JP4578448B2 - Powdered egg and food using the same - Google Patents

Description

The present invention relates to a powdered egg having a rich egg flavor and rich taste and having a good mouth-watering property and a food using the same. The present invention relates to a powdered egg and a food using the same, which can achieve quality improvement effects such as enhancement of egg flavor and richness, improvement of shape retention and prevention of water separation without adversely affecting the taste.

Conventionally, mass production of custard cream, carbonara sauce and the like has been carried out in the food industry. These foods using eggs as raw materials are said to be more delicious as the egg flavor is stronger. However, in mass production, it is difficult to fine-tune the heating conditions, and excessive heat is applied, and heat sterilization is performed to increase the storage stability. It tends to harden or agglomerate. For this reason, it has been difficult to increase the egg flavor because the amount of the egg must be reduced.

As a method for enhancing egg flavor, for example, a method of blending sucralose in JP-A-8-196240 (Patent Document 1) and a method soluble in JP-A-2001-245634 (Patent Document 2). A method of blending eggshell membranes has been proposed. According to these methods, the food texture and the like of the food are not adversely affected, but since the method is not a method of blending the eggs themselves, it is not satisfactory in terms of flavor. Therefore, there is a demand for a quality improver that uses eggs as a raw material and can impart a good egg flavor without adversely affecting the texture or the like.

On the other hand, when mass-producing the above-mentioned custard cream, carbonara sauce, etc. in the food industry, in order to prevent changes in physical properties over time from production to eating, for example, improvement of shape retention and prevention of water separation, etc. For this purpose, quality improvers such as starch and thickening polysaccharides are often added. These starches, thickening polysaccharides, and the like have excellent water retention properties, and an excellent quality improvement effect can be obtained in terms of improving shape retention and preventing water separation. However, since starch has a pasty texture and thick polysaccharides have a slimy texture, there is a problem of adversely affecting the texture of the added food. Moreover, when such starch, thickening polysaccharides, etc. were added to custard cream, carbonara sauce, etc., it was easy to become weak in egg flavor. Therefore, in order to produce custard cream, carbonara sauce, etc. that are delicious in the food industry, a quality improver that can improve physical properties such as shape retention and water separation prevention without adversely affecting the flavor and texture. Is desired.

JP-A-8-196240 JP 2001-245634 A Japanese Patent Laid-Open No. 3-206866

Therefore, the object of the present invention is to have a rich egg flavor and rich taste, have a good mouthfeel, and have excellent water retention, and can be added to foods without adversely affecting the texture. It is intended to provide a powdered egg and a food using the same, which can provide quality improvement effects such as enhancement of the shape, improvement of shape retention and prevention of water separation.

In order to develop a quality improver using eggs as raw materials that can impart egg flavor without adversely affecting the texture and the like by first adding a small amount to a food, the present inventors have disclosed Japanese Patent Application Laid-Open No. 3-206866 ( We paid attention to the processed egg powder proposed in Patent Document 3). This processed egg powder is obtained by spray-drying a liquid egg containing egg yolk and then denatures the obtained dried egg powder by heat treatment or the like to make a boiled egg yolk-like texture. Since the processed egg powder has been heat-treated, the present inventors believe that the physical properties of the product will not become excessively hard or agglomerate even when added to food and heated. Inferring, we tried to add egg flavor by adding this processed egg powder to various foods.

As a result, the processed egg powder of Patent Document 3 is a liquid egg containing egg yolk is spray-dried and the flavor is concentrated, and heat-denatured to produce a rich egg flavor and rich taste, and is added to food in small amounts. It was very preferable from the viewpoint of imparting flavor because it was possible to impart a very good egg flavor and richness. However, this processed egg powder has a poor mouthfeel because it is heat-denatured to form hard water-insoluble particles, which may adversely affect the texture of the added food.

Therefore, the inventors of the present invention have conducted extensive research by changing conditions such as the manufacturing process, and as a result, like the processed egg powder described in Patent Document 3, the liquid egg is spray-dried and then heat-denatured. Instead, the liquid egg is first heat-denatured, and then the heat-denatured egg is dried after pulverization, or the heat-denatured egg is pulverized after drying. It has been found that good powdered eggs can be obtained. And it discovered that this powdered egg has the property excellent in water retention, and can be used also as quality improving agents, such as an improvement in shape retention property and prevention of water separation, and finally came to complete this invention.

In other words, the present invention
(1) Heat-denatured powdered egg, until 1 part by weight of this powdered egg is dispersed in 4 parts by weight of fresh water until the viscosity of the dispersion is 50 mPa · s or more, and becomes saturated with water A powdered egg having an average particle size of 200 μm or less when swollen;
(2) A food containing the powdered egg according to (1),
(3) The food according to (2), which is heat sterilized at a temperature exceeding 100 ° C.
(4) Egg processed food containing the powdered egg according to (1),
(5) Acidic oil-in-water emulsified food containing the powdered egg according to (1),
(6) Sauces containing the powdered egg according to (1),
(7) A frozen dessert containing the powdered egg according to (1),
(8) A baked confectionery containing the powdered egg according to (1),
(9) A bread containing the powdered egg according to (1),
(10) Livestock meat processed food containing the powdered egg according to (1),
It is.

