JP5654802B2 - Raw egg yolk-like frozen balls - Google Patents

Description

In the chilled temperature zone, the present invention has a flat sphere-like appearance very similar to a raw egg yolk divided on a flat plate, is gelled, and has fluidity when heated by a microwave oven or the like when eating It is related with the raw egg yolk-like frozen ball | bowl which the water separation produced when it thaws | thaws in the chilled temperature range after freezing was suppressed.

In recent years, a variety of bento and side dishes have been sold at convenience stores and supermarkets. In particular, many products have been proposed that are displayed in a chilled temperature range of 0 to 10 ° C. at the store and have favorable properties for eating when heated to 60 to 90 ° C. using a microwave oven or the like during eating.

For example, by having a frozen layer of liquid material above and below a layer of large ingredients, gratin, doria, stew, spaghetti, etc. that can be thawed within 2 minutes with a microwave oven and that does not impair the taste, texture, and flavor Liquid material-containing frozen food (Patent Document 1), fats and oils 20 to 40% by weight, water 40 to 70% by weight, one or more selected from gelatin, agar and glucomannan 1 to 10% by weight and egg yolk There has been proposed a method for producing an oil-in-water emulsion containing 2 to 10% by weight, which is a solid at room temperature and becomes a paste by heating during cooking (Patent Document 2).

By the way, recently, a menu where you can eat raw yolk on top of beef bowl, carbonara, hamburger, etc. is popular.

Therefore, it is a yolk for topping that can be frozen and distributed so that it can be used conveniently in lunch boxes and side dishes sold at convenience stores and supermarkets. There is a demand for a raw egg yolk-like frozen ball that has a flat sphere-like appearance that is very similar to a split raw egg yolk, is gel-like, and has fluidity when heated by a microwave oven or the like when eating. . The above-described solid topped sauce of Patent Document 2 is a gel-like source in a chilled temperature range, and a fluid source when heated by a microwave oven, but a chilled temperature range because it is an oil-in-water emulsion containing 20% or more of oils In other words, the egg yolk-like frozen balls are not yet developed.

Japanese Patent No. 2889381 Japanese Patent No. 3728683

In response to this demand, the present inventors tried to use the raw egg yolk as it is wrapped in the yolk membrane obtained by dividing the raw egg as it is. However, when it was thawed in a chilled temperature zone after freezing, water separation occurred due to freezing denaturation.

Next, when we tried to reduce the amount of raw egg yolk and use gelatin, in the chilled temperature zone, it had a flat sphere-like appearance that resembled raw egg yolk cracked on a flat plate, and it was gel-like and eaten When heated by a microwave oven, a fluid source was obtained. However, the problem that water separation occurs when thawing in a chilled temperature zone after freezing has not been solved.

Therefore, the object of the present invention is to have a flat sphere-like appearance that closely resembles raw egg yolk divided on a flat plate in a chilled temperature zone, and is gel-like, and is fluid when heated by a microwave oven or the like when eating. It is a raw egg yolk-like frozen ball serving as a sauce having a fresh egg yolk-like frozen ball in which water separation occurring when thawed in a chilled temperature zone after frozen storage is suppressed.

As a result of the inventor's earnest research to achieve the above-mentioned object, a fresh egg yolk-like frozen ball containing a specific amount of egg yolk and edible oil and fat, which is a heat-coagulated egg white cut product, and a gelatin of a specific size If the temperature after thawing is a gel at an article temperature of 0 to 10 ° C. and a liquid with a viscosity of 1 to 10 Pa · s at an article temperature of 80 ° C., the chilled temperature range after freezing is unexpectedly It was found that a raw egg yolk-like frozen ball in which water separation occurring when thawed was suppressed was obtained, and the present invention was completed.

That is, the present invention
(1) A raw egg yolk-like frozen ball containing 1 to 35% of raw egg yolk, and 10% or less of edible oil and fat, which is cut from heat-coagulated egg white, 3.5 mesh pass and 20 mesh on is 70 % Of gelatin with a size of at least%, the state after thawing is a gel at an article temperature of 0 to 10 ° C., and a liquid with a viscosity of 1 to 10 Pa · s at an article temperature of 80 ° C. A raw yolk-like frozen ball,
(2) The raw egg yolk-like frozen ball according to claim 1, wherein 2-20% of the cut product of the heat-coagulated egg white and 0.5-5% of the gelatin are blended.
It is.

