JPH07265014A - Egg food and its preparation - Google Patents

Abstract

PURPOSE:To prepare a processed egg food capable of keeping its soft palatability and moist texture even after thawing and useful for plain omelette, etc., by beating a water-soluble protein such as gelatin, adding a heated sugar syrup thereto, beating the mixture, adding liquid egg and cooking the product by heating. CONSTITUTION:This processed egg food is prepared by beating a water-soluble protein, adding a heated sugar syrup (e.g. aqueous solution of glucose, sucrose, starch syrup, dextrin, oligosaccharide, etc.) thereto, beating the mixture, adding liquid egg and cooking the product by heating. The liquid egg is whole egg, yolk, albumen, sugared yolk, sugared albumen, etc.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen egg processed food and a method for producing the same. More particularly, it relates to an egg processed food having a soft and smooth texture even when frozen and thawed, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, processed egg foods that have been cooked by heating have been difficult to store frozen because the tissue is sponged by freezing and water-soluble components are easily washed away as drip. Therefore, in order to prevent the deterioration of the egg food due to freezing, a method of adding a substance having a protective action such as sugar, starch, gum and the like to the egg processed food has been performed.

[0003]

However, although the above-mentioned method can prevent water separation and tissue destruction after thawing of frozen foods mainly composed of heated eggs, it can maintain a soft feeling and a moist feeling. There wasn't. An object of the present invention is to provide a heated egg processed food having a soft texture and a moist texture after thawing even if frozen, and a method for producing the same.

[0004]

Means for Solving the Problems As a result of intensive studies by the present inventors, after foaming a water-soluble protein, a foam obtained by further foaming while adding a heated sugar solution was mixed with egg solution. In addition, it was found that the one cooked by a conventional method has a soft texture after thawing even when frozen and is moist, and that the above-mentioned object is achieved, and the present invention is based on this finding. Came to. That is, the present invention is an egg-processed food characterized in that a water-soluble protein is bubbled and then a heated sugar solution is added, and the foamed mixture is mixed with egg liquid and cooked. Further, the present invention is a process for producing an egg-processed food, characterized in that after foaming a water-soluble protein, a heated sugar solution is added and further foamed to obtain a foam, which is mixed with egg solution and then cooked. Is the way.

The egg liquid used in the present invention means whole egg, egg yolk, egg white, sweetened egg yolk, sweetened egg white, frozen sweetened egg yolk, frozen sweetened egg white and the like. The foam used in the present invention is a foam of water-soluble protein in which a sugar solution heated to 100 ° C. or higher is added and further foamed to partially heat-denature the water-soluble protein. Say. The ratio of the foam used in the production of the processed egg food of the present invention to the egg liquid is arbitrarily determined according to the desired texture and sweetness of the processed egg food after heating, Although not particularly limited, it is preferably 10% by weight or more based on the amount added to the processed egg food,
More preferably, it is in the range of 15 to 30% by weight. If the amount of foam is too small, the processed egg food will lose its softness, and if it is too large, the processed egg food will be too sweet or too fluffy.
It lacks the original texture of processed egg food. The ratio of water-soluble protein and sugar solution used in the production of this foam is
There is no particular limitation, but the water content is preferably 70 to 95% by weight.
It is preferable that the foamed water-soluble protein and the sugar solution heated to about 115 ° C. are mixed at a weight ratio of 1: 4 to 1: 7.
If the sugar solution is too small, the sweetness will be insufficient, and the heat denaturation of the protein will be weak, resulting in a weak waist.
Similarly, the waist becomes weak. Examples of the water-soluble protein raw material include egg white, milk whey protein, gelatin, soybean protein and the like. The selection of these raw materials can be determined according to the type of processed egg food to be combined, taking into consideration the flavor, the strength of the waist, etc., but these may be used in combination. Next, as the raw material of the sugar solution, any of glucose, sugar, starch syrup, dextrin, oligosaccharides and the like and sugars obtained by reducing these sugars may be used, and a mixture of these sugars is dissolved in water and used. The mixing ratio of saccharides is arbitrarily determined according to the desired texture and the like, and is not particularly limited, but the ratio of disaccharides or less sugars is preferably 50% or more, more preferably 65 to 90. % Range. When the amount of disaccharides or less is too small, the viscosity of the foam increases, and it becomes difficult to carry out the stirring operation of the foam and the dissolution in the egg.
Further, the ratio of reducing sugars can be arbitrarily selected according to the desired color depth. The ratio of reducing sugar is preferably 50% or more, more preferably 70 to 100%. If the ratio of reducing sugar is too small, the processed egg food will be easily burnt when baked.

