JP2009131215A - Fresh egg yolk-like processed food, method for producing the processed food, and food product utilizing the fresh egg yolk-like processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a fresh egg yolk-like processed food having texture closely resembling that of a fresh egg yolk coated with egg yolk membrane when treated with chopsticks or by the hands; to provide a method for producing the fresh egg yolk-like processed food; and to provide a food product utilizing the processed food. <P>SOLUTION: In the meth od for producing the yolk-like processed food, method for producing the processed food, and food product utilizing the fresh egg yolk-like processed food, the fresh egg yolk-like processed food has a part corresponding to an egg yolk membrane and formed of an alginate calcium membrane and is obtained by coating the egg yolk-like liquid with the membrane, wherein the rupture stress of the membrane is 10-100 g, the ratio of the height to the longer diameter is 1:1.8-3 when left to stand on a flat board, and the bottom surface is flat and represents a flattened spherical shape. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a raw egg yolk-like processed food whose texture when handled with chopsticks and hands is very similar to that of raw egg yolk as wrapped in an yolk membrane, a method for producing the same, and a food using the raw egg yolk-like processed food.

Raw egg yolk, which is obtained by splitting chicken eggs, etc. and separated from egg white, is a spherical material in which the yolk liquid is wrapped in an egg yolk membrane with a thickness of about 15 μm. Has a peculiar texture that breaks and collapses.

In addition to being vivid yellow, the raw egg yolk is surrounded by the yolk membrane, and the change in the state in which the yolk liquid flows out when broken with chopsticks, etc. draws attention, creating the enjoyment of meals As a material to be used in various dishes. Examples of such dishes include dishes such as buckwheat and udon that have been cut into eggs so as not to disrupt the yolk membrane, and dishes such as Tororo and Yukke topped with raw egg yolk separated from egg white without breaking the yolk membrane. Can be mentioned.

On the other hand, egg yolk is a highly nutritious food containing high-quality proteins and lipids, but people with hyperlipidemia or kidney disease may have to limit their intake of cholesterol, protein, etc. is there. As an egg product used in such a case, for example, JP 2001-157560 A (Patent Document 1) proposes an egg product in which components are adjusted using low cholesterol dry egg yolk. Thus, if such an egg product prepared with ingredients adjusted can be provided in a form similar to raw egg yolk as it is wrapped in the yolk membrane, the range of use as a cooking material is greatly increased.

Conventionally, as a food imitating an egg yolk as it is encased in the yolk membrane, JP-A-3-43046 (Patent Document 2) describes an egg yolk substitute in which an emulsion containing a specific amount of egg white is coated with a calcium alginate film. Proposed. Specifically, the egg yolk substitute is produced by freezing the emulsion into a spherical shape, and subsequently immersing the emulsion in a calcium solution and an alginic acid solution and covering the surface layer with calcium alginate. However, it is assumed that the egg yolk substitute described in Patent Document 2 is heated and coagulated, and has an unnatural appearance in which an alginic acid film is formed unevenly at an uncoagulated stage, and is broken by handling. It was not easy to use as a substitute for raw egg yolk.

JP 2001-157560 A JP-A-3-43046

Therefore, the present invention provides a raw egg yolk-like processed food that closely resembles raw egg yolk with a texture when handled with chopsticks and hands, a method for producing the same, and a food using the raw egg yolk-like processed food. The issue is to provide.

As a result of intensive studies to achieve the above object, the present inventors have utilized a reaction formed by calcium alginate when an alkali metal alginate aqueous solution and a calcium ion-containing aqueous solution are brought into contact with each other. It has been found that a raw egg yolk-like product in which an egg yolk-like liquid is coated with a calcium alginate film can be obtained by the specific method used. And if the production conditions are adjusted, surprisingly, the raw egg yolk satisfying both that the film has an appropriate flexibility and that it has a flat spherical shape with a flat bottom when left on a flat plate. In order to complete the present invention, it was found that the processed raw egg yolk-like food has the same characteristics as the raw egg yolk-like processed food, and the texture of the raw egg yolk-like processed food is very similar to that of raw egg yolk. It came.

That is, the present invention
(1) A raw egg yolk-like processed food having an egg yolk membrane-corresponding portion made of a calcium alginate film and enclosing an egg yolk-like liquid in the film, the breaking stress of the film being 10 to 100 g, A raw egg yolk-like processed food that has a flat spherical shape with a flat bottom having a ratio of height to major axis of 1: 1.8 to 3 when left standing,
(2) The raw egg yolk-like processed food according to (1), wherein the egg yolk-like liquid has a viscosity of 1 to 30 Pa · s,
(3) Raw egg yolk-like processed food according to (1) or (2), having a mass of 3 to 30 g,
(4) A food using the raw yolk-like processed food according to any one of (1) to (3).
(5) An egg liquid-like processed food obtained by immersing the raw egg yolk-like processed food according to any one of (1) to (3) in liquid egg white,
(6) A method for producing a raw egg yolk-like processed food having an egg yolk membrane equivalent part composed of a calcium alginate film and encapsulating an egg yolk-like liquid in the film, wherein the inside of the hemispherical cup immersed in an aqueous alkali metal alginate solution The egg yolk-like liquid containing calcium ions is then filled, and then the hemispherical cup filled with the egg yolk-like liquid is held in an aqueous solution of alkali metal alginate while rocking, thereby breaking stress on the surface of the egg yolk-like liquid. When the resulting raw egg yolk-like processed food is allowed to stand on a flat plate, a flat spherical shape having a flat bottom with a ratio of height to major axis of 1: 1.8 to 3 is formed. A method for producing raw egg yolk-like processed food that is shaped to present
(7) The method for producing a raw egg yolk-like processed food according to (6), wherein the hemispherical cup is porous.
(8) The method for producing a raw egg yolk-like processed food according to (6) or (7), wherein the viscosity of the egg yolk-like liquid is 1 to 30 Pa · s,
It is.

