JP6352106B2 - Concentrated French toast food and production method thereof - Google Patents

Description

TECHNICAL FIELD The present invention relates to a concentrated French toast food used by diluting with water and / or milk, which can easily cook a French toast having a soft texture as well as a moist and soft texture, and a method for producing the same.
Furthermore, the present invention relates to a food product for concentrated French toast, which can easily prepare an egg yolk-containing mixed solution for French toast in which eggs are homogenized by dilution with water and / or milk, and a method for producing the same.

French toast is cooked by absorbing egg yolk-containing mixed liquid such as egg, milk, sugar, etc. in bread, and is widely used as a meal or sweet as one of the dishes that eat bread deliciously.
French toast is preferred for its rich egg yolk flavor and moist and soft texture when eating.
In order to obtain a French toast with a moist and soft texture, when preparing a mixture containing egg yolk, the egg is lined to make it easy to be absorbed by the bread, or the bread is mixed in the egg yolk-containing mixture for several hours to overnight. For example, it is necessary to soak for a long time.
Therefore, it is difficult to easily cook a French toast with a moist and soft texture at home.

Commercially available egg yolk-containing mixed liquids for French toast include frozen products as commercial products, which are so-called straight types that are thawed and used as they are (for example, Patent Document 1).
In the case of frozen products, once thawed, it is necessary to use up for hygiene management.
However, commercially available commercial products have a large capacity and are not suitable for home use.
In addition, frozen products need temperature management during distribution and storage, and are not easy to use at home in that it takes time to defrost them when used.
Therefore, an egg yolk-containing mixed liquid that can easily cook French toast at home can be stored at room temperature and used only in a necessary amount.

As a product that can easily cook French toast,
Patent Document 2 describes a material for French toast that can rapidly infiltrate bread with an egg yolk-containing mixed solution for French toast by suppressing gelation of milk raw materials.
However, the raw material does not contain an egg, and an egg yolk-containing mixed solution for French toast must be prepared by adding an egg at the time of use.
Therefore, it is difficult to prepare the egg yolk-containing mixed solution that is easily absorbed by bread.
Moreover, the said raw material has given the characteristic which solidifies rapidly at the time of bread baking, and it is hard to obtain the moist and soft texture at the time of eating.

Therefore, there is room for further contrivance in order to obtain a food that can be stored at room temperature and obtain a French toast having a moist and soft texture.

Japanese Patent No. 2862528 JP 2004-8017 A

An object of the present invention is to provide a concentrated French toast food used by diluting with water and / or milk, which can easily cook a French toast having a moist and soft texture and also a soft texture, and a method for producing the same. It is.
Furthermore, the present invention provides a concentrated French toast food and a method for producing the same, which can easily prepare an egg yolk-containing mixed solution for French toast in which eggs are homogenized by dilution with water and / or milk.

The present inventor has intensively studied to achieve the above object.
as a result,
Water activity in a specific range,
In addition, it contains specific amounts of carbohydrates, lipids and lysophospholipids,
In addition, by making the food for concentrated French toast containing egg yolk prepared so that the viscosity is in a specific range,
Surprisingly, it has been found that by using it diluted with water and / or milk, a French toast having a soft texture and a soft texture can be easily prepared.
Furthermore, the present inventors have found that, by diluting the concentrated French toast food with water and / or milk, surprisingly, an egg yolk-containing mixed solution for French toast with homogenized eggs can be easily prepared, and the present invention is completed. It came.

