JP5202453B2 - Manufacturing method of processed egg products - Google Patents

Description

The present invention relates to a method for producing a processed egg product which contains a non-uniform membranous egg coagulum and has a three-dimensional effect and an excellent soft texture.

Egg processed products such as scrambled eggs and egg bindings are made by mixing the egg mixture with the seasoning added to the thawed egg and mixing it with a frying pan, etc. A shape containing is obtained. Conventionally, for example, Japanese Patent No. 2956050 (patent document 1), which is the invention of the present applicant, is known as a method for mass-producing a processed egg product containing a non-uniform membranous egg coagulum in the food industry. In addition, there is described a method for producing a processed egg product containing a film-shaped coagulated egg having an area of 5 to 300 mm ² prepared by heating and coagulating an egg mixture containing a thickener such as gum or starch in hot water.

On the other hand, in order to prepare dishes, the ingredients are not arranged side by side, but they are arranged with a lot of colorful ingredients with gaps, giving them a three-dimensional feel and excellent soft texture. The dishes that produce fun are gaining popularity recently. Therefore, in a processed egg product containing non-uniform membranous egg coagulum such as scrambled eggs and egg bindings, an unprecedented large, specifically, yellow membranous egg coagulum having an area of about 700 to 5000 mm ² overlaps. If the processed egg product prepared in this way can be prepared, it is possible to provide a processed egg product with a three-dimensional effect and a soft texture. However, in the conventionally known production method of Patent Document 1, the egg liquid is dispersed in hot water, so that a processed egg product including a film-shaped coagulated egg having a size of 700 mm ² or more can be prepared. There wasn't.

Japanese Patent No. 2956050

Accordingly, the present invention provides an egg processed product containing a yellow film-shaped egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less in an egg processed product containing a non-uniform film-shaped egg coagulated product. With the goal.

In order to achieve the above-mentioned object, the present inventor has conducted extensive research on an egg processed product containing a non-uniform membranous egg coagulum. As a result, if an egg mixture containing a specific amount of cellulose and containing at least egg yolk is added to hot water having a specific water temperature and solidified by heating, a yellow film having an area of 700 to 5000 mm ² and a thickness of 7 mm or less is surprisingly obtained. The present invention has been completed by finding that a processed egg product containing a solid egg coagulum and having a three-dimensional effect and a soft texture can be obtained.

That is, the present invention
(1) In a method for producing a processed egg product containing a non-uniform membranous egg coagulum, an egg mixture containing at least egg yolk containing 0.05 to 5% cellulose is added to hot water having a water temperature of 70 to 100 ° C. And a method for producing a processed egg product containing a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less,
(2) The method for producing an egg processed product according to (1), wherein the pH of the hot water is 3 to 6.

According to the present invention, a processed egg product containing a non-uniform membranous egg coagulum contains a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less, and has a three-dimensional effect and is soft. An egg processed product having a texture can be provided. As a result, it becomes possible to easily and stably produce processed egg products containing a yellow film-like egg coagulum with a large soft texture that has never been seen before, and further expansion of the market for processed egg products Can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”.

In the present invention, if an egg mixture containing 0.05 to 5% cellulose and containing at least egg yolk is added to hot water having a water temperature of 70 to 100 ° C. and solidified by heating, the area is unexpectedly 700 to 5000 mm ² and thick. An egg processed product containing a yellow film-like egg coagulum having a thickness of 7 mm or less and having a three-dimensional feeling and a soft texture can be provided. Moreover, when the pH of the hot water used for the heat coagulation of the egg mixture is adjusted to 3 to 6, an egg processed product having a more three-dimensional effect and excellent soft texture can be provided.

The processed egg product of the present invention contains a non-uniform membranous egg coagulum, and examples thereof include scrambled eggs and egg binding.

Cellulose is a polysaccharide represented by the molecular formula (C ₆ H ₁₀ O ₅ ) _n and naturally exists as a main component of cell walls and fibers of plant cells. For example, wood pulp, refined linter, cotton fiber, hemp Natural cellulose after delignification of fibers, etc., regenerated cellulose coagulated and regenerated from viscose solution or copper ammonia solution, crystalline cellulose partially depolymerized from natural cellulose with acid agent, etc., refinement by wet grinding of natural cellulose A cellulose etc. are mentioned.

