Food containing soft-boiled egg using egg yolk liquid and method for producing the same

Abstract

To provide a food containing soft-boiled egg and a method for producing the same, enabling industrial-scale mass production of food of a soft texture with stable quality, even when using egg yolk liquid following freezing and thawing.SOLUTION: There is provided a food containing soft-boiled egg in which a material mixture comprising egg yolk liquid and egg is heated. The content of the egg yolk liquid in the whole material mixture is 10-80 wt.%, the content of the egg in the whole material mixture is 20-90 wt.%, and the total content of the egg yolk liquid and the egg in the whole material mixture is 4-100 wt.%. The whole of the egg yolk liquid comprises liquid egg yolk in an amount of 10-70 wt.%, an alginate and / or an alginic acid compound in an amount of 0.1-0.8 wt.%, a starch degradation product having a DE of 24-26 in an amount of 1.7-15 wt.%, and water in an amount of 14-80 wt.%. The heating of the material mixture is performed at 55-500°C for 1-1440 minutes.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a soft-boiled egg-containing food product using egg yolk liquid and a method for producing the same. [Background technology]

[0002] Foods containing soft-boiled eggs are in a state where the egg protein in the food has not completely coagulated by heat, and are appealing for their rich egg flavor and creamy texture. However, egg yolks coagulate and become crumbly when heated above approximately 65°C, making temperature control during cooking difficult. Therefore, it is difficult to industrially mass-produce foods with a creamy texture that use a lot of egg yolk with consistent quality.

[0003] Furthermore, because egg yolk liquid has poor shelf life, freezing it is desirable to improve its shelf life from the standpoint of productivity and food waste. However, freezing causes the proteins in the egg yolk liquid to aggregate, which reduces the fluidity of the egg yolk liquid after thawing and causes syneresis, which can result in burning and uneven cooking when producing soft-boiled egg-containing foods.

[0004] Regarding frozen liquid egg yolk, Patent Document 1 discloses frozen liquid eggs that contain dextrin alcohol and thus do not lose fluidity even when thawed in the cold.

[0005] Although this method has a certain effect on improving frozen storage stability, it is intended for use in heat coagulation, and therefore does not solve the problem of obtaining a soft-boiled egg-containing food with a thick texture without heat coagulation, even when a large amount of egg yolk is used. In addition, when alginate and / or an alginic acid compound are present in the frozen liquid egg, the effects of the alginate and / or alginic acid compound are not fully exerted because dextrin alcohol has a chelating effect on calcium ions in the egg yolk, and aggregates are formed, which can cause the food to feel rough when heated after thawing. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Laid-Open No. 2001-346508 Summary of the Invention [Problem to be solved by the invention]

[0007] In view of the above problems, we have been studying egg yolk liquid that can be mass-produced with stable quality, has excellent frozen storage properties, does not lose fluidity or syneresis even when cold-thawed, and is resistant to hard coagulation even when heated after cold-thawing. Therefore, an object of the present invention is to provide a soft-boiled egg-containing food product that can be industrially mass-produced with stable quality and a thick texture even when using mass-producible egg yolk liquid after cold-thawing, and a method for producing the same. [Means for solving the problem]

[0008] As a result of extensive research by the inventors to solve the above-mentioned problems, they discovered that a soft-boiled egg-containing food product obtained by heating a material mixture containing specific amounts of egg yolk liquid and eggs under specific conditions, wherein the egg yolk liquid contains specific amounts of liquid egg yolk, alginate and / or alginic acid compound, specific starch hydrolysate, and water, can achieve the creamy texture of a soft-boiled egg with stable quality, and thus completed the present invention.

