JPS63296666A - Egg-containing food or drink packed in container - Google Patents

Abstract

PURPOSE:To obtain the titled food or drink having excellent taste and flavor of egg and high preservability, suppressing the formation of bitter amino acid in enzymatic treatment, by decomposing liquid egg with phospholipase and using the liquid egg as a component to prevent the thermal coagulation in thermal sterilization process. CONSTITUTION:Liquid egg is decomposed with phospholipase and the decomposed egg is used as a part of raw materials and processed by conventional method. The objective food or drink such as custard pudding can be prepared either by filling the raw materials in a container and thermally sterilizing the content or by filling the thermally sterilized raw materials in a container.

Description

DETAILED DESCRIPTION OF THE INVENTION <Industrial Utilization Public Expenses> The present invention relates to a packaged egg-containing food or drink with excellent egg flavor.

<Prior Art> Conventionally, when producing food and drinks packaged in containers such as cans and bottles, it has been necessary to sterilize them at high temperatures due to storage stability issues. Therefore, when producing containerized egg-containing foods and drinks, if ordinary egg liquid is mixed, the egg liquid will coagulate during heat sterilization, so egg liquid with reduced heat coagulability should be used. There was a need. For this thermocoagulation-preventing egg liquid, for example, enzymes obtained from filamentous fungi such as spider mold and black mold are used, and the thermocoagulation properties of whole eggs or egg yolks disappear under conditions of pH 3.5 to 4.5. The enzymatically treated one was published in 1977.
It is reported in Japanese Patent Publication No. 3450-3450 and Japanese Patent Publication No. 47-34937.

<Problems to be Solved by the Invention> However, the conventional egg fluid treated with enzymes obtained from filamentous fungi, such as Arachnoid Fungi, cannot be treated with egg fluid by various enzymes from filamentous fungi, especially proteolytic enzymes. It will contain amino acids with a bitter taste produced by the decomposition of the liquid. Therefore, food and drink products using enzyme-treated fabrics using enzymes from this filamentous fungus lacked egg-like flavor due to the bitter amino acids contained in the treated eggs.

Under these circumstances, there is a demand for food products with excellent flavor and long shelf life.

Therefore, an object of the present invention is to provide a packaged egg-containing food or drink that does not generate bitter amino acids during processing of egg liquid and has an excellent egg-like flavor.

Means for Solving the Problems〉 The structure of the present invention that achieves the above object is a food/beverage product that is heated and sterilized after being packaged in a container, and includes as a part of the raw material decomposed eggs obtained by decomposing egg liquid with phospholipase. It is characterized by

The configuration of the present invention will be explained in detail below.

In the present invention, a containerized egg-containing food or drink is a food or drink that has been blended and processed with raw materials, then filled into a container, sealed, and heat sterilized to maintain shelf life. Refers to things that contain eggs. Examples of these foods and drinks include dairy products, fruit juices, soy milk, and other beverages, confectionery and frozen desserts made from milk, soy milk, and other gel-like foods, such as custard pudding, milk pudding, ice cream, Bavarois, mousse, etc. Creams containing gelatinized starch, such as custard cream, murashige (meringue), and butter, which are characterized by using starch such as wheat flour or corn starch as one of the raw materials and gelatinizing the blended starch by heating. There are creams etc. The egg-containing food and drink according to the present invention uses phospholipase-decomposed eggs as all or part of the egg fluid used as a raw material.

Furthermore, in the present invention, phospholipase refers to an enzyme that hydrolyzes phospholipids, typically phospholipase A2, which hydrolyzes the intermediate ester bond of the glycerin group of phospholipids.
Other examples include phospholipase B1, which hydrolyzes the terminal or middle ester bonds of the glycerin groups of phospholipids; and enzymes that hydrolyze choline phosphate and choline bonds at the terminals of phospholipids. It also includes those in which other enzymes such as lipase and protease are used together with these enzymes.

In addition, the egg fluid used in the present invention refers to raw egg yolk or sterilized egg yolk obtained by separating eggs by a conventional method, a mixture of these raw egg yolks or sterilized egg yolks with sugars, salts, or both; Alternatively, these can be dried dried egg yolks rehydrated, liquid whole eggs obtained by breaking eggs in the usual way, sterilized whole eggs, frozen whole eggs, or either sugar or salt added to these whole egg liquids. or a mixture of both, dried whole eggs rehydrated, or a mixture of egg yolk and egg white.

In the present invention, such egg fluid is used after being decomposed with phospholipase. The degree of decomposition (decomposition rate) is indicated by the substitution rate (%) at which lecithin in egg yolk, which exists before phospholipase decomposition, is produced by enzymatic decomposition and replaced by zolecithin.

