WO2006092879A1

WO2006092879A1 - Process for producing frozen water-boiled egg and process for producing frozen processed food containing water-boiled egg

Info

Publication number: WO2006092879A1
Application number: PCT/JP2005/018280
Authority: WO
Inventors: Kano Tsuda; Yukio Sakane; Toshihiko Hagiwara; Masao Sawada
Original assignee: Nichirei Foods Inc.
Priority date: 2005-02-28
Filing date: 2005-10-03
Publication date: 2006-09-08
Also published as: CN101128119A; JP4365797B2; CN101128119B; JP2006230334A

Abstract

A process for producing a frozen water-boiled egg whose refrigeration degeneration is prevented or inhibited and whose taste and configuration are maintained even after long-term frozen storage; and a process for producing a frozen processed food containing the frozen water-boiled egg. There is provided a process for producing a frozen water-boiled egg, comprising the step (A) of preparing a water-boiled egg, the step (B) of immersing the water-boiled egg in a saccharide-containing aqueous solution of 0 to 10˚C in which a phosphate, trehalose and sorbitol are contained, the step (C) of immersing the immersed water-boiled egg in a hot saccharide-containing aqueous solution of 80 to 100˚C in which a phosphate, trehalose and sorbitol are contained, and the step (D) of freezing the water-boiled egg having undergone at least the steps(A) to (C). Further, there is provided a process for producing a frozen processed food, comprising the above steps (A) to (C) plus the step (X) of preparing a processed food maintaining the configuration of the water-boiled egg with the use of the water-boiled egg having undergone at least these steps, and the step (D-1) of freezing the processed food.

Description

Specification

Method for producing frozen boiled egg and method for producing frozen processed food containing boiled egg

[0001] The present invention relates to a method for producing a frozen boiled egg capable of suppressing or preventing a decrease in the form, color and texture of the boiled egg accompanying freezing denaturation, and a frozen skewered fried chicken that retains the form of the boiled egg. The present invention relates to a method for producing frozen processed foods including boiled eggs such as eggs, frozen Chinese rice bowls, and frozen scotch eggs.

Background art

[0002] In recent years, with the development of frozen foods !, the demand for eggs in various frozen processed foods and frozen rice cakes that use boiled eggs has increased, including for commercial use. On the other hand, boiled eggs, like boiled eggs, are expected to see increased demand for frozen products.

Boiled eggs and boiled eggs undergo freezing and denaturation when rapidly frozen as they are, and the thawed product has a hard texture such as a rubbery or sponge-like egg white part, a transparent color, and a watery egg yolk part. The phenomenon that becomes. In particular, in the case of boiled eggs, the production method is different from boiled eggs, and after boiling and shelling, an acid treatment process, a tightening process using salt water, and a pressurized carothermal sterilization process are performed. The texture and the like of the boiled egg are lowered, and freezing denaturation tends to occur remarkably compared to the boiled egg. For this reason, only a very small amount of frozen boiled eggs are distributed in the farm, and it is difficult to say that the texture of the eggs itself has been improved.

[0003] By the way, as a method for suppressing freezing and denaturation of eggs by boiling, for example, Japanese Laid-Open Patent Publication No. 7-135926 discloses a method in which boiled eggs are dipped in an aqueous solution containing phosphate and, if necessary, dextrin and dextrin alcohol. It is disclosed. Japanese Patent Laid-Open No. 2001-346507 discloses that boiled eggs with shells removed are immersed in a sugar solution at 40 to 75 ° C containing dextrin of DE = 30 or more, trehalose, sorbitol, etc. for 20 minutes to 120 minutes. In addition, a method for producing eggs with a frozen rice cake that is frozen after being left at room temperature is disclosed.

However, these methods can improve the degree of freezing and denaturation to some extent in the case of eggs with a frozen salmon, but the effect is hardly obtained in frozen boiled eggs. Disclosure of the invention

Problems to be solved by the invention

[0004] Therefore, the problem of the present invention is that after thawing, the egg white portion becomes a hard texture such as rubber or sponge, the color of the egg white portion becomes transparent, and the yolk portion becomes watery. It is intended to provide a method for producing frozen boiled eggs that can be prevented or suppressed and can maintain its texture and form even when stored frozen for a long time.

Another object of the present invention is to provide a method for producing a frozen processed food containing frozen boiled eggs that prevents or inhibits frozen denatured frozen boiled eggs and maintains its texture and form even when stored for a long period of time. It is to provide.

