Egg processed food puffing modifier

Abstract

The present invention aims to provide a swelling improver that can be used to produce liquid egg processed egg foods that have a good swelling state even when frozen liquid egg, pasteurized liquid egg, or sheared non-pasteurized liquid egg is used as a raw material. Another aim of the present invention is to provide a swelling improver that can produce a liquid egg processed egg food, particularly a thick omelet, that has air bubbles and a soft texture when prepared. [Solution] The present invention solves the above problem by using a swelling improver for egg processed foods that use liquid eggs, which contains a vegetable protein material that has a value of 80% or more in a specific conditional formula, and it has been discovered that egg processed foods that have a good swelling state can be produced even when frozen liquid eggs, pasteurized liquid eggs, or sheared unpasteurized liquid eggs are used.

Description

[Technical Field]

[0001] The present invention relates to an expansion improver for processed egg foods that use liquid egg. [Background technology]

[0002] In recent years, the demand for prepared foods has been expanding. Due to concerns about the risk of food poisoning from salmonella and other contaminants, liquid eggs are often used, which are cracked, sheared by stirring, and strained in specialized factories. Egg products sold in convenience stores and supermarkets, as well as those prepared in hotels and restaurants, often use liquid eggs, as they are often prepared in large quantities at once.

[0003] An example of an application related to liquid eggs is Patent Document 1. Patent Document 1 describes "aerated processed egg white." Furthermore, Patent Document 2 describes "an aerated processed food that has been heat-coagulated with air bubbles dispersed in a substantially uniform state and has a moisture content of 40% or more, characterized in that it contains egg white and a lactic acid fermented egg white product." Patent Document 3 describes "a method for producing a packaged carbon dioxide-dissolved liquid egg and a cooked egg processed food." [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2011-155935 [Patent Document 2] Japanese Patent Application Laid-Open No. 2010-119337 [Patent Document 3] Japanese Patent Application Laid-Open No. 2017-104103 Summary of the Invention [Problem to be solved by the invention]

[0005] In general, liquid eggs separated from eggshells by cracking are widely used in the production of various egg-based processed foods. Furthermore, liquid eggs separated from eggshells by cracking are heat-sterilized due to their poor shelf life, and are distributed as sterilized liquid eggs. However, in conventional sterilized liquid eggs, the "bonding" inherent in liquid eggs separated from eggshells by cracking is usually lost. The "bonding" inherent in liquid eggs is derived from the protein network in the egg white, but in heated liquid eggs, the strength of the protein network is weakened by operations involving strong shear, such as filtration, pumping, and stirring during the heat sterilization process. Therefore, in conventional sterilized liquid eggs, the bonding inherent in liquid eggs separated from eggshells by cracking is usually lost.

[0006] It has been found that pasteurized liquid eggs with impaired cohesion have adverse effects when used in thick egg processed foods such as thick omelets. When liquid eggs separated from the eggshells by cracking an egg are used to make thick omelets, the omelets expand well, and air bubbles are present in the omelets, resulting in a soft texture. On the other hand, when pasteurized liquid eggs with impaired cohesion are used, there is a problem that only a small amount of air bubbles are present, or that there are almost no air bubbles, resulting in a hard texture similar to kamaboko. Furthermore, when pasteurized liquid eggs with impaired cohesion are used in egg processed foods that use liquid eggs, such as Western-style confectionery, there is a problem that the eggs do not expand and are therefore less suitable for cooking.

[0007] The present invention aims to provide an expansion improver for egg processed foods that can produce liquid egg processed foods with a good expansion state, even when frozen liquid eggs, pasteurized liquid eggs, or sheared non-pasteurized liquid eggs are used as raw materials. Another aim is to provide an expansion improver that can produce liquid egg processed foods, particularly thick omelets, that have air bubbles and a soft texture when prepared. [Means for solving the problem]

[0008] The present inventors conducted extensive research, believing that solving the above-mentioned problems would lead to further market expansion. As a result, the present inventors discovered that the above-mentioned problems could be solved by using a swelling improver for egg processed foods containing a vegetable protein material that satisfies a specific conditional formula of 80% or more, and that it was possible to produce liquid egg processed foods that have a good swelling state even when using frozen liquid eggs, pasteurized liquid eggs, or sheared unpasteurized liquid eggs. This led to the completion of the present invention.

[0009] Patent Document 1 is characterized by adding an alkali metal alginate and a water-soluble calcium salt as ingredients and by having a pH of 4 to 6, and its method of solving the problem differs from that of the present invention, and therefore Patent Document 1 was not useful for completing the present invention. Patent Document 2 is characterized by blending a lactic acid fermentation product of egg white in addition to egg white, and its method of solving the problem differs from that of the present invention, and therefore was not useful. Patent Document 3 is characterized by lowering the pH of eggs and intentionally dissolving a specific amount of carbon dioxide, which denatures eggs, in liquid eggs to produce a cooked egg processed food, and therefore was not useful.

