Material of gelatinous egg processed product and method for producing gelatinous egg processed product

Abstract

To provide a material of a gelatinous egg processed product capable of readily producing a thickened gelatinous egg processed product and a method for producing a gelatinous egg processed product.SOLUTION: A liquid gel egg product base contains 80% by mass or more of water, packaged in a bag-shaped container, the gel egg product base containing egg white, egg yolk, and gellan gum, used to produce a gel egg product by removing it from the bag-shaped container at a temperature of 60°C to 100°C, wherein the egg white content is 5% to 25% by mass on a raw basis, and the gellan gum content is 0.03% to 0.6% by mass.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a base for a gelled egg processed product such as chawanmushi, and a method for producing the gelled egg processed product. [Background technology]

[0002] Foods such as chawanmushi, which are made by heating egg liquid with added water to form a gel, contain protein-rich eggs and are soft and easy to eat, and are widely popular. For example, Patent Document 1 describes a chawanmushi mix whose main ingredients are eggs, water, and a seasoning liquid, in which the egg is egg white. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Laid-Open No. 2010-239928 Summary of the Invention [Problem to be solved by the invention]

[0004] On the other hand, thickening of food is sometimes done to prevent aspiration due to swallowing disorders, etc. In order to thicken chawanmushi made by existing techniques such as the technique described in Patent Document 1, it is necessary to add a thickening liquid separately to the chawanmushi, which is time-consuming.

[0005] In view of the above circumstances, an object of the present invention is to provide a base for a gelled egg product that can easily produce a thick gelled egg product, and a method for producing the gelled egg product. [Means for solving the problem]

[0006] In order to achieve the above object, the present inventors conducted extensive research into a technology for easily producing a thick gelled egg product. The inventors were inspired by the fact that gelled egg products such as chawanmushi release water when they break down, and came up with the idea of ​​thickening the liquid. Furthermore, the inventors selected gellan gum from among many thickening polysaccharides, adjusted the egg white and gellan gum contents in the egg liquid to fall within predetermined ranges, filled the egg liquid into a pouch-shaped container, heated it, and removed the gel from the pouch-shaped container at a temperature between 60°C and 100°C; they discovered that this resulted in the egg gel breaking down appropriately and allowing a thick liquid to ooze out. This led to the completion of the present invention.

[0007] That is, the present invention provides: <1> A liquid gel-like egg processed product material containing 80% or more by mass of water, packed in a bag-shaped container, The container contains egg white, egg yolk, and gellan gum, and is used to produce a gelatinous egg product by removing the product from the bag-shaped container at a temperature of 60°C or higher and 100°C or lower. The content of the egg white is 5% by mass or more and 25% by mass or less in terms of raw material, The content of the gellan gum is 0.03% by mass or more and 0.6% by mass or less. Gel-like egg processed product base, <2> The content of the gellan gum is 0.08% by mass or more and 0.5% by mass or less. <1> The base material for the gelled egg processed product according to <3> The content of the egg white is 10% by mass or more and 23% by mass or less in terms of raw material. <1> or <2> The base material for the gelled egg processed product described in <4> The salt concentration in the water of the base of the gelled egg product is 0.05% by mass or more and 1% by mass or less. <1> ~ <3> The base material for the gelled egg processed product according to <5> The gelled egg processed product is chawanmushi. <1> ~ <3> The base material for the gelled egg processed product according to <6> A method for producing a gelled egg product, comprising: an egg liquid preparation step of preparing an egg liquid containing 80% by mass or more of water, which contains egg white, egg yolk, and gellan gum, wherein the egg white content is 5% by mass or more and 25% by mass or less in terms of fresh egg white, and the gellan gum content is 0.03% by mass or more and 0.6% by mass or less; A filling step of filling the egg liquid into a bag-shaped container; A heating step of heating the bag-shaped container filled with the egg liquid at 75°C or higher and 100°C or lower; a removing step of removing the gelled egg processed product from the bag-shaped container at a temperature of 60°C or higher and 100°C or lower; A method for producing a gelled egg product, comprising: <7> The gelled egg processed product has a liquid viscosity at 60°C measured by the following procedures (1) to (3) of 0.008 Pa·s or more and 0.200 Pa·s or less. <6> 1. A method for producing a gelled egg product according to claim 1. (1) A 30 mesh (0.5 mm opening) sieve is placed over a bowl, and the bag-shaped container is opened at a temperature of 60°C to 100°C. The opened opening is turned downwards and the gelled egg product is taken out onto the sieve. (2) After 30 seconds, the liquid that seeps into the bowl is collected as a measurement sample. (3) After the measurement sample is heated to 90°C, the viscosity of the measurement sample at 60°C is measured using a rheometer under the following measurement conditions. (Measurement conditions) Equipment used: Discovery Hybrid Rheometer 2 (product name) (manufactured by TA Instruments Co., Ltd.) Jig used: starch-pasting-cell Shear rate: 10 rpm / s [Effects of the Invention]

