JP2006333746A - Method for producing minced meat-like albumen processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a minced meat-like albumen processed food which has a reduced smell originated from the albumen in spite of using albumen as a main raw material, and hardly deteriorates a flavor, even when used for cooking as a meat substitute. <P>SOLUTION: This method for producing the minced meat-like albumen processed food, comprising thermally coagulating an albumen-mixed liquid compounded with dry albumen, is characterized by thermally treating the albumen-mixed liquid compounded with 5 to 15% of starch by a steam-injecting method. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing a ground meat-like egg white processed food that reduces the odor derived from egg white and makes it difficult to impair the flavor even when used in cooking as a substitute for livestock meat, despite the use of egg white as a main raw material.

  Livestock meat such as beef, pork and chicken is a delicious and familiar food, so it is frequently used in cooking, but has a feature that it is relatively high in calories and contains a lot of cholesterol. For this reason, it is not possible to use a sufficient amount of livestock meat for a person who cares about calories and cholesterol, or who is taking diet therapy such as treatment for lifestyle-related diseases. As a result, it becomes difficult to provide delicious meals rich in variations using livestock meat, and thus the above-mentioned people have a problem of insufficient protein intake.

Conventionally, as a substitute for livestock meat, Japanese Patent Application Laid-Open No. 52-47949 (Patent Document 1) has a texture of fish products such as livestock meat and squid that are concentrated and heated and coagulated with egg white liquor about 1.3 times or more. Processed egg white foods having a texture and texture have been proposed. Since this processed egg white food is mainly made of egg white, it has a good quality protein, has lower calories and cholesterol than livestock meat, and has a texture similar to livestock meat.
However, since this processed egg white food is mainly made of egg white and has a strong odor derived from egg white, the flavor of the dish is impaired when used in cooking instead of livestock meat, making it difficult to make a delicious meal with a good appetite. It was.

  On the other hand, although different from the production technology of food having the taste of livestock meat according to the present invention, Japanese Patent Laid-Open No. 10-304850 (Patent Document 2) directly injects steam into a raw material liquid containing egg liquid that is being transferred through a pipe. Then, a continuous production method of scrambled eggs is proposed in which the raw material liquid is protein-denatured by mixing. However, this technology is intended to produce scrambled eggs, which are egg dishes using whole eggs, in large quantities with high reproducibility, and can be applied to the production of processed egg white products that have the taste of livestock meat. Has not been considered at all.

JP 52-47949 A Japanese Patent Laid-Open No. 10-304850

  The present invention provides a process for producing a ground meat-like egg white processed food that reduces the odor derived from egg white and makes it difficult to lose the flavor even when used as a meat substitute in spite of the fact that egg white is the main ingredient. The task is to do.

In order to achieve the above-mentioned object, the present inventors have conducted an extensive research on various conditions such as raw materials used and each process for foods having the taste of livestock meat made mainly of egg white. By adding a specific amount of starch to the egg white mixture containing the egg white and performing the heat treatment of the egg white mixture by the steam injection method, the odor derived from the egg white is reduced, and it is difficult to impair the flavor even when used in cooking. The inventors found that a ground meat-like egg white processed food can be obtained, and finally completed the present invention.
That is, the present invention
(1) A method for producing a minced meat-like egg white processed food that heats and solidifies an egg white mixture containing dry egg white, wherein the egg white mixture containing 5-15% starch is heat-treated by a steam injection method. To produce ground meat-like egg white processed food,
(2) The method for producing a ground meat-like egg white processed food according to (1), wherein the heat treatment is performed by a continuous production method,
(3) The method for producing a ground meat-like egg white processed food according to (1) or (2), wherein the heat treatment time is 30 seconds to 5 minutes,
(4) The method for producing a ground meat-like egg white processed food according to any one of (1) to (3), wherein the temperature of the steam when the steam is injected into the egg white mixture is 80 to 250 ° C,
(5) The dry egg white mixture amount of the egg white mixed solution is 0.5% or more with respect to the egg white mixed solution, and the egg white content of the egg white mixed solution is 8% or more with respect to the egg white mixed solution in terms of egg white solid content. The method for producing a ground meat-like egg white processed food according to any one of (1) to (4),
It is.

  According to the method for producing a minced meat-like egg white processed food of the present invention, despite the fact that egg white is the main ingredient, the odor derived from egg white is reduced and the minced meat is less likely to lose its flavor even when used as an animal meat substitute. Provide egg white processed food. In addition, processed ground meat-like egg white processed foods are mainly made of egg white, so they have a lower calorie and cholesterol compared to livestock meat, have high-quality protein, and are blended with dry egg white, which is very similar to livestock meat. It has a feeling. Therefore, a delicious meal can be provided by using the ground meat-like egg white processed food of the present invention even when there are restrictions on calories and cholesterol ingested in diets such as lifestyle diseases.

