JP6198505B2 - Sterilized processed liquid whole egg, egg soup and baked egg processed product using the same. - Google Patents

Description

The present invention relates to a sterilized processed liquid whole egg that can be used as an egg soup and a processed processed egg product such as fried egg.
More specifically, the present invention relates to a sterilized processed liquid whole egg that, when used in an egg soup, produces a thin film egg having a large surface area, and when used for cooking a baked egg processed product.

Liquid whole eggs that have been split and separated from eggshells are widely used in the manufacture of various processed egg foods. Generally, liquid whole eggs that have been split and separated from eggshells have low storage stability, and thus are subjected to heat sterilization treatment and distributed as sterilized liquid whole eggs.
However, the conventional whole sterilization liquid whole egg usually loses the “connection” inherent to the liquid whole egg that has been split and separated from the eggshell.
The “connection” of the whole egg is derived from the protein network in the egg white, but the whole sterilizing liquid egg is accompanied by strong shearing such as filtration during heat sterilization, pumping, and stirring. The strength of the protein network is weakened by cutting the protein network by the operation or by denaturing the protein by heating.
For this reason, in the conventional whole sterilization liquid whole egg, the connection which the liquid whole egg divided | segmented from the eggshell by dividing is normally impaired.

It has been found that sterilized liquid whole eggs whose connections have been compromised are particularly detrimental when used in egg soup.
If the whole egg that has been split and separated from the eggshell is used in the egg soup, a lamellar membrane egg is formed, but if the whole boiled sterilized egg is used, a thin membrane egg with a large surface area Is not formed, and it becomes an egg soup like egg liquor dotted with fine egg coagulum.

As a method for solving the problems of the egg soup, there has been proposed a method of preparing an egg-containing food having a specific viscosity by adding a specific amount of xanthan gum to a processed liquid egg (Patent Document 1).
This method compensates for lost connections by increasing the viscosity of the whole liquid egg.

JP-A-8-9925

However, the whole processed egg produced by the above-described method causes inconvenience when cooking by baking using a frying pan, for example, fried egg or Tianjin rice.
Specifically, when the whole egg of the processing liquid is put into a frying pan, it is difficult to spread uniformly and uneven baking occurs, or in the worst case, drip occurs during baking.
Furthermore, when eating a filmed egg soup of egg soup or a processed processed egg product, a chewy texture peculiar to xanthan gum is felt.
Therefore, in the conventional whole germicidal solution egg, it was necessary to use properly for the egg soup and the processed processed egg product. For this reason, sterilization solution whole eggs that can be used in both egg soup and cooked egg products are required by users of restaurant sterilizers, prepared food stores, cooks in the backyard of bento restaurants, etc. It was.

An object of the present invention is to provide a sterilized processed liquid whole egg that can be used as an egg soup and a processed processed egg product such as fried egg.
More specifically, when used in egg soup, a thin film with a large surface area is obtained,
The present invention provides a sterilized processed liquid whole egg that exhibits excellent cooking ability when used for cooking of a processed processed egg product.

The inventor has conducted extensive research to solve the above problems,
Surprisingly, it was found that if a specific viscosity is adjusted and a specific component is blended, it is possible to provide a sterilized processed whole egg that can be used in combination with egg soup and processed egg products such as fried eggs. It came to do.

That is, the present invention
(1) The viscosity is 10 to 50 mPa · s,
A sterilized processing solution whole egg having heat coagulation power,
Formulated with water-soluble calcium salt and / or water-soluble magnesium salt,
Sterilized liquid whole egg,
(2) In the sterilization processing whole egg of (1),
the pH is 6.0-7.0,
Sterilized liquid whole egg,
(3) In the whole sterilization processing solution egg of (1) or (2),
Blending organic and / or inorganic acids,
Sterilized liquid whole egg,
(4) In the whole sterilized processed liquid egg of any one of (1) to (3),
For egg soup,
Sterilized liquid whole egg,
(5) In the whole sterilized processed liquid egg of any one of (1) to (3),
Combined use of egg soup and baked egg products,
Sterilized liquid whole egg,
(6) Using the whole sterilization processing liquid egg of (1) to (5),
Egg soup,
(7) Using the whole sterilization processing liquid egg of (1) to (3),
Baked egg processed products,
It is.