Means for solving the problem

That is, according to the present invention, the step (A) of preparing a boiled egg, the boiled egg is immersed in a saccharide-containing aqueous solution of 0 to 10 ° C. containing phosphate, trehalose and sorbitol. (B), a step (C) of immersing the soaked soaked egg prepared in step (2) in a heated saccharide-containing solution at 80 to 100 ° C. containing phosphate, trehalose and sorbitol, and at least the above step ( A method for producing a frozen boiled egg comprising the step (D) of freezing the boiled egg after performing A) to (C) is provided.

Further, according to the present invention, using the boiled egg after performing the above steps (A), step), step (C), at least the steps (A) to (C), the form of the boiled egg is obtained. Production of frozen processed foods containing boiled eggs, characterized in that it includes the step (X) of preparing the retained processed food and the step (D-1) of freezing the processed food prepared in step (X). Law is provided.

The invention's effect

[0006] The method for producing a frozen boiled egg of the present invention includes the steps (A) to (D) described above, and particularly includes the steps (B) and (C). Denaturation is prevented or suppressed, and its texture and form can be maintained even when frozen for long periods. Therefore, the resulting frozen boiled eggs can be expected to replace the conventional room temperature type or chilled type boiled eggs.

In addition, the method for producing a frozen processed food of the present invention includes the steps (A) to (C), (X) and (D-1), and particularly includes steps (B), (C) and (X). Because it contains, the frozen boiled eggs in the frozen processed food obtained Furthermore, freezing denaturation is prevented or suppressed, and the texture and form can be maintained even when frozen for a long period. Therefore, the frozen processed food containing the frozen boiled egg obtained is better in texture and appearance than the conventional product, and the frozen processed food containing the boiled egg such as frozen skewered egg, frozen Chinese rice bowl, frozen scotch egg, etc. Can be provided.

BEST MODE FOR CARRYING OUT THE INVENTION

[0007] Hereinafter, the present invention will be described in more detail.

The method for producing a frozen boiled egg or frozen processed food of the present invention (hereinafter abbreviated as the production method of the present invention) includes a step (A) of preparing a boiled egg.

As boiled eggs, commercially available boiled eggs of normal temperature type or chilled type such as chicken eggs or quail eggs can be used, and boiled eggs prepared according to known methods and the like can be used.

As a method for preparing boiled eggs, for example, the eggs are boiled, shelled, and acid-treated with a citrate solution or the like. Then, after thinning, screening, and weighing, a method of squeezing with 0.4 to 0.7 mass% salt water, etc., and sterilizing under pressure and heat may be mentioned. At this time, the boiled egg can be made into a normal temperature type or a chilled type by adjusting the pressure and heat sterilization conditions.

Here, the normal temperature type is a product that has been sterilized by heating at 115 ° C for about 30 minutes and is stored at normal temperature or in a cold place and has a shelf life of about 1 to 2 years longer than the chilled type. Means. On the other hand, a chilled type is one that has been subjected to heat treatment under weaker sterilization conditions than a room temperature type. The sterilization condition is one that has been heat-treated at 95 ° C for about 30 minutes, etc. This means that the product is stored in the chilled temperature range and has a shorter shelf life than the room temperature type.

[0008] The production method of the present invention includes a step (B) of immersing the boiled egg prepared in step (A) in a saccharide-containing aqueous solution at a specific temperature containing phosphate, trehalose, and sorbitol. A step (C) of immersing the soaked soaked egg prepared in the step (B) in a saccharide-containing heating solution at a specific temperature containing phosphate, trehalose and sorbitol. If either step (B) or step (C) is not performed, the effect of inhibiting freezing denaturation is not sufficient particularly for room temperature type boiled eggs.

[0009] The phosphate used in the step (B) or the step (C) maintains water retention of the boiled egg and is subjected to freezing denaturation. Ingredients that suppress or prevent the egg white portion from becoming less elastic and the egg yolk to become watery. For example, monosodium phosphate, monopotassium phosphate, disodium phosphate, dipotassium phosphate, phosphoric acid Trisodium, tripotassium phosphate, sodium pyrophosphate, potassium pyrophosphate, sodium polyphosphate, potassium polyphosphate, or a mixture of two or more of these.

In the saccharide-containing aqueous solution used in step (B), the concentration of phosphate is preferably 0.2 to 3% by mass, particularly preferably 0.5 to 2% by mass. If the phosphate concentration is less than 0.2% by mass, the desired effect may not be obtained. If the phosphate concentration exceeds 3% by mass, the desired effect will not be further improved, and conversely, there may be a taste of phosphate. There is.