[0009] That is, a first aspect of the present invention relates to a soft-boiled egg-containing food product in which an ingredient mixture containing egg yolk liquid and eggs is heated, the egg yolk liquid content being 10 to 80 wt % of the entire ingredient mixture, the egg content being 20 to 90 wt % of the entire ingredient mixture, the total content of the egg yolk liquid and the eggs being 4 to 100 wt % of the entire ingredient mixture, the egg yolk liquid containing 10 to 70 wt % liquid egg yolk, 0.1 to 0.8 wt % alginate and / or alginic acid compound, 1.7 to 15 wt % starch hydrolysate having a DE of 24 to 26, and 14 to 80 wt % water, and the ingredient mixture is heated at 55 to 500°C for 1 to 1,440 minutes. A preferred embodiment relates to the soft-boiled egg-containing food product in which the egg yolk liquid is cold-thawed egg yolk liquid. In a second aspect of the present invention, an egg yolk liquid is prepared by adding 0.1 to 0.8% by weight of an alginate and / or an alginic acid compound, 1.7 to 15% by weight of a starch hydrolysate having a DE of 24 to 26, and 14 to 80% by weight of water heated to 50 to 70°C to a whole egg yolk liquid to obtain a mixture, adding liquid egg yolk heated to 45 to 50°C to the mixture so that the liquid egg yolk accounts for 10 to 70% by weight of the whole egg yolk liquid, cooling the egg yolk liquid to 1 to 20°C, and mixing the egg yolk liquid and the egg so that the content of the egg yolk liquid is 20 to 90% by weight and the total content of the egg yolk liquid and the egg is 10 to 80% by weight of the whole material mixture to obtain the material mixture, The method for producing a soft-boiled egg-containing food product comprises heating the material mixture at 55 to 500°C for 1 to 1,440 minutes. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide a soft-boiled egg-containing food product that can be industrially mass-produced with a thick texture and stable quality even when mass-produced egg yolk liquid is used after being thawed in a cold state, and a method for producing the same. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention will be described in further detail below. The soft-boiled egg-containing food of the present invention refers to a food product obtained by heating an ingredient mixture containing egg yolk liquid and an egg, in which the egg-derived protein in the soft-boiled egg-containing food product has not been completely coagulated by heat. Examples of such foods include scrambled eggs, omelet rice, omelet, chawanmushi, pudding, oyakodon, tamagoyaki (rolled omelet), dashi-maki (rolled omelet), French toast, soft-boiled castella, and onsen tamago (soft-boiled egg).

[0012] The content of the egg yolk liquid is preferably 10 to 80% by weight, more preferably 20 to 70% by weight, and even more preferably 30 to 60% by weight, of the total material mixture. If the content of the egg yolk liquid is less than 10% by weight, the egg-derived protein may be excessively coagulated by heat, making it difficult to obtain a thick texture. If the content is more than 80% by weight, the egg-derived protein may not be sufficiently coagulated by heat, making it difficult to obtain a thick texture.

[0013] The content of the egg in the entire ingredient mixture is preferably 90 to 20% by weight, more preferably 80 to 30% by weight, and even more preferably 70 to 40% by weight. If the content is more than 90% by weight, the egg-derived protein may be excessively coagulated by heat, making it difficult to obtain a thick texture. If the content is less than 20% by weight, the egg-derived protein may not be sufficiently coagulated by heat, making it difficult to obtain a thick texture.

[0014] The total content of the egg yolk liquid and the eggs in the entire ingredient mixture is preferably 4 to 100% by weight, more preferably 10 to 80% by weight, and even more preferably 20 to 70% by weight. If the total content is less than 4% by weight, the egg flavor may be difficult to detect.

[0015] The egg yolk liquid contains specific amounts of liquid egg yolk, alginate and / or alginic acid compound, specific starch hydrolysate, and water. The egg yolk liquid can be used as is, but it does not solidify when heated to 65°C or higher, even after being thawed in the cold, making it suitable for use in soft-boiled egg-containing foods that require cooking. Here, "cooking" refers to any method of cooking food by applying heat to ingredients, and is not particularly limited as long as it raises the temperature of the ingredients, including baking, simmering, steaming, boiling, stir-frying, cooking, frying, and smoking. "Not solidifying" refers to a fluid state, not solidified.

[0016] The liquid egg yolk is the egg yolk portion obtained by removing the egg white from the contents obtained by removing the eggshell from a bird's egg. It may be a pasteurized egg yolk obtained by sterilizing the egg yolk portion, or a dried egg yolk obtained by drying the egg yolk portion and dissolving it in water. Pasteurized egg yolk can be obtained, for example, by heating the egg yolk portion at about 60°C for about 3 minutes. Examples of the bird's eggs include eggs of birds used for food, such as chickens, quails, wild ducks, and geese. Of these, chicken eggs are preferred because of their ease of availability. If it is desired to further suppress aggregation during heating, it is preferable to use liquid egg yolk that has been treated with a protease.