[0008] As described above, according to the present invention, it is possible to provide a base for a gelled egg product that can easily produce a thick gelled egg product, and a method for producing a gelled egg product. DETAILED DESCRIPTION OF THE INVENTION

[0009] The present invention will be described in detail below.

[0010] <Features of the present invention> The present invention relates to a base for producing a gelled egg product and a method for producing a gelled egg product. The base for producing a gelled egg product and the method for producing a gelled egg product of the present invention allow for the production of a gelled egg product in which the gel breaks down appropriately and a thick liquid seeps out. This allows for the easy production of a gelled egg product coated with a thick liquid.

[0011] <Gel-like processed egg product> In the present invention, the gelled egg product is an egg product obtained by heating an egg liquid containing 80% or more by weight of water to form a gel, and is prepared by the gelled egg product base or the method for producing a gelled egg product described below. Examples of the gelled egg product of the present invention include chawanmushi, egg tofu, and pudding, with chawanmushi being preferred. Furthermore, since the gelled egg product is thickened, it is preferably used as a gelled egg product for preventing aspiration.

[0012] <Gel-like egg processed product base> The gelled egg product base of the present invention is a liquid base packed in a bag-shaped container and containing 80% or more by mass of water. In the present invention, "liquid" means that it is liquid at room temperature (25°C). The gelled egg product base of the present invention is used to produce the gelled egg product by removing it from the bag-shaped container at a temperature of 60°C to 100°C. Details of the method of removing it from the bag-shaped container will be described later. The gelled egg product base of the present invention contains egg white, egg yolk, and gellan gum, and is, for example, an egg liquid obtained by mixing these ingredients. The gelled egg product base of the present invention may be a refrigerated product stored at a temperature of 0°C to 10°C or less, or a frozen product stored at -15°C or less. When the gelled egg product base is a frozen product, it is sufficient that it is liquid when thawed at room temperature (25°C).

[0013] <Moisture> The base for the gelled egg product of the present invention contains 80% or more by mass of water, which is higher than the water content of raw whole eggs (approximately 75% by mass). This water content refers to the total water content of the water contained in the ingredients and the water blended as an ingredient. From the viewpoint of promoting the seeping out of the thick liquid, the gelled egg product of the present invention preferably contains 85% or more by mass of water. The water content can be measured by a method known to those skilled in the art.

[0014] <Egg white> In the present invention, egg white includes liquid raw egg white obtained by separating the yolk from a liquid raw whole egg obtained by cracking an egg of a bird such as a chicken for food, and processed products obtained by subjecting liquid raw egg white to a treatment other than heat coagulation, such as sterilization, freezing, enzyme treatment, desugaring, desalting, mixing with salt or sugars, drying, etc.

[0015] <Egg white content> The egg white content in the base of the gelled egg product of the present invention is 5% by mass or more and 25% by mass or less, calculated as a fresh content. The egg white content here refers to the content of egg white components converted to the content in raw liquid egg white (water content: 88% by mass). By setting the egg white content to 5% by mass or more, gelation can be achieved through the thermal coagulation of the egg white. By setting the egg white content to 25% by mass or less, the gelled egg product can be uniformly crumbled and a thick liquid can be exuded when the heated and gelled gelled egg product is removed from the bag-shaped container at 60°C to 100°C. Furthermore, the lower limit of the egg white content in the base of the gelled egg product is preferably 10% by mass or more, more preferably 15% by mass or more, from the viewpoint of more stable gelation. The upper limit of the egg white content in the base of the gelled egg product is preferably 23% by mass or less, more preferably 20% by mass or less, from the viewpoint of more stable crumbling of the gelled egg product and exudation of the liquid.