Since the powdered egg of the present invention has a rich egg flavor and rich taste and is pleasant to the mouth, it is possible to impart a rich egg flavor and rich taste without adversely affecting the texture and the like only by adding a small amount to food. In addition, since it has excellent water retention properties and can also improve physical properties such as shape retention and water separation prevention, it can be used for foods added by the texture of additives such as starch and thickening polysaccharides themselves. The compounding quantity of the quality improving agent which is easy to impair flavor and food texture can be reduced significantly. Therefore, even food that is mass-produced in the food industry can be made very delicious food by using the powdered egg of the present invention, and further expansion of demand can be expected.

Hereinafter, the powdered egg of this invention and the foodstuff using the same are explained in full detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The powdered egg of the present invention is a food in which a heat-denatured egg is powdered. The powdered egg of the present invention is heated and denatured in addition to being concentrated in the form of powder and flavored, so that the egg is heated unlike a general dry whole egg obtained by spray-drying a liquid egg. It has a rich egg flavor and richness as if cooked. Such a powdered egg of the present invention can give a rich egg flavor and richness by adding a small amount to food, and since it has already been heat-denatured, it can be heat-denatured even if added to food and heated. And undesirable changes such as aggregation are unlikely to occur. In addition, when the powdered egg of the present invention is heat-denatured to such an extent that it does not gel when rehydrated and heated, it is easy to obtain a rich egg flavor and rich taste, It is preferable because it is less likely to cause undesirable changes such as aggregation when added.

In the present invention, gelation when the powdered egg is rehydrated and heated is defined as follows. First, a powdered egg dispersion is prepared by adding 1 part by weight of powdered egg to 4 parts by weight of fresh water (product temperature 20 ° C.) and stirring and mixing so as to disperse substantially uniformly. Next, the obtained dispersion liquid is filled in a nylon casing having a folding diameter of 60 mm, immersed in hot water at 80 ° C. for 40 minutes and heated, then immersed in ice water and cooled to obtain a heated product. The obtained heated product is stored at 5 ° C. overnight and then immersed in a constant temperature water bath at 20 ° C. to adjust the product temperature to 20 ° C. Subsequently, in the present invention, the heated object is taken out from the casing, cut into a width of 3 cm perpendicular to the length direction, and when it is dropped from a height of 1.5 m, the shape is maintained without collapsing. It is said to gel.

Further, the powdered egg of the present invention has a property excellent in water retention in addition to being heat-denatured as described above, that is, when 1 part by weight of powdered egg is dispersed in 4 parts by weight of fresh water. The dispersion is characterized by having a viscosity of 50 mPa · s or more, preferably 100 mPa · s or more, more preferably 1000 mPa · s or more.

The viscosity is a value measured by the following procedure. First, a powdered egg dispersion is prepared by adding 1 part by weight of powdered egg to 4 parts by weight of fresh water (product temperature 20 ° C.) and stirring and mixing so as to disperse substantially uniformly. Next, 300 g of the powdered egg dispersion is placed in a 300 mL capacity beaker and stored at 20 ° C. for 1 hour. Subsequently, when the viscosity of this dispersion was less than 400 mPa · s under the conditions of an article temperature of 20 ° C. and a rotation speed of 20 rpm using a BH viscometer manufactured by Tokyo Keiki Co., Ltd .: rotor No. 1, 400 mPa · s or more and less than 1000 mPa · s: Rotor No. 2, 1000 mPa · s or more and less than 2000 mPa · s: Rotor No. 3, 2000 mPa · s or more and less than 4000 mPa · s: Rotor No. 4, 4000 mPa · s or more When less than 10000 mPa · s: Rotor No. 5, when 10000 mPa · s or more: Rotor No. 6, a value obtained from the reading when the rotor has rotated 3 times after the start of measurement.

The powdered egg of the present invention has such a property that it has excellent water retention when the viscosity of the dispersion when dispersed in a specific amount of fresh water is not less than the specific value. Quality improvement effects such as improved formability and water separation prevention can be obtained. In the present invention, the higher the viscosity, the more preferable, but the upper limit is not particularly limited, and the viscosity is high and no fluidity, that is, in the above-described measurement of the viscosity, it is stored for 1 hour after preparation. A state in which the dispersion of the powdered egg afterwards does not flow out even if the opening of the beaker is directed horizontally. Accordingly, in the present invention, the viscosity of 50 mPa · s or more includes a viscosity in a state where the viscosity cannot be measured by the above-described method or a state in which there is no fluidity, both within the scope of the present invention. is there.

