JP4578448B2 - Powdered egg and food using the same - Google Patents
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Description
本発明は、濃厚な卵風味やコク味を有して口当たりがよく、また、保水性に優れた性質を有する粉末卵及びこれを用いた食品に関し、より詳しくは、食品に添加して食感に悪影響を与えずに卵風味やコク味の増強、保形性の向上、離水防止等の品質改良効果が得られる粉末卵及びこれを用いた食品に関する。 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.
従来、カスタードクリームやカルボナーラソース等を食品工業的に大量生産することが行われている。卵を原料として用いるこれらの食品は、卵風味が強い程美味しいとされている。しかしながら、大量生産する場合には、加熱条件の微調整が難しく過度の熱がかかったり、また、保存性を高めるために加熱殺菌したりするために、卵の配合量が多いと製品の物性が硬くなったり、凝集してざらついたりし易い。このため、卵の配合量を少なくしなけらばならず、卵風味を強くすることが難しかった。 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.
卵風味を強化する方法としては、例えば、特開平8−196240号公報(特許文献1)にはシュクラロースを配合する方法が、また、特開2001−245634号公報(特許文献2)には可溶性卵殻膜を配合する方法等が提案されている。これらの方法によれば、食品の食感等に悪影響を与えることはないが、卵そのものを配合する方法ではないため、風味の点で充分に満足できるものではなかった。したがって、卵を原料として、食感等に悪影響を与えることなく良好な卵風味を付与できる品質改良剤が望まれている。 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.
一方、上述したカスタードクリームやカルボナーラソース等を食品工業的に大量生産する場合、製造されてから食されるまでに生じる経時的な物性変化を防止するため、例えば、保形性向上や離水防止等を目的として澱粉や増粘多糖類等の品質改良剤が添加されることが多い。これら澱粉や増粘多糖類等は保水性に優れた性質を有し、保形性向上や離水防止等の点から優れた品質改良効果が得られる。しかしながら、澱粉は糊っぽい食感を、増粘多糖類はぬるぬるとした食感を有しているため、添加した食品の食感に悪影響を与えてしまう問題があった。また、このような澱粉や増粘多糖類等をカスタードクリームやカルボナーラソース等に添加すると卵風味が弱くなり易かった。したがって、食品工業的に美味しいカスタードクリームやカルボナーラソース等を製するためには、風味や食感等に悪影響を与えることなく保形性向上や離水防止効果等の物性改良効果が得られる品質改良剤が望まれている。 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.
そこで、本発明の目的は、濃厚な卵風味やコク味を有して口当たりがよく、また、保水性に優れており、食品に添加して食感に悪影響を与えずに卵風味やコク味の増強、保形性の向上、離水防止等の品質改良効果が得られる粉末卵及びこれを用いた食品を提供するものである。 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.
本発明者等は、まず、食品に少量添加するだけで食感等に悪影響を与えることなく卵風味を付与できる卵を原料とした品質改良剤を開発するため、特開平3−206866号公報(特許文献3)に提案されている加工卵粉に着目した。この加工卵粉は、卵黄を含む液卵を噴霧乾燥した後、得られた乾燥卵粉を加熱処理等により変性させてホクホクとした茹で卵の黄身様の食感とするものである。本発明者等は、この加工卵粉は加熱処理されていることから、食品に添加して加熱しても製品の物性が過度に硬くなったり凝集してざらついたりすることがないのではないかと推察し、この加工卵粉を種々の食品に添加して卵風味を付与することを試みた。 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.
その結果、この特許文献3の加工卵粉は、卵黄を含む液卵が噴霧乾燥されて風味が濃縮されている上に加熱変性して濃厚な卵風味とコク味が生じ、食品に少量添加するだけで大変良好な卵風味とコク味を付与することができて風味付与の点からは大変好ましいものであった。しかしながら、この加工卵粉は、加熱変性して硬い水不溶性の粒子となっているためか口当たりが悪く、添加した食品の食感に悪影響を与える場合があった。 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.
そこで、本発明者等は、更に、製造工程等の条件を変えて鋭意研究を行った結果、上述した特許文献3記載の加工卵粉のように、液卵を噴霧乾燥した後に加熱変性するのではなく、まず、液卵を加熱変性させ、次いで、加熱変性した卵を微粉砕処理後に乾燥処理、あるいは、加熱変性した卵を乾燥処理後に微粉砕処理することにより、意外にも、口当たりが大変よい粉末卵が得られることを見出した。そして、この粉末卵は、保水性に優れた性質を有して保形性の向上や離水防止等の品質改良剤としても用いることができることを見出し、遂に本発明を完成するに至った。 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.
