JP4245248B2

JP4245248B2 - Method for producing eggs with frozen rice cake

Info

Publication number: JP4245248B2
Application number: JP2000046894A
Authority: JP
Inventors: 貴夫福士
Original assignee: Kibun Foods Inc
Current assignee: Kibun Foods Inc
Priority date: 2000-02-24
Filing date: 2000-02-24
Publication date: 2009-03-25
Anticipated expiration: 2020-02-24
Also published as: JP2001231440A

Description

【０００１】
【産業上の利用分野】
本発明は、解凍時の茹で卵の品質に何ら遜色をもたらさない冷凍茹で卵の製造方法に関する。
【０００２】
【従来の技術】
冷凍茹で卵を製造する方法として、液体窒素等による急速凍結方法又は食塩水等の使用によるブライン凍結法が使用されていた。しかしながら、前者による方法では凍結後数日間で卵白中に氷結晶が生長し、卵白組織が破壊されてしまう。従って、解凍時には氷結晶が溶けてドリップとなって流出し、その後の卵白中には無数の空隙が残存してスポンジ状になってしまう。一方、後者による方法では、解凍時に卵白が硬くなりゴム様の食感となってしまう。このように、いずれの場合も解凍時における茹で卵の品質はその本来の品質とは著しく異なった欠陥のあるものになってしまう。これらの問題を解決する方法として、茹で卵をデキストリンやデキストリンアルコールの水溶液に浸漬してから凍結する方法（特開昭５２−４１２６７号公報）、また茹で卵にリン酸塩を含有させて冷凍することを特徴とする加工冷凍ゆで卵とその解凍品（特開平７−１３５９２６号公報）が提案されている。さらには、卵黄部の冷凍変成を低減させる目的で、卵黄部まで糖類等を十分に浸透させる為に、茹で卵を小さくカットしてから凍結する方法も行われている。（特開平０９−１５４５３９）
【０００３】
【発明が解決しようとする課題】
しかし、デキストリン等を使用する方法では、スポンジ状・ゴム様の食感は解決されたものの解凍時の茹卵は硬くなってしまい食感上好ましくない品質になってしまう。またリン酸塩を使用する方法では、解凍時の茹で卵の品質上の問題はある程度解決されたが、リン酸塩の水溶液中へ茹で卵を長時間浸漬せねばならないといった製造工程上の問題が依然として残り、その上、リン酸塩自体がキレート作用があり、カルシウム等の金属イオンを結着する為、体内でのカルシウムの吸収を阻害する働きがある。したがって、食品への使用はあまり好ましくないといった問題が残る。一方、茹で卵をカットして凍結する方法では、商品としての使用範囲が限られてしまう為、その価値が低減してしまう。
本発明は上記の問題点を伴わず、解凍時の茹で卵の品質が凍結を施さない茹で卵の品質と同等である冷凍茹で卵の製造方法を提供するものである。
【０００４】
【課題を解決する手段】
本発明者は、上記問題点を鑑み、鋭意検討した結果、茹で卵を構成する白身部分（以下卵白と言う）と黄身部分（以下卵黄と言う）の蛋白質の凍結耐性の強弱の違いに着目し、本発明を完成するに至った。本発明の内で請求項１記載の発明は、この卵白と卵黄の凍結耐性の違いに基づき凍結処理を１次と２次に分けて実施するものであり、１次凍結は、茹で卵を低温度液体溶液による凍結媒体中に置いて、実質的に茹で卵の卵白の部分を急速凍結し、２次凍結は、前記１次凍結後のゆで卵を前記凍結媒体外で、実質的に茹で卵の卵黄部分を凍結することを特徴とするものである。又、請求項２記載の発明は、請求項１記載の発明の構成のうち、前記１次凍結が、１〜２分間であることを特徴とするものである。
