JPS5849155B2 - Instant egg paste food composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an instant egg-like food composition, and more particularly to a powder composition that swells and coagulates into an egg-like shape when served by simply pouring boiling water into it.

With the spread of instant foods such as instant ramen and instant udon, various instant sex toys have been developed for use with these instant foods. Foods that can do this have yet to be developed.

As a result of various studies aimed at providing an instant egg-stacked food, the present inventor found that simply pouring boiling water onto whole egg powder causes the whole egg powder to coagulate in the form of granules or separated into several lumps. It was discovered that when boiling water is poured into whole egg powder mixed with a powdered swelling agent, it not only swells but also coagulates and coagulates in an egg-like shape.

The present invention was arrived at based on the above findings, and provides an instant egg paste-like food composition comprising whole egg powder and a powdered leavening agent added thereto.

Hereinafter, the egg paste-like food composition of the present invention will be described in detail.

The whole egg powder used in the present invention is preferably obtained by drying whole egg liquid by a drying method such as spray drying, freeze drying, drum drying, or microwave drying, generally by a spray drying method. Although not limited,
Drying must be done in a way that does not cause quality changes.
If you use products that have changed in quality or are not sufficiently dried, you will not be able to obtain an egg-like food that can fully achieve the purpose.

In addition to the above, the whole egg powder used in the present invention includes those dried with slightly different combinations of egg white liquid and egg yolk liquid within a range close to the composition of whole egg liquid, and dried egg white and dried egg yolk. By mixing almost the composition of whole eggs and adjusting by other appropriate means, the final composition is similar to that of whole eggs (mixture of whole egg powder obtained from whole egg liquid or mixture of egg yolk and egg white) One example is dried egg powder with a ratio of about 10%.

The reason why the egg powder used in the present invention is whole egg powder is that the purpose of the present invention is to obtain an instant egg paste-like food that has a flavor similar to that of ordinary egg paste obtained using whole egg liquid. However, an even more important reason for using whole egg powder is that unless it is whole egg powder or a composition similar to this, it is difficult to coagulate into an egg-like shape.

In other words, compared to whole egg powder, those with a composition that has more egg yolks and less egg whites have too much fat, so they tend to become sticky during storage and are difficult to maintain in a smooth state.
It is difficult for the egg to penetrate, lumps are likely to form, and since there is little egg white, it is difficult to coagulate quickly.

1. Eggs with a composition that is low in yolk and high in albumen will remain smooth during storage, but when poured with boiling water, a strong surface film will form, preventing water from penetrating inside and forming lumps. Moreover, even if water penetrates into the inside, it becomes a very hard coagulum, which impairs the texture and is difficult to aggregate.

The powdered swelling agent of the present invention, which is added to the whole egg powder, generates gas when hot water is poured into the composition of the present invention, causing the composition to instantly swell to an appropriate degree and become egg-like. In other words, it has the function of integrally coagulating and coagulating, and if this expanding agent is added for a long time, whole egg powder will generally coagulate with boiling water, but
Rather than coagulating as a whole, it separates into particles or several lumps.

Of course, as mentioned above, the effect of adding a leavening agent is not apparent in whole egg liquids whose quality has completely changed due to drying, etc., but it is noticeable in cases where the change in quality is only slight.

As this expanding agent, food-grade expanding agents such as sodium bicarbonate and ammonium carbonate are used, and the preferred amount added is 0.3 to 1 weight φ in the composition of the present invention. If it is too small, the added effect will not be sufficient. If the amount is too high, not only the effect may be increased, but also there is a risk that the taste may be adversely affected.

There are commercially available leavening agents such as baking powder that are neutral when completely dissolved, as well as those containing starches to maintain a smooth state. However, baking powder is easier to mix and use.

In addition, the swelling agent used is a powdered one, and granular or lumpy ones are not suitable.

This is because it is difficult to produce the effect unless it is applied uniformly to the whole egg powder.

