JP2570043B2 - Egg-containing foaming oil / fat composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Object of the invention]

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a foamed food egg solution useful as a food material.

[0002]

2. Description of the Related Art Aerated cream is also known as whipped cream, and because of its palatability, decoration of confectionery and desserts, icing (hanging), filling (filling) inside, or addition to wiener coffee. Widely used as things.
This whipped cream is originally made by whipping cream (commonly called "fresh") separated from milk, but recently, for health-conscious reasons, vegetable fats are replaced with vegetable fats instead of milk fat. Foaming creams are also commercially available. However, the above-mentioned vegetable cream is inevitably lacking in the flavor of the fresh cream, and therefore, at present, the flavor is supplemented by mixing with the fresh cream or enhancing the flavor.

[0003]

SUMMARY OF THE INVENTION In view of the above circumstances, the present invention provides a novel foamable food composition using eggs without using milk fat, and a frozen foamed food containing eggs. With the goal.

[0004]

SUMMARY OF THE INVENTION It is well known that eggs are a relatively inexpensive food material with a favorable flavor. In addition, egg proteins are nutritionally high-quality proteins alongside casein. In view of the above features of eggs, the present inventor has been researching a method for producing a foamed food using the eggs for many years. In the process, the inventor initially attempted to use egg liquid according to the conventional manufacturing process of vegetable foamed food, but in the emulsification step of raw oil and fat and egg liquid and the subsequent sterilization step, egg protein was reduced. It is unavoidable that rapid thermal denaturation occurs, and the resulting test product is insufficient in terms of foaming properties, flowering properties, quality stability, etc., and cannot be said to be practical. Met.

[0005] However, as a result of the subsequent research, it has been found that the protein in the raw egg solution is subjected to slow thermal denaturation in advance, so that foaming, flowering and quality stability can be achieved even after the subsequent steps such as emulsification and sterilization. It is possible to obtain a new and delicious foaming oil and fat composition having excellent properties such as egg properties and an egg-specific flavor, and the oil and fat composition created here is frozen when foamed as usual. And the property of withstanding thawing.

SUMMARY Based on the above findings, the present invention provides sugars and phosphates and / or
Or a foamable oil-and-fat composition containing eggs, which comprises an egg solution that has been slowly heat-denatured in the presence of sodium citrate, water, an edible oil and fat, and an emulsifier; and sugar and phosphoric acid Egg-containing foamable oil / fat composition containing slow heat denaturation in the presence of salts and / or sodium citrate, water, edible oil and fat, and an emulsifier, water, and edible oil and fat An emulsifier and an egg-containing foamable oil / fat composition containing an emulsion stabilizer are foamed according to a conventional method, and a method for producing an egg-containing frozen foamed food characterized by freezing the foamed material. I do. Hereinafter, various elements constituting the invention will be described.

An important component of the novel foamed food product according to the present invention is an egg solution that has been subjected to slow heat denaturation in advance. This egg solution is prepared by adding water, sugars, phosphates and / or sodium citrate to whole egg solution, egg white solution, egg yolk solution or a mixture thereof, or powdered egg solution (hereinafter simply referred to as “egg solution”). In addition, for example, it is obtained by gradually heating and raising the temperature at a rate of 1 ° C. every 2 to 4 minutes. At the time of this heating, it is preferable to add a small amount of an ethanol-containing substance for the purpose of enhancing the flavor.

The mixing ratio of each of the above components can vary within a considerable range depending on the combination with the heating conditions described below and the design quality of the intended foamed food product, but is generally within the following range. It is. Water: 25 to 90 parts by weight based on 100 parts by weight of egg solution Sugars: 60 to 90 parts by weight based on 100 parts by weight of a mixture of egg solution and water
80 parts by weight Phosphates: 0.5 to 1.5 parts by weight Sodium citrate: 0.1 to 0.3 parts by weight Ethanol-containing: 7 to 12 parts by weight

In the above, edible monosaccharides or disaccharides such as sucrose, maltose, glucose, fructose, and xylose are adopted as saccharides. In particular, maltose or starch syrup is made of a foam using modified egg liquid. It is effective to add freeze resistance to foamed material from the composition.

As the phosphates, those commonly used in the food industry as emulsion stabilizers, for example, sodium phosphate, sodium hydrogen phosphate (first and second), sodium polyphosphate, sodium hexametaphosphate, pyrophosphate Sodium or the like can be used. Liquors such as liqueurs, white liquors, rums and wines are suitable as ethanol-containing substances.

The heating for heat denaturation is usually carried out at a product temperature of 70 to
The temperature is increased at a rate of 1 ° C. for 2 to 4 minutes until the temperature reaches 100 ° C. Therefore, the required heating time is usually 3
Although reaching 0 minutes or more, the coexistence of the saccharide with phosphates and / or sodium citrate slows down the rate of denaturation.

Foaming oil / fat composition The egg solution obtained as described above is then emulsified in a water / oil / fat coexisting system containing an emulsifier, and processed into a foaming oil / fat composition. In this case, the fats and oils having a melting point of 20 ° C. or more, such as coconut oil, palm kernel oil, hydrogenated soybean oil or rapeseed oil, or their transesterified fats and the like, can be used as transesterified fats and hardened fats to improve the shape-retaining properties of the foamed product It is desirable in terms of improving. In particular, transesterified fats and oils having a flat SCI curve are suitable for the purpose in that they have high resistance to temperature changes during foaming.

[0013] Milk protein is not an essential component for the purpose,
In particular, if the amount of the denatured egg solution is sufficiently large, it can be omitted. However, it is generally preferable to use the modified egg solution in combination to give a creamy flavor. As a source of this protein, market milk, concentrated milk, skim milk, whole milk powder, skim milk powder, condensed milk, etc. are used. So that
Useful for purpose.

