Method for producing heat-coagulated egg, and heat-coagulated egg

Abstract

Provided is a method for producing heat-coagulated egg, in which liquid egg is heated to a first temperature, the liquid egg is then aerated, and, before the liquid egg coagulates, the liquid egg is heated to a second temperature, wherein the second temperature is higher than the first temperature.

Description

Method for producing heat - coagulated eggs and heat - coagulated eggs Reference to related applications

[0001] This patent application is based on Japanese Patent Application No. 2025 - 015542 (filing date: January 31, 2025), which was previously filed, and claims the benefit of its priority. The entire disclosure content is incorporated herein by reference.

[0002] This disclosure relates to a method for producing heat - coagulated eggs and heat - coagulated eggs.

[0003] Foods such as fried eggs in fried rice or scrambled eggs, which are made by heating and coagulating eggs alone, generally lose their texture and become hard through processes such as freezing and reheating.

[0004] A method of incorporating fine air into eggs using a whisk or the like (hereinafter, incorporating air is also referred to as "aerating", and the act of incorporating air is also referred to as "aerating") is conceivable. This is possible for eggs with additives such as flour added during the production of confectionery, but for eggs with almost no additives, the bubbles escape immediately, so it is not practical.

[0005] In Patent Document 1, as a method for producing a baked egg product that does not lose the original unique crispness and elastic texture of the egg product even after heat sterilization after baking, and can preserve good crispness and texture over a long period, a method for producing a baked egg product is disclosed, which comprises adding a thickener to an egg liquid and stirring to prepare an egg liquid containing bubbles, and then heat - sterilizing the egg liquid after baking.

[0006] Japanese Patent Laid - Open No. 59 - 98664

[0007] In the method for producing a baked egg product described in Patent Document 1, since a thickener is used, the original flavor of the egg is impaired, and the texture also becomes sticky. Also, using a thickener leads to an increase in the production cost of the baked egg product. Moreover, even when a thickener is added, the bubbles may escape outside the liquid egg or combine to form larger bubbles, and the effect of improving the texture may not be obtained. Therefore, when trying to improve the texture using various additives, the problem is that the original flavor and texture of the egg change.

[0008] This disclosure provides a method for producing heat-coagulated eggs that retain the original flavor of the eggs and have a good texture, without using additives such as thickeners.

[0009] The Disclosers, after diligent research to solve the above-mentioned problems, have discovered that by heating liquid egg to a first temperature at which it thickens, incorporating air, and then heating it to a second temperature higher than the first temperature, it is possible to produce heat-coagulated egg with good texture and without compromising the original flavor of the egg, even without using additives such as thickeners. This disclosure is based on this finding.

[0010] According to one embodiment of the present disclosure, a method for producing a heat-coagulated egg is provided, comprising heating a liquid egg to a first temperature, further aerating it, and then heating the liquid egg to a second temperature before the liquid egg coagulates, wherein the second temperature is higher than the first temperature.

[0011] Furthermore, according to one embodiment of the present disclosure, a method for producing a food product containing heat-coagulated eggs produced by the above-described manufacturing method is provided.

[0012] Furthermore, according to one embodiment of the present disclosure, a heat-coagulated egg produced by the above-described manufacturing method is provided.

[0013] Furthermore, according to one embodiment of the present disclosure, a food product is provided that includes a heat-coagulated egg produced by the above manufacturing method.

[0014] According to one embodiment of the present disclosure, it is possible to produce heat-coagulated eggs that retain the original flavor of the eggs and have a good texture without using additives such as thickeners. In particular, since the manufacturing method of the present disclosure does not require the use of additives such as thickeners, it is advantageous in suppressing the deterioration of the quality of heat-coagulated eggs and the increase in manufacturing costs caused by additives.

[0015] The following describes in detail the forms for implementing this disclosure. However, this disclosure is not limited to the embodiments described below, and various modifications are possible as long as they do not deviate from the gist of this disclosure.

[0016] [Method for producing heat-coagulated eggs] According to one embodiment of the present disclosure, a method for producing heat-coagulated eggs (hereinafter also simply referred to as "the method of production of the present disclosure") involves heating a liquid egg to a first temperature, further aerating it, and then heating the liquid egg to a second temperature higher than the first temperature before the liquid egg coagulates. Heating the liquid egg to the first temperature is sometimes called primary heating, and heating it to the second temperature is sometimes called secondary heating.

