JP5364021B2 - Egg salad manufacturing method - Google Patents

Description

The present invention relates to a method for producing a processed vinegar-containing egg processed food having a high egg flavor.

Egg processed foods containing vinegar such as egg salad and tartar sauce are popular because of their harmony between egg flavor and acidity, and demand is high.

In order to respond to consumers who prefer a richer flavor, it is necessary to enhance the egg flavor in these vinegar-containing egg processed foods. However, if a solution is attempted by increasing the amount of eggs, the physical properties such as texture will be different from the original ones.

As a method of enhancing egg flavor without increasing the amount of eggs, Patent Literature 1 proposes a method of blending sucralose into an egg blended food, but the egg flavor is not improved in a processed vinegar blended egg processed food. It was. In addition, after using a heat-coagulated egg produced by heat-treating the cracked whole raw egg, the cut product of the heat-coagulated egg having a product temperature of 50 ° C. or higher and an acidic oil-in-water emulsified seasoning are mixed and processed. Patent Document 2 proposes an egg salad manufacturing method in which the product temperature is 30 ° C. or less within 60 minutes after the start of the mixing process. Although a certain degree of egg flavor was improved by this method, a sufficient egg flavor was still not obtained.

JP 08-196240 JP2007-143444

Then, the objective of this invention is providing the manufacturing method of the vinegar compound egg processed food with high egg flavor, without raising the compounding quantity of an egg.

If the present inventor has conducted extensive research to achieve the above object, and the method of manufacturing a vinegar-containing egg processed food, if heating is performed at 55 ° C. or higher in a state where the activated carbon-treated vinegar and eggs are mixed, it is surprising. Furthermore, the present inventors have found that a processed vinegar-containing egg processed food having a high egg flavor can be obtained.

That is, the present invention
(1) In a state where activated charcoal-treated vinegar and heated coagulated egg are mixed,
A method for producing an egg salad, which is heat-treated at 55 ° C. or higher after filling and sealing the container ,
(2) In a mixed state of activated carbon-treated vinegar, heat-coagulated egg and hydroxypropylated phosphate cross-linked starch ,
After filling and sealing the container, the method of manufacturing egg salad according to claim 1 for heat treatment of more than 55 ° C.,
It is.

According to the production method of the present invention, a processed vinegar-containing egg processed food with high egg flavor can be provided. This can meet a wide range of consumer preferences, and further expansion of the food market can be expected.

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

The manufacturing method of the processed vinegar-containing egg processed food of the present invention is characterized in that heat treatment at 55 ° C. or higher is performed in a state where the activated carbon-treated vinegar and eggs are mixed.

The egg processed food of the present invention is a processed food in which the blending amount of eggs is 10% or more in raw conversion, and the vinegar-containing egg processed food is an egg processed food containing vinegar. Examples of processed vinegar-containing egg processed foods include egg salad, tartar sauce, mayonnaise, yolk vinegar and the like, as well as fried eggs and eggs that contain vinegar for the purpose of improving shelf life and improving color tone. Since hydrogen sulfide, which is known to have a significant effect on egg flavor, is unlikely to be generated under acidic conditions, acidic foods such as egg salad, tartar sauce, mayonnaise, and yellow vinegar are particularly effective. It is preferable in terms of easy.

The egg used in the present invention is not particularly limited, but egg yolk or egg white obtained by splitting raw eggs with chicken shells and removing the eggshell, whole eggs, and these are desugared, sweetened, salted, concentrated It may be sterilized, or it may be lipid or cholesterol-reduced by alcohol extraction method or supercritical carbon dioxide extraction method, etc. An egg or hot spring egg obtained by heating a raw egg may be used. Two or more of these eggs may be used in combination. Heat-coagulated eggs such as eggs and hot spring eggs are preferred because the egg flavor, which is the effect of the present invention, is easily improved.

Although the compounding quantity of the egg used for this invention is not specifically limited, It is preferable that it is 10-80% in raw conversion with respect to the whole vinegar compound egg processed food. If the blending amount is higher than the above range, physical properties such as texture may be impaired.