ADVANTAGE OF THE INVENTION According to this invention, the sterilization processing liquid whole egg which can be used by combining egg soup and baked egg processed goods, such as an egg baked food, can be provided.
More specifically, when used in egg soup, a thin film with a large surface area is obtained,
When used for cooking of a baked egg processed product, it is possible to provide a sterilized processed whole egg that easily spreads uniformly, hardly causes uneven baking, and exhibits excellent cooking ability.
This makes it possible for users of restaurants' chefs, side dishes shops, cooks in the backyard of lunch boxes, etc. to use the entire sterilizing solution without using different types of sterilizing solution for each application. Contributes to improved work efficiency.

Hereinafter, the sterilized processed liquid whole egg of the present invention, and the egg soup and the baked egg processed product using the same will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

<Features of the present invention>
The present invention
Viscosity is 10-50 mPa · s,
A sterilized processing solution whole egg having heat coagulation power,
By blending a water-soluble calcium salt and / or a water-soluble magnesium salt, a sterilized processed liquid whole egg that can be used as an egg soup and a processed processed egg product such as fried egg is provided.
More specifically, when used in egg soup, a thin film with a large surface area is obtained,
The present invention provides a sterilized processed liquid whole egg that exhibits excellent cooking ability when used for cooking of a processed processed egg product.

<Characteristics of whole sterilized processed egg>
The sterilized processed liquid whole egg of the present invention has a heat coagulation force and viscosity comparable to those of a generally sterilized liquid whole egg that is generally circulated and simply sterilized by heat. In addition, the whole sterilized processed liquid egg of the present invention is heat sterilized under conditions stipulated by law, so that Salmonella is negative per 25 g of sample and the number of coliforms is less than 10 / g. .

<About the raw liquid egg> The raw liquid egg used in the sterilization processed whole egg of the present invention is a liquid whole egg prepared by splitting and melting the chicken egg, and the egg yolk and egg white are divided by breaking the chicken egg. Examples thereof include liquid egg yolk and liquid egg white mixed liquid prepared by dissolving them separately. These liquid whole eggs may be processed in various ways as long as they have the general properties of eggs such as heat coagulation power, such as those thawed after freezing, cholesterol, lysozyme, glucose, etc. Those obtained by removing a part of these components may be used.

<Ratio of raw egg yolk to egg white> The raw egg liquid used in the sterilization processed whole egg of the present invention is the egg yolk and egg white obtained by splitting the chicken egg by a conventional method and removing the eggshell. This is a mixed solution. The mixing ratio of egg yolk and egg white may be slightly different as long as it is close to the ratio of egg yolk to egg white of chicken egg. Specifically, the mixing ratio of egg yolk and egg white is 150 egg whites with respect to 100 parts of egg yolk in raw conversion. -300 parts.

<Whole egg with sterilization processing liquid having heat coagulation power>
The sterilization processed liquid whole egg of the present invention has a heat coagulation power, like the raw liquid whole egg.
That is, the whole liquid egg as a raw material generally exhibits a breaking stress of the heated solidified product of about 100 to 500 g.
The heated coagulated product of the whole sterilized processed liquid egg of the present invention also shows the same value.
In addition, the measuring method of breaking stress is as follows.

<Measurement method of breaking stress>
(A) The whole boiled egg of the sterilization processing liquid of the present invention or the raw liquid egg is filled into a nylon casing having a folding diameter of 60 mm and heated at 80 ° C. for 40 minutes to produce a heated coagulum.
(B) Store the heated coagulum at 5 ° C. for 24 hours.
(C) The heated coagulated product after storage is allowed to stand at room temperature (20 ° C.) for 3 hours to reach a product temperature of 20 ° C.
(D) The heated coagulum is taken out of the casing and cut into a thickness of 3 cm perpendicular to the length direction.
(E) The breaking stress of the cut product of the heated coagulated product is measured with FUDOH RHEO METER NRM-2010J-CW (manufactured by Rheotech Co., Ltd.). The gel strength is measured on a measurement table so that either one of the cut surfaces of the heated coagulated product is the bottom surface, and a spherical Φ8 mm plunger is used, and the gel strength is measured under the conditions of a table ascending speed of 6 cm / min.