The raw egg yolk-like processed food of the present invention is very similar in texture to raw egg yolk when handled with chopsticks or hands. And since various raw materials can be selected and used as the egg yolk-like liquid to be included, it is possible to adjust the nutritional components and to have storage stability. By providing such raw egg yolk-like processed food of the present invention to establishments such as hospitals, restaurants, convenience stores, etc., it is possible to contribute to diversification of menus of these meals and increase in added value.

Hereinafter, the present invention will be described in detail with reference to the drawings. Unless otherwise specified, “part” means part by mass, and “%” means mass%.

In the present invention, the raw egg yolk-like processed food refers to processed food imitating raw egg yolk as it is encased in an egg yolk membrane such as chicken, domestic duck, and salmon. Since the raw egg yolk of chicken eggs and duck eggs is usually about 10-30 g, and the raw egg yolk of eggplant eggs is usually about 3-6 g, the mass of the raw egg yolk-like processed food of the present invention is specifically preferably Is 3 to 30 g.

The raw egg yolk-like processed food of the present invention has an egg yolk membrane equivalent part composed of a calcium alginate film, and the egg yolk-like liquid is included in the film. As an example of such a raw egg yolk-like processed food of the present invention, there is a raw egg yolk-like processed food 1 as shown in FIG. FIG. 1 shows a plan view and a side view of a raw egg yolk-like processed food 1 in a state of standing on a flat plate 4, in which 2 indicates a calcium alginate film and 3 indicates an egg yolk-like liquid.

In the present invention, the calcium alginate film constituting the egg yolk membrane-corresponding portion refers to a thin film of the outermost layer of a raw egg yolk-like processed food mainly composed of calcium alginate formed by a contact reaction between an alkali metal alginate and calcium ions. . Specifically, the thickness of the film is preferably 100 μm to 3 mm, more preferably 100 μm to 2 mm, according to the manufacturing method described later.

In addition, the said calcium alginate film | membrane in this invention includes not only the film | membrane which consists only of calcium alginate but the film | membrane in which another film | membrane structural component is mixed in addition to calcium alginate. Examples of other film constituents include polyvalent metal salts other than calcium salts of alginic acid, such as magnesium salts and aluminum salts, and pectin gelled with divalent alkaline earth metals such as calcium. .

The alkali metal alginate used for obtaining a calcium alginate film refers to a salt of alginic acid that is abundant in brown algae as a polysaccharide, such as sodium alginate and potassium alginate. In the present invention, a water-soluble calcium salt for providing calcium ions is used, and the water-soluble calcium salt is not particularly limited as long as it is a calcium salt having a property of being dissolved in edible water. , Calcium chloride, calcium lactate, calcium gluconate or hydrates of these compounds.

As described above, the raw egg yolk-like processed food of the present invention has an egg yolk membrane equivalent part composed of a calcium alginate film, and the egg yolk-like liquid is included in the film. Egg yolk-like processed foods have the same characteristics as raw egg yolk, satisfying both that the film has moderate flexibility and that it has a flat spherical shape with a flat bottom when placed on a flat plate. Features. That is, the raw egg yolk-like processed food of the present invention has a breaking stress of the film of 10 to 100 g, preferably 10 to 80 g, and the ratio of height to major axis when standing on a flat plate is 1: 1.8 to 3 has a flat sphere shape with a flat bottom surface.

Here, the breaking stress of the film is FUDOH
RHEO METER NRM-2010J-CW (manufactured by Rheotech Co., Ltd.) is used, a spherical Φ6 mm plunger is used, and the breaking stress is measured at a table ascending speed of 6 cm / min. Specifically, it is a value obtained by placing a raw egg yolk-like processed food with a product temperature of 20 ° C. on the measurement table and measuring the breaking stress at the substantially central portion of the upper surface.

Moreover, when it is left on a flat plate, the ratio of height to major axis is 1: 1.8 to 3 and the bottom surface is flat and flat, so that a raw egg yolk-like processed food with a product temperature of 20 ° C. is placed on the flat plate. It can be evaluated by standing still. Here, the flat sphere shape means a flat sphere shape that is substantially circular when viewed in plan as shown in the plan view of FIG. 1, and that the bottom surface is flat is shown in the side view of FIG. Thus, the bottom surface of the raw yolk-like processed food 1 when placed on the flat plate 4, that is, the contact surface with the flat plate 4 is flat. Furthermore, the height when the raw yolk-like processed food 1 is left on the flat plate 4 is the length of α, which is the highest part of the raw yolk-like processed food 1 shown in the side view, The major axis is the length of β which is the longest part of the raw yolk-like processed food 1.

In this way, the raw egg yolk-like processed food of the present invention satisfies both of the fact that the film has appropriate flexibility and that it has a flat spherical shape with a flat bottom when left on a flat plate. Because it has the same characteristics as raw egg yolk, the texture when handled with chopsticks or hand is very similar to that of raw egg yolk. In particular, it is more preferable that the ratio of the height to the major axis on the flat plate is 1: 2 to 1: 2.8 because the texture when sandwiched with chopsticks is very similar to that of raw egg yolk.

On the other hand, for example, as shown in a test example to be described later, even if the ratio of the height to the major axis on the flat plate is in the above range, if the breaking stress of the film is higher than the specific range, it is sandwiched with chopsticks. Its elasticity is too strong, it is hard to collapse when pressed with chopsticks, and it does not look like a raw egg yolk as a control. On the other hand, even if the breaking stress of the film is within the above specified range, if the major axis when the height on the flat plate is 1 is larger than 3, the elasticity when sandwiched between the chopsticks is too weak and the control is It does not look like egg yolk.

