JP6592576B1 - Liquid composition - Google Patents
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Abstract
【課題】彩りに優れ、かつふんわりとした食感の卵料理を手軽に調製できる液状組成物を提供する。【解決手段】加熱凝固した卵料理の調製において、原料卵と混合して用いられる液状組成物であって、前記液状組成物が液卵様の外観を有するものであり、前記液状組成物のタンパク質含量が５％以下であり、前記液状組成物の加工澱粉含量が１〜１０％であり、前記原料卵１部に対する前記液状組成物の混合割合が０．１〜１．５部である、液状組成物。【選択図】なしAn object of the present invention is to provide a liquid composition capable of easily preparing an egg dish having an excellent color and a soft texture. In the preparation of a heat-coagulated egg dish, a liquid composition used by mixing with a raw egg, the liquid composition having a liquid egg-like appearance, and the protein of the liquid composition The liquid content is 5% or less, the processed starch content of the liquid composition is 1 to 10%, and the mixing ratio of the liquid composition to 1 part of the raw material egg is 0.1 to 1.5 parts Composition. [Selection figure] None
Description
本発明は、液状組成物に関する。具体的には、加熱凝固した卵料理の調製に用いられる液状組成物であって、原料卵と混合して用いることにより、彩りに優れ、かつふんわりとした食感の卵料理を手軽に調製できる液状組成物に関する。 The present invention relates to a liquid composition. Specifically, it is a liquid composition used for the preparation of heat-coagulated egg dishes, and by mixing with raw material eggs, it is easy to prepare egg dishes with an excellent color and a soft texture. The present invention relates to a liquid composition.
卵焼き、親子丼、天津飯、オムレツ等、卵を加熱凝固して調製する料理は様々存在する。それらの卵料理においては、ふんわりとした卵の食感が消費者に好まれるが、安定してふんわりとした食感の卵料理を調製するためには熟練の技術が必要であり、手軽に調製することは難しかった。 There are various dishes prepared by heating and coagulating eggs, such as fried eggs, oyakodon, Tianjin rice, and omelet. In those egg dishes, consumers prefer a soft egg texture, but skillful techniques are required to prepare a stable and soft egg dish. It was difficult to do.
ふんわりとした食感の卵加工品を調製する方法としては、全卵と油脂を混合した後、さらに卵白を混合して得た卵−油脂混合組成物を容器内で加熱することにより、容器内面に卵凝固物を生成させ、該容器内面に生成した卵凝固物を剥ぎ取り、剥ぎ取った卵凝固物を残存する卵−油脂混合組成物中に浮遊させるとともに、残存する卵−油脂混合組成物を該容器内面に接触させる工程を含み、該工程を少なくとも２回以上行うことを特徴とする、卵加工食品の製造方法が提案されている（特許文献１）。しかし、工程が複雑で、手軽に調製できるものではなかった。 As a method of preparing a processed egg product with a soft texture, the whole egg and oil are mixed, and then the egg-oil mixture is obtained by heating the egg white mixture in the container to obtain the inner surface of the container. The egg coagulum formed on the inner surface of the container is peeled off, and the peeled egg coagulum is suspended in the remaining egg-oil mixture, and the remaining egg-oil mixture A method for producing an egg-processed food has been proposed, which includes a step of bringing the food into contact with the inner surface of the container and performing the step at least twice (Patent Document 1). However, the process is complicated and cannot be easily prepared.
そこで、本発明の目的は、彩りに優れ、かつふんわりとした食感の卵料理を手軽に調製できる液状組成物を提供するものである。 Therefore, an object of the present invention is to provide a liquid composition that can easily prepare an egg dish having an excellent color and a soft texture.
