JP2011072215A - Egg processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a means for improving freezing resistance without spoiling flavor and palate feeling, even if freezing an egg processed food obtained by coagulating liquid egg or emulsifying egg, oil and vinegar in an oil-in-water type. <P>SOLUTION: The egg processed food includes a substance having ice crystallization inhibition activity. Furthermore, the egg processed food is such that the ice crystallization inhibition activity value of the substance having ice crystallization inhibition activity is ≤0.9. A method for producing the egg processed food including the substance having ice crystallization inhibition activity is also provided. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to an egg processed food.

  Egg-processed products such as fried eggs, broiled eggs, fried eggs, omelet, steamed egg custard, and heat-coagulated egg processed foods such as pudding, and oil-in-water emulsified oils and fat compositions made mainly from mayonnaise and other eggs, oil, and vinegar When frozen, ice crystals grow during the freezing process, and during thawing, a so-called freezing disorder occurs, such as water separation and softening / porosity of the tissue, resulting in a so-called freezing disorder, and the texture, flavor, and appearance are impaired. There was a problem to say.

  As a method for solving such problems, in the field of heat-coagulated egg processed foods, a method of blending a thickened polysaccharide and a sugar alcohol into a liquid egg as a raw material (Patent Document 1), a method of blending a sucrose fatty acid ester (Patent Document 2), a method of blending bean-derived hemicellulose (Patent Document 3), and the like. Moreover, in the field of oil-in-water emulsified oils and fats composition (including semi-solid dressing) mainly composed of eggs, oils, and vinegars, a method using oils and fats containing trans acid (Patent Document 4), unsaturated fatty acids and medium A method of adding a mixed acid group triglyceride consisting only of a chain saturated fatty acid residue (Patent Document 5), a method of using gelatin and starch degradation product (Patent Document 6), a method of blending a protein partial hydrolyzate (Patent Document 7) ) And the like. However, with these methods, although the problem of water separation and sponge formation is solved to some extent, there is a problem that the original flavor and texture of the egg are impaired, and the present situation is not satisfactory.

Patent No. 3060705 JP 58-175434 A Japanese Patent Laid-Open No. 9-295893 Japanese Examined Patent Publication No. 62-25340 Japanese Patent Publication No. 6-014710 JP 49-26439 A Japanese Patent Publication No. 60-973

  The present invention improves freezing tolerance without sacrificing flavor and texture even when frozen processed egg foods obtained by coagulating liquid eggs or emulsifying eggs, oil, and vinegar in oil-in-water form It is an object of the present invention to provide means for causing the problem.

  As a result of intensive studies to solve the above problems, the present inventors have found that substances having ice crystallization inhibitory activity have the effect of improving the freezing tolerance of egg processed foods without impairing the flavor or texture. Newly found.

  That is, the first of the present invention relates to an egg processed food characterized by containing a substance having ice crystallization inhibitory activity.

  The second of the present invention relates to an egg processed food, wherein the substance having ice crystallization inhibitory activity has an ice crystallization inhibitory activity value of 0.9 or less.

  The third of the present invention relates to an egg processed food characterized in that the substance having ice crystallization inhibitory activity is a plant extract.

  A fourth aspect of the present invention is an extract of one or more plants selected from the group consisting of the plants belonging to the Brassicaceae, Aceraceae, Lilyaceae and Asteraceae, and related or improved varieties thereof. The present invention relates to an egg processed food.

  According to a fifth aspect of the present invention, the plant belonging to the Brassicaceae, Apiaceae, Lilyaceae and Asteraceae is Chinese cabbage, radish, broccoli, chingensai, komatsuna, turnip, shirona, Nozawana, Hiroshima rape, Mizuna, mustard, carrot, The present invention relates to an egg processed food characterized by being one or more plants selected from the group consisting of leek and spring chrysanthemum.

  A sixth aspect of the present invention relates to an egg processed food, wherein the plant extract is a substance obtained by extracting whole or part of a pulverized plant with water or an organic solvent at a temperature of 3 to 100 ° C.