<Viscosity>
The sterilized processed liquid whole egg of the present invention exhibits a viscosity similar to that of a generally sterilized liquid whole egg.
That is, the viscosity of the whole germicidal solution egg is generally about 10 to 50 mPa · s.
The whole egg of the sterilization processed liquid of the present invention also shows the same value (10 to 50 mPa · s), and it is even better when it is set to 10 to 30 mPa · s.
When the viscosity of the whole sterilized processed liquid egg is equal to or higher than the lower limit of the above range, a thin-film membrane egg having a large surface area can be obtained when used in egg soup.
On the other hand, when the viscosity of the whole sterilized processed liquid egg is equal to or lower than the upper limit of the above range, excellent cooking aptitude can be exhibited when used for cooking of a baked egg processed product.

In addition, as described in detail in paragraphs [0002] and [0003], the sterilization liquid whole eggs of about 10 to 50 mPa · s that are generally distributed have lost connection, so when egg soup is made, it is thin and has a large surface area. A film-like egg is not formed, and it becomes an egg soup like egg liquor dotted with fine egg clots.
However, in the present invention, even when the viscosity of the whole egg of the general sterilizing liquid is used, an egg having a thin film surface egg having a large surface area can be obtained by blending a water-soluble calcium salt and / or water-soluble magnesium salt described later. Soup can be obtained.

<Measurement method of viscosity>
The viscosity was adjusted to a product temperature of 20 ° C., and the rotor No. was measured with a low viscosity meter (manufactured by Rion Co., Ltd., VT-03). 4 is a value obtained from the reading when the rotor is rotated 3 times after the start of measurement.

<Adjustment method of viscosity>
If the sterilization processing liquid whole egg of the present invention has a viscosity in the above range, it does not particularly regulate the viscosity adjustment method, but depending on the heat sterilization conditions (for example, sterilization treatment equipment, sterilization temperature, sterilization time, etc.) It can be carried out.
For example, if a sterilization temperature is set high and the sterilization time is lengthened using a batch-type sterilization tank, the viscosity can be increased.
Moreover, the method of adjusting a viscosity by mix | blending thickening polysaccharide etc. is also mentioned. However, when thickening polysaccharides are blended, the texture becomes unique to thickening polysaccharides. Therefore, in the present invention, the blending amount of thickening polysaccharides is preferably 0.05% or less. Even better.
Therefore, in the present invention, the viscosity adjustment is preferably performed by the production method rather than using the thickening polysaccharide.

<Water-soluble calcium salt and / or water-soluble magnesium salt>
The water-soluble calcium salt and / or water-soluble magnesium salt used in the sterilized processed whole egg of the present invention is not particularly limited as long as it can be used for food and can be dissolved in water.
More specifically, the water-soluble calcium salt and / or water-soluble magnesium salt used in the whole sterilized processed liquid egg of the present invention dissolves 3 g or more with respect to 100 g (25 ° C.) of fresh water. Examples include calcium, calcium gluconate, calcium acetate, magnesium chloride, and magnesium sulfate.

<Total amount of water-soluble calcium salt and / or water-soluble magnesium salt>
The water-soluble calcium salt and / or water-soluble magnesium salt is preferably 0.15 to 8%, and more preferably 0.25 to 6%, with respect to the protein mass of the sterilized processed solution whole egg.
When the blending amount of the water-soluble calcium salt and / or water-soluble magnesium salt is not less than the lower limit of the above range, a thin film-like egg having a large surface area can be obtained when used in egg soup. On the other hand, when the amount of the water-soluble calcium salt and / or water-soluble magnesium salt is not more than the upper limit of the above range, when used in egg soup, bitterness derived from the water-soluble calcium salt and / or water-soluble magnesium salt occurs. And a thin film-like egg having a large surface area is obtained.
In addition, when using together two or more types of water-soluble calcium salt and water-soluble magnesium salt, the total compounding quantity of water-soluble calcium salt and water-soluble magnesium salt is 0.15 to the protein mass of sterilization processing liquid whole egg. It is good that it is 8%, and further 0.25-6% is good.

<Effects of water-soluble calcium salt and / or water-soluble magnesium salt>
The whole sterilized processed liquid egg of the present invention containing a water-soluble calcium salt and / or water-soluble magnesium salt has a protein network disrupted by sterilization by heat sterilization in the same way as a general sterilized liquid whole egg, and the connection is lost. It is in the state.
However, when the whole egg of the sterilizing solution is poured into hot water, the protein (for example, carboxyl group) that has become easy to react and calcium ions or magnesium ions are cross-linked, and a network structure of the lost protein is newly formed. The resulting aggregate is considered to be a thin film egg having a large surface area.