本発明者は、上記目的を達成すべく鋭意研究を重ねた結果、加熱凝固した卵料理を調製する際に、加工澱粉等を配合して調製した液状組成物を原料卵に所定量添加し、混合することにより、ふんわりとした食感の液状組成物を手軽に調製できることを見出し、本発明を完成するに至った。 As a result of intensive studies to achieve the above object, the present inventor, when preparing a heat-coagulated egg dish, added a predetermined amount of a liquid composition prepared by blending processed starch and the like into the raw egg, It has been found that a liquid composition having a soft texture can be easily prepared by mixing, and the present invention has been completed.
すなわち、本発明は、
（１）加熱凝固した卵料理の調製において、原料卵と混合して用いられる液状組成物であって、
前記液状組成物が液卵様の外観を有するものであり、
前記液状組成物のタンパク質含量が５％以下であり、
前記液状組成物の加工澱粉含量が１〜１０％であり、
前記原料卵１部に対する前記液状組成物の混合割合が０．１〜１．５部である、
液状組成物、
（２）比重が１．００〜１．１０ｇ／ｃｍ３である、（１）記載の液状組成物、
（３）前記加工澱粉がヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、アセチル化アジビン酸澱粉から選ばれる１種以上である、（１）又は（２）記載の液状組成物、
（４）前記液状組成物の１０℃における粘度が１０００〜３００００ｍＰａ・ｓである、（１）乃至（３）のいずれかに記載の液状組成物、
である。
That is, the present invention
(1) In the preparation of a heat-coagulated egg dish, a liquid composition used by mixing with a raw egg,
The liquid composition has a liquid egg-like appearance;
The protein content of the liquid composition is 5% or less;
The liquid composition has a processed starch content of 1 to 10%,
The mixing ratio of the liquid composition to 1 part of the raw egg is 0.1 to 1.5 parts.
Liquid composition,
(2) The liquid composition according to (1), wherein the specific gravity is 1.00 to 1.10 g / cm 3 .
(3) The liquid composition according to (1) or (2), wherein the processed starch is one or more selected from hydroxypropyl starch, hydroxypropylated phosphoric acid crosslinked starch, and acetylated adipic acid starch,
(4) The liquid composition according to any one of (1) to (3), wherein the viscosity of the liquid composition at 1000C is 1000 to 30000 mPa · s,
It is.
本発明によれば、彩りに優れ、かつふんわりとした食感の卵料理を手軽に調製できることから、卵加工品のさらなる市場の拡大が期待される。 According to the present invention, it is possible to easily prepare an egg dish that is excellent in color and has a soft texture, so that further expansion of the market for processed egg products is expected.
以下、本発明を詳細に説明する。また、特にことわりのない限り、「部」は質量部を意味し、「％」は質量％を意味する。 Hereinafter, the present invention will be described in detail. Unless otherwise specified, “part” means part by mass, and “%” means mass%.
＜加熱凝固した卵料理＞
本発明の加熱凝固した卵料理とは、加熱凝固した卵を含有する卵料理であれば特に限定しない。例えば、親子丼、かつ丼、オムレツ、オムライス、茶わん蒸し、卵焼き、出汁巻き卵等が挙げられる。
<Heat-coagulated egg dish>
The heat-coagulated egg dish of the present invention is not particularly limited as long as it is an egg dish containing heat-coagulated eggs. For example, parent and child rice cake, bonito, omelet, omelet rice, steamed tea bowl, fried egg, and soup roll egg.
＜液状組成物＞
本発明の液状組成物は、均質化した液卵様の外観を有する液状の組成物であり、前記加熱凝固した卵料理を調製する際に、原料卵と混合して用いるものである。これにより、彩りにすぐれ、かつふんわりした食感の卵料理を手軽に調製することができる。前記液卵様の外観とは、液卵黄又は液全卵に似た外観のことであり、卵黄や色素等を適宜配合することで調製することができる。
前記原料卵とは、卵黄又は全卵であれば特に限定せず、割卵して得た全卵、割卵後卵白を分離して得た卵黄、これらを撹拌、加熱、冷凍、乾燥等の処理をしたもの等が挙げられる。
また、前記液状組成物と原料卵との混合の程度は特に限定していないが、ふんわりとした食感の卵料理を調製しやすいことから、ミキサー等で均一になるまで撹拌するとよい。
<Liquid composition>
The liquid composition of the present invention is a liquid composition having a homogenized liquid egg-like appearance, and is used by mixing with a raw egg when preparing the heat-coagulated egg dish. As a result, it is possible to easily prepare an egg dish having a colorful and fluffy texture. The liquid egg-like appearance is an appearance similar to liquid egg yolk or liquid whole egg, and can be prepared by appropriately blending egg yolk, pigment, and the like.