[0017] The first temperature described above is not particularly limited, but from the viewpoint of increasing the viscosity of the liquid egg and raising the air content, and ensuring the fluidity of the liquid egg, it is preferably in the range of 50 to 80°C, more preferably in the range of 55 to 75°C, even more preferably in the range of 60 to 75°C, and even more preferably in the range of 65 to 75°C. When the first temperature is within the above range, the efficiency of production of heat-coagulated egg is not impaired, and a fluffy texture can be obtained. In addition, it is possible to incorporate air into the liquid egg, preventing air from escaping, and there is no problem in adding it to secondary heating, so that the heat-coagulated egg can be given a fluffy texture and sufficient thickness.

[0018] According to one embodiment of the present disclosure, the process of heating the liquid egg to a first temperature and then aerating it may be performed simultaneously or in parallel with the heating, or aerating may be performed after heating.

[0019] According to one embodiment of the present disclosure, to heat a liquid egg to a first temperature, it is preferable to bring the liquid egg into contact with a high-temperature heat source. Examples of high-temperature heat sources include heaters such as water baths, plate heaters, and pipe heaters, as well as gases such as steam, air, nitrogen, and carbon dioxide that have been heated to a high temperature (high-temperature gas). The temperature of the high-temperature heat source is not particularly limited as long as it can heat the liquid egg to the first temperature in a short time without causing the liquid egg to solidify. When using steam as the high-temperature heat source and heating with steam and aeration are performed simultaneously or in parallel, steam and air may be blown into the liquid egg separately, or a mixed gas obtained by combining steam and air in a pipe or tank may be blown into the liquid egg.

[0020] According to one embodiment of the present disclosure, the aeration percentage of the liquid egg after heating it to a first temperature and incorporating air, and before heating it to a second temperature, is not particularly limited, but is preferably 5 to 15 volume percent. When the aeration percentage of the liquid egg is within the above range, the fluffy texture of the heat-coagulated egg produced is further improved.

[0021] According to one embodiment of the present disclosure, it is preferable that the liquid egg contains air bubbles after being heated to a first temperature and aerated, and before being heated to a second temperature. The diameter of the air bubbles, which corresponds to their volume, is not particularly limited, but is preferably 5 mm or less. When the diameter of the air bubbles in the liquid egg, which corresponds to their volume, is within the above range, the air bubbles are less likely to break, and the fluffy texture of the heat-coagulated egg produced is further improved.

[0022] According to one embodiment of the present disclosure, the specific gravity of the liquid egg after heating it to a first temperature and allowing it to aerate, and before heating it to a second temperature, is not particularly limited, but is preferably 0.70 to 0.90. When the specific gravity of the liquid egg after heating it to a first temperature and allowing it to aerate, and before heating it to a second temperature, is within the above range, the fluffy texture of the heat-coagulated egg produced is further improved.

[0023] According to one embodiment of the present disclosure, the viscosity of the liquid egg after heating it to a first temperature and allowing it to become aerated, and before heating it to a second temperature, is not particularly limited, but is preferably 6.5 to 300.0 mPa·s, and more preferably 7.0 to 70.0 mPa·s. Here, the viscosity of the liquid egg is the viscosity at the measurement temperature measured with a rotational viscometer in accordance with JIS Z 8803:2011 "Method for measuring the viscosity of liquids". When the viscosity of the liquid egg is within the above range, air escape from the liquid egg can be prevented, and there is no problem in adding it to the secondary heating, so the fluffy texture and thickness of the heat-coagulated egg produced are further improved.

[0024] According to one embodiment of the present disclosure, the aeration rate of the liquid egg after heating it to a first temperature and incorporating air, and before heating it to a second temperature [amount of air remaining in the liquid egg / amount of mixed air blown in (%)] is not particularly limited, but a higher rate is preferable. Specifically, the aeration rate of the liquid egg after heating it to a first temperature and incorporating air, and before heating it to a second temperature, is preferably 60% or more, more preferably 80% or more, and even more preferably 90% or more. The higher the aeration rate of the liquid egg, the more the fluffy texture of the heat-coagulated egg produced is improved.

