WO2006038413A1

WO2006038413A1 - Egg food material or processed egg product

Info

Publication number: WO2006038413A1
Application number: PCT/JP2005/016282
Authority: WO
Inventors: Koichi Saitoh; Shigeru Ashda; Kenta Araki; Kenji Taguchi
Original assignee: Fuji Oil Company, Limited
Priority date: 2004-09-30
Filing date: 2005-09-06
Publication date: 2006-04-13
Also published as: JPWO2006038413A1

Abstract

It is intended to improve the texture of foods comprising egg, for example, confectionery goods such as pudding and custard cream, omelet, tamagodofu (steamed egg custard), chawanmushi (steamed egg hotchpotch), scrambled egg and carbonara sauce, and prevent a color change after heating. For example, it is intended to impart a soft texture and a high meltability in the mouth to pudding or chawanmushi, a smooth texture free from water liberation or coarseness to custard cream or carbonara sauce, and a puffy and soft texture and a high meltability in the mouth to omelet or crape and, as side effects, prevent a color change caused by heating and lessen a sulfurous smell. An egg food material or a processed egg product is obtained by blending acidic soluble soybean protein with an egg material such as whole egg, yolk or albumen. It is preferable to use the acidic soluble soybean protein in an amount of from 0.1 to 20% by weight based on solid content in the egg.

Description

Specification

Egg food material or processed egg product

Technical field

[0001] The present invention relates to an egg food material or an egg processed product.

Background art

[0002] Foods that use whole eggs, egg yolk, and egg white as the main ingredients or ingredients range from confectionery such as pudding, custard cream, and other foods such as omelet, egg tofu, steamed egg custard, scrambled eggs, and carbonara sauce. In the processed foods using these eggs, investigations have been made for the purpose of improving the texture and preventing discoloration by heating.

[0003] As a target texture of processed egg products, pudding, steamed rice bowl, etc. have a soft and well-melted texture like soft-boiled eggs, and custard cream, carbonara sauce, etc. are smooth and free from water separation and roughness. The texture, omelet sheet and fried egg were soft and soft.

However, these products tend to lose their soft feeling, semi-ripe feeling, and smoothness through production, sterilization heating, freezing and reheating processes on an industrial scale. As a method for solving these problems, a method has been proposed in which egg liquid is treated with an enzyme to prevent hypercoagulation. When enzyme treatment is performed, the facilities and work become complicated, and further, the enzyme treatment increases the eda taste and requires the use of flavors and masking agents. In addition, in the case of products containing egg yolk, such as force luponara sauce and custard cream, when retort heating or high temperature heating is performed, part of the egg yolk aggregates, resulting in a lack of smoothness of the whole sauce, resulting in roughness and water separation. There was a trend. As methods for improving these, a method of adding sugar alcohol (Patent Document 1), a method of homogenizing egg yolk after heating (Patent Document 2), and the like have been proposed.

[0004] In addition, processed egg foods such as omelets and scrambled eggs turn blue-yellow when heated to a retort, producing a hydrogen sulfide odor. This is because sulfur components contained in cystine and methionine in eggs are decomposed by heating to form hydrogen sulfide, generating hydrogen sulfide odor, and iron sulfide containing hydrogen sulfide in egg yolk. Combined with iron sulfide, dark green It is possible to exhibit a color.

Hydrogen sulfide in egg white is likely to be generated when the pH of egg white is high or when it is overheated, so discoloration can be prevented by controlling temperature, humidity and time so as not to overheat. I can do it. However, when egg products are manufactured industrially, they tend to be overheated due to heat treatment in large quantities or sterilization processes such as retort, and hydrogen sulfide odor and discoloration are likely to occur. It is a trend. As a method for solving these problems, if pH is adjusted by adding an organic acid such as cuenic acid, problems such as acidity remaining in the food may occur.

[0005] Conventional soy protein is used to supplement protein nutrition to processed egg products, to impart hardness such as egg tofu, and to prevent water separation (Patent Document 3). On the contrary, it was not preferable for the purpose of improving the texture and preventing discoloration such as imparting a soft feeling and a feeling of melting in the mouth.

[0006] On the other hand, soy protein generally has an isoelectric point near pH 4.5, is insoluble in the acidic region in the vicinity, and has a problem that it does not function satisfactorily when insoluble. A method for improving solubility in the region has been proposed, and attempts have been made to use it in the acidic region (Patent Document 4 and Patent Document 5). 用途 Soy protein is mainly used for acidic foods. In addition, not intended for non-acid foods, and the improvement targets as a whole were not good egg processed products.

