JP4389104B2 - Egg processed food - Google Patents

Description

  The present invention relates to an egg processed food. More specifically, the present invention relates to an egg processed food in which the tissue is made sponge-like by freezing and thawing and water separation is significantly prevented. The present invention also relates to an egg processed food imparted with a soft and smooth texture, and more particularly to an egg processed food in which a soft and smooth texture is maintained even when frozen and thawed.

  Conventionally, softening of the texture of various foods has been demanded. In recent years, egg processed foods such as omelet and rolls are not different from these trends, and soft texture is demanded.

  On the other hand, such processed egg foods are usually subjected to processing such as sterilization processing or freezing processing after cooking to ensure storage stability. For this reason, there is a problem that the original texture of the processed egg food is significantly reduced. In addition, such a rough structure causes water separation during storage and thawing, so that not only the texture but also the taste remarkably deteriorates, which causes the quality of egg processed foods to deteriorate.

  Various methods have been proposed for eliminating such problems, maintaining the texture inherent in processed egg foods, and imparting a soft feeling to bubbles in processed egg foods. For example, Patent Document 1 and the like propose a method of preparing egg-baked products by adding a thickener or thickener and purified soy protein to egg liquid and stirring them to contain bubbles and baking them. It is described that even when the egg-baked product is heat-sterilized, the original crispness and elastic texture of the egg-baked product are not lost, and water separation does not occur. As for frozen egg processed foods, for example, by adding edible oil and phospholipid or xanthan gum in addition to these in Patent Document 2, etc., there is little decrease in texture and water separation even after re-cooking after freezing. And a processed egg food with a soft feeling can be obtained, and in Patent Document 3, a water-soluble protein (whey protein, soy protein, gelatin or egg white) is foamed, and then a heated sugar solution is blended, which is further foamed It is described that by mixing the cooked foam with egg liquid and cooking, it is possible to prevent tissue destruction and water separation due to freezing and thawing, and to obtain an egg processed food having a soft and moist texture even after thawing. Has been.

However, among the above prior arts, when plant protein such as soybean protein (including hydrolyzate) or egg white is used as a foaming agent, a sufficient amount of air bubbles can be stably enclosed and retained in the egg liquid. There is a problem that the formed bubbles are difficult and the stability of the formed bubbles with time is poor, and the bubbles are lost at the stage of processing such as molding and heating, and the desired soft texture cannot be obtained.
JP 59-98664 A JP-A-9-140353 JP-A-7-265014

  The present invention was developed in view of such circumstances, and an egg processed food in which tissue destruction (sponge formation) by freezing treatment is significantly suppressed and water separation occurring during storage and thawing is significantly prevented. The purpose is to provide. Furthermore, the present invention provides an egg processed food provided with a soft and smooth texture, and even when it is frozen and thawed, an egg processed food having a soft and smooth texture maintained. The purpose is to provide.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have mixed and cooked whey protein having a specific salt content (sodium content and calcium content) in a raw material composition containing eggs. It has been found that tissue destruction (sponge formation) caused by processing under severe conditions such as freezing treatment is significantly suppressed, and water separation during storage and during thawing is significantly prevented.

  Furthermore, the present inventors blended the whey protein having the above-mentioned specific salt content as a whipped product in the raw material composition containing eggs, or blended into the raw material composition containing eggs and aerated together. As a result, it is possible to obtain an egg processed food with a smooth texture and a soft texture, and even when the egg processed food is further processed under severe conditions such as freezing, quality deterioration due to tissue destruction is suppressed. It was found that the soft and smooth texture was maintained and water separation was significantly suppressed. The present invention has been developed based on such knowledge.

That is, the present invention includes the following embodiments;
Item 1. An egg processed food comprising a whey protein having a sodium content of 0.15% by weight or less and a calcium content of 2.5% by weight or more.
Item 2. Item 2. The processed egg food according to Item 1, wherein the whey protein has a fat content of 1% by weight or less.
Item 3. Item 3. The processed egg food according to Item 1 or 2, which contains whey protein and is prepared by performing an aeration process.
Item 4. (1) mixing whey protein, egg and other raw materials, and adding air bubbles to the mixture, or (2) whipping prepared by adding air bubbles to an aqueous solution containing whey protein, Item 4. The processed egg food according to Item 3, which is produced through a process of mixing with other raw materials.
Claim | item 4-1. Item 5. The processed egg food according to Item 4, wherein the processed egg product is cooked and sterilized after the step (1) or (2).
Item 4-2. Item 4. The processed egg product according to item 4, which is produced by cooking after the step (1) or (2), sterilizing if necessary, and freezing.