The decomposition rate of the egg fluid decomposed with phospholipase used in the present invention varies depending on the type of food or drink to which it is mixed, as shown in the test examples below.

First, when used in beverages, the degradation rate of phospholipase-degraded egg fluid is at least 5%, preferably 20% or more, and at least 10%, preferably 30% for whole eggs, as shown in the test examples below. The top is good. In addition, in the case of gel-like foods,
As shown in the test examples below, the degradation rate of phospholipase-degraded eggs is preferably at least 5% for egg yolks, preferably at least 20%, and at least 15%, preferably at least 30% for whole eggs. In addition, in creams containing gelatinized starch, as shown in the test examples below, the degradation rate of phospholipase-degraded eggs should be at least 5% for egg yolks, preferably at least 20%, and at least 10% for whole eggs, preferably at least 35%. . This is below the minimum value mentioned above.
This is because thermal coagulation of the egg liquid during heat sterilization cannot be prevented.

The amount of phospholipase used to obtain egg fluid degraded to the above degree varies depending on the processing conditions, but
Usually, it is about 0.001 to 0.1% based on the weight of egg fluid.

The conditions for this decomposition process vary depending on the amount or type of egg fluid, but for example, it takes one hour at about 40°C to decompose the egg fluid to a decomposition rate of about 20%, and it takes about 1 hour to decompose it to about 50%. To do this, it would take 4 hours at the same temperature of <40°C. In any case, as mentioned above, the decomposition rate of egg fluid varies depending on each food/beverage product, but it is desirable to process the egg fluid so that it is at least 5% for egg yolk and 10% or more for whole eggs.

In the present invention, such egg fluid degraded by phospholipase is used as a part of the raw material, and is blended and processed according to conventional manufacturing methods, packed in containers and then heat sterilized, or sterilized and packed in containers to produce food and drink products.

Further, as the filter container used in the present invention, heat-resistant ones such as cans, bottles, and retort pouches (aluminum containers, bags made from heat-resistant synthetic resin sheets) are preferably used.

Ideally, the entire amount of egg fluid treated with phospholipase can be used in place of conventional egg fluid, but the overall decomposition rate will vary depending on the egg yolk and whole egg, but the minimum decomposition rate mentioned above will vary depending on the yolk and whole egg. Enzyme-treated egg fluid and non-enzyme-treated egg fluid may be combined as described above.

When such phospholipase-decomposed eggs are used to produce a food or drink product that is packaged in containers and then heat-sterilized, the food or drink product becomes an egg-containing food or drink product that has an excellent egg-like flavor.

Furthermore, when a gelatinized starch-containing cream is produced using phospholipase-decomposed eggs, the cream has a good texture even if stored at low temperatures for a long period of time because the starch does not deteriorate and does not undergo syneresis.

<Example> Test examples showing the effects of the present invention will be explained below.

Test Example 1 Add 10% sodium hydroxide solution to raw egg yolk to adjust pH to 7
．． The amount of arsenic solution (manufactured by Noho Co., Ltd.; rLecitase 10 LJ) shown in Table 1 (enzyme IU/egg yolk 1kg) was added to each of the phospholipases adjusted to 0, and enzymatic decomposition was performed at 50°C for 1 hour. Ta.

The degradation rate of these enzymatically degraded egg yolks was measured. This decomposition rate (%) was expressed as the rate of substitution of egg yolk with lecithin or solecithin, and was quantified by capacity thin layer chromatography after enzyme deactivation.

Using each of the enzymatically decomposed egg yolks described above, egg-containing milk beverages having the following formulations were obtained.

(Blend) The blended products obtained by the above blending are mixed, and the blended product is approximately 15
0 mj was filled and sealed in a vinylidene chloride film with a folded diameter of 57+ nm, and heated in boiling water for 50 minutes.

Further, as a comparative amount, an egg-containing milk beverage was obtained using enzymatically decomposed egg yolk treated by the method disclosed in Japanese Patent Publication No. 40-3450 and using the same formulation as above.

When the beverage thus obtained was opened, the presence of coagulum and the flavor of the egg were evaluated by a panel of panelists.

The above results are shown in Table 1.

Table 1 * Heat denaturation (the same applies to Tables 2 to 4 below) It was observed that almost no coagulation was observed from a conversion rate of 5%, and that the egg taste was excellent.