Furthermore, the powdered egg of the present invention is characterized in that the average particle diameter when swollen until saturated with water is 200 μm or less, preferably 100 μm or less, more preferably 50 μm or less.

Here, the average particle size when the powdered egg is swollen until saturated with water is the average particle size when the powdered egg is absorbed with water until saturated, and in the present invention, It is a value measured by the following procedure. First, a powdered egg dispersion is prepared by adding 1 part by weight of powdered egg to 9 parts by weight of fresh water (product temperature 20 ° C.) and stirring and mixing so as to be substantially uniform. Next, the powdered egg dispersion is stored at room temperature (20 ° C.) for 1 hour. Subsequently, using this dispersion as a sample, the average value of the particle diameters measured within 3 minutes while applying ultrasonic waves with a laser diffraction particle size distribution analyzer (SALD-2000A, registered trademark, manufactured by Shimadzu Corporation) is there. In addition, the calculation method of an average value is based on the following formula which SALD-2000A (made by Shimadzu Corp.) employ | adopts.

When the powdered egg of the present invention is swollen until it becomes saturated with water in addition to the viscosity of the dispersion when the powdered egg is dispersed in a specific amount of fresh water above the specified value. When the average particle diameter is less than the specific value, the mouth feel is good despite being heat-denatured water-insoluble particles. The average particle size tends to be smaller in the powdered egg produced by finely pulverizing in the fine pulverization step in the production process. In consideration of productivity, the average particle diameter is preferably 1 μm or more, more preferably 5 μm or more.

Regarding the viscosity of the dispersion when the above-mentioned powdered egg is dispersed in a specific amount of fresh water and the average particle size when swollen until saturated with water, in the present invention, the smaller the average particle size, The viscosity increases, that is, it has a property of better water retention, and the mouthfeel tends to be smoother. Further, from the viewpoint of the production method, when the liquid egg is first heat-denatured and then the heat-denatured egg is dried after pulverization or the heat-denatured egg is pulverized after drying, the viscosity is Is high, that is, it has a property excellent in water retention, and the mouthfeel tends to be smoother.

Although the powdered egg of the present invention is heat-denatured water-insoluble particles, the reason for having such a good water retention property and good palatability is not clear, but is presumed as follows. First, as shown in a comparative example described later, the powdered egg obtained by spray-drying a liquid egg and then heat-denatured has an average particle diameter of not more than the specific value when swollen until saturated with water. Even if it exists, it does not have the property excellent in water retention. Therefore, the powdered egg of the present invention is made into a fine powder form by pulverization treatment, and also has a tissue structure that easily absorbs water because a heat-coagulated egg obtained by heat-denaturing a liquid egg is used as a raw material. Therefore, it is presumed that this has good water retention and good palatability.

The method for producing the powdered egg of the present invention described above is not particularly limited as long as it is a method for obtaining the powdered egg of the present invention, but the powdered egg of the present invention having the specific properties described above is easily obtained. It is preferable to have at least a heat coagulation step for heat-denaturing the liquid egg and a fine pulverization step for finely pulverizing the heat coagulated egg obtained by the heat coagulation step before and / or after the drying treatment.

Specifically, for example, first, raw material eggs are prepared. There is no restriction | limiting in particular as an egg to use, What is necessary is just to prepare a chicken egg, a hatched egg, a duck egg, etc., and to remove and use a shell. In addition, liquid egg white, liquid egg yolk, or liquid whole egg produced by industrially dividing eggs and removing shells are commercially available, and these may be used. The ratio of egg yolk to egg white should be a general chicken egg ratio, that is, about 2 parts of egg white to 1 part of egg yolk, but liquid egg yolk and liquid egg white may be mixed or used. When the egg yolk raw material is used after being heat-denatured separately, the egg white is preferably 1 to 10 parts, more preferably 1 part of the egg yolk, from the viewpoint of obtaining a more preferable egg flavor and richness. On the other hand, the egg white may be 1 to 5 parts. The eggs used in the present invention are those in which lipids and cholesterol are reduced by an alcohol extraction method, a supercritical carbon dioxide extraction method, etc., a batch sterilization tank, a plate heat exchanger, as long as the effects of the present invention are not impaired. Those subjected to sterilization treatment with a Joule heating device or the like, those subjected to various treatments such as desugaring treatment and desalting treatment may be used.

Next, the eggs are heat denatured and heat coagulated. For example, when liquid whole eggs or liquid egg yolk and liquid egg white are separately packed in a heat-resistant pouch and boiled, they are heat-denatured at 80 to 100 ° C. for 20 to 60 minutes to be denatured and solidified. Just do it. Moreover, when heat-denaturing a hen egg with a shell as it is, it is good to heat-treat at 85 to 100 degreeC for 5 to 20 minutes, to heat-denaturate and to solidify, and to cool and remove a shell. There is no limitation on the heat treatment method, and microwave heating or the like may be used by a conventional method. By performing the heat denaturation to such an extent that the liquid egg is heated and solidified, it is possible to heat denature the powdered egg so that it does not gel even when rehydrated and heated. A powdered egg that has a rich egg flavor and richness and is less likely to cause undesirable changes such as heat denaturation and aggregation when added to food and heated.