Item 5. Item 4, Item 4-1, or Item 4-2, wherein the other raw material used in (1) above and the aqueous solution or other raw material containing whey protein used in (2) include a thickening polysaccharide Processed egg food as described in 1.
Item 6. Item 6. The processed egg food according to any one of Items 1 to 5, wherein the processed egg food is a frozen food.
Item 7. The above frozen foods are omelet, salmon, rolled egg, thick baked egg, thin baked egg, broiled egg, seaweed, sandwich egg material, ramen egg material, parent-child rice cake, egg-boiled egg, tea-steamed Item 7. The processed egg food according to Item 6, which is any frozen processed egg food selected from pudding.
Item 8. (1) mixing whey protein, egg and other raw materials, and adding air bubbles to the mixture, or (2) whipping prepared by adding air bubbles to an aqueous solution containing whey protein, Item 8. The method for producing processed egg food according to any one of Items 3 to 7, which comprises a step of mixing with other raw materials.
Item 8-1. Item 9. The method for producing a processed egg food according to Item 8, further comprising a step of cooking and sterilizing after the step (1) or (2).
Item 8-2. Item 9. The method for producing a processed egg food according to Item 8, further comprising a step of cooking by heating after the step (1) or (2), sterilizing treatment if necessary, and freezing treatment.
Item 9. Item 8, Item 8-1, or Item 8-2, wherein the other raw materials used in (1) above and the aqueous solution or other raw materials containing whey protein used in (2) include thickening polysaccharides The manufacturing method of the egg processed food described in 2 ..
Item 10. Preparation of the whipped product is performed by adding bubbles to an aqueous solution composed of whey protein and water so that the weight / volume (g / ml) is 0.1 to 0.4, Item 10. The method according to any one of Item 8, Item 8-1, Item 8-2, or Item 9.

  The present invention is described in detail below.

  The present invention is an egg processed food comprising a whey protein having a sodium content of 0.15% by weight or less and a calcium content of 2.5% by weight or more.

  Here, the processed egg food targeted by the present invention is a food mainly composed of eggs.

  Specifically, omelette, salmon, rolled egg, thick baked egg, thinly baked egg, broiled egg, sea urchin egg, sandwich egg material, ramen egg material, parent-child rice cake, egg-boiled egg, tea-steamed And pudding. Among these, omelet, salmon, and rolled egg are preferable.

  Here, the egg may be a whole egg or a part thereof (egg yolk, egg white or a mixture in which these are arbitrarily blended), frozen egg (frozen egg white, frozen egg yolk, frozen whole egg) or dried egg (egg white). Powder, egg yolk powder, whole egg powder), and any egg processed food prepared using any of these may be included in the egg processed food of the present invention. In addition, a chicken egg can be used suitably as an egg.

  The whey protein used in the present invention is obtained by concentrating and purifying whey prepared from milk and adjusting it to a specific ratio of sodium content and calcium content. Whey used as a raw material is not particularly limited, for example, sweet whey as a by-product during cheese manufacture, acid whey as a by-product during acid casein manufacture, or rennet whey as a by-product during rennet casein manufacture It can be mentioned without. The origin of milk is not particularly limited, and examples thereof include milk from mammals such as cows, goats and sheep, but preferably those derived from cows, that is, milk is preferably used.

  The method for concentrating and purifying whey is not particularly limited, and operations commonly used in protein purification can be performed singly or in combination of two or more. For example, such operations include extraction methods, salting out methods, centrifugal separation methods, ultrafiltration methods, ultrafiltration methods, reverse osmosis membrane methods, dialysis methods, electrodialysis methods, adsorption separation methods, electrophoresis methods, and Examples include chromatographic methods (ion exchange method, gel filtration method, adsorption separation method (hydrophobic chromatography, hydrophilic chromatography), affinity method, etc.) using various separation principles.

  The whey protein used in the present invention has a sodium content and a calcium content of not more than 0.15% by weight and a calcium content of not less than 2.5% by combining one or more of the above operations. It is adjusted to. Here, the smaller the amount of sodium, the better. The ideal value is 0% by weight, but usually 0.0001% by weight (1 ppm) to 0.15% by weight, preferably 0.0001 to 0%. It can be selected from the range of 1% by weight.

  Moreover, as a preferable calcium content of the whey protein used by this invention, 2.5 to 10 weight% can be mentioned, More preferably, 3 to 4 weight% can be mentioned. Furthermore, the whey protein used in the present invention may contain potassium, and an upper limit value thereof may be 0.5% by weight. However, potassium is preferably as small as sodium, and the lower limit thereof is 0% by weight. Usually, the potassium content can be selected from the range of 0.0001 wt% (1 ppm) to 0.5 wt%.

  Although it depends on the production method, the sodium content of general whey proteins is 0.5 to 1.5% by weight, and the calcium content is 0.5% by weight or less. As can be seen from the above, the whey protein used in the present invention has a sodium content (or a total amount of sodium and potassium) and a calcium content, and the contents of sodium and calcium differ from those of normal whey proteins. The characteristics of such whey protein (the sodium content or the total amount of sodium and potassium is lower than that of normal whey protein and the calcium content is higher than that of normal whey protein) are the characteristics of the present invention. It is considered that it contributes effectively to the effects (suppression of tissue destruction, prevention of water separation, and imparting a soft feeling to processed egg foods). Furthermore, such whey protein has good foaming properties due to the low sodium content or the total amount of sodium and potassium, and the bubbles formed due to the high calcium content become stable over time. In the point which is excellent, it can use suitably as a foaming agent in this invention.