According to the present invention, in a chilled temperature zone, a raw egg yolk that has a flat sphere-like appearance that closely resembles a raw egg yolk divided on a flat plate, is in a gel form, and becomes a fluid source when heated during eating. It is possible to provide a fresh egg yolk-like frozen ball that is free from water separation when it is thawed in a chilled temperature zone after frozen storage. Thereby, further activation of the prepared food market can be expected.

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

The raw egg yolk-like frozen ball of the present invention is a raw egg yolk-like frozen ball containing 1 to 35% of egg yolk in raw conversion and 10% or less of edible oil and fat, and a heat-coagulated egg white cut product and a 3.5 mesh pass In addition, 20 mesh-on is mixed with gelatin having a size of 70% or more, and the state after thawing is a gel at an article temperature of 0 to 10 ° C., and a liquid with a viscosity of 1 to 10 Pa · s at an article temperature of 80 ° C. It is characterized by being. As a result, in the chilled temperature range (0-10 ° C), it has a raw yolk-like appearance that closely resembles a flat spherical shape with a flat bottom surface when the raw yolk enveloped in the yolk membrane is placed on a flat plate. And it is a gel-like, raw egg yolk-like frozen ball that becomes a fluid source when heated by a microwave oven when eating (60-90 ° C.), and when thawed at a chilled temperature zone after freezing It is possible to provide a raw egg yolk-like frozen ball in which water separation is suppressed.

The raw egg yolk-like frozen ball of the present invention has a flat sphere-like appearance that is very similar to raw egg yolk cracked on a flat plate in a chilled temperature zone, and has a fluid source and characteristics when heated by a microwave oven when eating It has something. In order to obtain a flat sphere-shaped raw egg yolk-like ball having a flat bottom surface in a chilled temperature zone, a hemispherical mold, a substantially elliptical sphere, or the like may be used. The chilled temperature range here refers to 0 to 10 ° C, and the temperature of the raw egg yolk-like frozen ball when heated by a microwave oven when eating is 60 to 90 ° C depending on the heating conditions. Degree. Therefore, the viscosity at a product temperature of 80 ° C., which will be described later, represents the fluidity of a raw egg yolk-like frozen ball when heated in a microwave oven.

The viscosity of the raw egg yolk-like frozen balls of the present invention at a product temperature of 80 ° C. is 1 to 10 Pa · s because the egg yolk-like frozen balls are easily entangled with foods such as lunch boxes and side dishes.
The viscosity is a BH type viscometer, product temperature: 80 ° C., rotor: No. 4. Measured under the condition of the number of revolutions: 10 rpm, and calculated by the reading after two revolutions.

The egg yolk used in the raw egg yolk-like frozen ball of the present invention is not particularly limited as long as it is an egg yolk generally used for food. For example, raw egg yolk prepared by splitting a raw egg and separating the raw egg yolk and raw egg white and dissolving them, the raw egg yolk is sterilized, frozen, spray dried or freeze dried, etc. One or more treatments such as enzymatic treatment with flipase or protease, desugaring treatment with yeast or glucose oxidase, decholesterolization treatment such as supercritical carbon dioxide treatment, mixed treatment with salt or saccharide, etc. Examples include liquid egg yolk. The egg yolk of the present invention includes a whole raw egg prepared by breaking and melting a raw egg, or a mixture of raw egg yolk and raw egg white at an arbitrary ratio, or the above-mentioned treatment. You may use what you did.

The blending amount of egg yolk used in the raw egg yolk-like frozen ball of the present invention is 1 to 35% in terms of raw, and preferably 1 to 10%. If the blended amount of egg yolk is less than the above range, there is no egg yolk flavor, which is not preferable. On the other hand, if the blended amount of egg yolk is more than the above range, water separation occurs when thawing in the chilled temperature zone after freezing storage, and further heating with a microwave oven is not preferable because of fouling caused by uneven heating.

The edible oil and fat used for the raw egg yolk-like frozen ball of the present invention may be any oil and fat provided for edible use. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils or refined oils thereof, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened Examples thereof include fats and oils obtained by chemical and enzymatic treatment such as oil and transesterified oil.