つまり、本発明は、
(1) 加熱変性した粉末卵であって、この粉末卵の1質量部を4質量部の清水に分散させた時の分散液の粘度が50mPa・s以上であり、水で飽和状態となるまで膨潤させた時の平均粒子径が200μm以下である粉末卵、
(2) (1)記載の粉末卵を含有する食品、
(3) 100℃を超える温度で加熱殺菌されてなる(2)記載の食品、
(4) (1)記載の粉末卵を含有する卵加工食品、
(5) (1)記載の粉末卵を含有する酸性水中油型乳化食品、
(6) (1)記載の粉末卵を含有するソース類、
(7) (1)記載の粉末卵を含有する冷菓、
(8) (1)記載の粉末卵を含有する焼き菓子、
(9) (1)記載の粉末卵を含有するパン、
(10) (1)記載の粉末卵を含有する畜肉加工食品、
である。
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.
本発明の粉末卵は、濃厚な卵風味やコク味を有して口当たりがよいため、食品に少量添加するだけで食感等に悪影響を与えることなく濃厚な卵風味やコク味を付与できる。しかも、保水性に優れた性質を有して保形性向上や離水防止効果等の物性改良効果も得られることから、澱粉や増粘多糖類等の添加剤自体の食感により添加した食品の風味や食感を損ない易い品質改良剤の配合量を大幅に低減することができる。したがって、食品工業的に大量生産される食品であっても、本発明の粉末卵を用いることで大変美味しい食品とすることができ、更なる需要の拡大が期待できる。 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.
以下、本発明の粉末卵及びこれを用いた食品を詳述する。なお、本発明において「%」は「質量%」を、「部」は「質量部」を意味する。 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”.
本発明の粉末卵は、加熱変性した卵を粉末状とした食品である。本発明の粉末卵は、粉末状とされて風味が濃縮されていることに加えて加熱変性されていることにより、液卵を噴霧乾燥しただけの一般的な乾燥全卵と異なり、卵を加熱調理したような濃厚な卵風味とコク味を有したものとなる。このような本発明の粉末卵は、食品に少量添加するだけで濃厚な卵風味やコク味を付与でき、しかも、既に加熱変性していることから、食品に添加して加熱しても加熱変性して凝集する等の好ましくない変化が生じ難い。なお、本発明の粉末卵は、具体的には、水戻しして加熱してもゲル化しない程度に加熱変性していると、濃厚な卵風味やコク味が得られ易く、また、食品に添加して凝集等の好ましくない変化が生じ難いことから好ましい。 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.
前記粉末卵を水戻しして加熱した時のゲル化とは、本発明においては、以下のように定義される。まず、1質量部の粉末卵を4質量部の清水(品温20℃)に加えて略均一に分散するように攪拌混合して粉末卵の分散液を調製する。次に、得られた分散液を、折径60mmのナイロン製のケーシングに充填して80℃の湯に40分間浸漬して加熱した後、氷水に浸漬して冷却し加熱物を得る。得られた加熱物を5℃で一晩保存した後、20℃の恒温水槽に浸漬して品温20℃に調整する。続いて、加熱物をケーシングから取り出して、長さ方向に対して直角に幅3cmにカットし、これを高さ1.5mから落下させた時に、崩れることなく形状を保持するものを本発明においてゲル化するという。 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.
また、本発明の粉末卵は、上述したように加熱変性していることに加えて、保水性に優れた性質、つまり、1質量部の粉末卵を4質量部の清水に分散させた時の分散液の粘度が50mPa・s以上、好ましくは100mPa・s以上、より好ましくは1000mPa・s以上であることに特徴を有する。 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.
前記粘度は、以下の手順で測定した値である。まず、1質量部の粉末卵を4質量部の清水(品温20℃)に加えて略均一に分散するように攪拌混合して粉末卵の分散液を調製する。次に、前記粉末卵の分散液を300mL容量用のビーカーに、300g入れ、これを20℃で1時間保存する。続いて、この分散液の粘度を(株)東京計器製のBH型粘度計で、品温20℃、回転数20rpmの条件で、粘度が400mPa・s未満のとき:ローターNo.1、400mPa・s以上1000mPa・s未満のとき:ローターNo.2、1000mPa・s以上2000mPa・s未満のとき:ローターNo.3、2000mPa・s以上4000mPa・s未満のとき:ローターNo.4、4000mPa・s以上10000mPa・s未満のとき:ローターNo.5、10000mPa・s以上のとき:ローターNo.6、測定開始後ローターが3回転した時の示度により求めた値である。 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.
本発明の粉末卵は、このように特定量の清水に分散させた時の分散液の粘度が前記特定値以上である保水性に優れた性質を有することにより、食品に添加した際に、保形性の向上、離水防止等の品質改良効果が得られる。なお、本発明において、前記粘度は高い方がより好ましいがその上限としては特に制限はなく、粘度が高くなって流動性のない状態、つまり、上述した粘度の測定において、調製後1時間保存した後の粉末卵の分散液がビーカーの開口部を水平方向に向けても流出しない状態であってもよい。したがって、本発明において前記粘度が50mPa・s以上であるとは、上述の方法で粘度が測定できない程増粘した状態の粘度、あるいは、流動性がない状態も含み、いずれも本発明の範囲である。 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.