  In the present invention, it is preferable to use whey protein having a specific salt content and a fat content of 1% by weight or less, especially for processed egg foods prepared by aeration treatment. Since the whey protein has a fat content of 3 to 10% by weight, such whey protein differs from normal whey protein in terms of fat content in addition to salt content. The smaller the fat content, the better. The ideal value is 0% by weight. More preferable fat content is 0.0001 wt% (1 ppm) to 1 wt%. The whey protein is considered to exhibit foamability and bubble stability due to the low fat content in addition to the specific salt content.

  The whey protein used in the present invention is not particularly limited in terms of the protein content in terms of the effects of the present invention, but preferably contains 80% by weight or more of protein. More preferably, the protein is contained at a ratio of 80 to 95.85% by weight in 100% by weight of whey protein.

  Moreover, the pH of whey protein is not particularly limited, but those in the range of pH 6-12, particularly pH 9-11 can be suitably used.

  The whey protein used in the present invention is preferably whey prepared from milk so as to have the above-described salt content, preferably so as to further have a fat content in addition to the above-mentioned salt content. Prepared by concentrating and purifying whey prepared from milk using conventional methods to provide at least one of protein content and pH in addition to salt content and fat content. be able to. Further, after concentration and purification, in order to have the above-mentioned specific salt content, preferably in addition to the above-mentioned salt content, further to have a fat content, more preferably in addition to the above-mentioned salt content and fat content, further protein content and pH. It can be prepared by adding or removing various salts, fats, or proteins so as to include at least one, and adjusting pH.

  The processed egg food of the present invention is based on the use of whey protein having the above-mentioned specific salt content as a raw material, and even when subjected to severe conditions such as freezing and thawing, tissue destruction caused by tissue destruction Roughness is suppressed, and water separation during storage and thawing is significantly prevented. Here, as described above, the freezing and thawing treatment can be suitably exemplified for the treatment under severe conditions, but heat treatment such as retort sterilization can also be exemplified (in the present specification, the following) the same).

  Such an egg processed food of the present invention is prepared according to a method generally used for preparing the egg processed food, using the whey protein described above in addition to the raw materials normally used for preparing the processed egg processed food as a raw material. be able to. Here, the blending ratio of whey protein can include a ratio such that whey protein is contained at least 0.5 wt% in the processed egg food. The ratio is preferably 1% by weight or more. In addition, the upper limit of the mixing ratio of whey protein is not particularly limited from the viewpoint of the effect of suppressing the roughening of the tissue and the effect of preventing water separation. However, from the viewpoint of flavor, it is preferable to adjust so that whey protein is contained in a finally prepared processed egg food at a ratio of 30% by weight or less, preferably 20% by weight or less.

  In addition to whey protein, the egg processed food may further contain a thickening polysaccharide. By blending the thickening polysaccharide, it is possible to further enhance the effect of suppressing the roughening of the tissue of the processed egg food and the effect of preventing water separation by blending the whey protein.

  Here, thickening polysaccharides include guar gum, gelatin, gellan gum, carrageenan, xanthan gum, locust bean gum, glucomannan, agar, alginic acid, sodium alginate, tamarind seed gum, tara gum, gum arabic, tragacanth gum, karaya gum, pectin, pullulan, Examples thereof include carboxymethyl cellulose (CMC) or a sodium salt thereof, microcrystalline cellulose, and far celerane. These may be used alone or in any combination of two or more. Preferred thickening polysaccharides are those that dissolve in water without heating. Examples of such include guar gum, xanthan gum, and water-soluble carrageenan.

  The blending ratio of the thickening polysaccharide varies depending on the type of thickening polysaccharide used or the difference in texture required for the final processed egg food, but cannot be specified unconditionally. Exemplify the proportion in which the polysaccharide thickener is usually contained in the range of 0.01 to 10% by weight, preferably 0.02 to 5% by weight, more preferably 0.03 to 3% by weight. Can do.

  The egg processed food of the present invention includes those containing the whey protein as a raw material and prepared by aeration so as to have bubbles (bubble containing egg processed food). The aerated egg-processed food prepared in this way has a soft and smooth texture. In addition, the processed egg food has the effect of significantly preventing tissue damage due to tissue destruction and water separation during storage and thawing even when subjected to severe conditions such as freezing and thawing. ing. As a result, the processed egg food can significantly suppress quality degradation due to processing under severe conditions such as freezing and thawing, and even if such processing is performed, it is smooth with software before processing. The texture and taste peculiar to processed egg processed foods can be maintained.

  Preferred examples of the aerated egg-containing processed food include omelet, salmon, rolled-out egg, thick-baked egg, sea urchin, scrambled egg, parent-child rice cake, and egg-on rice. it can. More preferred are omelet, salmon and rolled egg.