The raw material egg is not particularly limited as long as it is egg yolk or whole egg, whole egg obtained by splitting egg, egg yolk obtained by separating egg white after splitting, stirring, heating, freezing, drying, etc. The thing etc. which processed are mentioned.
Further, the degree of mixing of the liquid composition and the raw material egg is not particularly limited, but since it is easy to prepare an egg dish having a soft texture, it may be stirred with a mixer or the like until uniform.
＜液状組成物のタンパク質含量＞
通常、液全卵のタンパク質含量は１２％程度であるが、本発明の液状組成物に含まれるタンパク質含量は５％以下である。タンパク質含量が前記範囲を超えると、ふんわりとした食感の卵料理を調製することができない。
また、ふんわりとした食感の卵料理を調製しやすいことから、前記タンパク質含量は３％以下であるとよく、さらに１．５％以下であるとよりよい。全く含有しなくてもよいが、卵料理に適度なふんわり感を付与するため、０．５％以上であるとよい。
<Protein content of liquid composition>
Usually, the protein content of the whole liquid egg is about 12%, but the protein content contained in the liquid composition of the present invention is 5% or less. When the protein content exceeds the above range, it is impossible to prepare an egg dish with a soft texture.
Moreover, since it is easy to prepare egg dishes with a soft texture, the protein content is preferably 3% or less, and more preferably 1.5% or less. Although it does not need to contain at all, in order to give a moderate soft feeling to egg dishes, it is good to be 0.5% or more.
＜液状組成物に含まれる加工澱粉含量＞
本発明の液状組成物に含まれる加工澱粉含量は１〜１０％である。加工澱粉含量が前記範囲外であると、ふんわりとした食感の卵料理を調製することができない。また、ふんわりとした食感の卵料理をより調製しやすいことから、前記加工澱粉含量は３〜１０％であるとよく、さらに５〜１０％であるとよりよい。
<Processed starch content contained in liquid composition>
The processed starch content contained in the liquid composition of the present invention is 1 to 10%. If the processed starch content is outside the above range, an egg dish with a soft texture cannot be prepared. Moreover, since it is easy to prepare egg dishes with a soft texture, the processed starch content is preferably 3 to 10%, and more preferably 5 to 10%.
本発明の加工澱粉とは、未加工澱粉に物理的、酵素的、及び化学的な加工を加えたものをいう。例えば、ヒドロキシプロピル澱粉、アセチル化アジビン酸澱粉、アセチル化酸化澱粉、オクテニルコハク酸澱粉ナトリウム、酢酸澱粉、酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸化澱粉等が挙げられる。
特に、本発明の効果を奏しやすいことから、ヒドロキシプロピル澱粉、ヒドロキシプロピル化リン酸架橋澱粉、アセチル化アジビン酸澱粉であるとく、さらにヒドロキシプロピル澱粉であるとよりよい。
The processed starch of the present invention refers to a raw starch obtained by adding physical, enzymatic and chemical processing. Examples include hydroxypropyl starch, acetylated adibic acid starch, acetylated oxidized starch, octenyl succinate starch sodium, starch acetate, oxidized starch, hydroxypropylated phosphate cross-linked starch, and phosphorylated starch.
In particular, since the effects of the present invention are easily achieved, hydroxypropyl starch, hydroxypropylated phosphate cross-linked starch, acetylated adipic acid starch, and hydroxypropyl starch are more preferable.