[0007] Patent Document 1: JP-A-10-257871

Patent Document 2: JP 2002-355011

Patent Document 3: JP-A-11-155528

Patent Document 4: Japanese Patent Publication No. 53-19669

Patent Document 5: WO 02/067690 A1

Disclosure of the invention

Problems to be solved by the invention

[0008] The present inventor surprisingly uses acid-soluble soy protein in the manufacture of the above-mentioned processed egg products, which is not an acidic food, compared to other soy proteins. Texture improvement effect (in the case of pudding tea fumigation, soft and mouth-watering texture, custard cream and carbona -Lasa sauce has a smooth texture without water separation and roughness, and omelet sheets and talps have a soft texture that is soft and melts in the mouth). We found an effect to reduce the odor and only completed this invention.

Means for solving the problem

[0009] That is, the present invention provides

(1) Egg food material or egg processed product obtained by adding acidic soluble soybean protein to egg raw material,

(2) The egg food material or egg processed product according to (1), wherein the egg raw material is whole egg, egg yolk, egg white, processed egg obtained therefrom, or a mixture thereof.

(3) The egg food material or egg processed product according to (1), wherein the acid-soluble soybean protein is 0.:! To 20% by weight based on the egg solid content,

(4) The egg food material or egg processed product according to (1), wherein the egg food material is liquid, powder, or frozen.

(5) The egg food material or egg processed product according to (1), wherein the egg processed product is in the form of a gel, a paste, or a fluid

It is.

The invention's effect

[0010] According to the present invention, a small amount of soy protein is used to improve the texture of processed egg products (generally, the texture is softened. For individual egg products, the texture is soft and soft, It has a soft texture that melts in the mouth and has a smooth texture with no water separation and roughness, and as a secondary effect, it may cause discoloration and iow odor during heating. There is an effect that can be improved.

BEST MODE FOR CARRYING OUT THE INVENTION

[0011] The egg raw material used in the present invention is typically a chicken egg, but may be any edible egg such as quail, ducks, duck, poultry, and other edible animals. Further, the egg material may be so-called whole eggs in the eggshell or separated from the eggshell, and may be yolk or egg white obtained by dividing the eggs. The egg material after the egg material or the acid-soluble soy protein of the present invention has been distributed is not limited to a liquid form, and a powder form obtained therefrom and Processed eggs that have been sterilized or treated with an enzyme reaction, etc., even if they are frozen, or a mixture of them, and are intended for use as egg materials or egg food materials (emulsification) As long as the required properties (such as properties, gelling properties, and foaming properties) are not lost, sugars, polysaccharides, pH adjusters, seasonings, etc. may be added.

[0012] acid-soluble soybean protein used in the present invention, _P H3. 5 to 4. dissolution rate at 5 (

*) Is as high as possible, preferably 60% or more, more preferably 65% or more, and may be a partially hydrolyzed product.

* Dissolution rate (%) is a measure of solubilization of protein in a solvent. If necessary, a solution in which protein powder is dispersed in water so that the protein content is 5.0% by weight and stirred well is used. After adjusting the pH, measure the ratio of the supernatant protein centrifuged at 10,000 G x 5 min to the total protein by a protein quantitative method such as the Kenoledar method or the Raleigh method.

[0013] The method for producing the acidic soluble soybean protein is not particularly limited. For example, a solution containing soy protein (soy milk, defatted soy milk, an aqueous solution of separated soy protein, etc.) is used for the isoelectric point of the protein. Heat treatment at a temperature exceeding 100 ° C in the acidic region above pH, and then drying is usually more acidic than pH 4.5 by itself, and the dissolution rate at pH 3.5 to 4.5 above is higher. More than 60% acid-soluble soybean protein can be obtained.

Among them, an acid-soluble soybean protein obtained by a production method disclosed in WO02 / 67690 is preferable because it has high solubility at pH 4.5 or lower. In the solution containing soybean protein, (A) a process for removing or inactivating the polyanion substance derived from the raw material protein in the solution, for example, phytate in soybean is decomposed with phytase or the like. Or (B) a process of adding a polycationic substance to the solution, for example, a process of adding chitosan, and (A) or (B) process of either, shifting or both. After the treatment, the protein solution is heat-treated at a temperature exceeding 100 ° C in the acidic region from the pH of the isoelectric point of the protein, and usually dried after that.

[0014] The acid-soluble soybean protein in the present invention may be a partially decomposed product, or other nitrogen compounds, acidic and hardly soluble protein, protein hydrolyzate, peptide, Does not prevent the inclusion of amino acids in egg materials or processed eggs.

