JPH0443625B2 - - Google Patents

Description

[Detailed description of the invention] [Purpose of the invention]

(Industrial Application Field) The present invention relates to an egg liquid for foaming foods that is useful as a food material. (Prior art) Aerated cream is also known as whipped cream, and because of its good texture, it is used as a decoration, icing, or filling for Western confectionery and desserts.
It is also widely used as an additive to Viennese coffee. Whipped cream is originally made by whipping cream separated from milk (commonly called ``fretsuyu''), but in recent years, vegetable fat has been used instead of milk fat for health-conscious reasons. Vegetable foaming creams are also commercially available. However, the above vegetable creams inevitably lack the flavor of fresh cream, and for this reason, the current situation is that they are mixed with fresh cream or their flavor is enhanced to compensate for the flavor. (Problems to be Solved by the Invention) In view of the above circumstances, the present invention aims to provide a novel egg liquid that is a raw material for a delicious new foamed food material that uses eggs without using milk fat. purpose.

SUMMARY OF THE INVENTION Concept It is well known that eggs are a relatively inexpensive food material with a pleasant flavor. In addition, egg protein is a nutritionally high-quality protein, along with casein. In view of the above characteristics of eggs, the present inventor has
For many years, we have been researching ways to produce foamed foods using this technology. In the process, the inventor initially attempted to use egg liquid in accordance with the conventional manufacturing process of vegetable foamed foods, but the egg protein was lost during the emulsification process of the raw material fat and egg liquid and the subsequent sterilization process. Unable to avoid rapid thermal denaturation,
Therefore, the sample products obtained were inadequate in various respects such as foaming properties, artificial flower properties, quality stability, etc., and could not be said to be of practical use. However, as a result of subsequent research, it was found that by causing the proteins in the raw egg fluid to undergo slow heat denaturation in advance in the presence of sugars, phosphates, and/or sodium citrate, subsequent emulsification, sterilization, etc. It is possible to obtain a novel and delicious foaming oil and fat composition that is excellent in various aspects such as foamability, artificial flower properties, and quality stability even after undergoing the above process, and has a unique flavor of eggs, and the oil and fat composition created here. The material was subsequently found to have the property of being resistant to freezing and thawing when foamed in the usual manner. Overview Based on the above findings, the present invention provides an egg liquid for foaming foods that is characterized by being an egg liquid that has undergone slow heat denaturation in the coexistence of sugars, phosphates, and/or sodium citrate. The gist is: Below, various elements constituting the invention will be explained. Components of the Invention The main components constituting the egg fluid of the present invention are egg fluids that have been subjected to slow heat denaturation in advance. This egg fluid may be whole egg fluid, egg white fluid, egg yolk fluid, a mixture thereof, or powdered chicken egg solution (hereinafter collectively referred to simply as "egg fluid").
Add water and sugar to, for example, 1℃ every 2 to 4 minutes.
It is obtained by gradually heating and increasing the temperature at a rate of . During this heating, it is effective to add phosphoric acid and/or sodium citrate for the purpose of retarding the rate of heat denaturation, and it is also preferable to add some ethanol-containing substance to also enhance the flavor. The blending ratio of each of the above components may vary considerably depending on the heating conditions described below and the design quality of the intended foamed food product, but is generally within the following range. Water: 25 to 90 parts by weight per 100 parts by weight of egg liquid Sugars: per 100 parts by weight of the mixture of egg liquid and water
60 to 80 parts by weight Phosphate acid: 0.5 to 1.5 parts by weight Sodium citrate: 0.1 to 0.3 parts by weight Ethanol content: 7 to 12 parts by weight In the above, sugars include sucrose, maltose, glucose, fructose, and xylose. Edible monosaccharides or disaccharides such as, but especially maltose or starch syrup are effective for adding freezing resistance to the foam from foamable compositions using denatured egg fluid. Examples of phosphates include those commonly used as emulsion stabilizers in the food industry, such as sodium phosphate, sodium hydrogen phosphate (first and second),
Sodium polyphosphate, sodium hexametaphosphate, sodium pyrophosphate, etc. can be used. Furthermore, as ethanol-containing substances, liqueur,
Alcoholic beverages such as white liquor, rum, and wine are suitable. Heating for thermal denaturation is usually done at a temperature of 70 to 100℃.
The temperature is gradually increased by 1° C. every 2 to 4 minutes until the temperature reaches 1°C. (Therefore, the time required for heating usually reaches 30 minutes or more.) Application of the egg fluid of the present invention The egg fluid obtained as described above is then emulsified in a water/fat coexistence system containing an emulsifier and processed into a foamable fat/oil composition. At this time, the fats and oils used include fats and oils with a melting point of 20°C or higher, such as coconut oil, palm kernel oil, hydrogenated soybean oil, rapeseed oil, and transesterified fats and oils. Desirable in terms of improvement. In particular, transesterified fats and oils with flat SCI curves are suitable for the purpose because they have high resistance to temperature changes during foaming. Milk protein is not an essential ingredient in the composition of a heat-denatured egg component-containing composition, and can be omitted especially if the amount of denatured egg fluid used is large enough, but in general, milk protein does not have a creamy flavor. to give,
