JP2009189347A - Yield-improving material for ground meat processed food, and ground meat processed food using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide yield-improving material for ground meat processed food having yield-improving effect on ground meat processed food containing egg treated material as an active ingredient: and to provide ground meat processed food obtained by blending the material. <P>SOLUTION: The yield-improving material for ground meat processed food contains, as an active ingredient, powdery egg which consists mainly of boiled egg as raw material, has ≥5 Pa s of the viscosity of the dispersion liquid when dispersing 1 pts.wt. of the powdery egg in 4 pts.wt. of clear water and leaving the mixture as it is for one hour, and has ≤80 μm of an average particle diameter of the powdery egg when dispersing 1 pts.wt. of the powdery egg in 9 pts.wt. of clear water and leaving the mixture as it is for one hour. The ground meat processed food is obtained by addition of the yield-improving material. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a novel yield improving material for ground processed food containing a specific powdered egg as an active ingredient, and a ground processed meat food containing the same.

Eggs have excellent nutritional value, and liquid whole eggs used as egg raw materials have special functions such as heat coagulation, emulsification, foaming and binding. In addition, eggs can impart a unique flavor and umami of eggs and a bright yellow color. Therefore, eggs are most widely used for various processed foods by taking advantage of the above characteristics. Also in ground meat processed foods such as hamburgers, liquid whole eggs are usually blended as a binding material for ground meat.

However, there is a problem that the whole weight is reduced and the yield is poor because if the processed meat such as hamburger is baked or the like, the meat juice in the minced meat is eluted when heated. Therefore, if it is possible to give a function other than the above, for example, a yield improving function for ground meat processed foods such as hamburgers, to the eggs that are used for such general purpose, conventionally, as a yield improving agent for ground meat processed foods Further utilization is expected in place of the gums and starches used.

However, when the whole liquid egg used as a binder for ground meat processed food is further distributed, the liquid whole egg has a heat coagulation property in the first place, so that the texture of the ground meat processed food becomes hard. . Similarly, when powdered eggs obtained by drying whole liquid eggs by spray drying, freeze drying, etc. are mixed with ground meat processed foods, the powdered eggs still have heat-coagulation properties, which affects the texture of ground processed meat foods after heating. There is a problem of doing.

As a method for preventing the influence of the heat coagulation property of the eggs on the physical properties of the processed food, a method of denaturing the egg protein with heat or the like to eliminate the heat coagulation property of the egg can be considered. For example, Japanese Patent Application Laid-Open No. 58-111663 (Patent Document 1) discloses a raw material for egg-containing food that has been pulverized after heat-treating and micronizing egg liquid obtained by mixing egg yolk liquid and egg white liquid. Yes. However, as shown in Comparative Example 1 and Test Example 1 described later, the egg-containing food raw material disclosed in Patent Document 1 was not fully satisfactory with respect to the yield improving effect of ground meat processed food.

JP 58-111663 A

Accordingly, an object of the present invention is to provide a novel yield improving material for ground processed foods having an effect of improving the yield of ground processed foods containing processed eggs as an active ingredient, and a ground processed meat food containing the same. is there.

As a result of repeated sincere research on the egg processing method, the present inventor is a powdered egg made from a hatched egg obtained by heat-coagulation of a shell egg, and the viscosity and average when the powdered egg is dispersed in water Surprisingly, it was found that the use of powdered eggs having a particle size in a specific range has an effect of improving the yield of ground meat processed foods, and finally the present invention has been completed.

That is, the present invention
(1) A powdered egg made from eggs, wherein 1 part of the powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion is 5 Pa · s or more after 1 hour. Yield improving material for ground meat processed food containing, as an active ingredient, a powdered egg having an average particle diameter of 80 μm or less dispersed in 9 parts of fresh water and allowed to pass for 1 hour,
(2) A powdered egg made from eggs, wherein 1 part of the powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion is 5 Pa · s or more after 1 hour. A ground meat processed food containing powdered eggs having an average particle diameter of 80 μm or less dispersed in 9 parts of fresh water and allowed to pass for 1 hour,
It is.

The present invention is a yield improver for ground meat processed food containing a specific powdered egg as an active ingredient, and when mixed with ground meat processed food and subjected to heat treatment such as baking, the yield of the food can be improved. . Therefore, further effective utilization of eggs can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

In the present invention, the ground meat processed food is a processed food containing ground meat as a main raw material, and includes cooked processed foods as well as those before cooking. Examples of such ground meat processed foods include hamburger, meatballs, shumai, dumplings, meat buns, or those before cooking, or refrigerated products or frozen foods thereof.

