JP2017000033A - Egg salad - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide egg salad having excellent egg flavor even after storage.MEANS FOR SOLVING THE PROBLEM: Provided is egg salad obtained by adding seasoning using fat as a base and the transversal matters of a heated and solidified egg, in which the fat contains a solid fat being solid at a quality temperature of 20°C by 5 to 90%, and the seasoning being the one having a water content of 60% or lower, an egg yolk by 1 to 10% expressed in terms of solid content and organic acid by 0.1 to 3% expressed in terms of solid content.SELECTED DRAWING: None

Description

  The present invention relates to an egg salad. More specifically, the present invention relates to an egg salad that is excellent in egg flavor even after storage.

  Egg salad is a food that is widely used in daily eating habits and is often used as an ingredient in sandwiches and salads. Egg salad is generally prepared by cutting hard-cooked hard-boiled eggs into dice, adding other ingredients, salt, spices, etc. as necessary, and mixing with oil-in-water acidic seasonings such as mayonnaise. doing. Egg salads that are mass-produced industrially, such as for business use or school meals, are rarely eaten on the same day after production and may take several days to eat. For this reason, there is a problem that the egg flavor becomes weak when eating.

  Therefore, as a method for solving the above-mentioned problem, a heated cut product having a product temperature of 50 ° C. or more using a boiled egg shelled at a product temperature of 30 ° C. or less, the heated cut product and an acidic oil-in-water emulsion seasoning Has been proposed (Patent Document 1). Moreover, the technique which uses egg yolk oil as a raw material of an egg salad and makes pH of an egg salad a specific range is proposed (patent document 2).

Japanese Patent No. 4633021 Japanese Patent No. 3441421

The present invention provides an egg salad having an excellent egg flavor even after storage.

  In order to solve the above-mentioned problems, the inventors of the present application are seasonings based on specific fats and oils and having a moisture content of a specific amount or less, and if the seasonings contain a specific amount of egg yolk and organic acid. An egg salad with excellent egg flavor even after storage was found, and the present invention was finally completed.

That is, the present invention
(1) An egg salad composed of a fat-based seasoning and a heat-coagulated egg slice,
The fat / oil contains 5% or more and 90% or less of solid fat that is solid at a product temperature of 20 ° C.,
The seasoning has a moisture content of 60% or less,
1% to 10% of yolk in terms of solid content,
It is a seasoning containing 0.1% or more and 3% or less of an organic acid in terms of solid content.
Egg salad,
(2) The egg salad according to (1),
The seasoning is an O / W / O type emulsified seasoning emulsified in O / W / O type,
The fats and oils constituting the continuous phase of the O / W / O type emulsified seasoning contain 5 to 90% of solid fats at a product temperature of 20 ° C.,
Egg salad,
(3) The egg salad according to (2),
The pH of the aqueous phase contained in the O / W / O type emulsified seasoning is 4.5 or less,
Egg salad,
It is.

  According to the present invention, an egg salad having an excellent egg flavor even after storage can be provided. Therefore, further expansion of demand for egg salad is expected especially at convenience stores and supermarkets.

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

<Features of the present invention>
The egg salad of the present invention is a seasoning based on fats and oils, and the seasoning is adjusted to a specific amount of water using an edible fat containing a specific amount of solid fat, and a specific amount of egg yolk By containing an organic acid, an egg salad with excellent egg flavor can be obtained even after storage.

<Egg salad>
The egg salad of the present invention is a food in which a seasoning based on fats and oils and a cut product of heat-coagulated eggs are blended. Such an egg salad of the present invention is not particularly limited in use, for example, spreads spread on bread etc., fillings such as sandwiches, croquettes, etc., used as a topping for various dishes, etc. Is included. Moreover, in addition to the cut pieces of heat-coagulated eggs, cut pieces such as vegetables may be blended.