[0010] That is, the present invention is (1) A leavening improver for egg processed foods using liquid eggs, containing a vegetable protein material whose value in the following conditional formula is 80% or more: Formula: (supernatant absorbance / mother liquor absorbance) x 100 (unit: %), Mother liquor absorbance: A 5% solution of protein derived from a vegetable protein material is used as the mother liquor, and the absorbance of the mother liquor at 540 nm in the presence of a biuret reagent is Supernatant absorbance: The supernatant obtained by centrifuging the mother liquor is used as the supernatant, and the absorbance of the supernatant at 540 nm in the presence of a biuret reagent is measured. However, the liquid eggs used in the egg processed foods are sterilized liquid eggs, frozen liquid eggs, or sheared non-sterilized liquid eggs. (2) A puffing improver for egg processed foods using liquid eggs, containing the vegetable protein material according to (1) in an amount of 0.03% by mass or more and 1.3% by mass or less in terms of vegetable protein content in the egg processed food. (3) The liquid egg-based egg processing agent according to (1) or (2), wherein the egg processing food is a baked egg processing food of a side dish type. (4) The puffing improver for baked confectioneries according to (1) or (2), wherein the egg processed food is a baked confectionery. (5) A method for producing a processed egg food using liquid eggs, comprising all of the following steps (A) to (D): However, the liquid eggs used in the egg processed foods are sterilized liquid eggs, frozen liquid eggs, or sheared non-sterilized liquid eggs. (A) preparing pasteurized liquid eggs, frozen liquid eggs, or sheared, non-pasteurized liquid eggs; (B) preparing a plant protein material having a value of 80% or more in the following conditional formula: (supernatant absorbance / mother liquor absorbance) x 100 (unit: %) Mother liquor absorbance: A 5% solution of protein derived from a vegetable protein material is used as the mother liquor, and the absorbance of the mother liquor at 540 nm in the presence of a biuret reagent is Supernatant absorbance: The supernatant obtained by centrifuging the mother liquor is used as the supernatant, and the absorbance of the supernatant at 540 nm in the presence of a biuret reagent is measured. (C) adding the vegetable protein material of (B) to the liquid egg of (A) so that the vegetable protein material is present in the egg processed food in an amount of 0.03% by mass or more and 1.3% by mass or less as a solid content, and mixing the ingredients; (D) A step of baking the mixture obtained in (C) to prepare an egg processed food product; (6) A method for improving the expansion of egg processed foods using liquid eggs, comprising all of the following steps (a) to (d): However, the liquid eggs used in the egg processed foods are sterilized liquid eggs, frozen liquid eggs, or sheared non-sterilized liquid eggs. (a) preparing pasteurized liquid eggs, frozen liquid eggs, or sheared, non-pasteurized liquid eggs; (b) preparing a plant protein material having a value of 80% or more in the following conditional formula: (supernatant absorbance / mother liquor absorbance) x 100 (unit: %) Mother liquor absorbance: A 5% solution of protein derived from a vegetable protein material is used as the mother liquor, and the absorbance of the mother liquor at 540 nm in the presence of a biuret reagent is Supernatant absorbance: The supernatant obtained by centrifuging the mother liquor is used as the supernatant, and the absorbance of the supernatant at 540 nm in the presence of a biuret reagent is measured. (c) adding the vegetable protein material of (b) to an egg processed food so that the solid content is 0.03% by mass or more and 1.3% by mass or less, and mixing the raw materials; (d) baking the mixture obtained in (c) to prepare an egg processed food; It is related to. [Effects of the Invention]

[0011] The present invention provides a swelling improver that can be used to produce liquid egg processed egg foods that have a good swelling state even when frozen liquid egg, pasteurized liquid egg, or sheared non-pasteurized liquid egg is used as a raw material.Furthermore, the present invention provides a swelling improver that can produce a liquid egg processed egg food, particularly a thick omelet, that has air bubbles and a soft texture when prepared. DETAILED DESCRIPTION OF THE INVENTION