This invention is a yield improving material used for the said processed meat processed food, The raw material is an egg and the powdered egg which has a certain characteristic is included as an active ingredient. Specifically, the yield improving material for ground meat processed food according to the present invention is made from egg yolk, 1 part of powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion after 1 hour has passed is 5 Pa · s or more. The powder is preferably 7 Pa · s or more, 1 part of the powdered egg is dispersed in 9 parts of fresh water, and the average particle size of the powdered egg in the dispersion after 1 hour is 80 μm or less, preferably 70 μm or less It is characterized by containing eggs as an active ingredient, and has the effect of improving the yield of ground meat processed foods. That is, the yield improving material for ground meat processed food of the present invention is characterized by containing the powdered egg having an effect of improving the yield of ground meat processed food as an active ingredient, and therefore the powdered egg will be described in detail below.

First, the powdered egg used in the present invention needs to use an incubated egg as a raw material. As shown in Comparative Example 1 and Test Example 1 described later, a powdered egg made from a heated coagulated product of liquid whole egg (mixed solution of egg yolk liquid and egg white liquid) in which the ratio of egg yolk to egg white is the same as that of incubated eggs is It is possible to satisfy the above average particle diameter, which is one of the characteristics of the powdered egg used in the present invention. However, the powdered egg made from the heat-coagulated product of the whole liquid egg does not satisfy the above viscosity, which is another characteristic of the powdered egg used in the present invention, and has the effect of improving the yield of the ground meat processed food as in the present invention. This is because it cannot be a powdered egg.

The eggs with shells used as the raw material for the eggs are not particularly limited as long as they are edible, and examples thereof include chicken eggs, eggs and duck eggs. Moreover, the incubation should just be heat-coagulated to such an extent that the degree of heat-coagulation does not have the fluidity of an egg white part. Therefore, in the present invention, the egg yolk part is not only fluidized and solidified to a degree where the egg yolk part and egg white part are not fluidized, but also the egg white part is heated and coagulated to a degree without fluidity. A semi-ripe shaped egg that has been heated and solidified only to the extent that fluidity remains in part may be used. In order to produce such an incubation egg, specifically, for example, the eggs with shells are heated as they are in hot water at 85 to 100 ° C. for 5 to 20 minutes to heat and solidify the contents, and then cooled, The method etc. which remove | eliminate are mentioned. As the heat treatment method, other methods such as microwave heating may be used.

The powdered egg used in the present invention is manufactured using the above-described incubation eggs, and as one of the characteristics of the powdered egg, 1 part of the powdered egg is dispersed in 4 parts of fresh water and dispersed when 1 hour has passed. The viscosity of the liquid is 5 Pa · s or higher, preferably 7 Pa · s or higher.

When the viscosity of the dispersion of the powdered egg is lower than the above value, the yield improving effect of the ground meat processed food, which is the object of the present invention, is sufficiently obtained even if the average particle diameter, which is another characteristic described later, is satisfied. It is difficult and undesirable. In the present invention, the higher the viscosity is, the higher the yield improvement effect of the ground meat processed food, and the present invention does not prescribe its upper limit, but considering the ease of blending into the ground meat processed food, The viscosity is preferably 500 Pa · s or less, more preferably 400 Pa · s or less.

The viscosity is a viscosity when 1 part of powdered egg is dispersed in 4 parts of fresh water and allowed to pass for 1 hour, and is a value measured by the following specific procedure. That is, while stirring a household mixer (Oster, Model No. 4049) containing 300 g of ion-exchanged water at 20 ° C., gradually add 75 g of powdered egg so as not to be foamed and further stir so as not to be foamed. Then, it is visually confirmed that the powdered eggs are uniformly dispersed, and a powdered egg dispersion is prepared. Next, 300 g of the powdered egg dispersion is transferred to a 300 mL beaker and stored at 20 ° C. for 1 hour. Subsequently, the dispersion after storage is lightly stirred with a spoon and dispersed substantially uniformly, and then the viscosity of the dispersion is measured. When the viscosity of the above dispersion is less than 20 Pa · s, the viscosity is measured using a BH viscometer (manufactured by Tokyo Keiki Co., Ltd.) and rotor No. 5 at a product temperature of 20 ° C. and a rotational speed of 20 rpm. Under the conditions, the viscosity is obtained from the reading after 3 rotations of the measurement. When the viscosity of the dispersion is 20 Pa · s or higher, the product temperature is 20 ° C. using a T-bar stage (Toki Sangyo Co., Ltd., TS-10 type) and a T-bar spindle (TC). The viscosity is determined from the reading after 3 rotations of the measurement under the conditions of 4 rpm and feed rate of 20 mm / min.