Subsequently, the obtained heat-coagulated egg is pulverized. The fine pulverization process refers to a pulverization process using a pulverization apparatus capable of finely pulverizing the heat-coagulated egg. Examples of such a pulverization apparatus include a mass collider, a shear pump, and a commit roll. In the fine pulverization process, the pulverization process conditions of these pulverization apparatuses are adjusted by a conventional method, and the viscosity of the dispersion liquid and the powdered egg are saturated with water when the above-mentioned powdered egg is dispersed in a specific amount of fresh water. What is necessary is just to carry out so that the average particle diameter when it swells to each may become the range mentioned above. In addition, it is preferable to add water to the pulverized product after homogenization and homogenization using a high-pressure homogenizer, etc., because the resulting powdered egg has a smoother mouthfeel.

Furthermore, the obtained pulverized product is preferably dried so as to have a water content of 3 to 10% to be powdered. From the viewpoint of obtaining a powdered egg having a smaller particle size, the drying treatment is preferably spray-dried in a state where 0.5 to 10 times the amount of fresh water is added to the pulverized product of the heat-coagulated egg and dispersed in water. . The spray drying apparatus includes a pressure nozzle method, a centrifugal atomizer method, a two-fluid nozzle method, and the like depending on the spraying method. Among these, when a pressure nozzle method or a centrifugal atomizer method is used, the pressure nozzle method is 30 to 30. By increasing the pressure to about 100 kg / cm ² , and in the centrifugal atomizer system, by increasing the rotation speed of the atomizer to about 5000 to 40000 rpm, each of the spray pressures can be increased to obtain a powdered egg with a smaller particle size. preferable. The drying treatment may be performed by a method other than spray drying, for example, microwave drying, freeze drying, hot air drying, pan drying, etc., but when dried by such a drying method, the drying treatment is smaller. From the viewpoint of obtaining a powdered egg having a particle size, it is preferable to further pulverize using a freeze pulverizer after the drying process.

As described above, the powdered egg of the present invention is obtained by pulverizing the heat-coagulated egg and then drying it. In the present invention, the powdered egg is pulverized after the heat-coagulated egg is dried. Eggs may be produced. In this case, when using a grind processing device for dry food generally used industrially, such as a hammer mill, it is difficult to pulverize because it is kneaded due to a lipid component contained in a large amount in egg yolk, Similarly, even if a household mill or the like is used, it is difficult to finely pulverize. Therefore, it is necessary to pulverize with a freeze pulverizer. The method of finely pulverizing the heat-coagulated egg after drying it is necessary to use a freeze pulverizer as described above. However, this freeze pulverizer is pulverized while being frozen below the melting point of the lipid by liquid nitrogen, so the production cost Becomes higher. Therefore, as a method for producing a powdered egg of the present invention, it is more preferable to employ a method in which the above-mentioned heat-coagulated egg is pulverized and then dried.

As described above, the powdered egg of the present invention can be produced. The obtained powdered egg of the present invention has a rich egg flavor and rich taste, has a good mouthfeel, and has an excellent water retention property, and can be added to various foods to give a texture. Quality-improving effects such as enhancement of egg flavor and richness, improvement of shape retention and prevention of water separation can be obtained without adverse effects. As such foods using the powdered egg of the present invention, specifically, for example, custard cream, egg salad, egg processed foods such as scrambled eggs, omelet, pudding, etc., acidic oil-in-water emulsification such as mayonnaise, tartar sauce, etc. Foods (pH 3 to 4.5), sauces such as carbonara sauce and corn soup, frozen confectionery such as ice cream and soft cream, baked confectionery such as cake and cookies, processed meat food such as ham and sausage, bread, noodles, and fisheries Processed foods, flower paste, mutton and fallen candy etc. are mentioned.

Furthermore, since the powdered egg of the present invention is less likely to have an unpleasant texture due to heat denaturation and agglomeration even after heat sterilization, the food using the powdered egg of the present invention has a temperature exceeding 100 ° C. In particular, foods that have been sterilized under heat and pressure, particularly so-called retort foods that have been sterilized by heat and pressure under conditions where the F ₀ value is 4 minutes or more after filling and sealing in a heat-resistant container in order to enable long-term room temperature storage. .

Moreover, although the compounding quantity of the powdered egg of this invention is based also on the foodstuff to mix | blend, 0.05-20% is preferable and 0.1-10% is more preferable. When the amount of powdered egg is less than the above range, effects when the powdered egg of the present invention is blended, for example, an egg flavor and a rich taste, a quality improvement effect such as an improvement in shape retention, water separation prevention, etc. are obtained. On the other hand, even if the blending amount is increased from the above range, it is difficult to expect an effect according to the blending amount, which is not economical.

