JP3687302B2 - Food with egg yolk-like texture - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a food product having an egg yolk-like texture.
[0002]
[Prior art]
The unique texture of the egg yolk that can be obtained by heating the eggs with their shells, and the solid yolks that are obtained by heating without breaking the yolk membrane when breaking the eggs. It is.
However, egg yolk that has been split and then heated and coagulated after breaking the yolk membrane has a rubbery texture that is rich in elasticity and does not feel the texture unique to egg yolk.
[0003]
Conventionally, as seen in Japanese Examined Patent Publication No. 49-48747, egg yolk liquid is heated and coagulated, then crushed and crushed, then the crushed egg yolk is formed, and then heat-treated again to give a solidified egg with a good texture It has been proposed to get However, in this method, it is made by the process of heating → crushing → molding → heating, and all the ingredients are egg yolk, so the process is complicated and cholesterol which is considered to be one of the causes of lifestyle-related diseases is high. There were difficulties such as being.
[0004]
Moreover, as seen in JP-A-1-304866, a coagulated egg having a feeling similar to that of egg yolk is mixed by mixing egg liquid and a water-insoluble protein having an average particle diameter of 50 to 500 μm and coagulating them by heating. However, it is considered difficult to obtain water-insoluble proteins having an average particle size of 50 to 500 μm at low cost.
In this regard, if cells derived from beans and potatoes are used, the average particle size is naturally aligned with 50 to 500 μm by using the cells as they are with relatively inexpensive ingredients for both beans and potatoes.
[0005]
[Problems to be solved by the invention]
It is an object of the present invention to provide a food product that has a fine texture such as the yolk portion of a hard egg, and that the fine particles are not bonded with a strong force, and has a chewy texture.
[0006]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present invention performs various studies, and a food in which plant particles (A) surrounded by unbroken cell walls that are individually separated are bound by a binder (B), As a result, the inventors have found an unexpected effect of having a texture similar to that of an egg yolk of a hard egg.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
As the plant particles surrounded by the unbroken cell wall, which are individually separated for use, in the case of red beans, potatoes, etc. boiled and crushed, especially in soybeans, the water-swelling and expansion is achieved by molting and de-embryonic axis. Unheated soybeans are soaked and heated in hot water to which alkali has been added under the conditions of Log (Hr) + 0.333Temp ≥ 2.4 (where Log (Hr) is the common logarithm of the soaking time and Temp is the soaking temperature in ° C. It is desirable to prepare by crushing so that the cell wall does not break, for example, a method of crushing with a stone roll or the like, but it is not limited to this method. However, if the cell wall is broken, it is difficult to obtain a product that satisfies both the flavor and texture.
[0008]
As a method for crushing soybeans, for example, it is processed with a stone roll or a ceramic roll, and it is possible to easily and individually process by processing without applying too much pressure between the rolls (setting the interval between the rolls is sufficient). It is possible to prepare a cell surrounded by an unbroken cell wall.
In addition, when the roll is set by applying pressure to the roll interval for processing with the stone roll or the ceramic roll, a product in which the contents of soybean cells come out of the cells can be easily prepared.
The average particle size of each cell particle is preferably about 50 to 500 μm, more preferably 100 to 200 μm. In general, when the particles are too fine, a fine grain feeling is not felt, and when the particles are too large, they are felt as rough. On the other hand, if the cell wall is broken, it is difficult to obtain a product that satisfies both the flavor and texture even if the average particle size is 50 to 500 μm.
[0009]
It is preferable that the content of individually separated plant particles surrounded by unbroken cell walls is 25 to 90% (about 30 to 90% as dry solids) in the food, More preferably, it is 40 to 85%, and most preferably 50 to 80%. If the amount of plant-based particles is less than this range, a fine grain feeling is not felt, and a chewy texture is not obtained. Moreover, when it contains many vegetable particle | grains exceeding this range, fine particles will not couple | bond together and it will become a heavy food texture. In addition, the above% value is the amount containing the moisture of the food as it is unless otherwise specified. Since the moisture% of each food material is widely distributed (each moisture value is omitted), the content of each vegetable particle is expressed as% with water content. The same applies to the binder content described below.
[0010]
On the other hand, the content of the binder constituting the food of the present invention is generally inversely proportional to the content of the above-mentioned vegetable particles, and the content of the binder is 75 to 10% (dried in the food). The solid content is preferably about 70 to 10%), more preferably 60 to 15%, and most preferably 50 to 20%.
[0011]
As a binding agent for binding individually separated plant particles surrounded by an unbroken cell wall, a seed protein of a thermocoagulable protein such as a soy protein isolate, an avian or seafood protein such as an egg is preferable. However, there is no problem even with a cooling solidifying protein such as gelatin or a solid oil at room temperature. After adding and stirring each, it deaerates and molds according to taste and use.
[0012]
The heating conditions when using a thermocoagulable protein as a binder are preferably 80 to 100 ° C. and 5 minutes or longer. For example, when using a petri dish of φ9 cm, steaming for 5 minutes or more is appropriate, and when using a synthetic resin tube with a folding diameter of 35 mm, heating at 80 to 100 ° C. for 20 to 60 minutes is appropriate. When using a cooling and coagulating protein as a binder, it is solidified by cooling in water or a refrigerator after molding.
[0013]
When it is desired to add color, taste, etc., the pigment solution, flavor solution, etc. may be replaced with water. In addition, when sugar or alcohol is used as an additive for these, since the texture becomes unpleasant if added too much, the amount added is less than 50% of the total material, preferably 30% or less, most preferably 10% or less is appropriate.
[0014]
The product of the present invention thus obtained has a texture that is crisp like the yolk portion of a hard egg.
