Quality improver for egg processed foods

Abstract

The present invention aims to provide a material that enables the production of good freeze-dried egg soup products and freeze-dried baked egg processed foods, even when using frozen liquid eggs as a raw material. More specifically, the invention aims to provide a material that, when prepared as freeze-dried egg soup, has a good texture, such as a smooth mouthfeel, when the freeze-dried product is rehydrated with hot water. Furthermore, the invention aims to provide a material that, as a freeze-dried baked egg processed food, has a good texture, particularly when prepared as scrambled eggs. [Solution] The present invention solves the above problem by using a quality improver for egg processed foods that contains powdered vegetable protein and / or starches, and it has been found that a material can be provided that allows for the production of good freeze-dried egg soup products and freeze-dried baked egg processed foods even when frozen liquid eggs are used as raw materials.

Description

Technical Field

[0001] The present invention relates to a quality improver for processed egg foods.

Background Art

[0002] In recent years, the demand for processed foods has been expanding. Since there is a concern about the risk of food poisoning such as Salmonella in processed egg foods, liquid eggs obtained through shearing treatment by breaking and stirring eggs and strainer treatment in a dedicated factory are often used. Particularly, for processed egg foods sold at convenience stores and supermarkets, and for processed egg foods cooked in hotels and restaurants, since they are often cooked in large quantities at one time, the above-mentioned liquid eggs are often used.

[0003] As applications related to liquid eggs, for example, Patent Documents 1 and 2 exist. Patent Document 1 describes "a method for producing frozen dried scrambled egg soup". Patent Document 2 describes "a method for producing scrambled egg liquid, characterized by adding a thickening polysaccharide and using a sterilized whole egg liquid adjusted to a viscosity of 50 to 150 cps".

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] Generally, liquid egg, separated from the eggshell after cracking, is widely used in the manufacture of various egg-based processed foods. Furthermore, because liquid egg separated from the eggshell has a short shelf life, it is heat-sterilized and distributed as pasteurized liquid egg. However, conventional pasteurized liquid egg typically loses the "connection" inherent in liquid egg separated from the eggshell after cracking. This "connection" in liquid egg originates from the protein network in the egg white, but the strength of this protein network weakens during heat sterilization due to operations involving strong shear, such as filtration, pumping, and stirring. Therefore, conventional pasteurized liquid egg typically loses the connection inherent in liquid egg separated from the eggshell after cracking. Furthermore, in frozen liquid eggs, the protein network strength is further weakened due to the aggregation of some proteins during freezing and thawing. For this reason, frozen liquid eggs typically have a weaker connection than liquid eggs separated by cracking or pasteurized liquid eggs.

[0006] It has been found that frozen liquid eggs with compromised binding have particularly negative effects when used in egg drop soup. When liquid eggs separated from the shell after cracking are used in egg drop soup, they have a smooth texture and form a thin, delicate membrane. On the other hand, when frozen liquid eggs with compromised binding are used, a thin, delicate membrane is not formed, and small pieces of solidified egg are scattered throughout, or the egg drop soup becomes completely cloudy, like eggnog. Alternatively, it may have a poor texture. Furthermore, when frozen liquid eggs with compromised binding are used in processed egg products such as scrambled eggs, they may have a hard texture and other cooking problems. For the reasons mentioned above, freeze-dried egg products generally use whole raw eggs, and there is a tendency to avoid using frozen liquid eggs.

[0007] The present invention aims to provide a material that enables the production of good freeze-dried egg soup products and freeze-dried baked egg processed foods, even when using frozen liquid eggs as a raw material. More specifically, the invention aims to provide a material that, when prepared as freeze-dried egg soup, has a good texture, such as a smooth mouthfeel, when the freeze-dried product is rehydrated with hot water. Furthermore, the invention aims to provide a material that, as a freeze-dried baked egg processed food, has a good texture, particularly when prepared as scrambled eggs. [Means for solving the problem]

[0008] The inventors diligently considered the possibility that solving the aforementioned problems would lead to further market expansion. As a result, the inventors found that by using a quality improver for egg processed foods containing powdered plant protein and / or starches, the aforementioned problems could be solved, and that good freeze-dried egg soup products and freeze-dried baked egg processed foods could be produced even when using frozen liquid eggs. This led to the completion of the present invention.