[0016] <Egg yolk> In the present invention, egg yolk includes raw egg yolk obtained by separating raw egg white from raw whole eggs obtained by cracking eggs of birds such as chickens for food, and processed products obtained by subjecting raw egg yolk to treatments other than heat coagulation, such as sterilization, freezing, enzyme treatment, decholesterolization, mixing with salt or sugars, degreasing, drying, and the like.

[0017] <Egg yolk content> The egg yolk content in the base of the gelled egg product of the present invention is not particularly limited, but from the viewpoint of reproducing the flavor, richness, and color of eggs, it is preferably 1% to 20% by mass, more preferably 2% to 15% by mass, calculated as raw egg yolk content. The egg yolk content here refers to the value obtained by converting the content of egg yolk components into the content in raw egg yolk (water content 50% by mass).

[0018] <Gellan gum> The base for the gelled egg product of the present invention contains gellan gum to assist gelation by egg white and thicken the seeping liquid. Gellan gum is classified into native gellan gum, which contains a high amount of acyl groups, and deacylated gellan gum, which has been subjected to a deacylation treatment to reduce the acyl group content. In the present invention, either type of gellan gum may be used, but gellan gum that is partially deacylated and has a melting temperature of 65°C or higher, which is close to the initial coagulation temperature of eggs (approximately 65°C), and a gelling temperature adjusted to 60°C or higher, is more preferred.

[0019] <Gellan gum content> The gellan gum content in the base for the gelled egg product of the present invention is 0.03% by mass or more and 0.6% by mass or less. A gellan gum content of 0.03% by mass or more can thicken the liquid that seeps out when the gelled egg product breaks down. A gellan gum content of 0.6% by mass or less allows the gelled egg product to break down uniformly and allow a thick liquid to seep out when the heated and gelled gelled egg product is removed from the bag-shaped container at 60°C to 100°C. Furthermore, the lower limit of the gellan gum content in the base for the gelled egg product is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, and even more preferably 0.2% by mass or more, from the viewpoint of thickening the liquid that seeps out when the gelled egg product breaks down. The upper limit of the gellan gum content in the base of the gelled egg product is preferably 0.5% by mass or less, and more preferably 0.4% by mass or less, from the viewpoint of further stabilizing the crumbling of the gelled egg product and the seepage of liquid.

[0020] The gelled egg product base may further contain salt. This improves the taste of the gelled egg product. Another advantage is that the action of sodium ions, which are cations, helps the gellan gum to thicken the product. In the gelled egg product base of the present invention, the salt concentration is expressed as the salt concentration in the water. The salt concentration in the water refers to the concentration of salt in the water of the gelled egg product base. To more effectively achieve the above-mentioned effects, the lower limit of the salt concentration in the water of the gelled egg product base of the present invention is preferably 0.05% by mass or more, more preferably 0.1% by mass or more. Furthermore, from the viewpoint of achieving a natural flavor, the upper limit of the salt concentration is preferably 1% by mass or less, more preferably 0.5% by mass or less.

[0021] <Bag-shaped container> The bag-like container used in the present invention is not particularly limited as long as it is a bag-shaped food container that is heat-resistant in a temperature range of 75°C to 100°C. Examples of materials for such containers include thermoplastic resins such as polyethylene, polypropylene, polyethylene terephthalate, nylon, ethylene-vinyl alcohol copolymer resin, and polyvinylidene chloride. The bag-like container can have any shape, such as a flat bag or a stand-up pouch.

