JP2010220500A - Filling - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide filling having fluffy and soft texture. <P>SOLUTION: The filling is obtained by mixing crushed albumen coagulation with mayonnaise, and heating the mixture. In the filling, the albumen coatgulation is such that albumen slurry having a pH 4.5-6 prepared by mixing emulsified oil and fat having an average particle diameter of 1-30 μm with edible oil and fat at a ratio of (20:1) to (1:2) is heated to be coagulated. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

The present invention relates to a filling having a soft and soft texture even if it is mixed with mayonnaise and heat-treated by blending a specific egg white coagulated product.

Egg white is excellent in protein-rich body. For example, egg salad and tartar sauce, etc., prepared by mixing egg white coagulum and mayonnaise and other acidic foods to adjust the pH to 4-6, are widely used as fillings for bread. ing. On the other hand, there is a demand for various texture fillings due to diversification of tastes, and as one of them, even when heat treatment is performed for the purpose of extending shelf life, the egg white coagulum does not harden and it is soft and soft. There is a demand for a feeling-filling.

However, when egg white coagulate and mayonnaise are mixed and further heat-treated, the egg white coagulum is cured by acid or heat denaturation, resulting in a plump and soft texture filling. There was a problem that could not be done.

As a manufacturing method of a heat-treated filling with a fluffy and soft texture, for example, JP-A-2005-73537 (Patent Document 1) discloses that in the heat-coagulated egg white obtained by heating a slurry obtained by adding starch to egg white, Reduced starch saccharified material having a dextrose equivalent of 40 or more as raw material sugar is added to the slurry, and the water content of the slurry is 100 to 150 parts with respect to 11.6 parts of egg white solids, and the pH of the slurry is 8.0. A pH 4.0 tartar sauce and a pH 5.5 egg spread containing the following heat coagulated egg white and heat coagulated egg white adjusted to pH 7.5 are described. However, when the tartar sauce and egg spread obtained in Patent Document 1 are mixed with mayonnaise and subjected to heat treatment, the egg white coagulum may be hardened, and the filling of the soft and soft texture may further occur. It did not fully satisfy the consumer's desire.

JP 2005-73537 A

Therefore, the present invention provides a filling with a soft and soft texture when blended with a specific egg white coagulum and mixed with mayonnaise and heat-treated.

As a result of the inventor's earnest research to achieve the above object, the egg white coagulum has an emulsified oil and fat having a specific average particle diameter in a filling obtained by mixing and heat-treating a crushed egg white coagulum and mayonnaise. Edible fats and oils are blended at a specific ratio, and when it is a heated coagulated product of egg white slurry having a specific pH, it has been found that a surprisingly plump and soft texture filling can be obtained, and the present invention has been completed. .

That is, the present invention
(1) In a filling in which a crushed egg white coagulated product and mayonnaise are mixed and heat-treated, the egg white coagulated product contains an emulsified fat and edible fat with an average particle size of 1 to 30 μm in a ratio of 20: 1 to 1: 2. A filling that is obtained by heating and coagulating a blended egg white slurry of pH 4.5-6,
(2) The filling according to (1), wherein the total amount of emulsified fat and edible fat is 1 to 40% with respect to the filling.

According to the present invention, it is possible to provide a heat-treated filling with a plump and soft texture. Thereby, it becomes possible to easily and stably produce the heat treatment filling, and further expansion of the food market can be expected.

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

The filling of the present invention is sandwiched between sandwiches, breads, hamburgers, etc., filled in breads, topped on breads, and crushed egg white coagulum and mayonnaises described later It is based on. Moreover, what is used as a topping material etc. of cooked foods, such as salad, a frying, and a hamburger, is included besides using for the said breads.

The egg white coagulated product of the present invention is characterized by heating and coagulating an egg white slurry having a pH of 4.5 to 6 in which an emulsified oil and fat having an average particle size of 1 to 30 μm and an edible oil and fat are blended at a ratio of 20: 1 to 1: 2. In spite of being mixed with mayonnaise and subjected to heat treatment, a fluffy and soft texture filling can be obtained.

The emulsified oil and fat used in the egg white coagulated product of the present invention is prepared by adding the oil phase raw material while stirring the water phase raw material, which is a uniform mixture of clean water and an emulsifier such as polyglycerin fatty acid ester, with a mixer or the like. Emulsified and then homogenized to a mean particle size of 1 to 30 μm (product temperature 20 ° C.) by processing with a homogenizer such as a high-pressure homogenizer that excels in shearing force. Preferred (product temperature 20 ° C.). If the average particle size is smaller than the above range, the effects of the present invention may not be increased easily depending on the complexity of the production process, and may not be economical. If the average particle size is larger than the above range, a heat treatment filling with a soft and soft texture can be obtained. It's hard to be done.

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.