<General sterilization solution whole egg pH>
The pH of the whole bactericidal solution egg generally distributed without additives is usually 7.3 to 7.6. Therefore, in order to make it the said pH range, it is necessary to mix | blend acid agents, such as an organic acid and an inorganic acid.

<PH>
The pH of the whole sterilized processed liquid egg can be 6.0 to 7.0, and further can be 6.5 to 7.0.
When the pH of the whole egg of the sterilized liquid is equal to or higher than the lower limit of the above range, when used in an egg soup, a thin film egg having a large surface area can be obtained, and an egg soup excellent in transparency can be obtained.
On the other hand, when the pH of the whole egg of the sterilization processed liquid is not more than the upper limit of the above range, when used in an egg soup, a thin film with a large surface area can be obtained, and an egg soup with excellent transparency can be obtained. It is done.

<Organic acid>
Organic acid refers to an organic compound that is acidic and used as an edible acid agent. Examples include lactic acid, succinic acid, fumaric acid, citric acid, malic acid, acetic acid, tartaric acid, adipic acid, ascorbic acid, and the like. In the invention, it is particularly preferable to use lactic acid, citric acid, malic acid or acetic acid. Moreover, you may use the said organic acid 1 type or in combination of 2 or more types.
In the present invention, these organic acids may be used directly, but liquid foods containing organic acids such as brewed vinegars such as apple vinegar and rice vinegar, citrus fruit juices such as lemon and kabosu are used. Also good.

<Inorganic acid>
An inorganic acid refers to an inorganic compound that is acidic and used as an edible acid agent, and examples thereof include hydrochloric acid and phosphoric acid. Moreover, you may use the said inorganic acid 1 type or in combination of 2 or more types.
Moreover, you may use combining an organic acid and an inorganic acid.

<Amount of organic acid and / or inorganic acid>
What is necessary is just to adjust suitably the compounding quantity of an organic acid and / or an inorganic acid according to the kind of organic acid or an inorganic acid so that it may become the said pH range.

<Egg soup>
According to the whole sterilized processed liquid egg of the present invention, when an egg soup is produced, a film-like egg having a thin and large surface area can be obtained, which is suitable for egg soup.
Moreover, this invention is the egg soup using the said sterilization processing liquid whole egg.

<Method for preparing egg soup>
The egg soup is not particularly limited as long as it is prepared according to a conventional method. For example, chicken soup, seasoned with soy sauce, and the like, prepared soup heated to a product temperature of 90 to 100 ° C., and stirred the soup While adding the whole sterilization processing solution egg slowly, it can be heated to prepare egg soup.
In addition, the preparation method of the egg soup for evaluating whether the effect of this invention is show | played shall be the following method.
A constant temperature water tank (Tokyo Rika Kikai Co., Ltd. SB-1200) is installed on a parallel stirrer (ADVANTEC SRS261PA manufactured by Toyo Seisakusho Co., Ltd.).
Next, a 200 ml beaker filled with 150 ml of fresh water (product temperature 98 ° C.) is placed in a constant temperature water bath and kept at 95 ° C.
Next, twist the parallel stirrer scale from min to 90 degrees, add 10 ml of the whole sterilized processing egg over 5 seconds while stirring the fresh water in the beaker with a magnetic stirrer (3 cm x 5 mm x 5 mm), and then at 95 ° C. Heat for 3 minutes to make egg soup.

<Processed baked eggs>
According to the whole egg of the sterilized processed liquid of the present invention, it is suitable for a processed processed egg product because it exhibits excellent cooking ability when a processed processed processed egg product is produced.
Moreover, this invention is a baked egg processed product using the said sterilization processing liquid whole egg.

<Method for preparing a processed processed egg product>
The cooked egg processed product is not particularly limited as long as it is prepared according to a conventional method. For example, in the case of fried egg, put the whole sterilized processed liquid egg on a frying pan heated with oil and use chopsticks. It can be prepared by heating and solidifying while using it as appropriate.
In addition, the preparation method of the baked egg processed goods for evaluating whether there exists the effect of this invention shall be the following methods.
Add 100g of salt and 0.01g of pepper to 100g of whole sterilized processed liquid, season it, pour it into a heated frying pan with oil, and bake and shape by stirring with vegetable chopsticks in the usual way. Make omelet.

<Combination of egg soup and baked egg products>
As described above, the sterilized processed liquid whole egg of the present invention can be used both for egg soup and for processed processed eggs such as omelet.