The concentration of phosphate in the heated saccharide-containing solution used in the step) is preferably 0.2 to 3% by mass, particularly preferably 0.5 to 2% by mass. If the phosphate concentration is less than 0.2% by mass, the desired effect may not be obtained. If the phosphate concentration exceeds 3% by mass, the desired effect will not be improved any more, and conversely, a taste due to phosphate will occur. There is a fear.

[0010] Trehalose used in step (B) or step (C), together with sorbitol described later, suppresses the clarification of egg white after thawing and improves the texture of egg white and egg yolk together with the aforementioned phosphate. It is a component that makes it possible.

The concentration of trehalose in the sugar-containing aqueous solution used in step (B) is particularly preferably 5 to 30 mass ^_0/0 preferably fixture 10 to 25 wt%. If the concentration of trehalose is less than 5% by mass, the desired effect may not be obtained. If the concentration exceeds 30% by mass, the desired effect may not be further improved, and conversely, sweetness may be significantly emphasized. .

The concentration of trehalose in the saccharide-containing heated solution used in step (C) is particularly preferably preferably fixture 10 to 25 mass% from 5 to 30 weight ^_0/0. If the concentration of trehalose is less than 5% by mass, the desired effect may not be obtained, and if it exceeds 30% by mass, the desired effect may not be further improved, and conversely, the sweetness may be significantly emphasized.

[0011] The sorbitol used in the step (B) or the step (C), together with the trehalose described above, suppresses the clarification of the egg white after thawing, and improves the texture of the egg white and the egg yolk together with the phosphate described above. It is a component that makes possible.

In the saccharide-containing aqueous solution used in step (B), the concentration of sorbitol is 5 to 30% by mass. A preferred range is 10 to 25% by mass. If the concentration of sorbitol is less than 5% by mass, the desired effect may not be obtained. .

Saccharide containing heated solution Nio, Te sorbitol concentration used in step (C) is particularly preferably preferably fixture 10 to 25 mass% from 5 to 30 weight ^_0/0. If the concentration of sorbitol is less than 5% by mass, the desired effect may not be obtained.

[0012] The saccharide-containing aqueous solution used in step (B) and the saccharide-containing heated solution used in step (C) do not impair the desired effects of the present invention in addition to the phosphate, trehalose and sorbitol. Other components can be contained by appropriately selecting within the range. However, as shown in the comparative examples described later, the use of dextrin having a DE as high as about 40 reduces the texture of the egg white part due to the high temperature of the saccharide-containing heated solution in the step (C), and reduces the egg white part. Is unfavorable because it colors more than necessary. Accordingly, it is preferable that at least the dextrin having DE = 30 or more is not contained in the heated saccharide-containing solution used in the step (C).

In addition, when other saccharides other than trehalose and sorbitol are contained as other components, the saccharide-containing aqueous solution and the saccharide-containing heated solution are used to prevent the sweetness of the resulting frozen boiled egg from being significantly emphasized. It is preferable to adjust the content of other sugars so that the Brix value is in the range of 20-40.

[0013] In step (B), the temperature of the saccharide-containing aqueous solution in which the boiled eggs are immersed is usually a force that can be performed in the range of 0 to 10 ° C. If the solution does not freeze, it is less than 0 ° C. However, the temperature may exceed 10 ° C if there is no risk of deterioration of the boiled egg by microorganisms. The time for immersing the boiled eggs in the saccharide-containing aqueous solution can be appropriately determined so as to achieve the effect of the present invention, depending on the concentration of the aqueous solution, the size and type of the boiled eggs, but is not particularly limited. Usually, it is 10 hours or longer, preferably 12 to 24 hours.

[0014] In the step (C), the temperature of the saccharide-containing heating solution in which the boiled eggs immersed in the step (B) are further immersed is 80 to 100 ° C, preferably 85 to 98 ° C. . If this temperature is less than 80 ° C, the effect of suppressing the decrease in texture due to freezing denaturation is not sufficient. If the temperature exceeds 100 ° C, the texture of boiled eggs becomes harder and the eggs are colored. There is a fear. The time for further immersing the boiled egg soaked in the step (B) in the saccharide-containing heated solution may achieve the effect of the present invention depending on the concentration of the heated solution, the size and type of the boiled egg, etc. Although it can be suitably determined, it is not particularly limited, but it is usually in the range of 15 to 60 minutes, preferably 20 to 40 minutes.

[0015] The method for producing a frozen boiled egg of the present invention includes at least a step (D) of freezing the boiled egg after performing the steps (A) to (C).