The compounding quantity of the cellulose mix | blended with the egg liquid mixture containing at least egg yolk of this invention is 0.05-5% with respect to the whole egg liquid mixture containing at least egg yolk, and 0.1-5% is preferable. When the blending amount of cellulose is less than the above range, it is difficult for the egg mixture to spread like a film, and it is difficult to obtain a yellow film-like egg coagulum having an area of 700 mm ² or more. When the amount is more than the above range, even if the amount is increased, the effect of the present invention is hardly increased and it is not economical.

The egg mixture containing at least egg yolk used in the present invention is not particularly limited, but the ratio of egg yolk and egg white is preferably 9: 1 to 1: 3 in terms of raw material, and is 3: 1 to 1: 2. Is more preferable. When the blending ratio of egg yolk is lower than the above range, the yellow color may not be sufficiently exhibited. When it is higher than the above range, a yellow film-like egg coagulum having an area of 700 mm ² or more may not be obtained.

The blending amount of egg yolk and egg white of the egg mixture containing at least egg yolk of the present invention is not particularly limited, but it is preferably 50 to 90% in terms of raw, and more preferably 70 to 90% with respect to the whole egg mixture containing at least egg yolk. preferable. When the blending amount of the eggs is lower than the above range, the membrane becomes brittle and a yellow membrane egg coagulum having an area of 700 mm ² or more may not be obtained. When the amount is larger than the above range, the egg mixture may not easily spread in the form of a film, and a yellow film-like egg coagulum having an area of 700 mm ² or more may not be obtained.

The egg to be blended in the egg mixture containing at least egg yolk of the present invention is not particularly limited. For example, raw eggs such as raw whole egg, raw egg yolk and raw egg white obtained by splitting chicken eggs, the raw egg by a strainer, etc. Filtration treatment, bactericidal treatment by heating, freezing treatment, drying treatment, enzyme treatment with phospholipase or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, ion exchange resin, etc. And those subjected to one or more treatments such as desalination treatment with sodium chloride, mixed treatment of salt or saccharide, and the like.

The egg mixture containing at least egg yolk used in the present invention can be appropriately selected and blended within a range not impairing the effects of the present invention. Specifically, for example, sugar, oligosaccharide, glucose fructose liquid sugar, soy sauce, mirin, salt, miso, ketchup, sauce, bouillon, curry powder, soy sauce, gochujang, nucleic acid, amino acid, sodium glutamate and other seasonings, Milk ingredients such as milk, fresh cream, butter, cheese, skim milk powder, fermented milk, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinylated starch, xanthan gum, tamarind seed gum, guar gum, gum arabic , Silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, sweet potato starch, waxy corn starch, glutinous rice starch, etc. Mannan, chitin, chitosan Gelling agents such as dextrin, edible oils and fats such as rapeseed oil and soybean oil with an iodine value greater than 70, dietary fibers such as indigestible dextrin and apple fiber, organic acids such as citric acid, tartaric acid, succinic acid, malic acid and acetic acid And antioxidants, such as its salt, ascorbic acid, vitamin E, a pigment | dye, a spice, wheat flour, potato starch, etc. can be mix | blended.

Although the manufacturing method of the yellow membranous egg coagulum used for this invention is not specifically limited, It can manufacture as follows. For example, first, an egg mixture containing at least egg yolk containing 50 to 90% of whole eggs prepared by filtering with a 30 mesh strainer and 0.05 to 5% of cellulose is prepared. Next, the egg mixture is added at a rate of 1 to 10 kg / min to a water bath in which hot water having a water temperature of 70 to 100 ° C. is convected at a flow rate of 1 to 6 m / min. Is then drained with a net or the like to obtain a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less used in the present invention.

