Quality improver for baked egg products

Abstract

The objective is to provide a quality improver for baked egg products that can solve the quality problems of baked egg products when starch is used in baked egg products made from frozen liquid eggs, pasteurized liquid eggs, or sheared unpasteurized liquid eggs. [Solution] It has been found that by using a quality improver for baked egg products containing water-soluble polysaccharides and / or isomaltodextrin derived from leguminous plants, and starches, it is possible to produce baked egg products of good quality even when starch is used in the baked egg products and when frozen liquid eggs, pasteurized liquid eggs, or sheared unpasteurized liquid eggs are used.

Description

Technical Field

[0001] The present invention relates to a quality improver for processed baked eggs.

Background Art

[0002] In recent years, the demand for processed foods has been expanding. Since there is a risk of food poisoning such as Salmonella in processed egg products, processed liquid eggs and processed frozen eggs obtained through shearing treatment by breaking and stirring eggs and strainer treatment in a dedicated factory are often used. In particular, processed egg products sold at convenience stores and supermarkets, and processed egg products cooked in hotels and restaurants are often cooked in large quantities at one time, so processed liquid eggs and processed frozen eggs are often used. Generally, there are various dishes that are prepared by heating and coagulating eggs, such as omelets, oyakodon, tenpura, and omelets. In these egg dishes, since a fluffy egg texture is preferred by consumers, starches such as starch, modified starch, and starch degradation products are used for the purposes of improving hardness, improving texture, and preventing water separation. In addition, for dishes such as pudding that are solidified by heating and coagulating, the above starches are used for the purposes of improving hardness and improving texture. For example, as a technique for improving the texture by using starches in processed egg products, there is a technique related to a method for producing a processed food for egg dishes, which is characterized by filling a heat-resistant container with a seasoning liquid containing trehalose and starch and / or thickening polysaccharides, sealing it, and heating and sterilizing it (Patent Document 1). In addition, when preparing frozen egg products, there is a technique of blending water-soluble hemicellulose derived from soybeans and starch-based polysaccharides (Patent Document 2).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Patent Document 4

[0004] When preparing tamagoyaki (Japanese rolled omelet) using starches, there is a problem with poor release from the omelet pan, leading to burning. Furthermore, the egg slurry boils during baking, resulting in uneven holes and an unattractive appearance. Additionally, puddings prepared with starches as an ingredient often develop a sticky texture characteristic of starches. Furthermore, there are problems when using liquid egg as an egg ingredient. Generally, liquid egg separated from the eggshell after cracking is widely used in the manufacture of various egg processed foods. Liquid whole egg separated from the eggshell after cracking has poor shelf life, so it is heat-sterilized and distributed as sterilized liquid whole egg. However, conventional sterilized liquid egg usually loses the "connection" that liquid whole egg separated from the eggshell after cracking originally possesses. This "connection" in liquid whole egg originates from the protein network in the egg white, but in heat-sterilized liquid egg, the strength of the protein network is weakened by operations involving strong shear, such as filtration, pumping, and stirring during the heat sterilization process. For this reason, conventional sterilized liquid whole egg usually loses the connection that liquid whole egg separated from the eggshell after cracking originally possesses. Furthermore, if the aforementioned whole eggs in the sterilized solution have lost their cohesiveness, when used in egg products such as omelets, they may not release well from omelet pans or frying pans, resulting in sticking and burning.

[0005] To address the above-mentioned problem of release properties, methods using release oils have been employed. For example, there is a technique (Patent Document 3) that uses a release oil that is an oil composition characterized by having an interfacial tension of 15 mN / m or less with respect to water at a temperature of 25°C and a contact angle of 12° or more with respect to a stainless steel plate at a temperature of 25°C. There is also a technique (Patent Document 4) that uses a release oil characterized by containing edible oils and fats, lecithin, and fine silicon dioxide produced by a gas-phase method. However, with these techniques, it is difficult to prevent the "irregular holes caused by boiling" that result from the inclusion of the above-mentioned starches. Furthermore, it is difficult to say that the technology described in Patent Document 1 adequately suppresses the texture characteristic of starches. Also, the technology in Patent Document 2 does not use liquid egg as a raw material, and the problems that arise when liquid egg is used are unknown. Moreover, this technology is for solving problems that occur when egg products are frozen and thawed, and the problems that occur when egg products are baked are unknown.