  Hereinafter, the method for producing the ground meat-like egg white processed food of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

  In the method for producing a minced meat-like egg white processed food of the present invention, an egg white mixed solution containing egg white as a main raw material is first prepared.

  As the egg white to be blended in the egg white mixture, a liquid egg white obtained by splitting a shelled egg and separating it from the yolk, and an egg white that has been subjected to various treatments such as drying, filtration, sterilization, freezing, and concentration are used. However, in the present invention, at least dry egg white is used as a part of the egg white. By using the dried egg white, the texture when the egg white mixture is coagulated by heating can be hardened, and a texture close to that of livestock meat can be obtained.

  The dried egg white used as a raw material in the present invention may be obtained by drying liquid egg white by a conventional method. As drying means, spray drying (spray drying), stationary drying (pan drying), vacuum freezing. Any method such as drying (freeze drying) may be adopted.

  The dried egg white and egg white blending amount of the egg white mixture used in the present invention should be determined in consideration of the type and blending amount of other ingredients blended in the egg white mixture so that a texture similar to that of livestock meat can be obtained. However, since the ground meat-like egg white processed food of the present invention is easily obtained, the dry egg white blending amount is 0.5% or more with respect to the egg white mixture, and the egg white blending amount is converted to the egg white solid content in the egg white mixture. It is preferable to be 8% or more, and the dry egg white content is 1% or more with respect to the egg white mixture, and the egg white content is 10% or more with respect to the egg white mixture in terms of egg white solid content. More preferred.

  The above-mentioned egg white solid content is determined from the total mass of egg white in accordance with the method described in the third column of Appendix 2 of the nutrition labeling standard (April 24, 2003, Ministry of Health, Labor and Welfare Notification No. 176). This is a value calculated by subtracting the water content of the egg white.

  The blending amount of the starch in the egg white mixture of the present invention is 5 to 15%, preferably 7 to 12% with respect to the egg white mixture in addition to the dry egg white described above. If the egg white mixture containing only dried egg white is heat-coagulated without starch, the resulting heat-coagulated product has an egg white-derived odor, and its flavor is impaired when used in cooking. End up. On the other hand, the present invention needs to be heat-coagulated by heat treatment according to a specific method described later, but the odor derived from egg white can be reduced by adding starch in the above range to the egg white mixed solution. On the other hand, when the amount of starch is less than the above range, the odor derived from egg white cannot be reduced, and when it is more than the above range, the odor derived from egg white is reduced, but the starch has a paste-like texture and This is not preferable because a texture similar to that of livestock meat cannot be obtained.

  The starch used here is not particularly limited as long as it is suitable for edible use. Specifically, for example, starch such as rice starch, corn starch, potato starch, tapioca starch, and heat-treated starch obtained by heat-treating them. And modified starches subjected to chemical treatment such as phosphoric acid crosslinking treatment.

  Further, the present invention is within the range of not impairing the effects of the present invention, meat extracts such as cattle, pigs, chickens, seasonings such as sodium glutamate, salt, sugar, soy sauce, caramel colorants, gums such as xanthan gum Etc. may be appropriately selected and blended.

  Next, the egg white mixed solution is heated and solidified by heating. In the present invention, the heating process is performed by a steam injection method. Here, the steam injection method is a method of performing heat treatment by directly injecting steam produced by a boiler or the like generally used in industry or superheated steam obtained by heating the steam into the egg white mixture. By this method, the egg white mixture can be heated and coagulated in a short time while stirring the injected steam flow, thus reducing the odor derived from the egg white of the product as well as the effect when the aforementioned starch is blended. Can do. On the other hand, as shown in a comparative example to be described later, in a method in which the egg white mixed liquid is put in a container and heat-treated with a steamer, or in a method in which the egg white mixed liquid is filled in a casing or the like and heated in a water bath, Time becomes comparatively long and the odor derived from egg white cannot be reduced.

Heat treatment by the steam injection method includes a continuous production method such as pouring an egg white mixture into a pipe and injecting steam into the egg white mixture flowing through the pipe, and an egg white mixture in a container. There is a batch production method in which steam is injected.
The present invention may be any of the above methods, but the continuous production method can shorten the heating time and efficiently reduce the odor derived from the egg white of the product as compared with the batch production method. Is preferably carried out by a continuous production method.

