JP2007267704A - Frozen egg processed food - Google Patents
Frozen egg processed food Download PDFInfo
- Publication number
- JP2007267704A JP2007267704A JP2006100221A JP2006100221A JP2007267704A JP 2007267704 A JP2007267704 A JP 2007267704A JP 2006100221 A JP2006100221 A JP 2006100221A JP 2006100221 A JP2006100221 A JP 2006100221A JP 2007267704 A JP2007267704 A JP 2007267704A
- Authority
- JP
- Japan
- Prior art keywords
- egg
- frozen
- parts
- product
- content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000021067 refined food Nutrition 0.000 title claims abstract description 28
- 235000002378 plant sterols Nutrition 0.000 claims abstract description 143
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 106
- 229920001353 Dextrin Polymers 0.000 claims abstract description 56
- 239000004375 Dextrin Substances 0.000 claims abstract description 56
- 235000019425 dextrin Nutrition 0.000 claims abstract description 56
- 229920002472 Starch Polymers 0.000 claims abstract description 42
- 235000019698 starch Nutrition 0.000 claims abstract description 41
- 239000008107 starch Substances 0.000 claims abstract description 40
- 229920000159 gelatin Polymers 0.000 claims abstract description 33
- 108010010803 Gelatin Proteins 0.000 claims abstract description 32
- 239000008273 gelatin Substances 0.000 claims abstract description 32
- 235000019322 gelatine Nutrition 0.000 claims abstract description 32
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 32
- 150000004676 glycans Chemical class 0.000 claims abstract description 18
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 18
- 239000005017 polysaccharide Substances 0.000 claims abstract description 18
- 230000008719 thickening Effects 0.000 claims abstract description 17
- 235000013601 eggs Nutrition 0.000 claims description 134
- 102000002322 Egg Proteins Human genes 0.000 claims description 104
- 108010000912 Egg Proteins Proteins 0.000 claims description 104
- 235000013345 egg yolk Nutrition 0.000 claims description 95
- 239000007787 solid Substances 0.000 claims description 67
- 238000007710 freezing Methods 0.000 abstract description 32
- 230000008014 freezing Effects 0.000 abstract description 32
- 238000010438 heat treatment Methods 0.000 abstract description 11
- 238000010257 thawing Methods 0.000 abstract description 5
- 230000001112 coagulating effect Effects 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 description 39
- 239000002002 slurry Substances 0.000 description 39
- 235000013305 food Nutrition 0.000 description 38
- 239000007788 liquid Substances 0.000 description 37
- 235000013527 bean curd Nutrition 0.000 description 36
- 239000013505 freshwater Substances 0.000 description 33
- 238000002156 mixing Methods 0.000 description 28
- 239000002994 raw material Substances 0.000 description 27
- 238000004925 denaturation Methods 0.000 description 24
- 238000003756 stirring Methods 0.000 description 24
- 238000004519 manufacturing process Methods 0.000 description 23
- 230000036425 denaturation Effects 0.000 description 22
- 239000000203 mixture Substances 0.000 description 21
- 238000000034 method Methods 0.000 description 20
- 238000011282 treatment Methods 0.000 description 20
- 241000287828 Gallus gallus Species 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 15
- 235000019634 flavors Nutrition 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 12
- 235000002639 sodium chloride Nutrition 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 235000013336 milk Nutrition 0.000 description 10
- 239000008267 milk Substances 0.000 description 10
- 210000004080 milk Anatomy 0.000 description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 9
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 8
- 102000004895 Lipoproteins Human genes 0.000 description 8
- 108090001030 Lipoproteins Proteins 0.000 description 8
- 102000015439 Phospholipases Human genes 0.000 description 8
- 108010064785 Phospholipases Proteins 0.000 description 8
- 239000012736 aqueous medium Substances 0.000 description 8
- 210000000969 egg white Anatomy 0.000 description 8
- 235000014103 egg white Nutrition 0.000 description 8
- 239000011259 mixed solution Substances 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 8
- 241000196324 Embryophyta Species 0.000 description 7
- 229920000881 Modified starch Polymers 0.000 description 7
- 241000269851 Sarda sarda Species 0.000 description 7
- 235000019426 modified starch Nutrition 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 239000004368 Modified starch Substances 0.000 description 6
- 235000010418 carrageenan Nutrition 0.000 description 6
- 239000000679 carrageenan Substances 0.000 description 6
- 229920001525 carrageenan Polymers 0.000 description 6
- 229940113118 carrageenan Drugs 0.000 description 6
- 230000007850 degeneration Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 235000010493 xanthan gum Nutrition 0.000 description 6
- 239000000230 xanthan gum Substances 0.000 description 6
- 229920001285 xanthan gum Polymers 0.000 description 6
- 229940082509 xanthan gum Drugs 0.000 description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 6
- 239000000654 additive Substances 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 5
- 238000002844 melting Methods 0.000 description 5
- 230000008018 melting Effects 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 238000010025 steaming Methods 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000011950 custard Nutrition 0.000 description 4
- 238000007667 floating Methods 0.000 description 4
- 230000002209 hydrophobic effect Effects 0.000 description 4
- 239000011780 sodium chloride Substances 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- LGJMUZUPVCAVPU-UHFFFAOYSA-N beta-Sitostanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(CC)C(C)C)C1(C)CC2 LGJMUZUPVCAVPU-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 150000003904 phospholipids Chemical class 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000011962 puddings Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- RYCNUMLMNKHWPZ-SNVBAGLBSA-N 1-acetyl-sn-glycero-3-phosphocholine Chemical compound CC(=O)OC[C@@H](O)COP([O-])(=O)OCC[N+](C)(C)C RYCNUMLMNKHWPZ-SNVBAGLBSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- 125000002252 acyl group Chemical group 0.000 description 2
- 230000002411 adverse Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 210000000991 chicken egg Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- -1 ester compounds Chemical class 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 238000010304 firing Methods 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- QYIXCDOBOSTCEI-QCYZZNICSA-N (5alpha)-cholestan-3beta-ol Chemical class C([C@@H]1CC2)[C@@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@H](C)CCCC(C)C)[C@@]2(C)CC1 QYIXCDOBOSTCEI-QCYZZNICSA-N 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- ARYTXMNEANMLMU-UHFFFAOYSA-N 24alpha-methylcholestanol Natural products C1CC2CC(O)CCC2(C)C2C1C1CCC(C(C)CCC(C)C(C)C)C1(C)CC2 ARYTXMNEANMLMU-UHFFFAOYSA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- SGNBVLSWZMBQTH-FGAXOLDCSA-N Campesterol Natural products O[C@@H]1CC=2[C@@](C)([C@@H]3[C@H]([C@H]4[C@@](C)([C@H]([C@H](CC[C@H](C(C)C)C)C)CC4)CC3)CC=2)CC1 SGNBVLSWZMBQTH-FGAXOLDCSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 229920002245 Dextrose equivalent Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- 239000004366 Glucose oxidase Substances 0.000 description 1
- 108010015776 Glucose oxidase Proteins 0.000 description 1
- BTEISVKTSQLKST-UHFFFAOYSA-N Haliclonasterol Natural products CC(C=CC(C)C(C)(C)C)C1CCC2C3=CC=C4CC(O)CCC4(C)C3CCC12C BTEISVKTSQLKST-UHFFFAOYSA-N 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000011420 Phospholipase D Human genes 0.000 description 1
- 108090000553 Phospholipase D Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- LGJMUZUPVCAVPU-JFBKYFIKSA-N Sitostanol Natural products O[C@@H]1C[C@H]2[C@@](C)([C@@H]3[C@@H]([C@H]4[C@@](C)([C@@H]([C@@H](CC[C@H](C(C)C)CC)C)CC4)CC3)CC2)CC1 LGJMUZUPVCAVPU-JFBKYFIKSA-N 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 102000014384 Type C Phospholipases Human genes 0.000 description 1
- 108010079194 Type C Phospholipases Proteins 0.000 description 1
- HZYXFRGVBOPPNZ-UHFFFAOYSA-N UNPD88870 Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)=CCC(CC)C(C)C)C1(C)CC2 HZYXFRGVBOPPNZ-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 229940076810 beta sitosterol Drugs 0.000 description 1
- NJKOMDUNNDKEAI-UHFFFAOYSA-N beta-sitosterol Natural products CCC(CCC(C)C1CCC2(C)C3CC=C4CC(O)CCC4C3CCC12C)C(C)C NJKOMDUNNDKEAI-UHFFFAOYSA-N 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- ARYTXMNEANMLMU-ATEDBJNTSA-N campestanol Chemical compound C([C@@H]1CC2)[C@@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@H](C)CC[C@@H](C)C(C)C)[C@@]2(C)CC1 ARYTXMNEANMLMU-ATEDBJNTSA-N 0.000 description 1
- SGNBVLSWZMBQTH-PODYLUTMSA-N campesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](C)C(C)C)[C@@]1(C)CC2 SGNBVLSWZMBQTH-PODYLUTMSA-N 0.000 description 1
- 235000000431 campesterol Nutrition 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 238000003889 chemical engineering Methods 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000004132 cross linking Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000007872 degassing Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- ILYCWAKSDCYMBB-OPCMSESCSA-N dihydrotachysterol Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)/C=C/[C@H](C)C(C)C)=C\C=C1/C[C@@H](O)CC[C@@H]1C ILYCWAKSDCYMBB-OPCMSESCSA-N 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000032050 esterification Effects 0.000 description 1
- 238000005886 esterification reaction Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000006266 etherification reaction Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 230000002070 germicidal effect Effects 0.000 description 1
- 229940116332 glucose oxidase Drugs 0.000 description 1
- 235000019420 glucose oxidase Nutrition 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 239000007764 o/w emulsion Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000013808 oxidized starch Nutrition 0.000 description 1
- 239000001254 oxidized starch Substances 0.000 description 1
- 239000003002 pH adjusting agent Substances 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- WTJKGGKOPKCXLL-RRHRGVEJSA-N phosphatidylcholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCCC=CCCCCCCCC WTJKGGKOPKCXLL-RRHRGVEJSA-N 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- KZJWDPNRJALLNS-VJSFXXLFSA-N sitosterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]1(C)CC2 KZJWDPNRJALLNS-VJSFXXLFSA-N 0.000 description 1
- 229950005143 sitosterol Drugs 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- LGJMUZUPVCAVPU-HRJGVYIJSA-N stigmastanol Chemical compound C([C@@H]1CC2)[C@@H](O)CC[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@H]([C@H](C)CC[C@@H](CC)C(C)C)[C@@]2(C)CC1 LGJMUZUPVCAVPU-HRJGVYIJSA-N 0.000 description 1
- HCXVJBMSMIARIN-PHZDYDNGSA-N stigmasterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)/C=C/[C@@H](CC)C(C)C)[C@@]1(C)CC2 HCXVJBMSMIARIN-PHZDYDNGSA-N 0.000 description 1
- 235000016831 stigmasterol Nutrition 0.000 description 1
- BFDNMXAIBMJLBB-UHFFFAOYSA-N stigmasterol Natural products CCC(C=CC(C)C1CCCC2C3CC=C4CC(O)CCC4(C)C3CCC12C)C(C)C BFDNMXAIBMJLBB-UHFFFAOYSA-N 0.000 description 1
- 229940032091 stigmasterol Drugs 0.000 description 1
- 150000005846 sugar alcohols Chemical class 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 235000010491 tara gum Nutrition 0.000 description 1
- 239000000213 tara gum Substances 0.000 description 1
- DCXXMTOCNZCJGO-UHFFFAOYSA-N tristearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCCCCCCCC)COC(=O)CCCCCCCCCCCCCCCCC DCXXMTOCNZCJGO-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、冷凍保存して解凍した後も作りたての美味しさを有する冷凍卵加工食品に関する。 The present invention relates to a frozen egg-processed food having a freshly prepared taste after being frozen and thawed.
液卵を加熱凝固して調理した卵焼きや卵豆腐等の卵加工食品は、冷凍すると氷結晶が生じて組織が破壊され、解凍後の食感がざらついたりするいわゆる冷凍変性が起こる問題があった。この問題は、冷凍保存期間が長い場合や、冷凍保存温度が変化する等の冷凍保存条件が悪い場合に顕著であった。 Egg-processed foods such as fried eggs and egg tofu cooked by heating and coagulating liquid eggs suffered from the problem of so-called freezing and denaturation, where ice crystals are formed when frozen and the tissue is destroyed, resulting in a rough texture after thawing. . This problem is significant when the frozen storage period is long, or when the frozen storage conditions such as changes in the frozen storage temperature are bad.