[0022] <Other ingredients> The base for the gelled egg product of the present invention may contain ingredients other than those mentioned above, provided that the effects of the present invention are not impaired. Examples of such ingredients include seasonings (soy sauce, fermented seasonings, sweeteners, amino acids, etc.), carbohydrates (monosaccharides, disaccharides, oligosaccharides, polysaccharides, modified starch, sugar alcohols, dietary fiber, etc.), edible oils and fats, emulsifiers, dairy products, bacteriostatic agents, pH adjusters, preservatives, antioxidants, flavorings, etc. Furthermore, the gelled egg product of the present invention may contain ingredients provided that the effects of the present invention are not impaired. Examples of ingredients include, but are not limited to, meat, vegetables, mushrooms, seafood, and processed products thereof.

[0023] <Method of manufacturing gelled egg products> The method for producing a gelled egg product of the present invention includes an egg liquid preparation step, a filling step, a heating step, and a removal step. The steps in the method for producing a gelled egg product of the present invention are carried out in the order of egg liquid preparation step, filling step, heating step, and removal step. Each step will be described below.

[0024] <Egg liquid preparation process> In this step, an egg liquid containing 80% or more by mass of water and containing egg white, egg yolk, and gellan gum is prepared. The egg liquid in this step has the same egg white and gellan gum contents as those of the base for the gelled egg product described above. That is, the egg liquid has an egg white content of 5% to 25% by mass, calculated as a fresh egg product, and a gellan gum content of 0.03% to 0.6% by mass. Furthermore, the egg liquid may contain the other ingredients described above, provided that the effects of the present invention are not impaired. In this step, the ingredients are preferably mixed using a mixer, a stirrer, or the like.

[0025] <Filling process> In this step, the egg liquid is filled into a bag-shaped container. The filling method is not particularly limited, and the egg liquid can be filled from the opening of the container using a filling machine or the like. The product temperature during filling is not particularly limited, and is, for example, 5°C or higher and 75°C or lower, which is the heating temperature described below. In this step, it is preferable to further seal the bag-shaped container filled with the egg liquid.

[0026] <Heating process> In this step, the bag-shaped container filled with the egg liquid is heated to 75°C or higher and 100°C or lower. This causes the egg liquid to gel. The heating method is not particularly limited, and examples include heating in a steam convection oven, heating in a hot water bath, and heating in a microwave oven. From the viewpoint of production efficiency, heating in a steam convection oven is preferred. Furthermore, in order to promote gelation of the egg, the heating in this step is preferably performed while the bag-shaped container is left stationary. The heating time is not particularly limited as long as it is long enough for the egg liquid to gel, and is, for example, 5 minutes or longer and 120 minutes or shorter.

[0027] <Removal process> In this process, the gelled egg product is removed from the bag-like container at a temperature of 60°C to 100°C. This produces a gelled egg product. The temperature of 60°C to 100°C is the product temperature of the bag-like container. "Removing the gelled egg product from the bag-like container" refers to removing the gelled egg product from the opened bag-like container directly or using a tool. The specific manner is not particularly limited; for example, the opened bag-like container is turned downwards and the gelled egg product is slid onto a dish or serving plate. This allows the gelled egg product to crumble appropriately due to its own weight or acceleration when removed, promoting the seepage of the thickened liquid. Alternatively, the bag-like container may be opened, and the gelled egg product may be removed by crumbling it with a spoon or the like and then served on a dish or the like. As described below in the Examples, the gelled egg product of the present invention can be removed by the removal process, promoting the seepage of the thickened liquid. The collapse of the gel in this step refers to the collapse of the gel while maintaining its gel state.

[0028] <Viscosity of the seeped liquid> In the gelled egg processed product of the present invention, the viscosity of the liquid at 60° C., measured by the following procedures (1) to (3), is preferably 0.008 Pa·s or more and 0.200 Pa·s or less. (1) Place a 30 mesh sieve (0.5 mm opening) over a bowl, open the bag-shaped container at 60°C or higher and 100°C or lower, and remove the gelled egg product onto the sieve with the opened opening facing downwards. (2) After 30 seconds, collect the liquid that seeps into the bowl as a measurement sample. (3) After the measurement sample is heated to 90°C, the viscosity of the measurement sample at 60°C is measured using a rheometer under the following measurement conditions. (Measurement conditions) Equipment used: Discovery Hybrid Rheometer 2 (product name) (manufactured by TA Instruments Co., Ltd.) Jig used: starch-pasting-cell Shear rate: 10 rpm / s

[0029] If the viscosity of the liquid measured by the above procedure at 60°C is 0.008 Pa s or more and 0.200 Pa s or less, the liquid oozing out from the broken gelled egg product can be sufficiently thickened. Furthermore, from the viewpoint of more reliably exerting the above-mentioned effects, the viscosity is more preferably 0.010 Pa s or more and 0.150 Pa s or less.

