JPS58111663A - Preparation of raw material of food containing egg - Google Patents

Abstract

PURPOSE:To prepare a raw material of food containing hen's egg, which does not cause the change in the physical properties of a food when added to a food and heated e.g. for sterilization, by adjustig the pH of liquid egg to a specific level, and heating the liquid at a specific temperature for a specific time interval. CONSTITUTION:The pH of liquid egg is adjusted to <=8.0, preferably about 5.0- 8.0, and the liquid is heat-treated at 80-140 deg.C for 2sec-30min then at 80-100 deg.C for 10-30min preferably under atmospheric or reduced pressure, and finally at 100-140 deg.C for 2sec-10min under positive pressure. The heat-treated liquid egg is homogenized, and if necessary converted to paste or powder. One or more kinds of saccharides, seasonings, food oil or fat, or dairy products are added to the liquid before or after each treatment step.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a food material containing chicken eggs that does not cause any change in physical properties after being added to food.

More specifically, the present invention relates to a method for producing a food material containing chicken eggs that does not cause any change in the physical properties of the food even if it is heated by heat sterilization or the like after being added to the food.

An object of the present invention is to provide a completely heat-denatured egg-containing food material.

Even if the egg-containing food raw material obtained according to the present invention is added during the production of various foods and sterilized by high-temperature heating for long-term storage, the physical properties of the food may change, the color tone may change, and quality deterioration may occur. It will never come.

Therefore, the egg-containing food raw material obtained by the present invention is
It has become possible to use it in the production of all kinds of foods without worrying about changes in physical properties.

In general, when heating chicken eggs to produce food raw materials, the method is usually to heat the eggs at a temperature equal to or lower than the temperature of the egg protein. Other methods include adding saccharides such as sucrose to chicken eggs to suppress heat denaturation while raising the temperature to above the heat coagulation point of egg protein, or enzymatic treatment to make egg protein lose its heat coagulability. There is a way to sterilize it afterwards. In these conventional processing methods, egg raw materials include a)
For those that still have thermal coagulability, when used as food raw materials, undenatured proteins may cause problems during work as they may cause coagulation, aggregation, and thickening when heated after being mixed with food. Therefore, the amount used must be limited, and it is not possible to choose the amount used arbitrarily, and s b) Enzyme-treated eggs do not have the disadvantages of a), but the flavor changes greatly due to raw processing. , it cannot be used as is as a raw material for general chicken eggs, and due to its heterogeneity, it is limited to special uses.
Alternatively, there were drawbacks such as the amount of use was severely limited.

The present inventors have made extensive research to eliminate the problems of coagulation, agglomeration, and thickening caused by heating, which are the drawbacks of conventional egg raw materials. It has been found that it is possible to obtain a chicken egg raw material that is uniform, well dispersed in water, and has a desirable flavor unique to chicken eggs.

In the present invention, the liquid egg is adjusted to pi (8.0 or less, and 80 to 1
This is a method for producing a food raw material containing chicken eggs, which is characterized by heat treatment at 40° C. for 2 seconds to 30 minutes, micronization treatment, and then paste or powderization.

One or more of sugars, seasonings, edible fats and oils, and dairy products may be added before or after each treatment step of the present invention.

The egg-containing food raw material obtained by the present invention can be used for drinks, soups, liquid foods such as dressings, ice creams, desserts, etc., which require sterilization of liquid mixes, breads, etc.
It can be used in large quantities to enhance the egg flavor of baked foods such as confectionery and cakes, and there is no problem of coagulation, aggregation, or thickening that occurs when conventional processed eggs are used in the manufacturing process of these applied foods. It has an excellent flavor.

The first feature of the present invention is that the liquid egg is adjusted to -8.0 or less, preferably -5.0 to -8.0.

In the present invention, 80
Heating is performed at ~140°C for 2 seconds to 30 minutes, but at this time,
If the liquid egg is left as it is or if the temperature exceeds -aO, the liquid egg will turn a strong gray color and coagulate, deteriorating its quality. Therefore, it was found that if an organic acid or an inorganic acid is added to the liquid egg to make it below -8.0, the color will not turn gray even if it is completely denatured by heat.