Raw egg yolk wrapped in yolk fluid with yolk membrane has a characteristic that the yolk membrane has moderate flexibility and a flat spherical shape with a flat bottom when left on a flat plate. The raw egg yolk-like processed food of the present invention in which the egg yolk-like liquid is encapsulated with a calcium film can be made to have similar properties by the production method described later. The reason why the same characteristics can be obtained is not clear, but there are some common points in properties such as extensibility and strength between the yolk membrane mainly composed of protein and the calcium alginate film used in the present invention. This is probably because of this.

On the other hand, the egg yolk-like liquid in the present invention refers to a solution that imitates a raw liquid egg yolk, and the viscosity of the egg yolk-like liquid of the present invention is preferably 1 to 30 Pa · s. By setting the viscosity within the specific range, the texture when handled with chopsticks or hands can be made more similar to that of raw egg yolk. In particular, when the viscosity of the egg yolk-like liquid is 1 to 10 Pa · s, the texture when sandwiched with chopsticks is very similar to that of raw egg yolk, which is preferable. In addition, it is preferable also from the point which is easy to shape | mold in the immersion process in the below-mentioned alkali metal alginate liquid as the viscosity of an egg yolk-like liquid is 1-30 Pa.s.

Here, the viscosity of the egg yolk-like liquid is the same as that of the rotor No. 1, 0.00 when the viscosity of the egg yolk-like liquid is less than 0.8 Pa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 10 rpm. Rotor No. 2 when it is 8 Pa · s or more and less than 3 Pa · s Rotor No. 3 when it is 3 Pa · s or more and less than 7 Pa · s Rotor No. 4 when it is 7 Pa · s or more and less than 14 Pa · s When rotor No. 5 was used, the value was obtained from the reading when the rotor was rotated 3 times after the start of measurement. The amount of egg yolk-like liquid contained in one product (raw egg yolk-like processed food) is 3 to 30 g, and it is difficult to measure the viscosity by the above method due to the small amount. The viscosity of the egg yolk-like liquid of the product can be measured by collecting about 200 g. In addition, the viscosity of the egg yolk-like liquid contained in the product is almost the same as the viscosity of the egg yolk-like liquid of the raw material before forming the granule, so the viscosity of the egg yolk-like liquid of the raw material can be measured and evaluated. Good.

In order to adjust the viscosity of the egg yolk-like liquid to the above range, the egg yolk-like liquid of the present invention preferably contains a thickener. The thickening material to be used is not particularly limited as long as it can achieve the above viscosity, and examples thereof include thickening polysaccharides such as guar gum, carrageenan and xanthan gum, starch, gelatin and the like. The content of the thickener is preferably 0.001 to 10%, more preferably 0.1 to 5% with respect to the normal yolk-like liquid, although it depends on the type of the thickener.

Moreover, it is preferable that a liquid egg is contained in an egg yolk-like liquid from the point which brings a flavor close to raw egg yolk. As the liquid egg, the whole raw egg prepared by breaking and melting the shelled raw egg, the raw egg yolk prepared by breaking the shelled raw egg and separating the egg yolk and the egg white, respectively, What is necessary is just what rehydrated raw liquid egg white and these mixtures, and dried egg so that it might become the water content of the liquid egg before drying. In particular, it is preferable to add liquid whole egg or liquid egg yolk containing an egg yolk component. In addition, as these liquid whole eggs and liquid egg yolks, those obtained by reducing lipids and cholesterol by an alcohol extraction method, a supercritical carbon dioxide extraction method or the like may be used. A processed food can be obtained. As the blending amount of the liquid egg, it may be appropriately adjusted in consideration of the flavor and the like, but it is preferably about 5 to 90% with respect to the egg yolk-like liquid in consideration of blending other raw materials such as a thickener. do it.

Further, the egg yolk-like liquid of the present invention is soluble in water such as calcium chloride for forming a calcium alginate film by a contact reaction with an alkali metal alginate in an immersion step in an alkali metal alginate solution, as will be described later. Need to contain calcium salt. In addition, the egg yolk-like liquid includes a saccharide or the like for adjusting the specific gravity of the egg yolk-like liquid to be higher than that of the alkali metal alginate so that it can be easily molded in the alkali metal alginate liquid. Raw materials are preferably included. Furthermore, when the yolk-like liquid has a yellow color tone due to the liquid egg yolk, gardenia pigment, etc., an appearance similar to that of the egg yolk liquid is preferable, and since the calcium alginate film is translucent, the yolk-like liquid has a yellow color tone. If it is, the appearance of the raw egg yolk-like processed food of this invention also becomes a yellow color tone, and becomes an external appearance very similar to raw egg yolk, and is preferable.

In addition to the raw materials described above, the egg yolk-like liquid may contain various raw materials as long as the effects of the present invention are not impaired. Examples of such raw materials include, for example, dairy products such as milk and butter, extracts extracted from animals and plants such as bonito and kombu, soy sauce, salt and sodium glutamate from the viewpoint of improving flavor and color tone or maintaining quality. Examples thereof include ingredients such as seasonings, sweeteners, colorants such as gardenia pigments, pH adjusting materials such as citric acid and citrate, and preservatives.

Subsequently, the raw egg yolk-like processed food of the present invention described above will be described based on a typical production method.