【０００５】
このことは、すなわち、何の処理も施さない通常の茹で卵を凍結した後解凍して、その品質を凍結を施さない茹で卵と比較してみると、凍結・解凍した茹で卵の卵白の部分はその組織が完全に破壊されており品質上大きな欠陥があるのに対し、卵黄部は多少水分が多く柔らかくなるような変化は生じてはいるが品質的には大きな問題が無いことに起因するものである。そして、この卵黄部の水分は、卵白部の氷結晶が解凍時に離水して卵黄部に移行したものであり、従って、解凍時に卵白部からの離水が起こらないように卵白部を凍結すれば卵黄部への影響が防止できる。又、茹で卵を低温で急速に一期に凍結するとヒビ、又は割れが生じてしまう問題も生じる。このような問題に対応する手段として、条件の異なる１次と２次の凍結方法に分けて凍結することで上記問題が解決できるとの結論に達した。
【０００６】
【発明の実施の形態】
本発明は、上記知見に基づき、卵黄に比較して冷凍耐性が弱い卵白の部分に糖を含有させ、１次凍結において卵白に氷結晶が生成しないように卵白を急速凍結し、次の２次凍結で、すでに凍結した卵白にひび割れが生じないように卵黄を凍結することを特徴とする。
以下、本発明を詳細に説明する。
【０００７】
本発明で使用する茹で卵は、鶏卵を通常の方法でボイルし、冷却後に殻を取り除たものである。この茹で卵の卵白に糖を浸透含有させる。このことで凍結時及び冷凍保存時の卵白の変成が防止できる。本発明でいう糖とは、ブドウ糖などの単糖類、ショ糖などの２糖類、デンプンなどの多糖類、マルチトール、ソルビトールなどの糖アルコール、また、トレハロース、オリゴ糖及びデキストリンなどであり、これらの単体、もしくは混合による複合体の溶液を用いる。
また、本発明では、これらの糖類の溶液に塩味調味料又は酸味調味料を添加した調味液を使用してもよい。
【０００８】
卵白の部分に糖を含有させる方法としては、上記糖類の溶液を４０℃〜６５℃に昇温保持し、その中に茹で卵全体が浸かる状態にして、２０分〜６０分間浸せきする。この時、溶液の温度が６５℃以上であると、卵白の部分が硬くなってしまい、また、４０℃以下であると浸せき時間が長くなってしまい、腐敗などのおそれがあり食品衛生上あまり好ましくない。
また、浸せき時間が２０分以下であると卵白に糖が十分に浸透せず、卵白中の糖の含有量が少ない為、凍結時に冷凍変成をおこしてしまう。一方、６０分以上であると卵白中に糖が必要以上に含有しすぎてしまい、食した時に強い甘味を感じ、また卵白も硬くなりすぎてしまう。
【０００９】
従って、上記浸せき条件の温度・時間は、茹で卵の卵白部分に冷凍変成を起こさず、また、食した時に甘味と硬さを感じさせない程度の糖の量を短時間で卵白に含有させることができる。
この時の鶏卵の卵白中の糖の含有量は５〜１５重量％である。従って、鶏卵より小さい又は大きい卵については、この含有量の数値を目安に浸せき処理時間をコントロールすればよい。
【００１０】
浸せき終了後、溶液から茹で卵を取り出し、液をよく切ってから室温で約２時間放置し、１次凍結を行う。この時の凍結条件として、温度は−２５℃〜−１４３℃であり、その凍結媒体としては低温度液体溶液によるものである。また、所用時間としては１〜２分が好ましい。
すなわち、液体窒素や液体酸素のような超低温下に茹で卵を置くことで、外殻部の糖を含有した卵白を急速に凍結することができ、卵白内での凍結変性の要因である氷結晶が生成するのを極力抑えて、卵白組織が破壊されるのを防止できる。また、上記所用時間では、卵黄までは十分に凍結することが出来ない。このことは、卵黄の凍結膨張が起こらず、よって、すでに凍結した卵白にその膨張圧の影響を与えずにすむので、卵白にヒビや割れが起こるのを防止することができる。このように、１次凍結では、主として卵白の部分のみを凍結することを目的とする。
【００１１】