The surfactant is added, if necessary, for the purpose of imparting a sufficiently stable emulsified state even under severe processing conditions such as subsequent heat sterilization, freezing and thawing. Examples of the surfactant include soybean lecithin, polyglycerol fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester,
Fatty acid monoglycerides and any other edible nonionic surfactants can be freely selected, but generally, a lipophilic activator (less than HLB7) and a hydrophilic activator (HLB7 or more)
It is preferable to use together.

Production of frozen foamed food The above-mentioned ingredients for emulsification are preliminarily emulsified by using a high-speed stirrer such as a homomixer, then are emulsified through a homogenizer, then heat sterilized or sterilized, and finally The aseptically foamable composition obtained as described above is aseptically filled in a container, and after further foaming, if necessary, using a hopper, filled in a squeeze bag and frozen in a freezer. After that, it is shipped to the market in that state.

[0016]

[Function] Slow thermal denaturation in the presence of saccharides, phosphates and / or sodium citrate allows sufficient thermal denaturation of egg proteins. The physical properties after heat sterilization of the product or the foamed product obtained by foaming the composition are extremely stabilized in the physical properties after freezing and thawing, and the sugars (and ethanol-containing substances) and the egg protein And its decomposition products (a variety of amino acids, peptides, and other components in the egg, which cause a Maillard reaction and other complicated chemical reactions, thereby brewing a flavor that is preferable as a foamed food.

[0017]

The embodiments of the present invention will be described below with reference to reference examples and examples, but the examples are, of course, merely for explanation, and are not intended to limit the spirit of the invention. In addition,
In the following formulations, percentages shall mean weight percentages.

Reference Example (Production of egg liquid) [Blending] Raw egg yolk 41.0% by weight Sugar 40.0% Liqueur 5.0% Hexamethaphosphate 0.5% sodium citrate 0.1% water 13.4%

[Preparation] Sugar was put into a horizontal stirring mixer equipped with a jacket, and raw egg yolk was mixed little by little with stirring.
When the sugar and egg yolk were well mixed, phosphate and sodium citrate dissolved and dispersed in warm water were added little by little and mixed with stirring.When completely mixed, an ethanol-containing material was further added. .

After all the ingredients have been homogeneously mixed,
The egg yolk is denatured by gradually heating it to such an extent that the egg yolk is raised by 1 ° C. every 4 minutes (by this heating, a favorable flavor and flavor unique to the egg yolk are developed). After the product temperature reaches 90 to 95 ° C., The mixture was cooled to 20-30 ° C with cold water to obtain an egg mixture.

Example 1 (Production of a foaming composition containing an egg component) To 15 parts of the egg mixture obtained in the above example, 8 parts of a dairy product (sweetened whole fat or skim milk), palm kernel oil and coconut oil 29 parts of mixed hardened oil, 15 parts of saccharides (sugar or syrup), 0.7 parts of emulsifier (lecithin, sucrose fatty acid ester or sorbitan fatty acid ester) and 32.3 parts of water, and
After heating to 70 ° C., the mixture was stirred, mixed and pre-emulsified to form an oil-in-water emulsion. This is homogenized at a pressure of 70 kg
After homogenization through a homogenizer under conditions of / cm ^2, V
14 by TIS (trade name of direct heating type instant sterilizer)
Heat at 5 ° C for 4 seconds, sterilize, and immediately after homogenization pressure 120
It was aseptically rehomogenized at kg / cm ² . Then, the mixture was cooled to 10 ° C. or lower, and aseptically filled in a container to obtain a whipped foamed food liquid containing yolk.

When this whipped foamed food containing yolk was foamed with a cake mixer, overruns 150 to 17 were obtained.
A 0% foamed creamy composition was obtained. This product not only has good shape retention and an elegant and rich flavor of egg yolk, but also has a new flavor with the richness of condensed milk, as well as a shelf life comparable to ordinary creams. Had. In addition, by increasing the ratio of starch syrup in the saccharide, it is possible to impart favorable freeze resistance to the foamed product.

[0023] Note) A mixture of lecithin, sugar ester, fatty acid monoglyceride and sorbitan fatty acid ester. A mixture of NaHPO ₄ .12H ₂ O, (NaPO ₃ ) ₆ and NaHCO ₃ .

[Preparation] After premixing the above components at 60 to 85 ° C., the mixture was homogenized under the conditions of a homogenizing pressure of 70 kg / cm ² . This homogenized product was sterilized by heating at 145 ° C. for 4 seconds by VTIS (described above), and then aseptically re-homogenized at a homogenizing pressure of 120 kg / cm ² ,
The mixture was immediately cooled to 10 ° C. to obtain an oil-in-water emulsified oil / fat composition for frozen foamed food containing eggs.

The above composition was foamed by a known cake mixer to foam an overrun of 150 to 170%, and then cooled to -20 ° C or lower to obtain a frozen foamed food. Thawed in a refrigerator exhibited excellent artificialness and shape retention.

[0026]

As described and demonstrated above, the present invention can provide a novel foamed oil-and-fat composition containing eggs and a frozen foamed food having a favorable flavor, thereby improving the diet of the nation. To contribute.

Claims (3)

(57) [Claims] 1. An egg containing an egg solution which has been slowly heat-denatured in the presence of a saccharide, a phosphate and / or sodium citrate, water, an edible oil and an emulsifier. Foaming oil / fat composition. 2. The composition according to claim 1, wherein the egg solution is a whole egg solution, an egg white solution, an egg yolk solution or a mixture thereof or a powdered egg egg solution. 3. The composition according to claim 1, which is for frozen foamed food.