＜液状組成物の比重＞
本発明の液状組成物の比重は特に限定していないが、原料卵と混合しやすく、ふんわりとした食感の卵料理を調製しやすいことから、品温２０℃における比重が１．００〜１．１０ｇ／ｃｍ３であるとよく、１．００〜１．０８ｇ／ｃｍ３であるとよりよい。
<Specific gravity of liquid composition>
Although the specific gravity of the liquid composition of the present invention is not particularly limited, the specific gravity at a product temperature of 20 ° C. is 1.00 to 1 because it is easy to mix with raw material eggs and it is easy to prepare egg dishes with a soft texture. .10 g / cm 3 , and preferably 1.00 to 1.08 g / cm 3 .
＜原料卵１部に対する液状組成物の混合割合＞
本発明の液状組成物は、上述の通り、加熱凝固した卵料理の調製において、原料卵と混合して用いるものであるが、原料卵１部に対する液状組成物の混合割合が０．１〜１．５部である。混合割合が前記範囲であると、ふんわりとした食感の卵料理を調製することができない場合がある。また、ふんわりとした食感の卵料理を調製しやすいことから、前記混合割合は０．３〜１．０部であるとよく、さらに０．３〜０．７部であるとよりよい。
<Mixing ratio of liquid composition to 1 part of raw egg>
As described above, the liquid composition of the present invention is used by mixing with raw material eggs in the preparation of heat-coagulated egg dishes, but the mixing ratio of the liquid composition to 1 part of the raw material eggs is 0.1 to 1. .5 parts. If the mixing ratio is within the above range, it may be impossible to prepare an egg dish with a soft texture. Moreover, since it is easy to prepare egg dishes with a soft texture, the mixing ratio is preferably 0.3 to 1.0 part, and more preferably 0.3 to 0.7 part.
＜液状組成物の粘度＞
本発明の液状組成物の粘度は、特に限定していないが、液卵と混合しやすく、ふんわりとした食感の卵料理が調製しやすいことから、品温１０℃における粘度が１０００〜３００００ｍＰａ・ｓであるとよく、さらに２０００〜１５０００ｍＰａ・ｓであるとよく、２０００〜１００００ｍＰａ・ｓであるとよりよい。
なお、本発明の粘度は、ＢＨ形粘度計（東機産業株式会社製）を用い、ローターＮｏ．４、１０ｒｐｍの条件にて測定された値である。
<Viscosity of liquid composition>
The viscosity of the liquid composition of the present invention is not particularly limited, but it is easy to mix with a liquid egg and easy to prepare an egg dish with a soft texture, so the viscosity at a product temperature of 10 ° C. is 1000 to 30000 mPa · It is good if it is s, and it is good if it is 2000-15000 mPa * s further, and it is better if it is 2000-10000 mPa * s.
The viscosity of the present invention was measured using a BH type viscometer (manufactured by Toki Sangyo Co., Ltd.), rotor No. It is a value measured under the condition of 4, 10 rpm.
＜その他原料＞
本発明の液状組成物は、本発明の効果を損なわない範囲でその他原料を適宜配合することができる。例えば、食塩、醤油、胡椒、アミノ酸、核酸等の調味料類、菜種油、大豆油等の食用油脂、塩化カルシウム、核酸等の各種調味料、グラニュ糖、上白糖、三温糖、ぶどう糖果糖液糖、果糖ぶどう糖液糖、澱粉、デキストリン、フルクトース、トレハロース、グルコース、乳糖、オリゴ糖及び糖エタノール等の糖類、キサンタンガム、ローカストビーンガム、ジェランガム等の増粘剤、クエン酸、酒石酸、コハク酸、リンゴ酸等の有機酸、アスコルビン酸、ビタミンＥ等の酸化防止剤等が挙げられる。
<Other raw materials>
The liquid composition of the present invention can be appropriately mixed with other raw materials as long as the effects of the present invention are not impaired. For example, seasonings such as salt, soy sauce, pepper, amino acids, nucleic acids, edible oils and fats such as rapeseed oil and soybean oil, various seasonings such as calcium chloride and nucleic acids, granulated sugar, sucrose, trisucrose, glucose fructose liquid sugar , Fructose, glucose, sugar, starch, dextrin, fructose, trehalose, glucose, lactose, oligosaccharides, sugars such as ethanol, thickeners such as xanthan gum, locust bean gum, gellan gum, citric acid, tartaric acid, succinic acid, malic acid And other organic acids, ascorbic acid, antioxidants such as vitamin E, and the like.