<Other raw materials>
The whole egg of the sterilized processed liquid of the present invention is not limited to the effects of the present invention, in addition to the above-mentioned raw materials, sugars such as glucose, sorbitol, sucrose, dextrin, reduced starch syrup, salt, coloring agents, preservatives, Raw materials such as emulsifiers such as sucrose fatty acid ester and glycerin fatty acid ester, thickening polysaccharides such as xanthan gum, guar gum, and carrageenan, and starch can be appropriately selected and used.
However, since the sterilized processed whole egg of the present invention has a thick texture unique to the thickening polysaccharide when the thickening polysaccharide is blended, in the present invention, the blending amount of the thickening polysaccharide is 0.05% or less is better, and it is even better not to blend.
Moreover, since the bitterness peculiar to an emulsifier will arise when an emulsifier is mix | blended, in this invention, the compounding quantity of an emulsifier is good to be less than 1%, 0.5% is still better, and it is still better not to mix | blend.

<Manufacturing method of sterilized liquid whole egg>
The whole egg of the sterilized processed liquid is the same as that of the conventional general sterilized liquid whole egg except that the raw liquid egg is mixed with a water-soluble calcium salt and / or a water-soluble magnesium salt and an organic acid and / or an inorganic acid. It can manufacture according to a manufacturing method.

Specifically, for example, egg yolk and egg white obtained by breaking a chicken egg and removing the eggshell are stirred and mixed with a mixer, and then filtered to obtain a liquid whole egg. Next, a water-soluble calcium salt and / or water-soluble magnesium salt, an organic acid and / or an inorganic acid, and other necessary raw materials are blended in the obtained liquid whole egg, and are mixed by stirring. Get.
Subsequently, the liquid mixture of the obtained whole liquid egg is heat sterilized. The heat sterilization treatment may be performed by a conventional method, for example, using a sterilization treatment facility such as a batch type sterilization tank, a plate type heat exchanger, a Joule type heating device, a tube type heat exchanger, etc. Heat and sterilize so that Salmonella bacteria are negative per 25g of sample and the number of coliforms is less than 10 / g at a temperature of about, or after mixing the whole liquid egg mixture and heating at the above temperature A method of sterilization treatment (hereinafter referred to as sterilization after container filling) may be mentioned.
The whole sterilized processed liquid egg of the present invention obtained as described above is packed as a pouch or the like and stored at 0 to 8 ° C. as necessary, or frozen and distributed as a frozen product. Can be done.

Below, the sterilization processing liquid whole egg of this invention, the egg soup using the same, and a baked egg processed product are explained in full detail based on an Example and a test example. Note that the present invention is not limited to this.

[Example 1]
A liquid whole egg (pH 7.68) obtained by breaking a shell egg by a conventional method was filled in a tank, and then filtered with a 30 mesh strainer.
Then, the filtered liquid whole egg, calcium lactate, and glacial acetic acid were put into a stirring tank in accordance with the proportions shown in the following formulation table, and the whole liquid egg mixture was prepared by stirring and mixing until the whole became substantially uniform.
Next, after sterilizing by heating at a product temperature of 60 ° C. under a sterilization condition of 3.5 minutes using a plate-type heat exchanger, the product is cooled to a product temperature of 5 ° C. by a cooling machine to produce the sterilization processing solution whole egg of the present invention did.
The obtained sterilized processed whole egg had a negative Salmonella genus per 25 g sample and a number of coliforms of less than 10 / g.
The breaking stress measured by the method described in paragraph [0018] was 100 to 500 g.
The compounding amount of the water-soluble calcium salt was 4.2% with respect to the protein of the whole sterilized processed liquid egg.
The obtained sterilized processed whole egg had a viscosity of 15 mPa · s.
The obtained whole sterilized processed liquid egg had a pH of 6.5.

[Composition Table 1]
Calcium lactate 0.5%
Glacial acetic acid 0.15%
Filtered whole egg (protein content 12%) Residue --------------
Total 100%

[Example 2]
Bactericidal processing solution whole eggs were made according to Example 1 except that the blending amount of calcium lactate was changed from 0.5% to 0.008%.
The obtained sterilized processed whole egg had a viscosity of 15 mPa · s.

[Example 3]
Change calcium lactate 0.5% to calcium chloride 0.04%,
Change the heat sterilization method from a plate heat exchanger method to a sterilization method after packing,
Except for changing the sterilization conditions to a product temperature of 58 ° C for 30 minutes,
According to Example 1, a sterilized processed liquid whole egg was produced.
The obtained sterilized processed whole egg had a viscosity of 30 mPa · s.