[0012] ■Egg processed foods The processed egg food of the present invention is a food that is baked using liquid eggs. The liquid eggs used in the processed egg food are pasteurized liquid eggs, frozen liquid eggs, or sheared non-pasteurized liquid eggs. The egg processed foods of the present invention are not particularly limited as long as they are foods baked using sterilized liquid eggs, frozen liquid eggs, or sheared, unsterilized liquid eggs. Specifically, preferred are baked egg processed foods such as thick omelets, tamagoyaki (rolled omelets), omelets, egg sandwiches, Tianjin rice, rolled omelets in dashi broth, katsudon (pork cutlet rice bowl), oyakodon (chicken and egg rice bowl), scrambled eggs, and baked sweets such as choux pastry, sponge cake, chiffon cake, castella cake, pancakes, madeleines, taiyaki (sweet bun), gateau au chocolat, steamed egg buns, roll cakes, and soufflé. Thick omelets, tamagoyaki (rolled omelets), omelets, choux pastry, sponge cake, and chiffon cake are more preferred. In particular, thick omelets and choux pastry are even more preferred in the present invention. It should be noted that sterilized liquid eggs and frozen liquid eggs are subjected to physical forces during the production process of the liquid eggs, such as filtration and pumping. In these sterilized liquid eggs and frozen liquid eggs, the strength of the protein network is weakened, and the "connectivity" that liquid eggs have is impaired. Furthermore, in the present invention, the unpasteurized liquid eggs are subjected to shearing because they are stirred using a mixer or passed through a strainer, which weakens the strength of the protein network and damages the "bonding" that liquid eggs have. In this embodiment, even when unsterilized liquid eggs are obtained as raw materials, unsterilized liquid eggs that have been heat-sterilized are referred to as "sterilized liquid eggs." Furthermore, unsterilized liquid eggs that have been frozen are referred to as "frozen liquid eggs." Therefore, cases where these "sterilized liquid eggs" or "frozen liquid eggs" are used as raw materials are also included within the scope of this embodiment.

[0013] ■Plant protein material The liquid egg-based expansion improver of the present invention contains a vegetable protein material. Examples of the vegetable protein material include powdered proteins such as concentrated proteins and isolated proteins, as well as vegetable milk and soy flour. The type of plant is not limited, but examples include legumes such as soybeans, peas, broad beans, chickpeas, mung beans, lentils, and white beans; seeds such as almonds, coconuts, hazelnuts, cashews, walnuts, peanuts, and pistachios; grains such as rice and oats; and potatoes. These protein materials can be used alone or in a mixture of two or more in an appropriate ratio. In the present invention, the vegetable protein material is preferably one or more selected from the group consisting of soybeans, peas, broad beans, rice, coconuts, almonds, and oats, more preferably one or more selected from the group consisting of soybeans, peas, and almonds, and most preferably soybeans. By containing the specified vegetable protein material, an expansion improver for processed egg foods using liquid egg that has the effects of the present invention can be obtained.

[0014] The vegetable protein material contained in the expansion improver for processed egg foods using liquid egg of the present invention is measured by the following method and must satisfy the following condition (7). It is believed that the amount of dissolved protein derived from the vegetable protein material may affect the effects of the present invention, and it is assumed that this can be confirmed by measuring the absorbance at 540 nm using a biuret reagent as an indicator of the amount of dissolved protein. It is also estimated that the higher the value of the conditional expression (7) below, the more easily the vegetable protein dissolves in the egg liquid and reacts with the egg protein. Measurement is performed using the methods (1) to (7) below. (1) Weigh out the vegetable protein material so that the protein concentration is 5%, and prepare 100 ml of solution in a 200 ml beaker. The solution is stirred at 700 rpm for 5 minutes using a magnetic stirrer (octagonal rotor 38 mm x diameter 8 mm). (2) Take 1 ml of the solution obtained in (1) and fill it into a 1.5 ml tube. (3) The collected (2) is centrifuged at 2500 rpm for 10 minutes, and 250 μl of the supernatant is taken to obtain a supernatant. In this case, n=3 is preferable. (4) 250 μl of the solution obtained in (1) is collected and filled into a 1.5 mL tube to obtain a mother liquor, preferably n=3. (5) 750 μl of Biuret reagent is added to each of the supernatant of (3) and the mother liquor of (4), and the mixture is stirred for 20 minutes to react. (6) Measurement is performed using a spectrophotometer at a wavelength of 540 nm, preferably using a double-beam spectrophotometer U-2900 (Hitachi High-Tech Science). (7) Use a vegetable protein material whose value obtained by the formula "(supernatant absorbance / mother liquor absorbance) x 100 (unit: %)" is 80% or more. When the vegetable protein material has a value of 80% or more, calculated by multiplying (supernatant absorbance / mother liquor absorbance) by 100 (unit: %) as shown in (7) above, an egg processed food product can be obtained that expands sufficiently when baked and has a good bubble state and texture, even when using an egg processed food product that uses liquid egg and that contains the vegetable protein material and that loses the ``bonding'' that liquid egg has. In particular, the value in the conditional expression is preferably 84% or more, more preferably 87% or more, and even more preferably 90% or more.