[0006] Therefore, the objective is to provide a quality improver for baked egg products that can solve the above-mentioned quality problems when starches are used in baked egg products made from frozen liquid eggs, pasteurized liquid eggs, or sheared unpasteurized liquid eggs. [Means for solving the problem]

[0007] As a result of diligent research to solve the above problems, it was discovered that by using a quality improver for baked egg products containing water-soluble polysaccharides and / or isomaltodextrin derived from leguminous plants and starches, it is possible to produce baked egg products of good quality even when starches are used in the baked egg products and when frozen liquid eggs, pasteurized liquid eggs, or sheared unpasteurized liquid eggs are used. This led to the completion of the quality improver for baked egg products of this embodiment.

[0008] In other words, the present invention is (1) A quality improver for baked egg products containing liquid egg that satisfies all of the following conditions 1) to 3), 1) Contains water-soluble polysaccharides and / or isomaltodextrin derived from leguminous plants, 2) Contains starches, 3) The liquid egg used in the egg processed product is pasteurized liquid egg, frozen liquid egg, or unpasteurized liquid egg that has been sheared. (2) The water-soluble polysaccharide derived from the leguminous plant is one or more selected from the group consisting of water-soluble soybean polysaccharide, water-soluble pea polysaccharide, gum arabic, galactomannan hydrolysate, and tamarind seed gum hydrolysate, the quality improver for baked egg processed products as described in (1), (3) A method for manufacturing baked egg products, including all of the following steps (a) to (c): (a) A step of preparing water-soluble polysaccharides and / or isomaltodextrin derived from leguminous plants, and starches, (b) A step of mixing water-soluble polysaccharides and / or isomaltodextrin derived from the leguminous plant and the starches with liquid egg. (c) A step of firing the mixture obtained in step (b), However, the liquid egg may be pasteurized liquid egg, frozen liquid egg, or unpasteurized liquid egg that has been sheared. (4) Processed liquid egg containing water-soluble polysaccharides and / or isomaltodextrin and starches derived from leguminous plants. However, the liquid egg may be pasteurized liquid egg, frozen liquid egg, or unpasteurized liquid egg that has been sheared. This concerns... [Effects of the Invention]

[0009] By using the quality improver for baked egg products of this embodiment, it is possible to produce baked egg products of good quality even when using frozen liquid eggs, pasteurized liquid eggs, or sheared unpasteurized liquid eggs, and when starches are added. [Modes for carrying out the invention]

[0010] ■ Quality improver for processed baked egg products The quality improver for baked egg products in this embodiment contains "water-soluble polysaccharides and / or isomaltodextrin derived from leguminous plants" and "starchs." In this embodiment, the egg raw material used in the baked egg processed product is pasteurized liquid egg, frozen liquid egg, or unpasteurized liquid egg that has been sheared. Pasteurized liquid egg and frozen liquid egg are subjected to physical force during the whole egg manufacturing process, such as filtration or pumping. These pasteurized liquid eggs and frozen liquid eggs have a weakened protein network and the "connections" that liquid eggs possess are impaired. Furthermore, in this embodiment, the unpasteurized liquid egg is subjected to shearing because it is stirred using a stirrer, passed through a strainer, or stirred using a stirrer and passed through a strainer. Consequently, the strength of the protein network is weakened, and the "connections" that the liquid egg possesses are impaired. In this embodiment, even if unpasteurized liquid eggs are obtained as raw materials, those that have been heat-sterilized will be referred to as "sterilized liquid eggs." Furthermore, those that have been frozen will be referred to as "frozen liquid eggs." Therefore, cases in which these "sterilized liquid eggs" or "frozen liquid eggs" are used as raw materials are also included within the scope of this embodiment. Furthermore, in this embodiment, "improvement of quality for baked egg products" specifically refers to improved release properties of baked egg products from containers such as frying pans, and improvement of the sticky texture of baked egg products containing starches. In addition, since the egg sheet does not tear or develop irregular holes during baking, it is possible to obtain high-quality omelets and egg sheets suitable for omurice.

