JP2009284791A - Retort sauce - Google Patents
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本発明は、食用油脂および／または食肉を配合したレトルトソースにおいて、特定の加工卵白を配合したレトルトソースに関し、特定の加工卵白を配合することにより、レトルト処理を施したにも拘わらず配合した食用油脂および／または食肉由来の油脂が分離することなくソース中に保持されたレトルトソースに関する。 The present invention relates to a retort sauce blended with a specific processed egg white in a retort sauce blended with edible fats and / or meats, and edible blended despite being subjected to a retort treatment by blending a specific processed egg white The present invention relates to a retort sauce in which fats and / or fats and / or fats derived from meat are retained in the sauce without separation.
卵白は、他の蛋白質と比較しアミノ酸バランスに優れた蛋白原料であり、熱凝固性、起泡性、結着性、ゲル化能などの特殊な機能を有している。したがって、卵白は、上記特性を活かして様々な加工食品に利用されている。 Egg white is a protein raw material with an excellent amino acid balance compared to other proteins, and has special functions such as heat coagulation, foaming, binding and gelling ability. Therefore, egg white is utilized for various processed foods taking advantage of the above characteristics.
このように汎用的に利用されている卵白に、上記以外の機能、例えば、油脂の保持能力、特に、レトルト処理などの高温処理したとしても同機能を有するならば、従来、レトルトソースなどの加工食品に配合されているガム質、澱粉、乳化材などに代わり更なる利用が期待される。卵白は、卵白タンパク質を主成分としていることから、強力ではないが乳化力を有する。この卵白の乳化力を利用し、例えば、特開平８−５６５７１号公報（特許文献１）には、高温下の保存においても高い乳化安定性を有する水中油型乳化物が提案されている。しかしながら、特許文献１でいう高温下の保存とは、せいぜいマヨネーズやスプレッドなどの水中油型乳化物が流通過程で保管される程度の温度、具体的には、３０℃程度のことである。したがって、加熱調理やレトルト処理などの加熱殺菌など、加熱処理を伴う加工食品に卵白を配合すると、卵白が加熱変性し、加工食品に配合した食用油脂および／または食肉由来の油脂が分離し、加工食品の外観を損なうという問題があった。 In this way, egg whites that are used for general purposes have functions other than those described above, for example, the ability to retain fats and oils, especially processing of retort sauce, etc. Further utilization is expected in place of gums, starches, emulsifiers, etc. that are blended in foods. Egg white is not strong but has emulsifying power because it contains egg white protein as a main component. Utilizing the emulsifying power of this egg white, for example, JP-A-8-56571 (Patent Document 1) proposes an oil-in-water emulsion having high emulsification stability even when stored at high temperatures. However, the preservation at high temperature in Patent Document 1 refers to a temperature at which oil-in-water emulsions such as mayonnaise and spreads are stored in the course of distribution, specifically about 30 ° C. Therefore, when egg white is blended with processed foods that involve heat treatment, such as heat sterilization such as cooking and retort processing, the egg white is heat denatured, and edible fats and / or fats derived from meat are separated and processed. There was a problem of deteriorating the appearance of food.
そこで、本発明の目的は、食用油脂および／または食肉を配合したレトルトソースにおいて、レトルト処理を施したにも拘わらず配合した食用油脂および／または食肉由来の油脂が分離することなくソース中に保持されたレトルトソースを提供するものである。 Therefore, an object of the present invention is to maintain a retort sauce containing edible fats and / or meats in the sauce without separation of the edible fats and / or meat-derived fats and oils despite the retort treatment. Retort sauce is provided.
本発明者等は、上記目的を達成すべく卵白の加工方法について鋭意研究を重ねた。その結果、食用油脂を含有させた卵白混合液を特定処理した加工液卵白、さらに当該加工液卵白を乾燥した加工乾燥卵白をソースに配合するならば、意外にもレトルト処理を施したにも拘わらず配合した食用油脂および／または食肉由来の油脂が分離することなくソース中に保持されることを見出し本発明を完成するに至った。 In order to achieve the above object, the present inventors have conducted intensive studies on egg white processing methods. As a result, if the processed liquid egg white obtained by specifically processing the egg white mixed liquid containing edible fats and oils and the processed dried egg white obtained by drying the processed liquid egg white are blended in the sauce, the retort treatment is unexpectedly applied. It was found that the edible oils and / or fats and oils derived from meat were retained in the sauce without separation, and the present invention was completed.
すなわち、本発明は、
（１）食用油脂および／または食肉を配合したレトルトソースにおいて、卵白タンパク質２〜８％および食用油脂５〜２０％を含有し、粘度が８００ｍＰａ・ｓ以上（品温１０℃）、ｐＨが３．８〜４．５、平均粒子径が４０μｍ以下である水中油型乳化物からなる加工液卵白であって、該加工液卵白が乳酸発酵されてなる加工液卵白を配合したレトルトソース、
（２）前記加工液卵白に乾燥処理が施されてなる加工乾燥卵白を配合した（１）のレトルトソース、
（３）前記加工液卵白または前記加工乾燥卵白の配合量がレトルトソース全体に対し加工液卵白の固形分換算で０．０５〜１５％である（１）または（２）のレトルトソース、
（４）食用油脂および／または食肉を配合したレトルトソースにおいて、卵白タンパク質２〜８％および食用油脂５〜２０％を含有した卵白混合液をｐＨが３．８〜４．５となるように乳酸発酵し、次いで加熱殺菌し、該殺菌発酵液を３０〜５５℃に冷却した後、均質化処理を施して得られる加工液卵白を配合したレトルトソース、
（５）前記加工液卵白に乾燥処理を施して得られる加工乾燥卵白を配合した（４）のレトルトソース、
（６）前記加工液卵白または前記加工乾燥卵白の配合量がレトルトソース全体に対し加工液卵白の固形分換算で０．０５〜１５％である（４）または（５）のレトルトソース、
である。
That is, the present invention
(1) In a retort sauce containing edible fats and / or meats, it contains 2-8% egg white protein and 5-20% edible fats and oils, has a viscosity of 800 mPa · s or higher (product temperature 10 ° C.), and a pH of 3. A retort sauce comprising a processed liquid egg white comprising 8 to 4.5, an oil-in-water emulsion having an average particle diameter of 40 μm or less, wherein the processed liquid egg white is subjected to lactic acid fermentation,
(2) The retort sauce according to (1), wherein the processed liquid egg white is mixed with a processed dried egg white.
(3) The retort sauce according to (1) or (2), wherein the blending amount of the processed liquid egg white or the processed dried egg white is 0.05 to 15% in terms of solid content of the processed liquid egg white with respect to the entire retort sauce,
(4) In a retort sauce blended with edible fats and / or meats, lactic acid so that the pH of the egg white mixture containing 2 to 8% egg white protein and 5 to 20% edible fats and oils is 3.8 to 4.5 Fermented, then heat sterilized, and after cooling the sterilized fermented liquid to 30-55 ° C., a retort sauce containing a processed liquid egg white obtained by homogenization,
(5) The retort sauce according to (4), which contains processed dried egg white obtained by subjecting the processed liquid egg white to a drying process,
(6) The retort sauce according to (4) or (5), wherein the blending amount of the processed liquid egg white or the processed dried egg white is 0.05 to 15% in terms of solid content of the processed liquid egg white relative to the whole retort sauce,
It is.
なお、本出願人は、既に乳酸発酵卵白を含む呈味改善材に係る発明を出願している（特開２００６−３２０２８８号公報：特許文献２）。特許文献２に開示の乳酸発酵卵白は、食用油脂を含有させることなく、卵白および乳酸菌資化性糖類を含む水溶液に乳酸菌を添加して発酵させたものである。しかしながら、前記乳酸発酵卵白を、食用油脂や肉を配合したレトルトソースなどの加工食品に配合すると、加熱調理やレトルト処理などの加熱処理を伴うためか、加工食品中に保持されていた油脂が分離し、加工食品の外観を損なうという問題があった。 The present applicant has already applied for an invention related to a taste improving material containing lactic acid fermented egg white (Japanese Patent Laid-Open No. 2006-320288: Patent Document 2). The lactic acid fermented egg white disclosed in Patent Document 2 is fermented by adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria assimilating saccharides without containing edible fats and oils. However, when the lactic acid fermented egg white is blended with processed foods such as retort sauce containing edible fats and meats, the fats and oils retained in the processed foods may be separated because of heat treatment such as cooking and retort processing. However, there is a problem that the appearance of the processed food is impaired.
また、特開昭５３−９３５３号公報（特許文献３）には、卵を用いたペースト状醗酵食品の製造方法に関し、卵として卵白が例示され、乳酸発酵卵白を製した後に当該乳酸発酵卵白と食用油脂とを均質化処理したペースト状発酵食品が示唆されている。しかしながら、得られる発酵食品は、食用油脂を本願発明と同程度含有させた場合、当該発酵食品を食用油脂および／または食肉を配合したレトルトソースなどの加工食品に配合すると、加熱調理やレトルト処理などの加熱処理を伴うためか、油脂が分離し、特許文献２の乳酸発酵卵白と同様、加工食品の外観を損なうという問題があった。 Further, JP-A-53-9353 (Patent Document 3) relates to a method for producing a paste-like fermented food using eggs, and egg white is exemplified as an egg. After producing lactic acid-fermented egg white, A pasty fermented food obtained by homogenizing edible fats and oils has been suggested. However, when the obtained fermented food contains edible fats and oils to the same extent as the present invention, when the fermented foods are blended with processed foods such as retort sauce blended with edible fats and / or meats, cooking and retort processing, etc. Because of this heat treatment, the fats and oils were separated, and like the lactic acid fermented egg white of Patent Document 2, the appearance of the processed food was impaired.