The overrun of the foam can be arbitrarily selected depending on the desired texture and the like. The overrun is preferably 100% or more, more preferably 2
The range is from 00 to 300%. If the overrun is too small, the egg food will lack the softness, and if it is too large, the foam will have a weak stiffness. Further, the temperature of the sugar solution used when producing the foam can be arbitrarily selected according to the desired sugar content and viscosity. The temperature is preferably 110 to 125 ° C, more preferably about 115 ° C. If the temperature is too low, the water content will be high, and the heat denaturation of the protein will be poor and the waist will become weak. If it is too high, the sugar solution will turn brown and the viscosity of the foam will increase, making it difficult to handle.

In the production of the processed egg food of the present invention, there is no particular limitation except that the egg liquid contains the above-mentioned foam, and raw materials usable for the processed egg food can be used in any form. Examples of such raw materials include soup stock, salt, sugar, chemical seasonings, mirin, milk, salad oil, butter, spices, soy sauce, surimi, flour, starch, spices, water and the like. The addition amount of these is usually up to about 3 times the weight of egg liquid. Further, in order to increase freeze resistance, a substance having a freeze denaturing / protecting action such as gelatin and gum may be added. The processed egg food of the present invention refers to a food containing eggs as a main raw material, and various types of fried eggs, pudding, souffle, crepe and the like can be mentioned.

[0008]

[Working] The reason why the processed egg food of the present invention has a soft and smooth texture regardless of whether it is frozen and thawed or refrigerated and stored is 100% when the water-soluble protein is whipped. By mixing a syrup-like sugar solution heated above ℃, the protein is partially heat-denatured and coated with the sugar solution, which stabilizes the foam and increases the freeze resistance of the protein, which is stable even after freeze-thawing. It is presumed that this is because a fine bubble state is maintained. In addition, it is considered that sponge formation due to partial freezing denaturation of egg components also creates this soft texture.

[0009]

EXAMPLES The present invention will be described in more detail with reference to the following examples. -Example 1 (Production of foam A) Based on the formulation of Table 1, each sugar and water were put into a copper pan and boiled while melting the sugar over high heat. After that, the heat was set low to heat until the syrup temperature reached 115 ° C. This is called sugar solution. On the other hand, 70 g of water was added to 30 g of egg white powder (W type manufactured by Kewpie Co., Ltd.), and the mixture was whipped with a mixer (KM-230 manufactured by Aikosha Co., Ltd.). While adding 467 g of the above sugar solution little by little, the mixture was whipped until it was further cooled to obtain a foam.

[0010]

[Table 1] (Example of blending sugar solution) Blending ratio (%) Blending amount ───────────────────────────────── ─ Sugar (granulated sugar) 5 35g Reduced maltose (manufactured by Towa Kasei Kogyo Co., Ltd.) 66 462g (Amarti syrup, 75%) Powdered starch syrup (manufactured by Showa Sangyo Co., Ltd., 95%) 535g Water 24 168g ─── ────────────────────────────── 100 100 700g

Example 2 (Production of Foam B) Cooking according to Example 1 except that the egg white powder of Example 1 was replaced with whey protein (WPI, Taiyo Kagaku Co., Ltd. Sanlacto I-1). A foam was obtained.
This product had the same quality as the foam using egg white except that it had a slight whey odor.

Example 3 (Production of Foam C) Cooked in the same manner as in Example 1 except that the egg white powder of Example 1 was replaced with soy protein (Fuji Pro CL improved product, Fuji Oil Co., Ltd.). A foam was obtained. This product had the same quality as the foam using egg white except that it had a slight soybean odor.

Example 4 (Production of foam D) 10 g of the egg white powder of Example 1 treated with alkali (250 Bloom, manufactured by Snow Brand Foods Co., Ltd.)
After immersing in water and letting it swell,
A foam was obtained by operating and cooking in the same manner as in Example 1 except that the mixture was heated to 0 ° C. and dissolved. This product had a quality equivalent to that of a foam using egg white.

Example 5 (Egg roast) The ingredients of the composition shown in Table 2 were put into a bowl, and the egg yolk, egg white and the foam of Example 1 were melted to such an extent that they could be mixed roughly. Then, it was baked in a frying pan in which butter was melted as usual. After allowing to cool at room temperature, it was frozen in an air blast type quick freezer. When it was naturally thawed at room temperature, fried eggs with a soft texture like Date rolled eggs were obtained without water separation.

[0015]

[Table 2] (Example of fried eggs)

Comparative Example 1 Based on the formulation of Table 3, a frozen Date rolled egg was prototyped and frozen and stored according to the method of Example 5. When this product was taken out of the freezer and thawed naturally, water separation occurred. The texture after thawing was not smooth, and the fishy smell was strong.

