JP2009189348A - Syneresis-preventive material for salad, and salad using the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide new syneresis-preventive material for salad which is mixed with salad so as to satisfactorily prevent the salad from causing syneresis, and contains egg treated material as an active ingredient: and to provide salad to which the syneresis-preventive material is added. <P>SOLUTION: The syneresis-preventive material for salad 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 the 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 salad is obtained by utilizing the syneresis-preventive material. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a novel salad water release prevention material containing a specific powdered egg as an active ingredient, and a salad containing the same.

Salad made with lettuce, cucumbers, onions and other vegetables, potatoes and other potatoes, kiwi and other fruits, acidic oil-in-water emulsified foods such as mayonnaise and dressing, and vinegar as needed Widely made in general.

By the way, with the recent diversification of foods, there are increasing opportunities to store the above-mentioned salad in advance in a refrigerated state for half a day to several days and sell it at a supermarket or the like.

However, if the salad is stored in a refrigerated state for half a day to several days as described above, it is contained in the acidic oil-in-water emulsified food, or due to the influence of the osmotic pressure of the seasoning such as vinegar added separately, from the vegetables Moisture gradually separated, resulting in problems such as the appearance of the salad being damaged and the texture being watery.

As a method for solving such a problem, for example, Japanese Patent Application Laid-Open No. 11-196664 (Patent Document 1) discloses sodium acetate, glycine, xanthan gum, guar gum, locust bean gum, tamarind gum, tragacanth gum, gum arabic and carrageenan. There has been proposed a method for preventing water separation of a seasoned product by using a composition containing one or more substances selected from the group consisting of: However, this method has a problem that the flavor of the prepared salad tends to be unfavorable because of the influence of the added thickening polysaccharide.

By the way, eggs have excellent nutritional value, and liquid whole eggs used as egg raw materials have special functions such as heat coagulation, emulsification, and foaming. In addition, eggs can impart a unique flavor and umami of eggs and a bright yellow color. Therefore, eggs are one of the most widely used raw materials for various processed foods taking advantage of the above characteristics.

If it is possible to prevent the salad water from being removed using the eggs that are generally used as described above, further use can be expected in place of the thickening polysaccharide conventionally proposed as a salad water separation prevention material. However, it has been difficult to say that a salad made from dried whole eggs obtained by drying liquid whole eggs used as egg raw materials is sufficiently prevented from water separation.

Japanese Patent Laid-Open No. 11-196664 JP 58-111663 A

Therefore, an object of the present invention is to provide a novel anti-weeding material for salads containing an egg-treated product as an active ingredient, and a salad containing the same, which can sufficiently prevent the salad from watering by blending with the salad. It is to provide.

As a result of repeated sincere studies 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 if a powdered egg having a particle size in a certain range is used, it has an effect of preventing the salad from water separation, 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. A salad water separation preventive material containing, as an active ingredient, a powdered egg having an average particle size of 80 μm or less in a dispersion when 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 salad containing powdered eggs in which the average particle size of the powdered eggs in the dispersion when dispersed in 9 parts of fresh water for 1 hour is 80 μm or less,
It is.

Japanese Patent Laid-Open Publication No. 58-111663 (Patent Document 2) discloses an egg-containing food material that has been powdered after heat-treating and micronizing egg liquid in which egg yolk liquid and egg white liquid are mixed. Yes. However, as shown in Comparative Example 1 and Test Example 1 described later, the egg-containing food raw material disclosed in Patent Document 2 was not sufficiently satisfactory with respect to the effect of preventing the salad from water separation.

The present invention is a salad water separation preventing material containing a specific powdered egg as an active ingredient, and can sufficiently prevent water separation when blended in a salad. Therefore, further increase in demand for salad can be expected.

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

Salads of the present invention include lettuce, cucumbers, onions, carrots, celery, cabbage, tomatoes and other vegetables, potatoes and other potatoes, fruits such as apples, pineapples and kiwis, and so on. There is no particular limitation as long as it is prepared by emulsifying emulsified foods and various seasonings such as vinegar, salt, sugar, etc., specifically, for example, vegetable salad, potato salad, fruit salad, etc. It is done.

The salad water separation preventive material of the present invention is made from eggplant as a raw material and contains a powdered egg having a certain characteristic as an active ingredient. Specifically, the salad water separation prevention material of the present invention is made from egg crust, and 1 part of the powdered egg is dispersed in 4 parts of fresh water, and the viscosity of the dispersion liquid after 5 hours is preferably 5 Pa · s or more. Is a powder egg having a mean particle diameter of 80 μm or less, preferably 70 μm or less when dispersed for 1 hour. It contains as an active ingredient, By this, it has the water-release prevention effect of a salad. That is, the salad water separation preventing material of the present invention is characterized by containing the powdered egg having a salad water separation preventing effect as an active ingredient, and 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, a powdered egg made from a heat-coagulated product of whole liquid egg does not satisfy the above-mentioned viscosity, which is another characteristic of the powdered egg used in the present invention, and does not have the effect of preventing the water separation of the salad as in the present invention. Because.