２次凍結は、１次凍結の終了後すぐに行う。その凍結条件として、温度は−２０℃〜−４０℃であり、その凍結方法としては、トンネルフリーザー等の送風式急速凍結機や、又は通常の冷凍庫でもよい。また、その所要時間としては、茹で卵の卵黄部が完全に凍結するのに必要な時間であればよい。
このようにして凍結処理した冷凍茹で卵は、長期間冷凍保管しても解凍時には通常の茹で卵の品質となんら遜色のないものが得られる。
【００１２】
【実施例１】
鶏卵１５個を熱湯中に２５分間置き、加熱凝固した茹で卵を得た。放令した後、殻を取り除き、５個ずつ３グループに分けて以下の処理を施した。
１グループ：何の処理もせずトンネルフリーザー（−４０℃、３０分）で凍結し、コントロールとした。
２グループ：マルトースの２５％溶液５００ｍｌを５０℃に昇温保持した中に６０分間浸せきして取り出し、トンネルフリーザー（−４０℃、３０分）で凍結。
３グループ：マルトースの２５％溶液５００ｍｌを５０℃に昇温保持した中に６０分間浸せきして取り出し、ドライアイスを投入した９８％エタノール溶液（−７５℃）に２分間浸せきして卵白部を凍結した後、トンネルフリーザー（−４０℃、３０分）で卵黄部を凍結するための２次凍結を行った。上記各条件で凍結した茹で卵を−３０℃で２週間保存した後、解凍して各グループの茹で卵の品質を調べた。
解凍後の各グループの茹で卵の品質

【００１３】
【実施例２】
鶏卵１０個を熱湯中に２５分間置き、加熱凝固した茹で卵を得た。放冷した後、殻を取り除き、ソルビトールの３０％溶液５００ｍｌを５０℃に昇温保持した中に３０分間浸せきした。次にそれらの茹で卵を取り出し液切りと冷却の目的で２時間冷蔵庫に放置した。その後それらの茹で卵を５個ずつに分けて以下の条件で凍結を行った。
凍結条件１：ドライアイスを投入した７５％エタノール溶液（−５０℃）中に２分間浸せき後、送風式急速凍結機（温度設定−３０℃）で３０分間凍結。
凍結条件２：ドライアイスを投入した７５％エタノール溶液（−５０℃）中に５分間浸せき凍結。
【００１４】
凍結条件１で実施した茹で卵は、凍結後卵白部分にヒビ、割れの現象が認められなかった。凍結条件２で実施した茹で卵は、凍結後卵白部分に程度の差はあるがヒビ、割れの現象がすべてに認められた。
凍結条件１で製造した冷凍茹で卵を４０日間−３０℃で冷凍保存した後、解凍してその外観、卵白部、卵黄部を調べた。その結果、通常の茹で卵と変わりが無いことが認められた。
【００１５】
【発明の効果】
本発明は、以上述べたように茹で卵の卵白部と卵黄部の冷凍耐性の違いに着目し、実質的に卵白部に糖類を含有させるだけなので、製造工程における浸せき処理時間も非常に短縮される。また、凍結処理も条件の違う１次と２次に分け、１次凍結で冷凍耐性の弱い卵白部を急速に凍結し、次に２次凍結で卵黄部を凍結する方法を用いるので、卵白中の凍結時における氷結晶の生成を極力抑えることができ、その結果、卵白中の組織の破壊が起こらず解凍時の卵白の品質は凍結処理を施していない茹で卵の卵白と同等のものが得られる。また、このことは、解凍時、卵白から離水する水分を低く抑えられるので、卵黄部に移行する水分量も少なく、卵黄部への品質の低減も防げる。さらに１次凍結と２次凍結の２段階に凍結処理を分けて行うことにより卵黄部の凍結膨張による卵白部のヒビ及び割れの発生を避けることができる。このように、本発明による冷凍茹で卵の解凍時の品質は、凍結を施さない茹で卵の品質と比較してもなんら遜色のないものである。[0001]
[Industrial application fields]
The present invention relates to a method for producing eggs with frozen straw that does not cause any discoloration in the quality of the egg when thawed.