本発明によれば、レトルト処理を施したにも拘わらず配合した食用油脂および／または食肉由来の油脂が分離することなくソース中に保持された外観上好ましいレトルトソースを提供することが出来る。したがって、レトルトソースの更なる需要拡大が期待できる。 ADVANTAGE OF THE INVENTION According to this invention, although the retort process was performed, the retort sauce preferable in the external appearance hold | maintained in the sauce can be provided, without mix | blending the edible fat and / or fats and oils derived from meat. Therefore, further expansion of demand for retort sauce can be expected.
以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」を、「部」は「質量部」をそれぞれ意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明は、食用油脂および／または食肉を配合したレトルトソースにおいて、特定の加工卵白を配合したレトルトソースに係る発明であるが、前記加工卵白の加工液卵白の製造方法に特徴を有することから、説明上、まず本発明で用いる加工液卵白の代表的な製造方法を中心に詳述する。 The present invention is an invention related to a retort sauce containing a specific processed egg white in a retort sauce containing edible fats and / or meats, but has a feature in the method of producing the processed liquid egg white of the processed egg white, For the sake of explanation, first, a detailed description will be given focusing on a typical method for producing a processed liquid egg white used in the present invention.
本発明のレトルトソースに用いる加工液卵白は、卵白および食用油脂を主成分とした加工液卵白であって、その製造方法に特徴を有する。つまり、本発明で用いる加工液卵白は、卵白タンパク質２〜８％および食用油脂５〜２０％を含有した卵白混合液をｐＨが３．８〜４．５となるように乳酸発酵し、次いで加熱殺菌し、該殺菌発酵液を３０〜５５℃に冷却した後、均質化処理を施すことを特徴とし、食用油脂および／または食肉を配合したレトルトソースに前記加工液卵白を添加することにより、レトルト処理を施したにも拘わらず食用油脂および／または食肉由来の油脂が分離することなくソース中に保持されたレトルトソースが得られる。 The processing liquid egg white used in the retort sauce of the present invention is a processing liquid egg white mainly composed of egg white and edible oil and fat, and is characterized by its production method. That is, the processing liquid egg white used in the present invention is a lactic acid fermentation of an egg white mixed solution containing 2 to 8% of egg white protein and 5 to 20% of edible oil and fat so that the pH becomes 3.8 to 4.5, and then heated. The retort is obtained by sterilizing and cooling the sterilized fermented liquid to 30-55 ° C. and then homogenizing the retort sauce by adding the processed liquid egg white to a retort sauce containing edible fats and / or meat. In spite of the treatment, edible fats and / or meat-derived fats and oils can be obtained without separation of the retort sauce retained in the sauce.
上記加工液卵白で用いる卵白タンパク質としては、水分を除く卵白成分の９割が卵白タンパク質であることから、例えば、鶏等の鳥類の卵を割卵し卵黄を分離したものであり工業的に得られる生卵白、またこれを殺菌、凍結したもの、濃縮または希釈したもの、特定の成分（リゾチームやアビジン等）を除去したもの、乾燥させたものなどを用いると良い。また本発明においては、効果に影響を及ぼさない程度に卵黄やその他の卵由来の成分を含んでいても差し支えない。 As the egg white protein used in the above processing liquid egg white, 90% of the egg white component excluding moisture is egg white protein. It is preferable to use raw egg whites that have been sterilized, frozen, concentrated or diluted, those from which specific components (lysozyme, avidin, etc.) have been removed, or dried. In the present invention, egg yolk and other egg-derived components may be included to such an extent that the effect is not affected.
また、上記加工液卵白で用いる食用油脂としては、食用に供される油脂であればいずれのもので良い。例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油、パーム油、魚油、卵黄油等の動植物油又はこれらの精製油（サラダ油）、あるいはＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド、硬化油、エステル交換油等のような化学的、酵素的処理等を施して得られる油脂などが挙げられる。 Moreover, as edible fats and oils used with the said processing liquid egg white, any oils and fats provided for edible may be used. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal or vegetable oils or refined oils (salad oil), or MCT (medium chain fatty acid triglyceride), Examples thereof include fats and oils obtained by performing chemical and enzymatic treatments such as diglycerides, hydrogenated oils and transesterified oils.
本発明のレトルトソースに用いる加工液卵白は、まず、卵白および食用油脂を含有した卵白混合液を調製する。卵白混合液に対する卵白の含有量は卵白タンパク質換算で２〜８％、好ましくは３〜８％である。つまり、卵白タンパク質の原料として生卵白やこれを殺菌した殺菌卵白を用いた場合、五訂食品成分表２００１（女子栄養大学出版部発行）によると生卵白は水分が８８．４％、タンパク質が１０．５％であることより、卵白混合液に対し生卵白を１９〜７６％、好ましくは２８．５〜７６％配合することとなる。また、卵白混合液に対する食用油脂の含有量は５〜２０％、好ましくは５〜１５％である。本発明の加工液卵白は、前記卵白混合液を後述する乳酸発酵により発酵させたものである。したがって、卵白混合液中の卵白タンパク質および食用油脂の含有量は、本発明のレトルトソースに用いる加工液卵白中の含有量となる。 The processing liquid egg white used for the retort sauce of the present invention first prepares an egg white mixed liquid containing egg white and edible fats and oils. The content of egg white relative to the egg white mixture is 2 to 8%, preferably 3 to 8% in terms of egg white protein. That is, when raw egg white or sterilized egg white obtained by sterilizing the raw egg white protein is used as the raw material for egg white protein, according to the 5th Food Composition Table 2001 (published by Women's Nutrition University Publishing Department) From 5%, the raw egg white is mixed in an amount of 19 to 76%, preferably 28.5 to 76% with respect to the egg white mixture. Moreover, content of the edible oil and fat with respect to an egg white liquid mixture is 5 to 20%, Preferably it is 5 to 15%. The processing liquid egg white of the present invention is obtained by fermenting the egg white mixed liquid by lactic acid fermentation described later. Therefore, the content of egg white protein and edible oil / fat in the egg white mixture is the content in the processed liquid egg white used in the retort sauce of the present invention.
卵白混合液中の卵白タンパク質の含有量が前記範囲より少ない、あるいは食用油脂に含有量が前記範囲より少ないと、得られる加工液卵白は、レトルト処理などの高温処理したとき、油脂の保持能力を有さず好ましくない。一方、卵白タンパク質の含有量が前記範囲より多いと、乳酸発酵前の殺菌を兼ねた加熱処理において、全体がセットしてしまう場合があり、その後の乳酸発酵が出来ない場合がある。また、食用油脂の含有量が前記範囲より多いと、乳酸発酵が困難となる場合がある。 If the content of egg white protein in the egg white mixture is less than the above range, or if the content of edible fat is less than the above range, the resulting processed liquid egg white has the ability to retain fat when subjected to high temperature treatment such as retort treatment. Not preferred. On the other hand, if the content of egg white protein is more than the above range, the whole may be set in the heat treatment also serving as sterilization before lactic acid fermentation, and the subsequent lactic acid fermentation may not be possible. Moreover, when there is more content of edible fats and oils than the said range, lactic acid fermentation may become difficult.
卵白混合液は、次工程で乳酸発酵処理を施すが、乳酸発酵の効率を改善する目的で一般的に添加されている乳酸菌資化性糖類、発酵促進物質およびｐＨ調整材を卵白混合液に含有させることが好ましい。また、卵白にはリゾチームなどの微生物増殖抑制因子を含有するが、乳酸発酵を円滑に促進する目的で、卵白混合液の加熱殺菌も兼ねて前記因子の失活処理を施すことが好ましい。 The egg white mixture is subjected to a lactic acid fermentation process in the next step, but the egg white mixture contains lactic acid bacteria-assimilating saccharides, fermentation promoting substances, and pH adjusters that are commonly added to improve the efficiency of lactic acid fermentation. It is preferable to make it. In addition, although egg white contains a microbial growth inhibitory factor such as lysozyme, in order to smoothly promote lactic acid fermentation, it is preferable to inactivate the factor in combination with heat sterilization of the egg white mixture.