The vinegar used for this invention is an acidic seasoning which has acetic acid as a main component and acidity (acetic acid conversion) is 4.0% or more. It may be a processed vinegar such as cereal vinegar, fruit vinegar, alcohol vinegar and the like, sushi vinegar, etc., mainly composed of acetic acid produced by microorganisms, or synthetic vinegar mainly composed of synthetic acetic acid. Since a more excellent egg flavor is obtained, it is preferable to use alcohol vinegar produced by subjecting alcohol as a main raw material to acetic acid fermentation. The amount of vinegar to be mixed with vinegared egg processed food is not particularly limited, but the total acid amount (acetic acid equivalent) of the vinegar-containing egg processed food is 0.02% or more because effects such as improvement of shelf life and sour seasoning are easily obtained. The blending amount is as follows. The total acid content (acetic acid equivalent) of the processed vinegar-containing egg processed food is determined by homogenizing or diluting the processed vinegar-containing egg processed food as necessary, and then performing neutralization titration in the usual manner. Calculated as the mass of acetic acid in moles equal to the moles.

The activated carbon-treated vinegar used in the present invention is obtained by subjecting vinegar to an activated carbon treatment by a conventional method. The activated carbon treatment method is not particularly limited, and examples thereof include a method in which activated carbon is introduced into vinegar and then the activated carbon is filtered and separated, and a method in which vinegar is passed through an activated carbon filter.

Although the compounding quantity with respect to the whole processed vinegar compound egg processed food of the said vinegar processed with activated charcoal is not specifically limited, The compounding quantity from which the total acid amount (acetic acid conversion) of vinegar compounded egg processed food becomes 0.05 to 2% is preferable, 0 0.05 to 1% is more preferable. When it is higher than the above range of blending amount, the acidity is strong, and the harmony of the flavor of the vinegar blended egg processed food may be impaired. When the content is lower than the above range, the effect of improving egg flavor may be difficult to obtain.

Although the compounding quantity with respect to the egg of the said activated carbon-treated vinegar is not specifically limited, It is preferable to mix | blend 0.0005-0.05 part as a total acid amount (acetic acid conversion) with respect to 1 part of eggs. When it is higher than the above range of blending amount, the acidity is strong, and the harmony of the flavor of the vinegar blended egg processed food may be impaired. When the content is lower than the above range, the effect of improving egg flavor may be difficult to obtain.

The activated carbon used for the activated carbon treatment is a carbonaceous material produced by activating wood, bamboo, coconut shells, walnut shells, etc., and is not particularly limited as long as it is usually used for food processing.

Although the usage-amount of the activated carbon used for the said activated carbon treatment is not specifically limited, It is preferable that it is 0.03-3% with respect to the vinegar of a process target. When the amount used is less than the above range, it may be difficult to obtain the effect of improving egg flavor. When the amount is larger than the above range, it is difficult to expect an effect according to the amount of use and it is not economical.

In the method for producing a processed vinegar-containing egg processed food of the present invention, the state in which activated carbon-treated vinegar and eggs are mixed means a state in which activated carbon-treated vinegar and eggs are present substantially uniformly or uniformly in the same container.

In the method for producing a vinegar-containing egg processed food of the present invention, the activated carbon-treated vinegar and egg mixture is subjected to a heat treatment of 55 ° C or higher, preferably 70 ° C or higher. When heat processing temperature is lower than the said value, the effect of an egg flavor improvement is not acquired. Although the upper limit of heat processing temperature is not specifically limited, 90 degrees C or less is preferable. When it is higher than the above value, the flavor of the vinegar-containing egg processed food may be impaired due to volatilization of the vinegar or the occurrence of scorching.

In the method for producing a processed vinegar-containing egg processed food of the present invention, the method of heat treatment at 55 ° C. or higher is not particularly limited. Heating, oven heating, range heating, IH heating, steaming heating, boiling in a closed container such as a pouch or casing, and the like can be mentioned. Heat treatment such as boiling and steaming in a sealed container is preferable because an effect of improving egg flavor is easily obtained.

Since the improvement of egg flavor is easy to be obtained, the manufacturing method of the vinegar compound egg processed food of this invention mix | blends hydroxypropylated phosphoric acid crosslinked starch. The hydroxypropylated phosphate cross-linked starch is an etherified starch obtained by introducing a hydroxypropyl group into a hydroxyl group of a raw material starch. Examples of the raw material starch include corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch.