更に、本発明の粉末卵は、水で飽和状態となるまで膨潤させた時の平均粒子径が200μm以下、好ましくは100μm以下、より好ましくは50μm以下であることに特徴を有する。 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.
ここで、粉末卵を水で飽和状態となるまで膨潤させた時の平均粒子径とは、粉末卵に水を飽和状態となるまで吸水させた時の平均粒子径であり、本発明においては、以下の手順で測定した値である。まず、1質量部の粉末卵を、9質量部の清水(品温20℃)に加えて略均一となるように攪拌混合して粉末卵の分散液を調製する。次に、前記粉末卵の分散液を室温(20℃)で1時間保存する。続いて、この分散液をサンプルとして、レーザ回折式粒度分布測定装置(SALD−2000A、登録商標、(株)島津製作所製)で超音波をあてながら3分以内に測定した粒子径の平均値である。なお、平均値の計算方法はSALD−2000A((株)島津製作所製)が採用している下記計算式による。 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.
本発明の粉末卵は、粉末卵を特定量の清水に分散させた時の分散液の粘度が前記特定値以上であることに加えて、このように水で飽和状態となるまで膨潤させた時の平均粒子径が前記特定値以下であることにより、加熱変性した水不溶性の粒子であるにも拘らず口当たりがよいものとなる。なお、前記平均粒子径は、製造工程中の微粉砕工程においてより細かく粉砕して製造した粉末卵の方が小さくなる傾向があるが、あまり小さくしすぎても製造コストが増大するので工業的規模で生産性を考慮し、前記平均粒子径は、好ましくは1μm以上、より好ましくは5μm以上である。 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.
上述した粉末卵を特定量の清水に分散させた時の分散液の粘度と、水で飽和状態となるまで膨潤させた時の平均粒子径に関して、本発明においては、前記平均粒子径が小さい程、前記粘度が高くなる、つまり、より保水性に優れた性質となり、また、口当たりがよりなめらかとなる傾向がある。更に、製造方法の点からは、まず、液卵を加熱変性させ、次いで、加熱変性した卵を微粉砕処理後に乾燥処理、あるいは、加熱変性した卵を乾燥処理後に微粉砕処理した場合に前記粘度が高い、つまり、保水性に優れた性質となり、また、口当たりがよりなめらかとなる傾向がある。 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.
本発明の粉末卵が、加熱変性した水不溶性の粒子であるにも拘らず、このような保水性がよくて口当たりがよい性質を有する理由は定かではないが、以下のように推察される。まず、後述の比較例に示すように、液卵を噴霧乾燥してから加熱変性して得た粉末卵は、水で飽和状態となるまで膨潤させた時の平均粒子径が前記特定値以下であっても保水性に優れた性質を有しない。したがって、本発明の粉末卵は、微粉砕処理により微粉末状とされていることに加えて、液卵を加熱変性させた加熱凝固卵を原料として用いているためか吸水しやすい組織構造とされていて、これにより保水性がよくて口当たりがよい性質となっているのではないかと推察される。 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.
上述した本発明の粉末卵の製造方法は、本発明の粉末卵が得られる方法であれば特に限定するものではないが、上述した特定の性質を有する本発明の粉末卵が得られ易いことから、少なくとも液卵を加熱変性させる加熱凝固工程と、この加熱凝固工程により得られた加熱凝固卵を乾燥処理前及び/又は乾燥処理後に微粉砕処理する微粉砕工程とを有することが好ましい。 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.
具体的には、例えば、まず、原料の卵を用意する。用いる卵としては、特に制限はなく、鶏卵、鶉卵、アヒル卵等を用意して殻を取り除いて用いればよい。また、工業的に割卵して殻を除去して製造されている液卵白や液卵黄、あるいは液全卵が市販されており、これを用いてもよい。なお、卵黄と卵白の割合としては一般的な鶏卵の割合、つまり、卵黄1部に対して卵白が2部程度であればよいが、液卵黄と液卵白を混合して用いたり、卵白原料と卵黄原料を別々に加熱変性して用いたりする場合は、より好ましい卵の風味とコク味が得る点から、好ましくは卵黄1部に対して卵白が1〜10部、より好ましくは卵黄1部に対して卵白が1〜5部とすればよい。なお前記本発明で用いる卵としては、本発明の効果を損なわない限り、アルコール抽出法や超臨界二酸化炭素抽出法等により脂質やコレステロールを低減処理されたもの、バッチ式殺菌タンク、プレート式熱交換機、ジュール加熱装置等で殺菌処理されたもの、脱糖処理、脱塩処理等の各種処理が施されたもの等であってもよい。 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.