  Such an egg processed food comprises (1) a step of foaming the whey protein by mixing with some or all of various raw materials including eggs constituting the egg processed food. The operation of containing bubbles is also simply referred to as “aeration operation” or “aeration process”), or (2) a so-called whipped product (hereinafter referred to as “whipped product” in the present specification by foaming an aqueous solution containing the whey protein) A whey protein-containing aqueous solution is prepared as a “whipped product” and mixed with various raw materials including eggs constituting the processed egg food. it can.

  In the case of the above method (1), the ratio of whey protein to be mixed in various raw materials including eggs constituting the processed egg food is usually at least 0.5% by weight of whey protein in the processed egg food. Can be mentioned. When the blending amount of whey protein is extremely less than 0.5% by weight, the foaming property is lowered and sufficient bubbles cannot be obtained. The ratio is preferably 1% by weight or more. In addition, the upper limit of the mixing ratio of whey protein is not particularly limited from the viewpoints of foamability and bubble stability. However, from the viewpoint of flavor, it is preferable to adjust so that whey protein is contained in a finally prepared processed egg food at a ratio of 30% by weight or less, preferably 20% by weight or less. When the blending ratio of whey protein exceeds 30% by weight, the flavor of milk tends to be too strong, and it may not be preferable depending on the type of food.

  In the method of (2) above, the whipping product is prepared by adding whey protein (which may contain other components in addition to whey protein) to cold water or water (or to cold water or water). It can be carried out by adding whey protein) and preparing an aqueous solution containing whey protein and adding bubbles to the solution by whipping such as stirring. The ratio of the whey protein contained in the whey protein-containing aqueous solution used in this case is usually at least 3% by weight. When the mixing ratio of whey protein is extremely less than 3% by weight, the foamability of the whipped product tends to be lowered. The ratio is preferably 5% by weight or more. In addition, the upper limit of the ratio of the whey protein contained in the said whey protein containing aqueous solution is not restrict | limited in particular from a foaming property and a bubble stability viewpoint. However, as in the case of the method (1), from the viewpoint of flavor, the ratio of whey protein contained in the finally prepared egg processed food is 30% by weight or less, preferably 20% by weight or less. It is preferable to adjust so that it becomes.

  The ratio of the above whipped product to be mixed with various raw materials including eggs constituting the processed egg food is the same as in the method (1), in which the whey protein is at least 0.5% by weight in the final processed egg food. %, Preferably 1% by weight or more.

  In addition, the whipped product prepared in the case of (2) is, for example, when it is composed only of whey protein and water (when preparing a whipped product with an aqueous whey protein solution), its weight in 1 ml ( g) It is preferable to control and adjust the aeration operation so that {weight (g) / volume (ml)} is in the range of 0.1 to 0.4 (g / ml). As the value becomes smaller than 0.1 (g / ml), the stability of the bubbles in the whipped product tends to decrease. When the value becomes larger than 0.4, the whipped product cannot contain bubbles sufficiently. , The soft feeling of the texture of the final processed egg food tends to be low. In addition, when the whey protein-containing aqueous solution used for the preparation of the whipped product is composed of other components in addition to whey protein and water, it does not necessarily apply to the above range, but 1 ml of the aqueous solution containing the other components It is preferable to control and adjust the aeration operation using the above range as a guide in consideration of the change in weight (g).

  The raw material which comprises the said egg processed food, or the said whipping thing can mix | blend the thickening polysaccharide mentioned above as components other than whey protein and an egg. Furthermore, as long as the effect of the present invention is not impaired, starch, emulsifier, seasoning, flavoring, coloring agent, sweetener, acidulant, baking powder, skim milk powder, shelf life improver, preservative, antioxidant, or others Optional components such as egg white, soy protein, wheat-derived proteins such as gluten degradation products, saponins, milk peptides, and the like may be included. In particular, blending of thickening polysaccharides is useful in preparing egg processed foods having a softer texture by improving the foaming effect and air bubble stabilization effect of whey protein. Moreover, it is useful at the point which can improve the spongy (tissue roughening) suppression effect and water separation prevention effect which the said whey protein has.

  As the thickening polysaccharide, the above-mentioned thickening polysaccharide can be used alone or in combination of two or more. Preferred thickening polysaccharides are suitable thickening polysaccharides that are particularly excellent in the bubble stabilizing effect obtained by using in combination with whey protein, and dissolve in water without heating. Examples of such include guar gum, xanthan gum, and water-soluble carrageenan.

  When whey protein and thickening polysaccharide are used in combination, the processed egg food of the present invention is: (a) one of the above-mentioned whey protein and thickening polysaccharide, one of the other raw materials constituting the egg processed food, including eggs. In the former case (when mixing a part of various materials), the remaining material is then mixed, (b) the whey protein and the thickening polysaccharide An aqueous solution containing lysate to prepare a whipped product, which is mixed with various raw materials constituting eggs and processed egg food, (c) an aqueous solution containing the whey protein Thus, a whipped product can be prepared, and this can be prepared by a method of mixing eggs and various raw materials of processed egg foods containing thickening polysaccharides.