[0030] <Action and effect> Thus, the base material for a gelled egg product and the method for producing a gelled egg product of the present invention overturn the conventional concept of adding a thickened liquid to a gelled egg product and realize a gelled egg product based on a novel concept of imparting a thickening to the liquid that separates from the gelled egg product. Furthermore, the present invention adjusts the softness of the gelled egg product so that the gel breaks down when removed from the bag-like container, thereby enabling the production of a thickened gelled egg product without any additional work after removal. Specifically, by setting the egg white content to 5% to 25% by mass (based on the fresh egg content), an egg gel that is soft enough to break down when removed from the bag-like container can be formed. Furthermore, by setting the gellan gum content to 0.03% to 0.6% by mass, appropriate gel breakage and liquid seepage are promoted, and the liquid can be thickened. Gellan gum is generally known for its uses in preventing syneresis and strengthening gels. In the present invention, by adjusting the egg white content and gellan gum content within the above-mentioned ranges and removing the gelled egg product from the bag-shaped container at a temperature of 60°C to 100°C, syneresis of water from the egg gel is permitted, and the gellan gum contributes to improving the viscosity of the liquid from which the water is synergized. Furthermore, gellan gum at the above-mentioned content contributes to the formation of a gel of appropriate softness that crumbles uniformly and allows the liquid to ooze out without inhibiting egg gelation. Therefore, the present invention can significantly reduce the effort required to produce thickened gelled egg products, thereby contributing to reducing the burden on nursing homes, medical facilities, and other facilities where there is a high demand for thickened foods to prevent aspiration.

[0031] The present invention will be specifically described below based on examples and comparative examples. In the following description, "%" means "% by mass." Note that the present invention is not limited to the following examples, and various modifications can be made within the scope of the present invention. [Example]

[0032] <Manufacturing gelled egg products> The ingredients having the compositions shown in Tables 1 and 2 were mixed in a mixer to produce egg liquid samples (base for gelatinous egg products) of Examples 1 to 9 and Comparative Examples 1 to 6. Liquid egg white was obtained by separating eggs from cracked chicken eggs, and liquid egg yolk was obtained by separating eggs from cracked chicken eggs. Partially deacylated gellan gum ("Kelcogel (registered trademark) DGA", manufactured by MP Gokyo Food & Chemical Co., Ltd.) was used as the gellan gum of Examples 1 to 6 and 9 and Comparative Examples 1 to 6. Deacylated gellan gum was used as the gellan gum of Example 7. Native gellan gum was used as the gellan gum of Example 8. The composition of Example 1 was the same as that of Example 9 and Comparative Example 6. All samples had a moisture content of 80% by mass or more.

[0033] [Table 1]

[0034] [Table 2]

[0035] The prepared egg liquid was filled into a flat bag-shaped container and sealed. Each sample of egg liquid filled and sealed into the bag-shaped container was placed in a steam convection oven and heated at about 90°C for about 30 minutes.

[0036] <Sensory evaluation> The evaluation was conducted by a trained panel (3 people) with over 10 years of experience in developing processed egg products, based on the following evaluation criteria.

[0037] [Evaluation of gel crumbling] A 30-mesh sieve (0.5 mm opening) was placed over a bowl. One end of the bag-shaped container for each sample was opened with scissors, and the gelled egg product was removed by sliding it onto the sieve with the opened opening facing downwards. The samples of Examples 1 to 8 and Comparative Examples 1 to 4 were removed at 90°C, the sample of Example 9 at 60°C, and the sample of Comparative Example 6 at 50°C. The appearance of the gel removed onto the sieve was checked and evaluated according to the following criteria. The results are shown in Tables 1 and 2. (Evaluation criteria) ◯: The entire product was sufficiently gelled by heating, and the gel crumbled evenly throughout when taken out of the bag. ×: Gelation was insufficient and not enough gel remained on the sieve, or the gel was so strong that all or part of the gel did not crumble.