[0015] The content of the vegetable protein material in the expansion improver for processed egg foods using liquid egg of the present invention is preferably 40% by mass or more of the solid content, more preferably 45% by mass or more, 50% by mass or more, 55% by mass or more, 60% by mass or more, 70% by mass or more, 75% by mass or more, 80% by mass or more, 85% by mass or more, 90% by mass or more, 95% by mass or more, or 100% by mass. The form of the food composition for processed egg foods of this embodiment is not limited, and it can be used in the form of liquid, powder, granules, etc.

[0016] ■Plant protein The expansion improver for processed egg foods using liquid egg according to the present invention preferably contains vegetable protein derived from a vegetable protein material in an amount of 0.03% by mass or more and 1.3% by mass or less, in terms of solids, in the processed egg food. The vegetable protein content, in terms of solids, in the processed egg food can more preferably be at least 0.05% by mass, 0.06% by mass or more, 0.08% by mass or more, 0.1% by mass or more, 0.15% by mass or more, 0.2% by mass or more, 0.25% by mass or more, or 0.3% by mass or more. The vegetable protein content, in terms of solids, in the processed egg food can more preferably be at most 1.2% by mass, 1.1% by mass or less, 1% by mass or less, 0.9% by mass or less, or 0.85% by mass or less.

[0017] When the vegetable protein of the present invention is blended into a swelling improver for egg processed foods using liquid egg, it may be blended in powder form as is or in a state of being suspended in a liquid such as water. By blending 0.03 to 1.3 mass% of vegetable protein in terms of solid content into the egg processed food, the produced egg processed food can have a good swelling state. For example, in the case of soybeans, powdered soy protein such as isolated soybean protein can be used as a powder. It may also be blended in liquid form, for example, plant milk can be used.

[0018] ■Other ingredients The expansion improver for processed egg foods using liquid egg of the present invention may contain ingredients other than those mentioned above, provided that the effects of the present invention are not impaired. Specifically, the fats and oils include animal and vegetable oils such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil, etc., or refined oils thereof (salad oils), or edible fats and oils obtained by chemical or enzymatic treatment such as MCT (medium-chain fatty acid triglyceride), diglyceride, hardened oil, interesterified oil, etc., animal proteins, starches, heat-moisture treated starch, modified starch, sugars such as monosaccharides such as sugar, glucose, fructose, sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, etc. Examples of suitable additives include oligosaccharides such as maltotetraose and the like, and sweeteners such as sugar alcohols, glucose-fructose corn syrup, starch syrup, reduced starch syrup, oligosaccharides, reduced oligosaccharides, honey, sucralose, aspartame, and stevia, emulsifiers, salts, salt, soy sauce, pepper, amino acids, calcium chloride, and nucleic acids, organic acids such as acetic acid, citric acid, lactic acid, adipic acid, gluconic acid, tartaric acid, succinic acid, and malic acid, acidulants such as ascorbic acid, flavorings, dairy ingredients, foods made primarily from milk, antioxidants such as vitamin E, colorings, soy sauce, soup stock, umami seasonings, water, eggs, and rice.

[0019] Manufacture of egg processed foods containing a swelling improver for egg processed foods The present invention preferably provides a method for producing a processed egg food containing an expansion improver for processed egg foods using liquid eggs, comprising all of the following steps (A) to (D), provided that the liquid eggs used in the processed egg food are pasteurized liquid eggs, frozen liquid eggs, or sheared, non-pasteurized liquid eggs. (A) A process for preparing pasteurized liquid eggs, frozen liquid eggs, or sheared non-pasteurized liquid eggs. (B) A step of preparing a vegetable protein material having a value of 80% or more in the following conditional formula: (Supernatant absorbance / mother liquor absorbance) x 100 (unit: %) Mother liquor absorbance: The absorbance of a 5% solution of protein derived from a vegetable protein material at 540 nm in the presence of a biuret reagent. Supernatant absorbance: The supernatant obtained by centrifuging the mother liquor is used as the supernatant, and the absorbance of the supernatant at 540 nm in the presence of Biuret reagent (C) A process of adding the vegetable protein material of (B) to an egg processed food so that the solid content is 0.03% by mass or more and 1.3% by mass or less, and mixing the ingredients. (D) A process of baking the mixture obtained in (C) to prepare an egg processed food product. By including all of the steps (A) to (D), the baked processed egg food can be in a good expanded state. As an embodiment, pasteurized liquid eggs, frozen liquid eggs, or sheared unpasteurized liquid eggs to which a vegetable protein material having a value of 80% or more in the above conditional formula has been added in advance may be used, or the liquid eggs and the above-mentioned vegetable protein material may be mixed during the process of cooking the egg processed food.