The powdered egg used in the present invention has the following characteristics in addition to the viscosity characteristics described above. That is, in the powdered egg used in the present invention, 1 part of the powdered egg is dispersed in 9 parts of fresh water, and the average particle size of the powdered egg in the dispersion when 1 hour has elapsed is 80 μm or less, preferably 70 μm or less.

If the average particle diameter of the powdered eggs in the dispersion is higher than the above value, it is not preferable because the yield improving effect of the ground meat processed food, which is the object of the present invention, is not sufficiently obtained even if the above-mentioned viscosity characteristics are satisfied. In the present invention, the lower the average particle size, the better the yield improvement effect of the ground meat processed food, and the present invention does not prescribe the lower limit of the average particle size, but the production cost is too small. In view of productivity on an industrial scale, the average particle size is preferably 1 μm or more.

The average particle size is obtained by dispersing a powdered egg in fresh water, although the viscosity measurement and the water dilution rate described above are different, and using the dispersion liquid after 1 hour as a measurement sample. Therefore, as in the viscosity measurement, a sample for measuring the average particle diameter is prepared by the following specific procedure. That is, while stirring a household mixer (Oster, Model No. 4049) containing 675 g of ion-exchanged water at 20 ° C., gradually add 75 g of powdered eggs so as not to be foamed, and further stir so as not to foam. Then, it is visually confirmed that the powdered eggs are uniformly dispersed, and a powdered egg dispersion is prepared. Next, 300 g of the powdered egg dispersion is transferred to a 300 mL beaker and stored at 20 ° C. for 1 hour. Subsequently, the dispersion after storage is lightly stirred with a spoon and dispersed substantially uniformly to prepare a dispersion of powdered eggs, which is used as a sample for measuring the average particle diameter. Then, the average particle size of the powdered egg in the dispersion is measured within 3 minutes while applying ultrasonic waves to the measurement sample with a laser diffraction particle size distribution measuring device (trade name “SALD-2000A” manufactured by Shimadzu Corporation). .

Next, a typical method for producing powdered eggs used in the yield improving material for ground meat processed food of the present invention will be described in detail. In addition, the manufacturing method of a powdered egg will not be specifically limited if it is a method from which the egg is used as a raw material and the powdered egg which satisfy | fills the above-mentioned two characteristics is obtained. For example, a powdered egg used in the present invention can be produced as follows.

First, the eggs with shells are heat-treated in hot water at 85 ° C. to 100 ° C. for 5 to 20 minutes to heat and solidify the contents, and then cooled using cold water or the like, and then the shells are removed to remove the eggs. Prepare.

Subsequently, the obtained eggs are cut with a comitroll, silent cutter, mass collider, chopper, mixer, kneader, and the like to be pasted. The degree of the pasting process may be performed to such an extent that it can be processed by the homogenization processing apparatus in the next step. Specifically, the size of the pasting process is preferably 1 mm or less, more preferably 0.5 mm or less. It is good to process as follows.

Subsequently, the obtained egg paste paste is subjected to a homogenization process using a homogenization apparatus. Examples of the homogenizing apparatus include a high-pressure homogenizer, a high-speed homogenizer, and a colloid mill. In particular, the high-pressure homogenizer is preferable because a powdered egg having an effect of improving the yield of the ground meat processed food targeted by the present invention is easily obtained. Specific processing conditions for the homogenization treatment will be described by taking a high-pressure homogenizer as an example. The pressure (gauge pressure) is preferably 10 MPa or more, more preferably 15 MPa or more. If the pressure is lower than the above value, it is not preferable because it is difficult to obtain a powdered egg having an effect of improving the yield of ground meat processed food. Further, the upper limit of the pressure is not particularly defined in the present invention, but it is preferably 150 MPa or less, more preferably 100 MPa or less in consideration of the scale and processing capacity of the high-pressure homogenizer.

In the present invention, fresh water may be added as necessary when paste-treating the eggs, homogenizing the paste-processed product, or after the paste-treatment. The amount of water added is preferably 0.1 to 15 parts, more preferably 0.2 to 10 parts of fresh water with respect to 1 part of the egg in consideration of the above-described ease of processing and the production efficiency of the drying process described below. is there.