上記冷凍変性を防止する方法としては、例えば、澱粉を卵加工食品に配合する方法が知られているが、その他にも、特開２００１−３４６５０８号公報（特許文献１）には、デキストリンアルコールを配合する方法、特開昭５９−３９２６９号公報（特許文献２）には、ゼラチンを配合する方法又は特開昭５２−２５０５９号公報（特許文献３）には、特定の油脂含有量とした水中油型乳化物を配合する方法が提案されている。 As a method for preventing the above-mentioned freezing and denaturation, for example, a method of blending starch into processed egg food is known. In addition, JP 2001-346508 A (Patent Document 1) discloses dextrin alcohol. In the method of blending, JP 59-39269 (Patent Document 2), the method of blending gelatin or JP 52-25059 (Patent Document 3), there is a specific oil / fat content in water. A method of blending an oil-type emulsion has been proposed.
しかしながら、このような種々の添加材を配合して冷凍変性を防止するには、これらの添加材を一定量以上卵加工食品に配合する必要があり、この場合、これら種々の添加材が有する特有の性質により卵加工食品の食感や風味が悪影響を受けてしまう問題があった。例えば、冷凍変性を防止するために、上述の澱粉を用いた場合は糊っぽい食感となり、デキストリンアルコールを用いた場合はべたついた食感の甘い風味となり、ゼラチンを用いた場合はぬるぬるとした食感となり、水中油型乳化物を用いた場合は油っぽい風味となった。そこで、これら種々の添加材を卵加工食品の食感や風味を損なわない範囲で少量配合しても、今度は充分に冷凍変性を防止することができないという問題が起こる。つまり、これら従来知られている添加材を配合する方法では、卵加工食品の食感や風味に悪影響を及ぼさずに冷凍変性を充分に防止することは困難であった。 However, in order to prevent freezing denaturation by blending such various additives, it is necessary to blend a certain amount or more of these additives into the processed egg food. In this case, the characteristics of these various additives There is a problem that the texture and flavor of processed egg foods are adversely affected by the nature of the food. For example, in order to prevent freezing denaturation, when the above-mentioned starch is used, it becomes a pasty texture, when dextrin alcohol is used, it has a sticky texture, and when gelatin is used, it becomes slimy A texture was obtained, and when an oil-in-water emulsion was used, an oily flavor was obtained. Therefore, even if a small amount of these various additives is added within a range that does not impair the texture and flavor of the processed egg food, there is a problem that freezing denaturation cannot be sufficiently prevented. In other words, it has been difficult to sufficiently prevent freezing denaturation without adversely affecting the texture and flavor of processed egg foods by the methods of blending these conventionally known additives.
一方、上述の冷凍変性防止技術とは異なるが、植物ステロール類に関し、本出願人は、既に、植物ステロール類は卵黄の主成分である卵黄リポ蛋白質と複合体を形成し、得られた複合体は水系媒体に対して良好な分散性を示すことを見出し、前記複合体及びこれを含有する食品を出願している（ＷＯ２００５／０４１６９２：特許文献４）。当該出願には、この複合体を厚焼卵等の食品に含有させても、その風味と食感を損なわないことが記載されているが、前記複合体を卵加工品をはじめとする冷凍食品に含有させることについてはいっさい検討されていない。 On the other hand, regarding the plant sterols, the present applicant has already formed a complex with egg yolk lipoprotein, which is the main component of egg yolk. Has found that it exhibits good dispersibility in aqueous media, and has applied for the composite and a food containing the same (WO2005 / 041692: Patent Document 4). The application describes that even if this complex is contained in food such as thick baked eggs, it does not impair the flavor and texture, but the complex is a frozen food including processed egg products. No consideration has been given to the inclusion of this in the water.
そこで、本発明の目的は、冷凍保存して解凍した後も作りたての美味しさを有する冷凍卵加工食品を提供するものである。 Therefore, an object of the present invention is to provide a frozen egg processed food having a freshly prepared taste after being frozen and thawed.
上記課題を解決するため、本発明者等は、まず、卵加工食品の風味と食感に影響を与え難い上述した植物ステロール類と卵黄リポ蛋白質との複合体を冷凍変性防止材として用いることを着想し、複合体を添加した種々の卵加工食品の冷凍品を試作してみたが、単に複合体のみを含有させても充分に冷凍変性を防止することができなかった。 In order to solve the above-mentioned problems, the present inventors first use a complex of the above-mentioned plant sterols and egg yolk lipoprotein, which hardly affects the flavor and texture of processed egg foods, as a freeze-denaturation preventing material. Invented and tried making frozen products of various processed egg foods to which the complex was added, but it was not possible to sufficiently prevent freezing denaturation even if only the complex was included.
そこで、本発明者等は更に鋭意研究を重ねた結果、卵加工食品に、卵黄及び植物ステロール類と、澱粉、デキストリン、還元デキストリン、ゼラチン及び増粘多糖類から選ばれる１種又は２種以上とを含有させるならば、意外にも、卵加工食品の風味と食感を損なわずに充分に冷凍変性を防止することができることを見出し、遂に本発明を完成するに至った。 Therefore, as a result of further earnest research, the present inventors have found that egg processed foods include egg yolk and plant sterols, and one or more selected from starch, dextrin, reduced dextrin, gelatin and thickening polysaccharides. Surprisingly, it has been found that freezing denaturation can be sufficiently prevented without impairing the flavor and texture of processed egg foods, and finally the present invention has been completed.
つまり、本発明は、
（１） 卵黄及び植物ステロール類と、澱粉、デキストリン、還元デキストリン、ゼラチン及び増粘多糖類から選ばれる１種又は２種以上とを含み加熱凝固してなる冷凍卵加工食品、
（２） 卵黄含有量が、植物ステロール類１００部に対して固形分換算で０．５４部以上である（１）記載の冷凍卵加工食品、
（３） 植物ステロール類の含有量が製品に対して０．０１〜５％であり、澱粉、デキストリン、還元デキストリン、ゼラチン及び増粘多糖類の含有量が製品に対して０．０１〜１５％である（１）又は（２）記載の冷凍卵加工食品、
である。
In other words, the present invention
(1) A frozen egg processed food comprising egg yolk and plant sterols and one or more selected from starch, dextrin, reduced dextrin, gelatin and thickening polysaccharide, and heat-coagulated,
(2) The frozen egg processed food according to (1), wherein the egg yolk content is 0.54 parts or more in terms of solid content with respect to 100 parts of plant sterols,
(3) The content of plant sterols is 0.01 to 5% based on the product, and the content of starch, dextrin, reduced dextrin, gelatin and thickening polysaccharide is 0.01 to 15% based on the product. The frozen egg processed food according to (1) or (2),
It is.
本発明によれば、冷凍保存して解凍した後も作りたての美味しさを有する冷凍卵加工食品を提供できる。したがって、冷凍品として市場で流通する業務用の卵加工食品の更なる利用拡大が期待される。 ADVANTAGE OF THE INVENTION According to this invention, the frozen egg processed food which has freshly prepared deliciousness after frozen storage and thawing can be provided. Therefore, further expansion of the use of commercial egg processed foods distributed in the market as frozen products is expected.
以下、本発明の冷凍卵加工食品を詳述する。なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。 Hereinafter, the frozen egg processed food of the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明の卵加工食品は、原料として液卵を用い、当該液卵が加熱凝固する性質を利用して加熱凝固して得た食品であり、具体的には、卵焼き、オムレツ、卵豆腐、茶碗蒸し、カスタードプリン等が挙げられる。ここで、用いる液卵としては、卵の調理特性である加熱凝固性能を有するものであればよく、殻付生卵を割卵して溶きほぐして調製した生液全卵、殻付生卵を割卵して卵黄と卵白を分離してこれらをそれぞれ溶きほぐして調製した生液卵黄、生液卵白及びこれらの混合物、冷凍卵を解凍したもの、並びに乾燥卵を乾燥前の生液卵の水分含量となるように水戻ししたもの等であり、これらは、殺菌処理、酵素処理、脱糖処理、食塩又は糖類等の混合処理等の１種又は２種以上の処理が施されたもの等であってもよい。 The egg processed food of the present invention is a food obtained by heating and coagulating using liquid egg as a raw material and utilizing the property that the liquid egg is heated and coagulated, specifically, fried egg, omelette, egg tofu, and steamed tea. And custard pudding. Here, the liquid egg to be used is not limited as long as it has the heat coagulation performance that is the cooking characteristic of the egg, and the whole raw liquid egg and the raw shelled egg prepared by breaking and melting the raw shelled egg are divided. The raw liquid egg yolk, the raw liquid egg white and the mixture thereof prepared by separating the egg yolk and the egg white and melting them separately, the thawed frozen egg, and the moisture content of the raw liquid egg before drying the dried egg Such as those that have been subjected to one or more treatments such as sterilization treatment, enzyme treatment, desugaring treatment, mixed treatment of salt or saccharide, etc. Also good.
卵加工食品における液卵の含有量は、通常の卵加工食品と同様に、製品に対して生換算で１０〜９０％であればよいが、適度な風味や食感とする点からは、卵豆腐、茶碗蒸し、カスタードプリン等の型等で加熱凝固する卵加工食品の場合は、製品に対して生換算で好ましくは１０〜５０％、より好ましくは１５〜４５％であり、卵焼き、オムレツ等の焼成により加熱凝固する卵加工食品の場合は、製品に対して生換算で好ましくは５０〜９０％、より好ましくは６０〜９０％である。 The content of the liquid egg in the processed egg food may be 10 to 90% in terms of the raw product as in the case of the normal processed egg food. In the case of an egg processed food that is heated and coagulated with a mold such as tofu, tea-boiled steam, custard pudding, etc., it is preferably 10 to 50%, more preferably 15 to 45% in terms of raw product, such as fried egg and omelet In the case of an egg processed food that is heated and solidified by baking, it is preferably 50 to 90%, more preferably 60 to 90% in terms of raw product.
本発明の卵加工食品は、まず、卵黄及び植物ステロール類を含むことを特徴とする。ここで、前記植物ステロール類は、水への分散処理を施しても、その後、水面に浮いてしまう性質を有するが、本発明においては、植物ステロール類を卵黄とともに用いることから、後述するように植物ステロール類をスラリー中に均一に分散することができる。 The egg processed food of the present invention is characterized by first containing egg yolk and plant sterols. Here, the plant sterols have the property of floating on the water surface after being dispersed in water, but in the present invention, since plant sterols are used together with egg yolk, as described later. Plant sterols can be uniformly dispersed in the slurry.
前記本発明の卵黄としては、食用として一般的に用いている卵黄であれば特に限定するものではない。例えば、上述した殻付生卵を割卵して卵黄と卵白を分離して溶きほぐして調製した生液卵黄をはじめ、当該生液卵黄に殺菌処理、冷凍処理、スプレードライ又はフリーズドライ等の乾燥処理、ホスフォリパーゼＡ１、ホスフォリパーゼＡ２、ホスフォリパーゼＣ、ホスフォリパーゼＤ又はプロテアーゼ等による酵素処理、酵母又はグルコースオキシダーゼ等による脱糖処理、超臨界二酸化炭素処理等の脱コレステロール処理、食塩若又は糖類等の混合処理等の１種又は２種以上の処理を施したもの等が挙げられる。また、本発明の卵黄としては、殻付生卵を割卵して溶きほぐして調製した生液全卵、あるいは生液卵黄と生液卵白とを任意の割合で混合したもの、あるいはこれらに上記処理を施したもの等を用いてもよい。 The egg yolk of the present invention is not particularly limited as long as it is an egg yolk generally used for food. For example, the raw liquid egg yolk prepared by splitting the above-mentioned raw egg with shell and separating and melting the egg yolk and the egg white, and the raw liquid egg yolk is sterilized, frozen, spray dried or freeze dried, etc. , Phospholipase A 1 , phospholipase A 2 , phospholipase C, phospholipase D or enzyme treatment with protease or the like, desugaring treatment with yeast or glucose oxidase or the like, decholesterolization treatment such as supercritical carbon dioxide treatment, What gave 1 type, or 2 or more types of treatments, such as mixed processing, such as salt youth or sugar, etc. are mentioned. In addition, the egg yolk of the present invention is a whole raw egg prepared by breaking and melting a shelled raw egg, or a mixture of a raw liquid egg yolk and a raw liquid egg white in an arbitrary ratio, or the above treatment You may use what gave.
