WO2008001588A1

WO2008001588A1 - Boiled egg yolk-like food

Info

Publication number: WO2008001588A1
Application number: PCT/JP2007/061417
Authority: WO
Inventors: Atsushi Ohno
Original assignee: Fuji Oil Company, Limited
Priority date: 2006-06-28
Filing date: 2007-06-06
Publication date: 2008-01-03
Also published as: JPWO2008001588A1

Abstract

It is intended to produce and provide a boiled egg yolk-like food, which has a granular touch and a tender-crisp texture similar to boiled egg yolk, by using an egg material together with a soybean protein material. It is also intended to reduce the production cost, reduce the risk during the storage of the starting materials, stably produce the product and so on. It is secondarily intended to enable the intake of nutrients and various physiologically active substances contained in the soybean protein material in addition to the nutrients originating in the egg material. By blending a soybean protein material with a calcium compound, a magnesium compound and an egg material and coagulating the obtained mixture under heating followed by agitation, it is possible to prepare a food having a granular touch and a tender-crisp texture similar to boiled egg yolk without resorting to a complicated process. According to the above-described method, it is unnecessary to preliminarily coagulate a soybean protein solution under severe conditions (for example, at a high temperature or a high pressure) and ground the coagulated matter so as to obtain insolubilized soybean protein particles.

Description

Specification

Boiled egg yolk-like food

Technical field

[0001] fine sense of the present invention is boiled egg yolk, _c related to egg yolk-like food boiled with a texture that was Hokuhoku

Background art

[0002] The texture of the egg yolk, which is obtained by heating the egg while it is shelled, is divided into egg yolk without breaking the yolk membrane at the time of cleavage, and the egg yolk is heated. The ones that have been sliced or shredded and seasoned with mayonnaise are popular ingredients and are used in various foods such as sandwiches and salads.

[0003] Such a texture unique to egg yolk cannot be obtained without heating without destroying the yolk membrane.

This is because even when the yolk liquid with a broken yolk membrane is heated, it becomes a rubber-like texture rich in elasticity. However, it is troublesome to make eggs with boil and take out only the yolk portion. Alternatively, it is necessary to take out only the yolk and heat it so that the egg yolk membrane is not broken and broken. For this reason, methods have been investigated for producing foods with a boiled egg yolk-like texture that can be used without producing egg yolks that are heated with the yolk membrane intact. They are technologies that process other proteins and try to give them an egg yolk-like texture with rice cakes.

[0004] Patent Document 1 discloses a method in which an egg liquid and a water-insoluble protein are mixed and then heated to obtain a heated coagulated egg having a texture like egg yolk. In this method, however, it is necessary to prepare a water-insoluble protein in advance. In addition, it is not easy to make soy protein water-insoluble by heating under severe conditions such as high concentration, high temperature and high pressure. Also, it is not practical because it involves a complicated process of grinding the gel or aggregated structure thus obtained to 50-500 m.

[0005] On the other hand, broken, individually separated, plant-like particles surrounded by cell walls are bound with a binder. There is a food with a feeling (Patent Document 2). This is different from egg yolk-like foods that are obtained by heating and coagulating a mixture of soybean protein, egg liquid, calcium compounds and magnesium compounds. [0006] Patent Document 1: Patent Publication No. 2531745

Patent Document 2: JP-A-11-089518

Disclosure of the invention

Problems to be solved by the invention

[0007] An object of the present invention is to provide a boiled egg yolk-like food having a fine grain texture unique to boiled egg yolk and a chewy texture.

Means for solving the problem

[0008] As a result of intensive studies on the above problems, the inventors of the present invention have mixed and heated soybean protein, calcium compound, magnesium compound, and egg material, soy protein agglomerated with calcium compound or magnesium compound. As a result of white, it was found that it had a fine grained feeling and a feeling of tingling, and the present invention was completed. According to the present invention, in order to obtain insolubilized soybean protein particles, the soybean protein solution is agglomerated in advance under severe heating conditions such as high temperature and high pressure, and then pulverized, so that a complicated process is required. I need to go through.