[0038] As shown in Tables 1 and 2, the samples of Examples 1 to 9, which had an egg white content of 5% to 25% by mass (based on fresh egg white), a gellan gum content of 0.03% to 0.6% by mass, and were taken out at 60°C to 100°C, were all sufficiently gelled throughout upon heating, and the gel crumbled uniformly throughout when taken out of the bag, earning a rating of "Good." In particular, the samples of Examples 1 to 5, 7, and 8 had very good gel softness and crumbled well. Comparative Example 5, in which the gellan gum content was less than 0.03% by mass, and Comparative Example 2, in which the gellan gum content was more than 0.6% by mass, were also rated "Good" for gel crumble.

[0039] On the other hand, in Comparative Example 1, in which the egg white content was over 25% by mass, Comparative Examples 3 and 4, in which the gellan gum content was over 0.6% by mass, and Comparative Example 6, in which the temperature at which the gel was taken out was 50°C, the gel was hard overall and did not crumble uniformly, and was rated as "X".

[0040] When a portion of the gel remaining on the sieve was eaten, the samples of Examples 1 to 4, 6 to 8, and Comparative Example 5, which contained 0.4% or less gellan gum by mass, all had a soft gel with a smooth egg-like texture, providing a texture very suitable for chawanmushi. The sample of Example 5, which contained 0.5% gellan gum by mass, had a slightly harder texture than the above samples. The samples of Example 9 and Comparative Example 6, which were removed at temperatures of 60°C and 50°C, respectively, had a slightly harder texture than the samples of Examples 1 to 8, but had a texture similar to egg tofu, making them a suitable texture for a gelled egg product. The samples of Comparative Examples 1 to 4, which contained a high content of either egg white or gellan gum, all had a hard gel texture, different from the texture of chawanmushi or egg tofu, and were not considered to have a suitable texture.

[0041] [Evaluation of the amount of liquid seeped out] The gel removed on the sieve was left to stand for 30 seconds, and the amount of liquid that seeped out into the bowl was measured. The ratio of the amount of liquid that seeped out to the total mass of the sample, which had been measured beforehand, was calculated. Based on the calculated ratio, the gel was evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2. (Evaluation criteria) ◯: Exudation of 1% by mass or more of the entire sample was observed. ×: Less than 1% by mass of the entire sample was exuded, so there was little or no exudation

[0042] As shown in Tables 1 and 2, all of the samples of Examples 1 to 9 exuded an appropriate amount and were evaluated as "Good." However, the sample of Example 5, which contained 0.5% by mass of gellan gum, and the sample of Example 9, which was taken out at 60°C, exuded a slightly smaller amount of liquid than the samples of the other Examples. Note that the sample of Comparative Example 5, which contained less than 0.03% by mass of gellan gum, did not have a problem with the amount of exuded liquid, but the exuded liquid was not thick, as described below.

[0043] On the other hand, the samples of Comparative Example 1, which contained more than 25% by mass of egg white, Comparative Examples 2 to 4, which contained more than 0.6% by mass of gellan gum, and Comparative Example 6, which was taken out at 50°C, exuded only a small amount of liquid and were rated as "x." In particular, the samples of Comparative Examples 3 and 4, which contained 1% or more by mass of gellan gum, did not exude any liquid at all.