また、本発明の植物ステロール類とは、コレステロール又は当該飽和型であるコレスタノールに類似した構造をもつ植物の脂溶性画分より得られる植物ステロール又は植物スタノール、あるいはこれらの構成成分のことであり、植物ステロール類は、植物の脂溶性画分に合計で数％存在する。また、市販の植物ステロール又は植物スタノールは、融点が約１４０℃前後で、常温で固体であり、これらの主な構成成分としては、例えば、β−シトステロール、β−シトスタノール、スチグマステロール、スチグマスタノール、カンペステロール、カンペスタノール、ブラシカステロール、ブラシカスタノール等が挙げられる。また、植物スタノールについては、天然物の他、植物ステロールを水素添加により飽和させたものも使用することができる。なお、本発明において植物ステロール類は、いわゆる遊離体を主成分とするが、若干量のエステル体を含有していてもよい。 The plant sterols of the present invention are plant sterols or plant stanols obtained from a fat-soluble fraction of a plant having a structure similar to cholesterol or the saturated cholestanol, or components thereof. Plant sterols are present in a total of several percent in the fat-soluble fraction of plants. Further, commercially available plant sterols or plant stanols have a melting point of about 140 ° C. and are solid at room temperature. Examples of these main components include β-sitosterol, β-sitostanol, stigmasterol, Examples include tigmasteranol, campesterol, campestanol, brush castrol, and brush castanol. Moreover, about a plant stanol, what saturated the plant sterol by hydrogenation other than a natural product can also be used. In the present invention, the plant sterols are mainly composed of so-called free compounds, but may contain some amount of ester compounds.
本発明に用いる植物ステロール類は、市販されている粉体あるいはフレーク状のものを用いることができるが、平均粒子径が５０μｍ以下、特に１０μｍ以下の粉体を使用すると、得られた卵加工食品の食感がより口当たりの良いものとすることができ好ましい。 As the plant sterols used in the present invention, commercially available powders or flakes can be used. When a powder having an average particle size of 50 μm or less, particularly 10 μm or less is used, the egg processed food obtained is obtained. This is preferable because the mouthfeel can be made more palatable.
植物ステロール類は、水への分散処理を施しても、その後、水面に浮いてしまう性質を有するが、本発明においては、植物ステロール類を卵黄とともに用いることから、後述するように植物ステロール類をスラリー中に均一に分散することができる。これは、植物ステロール類と卵黄の主成分である卵黄リポ蛋白質とが複合体を形成するためである。ここで、卵黄リポ蛋白質とは、卵黄の主成分であって、卵黄固形分中の約８０％を占めるものであり、卵黄蛋白質と、親水部分及び疎水部分を有するリン脂質、及びトリアシルグリセロール、コレステロール等の中性脂質とからなる複合体である。当該複合体は、蛋白質やリン脂質の親水部分を外側にし、疎水部分を内側にして、中性脂質を包んだ構造をしている。本発明の植物ステロール類と卵黄リポ蛋白質との複合体は、水に分散する性質を有することから、両親媒性を有する卵黄リポ蛋白質が当該疎水部分を疎水物である植物ステロール類の表面側に、親水部分を外側に向けて植物ステロール類の表面に付着した状態であり親水性の性質を有すると推定される。 Plant sterols have the property of floating on the water surface after being dispersed in water, but in the present invention, since plant sterols are used together with egg yolk, plant sterols are used as described later. It can be uniformly dispersed in the slurry. This is because plant sterols and egg yolk lipoprotein which is the main component of egg yolk form a complex. Here, the egg yolk lipoprotein is a main component of egg yolk and occupies about 80% of the egg yolk solid content. The egg yolk protein, phospholipid having a hydrophilic part and a hydrophobic part, and triacylglycerol, It is a complex composed of neutral lipids such as cholesterol. The complex has a structure in which neutral lipids are wrapped with a hydrophilic portion of protein or phospholipid on the outside and a hydrophobic portion on the inside. Since the complex of the plant sterols and egg yolk lipoprotein of the present invention has the property of being dispersed in water, the amphiphilic egg yolk lipoprotein has the hydrophobic part on the surface side of the plant sterols which are hydrophobic substances. It is presumed that the hydrophilic part is attached to the surface of the plant sterols with the hydrophilic part facing outward and has hydrophilic properties.
このように、植物ステロール類をスラリー中に均一に分散するためには、後述に示すように、卵黄含有量が、植物ステロール類１００部に対して固形分換算で０．５４部以上であることが好ましい。前記範囲より卵黄含有量が少ないと、植物ステロールをスラリーに均一に分散させ難い。なお、卵黄含有量は、あまり多すぎても卵黄風味が強くなりすぎることから、一般的には、製品に対して固形分換算で４０％以下とすることが好ましい。 Thus, in order to disperse | distribute plant sterols uniformly in a slurry, as shown below, egg yolk content is 0.54 parts or more in conversion of solid content with respect to 100 parts of plant sterols. Is preferred. If the egg yolk content is less than the above range, it is difficult to uniformly disperse the plant sterol in the slurry. In addition, since egg yolk flavor becomes too strong even if there is too much egg yolk content, generally it is preferable to set it as 40% or less in conversion of solid content with respect to a product.
また、前記植物ステロール類の含有量は、後述する澱粉、デキストリン、還元デキストリン、ゼラチン又は増粘多糖類の含有量や卵加工食品の種類等を考慮する必要があるが製品に対して好ましくは０．０１〜５％、より好ましくは０．１〜３％である。前記範囲とすることにより、冷凍変性が充分に防止された作りたての美味しさを有する卵加工食品が得られ易い。これに対して、植物ステロール類の含有量が前記範囲より少ないと、冷凍変性防止効果が十分に得られ難く、前記範囲より多いと、卵加工食品の種類等によっては食感が損なわれる場合があり好ましくない。 Further, the content of the plant sterols needs to take into account the content of starch, dextrin, reduced dextrin, gelatin or thickening polysaccharide described later, the type of egg processed food, etc., but is preferably 0 for the product. 0.01 to 5%, more preferably 0.1 to 3%. By setting it as the above range, it is easy to obtain a processed egg food having a freshly prepared taste that is sufficiently prevented from freezing and denaturation. On the other hand, if the content of plant sterols is less than the above range, the effect of preventing freezing denaturation is difficult to obtain sufficiently, and if it is more than the above range, the texture may be impaired depending on the type of egg processed food. There is not preferable.
上述のように、本発明の卵加工食品は、卵黄及び植物ステロール類を含むものであるが、本発明の卵加工食品は、更に、これらに加えて、澱粉、デキストリン、還元デキストリン、ゼラチン及び増粘多糖類から選ばれる１種又は２種以上とを含むことを特徴とする。澱粉、デキストリン、還元デキストリン、ゼラチン又は増粘多糖類は、風味と食感を損なわない範囲で用いても冷凍変性を充分に防止することができないが、本発明においては、これら澱粉、デキストリン、還元デキストリン、ゼラチン及び増粘多糖類から選ばれる１種又は２種以上と、植物ステロール類とを併せて用いることから、卵加工食品の風味と食感を損なわずに充分に冷凍変性を防止することができる。したがって、本発明の卵加工食品は、冷凍保存して解凍した後も作りたての美味しさを有するものとなる。 As described above, the processed egg food of the present invention contains egg yolk and plant sterols, but the processed egg food of the present invention further includes starch, dextrin, reduced dextrin, gelatin, and thickened food. It is characterized by including 1 type, or 2 or more types chosen from saccharides. Starch, dextrin, reduced dextrin, gelatin or thickening polysaccharide cannot sufficiently prevent freezing and denaturation even if used in a range that does not impair the flavor and texture. In the present invention, these starch, dextrin, reduced polysaccharide Because it uses one or more selected from dextrin, gelatin and thickening polysaccharide and plant sterols in combination, it sufficiently prevents freezing and denaturation without impairing the flavor and texture of processed egg foods. Can do. Therefore, the processed egg food of the present invention has a freshly prepared taste even after being frozen and thawed.
このように、澱粉、デキストリン、還元デキストリン、ゼラチン又は増粘多糖類と植物ステロール類とを併せて用いた場合に、卵加工食品の風味と食感を損なわずに充分に冷凍変性を防止することができる理由は定かではないが、後述の比較例に示すように、植物ステロール類のみを用いても冷凍変性が防止され難いことを考慮すると、それ自体にはあまり冷凍変性防止効果を有しない植物ステロール類が、冷凍変性防止効果を有する澱粉等に何らかの形で作用し、澱粉等の冷凍変性防止効果を高める働きをしているのではないかと推察される。そして、卵黄とともに用いた植物ステロール類は、卵加工食品の風味や食感に影響を及ぼさないことから、本発明の卵加工食品においては、風味と食感を損なわずに充分に冷凍変性を防止することができるのではないかと推察される。 Thus, when starch, dextrin, reduced dextrin, gelatin or thickening polysaccharides are used in combination with plant sterols, sufficient freeze denaturation is prevented without impairing the flavor and texture of processed egg foods. However, as shown in the comparative example described later, considering that it is difficult to prevent freezing and denaturation even if only plant sterols are used, the plant itself does not have the effect of preventing freezing and denaturation. It is presumed that sterols act in some form on starch and the like having a freeze-denaturation-preventing effect, and have a function of enhancing the freeze-denaturation-preventing effect of starch and the like. And since the plant sterols used with egg yolk do not affect the flavor and texture of processed egg foods, the processed egg food of the present invention sufficiently prevents freezing and denaturation without impairing the flavor and texture. I guess it can be done.
前記本発明の澱粉とは、食用として一般的に用いている澱粉であれば特に限定するものではない。例えば、小麦粉澱粉、コーンスターチ、馬鈴薯澱粉、米澱粉、タピオカ澱粉等の生澱粉、これらを原料として常法により架橋処理、エステル化処理、エーテル化処理、酸化処理等の化学的処理の一種又は二種以上を行った架橋澱粉、酸化澱粉、エーテル化澱粉、エステル化澱粉等の化工澱粉、更に、常法によりα化処理、湿熱処理等の物理的処理を行った加工澱粉等が挙げられる。これら澱粉の中でも、化工澱粉を用いると、冷凍変性が充分に防止された作りたての美味しさを有する卵加工食品が得られ易く好ましい。 The starch of the present invention is not particularly limited as long as it is a starch generally used for food. For example, raw starch such as wheat starch, corn starch, potato starch, rice starch, tapioca starch, etc., one or two kinds of chemical treatment such as crosslinking treatment, esterification treatment, etherification treatment, oxidation treatment etc. by using these as raw materials Examples thereof include modified starches such as crosslinked starch, oxidized starch, etherified starch, and esterified starch, and processed starch that has been subjected to physical treatment such as pregelatinization and wet heat treatment according to a conventional method. Among these starches, it is preferable to use a modified starch because an egg-processed food having a freshly prepared taste that is sufficiently prevented from freezing and denaturation is easily obtained.
本発明のデキストリンとは、澱粉を加水分解したものであり、還元デキストリンはその還元物であるが、これらは、デキストリンとしては、デキストリン、澱粉糖化物、澱粉分解物、澱粉加水分解物等の名称で、還元デキストリンとしては、還元デキストリン、デキストリンアルコール、糖アルコール等の名称で市販されているので、これらを用いることができる。本発明においては、前記デキストリンや還元デキストリンの中でも、べたつきを少なくしてよりなめらかで口当たりのよい食感を得る点から、ＤＥ値が５０以下のデキストリン、あるいは、ＤＥ値が５０以下のデキストリンの還元物を用いることが好ましい。ここでＤＥ値とは、「デキストロースエキュイバレント（dextrose equivalent）」の略称で、澱粉の加水分解の程度を示す指標であり、ＤＥ値が低いほうが加水分解の程度が低く分子量が大きいことを意味する。なお、デキストリン及び還元デキストリンは、固体状や液体状のいずれも用いることができるが、液体状のものを用いる場合の含有量は固形分換算で表した値である。 The dextrin of the present invention is a product obtained by hydrolyzing starch, and reduced dextrin is a reduced product thereof. These dextrins are names of dextrin, starch saccharified product, starch decomposed product, starch hydrolyzed product, etc. As the reduced dextrin, it is commercially available under the names of reduced dextrin, dextrin alcohol, sugar alcohol, etc., and these can be used. In the present invention, among dextrins and reduced dextrins, a dextrin having a DE value of 50 or less or a dextrin having a DE value of 50 or less is obtained because it reduces stickiness and provides a smoother and mouth-feeling texture. It is preferable to use a product. Here, the DE value is an abbreviation for “dextrose equivalent” and is an index indicating the degree of hydrolysis of starch, and the lower the DE value, the lower the degree of hydrolysis and the higher the molecular weight. To do. In addition, although dextrin and reduced dextrin can be used in either solid or liquid form, the content when using a liquid form is a value expressed in terms of solid content.
