JP5862107B2 - Liquid composition - Google Patents

Description

  The present invention relates to a liquid composition useful for cooking that enjoys the unique texture of raw egg yolk.

  As a dish that enjoys the unique texture of raw egg yolk, for example, egg yolk type carbonara pasta dishes usually eaten in Italian homes, doria with similar sauce, and rice dishes such as egg over rice Is mentioned. In egg yolk type carbonara pasta dishes, the mixture of egg yolk, cheese, pancetta and pepper is mixed with boiled pasta and warmed with residual heat, resulting in a chewy texture of the sauce. In the sauce used for such cooking, it is desirable to prevent the egg yolk having heat coagulation property from being boiled and becoming a rough texture, and to obtain a firm texture unique to raw egg yolk.

  In addition, sauces used for pasta, cooked rice dishes and the like are often cooked and filled in containers such as retort pouches in the market. Therefore, cream-based sauce products that use egg yolk do not have the texture of heat-coagulated egg yolk simmered and boiled by heating during retort, but the texture that is characteristic of raw egg yolk. It is desirable to have.

  Conventionally, as an egg yolk liquid with reduced heat coagulation properties, a mixture of egg yolk and alginate and cooled is proposed (Patent Document 1). According to this egg yolk liquid, since the heat coagulation property is lowered, it can be sterilized without impairing the original flavor of the egg yolk, and the custard cream cooked with this egg yolk liquid has a smooth and smooth surface. It is said that it was a pleasant texture.

  In addition, in creams, pastes, dressings, etc. containing egg yolk protein or milk protein, calcium yolk protein or milk protein, calcium such as low-viscosity alginate, skim milk powder, etc. is used to prevent heat denaturation of the protein. It has been proposed to emulsify by adding a raw material and fats and oils (Patent Document 2).

Japanese Patent No.3648993 Japanese Patent Laid-Open No. 2001-321075

  However, even if the egg yolk liquid of Patent Document 1 or the emulsion of Patent Document 2 is cooked, the texture that is characteristic of raw egg yolk in original rice yolk-type carbonara pasta dishes and cooked rice dishes such as Doria I can't start. In order to produce a firm texture, it is conceivable to increase the content of egg yolk. However, increasing the yolk content results in an increase in manufacturing costs. In recent years, it has been recommended to suppress excessive intake of cholesterol from the viewpoint of health, and it is desired to produce a food with a reduced egg yolk content.

  On the other hand, the present invention is a liquid composition useful for cooking that enjoys the texture unique to raw egg yolk such as the above-mentioned pasta dishes and cooked rice dishes, without increasing the content of egg yolk compared to conventional products. The object is to provide a product that exhibits a firm texture upon heating.

  The present inventor, using egg yolk, milk or dairy products, and sodium alginate, contains sodium alginate and calcium in producing an egg yolk-like liquid used for cooking that enjoys the texture unique to raw egg yolk. If the viscosity of the egg yolk-like liquid is adjusted, the heat-denatured protein will cause the gel formed by sodium alginate and calcium to break down moderately, or the sticky texture unique to raw egg yolk I found out that it was present.

  That is, the present invention comprises at least 0.1 to 5% by mass of egg yolk, milk or milk protein containing sodium alginate in terms of solid content, and contains calcium, the protein is heat denatured, A liquid composition having a viscosity (60 ° C.) of 1 to 20 Pa · s is provided.

  The liquid composition of the present invention has a sticky texture unique to raw egg yolk by heating. Therefore, when this liquid composition is used in a dish that enjoys the texture unique to raw egg yolk, such as cream-based pasta dishes or cooked rice dishes using egg yolk, the amount of egg yolk used is increased without increasing the amount of egg yolk compared to the prior art. Delicious pasta with a unique texture, cooked rice, etc. can be obtained.

  Hereinafter, the present invention will be described in detail. In the present invention, “part” means “part by mass” and “%” means “mass%”.

  The liquid composition of the present invention contains at least 0.1 to 5% by mass of egg yolk, milk or milk protein in terms of solid content, and sodium alginate, and contains calcium. In the liquid composition of the present invention, the protein is thermally denatured by heating, and a gel is formed from sodium alginate and calcium. This gel is not formed uniformly and imparts a firm texture to the liquid composition of the present invention.

  Examples of the dish using the liquid composition include pasta dishes, cooked rice dishes, dessert sauces, dressings and the like.