[0020] Method for improving the expansion of egg processed foods containing an expansion improver for egg processed foods The present invention preferably provides a method for improving the expansion of egg processed foods containing an expansion improver for egg processed foods using liquid eggs, comprising all of the following steps (a) to (d), provided that the liquid eggs used in the egg processed foods are pasteurized liquid eggs, frozen liquid eggs, or sheared, non-pasteurized liquid eggs. (a) A process for preparing pasteurized liquid eggs, frozen liquid eggs, or sheared non-pasteurized liquid eggs. (b) A step of preparing a vegetable protein material having a value of 80% or more in the following conditional formula: (Supernatant absorbance / mother liquor absorbance) x 100 (unit: %) Mother liquor absorbance: The absorbance of a 5% solution of protein derived from a vegetable protein material at 540 nm in the presence of a biuret reagent. Supernatant absorbance: The supernatant obtained by centrifuging the mother liquor is used as the supernatant, and the absorbance of the supernatant at 540 nm in the presence of Biuret reagent (c) A process of adding the vegetable protein material of (b) to an egg processed food so that the solid content is 0.03% by mass or more and 1.3% by mass or less, and mixing the ingredients. (d) A process of baking the mixture obtained in (c) to prepare an egg processed food product. By including all of the steps (a) to (d), the processed egg food can be in a good expanded state after baking. As an embodiment, pasteurized liquid eggs, frozen liquid eggs, or sheared unpasteurized liquid eggs to which a vegetable protein material having a value of 80% or more in the above conditional formula has been added in advance may be used, or the liquid eggs and the above-mentioned vegetable protein material may be mixed during the process of cooking the egg processed food.

[0021] Liquid egg quality improver Furthermore, by containing a vegetable protein material that satisfies the numerical value of the following conditional formula of 80% or more, it has the effect of improving the expansion of egg processed foods that use liquid egg, and therefore can also be said to be a liquid egg quality improver. Formula: (supernatant absorbance / mother liquor absorbance) x 100 (unit: %) Mother liquor absorbance: The absorbance of a 5% solution of protein derived from a vegetable protein material at 540 nm in the presence of a biuret reagent. Supernatant absorbance: The supernatant obtained by centrifuging the mother liquor is used as the supernatant, and the absorbance of the supernatant at 540 nm in the presence of Biuret reagent However, the liquid eggs used in the processed egg foods are pasteurized liquid eggs, frozen liquid eggs, or sheared non-pasteurized liquid eggs. Here, the vegetable protein material is preferably contained in the processed egg food in an amount of 0.03% by mass or more and 1.3% by mass or less in terms of solid content. As an embodiment, pasteurized liquid eggs, frozen liquid eggs, or sheared unpasteurized liquid eggs to which a vegetable protein material having a value of 80% or more in the above conditional formula has been added in advance may be used, or the liquid eggs and the above-mentioned vegetable protein material may be mixed during the process of cooking the egg processed food.

[0022] Examples are described below. In the following, "%" and "parts" mean "% by mass" and "parts by mass" unless otherwise specified. [Example]

[0023] The vegetable protein material contained in the expansion improver for processed egg foods using liquid egg of the present invention is measured by the following method and satisfies the formula of condition (7) below. (1) Vegetable protein material was weighed so that the protein concentration was 5%, and 100 ml of solution was prepared in a 200 ml beaker. The solution was stirred at 700 rpm for 5 minutes using a magnetic stirrer (octagonal rotor 38 mm x diameter 8 mm). (2) 1 ml of the solution obtained in (1) was taken and filled into a 1.5 ml tube. (3) The collected (2) was centrifuged at 2500 rpm for 10 minutes, and 250 μl of the supernatant was taken to obtain the supernatant (n=3). (4) 250 μl of the solution obtained in (1) was collected and filled into a 1.5 mL tube to obtain a mother liquor (n=3). (5) 750 μl of biuret reagent was added to each of the supernatant of (3) and the mother liquor of (4), and the mixture was stirred for 20 minutes to react. (6) Measurements were made at a wavelength of 540 nm using a double-beam spectrophotometer U-2900 (Hitachi High-Tech Science). (7) The values ​​obtained from the formula "(supernatant absorbance / mother liquor absorbance) × 100 (unit: %)" are shown in Tables 1 to 4.

