JPH08322515A - Emulsified oil and fat composition for egg processed food - Google Patents

Abstract

PURPOSE: To obtain the subject composition capable providing egg processed food having water retentivity and having soft and smooth texture even when frozen or thawed by blending an edible oil and fat with a starch, a sugar alcohol, an emulsifier and water in a specific ratio. CONSTITUTION: This oil and fat composition contains 5-30wt.% edible oil and fat such as corn oil, rapeseed oil, soybean oil, tallow or lard, 5 40wt.% starch such as potato starch, wheat starch, corn starch or tapioca starch, 5-60wt.% sugar alcohol such as sorbitol, maltitol, erythritol or lactitol, 0.1-5wt.% emulsifier such as lecithin, saponin, a glycerin fatty acid ester, a polyglycerin fatty acid ester, a saccharide fatty acid ester, a propylene glycol fatty acid ester or a sorbitan fatty acid ester and balanced amount of water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an emulsified oil / fat composition for processed egg products, which is free from water separation and texture deterioration caused by freezing and thawing.

[0002]

2. Description of the Related Art Examples of processed foods containing eggs as a main ingredient (hereinafter referred to as processed egg foods) include thick-baked eggs, omelets, omelet skins, crepe skins and the like.
These are not problematic if they are provided immediately after heating production,
When reheated for freezing or thawing, water separation and texture deterioration are observed, and the original quality of the processed egg food is impaired. In general, when processed egg foods are frozen, water retention is lost and the texture becomes dull, mainly due to the formation of ice crystals in the tissue and the denatured protein in the eggs. In addition, by reheating for thawing, the protein is further denatured and the texture becomes dry and dry.

As a method for solving this problem, several methods have been conventionally proposed. For the purpose of improving water retention, a method of adding a modified starch to an egg processed food has been proposed. The addition of fats and oils, thickeners, phosphates, emulsifiers, etc., has been proposed as a method for making the texture soft. Further, in JP-A-5-68476, by blending a thickening polysaccharide and an oligosaccharide or sugar alcohol,
A method for preventing water separation and deterioration of texture has been proposed.

[0004]

However, when the modified starch is used, the water retention property is improved, but when the ratio of the starch is increased, the texture peculiar to the starch appears in the product, and the original texture of the egg-processed food is reduced. Spoil the flavor. In the method of adding fats and oils, the fats and oils cannot be stably dispersed in the dough before baking, and oil off occurs with water separation after freezing and thawing, so that the addition effect is low. The effect is insufficient by any of the other methods in order to obtain a processed egg food having a soft texture while suppressing water separation during freezing and thawing. From the above problems, after freezing,
There has been a demand for the development of an emulsified oil / fat composition for egg-processed foods, which does not release water even if it is reheated for thawing and retains a soft texture.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that edible oils and fats, starch,
By adding an emulsion containing sugar alcohol,
It has been found that the deterioration of the quality of the processed egg food during freezing and thawing can be suppressed to a minimum, and the present invention has been completed. That is, the present invention comprises 5 to 30% by weight of edible oil and fat and 5 to 40 starch.
% By weight, sugar alcohol 5 to 60% by weight, emulsifier 0.1 to 0.1
An emulsified oil / fat composition for an egg-processed food, containing 5% by weight and the balance water.

In the present invention, the emulsion blended with the processed egg food is an oil-in-water emulsion in which oil droplets are dispersed in the inner phase with the outer phase containing starch and sugar alcohol as the continuous aqueous phase. With the water-in-oil type, it is difficult to disperse it evenly in the dough of the egg-processed food, and even if it is possible to disperse it evenly, it will flow out of the dough during cooking. Similarly, it is difficult to homogenize the dough when the oil and fat component of the oil-in-water emulsion is separately added to the water phase portion.

The processed egg food to be used in the present invention is
It includes all processed foods that use eggs, and examples thereof include omelettes, dashi-rolled eggs, thick-baked eggs, omelet skins, date rolls, scrambled eggs, steamed egg custards, parent-child and bonito, and crepe skins.

