JP2013247870A - Egg processed food and method for preparing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide an egg processed food having texture characteristic to egg, in more details, an egg processed food, such as fried egg, thin egg crepe, omelette, and scrambled egg, with texture similar to puffy original texture.SOLUTION: An egg processed food is prepared by adding fermented cellulose to an egg processed food liquid egg. The added amount of fermented cellulose is 0.01-0.6 mass% of fermented cellulose.

Description

  The present invention relates to an egg processed food. Specifically, the present invention relates to an egg processed food mainly made of liquid eggs such as omelets, scrambled eggs, and egg baked eggs, and relates to an egg processed food that suppresses excessive aggregation of eggs and maintains a smooth texture while being soft.

  Various processed foods such as fried eggs, thinly baked eggs, omelets and scrambled eggs are known as processed egg foods mainly made of liquid eggs. Of these, omelet and scrambled eggs may have an egg fluffy, melted mouth, and smoothness in addition to the egg flavor. However, excessive heating will harden the egg and reduce its softness. Moreover, since the smooth texture also decreases, it is difficult to adjust the heating condition in mass production. In addition, it is not preferable that omelet or scrambled egg is excessively agglomerated by heating, and it is not so fluid that it can melt when it is inserted into a fork or the like. It is preferable to be in a state of being gathered together. It is difficult to adjust the temperature of the egg so that it is in such a state, and it becomes a problem that a part of the egg remains liquid due to insufficient heating, or the texture becomes loose due to aggregation. It was.

  Conventionally, starch has been used as a material for improving the physical properties of processed egg foods. For example, with respect to fried eggs and thin-fried eggs, the addition of starch plays a role of imparting freeze-thaw resistance, making the dough difficult to break, and imparting shape retention. However, the addition of starch has a problem that the texture becomes heavy and pasty, and the fried egg cannot be maintained.

  Similarly, omelettes and scrambled eggs, which are processed egg products, use a starch-based solution (egg sauce) to show a half-ripe, but the texture has a starchy peculiarity to starch, It has been regarded as a problem that it is heavy and has a poor texture of melting in the mouth.

  On the other hand, a technique using dextrin as a processed egg food is known. For example, a technique for adding maltodextrin as a moisturizer to egg products such as egg sandwiches, omelets, quiches, etc. (Patent Document 1), a technique for adding dextrin to freeze-dried cooked eggs (Patent Document 2), and a combination of dextrin and plant sterols The technique (patent document 3) etc. regarding the processed frozen egg processed food are known.

  However, even when dextrin is used, the yolk part has a resilient texture, and the chewy texture unique to egg yolk cannot be reproduced. The egg white portion has not been able to provide the desired processed egg food because the gloss (gloss, transparency) and elasticity of the egg white portion cannot be reproduced and the texture becomes heavy.

In addition, liquid egg composition containing crystalline fibrous cellulose, water-soluble polymer, etc. (Patent Document 4), egg food material or egg processed product obtained by adding acidic soluble soybean protein to egg raw material (Patent Document) 5) An egg processed product containing a non-uniform membranous egg coagulum, and an egg processed product containing a specific amount of yellow membranous egg coagulum having an area of 700 to 5000 mm 2 and a thickness of 7 mm or less (Patent Document 6, Patent) Document 7) and the like disclose a texture improvement of processed egg products.
However, even with these techniques, it was insufficient to give a fluffy texture to processed egg foods.

JP-T-2001-515341 JP 2006-296235 A JP 2007-267704 A JP 2009-65836 A International Publication WO2006 / 038413 Pamphlet JP 2011-10557 A JP 2011-10556 A

In view of the above prior art, an object of the present invention is to provide a processed egg food that maintains the texture unique to eggs.
Specifically, an object of the present invention is to provide egg processed foods such as omelet and scrambled eggs having a smooth texture unique to soft-boiled eggs, thinly-baked eggs similar to a fluffy original texture.