  7th of this invention is related with the egg processed food characterized by adding 0.0001 ppm-1000 ppm of said substance which has the ice crystallization inhibitory activity as protein conversion of the said extract with respect to a raw material.

  According to an eighth aspect of the present invention, the processed egg food is obtained by processing an egg derived from one or more birds selected from the group consisting of chicken, quail, duck, wolffish, ostrich, guinea fowl, and peonies. It relates to an egg processed food characterized by

  The ninth of the present invention relates to an egg processed food, wherein the egg processed food is a coagulated egg processed food or an oil-in-water emulsified fat composition.

  According to a tenth aspect of the present invention, the processed egg food comprises fried egg, broiled egg, thick baked egg, thin baked egg (omelet rice sheet, broiled egg), fried egg, omelet, scrambled egg, crabs, steamed tea, pudding, Akashi Yaki (boiled egg), boiled egg, hot spring egg, boiled egg, fried egg, date roll, egg tofu, egg soboro, castella, oyakodon and bonito bowl, side dish using egg, mayonnaise, and semi-solid dressing It is related with the egg processed food characterized by being one or more foods chosen from the group which consists of.

  An eleventh aspect of the present invention relates to a method for producing an egg processed food, which is produced by mixing a substance having ice crystallization inhibitory activity with a raw material.

  Addition of substances that have ice crystallization inhibitory activity in coagulated egg processed foods produced by coagulating liquid eggs and egg processed foods such as oil-in-water emulsified oils and fats composition made mainly from eggs, oil, and vinegar By doing so, it is possible to provide an egg processed food imparted with freezing tolerance and a method for producing the same without impairing the flavor and texture.

  Hereinafter, the present invention will be described in more detail.

  First, the substance having ice crystallization inhibitory activity according to the present invention will be described below.

  A substance having ice crystallization inhibitory activity is a substance that adsorbs on the surface of ice crystals and hinders its growth, and is a substance defined by a method for measuring ice crystallization inhibitory activity. Substances having such ice crystallization inhibitory activity have been found from fish, plants, fungi, microorganisms, insects and the like.

  The ice crystallization inhibitory activity can be measured by the following method.

  Under a microscope having a stage with a cooling control function, a 30% (w / v) sucrose solution of the measurement sample was cooled to −40 ° C., and then the temperature was raised to −6 ° C. to melt the ice crystals, as they were. Can be measured by measuring the area of ice crystals observed after 30 minutes. The stronger the ice crystallization inhibitory activity is, the smaller the average area of the ice crystals is. Therefore, the ice crystallization inhibitory activity can be quantitatively evaluated using this value as an index. If the relative value (ice crystallization inhibitory activity value) when the average area of 30% (w / v) sucrose solution to which no sample is added is 1 is less than 1, it has ice crystallization inhibitory activity, In the present invention, such a substance is called a substance having ice crystallization inhibitory activity. The ice crystallization inhibitory activity value of the substance having ice crystallization inhibitory activity is preferably 0.9 or less, more preferably 0.8 or less, more preferably 0.7 or less, and most preferably 0. .65 or less.

  The substance having ice crystallization inhibitory activity according to the present invention is not particularly limited, and may be fish, plants, fungi, microorganisms, insects and extracts thereof. This is included as long as it has ice crystallization inhibitory activity. Further, the substance having ice crystallization inhibitory activity may be of natural origin, or may be artificially raised, cultivated or cultured. Furthermore, it may be genetically modified as long as it has ice crystallization inhibitory activity.

  Although the substance which has the ice crystallization inhibitory activity which concerns on this invention is not specifically limited, The substance which has the ice crystallization inhibitory activity extracted from a plant is preferable. More preferably, an extract obtained from a plant belonging to the family Brassicaceae, Apiaceae, Lilyaceae or Asteraceae is mentioned. Plants belonging to the Brassicaceae include Chinese cabbage, Japanese radish, broccoli, Chingensai, Komatsuna, turnip, Sirona, Nozawana, Hiroshima rape, Mizuna, mustard and the like. Examples of the plant belonging to the family Aceraceae include carrots, examples of the plant belonging to the family Liliaceae include leeks, and examples of the plant belonging to the family Asteraceae include spring chrysanthemums. Similar varieties and improved varieties of these plants can also be used as appropriate.