[0024] The raw materials used in the present invention are as follows: Powdered soybean proteins D, E, F, and G, which are vegetable protein materials, were powdered soybean proteins whose value obtained by the above-mentioned formula "(supernatant absorbance / mother liquor absorbance) × 100" was 80% or more. The pasteurized whole eggs used were those manufactured by Kewpie Egg Corporation. For the white dashi, we used "Kappo White Dashi" manufactured by Yamaki Co., Ltd. Powdered soy protein A, a vegetable protein material, was used, which was "New Fujipro 001M" manufactured by Fuji Oil Co., Ltd. (protein content 91.8%, fat content 0.5%, solids content 95.0%). Powdered soy protein B, a vegetable protein material, was Fujipro CLG (protein content 90.6%, fat content 0.2%, solids content 95.0%) manufactured by Fuji Oil Co., Ltd. Powdered soy protein C, a vegetable protein material, was used, which was Fujipro 002G (protein content 90.4%, fat content 0.2%, solids content 94.5%) manufactured by Fuji Oil Co., Ltd. Powdered soy protein D, a vegetable protein material, was used, which was "Proleena 23LG" manufactured by Fuji Oil Co., Ltd. (protein content 84.7%, fat content 0.1%, solids content 94.5%). The vegetable protein material used was powdered soy protein E, Fujipro F (protein content 90.3%, fat content 0.2%, solids content 94.5%) manufactured by Fuji Oil Co., Ltd. The vegetable protein material used was powdered soy protein F, "Proleena ER" manufactured by Fuji Oil Co., Ltd. (protein content 63.6%, fat content 0.1%, solids content 94.5%). The powdered soy protein G, a vegetable protein material, used was "Proleena ND" manufactured by Fuji Oil Co., Ltd. (protein content 90.7%, fat content 0.1%, solids content 94.5%). Gluconodeltalactone used was "Gluconodeltalactone" manufactured by Kobe Chemical Industry Co., Ltd. For sodium bicarbonate, we used "sodium bicarbonate" manufactured by Qingdao Fuso Precision Processing Co., Ltd.

[0025] ■ Consideration 1. Consideration of thick omelet ○Preparing thick omelet According to the recipes in Tables 1 to 4, the compositions were prepared in the following manner. 1. The raw materials for each study example were mixed using a magnetic stirrer (octagonal rotor 38 mm x diameter 8 mm). 2. A heat-resistant container 8 cm in diameter and 3 cm in height was coated with rapeseed oil and filled with 80 g of the mixture from step 1. The container-packed mixture of 3.2 was heated in a steam convection oven at 140°C for 10 minutes (humidity 100%, air speed level 2). 4. After heating, remove container 3 from the steam convection oven. 5. After immersing the container in ice water for 30 minutes, the contents were removed and thick omelets were prepared. At this time, the thickness of the thick omelets was 1.0 cm. Reference Examples 1 to 5 did not contain any vegetable protein material and were used as controls for evaluation.

[0026] ○Evaluation The thick omelets prepared in the Examples and Comparative Examples in "Preparation of Thick Omelets" were evaluated. The thick omelets obtained in the Examples and Comparative Examples were evaluated for texture and the state of bubbles according to the following evaluation criteria. Reference Examples 1 to 5 were investigated as examples that did not contain powdered soy protein, which is a vegetable protein material.

[0027] Evaluation method <Texture evaluation> The texture evaluation was carried out by a blind tasting test conducted by 10 panelists, who then evaluated the texture of the thick omelet in accordance with the following criteria by consensus. The panelists for this evaluation were 10 experienced panelists who had previously been engaged in research into egg processed foods that use liquid eggs, such as thick omelets.

[0028] 1 point: The soup stock is absorbed into the noodles, giving them a soft texture. 0 points: It has a hard texture like kamaboko and the broth is not absorbed. The evaluation was done on a two-point scale, and a score of 1 was considered to be of acceptable quality. The results are shown in Tables 1 to 4.

[0029] <Bubble condition> The state of air bubbles was evaluated by checking the state of air bubbles in the cross section of the resulting thick omelet, and evaluating it according to the following criteria.

[0030] 4 points: The thick omelet expanded very well, and fine bubbles were present throughout the cross section of the thick omelet. 3 points: The thick omelet was well expanded, and air bubbles were present on about half of the cross section of the thick omelet. 2 points: The thick omelet did not rise much, and there were air bubbles in some parts of the cross section of the thick omelet, but there were no air bubbles in other parts and it was almost like a kamaboko. 1 point: The thick omelet did not rise, there were no air bubbles on the cross section of the thick omelet, and it was almost kamaboko-shaped and hard. Or it was irregularly shaped. The products were rated on a four-point scale, with 3 and 4 points being considered acceptable quality.