[0009] Furthermore, Patent Document 1 uses raw whole eggs as the raw material for liquid egg, and does not disclose any examples of cases where frozen liquid egg is used, so Patent Document 1 was not helpful. Reference Document 2 is characterized by the addition of thickening polysaccharides to sterilized liquid egg, and does not use frozen liquid egg, and the method of solving the problem is different from that of the present invention, so it was not helpful.

[0010] In other words, the present invention is (1) A quality improver for egg processed foods containing powdered vegetable protein and / or starches, However, the liquid egg used in processed egg products is frozen liquid egg. (2) The egg processed food is freeze-dried, the quality improver for egg processed food according to claim 1, (3) Processed liquid egg containing powdered vegetable protein and / or starches, However, liquid eggs are frozen liquid eggs. (4) Food product obtained by freeze-drying the processed liquid egg according to claim 3, (5) Food obtained by heating the processed liquid egg according to claim 3 and further freeze-drying it, (6) A quality improver for frozen liquid eggs containing powdered vegetable protein and / or starches, (7) A method for producing food, comprising all of the following steps (a) to (d), or including steps (a) to (c) and (e), (a) Steps to prepare frozen liquid eggs, (b) A step of preparing powdered vegetable protein and / or starches, (c) A step of mixing (a) frozen liquid egg and (b) powdered vegetable protein and / or starch, (d)(c) freeze-drying process, (e)(c) The mixture obtained in step (e)(c) is heated and freeze-dried. This concerns... [Effects of the Invention]

[0011] The present invention provides a material that enables the production of good freeze-dried egg soup products and freeze-dried baked egg processed foods, even when using frozen liquid eggs as a raw material. More specifically, when preparing freeze-dried egg soup products, the present invention provides a material that has a good texture, such as a smooth mouthfeel, when the freeze-dried product is rehydrated with hot water. Furthermore, when preparing freeze-dried baked egg processed foods, the present invention provides a material that has a good texture, particularly when preparing scrambled eggs. [Modes for carrying out the invention]

[0012] ■ Quality improver for egg processed foods The quality improver for egg processed foods of this embodiment contains powdered vegetable protein and / or starch. In this embodiment, the egg raw material used in the processed egg food is frozen liquid egg. The frozen liquid egg is frozen during the manufacturing process by being subjected to physical force such as filtration and pumping. In this frozen liquid egg, the strength of the protein network is weakened, and the "connections" that the liquid egg possesses are impaired. Furthermore, in this embodiment, the frozen liquid egg may be a liquid egg that has been frozen after sterilization, or a liquid egg that has been frozen in an unsterilized state, and both are included within the scope of this embodiment. Unsterilized liquid eggs are subjected to shearing due to stirring with a stirrer, passing through a strainer, or using a mixture of stirring with a stirrer and passing through a strainer. Consequently, the strength of the protein network is weakened, and the "connections" that the liquid egg possesses are impaired. Furthermore, in this embodiment, "quality improvement" specifically means that when a freeze-dried product of an egg processed food is rehydrated with water or hot water and consumed, it is possible to obtain a freeze-dried egg processed food product that has a good texture when swallowed. Therefore, the quality improving agent for egg processed foods in the present invention can also be called a texture improving agent for egg processed foods.

[0013] ■Powdered vegetable protein The egg processing food quality improver of the present invention contains powdered vegetable protein. As the powdered vegetable protein, powdered protein such as concentrated protein or isolated protein, powdered vegetable milk, or soy flour can be used. One type of powdered vegetable protein may be used, or two or more types may be used in combination. In particular, the powdered vegetable protein in the present invention is preferably powdered soy protein. By including powdered plant protein, a quality improver for egg processed foods having the effects of the present invention can be obtained.