As a result of intensive studies on processed egg foods, the present inventors have found that the above-mentioned problems can be solved by adding fermented cellulose as one of the raw materials of processed egg foods, and have reached the present invention.
That is, this invention relates to the egg processed food which has the following aspects;
Item 1
Egg processed food characterized by containing fermented cellulose.
Item 2
Item 2. The processed egg product according to Item 1, wherein the fermented cellulose is added in an amount of 0.01 to 0.6% by mass as fermented cellulose.
Item 3
Item 3. The processed egg food according to Item 1 or 2, wherein the processed egg food is an egg grilled, omelet or scrambled egg.
Item 4
A method for preparing an egg processed food, comprising adding fermented cellulose.
Item 5
Item 5. The method for preparing an egg processed food according to Item 4, wherein the fermented cellulose is added in an amount of 0.01 to 0.6% by mass as fermented cellulose.
Item 6
Item 6. The method for preparing an egg processed food according to Item 4 or 5, wherein the egg processed food is egg grilled, omelet or scrambled egg.

  With the processed egg food obtained by the present invention, it has become possible to provide an processed egg food having the original taste and unique texture of the egg. Specifically, it provides egg-processed foods such as omelets and scrambled eggs that have a smooth texture unique to soft-boiled foods, with the soft-baked texture unique to fried eggs and thin-baked eggs. can do.

This invention provides the egg processed food which has the above characteristics by containing 0.01-0.6 mass% of fermented cellulose as a raw material of egg processed food.
The fermented cellulose used in the present invention is not particularly limited as long as it is a cellulose produced by a cellulose-producing bacterium. Usually, cellulose-producing bacteria are cultured according to known methods, for example, methods described in JP-A-61-212295, JP-A-3-157402, and JP-A-9-121787, and the obtained fermented cellulose is desired. It can manufacture by refine | purifying suitably according to.

  Further, the fermented cellulose of the present invention is in accordance with the method described in JP-A-9-121787, xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, pectin, glucomannan, alginic acid, sodium alginate, curdlan, Gum arabic, karaya gum, gati gum, psyllium gum, native gellan gum, tara gum, pullulan, lambzan gum, macrohomopsis gum, succinoglycan, soy polysaccharide (water-soluble hemicellulose), water-soluble cellulose ethers other than HPMC and HPC (such as methylcellulose) ) And gelatin are preferably combined with one or more thickening polysaccharides such as gelatin. Preferably, it is a complex with sodium carboxymethylcellulose (CMC-Na), xanthan gum, and guar gum. For convenience, the Sun Artist (trademark) PX series and PG series of Saneigen FFI Co., Ltd. are used. be able to.

  The fermented cellulose may be added in an amount of 0.01 to 0.6% by mass, preferably 0.02 to 0.5% by mass as fermented cellulose, based on the processed egg food. If the added amount is small, the texture of the processed egg food cannot be sufficiently improved, and if the added amount is increased, the liquid egg dissolved in the whole egg, egg yolk and egg white is thickened, and the processed egg food This is not preferable because of inconvenience in the preparation of The added amount may be appropriately adjusted according to the processed egg food to be prepared. For example, if it is a processed egg food that has been coagulated to some extent after cooking, such as a scrambled egg, it is used for the processed egg food. The amount of the liquid egg is 30 to 70 parts by mass, and it is sufficient that the liquid egg contains fermented cellulose corresponding to the above-described range of the added amount. In short, the amount of fermented cellulose added to the liquid egg should be within the above range, and the amount of liquid egg should be adjusted appropriately so that the processed egg food to be prepared and the desired state (fluffy like scrambled eggs) are obtained. Then, an egg processed food may be prepared.

  The method of adding fermented cellulose to processed egg foods is a method of adding fermented cellulose or fermented cellulose preparation in advance to water egg, which is one of the raw materials, and adding fermented cellulose or fermented cellulose preparation directly to liquid egg A method in which fermented cellulose is contained in the raw material before the final preparation of the egg processed food, such as a method of adding and mixing the fermented cellulose or fermented cellulose preparation to the whole egg and stirring to make a liquid egg Any method can be used without limitation. The liquid egg according to the present invention may be made from any of whole egg, egg yolk, and egg white. As a raw material for preparing such a processed egg as an egg processed food, an egg processed food may be produced by a combination method with other raw materials, and there are no particular restrictions on the addition time, temperature conditions, etc. There is merit that can be used.

  The processed egg food targeted by the present invention refers to a processed food prepared using eggs as raw materials. Preferably, the egg is once obtained in a liquid egg state, and then obtained by a method of preparing a target egg processed food.

  Specifically, it is an egg-processed food obtained by cooking by adding other ingredients and ingredients, such as fried eggs, thin-baked eggs (omelet rice, broiled eggs), omelet and scrambled eggs.