That is, the present invention
(1) A concentrated French toast food used by diluting with water and / or milk,
The content of egg yolk is 1.5% to 25% in terms of solid content,
Water activity is 0.75 or more and 0.90 or less,
20% to 70% carbohydrate,
5% to 45% lipid,
Containing 0.02% or more and 0.7% or less of lysophospholipid,
The viscosity at an article temperature of 25 ° C. is 25 Pa · s or less,
Food for concentrated french toast,
(2) In the concentrated French toast food of (1),
A part or all of the lysophospholipid is derived from phospholipase A-treated egg yolk.
Food for concentrated french toast,
(3) In the concentrated French toast food of (1) or (2),
The carbohydrate contains 10% or more and 95% or less of a disaccharide,
Food for concentrated french toast,
(4) In the food for concentrated French toast according to any one of (1) to (3),
The total light transmittance (control: fresh water, wavelength 390 mm, optical path length 5 mm) by turbidity measurement using an integrating sphere photoelectric photometry when diluted 3 times with fresh water is 20% or less,
Food for concentrated french toast,
(5) A method for producing a food product for concentrated French toast according to any one of (1) to (4),
After mixing a water-free raw material having a water content of less than 10% until homogeneous,
Adding a water-containing raw material having a water content of 10% or more, further mixing and homogenizing,
A method for producing a food for concentrated French toast,
It is.

According to the present invention, it is possible to obtain a French toast having a soft texture as well as a moist and soft texture, and further for use in a French toast in which eggs are homogenized by dilution with water and / or milk. An egg yolk-containing mixed solution can be easily prepared.
Therefore, it becomes possible to cook French toast easily at home, and it can contribute to further spread of French toast and demand expansion.

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

<Features of the present invention>
The present invention
A concentrated French toast food used by diluting with water and / or milk,
The content of egg yolk is 1.5% to 25% in terms of solid content,
Water activity is 0.75 or more and 0.90 or less,
20% to 70% carbohydrate,
5% to 45% lipid,
Containing 0.02% or more and 0.7% or less of lysophospholipid,
By setting the viscosity at 25 ° C. to 25 Pa · s or less,
Easy to prepare French toast with a moist and soft texture as well as a soft texture, diluted with water and / or milk to easily prepare egg yolk-containing mixture for French toast with homogenized eggs It has the feature that it can do it.

<French toast>
French toast is a type of toast that is baked in a frying pan with melted butter after immersing bread such as bread and French bread in egg yolk-containing mixture containing egg, milk and sugar as the main ingredients .

<Food for concentrated French toast>
The concentrated French toast food of the present invention is a concentrated product for obtaining an egg yolk-containing mixed solution for French toast that is diluted with water and / or milk and absorbed into bread, and contains egg yolk.
Since the present invention is a concentrated product, the water activity can be kept low.
As described later, the present invention has a water activity of 0.75 to 0.90 and can be stored at room temperature. Therefore, the present invention does not require treatment such as pressure heat sterilization or freezing, can maintain a flavor close to raw egg yolk, and a French toast having a rich flavor of egg yolk can be obtained.

<Dilution ratio of food for concentrated French toast>
The amount of water and / or milk used for diluting the concentrated French toast food of the present invention is preferably 1 to 5 parts relative to the concentrated French toast food from the viewpoint of maintaining the rich flavor of egg yolk. More than 4 parts is preferable.

<Used amount of egg yolk-containing mixture for diluted French toast>
The amount of the egg yolk-containing mixed solution for French toast prepared using the concentrated French toast food of the present invention can be absorbed into the bread, and from the viewpoint of obtaining a French toast with a moist and soft texture, 6 50 mL or more and 150 mL or less are good with respect to 1 piece of bread cut (size of about 13 cm square, thickness about 2 cm), and 75 mL or more and 125 mL or less are good.

<Milk>
As milk used for dilution of the foodstuffs for concentrated French toast of the present invention, for example, concentrated milk, defatted concentrated milk, and the like may be mentioned in addition to those defined by ministerial ordinances regarding the component specifications of milk and dairy products. Moreover, in this invention, what rehydrated powdered milk, such as whole milk powder, prepared milk powder, skim milk powder, and sweetened milk powder, is also included in milk.

<Yellow>
The egg yolk used in the food for the concentrated French toast of the present invention may be any egg yolk that is generally distributed, for example, raw egg yolk or sterilized, refrigerated or frozen, spray dried or freezed Examples include those dried by drying, those treated with enzymes such as phospholipase A and protease, those subjected to desugaring, those decholesterolized by supercritical carbon dioxide treatment, and those added with salt or sugar. It is done.
The egg yolk used for this invention should just be used for the normal food derived from an egg.
Examples of eggs include chickens, quails, ducks, and duck, but generally used chicken eggs may be used.
In the present invention, from the viewpoint that it is easy to obtain a French toast with a moist and soft texture, and that the viscosity of the food for concentrated French toast can be easily adjusted to a range that can be easily dispersed, the yolk subjected to phospholipase A treatment is used. Should be used.