That is, the present invention

1. A method for producing boiled egg yolk-like food, characterized by mixing one or more of a soy protein material, a calcium compound and a magnesium compound, and a raw material containing an egg material, followed by heat coagulation and stirring.

2. The production method according to 1, wherein the amount of the soy protein material in the boiled egg yolk-like food is 5 to 25% by weight in terms of crude protein,

3. Boiled egg yolk-like food consisting of a block obtained by mixing soybean protein material, one or more of calcium compound and magnesium compound, and raw materials containing egg material, heat coagulation and stirring,

Is to provide.

The invention's effect

[0009] The present invention aims to produce and supply boiled egg yolk-like food that uses a soy protein material in combination with an egg material, and is a soy protein material that is a plant-based material that can be stably supplied at low cost. To reduce production costs, reduce risks related to raw material storage, stable production, etc. There is an effect. Secondarily, in addition to nutrients derived from egg materials, it is possible to ingest nutrients contained in soybean protein materials and various physiologically active substances.

BEST MODE FOR CARRYING OUT THE INVENTION

[0010] The boiled egg yolk-like food according to the present invention contains one or more of soybean protein material, egg material, calcium compound and magnesium compound as essential components. The soy protein material in the present invention is isolated soy protein, its emulsion, concentrated soy protein, defatted soy milk, soy milk and the like.

[0011] The soy protein material is contained in an egg yolk-like food in home potatoes in an amount of 5 to 25% by weight, preferably 9 to 20% by weight in terms of crude protein. If it is too much, the egg flavor will be dilute. On the other hand, if the amount is too little, the rubbery texture of the heat-coagulated material of the egg material becomes strong, and a boiled egg yolk-like texture cannot be obtained.

[0012] The calcium compound and magnesium compound in the present invention are magnesium chloride, calcium sulfate, calcium chloride, calcium hydroxide and the like. Also included are bitterns containing magnesium chloride and calcium chloride. Use these alone or in combination of two or more.

[0013] The amount of calcium compound and magnesium compound in the production of egg yolk-like foods on the main rice cake is 16 to 71 mmol, preferably 20 to 65 mmol in terms of calcium or magnesium per 100 g of crude protein mass (CP) of soybean protein material. It is. If both are acceptable, make sure that the total amount of both is within the above range! Calcium compounds and magnesium compounds agglomerate soybean protein, and the agglomerated soybean protein has a fine grain feeling similar to egg yolk. In order to weaken soy protein gellica, the cohesive strength of soy protein aggregates is reduced, and boiled egg yolk-like foods are given a boiled egg yolk-like food texture. The soy protein agglomerate inhibits the egg material from coagulating to form a rubbery texture tissue, so that an egg yolk-like texture can be obtained by boiling. Therefore, if there is too little calcium compound or magnesium compound, the fine grain feeling and hokuhoku feeling of boiled egg yolk-like food will be poor.

[0014] It should be noted that the soy protein material and the calcium compound or magnesium compound may be mixed in the manufacturing process of boiled egg yolk-like food, or may be mixed in advance during the manufacturing process of the soy protein material. Mixing can be done by adding and adding a ruthenium compound or a magnesium compound. In the former case, it is sufficient if the soybean protein material is sufficiently hydrated in advance, or it is good to disperse. Suppresses the occurrence of lumps during mixing and can be quickly finished into an egg yolk-like food. The latter case is also preferable because the dispersibility of the soy protein material is improved, and it is not necessary to add a calcium compound or the like. However, even in the latter case, the calcium compound and magnesium compound added during the manufacturing process should be taken into account, and if necessary, supplemented with the manufacturing process of the boiled egg yolk-like food within the above mixing range. May be.

[0015] The upper limit of the calcium compound corresponding to the food additive is 1% by weight as the calcium content in the food. Therefore, adjust the amount of soy protein material, egg material, and auxiliary material so that the boiled egg yolk-like food does not contain any calcium compounds that correspond to food additives.