  For scrambled eggs and omelets, add a seasoning to an appropriate amount of liquid egg and heat it so that it is baked softly. The egg processed food of the present invention may be prepared by preparing a part and an egg sauce part, mixing them, and wrapping them in an outer-layered egg-baked sheet. It can be used to prepare omelets and scrambled eggs.

  Furthermore, egg processed foods are often added with starch for the purpose of imparting freezing tolerance and shape retention, or making dough difficult to break, and usually about 1 to 8% by mass starch based on egg processed foods. Is used.

However, the inclusion of starch often results in a texture far from the original texture of eggs. For example, egg-boiled, thin-boiled eggs, omelets, scrambled eggs, etc. have a large influence on the texture, such as a heavy texture or a sticky texture.
In the present invention, even an egg processed food containing starch can provide an egg processed food similar to the original appearance and texture of the egg. Specifically, even if it is an egg processed food containing 1 to 8% by mass, preferably 3 to 6% by mass of starch, the original texture of the egg without a heavy and sticky texture Can provide processed egg foods similar to Furthermore, it is possible to maintain a fluffy state even after firing.

  Hereinafter, the present invention will be described in more detail with reference to examples. However, these examples do not limit the present invention. In the examples, “parts” and “%” are “parts by mass” and “mass%”, respectively, “*” in the text is from Saneigen FFI Co., Ltd., and “*” in the text is from Saneigen. It means that it is a registered trademark of FFI Corporation. The fermented cellulose preparation “Sun Artist (trademark) PX” manufactured by San-Ei Gen FFI Co., Ltd. contains 20% fermented cellulose.

  An omelet was prepared based on the following formulation.

<Preparation method>
1) 3-9 were put into water and it stirred for 10 minutes.
2) 1 and 2 were added and it stirred for further 5 minutes.
3) Baked in a frying pan.
4) After removing the rough heat, quick freezing was performed at -40 ° C.
5) After thawing, the texture of the omelet and the state of oil separation were evaluated.

<Evaluation results>
In the omelets obtained in Examples 1 to 4 according to the present invention, almost no oil separation occurred. Moreover, it had a smooth and soft texture when eaten.
On the other hand, in Comparative Example 1 in which no fermented cellulose preparation was used as a stabilizer, the oil was separated, and the egg was not smooth and hard when eaten. In addition, in the omelet obtained in Comparative Example 2 in which the addition amount of the fermented cellulose preparation (Sun Artist PX) was small, the oil was separated and the texture was not soft. On the other hand, the omelet obtained in Comparative Example 3 having a large amount of fermented cellulose preparation had gel-like physical properties and heavy texture, although the oil separation was suppressed. Furthermore, although the comparative example 4 which added the modified starch had suppressed isolation | separation of oil a little, it had a paste-like food texture peculiar to starch, and it was hard to say that there was a smooth food texture. The omelets of Comparative Example 5 using microcrystalline cellulose and Comparative Example 6 using xanthan gum also failed to prepare an omelet having smoothness by suppressing oil separation.

  A scrambled egg was prepared based on the following formulation.

<Preparation method>
1) 1-10 was added to water and dissolved by stirring.
2) A scrambled egg was prepared in a frying pan.
3) After cooking, the soft feeling was evaluated.

<Evaluation results>
The scrambled eggs obtained in Examples 5 to 6 according to the present invention did not become too hard and had a soft texture.
On the other hand, the comparative example 7 which does not use a stabilizer was hard and had a rough texture. Further, Comparative Example 8 using the processed starch was heavy and had a starchy texture peculiar to starch. Furthermore, the scrambled eggs using other celluloses (Comparative Examples 9 to 11) had a remarkably soft feeling compared to the product of the present invention, and had a rough texture.

Claims (6)

  Egg processed food characterized by containing fermented cellulose.   The egg processed food according to claim 1, wherein the fermented cellulose is added in an amount of 0.01 to 0.6 mass% as fermented cellulose.   The egg processed food according to claim 1 or 2, wherein the egg processed food is an egg grilled, omelet or scrambled egg.   A method for preparing an egg processed food, comprising adding fermented cellulose.   The preparation method of the egg processed food of Claim 4 whose addition amount of fermented cellulose is 0.01-0.6 mass% as fermented cellulose. The method for preparing an egg processed food according to claim 4 or 5, wherein the egg processed food is egg roasted, omelet or scrambled egg.