<Yellow content>
The egg yolk content is 1.5% to 25% in terms of solid content, preferably 3% to 20%, and preferably 5% to 15%.
If the egg yolk content is less than the above range, the egg yolk flavor is weak, and a favorable taste as a French toast cannot be obtained.
If the egg yolk content is higher than the above range, the concentrated French toast food tends to have a high viscosity, and it is difficult to prepare it in the viscosity range described below. It becomes difficult to obtain a mixture containing egg yolks.
Therefore, the egg yolk-containing mixed solution for French toast is hardly absorbed by the bread, and it is difficult to obtain a moist and soft texture.
In addition, from the viewpoint of easy adjustment to the texture and viscosity of the aforementioned French toast, the egg yolk treated with phospholipase A is part or all of the egg yolk, specifically, 20% or more of the egg yolk in terms of solid content Then, 40% or more is better.

<Water activity>
The food for concentrated French toast of the present invention needs to adjust water activity to a certain range from the viewpoint of maintaining a preferable egg yolk flavor close to that of raw egg yolk and ease of preparation.
Specifically, the water activity is from 0.75 to 0.90, preferably from 0.78 to 0.89.
When the water activity is lower than the above range, it is difficult to dissolve solutes such as sugars added in a large amount to reduce the water activity. Moreover, the egg yolk flavor near raw egg yolk is impaired by adding a large amount of solute.
If the water activity is higher than the above range, it is necessary to perform treatment such as pressure heat sterilization or freezing, and thus the egg yolk flavor close to that of raw egg yolk is impaired.

<Carbohydrate>
The concentrated French toast food of the present invention contains a certain amount of carbohydrates.
Carbohydrates have an effect of facilitating the retention of moisture inside bread as well as imparting sweetness and adjusting water activity. Thereby, a French toast with a moist and soft texture can be obtained even after cooking.
Any carbohydrate may be used as long as it is a carbohydrate excluding dietary fiber, and examples thereof include monosaccharides, disaccharides, polysaccharides of three or more sugars, sugar alcohols, and liquid sugars thereof.
Moreover, you may use the sweetened egg yolk etc. which contain the said polysaccharide etc., for example in this invention.
These carbohydrates may be used alone or in combination of two or more.

<Carbohydrate content>
The carbohydrate content is 20% to 70%, preferably 25% to 60%, and preferably 30% to 55%.
If the carbohydrate content is less than the above range, moisture retention is insufficient within the bread, and a moist and soft texture after cooking cannot be obtained.
In addition, sweetness becomes insufficient and it is difficult to obtain a preferable taste as a French toast.
When the carbohydrate content is more than the above range, moisture is excessively retained inside the bread, resulting in a watery and sticky texture. In addition, problems such as precipitation of carbohydrates during storage and precipitation during storage are likely to occur.

<Disaccharide>
From the viewpoint of imparting sufficient sweetness to the food for French toast and reducing the deterioration of the taste and browning during storage, it is preferable to use a disaccharide as a part or all of the carbohydrate.
Examples of the disaccharide include sucrose, lactose, maltose, trehalose and the like.

<Disaccharide content in carbohydrates>
The content of the disaccharide in the carbohydrate is preferably 10% to 95%, and preferably 15% to 90%.
When the content of the disaccharide is within the above range, sufficient sweetness is imparted to the food for French toast, and it becomes easy to prevent deterioration of the taste and browning during storage.

