Oil composition for egg processing and method for producing egg processed product

Abstract

To provide an oil and fat composition which prevents a heated cooked egg product from being broken when the product is peeled from a heated surface, and a production method of a cooked egg product, the method involving preventing the heated cooked egg product from being broken when the product is peeled from a heated surface.SOLUTION: An oil and fat composition for egg cooking includes an emulsifier and has a static interfacial tension at 20°C of 16 to 27 mN / m. A cooked egg product is selected from an omelet, a rolled egg, and a thin fried egg. An emulsifier content in the oil and fat composition for egg cooking is preferably 0.005 to 0.1 mass%.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a fat and oil composition for egg cooking and a method for producing an egg cooked food.

Background Art

[0002] An omelette is an egg dish of French origin in which lightly beaten chicken eggs are seasoned with salt, pepper, etc., and gently baked in a frying pan or the like with butter or oil while being shaped into a semi-circular or leaf shape. An omelette may be eaten as it is, but is often eaten as an omurice by wrapping a rice dish such as chicken rice or butter rice. Tamagoyaki is a Japanese dish in which melted chicken eggs are baked using a cooking utensil coated with edible oil, and is seasoned with salt, soy sauce, dashi, sugar, mirin, etc. according to taste. It is cooked by rolling while baking thinly with a heated cooking utensil. A thinly baked egg is made by thinly spreading beaten eggs on a cooking utensil such as a frying pan and baking them without burning. Generally, both sides are baked to finish, but in some dishes, only one side may be baked. Seasoning may not be done.

[0003] Patent Document 1 describes a method for continuously producing baked omelette foods by applying an oil film for preventing scorching.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] However, egg cooking is weak in strength, and when peeling a heated egg cooked food from a heating cooking utensil from the heating surface, it may break. In particular, egg cooked foods such as omelettes heated to be slightly undercooked for tenderness were easily broken. An object of the present invention is to provide a fat and oil composition that suppresses breakage when peeling a heated egg food from a heating surface, and a method for producing an egg food that suppresses breakage when peeling a heated egg food from a heating surface.

Means for Solving the Problems

[0006] As a result of intensive studies, the present inventors have found that a fat and oil composition containing a fat and oil and a specific emulsifier solves the above problems, and completed the present invention.

[0007] That is, the present invention provides the following [1] to [6]. [1] A fat and oil composition for egg cooking, containing an emulsifier and having a static interfacial tension at 20 ° C of 16 to 27 mN / m, wherein the egg food is selected from omelette, egg yaki, and thin fried egg, A fat and oil composition for egg cooking. [2] The fat and oil composition for egg cooking according to [1], wherein the content of the emulsifier in the fat and oil composition for egg cooking is 0.005 to 0.1% by mass. [3] The fat and oil composition for egg cooking according to [2], wherein the emulsifier in the fat and oil composition for egg cooking is one or more selected from polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters. [4] The fat and oil composition for egg cooking according to [3], wherein the degree of polymerization of polyglycerol is 6 or more. [5] The fat and oil composition for egg cooking according to [3] or [4], wherein the polyglycerol fatty acid ester is polyglycerol oleate. [6] The fat and oil composition for egg cooking according to any one of [1] to [5], which is for plain omelette. [7] A method for producing an egg food selected from omelette, egg yaki, and thin fried egg, which uses the fat and oil composition for egg cooking during heating, wherein the fat and oil composition for egg cooking contains an emulsifier and has a static interfacial tension at 20 ° C of 16 to 27 mN / m.

Effects of the Invention

[0008] By using the oil and fat composition for egg cooking of the present invention, it is possible to suppress breakage when peeling the egg cooked product, and it is possible to obtain an egg cooked product with a good appearance.

Mode for Carrying Out the Invention

[0009] Hereinafter, the present invention will be described in detail with examples. In the embodiments of the present invention, A (numerical value) to B (numerical value) means A or more and B or less. In addition, the preferable modes and more preferable modes exemplified below can be used in appropriate combination with each other regardless of the expressions such as "preferable" and "more preferable". In addition, the description of the numerical range is illustrative, and ranges appropriately combined with the upper and lower limits of each range and the numerical values of the examples can also be preferably used regardless of the expressions such as "preferable" and "more preferable". Furthermore, terms such as "containing" or "including" may be read as "essentially consisting of" or "consisting only of" as appropriate.