  In this case, the blending ratio of the thickening polysaccharide varies depending on the type of thickening polysaccharide used or the difference in texture required for the final processed egg food. A proportion such that the thickening polysaccharide is contained in the range of usually 0.01 to 10% by weight, preferably 0.02 to 3% by weight, more preferably 0.01 to 1% by weight in 100% by weight of the processed food. Can be illustrated. As long as this is the case, the content of the thickening polysaccharide in the whipped product used in the case of the method (b) is not particularly limited, but the thickening polysaccharide contained in the aqueous solution containing the whey protein and the thickening polysaccharide is not limited. As a ratio of a viscous polysaccharide, 0.01 to 10 weight% normally, Preferably it is 0.03 to 3 weight%, More preferably, 0.01 to 1 weight% can be mentioned.

  In the present invention, the operation for containing bubbles in the object (aeration operation, aeration treatment) is not particularly limited as long as it results in bubbles entering the processed egg food or whipped product. Use a stirrer (whipper, beader, mixer, cutting machine, etc.) to stir the object so as to embrace the bubbles, or to stir the object while blowing the bubbles. A foaming method or the like can be arbitrarily used.

  In addition to the process including the aeration process, the above-described processed gas-containing egg-containing food, depending on the type and use of the processed egg processed food, conventional processing methods used for the production of these foods (for example, It can prepare by processing by baking, cooling, etc.).

  The egg processed food (including the bubble-containing egg processed food) of the present invention described above can be sterilized after being cooked and then packed and packaged in a container. Here, retort pouches, vacuum packs, aluminum containers, vinyl containers, bottles, cans, and the like can be used as containers. Further, as the sterilization treatment, any of sterilization methods (for example, heat sterilization, ultraviolet sterilization, radiation sterilization, etc.) generally applied to food processed foods can be employed. For example, examples of the heat sterilization include high temperature sterilization (high pressure sterilization) performed at a high temperature of 110 to 140 ° C. and low temperature sterilization performed at a temperature of 62 to 95 ° C. The egg processed food of the present invention that has been sterilized in this way, after that, even when stored under normal temperature, refrigerated or frozen conditions, water separation is significantly suppressed, and the original texture and flavor of the egg processed food are reduced. It has the effect that it can be prevented. Among them, the processed food containing aerated eggs has an effect that it has a good soft and smooth texture even when stored under normal temperature, refrigerated or frozen conditions after sterilization.

  Moreover, the egg processed food of the present invention (including the aerated egg-processed food) can be subjected to a freezing treatment after being cooked, filled and packaged in a container as necessary, and sterilized. Here, as the freezing treatment, a freezing method generally applied to food processed foods (for example, a rapid cooling method such as a blow freezing method, a contact freezing method, a fluid freezing method, an immersion freezing method, an immersion brine freezing method, and a liquid nitrogen freezing method). Any of the freezing methods can be employed. The egg processed food of the present invention that has been frozen in this way is stored under zero (for example, -15 ° C. or lower), and even when naturally thawed or heated and thawed, water separation is suppressed and the original processed egg processed food This has the effect of suppressing a decrease in feeling. In particular, processed aerated egg-containing foods have the effect of having a good soft and smooth texture after thawing even when stored under freezing conditions after freezing.

Therefore, the processed egg food of the present invention, in particular, the aerated egg-processed food can be preferably provided as a frozen food, whereby the effects of the present invention can be exhibited to the maximum extent.

  According to the present invention, whey protein having a sodium content of 0.15% by weight or less and a calcium content of 2.5% by weight or more is used as one of raw materials, so that it can be used under severe conditions such as freeze-thaw treatment. Prepared and processed processed egg-resistant processed foods (specifically, frozen processed egg-processed foods, etc.) that are significantly suppressed in quality degradation due to tissue destruction and water separation during storage and thawing be able to. According to the present invention, whey protein having a sodium content of 0.15% by weight or less, a calcium content of 2.5% by weight or more, and a fat content of 1% by weight or less is preferably used as one of the raw materials. In addition, by applying an aeration treatment, it is possible to prepare and provide an egg processed food that has a soft texture, a good melt in the mouth, and a mellow flavor. In addition, even if the processed aerated egg-containing food is subjected to processing under severe conditions such as freezing and thawing processing, quality deterioration due to tissue destruction and water separation is significantly suppressed, and the soft texture before processing is maintained. Therefore, it can be suitably prepared and provided as a frozen food.

  Hereinafter, the contents of the present invention will be specifically described with reference to the following examples and comparative examples. However, the present invention is not limited to these. In the formulation, “parts” means “parts by weight” and “%” means “% by weight” unless otherwise specified. The product marked with * in the text indicates that it is a product made by San-Ei Gen F.F., Ltd., and the * in the text indicates that it is a registered trademark of San-Ei Gen F.F. Means.