  More preferably, Raphanus sativus L. Species plants. The above Raphanus sativus L. Although it does not specifically limit as a plant of a seed | species, For example, a Japanese radish, a Japanese radish, and a Japanese radish can be illustrated. The above Raphanus sativus L. Among species of plants, Raphanus sativus L. var. longipinnatus L. H. Bailey is preferable in that it can be easily obtained.

  The plant-derived substance having ice crystallization inhibitory activity according to the present invention is extracted from the whole or a part of the plant (for example, leaves, petioles, flowers, fruits, branch roots, seeds, etc.) by known means. The extraction method is not particularly limited, and examples thereof include a method of extracting the whole or a part of the pulverized plant with water or an organic solvent usually at 3 to 100 ° C. The extract may be subjected to treatments such as concentration and filtration, and can also be formulated as a lyophilized powder.

  Next, the food and drink related to this product will be described below.

  The processed egg food containing a substance having an ice crystallization inhibitory activity of the present invention is a food obtained by coagulating a mixed liquid egg mixed with a seasoning, an additive, water and the like, if necessary, Liquid egg, vinegar, water containing a thickener such as starch as required, and flavoring agents such as salt, and oil containing edible oils and fats as necessary It refers to foods such as oil-in-water emulsified oils and fat compositions comprising phases. The coagulation method may be a method using heat, or a method using pressure, acid, alkali, metal, or enzyme. Specific examples of such processed egg foods include fried eggs, soup rolls, thick baked eggs, thin baked eggs (omurice sheets, broiled eggs), fried eggs, omelets, scrambled eggs, crab balls, steamed tea, Pudding, Akashi-yaki (boiled egg), boiled egg, hot spring egg, boiled egg, fried egg, date roll, egg tofu, egg soba, castella, oyakodon and bonito bowl, side dish using egg, mayonnaise and semi-solid Dressing etc. are mentioned. Examples of the liquid egg used in the present invention include whole egg, egg white, egg yolk, mixed egg yolk and egg white, dried whole egg, dried egg yolk, and liquid egg obtained by rehydrating the dried egg white. Furthermore, the liquid egg of the present invention is a liquid egg that has been treated to reduce lipids and cholesterol by an alcohol extraction method, a supercritical carbon dioxide extraction method, or the like, a sterilization treatment using a batch sterilization tank, a plate heat exchanger, a joule heating device, or the like. It may be a liquid egg that has been desalted or a desalted liquid egg. The liquid egg used as a raw material is not particularly limited as long as it is provided for edible use, and examples of the biological species derived from the egg include chicken, quail, duck, wolffish, ostrich, guinea fowl, peacock, etc. .

  Although the addition amount of the substance which has the ice crystallization inhibitory activity which concerns on this invention is not specifically limited, cryopreservation tolerance is exhibited by adding 0.0001 ppm to 1000 ppm as protein conversion of an extract with respect to a raw material. The lower limit is preferably 0.001 ppm or more, and the upper limit is preferably 100 ppm or less. If it is less than 0.0001 ppm, the effect is not exhibited, and if it exceeds 1000 ppm, it cannot be said that it is economically preferable.

  In addition, as long as the substance which has the ice crystallization inhibitory activity of this invention does not have a bad influence on the effect of this invention, another freezing tolerance provision agent can be used. Such freezing tolerance-imparting agents include thickening polysaccharides (native gellan gum, locust bean gum, xanthan gum, etc.), sugar alcohols (trehalose, lactitol, sorbitol, etc.) and sucrose fatty acid esters (sucrose stearate, sucrose palmitate) Acid ester, etc.).