The amount of edible oil and fat used in the raw egg yolk-like frozen ball of the present invention is 10% or less, preferably 5% or less. When the amount of the edible oil / fat is larger than the above range, the raw egg yolk-like frozen balls become cloudy when thawed at a chilled temperature zone after freezing, and the appearance of egg yolk when the raw egg is cracked is not preferred. Moreover, the minimum of the compounding quantity of edible fats and oils is although it does not specifically limit, 1% or more is preferable from a viewpoint from which the richness of egg yolk is obtained.

The cut product of heat-coagulated egg white used for the raw egg yolk-like frozen ball of the present invention is the egg white of a hatched egg produced by heating a raw shelled egg as it is, or a product obtained by heating and coagulating egg white, such as robocoup, comitroll, etc. It means what was cut using a machine. Raw material egg white includes raw liquid egg white prepared by splitting raw egg and separating raw egg yolk and raw egg white, and excluding egg white components such as sugar and lysozyme from the raw liquid egg white And those obtained by subjecting these egg whites to various treatments such as sterilization, freezing, drying and concentration. In addition, as the egg white, the above-mentioned various egg whites are used as they are or diluted with water, and in the case of dry products, they are used after reconstitution with water. 8% or more is necessary. If the total amount of egg white is less than the above value, even if the egg white is heated, the whole may not be completely solidified. In addition, for example, thickeners such as starches and gums, seasonings, spices, and edible fats and oils are conventionally used in egg whites, as long as the effects of the present invention are not impaired. Other raw materials may be blended.

In addition, the temperature at which the egg white is heated when the cut product of heat-coagulated egg white is produced is not particularly limited as long as the egg white solidifies, but is preferably 65 to 100 ° C, more preferably 70 to 98 ° C. Done in As the heat treatment method, for example, the raw material egg white is filled and sealed in a casing and the casing is heated by hot water or steaming, the raw material egg white is transferred to a container such as a tray, steamed, energized heating, microwave, etc. The heating method may be selected by the above. Note that the heat-coagulated egg white produced by these heating methods is cut using a cutting machine such as a robocoup or a commit roll in order to uniformly mix with other raw materials when producing the raw egg yolk-like frozen balls of the present invention. Use it as a product.

In addition to the above heat treatment method, as a method of producing a cut product of heat-coagulated egg white, using a heating kettle with a stirring function such as a homomixer, raw materials necessary for producing a raw egg yolk-like frozen ball, and heating A method of obtaining a cut product of heat-coagulated egg white by heating and stirring during the process of producing a raw egg yolk-like frozen ball by heating and stirring the egg white as a raw material of the coagulated egg white is mentioned.

The blending amount of the heat-coagulated egg white cut product used in the present invention is preferably 2 to 20%, more preferably 4 to 20%. If the blended amount of the heat-coagulated egg white cut product is less than the above range, water separation may occur when thawing in a chilled temperature zone after freezing storage, which is not preferable. Moreover, when there are more compounding quantities of the heat-coagulated egg white cut material than the said range, the effect of this invention may not be increased according to the compounding quantity, and it is not economical.

There are various types of gelatin used in the raw egg yolk-like frozen balls of the present invention depending on the treatment method such as alkali treatment and acid treatment, and the origin of raw materials such as pigs and fish. It doesn't matter.

The size of gelatin used in the raw egg yolk-like frozen ball of the present invention is at least 70% at 3.5 mesh pass and 20 mesh on, and preferably the size is 3.5 mesh pass and 9 mesh on is 70%. That's it. The size of gelatin may be adjusted as appropriate using a hammer mill crusher or the like after drying. If the size of the gelatin is smaller than the above range, it is not preferable because water separation occurs when thawing in the chilled temperature zone after freezing. On the other hand, the upper limit of the size of gelatin is not particularly limited as long as it is commercially available.

The blending amount of gelatin used for the raw egg yolk-like frozen ball of the present invention is preferably 0.5 to 5%, more preferably 2 to 4%. If the amount of gelatin is less than the above range, water separation may occur when thawing in the chilled temperature zone after freezing, which is not preferable. On the other hand, when the blending amount of gelatin is larger than the above range, the effect of the present invention may not be increased depending on the blending amount, which is not economical.