<Seasoning based on fats and oils>
The seasonings based on fats and oils are characterized in that the edible fats and oils as bases are specific fats and oils, are adjusted to a specific moisture content, and contain specific egg yolks and organic acids. The fat and oil-based seasonings are those in which specific edible oils and fats are in direct contact with cut pieces of heat-coagulated eggs, which are target foods to be softened. Specific examples of the seasoning based on fats and oils include O / W / O type, W / O type whose continuous phase is an oil phase, and fat-based seasonings substantially free of an aqueous phase. .
In order to obtain an egg salad with excellent egg flavor even after storage, an O / W / O emulsified seasoning is particularly preferable.

<Types of edible fats and oils used for seasonings based on fats and oils>
The edible oil and fat used for the seasoning of the present invention may be any oil and fat provided for edible use. For example, edible vegetable oils and fats (eg, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil), fish oil, liver oil, and oils and diglycerides that are processed by transesterification of these oils are mainly included. Fats and oils are mentioned, and these can be used alone or in combination of two or more. Moreover, the seasoning of this invention can contain 10 to 95% of edible fats and oils, can further contain 10 to 90%, and can further contain 15 to 85%.

<Solid fat content of edible fats and oils used for seasonings based on fats and oils>
Edible fats and oils used for seasonings based on fats and oils are edible fats and oils containing solid solid fat of 5% or more and 90% or less at a product temperature of 20 ° C. Hereinafter, the ratio of the solid fat that is solid at 20 ° C. contained in the fat that is the base of the seasoning is referred to as the solid fat content. In particular, an edible vegetable oil having a solid fat content of 10% or more and 80% or less may be used. With a seasoning based on an edible oil containing a specific amount of the solid fat, an egg salad with excellent egg flavor can be obtained even after storage.
Specific examples of such edible fats and oils include oils and fats obtained by fractionating or transesterifying the above edible vegetable fats and oils. In the present invention, the solid fat content is AOCS Official Method Cd16b-93. (Revised 1999).

<Water content of seasonings>
The moisture content of the seasoning based on fats and oils is 60% or less, and may be 50% or less. Thereby, the egg salad excellent in egg flavor after storage can be obtained. The lower limit of the water content is not particularly limited, but considering the case where the fat and oil-based seasoning is an edible fat and oil-based seasoning that does not contain an aqueous phase, it is 0.5% or more and 1% or more. can do.

<Water activity of seasonings>
The water activity of the seasoning based on fats and oils is preferably 0.95 or less, more preferably 0.93 or less, and 0.6 or less in terms of obtaining a good egg flavor after storage. Even better.

<Yellow used for seasoning>
The egg yolk used for the fat-based seasoning is not particularly limited as long as it is provided for food. For example, raw egg yolk as well as the raw egg yolk are sterilized, frozen, spray-dried or freeze-dried. Dehydration treatment such as phospholipase A1, phospholipase A2, phospholipase C, phospholipase D or protease, desugaring treatment with yeast or glucose oxidase, supercritical carbon dioxide treatment, etc. The thing which performed 1 type, or 2 or more types of processes, such as a process, mixing processes, such as salt or saccharides, is mentioned.

<Content of egg yolk used for seasoning>
The egg yolk used in the fat and oil-based seasoning is 1% or more and 10% or less in terms of solid content even after storage in order to obtain an egg salad with excellent egg flavor even after storage, and further 1% or more and 8%. % Or less, and preferably 1.5 to 6%.

<Organic acid used for seasoning>
The organic acid used for the seasoning based on fats and oils is not particularly limited as long as it is provided for food. For example, acetic acid, citric acid, succinic acid, lactic acid, gluconic acid and the like can be mentioned.

<Content of organic acid used for seasoning>
In the seasoning based on fats and oils, the organic acid is 0.1% to 3% in terms of solid content, and more preferably 0.3% to 1.5%. When the content of the organic acid is within the above range, an egg salad with excellent egg flavor can be obtained even after storage.

