Ingredients for gelled egg products and method for producing gelled egg products

Abstract

To provide a base for a gelled egg product, which enables easy production of a thick gelled egg product, and a method for producing the gelled egg product. The present invention provides a liquid gel-like egg product base containing 80% or more water by mass, the base being packed in a bag-shaped container, The method comprises the steps of: (a) preparing a gelled egg product by removing the egg product from the bag-shaped container at a temperature of 60° C. or higher and 100° C. or lower; The content of the egg white is 5% by mass or more and 25% by mass or less in terms of raw material, The content of the gellan gum is 0.03% by mass or more and 0.6% by mass or less. A gel-like base for processed egg products.

Description

[Technical field]

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

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

[0003] [Patent Document 1] JP 2010-239928 A Summary of the Invention [Problem to be solved by the invention]

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

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

[0006] In order to achieve the above object, the present inventors have conducted extensive research into a technique for easily producing a thick gelled egg product. The present inventors were inspired by the fact that water is released when a gelled egg product such as chawanmushi breaks down, and came up with the idea of ​​thickening the liquid. The present inventors further found that by selecting gellan gum from a large number of thickening polysaccharides, adjusting the egg white content and gellan gum content in the egg liquid to a predetermined range, filling the egg liquid in a bag-shaped container and heating it, and removing the gel from the bag-shaped container at 60°C to 100°C, the egg gel breaks down appropriately and a thick liquid seeps out, which led to the completion of the present invention.

[0007] That is, the present invention provides <1> A liquid gelled egg product base containing 80% or more water by mass, packed in a bag-shaped container, The method comprises the steps of: (a) preparing a gelled egg product by removing the egg product from the bag-shaped container at a temperature of 60° C. or higher and 100° C. or lower; The content of the egg white is 5% by mass or more and 25% by mass or less in terms of raw material, The content of the gellan gum is 0.03% by mass or more and 0.6% by mass or less. Gel-like egg product base, <2> The content of the gellan gum is 0.08% by mass or more and 0.5% by mass or less. <1> A gelled egg product base according to claim 1, <3> The content of the egg white is 10% by mass or more and 23% by mass or less in terms of raw material. <1> or <2> A gelled egg product base according to claim 1, <4> The salt concentration in the water of the gelled egg product base is 0.05% by mass or more and 1% by mass or less. <1> ~ <3> A gelled egg product base according to claim 1, <5> The gelled egg product is chawanmushi. <1> ~ <3> A gelled egg product base according to claim 1, <6> A method for producing a gelled egg product, comprising: An egg liquid preparation step of preparing an egg liquid containing 80% or more water by mass, containing egg white, egg yolk, and gellan gum, the egg white content being 5% or more and 25% or less by mass in terms of fresh milk, and the gellan gum content being 0.03% or more and 0.6% or less by mass; A filling step of filling the egg liquid into a bag-shaped container; A heating step of heating the bag-shaped container filled with the egg liquid at 75°C or higher and 100°C or lower; a removing step of removing the gelled egg product from the bag-shaped container at a temperature of 60° C. or more and 100° C. or less; A method for producing a gelled egg product comprising the steps of: <7> In the gelled egg product, the viscosity of the liquid at 60°C measured by the following procedures (1) to (3) is 0.008 Pa s or more and 0.200 Pa s or less. <6> 2. A method for producing the gelled egg product according to claim 1. (1) Place a 30 mesh sieve (0.5 mm opening) over a bowl, open the bag-shaped container at 60°C or higher and 100°C or lower, and remove the gelled egg product onto the sieve with the opened opening facing down. (2) After 30 seconds, the liquid that seeps out into the bowl is collected as a measurement sample. (3) After the measurement sample is heated to 90° C., the viscosity of the measurement sample at 60° C. is measured using a rheometer under the following measurement conditions. (Measurement conditions) Equipment used: Discovery Hybrid Rheometer2 (product name) (manufactured by TA Instruments Co., Ltd.) Jig used: starch-pasting-cell Shear rate: 10 rpm Effect of the Invention

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

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

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

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

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

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

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

[0015] <Egg white content> In the base for the gelled egg product of the present invention, the content of egg white is 5% by mass or more and 25% by mass or less in terms of raw content. The content of egg white here is the value obtained by converting the content of egg white components into the content in raw liquid egg white (water content 88% by mass). By making the content of egg white 5% by mass or more, gelation can be achieved by the thermal coagulation of egg white. By making the content of egg white 25% by mass or less, the gelled egg product that has been heated and gelled can be taken out of the bag-shaped container at 60°C to 100°C, and the gelled egg product can be uniformly broken down and a thick liquid can be exuded. Furthermore, the lower limit of the content of egg white in the base for the gelled egg product is preferably 10% by mass or more, more preferably 15% by mass or more, from the viewpoint of more stable gelation. The upper limit of the content of egg white in the base for the gelled egg product is preferably 23% by mass or less, more preferably 20% by mass or less, from the viewpoint of more stable breaking down of the gelled egg product and exudation of the liquid.