次に、卵を加熱変性させて加熱凝固させる。例えば、液全卵、あるいは、液卵黄及び液卵白を別々に耐熱性パウチ等に詰めて、ボイル加熱する場合には、80〜100℃で20〜60分間加熱処理して加熱変性させて凝固させればよい。また、殻付鶏卵をそのまま加熱変性させる場合は85℃〜100℃で5〜20分間加熱処理して加熱変性させて凝固させた後冷却し、殻を除去するとよい。前記加熱処理方法に限定は無く、常法により、マイクロ波加熱等を用いてもよい。加熱変性は、このように液卵が加熱凝固する程度に行うことで、上述した粉末卵を水戻しして加熱してもゲル化しない状態に粉末卵を加熱変性させることができ、その結果、濃厚な卵風味とコク味を有し、食品に添加して加熱した際に加熱変性して凝集する等の好ましくない変化が生じ難い粉末卵が得られる。 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.
続いて、得られた加熱凝固卵を微粉砕処理する。微粉砕処理とは、加熱凝固卵を微粉砕可能な粉砕処理装置を用いて粉砕処理することをいい、このような粉砕処理装置としては、マスコロイダー、シャーポンプ、コミットロール等が挙げられる。微粉砕処理は、常法によりこれら粉砕処理装置の粉砕処理条件を調節して、上述した粉末卵を特定量の清水に分散させた時の分散液の粘度及び粉末卵を水で飽和状態となるまで膨潤させた時の平均粒子径がそれぞれ上述した範囲となるように行えばよい。また、微粉砕処理後、粉砕処理物に加水して高圧ホモジナイザー等を用いて均質化処理すると、得られる粉末卵の口当たりがよりなめらかになり好ましい。 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.
更に、得られた粉砕処理物を、好ましくは水分量が3〜10%となるように乾燥処理して粉末状とする。乾燥処理は、より小さい粒径の粉末卵を得る点から、加熱凝固卵の粉砕処理物に0.5〜10倍量の清水を加えて、水に分散させた状態で噴霧乾燥することが好ましい。噴霧乾燥装置は、噴霧方法の違いにより加圧ノズル方式、遠心アトマイザー方式、2流体ノズル方式等があるが、これらの中でも加圧ノズル方式又は遠心アトマイザー方式を用いると、加圧ノズル方式は30〜100kg/cm2程度に圧力を上げることにより、また、遠心アトマイザー方式はアトマイザーの回転速度を5000〜40000rpm程度に上げることにより、それぞれ噴霧圧力を上げてより小さい粒径の粉末卵が得られることから好ましい。前記乾燥処理は、噴霧乾燥以外の方法、例えば、マイクロ波乾燥、凍結乾燥、熱風乾燥、パンドライ等の方法で乾燥処理してもよいが、このような乾燥方法により乾燥した場合は、より小さい粒径の粉末卵を得る点から、乾燥処理後に凍結粉砕装置を用いて更に微粉砕処理することが好ましい。 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.
以上のようにして、加熱凝固卵を微粉砕処理した後に乾燥処理することにより本発明の粉末卵が得られるが、本発明においては、加熱凝固卵を乾燥処理した後に微粉砕処理を施して粉末卵を製造してもよい。この場合、ハンマーミルなど一般的に工業的に用いられる乾燥食品の粉砕処理装置を用いると、卵黄中に多量に含まれる脂質成分によるためか練られて塊状となって微粉砕し難く、また、家庭用ミル等を用いても同様に微粉砕し難いことから、凍結粉砕装置により微粉砕処理する必要がある。この加熱凝固卵を乾燥処理した後に微粉砕処理する方法は、このように凍結粉砕装置を用いる必要があるが、この凍結粉砕装置は液体窒素により脂質の融点以下に凍結しながら粉砕するので製造コストが高くなる。したがって、本発明の粉末卵の製造方法としては、上述した加熱凝固卵を微粉砕処理した後に乾燥処理する方法を採用することがより好ましい。 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.
以上により、本発明の粉末卵を製することができる。得られた本発明の粉末卵は、濃厚な卵の風味とコク味を有して口当たりがよく、また、保水性に優れた性質を有しており、様々な食品に添加して食感に悪影響を与えずに卵風味やコク味の増強、保形性の向上、離水防止等の品質改良効果を得ることができる。このような本発明の粉末卵を用いる食品としては、具体的には、例えば、カスタードクリーム、タマゴサラダ、スクランブルエッグ、オムレツ、プリン等の卵加工食品、マヨネーズ、タルタルソース等の酸性水中油型乳化食品(pH3〜4.5)、カルボナーラソース、コーンスープ等のソース類、アイスクリーム、ソフトクリーム等の冷菓、ケーキ、クッキー等の焼き菓子、ハム、ソーセージ等の畜肉加工食品、パン、麺類、水産加工食品、フラワーペースト、羊羹及び落雁等が挙げられる。 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.
更に、本発明の粉末卵は、加熱殺菌しても熱変性して凝集したりしてざらついた好ましくない食感となり難いことから、本発明の粉末卵を用いる食品としては、100℃を超える温度で加圧加熱殺菌された食品、特に、長期常温保存を可能とするために、耐熱性容器に充填密封後にF0値が4分以上の条件で加圧加熱殺菌されたいわゆるレトルト食品が挙げられる。 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. .