本発明のゼラチンとは、食用として一般的に用いているものであれば特に限定するものではなく、例えば、アルカリ処理ゼラチンや酸処理ゼラチン等、製造方法や原料の由来によって各種のものがあるが、いずれも用いることができる。 The gelatin of the present invention is not particularly limited as long as it is generally used for food. For example, there are various types such as alkali-treated gelatin and acid-treated gelatin depending on the production method and the origin of raw materials. Any of them can be used.
本発明の増粘多糖類とは、食用として一般的に用いているものであれば特に限定するものではなく、例えば、ジェランガム、カラギーナン、ファーセルラン、キサンタンガム、ローカストビーンガム、タラガム、アルギン酸ナトリウム、ペクチン、及びタマリンドガム等が挙げられる。これら増粘多糖類の中でも、カラギーナン及びキサンタンガムを配合すると冷凍変性が充分に防止された作りたての美味しさを有する卵加工食品が得られ易く好ましい。 The thickening polysaccharide of the present invention is not particularly limited as long as it is generally used as an edible material. For example, gellan gum, carrageenan, farsellan, xanthan gum, locust bean gum, tara gum, sodium alginate, Examples include pectin and tamarind gum. Among these thickening polysaccharides, when carrageenan and xanthan gum are blended, an egg-processed food with a freshly prepared taste that is sufficiently prevented from freezing and denaturation is easily obtained, which is preferable.
これら澱粉、デキストリン、還元デキストリン、ゼラチン及び増粘多糖類の含有量は、上述した植物ステロール類の含有量や卵加工食品の種類等を考慮する必要があるが、製品に対して好ましくは０．０１〜１５％、より好ましくは０．１〜１０％である。前記範囲とすることにより、冷凍変性が充分に防止された作りたての美味しさを有する卵加工食品が得られ易く好ましい。これに対して前記範囲よりも含有量が少ないと冷凍変性を防止する効果が得られ難く、また、前記範囲よりも含有量が多いと配合したこれら澱粉、デキストリン、還元デキストリン、ゼラチン又は増粘多糖類等により卵加工食品の風味や食感が損なわれ易い。 The content of these starch, dextrin, reduced dextrin, gelatin and thickening polysaccharide needs to take into account the content of the above-mentioned plant sterols, the type of egg processed food, etc., but is preferably 0. 01 to 15%, more preferably 0.1 to 10%. By setting it as the said range, it is easy to obtain the egg processed foods which have the fresh taste which freeze-denaturation was prevented sufficiently, and are preferable. On the other hand, if the content is less than the above range, the effect of preventing freezing denaturation is difficult to obtain, and if the content is more than the above range, these starch, dextrin, reduced dextrin, gelatin or thickened The flavor and texture of processed egg foods are easily impaired by sugars and the like.
なお、本発明の卵加工食品には、前述した原料の他に、牛乳、バター等の乳製品、カツオやコンブ等の動植物エキス、醤油、食塩、グルタミン酸ナトリウム等の調味料、食酢、クエン酸等のｐＨ調整材、増粘多糖類等の品質改良材、着色料、甘味料、保存料等の原料を、本発明の効果を損なわない範囲で適宜選択して用いることができる。 In addition to the raw materials described above, the egg processed food of the present invention includes dairy products such as milk and butter, animal and plant extracts such as bonito and kombu, seasonings such as soy sauce, salt and sodium glutamate, vinegar, citric acid, etc. The raw materials such as pH modifiers, quality-improving materials such as thickening polysaccharides, colorants, sweeteners and preservatives can be appropriately selected and used within a range not impairing the effects of the present invention.
一般的に、卵加工食品は、液卵に調味料等を加えて混合したスラリーを加熱凝固して調製するものであり、より詳しくは、卵焼きやオムレツ等は、前記スラリーを焼成して加熱凝固し、卵豆腐、茶碗蒸し、カスタードプリン等は前記スラリーを型等に流し入れ蒸し等により加熱凝固するものである。本発明の卵加工食品は、上述した卵黄と、植物ステロール類と、澱粉、デキストリン、還元デキストリン、ゼラチン及び増粘多糖類から選ばれる１種又は２種以上とを含有させる他は、スラリーを調製して加熱凝固する従来の一般的な製造方法に準じて製造することができる。 In general, processed egg foods are prepared by heating and coagulating a slurry obtained by adding a seasoning or the like to a liquid egg. More specifically, egg baked or omelet is heated and coagulated by baking the slurry. Egg tofu, steamed custard, custard pudding and the like are prepared by pouring the slurry into a mold or the like and heating and solidifying by steaming. The processed egg food of the present invention is a slurry prepared except that it contains the above-mentioned egg yolk, plant sterols, and one or more selected from starch, dextrin, reduced dextrin, gelatin and thickening polysaccharide. Then, it can be produced according to a conventional general production method in which it is heated and solidified.
すなわち、本発明の卵加工食品を調製するには、まず、上述した原料を、ミキサーやホモゲナイザー等の撹拌装置等を用いて、攪拌混合することによりスラリーを調製する。ここで、本発明においては、前記スラリーを調製する際に、植物ステロール類と卵黄とを水系中で攪拌混合する工程を有することが好ましい。これにより、植物ステロール類をスラリー中に均一に分散することができる。これは、前記工程により植物ステロール類と卵黄の主成分である卵黄リポ蛋白質とが複合体を形成し、植物ステロール類に良好な分散性が付与されるためである。植物ステロール類と卵黄とを水系中で攪拌混合する方法としては、工業的規模での製造のし易さを考慮すると、卵黄と植物ステロール類に水系媒体を加えて攪拌混合する方法を採用することが好ましい。用いる水系媒体としては、水分含量が９０％以上のものが好ましく、例えば、清水、液卵白、液状調味料（例えば、醤油、だし汁）等であればよい。卵黄と植物ステロール類に加える水系媒体の量は、攪拌混合して得られる混合液全体に対して卵黄固形分濃度が０．０１〜５０％の濃度となるようにすると攪拌混合し易く好ましい。攪拌混合は、ミキサー、高圧ホモゲナイザー、コロイドミル等の撹拌装置等を用いて、全体が均一になるまで行えばよい。なお、このように卵黄と植物ステロール類に水系媒体を加えて攪拌混合する際には、当該混合液にサラダ油等の油脂が配合されていると、植物ステロール類は卵黄よりも油脂との親和性が大きいためか植物ステロール類に良好な分散性が付与され難いことから、攪拌混合して得られる混合液全体に対して、油脂配合量は好ましくは１０％以下、より好ましくは５％以下である。 That is, to prepare the egg processed food of the present invention, first, a slurry is prepared by stirring and mixing the above-described raw materials using a stirring device such as a mixer or a homogenizer. Here, in this invention, when preparing the said slurry, it is preferable to have the process of stirring and mixing a plant sterol and egg yolk in an aqueous system. Thereby, plant sterols can be uniformly dispersed in the slurry. This is because the plant sterols and egg yolk lipoprotein, which is the main component of egg yolk, form a complex by the above-described process, thereby imparting good dispersibility to the plant sterols. As a method of stirring and mixing plant sterols and egg yolk in an aqueous system, in consideration of the ease of production on an industrial scale, a method of adding an aqueous medium to egg yolk and plant sterols and stirring and mixing should be adopted. Is preferred. The aqueous medium used preferably has a water content of 90% or more, and may be, for example, fresh water, liquid egg white, liquid seasoning (for example, soy sauce, dashi soup) or the like. The amount of the aqueous medium added to the egg yolk and the plant sterols is preferably easy to stir and mix when the egg yolk solid content concentration is 0.01 to 50% with respect to the entire mixture obtained by stirring and mixing. The stirring and mixing may be performed using a stirring device such as a mixer, a high-pressure homogenizer, or a colloid mill until the whole becomes uniform. In addition, when adding an aqueous medium to egg yolk and plant sterols and stirring and mixing in this way, if fats and oils such as salad oil are blended in the mixed solution, plant sterols are more compatible with fats and oils than egg yolks. The oil / fat content is preferably 10% or less, more preferably 5% or less with respect to the whole liquid mixture obtained by stirring and mixing because it is difficult to impart good dispersibility to the plant sterols. .
上述のように、本発明においては、スラリーを調製する際に、植物ステロール類と卵黄とを水系中で攪拌混合する工程を有することが好ましいが、このような工程を有してスラリーを調製する具体的な方法としては、例えば、卵黄と植物ステロール類と清水等の水系媒体とを含む種々の原料をまとめて攪拌タンク等で攪拌混合してスラリーを調製する方法、あるいは、予め卵黄と植物ステロール類に清水等の水系媒体を加えて攪拌混合した後、その他の原料を加えて更に攪拌混合してスラリーを調製する方法、更には、予め卵黄と植物ステロール類に清水等の水系媒体を加えて攪拌混合したものを噴霧乾燥、凍結乾燥等の乾燥処理を施して植物ステロール類と卵黄とを含む乾燥組成物を調製し、この乾燥組成物とその他原料とを攪拌混合してスラリーを調製する方法等が挙げられる。 As described above, in the present invention, when preparing a slurry, it is preferable to have a step of stirring and mixing plant sterols and egg yolk in an aqueous system, but such a step is included to prepare a slurry. Specific methods include, for example, a method in which various raw materials including egg yolk, plant sterols, and an aqueous medium such as fresh water are combined and stirred in a stirring tank to prepare a slurry, or in advance egg yolk and plant sterol A method of preparing a slurry by adding an aqueous medium such as fresh water to the scent and then mixing with other raw materials and further stirring and mixing, and further adding an aqueous medium such as fresh water to the egg yolk and plant sterols in advance. The mixture that has been stirred and mixed is subjected to a drying treatment such as spray drying or freeze drying to prepare a dry composition containing plant sterols and egg yolk, and this dried composition and other raw materials are stirred and mixed. A method in which the preparation of a slurry and the like.
次いで、得られたスラリーに必要に応じて肉や野菜などの固形具材を添加した後、加熱処理して凝固させることにより、卵加工食品を調製することができる。加熱処理は、卵蛋白が熱変性して凝固するように、前記スラリーの品温を好ましくは７０℃以上に加熱して行うことが好ましい。なお、加熱処理は、家庭的調理法や工業的調理法の如何を問わず、常法により、焼成又は蒸煮等の加熱処理により行えばよい。例えば、焼成する場合は、スラリーを焼成鍋等で鍋の温度が１１０〜２００℃程度の条件で焼成すればよく、蒸煮する場合は、スラリーを蒸し型やパウチ等に入れて７０〜１００℃程度の雰囲気温度で蒸煮すればよい。 Next, an egg processed food can be prepared by adding solid ingredients such as meat and vegetables to the resulting slurry as necessary, followed by heat treatment and solidifying. The heat treatment is preferably performed by heating the product temperature of the slurry to 70 ° C. or higher so that the egg protein is heat-denatured and solidified. In addition, what is necessary is just to perform heat processing by heat processing, such as baking or steaming, by a conventional method regardless of a home cooking method or an industrial cooking method. For example, in the case of firing, the slurry may be fired in a firing pan or the like under conditions where the temperature of the pan is about 110 to 200 ° C. When steaming, the slurry is placed in a steaming mold or pouch or the like at about 70 to 100 ° C. Steaming at the ambient temperature.