[Example 4]
Changed calcium chloride 0.04% to magnesium chloride 0.08%,
Except for changing the sterilization condition from the product temperature of 58 ° C for 30 minutes to the product temperature of 60 ° C for 25 minutes,
A whole sterilized processed liquid egg was produced according to Example 3.
The obtained sterilized processed whole egg had a viscosity of 45 mPa · s.

[Example 5]
The amount of calcium chloride was changed from 0.04% to 0.4%,
Except for 0.4% magnesium sulfate,
A whole sterilized processed liquid egg was produced according to Example 3.
The obtained sterilized processed whole egg had a viscosity of 30 mPa · s.

[Comparative Example 1]
Excluding calcium lactate,
According to Example 1, a sterilized processed liquid whole egg was produced.
The obtained sterilized processed whole egg had a viscosity of 10 to 50 mPa · s.

[Comparative Example 2]
Except for changing calcium lactate to calcium citrate,
According to Example 1, a sterilized processed liquid whole egg was produced.
The obtained sterilized processed whole egg had a viscosity of 10 to 50 mPa · s.

[Comparative Example 3]
Except for changing calcium chloride to magnesium carbonate,
According to Example 1, a sterilized processed liquid whole egg was produced.
The obtained sterilized processed whole egg had a viscosity of 10 to 50 mPa · s.

[Test Example 1]
The influence on the effect of the present invention by the change of the kind of water-soluble calcium salt and / or water-soluble magnesium salt and the blending amount thereof was examined.
That is, using the sterilization processed liquid whole eggs obtained in Examples 1 to 5 and Comparative Examples 1 to 3, egg soups and baked egg processed products were manufactured and evaluated according to the following evaluation criteria. The results are shown in Table 1.
In addition, the sterilized processed solution whole eggs obtained in Examples 2 to 4 and Comparative Examples 1 to 3 were obtained as follows: the sterilized processed solution whole eggs were negative for Salmonella spp. g.
Moreover, the sterilization process liquid whole egg obtained in Examples 2-4 and Comparative Examples 1-3 was 100-500g in breaking stress measured by the method as described in paragraph [0018].

<Preparation of egg soup>
A constant temperature water tank (Tokyo Rika Kikai Co., Ltd. SB-1200) is installed on a parallel stirrer (ADVANTEC SRS261PA manufactured by Toyo Seisakusho Co., Ltd.).
Next, a 200 ml beaker filled with 150 ml of fresh water (product temperature 98 ° C.) is placed in a constant temperature water bath and kept at 95 ° C.
Next, twist the parallel stirrer scale from min to 90 degrees, add 10 ml of the whole sterilized processing egg over 5 seconds while stirring the fresh water in the beaker with a magnetic stirrer (3 cm x 5 mm x 5 mm), and then at 95 ° C. Heat for 3 minutes to make egg soup.

[Evaluation criteria for egg soup]
○: A thin egg with a large surface area.
(Triangle | delta): Although the surface area of a membranous egg is slightly small, it is a grade which is satisfactory.
X: A membranous egg having a small surface area. Or it is finely dispersed and a film-like egg is not formed.

<Preparation of baked egg processed product (omelette)> A mixed solution prepared by adding 0.5 g of salt and 0.01 g of pepper to 100 g of sterilized processed solution whole egg, and preparing the mixed solution with oil and heat The omelet was made by pouring into a frying pan and baking and stirring with chopsticks by a conventional method.

[Evaluation criteria for baked egg products (omelets)]
○: Easily spread in a frying pan, easy to mold, and free from uneven baking.
Δ: Slightly difficult to spread in a frying pan and difficult to mold, but no problem.
X: Difficult to spread on a frying pan and difficult to mold. Or a drip occurs.

[Comprehensive evaluation criteria]
○: When the evaluation of both the egg soup and the baked egg processed product is “◯” Δ: When either or both of the egg soup and the baked egg processed product are “△” ×: The egg soup or the baked egg processed product When either or both evaluations are "x"

From the results shown in Table 1, the whole pasteurized liquid egg containing water-soluble calcium salts such as calcium chloride and calcium lactate and / or water-soluble magnesium salts such as magnesium chloride is thin and has a large surface area when used in egg soup. It can be understood that when an egg is obtained and used for cooking a baked egg processed product, excellent cooking aptitude is exhibited. (Examples 1-5 and Comparative Examples 1-3)
On the other hand, when calcium salt and magnesium salt are not blended (Comparative Example 1), when insoluble calcium salt or insoluble magnesium salt is blended (Comparative Examples 2 and 3), when egg soup is produced, it is finely dispersed and thinly surfaced. It can be understood that large membranous eggs cannot be made.