<Lipid>
In the present invention, lipid refers to a raw material or a lipid component such as triglyceride insoluble in water contained in the raw material.
As the lipid used in the food for concentrated French toast of the present invention, any food material may be used as long as it is made of lipid or contains a lipid.
Examples of raw materials comprising lipids include rapeseed oil, soybean oil, corn oil, olive oil, safflower oil, cottonseed oil, rice oil, sunflower oil, fish oil, egg yolk oil, and other refined oils (salad oil), and MCT. (Medium chain fatty acid triglycerides), edible oils obtained by chemical or enzymatic treatment such as diglycerides, phospholipids and lysophospholipids.
Examples of the food material containing lipids include processed milk products such as egg yolk, milk, powdered milk, cream and butter, margarine, shortening, chocolate and the like.
These lipids may be used alone or in combination of two or more.

<Lipid content>
In the concentrated French toast food of the present invention, the lipid content is 5% to 45%, preferably 8% to 40%, and preferably 10% to 35%.
When the lipid content is less than the above range, it tends to have a moist but sticky texture. Also, it is difficult to obtain a soft texture.
When the lipid content is more than the above range, a soft texture can be imparted, but it becomes difficult to disperse when diluted with water and / or milk, and it is difficult to obtain a homogeneous egg yolk-containing mixture for French toast.
Therefore, the egg yolk-containing mixed liquid for French toast becomes difficult to be absorbed by the bread, and the moist and soft texture is poor.

In the present invention, a concentrated French toast food that is excellent in rapid dispersion when diluted with water and / or milk by the manufacturing method described later, and that makes it easier to prepare an egg yolk-containing mixture for French toast with homogenized eggs. From the viewpoint of making it easy to obtain, edible oil that is liquid at room temperature (25 ° C.) may be used as part of the lipid.
When using the said edible oil as a part of lipid, the content is 3% or more and 43% or less with respect to the whole food for concentrated French toast, and 5% or more and 30% or less are good.

<Lysophospholipid>
In the present invention, lysophospholipid is one obtained by hydrolysis of one molecule of fatty acid bonded to position 1 or 2 of glycerol of phospholipid, such as lysolecithin (lysophosphatidylcholine), lysophosphatidylethanolamine, Examples include lysophosphatidylserine, lysophosphatidylglycerol, lysophosphatidylinositol, and lysophosphatidic acid.
As a method of adding lysophospholipid, lysophospholipid alone or a mixed form thereof may be used, or a form of a food material containing lysophospholipid may be used.
As the lysophospholipid used in the concentrated French toast food of the present invention, phospholipase A-treated egg yolk or lysophospholipid derived from egg yolk may be used from the viewpoint of imparting a yolk flavor similar to that of raw egg yolk.
Furthermore, when phospholipase A-treated egg yolk is used, the texture of the French toast and the viscosity of the concentrated French toast food of the present invention can be easily adjusted as described above.

<Lysophospholipid content>
In the concentrated French toast food of the present invention, the lysophospholipid content is 0.02% to 0.7%, preferably 0.05% to 0.6%, 0.1% to 0.5%. The following is good.
The lysophospholipid has heat resistance and emulsifying power, but if the content is less than the above range, the heat resistance becomes insufficient, and the egg yolk is easily denatured during heating.
In addition, when diluted with water and / or milk, it is difficult to obtain a homogeneous egg yolk-containing mixed solution for French toast, and it is not sufficiently absorbed by bread, so a French toast with a moist and soft texture cannot be obtained.
When the lysophospholipid content is more than the above range, sufficient heat resistance is imparted, and a homogeneous egg yolk-containing mixture for French toast is obtained when diluted with water and / or milk, but due to the flavor derived from lysophospholipid, It is difficult to obtain a yolk flavor similar to raw egg yolk.

<Other raw materials>
In the concentrated French toast food of the present invention, raw materials other than egg yolk, carbohydrates, lipids and lysophospholipids, which are essential raw materials of the present invention, can be appropriately selected and blended as long as the effects of the present invention are not impaired.
Specifically, for example, various seasonings such as salt, milk, cream, skim milk powder, whole milk powder, whey protein and other milk products, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid Emulsifiers such as esters, lecithin, xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, thyme seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, glutinous rice starch, Thickeners such as heat-treated starch and processed starch, fruit juices such as apples and oranges, alcoholic beverages such as brandy and rum, spices such as cinnamon and vanilla beans, flavorings such as vanilla flavor and butter flavor, acetic acid, citric acid and tartaric acid , Organic acids such as succinic acid and malic acid or salts thereof, ascorbine , Antioxidants such as vitamin E, various peptides, such as dyes.

