Additive for heated egg processed foods, heated egg processed foods, and method for reducing adhesion of heated egg processed foods to baking machines

Abstract

To provide a heated egg processed food additive, a heated egg processed food containing the heated egg processed food additive, and a method for reducing adhesion of heated egg processed food to a baking machine.SOLUTION: Provided are a heated egg processed food additive that has lecithin and an oil / fat composition containing a HLB 3 to 8 emulsifier as active ingredient, a heated egg processed food that contains the heated egg processed food additive, and a method for reducing adhesion of a heated egg processed food to a baking machine during the production of heated egg processed food, by blending lecithin and an oil / fat composition containing a HLB 3 to 8 emulsifier into the heated egg processed food.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to an additive for heated egg processed foods which contains as an active ingredient an oil and fat composition containing lecithin and an emulsifier with HLB of 3 to 8, heated egg processed foods which contain the additive for heated egg processed foods, and a method for reducing adhesion of heated egg processed foods to a baking machine by blending the heated egg processed foods with an oil and fat composition containing lecithin and an emulsifier with HLB of 3 to 8. [Background technology]

[0002] When cooking rolled omelets and other foods by frying beaten eggs on a hot plate and then flipping or folding the eggs with a spatula or the like as the eggs cook, if the hot plate is not sufficiently oiled, the eggs will stick to the plate, causing the cooked food to break or the surface of the cooked food to become uneven, damaging its appearance, or the hot plate will get burnt, making it difficult to clean. Furthermore, in mass production sites such as food factories, releasing oil is applied to baking machines, but this requires work such as applying the oil evenly to the heating surface, and if baking operations are repeated with the releasing oil remaining, the deteriorated releasing oil can impair the taste of the baked goods.

[0003] To date, a method for producing rolled omelets by adding soybean pulp to eggs and baking them has been reported as a technique for preventing the adhesion of processed egg products to baking equipment (Patent Document 1). Also, a method for producing processed egg yolk-containing products by acidifying an egg yolk-containing raw material and heating it has been reported (Patent Document 2). However, there has been a demand for a method that can more easily reduce adhesion to baking equipment and that can provide a sufficient effect without applying the conventional release oil. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2010-220584 A [Patent Document 2] JP 2006-180752 A Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above problems, an object of the present invention is to provide an additive for heated egg processed foods, a heated egg processed food containing the additive for heated egg processed foods, and a method for reducing adhesion of the heated egg processed food to a baking machine. [Means for solving the problem]

[0006] The present inventors discovered that the adhesion of heated egg processed foods to a baking machine can be reduced by using an additive containing an oil and fat composition containing lecithin and a specific emulsifier, and completed the present invention. Specifically, the present invention provides the following.

[0007] (1) An additive for heated egg processed foods, comprising as an active ingredient an oil and fat composition containing lecithin and an emulsifier with an HLB value of 3 to 8. (2) The additive for heated egg processed foods according to (1), wherein the emulsifier is one or more selected from polyglycerin fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, and sorbitan fatty acid esters. (3) The additive for heated egg processed foods according to (1) or (2), wherein the oil and fat composition contains 3 to 20% by mass of lecithin and an emulsifier having an HLB value of 3 to 8 in total. (4) A heated egg processed food comprising the additive for heated egg processed foods according to any one of (1) to (3). (5) A method for reducing adhesion of heated egg processed foods to a baking machine by blending an oil and fat composition containing lecithin and an emulsifier with an HLB of 3 to 8 to the heated egg processed foods. Effect of the Invention

[0008] According to the present invention, by using an additive for heated egg processed foods containing as an active ingredient an oil and fat composition containing lecithin and an emulsifier with HLB 3 to 8, adhesion to the baking machine during cooking of heated egg processed foods such as tamagoyaki can be reduced, and the work of applying release oil to the baking machine and the time and effort of cleaning the baking machine can be eliminated. In addition, heated egg processed foods using the additive for heated egg processed foods of the present invention can be expected to have the effects of increased swelling and a softer texture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] [Additives for heated egg processed foods] The additive for heated egg processed foods of the present invention contains as an active ingredient an oil and fat composition containing lecithin and an emulsifier with HLB of 3 to 8, and when added to heated egg processed foods, has the effect of reducing the adhesion or scorching of the heated egg processed foods to a baking machine during production of the heated egg processed foods (hereinafter also referred to as the adhesion reducing effect). The additive for heated egg processed foods of the present invention can achieve the adhesion reducing effect if it is uniformly dissolved and dispersed in the heated egg processed foods.