In the present invention, a liquid egg means an egg white and an egg yolk in any proportion, and it may be a mixture of these with water other than chicken eggs or a small amount of ingredients or seasonings added (but mainly). It is a liquid made from chicken eggs and is not particularly limited.The ratio of egg white and egg yolk varies depending on the purpose of the processed egg, and the mixture with these mixing ratios is stirred uniformly using a conventional method.
Adjust the - of this liquid egg to 8.0 or less. - To adjust
The type of acid is not limited by percentage, and organic acids such as citric acid, tartaric acid, and lactic acid, or inorganic acids such as hydrochloric acid are used.

If the - of the liquid egg exceeds 8.0, it will turn gray when heated, reducing its commercial value. Further, any liquid egg may have -8.0 or less, but adding acid until it reaches -5.0 or more only increases sourness and is wasteful, which is not preferable.

The second feature of the present invention is that the liquid egg whose -1 value is adjusted to 80 or less is heat-treated at 80 to 140°C for 2 seconds to 30 minutes. This heat treatment results in complete thermal denaturation, eliminating problems such as coagulation, aggregation, and thickening during the food application stage.

Heat treatment is performed at 80 to 100°C for 10 minutes under normal pressure or reduced pressure.
30 minutes, and 100 to 140°C under pressure for 2 seconds to
Preferably it is 10 minutes. This relationship between temperature and time is selected within a range where the thermal denaturation is complete.Heating may be performed after the thermal denaturation is completed, but it is not particularly necessary.

The third feature of the present invention is that the liquid egg is completely denatured by heating and subjected to micronization treatment. The micronization process makes the additive so smooth that it does not have a texture when added to food, increasing its commercial value.

The refinement process is as follows: 1) Simultaneous number ζ during heating treatment of liquid eggs.
Any of these methods may be used: 2) a method in which heat treatment and micronization treatment are performed alternately, 5) a method in which heat treatment is performed after heat treatment, but from the viewpoint that the thermal coagulation of egg protein is easily broken and micronization progresses easily. Methods 1) and 2) are preferred. In order to reduce the particle size of the thermally solidified material through the micronization process, a mixer with shearing force such as a high-speed homomixer or a high-speed homodisper is used. This allows for sufficient miniaturization.

In the present invention, one or more of saccharides, seasonings, edible fats and oils, and dairy products are added before or after each treatment step, and the addition of saccharides is particularly important. Addition of sugars reduces the viscosity of the egg raw material, making it more fluid; when used in combination with eggs, it gives off a pleasant cooking odor; and if the #1 degree is selected appropriately, it has the effect of increasing preservability. It is added when such quality is desired depending on the purpose. As sugars, sucrose, high fructose sugar,
Starch syrup and reduced starch decomposition products are used for this purpose.

Sugars can be added before, during, or after heat treatment, but adding a large amount of sugar before heat treatment will take a long time to denature the egg protein, so avoid heat treatment for a long time. There must be.

There is actually no problem in adding sugar up to about 15% of the total weight of the liquid egg. Preferably, it is added in the latter half of the heat treatment, and this method is efficient because the heat treatment time can be shortened.

When performing sugar addition, it is best to carry out micronization treatment before addition to make the thermally coagulated particles sufficiently fine before adding sugar.If sugar is added without sufficient micronization, the coagulated product will be dehydrated by the addition of sugar and will harden and become rough. It is necessary to be careful as this may cause

If necessary, further treatment with a high-pressure homogenizer after sugar addition can be expected to further improve the smoothness of the product. The conditions at this time may be a pressure of 50 to 100 Kf/one change.

Additionally, seasonings, edible oils and fats, dairy products, etc. are added depending on the intended food. It may be added before or after each treatment step, but it is preferably added after the heat treatment of the liquid egg and before the pulverization treatment.