[0011] The content of "water-soluble polysaccharides and / or isomaltodextrin derived from leguminous plants" in the quality improver for baked egg products of this embodiment is preferably 1% by mass or more of the solid content. More preferably, it can be 2% by mass or more, 3% by mass or more, 5% by mass or more, 8% by mass or more, 10% by mass or more, 15% by mass or more, or 20% by mass or more. The upper limit is preferably 80% by mass or less. More preferably, it can be 75% by mass or less, 70% by mass or less, 65% by mass or less, 60% by mass or less, 55% by mass or less, 50% by mass or less, or 45% by mass or less. In addition, the content of starches in the quality improver for baked egg processed products of the present embodiment is preferably 5% by mass or more in the solid content. More preferably, it can be 10% by mass or more, 15% by mass or more, 20% by mass or more, 25% by mass or more, 30% by mass or more, 35% by mass or more, or 40% by mass or more. The upper limit is preferably 95% by mass or less. More preferably, it can be 92% by mass or less, 90% by mass or less, 85% by mass or less, or 80% by mass or less. The form of the quality improver for baked egg processed products of the present embodiment is not limited, and it can be used in forms such as liquids, powders, and granulated products.

[0012] In the quality improver for baked egg processed products of the present embodiment, other additives can be used in combination as appropriate within a range that does not impair the effects of the present invention. Examples of other additives include monosaccharides including "sugar, glucose, fructose", oligosaccharides including "sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, and maltotetraose", sweeteners including "sugar alcohol, grape fructose liquid sugar, reduced starch syrup, starch syrup, oligosaccharide, reduced oligosaccharide, honey, sucralose, aspartame, stevia", animal and vegetable oils including "rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, and egg yolk oil" or refined oils (salad oils) thereof, edible oils and fats such as "oils and fats obtained by chemical treatment or enzymatic treatment including MCT (medium-chain fatty acid triglyceride), diglyceride, hydrogenated oil, and interesterified oil", seasonings including "salts, table salt, soy sauce, pepper, amino acids, calcium chloride, nucleic acids", organic acids including "acetic acid, citric acid, lactic acid, adipic acid, gluconic acid, tartaric acid, succinic acid, malic acid", acidulants such as ascorbic acid, antioxidants such as vitamin E, and pigments can be mentioned.

[0013] ■ Water-soluble polysaccharides derived from leguminous plants Examples of the water-soluble polysaccharides derived from leguminous plants in this embodiment include water-soluble polysaccharides derived from leguminous plants including "soybeans, peas, azuki beans, cowpeas, kidney beans, broad beans, chickpeas, lentils, Acacia catechu, tamarind, guar beans, locust beans, tara beans". The water-soluble polysaccharides derived from leguminous plants are preferably water-soluble soybean polysaccharides, water-soluble pea polysaccharides, gum arabic, galactomannan degradation products, or tamarind seed gum degradation products. Examples of the source of the galactomannan degradation products include guar beans, locust beans, or tara beans. Among these water-soluble polysaccharides derived from leguminous plants, water-soluble polysaccharides with low viscosity are more preferred. Specifically, when prepared as a 10% by mass aqueous solution, it has a viscosity of 180 mPa·s or less at 20°C. More preferably, it can be 150 mPa·s or less, 100 mPa·s or less, 80 mPa·s or less, 70 mPa·s or less, 60 mPa·s or less, or 50 mPa·s or less. Also, the lower limit of the viscosity is preferably 1 mPa·s or more. More preferably, it can be 3 mPa·s or more, 5 mPa·s or more, 8 mPa·s or more, or 10 mPa·s or more. Examples of the water-soluble polysaccharides derived from leguminous plants having the above viscosity include water-soluble soybean polysaccharides, water-soluble pea polysaccharides, gum arabic, or galactomannan degradation products. Two or more of these water-soluble polysaccharides derived from leguminous plants can be used in combination. Note that the viscosity of the water-soluble polysaccharides derived from leguminous plants is measured using a TVB-10 viscometer (manufactured by Toki Sangyo Co., Ltd., spindle rotor No. M1 or M2, stirring speeds 20, 60, 100 rpm).

[0014] ■ Water-soluble soybean polysaccharides In this embodiment, water-soluble soybean polysaccharides refer to water-soluble polysaccharides extracted from soybean seeds. Water-soluble soybean polysaccharides extracted from the grain portion of soybean seeds are preferred. For example, water-soluble soybean polysaccharides extracted from okara, which is produced as a by-product when producing tofu or isolated soy protein, are more preferred. It is even more preferable to use okara obtained from defatted soybeans. As an example of a manufacturing method, water-soluble soybean polysaccharides are extracted from the raw material okara under alkaline to weakly acidic conditions at a temperature above 100°C, preferably 150°C or lower, more preferably 130°C or lower, and then obtained by solid-liquid separation. An example of a product name is "Soyafive-S" (manufactured by Fuji Oil Co., Ltd.).