The edible oil / fat used in the present invention contains edible oil / fat as a main component, and may optionally contain other components. As the edible oils and fats, general edible oils and fats can be used, for example, known natural animal and vegetable oils and fats such as corn oil, rapeseed oil, soybean oil, beef tallow, lard, etc., and those obtained by fractionation, hydrogenation, transesterification, etc. I can give you.

The starch used in the present invention includes all starches, but potato starch, wheat starch, corn starch and tapioca starch can be preferably used. Further, the method for treating starch is not particularly limited. For example, those treated with phosphoric acid or acetic acid can be used.

All sugar alcohols can be used in the present invention. Examples thereof include sorbitol, maltitol, erythritol, lactitol and the like.

The amount of the emulsion of the present invention added to the processed egg food is 1 to 30% by weight, preferably 4 to 10% by weight. If it is less than 1% by weight, the effect of softening is insufficient.
On the other hand, if it exceeds 30% by weight, the flavor becomes oily. Furthermore, the blending amount of the edible oil / fat in the emulsion of the present invention is 5 to 30.
Weight% is good. The addition of edible oils and fats is intended to soften the texture, but if the amount added to the processed egg food is less than 5% by weight, the effect of softening by the edible oils and fats is insufficient. On the other hand, when the content of edible oil / fat exceeds 30% by weight, the oily taste is obtained. The starch content is preferably 5 to 40% by weight, preferably 10 to 30% by weight. If the amount of starch is less than 5% by weight, the effect of preventing water separation is low, and
If it exceeds 5% by weight, the viscosity of the oil-in-water emulsion increases and the emulsification efficiency deteriorates. The sugar alcohol content is preferably 5 to 60% by weight, preferably 15 to 40% by weight.
Is. If the blending amount of sugar alcohol is less than 5% by weight, the addition amount is small, so that a sufficient effect of water retention cannot be expected. On the other hand, when it is 60% by weight or more, a flavor that is considered to be derived from sugar alcohol is developed, and therefore it cannot be used for an egg processed food having a relatively light taste.

Lecithin as an emulsifier used in the present invention,
Known surfactants such as saponin, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, and sorbitan fatty acid ester can be used. The content of the emulsifier in the emulsion is preferably 0.1 to 5% by weight, and
If it is less than 1% by weight, the emulsification is insufficient, and if it exceeds 5% by weight, the taste such as bitterness of the emulsifier appears and it is not suitable. It is preferably 0.1 to 3% by weight. As the emulsion stabilizer, proteins such as soybean protein and casein Na, as well as polysaccharides such as xanthan gum can be used. It is also possible to dissolve or disperse other oil-soluble or lipophilic components such as oil-soluble flavors and oil-soluble vitamins.
In the emulsion according to the present invention, in the water phase part, in addition to water, which is a main component, sugars, amino acids, beef extracts, seasonings such as salt, preservatives such as sorbate, starch, dairy products,
It is also possible to add a water-soluble emulsifier or the like.

The processed egg food to which the present invention is applied can be produced by a conventional method. For example, a dashi-maki egg is prepared by adding dashi soup, seasoning, starch, and an oil-in-water emulsion containing sugar alcohol to egg liquid, uniformly mixing and heat-molding. Frozen this,
Frozen egg processed food.

The method for producing the oil and fat composition used in the present invention is not particularly limited, and a vacuum high speed rotating mixer,
It can be produced using a known oil-in-water emulsion production machine such as a homomixer, a homogenizer, and a colloid mill.

[0015]

INDUSTRIAL APPLICABILITY According to the present invention, by adding an emulsified oil / fat composition containing starch, effects of improving water retention and softening texture can be expected. Moreover, the addition of oil-in-water emulsified oil / fat also has the effect of improving water retention, so the amount of starch added can be suppressed, and the processed egg product does not have the texture of starch and is soft and rich in water retention. Egg processed food can be obtained. In the present invention, the processed egg product contains starch, fats and oils and sugar alcohol in the form of an oil-in-water emulsion, which minimizes the separation of water and the deterioration of texture during freezing and thawing, and is soft. It is possible to produce an egg-processed food having an excellent flavor.