[0017] The content of the liquid egg yolk is preferably 10 to 70% by weight, more preferably 20 to 60% by weight, and even more preferably 30 to 50% by weight, of the total egg yolk liquid. If the content of liquid egg yolk is less than 10% by weight, the egg flavor may not be fully perceived. On the other hand, if the content is more than 70% by weight, the starch hydrolysate, alginate salt and / or alginic acid compound may not be sufficiently dissolved, and the effect of inhibiting heat aggregation and / or coagulation of the egg yolk liquid may not be fully obtained, and a soft-boiled egg-containing food product with a thick texture may not be obtained.

[0018] The alginate is a salt of alginic acid, a polysaccharide contained in brown algae, etc. Examples of the alginate include metal salts of alginic acid such as sodium salt, potassium salt, and zinc salt; ammonium salt; ammonia salt; and other water-soluble salts obtained by using alginic acid as a starting material. However, sodium salt (i.e., sodium alginate) is preferred because it is generally inexpensive and is often used in foods.

[0019] The alginic acid compound is a compound based on alginic acid other than the alginate salt. Examples of the alginic acid compound include various ester compounds, such as propylene glycol alginate, which is commonly used in food products.

[0020] Furthermore, the alginate and the alginic acid compound can be produced using alginic acid as a raw material, and there are no particular restrictions on the origin of the algae from which the alginic acid is extracted, the molecular weight of the alginic acid, or the quantitative ratio (M / G ratio) and arrangement of the components of alginic acid, β-(1→4)-D-mannuronic acid (hereinafter abbreviated as "M") and α-(1→4)-L-guluronic acid (hereinafter abbreviated as "G"), but alginic acid with a high M / G ratio is preferred as the raw material for the alginate and the alginic acid compound.

[0021] Regarding the viscosity of the aqueous solutions of the alginate and alginic acid compound, those ranging from low to high viscosity are preferred because they can reduce the thermal coagulation of egg yolk liquid, with those ranging from medium to high viscosity being more preferred. Here, a low-viscosity product refers to a 10% aqueous solution having a viscosity of 20 to 2300 mPa·s at 20°C, a medium-viscosity product refers to a 1% aqueous solution having a viscosity of 20 to 400 mPa·s at 20°C, and a high-viscosity product refers to a 1% aqueous solution having a viscosity of 450 to 900 mPa·s at 20°C.

[0022] The content of the alginate and / or alginic acid compound in the total egg yolk liquid is preferably 0.1 to 0.8 wt%, more preferably 0.2 to 0.7 wt%, and even more preferably 0.3 to 0.6 wt%. If the content of the alginate and / or alginic acid compound is less than 0.1 wt%, the effect of inhibiting heat aggregation and / or coagulation of the egg yolk liquid is not sufficiently achieved, and the soft-boiled egg-containing food may not have a thick texture. If the content is more than 0.8 wt%, the viscosity of the egg yolk liquid may become too high, causing the soft-boiled egg-containing food to burn during production, which may result in poor suitability for the production line.

[0023] The starch hydrolysate is a general term for low-molecular-weight carbohydrates obtained by hydrolysis of starch or glycogen, and the DE of the starch hydrolysate is preferably 24 to 26, more preferably 25 to 26. DE here is an abbreviation for dextrose equivalent, and is a value indicating the saccharification rate of starch. DE can be measured by the LANE-EYNON method.

[0024] If the DE of the starch hydrolysate is less than 24, the effect of preventing a decrease in fluidity after frozen storage or syneresis may not be obtained, and the soft-boiled egg-containing food may burn during production, i.e., the suitability for the production line may be poor, and the texture of the soft-boiled egg-containing food may be deteriorated. If the DE exceeds 26, the fluidity may decrease and syneresis may occur when thawed in a cold state, and the soft-boiled egg-containing food may burn during production, i.e., the suitability for the production line may be poor, and the texture of the soft-boiled egg-containing food may be deteriorated. The starch hydrolysate may be commercially available or may be produced according to a known method. Specific examples of commercially available starch hydrolysates having a DE of 24 to 26 include MPD (manufactured by Matsutani Chemical Industry Co., Ltd.: DE value 25) and Pinex #3 (manufactured by Matsutani Chemical Industry Co., Ltd.: DE value 25).

[0025] Examples of the origin of the raw starch for the starch hydrolysate having a DE of 24 to 26 include potato starch, corn starch, waxy corn starch, tapioca starch, wheat starch, sweet potato starch, rice starch, and sago starch.