Any emulsifier may be used as long as it is edible. For example, monoglycerin fatty acid ester, tetraglycerin fatty acid ester, polyglycerin fatty acid ester such as hexaglycerin fatty acid ester, succinic acid monoglyceride, citric acid monoglyceride, lactic acid monoglyceride, diacetyltartaric acid monoglyceride, malic acid monoglyceride, organic acid monoglyceride such as acetic acid monoglyceride, Sorbitan fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinylated starch and the like can be used.

The edible fats and oils used for the egg white coagulated product and the emulsified fats and oils of the present invention may be any edible. For example, rapeseed oil, soybean oil, palm oil, cottonseed oil, corn oil, sunflower oil, safflower oil, sesame oil, olive oil, linseed oil, rice oil, coconut oil, sesame oil, grape seed oil, peanut oil, almond oil, avocado oil, Fish oil, beef tallow, pork tallow, chicken tallow, or oil and fat obtained by applying chemical or enzymatic treatment such as MCT (medium chain fatty acid triglyceride), diglyceride, hardened oil, transesterified oil, etc. can be used. .

The mixing ratio of the emulsified oil / fat and the edible oil / fat used for the egg white coagulated product of the present invention is 20: 1 to 1: 2, and preferably 10: 1 to 1: 1. When the blending ratio of the edible oil / fat to the emulsified oil / fat is lower than the above range, it is difficult to obtain the filling of the fluffy and soft texture of the present invention. On the other hand, when it is higher than the above range, the fat and oil melts poorly when heat-treated, making it difficult to obtain the plump and soft texture of the present invention.

Although the total compounding quantity of the emulsified fat and oil and edible fat used for the egg white coagulum of this invention is not specifically limited, 1-40% is preferable with respect to the filling of this invention, and 5-25% is more preferable. When the total blending amount is less than the above range, a soft texture filling may not be obtained as the plump of the present invention. When the amount is more than the above range, separation of oil and the like may occur, which may be unfavorable because the appearance of the filling is impaired.

The pH of the egg white slurry used for the egg white coagulated product of the present invention is 4.5 to 6, preferably 4.5 to 5.5. When the pH is lower than the above range, the egg white coagulum is not sufficiently heated and coagulated, and a filling cannot be formed. When it is higher than the above range, it is difficult to obtain a soft texture filling of the present invention.

The egg white as a raw material used in the egg white coagulated product of the present invention is not particularly limited, but includes, for example, raw egg white obtained by breaking a chicken egg, filtration treatment with a strainer or the like on the raw egg white, sterilization treatment by heating, etc. One or more treatments such as treatment, drying treatment, enzyme treatment with protease, etc., desugaring treatment with yeast or glucose oxidase, etc., desalting treatment with ion exchange resin, etc., mixed treatment with salt or saccharide, etc. Among these, one or a mixture of two or more may be mentioned.

Although the egg white compounding quantity of the egg white coagulum of this invention is not specifically limited, 60-100% is preferable with respect to an egg white coagulum in conversion of raw egg white, and 70-100% is more preferable. When the egg white content is less than the above range, the egg white coagulated product may not be sufficiently heated and coagulated to form a filling. When the amount is more than the above range, a soft texture filling may not be obtained as the plump of the present invention.

The emulsified oil and fat used in the egg white coagulated product and egg white coagulated product of the present invention can be appropriately selected and blended in addition to the above-mentioned raw materials within a range not impairing the effects of the present invention. Specifically, for example, sugar, soy sauce, mirin, salt, miso, ketchup, sauce, bouillon, curry powder, soy sauce, gochujang and other seasonings, glucose, sucrose, maltose, oligosaccharide, glucose fructose liquid sugar, etc. Sugar products, milk, butter, dairy products such as fresh cream, spices such as parsley, basil, daikon, sesame, pepper, pepper, thickeners such as xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, and silium seed gum , Potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, sweet potato starch, waxy corn starch, glutinous rice starch, wet-heat starch, processed starch, etc., citric acid, acetic acid, lactic acid and other acid agents, citric acid Salts, acetates, calcium salts, phosphates, ascorbic acid, vitamin E antioxidants, pigments, fragrances It can be formulated.

The heat treatment method of the egg white slurry used for the egg white coagulated product of the present invention may be adjusted as appropriate so that the heat treatment can be performed almost uniformly, such as a method of filling and sealing the casing bag or the like and immersing it in a hot water bath, a casing bag or the like. A method of heating the jacket of the kneader without filling and sealing, steaming, electric heating, microwave heating, and the like are preferable, and heat treatment is preferably performed at 60 to 100 ° C, more preferably 70 to 100 ° C. If the temperature is lower than the above temperature, the egg white coagulated product may not be sufficiently heated and coagulated to form a filling. When the temperature is higher than the above temperature, due to excessive denaturation of the egg white protein, a soft texture filling may not be obtained as the plump of the present invention.