[0031] Table 1. Thick omelet composition and evaluation results TIFF2026044010000001.tif94165. The "value (%) from the condition formula" in the table refers to the value (%) obtained by "(supernatant absorbance / mother liquor absorbance) × 100 (unit: %)." The same applies to Tables 2 to 4. Mother liquor absorbance: The absorbance of a 5% solution of protein derived from a vegetable protein material at 540 nm in the presence of a biuret reagent. Supernatant absorbance: The supernatant obtained by centrifuging the mother liquor is used as the supernatant, and the absorbance of the supernatant at 540 nm in the presence of Biuret reagent

[0032] Table 2. Thick omelet composition and evaluation results TIFF2026044010000002.tif102165

[0033] Table 3. Thick omelet composition and evaluation results TIFF2026044010000003.tif83165

[0034] Table 4. Thick omelet composition and evaluation results TIFF2026044010000004.tif97165

[0035] The results in Tables 1 to 4 show that the test was successful when the vegetable protein ingredients containing powdered soy protein D to G, which had a value of 80% or more in the conditional formula "(supernatant absorbance / mother liquor absorbance) x 100 (unit: %)," were included. Therefore, by adding a swelling improver for egg processed foods containing powdered soy protein D to G, which was a vegetable protein ingredient having a value of 80% or more in the conditional formula "(supernatant absorbance / mother liquor absorbance) x 100 (unit: %)," the state of the bubbles and texture were good. Furthermore, by containing a vegetable protein material whose value in the above conditional formula is 80% or more, it has the effect of improving the expansion of egg processed foods that use liquid egg, and therefore can also be said to be a liquid egg quality improver.

[0036] ■ Study 2: Choux pastry ○Preparing the cream puff skin (choux pastry) According to the formulation shown in Table 5, the skin portion (choux pastry) of a cream puff, which is an egg processed food product, was prepared by the following method. 1. Boil fat spread and water in a bowl until dissolved. 2. Sift the soft flour, bread flour and powdered soy protein through a sieve and add them to the bowl from step 1 above. Place the bowl in a mixer and mix (low speed for 2 minutes), then allow the mixture to cool. 3. Whole eggs cracked by hand or pasteurized liquid eggs were adjusted to 30°C and, while stirring at low speed, 2 / 3 of the total amount of whole eggs was added to the mixture in step 2 in several batches. 4.3 was stirred and mixed at medium speed for 1 minute 30 seconds, stirring was stopped once, the dough on the sides of the bowl was scraped off, and then the mixture was stirred and mixed at low speed for 1 minute 15 seconds. 5. The remaining 1 / 3 of the whole eggs, to which baking soda and ammonium carbonate had been added, was added to the dough from step 4 while stirring at low speed and mixed. 6. Stop stirring once, scrape the dough off the sides of the bowl, then stir and mix at low speed for 45 seconds to make the choux dough. The choux pastry dough obtained in 7.6 was placed in a piping bag and squeezed out 30g of each onto a baking tray. The squeezed choux pastry from 8.7 was sprayed with water using a spray bottle and baked in an oven at 190°C top heat / 210°C bottom heat for 15 minutes, and then baked at 190°C top heat / 150°C bottom heat for 15 minutes to obtain choux pastry.

[0037] Five of the prepared choux pastries, each with a weight difference of 1 g or less, were selected and their volumes were measured using a volumeter (K-AXIS Corporation's "3D-Lasor Volume Measurement") in dual camera precision measurement mode with 2 CCD precision measurement. The average volume of five choux pastries was calculated. The evaluation results show the volume ratio relative to Reference Example 6, which used hand-cracked whole eggs and was set at 100% as the control. Test examples that had a higher volume ratio than Reference Example 7, which did not use a vegetable protein material, were deemed to have passed. The results are shown in Table 5.

[0038] Table 5. Composition of choux pastry and results of choux pastry TIFF2026044010000005.tif104165·The pasteurized whole eggs used were those manufactured by Kewpie Egg Corporation. Powdered soy protein B, a vegetable protein material, was Fujipro CLG (protein content 90.6%, fat content 0.2%, solids content 95.0%) manufactured by Fuji Oil Co., Ltd. The vegetable protein powder soy protein F used was "Proleena ER" manufactured by Fuji Oil Co., Ltd. (protein content 63.6%, fat content 0.1%, solids content 94.5%). The "value (%) from the condition formula" in the table refers to the value (%) obtained by "(supernatant absorbance / mother liquor absorbance) x 100 (unit: %)". Mother liquor absorbance: The absorbance of a 5% solution of protein derived from a vegetable protein material at 540 nm in the presence of a biuret reagent. Supernatant absorbance: The supernatant obtained by centrifuging the mother liquor is used as the supernatant, and the absorbance of the supernatant at 540 nm in the presence of Biuret reagent

[0039] The results in Table 5 show that when pasteurized liquid eggs are used as an ingredient in choux pastry, which is an egg processed food that uses liquid eggs, a choux pastry with a good expandability can be obtained by using a puffing improver for egg processed foods that contains a vegetable protein material with a value of 80% or more in the conditional formula "(supernatant absorbance / mother liquor absorbance) x 100 (unit: %)." Furthermore, by containing a vegetable protein material whose value in the above conditional formula is 80% or more, it has the effect of improving the expansion of egg processed foods that use liquid egg, and therefore can also be said to be a liquid egg quality improver.