  In producing the liquid composition of the present invention, the egg yolks to be blended include raw egg yolks obtained from poultry eggs such as chickens, quail and duck, or those sterilized, frozen or refrigerated, spray dried or frozen. Examples thereof include those dried by drying or the like, or those subjected to enzyme treatment with phospholipase A.

  The blending amount of egg yolk is 0.1-5%, preferably 0.1-4% in terms of solid content from the viewpoint of having a sticky feeling peculiar to raw egg yolk and preventing heat-coagulation of egg yolk. The general blending amount of egg yolk in the conventional cream sauce is 5 to 20%, and this blending amount could not give a sticky feeling peculiar to raw egg yolk, but according to the present invention, Even if the blending amount is less than that of the conventional example, a sticky feeling peculiar to raw egg yolk can be obtained.

  Examples of dairy products containing milk or milk protein include raw milk, fresh cream, skim milk, whey, desalted whey, casein, and concentrates, dried products, fermented products such as cheese, and chemical treatment. The hydrolyzate obtained by performing enzymatic treatment etc., such as a hydrolyzate obtained by this, protease, lipase, etc. can be mentioned. Especially, it is preferable to use cheese, fresh cream, milk, fermented milk, processed cheese products, etc., and it is particularly preferable to use cheese and fresh cream in combination.

  The amount of milk or dairy product is such that milk protein derived from milk or dairy product and egg yolk protein derived from the above-mentioned egg yolk moderately inhibits the gel formation of sodium alginate and calcium by heat denaturation. Establish a tight texture. In the present invention, the milk protein content is preferably 0.1 to 5%, more preferably 0.5 to 3%, based on the product. In addition, the milk protein content in milk or dairy products can be calculated according to the 5th Japan Food Standard Composition Table.

  Sodium alginate is obtained by replacing the hydroxyl group of alginic acid, which is a hydrocolloid polysaccharide obtained by extraction from seaweed, with sodium ions.

  The amount of sodium alginate is preferably 0.1 to 2 parts, more preferably 0.5 to 1.5 parts, with respect to 1 part of protein as the content ratio of sodium alginate and the total of egg yolk protein and milk protein. . This makes it easier to get a sticky texture.

  On the other hand, the liquid composition of the present invention contains calcium. As calcium, a water-soluble calcium salt having a solubility in fresh water of 1% or more (25 ° C.) is preferable. Examples of such calcium include calcined calcium, calcium chloride, calcium lactate, calcium citrate, calcium sulfate, calcium phosphate, calcium carbonate, and casein calcium. These may be contained alone or in combination of two or more.

  In order to contain calcium in the liquid composition of the present invention, calcium preparations such as calcium lactate and calcium chloride and food materials containing calcium such as egg yolk, milk or dairy products are used as raw materials for the liquid composition of the present invention. Use it. Especially, it is preferable to use together the above-mentioned cheese and fresh cream containing milk protein from the point which can achieve a preferable calcium content, without using a calcium formulation. In addition, although the liquid composition of the present invention contains egg yolk by containing egg yolk, the egg yolk-derived calcium alone achieves a preferable content ratio of sodium alginate and calcium described below. Can not do it.

In the present invention, the content ratio of sodium alginate and calcium is 0.01 to 3 parts by weight, preferably 0.05 to 2 parts by weight with respect to 1 part by weight of sodium alginate. Sodium alginate and calcium quickly form a gel when mixed. However, if the amount of calcium is less than this range, gelation is insufficient and a firm texture cannot be obtained. If there is too much, gelation will advance excessively and a firm texture cannot be obtained.
In addition, when calculating | requiring the content ratio of sodium alginate and calcium, the content as calcium of calcium in egg yolk, milk, or dairy products can be calculated from the 5th Japanese food standard ingredient table.

In the liquid composition of the present invention, as necessary, vegetable oils such as rapeseed oil, soybean oil and palm oil, thickeners such as xanthan gum and guar gum, salt, sugar, sodium glutamate, animal and plant extracts, spices and other seasonings Additives such as ingredients, flavoring ingredients such as flavored vegetables and white wine, and other emulsifiers can be added.
In addition, ingredients such as meat such as bacon and fish and shellfish such as scallops can be appropriately contained.

  Examples of the method for producing the liquid composition of the present invention include (i) egg yolk, (ii) cheese, fresh cream, and milk that serve as a milk protein source and calcium source, (iii) sodium alginate, (iv) other It can be obtained by mixing and heating ingredients blended as necessary to denature egg yolk protein and milk protein.