It is preferable to use them together. As sources of this protein, city milk, concentrated milk, skim milk, whole milk powder, skim milk powder, condensed milk, etc. are used.In particular, milk protein materials containing milk fat are used together with the milk fat to give the product flavor. It is useful for this purpose because it adds . A surfactant is added, if necessary, for the purpose of imparting an emulsified state that is sufficiently stable even under severe processing conditions such as subsequent heat sterilization, freezing, and thawing. Examples of the surfactant include soybean lecithin, polyglycerol fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, fatty acid monoglyceride, and any other edible nonionic surfactant. Generally, it is preferable to use a lipophilic active agent (HLB less than 7) and a hydrophilic active agent (HLB 7 or higher) in combination. Each of the above emulsifying materials is preliminarily emulsified using a high-speed stirrer such as a homomixer, then main emulsified through a homogenizer, then heat sterilized or sterilized, and finally aseptically filled into a container. The sterile foaming composition obtained as above is
If necessary, the foam is further foamed using a whipper, then filled into a piping bag, frozen in a freezer, and shipped to the market in that state. (Effect) As a result of the slow thermal denaturation of egg proteins in the coexistence of sugars, phosphates and/or sodium citrate, the egg protein is sufficiently thermally denatured. The physical properties after heat sterilization of the product and the physical properties after freezing and thawing of the foam obtained by foaming the composition are extremely stabilized, and the properties of sugars (and ethanol-containing substances), egg proteins, and Complex chemical reactions such as the Maillard reaction occur with the decomposed products (various amino acids, peptides, and other components in the egg), thereby creating a flavor favorable for foamed foods. (Examples) Hereinafter, the mode of carrying out the invention will be explained with reference to Examples, but the examples are, of course, for mere explanation.
It is not intended to limit the spirit of invention. In addition,
The following percentages in the formulation shall mean weight percentages. Example (Production of egg fluid) [Formulation A] Raw egg yolk 41.0% by weight Sugar 40.0% Liquor 5.0% Hexametaphosphate 0.5% Sodium citrate 0.1% Water 13.4% [Preparation] Horizontal stirring mixer with jacket Add sugar to
Raw egg yolk was mixed in little by little while stirring. When the sugar and egg yolk were well mixed, a solution of phosphate and sodium citrate dissolved and dispersed in warm water was added little by little, stirred and mixed, and when the mixture was completely mixed, an ethanol-containing substance was further added. . After all the ingredients were mixed homogeneously, the egg yolk was denatured by gradually heating the product to such an extent that the temperature was raised by 1°C every 2 minutes (this heating developed the desired taste and flavor unique to the egg yolk). After the product temperature reached 95°C, it was cooled to 20-30°C with cold water to obtain egg liquid mixture. For comparison, similar heat denaturation was performed according to Formulation B below without adding phosphate and sodium citrate. Comparative Example [Formulation B] Raw egg yolk 41.0% by weight Sugar 40.0% Water 19.0% [Preparation] Same as Formulation A. Reference Example 1 (Manufacture of aerated composition containing egg component) To 15 parts of the egg liquid mix obtained in the above example, 8 parts of dairy products (sweetened whole fat condensed milk or skim milk powder), and a mixed hydrogenated oil of palm kernel oil and coconut oil were added. Add 29 parts of sugar, 15 parts of sugar (starz syrup or sugar), 0.7 part of emulsifier (lecithin, sucrose fatty acid ester or sorbitan fatty acid ester) and 32.3 parts of water, heat to 60-70°C, stir and mix to pre-emulsify. , an oil-in-water emulsion was formed. This was homogenized through a homogenizer at a homogenization pressure of 70 kg/cm ² , then heated at 145°C for 4 seconds using a VTIS (trade name for direct heating instant sterilizer), and immediately after sterilization, homogenized at a pressure of 120 kg/cm 2 .
Aseptically rehomogenized at ^cm2 . Next, this product was cooled to 10° C. or below and aseptically filled into a container to obtain a foamable whipped food containing egg yolk as shown in Table 1 below. When this foamable whipped food containing egg yolk was foamed using a cake mixer, a foamed cream composition with an overrun of 170% was obtained. This product not only has good shape retention and the elegant yet rich flavor of egg yolk, but also has a new flavor with the richness of condensed milk. had. In addition, by increasing the ratio of starch syrup in saccharides, preferable freezing resistance can be imparted to the foamed product. In addition, the same egg liquid that was subjected to slow heat denaturation without adding phosphate and sodium citrate according to the above Comparative Example was made into a foamable food according to Reference Example 1, as shown in Table 1 below. , exhibited physical properties unsuitable for commercial use.