In order to obtain an egg paste-like product that has a texture more similar to egg paste made by conventional means using whole egg liquid, the composition of the present invention, preferably before drying the whole egg, contains dextrin, starch, Heat non-coagulable additives such as soybean protein and skim milk powder are added to the composition of the present invention in an amount of not more than about 40% by weight (based on the final composition), preferably in a range of about 10 to about 30% by weight or more. It is preferable to add .

By adding these additives, it becomes easy to store the composition of the present invention in a smooth state, almost certainly prevents the formation of lumps when hot water is added, and the food coagulates into an egg-like shape. You can make the texture finer.

These additives may be added directly to the whole egg powder, but in order to add them uniformly, it is preferable to add them to the whole egg liquid.

Additionally, the compositions of the present invention preferably contain from about 1 to about 5% by weight (
By adding salt (to the final composition), it is possible to promote the agglomeration of the kumikaimono into an egg-like shape when boiling water is added, thereby clarifying the liquid.

If salt is added to the whole egg powder before drying, for example, to the whole egg liquid and then spray-dried, the effect of preventing heat denaturation can be improved, which is more preferable as the whole egg powder constituting the composition of the present invention. can be obtained.

However, it is optional to add other drying ingredients such as flaky dried green onions, dried onions, etc. within a range that does not impair the coagulation and coagulation properties.

Next, Examples and Comparative Examples of the present invention will be shown to clarify the effects of the present invention.

?・All parts are by weight.

・Whole egg powder can be spray-dried even if it falls apart. Dried regular whole egg wash.

・As an expanding agent with other precepts added, it is Baking powder (powder) with the following composition It was used.

Sodium bicarbonate (expanding agent) 25 parts Potassium hydrogen tartrate 10 parts Monobasic calcium phosphate 25 parts Corn starch 40 parts Dextrin was used as the additive, and it was added to Table 1.
It was added to the whole egg solution before drying so as to have the composition shown in .

・Salt should have the composition shown in Table 1. Added to whole egg mixture.

Each group 5 from ■ to ■ shown in Table-1 above? into a 200 ml beaker (diameter approx. 65 m), pour ioomz boiling water (95°C) into it, and observe the coagulation state after 1 minute. The material was passed through a sieve with a diameter of approximately 1.3, and the weight of the solid material (absorbing water) was measured after 1 minute (draining).

First, the observation results of the coagulation state were as follows.

When composition ① was used, two clumps of about 3 tIarL size were observed to be generated, but the clumps easily disappeared and the entire product swelled and coagulated and solidified to form an egg roll-like food.

When Composition (1) and Composition (2) were used, no lumps were observed, and the whole sample swelled and coagulated and solidified to form an egg roll-like food.

When composition (1) was used, it seemed that the aggregation was more sufficient, and the liquid had higher transparency than when compositions (1) and (2) were used.

Even in the case of collapse when using the composition ■■■, although it solidified temporarily, it dispersed into particles and did not form an integral egg-like shape. 5 were generated and the composition ■,■
No clumps were generated in all cases using this method.

Next, the weight of the solid matter when filtered through a sieve was as shown in Table 2 below.

From Table 2 above, the weight of the compositions ■, ■, and ■ to which an expanding agent is added is larger than that of the compositions ■, ■, and ■ to which neither of the swelling agents is added. It can be seen that this is preferable in giving a sense of extravagance that suggests that less is lost.

In the above example, baking powder is also used when sodium bicarbonate or ammonium carbonate 0.8 is used instead of baking powder 2.
The results were similar.

As mentioned above, the composition of the present invention can be used to form an egg-like food just by pouring boiling water, and is particularly suitable as an ingredient for instant ramen, instant udon, etc. It is an extremely valuable food for women, as it can be poured into an instant to make egg-based soup.

Claims (1)

[Claims] 1. An instant egg paste-like food composition prepared by adding a powdered leavening agent to whole egg powder.