Examples of the present invention, comparative examples and test examples will be described below to further explain the present invention. In addition, the moisture content of the powdered egg in the following examples is a value measured according to the direct method of the atmospheric pressure heating drying method described in the 5th edition Japanese food standard ingredient table analysis manual.

[Example 1]
The chicken eggs were heated and coagulated at 95 ° C. for 15 minutes, then cooled and peeled, and further stored frozen at −18 ° C. to prepare 200 kg of eggs with a frozen rice cake. After thawing the eggs with this frozen rice cake, add an equal amount of fresh water, and pulverize the frozen and heated coagulated eggs with fresh water using a commit roll (registered trademark, model number 1700, 212 blade). A paste-like product in which the pulverized product was dispersed in fresh water was obtained. The paste-like material is spray-dried with a centrifugal atomizer type spray drying device (atomizer rotational speed 15000 rpm) to obtain the powdered egg of the present invention having a water content of 4%, which is filled and sealed in a container at 25 ° C. for 4 months. saved.

When the preserved powdered egg was sampled, it had a rich egg flavor and rich taste, and had a smooth taste.

Moreover, the following properties were examined for the powdered eggs after storage. First, the presence or absence of gelation was confirmed when the powdered egg was rehydrated and heated. That is, 75 g of powdered egg was added to a domestic mixer (Fiber Mixer MX-X103, manufactured by Matsushita Electric Industrial Co., Ltd.) containing 300 g of fresh water while stirring and mixed so as to disperse almost uniformly. A dispersion was prepared. Subsequently, the obtained dispersion was filled into a nylon casing having a folding diameter of 60 mm, heated by being immersed in hot water at 80 ° C. for 40 minutes, then immersed in ice water and cooled to obtain a heated product. Furthermore, after storing the obtained heating thing at 5 degreeC overnight, it immersed in a 20 degreeC constant temperature water tank, and adjusted the product temperature to 20 degreeC. When the casing of this heated product was opened, it was liquid and clearly not heated and solidified.

Next, the viscosity of the dispersion when 1 part by weight of powdered egg was dispersed in 4 parts by weight of fresh water was measured. That is, a powdered egg dispersion was prepared by gradually adding 75 g of powdered egg to a domestic mixer containing 300 g of fresh water while stirring and mixing so as to disperse substantially uniformly. Subsequently, 300 g of the obtained powdered egg dispersion was placed in a 300 mL capacity beaker and stored at 20 ° C. for 1 hour. Subsequently, the dispersion was stirred by hand with a spoon and made substantially uniform, and then measured with a BH viscometer manufactured by Tokyo Keiki Co., Ltd. at a product temperature of 20 ° C., the viscosity was 70 mPa · s.

Furthermore, the average particle diameter was measured when the powdered egg was swollen with water until saturated. That is, a powdered egg dispersion was prepared by gradually adding 75 g of powdered egg to a household mixer containing 675 g of fresh water while stirring and mixing so as to disperse substantially uniformly. Next, after the dispersion of the powdered egg was stored at room temperature (20 ° C.) for 1 hour, this dispersion was used as a sample and averaged with a laser diffraction particle size distribution analyzer (SALD-2000A, registered trademark, manufactured by Shimadzu Corporation). When the particle diameter was measured, the average particle diameter was 87 μm.

[Example 2]
The chicken eggs were heated at 95 ° C. for 10 minutes to solidify and then cooled to peel off the shell, and 200 kg of eggs were obtained by boiling. Next, in the same manner as in Example 1, the resulting boiled egg was finely pulverized with commit water together with fresh water to obtain a paste-like product in which the boiled egg pulverized product was dispersed in fresh water. This paste-like product was spray-dried with an atomizer type small spray dryer (atomizer rotational speed 23500 rpm) to obtain a powdered egg of the present invention having a water content of 5%.

When the obtained powdered eggs were sampled, they had a rich egg flavor and rich taste and a very smooth taste. In addition, the obtained powdered eggs were examined for the following properties in the same manner as in Example 1. First, the presence or absence of gelation when the powdered egg was rehydrated and heated was confirmed. When the heated product was cut to a width of 3 cm and allowed to stand so that the cut surface became the bottom, it seemed to be self-supporting and solid. However, when dropped from a height of 1.5 m, the sol spread over the entire surface and was not gelled. Next, when the viscosity of the dispersion was measured when 1 part by weight of powdered egg was dispersed in 4 parts by weight of clear water, the dispersion after standing for 1 hour was directed with the beaker opening in the horizontal direction. It was thickened to a non-flowable state. Furthermore, when the average particle size was measured when the powdered egg was swollen with water until saturated, the average particle size was 32 μm.