In order to produce the raw egg yolk-like processed food of the present invention, first, a water-soluble calcium salt is added to and mixed with any raw materials such as thickener, liquid egg, water-soluble calcium salt, sugar, seasoning, and fresh water, An egg yolk-like liquid containing a water-soluble calcium salt having a viscosity of preferably 1 to 30 Pa · s, more preferably 1 to 10 Pa · s is prepared. Here, the water-soluble calcium salt is blended as a calcium component for forming a film by an immersion step in an alkali metal alginate solution described later. In the present invention, the film of the raw egg yolk-like processed food obtained is obtained. Adjust the calcium ion concentration of the egg yolk-like liquid so that it has moderate flexibility. Specifically, as shown in the test examples described later, as the calcium ion concentration of the egg yolk-like liquid increases, the calcium alginate film becomes harder, while as the calcium chloride concentration of the egg yolk-like liquid decreases, the calcium alginate film The calcium ion concentration of the egg yolk-like liquid is adjusted in consideration of the increased flexibility of the egg yolk. Depending on the concentration and immersion time of the alkali metal alginate solution used, when calcium chloride is used as the water-soluble calcium salt, the calcium chloride concentration of the egg yolk-like solution is preferably It may be 0.1 to 1.7%, more preferably 0.3 to 1.5%.

Furthermore, the egg yolk-like liquid of the present invention needs to be adjusted to have a specific gravity higher than that of the alkali metal alginate so that the egg yolk-like liquid can be easily molded in an alkali metal alginate liquid described later. The specific gravity can be adjusted by blending, for example, saccharides such as sucrose, trehalose, dextrin, reduced dextrin and the like for adjusting the specific gravity into the egg yolk-like liquid. The specific gravity may be adjusted while measuring the specific gravity of both liquids with a hydrometer, but it is easily judged by putting the egg yolk-like liquid into the alkali metal alginate in advance and checking whether the egg yolk-like liquid sinks. be able to. Even if there is too much difference in specific gravity, it becomes difficult to form an egg yolk-like liquid into a substantially spherical shape with a hemispherical cup, which will be described later, so the specific gravity difference between the two liquids is preferably 0.001 to 0.2, more preferably 0. 0.005 to 0.1.

Next, the obtained egg yolk-like liquid is discharged into an alkali metal alginate solution such as sodium alginate with a filling nozzle or the like, and a film is formed on the outer edge of the egg yolk-like liquid to obtain a raw egg yolk-like processed food. In the present invention, an egg yolk-like liquid is filled in a hemispherical cup immersed in an alkali metal alginate solution, and the hemispherical cup is preferably rocked up and down so that the egg yolk-like liquid does not collapse as a lump. Mold the egg yolk-like solution in a cup. More specifically, a calcium alginate film having a breaking stress of 10 to 100 g is formed on the surface of the egg yolk-like liquid by holding the hemispherical cup filled with the egg yolk-like liquid in an alkali metal alginate solution while rocking. When the obtained raw egg yolk-like processed food is left on a flat plate, it is molded so as to exhibit a flat sphere shape with a flat bottom having a height to major axis ratio of 1: 1.8-3.

The hemispherical cup used in the present invention is not particularly limited as long as it has a concave portion recessed in a hemispherical shape. For example, a resinous hemispherical cup 5 as shown in FIG. Can be mentioned. A hemispherical cup should just determine the magnitude | size of the recessed part dented in the hemispherical shape according to the magnitude | size of the raw egg yolk-like processed food to manufacture. In addition, as the hemispherical cup, when a large number of small holes (porous) 6 are provided on the bottom and side walls as shown in FIG. 2, the alkali metal alginate liquid in the cup enters and exits the hemispherical cup. It is preferable that the concentration of is easily kept uniform. The period and amplitude of the swinging of the hemispherical cup depend on the size of the raw yolk-like processed food, but preferably the period is 5 to 120 seconds and the amplitude is 1 to 10 cm for easy molding.

In addition, when the egg yolk-like liquid is molded in the cup, when the raw egg yolk-like processed food obtained is left on a flat plate, the flatness where the bottom of the ratio of height to major axis is 1: 1.8-3 is flat. Although it is necessary to mold so as to exhibit a spherical shape, as a method of molding in this way, it may be molded into a flat spherical shape in the cup, but it is molded into a substantially spherical shape in the cup, and this is formed on a flat plate. When it is left standing, it may be deformed into a flat sphere shape with a flat bottom surface due to its own weight. There exists a tendency for a flat shape to become so large that the magnitude | size of a cup is large with respect to the quantity of the egg yolk-like liquid with which it fills in a cup. Moreover, the shape of the raw egg yolk-like processed food to be molded in the cup tends to be closer to a sphere as the cup oscillating cycle is shorter, and the longer the oscillating cycle is, the more likely it becomes a flat sphere. .

In the present invention, by using a hemispherical cup in this way, a raw egg yolk-like processed food having a substantially spherical shape can be obtained for the first time. On the other hand, as shown in a test example described later, by simply releasing the yolk-like liquid into the alkali metal alginate liquid without using a hemispherical cup, a processed egg yolk-like processed food with a string-like mass is obtained.

The amount of egg yolk-like liquid to be filled per hemispherical cup may be determined by the size of the raw egg yolk-like processed food to be produced, and this filling amount and the mass of the raw egg yolk-like processed food to be obtained are almost the same value. Become.

Further, the alkali metal alginate concentration of the alkali metal alginate solution may be such that the calcium alginate film is formed by the contact reaction with calcium ions contained in the calcium alginate film egg yolk-like solution. For example, when sodium alginate is used as the alkali metal alginate, it is preferably 0.1 to 10%, more preferably 0.5 to 5%.

The immersion time when the egg yolk-like solution is released into the alkali metal alginate solution to form a film is preferably 1 minute or more, more preferably 2 minutes or more in order to sufficiently form the film. Further, the immersion time may be long, but if it is too long, the production efficiency is poor, and therefore, it is preferably within 30 minutes, more preferably within 20 minutes. By the immersion, a calcium alginate film having a thickness of preferably 100 μm to 3 mm, more preferably 100 μm to 2 mm can be formed.