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

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

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

[0019] <Gellan gum content> In the base material for the gelled egg product of the present invention, the content of gellan gum is 0.03% by mass or more and 0.6% by mass or less. By making the content of gellan gum 0.03% by mass or more, it is possible to impart viscosity to the liquid oozing out of the gelled egg product when it breaks down. By making the content of gellan gum 0.6% by mass or less, the gelled egg product that has been heated and gelled is taken out of the bag-shaped container at 60°C or more and 100°C or less, so that the gelled egg product breaks down uniformly and a viscous liquid can ooze out. Furthermore, the lower limit of the content of gellan gum in the base material for the gelled egg product is preferably 0.05% by mass or more, more preferably 0.08% by mass or more, and even more preferably 0.2% by mass or more, from the viewpoint of imparting viscosity to the liquid oozing out of the gelled egg product when it breaks down. The upper limit of the gellan gum content in the base of the gelled egg product is preferably 0.5% by mass or less, and more preferably 0.4% by mass or less, from the viewpoint of further stabilizing the crumbling of the gelled egg product and the seepage of liquid.

[0020] <Salt> The gelled egg product base may further contain salt. This can improve the taste of the gelled egg product. In addition, the positive ion sodium ion has the advantage of helping the gellan gum to thicken the product. In the gelled egg product base of the present invention, the salt concentration is expressed as the salt concentration in the water. The salt concentration in the water refers to the salt concentration in the water of the gelled egg product base. In order to obtain the above-mentioned effects more effectively, the lower limit of the salt concentration in the water of the gelled egg product base of the present invention is preferably 0.05% by mass or more, more preferably 0.1% by mass or more. In addition, the upper limit of the salt concentration is preferably 1% by mass or less, more preferably 0.5% by mass or less, from the viewpoint of a natural flavor.

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

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

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

[0024] <Egg fluid preparation process> In this step, an egg liquid containing 80% or more water by mass and containing egg white, egg yolk, and gellan gum is prepared. The egg liquid in this step has the same egg white content and gellan gum content as those of the base of the gelled egg product described above. That is, in this egg liquid, the egg white content is 5% or more and 25% or less by mass in terms of fresh egg, and the gellan gum content is 0.03% or more and 0.6% or less by mass. Furthermore, the egg liquid may contain other ingredients as described above within a range that does not impair the effects of the present invention. In this step, it is preferable to mix the ingredients using a mixer, a stirrer, or the like.

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

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

[0027] <Removal process> In this process, the gelled egg processed product is taken out from the bag-shaped container at 60°C or more and 100°C or less. This produces a gelled egg processed product. The temperature of 60°C or more and 100°C or less is the product temperature of the bag-shaped container. "Taking out the gelled egg processed product from the bag-shaped container" means taking out the gelled egg processed product from the opened bag-shaped container directly or by using a tool or the like. The specific mode is not particularly limited, and for example, the opening of the bag-shaped container is turned downward and the gelled egg processed product is slid out onto a dish or a cooking plate. This allows the gelled egg processed product to crumble moderately due to its own weight or acceleration when it is taken out, and the seepage of the thickened liquid can be promoted. Alternatively, the bag-shaped container may be opened, and the gelled egg processed product may be taken out while crumbling it with a spoon or the like, and then served on a dish or the like. As described later in the Examples, in the gelled egg processed product of the present invention, the gel crumbles moderately in the taking-out process, and the seepage of the thickened liquid can be promoted. The collapse of the gel in this step refers to the collapse of the gel while maintaining its gel state.

[0028] <Viscosity of the seeped liquid> In the gelled egg product of the present invention, the viscosity of the liquid at 60° C., measured by the following procedures (1) to (3), is preferably 0.008 Pa·s or more and 0.200 Pa·s or less. (1) Place a 30 mesh sieve (0.5 mm opening) over a bowl, open the bag-shaped container at 60°C to 100°C, and remove the gelled egg product onto the sieve with the opened opening facing down. (2) After 30 seconds, collect the liquid that seeps out into the bowl as a measurement sample. (3) After heating the measurement sample to 90°C, the viscosity of the measurement sample at 60°C is measured using a rheometer under the following measurement conditions. (Measurement conditions) Equipment used: Discovery Hybrid Rheometer2 (product name) (manufactured by TA Instruments Co., Ltd.) Jig used: starch-pasting-cell Shear rate: 10 rpm