更に、得られた卵加工食品を、凍結処理して冷凍品とすることにより卵加工食品の冷凍品を調製することができる。凍結処理は、凍結機を用い適宜条件を調節して行えばよいが、例えば、−６０〜−１５℃程度の雰囲気温度で１０分〜３時間程度の時間凍結処理を行うことにより凍結することができる。得られた卵加工食品の冷凍品は、−６０〜−１５℃程度の温度で冷凍保存することができ、温水や電子レンジ等による加熱解凍、流水中や室内中での解凍等により解凍した後も、作りたての美味しさを有するものである。 Furthermore, a frozen product of the processed egg food can be prepared by freezing the obtained processed egg food to obtain a frozen product. The freezing process may be performed by appropriately adjusting the conditions using a freezer. For example, it may be frozen by performing a freezing process for about 10 minutes to 3 hours at an ambient temperature of about −60 to −15 ° C. it can. The obtained frozen processed egg food can be stored frozen at a temperature of about −60 to −15 ° C., and thawed by heating and thawing with hot water or a microwave oven, thawing in running water or indoors, etc. Also have a freshly made taste.
以下、本発明の冷凍卵加工食品について、実施例等に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the frozen egg processed food of the present invention will be specifically described based on Examples and the like. The present invention is not limited to these.
［調製例１］：植物ステロール類と卵黄固形分との割合
鶏卵を工業的に割卵して得られた液卵黄（卵黄固形分４５％）と清水と植物ステロールの量を表１の通りに変更して混合液を調製し、この混合液における植物ステロール類の分散性から、植物ステロール類に良好な分散性を付与するための卵黄固形分の量を検討した。
[Preparation Example 1]: Ratio between plant sterols and egg yolk solids The amounts of liquid egg yolk (egg yolk solids 45%), fresh water, and plant sterols obtained by industrially dividing chicken eggs are as shown in Table 1. A mixed solution was prepared by changing, and from the dispersibility of the plant sterols in this mixed solution, the amount of egg yolk solids for imparting good dispersibility to the plant sterols was examined.
すなわち、鶏卵を割卵して取り出した液卵黄（卵黄固形分４５％）に清水を加え、攪拌機（日音医理科器機製作所社製、ヒスコトロン）で２０００ｒｐｍ、１分間攪拌した後、４５℃に加温し、次に５０００ｒｐｍで攪拌しながら植物ステロール（遊離体９７．８％、エステル体２．２％、平均粒子径約３μｍ）を除々に添加し、添加し終えたところで、さらに１００００ｒｐｍで攪拌して混合液を得た。 That is, fresh water was added to the liquid egg yolk (egg yolk solid content: 45%) taken out of the chicken eggs, and the mixture was stirred at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd.) and then heated to 45 ° C. Then, while stirring at 5000 rpm, plant sterol (97.8% free form, 2.2% ester, average particle size of about 3 μm) was gradually added. When the addition was completed, the mixture was further stirred at 10,000 rpm. To obtain a mixed solution.
また、植物ステロール類の分散性に関しては、得られた混合液０．５ｇを試験管（内径１．６cm、高さ１７．５cm）にとり、０．９％食塩水１０ｍＬで希釈し、試験管ミキサー（ＩＷＡＫＩ ＧＬＡＳＳ ＭＯＤＥＬ−ＴＭ−１５１）で１０秒間撹拌することにより振盪し、その後１時間室温で静置し、さらに真空乾燥機（東京理化器械社製、ＶＯＳ−４５０Ｄ）に入れ、真空度を１０ｍｍＨｇ以下にして室温（２０℃）で脱気を行い、脱気後に浮上物が見られない場合を○、浮上物が見られた場合を×と判定した。これらの結果を表１に示す。 Regarding the dispersibility of plant sterols, 0.5 g of the obtained mixed solution is put into a test tube (inner diameter 1.6 cm, height 17.5 cm), diluted with 10 mL of 0.9% saline, and a test tube mixer. (IWAKI GLASS MODEL-TM-151) was shaken by stirring for 10 seconds, then allowed to stand at room temperature for 1 hour, and further placed in a vacuum dryer (VOS-450D, manufactured by Tokyo Rika Kikai Co., Ltd.), with a degree of vacuum of 10 mmHg. Deaeration was carried out at room temperature (20 ° C.) as follows, and a case where no floating matter was observed after deaeration was judged as ◯, and a case where floating matter was seen was judged as x. These results are shown in Table 1.
なお、植物ステロールを加熱溶解し、冷却し、比重の異なるエタノール液に浸けて浮き沈みによりその比重を求めたところ、０．９８であったことから、上述の分散性の試験での浮上物は植物ステロールであると考えられる。 The plant sterol was dissolved by heating, cooled, immersed in an ethanol solution having a different specific gravity, and the specific gravity was determined by ups and downs. As a result, it was 0.98. It is considered a sterol.
表１より、植物ステロール１００部を水に分散させるためには、卵黄固形分が０．５４部以上であればよいことが分かる。 From Table 1, it can be seen that in order to disperse 100 parts of plant sterol in water, the egg yolk solid content should be 0.54 parts or more.
［調製例２］
清水１７．５ｋｇに殺菌液卵黄（卵黄固形分４５％、キユーピー（株）製）０．５ｋｇを加え、攪拌機（日音医理科器機製作所社製、ヒスコトロン）で２０００ｒｐｍ、１分間攪拌した後、５０℃に加温し、次に５０００ｒｐｍで攪拌及び真空度３５０ｍｍＨｇで脱気しながら植物ステロール（調製例１と同じもの）２ｋｇを除々に添加し、添加し終えたところで、さらに同回転数で３０分間攪拌して植物ステロールと卵黄を含む混合液を得た。なお、得られた混合液の卵黄含有量は、植物ステロール類１００部に対して固形分換算で１１部である。
[Preparation Example 2]
After adding 0.5 kg of sterilizing liquid egg yolk (egg yolk solid content 45%, manufactured by QP Corporation) to 17.5 kg of fresh water and stirring at 2000 rpm for 1 minute with a stirrer (manufactured by Nissin Medical Science Equipment Co., Ltd.), 50 Then, 2 kg of plant sterol (same as in Preparation Example 1) was gradually added while stirring at 5000 rpm and degassing at a vacuum of 350 mmHg. When the addition was completed, the mixture was further rotated at the same rotational speed for 30 minutes. By stirring, a mixed solution containing plant sterol and egg yolk was obtained. In addition, the egg yolk content of the obtained liquid mixture is 11 parts in conversion of solid content with respect to 100 parts of plant sterols.
［調製例３］
調製例２で得られた植物ステロールと卵黄を含む分散液を噴霧乾燥機を用いて、送風温度１７０℃、排風温度７０〜７５℃の条件で乾燥し、植物ステロールと卵黄を含む乾燥組成物を得た。なお、得られた混合液の卵黄含有量は、植物ステロール類１００部に対して固形分換算で１１部である。
[Preparation Example 3]
The dispersion containing the plant sterol and egg yolk obtained in Preparation Example 2 is dried using a spray dryer under conditions of an air blowing temperature of 170 ° C. and an exhaust air temperature of 70 to 75 ° C., and a dry composition containing plant sterol and egg yolk Got. In addition, the egg yolk content of the obtained liquid mixture is 11 parts in conversion of solid content with respect to 100 parts of plant sterols.
［調製例４］
生液卵黄１０ｋｇ（固形分５０％）を５０℃に加温し、豚膵臓由来のホスフォリパーゼＡ２（ノボザイムス社「レシターゼ１０Ｌ」）５ｍＬを添加し、２時間攪拌しリゾ化率６１％のホスフォリパーゼＡ処理卵黄を得た。なお、卵黄をホスフォリパーゼＡで処理すると、ホスフォリパーゼＡ１は、卵黄中の卵黄リポ蛋白質の構成成分であるリン脂質の１位のアシル基に、ホスフォリパーゼＡ２は、リン脂質の２位のアシル基に、それぞれ作用し、リゾリン脂質と脂肪酸に加水分解される。また、前記リゾ化率は、酵素処理後におけるリゾホスファチジルコリンとホスファチジルコリンの合計質量に対するリゾホスファチジルコリンの質量割合をイヤトロスキャン法（ＴＬＣ−ＦＩＤ法）で分析し算出した値である。
[Preparation Example 4]
Heat 10 kg of raw egg yolk (solid content 50%) to 50 ° C., add 5 mL of phospholipase A 2 (Novozymes “Lecitase 10 L”) derived from porcine pancreas, and stir for 2 hours to achieve a lysification rate of 61% Phospholipase A-treated egg yolk was obtained. When egg yolk is treated with phospholipase A, phospholipase A 1 becomes an acyl group at position 1 of phospholipid, which is a constituent of egg yolk lipoprotein in egg yolk, and phospholipase A 2 It acts on the acyl group at the 2-position, and is hydrolyzed into lysophospholipid and fatty acid. The lysification rate is a value calculated by analyzing the mass ratio of lysophosphatidylcholine to the total mass of lysophosphatidylcholine and phosphatidylcholine after enzyme treatment by the eartroscan method (TLC-FID method).
調製例２の殺菌液卵黄に換えて上記ホスフォリパーゼＡ処理液卵黄を用いた以外は調製例２に準じて植物ステロールと卵黄を含む混合液を得た。なお、得られた混合液の卵黄含有量は、植物ステロール類１００部に対して固形分換算で１３部である。 A mixed solution containing plant sterol and egg yolk was obtained in the same manner as in Preparation Example 2 except that the phospholipase A-treated solution egg yolk was used instead of the germicidal solution egg yolk of Preparation Example 2. In addition, the egg yolk content of the obtained liquid mixture is 13 parts in conversion of solid content with respect to 100 parts of plant sterols.
［実施例１］（オムレツの冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた液全卵（卵黄固形分１５％）７０部、牛乳１０部、植物ステロール（調製例１で用いたものと同じ）２．５部、化工澱粉（アセチル化リン酸架橋澱粉、ネオビスＣ１０（商品名）、日本食品化工（株）社製）１．５部、食塩０．５部及び清水１５．５部を用意した。次に、前記原料を撹拌タンクに投入し充分に攪拌混合してスラリーを得た。なお、植物ステロールはスラリー中に均一に分散した。続いて、得られたスラリー１００ｇを焼き型に流し入れて、１２０℃で焼成し、その後冷却してオムレツを得た。なお、得られたオムレツの卵黄含有量は、植物ステロール類１００部に対して固形分換算で４２０部であり、製品対して固形分換算で１０．５％であった。また、植物ステロール類の含有量は、製品に対して２．５％であり、澱粉の含有量は、製品に対して１．５％であった。更に、得られたオムレツを、凍結機を用い、雰囲気温度−４０℃で３０分間凍結処理し、これをパウチ詰めしてオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、−２０℃で１ヵ月間保存した後、パウチごと９０℃の熱水中に浸漬して２０分かけて解凍し、パウチからオムレツを取り出した。これを食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 1] (Preparation of frozen omelet)
First, 70 parts of liquid whole egg (15% yolk solid content) obtained by industrially dividing chicken eggs, 10 parts of milk, 2.5 parts of plant sterol (same as used in Preparation Example 1), chemical engineering 1.5 parts of starch (acetylated phosphoric acid cross-linked starch, Neobis C10 (trade name), manufactured by Nippon Shokuhin Kako Co., Ltd.), 0.5 part of sodium chloride and 15.5 parts of fresh water were prepared. Next, the raw material was put into a stirring tank and sufficiently stirred and mixed to obtain a slurry. The plant sterol was uniformly dispersed in the slurry. Subsequently, 100 g of the obtained slurry was poured into a baking mold, baked at 120 ° C., and then cooled to obtain an omelet. In addition, the egg yolk content of the obtained omelet was 420 parts in terms of solid content with respect to 100 parts of plant sterols, and 10.5% in terms of solid content with respect to the product. The content of plant sterols was 2.5% with respect to the product, and the content of starch was 1.5% with respect to the product. Furthermore, the obtained omelet was subjected to a freezing treatment at an atmospheric temperature of −40 ° C. for 30 minutes using a freezer, and this was packed in a pouch to obtain a frozen product of an omelet. The frozen product of the omelet filled with the pouch was stored at −20 ° C. for 1 month, then immersed in hot water at 90 ° C. together with the pouch and thawed for 20 minutes, and the omelette was taken out from the pouch. When this was eaten, it had a fresh taste with a smooth texture and was very preferable.