The method for crushing egg white coagulum of the present invention is not particularly limited, and may be performed using, for example, a chopper, a dicer, a tender riser, a whipper type mixer, or the like. In particular, when the crushing treatment is performed with a chopper having a hole diameter of 1 to 10 mm, the size of the crushed material is almost uniform, so that the mouth melts well and a soft texture filling is obtained as the plump of the present invention.

The blending amount of the egg white coagulum with respect to the filling of the present invention may be appropriately adjusted so as to obtain a soft texture filling as the plump of the present invention. -60% is more preferable.

The mayonnaise used in the present invention is that edible fats and oils are dispersed almost uniformly in the water phase as oil droplets and emulsified in an oil-in-water type, adjusted to pH 4.6 or less to enable normal temperature circulation, and the BH type viscosity Using a meter, the product temperature was 20 ° C., rotor No. 6, It refers to a viscosity of 30 Pa · s or more calculated from the reading after 1 minute under the measurement conditions of 2 rpm. Such mayonnaises are called mayonnaises, mayonnaises or semi-solid emulsified dressings and the like, and these commercial products may be used in the present invention.

The filling of the present invention can be appropriately selected and blended in a range not impairing the effects of the present invention, in addition to the crushed egg white coagulum and the mayonnaise as a base. Specifically, for example, sugar, soy sauce, mirin, salt, miso, ketchup, sauce, bouillon, curry powder, bean sauce, gochujang and other seasonings, milk, butter, dairy products such as fresh cream, onions, carrots, Pepper, lettuce, celery, cabbage, corn, broccoli, cauliflower, tomato, asparagus, leek, maiko, shimeji, chives, vegetables such as mizuna, radish, spinach, meat such as bacon, sausage, parsley, basil, potato, Spices such as sesame seeds, pepper, pepper, xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, silly seed gum, thickener, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, sweet potato starch, wax Starch such as cicorn starch, glutinous rice starch, wet heat-treated starch, modified starch, etc. Phosphate, acetate, acid agents such as lactic acid, citrate, acetate, calcium salt, salts such as phosphates, ascorbic acid, antioxidants vitamin E, pigments may be blended with perfumes.

The heat treatment temperature of the filling of the present invention can be appropriately adjusted within a range not impairing the effect of heat sterilization, and is indirectly heated by filling and sealing in a casing bag or the like and immersing in a hot water bath or by heating a kneader jacket. Methods and the like.

Below, the filling of this invention is explained in full detail based on an Example and a test example. Note that the present invention is not limited to this.

[Example 1]
First, 49.5% of fresh water, 0.5% of lysolecithin, and 50% of soybean liquid oil were homogenized with a high-pressure homogenizer to prepare an emulsified fat with an average particle size of 7 μm (product temperature: 10 ° C.). Next, 60% raw egg white, 20% emulsified oil / fat, 5% palm liquid oil, 1% xanthan gum, 0.2% lactic acid and 13.8% fresh water are stirred and mixed to prepare an egg white slurry (pH 5.8). Thereafter, the obtained egg white slurry was filled and sealed in a 500 mL polyethylene pouch at a rate of 480 g, and heat-treated at 95 ° C. to obtain the egg white coagulated product of the present invention. Subsequently, the obtained egg white coagulum was crushed with a chopper having a hole diameter of 10 mm, 40%, mayonnaise (manufactured by Kewpie Co., Ltd.) 30%, onion (5 mm dice) 10%, basil 3%, oak 2%, salt 1% and 14% of fresh water were stirred and mixed with a mixer, filled in a 500 mL polyethylene pouch and sealed at 480 g, and then heated at 80 ° C. to obtain the filling (pH 5.3) of the present invention. Surprisingly, the egg white coagulum portion did not become hard, and the resulting filling had a very plump and soft texture.

[Production Example 1]
First, 49.7% of fresh water, 0.3% of polyglycerol fatty acid ester, and 50.0% of soybean liquid oil were homogenized with a high-pressure homogenizer to prepare an emulsified fat having an average particle size of 8 μm (product temperature: 10 ° C.). Next, 80% raw egg white, 4.5% emulsified oil / fat, 4.5% soybean liquid oil, 2% pregelatinized starch, 0.3% lactic acid, and 8.7% fresh water were stirred and mixed with a kneader to prepare an egg white slurry ( After preparing pH 5.0), the obtained egg white slurry was filled and sealed in a 480 g portion in a 500 mL polyethylene pouch and heat-treated at 95 ° C. to obtain the egg white coagulum of the present invention.

[Production Example 2]
An egg white coagulum was obtained in the same manner as in Example 1 except that 4.5% of the emulsified oil / fat of Example 1 was replaced with soybean liquid oil.