<Viscosity>
The viscosity of the concentrated French toast food according to the present invention is adjusted to a certain viscosity or less from the viewpoint of obtaining a homogeneous egg yolk-containing mixed solution for French toast when diluted with water and / or milk.
Specifically, a BH viscometer (manufactured by Toki Sangyo Co., Ltd., model number: BHII type) was used, the product temperature was 25 ° C., the rotor No. 3. The viscosity when rotating 3 times under the condition of 10 rpm is 25 Pa · s or less, preferably 20 Pa · s or less, and preferably 15 Pa · s or less.
When the viscosity is higher than the above range, it is difficult to disperse when diluted with water and / or milk, and it is difficult to obtain a homogeneous egg yolk-containing mixture for French toast. Therefore, a French toast with a moist and soft texture cannot be obtained.
The lower limit of the viscosity of the food for concentrated French toast is not particularly limited, but is preferably 0.1 Pa · s or more and 0.15 Pa · s or more from the viewpoint of suppressing separation during storage.

<Method for producing food for concentrated French toast>
The concentrated French toast food of the present invention may be produced by mixing egg yolk, carbohydrate, lipid, lysophospholipid and other raw materials, which are essential ingredients of the present invention, using a stirrer such as a kneader or Hobart mixer.
Furthermore, when the present invention is manufactured by the following method, a concentrated French toast food that becomes a homogenous egg yolk-containing mixed solution for French toast when the egg is sufficiently homogenized and diluted with water and / or milk is obtained. Easy to obtain.
Specifically, among the above-mentioned constituent materials, first, powdered sugar such as fat and sugar, sugar alcohol, salt, powdered milk, cinnamon, spices such as vanilla beans, dried egg yolk, dried eggs such as dried egg white, coffee powder, Mix water-free raw materials with a water content of less than 10% such as powders of tea powder, matcha tea, yellow powder, almond powder, cocoa powder, powdered vegetables, powdered fruit juice, powdered fruit juice, powdered fragrance, thickener, emulsifier, etc. .
At this time, it is only necessary that the raw materials to be mixed are uniformly dispersed, and the mixing order is not particularly limited.

A water-containing raw material having a water content of 10% or more, such as liquid sugar, is added to the obtained mixture and further stirred and mixed to obtain a homogeneous state.
The order of addition of the water-containing raw material is not particularly limited, but when the mixture is introduced from a low water content and mixed, it is quickly dispersed when water and / or milk is added, and a homogeneous egg yolk-containing mixed solution for French toast It becomes easy to obtain a food for concentrated French toast.
After adding a water-containing raw material and mixing until homogeneous, the container is filled, and if necessary, heat treatment is performed at 75 ° C. or higher and 90 ° C. or lower to obtain the concentrated French toast food of the present invention.

The concentrated French toast food of the present invention thus obtained, when diluted with water and / or milk, disperses quickly with a slight agitation with a spoon or the like. There is no need.
In addition, the egg yolk-containing mixed solution for French toast obtained using the food for concentrated French toast of the present invention can maintain a homogeneous state without causing oil separation or solute precipitation even when left standing. .

<Total light transmittance>
The concentrated French toast food of the present invention produced by the above production method has a characteristic that a homogeneous egg yolk-containing mixed solution for French toast is obtained when diluted with water and / or milk, and the characteristic is diluted with fresh water. It can be expressed by the total light transmittance.
Specifically, the total light transmittance when the concentrated French toast food is diluted three times with fresh water is preferably 20% or less, and is preferably 15% or less.
The total light transmittance falls within the above range because the water-insoluble solute contained in the concentrated French toast food is homogeneously dispersed in the egg yolk-containing mixture for French toast, and lipids are also present as fine particles. This is thought to be due to the fact that
Therefore, the egg yolk-containing liquid mixture for French toast obtained using concentrated French toast foods is absorbed into the bread in a homogeneous state, giving a moist and soft texture and a soft texture evenly throughout the bread. it can.