［実施例２］（オムレツの冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた液全卵（卵黄固形分１５％）７０部、牛乳１０部、デキストリン（固体状、ＤＥ値１１；商品名「パインデックス＃２」、松谷化学工業（株）製）５部、植物ステロール（調製例１で用いたものと同じ）２．５部、食塩０．５部及び清水１２部を用意した。次に、前記原料を用いた他は実施例１と同じ製法でオムレツを得た。なお、植物ステロールはスラリー中に均一に分散した。得られたオムレツの卵黄含有量は、植物ステロール類１００部に対して固形分換算で４２０部であり、製品対して固形分換算で１０．５％であった。また、植物ステロール類の含有量は、製品に対して２．５％であり、デキストリンの含有量は、製品に対して５％であった。更に、得られたオムレツを、実施例１と同様にしてパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 2] (Preparation of frozen omelet)
First, 70 parts of whole egg (15% yolk solid content) obtained by industrially dividing chicken eggs, 10 parts of milk, dextrin (solid, DE value 11; trade name “Paindex # 2”, Matsutani 5 parts of Chemical Industry Co., Ltd., 2.5 parts of plant sterol (same as used in Preparation Example 1), 0.5 part of sodium chloride and 12 parts of fresh water were prepared. Next, an omelet was obtained by the same manufacturing method as in Example 1 except that the raw materials were used. The plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained omelet was 420 parts in terms of solid content with respect to 100 parts of plant sterols, and 10.5% in terms of solid content with respect to the product. Further, the content of plant sterols was 2.5% with respect to the product, and the content of dextrin was 5% with respect to the product. Furthermore, the obtained omelet was frozen in the same manner as in Example 1 to obtain a frozen omelet. This frozen product of omelets packed in pouches was frozen and stored in the same manner as in Example 1, and was thawed and eaten, and it had a fresh taste with a smooth texture and was very preferable.
［実施例３］（オムレツの冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた液全卵（卵黄固形分１５％）７０部、牛乳１０部、還元デキストリン（原料デキストリンのＤＥ値１５、固形分７０％、商品名「エスイー１００」、日研化成（株）製）７部、植物ステロール（調製例１で用いたものと同じ）２．５部、食塩０．５部及び清水１０部を用意した。次に、前記原料を用いた他は実施例１と同じ製法でオムレツを得た。なお、植物ステロールはスラリー中に均一に分散した。得られたオムレツの卵黄含有量は、植物ステロール類１００部に対して固形分換算で４２０部であり、製品対して固形分換算で１０．５％であった。また、植物ステロール類の含有量は、製品に対して２．５％であり、還元デキストリンの含有量は、製品に対して４．９％であった。更に、得られたオムレツを、実施例１と同様にしてパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 3] (Preparation of frozen omelet)
First, 70 parts of a whole egg (15% yolk solid content) obtained by industrially dividing chicken eggs, 10 parts of milk, reduced dextrin (DE value 15 of raw dextrin, 70% solid content, trade name “SE” 100 ", manufactured by Nikken Kasei Co., Ltd.), 2.5 parts of plant sterol (same as that used in Preparation Example 1), 0.5 part of sodium chloride and 10 parts of fresh water were prepared. Next, an omelet was obtained by the same manufacturing method as in Example 1 except that the raw materials were used. The plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained omelet was 420 parts in terms of solid content with respect to 100 parts of plant sterols, and 10.5% in terms of solid content with respect to the product. The content of plant sterols was 2.5% with respect to the product, and the content of reduced dextrin was 4.9% with respect to the product. Furthermore, the obtained omelet was frozen in the same manner as in Example 1 to obtain a frozen omelet. This frozen product of omelets packed in pouches was frozen and stored in the same manner as in Example 1, and was thawed and eaten, and it had a fresh taste with a smooth texture and was very preferable.
［実施例４］（オムレツの冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた液全卵（卵黄固形分１５％）７０部、牛乳１０部、植物ステロール（調製例１で用いたものと同じ）２．５部、ゼラチン（ゼラチン２１、新田ゼラチン（株）製）１．５部、食塩０．５部及び清水１５．５部を用意した。次に、前記原料を用いた他は実施例１と同じ製法でオムレツを得た。なお、ゼラチンは、配合原料中の清水３部に加えてゼラチンと清水の混合物を得、これを３０分間放置してゼラチンを膨潤させてから攪拌タンクに投入した。また、植物ステロールはスラリー中に均一に分散した。得られたオムレツの卵黄含有量は、植物ステロール類１００部に対して固形分換算で４２０部であり、製品対して固形分換算で１０．５％であった。また、植物ステロール類の含有量は、製品に対して２．５％であり、ゼラチンの含有量は、製品に対して１．５％であった。更に、得られたオムレツを、実施例１と同様にしてパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 4] (Preparation of frozen omelet)
First, 70 parts of liquid whole egg (15% yolk solid content) obtained by industrially dividing chicken eggs, 10 parts of milk, 2.5 parts of plant sterol (same as used in Preparation Example 1), gelatin 1.5 parts of gelatin 21 (manufactured by Nitta Gelatin Co., Ltd.), 0.5 part of sodium chloride and 15.5 parts of fresh water were prepared. Next, an omelet was obtained by the same manufacturing method as in Example 1 except that the raw materials were used. In addition, gelatin was added to 3 parts of fresh water in the blended raw material to obtain a mixture of gelatin and fresh water, which was allowed to stand for 30 minutes to swell the gelatin and then charged into a stirring tank. Moreover, the plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained omelet was 420 parts in terms of solid content with respect to 100 parts of plant sterols, and 10.5% in terms of solid content with respect to the product. Further, the content of plant sterols was 2.5% with respect to the product, and the content of gelatin was 1.5% with respect to the product. Furthermore, the obtained omelet was frozen in the same manner as in Example 1 to obtain a frozen omelet. This frozen product of omelets packed in pouches was frozen and stored in the same manner as in Example 1, and was thawed and eaten, and it had a fresh taste with a smooth texture and was very preferable.
［実施例５］（オムレツの冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた液全卵（卵黄固形分１５％）７０部、牛乳１０部、植物ステロール（調製例１で用いたものと同じ）２．５部、キサンタンガム０．５部、食塩０．５部及び清水１６．５部を用意した。次に、前記原料を用いた他は実施例１と同じ製法でオムレツを得た。なお、植物ステロールはスラリー中に均一に分散した。得られたオムレツの卵黄含有量は、植物ステロール類１００部に対して固形分換算で４２０部であり、製品対して固形分換算で１０．５％であった。また、植物ステロール類の含有量は、製品に対して２．５％であり、キサンタンガムの含有量は、製品に対して０．５％であった。更に、得られたオムレツを、実施例１と同様にしてパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 5] (Preparation of frozen omelet)
First, 70 parts of liquid whole egg (15% yolk solid content) obtained by industrially dividing chicken eggs, 10 parts of milk, 2.5 parts of plant sterol (same as used in Preparation Example 1), xanthan gum 0.5 part, 0.5 part of salt and 16.5 parts of fresh water were prepared. Next, an omelet was obtained by the same manufacturing method as in Example 1 except that the raw materials were used. The plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained omelet was 420 parts in terms of solid content with respect to 100 parts of plant sterols, and 10.5% in terms of solid content with respect to the product. The content of plant sterols was 2.5% with respect to the product, and the content of xanthan gum was 0.5% with respect to the product. Furthermore, the obtained omelet was frozen in the same manner as in Example 1 to obtain a frozen omelet. This frozen product of omelets packed in pouches was frozen and stored in the same manner as in Example 1, and was thawed and eaten, and it had a fresh taste with a smooth texture and was very preferable.
［実施例６］（オムレツの冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた液全卵（卵黄固形分１５％）７０部、牛乳１０部、植物ステロール（調製例１で用いたものと同じ）２．５部、カラギーナン０．５部、食塩０．５部及び清水１６．５部を用意した。次に、前記原料を用いた他は実施例１と同じ製法でオムレツを得た。なお、植物ステロールはスラリー中に均一に分散した。得られたオムレツの卵黄含有量は、植物ステロール類１００部に対して固形分換算で４２０部であり、製品対して固形分換算で１０．５％であった。また、植物ステロール類の含有量は、製品に対して２．５％であり、カラギーナンの含有量は、製品に対して０．５％であった。更に、得られたオムレツを、実施例１と同様にしてパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 6] (Preparation of frozen omelet)
First, 70 parts of a liquid whole egg (15% yolk solid content) obtained by industrially dividing chicken eggs, 10 parts of milk, 2.5 parts of plant sterol (same as used in Preparation Example 1), carrageenan 0.5 part, 0.5 part of salt and 16.5 parts of fresh water were prepared. Next, an omelet was obtained by the same manufacturing method as in Example 1 except that the raw materials were used. The plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained omelet was 420 parts in terms of solid content with respect to 100 parts of plant sterols, and 10.5% in terms of solid content with respect to the product. Further, the content of plant sterols was 2.5% with respect to the product, and the content of carrageenan was 0.5% with respect to the product. Furthermore, the obtained omelet was frozen in the same manner as in Example 1 to obtain a frozen omelet. This frozen product of omelets packed in pouches was frozen and stored in the same manner as in Example 1, and was thawed and eaten, and it had a fresh taste with a smooth texture and was very preferable.
［実施例７］（オムレツの冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた卵白液７０部、牛乳１０部、調製例２で得られた植物ステロールと卵黄を含む混合液（卵黄固形分１．１％、植物ステロール１０％）１０部、化工澱粉（実施例１で用いたものと同じ）１．５部、食塩０．５部及び清水８部を用意した。次に、前記原料を用いた他は実施例１と同じ製法でオムレツを得た。なお、植物ステロールはスラリー中に均一に分散した。得られたオムレツの卵黄含有量は、植物ステロール類１００部に対して固形分換算で１１部であり、製品対して固形分換算で０．１％であった。また、植物ステロール類の含有量は、製品に対して１％であり、澱粉の含有量は、製品に対して１．５％であった。更に、得られたオムレツを、実施例１と同様にしてパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 7] (Preparation of frozen omelet)
First, 70 parts of an egg white solution obtained by industrially dividing a chicken egg, 10 parts of milk, a mixed solution containing the plant sterol and egg yolk obtained in Preparation Example 2 (yolk solids content 1.1%, plant sterol 10 %) 10 parts, modified starch (same as that used in Example 1) 1.5 parts, salt 0.5 parts and fresh water 8 parts were prepared. Next, an omelet was obtained by the same manufacturing method as in Example 1 except that the raw materials were used. The plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained omelet was 11 parts in terms of solid content with respect to 100 parts of plant sterols, and 0.1% in terms of solid content with respect to the product. The content of plant sterols was 1% with respect to the product, and the content of starch was 1.5% with respect to the product. Furthermore, the obtained omelet was frozen in the same manner as in Example 1 to obtain a frozen omelet. This frozen product of omelets packed in pouches was frozen and stored in the same manner as in Example 1, and was thawed and eaten, and it had a fresh taste with a smooth texture and was very preferable.
［実施例８］（オムレツの冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた卵白液７０部、牛乳１０部、調製例３で得られた植物ステロールと卵黄を含む乾燥組成物（卵黄固形分１０％、植物ステロール９０％）３部、化工澱粉（実施例１で用いたものと同じ）１．５部、食塩０．５部及び清水１５部を用意した。次に、前記原料を用いた他は実施例１と同じ製法でオムレツを得た。なお、植物ステロールはスラリー中に均一に分散した。得られたオムレツの卵黄含有量は、植物ステロール類１００部に対して固形分換算で１１部であり、製品対して固形分換算で０．３％であった。また、植物ステロール類の含有量は、製品に対して２．７％であり、澱粉の含有量は、製品に対して１．５％であった。更に、得られたオムレツを、実施例１と同様にしてパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 8] (Preparation of frozen omelet)
First, 70 parts of an egg white solution obtained by industrially dividing a chicken egg, 10 parts of milk, a dry composition containing the plant sterol and egg yolk obtained in Preparation Example 3 (egg yolk solid content 10%, plant sterol 90% ) 3 parts, 1.5 parts of modified starch (same as used in Example 1), 0.5 part of salt and 15 parts of fresh water were prepared. Next, an omelet was obtained by the same manufacturing method as in Example 1 except that the raw materials were used. The plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained omelet was 11 parts in terms of solid content with respect to 100 parts of plant sterols, and 0.3% in terms of solid content with respect to the product. The content of plant sterols was 2.7% with respect to the product, and the content of starch was 1.5% with respect to the product. Furthermore, the obtained omelet was frozen in the same manner as in Example 1 to obtain a frozen omelet. This frozen product of omelets packed in pouches was frozen and stored in the same manner as in Example 1, and was thawed and eaten, and it had a fresh taste with a smooth texture and was very preferable.
