JPS5813140B2 - Hatsukoran Inriyo no Seizouhouhou - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a fermented egg drink similar to a lactic acid drink using eggs.

Conventionally, attempts have been made to use eggs in various beverages to take advantage of their favorable color and high nutritional value.

However, due to the unique egg odor of eggs and the protein easily denatured by heating, there have been few reports of success as an egg drink, and currently no egg-based drinks are on the market.

Therefore, the present inventors believed that the use of eggs would be greatly expanded if these inhibitory factors of eggs were removed, and as a result of various studies, we found that when egg fluid is inoculated with lactic acid bacteria and fermented, the egg odor is reduced. is removed and a fermented egg liquid with a desirable color tone and acidity is obtained, and by further diluting this fermented egg liquid appropriately and adding stabilizers, flavorings, etc., a fermented egg drink similar to a lactic acid drink can be obtained. Heading The invention has been completed.

That is, in the present invention, sugar is added to the egg liquid and the temperature is increased to 50 to 70°C.
After sterilization by repeating heating for 20 to 30 minutes once or several times, one or more strains selected from lactic acid bacteria belonging to the genus Streptococcus and Lactobacillus are added and fermented. A method for producing a fermented egg liquid similar to a lactic acid drink, which is characterized by adding and mixing one or more selected from sugar, stabilizers, acidulants, pigments, and flavors to egg liquid, and diluting this with an appropriate amount of water. .

Next, the present invention will be explained in more detail.

Examples of the egg fluid used in the present invention include whole egg fluid, egg yolk fluid, egg white fluid, and a mixture of these egg fluids, and any of these egg fluids can be used.

Furthermore, the egg fluid may be fresh raw eggs, liquid eggs, frozen eggs, concentrated eggs, or other processed eggs.

In the method of the present invention, sugar is added to this egg liquid and stirred to make it homogeneous.

Examples of the sugar to be added include sucrose, glucose, and lactose, and the amount thereof to be added is preferably about 1 to 5 parts.

Next, these egg liquids are sterilized by heating them for 20 to 30 minutes at 50 to 70°C, repeated once or several times, but sufficient sterilization cannot be achieved at heating temperatures below 50°C; At temperatures above 5°C, proteins coagulate, etc.
The temperature range is preferably from 0 to 70°C.

As for the heating time, one heating for 20 to 30 minutes is sufficient, but complete sterilization can be achieved by repeating heating for 20 to 30 minutes two to three times.

It is desirable to cool these sterilized egg liquids and adjust the pH value to weakly acidic or neutral using hydrochloric acid or an organic acid, if necessary.

Next, one or more strains selected from lactic acid bacteria belonging to the genus Streptococcus and Lactobacillus are added to these sterilized egg fluids and fermented by a conventional method. , for example, Streptococcus faecalis (Streptococcus faecalis).
coccus feaca-lrs), Streptococcus thermophilus (Streptococcus-
thermophilus), Streptococcus cremor
is), and examples of lactic acid bacteria belonging to the genus Lactobacillus include Lactobacillus acidophilus (Lactobacillus acidophilus).
tobacillus acidophilus), Lactobacillus pulgaricus (Lactobacillus-1)
1us-bulgaricus), Lactobacillus casei, and the like.

Then, one or more strains selected from these lactic acid bacteria may be added and fermentation may be carried out by a conventional method, and the amount of lactic acid bacteria added as a starter is 1 to 5 to
Recommended degree is desirable.

A fermented egg drink similar to a lactic acid drink is obtained by adding and mixing one or more selected from sugar, stabilizers, pigments, and fragrances to the fermented egg liquid obtained by the above method, and diluting this with an appropriate amount of water. be able to.

These fermented egg drinks are desirably heat sterilized at 70 to 80°C for 10 to 30 minutes, and after sterilization they may be filled into suitable containers.

The fermented egg beverage obtained by the method of the present invention as described above has the egg odor removed, has a desirable color tone, an aromatic fermentation odor, and a refreshing sour taste due to the organic acid produced, and is highly nutritious. be.

Next, examples of the present invention will be shown and the present invention will be further specifically explained, but the present invention is not limited thereto.

Example 1 Whole chicken egg liquid was stirred uniformly, 500 ml of the mixture was placed in a sterilized flask, sealed with a cotton plug, heat sterilized in a water bath at 57 to 60°C for 30 minutes while shaking, cooled, and the pH value was adjusted with hydrochloric acid. 6
．． It was adjusted to be between 5 and 7.0.

Next, 3 parts of Lactobacillus acidophilus starter activated in skim milk medium in advance was added to this egg fluid per weight of egg fluid, and fermentation was carried out at 37-40°C. Next, 15 parts of sucrose was added to 20 parts of this fermented egg fluid. part, a small amount of essence, 65% water
1 part and mixed uniformly.

As a result, a fermented egg drink similar to a lactic acid drink was obtained, which had a refreshing sour taste and a desirable color tone without unpleasant egg odor.

Example 2 Add 200 ml of water and 4 g of sucrose to 200 g of chicken egg yolk.
Stir it evenly, put it in a sterile flask and seal it with a cotton stopper.
After heat sterilization at 62-65℃ for 30 minutes, about 40℃
Cooled to ℃.

Next, a starter of Streptococcus fuecalis activated in a skim milk medium was added to the egg fluid at 4% per weight of the egg fluid.
It was cultured at 37-40°C and fermented.

To 25 parts of this fermented egg liquid, 20 parts of sucrose, 0.4 parts of stabilizer, 54.6 parts of water, and a small amount of red pigment and flavor were added and mixed.
This was heat sterilized again.

As a result, a fermented egg drink similar to a lactic acid drink was obtained which had good storage stability, a refreshing sour taste, and a desirable color tone.

Example 3 9 parts of chicken egg whites and 1 part of chicken egg yolk were mixed well, 2 parts of sucrose was added to the egg mixture, the mixture was placed in a sterilized flask, plugged with cotton, and placed in a water bath at 52-55°C for 30 minutes. After heating, it was left at room temperature, and the next day, it was heated again in the same way for intermittent sterilization.

Next, a starter i.p. of Streptococcus thermophilus activated in a skim milk medium was added to the egg fluid. o% and Lactobacillus acidophilus starter2. 0% was added and cultured in a conventional manner.

Next, an equal amount of sucrose, twice the amount of water, and small amounts of stabilizers, pigments, and fragrances were added to the fermented egg liquid, mixed uniformly, and then heat sterilized at 70° C. for 20 minutes.

As a result, a fermented egg drink similar to a lactic acid drink with a refreshing sour taste and a desirable color tone was obtained.

Claims (1)

[Claims] 1. After adding sugar to the egg liquid and sterilizing it by repeating heating at 50 to 70°C for 20 to 30 minutes once or several times, 1 selected from lactic acid bacteria belonging to the genus Streptococcus and Lactobacillus. The seeds or two or more strains are added and fermented, and sugar, stabilizers, acidulants,
A method for producing a fermented egg drink similar to a lactic acid drink, characterized by adding and mixing one or more selected from pigments and fragrances, and diluting this with an appropriate amount of water.