In the present invention, the total light transmittance is a value with respect to the total light transmittance of fresh water, and is a ratio of a transmitted light beam including a diffusion component to a parallel incident light beam on a sample.
The total light transmittance (%) of the sample in the present invention indicates the transmittance (%) of the sample when the transmittance of fresh water as a control is 100%.
Specifically, the total light transmittance is a numerical value obtained at a wavelength of 390 nm and an optical path length of 5 mm by turbidity measurement using an integrating sphere photoelectric photometry, and a turbidity measuring instrument (model name “WA2000N”, Nippon Denshoku Industries Co., Ltd.).

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Example 1]
The concentrated French toast food of the present invention (5-fold concentrated type) was prepared at the blending ratio shown in Table 1.
In particular,
A Hobart mixer was charged with 18 parts of lipid, 18 parts of sucrose, 5 parts of sorbitol, 5 parts of whole milk powder and 1 part of flavoring, which were water-free ingredients with a water content of less than 10%, and mixed until homogeneous. .
In the obtained mixture, 25 parts of phospholipase A-treated egg yolk, which is a water-containing raw material having a water content of 10% or more, (yolk solid content 52%, lipid content 20%, lysophospholipid content 0.008% ), 5 parts of egg yolk (52% egg yolk solid content, 33.5% lipid content), 17 parts of liquid sugar (70% aqueous sucrose solution) and 3 parts of fresh water were added, and after stirring and mixing, the mixture was homogenized. , 25 g was filled in an aluminum pouch and heat-treated at 90 ° C. for 5 minutes to obtain a food product for the concentrated French toast of the present invention.
The total light transmittance when the obtained food for concentrated French toast was diluted 3 times with fresh water was 20% or less.

[Example 2]
The concentrated French toast food of the present invention (3-fold concentrated type) was obtained in the same manner as in Example 1 at the blending ratio shown in Table 2.
The total light transmittance when the obtained food for concentrated French toast was diluted 3 times with fresh water was 20% or less.

The foodstuffs for concentrated French toast of Examples 1-5 and Comparative Examples 1-5 were evaluated according to the methods of Test Example 1 and Test Example 2.

[Test Example 1] Viscosity Measurement The viscosity of the concentrated French toast food was measured using a BH viscometer (manufactured by Toki Sangyo Co., Ltd., model number: BHII type) at a product temperature of 25 ° C. 3. It was determined from the reading when 3 revolutions were performed under the condition of 10 rpm.

[Test Example 2] After cooking, 25 g of the food product for texture-concentrated French toast was added with milk according to the dilution ratio and mixed to prepare an egg yolk-containing mixed solution for French toast.
For example, in the case of a triple concentration type, the amount of milk added is 50 mL.
The egg yolk-containing mixture for French toast is soaked in a slice of 6 slices of bread (about 13 cm square, 2 cm thick), and turned over every 30 seconds 5 times to contain egg yolk for French toast After absorbing the mixed solution, one side of the bread was heated for 2 minutes with a frying pan having a surface temperature of 140 ° C. to obtain French toast.
The obtained French toast was eaten by five professional panelists and subjected to sensory evaluation.

<Evaluation criteria>
A: It has a moist and soft texture and a soft texture, which is very preferable.
B: It has a moist and soft texture and a soft texture, which is preferable.
C: Although it has a moist and soft texture, it has a soft texture.
D: Although it has a soft texture, it is poor in a moist and soft texture.

[Test Example 3] Measurement of total light transmittance A concentrated French toast food diluted three-fold with fresh water was placed in a quartz cell with a thickness of 5 mm, and the total light transmittance with fresh water as a control was measured using a turbidimeter (model name " Using WA2000N "(manufactured by Nippon Denshoku Industries Co., Ltd.), it was measured by an integrating sphere photoelectric photometry method (wavelength 390 nm, optical path length 5 mm).