The composition of whey protein used in each example is as follows:
(1) Mirpro * WP (manufactured by Saneigen FFI Co., Ltd.)
Sodium content: 0.06 wt%, calcium content: 3.5 wt%, potassium content: 0.03 wt%, fat content 0.9 wt%, protein content: 80 wt%
(2) Mirpro * LG (manufactured by Saneigen FFI Co., Ltd.)
Sodium content: 0.16 wt%, calcium content: 0.5 wt%, potassium content: 0.49 wt%, fat content 3.6 wt%, protein content 76.7 wt%.

Examples 1 and 2 and Comparative Example 1 Omelette (separate preparation, co-prepared preparation)
Omelettes (Examples 1 and 2, Comparative Example 1) were prepared using the materials shown in Table 1 (Examples 1 and 2, Comparative Formula 1). Specifically, the omelets of Example 1 and Comparative Example 1 were prepared by stirring and mixing all the ingredients described in Example 1 and Comparative Formula 1 of Table 1 with a mixer, and then using a frying pan. It was made by firing (co-standing omelet). In the omelet of Example 2, first, all the materials described in Table 2 <Whipping product formulation> were stirred and mixed with a hand mixer or the like, and foamed until a sufficient angle was formed. Then, the obtained whipped product was uniformly mixed with all materials other than the whipped product described in Example 2 in Table 1 and fired with a frying pan (separate omelet).

上記各材料（実施処方例１及び２、比較処方例１）を用いて調製したオムレツ（実施例１及び２、比較例１）の形態を観察評価するとともに、これらのオムレツをパネラー10名に食べてもらい風味と食感についてアンケートに答えてもらった。その結果を総合して評価した結果を表３に示す。形態の観察は、焼成したオムレツを３つ折にして形を整え、その断面を見た。

While observing and evaluating the form of omelets (Examples 1 and 2, Comparative Example 1) prepared using the above-mentioned materials (Example Formulations 1 and 2, Comparative Formulation Example 1), these omelets were eaten by 10 panelists. I asked them to answer the questionnaire about flavor and texture. Table 3 shows the results of comprehensive evaluation of the results. For the observation of the form, the baked omelette was folded in three to adjust the shape and the cross section was observed.

表３の結果よりわかるように、乳清タンパク質（ナトリウム含量０.１５％以下、カルシウム含量２.５％以上、脂肪含量１重量％以下）を用いて、起泡することによって、共立てまたは別立てといった起泡の別を問わず、いずれの場合も、ふわふわとソフトで非常に食感並びに風味の優れたオムレツを作ることができた。

As can be seen from the results in Table 3, whey protein (sodium content 0.15% or less, calcium content 2.5% or more, fat content 1% by weight or less) can be mixed or separated by foaming. Regardless of the type of foaming, such as standing, in all cases, it was possible to make an omelet that was fluffy and soft and had excellent texture and flavor.

Examples 3 and 4, Comparative Example 2 Frozen Omelette (Co-standing preparation)
(1) Preparation of starch solution Among the formulations described in Table 4 below, ingredients other than water (powder) are mixed to prepare a powder mixture, and then the resulting powder mixture is added to water little by little. Then, the mixture was stirred for 10 minutes at high speed with a propeller stirrer to produce starch solutions 1-3.

（２）卵液の調製
下記表５に掲げる卵液処方のうち、まず全卵以外の成分を粉体混合し、これを全卵に少しずつ加え、更にプロペラ攪拌機低速にて泡が立たないように５分間攪拌して調製した。

(2) Preparation of egg liquid In the egg liquid formulation listed in Table 5 below, first, ingredients other than whole eggs are mixed with powder, and this is added to whole eggs little by little, and further, no bubbles are generated at a low speed with a propeller stirrer. And stirred for 5 minutes.

（３）冷凍オムレツの調製
表６に示す割合で、上記で調製した澱粉液と卵液を混合し、これをフライパンにて焼成してオムレツを作成した（１個あたり１００ｇ）。次いでこれを急速凍結（−２０℃）して、冷凍オムレツ（実施例３及び４、比較例２）とした。

(3) Preparation of Frozen Omelette The starch solution and egg solution prepared above were mixed at the ratio shown in Table 6, and this was baked in a frying pan to make an omelet (100 g per piece). This was then rapidly frozen (−20 ° C.) to obtain frozen omelets (Examples 3 and 4, Comparative Example 2).

得られた冷凍オムレツ（実施例３及び４、比較例２）を湯せんにて解凍し、これらのオムレツの離水状況を観察するとともに、パネラー10名に食べてもらい風味と食感についてアンケートに答えてもらった。その結果を総合して評価した結果を表７に示す。

Thaw the obtained frozen omelets (Examples 3 and 4, Comparative Example 2) in a water bath, observe the water separation of these omelets, and ask 10 panelists to eat and answer the questionnaire on the flavor and texture. received. Table 7 shows the results of comprehensive evaluation of the results.