  Furthermore, the present invention relates to an egg processed food characterized in that it contains a substance having the above-mentioned ice crystallization inhibitory activity, and particularly the raw materials used and the production method, except that it contains the substance having the above-mentioned ice crystallization inhibitory activity. There is no limitation in the etc. In addition to the liquid egg, sugar, salt, sodium glutamate and various seasonings and extracts, meat storage such as beef, pork and chicken, vegetables such as seafood, potato, carrot and onion, milk such as butter and fresh cream Known raw materials such as fats, lard, animal fats such as lard, pork fat, beef tallow, fats such as vegetable fats and oils, milk raw materials such as milk, yogurt, skim milk powder and whole fat milk powder can be used.

  The manufacturing method of the egg processed food of this invention should just manufacture so that a liquid egg may contain the substance which has ice crystallization inhibitory activity, and is not specifically limited. For coagulated egg processed foods, for example, a method of mixing a substance having ice crystallization inhibitory activity with water or stock to be used, a method of directly mixing with liquid egg, a method of pre-dispersing in the oil to be used, etc. can do.

  In addition, the method for coagulating the liquid egg in producing the coagulated egg processed food is not particularly limited as long as it is a normal heating method. For example, a hot water bath, steam, hot air, infrared rays, microwave oven, baking The method of heating with an oil canister etc. is mentioned. Moreover, when heating, you may perform pressure reduction or pressurization suitably.

  In an oil-in-water emulsified oil / fat composition mainly composed of eggs, oil, and vinegar, for example, a method of mixing a substance having ice crystallization inhibitory activity into the aqueous phase of the raw material, a method of mixing into the raw liquid egg, and the like are used. A method of dispersing in oil in advance, a method of mixing with the obtained oil-in-water emulsified oil composition, and the like can be appropriately selected. Add the liquid egg to the aqueous phase, emulsify with a homomixer while adding oil and fat, add a flavoring ingredient as necessary, and re-homogenize with a homomixer or colloid mill. Can do.

  EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these examples. In the examples, “parts” and “%” are based on weight.

(Experimental Example 1) <Measurement of ice crystallization inhibitory activity>
The ice crystallization inhibitory activity was measured according to the following method.

  Under a microscope having a stage with a cooling control function, after cooling a 30% (w / v) sucrose solution of the measurement data to −40 ° C., the temperature was raised to −6 ° C. to dissolve ice crystals, and −6 ° C. This was carried out by measuring the area of ice crystals observed 30 minutes later. The ice crystallization inhibitory activity was determined as a relative value (ice crystallization inhibitory activity value) when the average area of a 30% (w / v) sucrose solution to which no sample was added was 1. The lower the value, the stronger the activity.

(Experimental example 2) <Food texture, sponge formation, water separation evaluation method>
The texture, sponge formation and water separation were evaluated by a sensory test. The sensory test was carried out by 5 panelists who evaluated 3 or 2 items of “texture”, “sponge” and “water separation”.

  “Food texture” is evaluated according to the evaluation criteria of “2 points” for “feeling smooth”, “1 point” for “slightly rough”, and “0” for “grainy” The average score was taken as the evaluation score.

  “Sponge” is “2 points” for “sponge-free”, “1” for “sponge”, “0” for “sponge” The evaluation score was used as an evaluation score.

  “Water separation” is evaluated based on an evaluation standard of “2 points” for “no water separation”, “1 point” for “a little water separation”, and “0 points” for “water separation”. The average score was used as the evaluation score.

(Production Example 1) <Preparation Method of Kaiware Extract>
770 g of commercially available radish (manufactured by Murakami Farm) was added to 2.5 L of distilled water, and hydrothermally treated at 100 ° C. for 1 hour. After filtration using filter paper (manufactured by Advantech), the collected filtrate was concentrated under reduced pressure using an ultrafiltration concentrator (manufactured by Advantech, product number: UHP-150) to obtain about 200 mL of the concentrated liquid. This was centrifuged at 10,000 × g for 10 minutes to recover a supernatant having a protein concentration of 5 mg / ml (ice crystallization inhibitory activity value 0.6). This supernatant was used as a silkworm extract.