乳酸菌資化性糖類としては、例えば、単糖類（グルコース、ガラクトース、フルクトース、マンノース、N−アセチルグルコサミン等）、二糖類（ラクトース、マルトース、スクロース、セルビオース、トレハロース等）、オリゴ糖類（特に３〜５個の単糖類が結合しているもの）、ブドウ糖果糖液糖などが挙げられ、１種または２種以上を組み合わせて卵白混合液に含有させることが出来る。また、卵白混合液に対する乳酸菌資化性糖類の含有量は、１〜１５％が好ましく、２〜１０％がさらに好ましい。乳酸菌資化性糖類の含有量が前記範囲より少ないと、乳酸菌資化性糖類不足により発酵が十分に進行しない場合があり、一方、前記範囲より多いと浸透圧上昇により発酵が進行しにくくなる傾向がある。 Examples of lactic acid bacteria assimilating saccharides include monosaccharides (glucose, galactose, fructose, mannose, N-acetylglucosamine, etc.), disaccharides (lactose, maltose, sucrose, cellobiose, trehalose, etc.), oligosaccharides (particularly 3-5). In which the monosaccharides are bound), glucose fructose liquid sugar, and the like, and one or two or more kinds can be combined and contained in the egg white mixture. Moreover, 1-15% is preferable and, as for content of lactic acid bacteria utilization saccharide | sugar with respect to an egg white liquid mixture, 2-10% is further more preferable. If the content of lactic acid bacteria-assimilating saccharide is less than the above range, fermentation may not sufficiently proceed due to insufficient lactic acid bacteria-assimilating saccharide, whereas if it exceeds the above range, fermentation tends not to proceed due to osmotic pressure increase. There is.
発酵促進物質としては、発酵を促進するための成分、例えば、ビタミン（ニコチン酸、パントテン酸、ビオチンなど）、タンパク質、ペプチド、アミノ酸、または核酸などを含んだものであれば特に限定されず、具体的には、例えば、酵母エキス、肉エキス、麦芽エキス、カゼイン加水分解物、卵黄、脱脂粉乳、ビタミン類、補酵素類、ミネラル類などが挙げられ、１種または２種以上を組み合わせて卵白混合液に含有させることが出来る。また、卵白混合液に対する発酵促進物質の含有量は、０．１〜１５％が好ましく、０．５〜１０％がさらに好ましい。発酵促進物質の含有量が前記範囲より少ないと、発酵促進としての機能を発揮し難く、一方、前記範囲より多くしたとしても含有量に応じた発酵促進機能が期待し難く経済的でない。 The fermentation promoting substance is not particularly limited as long as it contains components for promoting fermentation, such as vitamins (nicotinic acid, pantothenic acid, biotin, etc.), proteins, peptides, amino acids, or nucleic acids. Specifically, for example, yeast extract, meat extract, malt extract, casein hydrolyzate, egg yolk, skim milk powder, vitamins, coenzymes, minerals, etc. can be mentioned, and egg white mixing by combining one or more kinds It can be contained in the liquid. Moreover, 0.1-15% is preferable and, as for content of the fermentation promoting substance with respect to an egg white liquid mixture, 0.5-10% is more preferable. When the content of the fermentation accelerating substance is less than the above range, it is difficult to exert the function as the fermentation promotion. On the other hand, even if the content is more than the above range, the fermentation accelerating function according to the content is difficult to expect and is not economical.
ｐＨ調整材としては、卵白混合液中の卵白がアルカリ性を呈すること、および乳酸発酵の至適ｐＨが５．０〜７．５であることより、酸材を用いることが好ましい。酸材としては、具体的には、例えば、乳酸、クエン酸、酢酸、塩酸などが挙げられ、本発明は乳酸発酵処理を施すことから、乳酸が好ましい。なお、ｐＨ調整材の添加量は、卵白混合液が上記至適ｐＨとなるように添加すれば良い。また、乳酸塩、クエン酸塩、酢酸塩、水酸化ナトリウムなどのアルカリ材と組み合わせても良い。 As the pH adjuster, it is preferable to use an acid material because the egg white in the egg white mixture exhibits alkalinity and the optimum pH for lactic acid fermentation is 5.0 to 7.5. Specific examples of the acid material include lactic acid, citric acid, acetic acid, and hydrochloric acid. In the present invention, lactic acid is preferable because lactic acid fermentation treatment is performed. In addition, what is necessary is just to add the addition amount of a pH adjuster so that an egg white liquid mixture may become the said optimal pH. Moreover, you may combine with alkali materials, such as lactate, citrate, acetate, sodium hydroxide.
本発明のレトルトソースに用いる加工液卵白は、卵白タンパク質および食用油脂、並びに乳酸発酵の効率を改善する目的で一般的に添加されている乳酸菌資化性糖類および発酵促進物質を含有し、ｐＨ調整材により乳酸発酵の至適ｐＨに調整した卵白混合液を、微生物増殖抑制因子の失活と加熱殺菌を兼ねて加熱処理を施すと良い。加熱処理は、卵白タンパク質が加熱変性される程度の条件で行えば良く、具体的には、６０〜１１０℃が好ましく、７０〜９５℃がより好ましい。前記範囲より加熱温度が低いと卵白タンパク質中に存在する微生物増殖抑制因子の失活や殺菌が不十分で乳酸発酵が不十分となる場合があり、前記範囲より加熱温度が高いと褐変や焦げ付きにより工業的利用が困難になる場合がある。また、処理時間は、加熱温度にもよるが、１〜６０分が好ましく、５〜４０分がより好ましい。卵白混合液の加熱処理は、加熱による卵白タンパク質の局部的な凝固物の発生を防止するため、流動性を持たせながら行うことが好ましい。例えば、攪拌機で攪拌したり、プレートヒーターで流しながら行うなどの方法で行うと良い。 The processing liquid egg white used in the retort sauce of the present invention contains egg white protein and edible fat and oil, and lactic acid bacteria assimilating saccharides and fermentation promoting substances generally added for the purpose of improving the efficiency of lactic acid fermentation, and adjusting pH The egg white mixture liquid adjusted to the optimum pH for lactic acid fermentation with the material is preferably subjected to heat treatment in combination with inactivation of the microbial growth inhibitory factor and heat sterilization. The heat treatment may be performed under conditions such that the egg white protein is heat denatured. Specifically, 60 to 110 ° C is preferable, and 70 to 95 ° C is more preferable. If the heating temperature is lower than the above range, the inactivation and sterilization of the microbial growth inhibitory factor present in the egg white protein may be insufficient and lactic acid fermentation may be insufficient. If the heating temperature is higher than the above range, browning or scorching may occur. Industrial use may be difficult. The treatment time depends on the heating temperature, but is preferably 1 to 60 minutes, more preferably 5 to 40 minutes. The heat treatment of the egg white mixed solution is preferably performed while maintaining fluidity in order to prevent the generation of local coagulum of the egg white protein due to heating. For example, it may be performed by a method such as stirring with a stirrer or flowing with a plate heater.
次に、得られた卵白タンパク質および食用油脂を含有した卵白混合液を乳酸発酵の至適温度、具体的には、１５〜５０℃に冷却した後、ｐＨが３．８〜４．５となるように乳酸発酵する。上記食用油脂を含有した卵白混合液を乳酸発酵し、その後の工程を行って得られる本発明で用いる加工液卵白は、粘度が８００ｍＰａ・ｓ以上となり、レトルト処理したとしても油脂の保持能力を有する。これに対し、後述の試験例で示しているとおり食用油脂を含有しない卵白混合液を本発明と同様、乳酸発酵させ均質化処理して加工液卵白を製した後、当該加工液卵白に食用油脂を添加して再度、均質化処理したものは、粘度が８００ｍＰａ・ｓを下回り、レトルト処理した場合、油脂の保持能力を有さず好ましくない。また、乳酸発酵もｐＨが４．５以下となるように行わないと、レトルト処理した場合の油脂の保持能力を有さず好ましくない。なお、乳酸発酵が進行するとｐＨが徐々に低下するが、ｐＨが低くなり過ぎると酸により逆に乳酸菌が死滅し発酵効率が低下し、実質的にｐＨを３．８より低くすることが出来ない。 Next, after cooling the egg white mixed solution containing the obtained egg white protein and edible fats and oils to the optimum temperature for lactic acid fermentation, specifically 15 to 50 ° C., the pH becomes 3.8 to 4.5. Lactate fermentation. The processing liquid egg white used in the present invention obtained by subjecting the egg white mixed liquid containing the above edible oil and fat to lactic acid fermentation and performing the subsequent steps has a viscosity of 800 mPa · s or more, and has the ability to retain fat even when retorted. . On the other hand, as shown in the test examples to be described later, after the egg white mixed liquid not containing edible fats and oils is lactic acid fermented and homogenized to produce a processed liquid egg white as in the present invention, When the viscosity is less than 800 mPa · s and the retort treatment is performed, the oil and fat retaining ability is not preferable. Moreover, if lactic acid fermentation is not performed so that pH may be 4.5 or less, it does not have the fat-and-oil retention capability at the time of a retort process, and is unpreferable. In addition, as lactic acid fermentation proceeds, the pH gradually decreases. However, if the pH becomes too low, lactic acid bacteria are killed by the acid and fermentation efficiency decreases, and the pH cannot be substantially lower than 3.8. .