The raw egg yolk-like frozen balls of the present invention can be appropriately selected and blended in addition to the raw materials described above as long as the effects of the present invention are not impaired. Specifically, for example, sugar alcohols such as reduced starch syrup, sorbitol, maltitol, starches such as corn starch, wet heat-treated starch, modified starch, dextrin, glucose fructose liquid sugar, sucrose, oligosaccharide, sucralose, etc. Umami seasonings such as saccharides, sodium glutamate, amino acids, boiled, shiitake mushrooms, fish, vegetables, etc., organic acids such as citric acid, malic acid, acetic acid, lactic acid and their salts, phosphoric acid, etc. Inorganic acids and salts thereof, pigments, fragrances, and pH adjusters. From the viewpoint of synergistically having the effects of the present invention, it is particularly preferable to use a reduced starch syrup.

1-20% is preferable and, as for the compounding quantity of the reduced starch syrup used for the raw egg yolk-like frozen ball | bowl of this invention, 3-10% is more preferable. If the blended amount of the reduced starch syrup is less than the above range, water separation may occur when thawing in the chilled temperature zone after frozen storage, which is not preferable. On the other hand, if the blending amount of the reduced starch syrup is larger than the above range, the effect of the present invention may be difficult to increase depending on the blending amount, which is not economical.

What is necessary is just to manufacture in accordance with a conventional method the manufacturing method of the raw egg yolk-like frozen ball | bowl of this invention. For example, it can be manufactured as follows. Liquid egg yolk, edible oil and fat, liquid egg white, gelatin of specific size are put into a double kettle, heated and stirred at 75 ° C for 30 minutes, filled in a hemispherical heat resistant container and sealed, and then in a freezer at -18 ° C The raw egg yolk-like frozen balls of the present invention can be produced by freezing. In addition, the liquid egg white thrown into the double pot was a cut product of heat-coagulated egg white during the heating and stirring step.
In addition, as another manufacturing method, a heat-coagulated egg white cut product that has been pre-coagulated and cut, egg yolk, edible fat and oil, and gelatin of a specific size are put into a double kettle, and heated and stirred at 75 ° C. for 30 minutes. Another example is a method for producing a raw egg yolk-like frozen ball of the present invention by filling and sealing a hemispherical heat-resistant container and then freezing it in a freezer at -18 ° C.

The raw egg yolk-like frozen balls of the present invention will be described in detail below based on examples and test examples. Note that the present invention is not limited to this.

[Example 1]
Raw liquid egg yolk and raw egg white prepared by splitting processed starch, reduced starch syrup, and raw egg into a double pot according to the following composition table, gelatin (3.5 mesh pass and 10 mesh on is 70%), egg yolk oil , Sodium chloride and fresh water were added, and the mixture was heated and stirred at 75 ° C. for 30 minutes. Next, the hemispherical heat-resistant plastic container was filled and sealed, and then frozen in a freezer at −18 ° C. to obtain a raw egg yolk-like frozen ball of the present invention. The raw egg white was solidified by heating and was cut by stirring. 5% of a cut product of heat-coagulated egg white was blended.

[Composition Table 1]
Modified starch 15%
Reduced water tank 6%
Raw liquid yolk 6%
Raw liquid egg white 5%
gelatin
(3.5 mesh pass and 10 mesh on is 70%) 4%
Egg yolk oil 2%
Salt 0.6%
Shimizu Residues ――――――――――――――――――――――――――――――――――――
Total 100%

[Test Example 1]
The influence on the effect of the present invention due to the difference in the size of gelatin was examined. Specifically, a raw egg yolk-like frozen ball was produced in the same manner as in Example 1 except that the size of gelatin was replaced with gelatin having the size shown in Table 1. Next, each raw egg yolk-like frozen ball obtained was transferred from a hemispherical plastic container to a tray, sealed with a wrap film, stored in a freezer at −18 ° C. for 1 week, thawed in a refrigerator at 3 ° C., and water separated. The state was observed and evaluated according to the following evaluation criteria.
In addition, each raw egg yolk-like frozen ball has a flat sphere-like appearance that closely resembles a raw egg yolk divided on a flat plate in a chilled temperature zone, is in a gel form, and is heated by a microwave oven when eating And became a liquid source. Moreover, it was 1-10 Pa.s when the viscosity of the raw egg yolk-like frozen ball | bowl at the product temperature of 80 degreeC was measured. The results are shown in Table 1.