[0040] From the above results, it was found that the present invention provides a swelling improver that can produce egg processed foods with a good swelling state, even when frozen liquid eggs, pasteurized liquid eggs, or sheared non-pasteurized liquid eggs are used as raw materials, by using a swelling improver for egg processed foods that uses liquid eggs and contains a vegetable protein material in which the value of the conditional formula "(supernatant absorbance / mother liquor absorbance) × 100 (unit: %)" is 80% or more. Furthermore, it was found that the present invention provides a swelling improver that can produce egg processed foods with a good swelling state, even when frozen liquid eggs, pasteurized liquid eggs, or sheared non-pasteurized liquid eggs are used as raw materials. Furthermore, it was found that the present invention can provide a swelling improver that can produce egg processed foods, particularly thick omelets, that have air bubbles and a soft texture when preparing thick omelets. [Industrial Applicability]

[0041] The present invention provides a swelling improver that can produce egg processed foods with a good swelling state even when frozen liquid eggs, pasteurized liquid eggs, or sheared non-pasteurized liquid eggs are used as raw materials.Furthermore, the present invention provides a swelling improver that can produce a soft texture with bubbles when preparing egg processed foods using liquid eggs, particularly thick omelets.

Claims

1. A swelling improver for egg processed foods using liquid eggs, comprising a vegetable protein material having a value of 80% or more in the following conditional formula: Formula: (supernatant absorbance / mother liquor absorbance) x 100 (unit: %) Mother liquor absorbance: A 5% solution of protein derived from a vegetable protein material is used as the mother liquor, and the absorbance of the mother liquor at 540 nm in the presence of a Biuret reagent Supernatant absorbance: The supernatant obtained by centrifuging the mother liquor is used as the supernatant, and the absorbance of the supernatant at 540 nm in the presence of a biuret reagent However, the liquid eggs used in the processed egg foods are pasteurized liquid eggs, frozen liquid eggs, or sheared non-pasteurized liquid eggs.

2. 10. A liquid egg-based expansion improver for egg processed foods, comprising the vegetable protein material according to claim 1 in an amount of 0.03% by mass to 1.3% by mass in terms of vegetable protein content in the egg processed food.

3. 3. The liquid egg-based expansion improver for egg processed foods according to claim 1, wherein the egg processed food is a baked egg processed food such as a prepared dish.

4. 3. The expander improver for baked confectioneries according to claim 1 or 2, wherein the processed egg food is a baked confectionery.

5. A method for producing a processed egg food using liquid egg, comprising all of the following steps (A) to (D): However, the liquid eggs used in the processed egg foods are pasteurized liquid eggs, frozen liquid eggs, or sheared non-pasteurized liquid eggs. (A) A step of preparing pasteurized liquid eggs, frozen liquid eggs, or sheared, non-pasteurized liquid eggs. (B) A step of preparing a vegetable protein material having a value of 80% or more in the following conditional formula: (supernatant absorbance / mother liquor absorbance) x 100 (unit: %) Mother liquor absorbance: A 5% solution of protein derived from a vegetable protein material is used as the mother liquor, and the absorbance of the mother liquor at 540 nm in the presence of a Biuret reagent Supernatant absorbance: The supernatant obtained by centrifuging the mother liquor is used as the supernatant, and the absorbance of the supernatant at 540 nm in the presence of a biuret reagent (C) A process of adding the vegetable protein material of (B) to an egg processed food so that the solid content is 0.03% by mass or more and 1.3% by mass or less, and mixing the raw materials. (D) A step of baking the mixture obtained in (C) to prepare an egg processed food.

6. A method for improving the expansion of processed egg foods using liquid eggs, comprising all of the following steps (a) to (d): However, the liquid eggs used in the processed egg foods are pasteurized liquid eggs, frozen liquid eggs, or sheared non-pasteurized liquid eggs. (a) preparing pasteurized liquid eggs, frozen liquid eggs, or sheared, non-pasteurized liquid eggs; (b) A step of preparing a vegetable protein material having a value of 80% or more in the following conditional formula: (supernatant absorbance / mother liquor absorbance) x 100 (unit: %) Mother liquor absorbance: A 5% solution of protein derived from a vegetable protein material is used as the mother liquor, and the absorbance of the mother liquor at 540 nm in the presence of a Biuret reagent Supernatant absorbance: The supernatant obtained by centrifuging the mother liquor is used as the supernatant, and the absorbance of the supernatant at 540 nm in the presence of a biuret reagent (c) A process of adding the vegetable protein material of (b) to an egg processed food so that the solid content is 0.03% by mass or more and 1.3% by mass or less, and mixing the raw materials. (d) A step of baking the mixture obtained in (c) to prepare an egg processed food product.

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