(Production Example 2) <Method for preparing mustard bud extract>
Except for using mustard buds (manufactured by Nakano Farm) instead of radish radish, the same operation as in Production Example 1 was performed, and a supernatant with a protein concentration of 5 mg / ml (ice crystallization inhibitory activity value 0.64) was collected. Used as mustard bud extract.

(Examples 1 and 2 and Comparative Example 1)
In accordance with the formulation shown in Table 1, the entire amount was put into a bowl and mixed with a whipper so that the raw materials were uniform. The eggs were baked in a frying pan. After taking rough heat, it was stored frozen at −20 ° C. for 3 days, and the texture, sponge formation and water separation were evaluated for the fried eggs obtained after natural thawing. At this time, Example 1 was obtained by adding 0.2 parts by weight of Kaiware extract as a substance having ice crystallization inhibitory activity, and Example 2 was obtained by adding 0.2 parts by weight of mustard bud extract. Comparative Example 1 was obtained by adding 0.2 parts by weight of water instead of the substance having crystallization inhibitory activity. The results are shown in Table 2.

  From the results shown in Table 2, it was found that the silkworm extract of Production Example 1 has an effect of improving the freezing resistance of the heat-coagulated egg processed food such as fried egg. It was also found that the mustard bud extract of Production Example 2 had the same action. In other words, the results of this experiment showed that by adding a substance with ice crystallization inhibitory activity to raw materials such as fried eggs, the texture is maintained even after freezing and thawing, and it has the effect of suppressing sponge formation and water separation. .

(Examples 3 and 4 and Comparative Example 2)
In accordance with the formulation shown in Table 3, the whole amount was put into a bowl and mixed with a whipper so that the raw materials were uniform. Boiled eggs were prepared by baking in a frying pan. After taking rough heat, it was stored frozen at −20 ° C. for 3 days, and the texture, sponge formation, and water separation were evaluated for the soup roll egg obtained after natural thawing. At this time, Example 3 was obtained by adding 0.2 parts by weight of a kaiware extract as a substance having ice crystallization inhibitory activity, and Example 4 was obtained by adding 0.2 parts by weight of mustard bud extract. Comparative Example 2 was prepared by adding 0.2 parts by weight of water instead of the substance having crystallization inhibitory activity. The results are shown in Table 4.

  From the results shown in Table 4, it was found that the silkworm extract of Production Example 1 has an effect of improving the freezing resistance of the heat-coagulated egg processed food such as the soup stock egg. It was also found that the mustard bud extract of Production Example 2 had the same action. In other words, the results of this experiment show that by adding a substance having ice crystallization inhibitory activity to raw materials such as soup stock eggs, the texture is maintained even after freezing and thawing, and there is an effect of suppressing spongy formation and water separation. all right.

(Examples 5 and 6 and Comparative Example 3)
In accordance with the formulation shown in Table 5, the whole amount was put into a bowl and mixed with a whipper so that the raw materials were uniform. This slurry was deaerated with a deaeration mixer and then filled into a polycup, and after sealing, steam heating was performed with a steamer at 90 ° C. for 30 minutes to prepare a tea fumigation. After taking rough heat, it was stored frozen at −20 ° C. for 3 days, and the texture, sponge formation and water separation were evaluated for the tea fumigation obtained after natural thawing. At this time, Example 5 was obtained by adding 0.2 parts by weight of a coconut extract as a substance having ice crystallization inhibitory activity, and Example 6 was obtained by adding 0.2 parts by weight of mustard bud extract. Comparative Example 3 was prepared by adding 0.2 parts by weight of water instead of the substance having crystallization inhibitory activity. The results are shown in Table 6.

  From the results shown in Table 6, it was found that the silkworm extract of Production Example 1 has an effect of improving the freezing resistance of the heat-coagulated egg processed food such as steamed tea. It was also found that the mustard bud extract of Production Example 2 had the same action. In other words, the results of this experiment showed that by adding a substance with ice crystallization inhibitory activity to raw materials such as tea fumigation, it maintains the texture even after freezing and thawing, and has the effect of suppressing spongy formation and water separation. .