以上の結果から、乳清タンパク質（ナトリウム含量０.１５％以下、カルシウム含量２.５％以上、脂肪含量１重量％以下）を用いて起泡化することによって、解凍による離水が有意に防止でき、しかもソフトで舌触りが滑らかなオムレツが調製できることがわかった。また、乳清タンパク質に加えて増粘多糖類を配合することにより、ソフトな食感に加えてしっとりとした重厚感がある、良好な食感のオムレツが得られた。

From the above results, water separation due to thawing can be significantly prevented by foaming using whey protein (sodium content 0.15% or less, calcium content 2.5% or more, fat content 1% by weight or less). Moreover, it was found that an omelet with a soft and smooth texture can be prepared. Moreover, by adding a thickening polysaccharide in addition to whey protein, an omelette having a good texture with a moist and heavy feeling in addition to a soft texture was obtained.

Examples 5 and 6, Comparative Examples 3 and 4 Frozen Rolled Eggs (1) Preparation of Starch Solution Of the formulations shown in Table 8 below, first, waxy corn starch, sugar, salt, seasoning 2 and whey protein were powder mixed. The obtained powder mixture was added little by little to water together with fish sauce and seasoning 1, and this was stirred for 10 minutes so that bubbles could enter at high speed with a propeller stirrer. Next, phytic acid was added thereto and mixed with stirring to obtain starch solutions 4 and 5.

（２）卵液の調製
下記表９に掲げる処方のうち、まず全卵以外の原料を粉体混合して粉体混合物を取得し、これを全卵に少しずつ加え、プロペラ攪拌機低速で気泡が入らないように５分間攪拌して卵液を得た。

(2) Preparation of egg liquid Among the formulations listed in Table 9 below, first, raw materials other than whole eggs are mixed with powder to obtain a powder mixture, which is added little by little to the whole egg. The egg liquid was obtained by stirring for 5 minutes so as not to enter.

（３）冷凍出し巻き卵の調製
下記表１０に示す割合で、上記で調製した澱粉液と卵液を混合し、これを卵焼き機にて焼成して出し巻き卵を作成した（１個あたり１５０ｇ）。なお、これを焼成した出し巻き卵を急速凍結して、冷凍出し巻き卵とした（実施例５及び６、比較例３及び４）。

(3) Preparation of frozen out-rolled eggs In the ratio shown in Table 10 below, the starch solution and the egg solution prepared above were mixed, and this was baked with an egg-baking machine to prepare rolled eggs (150 g per piece) ). In addition, the unrolled egg which baked this was rapidly frozen, and it was set as the frozen unrolled egg (Examples 5 and 6, Comparative Examples 3 and 4).

得られた冷凍出し巻き卵（実施例６、比較例４）を電子レンジ加熱（５００ワット、９０秒）したものについて、これらの出し巻き卵の離水状況を観察するとともに、パネラー10名に食べてもらいその食感及びその味を、解凍前の各出し巻き卵（実施例５、比較例３）と対比してもらい、アンケートに答えてもらった。その結果を総合して評価した結果を表１１に示す。

The frozen frozen rolled eggs (Example 6, Comparative Example 4) obtained were heated in a microwave oven (500 watts, 90 seconds), while observing the water separation of these rolled eggs and eating it to 10 panelists. The food texture and the taste were compared with each rolled egg before thawing (Example 5, Comparative Example 3), and the questionnaire was answered. Table 11 shows the results of comprehensive evaluation of the results.

以上の結果から、乳清タンパク質（ナトリウム含量０.１５％以下、カルシウム含量２.５％以上）を配合して冷凍出し巻き卵を作成すると、解凍による離水が有意に防止できることがわかった。また、かかる冷凍出し巻き卵は、凍結解凍による組織のスポンジ化並びに離水が防止できる結果、解凍後もその食感及び味は、冷凍前の出し巻き卵と殆ど変わることなく、いずれも良好であった。

From the above results, it was found that when whey protein (sodium content 0.15% or less, calcium content 2.5% or more) was blended to prepare a frozen egg roll, water separation due to thawing could be significantly prevented. In addition, as a result of preventing the tissue from becoming spongy and water separation due to freezing and thawing, the frozen unrolled egg has almost the same texture and taste as that of the unrolled egg before freezing. It was.

Example 7 Retort Egg Soup (1) Preparation of Egg Portion (1-1) Preparation of Starch Solution Among the formulations shown in Table 12 below, first, waxy corn starch and trehalose are added to water and dissolved by stirring with heating at 80 ° C. for 10 minutes. Add sodium chloride and dissolve with heating and stirring at 80 ° C. for 5 minutes. After cooling to 60 ° C. or lower while stirring this, whey protein was added, and this was stirred for 10 minutes so that bubbles could enter at a high speed with a propeller stirrer. Next, phytic acid was added thereto, and the mixture was stirred and mixed to obtain a starch solution.

