JPH08308486A - Freeze-resistant coagulated egg - Google Patents

Abstract

PURPOSE: To provide a processed egg product, containing two or more kinds of modified starches or at least one kind of modified starch and at least one kind of thickening polysaccharides and comprising a coagulated egg having high freeze resistance without causing remarkable damage to tissues and a water separating phenomenon even by thawing after freezing and preserving. CONSTITUTION: This freeze-resistant coagulated egg contains two or more kinds of modified starches or at least one kind of modified starch and at least one kind of thickening polysaccharides in albumen and/or egg yolk. Cross-linked esterified starches, cross-linked etherified starches, oxidized starches, etc., can be exemplified as the modified starches. Xanthan gum, locust bean gum. etc., can be exemplified as the one kind of thickening polysaccharides.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed egg product having excellent freezing resistance.

[0002]

2. Description of the Related Art Egg-processed foods such as fried eggs, tamagoyaki and tamago no hamburger are excellent in nutrition and are one of the most popular and favorite foods in daily eating habits. However, there is no problem when making a small amount of such processed egg food at home, but when making a large amount for business use, school lunch, etc., storage becomes a problem, and it is necessary to freeze the processed egg product. Will be needed. However, when frozen, such processed egg products cause damage to the tissue due to ice crystals and freeze denaturation, causing a water separation phenomenon when thawed, and the original elasticity and softness of the coagulated egg are lost, and the texture is reduced. Will be significantly deteriorated.

Various attempts have been made to prevent such freezing denaturation of processed egg products. For example, starch and phosphate have been added to improve water retention. However, the results are far from being able to prevent water separation during thawing. Further, it has been proposed to blend a thickening polysaccharide and an oligosaccharide and / or sugar alcohol into the dough when producing a frozen egg processed product (Japanese Patent Laid-Open No. 684/1993).
No. 76). However, the frozen egg processed product obtained by this method has an insufficient effect of preventing freezing denaturation, and even if the addition amount of the thickening polysaccharide, oligosaccharide or the like is increased, the freezing denaturation cannot be sufficiently prevented.

[0004]

SUMMARY OF THE INVENTION Therefore, an object of the present invention is to provide an egg processed product comprising a coagulated egg, which has high freeze resistance and does not cause remarkable tissue damage or water separation even if it is thawed after frozen storage. To provide.

[0005]

[Means for Solving the Problems] In order to overcome the problems of the conventional freeze denaturation of processed egg products, the present inventors have
As a result of intensive studies, by incorporating two or more kinds of modified starch in egg white or egg yolk, or by using at least one modified starch and at least one thickening polysaccharide in combination,
It has been found that the freeze resistance is significantly improved, and the present invention has been completed based on this finding. That is, the present invention
(1) Frozen coagulated egg white containing at least two types of modified starch, or at least one modified starch and at least one thickening polysaccharide, (2) emulsified oil and fat The frozen coagulated egg white according to claim 1 or (3) containing two or more kinds of modified starch, or at least one modified starch and at least one thickening polysaccharide. Frozen coagulated egg yolk, characterized in that
(4) A frozen and coagulated egg containing two or more kinds of modified starch, or at least one modified starch and at least one thickening polysaccharide, (5) a desired shape (4) The frozen and coagulated egg according to item (4), which is formed by wrapping the egg yolk part around the egg yolk part, and (6) wrapping the egg yolk part around the egg white part in the desired shape with the egg yolk part to form. The frozen and coagulated egg according to item (4), and the frozen coagulated egg according to item (5) or (6), characterized in that it is fried with a batter attached to the surface. It is provided.

The frozen coagulated egg white or egg yolk of the present invention can be produced by adding two or more kinds of modified starch or thickening polysaccharide to raw egg white or raw egg yolk, uniformly mixing, heating and coagulating and then freezing. The modified starch used in the present invention is a chemically modified, physically modified, or enzymatically modified starch. Acid-treated starch, decomposition-treated starch such as oxidized starch, cross-linked starch, esterified starch, etherification Derivatives such as starch and aldehyde-modified starch, physically modified products such as α-starch and fractionated amylose, and enzymatically modified products such as dextrin and amylose are available. Preferred examples of the modified starch include acid-treated starch, oxidized starch, cross-linked esterified starch, cross-linked etherified starch and phosphoric acid starch, which are easily available as commercial raw materials.