<Carbohydrate content and water activity value>
In Example 3 and Comparative Example 1, the water activity was adjusted by changing the blending amounts of sucrose and liquid sugar in Example 1.
In Comparative Example 2, a concentrated French toast food was produced in Example 1 by replacing the entire amount of sucrose and sorbitol with fresh water.

From Table 3, the concentrated French toast food (Examples 1 to 3) having a carbohydrate content of 20% to 70% and a water activity value of 0.75 to 0.90 is a homogeneous egg yolk-containing mixture for French toast. A liquid was easily obtained, and a French toast with a yolk flavor close to that of raw egg yolk was obtained.
The food for concentrated French toast (Examples 1 and 2) having a carbohydrate content of 30% to 55% and a water activity value of 0.78 to 0.89 is a French toast that has a very preferable egg yolk flavor close to raw egg yolk. Obtained.
The food for concentrated French toast (Examples 1 to 3) having a viscosity of 25 Pa · s or less is quickly dispersed when milk is added and lightly stirred with a spoon. Obtained.

On the other hand, a concentrated French toast food (Comparative Example 1) having a carbohydrate content higher than the above range and a water activity value lower than the above range is difficult to dissolve carbohydrates such as sucrose and solutes such as whole milk powder. It was difficult.
In addition, the concentrated French toast food (Comparative Example 2) having a carbohydrate content lower than the above range and a water activity value higher than the above range was poor in soft texture. Moreover, the water activity value was high, and it could not be stored at room temperature without sterilization under pressure and heat.

<Lipid content>
In Examples 4 and 5 and Comparative Examples 3 and 4, the lipid content was adjusted by changing the amount of edible oil and fat in Example 1, and a concentrated French toast food was prepared in the same manner as in Example 1.
The water activity values of the concentrated French toast foods of Examples 4 and 5 and Comparative Examples 3 and 4 were 0.75 to 0.90, and the viscosity at a product temperature of 25 ° C. was 25 Pa · s or less.

From Table 4, the concentrated French toast foods (Examples 1, 4, and 5) having a lipid content of 5% or more and 45% or less can easily obtain a homogenous egg yolk-containing mixed solution for French toast, and are sufficiently absorbed into bread. The resulting French toast had a moist and soft texture and a soft texture.
In addition, the French toast obtained using the food for concentrated French toast (Examples 1 and 2) having a lipid content of 8% or more and 35% or less is highly preferable for its moist and soft texture and soft texture. It was a thing.

On the other hand, the French toast obtained using the concentrated French toast food with a lipid content lower than the above range (Comparative Example 3) had a watery and sticky texture and a poor texture.
The concentrated French toast food with a lipid content exceeding the above range (Comparative Example 4) did not become a homogeneous egg yolk-containing mixed solution for French toast when milk was added and stirred, and was not sufficiently absorbed by bread. The obtained French toast was poor in moist and soft texture.

<Lysophospholipid content>
In Comparative Example 5, a concentrated French toast food was prepared by replacing all phospholipase A-treated egg yolks with egg yolks in Example 1. The lysophospholipid content was 0%.
The water activity value of the concentrated French toast food of Comparative Example 5 was 0.75 or more and 0.90 or less.

Concentrated French toast foods having a lysophospholipid content of 0.02% or more and 0.7% or less (Examples 1 and 2) can easily obtain a homogeneous egg yolk-containing mixture for French toast when milk is added. The bread was sufficiently absorbed by the bread, and the resulting French toast had a moist and soft texture and a soft texture.
In addition, the concentrated French toast food (Example 1) having a lysophospholipid content of 0.1% or more and 0.5% or less tends to provide a homogeneous egg yolk-containing mixed solution for French toast when milk is added. A French toast that can be sufficiently absorbed in bread and has a very moist and soft texture was obtained.

On the other hand, the concentrated French toast food with a lysophospholipid content less than the above range (Comparative Example 5) has a high viscosity, and it is difficult to obtain a sufficiently homogeneous egg yolk-containing mixed solution for French toast when adding milk, The bread was not well absorbed by the bread, and the resulting French toast was inferior to a moist and soft texture.
In addition, a concentrated French toast food with a lysophospholipid content exceeding the above range can easily obtain a homogenous egg yolk-containing mixture for French toast, which is sufficiently absorbed in bread, with a moist and soft texture and a soft texture. However, due to the flavor derived from lysophospholipid, it was difficult to obtain a yolk flavor close to that of raw egg yolk.

