorated. Therefore, this cooling is desirably performed to about 20 to 35 ° C. After heating, it is desirable to cool as usual.

[0014] Thus, the first heating causes heat damage to food poisoning bacteria such as Salmonella enteritidis in the whole egg solution, and furthermore, the damage is doubled by rapid cooling, and the temperature of the second heating is increased. It is possible to kill food poisoning bacteria such as Salmonella enteritidis under the condition of holding at 60 ° C. for 3.5 minutes or more as described in the Sanitation Law, that is, under the condition that the protein of whole egg fluid is hardly denatured. it can. In addition, since the protein in the whole egg solution is less thermally denatured, a new processed whole egg solution is provided in which the function of the whole egg solution before heat sterilization does not decrease compared to the conventional sterilized whole egg. be able to.

The above manufacturing steps may be performed based on a conventional method, but it is preferable to use a continuous sterilizer in consideration of workability. In addition, it is desirable that the whole egg solution after the completion of the entire process be filled in a container under conditions free of secondary microbial contamination. The material and form of the container are not limited as long as it can be sealed.

In the processed whole egg solution and the method for producing the same according to the present invention, arbitrary raw materials and components can be added as long as the object of the present invention is not impaired. Such raw materials
Examples of the components include salts, monosaccharides, disaccharides, polysaccharides, sugar alcohols and the like.

Hereinafter, examples and test examples of the present invention will be described.

EXAMPLE 1 In the following steps, a continuous sterilizer (manufactured by Iwai Machine Co., Ltd., D
HX type plate heat exchanger). The whole egg solution obtained by breaking the eggs was passed through a first heating plate, heated to a temperature of 58.5 ° C., kept at that temperature for 3 seconds, and then cooled to 30 ° C. with a first cooling plate.

Then, the mixture is heated to a temperature of 56.5 ° C. by the second heating plate and kept at the temperature for 5 minutes, cooled to 17 ° C. by the heat exchange plate, and cooled to 10 ° C. or less by the second cooling plate. Thus, a processed whole egg solution was produced. This was filled into nylon polybags in an amount of 10 kg each in an environment free from secondary contamination by microorganisms, and stored in a refrigerator.

This processed whole egg solution has a general bacteria count of 10 ² / g.
Less than, Salmonella negative / 25g, coliform group negative / 0.
1 g, having the same functionality as whole egg solution before heat sterilization, such as being superior in confectionery suitability, and having a lower amylase activity than whole egg solution before heat sterilization.

[0020]

[Test Example] Test Example 1 (Bacterial test) Egg liquid with added bacteria Eggs obtained by breaking chicken eggs (general bacteria count 10 ⁴ /
g) as an indicator of harmful bacteria; enteritid
and E. coli as E. coli. coli, Ent. col
oacae, Citi. Freundii's three kinds of mixed solutions were added so that the concentration of each mixture was 10 ⁶ / g,
The contaminated whole egg fluid was prepared.

The following five types of samples were prepared. Inventive product Bacteria-added raw material egg is heated by the same method and apparatus as in Example 1,
The whole egg solution was processed.

COMPARATIVE PRODUCT 1 After heating the raw material-added egg to 56.5 ° C. on a heating plate,
Sterilization was carried out by maintaining at this temperature for 5 minutes, and then cooled to 8 ° C. or lower on a cooling plate to produce a sterilized whole egg solution.
The device used was the same as in Example 1.

COMPARATIVE PRODUCT 2 The raw egg with the added bacteria is heated to 60 ° C. on a heating plate, sterilized by holding at that temperature for 3.5 minutes, and then cooled to 8 ° C. or less on a cooling plate to remove the sterilized whole egg solution. Manufactured.
The device used was the same as in Example 1.

Comparative product 3 The raw material egg added with the bacterium was heated to a temperature of 56.5 ° C. in a plate heat exchanger and kept at that temperature for 5 minutes, and then heated to a temperature of 58.5 ° C. without primary cooling. After heating and maintaining at this temperature for 3.5 minutes, the mixture was cooled to 8 ° C. or less on a cooling plate to produce a sterilized whole egg solution. The device used was the same as in Example 1.