Conventionally, as a method for obtaining a relatively large granular material by utilizing such a contact reaction between an alkali metal alginate aqueous solution and calcium ions, as described in the above-mentioned JP-A-3-43046, A method is known in which egg yolk-like liquid that does not contain calcium chloride is frozen into a spherical shape and then immersed in a calcium solution and an alginic acid solution so that the surface layer is covered with calcium alginate. Since it is difficult to form a calcium alginate film having a large thickness, not only an unnatural appearance is obtained, but it is also difficult to obtain a spherical material that does not break even when taken out from water and left on a flat plate. Further, as a method for obtaining a granular material by utilizing a contact reaction between an alkali metal alginate aqueous solution and calcium ions, a method of releasing a sodium alginate solution into a calcium chloride solution to form a granular material is also known. In this case, since calcium alginate is formed up to the inner layer of the obtained granular material and calcium alginate does not become a film, it cannot be applied to the present invention.

The egg yolk-like liquid, which is formed into a film and formed into a substantially spherical shape as described above, is preferably taken out of the alkali metal alginate aqueous solution together with the hemispherical cup, whereby the raw egg yolk-like processed food of the present invention can be obtained. In addition, when the obtained raw egg yolk-like processed food is immersed in fresh water for about 5 to 60 minutes and exposed to water, and the calcium chloride concentration in the egg yolk-like liquid contained is reduced, the bitterness due to the calcium component can be reduced. This is preferable. Since calcium chloride has a relatively low molecular weight, it can be eluted in the water exposure solution through the calcium alginate film by exposure to water.

As described above, the raw egg yolk-like processed food of the present invention satisfies both of the fact that the film has an appropriate flexibility and that it has a flat spherical shape with a flat bottom when left on a flat plate. Because it has the same characteristics as raw egg yolk, the texture when handled with chopsticks and hands is very similar to that of raw egg yolk. Therefore, it can be used in combination with various foods in the same manner as raw egg yolk still wrapped in the yolk membrane. The food using the raw egg yolk-like processed food of the present invention is not particularly limited. For example, noodles such as udon, buckwheat, fried noodles, ramen, cooked rice such as white rice, fried rice, and stone-grilled bibimbap, eggs Examples include bakery items such as toast, hamburger, sandwich, pizza, soups such as egg soup, stew, curry, pasta sauce, sauces, tororo, yukke, natto, hamburger, negitoro, okonomiyaki.

The raw egg yolk-like processed food of the present invention is, for example, a state in which the raw egg yolk-like processed food is immersed in the liquid egg white by filling and sealing the liquid egg white and the raw egg yolk-like processed food of the present invention in a resinous pouch or the like. By doing so, an egg liquid-like processed food very similar to the egg liquid that has not broken the yolk which has just been broken is obtained. This egg liquid-like processed food can also be used in combination with the various foods described above.

Hereinafter, the present invention will be further described by way of examples, comparative examples and test examples of the present invention.

[Example 1] Raw egg yolk-like processed food simulating egg yolk of M size chicken egg (1) Preparation of egg yolk-like liquid An egg yolk-like liquid was prepared with the following composition. Preparation was performed by stirring and mixing the blended raw materials with a mixer. The resulting egg yolk-like liquid had a viscosity of 5.5 Pa · s and a specific gravity of 1.03. The obtained egg yolk-like liquid had a yellow color tone.

<Combination of egg yolk-like liquid>
Liquid egg yolk * 70.0 parts vegetable oil 6.0 parts pregelatinized starch 4.0 parts reduced dextrin 1.0 parts brewed vinegar 0.5 parts xanthan gum 0.5 parts calcium chloride 0.4 parts fresh water 17.6 parts ―――――――――――
Total 100.0 parts * Removed eggshell pieces with strainer.

(2) Preparation of raw egg yolk-like processed food First, a hemispherical cup having a hemispherical recess and having a pore (diameter 2 mm) on the bottom and side walls (diameter 40 mm, depth of recess) shown in FIG. 30 mm). This hemispherical cup was immersed in a water tank filled with a 1% sodium alginate aqueous solution (specific gravity 1.00), and 18 g of egg yolk-like liquid was filled into the hemispherical cup with a filling machine (nozzle diameter, 10 mm). Next, the egg yolk-like liquid is formed into a substantially spherical shape in the hemispherical cup by swinging up and down (period 20 seconds, amplitude 5 cm) in the sodium alginate aqueous solution so that the egg yolk-like liquid does not collapse as a lump. did. Subsequently, after measuring the short diameter and long diameter with a caliper while the molded product was immersed in the sodium alginate aqueous solution, the egg yolk-like liquid was immediately taken out together with the hemispherical cup, and the egg yolk-like liquid was encapsulated by the calcium alginate film. A raw egg yolk-like processed food was obtained. The time when the egg yolk-like liquid was immersed in the aqueous sodium alginate solution was 5 minutes. The breadth of the raw egg yolk-like processed food in an aqueous sodium alginate solution was 30 mm, and the major axis was 33 mm. Moreover, the mass of the obtained raw egg yolk-like processed food was 18 g, and the thickness of the film was about 1 mm. Further, the obtained raw egg yolk-like processed food had a yellow color tone.

[Example 2]
In Example 1, except that the diameter and depth of the concave portion of the hemispherical cup used were changed to 50 mm and 15 mm, respectively, a flat spherical raw material encapsulating an egg yolk-like liquid with a calcium alginate film was used in the same manner as in Example 1. An egg yolk-like processed food was obtained. The minor axis of the raw egg yolk-like processed food in an aqueous sodium alginate solution was 21 mm, and the major axis was 37 mm. Moreover, the mass of the obtained raw egg yolk-like processed food was 18 g, and the thickness of the film was about 1 mm. Further, the obtained raw egg yolk-like processed food had a yellow color tone.