以下、本発明を、実施例を用いて具体的に説明するが、本発明は下記実施例に限定されない。 EXAMPLES Hereinafter, although this invention is demonstrated concretely using an Example, this invention is not limited to the following Example.
［実施例１］
撹拌ミキサー（（株）佐竹化学機械工業製、「プロペラミキサー」）に、卵黄４％、ヒドロキシプロピル澱粉７％、植物油３％、色素０．５％、増粘剤０．５％、調味料（食塩、アミノ酸等）適量、清水で１００％とした後、撹拌混合し、実施例１の液状組成物を調製した。実施例１の液状組成物のタンパク質含量は１％であり、粘度は７９００ｍＰａ・ｓであり、比重は１．０６ｇ／ｃｍ３であった。
[Example 1]
In a stirring mixer (manufactured by Satake Chemical Machinery Co., Ltd., “propeller mixer”), egg yolk 4%, hydroxypropyl starch 7%, vegetable oil 3%, pigment 0.5%, thickener 0.5%, seasoning ( (Salt, amino acid, etc.) An appropriate amount, made 100% with fresh water, and then mixed by stirring to prepare a liquid composition of Example 1. The protein content of the liquid composition of Example 1 was 1%, the viscosity was 7900 mPa · s, and the specific gravity was 1.06 g / cm 3 .
［実施例２］
ヒドロキシプロピル澱粉の配合量を１０％に変更し、清水の割合で調製した以外は実施例１と同様の方法で、実施例２の液状組成物を調製した。実施例２の液状組成物のタンパク質含量は１％であり、粘度は２０００〜１５０００ｍＰａ・ｓの範囲内であった。比重は１．００〜１．０８ｇ／ｃｍ３の範囲内であった。
[Example 2]
A liquid composition of Example 2 was prepared in the same manner as in Example 1 except that the amount of hydroxypropyl starch was changed to 10% and prepared at a ratio of fresh water. The protein content of the liquid composition of Example 2 was 1%, and the viscosity was in the range of 2000 to 15000 mPa · s. The specific gravity was in the range of 1.00 to 1.08 g / cm 3 .
［実施例３］
ヒドロキシプロピル澱粉の配合量を３％に変更し、清水の割合で調製した以外は実施例１と同様の方法で、実施例３の液状組成物を調製した。実施例３の液状組成物のタンパク質含量は１％であり、粘度は２４００ｍＰａ・ｓであった。比重は１．００〜１．０８ｇ／ｃｍ３の範囲内であった。
[Example 3]
A liquid composition of Example 3 was prepared in the same manner as in Example 1 except that the amount of hydroxypropyl starch was changed to 3% and prepared at a ratio of fresh water. The protein content of the liquid composition of Example 3 was 1%, and the viscosity was 2400 mPa · s. The specific gravity was in the range of 1.00 to 1.08 g / cm 3 .
［実施例４］
卵黄の配合量を３０％に変更し、清水の割合で調整した以外は実施例１と同様の方法で、実施例４の液状組成物を調製した。実施例４の液状組成物のタンパク質含量は５％であり、粘度は５４０００ｍＰａ・ｓであった。比重は１．００〜１．０８ｇ／ｃｍ３の範囲内であった。
[Example 4]
A liquid composition of Example 4 was prepared in the same manner as in Example 1 except that the blending amount of egg yolk was changed to 30% and adjusted with the ratio of fresh water. The protein content of the liquid composition of Example 4 was 5%, and the viscosity was 54000 mPa · s. The specific gravity was in the range of 1.00 to 1.08 g / cm 3 .
