JPS60137246A - Processed egg liquid - Google Patents

Abstract

PURPOSE:A processed egg liquid, obtained by incorporating an egg liquid with a saccharide and an alcohol, and having improved antiseptic properties, antifungal properties and further keeping quality. CONSTITUTION:A processed egg liquid obtained by incorporating 100pts.wt. egg liquid selected from the whole egg liquid, egg yolk liquid, egg white liquid and a mixture egg liquid thereof with 10-35pts.wt. saccharide, e.g. glucose or sucrose, 5-15pts.wt. alcohol, particularly ethyl alcohol, and <=50pts.wt. other secondary raw materials, e.g. skim milk powder, soybean protein flour, pure water, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an egg fluid with improved preservability, and more particularly to an egg fluid with improved preservative and anti-mold properties.

Eggs are extremely nutritious and are processed into various foods. However, their storage stability is poor, especially when they are handled as liquid eggs after being broken, and the shelf life is short, and this has been considered as one of the problems that should be solved by in-house manufacturers. However, in Japanese Patent Application Laid-open No. 48-23970,
We are trying to provide concentrated eggs with good shelf life by adding a large amount of sucrose to liquid eggs (approximately 50 g or more of liquid egg) and concentrating under reduced pressure. There are limitations, and there are also disadvantages such as the need for dilution before use because it is a concentrated egg. Also, JP-A-52-13095
Publication No. 0 states that 0.05 to 0.8 of ethanol is added to the egg white liquid.
They have proposed an egg white composition liquid in which a corresponding amount of H is added and the pH is adjusted, but this improves the foaming power of the egg white and does not contribute in any way to improving the storage stability of the liquid egg.

In view of the above-mentioned circumstances, the present invention was developed to provide an egg fluid with a reduced amount of additives, a good shelf life without restrictions on use, and a highly versatile egg fluid with a concentration close to that of a normal one. It is something. That is, the present invention is a processed egg fluid characterized by comprising 10 to 35 parts by weight of saccharides, 5 to 15 parts by weight of alcohol, and 50 parts by weight or less of other auxiliary materials based on 100 parts by weight of egg fluid.

The present invention will be explained in detail below.

In the present invention, egg fluid refers to all egg fluids, including whole egg fluid obtained by breaking eggs, egg yolk fluid, egg white fluid, and a mixed egg fluid surface thereof.

The saccharides include monosaccharides, oligosaccharides, polysaccharides, etc., and are not particularly limited. From the viewpoint of food use, glucose, sucrose, dextrin, etc. are preferable.

The proportion of sugars is 10 to 35 parts by weight per 100 parts by weight of egg fluid. If the amount is less than 10 parts by weight, the effect of improving the shelf life of processed egg liquid will appear, and if it exceeds 35 parts by weight, the sweetness will be felt strongly, and its use as a food ingredient will be restricted. It is.

Regarding alcohol, use ethyl alcohol.

The amount thereof is 5 to 15 parts by weight per 100 parts by weight of egg fluid. This is because if it is less than 57 parts by weight, the effect of improving the shelf life of processed egg fluid is difficult to manifest, and if it exceeds 15 parts by weight, it has a strong alcohol odor, which is undesirable in terms of taste.

Furthermore, other auxiliary raw materials are those that do not interfere with the egg fluid that can be used as a food material according to the present invention, and are
Any amount may be used as long as it is 50 parts by weight or less relative to 0 parts by weight.

The reason for this is that if the amount exceeds 50 parts by weight per 100 parts by weight of egg ff, the heat-coagulating properties and air-containing properties inherent in egg fluid will be lost. It tends to be. Other auxiliary raw materials that can be used include skimmed milk powder, soybean protein powder, and fresh water.

Next, a general method for producing the processed egg liquid of the present invention having the above-mentioned structure will be explained.

10 to 35 parts by weight of sugars are added to 100 parts by weight of egg fluid and mixed until homogeneous. This mixture may be added to
It is preferable to perform heat sterilization treatment at about 5°C to 65°C for about 2 to 5 minutes. Next, 5 to 15 parts by weight of alcohol is added to this mixture and mixed uniformly to obtain the processed egg liquid of the present invention.

Note that the alcohol is preferably added after heat sterilization as described above. The reason for this is to prevent so-called alcohol denaturation and heat denaturation, in which when egg liquid to which alcohol has been added is heated and sterilized, the egg liquid becomes boiled due to the effects of both alcohol denaturation and heat denaturation. It is.

The processed egg liquid thus produced can be used as an egg liquid that can be sealed in a container such as a polyethylene bag can and stored for a long period of time.

Next, the present invention will be explained in more detail with test examples and practical examples.

Test Example 85 # of whole egg liquid was added with 10 # of white sugar and mixed uniformly, and the mixture was sterilized by heating at 60° C. for 3 minutes in sterilization i, and then allowed to cool to room temperature.

Next, 5# of ethyl alcohol (concentration: 95%) was added to the above-mentioned sweetened and sterilized egg liquid that had been left to cool, and the mixture was stirred until the whole was mixed uniformly. Furthermore, add 10# of water and stir until it becomes uniform. Processed egg i1i, which is a product of the present invention! ll0A'S
2 Next, this processed egg liquid was divided into 5 equal parts, sealed in polyethylene bags, and kept at storage temperatures of 5°C, 10°C, 20°C, and 25°C.
℃ and 37℃ to examine changes in quality for one week. On the other hand, as a comparative product, two products were prepared in the same way, one using the above raw materials but excluding caster sugar, and the other containing alcohol.They were divided into 5 equal parts and stored under different conditions to examine changes in quality6.Results is as shown in the table below.

As can be seen from the table of Leopard Records, one invention product (sample product MU■～■)
There was no change in any of the samples, but the control products (specimen A■～[
It was found that the products of the present invention deteriorated from the 1st day to the 5th day, and it can be seen that the shelf life of the products of the present invention is improved.

The reason why the preservability of the processed egg liquid according to the present invention is improved is not clear, but it is presumed that the coexistence of a certain amount of sugar and alcohol in the egg liquid and other auxiliary raw materials significantly improves the preservability of the processed egg liquid. It seems to improve this.

Examples of processed egg liquid according to the present invention are shown below.

Example 1 Whole egg liquid 60%! x Mixed egg white liquid 20#, Nikulose 1O# and dextrin 3# were added and mixed until the whole was homogeneous. Next, put this mixture into a heating tank and heat it for 6 minutes.
The material was heat sterilized at 0° C. for 3 minutes, and then allowed to cool to room temperature.

Ethyl alcohol 7#e was added to the heat-treated sweetened egg liquid whose temperature had dropped to room temperature, mixed uniformly, and 100# processed egg liquid of the present invention was made.

Example 2 To a mixture of 45# of whole egg liquid and 10# of skim milk powder, 15# of caster sugar and 23# of pure water were added and mixed uniformly. This mixture was put into a heating tank and heat sterilized at 65° C. for 2 minutes. Then, it was left to cool until it reached room temperature. Next, 7# of ethyl alcohol was added to the heat-sterilized sweetened egg liquid, mixed until uniform, and 100# of processed egg liquid according to the present invention was bound.

Claims (1)

[Claims] Processed egg fluid consisting of 10 to 35 parts by weight of sugars, 5 to 15 parts by weight of alcohol, and 50 parts by weight or less of other auxiliary materials, per 100 parts by weight of egg fluid.