乳酸発酵に用いる乳酸菌は、特に限定するものではなく、一般的にヨーグルトやチーズの製造に利用される例えば、ラクトバチルス属（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ等）、ストレプトコッカス属（Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｄｉａｃｅｔｙｌａｃｔｉｓ等）、ラクトコッカス属（Ｌａｃｔｏｃｏｃｃｕｓ ｌａｃｔｉｓ等）、ロイコノストック属（Ｌｅｕｃｏｎｏｓｔｏｃ ｃｒｅｍｏｒｉｓ等）、エンテロコッカス属（Ｅｎｔｅｒｏｃｏｃｃｕｓ ｆａｅｃａｌｉｓ）、ビフィドバクテリウム属（Ｂｉｆｉｄｏｂａｃｔｅｒｉｕｍ Ｂｂｉｆｉｄｕｍ等）などが挙げられ、本発明の乳酸発酵は、これらの乳酸菌の１種または２種以上を含んだ乳酸菌スターターを用いると良い。また、乳酸発酵の条件も、一般的な条件で行うと良く、具体的には、例えば、乳酸菌スターターを１ｍＬあたり好ましくは１０３〜１０８、さらに好ましくは１０５〜１０７になるように卵白混合液に添加し、１５〜５０℃で８〜７２時間発酵すると良い。 Lactic acid bacteria used for lactic acid fermentation are not particularly limited, and are generally used for the production of yogurt and cheese. Examples include genus (Lactococcus lactis, etc.), Leuconostoc genus (Leuconostoc cremoris, etc.), Enterococcus faecalis, Bifidobacterium (Bifidobacterium Bbifidum, etc.), and lactic acid of the present invention, such as lactic acid of the present invention. Lactic acid bacteria starter containing one or more It is good to use. The conditions for lactic acid fermentation are preferably performed under general conditions. Specifically, for example, egg white so that the lactic acid bacteria starter is preferably 10 3 to 10 8 , more preferably 10 5 to 10 7 per mL. It is good to add to a liquid mixture and to ferment at 15-50 degreeC for 8-72 hours.
次に、得られた乳酸発酵液を乳酸菌を死滅させるために加熱殺菌し殺菌発酵液を調製する。加熱殺菌は、具体的には、７０〜１４０℃で２秒〜３０分行うことが好ましく、７０〜９５℃で３０秒〜２０分行うことがより好ましい。 Next, in order to kill lactic acid bacteria, the obtained lactic acid fermentation liquid is heat-sterilized to prepare a sterilized fermentation liquid. Specifically, the heat sterilization is preferably performed at 70 to 140 ° C. for 2 seconds to 30 minutes, and more preferably at 70 to 95 ° C. for 30 seconds to 20 minutes.
本発明のレトルトソースに用いる加工液卵白は、上記得られた殺菌発酵液を３０〜５５℃、好ましくは３５〜５０℃に冷却した後、均質化処理を施す必要がある。殺菌発酵液を冷却せずに、あるいは冷却しても冷却温度が前記範囲より高い状態で均質化処理を施すと、得られる加工液卵白は、平均粒子径が４０μｍより大きく、レトルト処理などの高温処理したとき、油脂の保持能力を有さず好ましくない。一方、冷却温度が前記範囲より低い状態で均質化処理を施すと、得られる加工液卵白は、粘度が８００ｍＰａ・ｓより低く、レトルト処理などの高温処理したとき、油脂の保持能力を有さず好ましくない。 The processing liquid egg white used for the retort sauce of the present invention needs to be homogenized after cooling the sterilized fermented liquid obtained above to 30 to 55 ° C, preferably 35 to 50 ° C. If the homogenization treatment is performed without cooling the sterilized fermentation broth or even if it is cooled and the cooling temperature is higher than the above range, the resulting processed liquid egg white has an average particle diameter of more than 40 μm and a high temperature such as retort treatment. When treated, it does not have the ability to retain fats and oils, which is not preferable. On the other hand, when the homogenization treatment is performed in a state where the cooling temperature is lower than the above range, the resulting processed liquid egg white has a viscosity lower than 800 mPa · s and does not have the ability to retain fat when subjected to a high temperature treatment such as a retort treatment. It is not preferable.
冷却は、工業的規模での生産性を考慮し冷却水を用いて行うと良い。また、均質化処理は、加工液卵白の平均粒子径が４０μｍ以下となるようなせん断力に優れた均質化処理機であればいずれのものでも良い。例えば、高圧ホモゲナイザーを用いる場合は、工業規模での生産性を考慮し、圧力５〜１００ＭＰａ（ゲージ圧）で処理することが好ましく、８〜７０ＭＰａで処理することがより好ましい。 Cooling is preferably performed using cooling water in consideration of productivity on an industrial scale. The homogenization treatment may be any homogenization treatment machine that has an excellent shearing force so that the average particle diameter of the processed fluid egg white is 40 μm or less. For example, when a high-pressure homogenizer is used, it is preferable to treat at a pressure of 5 to 100 MPa (gauge pressure), more preferably 8 to 70 MPa in consideration of productivity on an industrial scale.
均質化処理を施した上記加工液卵白は、常法に則り、室温（３０℃以下）以下に冷却し、細菌面を考慮し１０℃以下で冷蔵保管する。 The processed liquid egg white subjected to the homogenization treatment is cooled to room temperature (30 ° C. or lower) or lower according to a conventional method, and refrigerated at 10 ° C. or lower in consideration of the bacterial surface.
以上の製造方法で得られた加工液卵白は、卵白タンパク質２〜８％（好ましくは３〜８％）および食用油脂５〜２０％（好ましくは５〜１５％）を含有し、粘度が８００ｍＰａ・ｓ以上（好ましくは１，０００ｍＰａ・ｓ以上）（品温１０℃）、ｐＨが３．８〜４．５、平均粒子径が４０μｍ以下（好ましくは３０μｍ以下）である水中油型乳化物からなる加工液卵白であり、当該加工液卵白が乳酸発酵されたものである。これにより、本発明のレトルトソースに用いる加工液卵白は、レトルト処理などの高温処理したとしても油脂の保持能力を有している。ここで、加工液卵白が乳酸発酵されたものとは、加工液卵白の製造工程の何れかで乳酸発酵工程を含んでいるということである。 The processed liquid egg white obtained by the above production method contains 2-8% (preferably 3-8%) egg white protein and 5-20% (preferably 5-15%) edible fats and oils with a viscosity of 800 mPa · s or more (preferably 1,000 mPa · s or more) (product temperature 10 ° C.), pH 3.8 to 4.5, and average particle size 40 μm or less (preferably 30 μm or less). It is processing liquid egg white, and the processing liquid egg white is lactic acid fermented. Thereby, even if the processing liquid egg white used for the retort sauce of the present invention is subjected to a high temperature treatment such as a retort treatment, it has the ability to retain fats and oils. Here, the processed liquid egg white that has undergone lactic acid fermentation means that the lactic acid fermentation process is included in any of the manufacturing processes of the processed liquid egg white.
これに対し、後述の試験例で示しているとおり卵白タンパク質を２〜８％および食用油脂を５〜２０％含有した卵白混合液を乳酸発酵させることなくｐＨを３．８〜４．５となるように調整し、その後、均質化処理を施したものは、卵白タンパク質２〜８％および食用油脂５〜２０％を含有し、粘度が８００ｍＰａ・ｓ以上（品温１０℃）、ｐＨが３．８〜４．５、平均粒子径が４０μｍ以下である水中油型乳化物からなる加工液卵白が得られる。しかしながら、上述した加工液卵白は、加工液卵白を乳酸発酵されていないためか、本発明で用いる加工液卵白と同様のレトルト処理などの高温処理したとき、油脂の保持能力を有したものでなく好ましくない。 On the other hand, as shown in the test examples described later, the pH of the egg white mixed solution containing 2 to 8% of egg white protein and 5 to 20% of edible fat / oil is 3.8 to 4.5 without lactic acid fermentation. And then homogenized, contain 2-8% egg white protein and 5-20% edible fats and oils, have a viscosity of 800 mPa · s or more (product temperature 10 ° C.) and a pH of 3. A processed liquid egg white consisting of an oil-in-water emulsion having an average particle size of 8 to 4.5 and an average particle size of 40 μm or less is obtained. However, the above-mentioned processed liquid egg white does not have the ability to retain fat when processed at high temperatures such as retort processing similar to the processed liquid egg white used in the present invention, because the processed liquid egg white is not lactic acid fermented. It is not preferable.
また、本発明で用いる加工液卵白に、例えば、キサンタンガム、タマリンドシードガム、ジェランガム、グアガム、アラビアガム、サイリュームシードガム、馬鈴薯澱粉、トウモロコシ澱粉、うるち米澱粉、小麦澱粉、タピオカ澱粉、ワキシコーンスターチ、もち米澱粉などの澱粉、湿熱処理澱粉、化工澱粉などの増粘材を安定化材として添加した場合、本発明で用いる加工液卵白の上記粘度は、当該増粘材を添加していないときの粘度である。また、粘度は品温１０℃のときの粘度であり、ＢＨ形粘度計を用いローター：Ｎｏ．５、回転数：２０ｒｐｍの条件で測定し、２回転後の示度により算出した値である。 Further, the processing liquid egg white used in the present invention includes, for example, xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, When a thickening material such as starch such as rice starch, wet heat-treated starch, or modified starch is added as a stabilizing material, the viscosity of the processed liquid egg white used in the present invention is the viscosity when the thickening material is not added. It is. The viscosity is the viscosity at a product temperature of 10 ° C., and the rotor: No. 5. Rotational speed: A value measured under the condition of 20 rpm and calculated from the reading after two revolutions.
また、平均粒子径は、レーザ回折式粒度分布測定装置（日機装（株）製、商品名「マイクロトラックＭＴ３３００ＥＸII」）を用いて、試料をセットしてから超音波をかけることなく１．５分後に測定開始し、２．５分後に測定終了して得られた値である。 In addition, the average particle size was measured after 1.5 minutes without applying ultrasonic waves after setting the sample using a laser diffraction particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., trade name “Microtrack MT3300EXII”). It is a value obtained by starting measurement and ending measurement after 2.5 minutes.