[0017]

[Table 3] (Example of formulation)

Example 6 (pudding) Based on the formulation shown in Table 4, a custard pudding was trial-produced according to a conventional manufacturing method. The raw materials are blended, filled in a container, made into a water bath, and steamed in an oven at 160 ° C. for 40 to 50 minutes. After cooling to about room temperature, it was refrigerated and frozen by using an air blast type quick freezer, and then frozen. This custard pudding is particularly suitable as an egg-tofu-like frozen soft pudding, but can also be used as a soft refrigerated pudding.

[0019]

[Table 4] (Example of formulation)

Comparative Example 2 Based on the composition of Table 5, a pudding was experimentally produced according to the method of Example 6 and stored separately in frozen storage and refrigerated storage.

[0021]

[Table 5] (Example of formulation)

The prototypes of Example 6 and Comparative Example 2 were taken out from the refrigerator and compared. The trial product of Example 6 was softer than the trial product of Comparative Example 2 and had an egg-tofu-like texture and was delicious.
This was evaluated as a new pudding that was not found in conventional puddings. On the other hand, regarding the frozen pudding that was naturally thawed, the prototype of Comparative Example 2 had a weak waist and was easily broken. The prototype of Example 6 had a firmer structure and was superior to the prototype of Comparative Example 2. In the case of frozen pudding, gelatin is particularly preferred as the water-soluble protein used to prepare the foam.

Example 7 (Souffle) Based on the formulation shown in Table 6, a souffle was experimentally produced according to a conventional manufacturing method. The raw materials were blended, poured into a mold, and heated in an oven at 180 to 200 ° C. until the dough swelled to about twice. After cooling to about room temperature, it was frozen using an air blast type quick freezer and stored frozen.
This souffle is suitable as a frozen souffle without cavities, but can also be used as a refrigerated souffle.

[0024]

[Table 6] (Example of formulation)

(Comparative Example 3) A frozen souffle was prototyped according to the method of Example 7 based on the composition of Table 7.

[0026]

[Table 7] (Example of formulation)

The prototypes of Example 7 and Comparative Example 3 were taken out from the freezer and naturally thawed for comparison. The prototype of Example 7 is Comparative Example 3
Compared to the prototype, the organization was moist and delicious.
On the other hand, in Comparative Example 3, the texture was not moist and had a sponge-like texture.

Example 8 Based on the formulation shown in Table 8, a crepe was prototyped according to a conventional production method. The ingredients were mixed and baked on a medium heat using a frying pan for crepes. After cooling to about room temperature, it was stored in a refrigerator or frozen in an air blast type quick freezer, and stored in a frozen state. This crepe is suitable as a crepe that retains softness even when stored in a refrigerator, but can be used as a soft frozen crepe.

[0029]

[Table 8] (Example of formulation)

Comparative Example 4 A crepe was produced based on the formulation shown in Table 9 according to the method of Example 8.

[0031]

[Table 9] (Example of formulation)

The prototypes of Example 8 and Comparative Example 4 were both taken out from the freezer and naturally thawed and taken out from the refrigerator, and were compared with those of the Example. The prototypes of Example 8 all had a softer texture than the prototypes of Comparative Example 4.

[0033]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, in the preparation of processed egg food, by using a foam made of a mixture of a water-soluble protein and a heated sugar solution, a frozen food mainly containing eggs It has an excellent effect of preventing water separation and tissue destruction after thawing and obtaining a product having a soft texture and a moist texture. Further, the present invention is a variety of egg processing mainly composed of eggs, such as fried eggs, custard pudding, souffles, crepes, etc., by changing the use ratio of a foamed material obtained by mixing a water-soluble protein foam and a heated sugar solution. Since it can be applied to foods, it is possible to manufacture foods that could not be manufactured as conventional frozen egg processed foods. In addition, the present invention also enables the production of processed egg foods having a new structure and physical properties that did not exist as conventional egg foods, by using a foam made of a foamed water-soluble protein and a heated sugar solution. To do.

Claims (3)

[Claims] 1. A food characterized in that a sugar solution heated after bubbling a water-soluble protein is added, and egg liquid is mixed with the bubbling foam and cooked by heating. 2. The water-soluble protein is one or more of whey protein, soybean protein, gelatin and egg white.
Listed food. 3. A method for producing a food product, which comprises foaming a water-soluble protein, adding a heated sugar solution to the mixture to obtain a foam, mixing the egg foam with the egg solution, and then cooking the mixture.