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

[0030] <Action and effect> Thus, according to the base material for a gelled egg product and the method for producing a gelled egg product of the present invention, it is possible to realize a gelled egg product based on a novel idea of ​​adding a thickened liquid to a gelled egg product and thickening the liquid that separates from the gelled egg product. Furthermore, in the present invention, the softness of the gelled egg product is adjusted so that the gel will crumble when taken out of the bag-shaped container, and a gelled egg product with a thickening can be produced without any effort after taking it out. Specifically, by setting the content of egg white to 5% by mass or more and 25% by mass or less in terms of fresh egg, an egg gel that is soft enough to crumble when taken out of the bag-shaped container can be formed. In addition, by setting the content of gellan gum to 0.03% by mass or more and 0.6% by mass or less, it is possible to promote the appropriate collapse of the gel and the seepage of the liquid, and to impart a thickening to the liquid. Here, gellan gum is generally known for its applications such as preventing syneresis and strengthening gels, and in the present invention, the egg white content and gellan gum content are adjusted to the above ranges, and the gelled egg product is taken out of the bag-shaped container at 60°C to 100°C, thereby allowing the egg to synergize with the gel, and further contributing to improving the viscosity of the liquid from which the gellan gum synergizes. Furthermore, gellan gum at the above content does not inhibit the gelling of the egg, and contributes to the formation of a gel with an appropriate softness that crumbles uniformly and allows the liquid to ooze out. Therefore, the present invention can significantly reduce the effort required to produce a thickened gelled egg product, and can contribute to reducing the burden on nursing homes, medical facilities, and the like, which have a high demand for thickened foods to prevent aspiration.

[0031] The present invention will be specifically described below based on examples and comparative examples. In the following description, "%" means "mass%". Note that the present invention is not limited to the following examples, and various modifications can be made without departing from the gist of the present invention. EXAMPLES

[0032] <Production of gelled egg products> The raw materials having the composition shown in Tables 1 and 2 were mixed by a mixer to produce samples of egg liquid (base of gelled egg product) in Examples 1 to 9 and Comparative Examples 1 to 6. The liquid egg white was liquid egg white separated by cracking a chicken egg, and the liquid egg yolk was liquid egg yolk separated by cracking a chicken egg. As the gellan gum in Examples 1 to 6 and 9 and Comparative Examples 1 to 6, partially deacylated gellan gum ("Kelcogel (registered trademark) DGA", manufactured by MP Gokyo Food & Chemical Co., Ltd.) was used. As the gellan gum in Example 7, deacylated gellan gum was used. As the gellan gum in Example 8, native gellan gum was used. The composition in Example 1 was the same as that in Example 9 and Comparative Example 6. The moisture content of all samples was 80% by mass or more.

[0033] [Table 1]

[0034] [Table 2]

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

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

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

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

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

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

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

[0042] As shown in Tables 1 and 2, all of the samples of Examples 1 to 9 had an appropriate amount of seepage and were evaluated as "good." However, the sample of Example 5, which had a gellan gum content of 0.5% by mass, and the sample of Example 9, which was taken out at a temperature of 60°C, had a slightly smaller amount of seeped liquid compared to the samples of the other Examples. In addition, the sample of Comparative Example 5, which had a gellan gum content of less than 0.03% by mass, had no problem with the amount of seeped liquid, but the seeped liquid was not viscous, as described below.

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

[0044] <Evaluation of the viscosity of the seeped liquid> For the samples of Examples 1 to 9 and Comparative Examples 1 and 5 from which sufficient exuded liquid was obtained, the exuded liquid was used as a measurement sample and the viscosity was measured at 40 to 70°C using a rheometer under the following measurement conditions. In the rheometer, the measurement sample was heated to 90°C and the viscosity was measured at 5°C intervals while decreasing the temperature. The results are shown in Table 3. (Measurement conditions) Equipment used: Discovery Hybrid Rheometer2 (product name) (manufactured by TA Instruments Co., Ltd.) Jig used: starch-pasting-cell Shear rate: 10 rpm

[0045] [Table 3]

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

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

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

Claims

1. A liquid gelled egg product base containing 80% or more water by mass, the base being packed in a bag-shaped container, The method comprises the steps of: (a) preparing a gelled egg product by removing the egg product from the bag-shaped container at a temperature of 60° C. or higher and 100° C. or lower; The content of the egg white is 5% by mass or more and 25% by mass or less in terms of fresh egg white, The content of the gellan gum is 0.03% by mass or more and 0.6% by mass or less. A gel-like base for processed egg products.

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

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

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

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

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

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

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