[Example 3]
By a conventional method, chicken eggs were split and the shells were removed, and then mixed to obtain liquid whole eggs. This was filled and sealed so that the thickness of the package after filling in a heat-resistant pouch was 3 cm, then heated and solidified in a boil tank at 80 ° C. for 60 minutes, and then cooled to obtain a heated solidified egg. The obtained heat-coagulated egg is taken out from the pouch, and an equal amount of fresh water is added. The heat-coagulated egg is finely pulverized with a commit roll in the same manner as in Example 1, and the pulverized product of the heat-coagulated egg is turned into fresh water. A dispersed paste was obtained. The pasty product was dried with an atomizer type small spray drying apparatus in the same manner as in Example 2 to obtain a powdered egg of the present invention having a water content of 5%.

When the obtained powdered eggs were sampled, they had a rich egg flavor and rich taste and a very smooth taste. In addition, the obtained powdered eggs were examined for the following properties in the same manner as in Example 1. First, the presence or absence of gelation when the powdered egg was rehydrated and heated was confirmed. When the heated product was cut to a width of 3 cm and allowed to stand so that the cut surface became the bottom, it seemed to be self-supporting and solid. However, when dropped from a height of 1.5 m, the sol spread on one side and was not heated and solidified. Next, when the viscosity of the dispersion liquid was measured when 1 part by mass of powdered egg was dispersed in 4 parts by mass of fresh water, the viscosity of the dispersion liquid was 2700 mPa · s. Furthermore, when the average particle size was measured when the powdered egg was swollen with water until saturated, the average particle size was 36 μm.

[Comparative Example 1]
Based on the description in JP-A-3-206866 (Patent Document 3), dried whole eggs (liquid whole eggs spray-dried by a conventional method) were steam-heated at 95 ° C. for 5 minutes to obtain powdered eggs. When the obtained powdered egg was sampled, it had a rich egg flavor and richness, but it had a bad texture.

In addition, the obtained powdered eggs were examined for the following properties in the same manner as in Example 1. First, the presence or absence of gelation when the powdered egg was rehydrated and heated was confirmed. The heated product was clearly liquid and not gelled. Next, when the viscosity of the dispersion liquid was measured when 1 part by mass of powdered egg was dispersed in 4 parts by mass of fresh water, the viscosity of the dispersion liquid was 13 mPa · s. Furthermore, when the average particle size was measured when the powdered egg was swollen with water until saturated, the average particle size was 47 μm.

[Comparative Example 2]
The eggs were heated at 95 ° C. for 15 minutes, cooled, and then the shells were peeled off, cut into six pieces or round pieces, and 1.5 kg of raw material frozen at −20 ° C. was prepared. This was dried with a freeze-drying apparatus. Although it tried to grind | pulverize the obtained freeze-dried egg with a hammer mill (made by Fuji Paudal Co., Ltd.), it was kneaded and did not become a powder form, but a lump of about 5-10 mm was made. This is because it was kneaded with a lipid component contained in a large amount in the egg yolk in the chicken egg to form a lump, and it was confirmed that it cannot be finely pulverized by the pulverization method of dried food generally used industrially.

[Comparative Example 3]
In the same manner as in Comparative Example 1, freeze-dried incubation eggs were obtained. When this freeze-dried incubation egg was pulverized by a household mill (manufactured by Matsushita Electric Industrial Co., Ltd., Fiber Mixer MX-X103) to the extent that no lump with lipid was formed, a powdered egg having a particle size of about 0.2 to 2 mm was obtained. Obtained. When the obtained powdered egg was sampled, it had a rich egg flavor and richness, but was unsatisfactory.

[Comparative Example 4]
When the dried whole eggs (same as those used in Comparative Example 1) were sampled, there was a unique raw egg flavor. In addition, when the dried whole egg was rehydrated and heated in the same manner as in Example 1, the presence or absence of gelation was confirmed. The heated product was cut to a width of 3 cm and was a solid, 1.5 m high. It was confirmed that it was gelled because it was kept in shape without collapsing.

From the above, it can be seen that the heat-denatured powders of Examples 1 to 3 have a rich egg flavor and richness compared to the dried whole eggs of Comparative Example 4 that were not heat-denatured. In addition, Example 1 in which the viscosity of the dispersion when powdered eggs are dispersed in a specific amount of fresh water is 50 mPa · s or more and the average particle size when swollen until saturated with water is 200 μm or less It can be seen that the powdered eggs of ˜3 have a better mouthfeel than the powdered eggs of Comparative Example 1 whose viscosity is not 50 mPa · s or more and the powdered eggs of Comparative Example 3 whose average particle diameter is not 200 μm or less.