[0010] <Oil and Fat Composition for Egg Cooking> [Egg Cooking] The oil and fat composition for egg cooking of the present invention is used for egg cooking of egg cooked products selected from omelets, egg pancakes, and thin fried eggs. These egg cooked products have a soft texture of heat-denatured eggs on the surface, and are likely to break when peeled from a cooking utensil such as a frying pan or a griddle. However, by applying the oil and fat composition for egg cooking of the present invention to a frying pan or a griddle, etc., breakage of the egg cooked product can be suppressed. These egg cooked products are produced using an appropriate amount of whole eggs, egg yolks, egg whites, etc., but it is preferable that the egg component is high. For example, in the egg cooked product, it is preferable to use 50% by mass or more of raw materials derived from eggs, more preferably 80% by mass or more, and even more preferably 90% by mass or more. For example, plain omelets are preferred.

[0011] [Static Interfacial Tension] The oil and fat composition for egg cooking of the present invention contains an emulsifier and has a static interfacial tension at 20°C of 16 to 27 mN / m. If it is within this range of static interfacial tension, breakage of the egg cooked product can be suppressed.

[0012] In the present invention, the static interfacial tension can be measured using the pendant drop method. For example, using a contact angle meter, a fat or oil can be suspended as a pendant drop in ion-exchanged water with a syringe (inverted needle), and the static interfacial tension of the fat or oil with respect to ion-exchanged water at 20°C can be measured. For example, when using a product named "Contact Angle Meter DMo-502" (Kyowa Interface Science Co., Ltd.) of Kyowa Interface Science Co., Ltd., etc., the inverted needle can be measured using 22G and can be calculated together with the separately measured density of the fat or oil. The analysis can be performed using analysis software, and the value can be calculated by applying the Young-Laplace equation Δp = γ(1 / R1 + 1 / R2) to the contour curve by image analysis. Note that for the density of the fat or oil, the value measured with a standard hydrometer after adjusting the temperature of the fat or oil to 20°C is used. For example, as the standard hydrometer, one manufactured by AS ONE Corporation can be used.

[0013] [Emulsifier] The fat and oil composition for egg cooking used in the present invention contains an emulsifier. Examples of the emulsifier include glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, polysorbate, propylene glycol fatty acid ester, and lecithin. Generally, for animal and vegetable fats and oils, the static interfacial tension at 20°C is about 30 mN / m or more, but by adding an appropriate amount of a suitable emulsifier, the static interfacial tension at 20°C can be made to be 16 - 27 mN / m.

[0014] The emulsifier in the fat and oil composition for egg cooking is preferably 0.005 - 0.1% by mass, more preferably 0.01 - 0.06% by mass, still more preferably 0.02 - 0.06% by mass, and most preferably 0.03 - 0.05% by mass.

[0015] The emulsifier in the fat and oil composition for egg cooking of the present invention is preferably one or more selected from polyglycerin fatty acid ester and polyglycerin condensed ricinoleic acid ester.

[0016] The polyglycerol fatty acid ester is not particularly limited, but it is preferable that the fatty acid constituting the polyglycerol fatty acid ester has a high content of unsaturated straight-chain fatty acids and / or saturated straight-chain fatty acids having 6 to 12 carbon atoms in order to lower the melting point or softening point of the polyglycerol fatty acid ester and enhance its solubility in oils and fats. For example, it is preferable that the unsaturated straight-chain fatty acid and / or saturated straight-chain fatty acid having 6 to 12 carbon atoms in the constituent fatty acids is 40 to 100% by mass, more preferably 50 to 100% by mass, and even more preferably 80 to 100% by mass. As the unsaturated straight-chain fatty acid, an unsaturated straight-chain fatty acid having 16 to 22 carbon atoms is preferable, and examples thereof include palmitoleic acid, oleic acid, linoleic acid, linolenic acid, and erucic acid. Further, as the saturated straight-chain fatty acid having 6 to 12 carbon atoms, caproic acid, caprylic acid, capric acid, and lauric acid are included. It is preferable that these are one kind or two or more kinds selected from these fatty acids.

[0017] The HLB of the polyglycerol fatty acid ester is preferably 9 or less in terms of solubility in oils and fats. Further, HLB 3 to 7.5 is preferable, and HLB 4 to 7 is more preferable.

[0018] Incidentally, HLB is an abbreviation for Hydrophile Lipophile Balance, which is an index for knowing whether an emulsifier is hydrophilic or lipophilic, and takes a value of 0 to 20. The smaller the HLB value, the stronger the lipophilicity. In the present invention, the calculation method of the HLB value uses the calculation method of the atlas method. The calculation method of the atlas method is HLB = 20×(1 - S / A) S: Saponification value A: Neutralization value of fatty acid in ester This refers to a method of calculating the HLB value. In the same calculation method, the HLB value is calculated as an arithmetic mean. Therefore, also in the present invention, when the emulsifier A and / or the emulsifier B has a plurality of HLB components, the HLB value means the average HLB.