また、本発明の粉末卵の配合量は、配合する食品にもよるが、0.05〜20%が好ましく、0.1〜10%がより好ましい。前記範囲より粉末卵の配合量が少ないと、本発明の粉末卵を配合したときの効果、例えば、卵風味やコク味の増強、保形性の向上、離水防止等の品質改良効果が得られ難く、一方、前記範囲より配合量を多くしたとしても、配合量に応じた効果が期待し難く経済的でない。 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.
以下、本発明の実施例、比較例及び試験例を述べ、本発明を更に説明する。なお、なお、以下の実施例における粉末卵の水分量は、五訂日本食品標準成分表分析マニュアルに記載されている常圧加熱乾燥法の直接法に準じて測定した値である。 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.
[実施例1]
鶏卵を95℃15分間加熱して凝固させた後、冷却して殻を剥き、更に、−18℃で冷凍保管して冷凍茹で卵200kgを準備した。この冷凍茹で卵を解凍後、等量の清水を加え、この冷凍加熱凝固卵を清水とともにコミットロール(登録商標、アーシェル社製、モデルナンバー1700、212ブレード)で微粉砕処理し、加熱凝固卵の粉砕処理物が清水に分散したペースト状物を得た。このペースト状物を遠心アトマイザー方式の噴霧乾燥装置(アトマイザー回転速度15000rpm)で噴霧乾燥して水分量が4%である本発明の粉末卵を得、これを容器に充填密封し25℃で4ヵ月保存した。
[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.
保存後の粉末卵を試食したところ、濃厚な卵の風味とコク味を有し、なめらかな口当たりであった。 When the preserved powdered egg was sampled, it had a rich egg flavor and rich taste, and had a smooth taste.
また、保存後の粉末卵について、以下の性質を調べた。まず、粉末卵を水戻しして加熱した時のゲル化の有無を確認した。つまり、粉末卵75gを清水300gが入った家庭用ミキサー(松下電器産業(株)社製 ファイバーミキサー MX−X103)に攪拌させながら徐々に加えて略均一に分散するように攪拌混合して粉末卵の分散液を調製した。続いて、得られた分散液を折径60mmのナイロン製のケーシングに充填し、80℃の湯に40分間浸漬して加熱した後氷水に浸漬して冷却して加熱物を得た。更に、得られた加熱物を5℃で一晩保存した後、20℃の恒温水槽に浸漬して品温20℃に調整した。この加熱物のケーシングを開封したところ液状であり明らかに加熱凝固していなかった。 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.
次に、1質量部の粉末卵を4質量部の清水に分散させた時の分散液の粘度を測定した。つまり、粉末卵75gを清水300gが入った家庭用ミキサーに攪拌させながら徐々に加えて略均一に分散するように攪拌混合して粉末卵の分散液を調製した。続いて、得られた粉末卵の分散液を300mL容量用のビーカーに、300g入れ、これを20℃の雰囲気温度下に1時間保存した。続いて、この分散液を薬さじを用いて手で攪拌して略均一にした後、(株)東京計器製のBH型粘度計で品温20℃の状態で測定したところ、粘度は70mPa・sであった。 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.
更に、粉末卵を水で飽和状態となるまで膨潤させた時の平均粒子径を測定した。つまり、粉末卵75gを清水675gが入った家庭用ミキサーに攪拌させながら徐々に加えて略均一に分散するように攪拌混合して粉末卵の分散液を調製した。次に、前記粉末卵の分散液を室温(20℃)で1時間保存した後、この分散液をサンプルとして、レーザ回折式粒度分布測定装置(SALD−2000A、登録商標、島津製作所製)で平均粒子径を測定したところ、平均粒子径は87μmであった。 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.
[実施例2]
鶏卵を95℃10分間加熱して凝固させた後冷却して殻を剥き、茹で卵200kgを得た。次に、実施例1と同様に、得られた茹で卵を清水とともにコミットロールで微粉砕処理し、茹で卵の粉砕処理物が清水に分散したペースト状物を得た。このペースト状物をアトマイザー方式の小型噴霧乾燥装置(アトマイザー回転速度23500rpm)で噴霧乾燥して水分量が5%である本発明の粉末卵を得た。
[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%.
得られた粉末卵を試食したところ、濃厚な卵風味とコク味を有し、大変なめらかな口当たりであった。また、得られた粉末卵について、実施例1と同様に以下の性質を調べた。まず、粉末卵を水戻しして加熱した時のゲル化の有無を確認したところ、加熱物を幅3cmに切り取って切断面が底面となるように静置したところ見かけ上自立して固体状であったが、1.5mの高さから落下させたところ、一面にゾルが広がりゲル化していないものであった。次に、1質量部の粉末卵を4質量部の清水に分散させた時の分散液の粘度を測定したところ、1時間静置後の分散液は、ビーカーの開口部を水平方向に向けても流出しない流動性のない状態に増粘していた。更に、粉末卵を水で飽和状態となるまで膨潤させた時の平均粒子径を測定したところ、平均粒子径は32μmであった。 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.
