JPS62257A - Soup stock - Google Patents

Abstract

PURPOSE:To obtain soup stock giving delicious soup with floating egg lumps like scrambled egg only by pouring hot water on it and agitating the mixture, by using powdery or granular egg having excellent solubility in water and dispersibility in hot water. CONSTITUTION:The objective product contains (A) powdery or granular egg having a solubility of >=80% and a hot-water dispersibility of >=90%, (B) a coagulant comprising a lactone-based coagulant and optionally an organic acid or an alkaline earth metal salt and (C) a powder seasoning containing sodium salt. The amount of the component A is 1-5% in terms of solid egg component based on the whole soup prepared by pouring hot water to the soup stock and agitating the mixture. The amount of the component B is 0.01-0.5% based on the soup defined above and to give soup of 5.0-6.0pH, and that of the component C is 0.3-1.5%.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention utilizes the agglomeration and coagulation properties of egg powder or egg granules to produce a single meal containing floating egg mass in the form of a scratched egg by simply pouring boiling water and stirring. This invention relates to soup ingredients (or soup stock) for obtaining a soup that has a pleasant texture, high nutritional value, and an attractive appearance.

[Conventional technology]

Regarding the use of eggs in soups, it has traditionally been known as oyster soup or oyster soup, which is a soup made by pouring eggs into seasoned and heated soup to form a thin film or oyster-like soup. However, these require cooking utensils and cannot be done anytime and anywhere.

Special public Akira! ♂-Geta/! ! Publication and JP-A-Sho! goo 623
In the TT publication, egg powder is mixed with a powder expander such as sodium hydrogen carbonate, and a dispersant such as sugars and starch hydrolyzate, and simply by pouring boiling water, the mixture is coagulated and coagulated into an egg-like shape, and instant noodle fillings are prepared. These methods utilize the thermal coagulability of egg powder and use a swelling agent to coagulate it into an egg-like shape. There is also a problem in terms of texture due to the formation of bubbles.

In addition, as a method of coagulating powdered eggs with glucono delta lactone, Tokukosho! It is disclosed in Japanese Patent Publication No. 2-3102r and Japanese Patent Publication No. 7 of Shoj-/-U44T.

That is, in Japanese Patent Publication No. Sho J-2-3102♂, water or dashi soup is added to powdered eggs or raw eggs, and the mixture is heated to ♂θ℃ while stirring.
A method is described in which, after heating to the above temperature and once thermally coagulating to form a gel, the product is destroyed by stirring, and then glucono delta-lactone is added to gel again, thereby producing an egg dolphin-like stimulant. Also, Tokko Akira! No. 244t97 discloses that a mixture of powdered eggs or raw eggs, glucono delta lactone coated with a lipid having a melting point of 603 or higher or a film-forming polymer substance, and water is heated with stirring to gel it, and , egg tofu, tea wanmushi, etc. are described.

However, these methods produce pudding, egg dough, tea wanmushi, etc. that are uniformly gelled throughout, and they require a step of heating using a cooking utensil.

[Problem that the invention seeks to solve]

Currently, there is a demand for soups that can be easily made at home.

The number of Japanese-style soups such as miso soup and soup, as well as Chinese soups, has been steadily increasing year by year, supported by consumer needs for simpler, nutritious, and richer dietary habits. Its forms are solid, powdered, and canned.

There is a wide variety of products available, including retort pouches and paper containers.

On the other hand, eggs are highly digestible (and have an excellent amino acid composition,
It is rich in high-quality protein with a high protein score, as well as iron and many vitamins, making it an indispensable nutritional food for infants and sick people, along with milk.

However, conventionally, egg powder or egg granules have been used.

Simply pour boiling water and stir to create a floating egg mass.
It has never been possible to find a soup raw material that makes it possible to obtain a soup with a good texture, high nutritional value, and an attractive appearance at a low cost.The present invention solves this problem and provides the above-mentioned soup raw material. It is something to do.

[Means for solving problems]

As a result of repeated research to solve the above problems, the present inventors have discovered that egg powder or egg granules with excellent solubility and dispersibility in hot water, lactone coagulants, or organic acids or alkalis The combination of a coagulant containing earth metal salts and a seasoning powder containing sodium salts allows egg proteins to be coagulated and coagulated by acid in a short time by simply pouring boiling water and stirring. This led to the completion of the present invention after learning that a soup with a good texture, high nutritional value, and an attractive appearance can be easily obtained at a low cost.