[0019] The polyglycerol condensed ricinoleic acid ester is not particularly limited. The polyglycerol condensed ricinoleic acid ester has high compatibility with oils and fats due to the contribution of the condensed ricinoleic acid moiety. Incidentally, the polyglycerol condensed ricinoleic acid ester preferably has an HLB of 4 or less, more preferably an HLB of 1 to 3.

[0020] [Oils and Fats] The oil and fat composition for egg cooking used in the present invention contains oil and fat. As the oil and fat, animal and vegetable oils and fats, oils and fats synthesized from glycerin and fatty acids, and their fractionated oils, interesterified oils, hydrogenated oils, etc. can be used alone or in combination. Examples of animal and vegetable oils and fats include soybean oil, high-oleic soybean oil, rapeseed oil, high-oleic rapeseed oil, sunflower oil, high-oleic sunflower oil, olive oil, safflower oil, high-oleic safflower oil, corn oil, cottonseed oil, rice oil, sesame oil, perilla oil, linseed oil, peanut oil, grape seed oil, beef tallow, milk fat, fish oil, coconut oil, palm oil, palm kernel oil, etc. Examples of the oils and fats synthesized from glycerin and fatty acids include medium-chain fatty acid triglycerides (MCT). Examples of the fractionated oils include fractionated oils of palm oil such as palm olein, palm super olein, palm stearin, and palm mid fraction. As the interesterified oil, an interesterified oil of palm oil or a fractionated oil of palm oil and other liquid oils and fats, or an interesterified oil of MCT and vegetable oil, etc. can be used. Examples of the hydrogenated oils include hydrogenated oils of animal and vegetable oils, fractionated oils of animal and vegetable oils, and hydrogenated oils of interesterified oils.

[0021] The fats and oils in the fat and oil composition that lose fluidity at room temperature need to be melted by heating during egg cooking, so those in a form having fluidity at 20°C are preferred. Even if a part of the fats and oils is solid at 20°C, it can be suitably used as long as the whole fat and oil composition has fluidity when used in combination with other fats and oils. Fats and oils having fluidity at 10°C are more preferred, and fats and oils that are liquid at 5°C are even more preferred. In particular, rapeseed oil, palm olein, mixtures thereof, etc. can be suitably used because they have the advantage of being liquid oils with a low melting point and good oxidation stability.

[0022] The fat and oil composition preferably contains 95.00 to 99.995% by mass of the aforementioned fats and oils in the fat and oil composition. More preferably, it contains 99.0 to 99.99% by mass of the fats and oils in the fat and oil composition, even more preferably 99.90 to 99.99% by mass, still more preferably 99.94 to 99.98% by mass, and most preferably 99.95 to 99.97% by mass.

[0023] (Other components) The fat and oil composition for egg cooking used in the present invention can contain other components as appropriate within a range that does not affect the effects of the present invention. For example, flavoring components, fragrances, coloring agents, antioxidants, stabilizers, etc. can be used. The amounts of these components can be any amount as long as the effects of the present invention are not impaired. For example, they can be contained at 10% by mass or less in the fat and oil composition, preferably 0 to 3% by mass, and more preferably 0 to 1% by mass.

[0024] <Method for producing egg cooked products> The method for producing an egg cooked food of the present invention uses an oil and fat composition for egg cooking during heating, and is a method for producing an egg cooked food selected from omelets, egg pancakes, and thin fried eggs. The oil and fat composition for egg cooking contains an emulsifier and has a static interfacial tension at 20°C of 16 to 27 mN / m. Details of the oil and fat composition for egg cooking are as described above. In egg cooking (production of egg cooked foods), the heating conditions may be the commonly used methods. For example, the oil and fat composition for egg cooking is applied to a heating surface such as a frying pan or a griddle, and the raw materials for the egg cooked food are heated thereon. For example, the heating temperature can be 55 to 150°C, and a lid or the like may be used as necessary.

Examples

[0025] Next, examples and comparative examples will be given to explain the present invention in more detail, but the present invention is not limited thereto in any way. Also, in the following, “%” indicates mass% unless otherwise specified.