The boiled egg to be frozen in the step (D) may be at least the boiled egg that has been subjected to the steps (A) to (C). It can also be performed on boiled eggs after the step (C-1) of cooling to 30 ° C.

Here, in the step (C-1), the cooling may be either natural cooling or forced cooling. 1S Generally, cooling at room temperature is preferable. By performing such cooling, the boiled eggs before freezing in step (D) can be dried appropriately, and freezing denaturation that the yolk portion becomes watery during the freezing period can be further suppressed. This is preferable.

Freezing in step (D) can usually be performed by quick freezing at about 35 ° C.

[0016] The method for producing a frozen processed food of the present invention prepares a processed food that retains the form of the boiled egg using at least the boiled egg after performing the steps (A) to (C). Including step (X). The boiled egg after performing at least the steps (A) to (C) can be used for step (X) as it is or after draining, and cooling of the step (C-1) can be performed. After going, it can be used for process (X).

The processed food prepared in step (X) is not particularly limited as long as it is a processed food that uses boiled eggs while maintaining their form. For example, frozen skewered eggs, frozen Chinese rice bowls, frozen A scotch egg etc. can be mentioned, These preparation methods can be performed according to a well-known method. At this time, the processed food preparation may be in the state before the final cooking or after the cooking. For example, in the case of a frozen skewered egg, it is applied to the boiled egg. It may be in a state before or after oiling.

[0017] The method for producing a frozen processed food of the present invention includes a step (D-1) of freezing the processed food prepared in the step (X). Freezing in step (Dl) can usually be performed by quick freezing at about 35 ° C.

[0018] In the manufacturing method of the present invention, in addition to the above-described steps, an additional step may be included in order to obtain further effects within a range that does not impair the desired effects of the present invention. .

The frozen boiled eggs and frozen processed foods obtained by the production method of the present invention can be stored for a long period of time, and can be eaten from rice cakes by cooking and natural thawing.

Example

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Example 1

Commercially available room temperature type boiled quail eggs were prepared. On the other hand, a saccharide-containing aqueous solution having a sodium tripolyphosphate concentration of 1% by mass, a trehalose concentration of 15% by mass and a sorbitol concentration of 15% by mass was prepared. The Brix value of this aqueous solution was 31%.

Next, the obtained saccharide-containing aqueous solution was kept at 4 ° C., and 2 kg of the above boiled quail egg was soaked for 16 hours. During the immersion, a light stirring operation was performed every 4 hours. The temperature of the aqueous solution during immersion was kept at 4 ° C.

The soaked quail eggs soaked in water were transferred to a saccharide-containing heated solution prepared by heating a saccharide-containing aqueous solution prepared in the same manner as described above to 85 ° C, and immersed for 30 minutes. The temperature of the heated solution during the immersion was maintained at 85 ° C.

Next, the boiled quail eggs immersed in the heated solution were drained and allowed to cool at room temperature for 60 minutes. After cooling, the outer surface temperature of the eggs was around 25 ° C. Subsequently, quail eggs boiled in cold frozen water were prepared by rapid freezing at 35 ° C.

[0020] The frozen quail eggs boiled in water are stored at 5 ° C for 3 days, and then thawed naturally at room temperature. The appearance (the overall shape (deformation), coloring, etc.) The texture (hardness, elasticity), the texture of egg yolk (wateriness) and the overall score were evaluated.

The evaluation was performed by comparing the commercially available room-temperature-type boiled quail eggs prepared above with 8 points. Therefore, the higher the score, the more the freezing denaturation is suppressed. In addition, the appearance coloration evaluation is the normal temperature type boiled quail The eggs are unchanged from the eggs as they are, `` '', those that are colored but acceptable, `` M '', those that are concerned about coloring, in order from the lowest to the highest, M1, “M2” and “M3” were used. The results are shown in Table 2.

[0021] Examples 2 and 3 and Comparative Examples 1 to 18

Using the saccharide-containing aqueous solution and saccharide-containing heated solution shown in Table 1, cold-frozen water-stuck quail eggs were prepared in the same manner as in Example 1, and the same evaluation was performed. Evaluation was performed according to the same criteria as in Example 1. The results are shown in Table 2.