[Comparative Example 4]
Sterilized processing solution whole eggs were produced according to Example 3 except that the sterilization conditions were changed from the product temperature of 58 ° C. for 30 minutes to the product temperature of 63.5 ° C. for 35 minutes.
The resulting sterilized processed whole egg had a viscosity of 650 mPa · s.

Using the whole sterilized processed liquid egg, an egg soup and a processed processed egg product were produced according to Test Example 1, and evaluated according to the evaluation criteria of Test Example 1.

As for egg soup, a thin film egg having a large surface area was obtained.
Further, when cooking the processed processed egg product, it was difficult to spread, and uneven baking and drip were generated, and the suitability for baking cooking was poor.

[Comparative Example 5]
Bactericidal processed liquid whole eggs were produced according to Example 1 except that 0.08% of xanthan gum was blended.
The obtained sterilized processed whole egg had a viscosity of 60 mPa · s or higher.

Using the whole sterilized processed liquid egg, an egg soup and a processed processed egg product were produced according to Test Example 1, and evaluated according to the evaluation criteria of Test Example 1.

As for egg soup, a thin film egg having a large surface area was obtained.
Further, when cooking the processed processed egg product, it was difficult to spread, and uneven baking and drip were generated, and the suitability for baking cooking was poor.
When the egg soup and the processed processed egg product were eaten, the stickiness characteristic of xanthan gum was felt and the texture was poor.

[Test Example 2]
The influence on the effect of the present invention due to the difference between the kind of organic acid and inorganic acid and pH was examined.
That is, the organic acid and / or inorganic acid was changed to the type shown in Table 2 below, and the sterilization processed liquid whole egg was prepared according to Example 1, except that the blending amount was adjusted to the pH shown in Table 2. Was prepared. Subsequently, using the obtained whole sterilized processed liquid egg, an egg soup and a processed processed egg product were produced according to Test Example 1, and evaluated according to the evaluation criteria of Test Example 1. The results are shown in Table 2.
The obtained sterilized processed whole egg had a negative Salmonella genus per 25 g sample and a number of coliforms of less than 10 / g.
The resulting sterilized processed whole egg had a viscosity of 10 to 50 mPa · s.
The sterilized processed liquid whole egg obtained by heat coagulation by the method described in paragraph [0018] had a breaking stress of 100 to 500 g or more.

  From the results of Table 2, the whole pasteurized processed egg prepared by mixing organic acid and / or inorganic acid and having a pH of 6.0 to 7.0 is thin and has a large surface area when egg soup is produced. It can be understood that when an egg is obtained and used for cooking a processed processed egg product, excellent cooking aptitude is exhibited (Example 1, No. 1 to 5). In particular, when the pH of the whole sterilized processed liquid egg is 6.5 to 7.0, it can be understood that when the egg soup is made, a thin film-like egg with a large surface area can be obtained (Example 1, No. 1). 3, 4).

[Example 6]
Instead of the filtered liquid whole egg, processed liquid whole egg (100 parts of filtered liquid egg yolk (protein content 16%)) and 150 parts of liquid egg white (protein content 20%) obtained by rehydrating dried egg white ( A whole boiled sterilized egg was prepared according to Example 1 except that the protein content was 18.4%.
The obtained sterilized processed whole egg had a negative Salmonella genus per 25 g sample and a number of coliforms of less than 10 / g.
The resulting sterilized processed whole egg had a viscosity of 10 to 50 mPa · s.
The sterilized processed liquid whole egg obtained by heat coagulation by the method described in paragraph [0018] had a breaking stress of 100 to 500 g or more.
The compounding amount of the water-soluble calcium salt was 2.7% with respect to the protein of the whole sterilized processed liquid egg.
The obtained sterilized processed liquid whole egg was pH 6-7.

Using the whole sterilized processed liquid egg, an egg soup and a processed processed egg product were produced according to Test Example 1, and evaluated according to the evaluation criteria of Test Example 1.

As for egg soup, a thin film egg having a large surface area was obtained.
In addition, when cooking the processed processed egg product, excellent cooking aptitude was exhibited.