Although the compounding quantity of the hydroxypropylated phosphoric acid crosslinked starch used for this invention is not specifically limited, 0.1-10% is preferable with respect to the whole vinegar compounded egg processed food, and 0.5-5% is more preferable. When the blending amount is higher than the above range, the hydroxypropylated phosphate cross-linked starch has a strong flavor and may impair the flavor of the processed vinegar-containing egg processed food. When the content is lower than the above range, the effect of improving egg flavor may be difficult to obtain.

The method for blending hydroxypropylated phosphate cross-linked starch in the method for producing a processed vinegar-containing egg processed food of the present invention is not particularly limited as long as the heat treatment at 55 ° C. or higher is carried out after blending hydroxypropylated phosphate cross-linked starch For example, a method of adding and mixing to a mixture of vinegar and egg treated with activated carbon, a method of adding and mixing to an egg before mixing vinegar subjected to activated carbon, a method of adding and mixing to activated vinegar after mixing of egg and the like. Examples of the addition method include a method of adding only hydroxypropylated phosphoric acid cross-linked starch, a method of adding hydroxypropylated phosphoric acid cross-linked starch dispersed or dissolved in a liquid or powder, and the like.

In the manufacturing method of the processed vinegar-containing egg processed food of the present invention, in addition to the above-mentioned activated carbon-treated vinegar, egg, and hydroxypropylated phosphoric acid cross-linked starch, they can be appropriately selected and blended as long as the effects of the present invention are not impaired. Specifically, for example, sugars such as sugar, starch syrup, dextrin, reduced dextrin, cyclodextrin, sorbitol, trehalose, raw starch, starch subjected to physical treatment or chemical treatment, and fats and oils such as soybean oil and rapeseed oil Proteins such as whey, casein, gelatin, collagen, milk products such as milk, skim milk powder, butter, cheese, salt, soy sauce, mirin, vinegar not treated with activated carbon, seasonings such as sodium glutamate, extracts of animals and plants , Seasonings such as amino acids, spices such as ginger, chili, pepper etc., fragrances, alcoholic beverages, emulsifiers such as glycerin fatty acid esters, xanthan gum, locust bean gum, guar gum, pectin, gum arabic, tamarind gum, sodium alginate, agar, Thickeners such as carrageenan, pH adjusters such as citric acid and sodium acetate, , Minerals such as calcium, potassium, magnesium and zinc or salts thereof, sweeteners such as sucralose, stevia and maltitol, bacteriostatic agents such as sodium acetate, glycine, polylysine, egg white lysozyme, protamine, dietary fiber, vitamins, chelate , Coloring ingredients such as β-carotene, gardenia, anato pigments, potatoes, onions, carrots, mushrooms, green peas, parsley, celery, pumpkins, corn, garlic, cucumbers and other vegetables, beans, grains, chicken, pork, beef And livestock such as ham, and fish and shellfish such as fish, shellfish and shellfish.

The processed vinegar-containing egg processed food produced according to the present invention has an enhanced egg flavor without increasing the amount of eggs, and has the original texture and physical properties of the processed vinegar-containing egg processed food.

Hereinafter, the present invention will be described in detail based on examples, comparative examples, and test examples. Note that the present invention is not limited to this.

[Example 1] 3.6 parts of alcohol vinegar (acidity (acetic acid equivalent) 9%, activated carbon consumption 0.5%) treated with egg salad activated carbon and 16 parts of whole egg, 2 parts of salt and 4.4 parts of fresh water After mixing, 74 parts of rapeseed oil was added and emulsified while stirring the mixture to produce 100 parts of mayonnaise. After mixing 24 parts of the obtained mayonnaise and 75.5 parts of eggs cut into 1 cm dies, 0.4 parts of hydroxypropylated phosphoric acid crosslinked starch, 0.1 parts of sodium chloride, filling and sealing in a polyethylene pouch, It heated for 60 minutes in 70 degreeC hot water, and produced vinegar combination egg processed food (egg salad).

[Comparative Example 1] Egg Salad In the method for producing a processed vinegar-containing egg processed food of Example 1, 3.6 parts of alcohol vinegar treated with activated carbon of Example 1 was treated with alcohol vinegar not subjected to activated carbon treatment (acidity (acetic acid equivalent) 9). %) A vinegar-containing egg processed food (egg salad) was produced in the same manner as in Example 1 except that the content was changed to 3.6 parts.