[0044] <Evaluation of the viscosity of the exuded liquid> For the samples of Examples 1 to 9 and Comparative Examples 1 and 5 from which sufficient exuded liquid was obtained, the exuded liquid was used as a measurement sample and its viscosity was measured at 40 to 70°C using a rheometer under the following measurement conditions. The measurement sample was heated to 90°C and the viscosity was measured at 5°C intervals while the temperature was lowered. The results are shown in Table 3. (Measurement conditions) Equipment used: Discovery Hybrid Rheometer 2 (product name) (manufactured by TA Instruments Co., Ltd.) Jig used: starch-pasting-cell Shear rate: 10 rpm / s

[0045] [Table 3]

[0046] As shown in Table 3, the samples of Examples 1 to 9 had higher viscosities of the exuded liquid at all temperatures compared to Comparative Example 5, which had a gellan gum content of less than 0.03% by mass, for example, viscosities of 0.008 Pa s or more and 0.200 Pa s or less at 60°C. Of Examples 1 to 9, Examples 1 to 5 and 7 had higher viscosities of the liquid at all temperatures compared to Examples 6, 8, and 9, for example, viscosities of 0.010 Pa s or more and 0.150 Pa s or less at 60°C.

[0047] In contrast, in Comparative Example 5, in which the gellan gum content was less than 0.03% by mass, the viscosity of the exuded liquid was low, and the liquid was not sufficiently thickened even at 60°C.

[0048] <Summary> The above evaluations revealed that the samples of Examples 1 to 9, which had an egg white content of 5% to 25% by mass (based on the fresh egg content) and a gellan gum content of 0.03% to 0.6% by mass, and were extracted at a temperature of 60°C to 100°C, exhibited good gel crumbling and exudation of liquid from the gel, and the viscosity of the exuded liquid was also sufficient. This demonstrates that the base for a gelled egg product and the method for producing a gelled egg product of the present invention can produce a gelled egg product in which the gel crumbles uniformly and a thick liquid exudes from the gel.

Claims

1. A liquid gel-like egg processed product material containing 80% by mass or more of water, packed in a bag-shaped container, The container contains egg white, egg yolk, and gellan gum, and is used to produce a gelatinous egg product by removing the product from the bag-shaped container at a temperature of 60°C or higher and 100°C or lower. The content of the egg white is 5% by mass or more and 25% by mass or less in terms of fresh egg white, The content of the gellan gum is 0.03% by mass or more and 0.6% by mass or less. A base for gel-like egg processed products.

2. The content of the gellan gum is 0.08% by mass or more and 0.5% by mass or less. The base for the gelled egg product according to claim 1.

3. The content of the egg white is 10% by mass or more and 23% by mass or less in terms of raw material. The base for the gelled egg product according to claim 1 or 2.

4. The salt concentration in the water of the gelled egg product base is 0.05% by mass or more and 1% by mass or less. The base for the gelled egg product according to claim 1 or 2.

5. The gelled egg processed product is chawanmushi. The base for the gelled egg product according to claim 1 or 2.

6. A method for producing a gelled egg product, comprising: an egg liquid preparation step of preparing an egg liquid containing 80% by mass or more of water, the egg liquid containing egg white, egg yolk, and gellan gum, the egg white content being 5% by mass or more and 25% by mass or less in terms of fresh egg content, and the gellan gum content being 0.03% by mass or more and 0.6% by mass or less; A filling step of filling the egg liquid into a bag-shaped container; a heating step of heating the bag-shaped container filled with the egg liquid at 75°C or higher and 100°C or lower; a removing step of removing the gelled egg processed product from the bag-shaped container at a temperature of 60°C or higher and 100°C or lower; A method for producing a gelled egg product comprising:

7. The gelled egg processed product has a liquid viscosity of 0.008 Pa s or more and 0.200 Pa s or less at 60°C, measured by the following procedures (1) to (3): The method for producing the gelled egg product according to claim 6. (1) A 30 mesh (0.5 mm opening) sieve is placed over a bowl, and the bag-shaped container is opened at a temperature of 60°C or higher and 100°C or lower, and the gelled egg processed product is taken out onto the sieve with the opened opening facing downwards. (2) After 30 seconds, the liquid that seeps into the bowl is collected as a measurement sample. (3) After the measurement sample is heated to 90°C, the viscosity of the measurement sample at 60°C is measured using a rheometer under the following measurement conditions. (Measurement conditions) Device used: Discovery Hybrid Rheometer 2 (product name) (manufactured by TA Instruments Co., Ltd.) Jig used: starch-pasting-cell Shear rate: 10 rpm / s

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