本発明で用いる加工液卵白において、粘度の上限および平均粒子径の下限については、特に規定していないが、工業的規模での生産性、並びに卵白タンパク質および食用油脂の含有量より、上述した方法で得られる加工液卵白は、粘度が２０，０００ｍＰａ・ｓ以下（品温１０℃）、平均粒子径が１μｍ以上程度である。 In the processing liquid egg white used in the present invention, the upper limit of the viscosity and the lower limit of the average particle diameter are not particularly defined, but the above-described method is based on productivity on an industrial scale and the contents of egg white protein and edible fats and oils. The processing liquid egg white obtained in (1) has a viscosity of 20,000 mPa · s or less (product temperature: 10 ° C.) and an average particle size of about 1 μm or more.
本発明は、長期保管を考慮し、上記本発明で用いる加工液卵白に、必要に応じデキストリンなどの賦形材や清水などの水系媒体を添加した後、乾燥処理を施した加工乾燥卵白としても良い。乾燥処理は、例えば、スプレードライ、フリーズドライ、パンドライなど、任意の方法を採用することが出来る。特に、スプレードライは、瞬時に乾燥されるためか、加工乾燥卵白中の食用油脂の油滲みが殆どなく、上述した本発明で用いる加工液卵白と同様、レトルト処理などの高温処理したとしても油脂の保持能力を有したものが得られ易いことから好ましい。 In consideration of long-term storage, the processed liquid egg white used in the present invention may be processed dry egg white which is subjected to a drying treatment after adding a shaping medium such as dextrin or an aqueous medium such as fresh water as necessary. good. As the drying treatment, for example, any method such as spray drying, freeze drying, pan drying and the like can be adopted. In particular, spray drying is instantly dried, so that there is almost no edible oil oozing in processed and dried egg white, and even when subjected to high temperature processing such as retort processing, the oil and fat is similar to the processing liquid egg white used in the present invention described above. Since it is easy to obtain what has the holding | maintenance capability, it is preferable.
本発明のレトルトソースは、食用油脂および／または食肉を配合したもので、レトルト処理を施したものである。ここで、レトルト処理とは、耐熱性容器に充填された食品の中心部の品温を１２０℃で４分間相当加熱する又はこれと同等以上の効力を有する条件で処理することをいう。また、食用油脂および／または食肉の配合量は、レトルトソースに通常配合されている量を配合すれば良く、具体的には、レトルトソース全体に対し油脂換算で０．５〜３０％が好ましい。このような食用油脂および／または食肉を配合したレトルトソースとしては、例えば、パスタソース、クリームソース、カレーソース、シチュー、スープ、グラタンソース、ドリアソースなどが挙げられる。なお、本発明のレトルトソースには、上記で例示したとおりレトルト処理したスープも含まれる。 The retort sauce of the present invention is a mixture of edible fats and / or meats and subjected to a retort treatment. Here, the retort treatment means that the temperature of the central part of the food filled in the heat-resistant container is heated at 120 ° C. for 4 minutes or under the conditions having the same or higher efficacy. Moreover, the compounding quantity of edible oil and fat and / or meat should just mix | blend the quantity normally mix | blended with a retort sauce, and, specifically, 0.5-30% in conversion of fats and oils with respect to the whole retort sauce is preferable. Examples of the retort sauce blended with such edible fats and / or meats include pasta sauce, cream sauce, curry sauce, stew, soup, gratin sauce, doria sauce and the like. The retort sauce of the present invention includes soup that has been retorted as exemplified above.
本発明のレトルトソースに用いる加工液卵白または加工乾燥卵白の配合量は、本発明の効果を奏する程度配合すれば良く、具体的には、レトルトソース全体に対し加工液卵白の固形分換算で０．０５〜１５％が好ましく、０．１〜１２％がより好ましい。配合量が前記範囲より少ないと本発明の効果であるレトルト処理ときの油脂の保持能力が発揮されない場合があり、一方、前記範囲より配合量を多くしたとしても、それ以上の効果が期待できず経済的でないためである。なお、加工液卵白の固形分換算とは、加工液卵白を用いた場合は、当該加工液卵白から水分を除いた部分を意味し、加工乾燥卵白を用いた場合は、原料の本発明の加工液卵白から水分を除いた部分を意味し、別途添加した賦形材などは含まれない。 The blending amount of the processed liquid egg white or processed dried egg white used in the retort sauce of the present invention may be blended to such an extent that the effects of the present invention are achieved. Specifically, the total amount of processed liquid egg white is 0 in terms of solid content of the processed liquid egg white. 0.05 to 15% is preferable, and 0.1 to 12% is more preferable. If the blending amount is less than the above range, the ability to retain fats and oils during retort processing, which is the effect of the present invention, may not be exhibited. On the other hand, even if the blending amount is increased from the above range, no further effect can be expected. This is because it is not economical. In addition, when the processed liquid egg white is used, the conversion of the processed liquid egg white means a portion obtained by removing moisture from the processed liquid egg white, and when the processed dried egg white is used, the processing of the raw material of the present invention is performed. This means the part of the liquid egg white excluding moisture, and does not include any additional ingredients.
レトルトソースには、本発明のレトルトソースの必須原料である加工液卵白または加工乾燥卵白、並びに食用油脂および／または食肉以外に、本発明の効果を損なわない範囲で適宜選択し配合することができる。例えば、小麦粉などの穀粉、魚介類、野菜、牛乳、脱脂粉乳、全脂粉乳、乳清蛋白などの乳類、卵黄、卵白、全卵、ホスフォリパーゼＡ処理卵黄などの卵類、各種スパイスオイル、食酢、食塩、砂糖、醤油、味噌、核酸系旨味調味料、柑橘果汁、ケチャップ等の各種調味料、モノグリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、レシチン、リゾレシチン、オクテニルコハク酸化澱粉などの乳化剤、キサンタンガム、タマリンドシードガム、ジェランガム、グアガム、アラビアガム、サイリュームシードガム、馬鈴薯澱粉、トウモロコシ澱粉、うるち米澱粉、小麦澱粉、タピオカ澱粉、ワキシコーンスターチ、もち米澱粉などの澱粉、湿熱処理澱粉、加工澱粉などの増粘材、クエン酸、酒石酸、コハク酸、リンゴ酸等の有機酸又はその塩、アスコルビン酸、ビタミンＥ等の酸化防止剤、各種ペプチド、香辛料、色素などが挙げられる。 In addition to the processed liquid egg white or processed dried egg white, which is an essential raw material of the retort sauce of the present invention, and edible fats and oils and / or meat, the retort sauce can be appropriately selected and blended within a range that does not impair the effects of the present invention. . For example, flour such as wheat flour, seafood, vegetables, milk, skim milk powder, whole milk powder, whey protein and other milk, egg yolk, egg white, whole egg, eggs such as phospholipase A-treated egg yolk, various spice oils , Vinegar, salt, sugar, soy sauce, miso, nucleic acid-based umami seasonings, citrus fruit juice, ketchup and other various seasonings, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinate oxidized starch, etc. Emulsifier, xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, glutinous rice starch, etc. Thickeners such as modified starch, citric acid, tartaric acid, succinic acid, Organic acids or salts thereof, such as apple acid, ascorbic acid, antioxidants such as vitamin E, various peptides, spices, etc. dyes.
また、レトルトソースの製造方法、本発明で用いる加工液卵白または加工乾燥卵白、並びに食用油脂および／または食肉を配合し常法に則り製造すれば良い。 Moreover, what is necessary is just to manufacture in accordance with a conventional method by mix | blending the manufacturing method of a retort sauce, the processing liquid egg white used by this invention, or processing dried egg white, and edible fats and / or meats.
例えば、まず、加工液卵白または加工乾燥卵白、並びに食用油脂および／または食肉を配合した調理済み、あるいは半調理のソースを製する。次いで、得られたソースを耐熱性容器、例えば、缶、レトルトパウチ、好ましくはアルミニウム箔、有機樹脂塗工ポリエチレンテレフタレート（呉羽化学工業（株）製、商品名「ベセーラ」）等によるガスバリア層を有したガスバリア層含有耐熱性パウチ、あるいは自立性を有したスタンディングパウチ等に充填密封し、当該密封物を１１０〜１３５℃で５〜６０分間レトルト処理を施すなどの方法が挙げられる。 For example, a cooked or semi-cooked sauce is first prepared that contains processed liquid egg white or processed dried egg white, and edible oil and fat and / or meat. Next, the obtained sauce has a gas barrier layer made of a heat-resistant container such as a can, a retort pouch, preferably an aluminum foil, an organic resin-coated polyethylene terephthalate (manufactured by Kureha Chemical Co., Ltd., trade name “Besera”), etc. A gas barrier layer-containing heat-resistant pouch or a standing pouch having a self-supporting property is filled and sealed, and the sealed product is retorted at 110 to 135 ° C. for 5 to 60 minutes.
以下、本発明について、実施例、比較例及び試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.