[0025] According to one embodiment of the present disclosure, heat-coagulated egg is a food product obtained by coagulating liquid egg by heating. The heat-coagulated egg of the present disclosure is preferably at least one selected from the group consisting of scrambled eggs, omelet, fried egg, scrambled egg, egg sheet, shredded egg, and omelet, and is preferably omelet, fried egg, or scrambled egg.

[0026] According to one embodiment of the present disclosure, the heat-coagulated egg can be used as a food, for example, by baking it into a block and using it as an ingredient in fried rice, pilaf, rice bowl dishes, noodle dishes, stir-fried meat and vegetables, or as a filling, or by baking it into a sheet and using it as a wrapping material for omelets and the like.

[0027] According to one embodiment of the present disclosure, the heat-coagulated egg of the present disclosure may be a frozen food. Here, a frozen food is a food that is manufactured, distributed, and sold in a frozen state and is usually kept at a temperature of -18°C or below.

[0028] One embodiment of the present disclosure may also be a method for producing a food product containing a heat-coagulated egg produced by the above-described method.

[0029] According to one embodiment of the present disclosure, liquid egg is a type of processed egg obtained by removing the shell from a chicken egg and processing only the contents of the egg. The liquid egg used in the manufacturing method of the present disclosure may be any of the following: whole liquid egg prepared by stirring a whole egg to mix the yolk and egg white and then straining it; yolk liquid prepared by separating the yolk and egg white from a whole egg and then straining only the yolk; or egg white liquid prepared by removing the yolk from a whole egg and straining the egg white. These can be appropriately selected depending on the purpose. Furthermore, the liquid egg may be used after thawing a frozen product, or after being dried by a drying method such as freeze-drying and then rehydrated. In addition, eggs from birds other than chickens may be used instead of chicken eggs.

[0030] According to one embodiment of the present disclosure, liquid egg may contain food additives, provided that they do not interfere with the effects of the present disclosure. Examples of food additives that may be added include antioxidants, colorants, processing agents, preservatives, sweeteners, glazing agents, enzymes, bittering agents, seasonings, fortifiers, emulsifiers, thickeners, or thickening stabilizers. It is preferable that the liquid egg does not contain thickeners or thickening stabilizers, but if the liquid egg contains thickeners or thickening stabilizers, it is preferable that the ingredients and amount do not alter the flavor or cause sliminess in the texture.

[0031] According to one embodiment of the present disclosure, the liquid egg may be prepared from chicken eggs or a commercially available liquid egg may be purchased and used. Examples of commercially available liquid eggs for commercial use include Frozen Whole Egg (for cooking) HV No. 3, Frozen Whole Egg (for cooking) MP, Frozen Egg Yolk (Plain Type), Frozen Egg White (HV) (all manufactured by Kewpie Tamago Co., Ltd.), PP Pasteurized Frozen Whole Egg, 10% Salted Egg Yolk (N), 20% Sweetened Egg Yolk (Sanshu) (all manufactured by Taiyo Kagaku Co., Ltd.), Taiyo no Shizuku (Pasteurized Frozen Whole Egg), Taiyo no Shizuku (Pasteurized Frozen Egg White), and Taiyo no Shizuku (Pasteurized Frozen 20% Sweetened Egg Yolk) (all manufactured by JA Zen-Noh Tamago Co., Ltd.).

[0032] According to one embodiment of the present disclosure, the process of heating the liquid egg to a second temperature is performed after heating the liquid egg to a first temperature and then aerating it, before the liquid egg solidifies. In this disclosure, heating the liquid egg to a first temperature may be referred to as "first heating," and heating it to a second temperature after the first heating may be referred to as "second heating."

[0033] According to one embodiment of the present disclosure, the second temperature can be higher than the first temperature at which the liquid egg solidifies, from the viewpoint of solidifying the liquid egg before the air contained in the liquid egg escapes and sealing in the air bubbles. For example, it is preferable that the temperature is in the range of around 100°C (80 to 150°C). When the second temperature is within the above range, the heat-coagulated egg produced will have thickness and a fluffy texture can be obtained.