The present invention can heat and coagulate the egg white mixture in a short time by the above steam injection method, but in order to obtain an egg white-derived odor more reduced, a direct heat treatment time (with steam) The contact time is preferably 30 seconds to 5 minutes, and the temperature of the steam is preferably 80 ° C. or higher, more preferably 90 ° C. or higher when injected into the egg white mixture.
In addition, although the superheated steam heated to 100 degreeC or more may be used as said vapor | steam, since the flavor may worsen when temperature is too high, it is preferable to keep the upper limit of steam temperature to 250 degrees C or less.

  As described above, a ground meat-like egg white processed food can be produced by heat-treating and solidifying the egg white mixed solution by a steam injection method. The resulting minced meat-like egg white processed food has a minced meat-like appearance that is very similar to the cooked product of minced meat with a major axis of 0.5-50 mm, depending on the heat treatment conditions. However, it is preferable to treat with a chopper having a pore diameter of about 2 to 20 mm because the shape of the product more closely resembles a cooked product of minced meat.

  The ground meat-like egg white processed food produced according to the present invention has a taste similar to that of cooked meat such as beef, pork, chicken, etc., and has a reduced odor derived from egg white. It can be used in place of livestock meat when making a dish to be used. At this time, the method of using the ground meat-like egg white processed food of the present invention for cooking is not particularly limited. For example, when making a hamburger, it may be cooked after mixing other raw materials with the ground meat-like egg white processed food. When making a salad, it is only necessary to add the ground meat-like egg white processed food to the salad.

  Hereinafter, the manufacturing method of the ground meat-like egg white processed food of this invention is further demonstrated based on an Example and a comparative example. The present invention is not limited to these examples.

[Example 1]
(1) Manufacture of minced meat-like egg white processed foods 85 parts liquid egg white (egg white solid content 11%), 5 parts dry egg white (egg white solid content 93%), 7 parts starch (corn starch, manufactured by Nippon Food Chemical Co., Ltd.), salt 0.1 parts, 0.1 part of pork extract, 0.1 part of caramel pigment and 2.7 parts of fresh water were put into a mixer and mixed to prepare an egg white mixture. The egg white content of the produced egg white mixture was 14% in terms of egg white solid content.
Next, this egg white mixture was heat-treated by a continuous production method such as a steam injection method to be heated and solidified. That is, 95 ° C. steam was injected from three places along the longitudinal direction of the pipe into the pipe where the egg white mixture flowed at 300 kg / hr, and was heat-treated. At that time, the time required for the egg white mixture to pass from the first steam outlet to the last steam outlet, that is, the direct heating time is 1 minute, and the heating is performed so that the egg white mixture is solidified by heating. The amount of steam to be adjusted was adjusted. The egg white mixture was heat-treated and then cooled to produce a ground meat-like egg white processed food. The manufactured ground meat-like egg white processed food had an appearance very similar to a cooked product of ground meat having a major axis of 0.5 to 50 mm in 50% or more of the whole product.

(2) The ground meat-like egg white processed food produced in the hamburger cooking (1) using the ground meat-like egg white processed food was treated with a chopper having a diameter of 10 mm. This ground meat-like egg white processed food had an appearance more similar to a cooked product of ground meat.
350g of this ground meat-like egg white processed food, 100g of onion chopped, 50g of whole liquid egg, 20g of flour, a small amount of salt and pepper, knead well by hand, then baked on both sides in frying pan with cooking oil A hamburger made from ground meat-like egg white processed food was made. When this hamburger was provided to a specialist panelist, it was evaluated that it could be eaten deliciously because its appearance and texture were indistinguishable from hamburger using livestock meat and no odor derived from egg white.

[Example 2]
In Example 1 (1), reduce the starch blending amount of the egg white mixture to 5 parts when producing the minced meat-like egg white processed food, and correct the decrease by increasing the blending amount of fresh water to obtain the egg white mixture. A ground meat-like egg white processed food was produced by the same composition and production method as in Example 1 (1) except that it was produced.
The manufactured ground meat-like egg white processed food had an appearance very similar to a cooked product of ground meat having a major axis of 0.5 to 50 mm in 50% or more of the whole product.
Next, using this ground meat-like egg white processed food, hamburger was made by the same composition and manufacturing method as in Example 1 (2).
When this hamburger was served to a specialized panelist, it was indistinguishable from the hamburger using livestock meat in terms of appearance and texture, and although the odor derived from egg white was somewhat felt, there was no problem, so eat deliciously It was evaluated that