[0014] The content of powdered vegetable protein used in the egg processed food quality improver of the present invention is preferably 10% by mass or more of the solid content. More preferably, it can be 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, 40% by mass or more, 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.

[0015] The quality improver for egg processed foods in the present invention preferably contains powdery vegetable protein as a solid content in the egg processed foods at 0.1% by mass or more and 5% by mass or less. More preferably, the lower limit can be 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 as a solid content in the quality improver. The upper limit is more preferably 4.5% by mass or less, 4% by mass or less, 3.5% by mass or less, 3% by mass or less, or 2.5% by mass or less as a solid content in the egg processed foods.

[0016] ■ Starches Examples of the starches in this embodiment include starches of beans such as rice starch, wheat starch, tapioca starch, potato starch, sweet potato starch, corn starch, adzuki bean, kidney bean, soybean, pea, and broad bean. Further, for example, processed starches such as oxidized starch, acetic acid starch, esterified starch, etherified starch, hydroxypropyl-phosphorus crosslinked starch, phosphorus crosslinked starch, acetylated phosphorus crosslinked starch, acetylated adipic acid crosslinked starch, α-starch, and heat-moisture treated starch, and starch decomposition products obtained by processing the above starches are included. Preferably, it is one or more selected from the group consisting of starch, oxidized starch, acetic acid starch, hydroxypropyl-phosphorus crosslinked starch, acetylated phosphorus crosslinked starch, starch decomposition products, and dextrin.

[0017] The content of starches used in the quality improver for egg processed foods of the present invention in the quality improver is preferably 10% by mass or more in the solid content. More preferably, it can be 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, 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.

[0018] The quality improver for egg processed foods in the present invention preferably contains starches in the egg processed food in an amount of 0.1% to 5% by mass as solid content. The lower limit of the starches can be 0.15% or more, 0.2% or more, 0.25% or more, or 0.3% or more as solid content in the egg processed food. The upper limit can be 4.5% or less, 4% or less, 3.5% or less, 3% or less, or 2.5% or less as solid content in the egg processed food.

[0019] In the present invention, when the quality improver for egg processed foods contains powdered vegetable protein and starches, it is preferable that the total amount of powdered vegetable protein and starches is 0.1% by mass or more and 5% by mass or less as solid content in the egg processed food. More preferably, the lower limit can be 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 as solid content in the egg processed food. More preferably, the upper limit can be 4.5% by mass or less, 4% by mass or less, 3.5% by mass or less, 3% by mass or less, or 2.5% by mass or less as solid content in the egg processed food.

[0020] In the present invention, when powdered plant protein and / or starches are incorporated into an egg processed food quality improver, they may be incorporated in powder form or in a suspended state in a liquid such as water. By incorporating a predetermined amount into the egg processed food, the egg processed food, after freeze-drying and rehydration with water or hot water, can have a good texture. As for the powder form, for example, if powdered soy protein is used, isolated soy protein can be used.

[0021] ■Water-soluble polysaccharides The quality improver for egg processed foods in the present invention may contain water-soluble polysaccharides to the extent that it does not interfere with the effects of the present invention. Specifically, examples include thickening polysaccharides such as xanthan gum, tamarind seed gum, and guar gum, as well as water-soluble polysaccharides such as galactomannan hydrolysate, isomaltodextrin, soybean polysaccharides, gum arabic, acacia gum, pullulan, and dietary fiber derived from Turkish yeast. By using these water-soluble polysaccharides in combination, freeze-dried egg processed foods with a better texture can be obtained.