Test Example 2 Liquid whole eggs were heated to 60°C and sterilized, then cooled to 50°C, and an enzyme solution for phospholipase (manufactured by Noho Co., Ltd.;
Add the amount of Lecitase (10 LJ) shown in Table 2 (IU of enzyme/1 kg of liquid whole egg) to each, and heat at 50°C.
Enzymatic digestion was carried out for 1 hour.

Regarding each of these decomposition liquids, the decomposition rate was measured in the same manner as in Test Example 1.

Using each of the enzymatically decomposed whole eggs described above, egg-containing soymilk beverages having the following formulations were obtained.

(Blend) 10% solid soymilk 87% Enzyme-digested liquid egg yolk 13% Total 100% Mix the blended products obtained from the above blend and mix approximately 100mj of it.
Fill a retort pouch bag, seal it, and place it in the retort.
Heated at 10°C for 30 minutes.

Furthermore, as a control, an egg-containing soymilk beverage was obtained using the enzymatically decomposed whole egg treated by the method disclosed in Japanese Patent Publication No. 40-3450 and using the same formulation as above.

Each beverage product obtained as in Example B was evaluated in the same manner as in Test Example 1.

The above results are shown in Table 2.

Table 2 As a result, some coagulation was observed at a substitution rate of 5% for beverages made from phospholipase-digested whole eggs, but at a substitution rate of 1.
From 0%, almost no coagulation was observed, and it was recognized that the egg flavor was excellent.

Test Example 3 Raw egg yolk was enzymatically decomposed with phospholipase B in the same manner as in Test Example 1 at the volumes shown in Table 3, and the decomposition rate was measured.

Using each of these enzymatically decomposed egg yolks, egg-containing test products with the following formulations were obtained.

(Composition) Skimmed milk powder 40g Enzymatically decomposed egg yolk 90g Cornstarch 1.2g Sand $1 100g Salt 0.1g) Blue water 370g Total 6
01.3g The blended product obtained by the above blending is the same as the basic milk pudding blend without the gelling agent.

Approximately 150 ml of these blended products were heat-treated in the same manner as in Test Example 1.

Further, as a comparative product, a test control product was obtained by using enzymatically decomposed egg yolk treated according to the method disclosed in Japanese Patent Publication No. 47-34937 and using the same formulation as above.

Each of the beverages thus obtained was evaluated in the same manner as in Test Example 1.

The above results are shown in Table 3.

Table 3 As a result, the test product made from phospholipase-decomposed egg yolk showed almost no coagulation from a substitution rate of 5% and was found to have an excellent egg flavor.

Test Example 4 Liquid whole eggs were subjected to enzymatic decomposition with phospholipase B as in Test Example 2 by the companies shown in Table 4, and the decomposition rate was measured.

Using each of these enzymatically digested whole eggs, test products with the following formulations were obtained.

(Blend) Milk 85% Enzyme decomposition solution Whole egg 15% Total 100% Retort heating was performed in the same manner as in Test Example 2 using 100 mj of these blended products.

Furthermore, as a comparative product, a test control product was obtained by using the enzymatically decomposed whole egg treated by the method disclosed in Japanese Patent Publication No. 47-34937 and using the same formulation as above.

Each test product thus obtained was evaluated in the same manner as in Test Example 1.

The above results are shown in Table 4.

Table 4 As a result, phospholipase decomposition solution For the test product made from whole eggs, some coagulation was observed at a substitution rate of 5%, but at a substitution rate of 10
%, almost no coagulation was observed, and it was recognized that the egg flavor was excellent.

Test Example 5 Raw egg yolk was enzymatically degraded using phospholipase A2 in the same manner as in Test Example 1, and the degradation rate was measured.

Using each of these enzymatically decomposed egg yolks, a test sample of custard cream was obtained according to the conventional method using the following formulation.

(Composition) Milk 1.0 00 g Enzyme-decomposed egg yolk 150 g Sand @ 250 g Cornstarch 60 g Total 1,460 g These combinations 1. Pack OOOg into polyamide bags,
It was stored for 72 hours at 0°C.

The amount of syneresis generated from each test product thus obtained was measured.

The above results are shown in Table 5.

Table 5 From the results shown in Table 5, in the test product made from phospholipase-decomposed egg yolk, some syneresis was observed at a substitution rate of 25%, but no syneresis was observed at a substitution rate of 32% or higher.

Test Example 6 Liquid whole eggs were enzymatically decomposed with phospholipase A in the same manner as in Test Example 2 at the volumes shown in Table 6, and the decomposition rate was measured.

Using each of these enzymatically decomposed whole eggs, custard cream test products were obtained in the conventional manner using the following formulations.