[Example 7]
A whole boiled sterilized egg was produced in the same manner as in Example 1 except that 1.5% sucrose fatty acid ester and 0.01% xanthan gum were blended.
The obtained sterilized processed whole egg had a negative Salmonella genus per 25 g sample and a number of coliforms of less than 10 / g.
The resulting sterilized processed whole egg had a viscosity of 10 to 50 mPa · s.
The sterilized processed liquid whole egg obtained by heat coagulation by the method described in paragraph [0018] had a breaking stress of 100 to 500 g or more.
The compounding amount of the water-soluble calcium salt was 4.2% with respect to the protein of the whole sterilized processed liquid egg.
The obtained sterilized processed liquid whole egg was pH 6-7.

Using the whole sterilized processed liquid egg, an egg soup and a processed processed egg product were produced according to Test Example 1, and evaluated according to the evaluation criteria of Test Example 1.

As for egg soup, a thin film egg having a large surface area was obtained.
In addition, when cooking the processed processed egg product, excellent cooking aptitude was exhibited.
When eating the egg soup and the processed processed egg product, the bitterness of the emulsifier and the chewy texture peculiar to the thickening polysaccharide were felt, and the taste was inferior compared to Example 1.

[Comparative Example 6]
A sterilized processed liquid egg white was prepared according to Example 1 according to Example 1 except that the filtered liquid egg white (protein content 10%) was used instead of the filtered liquid whole egg.
The obtained sterilized liquid egg white had a viscosity of 10 to 50 mPa · s.

Using the resulting bactericidal solution egg white, an egg soup and a processed processed egg product were produced according to Test Example 1 and evaluated according to the evaluation criteria of Test Example 1.

The egg soup was finely dispersed and no filmy egg was formed.
In addition, when cooking the processed processed egg product, the fire was too early to be suitable for cooking.

[Comparative Example 7]
A sterilized liquid egg yolk was produced according to Example 1 according to Example 1 except that the filtered liquid egg yolk (protein content 16.5%) was used instead of the filtered liquid whole egg.
The obtained sterilized processed liquid egg yolk had a viscosity of 50 mPa · s or more.

Using the obtained bactericidal solution egg yolk, an egg soup and a processed processed egg product were produced according to Test Example 1, and evaluated according to the evaluation criteria of Test Example 1.

The egg soup was a membranous egg having a small surface area although a membranous egg was obtained. The soup was also cloudy.
In addition, when cooking the processed egg product, it was difficult to spread on the frying pan and difficult to mold.

[Example 8]
<Egg soup>
Using the sterilized processed whole egg of Example 1, a Chinese soup was prepared as follows. That is, 5 parts of powdered chicken and 90 parts of fresh water were added to a pan to prepare a soup heated to a product temperature of 95 ° C.
Next, while stirring 95 parts of the heated soup, 10 parts of the whole sterilized processed liquid egg of Example 1 was slowly poured and heated for 5 minutes until the whole liquid egg was heated and solidified to obtain a Chinese soup.

The obtained Chinese soup yielded a thin film egg having a large surface area.

[Example 9]
<Processed baked eggs>
Using the sterilized processed liquid whole egg of Example 3, thick baked eggs were made as follows.
That is, 70 parts of the sterilized processed liquid whole egg of Example 3, 5 parts of soy sauce, 5 parts of super white sugar, and 11 parts of fresh water were stirred and mixed in a stirring vessel to prepare a slurry.
Next, the slurry was poured into a square hot plate kept at 90 ° C. and formed into a thick-baked egg shape to obtain a thick-baked egg.

When cooking thick-baked eggs, it was easy to spread and mold in a frying pan.

Claims (6)

Viscosity is 10-50 mPa · s,
A sterilized processing solution whole egg having heat coagulation power,
A water-soluble calcium salts and / or water soluble magnesium salt
Formulated with organic acid and / or inorganic acid ,
Sterilized liquid whole egg. In the sterilization processing whole egg of claim 1,
the pH is 6.0-7.0,
Sterilized liquid whole egg. In the sterilization processing liquid whole egg of claim 1 or 2,
For egg soup,
Sterilized liquid whole egg. In the whole sterilization processing liquid egg according to claim 1,
Combined use of egg soup and baked egg products,
Sterilized liquid whole egg. Using the whole sterilization processing liquid egg according to claim 1,
Egg soup. Using the whole sterilization processing liquid egg of claim 1 or 2,
Baked egg processed products.