[0026] The content of the starch hydrolysate having a DE of 24 to 26 is preferably 1.7 to 15 wt %, more preferably 2 to 12 wt %, and even more preferably 3 to 7 wt % of the total egg yolk liquid. If the content of the starch hydrolysate having a DE of 24 to 26 is less than 1.7 wt %, protein aggregation is more likely to occur during freezing, which may result in reduced fluidity or syneresis, leading to burnt food during production, i.e., poor suitability for production lines, and a poor texture of the soft-boiled egg-containing food. Furthermore, if the content of the starch hydrolysate having a DE of 24 to 26 is more than 15 wt %, a large amount of water is required for dissolution, which may result in an insufficient egg flavor or an overly sweet taste.

[0027] To reduce the sweetness of the egg yolk liquid, a portion of the starch hydrolysate having a DE of 24 to 26 may be replaced with a starch hydrolysate having a DE of 5 to 23, provided that the content of the starch hydrolysate having a DE of 24 to 26 in the entire egg yolk liquid is within the above-mentioned range. To avoid impairing the effects of the present invention, the amount of the starch hydrolysate is 0.1 to 13.3 wt % of the entire egg yolk liquid. Specific examples of commercially available starch hydrolysates having a DE of 5 to 23 include Max 1000 (manufactured by Matsutani Chemical Industry Co., Ltd.: DE value 9), Pinex #2 (manufactured by Matsutani Chemical Industry Co., Ltd.: DE value 11), Sandec #150 (manufactured by Sanwa Starch Industry Co., Ltd.: DE value 17), TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.: DE value 18), and Pinex #4 (manufactured by Matsutani Chemical Industry Co., Ltd.: DE value 19).

[0028] The water content of the egg yolk liquid is preferably 14 to 80% by weight, more preferably 20 to 70% by weight, and even more preferably 30 to 60% by weight. If the water content is less than 14% by weight, the starch hydrolysate, alginic acid, and / or alginic acid compounds may not dissolve sufficiently, causing the egg yolk liquid to aggregate and / or solidify upon heating, which may prevent the soft-boiled egg-containing food from having a thick texture. If the water content is more than 80% by weight, the egg flavor may not be fully perceived.

[0029] The egg refers to the contents obtained by removing the eggshell from a bird's egg. The contents after removing the eggshell may be used as is, or may be prepared by beating the egg yolk and egg white together, or may be prepared by separating the egg yolk and egg white and beating them separately and mixing them, or may be frozen and then thawed before use. Examples of the bird's eggs include eggs of birds used for food, such as chickens, quails, wild ducks, and geese. Among these, chicken eggs are preferred because of their ease of availability.

[0030] The egg yolk liquid can be suitably used as an ingredient for soft-boiled egg-containing foods, particularly those that are intended to be cooked when mixed with eggs. The soft-boiled egg-containing foods of the present invention also have good frozen storage stability. When imparting frozen storage stability to a soft-boiled egg-containing food, if the starch hydrolysate is not contained in the egg yolk liquid but is added separately during preparation of the soft-boiled egg-containing food, sufficient frozen storage stability may not be achieved. Therefore, in order to maximize the effects of the present invention and impart good frozen storage stability to a soft-boiled egg-containing food, it is preferable to contain the starch hydrolysate in the egg yolk liquid.

[0031] In addition to the egg yolk liquid and the egg, the soft-boiled egg-containing food may contain food additives such as seasonings, spices, ingredients, dairy ingredients, oils and fats, grain flour, flavorings, thickeners, colorants, emulsifiers, pH adjusters, acidulants, and sweeteners, as needed, as long as the effects of the present invention are not impaired.

[0032] The seasoning may be any of those generally used in food to adjust the flavor, such as sugar, salt, soy sauce, miso, mirin, sake, Worcestershire sauce, oyster sauce, umami seasoning, bonito stock, kelp stock, meat extract, marine extract, vegetable extract, yeast extract, etc., and at least one selected from this group may be used.

[0033] The spices that can be used include spices that are commonly used in foods, and mixtures thereof. Examples of the spices include black pepper, white pepper, green pepper, garlic, ginger, sesame, chili pepper, horseradish, mustard, nutmeg, cinnamon, paprika, cardamom, cumin, coriander, turmeric, saffron, allspice, cloves, Japanese pepper, orange peel, lemon, yuzu, fennel, licorice, fenugreek, dill seeds, watercress, green onions, coriander, shiso, celery, tarragon, chives, chervil, Chinese chives, parsley, mustard, myoga, mugwort, basil, oregano, rosemary, peppermint, savory, lemongrass, wasabi leaves, and Japanese pepper leaves. At least one spice selected from the group consisting of these can be used.