The number of general bacteria, the number of Salmonella,
And the number of coliforms was measured.

Test results are as shown in Table 1. That is, from the table, the product of the present invention has a reduced number of general bacteria and is negative for Salmonella.
It can be understood that 25 g, the coliform bacterium is 10 / g, which has the same functionality as whole egg solution before heat sterilization, and that the amylase activity is lower than that of whole egg solution before heat sterilization.

[0027]

[Table 1]

Note 1) Measurement of general viable cell count Detected on a standard agar medium.

Note 2) Measurement of Salmonella count The stock solution was directly applied to an XLD plate medium as it was,
After culturing for a day, it was measured whether or not it was detected.

Note 3) Measurement of the number of coliforms The number was detected in a desoxycholate medium.

Note 4) Amylase activity Imai's modified method (C. Imai: Poultry Science, 58 (4) 815-823 (1979))
It measured according to. That is, 15 g of the whole sample egg solution was placed in a test tube and heated at 45 ° C. Thereto was added 15 ml of a 0.7% soluble starch solution preliminarily heated to 45 ° C., and after mixing, the mixture was kept at 45 ° C. for 30 minutes. After the holding, 5 ml of a 15% trichloroacetic acid solution was added to stop the reaction, thereby obtaining a reaction solution. This reaction solution was filtered, and 2.5 mL of the filtrate was added to 1 mL.
A color was developed by adding 0.5 ml of a / 1000 mol / l iodine solution. The absorbance of the reaction solution at 585 nm was determined by measuring with a spectrophotometer. If the amylase activity remains in the whole sample egg, the added soluble starch is degraded,
Even if an iodine solution is added, no color develops and the absorbance decreases. Conversely, when the amylase activity is inactivated or reduced by the sterilization treatment, the added soluble starch is not decomposed,
Due to the iodine-starch reaction, a blue-violet color is exhibited and the absorbance increases.

Test Example 2 (Sponge cake) The whole egg solution of the product of the present invention used in Test Example 1 and Comparative Examples 1 to 3 and the whole egg solution obtained by breaking eggs (general viable cell count: 10 ⁴ / g) ( A sponge cake was produced using the control product) according to the following mixing ratio and production method, and the foaming properties of whole eggs and the quality (volume, specific volume, softness, and texture) of the sponge cake were examined.

<Blending> 1500 g of whole egg solution 1400 g of white sucrose 1 flour flour 1000 g Milk 300 g Milk butter 100 g Baking powder 6 g

<Production method> The whole egg solution and the upper sucrose are mixed and mixed.
After heating to 5 ° C., the mixture was stirred with a mixer equipped with a wire whipper until a predetermined foam specific gravity was reached. Then add the flour and baking powder that have been mixed in advance,
Add the comb butter and the seed specific gravity is 0.45-0.47g
/ Ml dough. 35 for 18cm diameter sponge type
The sponge cake was prepared by filling 0 g each and baking in an oven at 180 ° C. for 30 minutes.

Test Results Table 2 shows the results. That is, from the table, when the product of the present invention is used for producing a sponge cake, the time required for whipping is short, and there is a sponge cake volume, and
It can be understood that the sponge cake is moderately soft, has a good mouthfeel, has no crumble, and has a good texture.

[0036]

[Table 2]

Note 4) Method for measuring foaming property It is said that the foam specific gravity suitable for producing sponge cake is 0.28 to
The time until it reached 0.30 (g / ml) was measured.

Note 5) Method of measuring foam specific gravity The foamed dough was wiped off and calculated by the following equation. [(Container + dough) mass (g) -container mass (g)] / capacity of container (ml)

Note 6) Method of measuring volume The volume was measured by a volume replacement method using rapeseed.

Note 7) Method of measuring specific volume The ratio of the volume to the mass of the baked sponge cake was calculated.
The larger the value, the better the swelling.