After thawing, evaluation of water separation of egg yolk balls at a product temperature of 3 ° C <Evaluation criteria>
○: Water separation is suppressed.
Δ: Water separation is slightly suppressed.
X: Water separation is not suppressed at all.

From Table 1, raw egg yolk-like frozen balls using gelatin with a size of 3.5 mesh pass and 20 mesh-on of 70% or more have a slight inhibition of water separation when thawed in the chilled temperature zone after freezing. It was preferable (No. 1, 2). In particular, a raw egg yolk-like frozen ball using gelatin having a size of 3.5 mesh pass and 10 mesh-on of 70% or more is more preferable because it is prevented from water separation when thawed in a chilled temperature zone after freezing. It was good (No. 1). On the other hand, when gelatin having a size of 20 mesh pass and 42 mesh-on of 70% or more was used, when thawed in a chilled temperature zone after freezing, water separation was not suppressed at all, which was not preferable (No. 3). .

[Example 2]
Nylon casing with a folding diameter of 60 mm is filled with 80% raw egg white and 20% fresh water prepared by breaking raw eggs, solidified by heating at 80 ° C for 40 minutes in a boil tank, cooled, and then cut with a robot coupe Then, a cut product of heat-coagulated egg white was obtained. Next, a raw egg yolk-like frozen ball of the present invention was obtained in the same manner as in Example 1 except that the raw liquid egg white of Example 1 was replaced with the cut product of heat-coagulated egg white.

[Comparative Example 1]
The ingredients are according to Example 1. The manufacturing method will be described in detail below. All the raw materials shown in Formulation Table 1 were put into a stirring tank and stirred, then filled and sealed in a hemispherical heat-resistant plastic container, and then frozen in a freezer at −18 ° C. to obtain raw egg yolk-like frozen balls.

[Test Example 2]
Using the raw egg yolk-like frozen balls obtained in Example 1, Example 2, and Comparative Example 1, the influence of the heat-coagulated egg white cut product on the effect of the present invention was examined. Specifically, the water separation state of each raw egg yolk-like frozen ball was evaluated by the same method and evaluation criteria as in Test Example 1.
In addition, each raw yolk-like frozen ball has a flat oval shape with a flat bottom surface when the raw yolk wrapped in the yolk membrane is left on a flat plate in a chilled temperature zone. When it was heated with a microwave oven when eating, it became a fluid source. Moreover, it was 1-10 Pa.s when the viscosity of the raw egg yolk-like frozen ball | bowl at the product temperature of 80 degreeC was measured. The results are shown in Table 2.

From Table 2, the raw egg yolk-like frozen balls using the cut pieces of heat-coagulated egg white were preferred because they were prevented from water separation when thawed in the chilled temperature zone after freezing (Examples 1 and 2). On the other hand, a raw egg yolk-like frozen ball using raw liquid egg white that was not heat-coagulated was not preferable because it was not suppressed at all when thawed in a chilled temperature zone after freezing (Comparative Example 1).

Example 3
A raw egg yolk-like frozen ball of the present invention is obtained according to Example 1 except that the blending amount of the raw liquid egg yolk prepared by breaking the raw egg is changed from 6% to 10% and 5% of the salad oil is blended. It was.

The obtained raw egg yolk-like frozen ball of the present invention is slightly cloudy when thawed in a chilled temperature zone after frozen storage, but presents when the raw egg yolk still wrapped in the yolk membrane is left on a flat plate It had a raw egg yolk-like appearance that was very similar to a flat sphere shape with a flat bottom surface, was gel-like, and water separation was suppressed. Moreover, when it heated with the microwave oven, it became a fluid source | sauce, and when the viscosity of the raw egg yolk-like frozen ball | bowl at the product temperature of 80 degreeC was measured, it was 4 Pa.s.

[Comparative Example 2]
A raw egg yolk-like frozen ball was obtained in the same manner as in Example 1 except that the blending amount of the raw liquid egg yolk prepared by breaking the raw egg was changed from 6% to 50%.