[0016] As the egg material in the present invention, whole egg, egg yolk, or a mixed egg in which egg yolk and egg white are mixed at a desired ratio can be used. The whole egg, egg yolk, and egg white used here may be in any form, for example, liquid or dry matter. Egg white is not essential, but egg yolk is essential because it is boiled and preferable in terms of flavor of egg yolk-like food, and the weight ratio of egg yolk to egg white is preferably 4.5: 1 or more in terms of dry solids. The blended amount of egg material in boiled egg yolk-like food is 8 to 25% by weight, more preferably 12 to 25% by weight in terms of solid content (DM). If the amount of egg material is large, the yolk flavor of egg yolk-like food becomes stronger with boil, but if the ratio of egg material is too high, the feeling of hokuhoku and fine grain will be poor, making it meaningless as a substitute for egg yolk. .

[0017] Egg yolk-like foods are also preferred, and include starchy compositions, fats and oils, seasonings, pH adjusters, dietary fibers such as porridge, flavors, and pigments as sub-materials without any particular limitations. it can . Egg yolk-like foods tend to flicker when the amount of soy protein material is high, but the fats and oils suppress this to give a moist texture and make the tongue and the throat feel more authentic. As fats and oils, conventionally known vegetable fats, animal fats and other edible fats and oils can be used without particular limitation. When fats and oils are blended, 5 to 20% by weight, preferably 8 to 15% by weight is appropriate. As a starch composition, in addition to conventionally known starches, a malon paste that is also a flavoring agent, Among the powers exemplified by pastes such as sweet potato paste, among others, pumpkin paste can impart a favorable texture and egg yolk-like color to egg yolk-like foods.

[0018] Boiled egg yolk-like food is a mixture of one or more of soy protein material, calcium compound and magnesium compound, egg material, and water, fats and oils as necessary. Mix and homogenize all ingredients thoroughly. The mixing order of each raw material is not limited. The mixture is solidified by heating and made into blocks (chopped) by stirring. If the block (chopped material) is too rough, a foreign body sensation will be felt, so the diameter of the block should be 7 mm or less, preferably 5 mm or less. The size of the block need not be uniform, and may vary as long as the diameter is 7 mm or less. The number of blocks can be adjusted according to the shape of the blades, the number of stirring, and the stirring time, which is a simple method. Moreover, block formation by heat coagulation and stirring may be performed simultaneously. The smaller the block, the better.

[0019] For example, if a continuous type heat exchanger is used, it can be easily performed from mixing to blocking by heating and stirring, and the burning can be suppressed by stirring during heating. Some of the continuous heat exchangers with lids have a lid and can suppress the evaporation of moisture during heating. The heating conditions are not particularly limited, and it is sufficient if the egg yolk-like food is not burnt and is sufficiently solidified and sterilized, for example, 70 to 80 ° C. Heating also involves sterilization.

[0020] Although the boiled egg yolk-like food in the present invention may be eaten as it is, it may be further eaten by mixing with other foods. For example, it may be mixed with egg boiled or shredded eggs, mayonnaise, dressing, etc.

Example 1

[0021] Water was added 15 times to defatted soybeans, extracted at 50 ° C and pH 7.0 for 30 minutes, and then centrifuged to obtain defatted soymilk. Hydrochloric acid was added to the defatted soymilk to adjust the pH to 4.5, followed by centrifugation to obtain a curd. Add water to the curd to a concentration of 10%, add calcium hydroxide to 0.8% calcium to dry matter, add sodium hydroxide, and add pH 6.5. Or 6.7. The separated soy protein solution is heated at 140 ° C for 15 seconds, then cooled to 60 ° C, and stirred with a homomixer, the salted calcium solution is added to a solid content of 0.2% calcium. Added to a final concentration of 1.0% calcium to solids . The solution was sufficiently stirred with a homomixer and spray-dried with an atomizer to obtain a dry powder. The CP content of the obtained dry powder was 83% by weight (30 mmol in terms of calcium per CPlOOg of soybean protein). Put 500g of this dry powder and 700g of pasteurized liquid egg yolk (Kupie Corporation, DM = 51%), lkg of water, 250g of rapeseed white tightening oil into a continuous heat exchanger with a lid, and stir at 80 ° C for 8 minutes. (500 rpm) was heated. After heating, stirring was continued in a continuous heat exchanger with a scraper to obtain an egg yolk-like food consisting of a block having a size of 5 mm or less.