  In this case, the heating condition is preferably 80 to 140 ° C. for 1 to 60 minutes, and the egg yolk protein and milk protein are preferably heat denatured. Thereby, the liquid composition of the present invention has a viscosity (60 ° C.) of 1 to 20 Pa · s, preferably 1.5 to 15 Pa · s, more preferably 5 to 15 Pa · s. By setting the viscosity (60 ° C) to 1 Pa · s or more, it becomes difficult to obtain a firm texture of the liquid composition, and by setting the viscosity to 20 Pa · s or less, it can be easily placed on a plate. Become.

  Here, the numerical value of the viscosity is rotor No. 2, 1.5 Pa · s when the viscosity is 0.375 Pa · s or more and less than 1.5 Pa · s under the conditions of a B-type viscometer, a product temperature of 60 ° C., and a rotation speed of 20 rpm. When it is above 3.75 Pa · s, rotor No. 3, when it is 3.75 Pa · s and below 7.5 Pa · s, rotor No. 4, when it is 7.5 Pa · s and below 15 Pa · s, rotor No. 5, 15 Pa · s and above In this case, rotor No. 6 was used, and the value obtained from the reading when the rotor was rotated 3 times after the start of measurement.

  Moreover, the liquid composition of the present invention has an adhesiveness of preferably 0.1 to 2 kg / sec, more preferably 0.2 to 1.5 kg / sec by the above-described heating. If the adhesion is outside this range, it is difficult to obtain the sticky feeling peculiar to raw egg yolk.

  Here, the adhesiveness is a value calculated by measuring as follows using Texture Analyzer TA.XT. plus (Stable Micro Systems). Specifically, the liquid composition is put into a container to the full extent, and a 35 mm diameter cylindrical plunger is used to push the liquid composition at a moving speed of 10 mm / sec. Measure the downward force). According to this measurement, first, a stress is applied due to the plunger pushing in the liquid composition, and then a force in the direction of gravity (downward force) is applied to the liquid composition to return to the original as the plunger is raised. When the force in the gravitational direction was plotted against the ascending time (sec) of the plunger, the inclination from the maximum value of the force in the gravitational direction to 0 point was defined as the adhesion force (kg / sec).

  As a more preferable production method of the liquid composition of the present invention, for example, first, fresh water is put into a double kettle, sodium alginate and xanthan gum are added, egg yolk and fresh cream are blended, mixed, and heated, etc. Is mentioned.

  The liquid composition of the present invention may be filled and sealed in a retort pouch and subjected to a retort treatment at 115 to 120 ° C. for 20 to 60 minutes. The liquid composition of the present invention has a sticky texture peculiar to raw egg yolk before and after the retort treatment.

  The liquid composition of the present invention thus obtained is useful as an egg yolk type carbonara pasta dish, doria with a similar sauce, egg over rice or the like. The liquid composition of the present invention is also useful as a sauce for retort pouch filling.

Hereinafter, based on an Example, this invention is demonstrated concretely.
Example 1
Using the raw materials shown in Tables 1 and 2, the liquid compositions for pasta of Examples were produced as follows.
Fresh water was put into a double kettle, 0.5 parts of sodium alginate and 1.0 part of xanthan gum were added, 45.0 parts of vegetable oil and fat, 9.0 parts of raw egg yolk, 4.0 parts of cheese, 15.0 parts of fresh cream and 1.0 part of modified starch were added and mixed uniformly. The mixture was heated with stirring, and after reaching 80 ° C., the heating was stopped to obtain a liquid composition. In addition, 20.0 parts of beaten bacon and 0.2 part of black pepper were added to this liquid composition and finished and stirred to obtain a liquid composition containing ingredients.

  The obtained liquid composition containing ingredients was filled and sealed in a heat-resistant retort pouch 140 g at a time, and then retorted at 120 ° C. for 20 minutes and cooled to obtain a retort pouch-packed liquid composition.

  In the liquid composition of this example, the content ratio of sodium alginate and calcium was 0.15 part of calcium with respect to 1 part of sodium alginate. The egg yolk protein content in the liquid composition was 1.5%, the milk protein content was 0.5%, and the egg yolk content was 4.7 parts in terms of solid content. Further, when the adhesion was measured by the above-mentioned method, it was 0.5 kg / sec and the viscosity was 13 Pa · s.