[0034] The ingredients may be either plant-based or animal-based, and examples thereof include vegetables such as onions, tomatoes, potatoes, carrots, bell peppers, spinach, broccoli, corn, zucchini, eggplant, pumpkin, radish, asparagus, bamboo shoots, green onions, and ginkgo nuts; fruits such as strawberries, apples, bananas, persimmons, blueberries, mangoes, and melons; mushrooms such as shiitake mushrooms, shimeji mushrooms, maitake mushrooms, and mushrooms; beans such as soybeans, adzuki beans, kidney beans, peas, broad beans, lentils, and chickpeas; meats such as bacon, ham, sausage, beef, pork, chicken, and lamb; seafood such as shrimp, crab, squid, octopus, scallops, cod roe, and salmon; and processed fish products such as kamaboko and hanpen (fish paste). At least one ingredient selected from these groups may be used.

[0035] Examples of the dairy ingredients include milk, fresh cream, yogurt, sour cream, whole milk powder, skim milk powder, nonfat milk, butter, buttermilk powder, cheese, etc., and at least one selected from these groups can be used.

[0036] The fats and oils that can be used include those commonly used in foods, such as vegetable fats and oils such as butter, salad oil, olive oil, perilla oil, shiso oil, soybean oil, corn oil, rapeseed oil, palm oil, safflower oil, cottonseed oil, rice oil, sesame oil, rapeseed oil, linseed oil, sunflower oil, palm oil, coconut oil, almond oil, avocado oil, and peanut oil, and animal fats and oils such as fish oil and milk fat, and at least one selected from these groups can be used.

[0037] Examples of the cereal flours that can be used include cereal flours or nut powders, starches, and modified starches. Examples include wheat flour, potato starch, rice flour, rye flour, barley flour, corn flour, almond powder, potato starch, sweet potato starch, tapioca starch, sago starch, corn starch, waxy corn starch, wheat starch, rice starch, and modified starches obtained by chemically and / or physically treating these starches. At least one selected from this group can be used.

[0038] The flavoring is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and any of natural flavorings, synthetic flavorings, mixtures thereof, flavor powders, etc. Examples include butter flavoring, vanilla flavoring, cheese flavoring, milk flavoring, mayonnaise flavoring, garlic flavoring, ginger flavoring, mustard flavoring, fruit flavor powder, cocoa powder, matcha powder, black tea powder, coffee powder, caramel powder, etc., and at least one selected from these groups can be used.

[0039] The thickener is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include gelatin, agar, xanthan gum, gellan gum, locust bean gum, tara gum, guar gum, gum arabic, tamarind seed gum, psyllium seed gum, pectin, curdlan, konjac mannan, carrageenan, pullulan, etc. At least one selected from these groups may be used.

[0040] The coloring agent is not particularly limited as long as it is generally used in foods and is approved for use as a food additive. Examples include natural coloring agents such as carotene color, caramel color, monascus color, cochineal color, safflower color, and gardenia color; and synthetic coloring agents such as food tar-based coloring agents. At least one selected from these groups can be used.

[0041] The emulsifier is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include natural emulsifiers such as lecithin, saponin, and sodium caseinate, and synthetic emulsifiers such as polyglycerin fatty acid esters, sorbitan fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters, and at least one selected from these groups can be used.

[0042] The pH adjuster is not particularly limited as long as it is generally used in foods and is approved for use as a food additive, and examples thereof include succinic acid, gluconic acid, citric acid, trisodium citrate, lactic acid, sodium lactate, adipic acid, phosphoric acid, sodium hydroxide, potassium carbonate, sodium carbonate, sodium bicarbonate, etc., and at least one selected from these groups can be used.

[0043] When producing the soft-boiled egg-containing food containing the egg yolk liquid and something other than the egg, the food may be produced by including the egg yolk liquid and something other than the egg in the ingredient mixture, or by adding and mixing the something other than the egg separately from the ingredient mixture.

[0044] The soft-boiled egg-containing food of the present invention can suitably exhibit the effects of the present invention by heating the material mixture containing the liquid egg yolk and an egg at least at 55 to 500°C for 1 to 1,440 minutes. In the production of egg-containing foods, it is usually difficult to maintain a soft-boiled state, particularly when cooking at temperatures between 150 and 500°C. However, a major feature of the soft-boiled egg-containing food using the liquid egg yolk of the present invention is that it can be industrially mass-produced with stable quality and the creamy texture of a soft-boiled egg without heat coagulation.