[0015] ■Water-soluble pea polysaccharides In this embodiment, water-soluble pea polysaccharides refer to water-soluble polysaccharides extracted from pea seeds. Water-soluble pea polysaccharides extracted from the fruiting part of pea seeds are preferred. Water-soluble pea polysaccharides extracted from yellow pea seeds are more preferred. As a method of production, for example, water-soluble pea polysaccharides can be obtained by the production example described in the specification of International Publication No. WO2012 / 176852. An example of a commercially available water-soluble pea polysaccharide trade name is "FIPEA-D" (manufactured by Fuji Oil Co., Ltd.).

[0016] The gum arabic used in this embodiment can be of any origin, such as Acacia senegal or Acacia seyal. Furthermore, typical examples of galactomannan hydrolysates used in this embodiment include those obtained by hydrolysis of guar gum, which is derived from guar beans, using enzymatic or acidic hydrolysis. Other examples include hydrolysates of locust bean gum, which is derived from carob beans, and hydrolysates of tara gum, which is derived from cod beans.

[0017] ■Starches Examples of starches used in this embodiment include rice starch, wheat starch, tapioca starch, potato starch, sweet potato starch, corn starch, adzuki bean, kidney bean, cowpea, pea, broad bean, and other legume starches. Also, examples of processed starches and starch decomposition products obtained by processing the aforementioned starches include oxidized starch, acetate starch, esterified starch, etherified starch, hydroxypropylated phosphate cross-linked starch, phosphate cross-linked starch, acetylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, pregelatinized starch, and moist heat-treated starch. Hydroxypropylated phosphate cross-linked starch is preferred.

[0018] ■ Processed baked egg products In this embodiment, examples of baked egg products include tamagoyaki (Japanese rolled omelet), dashi-maki tamago (rolled omelet with dashi broth), pudding, scrambled eggs, thick omelet, oyakodon (chicken and egg rice bowl), katsudon (pork cutlet rice bowl), omelet, omurice (rice with omelet strips), kinshi tamago (thinly sliced ​​egg omelet), tenshinhan (rice with egg and sauce), chawanmushi (steamed egg custard), egg sandwiches, fried rice, and the like.

[0019] ■ Manufacturing method for processed baked egg products In this embodiment, the following are examples of methods for manufacturing baked egg products. This is a method for manufacturing baked egg products, including all of the following steps (a) to (c). (a) A step of preparing water-soluble polysaccharides and / or isomaltodextrin derived from leguminous plants, and starches. (b) A step of mixing the water-soluble polysaccharides and / or isomaltodextrin derived from the leguminous plant and the starches with liquid egg. (c) A step of firing the mixture obtained in step (b).

[0020] ■Processed liquid egg In this embodiment, the processed liquid egg contains water-soluble polysaccharides and / or isomaltodextrin derived from leguminous plants, and starches. The liquid egg used in the aforementioned processed liquid egg is pasteurized liquid egg, frozen liquid egg, or unpasteurized liquid egg that has been sheared. Methods for sterilizing processed liquid eggs include, for example, batch sterilization using hot water or steam on the jacket, continuous sterilization such as plate sterilization, batch sterilization using hot water or steam after filling, Joule sterilization, pulse sterilization, pressure sterilization, or retort sterilization. Methods for freezing processed liquid eggs include, for example, rapid freezing or slow freezing. Methods for thawing frozen liquid eggs include thawing in a low-temperature place such as a refrigerator, or thawing under running water. The processed liquid egg can be baked to produce a baked egg product. [Examples]

[0021] This embodiment will be explained by the examples and comparative examples described below. In the examples, parts and percentages refer to "parts by mass" and "mass%" unless otherwise specified.