After the addition or non-addition of various additive materials, a micronization process is performed, and the product is made into a product by heating and sterilizing it as it is or by concentrating it and making it into a paste form either as it is or by adding sugar. Further, if necessary, the paste-like material is dried and powdered using a drum dryer or a spray dryer to form a dry product.

Next, test examples and examples of the present invention will be shown.

Test example Table 1 shows compositions A-F3 for heat treatment.

Table 1 Table 2 shows the conditions for heat treatment destinations 1 to 7 Table 2 When processing compositions A-B in Table 1 in Processes 1 to 5, a jacketed stirring pot is used, and \6 is a high pressure The pot and the pot 7 were subjected to a prescribed heat treatment using a small retort sterilizer, then an equal weight of water was added thereto, and the mixture was pulverized using a high-speed homo mixer. The gel was heated in a sealed optical fiber for 20 minutes at 120°C using a high-pressure heating machine, then cooled to 20°C, and the fold change of the gel at breakage was measured using a rice kite type card meter.

The results are shown in Table 6.

Table 3 As is clear from this table, each composition of A to H was treated with Nri1. Only the one with Na2 is the final 1201)2
A gel is formed throughout by heating for 0 minutes,
Under other treatment conditions, the gel-forming ability was not clearly observed and the product remained in the form of a paste. This wood will not gel even if reheated from an unheated plate for 10 minutes or more at 80°C.
This shows that there is almost no change in protein behavior due to heat, such as thickening. Pb0 (100°C for 40 minutes) changes the flavor of the egg and is not preferred.

Next, A-
Regarding the liquid obtained by adding 3 parts by weight of water to each 1 part by weight of the treated product, diluting the liquid, stirring and dispersing it uniformly with a high-speed homomixer, and then processing the liquid at 152°C for 2 seconds in a high-temperature sterilizer for a short time. Table 4 shows the results of observing the aggregation of newly generated proteins and the uniformity of the liquid. From this, 8'o
It can be seen that there is almost no thermal aggregation of the protein even if the protein is re-milled by heat treatment for 10 minutes or more at °C.

Table 4 Combined; aggregates are large and numerous ÷; Aggregates are found in V. ★; There are not many, but there are a few.

−: No aggregates were observed Example 1 After uniformly stirring 5 oKf of whole egg liquid, granulated sugar
After adding a solution of 45y- of citric acid dissolved in 2~2~ of water and stirring uniformly, 85% was added in a stirring pot with a steam jacket.
After heat treatment for 15 minutes at ℃, micronization treatment was carried out using a high-speed distiller, heat treatment was performed again at 85℃ for 15 minutes, and after pulverization treatment was performed again using a high-speed homomixer, 22~ of granulated sugar was added. Then, stir at high speed and add sugar and I! After dissolving, this was mixed with a high-pressure homomixer for 50-
After homogenizing at a pressure of /-, dehydration is performed using a vacuum straw to reduce the sugar content to 6.
I obtained 4954 which was adjusted to 5 degrees.

Using this, a custard cream was prepared using the following recipe in a conventional manner and sterilized at 110°C for 2 seconds, resulting in a smooth and moderately firm custard cream with a strong egg flavor and a good melt-in-the-mouth texture. For comparison, a custard cream made with the same ingredients using whole egg liquid had a strong egg coagulation ability, resulting in a hard cream that did not melt in the mouth.

Prescription 1 part (weight) Example 1
Processed eggs 1 & 0 Soft flour 4.5 Cornstarch 4.5 Condensed milk (full line) 95 Sugar 2 [L0 water
40.4 Prescription 2 (Comparative example)
parts (weight) whole egg liquid 15.0 soft flour 4.5 cornstarch 45 condensed milk 95 sugar 27.5 water
34.7 Example 2 Egg white liquid 2511ip and 10-sweetened egg yolk liquid 5.5 TI
After mixing f, a solution of 501 citric acid dissolved in 2 Kf water is added and stirred uniformly to obtain an egg liquid. This was heat-treated at 85℃ for 5 minutes in a stirring pot with a steam jacket, and then finely treated in a high-speed homomixer to form a paste-like material.After heating it again at 85℃ for 10 minutes, it was transferred to a homomixer again. Add 25 ounces of granulated sugar while stirring at high speed, and continue stirring to completely dissolve the sugar. This was subjected to high-pressure homogenizer treatment under a pressure condition of 80fiP/-, diluted in a vacuum concentrator until it reached 65 degrees with a sugar meter, and then sterilized at 85 degrees Celsius for 10 minutes to form a paste-like heat-treated egg. 3A
I got it.