[0002]
[Prior art]
As a method for producing eggs with a frozen salmon, a quick freezing method using liquid nitrogen or a brine freezing method using a saline solution or the like has been used. However, in the former method, ice crystals grow in the egg white within a few days after freezing, and the egg white tissue is destroyed. Therefore, when thawing, the ice crystals melt and flow out as a drip, and innumerable voids remain in the subsequent egg white to form a sponge. On the other hand, in the latter method, the egg white becomes hard at the time of thawing, resulting in a rubbery texture. Thus, in any case, the quality of the boiled egg at the time of thawing has a defect that is significantly different from its original quality. To solve these problems, boiled eggs are immersed in an aqueous solution of dextrin or dextrin alcohol and then frozen (Japanese Patent Laid-Open No. 52-41267), and boiled eggs are frozen by containing phosphate. A processed frozen boiled egg and its thawed product (JP-A-7-135926) have been proposed. Furthermore, in order to reduce the freezing and metamorphosis of the yolk part, a method of freezing the egg after cutting it with a boil is also performed in order to sufficiently infiltrate saccharides and the like into the yolk part. (Japanese Patent Laid-Open No. 09-154539)
[0003]
[Problems to be solved by the invention]
However, in the method using dextrin or the like, although the sponge-like and rubber-like texture is solved, the incubation at the time of thawing becomes hard and the quality becomes unfavorable in terms of texture. In addition, in the method using phosphate, the quality problem of boiled eggs during thawing has been solved to some extent, but there is a problem in the manufacturing process that eggs must be immersed in an aqueous solution of phosphate for a long time. It still remains, and in addition, phosphate itself has a chelating action and binds metal ions such as calcium, thereby inhibiting the absorption of calcium in the body. Therefore, the problem that the use for food is not so preferable remains. On the other hand, in the method of cutting and freezing eggs with a boil, since the range of use as a product is limited, its value is reduced.
The present invention provides a method for producing eggs using a frozen salmon that does not have the above-mentioned problems and has the same quality as that of a boiled egg that has not been frozen.
[0004]
[Means for solving the problems]
As a result of intensive studies in view of the above problems, the present inventor has paid attention to the difference in strength of freezing resistance between the white portion (hereinafter referred to as egg white) and the yolk portion (hereinafter referred to as egg yolk) constituting the boiled egg. The present invention has been completed. The invention of claim 1, wherein within the present invention is state, and are not carried out freezing primary and 2 then divided on the basis of the difference in freezing tolerance of the egg white and yolk, the primary freezing, a boiled egg Place in a freezing medium with a low-temperature liquid solution to rapidly freeze the egg white portion of the egg, and the secondary freezing is to boil the boiled egg after the primary freezing outside the freezing medium. The egg yolk portion of the egg is frozen . The invention according to claim 2 is characterized in that, in the configuration of the invention according to claim 1, the primary freezing is for 1 to 2 minutes .
[0005]
This means that the egg white part of the frozen and thawed boiled egg is compared to that of a boiled egg that is frozen and thawed after freezing in an ordinary boiled egg. This is because the tissue is completely destroyed and there is a large defect in quality, while the yolk part is slightly moist and soft, but there is no major quality problem. Is. The water content in the egg yolk part is that of the ice crystals in the egg white part that has separated into the egg yolk part during thawing. Therefore, if the egg white part is frozen so that no water separation from the egg white part occurs during thawing, The influence on the part can be prevented. In addition, if a boiled egg is frozen at a low temperature for a period of time, cracks or cracks may occur. As a means to deal with such a problem, it has been concluded that the above problem can be solved by freezing the primary and secondary freezing methods with different conditions.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Based on the above findings, the present invention contains a sugar in the egg white portion, which has a lower freezing tolerance than egg yolk, and rapidly freezes the egg white so that no ice crystals are formed in the egg white in the primary freezing. It is characterized by freezing egg yolk so that cracking does not occur in the already frozen egg white.