Example 2

[0022] 500 g powdered soybean protein sun rubber 10 (manufactured by Fuji Oil Co., Ltd., CP content 59% by weight) and 700 g sterilized liquid egg yolk (manufactured by Kewpie Co., Ltd., DM = 51%), lkg water, calcium sulfate 25 g and 250 g of rapeseed white fastening oil were placed in a continuous continuous heat exchanger with a lid, and heated at 80 ° C for 8 minutes with stirring (500 rpm). The mixing amount of the calcium compound was 62 mmol in terms of calcium per 100 g of CP of soybean protein. After heating, stirring was continued in a continuous heat exchanger, and egg yolk-like food was obtained in a bowl of 5 mm or less in size.

(Comparative Example 1)

500g powdered soybean protein sun rubber 10 (manufactured by Fuji Oil Co., Ltd., CP content 59% by weight) and 700g pasteurized liquid egg yolk (manufactured by Kewpie Co., Ltd., DM = 51%), lkg water, 250g rapeseed white tightening oil It was put into a Tsukihitori type continuous heat exchanger and heated at 80 ° C for 8 minutes with stirring (500 rpm). After heating, stirring is continued in a continuous heat exchanger with a scraper. Blocks with a size of 5 mm or less are obtained. The texture is like heat-coagulated egg liquid. It was poor.

(Control 1)

[0023] The eggs with shells were heated in 90 ° C hot water for 20 minutes and then cooled to remove the shells and egg whites to obtain egg yolks by boiling.

(Test Zone 1)

[0024] 150 g of boiled egg yolk-like food obtained in Example 1, 150 g of boiled egg yolk obtained in target area 1, 200 g of boiled egg white chopped to about 3 mm square, 100 g of chopped raw onion cake, mayonnaise 4 OOg Were mixed well to obtain an egg filling. (Test Zone 2)

[0025] 150 g of boiled egg yolk-like food obtained in Example 2, 150 g of boiled egg yolk obtained in the target area, 200 g of boiled egg white chopped to about 3 mm square, 100 g of chopped raw onion, mayonnaise 40 Og The egg filling was obtained by mixing well.

(Control 2)

[0026] 300 g of boiled egg yolk obtained in control group 1, 200 g of boiled egg white, chopped to about 3 mm square, finely chopped raw onion lOOg and mayonnaise 400 g were mixed well to obtain an egg filling. When the above samples were eaten together and the texture and flavor were evaluated, the results shown in Table 1 were obtained.

Table 1 shows the evaluation by 10 panelists.

Test plot 1 Test plot 2 Control plot 2 Equivalent to egg yolk 0% 0% 100%

Approximate tolerance 80% 80% 0%

Slightly yolk 20% 20% 0%

Slightly yolk 0% 0% 0%

Completely different 0% 0% 0%

Claims

The scope of the claims

[1] A method for producing a boiled egg yolk-like food comprising mixing a soybean protein material, one or more of a calcium compound and a magnesium compound, and a raw material containing an egg material, followed by heat coagulation and stirring.

[2] The method according to claim 1, wherein the amount of the soy protein material in the boiled egg yolk-like food is 5 to 25% by weight in terms of crude protein.

[3] Boiled egg yolk-like food comprising a block obtained by mixing one or more of a soy protein material, a calcium compound and a magnesium compound, and a raw material containing an egg material, followed by heat coagulation and stirring.