[0010] The additive for heated egg processed foods of the present invention contains an oil and fat composition containing lecithin and an emulsifier with HLB 3 to 8, preferably 80 to 100% by mass, more preferably 90 to 100% by mass, and most preferably 95 to 100% by mass. The additive for heated egg processed foods of the present invention may contain other ingredients such as antioxidants, gelling agents, colorants, flavorings, and water, as long as the effects of the present invention are not impaired. The additive for heated egg processed foods of the present invention may be in a liquid, semi-solid, or solid form as long as the effects of the present invention are not impaired, but is preferably in a liquid form at room temperature (1 to 30° C.).

[0011] [Oil and fat composition containing lecithin and an emulsifier with HLB of 3 to 8] In the oil composition containing the lecithin and the emulsifier having HLB 3 to 8 used in the present invention, the total content of the lecithin and the emulsifier having HLB 3 to 8 in the oil composition is preferably 3 to 20% by mass, more preferably 5 to 15% by mass, and most preferably 7 to 12% by mass. When the total content of the lecithin and the emulsifier having HLB 3 to 8 is within the above range, the adhesion reduction effect is easily obtained. In addition, the content of the lecithin in the oil composition is preferably 0.1 to 1.5% by mass, more preferably 0.2 to 1% by mass, and most preferably 0.3 to 0.6% by mass. When the content of the lecithin is within the above range, the content of the emulsifier having HLB 3 to 8 may be appropriately adjusted so as to be within the range of the total content of the lecithin and the emulsifier having HLB 3 to 8. The fats and oils in the fat and oil composition are not particularly limited as long as they are edible fats and oils, and examples thereof include one type of fat and oil selected from soybean oil, rapeseed oil (canola oil), corn oil, rice oil, sesame oil, cottonseed oil, sunflower oil, safflower oil, linseed oil, perilla oil, olive oil, palm oil, and medium-chain fatty acid oils, and a mixture of two or more types of fat and oils. Fractionated oils, hardened oils, and interesterified oils of these fats and oils can also be used. The fat and oil are preferably liquid at room temperature (1 to 30°C). The content of the oil or fat in the oil or fat composition is preferably 80 to 97% by mass, more preferably 85 to 95% by mass, and most preferably 88 to 93% by mass.

[0012] [lecithin] The lecithin used in the present invention can be produced using egg yolk lecithin or plant-derived lecithin as a raw material. It is preferable to use plant-derived lecithin, and the raw material of plant-derived lecithin can be crude oil obtained by squeezing and / or extracting oil seeds such as soybean, rapeseed, corn, sunflower, safflower, sesame, and linseed, oil cake obtained by blowing water or steam into the crude oil to form a precipitate, crude lecithin obtained by drying the separated oil cake, mixed lecithin obtained by removing neutral oils and fats from the crude lecithin by a known method such as solvent fractionation, and further concentrated or high-purity lecithin obtained by concentrating and fractionating specific phospholipids from the mixed lecithin. In addition, from the viewpoint of heat coloration and flavor, it is preferable to use lecithin that has been desugared. In order to obtain desugared lecithin from raw materials derived from plants, for example, in the case of oil cake, the oil cake containing water is filtered as necessary to remove impurities, and then dried to obtain crude lecithin. This crude lecithin usually contains neutral fats and oils mainly composed of triglycerides, the above-mentioned various phospholipids, various carbohydrate components, etc. Next, the above-mentioned crude lecithin is treated with, for example, acetone to obtain a mixed lecithin that does not contain fats and oils (neutral oils) as an acetone insoluble matter. The mixed lecithin is fractionated with water-containing (preferably about 30% or more) ethanol, and the water-containing ethanol soluble fraction (carbohydrate components containing almost no phospholipid components) is removed to obtain desugared lecithin. The carbohydrate component is a mixture of various carbohydrates such as galactose, sucrose, stachyose, raffinose, mannose, and arabinose, which exist in a free state and / or in a state combined with phosphatides or other lipid components, or as glycosides or sterol glycosides. The carbohydrate components can be removed by further fractionation with absolute alcohol from the aqueous alcohol insoluble matter obtained by fractionation with aqueous alcohol as described above, i.e., lecithin from which most of the carbohydrate components have been removed. In addition, to obtain the components of the present invention from crude oil, the carbohydrate components can be adsorbed and removed by column treatment using an adsorbent such as silica gel, but desugared lecithin using absolute alcohol is more preferable. The lecithin used in the present invention can be a lecithin preparation. The lecithin content in the lecithin preparation can be determined, for example, by Standard Methods for the Analysis of Fats, Oils and Related Compounds 4.3.1-2013 (Acetone Insoluble Matter).