Finally, the obtained homogenized product is dried so as to have a moisture content of 10% or less to produce a powdered egg used in the present invention. The yield improving effect of the ground meat processed food which is the object of the present invention can be imparted for the first time by performing the drying treatment so that the water content becomes 10% or less. Any method can be used for the drying treatment, and examples thereof include spray drying, freeze drying, microwave drying, hot air drying, pan drying, and the like, and spray drying that easily exhibits the effects of the present invention is preferable. In addition, the moisture content of the powdered egg is measured according to the direct method of the atmospheric pressure heating drying method described in the 5th edition Japanese Food Standard Composition Table Manual. The obtained powdered egg may be crushed as necessary.

As described above, the powdered egg used in the present invention can be used as a yield improving material for ground meat processed food containing the above-mentioned powdered egg as an active ingredient because it has excellent properties in improving the yield of ground processed food. The yield improving material for ground meat processed food of the present invention may use the above-mentioned powdered egg as it is, but within the range not impairing the effects of the present invention, for example, a powdered seasoning such as dextrin, salt, sugar, etc. A material or the like may be added. Specifically, the content of the powdered egg used in the present invention in the yield improving material for ground meat processed food of the present invention is preferably 30% or more, and more preferably 50% or more.

In addition, the compounding amount in the ground meat processed food depends on the type of the ground meat processed food, but the amount is such that the yield improving effect of the yield improving material for the ground meat processed food and the powdered egg which is an active ingredient of the improved meat is expressed. Specifically, the powdered egg is preferably 0.05% or more, more preferably 0.2% or more, based on the total blended raw material of the ground meat processed food. If the blended amount of the powdered egg is less than the above value, the effect of improving the yield of the powdered egg in the ground meat processed food is hardly exhibited, which is not preferable. In the present invention, the upper limit of the blending amount is not defined, but even if the blending amount is increased, the effect corresponding to the blending amount is difficult to expect and it is not economical, so 10% or less is preferable.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
Raw eggs with shells (chicken eggs, MS size) were put into hot water at 95 ° C., solidified by heating for 15 minutes, and then cooled with cold water at 4 ° C. to peel shells to obtain eggs. Next, an equal mass of fresh water was added to the obtained incubated eggs, and paste treatment was performed with COMITOLOL (manufactured by Archer, model number 1700, 212 blades). Next, the obtained pasted product was homogenized with a high pressure homogenizer at a pressure (gauge pressure) of 20 MPa. Next, the obtained homogenized product was subjected to the conditions of an atomizer rotation speed of 18000 rpm, an air blowing temperature of 160 ° C., and an exhaust air temperature of 65 ° C. using a centrifugal atomizer spray drying apparatus (manufactured by NIRO, model number production minor type). The powdered egg of the present invention was obtained after drying. The obtained powdered eggs were used as they were as a yield improving material for ground meat processed foods of the present invention.

According to paragraph [0018], the obtained powdered egg was dispersed in 1 part of powdered egg in 4 parts of fresh water, and the viscosity of the dispersion after 1 hour was 14.1 Pa · s. Similarly, 1 part of the powdered egg was dispersed in 9 parts of fresh water, and the average particle size of the powdered egg in the dispersion when 60 minutes passed was 60 μm. Moreover, the moisture content of the powdered egg was 5%.

[Comparative Example 1]
In a conventional manner, chicken eggs were split and the shells were removed, and then mixed to obtain liquid whole eggs (pH 7.8). This is filled and sealed so that the thickness of the package after filling in a heat-resistant pouch is 3 cm, then solidified by heating at 95 ° C. for 15 minutes in a boil tank, and then cooled and cooled by cold water at 4 ° C. I got an egg. Next, the obtained heat-coagulated egg is taken out from the pouch, and an equal mass of fresh water is added. Under the same conditions as in Example 1, paste-making treatment with comitrol, homogenization treatment with a high-pressure homogenizer, and drying treatment with a spray dryer. To obtain a powdered egg for a comparative example.

According to paragraph [0018], the powdered egg for the comparative example obtained has 1 part of powdered egg dispersed in 4 parts of fresh water, and the viscosity of the dispersion after 1 hour has elapsed is 3.4 Pa · s. According to [0021], 1 part of the powdered egg was dispersed in 9 parts of fresh water, and the average particle diameter of the powdered egg in the dispersion when 62 hours passed was 62 μm. Moreover, the moisture content of the powdered egg for comparative examples was 5%.