[0045] The following is an example of a method for producing the egg yolk liquid contained in the soft-boiled egg-containing food product of the present invention: First, a mixture is obtained by adding the ingredients to water heated to 50-70°C so that the total egg yolk liquid contains 0.1-0.8 wt% alginate and / or alginic acid compound, 1.7-15 wt% starch hydrolysate with a DE of 24-26, and 14-80 wt% water.

[0046] Next, liquid egg yolk is heated to 45 to 50°C so that its content in the total egg yolk liquid is 10 to 70% by weight, and added to the mixture to obtain egg yolk liquid.

[0047] The egg yolk liquid for frozen storage of the present invention is obtained by cooling the obtained egg yolk liquid to 1 to 20°C. Furthermore, frozen egg yolk liquid is obtained by freezing the obtained egg yolk liquid. The temperature at which the egg yolk liquid is frozen is not limited as long as it can be frozen, but may be, for example, -18°C or lower.

[0048] The soft-boiled egg-containing food of the present invention can be produced by a conventional method for producing each food. Furthermore, by using the above-described egg yolk liquid, it is possible to produce the food under formulations and conditions that have not been possible to produce before due to the thermal coagulation of egg yolk liquid.

[0049] When heat sterilizing the soft-boiled egg-containing food of the present invention, there are no particular limitations on the method, and examples include, but are not limited to, UHT sterilization, plate sterilization, batch sterilization, scraping sterilization, tubular sterilization, and retort sterilization. The conditions for heat sterilization are also not particularly limited, and are sufficient as long as bacteria are killed hygienically according to the needs of each food, and examples include heat sterilization at 65 to 145°C for 1 second to 30 minutes. From a hygienic standpoint, heat sterilization at 75°C or higher for 1 minute or more is desirable as a food poisoning prevention measure. However, in the case of eggs, egg white coagulation occurs at temperatures above approximately 60°C, and egg yolk coagulation occurs at temperatures above approximately 65°C, which can lead to changes in quality. However, the soft-boiled egg-containing food of the present invention can be sufficiently heat sterilized at 75°C for 1 minute or more without compromising the creamy texture of the soft-boiled egg. [Example]

[0050] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0051] The raw materials used in the examples and comparative examples are as follows. 1) "Pasteurized Egg Yolk" manufactured by Ito Keiran Co., Ltd. 2) Kimica Algin I-3 (sodium alginate) manufactured by Kimica Co., Ltd. (viscosity of 1% aqueous solution at 20°C: 300-400 mPa·s) 3) "MPD (DE:25)" manufactured by Matsutani Chemical Industry Co., Ltd. 4) Matsutani Chemical Industry Co., Ltd. "Pinex #2 (DE:11)" 5) Showa Sangyo Co., Ltd. "SPD (DE:30)"

[0052] <Evaluation of fluidity after thawing> The frozen egg yolk liquid obtained in the Examples and Comparative Examples was left at -20°C for one week, and then naturally thawed at 5°C for 18 hours, and then left at 25°C for one hour (to obtain cold-thawed egg yolk liquid). 1.5 g of each of the cold-thawed egg yolk liquid and the unfrozen egg yolk liquid was dropped into the center of a 10 cm diameter glass Petri dish, which was then tilted at a 45° angle and visually inspected for 30 seconds. Evaluation was based on the following criteria, and the results are shown in Table 1. 5 points: The egg yolk liquid flowed to the edge of the dish at the same speed as the liquid before freezing. 4 points: The egg yolk flowed to the edge of the dish, although at a slower rate than before freezing. 3 points: A slight flow occurred, but did not reach the edge of the dish. 2 points: No fluidity and did not flow. 1 point: The solution completely solidified into a pudding-like substance and could not be dripped into the petri dish.

[0053] <Evaluation of syneresis after thawing> 4.0 g of the egg yolk liquid obtained in the Examples and Comparative Examples was placed in a cylindrical container with a diameter of 3 cm and left to stand at -20°C for one week. After frozen storage at -20°C, the container was allowed to thaw naturally at 5°C for 18 hours and then left to stand in an environment of 25°C for one hour (to obtain cold-thawed egg yolk liquid). The surface of the egg yolk liquid after cold thawing and the surface of the egg yolk liquid before freezing were visually observed. Evaluation was based on the following criteria, and the results are shown in Table 1. 5 points: No change whatsoever before and after thawing, and no separation of water is observed. 4 points: Slight separation of water is observed on the surface of the egg yolk liquid after thawing compared to the egg yolk liquid before freezing. 3 points: Compared to the egg yolk liquid before freezing, water separation is observed on the surface of the egg yolk liquid after thawing, but this does not affect the quality. 2 points: Compared to the egg yolk liquid before freezing, water separation was observed on the surface of the egg yolk liquid after thawing, and the surface of the egg yolk liquid was slightly crumbly. 1 point: Compared to the egg yolk liquid before freezing, water separation is observed on the surface of the egg yolk liquid after thawing, and the surface of the egg yolk liquid is crumbly.