[Comparative Example 1]
An egg yolk-like solution was obtained in the same manner as in Example 1 except that sodium alginate was added to the egg yolk-like solution instead of calcium chloride. Next, a substantially spherical raw egg yolk was formed in the same manner as in Example 1 except that the egg yolk-like liquid was formed using a hemispherical cup in a water tank filled with 1% calcium chloride aqueous solution instead of 1% sodium alginate aqueous solution. A processed food was obtained. The obtained raw egg yolk-like processed food was gelled to the inner layer, and the calcium alginate did not form a film.

[Comparative Example 2]
In Example 2, the yolk-like liquid was encapsulated by the calcium alginate film in the same manner as in Example 2 except that the calcium chloride concentration of the egg yolk-like liquid was increased to 2% and the increase was corrected by increasing the blending amount of fresh water. A flat egg-shaped processed raw yolk-like processed food was obtained.

[Comparative Example 3]
In Example 1, a raw egg yolk-like processed food was obtained in the same manner as in Example 1 except that the hemispherical cup was not used when the egg yolk-like liquid was released into the sodium alginate aqueous solution. In addition, the obtained raw egg yolk-like processed food was string-like in the sodium alginate aqueous solution.

[Comparative Example 4]
An egg yolk-like solution was obtained in the same manner as in Example 1 except that calcium chloride was not added and the decrease was corrected by increasing the amount of fresh water. The obtained egg yolk-like liquid (18 g) was filled into a spherical shape and then frozen to obtain a frozen spherical product having a mass of 18 g. The obtained frozen spherical product was immersed in a 2% strength aqueous solution of calcium chloride for 5 seconds, then immersed in a 1% strength aqueous solution of sodium alginate for 10 seconds, and then taken out to obtain a substantially spherical raw egg yolk-like processed food. In addition, although the obtained raw egg yolk-like processed food was substantially spherical shape in the sodium alginate aqueous solution, the calcium alginate film was formed unevenly and the surface was uneven | corrugated and was unnatural appearance.

[Comparative Example 5]
In Example 1, except that the diameter and depth of the concave portion of the hemispherical cup used were changed to 70 mm and 15 mm, respectively, a flat spherical raw material encapsulating an egg yolk-like liquid with a calcium alginate film was obtained in the same manner as in Example 1. An egg yolk-like processed food was obtained.

[Test Example 1]
First, in order to compare with the raw egg yolk-like processed food produced in the above Examples and Comparative Examples, a control raw egg yolk was prepared. That is, raw egg yolks were taken out by splitting M-sized shell eggs and separating them from egg whites with a separator so that the yolk membrane was not broken.

Next, for the raw egg yolk-like processed foods obtained in Examples 1 and 2 and Comparative Examples 1 to 5, and the control raw egg yolk, the ratio of the height to the major axis on the flat plate was measured by the following method. Moreover, the breaking stress of the film | membrane of raw egg yolk processed food was measured by the method described in the above-mentioned embodiment.

Subsequently, for each raw egg yolk-like processed food, the elasticity and ease of collapse when sandwiched with chopsticks were evaluated according to the following evaluation criteria, with the raw egg yolk as a control. Moreover, as shown in FIG. 3, it was evaluated according to the following evaluation criteria whether it can be held for 3 seconds by pinching with a fingertip. The results are shown in Table 1.

<Measurement of the height and major axis of raw egg yolk on a flat plate>
Place the raw egg yolk-like processed food or the control raw egg yolk on a resin flat plate that is kept flat on a horizontal surface, measure the height with the egg white height and egg yolk height measuring instrument, and measure the major axis with calipers. Measured with

According to Table 1, the breaking stress of the film is 10 to 100 g, and when it is left on a flat plate, it has a flat sphere shape with a flat bottom surface with a ratio of height to major axis of 1: 1.8 to 3. The raw egg yolk-like processed foods of Examples 1 and 2 having the same characteristics as raw egg yolk in terms of satisfying both of them have the same degree of elasticity and ease of collapsing when sandwiched with chopsticks, and the control Like the raw egg yolk, it can be held by holding it with your fingertips, so it can be said that the texture when handled with chopsticks and hands is very similar to that of raw egg yolk.

On the other hand, when the major axis when the height on the flat plate is 1 is larger than 3 (Comparative Example 5), although the breaking stress of the film is in the specific range, the elasticity when sandwiched with chopsticks Was too weak to produce a texture similar to the control raw yolk. Further, even when the film is placed on a flat plate, even when the bottom surface has a flat and spherical shape with a ratio of height to major axis of 1: 1.8 to 3, the rupture stress of the film is higher than the specific range (comparison) In Example 2), the elasticity when pinched with chopsticks was too strong, and when pressed with chopsticks, it did not collapse easily, and the texture did not resemble that of a raw egg yolk.

On the other hand, the egg yolk-like food of Comparative Example 1 in which an egg yolk-like liquid containing sodium alginate was molded in a calcium chloride solution has been gelled to the inner layer, and the texture when handled with chopsticks and hands is different from that of raw egg yolk. It was a thing. In addition, when the egg yolk-like liquid was released into the aqueous sodium alginate solution, the raw egg yolk-like processed food of Comparative Example 3 that did not use the hemispherical cup became a string-like shape. Furthermore, the egg yolk-like liquid containing no calcium chloride was frozen in a spherical shape and then immersed in a calcium solution and an alginic acid solution to cover the surface layer with calcium alginate. Processed foods were torn when left on a flat plate.