(Examples 7 and 8 and Comparative Example 4)
Among the formulations shown in Table 7, 0.3 parts by weight of sodium glutamate, 2 parts by weight of sodium chloride, 0.5 parts by weight of white sucrose, 3.5 parts by weight of distilled vinegar (acidity 15%) and 8.5 parts by weight of water After mixing to prepare an aqueous phase, 10 parts by weight of egg yolk is added to the aqueous phase, preliminarily emulsified with a homomixer while adding 75 parts by weight of soybean oil, and then emulsified with a high-pressure homomixer at a pressure of 35 MPa. Got the mayonnaise. The obtained mayonnaise was stored frozen at −20 ° C. for 3 days, and the texture and water separation of the mayonnaise obtained after natural thawing were evaluated. In addition to the addition of 0.2 parts by weight of the kaiware extract as a substance having ice crystallization inhibitory activity at the time of preparation of the aqueous phase, Example 7 was used, and the example to which 0.2 parts by weight of the mustard bud extract was added Comparative Example 4 was prepared by adding 0.2 parts by weight of water in place of the substance having ice crystallization inhibitory activity. The results are shown in Table 8.

  From the results shown in Table 8, it was found that the silkworm extract of Production Example 1 has an effect of improving the freezing resistance with respect to the oil-in-water emulsified oil / fat composition such as mayonnaise. It was also found that the mustard bud extract of Production Example 2 had the same action. That is, the results of this experiment showed that by adding a substance having ice crystallization inhibitory activity to a raw material such as mayonnaise, the texture is maintained even after freezing and thawing, and water release is suppressed.

Claims (11)

  An egg processed food comprising a substance having an activity of inhibiting ice crystallization.   The egg processed food according to claim 1, wherein the substance having ice crystallization inhibitory activity has an ice crystallization inhibitory activity value of 0.9 or less.   The egg processed food according to claim 1 or 2, wherein the substance having ice crystallization inhibitory activity is a plant extract.   The plant extract is one or more plants selected from the group consisting of Brassicaceae, Apiaceae, Lilyaceae and Asteraceae, and extracts of these related varieties or improved varieties. The egg processed food according to claim 3.   The group consisting of Brassicaceae, Ceratoceae, Lilyaceae and Asteraceae is a group consisting of Chinese cabbage, Japanese radish, broccoli, Chingensai, Komatsuna, turnip, Shirona, Nozawana, Hiroshima rape, Mizuna, mustard, carrot, leek, and spring chrysanthemum. The processed egg food according to claim 4, which is one or more plants selected from the group consisting of:   The plant extract is a substance obtained by extracting whole or part of a pulverized plant with water or an organic solvent at a temperature of 3 to 100 ° C. Egg processed food.   The egg processed food according to any one of claims 3 to 6, wherein a substance having ice crystallization inhibitory activity is added to the raw material in an amount of 0.0001 ppm to 1000 ppm in terms of protein of the extract.   The processed egg food is obtained by processing an egg derived from one or more birds selected from the group consisting of chicken, quail, duck, wolffish, ostrich, guinea fowl, and peacock. The processed egg food according to any one of 7 above.   The egg processed food according to any one of claims 1 to 8, wherein the egg processed food is a coagulated egg processed food or an oil-in-water emulsified oil and fat composition.   Egg processed foods are fried egg, soup roll egg, thick baked egg, thin baked egg (omurice sheet, broiled egg), fried egg, omelet, scrambled egg, crab ball, chawanmushi, pudding, Akashiyaki (boiled egg), boiled egg One or more selected from the group consisting of: hot spring eggs, boiled eggs, fried eggs, date rolls, egg tofu, egg soboro, castella, oyakodon and bonito, prepared dishes using eggs, mayonnaise, and semi-solid dressings The processed egg food according to any one of claims 1 to 9, wherein   The method for producing an egg-processed food according to any one of claims 1 to 10, wherein a substance having an ice crystallization inhibitory activity is mixed with a raw material.