Although pH of the hot water used for manufacture of said yellow membranous egg coagulum is not specifically limited, 3-6 are preferable and 4-5.5 are more preferable. When the pH of the hot water is lower than the above range, the egg mixture may not easily spread in the form of a film, and a yellow film-like egg coagulum having an area of 700 mm ² or more may not be obtained. When it is higher than the above range, it may be agglomerated and a yellow film-like egg coagulum may not be obtained. The acid agent for adjusting the pH of the hot water is not particularly limited as long as it is used in foods, but organic acids such as citric acid, tartaric acid, succinic acid, malic acid and acetic acid, inorganic acids such as phosphoric acid, apple , Vinegars such as lemon juice and other fruit juices, apple vinegar and black vinegar.

The temperature of the hot water used for the production of the yellow film-like egg coagulum is 70 to 100 ° C, preferably 85 to 100 ° C. When the water temperature of the hot water is lower than the above range, the egg does not sufficiently solidify and it is difficult to obtain a yellow film-like egg coagulum having an area of 700 mm ² or more. When it is higher than the above range, it becomes lumpy and it is difficult to obtain a yellow film-like egg coagulum.

The yellow color of the membranous egg coagulum of the present invention represents a whole egg or yolk-like yellow color. Moreover, when whole egg liquid etc. which are not fully mixed with the egg liquid mixture are used, a film-like egg coagulum in which white is partially mixed with yellow may be obtained. Although not particularly limited, it is identified as a yellow film-shaped coagulum when the ratio of the white area to the whole yellow film-shaped egg coagulum is preferably 10: 1 or less.

As long as the processed egg product of the present invention is within the range not impairing the effects of the present invention, raw materials other than the yellow egg coagulum can be appropriately blended. Specifically, for example, nothing other than yellow egg coagulum may be blended, or egg white coagulum may be blended to form a scrambled egg, or seasoning liquid or ingredients such as broth, onion, carrot, etc. It can also be used as a binding egg. In particular, when used as a scrambled egg, a three-dimensional effect and a soft texture are outstandingly very preferable.

Examples of the present invention, comparative examples and test examples will be described below to further explain the present invention. In addition, this invention is not limited to these.

[Example 1]
First, 85% total egg solution prepared by filtration through a 30 mesh strainer, 9% rapeseed oil (iodine value 110), 0.1% crystalline cellulose, 2% starch, 0.1% xanthan gum, 1% sodium chloride, pepper 0 An egg mixture containing at least egg yolk was prepared by stirring and mixing 5% and 2.3% fresh water. Next, fresh water heated to 95 ° C. and convected at a flow rate of 3 m / min in a water tank was prepared, and the egg mixture was added to the water tank at 6 kg / min, and the water was generated after being retained in hot water for 1 minute. The processed egg product (scrambled egg) of the present invention was prepared by scooping out all the yellow egg coagulum with a net.

[Example 2]
A processed egg product (scrambled egg) of the present invention was prepared according to Example 1 except that the hot water for heat coagulation was replaced with fresh water (pH 7.0) from an aqueous citric acid solution (pH 5).

[Example 3]
A processed egg product (scrambled egg) of the present invention was prepared according to Example 2 except that the crystalline cellulose was replaced with fine cellulose.

[Comparative Example 1]
A processed egg product (scrambled egg) was prepared according to Example 2 except that the crystalline cellulose was replaced with fresh water.

[Comparative Example 2]
A processed egg product (scrambled egg) was prepared according to Example 2 except that the crystalline cellulose was replaced with xanthan gum.

[Test Example 1]
The processed egg products (scrambled eggs) prepared in Examples 1 to 3 and Comparative Examples 1 to 2 were evaluated according to the following evaluation criteria. The three-dimensional effect was evaluated by visual observation by placing 150 g of each processed egg product (scrambled egg) on a flat plate having a diameter of 20 cm after scooping with a net. The texture was evaluated by the softness of the texture when carrying about 20 g with a spoon to the scooping mouth.

[Table 1]
[Evaluation criteria]
◯: Contains a yellow film-like coagulum, has a three-dimensional effect and has a soft texture. Δ: Contains a yellow film-like coagulum, has a slight three-dimensional effect, and exhibits a soft texture. Inferior quality and soft texture

As a result of Table 1, when an egg mixture liquid containing 0.05 to 5% cellulose and containing at least egg yolk is heated and coagulated in hot water having a water temperature of 70 to 100 ° C., yellow having an area of 700 to 5000 mm ² and a thickness of 7 mm or less Thus, a processed egg product (scrambled egg) having a three-dimensional effect and a soft texture was obtained. In particular, when the pH of the hot water was 3 to 6, it was preferable because it had a three-dimensional effect and a soft texture. On the other hand, when 0.05 to 5% of cellulose was not blended, the three-dimensional effect and soft texture were inferior and the quality was impaired.