[0022] The raw materials used in this example and comparative example are as follows: • Pasteurized whole eggs, frozen whole eggs: Manufactured by Kewpie Egg Co., Ltd. • Water-soluble soybean polysaccharide: "Soyafive-S-DA100" (manufactured by Fuji Oil Co., Ltd., viscosity of 10% aqueous solution: 40.0 mPa·s) • Water-soluble pea polysaccharide: "FIPEA-D" (manufactured by Fuji Oil Co., Ltd., viscosity of 10% aqueous solution: 21.0 mPa·s) • Gum Arabic 1: "Spastab AA" (manufactured by Nexila Corporation, Senegalese gum arabic, viscosity of 10% aqueous solution: 12.6 mPa·s) • Gum Arabic 2: "Instant Gum BA" (manufactured by Nexila Corporation, Seyal variety gum arabic, viscosity of 10% aqueous solution: 6.3 mPa·s) • Pullulan: "Pullulan" (manufactured by Nagase Vita Co., Ltd., viscosity of 10% aqueous solution: 177.7 mPa·s) • HM pectin: "GENU pectin type YM-115-LJ" (manufactured by Sansho Co., Ltd., viscosity of 10% aqueous solution: not measurable due to high viscosity) • Galactomannan hydrolysate: "Sunfiber®" (manufactured by Taiyo Kagaku Co., Ltd., viscosity of 10% aqueous solution: 11.8 mPa·s) • Tamarind seed gum hydrolysate: "Glyate" (manufactured by MP Gokyo Food & Chemical Co., Ltd., viscosity of 10% aqueous solution: 48910 mPa·s) • Isomaltodextrin: "Fiberixa" (manufactured by Nagase Vita Co., Ltd., viscosity of 10% aqueous solution: 4.2 mPa·s) • Thickening agent A: "SunAce" (xanthan gum, manufactured by San-Ei Gen F.F.I. Co., Ltd.) • Thickening agent B: "NeoSoft G" (guar gum, manufactured by Taiyo Kagaku Co., Ltd.) • Starch 1: "Starch EH" (manufactured by Nippon Denki Chemical Co., Ltd.) • Starch 2: "PB108" (manufactured by Nippon Denki Chemical Co., Ltd., acetylated phosphate cross-linked starch) • Starch 3: "Delica SE" (manufactured by Nippon Denki Chemical Co., Ltd., hydroxypropylated phosphate cross-linked starch) • Starch 4: "Amicol TP" (manufactured by Nippon Starch Chemical Co., Ltd., starch hydrolysate) • Starch 5: "FPA-K" (manufactured by Nippon Denki Chemical Co., Ltd., starch acetate) • Starch 6: "SMS707" (manufactured by Matsutani Chemical Co., Ltd., phosphate-crosslinked starch) • Starch 7: "Rastargen FK" (manufactured by Nippon Denki Chemical Co., Ltd., oxidized starch)

[0023] Study 1: Examination of omelets using water-soluble soybean polysaccharides, water-soluble pea polysaccharides, and gum arabic. Examples 1-18, Comparative Examples 1-16 The rolled omelet was prepared using the following procedure. 1. The raw materials, such as pasteurized whole eggs, listed in Tables 1-4 were mixed for 10 minutes using a magnetic stirrer (octagon rotor, 38 mm in length x 8 mm in diameter) to obtain the mixture. 2. Oil was added to an egg roll pan, and after heating it to 160°C, the mixture was poured into the egg roll pan. 3. The mixture is heated and solidified by baking to form an egg roll sheet. The egg roll pan is greased each time, and the egg roll sheet is rolled in three separate portions to prepare the egg roll.