[Comparative example 2] Egg salad In the manufacturing method of the vinegar-containing egg processed food of Example 1, except that the heat treatment at 70 ° C. performed in the state of mixing the activated charcoal-treated vinegar and egg of Example 1 was omitted. In the same manner as in Example 1, a processed vinegar-containing egg processed food (egg salad) was produced.

The egg salad obtained in Example 1 and Comparative Examples 1 and 2 was subjected to sensory evaluation according to the following evaluation criteria. The results are shown in Table 1.

＜評価基準＞
Ａ：卵風味が非常に強く好ましかった。
Ｂ：卵風味が強く好ましかった。
Ｃ：卵風味が弱く好ましくなかった。

<Evaluation criteria>
A: The egg flavor was very strong and preferred.
B: The egg flavor was strong and preferred.
C: The egg flavor was weak and not preferable.

From the results in Table 1, it can be seen that the egg salad that has been heat-treated at 55 ° C. or higher in a state where the activated carbon-treated vinegar and eggs are mixed has a strong egg flavor (Example 1). On the other hand, the egg salad which did not use the vinegar which has not been activated charcoal was not preferable because the egg flavor was weak (Comparative Example 1). Moreover, the egg salad which did not perform the heat processing of 55 degreeC or more in the state which mixed the vinegar and the egg which processed the activated carbon was not preferable because the egg flavor was weak (Comparative Example 2).

[Test Example 1] The effect of the difference in egg salad heating temperature on the egg flavor of vinegar-containing egg processed foods was examined. In the manufacturing method of the processed vinegar-containing egg processed food of Example 1, the vinegar-containing processed egg food (egg salad) was performed in the same manner as in Example 1, except that the hot water temperature at 70 ° C. in Example 1 was changed to the temperature shown in Table 2. Made. The obtained egg salad was subjected to sensory evaluation according to the above evaluation criteria. The results are shown in Table 2 together with the results of Example 1.

From the results shown in Table 2, the processed vinegar-containing egg processed food produced by heating to 55 ° C. or higher was preferred because of its strong egg flavor. In particular, when heated at 70 to 90 ° C., the egg flavor was very strong and preferred. On the other hand, when heated below 55 ° C., the egg flavor was weak, which was not preferable.

[Test Example 2] The effect of the difference in egg salad starch on the egg flavor of vinegar-containing egg processed foods was examined. In the production method of processed vinegar-containing egg processed food of Example 1, the hydroxypropylated phosphate cross-linked starch of Example 1 was changed to the starch of Table 3, and the same processed vinegar-containing egg processed food (egg) Salad). The obtained egg salad was subjected to sensory evaluation according to the above evaluation criteria. The results are shown in Table 3 together with the results of Example 1.

From the results in Table 3, the vinegar-containing egg processed food using hydroxypropylated phosphate crosslinkable starch was very strong and preferred.

[Example 2] Egg salad In the method for producing an egg processed food mixed with vinegar of Example 1, 3.6 parts of activated carbon-treated alcohol vinegar and 4.4 parts of fresh water of Example 1 were subjected to activated carbon treatment (acidity ( A vinegar-containing egg processed food (egg salad) was produced in the same manner as in Example 1 except that the amount was changed to 6.5% and 0.5 parts of activated carbon 0.5) and 1.5 parts of fresh water. The egg salad obtained had a strong egg flavor and was preferred.

[Example 3] Yolk vinegar raw egg yolk 35 parts and activated carbon-treated grain vinegar (acidity (acetic acid equivalent) 4.5%, activated carbon consumption 0.5%) 20 parts, sugar 5 parts, salt 1 part, water 39 parts Were mixed and then bathed in water at 80 ° C. for 10 minutes with stirring to produce a vinegar-containing egg processed food (yellow vinegar). When the obtained yolk vinegar was subjected to sensory evaluation, the egg flavor was strongly preferred.

Claims (2)

In a state of mixing activated carbon-treated vinegar and heat-coagulated eggs ,
A method for producing an egg salad in which a container is heat-treated at 55 ° C. or higher after filling and sealing . In a state of mixing activated carbon-treated vinegar, heat-coagulated egg and hydroxypropylated phosphate cross-linked starch ,
After filling and sealing the container, the method of manufacturing egg salad according to claim 1 for heat treatment of more than 55 ° C..