(Composition) Milk 1. OOOg Enzyme Digested Whole Egg 200g Sugar 300g Flour
70g butter - 2
5g total 1.5 9 5g
These combination products 1. Pack OOOg into polyamide bags,
Storage was performed for 24 hours under conditions of -18°C.

The amount of syneresis generated from each test product thus obtained was measured.

The above results are shown in Table 6.

Table 6 From the results shown in Table 6, in the test product made from phospholipase-treated egg yolk, some syneresis was observed at a substitution rate of 35%, but no syneresis was observed at a substitution rate of 44% or higher.

Examples Example 1 ■ Sterilized egg yolk 1, which was sterilized with enzyme treatment at 60°C for 5 minutes and then cooled to 55°C.
00 kg was adjusted to pH 7.0 by adding 25 ml of 10% sodium hydroxide solution, and an enzyme solution (manufactured by Novo; rLecitase 10 LJ) was added to the phospholipase.
) 4 mj was added, and enzymatic decomposition was performed for 2 hours at a solution temperature of 55°C.

Furthermore, the enzyme was deactivated by heating at 65° C. for 30 minutes.

When the decomposition rate of this enzymatically decomposed egg yolk was measured in the same manner as in Test Example 1, the decomposition rate was 35%.

■ Preparation of egg-containing milk drink Using the obtained enzymatically decomposed egg yolk, a concentrated egg-containing milk drink was obtained using the following formulation.

(Composition) Milk 500 kg Enzymatically decomposed egg yolk 95 kg Sugar 78 kg Vanilla essence 0.1 kg Total 673.1 kg The above mixture was heated at 140°C for 3 seconds using a plate heater, and immediately molded into polyamide bags. 200g each.

The obtained egg-containing milk drink had an excellent egg flavor, and no heat denaturation was observed.

Example 2 ■ Enzyme treatment After sterilization at 65°C for 5 minutes, 20% sweetened solution cooled to 50°C 80 kg of whole eggs were added with phospholipase and 2.8 m of enzyme solution (manufactured by Novo; rLecitase 10 LJ)
j was added thereto, and enzymatic decomposition was performed for 4 hours at a solution temperature of 50°C. Furthermore, the enzyme was deactivated by heating at 70° C. for 20 minutes.

When the decomposition rate of this enzymatically decomposed whole egg was measured in the same manner as in Test Example 1, the decomposition rate was 41%.

■ Preparation of orange juice drink containing eggs Using the obtained enzymatically decomposed whole eggs, an orange juice drink containing stuffed eggs was obtained using the following formulation.

(Composition) Orange juice 100 kg Enzyme-digested whole egg 60 kg Clear water 400 kg Crystalline citric acid 0.05 kg Sugar 10 kg Total 570.05 kg The above mixture was heated at 95°C for 5 minutes using a plate heater, and immediately 250 m1 The mixture was filled into cans and cooled.

The obtained egg-containing fruit juice drink had an excellent egg flavor, and no thermal denaturation was observed.

Example 3 ■ Sterilized egg yolk 2 that was sterilized with enzyme treatment at 60°C for 5 minutes and then cooled to 55°C.
Phospholipase B was added to 10% sodium hydroxide solution 1 [450 mN to adjust the pH to 7.0
E[JH8mj t- was added, and enzymatic decomposition was performed for 2 hours at a solution temperature of 55°C. Furthermore, the enzyme was deactivated by heating at 65° C. for 30 minutes.

When the decomposition rate of this enzymatically decomposed egg yolk was measured in the same manner as in Test Example 1, the decomposition rate was 35%.

(2) Preparation of egg-containing yogurt Using the obtained enzymatically decomposed egg yolk, egg-containing yogurt packaged in a -C container was obtained using the following formulation.

(Composition) Skimmed milk powder 105 kg Enzyme-decomposed egg yolk 180 kg Sand fi 80 kg Vanilla flavor 1 kg Fresh water 920 kg total
1,286 kg of the above mixture was heated at 140°C for 3 seconds using a plate heater, and then immediately heated to 5°C.
The mixture was cooled to 90°C to obtain pasteurized egg-containing yogurt paste. 20 kg of yogurt starter was added to 1.286 kg of this egg-containing yogurt base, and after stirring, the mixture was placed in a 200 mj container and fermented at 30°C for 12 hours.

The resulting egg-filled glutinous meat had an excellent egg flavor.

Example 4 ■ Enzyme treatment After sterilization at 65°C for 5 minutes, 20% sweetened solution cooled to 50°C 80 kg of whole eggs were added with phospholipase and 2.8 m of enzyme solution (manufactured by Novo; r Leeitase 10 LJ)
j was added thereto, and enzymatic decomposition was performed for 4 hours at a solution temperature of 50°C. Furthermore, the enzyme was deactivated by heating at 70° C. for 20 minutes.