In other words, the present invention comprises egg powder or egg granules having a bath solubility of lI'θ% or more and a dispersibility in hot water of 0% or more, and a lactone coagulant or n-organic acids or alkaline earth metal salts added thereto. It is characterized by comprising an added coagulant and a sodium salt-containing seasoning powder. It is a soup ingredient that allows you to obtain a soup with floating egg masses just by pouring boiling water and stirring.

The present invention will be explained in detail below.

In the present invention, the bath solubility is ♂0% or more, and the degree of dispersion in hot water is ?
Use egg powder or egg granules with a coefficient of θ or higher.

Here, the solubility of egg powder or egg granules and the degree of dispersion in hot water are measured by the following method.

(1) Solubility measurement method Add 23-℃ water to egg powder or egg granules to make 100rnl, stir with a magnetic stirrer for 60 minutes to dissolve, and then at 30θ rpm! After centrifugation for 1 minute, 4 tomz of supernatant was collected, and its nitrogen content was measured by the Kelpool method, and this was expressed as a percentage of the total nitrogen 1 in the egg powder or egg granules (solubility C%).

(21 Dispersity measurement method for boiling water/! Take about 30θml of 90℃ boiling water in a beaker, firstly add egg powder or egg granules 20.θ) into the boiling water, and use a stirrer with a propeller with a radius of 4tCr/♂ Stir for 20 seconds at a rotational speed of 0 rpm. After stirring, immediately pour into a funnel lined with a 70-mesh mesh and filter with suction to obtain the filtrate. Wash the stirrer propeller, beaker, and funnel with a small amount of boiling water, and then pour the filtrate into a funnel. Add to.

This filtrate! Fill up to θOmB and its /θrn
Take l and 10! Dry at ℃ for 5 hours to obtain a solid content of 0.
The solid content in this ioml of filtrate is multiplied by 10 and expressed as a percentage of the solid content in the egg powder or egg granules (〇, θ), which is expressed as the degree of dispersion in hot water (c%).

The egg powder or egg granules used in the present invention are obtained by homogenizing the egg fluid as it is or after adding additives.

Drying 1 Powdering, for example, by spray drying or freeze drying, or, if necessary, using a granulation device, for example, fluidized bed granulation, so that most of the particles have a particle size of 60 mesh or more to improve dispersion in hot water. It can be manufactured by appropriately selecting the conditions when performing granulation using an apparatus or the like.

The egg liquid here refers to whole egg liquid obtained by breaking chicken eggs, commercially frozen whole eggs thawed, commercially frozen egg yolks, and commercially frozen egg whites thawed at a certain ratio (egg yolk liquid 30 ~! θ part For frozen eggs, the solubility of the egg protein decreases after thawing due to freeze-denaturation of the egg protein, and lactone coagulants or organic acids or The flocculation and coagulation reaction with the boiled coagulant such as alkaline earth metal salts is insufficient, and some products do not coagulate and coagulate, or even if they coagulate and coagulate, the texture is chewy and undesirable, so it is not good after thawing. It is best to choose one that restores the egg to its normal state.Furthermore, the flocculation and coagulation reaction between eggs and the above-mentioned coagulant is mainly due to the protein in the egg white, but if only the egg white liquid is powdered or granulated, it should be However, it is very dispersible ((, and the flavor is weak. Therefore, from the viewpoint of improving dispersibility and flavor, it is better to mix the egg yolk liquid and powder it and granulate it (, the ratio is almost the same as that of the whole egg liquid. In other words, it is preferable to use 50 to 20 parts of egg white liquid to 3θ~SO parts of egg yolk liquid.If the ratio is higher than this ratio, the aggregation and coagulation of the egg powder or egg granules will be reduced, and if there is less egg yolk liquid.

It has poor dispersibility in hot water and also weakens the flavor of the egg.

When egg liquid is dried (for example, spray-dried or freeze-dried) to form a powder, it is preferable to dry it at the lowest possible temperature so that the egg protein does not become thermally denatured and insolubilized. Also, before the egg wash is dried, add glucose to the egg wash in advance.

Adding sugars such as sucrose, fructose, lactose, and dextrin to egg solids (at least 1%) not only has the effect of suppressing thermal denaturation of egg proteins, but also improves the dispersibility of egg powder or egg granules. , and is very effective in improving shelf life, that is, preventing agglomeration/coagulation and decrease in solubility of egg powder or egg granules during long-term storage.Furthermore, before drying the egg liquid, homogenization of the egg liquid is performed.

In other words, high-pressure homogenization treatment is also effective in improving the dispersibility of egg powder or egg granules.

In this case, if an emulsifier such as a sucrose fatty acid ester with a relatively high HLB is used in combination, a further effect of improving dispersibility can be expected.