As the thickening polysaccharide, those known as so-called gums are used, and xanthan gum, locust bean gum, tamarind seed gum, guar gum, tragacanth gum, karaya gum, gellan gum, carrageenan, farcelane, alginic acid, curdlan, Examples include dextran, preferably xanthan gum,
Locust bean gum, guar gum and carrageenan are used.

In the present invention, two or more kinds of the above-mentioned modified starch, or at least one modified starch and at least one thickening polysaccharide are blended with egg white or egg yolk. Preferred examples of the combination of the modified starch in this case are as follows, but are not limited thereto.

[0009]

[Table 1]

As the combination of the modified starch and the thickening polysaccharide, two kinds of crosslinked esterified starch, crosslinked etherified starch and oxidized starch and one kind of xanthan gum, locust bean gum and guar gum are preferable. It is not limited to this.

In the present invention, the modified starch is usually 10 to 20% by weight, and preferably 14 to 1% by weight of egg yolk.
Use 6% by weight. Also, for egg white, usually 3 to
8% by weight, preferably 4-6% by weight. In this case, when two or more modified starches are used in combination, it is preferable that none of the modified starches is 20% by weight or less of the total modified starch. If the amount of the modified starch is too small, the effect is insufficient, and if the amount is too large, the texture peculiar to the egg possessed by the yolk and egg white is impaired. The amount of thickening polysaccharide used is usually
0.05-0.2% by weight, preferably 0.1-0.15
% By weight. If the amount of the thickening polysaccharide is too small, the effect is insufficient, and if the amount is too large, the texture of egg yolk and egg white peculiar to the egg is also impaired. In the present invention, it is preferable to add emulsified oil and fat to egg white. Here, the emulsified oil and fat mainly refers to an oil-in-water emulsion in which a vegetable oil or the like is emulsified with an aqueous liquid by an emulsifier to form a cream. Normally,
It is preferable to emulsify with water: oil = 2: 8 to 8: 2 (weight ratio), and examples of the emulsifier include glycerin fatty acid ester, sucrose fatty acid ester, and lecithin. This emulsified oil and fat is generally used in an amount of 10% by weight or less, preferably 3 to 8% by weight, based on the egg white.

In the present invention, the starch and the thickening polysaccharide can be mixed with egg white or egg yolk according to a conventional method. For example, the powders are thoroughly mixed in advance and then added to another liquid raw material, Alternatively, a method in which a thickening polysaccharide (such as gum) is previously dispersed in vegetable oil (such as salad oil) and used can be employed. The coagulated egg of the present invention is obtained by heating and coagulating egg white or egg yolk containing such modified starch or thickening polysaccharide. As a heating method, baking (firing),
Any of steaming (steaming) may be used. The heating condition is 8
Usually, 5 to 20 minutes at 5 to 95 ° C. is preferable, but it is not limited to this range.

In the present invention, in the case of egg yolk, the coagulated product may be used after being crushed once, or may be used without being crushed. When the coagulated product is not crushed, it is produced by filling a certain mold with the prepared egg liquid prepared by mixing the modified starch and other raw materials into the egg liquid, heating and coagulating the product, and then freezing. In addition, in the method of crushing a coagulated body, a large amount of the above prepared egg liquid is primarily heated to an atypically coagulated state, and then a certain shape (for example, an egg yolk of an fried egg has an oval cross section and an abacus ball). In order to mold it into a solid shape), it is crushed and molded by a molding machine.
The molded product is secondarily heated again by combining it with other ingredients and then frozen. In this method, it is possible to easily form a large number of products having the same shape with one molding machine and to combine them with other ingredients, and it is possible to form a line.

By forming the egg yolk before freezing in this manner, a desired frozen food product can be finished and can be enjoyed after thawing. However, when egg yolk is used as the primary raw material for egg spreads and the like, there is no need to mold it because it is used in small pieces. Since it is possible to mold after thawing, it is also possible to freeze and store it as a raw material in an amorphous state, and after thawing, mold and use.

Examples of processed egg products suitable for production according to the present invention include fried eggs, egg spreads (egg salad), long eggs, and egg balls. For egg spread, the coagulated egg white part is cut into a dicer shape, and the coagulated egg yolk part is shredded with a chopper or the like and mayonnaise or the like is frozen. Further, in the rod-shaped or spherical two-layer processed egg (the inner layer is egg white, the outer layer also includes yolk) formed by a heat-coagulated layer of egg yolk liquid as the inner layer and an outer layer made of a heat-coagulated layer of egg white liquid,
It can be said that the rod-shaped one is a long egg and the spherical one is an egg ball.