［本発明品用加工液卵白の製造例１］
生卵白３４部（卵白タンパク質３．６部）、菜種油１０部、スクロース６部、生卵黄０．５部、酵母エキス０．０５部、５０％乳酸０．１５部及び清水４９．３部からなる卵白混合液１００部（ｐＨ６．８）を攪拌、調製した。得られた卵白混合液を高速で攪拌させながら８５℃で３０分間加熱した後、冷水により３５℃まで冷却し、次いで乳酸菌スターター０．０１部（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ）を添加し、３５℃で４８時間発酵しｐＨ４．２とした。次に、発酵液を８５℃で５分間加熱殺菌した後、冷水により４０℃まで冷却し、次いで高圧ホモゲナイザーを用いて１０ＭＰａの圧力で処理し、冷水により１０℃に冷却し本発明品用加工液卵白１を製した。
[Production Example 1 of processing liquid egg white for the product of the present invention]
Consists of 34 parts of raw egg white (3.6 parts of egg white protein), 10 parts of rapeseed oil, 6 parts of sucrose, 0.5 part of raw egg yolk, 0.05 part of yeast extract, 0.15 part of 50% lactic acid and 49.3 parts of fresh water. 100 parts of egg white mixture (pH 6.8) was stirred and prepared. The resulting egg white mixture was heated at 85 ° C. for 30 minutes while stirring at high speed, then cooled to 35 ° C. with cold water, and then 0.01 parts of lactic acid bacteria starter (Lactobacillus bulgaricus, Streptococcus thermophilus) was added at 35 ° C. Fermented for 48 hours to pH 4.2. Next, the fermented liquid is sterilized by heating at 85 ° C. for 5 minutes, then cooled to 40 ° C. with cold water, then treated with a high-pressure homogenizer at a pressure of 10 MPa, cooled to 10 ° C. with cold water, and processed liquid for the present invention. Egg white 1 was made.
得られた本発明品用加工液卵白１は、卵白タンパク質を３．６％、食用油脂を１０％含有し、粘度が２，２００ｍＰａ・ｓ（品温１０℃）、ｐＨが４．２、平均粒子径が２５μｍである水中油型乳化物からなり、加工液卵白が乳酸発酵されたものである。 The obtained processing liquid egg white 1 for the product of the present invention contains 3.6% of egg white protein and 10% of edible oil and fat, has a viscosity of 2,200 mPa · s (product temperature 10 ° C.), a pH of 4.2, and an average. It consists of an oil-in-water emulsion having a particle size of 25 μm, and the processed liquid egg white is lactic acid fermented.
［本発明品用加工液卵白の製造例２］
生卵白５０部（卵白タンパク質５．３部）、菜種油１２部、スクロース６部、生卵黄０．５部、酵母エキス０．０５部、５０％乳酸０．１５部及び清水３１．３部からなる卵白混合液１００部（ｐＨ７．０）を攪拌、調製した。得られた卵白混合液を高速で攪拌させながら７５℃で１５分間加熱した後、冷水により３５℃まで冷却し、次いで乳酸菌スターター０．０１部（Ｌａｃｔｏｂａｃｉｌｌｕｓ ｂｕｌｇａｒｉｃｕｓ、Ｓｔｒｅｐｔｏｃｏｃｃｕｓ ｔｈｅｒｍｏｐｈｉｌｕｓ）を添加し、３５℃で２４時間発酵しｐＨ４．４とした。次に、発酵液を８５℃で５分間加熱殺菌した後、冷水により４５℃まで冷却し、次いで高圧ホモゲナイザーを用いて３０ＭＰａの圧力で処理し、冷水により１０℃に冷却し本発明品用加工液卵白２を製した。
[Production Example 2 of processing liquid egg white for the product of the present invention]
It consists of 50 parts of raw egg white (5.3 parts of egg white protein), 12 parts of rapeseed oil, 6 parts of sucrose, 0.5 part of raw egg yolk, 0.05 part of yeast extract, 0.15 part of 50% lactic acid and 31.3 parts of fresh water. 100 parts of egg white mixture (pH 7.0) was stirred and prepared. The obtained egg white mixture was heated at 75 ° C. for 15 minutes while stirring at high speed, then cooled to 35 ° C. with cold water, and then 0.01 part of a lactic acid bacteria starter (Lactobacillus bulgaricus, Streptococcus thermophilus) was added, at 35 ° C. Fermented for 24 hours to pH 4.4. Next, the fermented liquid is sterilized by heating at 85 ° C. for 5 minutes, then cooled to 45 ° C. with cold water, then treated with a high-pressure homogenizer at a pressure of 30 MPa, cooled to 10 ° C. with cold water, and processed liquid for the present invention. Egg white 2 was produced.
得られた本発明品用加工液卵白２は、卵白タンパク質を５．３％、食用油脂を１２％含有し、粘度が７，２００ｍＰａ・ｓ（品温１０℃）、ｐＨが４．４、平均粒子径が１８μｍである水中油型乳化物からなり、加工液卵白が乳酸発酵されたものである。 The obtained processed liquid egg white 2 for the product of the present invention contains 5.3% egg white protein and 12% edible oil and fat, has a viscosity of 7,200 mPa · s (product temperature 10 ° C.), a pH of 4.4, and an average. It consists of an oil-in-water emulsion having a particle size of 18 μm, and the processed liquid egg white is lactic acid fermented.
［本発明品用加工乾燥卵白の製造例３］
実施例１で得られた加工液卵白２０部、デキストリン６部および清水７４部を混合した後、当該混合液を送風温度１６０℃、排風温度６５℃の条件でスプレードライし本発明品用加工乾燥卵白３を製した。
[Production Example 3 of Processed Dry Egg White for Products of the Present Invention]
After mixing 20 parts of the processing liquid egg white obtained in Example 1, 6 parts of dextrin, and 74 parts of fresh water, the mixture is spray-dried under conditions of an air blowing temperature of 160 ° C. and an exhaust air temperature of 65 ° C. to process the product of the present invention. Dried egg white 3 was produced.
［比較品用加工液卵白の製造例１］
本発明品用加工液卵白の製造例１において、菜種油１０部を除いた配合で、本発明品用加工液卵白の製造例１の全工程と同様の方法で食用油脂を含有しない乳酸発酵させた加工液卵白を製した後、当該加工液卵白９０部に菜種油１０部を添加混合し、次いで高圧ホモゲナイザーを用いて１０ＭＰａの圧力で処理し、冷水により１０℃に冷却し比較品用加工液卵白１を製した。
[Production Example 1 of Processing Product Egg White for Comparative Product]
In Production Example 1 of the processed liquid egg white for the product of the present invention, lactic acid fermentation containing no edible fat was carried out in the same manner as in Production Example 1 of the processed liquid egg white for the product of the present invention, except for 10 parts of rapeseed oil. After preparing the processed liquid egg white, 90 parts of the processed liquid egg white is mixed with 10 parts of rapeseed oil, then treated with a high pressure homogenizer at a pressure of 10 MPa, cooled to 10 ° C. with cold water, and processed liquid egg white 1 for a comparative product. Made.
得られた比較品用加工液卵白１は、卵白タンパク質を３．６％、食用油脂を１０％含有し、粘度が７００ｍＰａ・ｓ（品温１０℃）、ｐＨが４．２、平均粒子径が２２μｍである水中油型乳化物からなり、加工液卵白が乳酸発酵されたものである。 The resulting processed product egg white 1 for comparative product contains 3.6% of egg white protein and 10% of edible oil and fat, has a viscosity of 700 mPa · s (product temperature 10 ° C.), a pH of 4.2, and an average particle size. It consists of an oil-in-water emulsion of 22 μm, and the processed liquid egg white is lactic acid fermented.
［比較品用加工液卵白の製造例２］
本発明品用加工液卵白の製造例１において、本発明品用加工液卵白の製造例１と同様の配合で、本発明品用加工液卵白の製造例１の乳酸菌を添加する前までの工程を行った後、５０％乳酸でｐＨを４．２に調整し、次いで高圧ホモゲナイザーを用いて１０ＭＰａの圧力で処理し、冷水により１０℃に冷却し比較品用加工液卵白２を製した。
[Production Example 2 for Comparative Product Processing Egg White]
In Production Example 1 of the processed liquid egg white for the product of the present invention, the steps up to the addition of the lactic acid bacteria of Production Example 1 of the processed liquid egg white for the product of the present invention with the same composition as in Production Example 1 of the processed liquid egg white of the present invention product After that, the pH was adjusted to 4.2 with 50% lactic acid, then treated with a high-pressure homogenizer at a pressure of 10 MPa, cooled to 10 ° C. with cold water, and a comparative processing egg white 2 was produced.
得られた比較品用加工液卵白２は、卵白タンパク質を３．６％、食用油脂を１０％含有し、粘度が１，５００ｍＰａ・ｓ（品温１０℃）、ｐＨが４．２、平均粒子径が２１μｍである水中油型乳化物からなるものであるが、加工液卵白が乳酸発酵されたものでない。 The resulting processed product egg white 2 for comparison product contains 3.6% egg white protein and 10% edible oil and fat, has a viscosity of 1,500 mPa · s (product temperature 10 ° C.), a pH of 4.2, and an average particle Although it is made of an oil-in-water emulsion having a diameter of 21 μm, the processed liquid egg white is not lactic acid-fermented.