[0024] ■ Evaluation of Tamagoyaki (Japanese rolled omelet) The tamagoyaki (Japanese rolled omelet) was evaluated based on the following criteria: "film-forming properties of the tamagoyaki sheet," "removability of the tamagoyaki sheet from the tamagoyaki pan," "number of times the tamagoyaki sheet could be rolled," and "water release and shape retention of the tamagoyaki." • The coating properties of the egg roll sheet Two points: No holes appear in the egg roll sheet during baking. Also, the egg roll sheet is thick and does not tear easily when lifted. 1. No holes appear in the egg roll sheet during baking. Also, although the egg roll sheet is somewhat thin, it is less likely to tear when lifted. 0 points: Holes appear in the egg roll sheet during baking. Also, the egg roll sheet is very thin and tears easily when lifted. • The ability of the egg roll sheet to be removed from the egg roll pan. 3 points: The omelet sheet peels off the omelet pan easily. Furthermore, the omelet sheet can be easily rolled up. Two points: The omelet sheet peels off the omelet pan relatively easily. Furthermore, the omelet sheet can be rolled up relatively easily. 1 point: The egg roll sheet sticks to the egg roll pan and is difficult to remove. 0 points: The egg roll sheet stuck completely to the egg roll pan and wouldn't come off at all. • Number of times I was able to wrap the omelet in parchment paper 3 points: I was able to roll the omelet sheet three times. Points 2: I was able to roll the omelet sheet twice. 1 point: I was able to roll the omelet sheet once. 0 points: I was unable to roll the omelet even once. • Water release and shape retention of rolled omelet Points 2: It does not separate from the liquid. Furthermore, the omelet has a suitable firmness and good shape retention. 1 point: No water separation occurs. Furthermore, the omelet is slightly soft and has fairly good shape retention. 0 points: The egg has separated from the liquid. Furthermore, the omelet is soft and does not maintain its shape well. A rolled omelet was judged to be of acceptable quality if it scored 1 point or more for "film-forming properties of the rolled omelet sheet," 2 points or more for "ease of peeling the rolled omelet sheet from the rolled omelet pan," 3 points for "number of times the rolled omelet sheet could be rolled," and 1 point or more for "water release and shape retention of the rolled omelet," and the total score for all evaluations was 8 points or more.

[0025] The evaluation results are shown in Tables 1-4.

[0026] ·Table 1 TIFF2026047335000001.tif108162

[0027] ·Table 2 TIFF2026047335000002.tif135141

[0028] ·Table 3 TIFF2026047335000003.tif166167

[0029] ·Table 4 TIFF2026047335000004.tif135157

[0030] As shown in Tables 1-4, it was demonstrated that high-quality omelets can be produced by using starch in combination with water-soluble soy polysaccharides, water-soluble pea polysaccharides, or gum arabic.

[0031] Study 2: Examination of omelets using galactomannan hydrolysate, tamarind seed gum hydrolysate, and isomaltodextrin. Examples 19-22, Comparative Example 17 Based on the formulations in Table 5, omelets were prepared and evaluated in the same manner as in Example 1.

[0032] ·Table 5 TIFF2026047335000005.tif118143

[0033] As shown in Table 5, it was demonstrated that high-quality omelets can be produced by using starch in combination with galactomannan hydrolysate, tamarind seed gum hydrolysate, or isomaltodextrin.

[0034] Consideration 3: Examination of egg sheets for omurice Examples 23-24, Comparative Examples 18-20 The egg sheet for omurice was prepared using the following procedure. 1. The raw materials, including sterilized whole eggs, listed in Table 6 were mixed for 10 minutes using a magnetic stirrer (octagon rotor, 38 mm in length x 8 mm in diameter) to obtain the mixture. 2. Oil was added to a frying pan and heated to 160°C, after which the mixture was poured into the frying pan. 3. The mixture was heated and solidified by baking to prepare an egg sheet for omurice.

[0035] ■Evaluation of egg sheets for omurice The egg sheets for omurice were evaluated based on the following criteria: "film-forming properties of the egg sheets for omurice," "peelability of the egg sheets for omurice from the frying pan," and "water release and shape retention properties of the egg sheets for omurice." • The coating properties of egg sheets for omurice Two points: No holes appear in the egg sheet for omurice during baking. Also, the egg sheet for omurice is of an appropriate thickness and does not tear easily when lifted. 1. No holes appear in the egg sheet for omurice during baking. Also, although the egg sheet for omurice is somewhat thin, it is less likely to tear when lifted. 0 points: Holes appear in the egg sheet for omurice during baking. Also, the egg sheet for omurice is very thin and tears easily when lifted. • The ability of the egg sheet for omurice to be easily removed from the frying pan. 3 points: The egg sheet for omurice peels off the frying pan easily. Furthermore, the egg sheet for omurice can be easily rolled up. Two points: The egg sheet for omurice peels off the frying pan relatively easily. Furthermore, the egg sheet for omurice can be rolled up relatively easily. 1 point: The egg sheet for omurice sticks to the frying pan and is difficult to remove. 0 points: The egg sheet for the omelet rice stuck completely to the frying pan and wouldn't come off at all. • Water release and shape retention of egg sheets for omurice Points 2: It does not separate from the liquid. Furthermore, the omelet has a suitable firmness and good shape retention. 1 point: No water separation occurs. Furthermore, the omelet is slightly soft and has fairly good shape retention. 0 points: The egg has separated from the liquid. Furthermore, the omelet is soft and does not maintain its shape well. The egg sheets for omurice were judged to be of acceptable quality if they scored 1 point or more for "film-forming properties of the egg sheet for omurice," 2 points or more for "ease of peeling from the frying pan of the egg sheet for omurice," 1 point or more for "water release and shape retention of the egg sheet for omurice," and the total score for each evaluation was 5 points or more.