[Table] In other words, the emulsion (foaming food) obtained from the egg liquid of the comparative example in which phosphate and sodium citrate were not added during the heat denaturation process had a high viscosity immediately after production, and Afterwards, the viscosity reached a high level, almost to the point of sluggishness. On the contrary, the emulsions obtained from the egg fluids of Examples, which were thermally denatured by adding phosphate and sodium citrate, had low viscosity even immediately after production, and remained low even after one month had passed. Ta. In addition, the emulsion from the egg liquid of the example gave a foamed product with a good texture as described above, but the foamed product from the egg liquid of the comparative example had a low overrun and poor texture. . Reference Example 2 (Manufacture of foaming composition containing egg component) [Formulation] Egg liquid of Example 1 1 part by weight Dairy products (condensed milk, skim milk powder) 8.0 parts Coconut oil, palm kernel oil mixed hydrogenated oil 29.0 parts Starch syrup 13.0 parts Sugar 2.0 parts Emulsifier 0.7 parts Emulsion stabilizer 0.13 parts +) Water 32.17 parts Total 100.0 parts Note) A mixture of lecithin, sugar ester, fatty acid monoglyceride and sorbitan fatty acid ester. NaHPO ₄・12H ₂ O, (NaPO ₃ ) ₆ and
A mixture of _NaHCO3 . [Preparation] After premixing the above components at 60 to 65°C, the mixture was homogenized at a homogenization pressure of 70 kg/cm ² . This homogenate was heated to 145°C using VTIS (described above).
After heat sterilization for 4 seconds, homogenize again at a pressure of 120 kg/
cm ² aseptically rehomogenized and immediately cooled to 10° C. to obtain an oil-in-water emulsified fat composition for frozen foamed food containing eggs. The above composition was foamed using a known cake mixer to an overrun of 150 to 170%, and then cooled to -20°C or lower to obtain a frozen foamed food. When this was thawed in the refrigerator, it showed excellent artificial flower properties and shape retention.

【Effect of the invention】

As explained and demonstrated above, the present invention
By providing a novel egg liquid for foaming foods that is useful as a raw material for egg-containing foaming foods with a desirable flavor, the present invention contributes to the dietary habits of the people.

Claims (1)

[Scope of Claims] 1. An egg liquid for foaming food, which is an egg liquid that has undergone slow thermal denaturation in the coexistence of sugars, phosphates, and/or sodium citrate. 2. The egg liquid according to claim 1, wherein the egg liquid is a whole egg liquid, an egg white liquid, an egg yolk liquid, a mixture thereof, or a powdered chicken egg solution. 3. The egg fluid according to claim 1, wherein the egg fluid is further subjected to slow thermal denaturation in the coexistence of an ethanol-containing substance.