[Production Example 3]
An egg white coagulated product was obtained in the same manner as in Example 1 except that 4.5% of soybean liquid oil was replaced with the emulsified fat of Example 1.

[Production Example 4]
Egg white coagulum (egg white slurry pH 4.2) was obtained in the same manner as in Example 1 except that 0.1% of fresh water was replaced with lactic acid and the amount of lactic acid was increased to 0.4%.

[Production Example 5]
An egg white coagulum (pH 8.2 of egg white slurry) was obtained in the same manner as in Example 1 except that 0.3% of lactic acid was replaced with fresh water.

[Production Example 6]
An egg white slurry (pH 5.0) was obtained according to Example 1 except that the heat treatment at 95 ° C. was not performed.

[Test Example 1]
55% obtained by crushing egg white coagulum or egg white slurry obtained in Production Examples 1 to 6 with a chopper having a hole diameter of 5 mm, 15% mayonnaise (manufactured by QP Corporation), 10% onion (5mm dice), 2% sugar Then, 0.1% xanthan gum and 17.9% fresh water were stirred and mixed with a mixer, and then filled and sealed in a 500 mL polyethylene pouch at a rate of 480 g, followed by heating at 80 ° C. to produce a filling. Sensory evaluation was performed according to the following evaluation criteria about the obtained filling.
<Evaluation criteria>
○: Extremely plump and soft texture △: Slightly textured but slightly soft texture ×: Hardly textured and impaired suitability

As a result of Table 1, when the egg white coagulum is a heated coagulum of an egg white slurry having a pH of 4.5 to 6 in which an emulsified oil and fat with an average particle size of 1 to 30 μm and an edible oil and fat are blended in a ratio of 20: 1 to 1: 2. The filling obtained by mixing and heat-treating the crushed egg white coagulum and the mayonnaise had a very plump and soft texture (Example 2). On the other hand, when not adding emulsion oil or edible oil with an average particle size of 1 to 30 μm to egg white coagulum, if the pH of egg white slurry is less than 4.5 or greater than 6, if egg white slurry is not heated and coagulated, The hardness was felt and suitability was impaired (Comparative Examples 1 to 5).

[Test Example 2]
In order to investigate the influence of the average particle size of the emulsified oil and fat blended in the egg white coagulated product on the filling of the present invention, a filling was prepared according to Example 1 except that the average particle size of the emulsified oil and fat was changed. The obtained filling was subjected to sensory evaluation according to the same evaluation criteria as in Test Example 1.

As a result of Table 2, when the average particle size of the emulsified oil and fat blended in the egg white coagulated product was 1 to 30 μm, a soft and soft texture filling was obtained (No. 1, 2). In particular, when the average particle size was 1 to 10 μm, a very plump and soft texture filling was obtained (No. 1). On the other hand, when the average particle size was larger than 30 μm, the texture was hard and the suitability was impaired (No. 3).

[Test Example 3]
In order to investigate the influence of the blending ratio of the emulsified fat and edible fat mixed with the egg white coagulated product on the filling of the present invention, a filling was prepared according to Example 1 except that the blending ratio of the emulsified fat and edible fat was changed. The obtained filling was subjected to sensory evaluation according to the same evaluation criteria as in Test Example 1.

As a result of Table 3, when the ratio of the emulsified oil / fat and the edible oil / fat blended in the egg white coagulated product was 20: 1 to 1: 2, a soft texture filling was obtained (No. 5 to 8). In particular, in the case of 10: 1 to 1: 1, a very plump and soft texture filling was obtained (No. 6, 7). On the other hand, when the ratio of the edible oil / fat to the emulsified oil / fat was less than 20: 1 or greater than 1: 2, the texture was stiff and the suitability was impaired (No. 4, 9).

[Test Example 4]
In order to investigate the influence of the pH of the egg white slurry used for the egg white coagulated product on the filling of the present invention, a filling was prepared according to Example 1 except that the amount of lactic acid was adjusted and the pH of the egg white slurry was changed. The obtained filling was subjected to sensory evaluation according to the same evaluation criteria as in Test Example 1.

As a result of Table 4, when the pH of the egg white slurry was 4.5-6, a soft texture filling was obtained (No. 11-14). In particular, when the pH was 4.5 to 5.5, a very plump and soft texture filling was obtained (No. 12, 13). On the other hand, when the pH was less than 4.5 or greater than 6, the texture was hard and the suitability was impaired (No. 10, 15).

Claims (2)

In a filling in which a crushed egg white coagulated product and mayonnaise are mixed and heat-treated, the egg white coagulated product has a blended ratio of 20: 1 to 1: 2 emulsified fat and edible fat with an average particle size of 1 to 30 μm. Filling characterized by heating and coagulating 5-6 egg white slurries. The filling according to claim 1, wherein the total amount of emulsified fat and edible fat is 1 to 40% with respect to the filling.