［実施例９］（オムレツの冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた卵白液７０部、牛乳１０部、調製例４で得られた植物ステロールと卵黄を含む混合液（卵黄固形分１．３％、植物ステロール１０％）１０部、化工澱粉（実施例１で用いたものと同じ）１．５部、食塩０．５部及び清水８部を用意した。次に、前記原料を用いた他は実施例１と同じ製法でオムレツを得た。なお、植物ステロールはスラリー中に均一に分散した。得られたオムレツの卵黄含有量は、植物ステロール類１００部に対して固形分換算で１３部であり、製品対して固形分換算で０．１％であった。また、植物ステロール類の含有量は、製品に対して１％であり、澱粉の含有量は、製品に対して１．５％であった。更に、得られたオムレツを、実施例１と同様にしてパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 9] (Preparation of frozen omelet)
First, 70 parts of egg white liquid obtained by industrially dividing chicken eggs, 10 parts of milk, mixed liquid containing plant sterol and egg yolk obtained in Preparation Example 4 (yolk solids content 1.3%, plant sterol 10 %) 10 parts, modified starch (same as that used in Example 1) 1.5 parts, salt 0.5 parts and fresh water 8 parts were prepared. Next, an omelet was obtained by the same manufacturing method as in Example 1 except that the raw materials were used. The plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained omelet was 13 parts in terms of solid content with respect to 100 parts of plant sterols, and 0.1% in terms of solid content with respect to the product. The content of plant sterols was 1% with respect to the product, and the content of starch was 1.5% with respect to the product. Furthermore, the obtained omelet was frozen in the same manner as in Example 1 to obtain a frozen omelet. This frozen product of omelets packed in pouches was frozen and stored in the same manner as in Example 1, and was thawed and eaten, and it had a fresh taste with a smooth texture and was very preferable.
［実施例１０］（卵豆腐の冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた液全卵（卵黄固形分１５％）３５部、かつおだし２部、植物ステロール（調製例１で用いたものと同じ）２部、化工澱粉（実施例１で用いたものと同じ）１．５部及び清水５９．５部を用意した。次に、前記原料を撹拌タンクに投入し充分に攪拌混合してスラリーを得た。なお、植物ステロールはスラリー中に均一に分散した。続いて、このスラリーを１５０ｃｃ容量の合成樹脂製成型容器に１２０ｇずつ充填し、スチーマーで、雰囲気温度８０℃で５０分間蒸煮した後冷却して卵豆腐を得た。なお、得られた卵豆腐の卵黄含有量は、植物ステロール類１００部に対して固形分換算で２６３部であり、製品対して固形分換算で５．３％であった。また、植物ステロール類の含有量は、製品に対して２％であり、澱粉の含有量は、製品に対して１．５％であった。得られた卵豆腐を、凍結機を用い、雰囲気温度−４０℃で６０分間凍結処理し、卵豆腐の冷凍品を得た。卵豆腐の冷凍品を、−２０℃で１ヵ月間保存した後、雰囲気温度１０℃の冷蔵庫で１２時間かけて解凍した。これを食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 10] (Preparation of frozen egg tofu product)
First, 35 parts of liquid whole egg (15% egg yolk solid content) obtained by industrially dividing chicken eggs, 2 parts of bonito, 2 parts of plant sterol (same as used in Preparation Example 1), modified starch 1.5 parts (same as that used in Example 1) and 59.5 parts of fresh water were prepared. Next, the raw material was put into a stirring tank and sufficiently stirred and mixed to obtain a slurry. The plant sterol was uniformly dispersed in the slurry. Subsequently, 120 g of this slurry was filled in a 150 cc capacity synthetic resin molded container, steamed with a steamer at an ambient temperature of 80 ° C. for 50 minutes, and then cooled to obtain egg tofu. The egg yolk content of the obtained egg tofu was 263 parts in terms of solid content with respect to 100 parts of plant sterols, and 5.3% in terms of solid content with respect to the product. In addition, the content of plant sterols was 2% with respect to the product, and the content of starch was 1.5% with respect to the product. The obtained egg tofu was frozen for 60 minutes at an ambient temperature of −40 ° C. using a freezer to obtain a frozen egg tofu product. The frozen egg tofu product was stored at −20 ° C. for 1 month, and then thawed in a refrigerator at an ambient temperature of 10 ° C. for 12 hours. When this was eaten, it had a fresh taste with a smooth texture and was very preferable.
［実施例１１］（卵豆腐の冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた液全卵（卵黄固形分１５％）３５部、デキストリン（実施例２で用いたものと同じ）５部、かつおだし２部、植物ステロール（調製例１で用いたものと同じ）２部及び清水５６部を用意した。次に、前記原料を用いた他は実施例１０と同じ製法で卵豆腐を得た。なお、植物ステロールはスラリー中に均一に分散した。得られた卵豆腐の卵黄含有量は、植物ステロール類１００部に対して固形分換算で２６３部であり、製品対して固形分換算で５．３％であった。また、植物ステロール類の含有量は、製品に対して２％であり、デキストリンの含有量は、製品に対して５％であった。更に、得られた卵豆腐を、実施例１０と同様にして卵豆腐の冷凍品を得た。この卵豆腐の冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 11] (Preparation of frozen egg tofu)
First, 35 parts of liquid whole egg (15% yolk solid content) obtained by industrially dividing chicken eggs, 5 parts of dextrin (same as that used in Example 2), 2 parts of bonito dashi, plant sterol ( The same as used in Preparation Example 1) and 2 parts of fresh water were prepared. Next, the egg tofu was obtained by the same manufacturing method as Example 10 except having used the said raw material. The plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained egg tofu was 263 parts in terms of solid content with respect to 100 parts of plant sterols, and 5.3% in terms of solid content with respect to the product. In addition, the content of plant sterols was 2% with respect to the product, and the content of dextrin was 5% with respect to the product. Furthermore, the obtained egg tofu was used in the same manner as in Example 10 to obtain a frozen egg tofu product. When this frozen egg tofu product was frozen and stored in the same manner as in Example 1, and then thawed and eaten, it had a freshly-smoothed texture and was very preferable.
［実施例１２］（卵豆腐の冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた液全卵（卵黄固形分１５％）３５部、還元デキストリン（実施例３で用いたものと同じ）７部、かつおだし２部、植物ステロール（調製例１で用いたものと同じ）２部及び清水５４部を用意した。次に、前記原料を用いた他は実施例１０と同じ製法で卵豆腐を得た。なお、植物ステロールはスラリー中に均一に分散した。得られた卵豆腐の卵黄含有量は、植物ステロール類１００部に対して固形分換算で２６３部であり、製品対して固形分換算で５．３％であった。また、植物ステロール類の含有量は、製品に対して２％であり、還元デキストリンの含有量は、製品に対して４．９％であった。更に、得られた卵豆腐を、実施例１０と同様にして卵豆腐の冷凍品を得た。この卵豆腐の冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 12] (Preparation of frozen egg tofu)
First, 35 parts of liquid whole egg (15% yolk solid content) obtained by industrially dividing chicken eggs, 7 parts of reduced dextrin (same as used in Example 3), 2 parts of bonito dashi, plant sterol 2 parts (same as used in Preparation Example 1) and 54 parts of fresh water were prepared. Next, the egg tofu was obtained by the same manufacturing method as Example 10 except having used the said raw material. The plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained egg tofu was 263 parts in terms of solid content with respect to 100 parts of plant sterols, and 5.3% in terms of solid content with respect to the product. In addition, the content of plant sterols was 2% with respect to the product, and the content of reduced dextrin was 4.9% with respect to the product. Furthermore, the obtained egg tofu was used in the same manner as in Example 10 to obtain a frozen egg tofu product. When this frozen egg tofu product was frozen and stored in the same manner as in Example 1, and then thawed and eaten, it had a freshly-smoothed texture and was very preferable.
［実施例１３］（卵豆腐の冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた液全卵（卵黄固形分１５％）３５部、かつおだし２部、植物ステロール（調製例１で用いたものと同じ）２部、ゼラチン（実施例４で用いたものと同じ）１．５部及び清水５９．５部を用意した。次に、前記原料を用いた他は実施例１０と同じ製法で卵豆腐を得た。なお、ゼラチンは、配合原料中の清水３部に加えてゼラチンと清水の混合物を得、これを３０分間放置してゼラチンを膨潤させてから攪拌タンクに投入した。植物ステロールはスラリー中に均一に分散した。得られた卵豆腐の卵黄含有量は、植物ステロール類１００部に対して固形分換算で２６３部であり、製品対して固形分換算で５．３％であった。また、植物ステロール類の含有量は、製品に対して２％であり、ゼラチンの含有量は、製品に対して１．５％であった。更に、得られた卵豆腐を、実施例１０と同様にして卵豆腐の冷凍品を得た。この卵豆腐の冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 13] (Preparation of frozen egg tofu product)
First, 35 parts of liquid whole egg (15% egg yolk solid content) obtained by industrially dividing chicken eggs, 2 parts of bonito dashi, 2 parts of plant sterol (same as used in Preparation Example 1), gelatin ( 1.5 parts) and 59.5 parts of fresh water (same as those used in Example 4) were prepared. Next, the egg tofu was obtained by the same manufacturing method as Example 10 except having used the said raw material. In addition, gelatin was added to 3 parts of fresh water in the blended raw material to obtain a mixture of gelatin and fresh water, which was allowed to stand for 30 minutes to swell the gelatin and then charged into a stirring tank. The plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained egg tofu was 263 parts in terms of solid content with respect to 100 parts of plant sterols, and 5.3% in terms of solid content with respect to the product. Further, the content of plant sterols was 2% with respect to the product, and the content of gelatin was 1.5% with respect to the product. Furthermore, the obtained egg tofu was used in the same manner as in Example 10 to obtain a frozen egg tofu product. When this frozen egg tofu product was frozen and stored in the same manner as in Example 1, and then thawed and eaten, it had a freshly-smoothed texture and was very preferable.
［実施例１４］（卵豆腐の冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた液全卵（卵黄固形分１５％）３５部、かつおだし２部、植物ステロール（調製例１で用いたものと同じ）２部、キサンタンガム０．５部及び清水６０．５部を用意した。次に、前記原料を用いた他は実施例１０と同じ製法で卵豆腐を得た。なお、植物ステロールはスラリー中に均一に分散した。得られた卵豆腐の卵黄含有量は、植物ステロール類１００部に対して固形分換算で２６３部であり、製品対して固形分換算で５．３％であった。また、植物ステロール類の含有量は、製品に対して２％であり、キサンタンガムの含有量は、製品に対して０．５％であった。この卵豆腐の冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 14] (Preparation of frozen egg tofu product)
First, 35 parts of liquid whole egg (15% egg yolk solid content) obtained by industrially dividing chicken eggs, 2 parts of bonito, 2 parts of plant sterol (same as used in Preparation Example 1), xanthan gum 0 5 parts and 60.5 parts of fresh water were prepared. Next, the egg tofu was obtained by the same manufacturing method as Example 10 except having used the said raw material. The plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained egg tofu was 263 parts in terms of solid content with respect to 100 parts of plant sterols, and 5.3% in terms of solid content with respect to the product. The content of plant sterols was 2% with respect to the product, and the content of xanthan gum was 0.5% with respect to the product. When this frozen egg tofu product was frozen and stored in the same manner as in Example 1, and then thawed and eaten, it had a freshly-smoothed texture and was very preferable.