Regarding the viscosity of the dispersion when the powdered egg is dispersed in a specific amount of fresh water and the average particle size when swollen until saturated with water, from Examples 1 to 3, the average particle size is It can be seen that the smaller the viscosity, the higher the viscosity and the smoother the mouthfeel. Specifically, the powdered eggs of Examples 2 to 3 having an average particle diameter of 50 μm or less and a viscosity of 100 mPa · s or more were particularly preferred because they had a smoother mouthfeel. As for the production method, Example 1 produced by a production method comprising at least a heat coagulation step for heat-denaturing the liquid egg and a fine crushing step for finely crushing the heat coagulated egg obtained by the heat coagulation step. The powdered egg of -3 is compared with the powdered egg of Comparative Example 1 manufactured by the manufacturing method not having the heat coagulation step and the powdered egg of Comparative Example 3 manufactured by the manufacturing method not having the pulverizing step. Thus, it can be seen that the viscosity of the dispersion when dispersed in a specific amount of fresh water is high and the mouthfeel is good.

[Example 4: Retort sauce for carbonara]
Add fresh water to the double kettle, add milk while stirring with heat, stop heating after reaching 80 ° C, natural cheese (palmigiano / leisino), enzyme-treated egg yolk oil (egg yolk lecithin LPL-20: QP) )) And xanthan gum were added, and the mixture was processed until homogenized with a homomixer while heating as necessary so that the product temperature did not become lower than 50 ° C. After the obtained homogenized product was cooled, enzyme-treated egg yolk, modified starch, powdered egg of the present invention (Example 2) and fresh cream were added and mixed uniformly, and further homogenized. Then, the mixture was heated while being stirred, and after reaching 80 ° C., the heating was stopped, bacon and black pepper were added to beaten wood, and the mixture was finished and stirred to obtain a carbonara sauce. After 140 g of the obtained sauce was filled and sealed in a heat-resistant retort pouch, it was retorted at 120 ° C. for 20 minutes, and then cooled to obtain a retort sauce for carbonara.

<Combination ratio of sauce part>
Enzyme-treated egg yolk 1 part Enzyme-treated egg yolk oil 0.4 part natural cheese 7 parts modified starch 1.5 parts powdered egg (Example 2) 1.0 part xanthan gum 0.04 parts milk 30 parts fresh cream 30 parts black pepper 0. 2nd part Shimizu Remaining ――――――――――――――――――――
100 copies in total

<Combination ratio of carbonara retort sauce including ingredients>
Source part 100 parts Bacon 20 parts ――――――――――――――――――――
120 copies in total

The obtained retort sauce for carbonara had a rich egg flavor and richness compared with the powder egg (Example 2) was not used, and was a very preferable one. .

[Example 5: Custard cream]
A custard cream was prepared with the following composition. First, granulated sugar, corn starch, and powdered egg of the present invention (Example 2) were mixed in powder, and then this powdered mixture, sweetened egg yolk and milk were stirred and mixed with a mixer. This mixed liquid was put into a pan, boiled with stirring in an open flame by a conventional method, heated for about 1 minute and cooked, and then cooled to obtain a custard cream.

<Combination>
150g sweetened egg yolk (sugar content 20%)
690g of milk
120g of granulated sugar
Corn starch 40g
Powdered egg (Example 2) 5g
――――――――――――――――――――
Total 1005g

The obtained custard cream has a rich egg flavor and richness compared to the powder egg (Example 2) was not used, it is a smooth and pleasant texture, it is very preferable It was.

[Example 6: Acidic oil-in-water emulsified food]
Mayonnaise (70% vegetable oil, 15% liquid egg yolk, vinegar 12%, seasoning, spice 3%, prepared by conventional method, pH 4.0, product temperature 15 ° C) 90 parts, natural cheese (Parmigiano Leisano) 10 And 2 parts of the powdered egg of the present invention were sufficiently stirred and mixed with a mixer to prepare an emulsified cheese sauce (pH 4.0).

The obtained emulsified cheese sauce has a rich egg-flavored and rich taste compared to the powdered egg (Example 2) not used, and has a smooth and pleasant texture. It was good.

[Example 7: Ice cream]
An ice cream having the following composition was prepared. That is, milk, fresh cream, granulated sugar, powdered milk, powdered egg (obtained in Example 2), and pectin were added to a homogenizer (Primix Co., Ltd., TK homomixer) and stirred at 10,000 rpm for 6 minutes. . Next, the product was sterilized by heating until the product temperature reached 85 ° C., and then cooled to obtain an ice cream mix. The obtained ice cream mix was frozen with an ice creamer to obtain an ice cream.

<Combination of ice cream>
1380 g of milk
230g of fresh cream
320g of granulated sugar
60g milk powder
20 g of powdered egg (Example 2)
Emulsification stabilizer (pectin) 10g
―――――――――――――――――
Total 2020g

The resulting ice cream has a rich egg flavor and richness compared to the one without powdered eggs (Example 2), and has a smooth and pleasant texture, which is very favorable. It was.