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, even if the average particle diameter, which is another characteristic to be described later, is satisfied, it is difficult to sufficiently obtain the salad water separation prevention effect, which is the object of the present invention. Absent. In the present invention, the higher the viscosity is, the higher the salad drainage prevention effect is, and the present invention does not prescribe its upper limit, but the above viscosity is preferred in consideration of ease of blending into the salad. Is 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 effect of preventing water separation of the salad, which is the object of the present invention, is not sufficiently obtained even if the viscosity characteristics described above are satisfied. In the present invention, the lower the average particle diameter, the better the salad water separation prevention effect, and the present invention does not prescribe the lower limit, but the manufacturing cost increases even if it is too small. In consideration of productivity on a target 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 a powdered egg used in the salad water separation preventing material 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 the effect of preventing the salad from water separation 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. This is because if the pressure is lower than the above value, it is difficult to obtain a powdered egg having the effect of preventing salad from water separation. 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 the eggs are paste-treated, when the paste-treated product is homogenized, 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. By performing the drying treatment so that the water content is 10% or less, the effect of preventing water separation of the salad of the present invention can be imparted for the first time. 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 salad water separation preventive material containing the powdered egg described above as an active ingredient because it has a property excellent in the salad water separation prevention effect. The salad water separation preventing material 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 shaping material such as dextrin, a static material such as glycine, sodium acetate, protamine and the like. Bacterial agents and the like may be added. Specifically, the content of the powdered egg used in the present invention in the water separation prevention material for salad of the present invention is preferably 30% or more, and more preferably 50% or more.

In addition, the amount to be added to the salad may be added in such an amount that the anti-weeding material for salads and the powder egg that is the active ingredient of the improved material are manifested, and specifically, The powdered egg is preferably 0.05% or more, more preferably 0.2% or more with respect to the raw material. If the blended amount of the powdered egg is less than the above value, it is not preferable because the effect of preventing the powdered egg from being separated in the salad is hardly exhibited. 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). And dried to obtain a powdered egg. The obtained powdered egg was used as it is as a water separation prevention material for salad of the present invention.

According to paragraph [0021], the obtained powdered egg was dispersed 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 diameter 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 [0021], the powdered egg for the comparative example obtained was dispersed in 4 parts of fresh water and the viscosity of the dispersion liquid after 3.4 hours was 3.4 Pa · s. According to [0024], 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 it was allowed to pass for 1 hour 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 The effect of the salad on the water wetting prevention was investigated. Specifically, the powdered egg of Example 1 or Comparative Example 1 above was blended, the potato salad obtained by the following method was transferred to a tray and sealed with a wrap film, and then stored in a refrigerator (4 ° C.) for 24 hours. The degree of salad water separation was evaluated visually.

<Method for manufacturing potato salad>
First, the following raw materials were prepared. Next, to 44.0 parts of potatoes, 10.0 parts of lettuce, 8.0 parts of cucumber, 8.0 parts of carrot, 8.0 parts of onion, 2.0 parts of powdered egg (Example 1 or Comparative Example 1). The potato salad of the present invention was obtained by adding and mixing and further mixing with 20.0 parts of mayonnaise. In addition, the compounding quantity of the powdered egg of the obtained potato salad was 2.0% with respect to all the compounding raw materials.

<Combination ratio>
Potato (steamed, crushed) 44.0 parts mayonnaise 20.0 parts lettuce (3mm square chips) 10.0 parts cucumbers (round slices, raw) 8.0 parts carrots (sliced and brunched) 8.0 parts onions (sliced) Branching) 8.0 parts powdered egg (Example 1 or Comparative Example 1) 2.0 parts

Evaluation rank of "water separation prevention effect on salad": Standard A: Almost no water separation B: Some water separation but no problem C: Some water separation

From Table 1, it is understood that if egg incubation is not used as a raw material, a powdered egg having a water separation preventing effect cannot be obtained and cannot be used as a water separation prevention material for salads.

[Test Example 2]
The influence on the water separation prevention effect on the salad of the powdered egg due to the difference in the viscosity of the powdered egg dispersion and the average particle diameter of the powdered egg in the dispersion was examined. In addition, evaluation evaluated the potato salad obtained by mix | blending various powdered eggs according to the manufacturing method of the potato salad of Test Example 1, and evaluated by the evaluation method of Test Example 1. In the table, the viscosity is a value measured according to paragraph [0021], and the average particle diameter is a value measured according to paragraph [0024].

<Manufacturing method of various powdered eggs>
Each powdered egg is processed in the same manner as in Example 1 except that the pressure (gauge pressure) conditions of the high-pressure homogenizer and the rotation speed of the atomizer of the spray drying apparatus are adjusted in Example 1, and the powdered eggs a to h was produced.

From Table 2, it is not possible to obtain a powdered egg having a water separation preventing effect unless the viscosity of the dispersion of the powdered egg is 5 Pa · s or more and the average particle diameter of the powdered egg in the dispersion is 80 μm or less. It is understood that it cannot be used as a material. In particular, a powdered egg 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 was excellent in the effect of preventing the salad from water separation.

[Test Example 3]
Using the powdered egg obtained in Example 1, the influence on the water separation prevention effect due to the difference in the blending amount of the powdered egg was examined. In addition, evaluation produced according to the manufacturing method of the potato salad of Experiment 1 except having changed the compounding quantity of the powdered egg with respect to all the mixing raw materials into the quantity shown in Table 3, and the evaluation of Experiment 1 of the potato salad obtained was carried out. The method was evaluated.

From Table 3, it is understood that the blended amount of the powdered egg is preferably 0.05% or more, more preferably 0.2% or more with respect to all the blended raw materials in order to develop the water separation prevention effect on the salad of the powdered egg. it can.

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. And a powdered egg having an average particle size 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. And a powdered egg in which the average particle diameter of the powdered egg in the dispersion after 1 hour is mixed is 80 μm or less.