Hereinafter, the present invention will be described in detail.
[0007]
The boiled egg used in the present invention is obtained by boiling a chicken egg by a normal method and removing the shell after cooling. Sugar is permeated into the egg white of this boiled egg. This can prevent the transformation of egg white during freezing and frozen storage. The sugars used in the present invention are monosaccharides such as glucose, disaccharides such as sucrose, polysaccharides such as starch, sugar alcohols such as maltitol and sorbitol, trehalose, oligosaccharides and dextrins, etc. A single solution or a mixed solution is used.
Moreover, in this invention, you may use the seasoning liquid which added the salty seasoning or the sour seasoning to the solution of these saccharides.
[0008]
As a method for adding saccharide to the egg white portion, the saccharide solution is heated and maintained at 40 ° C. to 65 ° C., and the whole egg is immersed in the boil for 20 minutes to 60 minutes. At this time, if the temperature of the solution is 65 ° C. or higher, the egg white portion becomes hard, and if it is 40 ° C. or lower, the soaking time becomes longer, and there is a risk of spoilage and so on, which is very preferable for food hygiene. Absent.
In addition, if the soaking time is 20 minutes or less, the sugar does not sufficiently penetrate into the egg white, and the sugar content in the egg white is small, so that freezing and metamorphosis occurs during freezing. On the other hand, if it is 60 minutes or more, the egg white contains excessive sugar in the egg white, and it feels strong sweetness when eaten, and the egg white becomes too hard.
[0009]
Therefore, the temperature and time of the above-mentioned soaking conditions may be such that the egg white does not undergo freezing and transformation in the egg white portion of the boiled egg, and the sugar content is such that it does not feel sweet and hard when eaten. it can.
The content of sugar in the egg white of the chicken egg at this time is 5 to 15% by weight. Therefore, for eggs smaller or larger than chicken eggs, the dipping treatment time may be controlled using the numerical value of this content as a guide.
[0010]
After soaking, the egg is removed from the solution with a boil, and the solution is thoroughly drained and left at room temperature for about 2 hours to perform primary freezing. As freezing conditions at this time, the temperature is −25 ° C. to −143 ° C., and the freezing medium is a low temperature liquid solution. The required time is preferably 1 to 2 minutes.
In other words, by placing a boiled egg under ultra-low temperature such as liquid nitrogen or liquid oxygen, the egg white containing sugar in the outer shell can be rapidly frozen, and ice crystals that are the cause of freezing degeneration in the egg white Can be prevented as much as possible to prevent the egg white tissue from being destroyed. Moreover, in the said required time, it cannot freeze enough to egg yolk. This means that the egg yolk does not freeze and expand, and therefore the egg white that has already been frozen is not affected by the expansion pressure, so that cracking or cracking of the egg white can be prevented. As described above, the primary freezing mainly aims to freeze only the egg white portion.
[0011]
The secondary freezing is performed immediately after the completion of the primary freezing. As the freezing condition, the temperature is −20 ° C. to −40 ° C. The freezing method may be a blow type quick freezer such as a tunnel freezer or a normal freezer. The time required for the boiled egg may be a time required for the egg yolk portion of the boiled egg to completely freeze.
Even if frozen eggs are frozen and treated in this manner, they can be stored in a frozen state for a long period of time when they are thawed, and the quality of eggs is not inferior to that of ordinary eggs.
[0012]
[Example 1]
Fifteen chicken eggs were placed in boiling water for 25 minutes, and eggs were obtained with heat-coagulated boiled rice. After the release, the shells were removed and 5 pieces were divided into 3 groups and subjected to the following treatment.