[0054] <Evaluation of texture after heating> The frozen egg yolk liquid obtained in the Examples and Comparative Examples was left standing at -20°C for one week, and then naturally thawed at 5°C for 18 hours, and then left standing in an environment of 25°C for one hour (to obtain cold-thawed egg yolk liquid). 100g of the cold-thawed egg yolk liquid was heated at 100°C for five minutes, and then eaten by 10 experienced panelists and evaluated according to the following criteria. The average of each panel's evaluation scores is shown in Table 1 as the evaluation score. 5 points: The egg yolk liquid does not coagulate or solidify due to heat, and has the same smooth texture as the egg yolk liquid before heating. 4 points: The egg yolk liquid has slightly coagulated due to heat, and is more viscous than the egg yolk liquid before heating, but is smooth and does not feel rough. 3 points: The egg yolk liquid has coagulated due to heat, and feels slightly rougher than the egg yolk liquid before heating. 2 points: Heat aggregation and / or coagulation of the egg yolk occurs, and the egg yolk feels significantly coarser than before heating. 1 point: Completely solidified and pudding-like.

[0055] <Texture evaluation of scrambled eggs> 100g of thawed egg yolk liquid was mixed with 200g of unprocessed whole eggs, and the mixture was poured into a frying pan with 10g of butter and placed over low heat at 140-160°C. The mixture was then heated over low heat for 12 minutes while stirring to produce scrambled eggs. Ten experienced panelists tasted the eggs and evaluated them according to the following criteria. The average of each panelist's evaluation scores is shown in Table 1. 5 points: Soft, smooth and creamy texture. 4 points: Slightly hard but smooth and creamy texture. 3 points: Soft and creamy texture. 2 points: It is hardened and does not feel smooth. 1 point: Completely hardened and crumbly.

[0056] <Evaluation of omelette texture> A mixture of 130g of thawed egg yolk, 50g of unprocessed whole eggs, and 40g of milk was poured into a frying pan containing 10g of butter and heated to a medium heat of 160-180°C. The mixture was heated for 3 minutes while stirring with a rubber spatula, and then folded in half from the center to form an omelet. A panel of 10 experienced people tasted the omelet and evaluated it according to the following criteria. The average of each person's evaluation scores is shown in Table 1. 5 points: Soft, smooth and creamy texture. 4 points: Slightly hard but smooth and creamy texture. 3 points: Soft and creamy texture. 2 points: It is hardened and does not feel smooth. 1 point: Completely hardened and crumbly.

[0057] <Evaluation of pudding texture> 270g of milk and 54g of granulated sugar were placed in a pot and heated to just before boiling. 66g of thawed egg yolk liquid and 150g of unprocessed whole eggs were added and strained through a strainer. The mixture was then poured into cups, arranged in a deep tray, and hot water was poured over the cups to about 1 / 4 of their height. The pudding was then covered with aluminum foil and steamed in an oven at 150°C for 35 minutes. A panel of 10 experienced people tasted the pudding and evaluated it according to the following criteria. The average of each person's evaluation scores is shown in Table 1. 5 points: Soft, smooth and creamy texture. 4 points: Slightly hard but smooth and creamy texture. 3 points: Soft and creamy texture. 2 points: It is hardened and does not feel smooth. 1 point: Completely hardened and crumbly.

[0058] An example of the method for producing frozen egg yolk liquid of the present invention is shown below. (Example 1) Preparation of frozen egg yolk liquid According to the formulation in Table 1, 0.50 parts by weight of sodium alginate, 5.00 parts by weight of MPD, and 8.09 parts by weight of pine index were added to 45.94 parts by weight of water at 50°C and dissolved. Then, 40.47 parts by weight of liquid egg yolk kept at 45-50°C was added to the solution and mixed. The solution was then filled into pillow packaging and cooled to 20°C with cold water at 5°C to obtain egg yolk liquid. The egg yolk liquid was cooled to -20°C to obtain frozen egg yolk liquid. The resulting frozen egg yolk liquid was evaluated for fluidity after cold thawing, syneresis after cold thawing, and texture after heating. The evaluation results are summarized in Table 1. Furthermore, the texture of scrambled eggs, omelets, and puddings containing soft-boiled eggs prepared using the frozen egg yolk liquid was evaluated, and the evaluation results are also summarized in Table 1.