［試験例１］
本発明品用加工液卵白１および２、並びに比較品用加工液卵白１および２のいずれかの加工液卵白と、食用油脂とを配合した後述のモデルレトルトソースを調製し、各加工液卵白の製造方法の違いによるモデルレトルトソースの油脂分離への影響を調べた。つまり、各加工液卵白１００ｇを家庭用ミキサー（三洋電機（株）製：ＳＭ−Ｌ５６型 ミキサー ＰＲＯ Ｂｉｇ１２００）に変圧器を接続したもので４０Ｖ（ボルト）で攪拌させながら菜種油１００ｇを１分間で徐々に注下した後、さらに同回転で５分間処理した。得られた混合液２００ｇに清水２００ｇ添加し、上記変圧器を接続したミキサーを用い４０ボルトで１分間攪拌して乳化状のモデルソース４００ｇを調製した。得られた乳化状のモデルソース１００ｇを透明のレトルトパウチに充填し、出来る限りヘッドスペースがないように密封した後、１２０℃で３０分間レトルト処理を施した。得られたモデルレトルトソースを目視で観察し、油脂の分離状態を下記の評価基準で評価した。
[Test Example 1]
The processing liquid egg whites 1 and 2 for the product of the present invention and the processing liquid egg white of any of the processing liquid egg whites 1 and 2 for the comparative product and edible fats and oils are prepared as described below. The effect of model retort sauce on oil separation due to the difference in manufacturing method was investigated. In other words, 100 g of rapeseed oil was gradually added in 1 minute while stirring at 40 V (volts) by connecting a transformer to a mixer for home use (manufactured by Sanyo Electric Co., Ltd .: SM-L56 type mixer PRO Big 1200). And then further treated for 5 minutes at the same rotation. 200 g of fresh water was added to 200 g of the obtained mixed liquid, and the mixture was stirred for 1 minute at 40 volts using a mixer connected to the above transformer to prepare 400 g of an emulsified model sauce. 100 g of the obtained emulsified model sauce was filled in a transparent retort pouch and sealed so that there was as little head space as possible, and then retorted at 120 ° C. for 30 minutes. The obtained model retort sauce was visually observed, and the separation state of fats and oils was evaluated according to the following evaluation criteria.
＜評価基準＞
◎：殆ど油脂の分離が観察されない。
○：僅かに油脂分離が観察されるもの問題とならない程度である。
△：少量の油脂が分離している。
×：明らかに油脂が分離している。
<Evaluation criteria>
(Double-circle): Separation of fats and oils is hardly observed.
○: Slight separation of oil and fat is observed but is not a problem.
(Triangle | delta): A small amount of fats and oils have isolate | separated.
X: Fats and oils are clearly separated.
表１より、乳酸発酵した油脂不含有の加工液卵白に食用油脂を添加し均質化処理した比較品用加工液卵白１は、平均粒子径が４０μｍ以下であるが、粘度が８００ｍＰａ・ｓより低く、モデルレトルトソースに配合したとき少量の油脂が分離していた。また、乳酸発酵していない比較品用加工液卵白２は、粘度も８００ｍＰａ・ｓ以上であり、平均粒子径も４０μｍ以下であるが、モデルレトルトソースに配合したとき明らかに油脂が分離していた。これに対し、油脂含有の状態で乳酸発酵した本発明用加工液卵白１および２は、粘度が８００ｍＰａ・ｓ以上、平均粒子径が４０μｍ以下であり、モデルレトルトソースに配合したとき油脂が殆ど分離することなくソース中に保持されていた。 From Table 1, the processed liquid egg white 1 for comparison product, which was homogenized by adding edible fat to lactic acid-fermented oil-free processed liquid egg white, has an average particle size of 40 μm or less, but a viscosity lower than 800 mPa · s. When mixed with a model retort sauce, a small amount of oil was separated. Moreover, although the processing liquid egg white 2 for comparison goods which is not lactic-acid-fermented has a viscosity of 800 mPa * s or more and an average particle diameter of 40 micrometers or less, fats and oils were clearly separated when it mix | blended with the model retort sauce. . In contrast, the processing liquid egg whites 1 and 2 of the present invention fermented with lactic acid in a state containing fats and oils have a viscosity of 800 mPa · s or more and an average particle size of 40 μm or less, and when mixed with a model retort sauce, the fats and oils are almost separated. Was kept in the sauce without.
［試験例２］
本発明品用加工液卵白の製造例１において、生卵白および菜種油の含有量を変えて下記表の卵白タンパク質および食用油脂の含有量の加工液卵白を本発明品用加工液卵白の製造例１と同様の方法で調製した。次に、得られた各加工液卵白と、食用油脂とを配合したモデルレトルトソースを調製し、各加工液卵白の卵白タンパク質および食用油脂の含有量の違いによるレトルトソースの油脂分離への影響を調べた。なお、得られた加工液卵白は、いずれも粘度が８００ｍＰａ・ｓ以上（品温１０℃）、ｐＨが３．８〜４．５、平均粒子径が４０μｍ以下である水中油型乳化物からなる加工液卵白であって、当該加工液卵白が乳酸発酵されたものである。また、評価試験は、試験例１と同様のモデルレトルトソースを調製し目視で評価した。
[Test Example 2]
In Production Example 1 of the processed liquid egg white for the product of the present invention, the content of raw egg white and rapeseed oil was changed, and the processed liquid egg white content of the egg white protein and the edible fat in the following table was changed to Production Example 1 of the processed liquid egg white for the present product. It was prepared by the same method. Next, prepare a model retort sauce that contains each processed liquid egg white and edible fat and oil. The effect on the fat separation of the retort sauce due to the difference in egg white protein and edible fat content of each processed liquid egg white Examined. The processed liquid egg white obtained is an oil-in-water emulsion having a viscosity of 800 mPa · s or higher (product temperature 10 ° C.), a pH of 3.8 to 4.5, and an average particle size of 40 μm or less. Processed liquid egg white, wherein the processed liquid egg white is lactic acid fermented. In the evaluation test, the same model retort sauce as in Test Example 1 was prepared and visually evaluated.
表２より、卵白タンパク質の含有量が２％より少ない加工液卵白、あるいは食用油脂が５％より少ない加工液卵白は、モデルレトルトソースに配合したとき少量あるいは明らかに油脂が分離していた。これに対し卵白タンパク質２〜８％および食用油脂５〜２０％を含有した加工液卵白は、モデルレトルトソースに配合したとき油脂は殆ど分離していないか、あるいは問題とならない程度でありソース中に保持されていた。 From Table 2, it was found that the processed liquid egg white containing less than 2% egg white protein or the processed liquid egg white containing less than 5% edible oil or fat had a small amount or obviously separated fat when mixed in the model retort sauce. On the other hand, the processed liquid egg white containing 2 to 8% egg white protein and 5 to 20% edible fat is not separated from the fat when blended with the model retort sauce or is not problematic. Was retained.
［試験例３］
本発明品用加工液卵白の製造例１において、乳酸発酵し加熱殺菌した後の冷却温度を下記表の温度まで行った以外は、本発明品用加工液卵白の製造例１と同様の方法で加工液卵白を調製した。次に、得られた各加工液卵白と、食用油脂とを配合したモデルレトルトソースを調製し、各加工液卵白の冷却温度の違いによるレトルトソースの油脂分離への影響を調べた。なお、得られた加工液卵白は、いずれもｐＨが３．８〜４．５である水中油型乳化物からなる加工液卵白であって、当該加工液卵白が乳酸発酵されたものである。また、評価試験は、試験例１と同様のモデルレトルトソースを調製し目視で評価した。
[Test Example 3]
In Production Example 1 of the processed liquid egg white for the product of the present invention, the same method as in Production Example 1 of the processed liquid egg white for the product of the present invention was performed except that the cooling temperature after lactic acid fermentation and heat sterilization was performed to the temperature shown in the following table. A processing liquid egg white was prepared. Next, the model retort sauce which mix | blended each processed liquid egg white obtained and edible fats and oils was prepared, and the influence on the fat separation of the retort sauce by the difference in the cooling temperature of each processed liquid egg white was investigated. The obtained processed liquid egg white is a processed liquid egg white made of an oil-in-water emulsion having a pH of 3.8 to 4.5, and the processed liquid egg white is lactic acid-fermented. In the evaluation test, the same model retort sauce as in Test Example 1 was prepared and visually evaluated.
表３より、冷却を５５℃より高い状態までしか冷却を行わなかった加工液卵白は、粘度が８００ｍＰａ・ｓ以上（品温１０℃）であるが、平均粒子径が４０μｍより大きく、モデルレトルトソースに配合したとき少量の油脂が分離していた。また、冷却を３０℃より低い状態まで行った加工液卵白は、平均粒子径が４０μｍ以下であるが、粘度が８００ｍＰａ・ｓ（品温１０℃）より低く、モデルレトルトソースに配合したとき少量の油脂が分離していた。これに対し、冷却を３０〜５５℃まで行った加工液卵白は、粘度が８００ｍＰａ・ｓ以上（品温１０℃）、平均粒子径が４０μｍ以下であり、モデルレトルトソースに配合したとき油脂は殆ど分離していないか、あるいは問題とならない程度でありソース中に保持されていた。特に、冷却を３５〜５０℃まで行った加工液卵白は、粘度が１，０００ｍＰａ・ｓ以上（品温１０℃）、平均粒子径が３０μｍ以下であり、モデルレトルトソースに配合したとき油脂が殆ど分離することなくソース中に保持されていた。 From Table 3, the processed liquid egg white, which has been cooled only to a temperature higher than 55 ° C., has a viscosity of 800 mPa · s or higher (product temperature 10 ° C.), but the average particle size is larger than 40 μm, and the model retort sauce A small amount of fats and oils were separated when blended in. In addition, the processed liquid egg white, which has been cooled to a temperature lower than 30 ° C., has an average particle size of 40 μm or less, but has a viscosity lower than 800 mPa · s (product temperature 10 ° C.), and a small amount when blended into a model retort sauce. Oils and fats were separated. On the other hand, the processed liquid egg white which has been cooled to 30 to 55 ° C. has a viscosity of 800 mPa · s or more (product temperature 10 ° C.) and an average particle size of 40 μm or less. It was not separated or was not problematic and was retained in the source. In particular, the processed liquid egg white which has been cooled to 35 to 50 ° C. has a viscosity of 1,000 mPa · s or more (product temperature 10 ° C.) and an average particle size of 30 μm or less. Retained in the sauce without separation.