Note 8) Method of measuring softness A 5 cm × 5 cm × 5 cm sample piece was cut out from the center of the sponge cake, and a rheometer (Nudo manufactured by Fudo Kogyo Co., Ltd.) was used.
Elasticity (g) with RM-2010J-CW type rheometer
/ Cm) was measured. The larger the value, the softer it is. Rheometer measurement conditions Plunger: 20mmφ disk type Full scale: 200g Ascending speed: 6cm / min

Note 9) Evaluation method of texture 15 well-trained panelists evaluated by the 5 points scale method, and the average value was scored. The larger the value, the better the texture.

Test Example 3 (Custard cream, chawanmushi) Using the product of the present invention used in Test Example 2, the whole egg solution of Comparative Examples 1 to 3 and the control egg, the following processed egg products were produced, and I checked the feeling.

A. Custard cream <Blend> Milk 600g Whole egg liquid 250g Upper sugar 130g Vanilla essence Small amount

<Manufacturing method> After mixing and dissolving all the raw materials, the pudding cup was filled with 70 g each, and the mixture was placed in a steam box at 85 ° C.
For 30 minutes.

B. Chawanmushi <Blend> Dashi soup 600.0g Whole egg solution 150.0g Thin soy sauce 15.0g Mirin 5.0g Salt 2.5g

<Production method> After mixing and dissolving all the raw materials, a certain amount was filled into a bowl of steamed teacup, and the mixture was coagulated by heating at 85 ° C for 30 minutes using a steamer.

Test results Table 3 shows the results. That is, from the table, it can be understood that when the product of the present invention is used as an example of a processed egg product for the production of custard pudding and chawanmushi, the product has a good texture.

[0049]

[Table 3]

Note 10) Evaluation method of texture Ten well-trained panelists evaluated the score on a scale of 1 to 5, and the average value was used as the score. The larger the value, the better the texture.

[0051]

As described above, according to the present invention, the harmful bacteria such as Salmonella and Escherichia coli are killed at the same time as the number of general viable bacteria is reduced, and the whole egg solution is sterilized by heat. There is no decline in the functions it had before, such as in the production of sponge cakes that require foaming properties, and in the manufacture of processed egg products (such as custard pudding and chawanmushi) that require heat-coagulability. A suitable processed whole egg solution and a method for producing the same can be provided.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁷ Identification symbol FI Theme coat ゛ (Reference) A23L 1/187 A23L 1/48 1/48 A23B 5/00 Z F-term (Reference) 4B025 LB17 LE08 LG26 LG52 LG53 LP01 LP16 4B032 DB06 DK12 DK42 DK47 DP08 4B036 LE05 LF19 LH41 LH44 LP01 4B042 AC07 AD40 AE08 AH09 AP02 AP03 AP18

Claims (5)

[Claims] (1) Salmonella is negative / 25 g, E. coli group is less than 10 / g, has the same function as whole egg solution before heat sterilization, and has amylase activity of whole egg solution before heat sterilization. Also reduced processed whole egg fluid. 2. The whole egg solution is first heated at a predetermined temperature for a first time and then kept at a temperature lower than the first temperature for a second time.
The method for producing a processed whole egg solution according to claim 1, wherein the heating is performed. 3. A method for producing a processed whole egg solution, wherein the whole egg solution is first heated at 57 to 60 ° C. for 1 to 60 seconds, and then secondly heated at 55 to 58 ° C. for 3.5 to 10 minutes. 4. The method of claim 1, wherein the whole egg solution is first held at a predetermined temperature for a predetermined time and first heated, and then cooled once, and then held at a temperature lower than the first heating temperature for a predetermined time and second heated. Process of producing whole egg solution. 5. The whole egg solution is first heated at 57 to 60 ° C. for 1 to 60 seconds, cooled once to 35 ° C. or lower, and then cooled again to 55 ° C.
A method for producing a processed whole egg solution in which a second heating is performed at -58 ° C for 3.5-10 minutes.