[0034] According to one embodiment of the present disclosure, the process of heating the liquid egg to a second temperature is preferably carried out by bringing the liquid egg, which has been heated to a first temperature and then aerated, into contact with a high-temperature heat source. The high-temperature heat source is not particularly limited as long as it can heat the liquid egg to the second temperature, but examples include a heated frying pan, wok, or rotating cooking pan. The surface temperature of the high-temperature heat source should be within a range in which the liquid egg can solidify without burning, for example, in the range of 100 to 300°C.

[0035] According to one embodiment of the present disclosure, when heating liquid eggs to a second temperature, if a heated frying pan, wok, or rotating cooking pan is used, it is preferable that the heated surface is coated with edible oil or coated with a fluororesin to prevent the heated solidified eggs from adhering to it.

[0036] According to one embodiment of this disclosure, when heating the liquid egg to a second temperature, it may be heated together with other ingredients other than the cooked egg. Examples of such other ingredients include rice, vegetables, and meat. However, from the viewpoint of improving the flavor and texture of the cooked egg, it is preferable to allow the liquid egg to come into contact with the other ingredients after it has been heated and coagulated.

[0037] According to one embodiment of the present disclosure, it is preferable to heat the liquid egg to a first temperature, then allow it to become aerated, and then immediately, specifically within about one minute, heat it to a second temperature.

[0038] According to one embodiment of the present disclosure, after heating and solidifying a liquid egg to a second temperature, the solidified egg may be further cooled. The cooling temperature is preferably 5°C or lower, more preferably 0°C or lower, and even more preferably -18°C or lower. By cooling to 5°C or lower, it can be made into a chilled food, and by cooling to -18°C or lower and freezing, it can be made into a frozen food.

[0039] According to one embodiment of the present disclosure, the texture of the heat-coagulated egg is better than that of the first heating and the heat-coagulated egg without air inclusion immediately after the second heating, but the effect becomes more prominent after processes involving deterioration such as cooling, freezing, and reheating.

[0040] [Heat-Coagulated Egg] According to one embodiment of the present disclosure, the heat-coagulated egg is produced by the method for producing a heat-coagulated egg described above.

[0041] According to one embodiment of the present disclosure, the heat-coagulated egg contains egg protein and water, and air-containing bubbles are dispersed in the matrix containing the egg protein. Here, the matrix is other components coexisting with the bubbles, and is composed of, for example, a part consisting of egg protein and water.

[0042] According to one embodiment of the present disclosure, the air content ratio of the heat-coagulated egg is not particularly limited, but is preferably 5 to 15% by volume. Here, the air content ratio of the heat-coagulated egg is the percentage of the volume of air with respect to the volume of the matrix portion of the heat-coagulated egg. Since the heat-coagulated egg contains air, the fluffy texture is improved.

[0043] According to one embodiment of the present disclosure, the air contained in the heat-coagulated egg is dispersed as bubbles in the matrix containing egg protein. The diameter corresponding to the volume of the bubbles is not particularly limited, but is preferably 5 mm or less. When the diameter corresponding to the volume of the bubbles in the heat-coagulated egg is within the above range, the fluffy texture is further improved.

[0044] According to one embodiment of the present disclosure, the specific gravity of the heat-coagulated egg at a product temperature of 20°C is not particularly limited, but is preferably 0.70 to 0.90. When the specific gravity of the heat-coagulated egg is within the above range, the fluffy texture is further improved.

[0045] According to one embodiment of the present disclosure, the heat-coagulated egg is preferably at least one selected from the group consisting of, for example, scrambled eggs, tamagoyaki, fried eggs, egg mince, egg sheets, kinton eggs, and omelets, and is preferably tamagoyaki, fried eggs, or egg mince.

[0046] According to one embodiment of the present disclosure, the heat-coagulated egg can be used as a food, for example, baked in a块状 form to be used as ingredients for chahan, pilaf, donburi dishes, stir-fried noodles with meat and vegetables, fillings, etc., or baked in a sheet form to be used as a wrapping material for dishes such as omurice.