[0059] (Examples 2 to 7, Comparative Examples 1 to 5) Preparation of frozen egg yolk liquid Frozen egg yolk liquids were obtained in the same manner as in Example 1, except that the content of liquid egg yolk, the content of sodium alginate, and the type and content of starch hydrolysate were changed according to the formulations in Table 1. The obtained frozen egg yolk liquids were evaluated for fluidity after cold thawing, syneresis after cold thawing, and texture after heating, and the results of these evaluations are summarized in Table 1. Furthermore, the textures of scrambled eggs, omelets, and puddings, which are soft-boiled egg-containing foods made using each frozen egg yolk liquid, were evaluated, and the results of these evaluations are also summarized in Table 1.

[0060] [Table 1]

[0061] Table 1 shows that all of the soft-boiled egg-containing foods obtained in Examples 1 to 7 were good in terms of fluidity after cold thawing, water separation after cold thawing, texture after heating, and texture evaluation of the soft-boiled egg-containing foods.

[0062] On the other hand, the frozen egg yolk liquid obtained in Comparative Example 1 had a high egg yolk liquid content of 75% by weight and a low water content, and the evaluation of the texture after heating and the evaluation of the texture of the soft-boiled egg-containing food were low.

[0063] The frozen egg yolk liquid obtained in Comparative Example 2 had a low content of sodium alginate, and the evaluation of the texture after heating and the evaluation of the texture of the soft-boiled egg-containing food were low.

[0064] The frozen egg yolk liquid obtained in Comparative Example 3 had a low content of starch hydrolysates of DE24 to 26, and was evaluated poorly for fluidity after thawing and for the texture of the soft-boiled egg-containing food.

[0065] The frozen egg yolk liquid obtained in Comparative Example 4 had a DE of less than 24 as a starch hydrolysate, and the evaluation of fluidity after cold thawing, syneresis after cold thawing, and texture of the soft-boiled egg-containing food were poor.

[0066] The frozen egg yolk liquid obtained in Comparative Example 5 had a DE of higher than 26 for the starch hydrolysate, and the evaluation of fluidity after cold thawing, syneresis after cold thawing, and texture of the soft-boiled egg-containing food were poor.

Claims

1. A food product containing a soft-boiled egg, the food product being a heated material mixture containing an egg yolk liquid and an egg, The content of the egg yolk liquid is 10 to 80% by weight of the entire material mixture, The content of the egg in the entire material mixture is 20 to 90% by weight, The total content of the egg yolk liquid and the eggs is 4 to 100% by weight of the entire ingredient mixture, The egg yolk liquid contains, in total, 10 to 70% by weight of liquid egg yolk, 0.1 to 0.8% by weight of an alginate and / or an alginic acid compound, 1.7 to 15% by weight of a starch hydrolysate having a DE of 24 to 26, and 14 to 80% by weight of water, The heating of the material mixture is performed at 55 to 500°C for 1 to 1440 minutes. Foods containing soft-boiled eggs.

2. 2. The soft-boiled egg-containing food product according to claim 1, wherein the egg yolk liquid is cold-thawed egg yolk liquid.

3. a method for preparing a mixture by adding 0.1 to 0.8% by weight of an alginate and / or an alginic acid compound, 1.7 to 15% by weight of a starch hydrolysate having a DE of 24 to 26, and 14 to 80% by weight of water heated to 50 to 70°C to a whole egg yolk liquid; adding liquid egg yolk heated to 45 to 50°C to the mixture so that the liquid egg yolk accounts for 10 to 70% by weight of the total egg yolk liquid; Cooling the egg yolk liquid to 1 to 20°C; In the entire material mixture, the content of the egg yolk liquid is 20 to 90% by weight, and the total content of the egg yolk liquid and eggs is 10 to 80% by weight. mixing the egg yolk liquid and the egg to obtain the material mixture; A method for producing a soft-boiled egg-containing food product, comprising heating the material mixture at 55 to 500°C for 1 to 1,440 minutes.

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