[実施例3]
常法により、鶏卵を割卵して殻を取り除いた後、混合して液全卵を得た。これを耐熱性パウチに充填後の包装体の厚さが3cmとなるように充填密封した後、ボイル槽で80℃60分間加熱して凝固させた後冷却して加熱凝固卵を得た。得られた加熱凝固卵をパウチから取り出して等量の清水を加え、実施例1と同様に、この加熱凝固卵を清水とともにコミットロールで微粉砕処理し、加熱凝固卵の粉砕処理物が清水に分散したペースト状物を得た。このペースト状物を実施例2と同様にアトマイザー方式の小型噴霧乾燥装置で乾燥処理して、水分量が5%である本発明の粉末卵を得た。
[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%.
得られた粉末卵を試食したところ、濃厚な卵の風味とコク味を有し、大変なめらかな口当たりであった。また、得られた粉末卵について、実施例1と同様に以下の性質を調べた。まず、粉末卵を水戻しして加熱した時のゲル化の有無を確認したところ、加熱物を幅3cmに切り取って切断面が底面となるように静置したところ見かけ上自立して固体状であったが、1.5mの高さから落下させたところ、一面にゾルが広がり加熱凝固していないものであった。次に、1質量部の粉末卵を4質量部の清水に分散させた時の分散液の粘度を測定したところ、分散液の粘度は2700mPa・sであった。更に、粉末卵を水で飽和状態となるまで膨潤させた時の平均粒子径を測定したところ、平均粒子径は36μmであった。 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.
[比較例1]
特開平3−206866号公報(特許文献3)記載に基づいて、乾燥全卵(液全卵を常法により噴霧乾燥したもの)を95℃5分間スチーム加熱して粉末卵を得た。得られた粉末卵を試食したところ、濃厚な卵の風味とコク味を有しているものの、口当たりの悪い食感であった。
[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.
また、得られた粉末卵について、実施例1と同様に以下の性質を調べた。まず、粉末卵を水戻しして加熱した時のゲル化の有無を確認したところ、加熱物は明らかに液状でありゲル化していなかった。次に、1質量部の粉末卵を4質量部の清水に分散させた時の分散液の粘度を測定したところ、分散液の粘度は13mPa・sであった。更に、粉末卵を水で飽和状態となるまで膨潤させた時の平均粒子径を測定したところ、平均粒子径は47μmであった。 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.
[比較例2]
鶏卵を95℃15分間加熱し冷却後殻を剥き、六つ切り又は輪切りにして、−20℃で冷凍した原料1.5kgを準備した。これを凍結乾燥装置で乾燥した。得られた凍結乾燥茹卵を、ハンマーミル(不二パウダル株式会社製)で粉砕することを試みたが、練られて粉末状とはならず、5〜10mm程度の塊ができた。これは鶏卵中の卵黄に多量に含まれる脂質成分により練られて塊状となったためであり、一般的に工業的に用いられる乾燥食品の粉砕処理方法では、微粉砕できないことが確認された。
[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.
[比較例3]
比較例1と同様に凍結乾燥茹卵を得た。この凍結乾燥茹卵を家庭用ミル(松下電器産業(株)社製、ファイバーミキサーMX−X103)により、脂質による塊ができない範囲で粉砕したところ、粒子径が0.2〜2mm程度の粉末卵が得られた。得られた粉末卵を試食したところ、濃厚な卵の風味とコク味を有していたが、口当たりが悪いものであった。
[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.
[比較例4]
乾燥全卵(比較例1で用いたものと同じ)を試食したところ、独特の鶏卵の生臭味があった。また、実施例1と同様にこの乾燥全卵を水戻しして加熱した時のゲル化の有無を確認したところ、加熱物は幅3cmに切り取ったところ固体状であり、1.5mの高さから落下させたところ、崩れることなく形を保持していたことから、ゲル化していることが確認できた。
[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.
以上より、加熱変性した実施例1〜3の粉末卵は、加熱変性していない比較例4の乾燥全卵に比べて、濃厚な卵の風味とコク味を有して好ましいことがわかる。また、粉末卵を特定量の清水に分散させた時の分散液の粘度が50mPa・s以上であり、水で飽和状態となるまで膨潤させた時の平均粒子径が200μm以下である実施例1〜3の粉末卵は、前記粘度が50mPa・s以上でない比較例1の粉末卵及び前記平均粒子径が200μm以下でない比較例3の粉末卵に比べて、口当たりがよいことがわかる。 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.