The temperature and immersion time of the saccharide-containing aqueous solution, the immersion time in the heated saccharide-containing solution, the cooling conditions, and the freezing conditions were the same as in Example 1. Further, Example 3 and Comparative Example 17 are examples in which a commercially available chilled type quail egg was used instead of a commercially available room temperature type boiled quail egg, and in Table 1, the column of saccharide-containing aqueous solution or saccharide-containing heated solution “One” means that they are not immersed in these solutions. Further, Comparative Example 18 is an example in which a commercial room temperature type boiled quail egg was frozen without being treated.

[0022] [Table 1]

[] ^ 0023

% Indicates the concentration (% by mass) in the solution, and DE stands for dextrin (DE = 40).

Appearance Evaluation Egg White Texture Egg Yolk Texture Overall Evaluation Egg White Shape (Modified Egg White Coloring Hardness Elasticity (Water Tsubasa)

Shape)

Example 1 8 points M 5 points 6 points 6 points 5 points Example 2 8 points M 5 points 6 points 7 points 6 points Example 3 8 points M 7 points 7 points 8 points 7 points Comparative example 1 8 points-3 points 3 points 4 points 3 points Comparative example 2 8 points-3 points 3 points 4 points 3 points Comparative example 3 8 points ― 2 points 3 points 6 points 3 points Comparative example 4 8 points-2 points 2 points 6 points 2 points Comparative examples 5 7 points-3 points 2 points 2 points 2 points Comparative example 6 8 points-4 points 4 points 3 points 4 points Comparative example 7 8 points-4 points 4 points 4 points 4 points Comparative example 8 7 points M 4 points 3 points 2 points 3 points Comparative example 9 8 points-3 points 3 points 5 points 3 points Comparative example 10 8 points M 2 points 2 points 6 points 2 points Comparative example 11 8 points M l 2 points 2 points 7 points 2 points Comparative example 12 8 points M l 1 point 2 points 7 points 2 points Comparative example 13 4 points 3 points 2 points 2 points 2 points Comparative example 14 5 points M 3 points 2 points 2 points 2 points Comparative example 15 8 points M l 2 points 3 points 6 points 2 points Comparative example 16 8 points M 3 1 point 2 points 7 points 1 point Comparative example 17 8 points ― 4 points 4 points 7 points 4 points Comparative example 18 1 point-1 point 1 point 1 point 1 point

From the results in Table 2, it can be seen that the frozen water-boiled quail eggs of the examples in the present invention are more excellent in the effect of inhibiting freezing denaturation than the comparative examples. Therefore, it can be easily predicted that similar effects can be obtained even when used for various frozen processed foods. On the other hand, from the results of the comparative examples, when the step (B) and / or the step (C) defined in the present invention is not performed, when the composition of the saccharide-containing solution and the saccharide-containing heated solution is different, the effect of inhibiting freezing denaturation is obtained. It turns out that it is greatly inferior.

Furthermore, when 15% by mass of DE = 40 dextrin is used and the temperature of the saccharide-containing heated solution is set to a temperature within the range of the step (C) of the present invention, the appearance egg white is markedly colored. I understand that

Claims

The scope of the claims

[1] Step of preparing boiled eggs (A),

(B) immersing the boiled egg in a sugar-containing aqueous solution of 0-10 ° C containing phosphate, trehalose and sorbitol,

(C) a step of immersing the immersed boiled egg prepared in step (B) in a heated saccharide-containing solution at 80 to 100 ° C. containing phosphate, trehalose and sorbitol, and

A method for producing frozen boiled eggs, comprising at least step (D) of freezing the boiled eggs after performing the steps (A) to (C).

[2] The production method according to claim 1, comprising a step (C-1) of cooling the cooked egg prepared in step (C) to 10 to 30 ° C before step (D).

[3] In each of the saccharide-containing aqueous solution used in step (B) and the saccharide-containing heated solution used in step (C), the phosphate concentration is 0.2 to 3% by mass, and the trehalose concentration is 5 to 30 mass ^0. / _0, method according to claim 1 sorbitol concentration of 5 to 30 mass%.

[4] The process according to claim 1, wherein the immersion time in the saccharide-containing aqueous solution in step (B) is 10 hours or more, and the immersion time in the heated saccharide-containing solution in step (C) is 15 to 60 minutes. .

[5] Step of preparing boiled egg (A),

(C) a step of immersing the immersed boiled egg prepared in step (B) in a heated saccharide-containing solution at 80 to 100 ° C containing phosphate, trehalose and sorbitol,

Step (X) of preparing a processed food retaining the form of the boiled egg using at least the boiled egg after performing the steps (A) to (C), and

A method for producing a frozen processed food containing boiled eggs, comprising the step (D-1) of freezing the processed food prepared in step (X).