When I made the following recipe 5i dressing using this, I found 1 liter of an emulsion with a uniform, smooth texture and a desirable egg flavor.
This resulted in a ni-shaped dressing. For comparison, Formulation 4, in which Banko egg white powder and egg yolk powder were used as they were, and the ingredients were combined in the same manner as Formulation 3, had insufficient emulsification and a bad texture and flavor.

Formula 3 parts (by weight) Garlic powder 5.5 Onion powder 4.0 Oregano powder z7 Eggs treated according to Example 2 5 [LO salt
34.0 Sodium glutamate
40 Lemon Powder 4.0 Xanthan Gum 2.7 Vinegar
335.0 salad oil
5S [LQ 0017 Formulation 4 (Comparative example) Part (heavy it) Garlic powder 5.5 Onion powder
40 Oregano powder 2.7 Sand @ 28.8 servings
Salt 34.0 Sodium glutamate 40 Egg white powder 2.8 Egg yolk powder 2.8 Xanthan gum 2.7 Vinegar
535.0 water
22.3 Salad oil 560.0 Total 1001.7 Example 3 Egg white liquid 20111r and egg yolk liquid 18~ are stirred uniformly, a solution of 80P citric acid dissolved in 2~ water is added to this, and after stirring uniformly, After heat treatment at 85℃ for 5 minutes in a jacketed stirrer and micronization using a high-speed homomixer, granulated sugar 219 was added and high-speed stirring was performed again to completely dissolve the sugar. After applying it to a high-pressure homogenizer under the pressure condition of IP/-, it was then processed for 140'02 seconds using a υH soda reduction machine, and then canned using the sterile light tube method to obtain content 6 (L5~). - When egg bread was made with the following recipe 5 using this heat-treated egg, it showed good bread-making properties.

For comparison, compared to the comparative bread made using raw eggs in Formulation 6, the bread has a better browning color, has a better egg-specific flavor, and has almost no stickiness in the dough during the process, making it much easier to work with. improved significantly.

Prescription 5 Strong wheat flour zO ~ Salt 4 (1 Yeast 5 (1 Yeast food 2) Water 1.1 Cram school toning 1001 Eggs treated according to Example 6 400I (Direct kneading method, conventional method, 1 loaf of 2501 dough)
Recipe 6 (Comparative example) Strong wheat flour. ~ Salt 411 Yeast
50/ Yeast food 2I Water 1.124Kf Shortening 1007' Egg white liquid 13071 Egg yolk liquid 1161 Sugar 136I (by conventional method similar to prescription 5) Agent Patent attorney Door 1) Parent Male 3061

Claims (1)

[Claims] (11 Liquid eggs are adjusted to -8.0 or less, 80 to 140℃,
Heat treatment for 2 seconds to 30 minutes [7. A method for producing egg-containing food materials, which is characterized by micronization treatment and then, if necessary, paste or powderization. (2. Egg-containing according to claim 1, in which one or more of sugars, seasonings, edible oils and fats, and dairy products are added before or after each treatment step according to claim 1) Method for producing food raw materials. (3: Heat treatment at 80 to 100°C under normal pressure or reduced pressure.
, 10 to 50 minutes, the method for producing a food material containing chicken eggs according to claim 1. (4: The method for producing an egg-containing food material according to claim 1, wherein the heat treatment is performed at 100 to 140° C. for 2 seconds to 10 minutes under pressure.