When the decomposition rate of this enzymatically decomposed whole egg was measured in the same manner as in Test Example 1, the decomposition rate was 41%.

■ Preparation of Bavarois Using the obtained enzymatically decomposed whole eggs, Bavarois was obtained according to the following formulation.

(Blend) Milk 144 kg20 with sugar added Enzyme decomposition solution Whole egg 36 kg Sugar
37kg fresh cream 5
0kg Gelatin 6kg Calcium alginate 0.2kg total
273.9 kg of the above-mentioned mixture was heated at 140°C for 3 seconds using a plate heater, and immediately cooled to 15°C to kill al! I got a liquid fixer. Air passed through a sterilization filter was introduced into this prepared solution using a continuous whisk, and the solution was foamed and then filled into molds.

The obtained Bavarois had an excellent egg flavor.

Example 5 ■ Sterilized egg yolk 5 which was sterilized by enzyme treatment at 60°C for 5 minutes and then cooled to 55°C.
0.2 mj of phospholipase AI enzyme solution was added to the mixture, which was adjusted to pH 7.0 by adding 12 mN of 10% sodium hydroxide solution, and enzymatic decomposition was carried out for 2 hours at a solution temperature of 55°C. Furthermore, the enzyme was deactivated by heating at 65° C. for 30 minutes.

When the decomposition rate of this enzymatically decomposed egg yolk was measured in the same manner as in Test Example 1, the decomposition rate was 35%.

(1) Preparation of custard cream Using the obtained enzymatically decomposed egg yolk, custard cream was obtained according to the following formulation.

(Composition) Milk 25kg Enzyme-digested egg yolk 5kg Sand fi 7kg Flour
0.85kg Cornstarch 0.85kg Vanilla essence 0.05kg Total 38.75kg Boil milk and add to the above ingredients except vanilla essence, knead, then pass through a 40 mesh strainer and put into a double boiler. Sufficient heating was performed. After that, add vanilla essence and mix, then fill 1 kg each into polyamide bags.
Immediately cool in chiller water at 5°C for 1 hour, then store at 5°C for 1 week.

No syneresis was observed in this custard cream stored at 5° C. for one week.

Example 6 ■ Enzyme treatment After sterilization at 65°C for 5 minutes, 20% sweetened solution cooled to 50°C. Add 0.35ml of phospholipase B enzyme solution to 10kg of whole eggs.
N was added and enzymatic decomposition was performed for 4 hours at a solution temperature of 50°C. Furthermore, the enzyme was deactivated by heating at 70° C. for 20 minutes.

When the decomposition rate of this enzymatically decomposed whole egg was measured in the same manner as in Test Example 1, the decomposition rate was 41%.

■ Preparation of custard cream Using the obtained enzymatically decomposed whole eggs, custard cream was obtained with the following formulation.

(Composition) Whole milk powder 6 kg 2ON sweetened enzyme decomposition solution Whole egg 8.75 kg Sugar 18 kg Flour 5 k
g Shimizu 40kg lemon essence 0.02kg vanilla essence
0.08kg total 77.
Mix 85kg of the above ingredients and make thermosinder.
(manufactured by Iwai Kikai ■) until the product temperature reached 95°C. Thereafter, 1 kg each was filled into heat-resistant bags, sterilized at 110°C for 30 minutes, and after cooling, the product was stored at a temperature of 5°C for one month.

No syneresis was observed in this custard cream stored at 5° C. for one month.

<Effects of the Invention> As specifically explained above in conjunction with Test Examples and Examples, according to the present invention, when egg fluid degraded with phospholipase is used, bitter amino acids are not generated during enzymatic degradation, so egg It is possible to provide egg-containing foods with excellent flavor. In addition, the gelatinized starch-containing cream using this phospholipase-decomposed egg does not undergo syneresis even when stored at low temperatures for a long period of time, and has a good texture.

Claims (1)

[Scope of Claims] 1) A food or drink product that is heat sterilized after being packaged in a container, or is packaged in a container after being heat sterilized, and is characterized by containing decomposed eggs obtained by decomposing egg fluid with phospholipase as part of the raw material. Food and drinks containing packaged eggs. 2) The containerized egg-containing food and drink according to claim 1, wherein the food and drink is a beverage. 3) The containerized egg-containing food and drink according to claim 1, wherein the food and drink is a gel-like food. 4) The packaged egg-containing food or drink according to claim 3, wherein the food or drink is a gelatinized starch-containing cream.