[0022] ■Other ingredients The quality improver for egg processed foods in the present invention may contain components other than those mentioned above, as long as they do not interfere with the effects of the present invention. Specifically, these may 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, or refined oils thereof (salad oil), or edible oils such as MCT (medium-chain triglyceride), diglycerides, hydrogenated oils, transesterified oils, etc., obtained by chemical or enzymatic treatment, animal proteins, and sugars such as sucrose, glucose, fructose, sucrose, maltose, lactose, raffinose, maltotriose, trehalose, stachyose, and maltotetra Examples of ingredients include oligosaccharides such as ose, sugar alcohols, glucose-fructose syrup, corn syrup, reduced corn syrup, oligosaccharides, reduced oligosaccharides, honey, sucralose, aspartame, stevia and other sweeteners, emulsifiers, salts, salt, soy sauce, pepper, amino acids, calcium chloride, nucleic acids and other seasonings, organic acids such as acetic acid, citric acid, lactic acid, adipic acid, gluconic acid, tartaric acid, succinic acid, malic acid, acidulants such as ascorbic acid, flavorings, dairy ingredients, foods made primarily from dairy products, antioxidants such as vitamin E, colorants, soy sauce, broth, umami seasoning liquid, water, eggs, rice, etc.

[0023] ■Egg processed foods The egg processed food of the present invention is a food obtained by heating or baking liquid egg as a raw material. In this case, the liquid egg used in the egg processed food is frozen liquid egg. The egg processed food of the present invention is not particularly limited as long as it is a food that is baked using frozen liquid eggs, but specifically, it is an egg processed food such as egg drop soup, thick omelet, rolled omelet, egg sandwich, Tenshinhan, dashi-maki omelet, katsudon, oyakodon, tamagotodon, scrambled eggs, and other egg processed foods. In particular, scrambled eggs or egg drop soup are more preferred in the present invention.

[0024] ■Processed liquid egg In this embodiment, a processed liquid egg can be obtained by adding powdered vegetable protein and / or starches to a thawed frozen liquid egg. The processed liquid egg can be heated or baked to produce an egg processed food product, and then the egg processed food product can be freeze-dried to obtain a freeze-dried egg processed food product. Alternatively, the processed liquid egg can be freeze-dried to obtain a freeze-dried processed liquid egg product.

[0025] ■Lyophilized product The freeze-dried product in the present invention preferably falls under either (1) or (2) below. The processed liquid egg is a processed liquid egg containing the aforementioned powdered vegetable protein and / or starches. (1) A food product in which the processed liquid egg has been freeze-dried. (2) A food product obtained by heating the processed liquid egg described above and then freeze-drying it.

[0026] ■ Manufacturing method for freeze-dried products In this embodiment, the following embodiments are examples of methods for producing freeze-dried products. The present invention provides a method for producing food, comprising all of the following steps (a) to (d), or steps (a) to (c) and (e). (a) The process of preparing frozen liquid eggs. (b) A step of preparing powdered vegetable protein and / or starches. (c) A step of mixing (a) frozen liquid egg with (b) powdered vegetable protein and / or starch. (d)(c) is freeze-dried. (e) A step of heating and freeze-drying the mixture obtained in step (c).

[0027] ■ Quality improver for frozen eggs Furthermore, because it contains powdered vegetable protein and / or starches, it has the effect of improving the texture of egg processed foods that use frozen liquid eggs, and can therefore be considered a quality improver for frozen liquid eggs. Furthermore, it is preferable that the processed food be of the freeze-dried type. When the freeze-dried product is rehydrated with water or hot water, it develops a good texture, and can therefore be considered a texture improver.

[0028] Examples are described below. Unless otherwise specified, "%" and "parts" hereafter refer to "mass%" and "parts by mass," respectively. [Examples]