［実施例１５］（卵豆腐の冷凍品の調製）
まず、鶏卵を工業的に割卵して得られた液全卵（卵黄固形分１５％）３５部、かつおだし２部、植物ステロール（調製例１で用いたものと同じ）２部、カラギーナン０．５部及び清水６０．５部を用意した。次に、前記原料を用いた他は実施例１０と同じ製法で卵豆腐を得た。なお、植物ステロールはスラリー中に均一に分散した。得られた卵豆腐の卵黄含有量は、植物ステロール類１００部に対して固形分換算で２６３部であり、製品対して固形分換算で５．３％であった。また、植物ステロール類の含有量は、製品に対して２％であり、カラギーナンの含有量は、製品に対して０．５％であった。この卵豆腐の冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、なめらかな食感の作りたての美味しさを有しており大変好ましいものであった。
[Example 15] (Preparation of frozen egg tofu product)
First, 35 parts of liquid whole egg (15% egg yolk solids) obtained by industrially dividing chicken eggs, 2 parts of bonito, 2 parts of plant sterol (same as used in Preparation Example 1), carrageenan 0 5 parts and 60.5 parts of fresh water were prepared. Next, the egg tofu was obtained by the same manufacturing method as Example 10 except having used the said raw material. The plant sterol was uniformly dispersed in the slurry. The egg yolk content of the obtained egg tofu was 263 parts in terms of solid content with respect to 100 parts of plant sterols, and 5.3% in terms of solid content with respect to the product. Further, the content of plant sterols was 2% with respect to the product, and the content of carrageenan was 0.5% with respect to the product. When this frozen egg tofu product was frozen and stored in the same manner as in Example 1, and then thawed and eaten, it had a freshly-smoothed texture and was very preferable.
［比較例１］
実施例１において、植物ステロールを配合せず、その減少分は清水の配合量を増やして補正した他は、実施例１０と同じ配合と製法でパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、冷凍変性はある程度防止されているものの、ややざらついた食感であり好ましいものではなかった。
[Comparative Example 1]
In Example 1, except that plant sterol was not blended, and the decrease was corrected by increasing the blending amount of fresh water, an omelet frozen product packed in a pouch by the same blending and manufacturing method as in Example 10 was obtained. When the frozen product of the omelet filled with the pouch was frozen and stored in the same manner as in Example 1, it was thawed and eaten. Although the freezing degeneration was prevented to some extent, the texture was slightly rough and was not preferable. .
［比較例２］
実施例２において、植物ステロールを配合せず、その減少分は清水の配合量を増やして補正した他は、実施例１０と同じ配合と製法でパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、冷凍変性はある程度防止されているものの、ややざらついた食感であり好ましいものではなかった。
[Comparative Example 2]
In Example 2, a frozen product of omelet that was packed in a pouch by the same composition and manufacturing method as Example 10 was obtained except that the plant sterol was not blended and the decrease was corrected by increasing the blending amount of fresh water. When the frozen product of the omelet filled with the pouch was frozen and stored in the same manner as in Example 1, it was thawed and eaten. Although the freezing degeneration was prevented to some extent, the texture was slightly rough and was not preferable. .
［比較例３］
実施例３において、植物ステロールを配合せず、その減少分は清水の配合量を増やして補正した他は、実施例１０と同じ配合と製法でパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、冷凍変性はある程度防止されているものの、ややざらついた食感であり好ましいものではなかった。
[Comparative Example 3]
In Example 3, a frozen product of an omelet that was packed in a pouch by the same composition and manufacturing method as Example 10 was obtained except that the plant sterol was not blended and the decrease was corrected by increasing the blending amount of fresh water. When this frozen pouched omelet was frozen and stored in the same manner as in Example 1, it was thawed and eaten. Although the freezing degeneration was prevented to some extent, the texture was slightly rough and not preferred. .
［比較例４］
実施例４において、植物ステロールを配合せず、その減少分は清水の配合量を増やして補正した他は、実施例１０と同じ配合と製法でパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、冷凍変性はある程度防止されているものの、ややざらついた食感であり好ましいものではなかった。
[Comparative Example 4]
In Example 4, a frozen product of omelet that was packed in a pouch by the same composition and manufacturing method as Example 10 was obtained except that the plant sterol was not blended and the decrease was corrected by increasing the blending amount of fresh water. When the frozen product of the omelet filled with the pouch was frozen and stored in the same manner as in Example 1, it was thawed and eaten. Although the freezing degeneration was prevented to some extent, the texture was slightly rough and was not preferable. .
［比較例５］
実施例５において、植物ステロールを配合せず、その減少分は清水の配合量を増やして補正した他は、実施例１０と同じ配合と製法でパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、冷凍変性はある程度防止されているものの、ややざらついた食感であり好ましいものではなかった。
[Comparative Example 5]
In Example 5, except that plant sterol was not blended, and the decrease was corrected by increasing the blending amount of fresh water, a frozen product of omelet packed with a pouch by the same blending and manufacturing method as in Example 10 was obtained. When this frozen pouched omelet was frozen and stored in the same manner as in Example 1, it was thawed and eaten. Although the freezing degeneration was prevented to some extent, the texture was slightly rough and not preferred. .
［比較例６］
実施例６において、植物ステロールを配合せず、その減少分は清水の配合量を増やして補正した他は、実施例１０と同じ配合と製法でパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、冷凍変性はある程度防止されているものの、ややざらついた食感であり好ましいものではなかった。
[Comparative Example 6]
In Example 6, except that plant sterol was not blended, and the decrease was corrected by increasing the blending amount of fresh water, an omelet frozen product packed in a pouch by the same blending and manufacturing method as in Example 10 was obtained. When this frozen pouched omelet was frozen and stored in the same manner as in Example 1, it was thawed and eaten. Although the freezing degeneration was prevented to some extent, the texture was slightly rough and not preferred. .
［比較例７］
実施例１において、化工澱粉を配合せず、その減少分は清水の配合量を増やして補正した他は、実施例１０と同じ配合と製法でパウチ詰めしたオムレツの冷凍品を得た。このパウチ詰めしたオムレツの冷凍品を、実施例１と同様に冷凍保存した後、解凍して食したところ、冷凍変性が充分に防止されておらず、ざらついた食感であり好ましいものではなかった。
[Comparative Example 7]
In Example 1, the modified starch was not blended, and the reduced amount was corrected by increasing the blending amount of fresh water to obtain a frozen product of omelet that was pouched by the same blending and manufacturing method as in Example 10. When the frozen product of the omelet packed with pouch was frozen and stored in the same manner as in Example 1, it was thawed and eaten, and freezing denaturation was not sufficiently prevented, and it had a rough texture and was not preferable. .
以上より、澱粉、デキストリン、還元デキストリン、ゼラチン又は増粘多糖類のみを含む比較例１乃至６の比較品は、冷凍変性がある程度防止されているものの充分ではなく、また、植物ステロール類のみを含む比較例７の比較品も、冷凍変性が充分に防止されていないのに対し、これらを併せて含む本発明品、すなわち、卵黄及び植物ステロール類と、澱粉、デキストリン、還元デキストリン、ゼラチン及び増粘多糖類から選ばれる１種又は２種以上とを含む本発明の実施例１乃至１５の卵加工食品は、冷凍保存して解凍した後もなめらかな食感の作りたての美味しさを有しており、卵加工食品の風味と食感を損なわずに充分に冷凍変性が防止されていることが理解できる。なお、ここでは示していないが、複合体の原料である植物ステロールを植物スタノールに変更した場合も同様な結果となった。 From the above, the comparative products of Comparative Examples 1 to 6 containing only starch, dextrin, reduced dextrin, gelatin or thickening polysaccharide are not sufficient although freezing denaturation is prevented to some extent, and contain only plant sterols. Although the comparative product of Comparative Example 7 is not sufficiently prevented from being frozen and denatured, it is a product of the present invention containing these in combination, that is, egg yolk and plant sterols, starch, dextrin, reduced dextrin, gelatin and thickening. The processed egg foods of Examples 1 to 15 of the present invention containing one or more selected from polysaccharides have a fresh texture with a smooth texture even after being frozen and thawed. It can be understood that freezing denaturation is sufficiently prevented without impairing the flavor and texture of processed egg foods. Although not shown here, the same result was obtained when the plant sterol, which is the raw material of the complex, was changed to a plant stanol.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006100221A JP2007267704A (en) | 2006-03-31 | 2006-03-31 | Frozen egg processed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2006100221A JP2007267704A (en) | 2006-03-31 | 2006-03-31 | Frozen egg processed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2007267704A true JP2007267704A (en) | 2007-10-18 |
Family
ID=38671153
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006100221A Pending JP2007267704A (en) | 2006-03-31 | 2006-03-31 | Frozen egg processed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2007267704A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009102450A1 (en) * | 2008-02-14 | 2009-08-20 | Radlo Foods, Llc | Egg products with components recognized for reducing the levels of cholesterol in people and/or improving their health |
| JP2011155934A (en) * | 2010-02-03 | 2011-08-18 | Q P Corp | Oil-in-water emulsion for frozen sliced fish and frozen sliced fish using the same |
| JP2012039953A (en) * | 2010-08-19 | 2012-03-01 | Q P Corp | Method for producing granular soybean protein processed food |
| JP2012235737A (en) * | 2011-05-12 | 2012-12-06 | Asahi Kasei Chemicals Corp | Cryogenically-preservable gel-like egg processed food |
| JP2019216713A (en) * | 2018-06-15 | 2019-12-26 | 京食品株式会社 | Frozen omelette, method of manufacturing omelette, method of cocking omelette |
-
2006
- 2006-03-31 JP JP2006100221A patent/JP2007267704A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009102450A1 (en) * | 2008-02-14 | 2009-08-20 | Radlo Foods, Llc | Egg products with components recognized for reducing the levels of cholesterol in people and/or improving their health |
| CN101965213A (en) * | 2008-02-14 | 2011-02-02 | 拉德罗食品有限责任公司 | Have the cognitive egg products that reduce the cholesterol in human body level and/or improve the composition of people's health of being used to |
| JP2011155934A (en) * | 2010-02-03 | 2011-08-18 | Q P Corp | Oil-in-water emulsion for frozen sliced fish and frozen sliced fish using the same |
| JP2012039953A (en) * | 2010-08-19 | 2012-03-01 | Q P Corp | Method for producing granular soybean protein processed food |
| JP2012235737A (en) * | 2011-05-12 | 2012-12-06 | Asahi Kasei Chemicals Corp | Cryogenically-preservable gel-like egg processed food |
| JP2019216713A (en) * | 2018-06-15 | 2019-12-26 | 京食品株式会社 | Frozen omelette, method of manufacturing omelette, method of cocking omelette |
| JP6997136B2 (en) | 2018-06-15 | 2022-01-17 | 京食品株式会社 | How to make tamagoyaki |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP2007259834A (en) | Frozen source or frozen soup | |
| JP4024155B2 (en) | Container-filled oil-in-water emulsified pasta sauce | |
| JP2004313122A (en) | Method for suppressing formation of film on liquid food | |
| JP2009219416A (en) | Processed food, and method for improving palate feeling of processed food | |
| WO2011033807A1 (en) | Material for improving properties of foods and drinks | |
| JP4796013B2 (en) | Acid oil-in-water emulsified food | |
| EP4324332A1 (en) | Scrambled-egg-like food product and cooked-egg-like food product | |
| JP4562717B2 (en) | Sterilized liquid egg white and egg products using the same | |
| JP4578448B2 (en) | Powdered egg and food using the same | |
| JP2007267704A (en) | Frozen egg processed food | |
| JP5783176B2 (en) | Acid oil-in-water emulsified food | |
| JP4789692B2 (en) | Retort sauce or retort soup | |
| JP5644211B2 (en) | Acid oil-in-water emulsified food | |
| JP4800263B2 (en) | Acid oil-in-water emulsified food | |
| JP2008104413A (en) | Pasteurized liquid whole egg, and egg product using the same | |
| JP4718524B2 (en) | Protein adjusted fried egg | |
| JP6143656B2 (en) | Acid emulsified seasoning | |
| JP2008220288A (en) | Retort rice gruel | |
| JP4747127B2 (en) | Emulsifying material and oil-in-water emulsified food using the same | |
| JP4530168B2 (en) | Heated coagulated egg processed food | |
| JPH05153915A (en) | Thermally coagulable food | |
| JP2007061055A (en) | Method for producing jelly state cooked, frozen egg food | |
| JP6836681B1 (en) | Frozen coagulated egg processed product | |
| JP5907801B2 (en) | Oil-in-water emulsified food | |
| JP2007267711A (en) | Instant noodle |