[0015]
In addition, you can eat the food with the egg yolk-like texture as it is, but it is possible to make various egg products by substituting the egg yolk part of the egg yolk, and it is possible to mold and solidify by adding ingredients in advance. is there.
[0016]
【Example】
Examples The following examples illustrate the effects of the present invention more clearly, but these are examples and the spirit of the present invention is not limited by such examples.
[0017]
Example 1
Soaked and de-embryonically soaked soybeans were immersed and heated for 35 minutes in hot water (95 ° C) 5.5 times the weight of soybeans with 0.3% baking soda added. The product was crushed with a roll (Sekaiido Co., Ltd. marzipan roller). Thereby, the particle | grains surrounded by the cell wall which were isolate | separated separately from the soybean origin and which were not broken (confirmed with the microscope. The same also in the following examples) were prepared. To 20 g of liquid egg yolk, 30 g of the soybean cell particles and 3 g of water were stirred and mixed to obtain a paste-like product. This was poured into 3 petri dishes of 9 cm with a medicine-wrapped paper, steamed for 30 minutes, and cooled to obtain a food product with an egg yolk-like texture.
In this example, the contents of individually separated plant particles (A) and binders (B) surrounded by unbroken cell walls are (A) :( B) = 30: (20 + 3) = 56%: 44%.
[0018]
Example 2
Stir and mix 200 g of water, 40 g of soy white squeezed oil, and 4.2 g of salt with 40 g of separated soy protein (Fuji Oil, New Fuji Pro-SE) with a food cutter (Food Chopper Kizamiko, manufactured by Zojirushi Co., Ltd.) Prepared. 240 g of this emulsion was prepared in the same manner as in Example 1, and 360 g of individually separated soybean-derived particles surrounded by unbroken cell walls and 31.2 g of egg white were stirred and mixed to obtain a paste. This paste-like material is degassed, and 200 g each is filled and sealed in a synthetic resin casing tube with a fold diameter of 35 mm, heated in an 80 ° C. water bath for 30 minutes, cooled and then packed in a bag yolk-like texture. Got food.
In this example, the contents of (A) and (B) were (A) :( B) = 360: (emulsion 240 + egg white 31.2) = 57%: 43%.
[0019]
Example 3
Add 4 times the weight of water to a commercially available dried mashed potato and put it back in advance. Add 200 g of whole egg liquid and a little egg yolk oil (oil separated from egg yolk) to the returned 300 g of mashed potato, and the folding diameter is 35 mm. About 200 g each of the synthetic resin casing tube was filled and sealed, and then heated in a hot water bath at 80 ° C. for 30 minutes. After cooling, a bag-filled egg yolk-like food was obtained.
In this example, the contents of (A) and (B) were (A) :( B) = hydrolyzed mashed potato 300: total egg liquid 200 = 52%: 48%.
[0020]
Example 4
200 g of water, 40 g of soybean white squeezed oil and 4.2 g of sodium chloride were stirred and mixed with 40 g of the separated soybean protein (Fuji Oil, New Fuji Pro-SE) using the same food cutter as in Example 1 to prepare an emulsion. 240 g of this emulsion prepared in the same manner as in Example 1 was stirred and mixed with 360 g of individually separated particles surrounded by unbroken cell walls derived from soybeans, 31.2 g of egg white liquid, and a small amount of yellow pigment solution. I got a thing. Add 30 g of chopped onion and a few drops of vinegar to this paste-like product, fill and seal about 200 g each in a synthetic resin casing tube with a folding diameter of 35 mm, and then heat in a hot water bath at 80 ° C. for 30 minutes. After cooling, a packaged egg yolk-like food was obtained.
In this example, the contents of (A) and (B) were (A) :( B) = 360: (emulsion 240 + egg white 31.2) = 54%: 41%.
[0021]
Example 5
Cut the egg yolk-like food prepared in Example 1 into 5 mm squares, and mix the egg whites that were poured into a mold and heat-coagulated in the same way, 200 g each, 1 g salt, a little pepper, mayonnaise 30 g And egg spread. Similarly, egg spreads were obtained in the same manner as described above for each of the food products prepared in Examples 2 to 4 having an egg yolk-like texture. These four spreads have the same flavor and texture as spreads using the egg yolk portion of hardened eggs, and are judged to be delicious and capable of mass production.
[0022]
Comparative Example 1
The same stone roll as in Example 1 was used to increase the pressure so that soybeans were crushed so that the cell walls were crushed, and the others were prepared in the same manner as in Example 1 with the individual cells broken and crushed. As a result, the tissue was tight and the food texture was not favorable.
[0023]
【The invention's effect】
As described above, the egg yolk-like texture of a hard-boiled egg is obtained by binding the individually separated plant particles (A) surrounded by unbroken cell walls with the binder (B). I was able to get food with As a result, the yolk-like foods with low or no cholesterol that are not obtained in the past and the yolk-like foods that are low or free of cholesterol, and the new foods that can be used at low cost, can contribute to the improvement of public health. .

Claims (8)

A food having an egg yolk-like texture , characterized in that individually separated plant particles (A) surrounded by unbroken cell walls are bound by a binder (B). The food according to claim 1, wherein (A) is contained in the food in an amount of 25 to 90%. The food according to claim 1, wherein (B) comprises a thermocoagulable protein. The food according to claim 1, wherein the thermocoagulable protein is a seed protein or a seafood meat protein. The food according to claim 1, wherein (B) comprises a clotting protein. The food according to claim 1, wherein (B) is contained in the food at 75 to 10%. The food according to claim 1, wherein (A) is derived from beans and potatoes. Food according to claim 1, further comprising a saccharide or alcohol less than 50%.