[0047] According to one embodiment of the present disclosure, the heat-coagulated egg may be made into a frozen food. Here, a frozen food is a food that is manufactured, distributed, and sold in a frozen state and is usually managed at a temperature of -18°C or lower.

[0048] The texture of the heat-coagulated egg according to one embodiment of the present disclosure is better than that of the heat-coagulated egg without aeration and after the first heating immediately after the second heating, but the effect becomes more prominent after processes involving deterioration such as cooling, freezing, and further reheating.

[0049] One embodiment of the present disclosure may also be a food containing the above heat-coagulated egg.

[0050] In the method for manufacturing a heat-coagulated egg, by heating the liquid egg to a first temperature and denaturing it to such an extent that the egg protein is not coagulated, the viscosity of the liquid egg can be increased. Therefore, the air bubbles contained in the liquid egg remain in the liquid egg. After heating to the first temperature and further aerating, by heating the liquid egg to a second temperature before the liquid egg coagulates, the liquid egg can be coagulated and solidified while maintaining the aerated state. Thus, even when reheated after freezing, a heat-coagulated egg with the original flavor of the egg intact and a good texture can be obtained. In particular, in the manufacturing method of the present disclosure, since there is no need to use additives such as thickeners, it is possible to suppress an increase in the manufacturing cost and a decrease in the quality of the heat-coagulated egg due to the addition of additives.

[0051] According to one embodiment of the present disclosure, the following is provided: [1] A method for producing a heat-coagulated egg, comprising heating a liquid egg to a first temperature, further aerating it, and heating the liquid egg to a second temperature before the liquid egg coagulates, wherein the second temperature is higher than the first temperature. [2] The method according to [1], wherein the first temperature is within the range of 50 to 80°C. [3] The method according to [1] or [2], wherein the liquid egg is aerated when heated to the first temperature. [4] The method according to any one of [1] to [3], wherein the viscosity of the liquid egg after heating to the first temperature, further aerating it, and before heating to the second temperature is 6.5 to 300.0 mPa·s. [5] The method according to any one of [1] to [4], wherein when heating to the first temperature and further aerating the liquid egg, a mixed gas obtained by combining water vapor with air is blown into the liquid egg to heat and aerate it. [6] A manufacturing method according to any one of [1] to [5], wherein the heated coagulated egg is heated to the second temperature and then frozen. [7] A manufacturing method for a food product containing the heated coagulated egg produced by the manufacturing method according to any one of [1] to [6]. [8] A heated coagulated egg produced by the manufacturing method according to any one of [1] to [6]. [9] A food product containing the heated coagulated egg according to [8].

[10] The heated coagulated egg according to [8], which is a frozen food product.

[0052] The following sections will provide a more detailed explanation of this disclosure using test examples, but this disclosure is not limited to the test examples described later. Unless otherwise specified, the measurement methods for various physical properties will follow the provisions of Japanese Industrial Standards (JIS).

[0053] The following test examples used the following materials and equipment: • Liquid frozen whole egg (for cooking) HV No. 3 (manufactured by Kewpie Egg Co., Ltd.) • Cooking utensil: Wok (30 cm in diameter)

[0054] [Test Example 1] Viscosity Measurement of Liquid Eggs Thawed liquid eggs were heated to each measurement temperature by blowing steam from a steam boiler, and the viscosity at each measurement temperature was measured using a rotational viscometer (Viscometer TVC-7, manufactured by Toki Sangyo Co., Ltd., rotation speed 20 rpm) in accordance with JIS Z 8803:2011. The measurement results are shown in Table 1.

[0055]

[0056] In test section 1-8, the viscosity increased, making it slightly more difficult to handle in the next process.

[0057] [Test Example 2] Measurement of Specific Gravity of Liquid Egg The specific gravity of liquid egg was measured in each of the following cases: (Test Section 2-1) No heating or aeration treatment was performed; (Test Section 2-2) Steam was blown in and the mixture was heated to 50°C; (Test Section 2-3) A mixed gas of steam and air was blown in using a T-shaped bifurcated pipe and the mixture was heated to 70°C; (Test Section 2-4) ... The specific gravity of the liquid egg was measured in each of these cases. The specific gravity was measured by placing the liquid egg immediately after the above treatment into a 1000 mL stainless steel beaker, leveling it off, measuring the weight, and dividing it by the weight of the same volume of water to calculate the specific gravity (unitless).