Next, if necessary, granulation is performed to improve dispersibility in hot water. The granulator used for this purpose may be any of a fluidized bed granulator, an extrusion granulator, a transfer granulator, and an instantizer.

Most of the particles should have a particle size of 10 mesh or more, that is, 6
It is preferable to granulate so that the fine powder having a mesh size of less than 0 has a lo coefficient or less. This is because if there is a large amount of fine powder with a mesh size of ≦0 or less, "mako" tends to occur when hot water is poured and stirred, and the condition of dispersion ratio of 90 or more in hot water may not be satisfied.

Furthermore, during granulation, it is also effective to improve dispersibility by mixing carbohydrates such as glucose, sucrose, fructose, lactose, and dextrin with powdered eggs.

Furthermore, it goes without saying that the granulation must be carried out at as low a temperature as possible to prevent the egg protein from being thermally denatured and insolubilized.

Table 1 below shows specific examples of the properties and manufacturing conditions of various egg powders or egg granules. In Table 1, in the evaluation column, ◎ means optimal, ○ means suitable, and × means unsuitable.

Next, the coagulant used in the present invention includes a lactone coagulant (lactones of aldonic acid and uronic acid, such as glucono delta lactone), or an organic acid such as citric acid, malic acid, and tartaric acid, or calcium. Use one containing alkaline earth metal salts such as magnesium (e.g. calcium chloride, magnesium chloride, calcium sulfate, magnesium sulfate, etc.).

When these coagulants are mixed with the egg powder or egg granules used in the present invention, and boiling water is poured and stirred, they react with the egg protein and coagulate and coagulate, or the whole becomes a uniform gel. When the granules and the above-mentioned coagulant) are mixed together with boiling water and stirred, the whole mixture does not uniformly gel, but rather aggregates and coagulates to form egg masses shaped like scratched eggs. It becomes floating. This is because sodium salts such as common salt and sodium glutamate contained in the seasoning powder, which dissolves quickly in hot water, inhibit uniform gelation of the entire powder, and as a result promote agglomeration and coagulation.

Lactone coagulants such as glucono delta-lactone are gradually decomposed by heat in the presence of water to produce acid, which causes egg proteins to coagulate and coagulate by lowering the pH, and their slow aggregation and coagulation reactivity. This produces egg masses with a smooth texture.

In addition, organic acids such as citric acid, malic acid, and tartaric acid,
Since the pH decreases at the same time as dissolution, the egg mass becomes extremely fine when used alone, which is not preferable, but by combining the above-mentioned lactone coagulant, the aggregation and coagulation time can be shortened.

Furthermore, when alkaline earth metal salts such as calcium and magnesium are mixed with the above-mentioned lactone coagulant,
It is effective because it promotes aggregation and coagulation, resulting in large egg-shaped egg masses; however, when used alone, aggregation and coagulation are insufficient, resulting in fewer egg masses.

Invention C (in this invention, the amount of the coagulant used is based on the total amount of soup prepared by pouring boiling water and stirring.

Lactone coagulant is 0.0! ~0. J'%, organic acids o, oi~θ, /%, alkaline earth metals 0.0~O-
S% is preferable, and the amount added may be adjusted so that the pH of the soup falls within the range of 0, θ to 0, θ. The pH of the soup! If it is lower than , O, you will feel a sour taste, and if it is lower than 6.0, flocculation and coagulation will be insufficient, which is not preferable.

As the IJ salt-containing seasoning powder used in the present invention, any sodium salt-containing seasoning used for soup can be used, regardless of whether it is a natural seasoning or a synthetic seasoning. The sodium salt-containing seasoning may be any seasoning as long as it contains sodium salt (although it is also possible to use a seasoning in which other seasonings are added or mixed).

In addition, the amount of sodium salts such as common salt and sodium glutamate in the sodium salt-containing seasoning powder is 0.3 to the total amount of soup prepared by pouring boiling water and stirring from the viewpoint of aggregation/coagulation promotion effect and seasoning. It is preferable that it is in the ~/, j section.

The soup raw material of the present invention comprises the above-mentioned egg powder or rabbit granules, a coagulant, and seasoning powder.