［実施例５］
ヒドロキシプロピル澱粉をヒドロキシプロピル化リン酸架橋澱粉に変更した以外は実施例１と同様の方法で、実施例５の液状組成物を調製した。実施例５の液状組成物のタンパク質含量は１％であり、粘度は６１００ｍＰａ・ｓであった。比重は１．００〜１．０８ｇ／ｃｍ３の範囲内であった。
[Example 5]
A liquid composition of Example 5 was prepared in the same manner as in Example 1 except that hydroxypropyl starch was changed to hydroxypropylated phosphoric acid crosslinked starch. The protein content of the liquid composition of Example 5 was 1%, and the viscosity was 6100 mPa · s. The specific gravity was in the range of 1.00 to 1.08 g / cm 3 .
［実施例６］
ヒドロキシプロピル澱粉をアセチル化アジビン酸澱粉に変更した以外は実施例１と同様の方法で、実施例６の液状組成物を調製した。実施例６の液状組成物のタンパク質含量は１％であり、粘度は１１００００ｍＰａ・ｓであった。比重は１．００〜１．０８ｇ／ｃｍ３の範囲内であった。
[Example 6]
A liquid composition of Example 6 was prepared in the same manner as in Example 1 except that hydroxypropyl starch was changed to acetylated adipic acid starch. The protein content of the liquid composition of Example 6 was 1%, and the viscosity was 110000 mPa · s. The specific gravity was in the range of 1.00 to 1.08 g / cm 3 .
［実施例７］
アセチル化アジビン酸澱粉の配合量を２％に変更した以外は実施例６と同様の方法で、実施例７の液状組成物を調製した。実施例７の液状組成物のタンパク質含量は１％であり、粘度は２６００ｍＰａ・ｓであった。比重は１．００〜１．０８ｇ／ｃｍ３の範囲内であった。
[Example 7]
A liquid composition of Example 7 was prepared in the same manner as in Example 6 except that the amount of acetylated adipic acid starch was changed to 2%. The protein content of the liquid composition of Example 7 was 1%, and the viscosity was 2600 mPa · s. The specific gravity was in the range of 1.00 to 1.08 g / cm 3 .
［比較例１］
ヒドロキシプロピル澱粉を未加工の澱粉に変更した以外は実施例１と同様の方法で、比較例１の液状組成物を調製した。比較例１の液状組成物のタンパク質含量は１％であり、粘度は１０００〜３００００ｍＰａ・ｓの範囲内であった。
[Comparative Example 1]
A liquid composition of Comparative Example 1 was prepared in the same manner as in Example 1 except that hydroxypropyl starch was changed to raw starch. The protein content of the liquid composition of Comparative Example 1 was 1%, and the viscosity was in the range of 1000 to 30000 mPa · s.
［試験例１］
得られた実施例１乃至７、比較例１の液状組成物について、原料卵１部に対する混合割合が０．５部となるように原料卵と混合した後、均質化し、卵焼きを調製した。なお、実施例４及び６の液状組成物は粘度が高く、原料卵と均質化する時間を要した。
調製した卵焼きについて下記基準で評価し、結果を表１に示した。
[Test Example 1]
The obtained liquid compositions of Examples 1 to 7 and Comparative Example 1 were mixed with the raw material egg so that the mixing ratio with respect to 1 part of the raw material egg was 0.5 part, and then homogenized to prepare the fried egg. In addition, the liquid composition of Example 4 and 6 had high viscosity, and time to homogenize with a raw material egg was required.
The prepared fried eggs were evaluated according to the following criteria, and the results are shown in Table 1.