<Other ingredients of seasonings>
In addition to the edible oils and fats, egg yolk, and organic acids, the seasonings based on the fats and oils can include, for example, vinegar (brewed vinegar), seasonings, sugars, spices, coloring agents, and flavoring agents. Can be used alone or in combination of two or more.

<Forms of seasonings based on fats and oils>
Examples of the form of the seasoning based on fats and oils include O / W / O type, W / O type whose continuous phase is the oil phase, and fat-based seasonings substantially free of an aqueous phase. In order to obtain an egg salad with excellent egg flavor even after storage, it is particularly preferable to be an O / W / O type.
When the oil-based seasoning is an O / W / O emulsion seasoning or a W / O emulsion seasoning, the egg yolk and the organic acid can be contained in the aqueous phase.
In addition, when the oil-based seasoning is an edible oil-based seasoning that does not contain an aqueous phase, the egg yolk and the organic acid are mixed with the edible oil-fat using a powder form. be able to.

<Combination ratio of cut pieces of heat-coagulated eggs and seasonings based on fats and oils>
In the egg salad of the present invention, the blending ratio of the cut product of the heat-coagulated egg and the oil-based seasoning may be adjusted as appropriate depending on the use of the egg salad, etc. Considering the balance of sourness derived from the seasoning, the seasoning can be 10 parts or more and 100 parts or less, and more preferably 15 parts or more and 90 parts or less, with respect to 100 parts of the cut product of the heat-coagulated egg. Can do.

<Method of manufacturing egg salad>
The method for producing the egg salad of the present invention is not particularly limited, and the raw material described above may be mixed by a conventional method to produce an egg salad.
That is, first, a fat and oil-based seasoning is prepared so as to have a specific water content using the above-described edible fat and oil of a specific solid fat content, a specific amount of egg yolk and an organic acid, and the prepared seasoning and Prepare the egg salad by cutting the heat-coagulated egg, if necessary, other seasonings, spices, preservatives, ingredients, and mixing these ingredients into an agitator such as a mixer. be able to.
Also, there is a method for preparing a seasoning based on fat and oil at the same time as preparing an egg salad by mixing a cut product of heat-coagulated egg, an edible oil and fat with a specific solid fat content, a specific amount of egg yolk and an organic acid. Can be mentioned.

  Next, this invention is further demonstrated based on an Example, a comparative example, and a test example.

[Preparation Example 1]
A seasoning based on the fats and oils of Preparation Example 1 was prepared with the formulation shown in Table 1 below. That is, the water phase and the inner oil phase shown in Table 1 below were emulsified with a mixer and then emulsified with a colloid mill to prepare an O / W type emulsion. Next, the outer oil phase shown in Table 1 below was added to the O / W emulsion and emulsified with a mixer to prepare an O / W / O emulsion seasoning. Each emulsification step was performed at a product temperature of 20 ° C.

  The obtained O / W / O type emulsified seasoning had a pH of the water phase part of 4.5 or less and a viscosity of 230 Pa · s.

[Preparation Examples 2 to 12]
The O / W / O type emulsified seasonings of Preparation Examples 2 to 12 were prepared in the same manner as Preparation Example 1 at the blending ratio of seasonings shown in Table 1. The obtained seasoning had a pH of the water phase part of 4.5 or less.

[Examples 1-7, Comparative Examples 1-5]
Egg salad was prepared using each seasoning obtained in Preparation Examples 1-12.
That is, each seasoning was mixed in accordance with a conventional method at a ratio shown in Table 1 to 100 parts of a cut egg product cut into a dice having a side of about 1 cm to produce an egg salad of the present invention.

[Test Example 1]
The egg salad obtained in Examples 1 to 7 and Comparative Examples 1 to 5 was manufactured and stored in a refrigerator, and then ate and subjected to sensory evaluation according to the following evaluation criteria. The results are shown in Table 1.

[Evaluation criteria]
A: The egg flavor was excellent even after storage.
B: The egg flavor was slightly impaired after storage, but it was not problematic.
C: The egg flavor was impaired after storage.