[0016]

EXAMPLES The present invention will be described in more detail with reference to examples, comparative examples and application examples. Example 1 An oil-in-water emulsion was manufactured as follows. First water 8
Starch to 0 g (trade name: Ayame, manufactured by Matsutani Chemical Co., Ltd.)
300 g, sorbitol as sugar alcohol (trade name:
400 g of Sorbit, manufactured by Towa Chemical Industry Co., Ltd., and 20 g of decaglycerin monolaurate ester (trade name: ML-750, manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.) as emulsifiers are dispersed and dissolved. While stirring the aqueous phase portion using a homomixer (manufactured by Tokushu Kika Kogyo Co., Ltd.), 200 g of soybean white squeezing oil was gradually added dropwise as an edible oil and fat, and after addition of the total amount, 1000
Stirring was continued for 15 minutes at 0 rpm to obtain an oil-in-water emulsion. The composition is shown in Table 1.

Examples 2 to 5 and Comparative Examples 1 to 5 The emulsions of Examples 2 to 5 and Comparative Examples 1 to 5 were prepared in the same manner as in Example 1 except that the composition was changed as shown in Table 1. Prepared. The compounding composition is shown in Table 1.

[0018]

[Table 1]

Next, according to an application example, an egg processed product was produced using the emulsion of the present invention. Application Example 1 To 60.0% by weight of whole egg liquid, 19.0% by weight of water, 1.0% by weight of sugar as a seasoning, and 20.0% by weight of the oil-in-water emulsion obtained in Example 1 were added. Homogenize with a mixer for
Thick baked eggs were produced according to a conventional method. 2 at -25 ℃ after manufacturing
After freezing for 4 hours and thawing in a microwave oven, the water separation rate (%) was measured. In addition, sensory evaluation was also performed. The water separation rate was measured by the following formula. Water separation rate (% by weight) = 100-{(weight of sautéed egg after heating) / (weight of sautéed egg before reheating)} × 100 Sensory evaluation focuses on two items, softness and water retention, Regarding flavor and texture, the average value (points) of 10 panelists was calculated according to the following evaluation criteria. The results are shown in Table 2. And [Evaluation criteria] "Soft and moist texture": 5 points "Slightly hard and dry": 3 points "Hard and dry and not good": 0 points

[0020]

[Table 2]

Application Examples 2 to 10 According to Application Example 1, thick-baked eggs were produced using the emulsions prepared in Examples 2 to 5 and Comparative Examples 1 to 5 in the formulations shown in Table 2. In addition, according to Application Example 1, after manufacturing, the temperature is -25 ° C.
Frozen for 24 hours and thawed in microwave oven, water separation rate (%)
Measurement and sensory evaluation were performed. The evaluation results are shown in Table 2.

As is clear from Table 2, the processed egg product of Application Example 6 to which the emulsion of Comparative Example 1 containing a small amount of edible oils and fats was added had a relatively low water separation rate, but lacked in softness and was organoleptic. The evaluation was low with an average value of 2.3 points. In addition, the egg processed foods of Application Examples 7 and 8 to which the emulsions of Comparative Examples 2 and 3 with less addition of starch and sugar alcohol were added, had a water separation rate (%).
The product value was low because the product had a high price and the texture was significantly reduced. The egg-processed food product of Application Example 9 containing the emulsion of Comparative Example 4 containing a small amount of emulsifier should be such that the emulsion does not emulsify sufficiently, the water separation rate is high, and the fats and oils are uniformly mixed with the egg liquid in terms of workability. Was difficult. Comparative Example 5 with many emulsifiers
The egg-processed food of Application Example 10 to which the emulsion of Example 1 was added had a good water-repelling rate and good workability, but the emulsifier tasted off and the sensory evaluation was low, with an average value of 2.3 points.

On the other hand, Application Examples 1 to 5 containing the emulsions of Examples 1 to 5 according to the present invention had a low water separation rate (%) after freezing and thawing, and the sensory evaluation exceeded the average value of 3.5 points to give a flavor. The processed egg product had a good texture and excellent freeze-thaw resistance.

Claims (1)

[Claims] 1. Edible oil and fat 5 to 30% by weight, starch 5 to 40
% By weight, sugar alcohol 5 to 60% by weight, emulsifier 0.1 to 0.1
An emulsified oil / fat composition for an egg-processed food, which comprises 5% by weight and the balance water.