Group 1: The sample was frozen in a tunnel freezer (−40 ° C., 30 minutes) without any treatment and used as a control.
Group 2: 500 ml of a 25% solution of maltose was heated and held at 50 ° C., soaked for 60 minutes, and frozen in a tunnel freezer (−40 ° C., 30 minutes).
3 groups: 500 ml of a 25% solution of maltose was heated and held at 50 ° C. for 60 minutes, then taken out and immersed in a 98% ethanol solution (−75 ° C.) containing dry ice for 2 minutes to freeze the egg white. After that, secondary freezing was performed to freeze the yolk by a tunnel freezer (−40 ° C., 30 minutes). Eggs were stored for 2 weeks at −30 ° C. and frozen under the above conditions, and then thawed to check the quality of the eggs in each group.
Boiled egg quality of each group after thawing

[0013]
[Example 2]
Ten chicken eggs were placed in boiling water for 25 minutes, and eggs were obtained by heating and coagulation. After being allowed to cool, the shell was removed, and 500 ml of a 30% solution of sorbitol was immersed in the mixture at 50 ° C. for 30 minutes. Next, the eggs were taken out of those bowls and left in the refrigerator for 2 hours for draining and cooling. After that, the eggs were divided into 5 pieces by freezing them and frozen under the following conditions.
Freezing condition 1: Submerged in a 75% ethanol solution (−50 ° C.) containing dry ice for 2 minutes, and then frozen for 30 minutes in a blow type quick freezer (temperature setting −30 ° C.).
Freezing condition 2: Freeze by immersing in 75% ethanol solution (−50 ° C.) charged with dry ice for 5 minutes.
[0014]
The boiled eggs carried out under freezing condition 1 showed no cracks or cracks in the egg white after freezing. The boiled eggs carried out under the freezing condition 2 showed cracks and cracks in all the egg whites after freezing, although there were some differences.
The eggs were frozen and stored at −30 ° C. for 40 days in a freezer manufactured under freezing condition 1 and then thawed to examine their appearance, egg white and yolk. As a result, it was recognized that there was no difference with eggs in normal cocoons.
[0015]
【The invention's effect】
As described above, the present invention pays attention to the difference in freezing tolerance between the egg white portion and the yolk portion of the boiled egg, and substantially includes the sugar in the egg white portion, so that the dipping treatment time in the production process is also greatly shortened. The In addition, the freezing process is divided into primary and secondary under different conditions, and the egg white part with weak freezing resistance is rapidly frozen by primary freezing and then the yolk part is frozen by secondary freezing. The formation of ice crystals during freezing can be suppressed as much as possible. As a result, the structure of the egg white is not destroyed, and the quality of the egg white when thawed is equivalent to that of the egg white of the boiled egg. It is done. Moreover, since the water | moisture content water-removed from egg white can be restrained low at the time of thawing | decompression, the amount of water | moisture content which transfers to an egg yolk part is also small, and the reduction of the quality to an egg yolk part can also be prevented. Further, by performing the freezing process separately in two stages of primary freezing and secondary freezing, the occurrence of cracks and cracks in the egg white due to the freezing and expansion of the yolk can be avoided. Thus, the quality at the time of thawing the egg with the frozen rice cake according to the present invention is comparable to the quality of the egg without the freezing.

Claims

After immersing an egg in a cocoon shelled in a solution mainly composed of sugar or sugar alcohol or a mixture thereof, it is subjected to a freezing process in two stages of primary freezing and secondary freezing with different freezing conditions .
In the primary freezing, a boiled egg is placed in a freezing medium with a low-temperature liquid solution, and the egg white part of the boiled egg is substantially rapidly frozen .
The secondary freezing is a method for producing an egg with a frozen salmon , wherein the egg after the primary freezing is frozen outside the freezing medium and substantially the egg yolk portion of the egg is boiled.

The method for producing eggs with a frozen straw according to claim 1 , wherein the primary freezing is for 1 to 2 minutes .