[0013] [EMULSIFIER WITH HLB 3-8] The emulsifier with HLB 3 to 8 used in the present invention is a fatty acid ester of polyhydric alcohol. Examples of the fatty acid ester of polyhydric alcohol include glycerin fatty acid ester, organic acid monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, and propylene glycol fatty acid ester. The emulsifier may be used alone or in combination of two or more kinds, but when two or more kinds are used in combination, the average HLB is set to 3 to 8. Here, the average HLB is a value calculated by multiplying the HLB of each emulsifier by the mixing ratio (mass). The HLB value of the emulsifier is preferably 3 to 6, more preferably 3 to 5, and most preferably 3.5 to 4.5. When the HLB value is within the above range, it is easy to obtain an effect of reducing adhesion. Here, HLB indicates the balance between hydrophilic groups and lipophilic groups in the emulsifier, and is a value obtained by a known measurement method. For example, the HLB value of the emulsifier can be calculated using the calculation method of the Atlas method. The calculation method of the Atlas method is as follows: HLB = 20 × (1-S / A) S: Saponification value A: Neutralization value of fatty acid in ester This describes the method for calculating the HLB value.

[0014] The emulsifier with HLB 3 to 8 used in the present invention is preferably a polyglycerol fatty acid ester. The polyglycerol fatty acid ester may be commercially available for food. Here, polyglycerol is produced by polymerization of glycerol, and is obtained as a mixture having various degrees of polymerization. Although polyglycerol fatty acid esters made highly pure by molecular distillation or the like may be used, those having a degree of polymerization of 4 or more are generally difficult to isolate, so a mixture of polyglycerol fatty acid esters having various degrees of polymerization is acceptable. The average degree of polymerization of the polyglycerol fatty acid ester used in the present invention is preferably 2 or more, more preferably 2 to 30, and even more preferably 2 to 10. In addition, the polyglycerol fatty acid ester used in the present invention preferably contains unsaturated fatty acids having 16 to 22 carbon atoms in an amount of 50% by mass or more, and more preferably oleic acid as the unsaturated fatty acid. Preferable examples of the polyglycerol fatty acid ester include decaglycerol oleate and diglycerol oleate.

[0015] The emulsifier having HLB of 3 to 8 used in the present invention is preferably a propylene glycol fatty acid ester. The propylene glycol fatty acid ester may be a commercially available edible product. The propylene glycol fatty acid ester is a monoester or diester of a fatty acid and propylene glycol. The propylene glycol fatty acid ester used in the present invention is preferably a fatty acid having 12 to 24 carbon atoms, more preferably stearic acid. A preferred example of the propylene glycol fatty acid ester is propylene glycol stearate.

[0016] The emulsifier having an HLB of 3 to 8 used in the present invention is preferably a glycerin fatty acid ester. The glycerin fatty acid ester may be a commercially available edible product. The glycerin fatty acid ester is a monoester of a fatty acid and glycerin. The glycerin fatty acid ester used in the present invention is preferably a fatty acid having 12 to 24 carbon atoms, more preferably palmitic acid and / or stearic acid. Preferred examples of the glycerin fatty acid ester include glycerin palmitic acid ester, glycerin stearate ester, etc.

[0017] The emulsifier with HLB of 3 to 8 used in the present invention is preferably a sorbitan fatty acid ester. The sorbitan fatty acid ester may be a commercially available edible product. The sorbitan fatty acid ester is a monoester, diester, or triester of sorbitan and a fatty acid produced by intramolecular dehydration of sorbitol. The sorbitan fatty acid ester used in the present invention is preferably a fatty acid having a carbon number of 12 to 24, more preferably stearic acid. A preferred example of the sorbitan fatty acid ester is sorbitan stearate.

[0018] The emulsifier having an HLB value of 3 to 8 used in the present invention may be one or a mixture of two or more selected from the above-mentioned polyglycerin fatty acid esters, propylene glycol fatty acid esters, glycerin fatty acid esters, and sorbitan fatty acid esters. However, only polyglycerin fatty acid esters or a mixture of propylene glycol fatty acid esters, glycerin fatty acid esters, and sorbitan fatty acid esters is preferred.