Molding of egg white is carried out by filling a mold having a desired shape,
It can be carried out by heat-coagulation or filling in an irregular container, bag, etc., heat-coagulation, and then chopping into desired shapes.
In the present invention, the frozen eggs can be frozen at, for example, -15 ° C or lower.

[0017]

EXAMPLES The present invention will be described in more detail based on examples. In addition, in the examples,% indicating the composition indicates% by weight. Example 1 The following raw egg white liquors ~ were prepared. Raw egg white (no addition) Cross-linked ester starch 5% added Raw egg white cross-linked etherified starch 5% added Raw egg white Cross-linked esterified starch 2.5% and cross-linked etherified starch 2.5% added Raw egg white cross-linked esterified starch 5 % And crosslinked etherified starch 5% added raw egg white 2.5% crosslinked esterified starch 2.5% crosslinked etherified starch 2.5% oxidized starch 2.5% added raw egg white crosslinked esterified starch 2.5% crosslinked etherified Raw egg white containing 2.5% starch and 5% emulsified oil and fat 2.5% crosslinked esterified starch, 2.5% crosslinked etherified starch, 5% emulsified oil and fat and 0.1% xanthan gum Raw egg white 40 g of this egg white preparation It was poured into a circular mold having a diameter of 8.0 cm, baked on a 180 ° C. top plate for about 2 minutes, and then frozen at −25 ° C. for 7 days, and thawed at room temperature to obtain a sample. The drip, gel strength, Hunter whiteness, texture, and cross section of the tissue of each sample were measured. The results are shown in Table 2. From these results, it can be seen that the combination of two or more modified starches exhibits synergistically excellent freezing resistance (amount of drip after thawing, gel strength, Hunter whiteness, texture) (No. for No.). . ,,). Further, it can be seen that by further combining the emulsified oil and fat and / or xanthan gum, the color tone and texture are further improved (No.).

[0018]

[Table 2]

Example 2 The following raw egg yolk liquids ~ were prepared. Raw egg yolk (without additives) Crosslinked etherified starch 15% added Raw egg yolk Oxidized starch 15% added Raw egg yolk Crosslinked etherified starch 7.5%, oxidized starch 7.5% added Raw egg yolk crosslinked etherified starch 5%, oxidized Raw egg yolk added with 5% starch and 5% crosslinked esterified starch Raw egg yolk added with 7.5% crosslinked etherified starch, 7.5% oxidized starch and 0.1% xanthan gum 20 g of this yolk preparation liquid was rounded to a diameter of 4.0 cm. The mixture was poured into a plate and baked on a 180 ° C. top plate for about 1 minute, and then frozen at −25 ° C. for 7 days and thawed at room temperature to obtain a sample. Example 1
Drip of each sample, gel strength, texture,
The cross section of the tissue was measured. Table 3 shows the results. From this result, it can be seen that the combination of two or more kinds of modified starch and the one to which xanthan gum is further added have a feeling of softness, excellent freezing resistance and a synergistic effect (N
o. , No. ,,).

[0020]

[Table 3]

[0021]

The coagulated egg yolk and coagulated egg white of the present invention have extremely high freezing resistance. Therefore, even if the frozen product is thawed, the egg yolk part retains the same level of softness as the egg yolk part of the fried egg cooked from shell eggs, and the egg white part of the fried egg white cooked from shell eggs. The same elasticity as the part is maintained.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing a state of traces of ice crystals in a tissue of a frozen and coagulated egg according to the present invention after thawing (half of which is shown in black and white).

Claims (7)

[Claims] 1. A frozen coagulated egg white containing two or more kinds of modified starch, or at least one modified starch and at least one thickening polysaccharide. 2. The frozen coagulated egg white according to claim 1, which contains an emulsified oil and fat. 3. A frozen coagulated egg yolk containing two or more kinds of modified starch, or at least one modified starch and at least one thickening polysaccharide. 4. A frozen coagulated egg comprising at least two types of modified starch, or at least one modified starch and at least one thickening polysaccharide. 5. The frozen and coagulated egg according to claim 4, wherein the egg yolk part having a desired shape is wrapped around the egg white part to form the egg yolk part. 6. The frozen and coagulated egg according to claim 4, wherein the egg white part having a desired shape is wrapped around the yolk part and formed. 7. The frozen and coagulated egg according to claim 5 or 6, which is fried with a batter attached to the surface.