[0029] The raw materials used in the examples and comparative examples of the present invention are as follows. ○The frozen liquid egg used was a frozen whole egg manufactured by Kewpie Egg Co., Ltd. ○The pasteurized whole eggs used as pasteurized liquid eggs were pasteurized whole eggs manufactured by Kewpie Egg Co., Ltd. ○For the unpasteurized liquid eggs, we used liquid eggs that were obtained by shearing raw whole eggs with a homodisper and filtering them through a 30-mesh filter. ○Powdered soy protein A was made using isolated soy protein "Fujipro 748" manufactured by Fuji Oil Co., Ltd. (protein content 90.7%, lipid content 0.6%, solids content 94.5%). ○The powdered soy protein B used was "Prolina ER" isolated soy protein manufactured by Fuji Oil Co., Ltd. (protein content 63.6%, lipid content 0.1%, solids content 94.5%). ○ For the xanthan gum used, we used "Sachiaxane CX91" manufactured by Cargill Japan LLC. ○The water-soluble soybean polysaccharide used was "Soyafive-S-DA100" manufactured by Fuji Oil Co., Ltd. ○The starch used was "Amicol TP" manufactured by Nippon Starch Chemical Co., Ltd. ○The starch hydrolysate used was "Amicol No. 1" manufactured by Nippon Denki Chemical Co., Ltd. ○The acetylated phosphate cross-linked starch used was "PB108" manufactured by Nichiden Chemical Co., Ltd. ○For the starch acetate, we used "FPA-K" manufactured by Nichiden Chemical Co., Ltd. ○The phosphate-crosslinked starch used was "Starch 100" manufactured by Nichiden Chemical Co., Ltd. ○Oxidized starch used was "Rastargen FK" manufactured by Nichiden Chemical Co., Ltd. ○Hydroxypropylated phosphate-crosslinked starch A used was "SQ-260C" manufactured by Nichiden Chemical Co., Ltd. ○Hydroxypropylated phosphate-crosslinked starch B used was "Delica SE" manufactured by Nichiden Chemical Co., Ltd. ○Hydroxypropylated phosphate-crosslinked starch C used was "Delica M9" manufactured by Nichiden Chemical Co., Ltd. ○For the dextrin, we used "Penone PKW," an enzyme-treated dextrin manufactured by Nichiden Chemical Co., Ltd. ○The gum arabic used was "Arabic Call SS" manufactured by Sanei Pharmaceutical Trading Co., Ltd. ○ For the guar gum, we used "Sunfiber®" manufactured by Taiyo Kagaku Co., Ltd.

[0030] ■Consideration 1. Consideration of egg drop soup ○Preparation of egg drop soup According to the formulations in Tables 1-3, freeze-dried egg soup, an egg processed food, was prepared using the following method. Thawed frozen whole eggs and the ingredients listed in the table were mixed in a mixer (Homodisper 2.5 type, manufactured by Primix Co., Ltd.) to prepare processed liquid egg. Next, using an induction cooker, 300g of water and 5g of whole chicken stock powder (manufactured by Ajinomoto Co., Inc.) were placed in a 10.5cm diameter stainless steel cup, and heated on the induction cooker while stirring at 200rpm with a cross-shaped R-shaped blade (6.7cm in diameter) of a Three One Motor (manufactured by Shinto Kagaku Co., Ltd.) to raise the temperature to over 95°C. Once the temperature reached over 95°C, 50g of processed liquid egg was slowly added to the stainless steel cup, and after the entire amount had been added, heating was continued at a temperature of over 95°C for 10 seconds to obtain egg drop soup. After stopping the stirring and heating, the tangled folds were thoroughly untangled, the mixture was placed in a heat-resistant container, rapidly frozen, and freeze-dried for 3 days using a freeze-drying machine. The resulting freeze-dried product was rehydrated by adding 360g of hot water and evaluated according to the following "evaluation method".

[0031] ○Evaluation The examples and comparative examples prepared in "○ Preparation of Egg Drop Soup" were evaluated. The egg drop soups of the obtained examples and comparative examples were evaluated for texture according to the following evaluation criteria. The condition of the folds was also evaluated visually.

[0032] ○Evaluation method <Texture Evaluation> The texture evaluation was conducted by 10 panelists in a blind tasting, and they collectively evaluated the texture of the egg drop soup according to the following criteria. The panelists in this evaluation were 10 experienced individuals who had previously been engaged in research on egg-based processed foods using liquid eggs, such as egg drop soup.

[0033] 3 points: When swallowing, the egg portion has a very pleasant texture that goes down the throat easily. Points 2: When swallowing, the egg portion has a pleasant texture that goes down the throat easily. 1 point: The texture of the egg portion was not pleasant when swallowing. Furthermore, the products were evaluated on a three-point scale, with those receiving a score of 2 or higher being considered to be of acceptable quality. The results are shown in Tables 1-3.