From Table 1, it is O / W / O type emulsified seasoning whose continuous phase is an oil phase, the moisture content of the seasoning is 60% or less, and egg yolk is 1 to 10% in terms of solid content, organic It can be understood that the egg salad made by combining the seasoning containing 0.1 to 3% of acid in terms of solid content and the cut pieces of heat-coagulated eggs has a good egg flavor even after storage (Example 1). ~ 7). The egg salad using the seasoning whose solid fat content of the edible vegetable oil used for the oil phase which is a continuous phase is 10 to 80% at a product temperature of 20 ° C. is particularly good in egg flavor even after storage. Understandable.
On the other hand, among the O / W / O type emulsified seasonings, when the edible fat used in the outer oil phase has a solid content of 100% (Comparative Example 1) or a solid content of 0% (Comparative Example 2) The egg flavor after storage was impaired. Further, in the case of a seasoning in which the continuous phase is an aqueous phase (Comparative Example 10), a seasoning that does not contain egg yolk (Comparative Example 11), and a seasoning that does not contain an organic acid (Comparative Example 12) are also preserved. Later, the egg flavor of the egg salad was impaired.

[Preparation Examples 13 to 18]
Condiments based on the fats and oils of Preparation Examples 13 to 18 were prepared at the blending ratio of the seasonings shown in Table 2. That is, after powder mixture of egg yolk, organic acid, and other raw materials other than the edible vegetable fats and oils (processed fats and oils) in Table 2 below, the powder raw materials and edible vegetable fats and oils (processed fats and oils) are mixed, Made base seasoning.
The water content of each seasoning obtained was 10% or less.

[Examples 8 and 9, Comparative Examples 6 to 9]
Egg salad was prepared using the seasonings of Preparation Examples 13-18.
That is, 15 parts of each seasoning was mixed in accordance with a conventional method with 100 parts of the cut egg product cut into a dice having a side of about 1 cm to produce an egg salad.

In the same manner as in Test Example 1, the egg salad obtained in Examples 8-9 and Comparative Examples 6-9 was produced, stored in the refrigerator, and then eaten. According to the evaluation criteria described in [Test Example 1], sensory evaluation was performed. went. The results are shown in Table 2.

From Table 2, it is a seasoning based on fats and oils, the water content of the seasoning is 60% or less, 1 to 10% of egg yolk in terms of solid content, and 0.1 to 3% of organic acid It can be understood that the egg salad made by adding the seasoning to be cooked and the cut pieces of the heat-coagulated egg has a good egg flavor even after storage (Examples 8 and 9).
On the other hand, among the seasonings based on fats and oils, when the edible fats and oils have a solid content of 0% (Comparative Example 6), or when the solids content is 100% (Comparative Example 7), the egg flavor after storage is impaired. It was. In addition, in the case of the seasoning not containing egg yolk (Comparative Example 8) and in the case of the seasoning not containing organic acid (Comparative Example 9), the egg flavor of the egg salad was impaired after storage.

Claims (3)

An egg salad that is made by blending a fat-based seasoning and a slice of heat-coagulated egg,
The fat / oil contains 5% or more and 90% or less of solid fat that is solid at a product temperature of 20 ° C.,
The seasoning has a moisture content of 60% or less,
1% to 10% of yolk in terms of solid content,
It is a seasoning containing 0.1% or more and 3% or less of an organic acid in terms of solid content.
Egg salad. The egg salad according to claim 1,
The seasoning is an O / W / O type emulsified seasoning emulsified in an O / W / O type,
The fats and oils constituting the continuous phase of the O / W / O type emulsified seasoning contain 5 to 90% of solid fats at a product temperature of 20 ° C.,
Egg salad. An egg salad according to claim 2,
The pH of the aqueous phase contained in the O / W / O type emulsified seasoning is 4.5 or less,
Egg salad.