[Test Example 2]
In this test example, the following test was performed to examine the calcium chloride concentration of the egg yolk-like liquid and the hardness of the film. That is, in Example 1, the calcium chloride concentration of the egg yolk-like liquid was changed to 0.05%, 0.1%, 0.3%, 0.4%, 1%, and 2%, respectively, and the decrease or increase In the same manner except that it was corrected by the blending amount of fresh water, six types of egg yolk-like liquids having different calcium chloride concentrations were obtained. Next, using these egg yolk-like liquids, six kinds of raw egg yolk-like processed foods were obtained in the same manner as in Example 1. In addition, all of these raw egg yolk-like processed foods were substantially spherical in the sodium alginate aqueous solution. Moreover, all the obtained raw egg yolk-like processed foods were 18 g in mass, the thickness of the film was about 1 mm, and had a yellow color tone.

Subsequently, as in Test Example 1, the ratio of the height and the long diameter of each raw egg yolk-like processed food on the flat plate and the breaking stress of the film of the raw egg yolk-like processed food were measured.

Further, in the same manner as in Test Example 1, the elasticity and ease of collapse when sandwiched with chopsticks by using raw egg yolk as a control, and whether it can be suspended by fingertips were evaluated. The results are shown in Table 2.

From Table 2, it can be seen that the calcium alginate film becomes harder as the calcium chloride concentration of the egg yolk-like liquid becomes higher, while the flexibility of the calcium alginate film increases as the calcium chloride concentration of the egg yolk-like liquid becomes lower. That is, it can be seen that by changing the calcium chloride concentration of the egg yolk-like solution, the flexibility of the calcium alginate film, that is, the breaking stress of the film of the raw egg yolk-like processed food can be adjusted.

Moreover, from Table 2, the breaking stress of the film is 10 to 100 g, and the raw egg yolk-like process of the present invention has a flat sphere shape with a flat bottom having a height to major axis ratio of 1: 1.8 to 3 on a flat plate. The food (test products 2-2 to 2-5) has the same elasticity and ease of collapse when sandwiched with chopsticks, and is pinched with a fingertip like the control raw egg yolk. It can be held, and the texture when handled with chopsticks and hands is very similar to that of raw egg yolk.

[Test Example 3]
In this test example, the following test was conducted to examine the viscosity of the egg yolk-like liquid. That is, in Example 1, the xanthan gum concentration of the egg yolk-like liquid was changed to 0%, 0.1%, 0.5%, 1%, 2%, and 3%, respectively, and the decrease or increase was the blending amount of fresh water 6 egg yolk-like liquids having different viscosities were obtained in the same manner as described above. Next, using these egg yolk-like liquids, six kinds of raw egg yolk-like processed foods were obtained in the same manner as in Example 1. In addition, all of these raw egg yolk-like processed foods were substantially spherical in the sodium alginate aqueous solution. Moreover, all the obtained raw egg yolk-like processed foods were 18 g in mass, the thickness of the film was about 1 mm, and had a yellow color tone.

Subsequently, as in Test Example 1, the ratio of the height and the long diameter of each raw egg yolk-like processed food on the flat plate and the breaking stress of the film of the raw egg yolk-like processed food were measured.

Further, in the same manner as in Test Example 1, the elasticity and ease of collapse when sandwiched with chopsticks by using raw egg yolk as a control, and whether it can be suspended by fingertips were evaluated. The results are shown in Table 3.

From Table 3, the raw egg yolk-like processed food of the present invention (test products 3-2 to 3-5) in which the viscosity of the yolk-like liquid is preferably 1 to 30 Pa · s is elastic and easily collapsed when sandwiched with chopsticks. It was similar to the raw egg yolk of the control, and like the control raw egg yolk, it could be pinched with a fingertip and suspended, and the texture when handled with chopsticks or hands was very similar to that of the raw egg yolk. In particular, the raw egg yolk-like processed food of the present invention (test products 3-2 to 3-4) in which the viscosity of the yolk-like liquid is 1 to 10 Pa · s is very similar to the control when sandwiched with chopsticks. It was more preferable.

On the other hand, when the viscosity is higher than 30 Pa · s and the major axis is smaller than 1.8 when the height on a flat plate is 1, it is sandwiched with chopsticks (test product 3-6). The elasticity at the time was too strong and it did not look like the control raw yolk. On the other hand, when the viscosity was lower than 1 Pa · s (test product 3-1), the texture when sandwiched with chopsticks was slightly different from that of the control raw egg yolk.

[Test Example 4]
In the same manner as in Example 1, except that the size of the hemispherical cup and the filling amount of the yolk-like liquid were changed to those shown in Table 4, four types of substantially spherical shapes in which the yolk-like liquid was encapsulated by the calcium alginate film. A raw egg yolk-like processed food was obtained. In addition, from the mass of the yolk-like liquid, the test sample 4-1 is a raw egg yolk-like processed food that imitates the egg yolk of an egg yolk, and the raw egg yolk-like processed food of the test sample 4-2 is a raw that imitates the egg yolk of an SS size chicken egg. The yolk-like processed food, the raw yolk-like processed food of the test product 4-3 is a raw yolk-like processed food imitating the egg yolk of an M size chicken egg. Moreover, all the obtained raw egg yolk-like processed foods had a film thickness of about 1 mm and had a yellow color tone.

Subsequently, as in Test Example 1, the ratio of the height and the long diameter of each raw egg yolk-like processed food on the flat plate and the breaking stress of the film of the raw egg yolk-like processed food were measured.

Further, in the same manner as in Test Example 1, the elasticity and ease of collapse when sandwiched with chopsticks by using raw egg yolk as a control, and whether it can be suspended by fingertips were evaluated. The results are shown in Table 5.