Comparative Examples 1-3
A liquid composition packed in a retort pouch was produced in the same manner as in Example 1 except that the raw materials were changed as shown in Table 3 with respect to Example 1. That is, Comparative Example 1 does not contain sodium alginate, Comparative Example 2 does not contain cheese and fresh cream, Comparative Example 3 does not contain egg yolk, and the liquid composition is the same as Example 1. Manufactured.

In addition, the texture of the liquid composition filled with the retort pouch was evaluated in three stages according to the following criteria.
A: A texture that is peculiar to raw egg yolk, very favorable B: A texture that is slightly peculiar to raw egg yolk is preferable, and C: A texture that is peculiar to raw egg yolk Nonetheless, the unfavorable results are shown in Table 3.

Example 2 and Comparative Example 4
In Example 1, the content of calcium with respect to 1 part of sodium alginate was adjusted as shown in Table 4 by changing the blending amounts of egg yolk, cheese and fresh cream, and liquid compositions were produced.

  In addition, as Comparative Example 4, a custard cream was produced according to Example 6 of Patent Document 1 (Patent 3689993).

  The texture of each liquid composition of Example 2 and Comparative Example 4 was evaluated according to the following criteria. Adhesion was measured by the method described above. The results are shown in Table 4. The viscosities of the liquid compositions of Examples 2-1 to 2-5 were all in the range of 1 to 20 Pa · s.

Criteria for evaluation of texture A: A texture that is very similar to a raw egg yolk and very preferred B: A texture similar to that of a raw egg yolk is preferred, and C: A food that is a healthy egg yolk I didn't feel

Example 3
Using the raw materials shown in Table 5, the liquid compositions for pasta of Examples were produced as follows.
That is, put fresh water into a double kettle, add 2.0 parts of sodium alginate and 0.3 part of xanthan gum, add vegetable oil and fat 8.0 parts, raw egg yolk 5.0 parts, cheese 20.0 parts, fresh cream 10.0 parts and modified starch 0.5 parts and mixed uniformly. . The mixture was heated while being stirred, and after reaching 80 ° C., the heating was stopped to obtain a liquid composition.

  In this liquid composition, the content ratio of sodium alginate and calcium was 0.13 parts of calcium with respect to 1 part of sodium alginate and 0.2 parts of sodium alginate with respect to 1 part of protein.

  When the texture of this liquid composition was evaluated according to the same criteria as in Example 1, it was good in A evaluation, the adhesion was 1.5 kg / sec, and the viscosity was in the range of 1 to 20 Pa · s.

Example 4
Using the raw materials shown in Table 6, liquid compositions for doria of Examples were produced as follows.
That is, put fresh water into a double kettle, add 2.0 parts of sodium alginate and 0.5 parts of xanthan gum, add 2.0 parts of vegetable oil and fat, 3.0 parts of raw egg yolk, 15.0 parts of cheese, 5.0 parts of fresh cream and 0.5 parts of modified starch and mix uniformly. . The mixture was heated while being stirred, and after reaching 80 ° C., the heating was stopped to obtain a liquid composition.

  In this liquid composition, the content ratio of sodium alginate and calcium was 0.1 part of calcium with respect to 1 part of sodium alginate and 0.3 part of sodium alginate with respect to 1 part of protein.

  When this liquid composition was eaten over cooked rice and the texture was evaluated according to the same criteria as in Example 1, the A evaluation was good, the adhesion was 0.5 kg / sec, and the viscosity was in the range of 1 to 20 Pa · s. Met.

Claims (3)

Milk products containing milk or milk protein, sodium A alginic acid, and 0.1 to 5% by weight of egg yolk on a solid basis, the result was at least compounded, contain calcium, the content ratio of sodium alginate and calcium , With respect to 1 part by mass of sodium alginate, calcium is 0.01 to 3 parts by mass, the protein is thermally denatured, the viscosity of the product (60 ° C.) is 1 to 20 Pa · s, and the adhesion is 0.1 Liquid composition that is ˜2 kg / sec. Content ratio of sodium alginate and protein, according to claim 1 Symbol placement of the liquid composition from 0.1 to 2 parts by weight of sodium alginate to proteolytic 1 part by weight. The liquid composition according to claim 1 or 2 , wherein calcium is contained by blending milk, fresh cream or cheese.