[0019] [Heated egg processed food] The heated egg processed food of the present invention is not particularly limited as long as it contains 50% by mass or more of egg yolk and / or whole liquid egg among all ingredients and the additive for heated egg processed foods of the present invention, and is cooked in a baking machine or the like to coagulate the egg. Specific examples of the heated egg processed food include tamagoyaki (rolled omelet), thick omelet, thin omelet, rolled omelet, shredded omelet, omelette, scrambled egg, quiche, and similar foods. The heated egg processed food of the present invention may contain other ingredients as long as the effects of the present invention are not impaired. For example, it may contain ingredients that are usually blended in the foods exemplified as the heated egg processed food, or oils and fats other than those contained in the additive for heated egg processed foods of the present invention.

[0020] The content of the additive for heated egg processed foods of the present invention in the heated egg processed food of the present invention is preferably 1-20% by mass, more preferably 3-15% by mass, and most preferably 5-10% by mass, based on the total raw materials before heating. When the content of the additive for heated egg processed foods is within the above range, the effect of reducing adhesion of the heated egg processed food to a baking machine during production of the heated egg processed food of the present invention is easily obtained. In addition, when the content of the additive for heated egg processed foods is within the above range, the heated egg processed food of the present invention can be expected to have effects such as increased rise and soft texture. Furthermore, the method for producing the heated egg processed food of the present invention is not particularly limited as long as the effects of the present invention are not inhibited, and any production method that is normally implemented for the foods exemplified as the above-mentioned heated egg processed foods can be used.

[0021] [Methods to reduce adhesion] The method for reducing adhesion of the present invention is a method for reducing adhesion of heated egg processed foods to a baking machine by blending the heated egg processed foods with an oil and fat composition containing lecithin and an emulsifier with HLB 3 to 8. Here, in the present invention, reduction of adhesion refers to a state in which the amount of adhesion remaining on the baking machine is clearly less or completely absent when visually confirmed, compared with a case in which a heated egg processed food is produced without blending an oil and fat composition containing lecithin and an emulsifier with HLB 3 to 8. The baking machine used in the present invention is not particularly limited as long as it is a device normally used in cooking, and examples thereof include a frying pan, a hot plate, an oven, a griddle, and an egg baking machine. Preferred aspects of the heated egg processed food are the same as those described in the heated egg processed food of the present invention. EXAMPLES

[0022] The present invention will be described in more detail below by way of examples, but the scope of the present invention is not limited to the descriptions of these examples.

[0023] [Preparation of additives for heated egg processed foods] As shown in Tables 1 and 2, lecithin and various emulsifiers were dissolved and homogenized in canola oil (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group, Ltd.) to prepare the additives for heated egg processed foods of the present invention (Additive-1 and Additive-2). The lecithins and emulsifiers used in Tables 1 and 2 were as follows. Decaglycerin oleate: Product name: Ryoto Polyglycerol O-50D, manufactured by Mitsubishi Chemical Foods Corporation, HLB7 Desugared lecithin preparation: manufactured by Nisshin Oillio Group Co., Ltd., desugared lecithin content (as acetone insoluble matter) 40% by mass Diglycerol monooleate: Trade name "Poem DO-100V", manufactured by Riken Vitamin Co., Ltd., HLB 7.4 Propylene glycol stearate: Trade name "Rikemal PS-100", manufactured by Riken Vitamin Co., Ltd., HLB 3.7 Glycerin mono fatty acid ester: Trade name "Emulgy P-100", manufactured by Riken Vitamin Co., Ltd., fatty acid content (mass%): palmitic acid 44, stearic acid 53, other fatty acids 3, HLB 4.3 Sorbitan monostearate: Trade name "Emersol S-10V", manufactured by Kao Corporation, HLB value 4.7 Lecithin preparation: manufactured by Nisshin Oillio Group Co., Ltd., lecithin content (as acetone insoluble matter) 60% by mass

[0024] [Table 1]

[0025] [Table 2]

[0026] [Manufacturing thick omelets] Various types of thick omelets (Example 1, Example 2, Comparative Example 1, and Control Example) were produced according to the following procedure. [Example 1] Whole eggs (broken eggs) were stirred without foaming, and the "additive-1" of the present invention was added to the pan so that the content was 10% by mass, and the mixture was mixed uniformly to prepare 180 g of whole egg liquid. A thick omelet frying pan made of iron (square inner dimensions 13 x 15 cm) was heated to 150°C, and without oil, 100 g of the whole egg liquid was poured and spread over the entire pan. When 80% of the mixture had solidified while stirring, the pan was folded in thirds from the back to the front, and the shape was adjusted before moving to the back. Next, the bottom front side of the folded omelet was lifted, and 40 g of the whole egg liquid was poured into the bottom of the pan and spread over the entire pan. When 80% of the mixture had solidified while stirring, the pan was folded in thirds as described above, and the shape was adjusted before moving to the back. The remaining 40 g of whole egg liquid was used to produce a thick omelet. [Example 2] In the same manner as above, the "additive-2" of the present invention was added to a content of 5% by mass to prepare a whole egg liquid, which was then baked to produce a thick omelet. [Comparative Example 1] A thick omelet was produced in the same manner as above, except that the additive was replaced with canola oil (product name: Nisshin Canola Oil, manufactured by Nisshin Oillio Group, Ltd.) at a content of 10 mass%. [Control Example 1] A whole egg liquid containing nothing but whole eggs was prepared, and a thick omelet was produced in the same manner as above.