[Test Example 1]
Powdered eggs based on differences in the raw eggs using the powdered eggs obtained from Example 1 as a raw material and the comparative powdered eggs obtained from the heat-coagulated product of the whole liquid egg obtained in Comparative Example 1 We investigated the effect on the yield improvement effect on ground processed meat foods. That is, the above-mentioned powdered egg was blended with hamburger as a ground meat processed food, and the hamburger (after baking) obtained was evaluated. As a control product, a hamburger containing no powdered egg was used.

<Method of manufacturing hamburger>
All the ingredients were put into a mixer and mixed uniformly. Next, this mixture was molded to 60 g per piece, and the molded product was baked on both sides for 3 minutes in an oven at 175 ° C. to obtain a hamburger. In addition, the compounding quantity of a powdered egg is about 2% with respect to all the mixing raw materials.

<Mixing ratio of hamburger>
Minced beef (red) 45 parts Minced pork (red) 25 parts Fried onion (chopped) 10 parts Liquid whole egg 8 parts Beef tallow 6 parts Raw bread flour 5 parts Powdered egg (Example 1 or Comparative Example 1) 2 parts Salt 0. 6 parts Black pepper 0.2 parts Sodium glutamate 0.1 parts Nutmeg powder 0.1 parts

<Evaluation criteria for yield improvement effect on ground meat processed food>
A: Yield is sufficiently improved B: Yield is slightly improved C: Yield is not improved

From Table 1, it is understood that a powdered egg having a yield improving effect on the ground meat processed food cannot be obtained unless the egg is used as a raw material, and cannot be used as a yield improving material for ground meat processed food.

[Test Example 2]
The effects of the viscosity of the dispersion of powdered egg and the average particle size of the powdered egg in the dispersion on the yield-improving effect of the ground egg processed food were investigated. In addition, evaluation manufactured by mix | blending various powdered eggs according to the manufacturing method of the hamburger of Test Example 1, and evaluated the obtained hamburger by the evaluation method of Test Example 1. In the table, the viscosity is a value measured according to paragraph [0018], and the average particle diameter is a value measured according to paragraph [0021].

<Method for producing each powdered egg>
Each powdered egg is the same as in Example 1 except that the pressure (gauge pressure) conditions of the high-pressure homogenizer (hereinafter abbreviated as “high-pressure homogenous”) and the rotation speed of the atomizer of the spray drying apparatus are adjusted in Example 1. In this manner, powdered eggs a to h were produced.

From Table 2, if the viscosity of the dispersion of the powdered egg is 5 Pa · s or more, and the average particle size of the powdered egg in the dispersion is not less than 80 μm, a powdered egg having an effect of improving the yield of the ground meat processed food cannot be obtained. It is understood that it cannot be used as a yield improving material for ground meat processed foods. In particular, powdered eggs having a viscosity of a powdered egg dispersion of 7 Pa · s or more and an average particle diameter of the powdered egg in the dispersion of 70 μm or less were excellent in the yield improvement effect of ground meat processed foods.

[Test Example 3]
Using the powdered egg obtained in Example 1, the influence on the yield improvement effect on the ground meat processed food due to the difference in the blending amount of the powdered egg was examined. The evaluation was performed according to the hamburger manufacturing method of Test Example 1 except that the amount of the powdered egg was changed to the amount shown in Table 3, and evaluated by the evaluation method of Test Example 1.

From Table 3, in order to express the yield improvement effect for ground meat processed foods of powdered eggs, the blending amount of powdered eggs is preferably 0.05% or more, more preferably 0.2%, based on all the blended raw materials of ground meat processed foods. It is understood that the above is true.

Claims (2)

It is a powdered egg made from eggs, and 1 part of the powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion is 5 Pa · s or more after 1 hour, and 1 part of the powdered egg is 9 parts of fresh water. A yield improving material for ground meat processed foods, comprising powdered eggs having an average particle diameter of 80 μm or less in the dispersion when dispersed for 1 hour as an active ingredient. It is a powdered egg made from eggs, and 1 part of the powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion is 5 Pa · s or more after 1 hour, and 1 part of the powdered egg is 9 parts of fresh water. A ground meat processed food, characterized in that a powdered egg having an average particle diameter of 80 μm or less in a dispersion when mixed for 1 hour is mixed.