＜食感の評価基準＞
○：食感がとてもふんわりとしており、大変好ましい。
△：食感がややふんわりとしており、好ましい。
×：食感がふんわりとしておらず、好ましくない。
<Evaluation criteria for texture>
○: The texture is very soft and very preferable.
Δ: The texture is slightly soft and preferable.
X: The texture is not soft and is not preferable.
[表１]
[Table 1]
表１より、液状組成物に加工澱粉を配合するとよく、さらに加工澱粉としてヒドロキシプロピル澱粉を配合すると、よりふんわりとした食感の卵加工品を調製できることが分かる。
また、液状組成物の加工澱粉含量が１〜１０％であり、タンパク質含量が５％以下であるとふんわりとした食感の卵加工品を調製できることが分かる。
From Table 1, it can be seen that processed starch can be prepared in a liquid composition, and further, when hydroxypropyl starch is added as processed starch, a processed egg product with a softer texture can be prepared.
Moreover, it turns out that the processed starch content of a liquid composition is 1-10%, and the processed egg product of soft texture can be prepared as a protein content is 5% or less.
［試験例２］
実施例１の液状組成物と原料卵の混合比率を変更し、調製例１〜３の卵焼きを調製した。調製した卵焼きについて下記基準で評価し、結果を表２に示した。
[Test Example 2]
The mixing ratio of the liquid composition of Example 1 and the raw material eggs was changed to prepare fried eggs of Preparation Examples 1 to 3. The prepared fried eggs were evaluated according to the following criteria, and the results are shown in Table 2.
[表２]
表２の結果から、原料卵１部に対する液状組成物の混合割合が０．１〜１．５部であるとふんわりとした食感の卵料理を調製することができることが分かる。
[Table 2]
From the results in Table 2, it can be seen that an egg dish having a soft texture can be prepared when the mixing ratio of the liquid composition to 1 part of the raw material egg is 0.1 to 1.5 parts.
［比較例２］
色素、卵黄を清水に置き換えた以外は実施例１と同様の方法で、比較例２の液状組成物を調製した。比較例２の液状組成物のタンパク質含量は０％であり、粘度は６７００ｍＰａ・ｓであり、比重は１．０６ｇ／ｃｍ３であった。
[Comparative Example 2]
A liquid composition of Comparative Example 2 was prepared in the same manner as in Example 1 except that the pigment and egg yolk were replaced with fresh water. The protein content of the liquid composition of Comparative Example 2 was 0%, the viscosity was 6700 mPa · s, and the specific gravity was 1.06 g / cm 3 .
比較例２の液状組成物を用い試験例１と同じ方法で評価した結果、ふんわりとしかっ食感の卵料理を調製することができたが、色が薄く、彩りに優れたものではなかった。 As a result of evaluating the liquid composition of Comparative Example 2 in the same manner as in Test Example 1, a soft and chewy egg dish could be prepared, but the color was light and the color was not excellent.
Claims (3)
前記液状組成物が卵黄及び色素を含有し、液卵様の外観を有するものであり
前記液状組成物にタンパク質を１．５％以下含有し、
前記液状組成物のヒドロキシプロピル澱粉が５〜１０％であり、
前記原料卵１部に対する前記液状組成物の混合割合が０．３〜１．５部である、
液状組成物。 In the preparation of heat-coagulated egg dishes, a liquid composition used by mixing with raw eggs,
The liquid composition contains egg yolk and a pigment, and has a liquid egg-like appearance, and the liquid composition contains 1.5% or less of protein,
Hydroxypropyl starch of the liquid composition is 5-10%,
The mixing ratio of the liquid composition to 1 part of the raw egg is 0.3 to 1.5 parts.
Liquid composition.
請求項１記載の液状組成物。 The specific gravity of the liquid composition is 1.00 to 1.10 g / cm 3 .
The liquid composition according to claim 1.
請求項１又は２記載の液状組成物。 The viscosity of the liquid composition at 10 ° C. is 1000 to 30000 mPa · s.
The liquid composition according to claim 1 or 2.
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