From Table 5, the breaking stress of the film is 10 to 100 g, and the raw egg yolk has a flat sphere shape with a flat bottom having a ratio of height to major axis of 1: 1.8 to 3 when left on a flat plate. The raw egg yolk-like processed food of the present invention (test products 4-1 to 4-4) having the same characteristics as those of the raw egg yolk of the control is the same as the control raw egg yolk. Moreover, it can be said that the texture when handled with chopsticks or hands is very similar to that of raw egg yolk because it can be held and held by the fingertips like the control raw egg yolk.

[Example 4]
An egg yolk-like liquid was prepared with the following composition. Preparation was performed by stirring and mixing the blended raw materials with a mixer. The resulting egg yolk-like liquid had a viscosity of 8 Pa · s and a specific gravity of 1.04, which was a yellow color tone. In Example 2, except that this egg yolk-like liquid was used as an egg yolk-like liquid, a flat sphere-shaped raw egg yolk-like processed food in which the egg yolk-like liquid was encapsulated by a calcium alginate film was obtained. In addition, the minor axis | shaft in the sodium alginate aqueous solution of raw egg yolk processed food was 28 mm, and the major axis was 37 mm. Moreover, the mass of the obtained raw egg yolk-like processed food was 18 g, the film thickness was about 1 mm, and it was a yellow color tone.

<Combination of egg yolk-like liquid>
Liquid egg white * 73.0 parts Gelatin 5.0 parts Pregelatinized starch 2.0 parts Brewed vinegar 0.5 parts Calcium chloride 1.5 parts Gardenia pigment 0.1 parts Shimizu 17.9 parts ――――――― ――――
Total 100.0 parts * Removed eggshell pieces with strainer.

The obtained raw yolk-like processed food was preferred because it was very similar in texture to raw egg yolk when handled with chopsticks and hands. In addition, when the obtained raw egg yolk-like processed food was left still on a flat plate, it became a flat sphere shape with a flat bottom. Further, when the ratio of the height to the major axis on the flat plate was measured, the ratio of the height to the major axis was 1: 2.5. Furthermore, when the breaking stress of the film | membrane of raw egg yolk processed food was measured, it was 78g.

[Example 5]
37 g of liquid egg white (with the egg shell pieces removed with a strainer) and the raw egg yolk-like processed food obtained in Example 1 were filled and sealed in a resin pouch, and the raw egg yolk-like processed food was immersed in the liquid egg white By doing so, an egg liquid-like processed food in a container was obtained. The resulting egg liquid-like processed food was very similar to the egg liquid that had not broken the egg yolk just broken.

Next, the egg-packed processed food in the container was stored at 5 ° C for 3 days, then opened, placed on top of the udon and eaten while breaking the raw egg yolk-like processed food with chopsticks. It was as delicious as the raw egg liquid that did not break the yolk. In addition, raw egg yolk-like processed food was very similar to raw egg yolk in texture when touched or broken with chopsticks.

[Example 6]
200 g of Trollo was placed in a resin molded container, and the raw egg yolk-like processed food obtained in Example 1 was placed thereon, and then a resin lid was put on to obtain a side dish in a container. The prepared side dish of the container was stored at 5 ° C. for 3 days, then opened, and the raw egg yolk-like processed food was crushed with chopsticks and found to be as delicious as that using raw egg yolk. In addition, raw egg yolk-like processed food was very similar to raw egg yolk in texture when touched or broken with chopsticks.

The top view and side view which show the state which left still the raw egg yolk-like processed food which is one Example of this invention on the flat plate. The perspective view which shows one Example of a hemispherical cup. The drawing substitute photograph which shows the state which suspended the raw egg yolk-like processed food obtained in Example 1. FIG.

Explanation of symbols

1. Raw egg yolk-like processed foods 1. 2. calcium alginate film Egg yolk-like liquid Flat plate 5. Hemispherical cup 6. Many small holes 7. Spindle

Claims (8)

A raw egg yolk-like processed food containing a yolk membrane equivalent part composed of a calcium alginate film, and encapsulating an egg yolk-like liquid in the film, the breaking stress of the film being 10 to 100 g, which was left on a flat plate A raw egg yolk-like processed food characterized by having a flat spherical shape with a flat bottom having a height to major axis ratio of 1: 1.8 to 3. The raw egg yolk-like processed food according to claim 1, wherein the egg yolk-like liquid has a viscosity of 1 to 30 Pa · s. The raw egg yolk-like processed food according to claim 1 or 2, having a mass of 3 to 30 g. A food using the raw egg yolk-like processed food according to any one of claims 1 to 3. An egg liquid-like processed food obtained by immersing the raw egg yolk-like processed food according to any one of claims 1 to 3 in liquid egg white. A method for producing a raw egg yolk-like processed food having an egg yolk membrane equivalent part composed of a calcium alginate film and encapsulating an egg yolk-like liquid in the film, wherein the calcium is contained in a hemispherical cup immersed in an aqueous alkali metal alginate solution. The egg yolk-like liquid containing ions is filled, and then the hemispherical cup filled with the egg yolk-like liquid is held in an aqueous alkali metal alginate solution while being swung, whereby a breaking stress of 10 to 10 is applied to the surface of the egg yolk-like liquid. When a calcium alginate film of 100 g is formed and the resulting raw egg yolk-like processed food is left on a flat plate, a flat sphere shape with a flat bottom surface with a ratio of height to major axis of 1: 1.8 to 3 is exhibited. A method for producing a raw egg yolk-like processed food, characterized by being molded into The method for producing a raw egg yolk-like processed food according to claim 6, wherein the hemispherical cup is provided with a hole. The method for producing a raw egg yolk-like processed food according to claim 6 or 7, wherein the egg yolk-like liquid has a viscosity of 1 to 30 Pa · s.