<Viscosity>
About the viscosity of the foodstuff for concentrated French toast of this invention, the ease of mixing when diluted with milk was evaluated.
The concentrated French toast food of Example 1 has a viscosity of 10 Pa · s at a product temperature of 25 ° C., and when milk is added, it is quickly dispersed when lightly stirred with a spoon, and a homogeneous egg yolk-containing mixture for French toast is very Easily obtained.
The concentrated French toast food of Example 3 has a viscosity of 9 Pa · s at a product temperature of 25 ° C., and quickly disperses when lightly stirred with the added milk and spoon, making a homogeneous egg yolk-containing mixture for French toast very easy Was obtained.
The concentrated French toast food of Example 5 has a viscosity of 21 Pa · s at a product temperature of 25 ° C. When it was added and stirred, it was slightly difficult to disperse compared to Examples 1 and 3, but lightly with a spoon. Upon stirring, the mixture was dispersed and a homogeneous egg yolk-containing mixture for French toast was easily obtained.
The concentrated French toast food containing no lysophospholipid of Comparative Example 5 has a viscosity at a product temperature of 25 ° C. of 58 Pa · s and does not disperse in the added milk to the extent that it is lightly stirred with a spoon. There was a need to do.

[Comparative Example 6]
In Example 1, only a part of the manufacturing process was changed at the blending ratio shown in Table 1 to obtain a concentrated French toast food (5-fold concentrated type).
In particular,
Oil, fat, sucrose, sorbitol, whole milk powder, flavoring, liquid sugar (70% aqueous sucrose solution) and fresh water were added to a Hobart mixer and mixed with stirring until homogeneous.
To the resulting mixture, phospholipase A-treated egg yolk (52% yolk solid content, 20% lipid content, 0.008% lysophospholipid content), and egg yolk (52% solid content, 33.5% lipid content) ), And after further stirring and mixing, 25 g was filled in an aluminum pouch and heat-treated at 90 ° C. for 5 minutes to obtain a food product for the concentrated French toast of the present invention.

The egg yolk-containing mixed solution for French toast prepared by mixing 25 g of the obtained concentrated French toast food and 100 mL of milk shows a state in which some insoluble solutes such as whole milk powder are precipitated when left for about 5 minutes. It was.
When used immediately after the preparation of the egg yolk-containing mixture for French toast, there was no problem, but when compared to the concentrated French toast food of Example 1, the homogenous state of the obtained egg yolk-containing mixture for French toast was somewhat It was difficult to hold.

Claims (5)

A concentrated French toast food used by diluting with water and / or milk,
The content of egg yolk is 1.5% to 25% in terms of solid content,
Water activity is 0.75 or more and 0.90 or less,
20% to 70% carbohydrate,
5% to 45% lipid,
Containing 0.02% or more and 0.7% or less of lysophospholipid,
The viscosity at an article temperature of 25 ° C. is 25 Pa · s or less,
Food for concentrated French toast. In the food for concentrated French toast according to claim 1,
A part or all of the lysophospholipid is derived from phospholipase A-treated egg yolk.
Food for concentrated French toast. In the food for concentrated French toast according to claim 1 or 2,
The carbohydrate contains 10% or more and 95% or less of a disaccharide,
Food for concentrated French toast. In the food for concentrated French toast according to any one of claims 1 to 3,
The total light transmittance (control: fresh water, wavelength 390 mm, optical path length 5 mm) by turbidity measurement using an integrating sphere photoelectric photometry when diluted 3 times with fresh water is 20% or less,
Food for concentrated French toast. A method for producing a food product for a concentrated French toast according to any one of claims 1 to 4,
After mixing a water-free raw material having a water content of less than 10% until homogeneous,
Adding a water-containing raw material having a water content of 10% or more, further mixing and homogenizing,
A method for producing a food product for concentrated French toast.