[0034] <Condition of the pleats> The condition of the folds was evaluated visually according to the following criteria.

[0035] 3 points: The delicate, thin, membrane-like eggs are well formed, and the folds of the eggs are large, measuring over 1 cm. The soup is clear. Points 2: The delicate, thin, membrane-like eggs are well formed, and the folds of the eggs are small, less than 1 cm. The soup is clear. 1 point: There is no formation of a thin, frilly membrane-like egg, the egg is completely scattered and there are no folds, soup It is very cloudy. Furthermore, the products were evaluated on a three-point scale, with scores of 2 and 3 being considered acceptable quality.

[0036] Table 1. Composition and evaluation results of egg drop soup TIFF2026099585000001.tif105165

[0037] Table 2. Composition and evaluation results of egg drop soup TIFF2026099585000002.tif97165

[0038] Table 3. Formulation and evaluation results of egg drop soup TIFF2026099585000003.tif97165

[0039] The results in Tables 1-3 indicate that the product passed the test when it contained powdered vegetable protein and / or starches. Therefore, adding a quality improver for egg processed foods containing powdered vegetable protein and / or starches resulted in a smoother texture and a better mouthfeel.

[0040] ■Consideration 2. Consideration of scrambled eggs ○Preparing scrambled eggs According to the formulations in Tables 4-6, freeze-dried scrambled eggs, a processed food product made from baked eggs, were prepared using the following method. 1. Thawed frozen whole eggs and the ingredients listed in the table were mixed in a tabletop mixer to prepare processed liquid egg. 2. Add 5g of rapeseed oil to a frying pan and heat it over high heat using an induction cooktop until the surface temperature reaches 160°C. 3.2 The entire mixture was poured into a frying pan and heated until cooked through. 4. Once the food was cooked through, the heating was stopped and the scrambled eggs were prepared. 5. Place in a heat-resistant container, rapidly freeze, and freeze-dry in a freeze-drying machine for 3 days. The resulting freeze-dried product was rehydrated by adding 100g of hot water and evaluated based on the "evaluation method <texture evaluation>" used in the egg drop soup described above.

[0041] Table 4. Scrambled egg ingredients and results TIFF2026099585000004.tif63164

[0042] Table 5. Scrambled egg ingredients and scrambled egg results TIFF2026099585000005.tif67164

[0043] Table 6. Scrambled egg ingredients and results TIFF2026099585000006.tif62165

[0044] The results in Tables 4-6 indicate that the product passed the test when it contained powdered vegetable protein and / or starches. Therefore, adding a quality improver for egg processed foods containing powdered vegetable protein and / or starches resulted in a smoother texture and a better mouthfeel.

[0045] Based on the above results, the product passed the test when it contained powdered vegetable protein and / or starches. Therefore, by adding a quality improver for egg processed foods containing powdered vegetable protein and / or starches, the texture and mouthfeel were improved. [Industrial applicability]

[0046] The present invention provides a material that enables the production of good freeze-dried egg soup and baked egg processed foods, even when using frozen liquid eggs as a raw material.

Claims

1. A quality improver for egg processed foods, containing powdered vegetable protein and / or starches. However, the liquid egg used in processed egg products is frozen liquid egg.

2. The egg processed food quality improver according to claim 1, wherein the egg processed food is of the freeze-dried type.

3. Processed liquid egg containing powdered vegetable protein and / or starches. However, the liquid egg is a frozen liquid egg.

4. A food product obtained by freeze-drying the processed liquid egg according to claim 3.

5. A food product obtained by heating and freeze-drying the processed liquid egg according to claim 3.

6. A quality improver for frozen liquid eggs, containing powdered vegetable protein and / or starches.

7. A method for producing food, comprising all of the following steps (a) to (d), or steps (a) to (c) and (e). (a) The process of preparing frozen liquid eggs. (b) A step of preparing powdered vegetable protein and / or starch. (c) A step of mixing (a) frozen liquid egg with (b) powdered vegetable protein and / or starch. (d) and (c) are freeze-dried. (e) A step of heating and freeze-drying the mixture obtained in step (c).

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