[0036] The evaluation results are shown in Table 6.

[0037] ·Table 6 TIFF2026047335000006.tif92134

[0038] As shown in Table 6, it was demonstrated that a high-quality egg sheet for omelets can be produced by using a starch-based mixture in combination with water-soluble soy polysaccharides.

[0039] Study 4: Examination of puddings using water-soluble soybean polysaccharides, water-soluble pea polysaccharides, and gum arabic. Examples 25-32, Comparative Examples 21-26 The pudding was prepared using the following procedure. 1. The raw materials listed in Tables 7 and 8 were mixed for 10 minutes using a magnetic stirrer (octagon rotor, 38 mm in length x 8 mm in diameter). When using starch as a raw material, in order to gelatinize the starch beforehand, the milk, granulated sugar, and starch raw material were mixed together and heated in a water bath set to 93°C at a constant temperature of 85°C or higher for 5 minutes. After cooling, the other raw materials were mixed in, and all the raw materials were dissolved to obtain the mixture. The mixture was heated in a water bath set to 2.65°C until its temperature reached 55°C. The mixture was then cooled to 20°C using ice water. This procedure prevents the formation of air bubbles in the pudding. 3. Fill 70g of the mixture, from which all foam had been removed, into pudding cups. 4. The mixture filled into pudding cups was heated in a combination oven (RATIONAL iCombiPro) at 100% steam, 85°C, for 30 minutes, with a fan speed of level 2. The fan speed was set to level 4 until the set temperature was reached. 5. After heating was complete, the pudding cups were cooled to prepare the pudding.

[0040] ■Texture evaluation Points 2: The pudding has absolutely no sticky texture. Furthermore, the pudding is firm. 1 point: The pudding has a slightly sticky texture. Furthermore, the pudding has a firm consistency. 0 points: The pudding has a sticky texture. Furthermore, the pudding is soft. A texture score of 1 or higher was considered acceptable for a pudding.

[0041] ·Table 7 TIFF2026047335000007.tif77155

[0042] ·Table 8 TIFF2026047335000008.tif109148

[0043] As shown in Tables 7-8, it was demonstrated that high-quality pudding can be produced by using starch in combination with water-soluble soy polysaccharides, water-soluble pea polysaccharides, or gum arabic.

[0044] Study 5: Examination of purines using galactomannan hydrolysate, tamarind seed gum hydrolysate, and isomaltodextrin. Examples 33-35, Comparative Example 27 Based on the formulations in Table 9, purines were prepared using galactomannan hydrolysate, tamarind seed gum hydrolysate, or isomaltodextrin in the same manner as in Study 3, and the purines were evaluated. The results are shown in Table 8.

[0045] ·Table 9 TIFF2026047335000009.tif79130

[0046] As shown in Table 9, it was demonstrated that high-quality pudding can be produced by using starch in combination with galactomannan hydrolysate, tamarind seed gum hydrolysate, or isomaltodextrin.

[0047] Examples 36-55, Comparative Examples 28-40 Egg sheets for oyakodon were prepared based on the formulations shown in Tables 10-1 to 10-4. For the preparation of the egg sheet for oyakodon, either "Method 1" or "Method 2" below was used.