[0027] [Evaluation of adhesion reduction] The reduction in adhesion of the thick omelet was evaluated by measuring the area of ​​the egg batter remaining (adhering) on ​​the frying pan after the thick omelet was produced. Specifically, the following procedure was used. 1. The surface of the frying pan was scanned with an overhead scanner, and the area of ​​the entire frying pan (Q) and the area of ​​the remaining egg batter (P) were calculated from the scanned image using image analysis software (Image J). 2. For each thick omelet, the areas of “Q” and “P” were measured for four specimens, and the average values ​​(Q′ and P′) were calculated. 3. The adhesion rate (%) was calculated using the following formula. The results are shown in Table 3. Adhesion rate (%) = P' / Q' x 100

[0028] [Table 3]

[0029] From the above results, it was found that thick omelets containing the additive for heated egg processed foods of the present invention had absolutely no adhesion of egg batter to the surface of the frying pan after production (adhesion rate: 0%), and had an extremely excellent adhesion reduction effect.

[0030] [Evaluation of swelling and softness] The rise and softness of the omelet were evaluated for various omelets produced in the same manner as described in "Production of omelet" above, except that the iron frying pan for omelet (square, inner dimensions 13 x 15 cm) was replaced with a polytetrafluoroethylene-coated frying pan for egg (square, inner dimensions 12.5 x 15 cm). That is, Example 3 contained additive-1, Example 4 contained additive-2, and Comparative Example 2 contained canola oil.

[0031] [Evaluation of swelling] The rise of the thick omelet was evaluated by calculating the specific volume (V / W) of the thick omelet. Specifically, this was done according to the following procedure. 1. The weight (W) of the produced thick omelet was measured, and the volume (V) was measured using a laser volume measuring device (device name: Selnac-WinVM2000, manufactured by Astec Co., Ltd.). 2. The weight (W) and volume (V) of four samples of each thick omelet were measured and the average values ​​(W' and V') were calculated. 3. The specific volume was calculated using the following formula. The results are shown in Table 4. Specific volume =V′ / W′

[0032] [Table 4]

[0033] From the above results, the thick omelet containing the additive for heated egg processed foods of the present invention had a clearly increased specific volume compared to the control example, and had the effect of causing it to rise.

[0034] [Evaluation of softness] The softness of the thick omelet was evaluated by measuring the stress when the thick omelet was cut. Specifically, this was done according to the following procedure. 1. The maximum stress (G) of the produced thick omelets was measured using a texture analyzer (device name: Texture Analyzer TA.XT Plus, manufactured by Stable Micro Systems) by compressing the center of the long side of the thick omelet from above with a plate-shaped probe at 2 mm / sec and a strain of 98%. 2. For each thick omelet, the maximum stress (G) was measured for four specimens, and the average value (G') was calculated. The results are shown in Table 5.

[0035] [Table 5]

[0036] From the above results, the thick omelet containing the additive for heated egg processed foods of the present invention (Examples 3 and 4) had a significantly reduced maximum stress compared to the control. Here, it is considered that the lower the maximum stress, the less force is required to cut the thick omelet (i.e., it is softer), so the thick omelet containing the additive for heated egg processed foods of the present invention had a softening effect. Furthermore, when various types of thick omelets were eaten, the thick omelets of Examples 3 and 4 had a noticeably softer texture than the control example.

Claims

1. An additive for heated egg processed foods, comprising as an active ingredient an oil and fat composition containing 3 to 20 mass% in total of lecithin and polyglycerol fatty acid ester having an HLB of 3 to 8 (however, the lecithin does not include enzyme-treated lecithin).

2. A heated egg processed food comprising the additive for heated egg processed foods according to claim 1.

3. A method for reducing adhesion of a heated egg processed food to a baking machine by blending an oil and fat composition containing 3 to 20 mass% in total of lecithin and a polyglycerol fatty acid ester having an HLB of 3 to 8 to the heated egg processed food (however, the lecithin does not include enzyme-treated lecithin).

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