[Test Example 2]
In order to examine the influence of cellulose on the processed egg product of the present invention, an processed egg product (scrambled egg) was prepared according to Example 2 except that the blending amount of cellulose was changed. The obtained processed egg product (scrambled egg) was evaluated according to the same evaluation criteria as in Test Example 1.

[Table 2]

As a result of Table 2, when the egg mixture containing at least egg yolk is heated and coagulated in hot water having a water temperature of 70 to 100 ° C., when the cellulose is further mixed by 0.05 to 5%, the area is 700 to 5000 mm ² and the thickness is 7 mm or less. A processed egg product (scrambled egg) containing a yellow film-like egg coagulum and having a three-dimensional feeling and a soft texture was obtained. In particular, when 0.1 to 5% was blended, it was preferable because of its three-dimensional effect and soft texture. On the other hand, when less than 0.05% of cellulose was blended, the three-dimensional effect and soft texture were inferior and the quality was impaired.

[Test Example 3]
In order to investigate the effect of the pH of hot water (water temperature 70-100 ° C.) used for heat coagulation of the egg mixture containing egg yolk on the processed egg product of the present invention, the pH was changed by adjusting the amount of citric acid in the hot water A processed egg product (scrambled egg) was prepared according to Example 1 except that. The obtained processed egg product (scrambled egg) was evaluated according to the same evaluation criteria as in Test Example 1.

[Table 3]

As a result of Table 3, when the egg mixture containing at least egg yolk containing 0.05 to 5% of cellulose is heated and coagulated in hot water at a water temperature of 70 to 100 ° C., especially when the pH of the hot water is adjusted to 3 to 6, An egg processed product (scrambled egg) containing a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less and having a three-dimensional effect and excellent soft texture was preferred.

[Example 2]
First, 60% total egg solution prepared by filtration through a 30 mesh strainer, 20% egg white solution prepared by filtration through a 30 mesh strainer, 10% soybean oil (iodine value 120), 0.4% cellulose, starch 1%, xanthan gum 0.2%, sodium glutamate 0.3%, salt 1%, pepper 0.5%, and fresh water 6.6% were mixed with stirring to prepare an egg mixture containing at least egg yolk. Separately, 80% egg white liquid prepared by filtration through a 30 mesh strainer, 10% soybean oil (iodine value 120), 2% starch, 0.5% xanthan gum, 0.3% sodium glutamate, 1% sodium chloride, 0.5% pepper and 5.7% fresh water were mixed with stirring to prepare an egg white mixture.

Next, a citric acid aqueous solution (pH 5) heated to 90 ° C. and convected at a flow rate of 3 m / min in a water tank is prepared, and the above two kinds of egg mixture liquids are added to the water tank at a rate of 3 kg / min. After staying in hot water for a minute, all the produced egg coagulum was scooped with a net to prepare about 1 kg each of yellow film-like egg coagulum and egg white coagulum.

Finally, the processed egg product of the present invention is blended with 35% of the above yellow membranous egg coagulum, 35% egg white coagulum, 12% broth, 5% thick soy sauce, 3% white sugar, and 10% boiled onion. (Foiled egg binding) was obtained. When the egg cake was made by placing 120 g of the obtained processed egg product (egg egg binding) on 200 g of cooked rice in a rice cake container, the egg binding portion had a three-dimensional effect and excellent soft texture. It was good.

Claims (2)

In a method for producing a processed egg product containing a non-uniform membranous egg coagulum, an egg mixture containing at least egg yolk containing 0.05 to 5% cellulose is added to hot water having a water temperature of 70 to 100 ° C. A method for producing a processed egg product comprising a yellow membranous egg coagulum having an area of 700 to 5000 mm ² and a thickness of 7 mm or less. The method for producing a processed egg product according to claim 1, wherein the pH of the hot water is 3-6.