The obtained raw egg yolk-like frozen ball of the present invention is a flat sphere having a flat bottom surface when the raw egg yolk still wrapped in the yolk membrane is left on a flat plate when thawed in a chilled temperature zone after freezing Although it had a raw egg yolk-like appearance and was in the form of a gel, water separation was not suppressed at all. In addition, when heated with a microwave oven, there were spots in some places. The viscosity of the raw egg yolk-like frozen ball at a product temperature of 80 ° C. was measured and found to be 4 Pa · s.

[Test Example 3]
The influence on the effect of the present invention due to the difference in blending amount of the heat-coagulated egg white and gelatin was examined. Specifically, the raw egg yolk-like frozen balls were prepared in the same manner as in Example 1 except that the blended amount of the heat-coagulated egg white and gelatin used in Example 1 were replaced with the proportions shown in Table 3. Obtained. Subsequently, the water separation state was evaluated by the same method and evaluation criteria as in Test Example 1.
In addition, each raw yolk-like frozen ball has a flat-oval-shaped raw egg yolk-like appearance with a flat bottom surface when the raw yolk wrapped in the yolk membrane is left on a flat plate in the chilled temperature range. It was gelled and became a sauce with fluidity when heated by a microwave oven when eating. Moreover, it was 1-10 Pa.s when the viscosity when melt | dissolving at 80 degreeC was measured.

From Table 3, a raw egg yolk-like frozen ball containing 2 to 20% of a cut product of heat-coagulated egg white was preferable because water separation was slightly suppressed when thawed in a chilled temperature zone after freezing (No. 1). ~ 3). In particular, a raw egg yolk-like frozen ball containing 4 to 20% of a cut piece of heat-coagulated egg white was more preferable because it was prevented from water separation when thawed in a chilled temperature zone after freezing (No. 1, 2). ).
Moreover, when the raw egg yolk-like frozen ball | bowl which mix | blended gelatin with 0.5-5% was thawed in the chilled temperature range after freezing preservation, water separation was suppressed a little and it was preferred (No. 4-6). In particular, raw egg yolk-like frozen balls having a gelatin content of 2 to 4% were more preferable because they were prevented from water separation when thawed in a chilled temperature zone after freezing (No. 4, 5).

Example 4
A raw egg yolk-like frozen ball of the present invention was obtained according to Example 1 except that 6% of reduced starch syrup was changed to xanthan gum 0.8%.

The obtained raw egg yolk-like frozen balls of the present invention are flattened with a flat bottom surface when the raw egg yolks encased in the yolk membrane are left on a flat plate when thawed in a chilled temperature zone after freezing. It had a spherical raw yolk-like appearance and was in a gel form, and water separation was slightly suppressed. Moreover, when it heated with the microwave oven, it became a fluid source | sauce, and when the viscosity of the raw egg yolk-like frozen ball | bowl at the product temperature of 80 degreeC was measured, it was 6 Pa.s.

Example 5
A raw egg yolk-like frozen ball of the present invention was obtained according to Example 1 except that 6% of the reduced starch syrup was changed to 10%.

When the obtained raw egg yolk-like frozen ball of the present invention is thawed in a chilled temperature zone after frozen storage, the bottom surface exhibited when the raw egg yolk still wrapped in the yolk membrane is left on a flat plate is flat. It had a flat sphere-like appearance like a raw yolk and was gel-like, and water separation was suppressed. Moreover, when it heated with the microwave oven, it became a fluid source | sauce, and when the viscosity of the raw egg yolk-like frozen ball | bowl at the product temperature of 80 degreeC was measured, it was 6 Pa.s.

Claims (2)

A raw egg yolk-like frozen ball containing 1 to 35% raw egg yolk and 10% or less edible oil / fat, with a cut piece of heat-coagulated egg white, 3.5 mesh pass and 20 mesh on of 70% or more Raw egg yolk which is a heat-stirred product containing gelatin of a size , is in a gel state at a product temperature of 0 to 10 ° C., and is a liquid having a viscosity of 1 to 10 Pa · s at a product temperature of 80 ° C. Like a frozen ball. The raw egg yolk-like frozen ball according to claim 1, wherein 2-20% of the heat-coagulated egg white cut product and 0.5-5% of the gelatin are blended.