[Example 3]
In Example 1 (1), except that the heat treatment for producing the ground meat-like egg white processed food was performed by the batch-type production method of the steam injection method, the ground meat-like state was the same as in Example 1 (1). Made egg white processed food.
That is, first, an egg white mixed solution was produced by the same composition and production method as in Example 1 (1). Next, 30 kg of this egg white mixed liquid is put into a kettle (50 kg capacity) equipped with a stirrer, and the steam outlet of the steam pipe is immersed in this egg white mixed liquid, and 95 ° C. steam is directly injected into the egg white mixed liquid. The egg white mixture was heated for 6 minutes while stirring the egg white mixture to heat and solidify the egg white mixture, and then cooled to obtain a ground meat-like egg white processed food. The amount of steam injected was adjusted by the heat treatment so that the heating and coagulation of the egg white mixture was completed. The manufactured ground meat-like egg white processed food had an appearance very similar to a cooked product of ground meat having a major axis of 0.5 to 50 mm in 50% or more of the whole product.
Next, using this ground meat-like egg white processed food, hamburger was made by the same composition and manufacturing method as in Example 1 (2).
When this hamburger was served to a specialized panelist, it was indistinguishable from the hamburger using livestock meat in terms of appearance and texture, and although the odor derived from egg white was somewhat felt, there was no problem, so eat deliciously It was evaluated that

[Comparative Example 1]
In Example 1 (1), reduce the starch compounding amount of the egg white mixture liquid to 3 parts when producing ground meat-like egg white processed food, and correct the decrease by increasing the compounding amount of fresh water. A ground meat-like egg white processed food was produced by the same composition and production method as in Example 1 (1) except that it was produced.
The manufactured ground meat-like egg white processed food had an appearance very similar to a cooked product of ground meat having a major axis of 0.5 to 50 mm in 50% or more of the whole product.
Next, using this ground meat-like egg white processed food, hamburger was made by the same composition and manufacturing method as in Example 1 (2).
When this hamburger was served to a specialized panelist, it was evaluated that it could not be eaten deliciously because of the smell of egg white.

[Comparative Example 2]
First, an egg white mixed solution was produced by the same composition and production method as in Example 1 (1). Next, this egg white mixed solution is poured into a heat-resistant plastic molding container to a thickness of 3 cm, put into a steamer with a temperature of 95 ° C., kept for 20 minutes, heated and solidified, and then cooled. A plate-shaped processed egg white food was obtained.
Subsequently, the processed egg white processed food was processed with a chopper having a diameter of 10 mm, and hamburgers were manufactured with the same composition and manufacturing method as in Example 1 (2).
When this hamburger was served to a specialized panelist, it was evaluated that it could not be eaten deliciously because the odor derived from egg white was strongly felt.

[Comparative Example 3]
First, an egg white mixed solution was produced by the same composition and production method as in Example 1 (1). Next, this egg white mixed solution is filled and sealed in a casing made of vinylidene chloride having a folding diameter of 57 mm, held in a hot water bath at 80 ° C. for 40 minutes to solidify by heating, and then cooled to obtain a cylindrical egg white processed food. Obtained.
Subsequently, the processed egg white processed food was processed with a chopper having a diameter of 10 mm, and hamburgers were manufactured with the same composition and manufacturing method as in Example 1 (2).
When this hamburger was served to a specialized panelist, it was evaluated that it could not be eaten deliciously because the odor derived from egg white was strongly felt.

  From the above, the ground meat-like egg white of the present invention obtained by the production methods of Examples 1 to 3 in which 5 to 15% starch is added to the egg white mixture and the egg white mixture is heated by the steam injection method. Processed food is a comparative example 1 in which the starch content of the egg white mixture is less than 5%, a comparative example 2 in which the egg white mixture is placed in a container and heat-treated with a steamer, the egg white mixture is filled in a casing, hermetically sealed and hot water roasted. It can be understood that the odor derived from egg white is remarkably reduced compared with the processed egg white food obtained by the production method of Comparative Example 3 to be heat-treated, and it is difficult to impair the flavor even when used for cooking.

Claims (5)

A method for producing a minced meat-like egg white processed food in which an egg white mixture containing dry egg white is heat-treated and solidified, wherein the egg white mixture containing 5-15% starch is heat-treated by a steam injection method. A method for producing a minced meat-like egg white processed food. The method for producing a ground meat-like egg white processed food according to claim 1, wherein the heat treatment is performed by a continuous production method. The method for producing a ground meat-like egg white processed food according to claim 1 or 2, wherein the heat treatment time is 30 seconds to 5 minutes. The method for producing a ground meat-like egg white processed food according to any one of claims 1 to 3, wherein the temperature of the steam when the steam is injected into the egg white mixture is 80 to 250 ° C. The amount of dry egg white in the egg white mixture is 0.5% or more with respect to the egg white mixture, and the egg white content of the egg white mixture is 8% or more with respect to the egg white mixture in terms of egg white solid content. Item 5. A method for producing a ground meat-like egg white processed food according to any one of Items 1 to 4.