[Example 8: Cookie]
A cookie was prepared with the following composition. First, shortening was added to the mixer, and the mixture was stirred and mixed to form a cream. To this, the powdered egg of the present invention (Example 2) and granulated sugar were added, and the powder was mixed and sieved in advance. After adding wheat flour and baking powder, fresh water was added to the mixture and mixed by stirring to prepare a dough. The obtained dough was allowed to stand in a refrigerator for 1 hour, and then stretched to a thickness of about 8 mm, removed from the mold, and baked in an oven at 180 ° C. for 14 minutes to obtain cookies.

<Combination>
200g flour
1g baking powder
Shortening 120g
Granulated sugar 80g
Powdered egg (Example 2) 12g
Shimizu 24g
――――――――――――――
Total 437g

The obtained cookie had a rich egg flavor and richness as compared with the case where no powdered egg (Example 2) was used, and was very preferable.

[Example 9: Bread]
The mountain-shaped bread of the following composition was baked by a conventional method using a home bakery (BD-HA10, manufactured by Zojirushi Mahoubin Co., Ltd.). That is, after mixing fresh water with strong powder, powdered white powder, milk powder, skim milk powder, salt and powdered egg (Example 2) in a pan case, and further adding unsalted butter and dry yeast. Fermented and baked to obtain a mountain-shaped bread.

<Bread formulation>
Strong powder 290g
16g white sugar
Nonfat dry milk 6g
5g salt
15g unsalted butter
Powdered egg (Example 2) 7g
4.5g dry yeast
210g Shimizu
――――――――――――――――
Total 553.5g

The resulting mountain type bread had a rich egg flavor and richness compared to those without using powdered eggs (Example 2) and was very preferred.

[Example 9: meat pate (processed meat processed food)]
First, fresh water, dried egg white, salt, dextrin, super white sugar, phosphate, spice, sodium glutamate and sodium L-ascorbate were placed in a mixer, and stirred and mixed so as to be substantially uniform to obtain a pickle solution. Next, the obtained pickle solution, powdered egg (Example 2) and minced pork were sufficiently stirred and mixed with a degassing mixer to obtain a dough. Subsequently, the obtained dough was molded and heated to obtain meat putty.

<Mixing ratio of pickle liquid part>
Dried egg white 10.0 parts Salt 4.0 parts Dextrin 4.0 parts White sugar 3.0 parts Phosphate 0.9 parts Spice 0.5 parts Sodium glutamate 0.5 parts
Sodium L-ascorbate 0.1 part Shimizu Residual ――――――――――――――――――――
Total 100.0 parts

<Meat pate mix ratio>
Minced pork 100 parts Pickle liquid part 60 parts Powdered egg (Example 2) 2 parts ―――――――――――――――――――
162 parts in total

The obtained meat patties had a rich body as compared with those without using powdered eggs (Example 2), and were very favorable without losing the texture of the meat.

[Test example]
In Example 9, four types of meat pate dough were obtained in the same manner as in Example 9, except that the amount of powdered egg (Example 2) to the whole meat pate dough was changed to the formulation shown in Table 1. Using these doughs, the shape retention property and water separation rate were evaluated as described later. The results are shown in Table 1.

<Evaluation test for shape retention>
A cylinder with a diameter of 50 mm was placed on a plate and filled with 100 g of meat putty dough, and then the cylinder was removed. And the major axis (mm) of the cloth spread on the plate after 5 minutes was measured.

<Evaluation test of water separation rate>
A meat putty dough was filled in a nylon casing with a folding diameter of 60 mm and heated at 70 ° C. for 40 minutes, then immersed in ice water, cooled and stored overnight at 5 ° C. to prepare a sample. Next, after measuring the mass (g) of the sample, the nylon casing is opened, the water adhering to the casing inner surface and the surface of the meat putty is wiped off, and the casing mass (g) and the meat putty mass (g) after the water is wiped off. Was measured. From these measured values, the water separation rate (%) was calculated by the following formula.

From Table 1, it can be seen that the shape retention of the meat pate dough was improved by blending the powdered egg of the present invention. Moreover, it turns out that the water separation of meat putty was prevented by mix | blending the powdered egg of this invention.

Claims (10)

Heat-denatured powdered egg, and when 1 part by mass of this powdered egg was dispersed in 4 parts by mass of fresh water, the dispersion had a viscosity of 50 mPa · s or more and was swollen until saturated with water. A powdered egg having an average particle diameter of 200 μm or less. A food comprising the powdered egg according to claim 1. The food according to claim 2, wherein the food is sterilized by heating at a temperature exceeding 100 ° C. An egg processed food comprising the powdered egg according to claim 1. An acidic oil-in-water emulsified food comprising the powdered egg according to claim 1. Sauces containing the powdered egg according to claim 1. A frozen dessert comprising the powdered egg according to claim 1. A baked confectionery comprising the powdered egg according to claim 1. A bread comprising the powdered egg according to claim 1. A livestock meat processed food comprising the powdered egg according to claim 1.