[0048] ·Method 1 1. All the raw materials listed in Tables 10-1 to 10-4 (excluding Comparative Example 29 and Example 37 in Table 10-1) were mixed for 10 minutes at a stirring speed of 200 rpm using a stirrer (Three One Motor BLH300, manufactured by Shinto Kagaku Co., Ltd.) to obtain a mixture. 2. After placing the mixture into a stainless steel cup, the cup was placed in 61°C water and sterilized for 30 minutes while stirring at a stirring speed of 200 rpm using a stirrer (Three One Motor BLH300, manufactured by Shinto Kagaku Co., Ltd.) to obtain sterilized whole eggs. At this time, the core temperature was measured and it was confirmed that it had been heated to 58°C for 10 minutes or more. 3. Sterilized whole eggs were hot-packed into 200g portions in nylon poly bags (Kurilon Chemicals Co., Ltd., Kyo Bijin nylon poly bags, inner dimensions 130mm x 200mm). 4. After rapidly cooling each portion of pasteurized whole eggs in ice water, they were slowly frozen in a -18°C freezer for 14 days to obtain frozen whole eggs. 5. The frozen whole eggs were thawed under running water to obtain liquid eggs. 6. Add 5g of rapeseed oil to a frying pan and heat it over medium heat on an induction cooktop until the surface temperature reaches 160°C. Pour the liquid egg mixture into the frying pan and heat until the egg mixture is completely solidified to obtain the egg sheet for oyakodon. 7. The release properties of the egg sheet for oyakodon from the frying pan were evaluated according to the following criteria. ·Method 2 1. All the raw materials listed in Comparative Example 29 or Example 37 in Table 10-1 were mixed using a stirrer (Three One Motor BLH300, manufactured by Shinto Kagaku Co., Ltd.) at a stirring speed of 200 rpm for 10 minutes to obtain a mixture. 2. The mixture was divided into 200g portions in nylon poly bags (Kurilon Chemicals Co., Ltd., Kyo Bijin nylon poly bags, inner dimensions 130mm x 200mm). The eggs were sterilized by immersing the bags in 3.61°C water for 30 minutes to obtain sterilized whole eggs. During this process, the core temperature was measured to confirm that the eggs had been heated to 58°C for at least 10 minutes. 4. After rapidly cooling each portion of pasteurized whole eggs in ice water, they were slowly frozen in a -18°C freezer for 14 days to obtain frozen whole eggs. After that, egg sheets for oyakodon were prepared and evaluated in the same manner as steps 6-7 of "Method 1".

[0049] ■ Evaluation of egg sheets for oyakodon (chicken and egg rice bowl) Points 2: The egg sheet peels off the frying pan easily. Also, it doesn't have the sticky feeling typical of starch. 1 point: The egg sheet peels off the frying pan fairly easily. There is almost no sticky feeling characteristic of starch. 0 points: The egg sheet sticks to the frying pan and is difficult to remove. Also, it has a sticky texture characteristic of starch. A score of 1 or higher was considered a pass.

[0050] The evaluation results for the egg sheets used in oyakodon (chicken and egg rice bowl) are shown in Tables 10-1 to 10-4.

[0051] ·Table 10-1 TIFF2026047335000010.tif160155

[0052] ·Table 10-2 TIFF2026047335000011.tif159169

[0053] ·Table 10-3 TIFF2026047335000012.tif159155

[0054] ·Table 10-4 TIFF2026047335000013.tif159155

[0055] As shown in Tables 10-1 to 10-4, the egg sheets in Examples 36 to 55 received an evaluation score of 1 or higher, indicating favorable results.

Claims

1. A quality improver for baked egg products containing liquid egg, which satisfies all of the following conditions 1) to 3). 1) Contains water-soluble polysaccharides and / or isomaltodextrin derived from leguminous plants. 2) Contains starches. 3) The liquid egg used in the egg processed product is pasteurized liquid egg, frozen liquid egg, or unpasteurized liquid egg that has been sheared.

2. The quality improver for baked egg products according to claim 1, wherein the water-soluble polysaccharide derived from the leguminous plant is one or more selected from the group consisting of water-soluble soybean polysaccharide, water-soluble pea polysaccharide, gum arabic, galactomannan hydrolysate, and tamarind seed gum hydrolysate.

3. A method for manufacturing baked egg products, comprising all of the following steps (a) to (c). (a) A step of preparing water-soluble polysaccharides and / or isomaltodextrin derived from leguminous plants, and starches. (b) A step of mixing the water-soluble polysaccharides and / or isomaltodextrin derived from the leguminous plant and the starches with liquid egg. (c) A step of calcining the mixture obtained in step (b). However, the liquid eggs are pasteurized liquid eggs, frozen liquid eggs, or unpasteurized liquid eggs that have been sheared.

4. A processed liquid egg containing water-soluble polysaccharides and / or isomaltodextrin derived from leguminous plants, and starches. However, the liquid eggs are pasteurized liquid eggs, frozen liquid eggs, or unpasteurized liquid eggs that have been sheared.

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