[0026] [Sample (Composition)] Oil and fat 1 was used as Sample 1. Also, Samples (compositions) 2 to 9 were obtained by heating and mixing at 60°C until uniformly dissolved according to the formulations in Table 1. The raw materials used are as follows. Oil and fat 1 (trade name “Nisshin Canola Oil”, refined rapeseed oil, manufactured by Nisshin Oillio Group, Ltd.) 818H (trade name “Sunsoft No. 818H”, hexaglycerin condensed ricinoleic acid ester, manufactured by Sun Chemical Co., Ltd.) A-186E (trade name “Sunsoft A-186E” pentaglyceryl hexastearate, manufactured by Sun Chemical Co., Ltd.: HLB 4.0) DO-100V (trade name “Poem DO-100V”, diglycerin monooleate, manufactured by Riken Vitamin Co., Ltd.: HLB 7.0) O-50D (trade name “Ryoto Polyglycerester O-50D”, decaglyceryl pentaoleate, manufactured by Mitsubishi Chemical Corporation: HLB 8) 81S (trade name “Sunsoft No. 81S”, sorbitan monooleate, manufactured by Sun Chemical Co., Ltd.: HLB 5.1) 25 - O DV (Product Name: "Sunsoft No. 25 - O DV", Propylene Glycol Monooleate, manufactured by Taiyo Chemical Co., Ltd.: HLB 3)

[0027] [Interfacial Tension (Static Interfacial Tension)] The interfacial tension (static interfacial tension) of Samples 1 - 9 was measured by the following method and shown in Table 1. (Density Measurement) The density of each oil and fat at 20°C was measured using a standard hydrometer (AS ONE; measurement range 0.880 - 0.940). (Interfacial Tension Measurement) Using an automatic contact angle meter (Product Name: "Contact Angle Meter DMo - 502", manufactured by Kyowa Interface Science Co., Ltd.), the oil and fat was suspended as a pendant drop in ion - exchanged water with a syringe (reverse needle, 22G), and the static interfacial tension of each oil and fat with respect to ion - exchanged water at 20°C was measured. (Analysis) The analysis was performed using multifunctional integrated analysis software FAMAS (manufactured by Kyowa Interface Science Co., Ltd.). The value was calculated by applying the Young - Laplace equation Δp = γ(1 / R1 + 1 / R2) to the contour curve through image analysis.

[0028] [Release Property] A frying pan containing 13 g of the sample was heated over medium heat. When the oil temperature reached 90°C, 90 g of beaten eggs was added to the frying pan and heated while stirring. When it became semi - cooked, stirring was stopped, and heating was continued until the eggs lost fluidity, and a plain omelette was produced. When the plain omelette was peeled from the frying pan, the fracture state on the heated surface side of the plain omelette was visually evaluated as the release property. The evaluation criteria for the release property are as follows, and the results of the release property when using Oils and Fats 1 - 9 are shown in Table 1. ◎: There is no egg adhesion to the frying pan, and there is no fracture in the plain omelette. 〇: There is slight egg adhesion to the frying pan but it peels off immediately, and there is no fracture in the plain omelette. ×: There is egg adhesion to the frying pan, and there is a fracture in the plain omelette.

[0029]

Table 1

[0030] In Examples 1 to 5 where the static interfacial tension at 20 °C is 16 to 27 mN / m, the breaking of the plane omelette is suppressed. In particular, Examples 1 to 3 are good without breaking.

Claims

1. containing one or more selected from polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters as emulsifiers, having a static interfacial tension at 20 °C with respect to ion-exchanged water of 16 to 27 mN / m, the egg cooked product is selected from omelets, egg pancakes, and thin fried eggs, a fat and oil composition for egg cooking for coating a heating surface of a cooking appliance.

2. The fat and oil composition for egg cooking according to Claim 1, wherein the content of the emulsifier in the fat and oil composition for egg cooking is 0.005 to 0.1% by mass.

3. The fat and oil composition for egg cooking according to Claim 1, wherein the degree of polymerization of polyglycerol is 6 or more.

4. The fat and oil composition for egg cooking according to Claim 1 or 3, wherein the polyglycerol fatty acid ester is polyglycerol oleate.

5. The fat and oil composition for egg cooking according to any one of Claims 1 to 4, which is for plain omelets.

6. A method for producing an egg cooked product selected from omelets, egg pancakes, and thin fried eggs, wherein the fat and oil composition for egg cooking is applied to the heating surface of a cooking appliance during heating and used, the fat and oil composition for egg cooking contains one or more selected from polyglycerol fatty acid esters and polyglycerol condensed ricinoleic acid esters, and has a static interfacial tension at 20 °C with respect to ion-exchanged water of 16 to 27 mN / m, A method for producing an egg cooked product.

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