（１−２）卵液の調製
下記表１３に掲げる処方のうち、まず水にワキシーコーンスターチ及びトレハロースを加えて８０℃１０分間加熱攪拌溶解し、これにメタリン酸ナトリウムを加え、６０℃以下まで攪拌しながら冷却後、これに全卵を少しずつ加え、プロペラ攪拌機低速で気泡が入らないように５分間攪拌して卵液を得た。

(1-2) Preparation of egg liquid Among the formulations listed in Table 13, first, waxy corn starch and trehalose are added to water and dissolved by stirring with heating at 80 ° C. for 10 minutes, and then sodium metaphosphate is added thereto and stirred to 60 ° C. or lower. After cooling, the whole egg was added little by little, and the mixture was stirred for 5 minutes so that bubbles would not enter at a low speed with a propeller stirrer to obtain an egg liquid.

（１−３）卵部の調製
上記で調製した澱粉液６と卵液を１：２の割合に混合して卵部を得た。

(1-3) Preparation of Egg Portion The starch solution 6 and the egg solution prepared above were mixed at a ratio of 1: 2 to obtain an egg portion.

(2) Preparation of soup part Among the following prescriptions, a thickener was added to water and heated and stirred at 80 ° C for 10 minutes, and then the remaining raw materials were added and dissolved and stirred to prepare soup.
<Soup prescription>
Light Soy Sauce 2.0 Part Fish Soy (Marinage M-15, manufactured by MC Mariners Co., Ltd.) 1.0
Salt 0.6
Sucralose (Sun Sweet * SU-100 *) 0.008
Seasoning (Sunlike * bouillon base (chicken) *) 0.4
Seasoning (Sunlike * Amino Base Super (N) *) 0.4
Seasoning (Jiangwei Haojang *) 0.4
Onion powder 0.4
White pepper powder 0.03
Thickener (San Ace **) 0.1
Fragrance (roasted leek oil SV-1685 *) 0.2
Make a total of 100.0 parts with water.

(3) Preparation of Retort Soup Next, while stirring the soup part at the following prescription ratio, the egg part is poured like a thread, subdivided into 150 g, filled with an aluminum pouch, sterilized by retort at 121 ° C. for 20 minutes, and retort soup It was created. The egg of the obtained soup was fluffy and had a good texture.
<Prescription>
145 parts of the above soup part
Above egg part 5
150 copies in total

  According to the present invention, whey protein having a sodium content of 0.15% by weight or less, a calcium content of 2.5% by weight or more, and a fat content of 1% by weight or less is used as a foaming food material. It is possible to provide an egg processed food (bubble-containing egg processed food) that is soft and light, melts well in the mouth, has a mellow flavor, and is good. Moreover, even when the aerated egg-containing processed food is frozen and then thawed, it has a soft and mellow texture and flavor. Therefore, the aerated egg-processed food and the method for producing the same of the present invention can be suitably used as a frozen egg-processed food and a method for preparing the same.

  In addition, processed egg products that contain whey protein with a sodium content of 0.15% by weight or less and a calcium content of 2.5% by weight or more as a raw material are tissue destroyed by freezing treatment, and water separation during subsequent storage and thawing. Occurrence is significantly suppressed, and it is useful as a processed egg food in which quality deterioration is suppressed.

Claims (10)

An egg processed food comprising a whey protein having a sodium content of 0.0001 to 0.1% by weight and a calcium content of 2.5% by weight or more. The processed egg food according to claim 1, wherein the whey protein has a fat content of 1% by weight or less. The egg processed food according to claim 1 or 2, comprising whey protein and prepared by an aeration process. (1) whey protein, the raw materials of processed egg food mixing step to include bubbles in the mixture or (2) whipping was prepared by including the bubbles in the aqueous solution containing whey protein, egg processing The egg processed food according to claim 3, which is produced through a step of mixing with food raw materials . The processed egg food according to claim 4, further comprising a thickening polysaccharide . The egg processed food according to any one of claims 1 to 5, wherein the egg processed food is a frozen food. The above frozen foods are omelet, salmon, rolled egg, thick baked egg, thin baked egg, broiled egg, sea urchin, egg material for sandwiches, egg material for ramen, parent-child rice cake, egg-boiled egg, tea-boiled rice The processed egg food according to claim 6, which is any frozen egg processed food selected from pudding and pudding. (1) whey protein, the raw materials of processed egg food mixing step to include bubbles in the mixture or (2) whipping was prepared by including the bubbles in the aqueous solution containing whey protein, egg processing The manufacturing method of the egg processed food in any one of Claim 3 thru | or 7 which has the process mixed with the raw material of food . Furthermore, the manufacturing method of the egg processed food of Claim 8 with which the polysaccharide thickener was mix | blended . Preparation of the whipped product is performed by adding bubbles to an aqueous solution composed of whey protein and water so that the weight / volume (g / ml) is 0.1 to 0.4, The manufacturing method according to claim 8 or 9.