In other words, the soup raw material of the present invention may be of a type in which the above-mentioned egg powder or egg granules, a coagulant, and a seasoning powder are mixed together. It is also possible to use a mixture of two of the above-mentioned egg powder or egg granules, a coagulant, and a seasoning powder, and each of the other seven powders. Separately, it may be a type that combines these as a set.And when making soup by pouring boiling water and stirring, combine the above-mentioned egg powder or rabbit granules, coagulant, and seasoning powder together. Mix and pour boiling water, preferably boiling water of 20°C or higher, into the mixture and stir. In the soup raw material of the present invention, egg-shaped egg masses will aggregate and coagulate on the surface in about 60 seconds. The amount of the egg powder or egg granules used above is preferably about /~! in terms of egg solids based on the total amount of soup made by pouring boiling water and stirring.This is the amount of egg solids based on the total amount of soup. If the concentration is less than 7%, there will be few agglomerated and coagulated shaved egg-like egg masses, and the appearance will not be good.On the other hand, if the concentration exceeds 7%, the agglomerated and coagulated scratched egg-like egg masses will form a thick layer on the surface, spoiling the aesthetic appearance. This is because the texture is hard, and it is also disadvantageous in terms of cost.

〔Effect of the invention〕

The soup raw material of the present invention can easily be prepared into a highly nutritious soup with a good texture, high nutritional value, and an attractive appearance, with egg masses floating in the shape of a beaten egg, simply by pouring boiling water and stirring. What are the soup ingredients?

By choosing that sodium-containing seasoning powder,
The soup can be made in any Japanese style, Chinese style, Western style, etc. [Example] An example of the present invention will be given below, but the present invention is not limited thereto.

Example 1 Whole egg liquid 2θ seconds obtained by cracking and filtering fresh raw eggs was homogenized using a high-pressure homogenizer / 009 / CWK, and then spray-dried at an air blowing temperature of 730°C and an exhaust air temperature of 70°C. Then, egg powder was obtained.

and egg powder. Layer, ♂Ki'/l''-AI, 'CMC was granulated at a temperature of 60°C, and the eggs were granulated.

The egg granules had a fine powder of 6θ mesh mass of 2 c/b, had a solubility of 90%, and a low dispersibility in hot water.

Separately, salt, 09. Glutamate 0. the law of nature! Kl
9. to sodium inosinate θ-06. Powder pressure oil θ,! mark,
Kaonyx powder J, 3Kf, kelp extract powder θ, and G9 were mixed to obtain a sodium salt-containing seasoning powder for 70 seconds.

Egg granules obtained as above, θ, and glucono delta lactone O, 4ty, obtained as above)
IJum salt-containing seasoning powder! Soup ingredients Otsu and 9 were obtained by mixing the ingredients.

I made soup using this soup ingredient in the following way.
Put the above soup ingredients into a soup cup and add
When 6011g of boiling water at ℃ was poured into the mixture and stirred, a delicious Japanese-style egg soup with a good texture was obtained.

Example 2 Fresh raw eggs were broken and filtered to obtain a whole egg liquid λ0, and 1 l of lactose (1-rcyr, 30% based on egg solid content) was added to make 50
Dissolve by heating to ℃ and use a high-pressure homogenizer to /θ09/
After homogenization at step 7.

Spray drying was carried out at a blowing temperature of 3θ°C and an exhaust temperature of 70°C to obtain egg powder j and ♂9. This egg powder is granulated in a fluidized bed using water as a binder at an intake air temperature of 0°C to form egg granules! ,
To 2? I got it. This egg granule has a fine powder of 6θ mesh mass of /%, and has a high solubility? Person in charge.

The degree of dispersion in hot water was 9♂.

Separately, 1 j-2 Kf of salt, 1 to 0.9 of sodium glutamate
．． Sodium inosinate 0-tEy, vegetable protein hydrolyzate 7
．． 3Kf, chicken extract powder/,! To? .

Ho'hui) perapah end θ, 39. Sesame oil powder 0-4
t [mixed with 7] IJum salt-containing seasoning powder 1 o
I got cy.

Egg granules obtained as above! , 2t, glucono delta lactone o-gp, and magnesium chloride (MgCl
2. Otsu H20) 0. lf and the sodium salt word tonal body P + powder ko, g? Soup raw material ♂,/g- was obtained by mixing.

A soup was made using this soup raw material in the following manner.

The above soup ingredients? -/9 into a soup cup, 90
By pouring boiling water/jOrnl at ℃ and stirring, a delicious Chinese-style egg soup with a good texture was obtained.

Claims (1)

[Claims] Egg powder or egg granules with a solubility of 82% or more and a dispersibility in boiling water of 90% or more, a lactone coagulant or a coagulant obtained by adding organic acids or alkaline earth metal salts thereto, and a sodium salt-containing seasoning powder. A soup ingredient that allows you to obtain a soup with egg-like egg masses floating by simply pouring boiling water and stirring.