［試験例４］
本発明品用加工液卵白の製造例１において、乳酸発酵を下記表のｐＨとなるように処理時間を変えた以外は、本発明品用加工液卵白の製造例１と同様の方法で加工液卵白を調製した。次に、得られた各加工液卵白と、食用油脂とを配合したモデルレトルトソースを調製し、各加工液卵白の乳酸発酵の程度の違い（ｐＨの違い）によるレトルトソースの油脂分離への影響を調べた。なお、得られた加工液卵白は、いずれも粘度が８００ｍＰａ・ｓ以上（品温１０℃）、平均粒子径が４０μｍ以下である水中油型乳化物からなる加工液卵白であって、当該加工液卵白が乳酸発酵されたものである。また、評価試験は、試験例１と同様のモデルレトルトソースを調製し目視で評価した。
[Test Example 4]
In the production example 1 of the processed liquid egg white for the product of the present invention, the processing liquid was prepared in the same manner as in Production Example 1 of the processed liquid egg white for the inventive product, except that the treatment time was changed so that the lactic acid fermentation had the pH shown in the following table. Egg white was prepared. Next, the model retort sauce which mix | blended each processed liquid egg white obtained and edible fats and oils was prepared, and the influence on fat separation of the retort sauce by the difference in the degree of lactic acid fermentation of each processed liquid egg white (difference in pH) I investigated. The obtained processed liquid egg white is a processed liquid egg white made of an oil-in-water emulsion having a viscosity of 800 mPa · s or more (product temperature 10 ° C.) and an average particle diameter of 40 μm or less. Egg white is lactic acid fermented. In the evaluation test, the same model retort sauce as in Test Example 1 was prepared and visually evaluated.
表４より、ｐＨが３．８〜４．５となるように乳酸発酵させた加工液卵白は、モデルレトルトソースに配合したとき油脂が殆ど分離することなくソース中に保持されていた。 From Table 4, the processed liquid egg white fermented with lactic acid so as to have a pH of 3.8 to 4.5 was retained in the sauce with almost no separation of fats and oils when blended with the model retort sauce.
［実施例１］
下記の配合のレトルトクリームソースを製した。つまり、球形ニーダーに清水４５ｋｇを入れ、攪拌加熱しながら牛乳３０ｋｇ、本発明品用加工液卵白の製造例１で得られた加工液卵白（本発明品用加工液卵白１）５ｋｇ、上白糖１ｋｇ、グルタミン酸ナトリウム１ｋｇ、食塩１ｋｇ及び大豆サラダ油５ｋｇと、清水１０ｋｇにアセチル化アジピン酸架橋澱粉２ｋｇを分散させたものとを加えて９０℃まで達温させ、更に同温で１０分間攪拌後加熱を停止し、クリームソース１００ｋｇを得た。得られたソースをそれぞれ１４０ｇ（１食分）ずつアルミパウチに充填・密封した。その後、密封物を１２０℃で２０分間レトルト処理し、冷水で品温１０℃まで冷却してレトルトクリームソースを製した。なお、本発明品用加工液卵白１の配合量は、レトルトクリームソース全体に対し本発明品用加工液卵白１の固形分換算で約１％である。
[Example 1]
A retort cream sauce having the following composition was prepared. That is, 45 kg of fresh water is put in a spherical kneader, 30 kg of milk is stirred and heated, 5 kg of the processed liquid egg white obtained in Production Example 1 of the processed liquid egg white for the product of the present invention (the processed liquid egg white 1 of the present invention product), and 1 kg of the white sugar. , 1 kg of sodium glutamate, 1 kg of salt and 5 kg of soybean salad oil and 10 kg of fresh water with 2 kg of acetylated adipic acid cross-linked starch dispersed therein are allowed to reach 90 ° C. As a result, 100 kg of cream sauce was obtained. 140 g (one serving) of each obtained sauce was filled and sealed in an aluminum pouch. Thereafter, the sealed product was retorted at 120 ° C. for 20 minutes, and cooled to a product temperature of 10 ° C. with cold water to prepare a retort cream sauce. In addition, the compounding quantity of the processing liquid egg white 1 for this invention goods is about 1% in conversion of solid content of the processing liquid egg white 1 for this invention goods with respect to the whole retort cream sauce.
＜配合割合＞
牛乳
３０％
大豆サラダ油
５％
本発明品用加工液卵白１
５％
アセチル化アジピン酸架橋澱粉 ２％
上白糖
１％
グルタミン酸ナトリウム １％
食塩
１％
清水
残余
――――――――――――――――――――
１００％
<Combination ratio>
milk
30%
Soy salad oil
5%
Processing liquid egg white 1
5%
Acetylated adipic acid crosslinked starch 2%
Top white sugar
1%
Sodium glutamate 1%
Salt
1%
Shimizu
Residue ――――――――――――――――――――
100%
［実施例２］
実施例１において、本発明品用加工液卵白１の５％配合に代えて本発明品用加工液卵白の製造例２で得られた加工液卵白（本発明品用加工液卵白２）を３％配合とした以外は実施例１と同様の方法でレトルトクリームソースを製した。なお、本発明品用加工液卵白２の配合量は、レトルトクリームソース全体に対し本発明品用加工液卵白２の固形分換算で約０．７％である。
[Example 2]
In Example 1, 3% of the processed liquid egg white (processed liquid egg white 2 for the present invention product) obtained in Production Example 2 of the processed liquid egg white for the present invention product instead of 5% of the processed liquid egg white 1 for the present invention product 3 A retort cream sauce was produced in the same manner as in Example 1 except that the composition was%. In addition, the compounding quantity of the processing liquid egg white 2 for this invention goods is about 0.7% in conversion of solid content of the processing liquid egg white 2 for this invention goods with respect to the whole retort cream sauce.
［実施例３］
実施例１において、本発明品用加工液卵白１の５％配合に代えて本発明品用加工乾燥卵白の製造例３で得られた加工乾燥卵白（本発明品用加工乾燥卵白３）を３％配合し、更に牛挽肉を５％配合した以外は実施例１と同様の方法でレトルトクリームソースを製した。なお、加工乾燥卵白の配合量は、クリームソース全体に対し加工液卵白の固形分換算で約１．２％である。
[Example 3]
In Example 1, in place of 5% of the processed liquid egg white 1 for the product of the present invention, 3 processed processed egg whites (processed dried egg white 3 for the present product) obtained in Production Example 3 of the processed dried egg white for the present product 3 A retort cream sauce was prepared in the same manner as in Example 1 except that 5% of ground beef was further blended. In addition, the compounding quantity of processed dry egg white is about 1.2% in conversion of solid content of processed liquid egg white with respect to the whole cream sauce.
実施例１乃至３で得られたいずれのレトルトソースも油脂が分離することなくソース中に保持されていた。 In any of the retort sauces obtained in Examples 1 to 3, the fats and oils were retained in the sauce without separation.
Claims (6)
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| JP2009284852A (en) * | 2008-05-30 | 2009-12-10 | Q P Corp | Frozen sauce |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS539353A (en) * | 1976-07-15 | 1978-01-27 | Nihon Nosan Kogyo | Method of producing pasteelike fermented food from egg |
| WO2006123655A1 (en) * | 2005-05-20 | 2006-11-23 | Q.P. Corporation | Taste-improving material, method of producing the same and food composition, acidic food composition and acidic seasoning containing the taste-improving material |
| JP2009268383A (en) * | 2008-05-02 | 2009-11-19 | Q P Corp | Processed liquid albumen, method for producing the same, and processed food and oil and fat retaining material mixed with the processed liquid albumen |
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2008
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS539353A (en) * | 1976-07-15 | 1978-01-27 | Nihon Nosan Kogyo | Method of producing pasteelike fermented food from egg |
| WO2006123655A1 (en) * | 2005-05-20 | 2006-11-23 | Q.P. Corporation | Taste-improving material, method of producing the same and food composition, acidic food composition and acidic seasoning containing the taste-improving material |
| JP2009268383A (en) * | 2008-05-02 | 2009-11-19 | Q P Corp | Processed liquid albumen, method for producing the same, and processed food and oil and fat retaining material mixed with the processed liquid albumen |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009284852A (en) * | 2008-05-30 | 2009-12-10 | Q P Corp | Frozen sauce |
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