なお、粉末卵を特定量の清水に分散させた時の分散液の粘度と、水で飽和状態となるまで膨潤させた時の平均粒子径に関し、実施例1〜3から、前記平均粒子径が小さい程、前記粘度が高くなるとともに、口当たりがよりなめらかとなる傾向があることがわかる。具体的には、前記平均粒子径が50μm以下であり、前記粘度が100mPa・s以上である実施例2〜3の粉末卵は、より口当たりがなめらかであり特に好ましかった。また、製造方法に関しては、少なくとも液卵を加熱変性させる加熱凝固工程と、前記加熱凝固工程により得られた加熱凝固卵を微粉砕処理する微粉砕工程とを有する製造方法により製造された実施例1〜3の粉末卵は、加熱凝固工程を有していない製造方法により製造された比較例1の粉末卵及び微粉砕工程を有していない製造方法により製造された比較例3の粉末卵に比べて、特定量の清水に分散させた時の分散液の粘度が高くて、口当たりがよいことがわかる。 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.
[実施例4:カルボナーラ用レトルトソース]
二重釜に清水を入れ、加熱攪拌させながら牛乳を加えて、80℃達温後加熱を停止し、ナチュラルチーズ(パルミジャーノ・レジャーノ)、酵素処理卵黄油(卵黄レシチンLPL−20:キユーピー(株)製)及びキサンタンガムを加え品温が50℃より低くならないように必要に応じ加温しながらホモミキサーで均質化した状態となるまで処理した。得られた均質化物を冷却後、酵素処理卵黄、化工澱粉、本発明の粉末卵(実施例2)及び生クリームを加え均一に混合し、更に均質化処理した。そして前記混合物を攪拌させながら加熱し、80℃達温後加熱を停止し、拍子木切りのベーコン及びブラックペパーを加え仕上げ攪拌しカルボナーラ用ソースを得た。得られたソースを140gずつ耐熱性のレトルトパウチに充填・密封した後、120℃×20分間レトルト処理し、しかる後、冷却してカルボナーラ用レトルトソースを得た。
[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.
<ソース部の配合割合>
酵素処理卵黄 1部
酵素処理卵黄油 0.4部
ナチュラルチーズ 7部
化工澱粉 1.5部
粉末卵(実施例2) 1.0部
キサンタンガム 0.04部
牛乳 30部
生クリーム 30部
ブラックペパー 0.2部
清水 残余
――――――――――――――――――――
合計 100部
<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
<具材を含めたカルボナーラ用レトルトソースの配合割合>
上記ソース部 100部
ベーコン 20部
――――――――――――――――――――
合計 120部
<Combination ratio of carbonara retort sauce including ingredients>
Source part 100 parts Bacon 20 parts ――――――――――――――――――――
120 copies in total
得られたカルボナーラ用レトルトソースは、粉末卵(実施例2)を用いなかったものに比べ、濃厚な卵風味とコク味を有している上になめらかな口当たりであり、大変好ましいものであった。 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. .
[実施例5:カスタードクリーム]
下記配合にてカスタードクリームを調製した。まず、グラニュー糖、コーンスターチ、及び本発明の粉末卵(実施例2)を粉体混合した後、この粉体混合物、加糖液卵黄及び牛乳をミキサーで攪拌混合した。この混合液を鍋に入れ、常法により直火で攪拌しながら沸騰して1分程度加熱して炊き上げた後、冷却してカスタードクリームを得た。
[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.
<配合>
加糖液卵黄(砂糖含有量20%) 150g
牛乳 690g
グラニュー糖 120g
コーンスターチ 40g
粉末卵(実施例2) 5g
――――――――――――――――――――
合計 1005g
<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
得られたカスタードクリームは、粉末卵(実施例2)を用いなかったものに比べ、濃厚な卵風味とコク味を有している上になめらかで口当たりのよい食感であり、大変好ましかった。 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.
[実施例6:酸性水中油型乳化食品]
マヨネーズ(植物油脂70%、液卵黄15%、食酢12%、調味、香辛料3%から常法により調製したもの、pH4.0、品温15℃)90部、ナチュラルチーズ(パルミジャーノ・レジャーノ)10部及び本発明の粉末卵2部をミキサーで充分に攪拌混合して、乳化状チーズソース(pH4.0)を製した。
[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).
得られた乳化状チーズソースは、粉末卵(実施例2)を用いなかったものに比べ、濃厚な卵風味とコク味を有している上になめらかで口当たりのよい食感であり、大変好ましかった。 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.
[実施例7:アイスクリーム]
下記配合のアイスクリームを調製した。つまり、均質機(プライミクス社製、TKホモミクサー)に、牛乳、生クリーム、グラニュー糖、粉乳、粉末卵(実施例2で得られたもの)、及びペクチンを投入し10000rpmで6分間攪拌を行った。次いで、品温が85℃になるまで加熱して殺菌を行った後冷却しアイスクリームミックスを得た。得られたアイスクリームミックスをアイスクリーマーでフリージングを行い、アイスクリームを得た。
[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.