[0058]

[0059] [Test Example 3] Flow rate and air content of the mixed gas: Test section 3-1 was prepared in which only air was blown in, and test sections 3-2 to 3-4 were prepared in which the first stage of heating and air infusion was performed with a mixed gas containing water vapor and air. The relationship between the flow rate of these mixed gases (unit: L / min) and the ratio of the air content in the liquid egg to the amount of air supplied in the mixed gas (air content, unit: %) was evaluated.

[0060]

[0061] [Test Example 4] Examination of Flavor, Texture, and Thickness of Heat-Coagulated Eggs (1) Production of Heat-Coagulated Eggs Heat-coagulated eggs were produced for each test group under the conditions shown in Table 4. For the first heating, if heating only, only steam was used, and if aeration was performed, a mixture of steam and air was blown in (flow rate of steam or mixed gas: 3.0 L / min). For the second heating, liquid eggs were poured into a wok heated to 200°C and stirred vigorously to coagulate.

[0062] (2) Sensory evaluation The heat-coagulated eggs from each test group produced according to (1) above were frozen at -18°C for 24 hours, then thawed in a microwave oven and subjected to sensory evaluation. The sensory evaluation was conducted by three expert panel members through tasting. The results of the sensory evaluation are shown in Table 4.

[0063] Flavor: Test plot 4-1, which underwent neither heating nor aeration, was evaluated with a score of 5.0. 5 points: Has the original flavor of egg. 3 points: The original flavor of egg is slightly inferior, but within an acceptable range. 1 point: The original flavor of egg is inferior.

[0064] Texture: Test section 4-4, which underwent initial heating and aeration at 70°C, was scored as 5.0, while test section 4-1, which underwent neither initial heating nor aeration, was scored as 1.0. 5 points: Has a fluffy texture 3 points: Texture is slightly inferior but within acceptable limits 1 point: Texture is clearly inferior

[0065] Thickness: Test section 4-4, which underwent the first heating and aeration at 70°C, was scored as 5.0, while test section 4-1, which underwent neither the first heating nor aeration, was scored as 1.0. 5 points: Sufficient thickness 3 points: Slightly insufficient thickness but within acceptable limits 1 point: Clearly insufficient thickness

[0066]

[0067] All test plots exhibited the original flavor of the eggs. Test plots 4-4, 4-5, and 4-6, which underwent the first heating and aeration, all showed good texture and improved thickness. Test plots 4-4 and 4-5 maintained good texture and thickness even after freezing and reheating.

[0068] The heat-coagulated eggs produced by the manufacturing method of this disclosure are suitable as ingredients for frozen foods such as frozen fried rice, frozen pilaf, frozen ramen, and frozen omelets, and contribute to improving the quality and reducing the cost of frozen foods.

Claims

1. A method for producing heat-coagulated eggs, comprising heating liquid eggs to a first temperature, further aerating them, and then heating the liquid eggs to a second temperature before the liquid eggs coagulate, wherein the second temperature is higher than the first temperature.

2. The manufacturing method according to claim 1, wherein the first temperature is within the range of 50 to 80°C.

3. The manufacturing method according to claim 1 or 2, wherein the liquid egg is aerated when heated to a first temperature.

4. The manufacturing method according to claim 1 or 2, wherein the viscosity of the liquid egg after heating to the first temperature and further aerating, and before heating to the second temperature, is 6.5 to 300.0 mPa·s.

5. The manufacturing method according to claim 1 or 2, wherein when heating to the first temperature and further aerating, a mixed gas obtained by combining water vapor with air is blown into the liquid egg to heat and aerate the liquid egg.

6. The manufacturing method according to claim 1 or 2, wherein after heating to the second temperature, the heated and coagulated egg is further frozen.

7. A method for producing a food product containing a heat-coagulated egg produced by the manufacturing method described in claim 1 or 2.

8. A heat-coagulated egg produced by the manufacturing method described in claim 1 or 2.

9. A food product comprising the heat-coagulated egg according to claim 8.

10. The heat-coagulated egg according to claim 8, which is a frozen food product.

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