<アイスクリームの配合>
牛乳 1380g
生クリーム 230g
グラニュー糖 320g
粉乳 60g
粉末卵(実施例2) 20g
乳化安定剤(ペクチン) 10g
―――――――――――――――――
合計 2020g
<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
得られたアイスクリームは、粉末卵(実施例2)を用いなかったものに比べ、濃厚な卵風味とコク味を有している上になめらかで口当たりのよい食感であり、大変好ましかった。 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.
[実施例8:クッキー]
下記配合にてクッキーを調製した。ミキサーにまずショートニングを入れて攪拌混合してクリーム状にし、これに本発明の粉末卵(実施例2)とグラニュー糖をすりあわせたものを加え、更に、予め粉体混合してから篩った小麦粉及びベーキングパウダーを加えた後、清水を叙々に加えて攪拌混合して生地を調製した。得られた生地を冷蔵庫で1時間ねかせた後、厚さ8mm程度に延ばし、型を抜き、180℃のオーブンで14分間焼成してクッキーを得た。
[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.
<配合>
小麦粉 200g
ベーキングパウダー 1g
ショートニング 120g
グラニュー糖 80g
粉末卵(実施例2) 12g
清水 24g
――――――――――――――
合計 437g
<Combination>
200g flour
1g baking powder
Shortening 120g
Granulated sugar 80g
Powdered egg (Example 2) 12g
Shimizu 24g
――――――――――――――
Total 437g
得られたクッキーは、粉末卵(実施例2)を用いなかったものに比べ、濃厚な卵風味とコク味を有しており、大変好ましかった。 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.
[実施例9:パン]
下記の配合の山型食パンをホームベーカリー(象印マホウビン(株)社製、BD−HA10)を用いて常法により焼成した。つまり、清水と予め粉体混合した強力粉、上白糖、脱脂粉乳、食塩及び粉末卵(実施例2)とをパンケースに入れて混合し、更に、無塩バター及びドライイーストを入れて混合した後、発酵、焼成して山型食パンを得た。
[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.
<パンの配合>
強力粉 290g
上白糖 16g
脱脂粉乳 6g
食塩 5g
無塩バター 15g
粉末卵(実施例2) 7g
ドライイースト 4.5g
清水 210g
――――――――――――――――
合計 553.5g
<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
得られた山型食パンは、粉末卵(実施例2)を用いなかったものに比べ、濃厚な卵の風味やコク味を有しており、大変好ましかった。 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.
[実施例9:ミートパテ(畜肉加工食品)]
まず、ミキサーに清水、乾燥卵白、食塩、デキストリン、上白糖、リン酸塩、香辛料、グルタミン酸ナトリウム及びL−アスコルビン酸ナトリウムを入れ、略均一となるように攪拌混合してピックル液を得た。次に、得られたピックル液、粉末卵(実施例2)及び豚挽肉を脱気ミキサーで充分に攪拌混合して生地を得た。続いて、得られた生地を成形して加熱しミートパテを得た。
[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.
<ピックル液部の配合割合>
乾燥卵白 10.0部
食塩 4.0部
デキストリン 4.0部
上白糖 3.0部
リン酸塩 0.9部
香辛料 0.5部
グルタミン酸ナトリウム 0.5部
L−アスコルビン酸ナトリウム 0.1部
清水 残余
――――――――――――――――――――
合計 100.0部
<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
<ミートパテの配合割合>
豚挽肉 100部
上記ピックル液部 60部
粉末卵(実施例2) 2部
――――――――――――――――――――
合計 162部
<Meat pate mix ratio>
Minced pork 100 parts Pickle liquid part 60 parts Powdered egg (Example 2) 2 parts ―――――――――――――――――――
162 parts in total
得られたミートパテは、粉末卵(実施例2)を用いなかったものに比べ、濃厚なコク味を有しており、また、肉の食感も損なわず、大変好ましかった。 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.
[試験例]
実施例9において、ミートパテ生地全体に対する粉末卵(実施例2)の配合量を表1に示す配合に変えた他は、実施例9と同様にして4種類のミートパテの生地を得た。これらの生地を用い後述のように保形性と離水率の評価試験を行った。結果を表1に示す。
[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.
<保形性の評価試験>
直径50mmの円筒を板の上に立てて置き、これにミートパテの生地を100g充填した後、この円筒を取り除いた。そして、5分後に板に広がった生地の長径(mm)を測定した。
<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.
<離水率の評価試験>
ミートパテの生地を折径60mmのナイロン製のケーシングに充填して70℃で40分間加熱した後、氷水に浸漬して冷却して5℃で一晩保存してサンプルを調製した。次に、サンプルの質量(g)を測定した後、ナイロンケーシングを開封し、ケーシング内面及びミートパテ表面に付着した離水を拭き取りこの離水を拭き取った後のケーシング質量(g)及びとミートパテ質量(g)を測定した。これらの測定値から、下記の式により離水率(%)を計算した。
<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.
表1より、本発明の粉末卵を配合することによりミートパテ生地の保形性が向上したことがわかる。また、本発明の粉末卵を配合することによりミートパテの離水が防止されたことがわかる。 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.
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