In addition, acid-soluble soy protein can be added in advance to water, etc. Dissolving and adding acidic soluble soy protein does not work. You can also heat them like sterilization.

[0015] The amount of acidic soluble soy protein added varies depending on whether the egg raw material is whole egg, egg yolk, or egg white, but is usually selected from the range of 0.:! To 20 wt. Is done. In the case of whole eggs, 0.3 to 15% by weight in terms of solid content is preferable. For egg whites in which 0.5 to 6% by weight is more preferable, generally the same or slightly higher range, The case is similar to or slightly lower than that of whole eggs.

[0016] As described above, an egg food material in which acidic soy protein is added to an egg raw material does not lose a desired property (such as emulsifying property, gelling property, or foaming property) as described above. , Saccharides, polysaccharides, pH adjusters, seasonings (sugar, salt, soy sauce), etc. may be added, and not only in liquid form, but also in the powder form and frozen form obtained from them. The eggs may be pasteurized or treated with enzyme reaction or the like, or a mixture thereof.

[0017] In addition, the processed egg product can be in the form of a gel (including the case of a film-like product), paste, or fluidized with a strong egg food material, depending on the target food. Other ingredients, such as water, milk, wheat flour, starch and other ingredients, are usually cooked, steamed, roasted and heated for the final food. They usually use any of the heat coagulation, emulsification, foaming, etc. of eggs, such as thick-cooked eggs, thin-cooked eggs, omelettes, fried eggs, pudding, custard cream, carbonara sauce, Examples include glaze sauce, steamed rice bowl, and egg tofu.

Known materials, additives, and aqueous materials can be used for egg food materials or egg processed products in the known range as raw materials for the target material or target food. Obtainable.

In the processing, the dough obtained by adding acid-soluble soy protein to the egg raw material is heated to steam, roasting, or the like to be the final food. The dough can be frozen or refrigerated after heating.

The material or food obtained in this invention does not need to be acidic just because it uses acid-soluble soy protein, but it can have a water-containing pH of 4.5 to 8, most usually. It can be in the range of pH 5 to 7.5. Example

Examples of the present invention will be described below, but the technical scope of the present invention is not limited thereby. Further, unless otherwise specified, “%” means “% by weight”.

[0020] <Production example 1>

Low-variable defatted soybean obtained by compressing soybeans and extracting and removing oil using n-hexane as an extraction solvent (nitrogen soluble index (NSI): 91) Add 35 kg of water to 5 kg and dilute The pH was adjusted to 7 with a sodium oxide solution, followed by extraction with stirring for 1 hour at room temperature, followed by centrifugation at 4,000 G to separate the okara and insoluble matter to obtain defatted soymilk. This skim soy milk is adjusted to pH 4.5 with phosphoric acid and then centrifuged at 2,000 G using a continuous centrifuge (decanter) to obtain an insoluble fraction (acid precipitation card) and a soluble fraction (whey). It was. The acid precipitation curd was added to a solid content of 10% by weight to obtain an acid precipitation curd slurry. This was adjusted to pH 3.5 with phosphoric acid and then heated at 120 ° C. for 15 seconds in a continuous direct heat sterilizer. This was spray-dried to obtain an acid-soluble soybean protein powder (hereinafter abbreviated as S). The dissolution rate of this protein was 61% at pH 4.0.

[0021] <Production example 2>

The acid precipitation curd slurry obtained in Production Example 1 was adjusted to pH 4.0 with phosphoric acid and then heated to 40 ° C. To this solution, 8 units of phytase (manufactured by NOVO) per solid content was added, and the enzyme action was performed for 30 minutes. After the reaction, it was adjusted to pH 3.5 and heated at 120 ° C for 15 seconds in a continuous direct heat sterilizer. This was spray-dried to obtain 1.5 kg of acid-soluble soybean protein powder (hereinafter abbreviated as “Ding”). The dissolution rate of this protein was 95% at pH 4.5.

<Example 1>: Confirmation of effect on egg tofu-like whole egg gel

73.8 parts of whole egg, acid soluble soy protein powder (T) 0.125 ~ 3.0 parts or powdered separated soy protein (“New Fuji ProΕ”: Fuji Oil Co., Ltd.) at room temperature Mix for 1 minute in a hand mixer and mix sugar (upper white sugar) 4.2 parts, salt 0.4 parts, soy sauce 0.4 parts, water 21.2 parts with a hand mixer for 30 seconds. Got. 260 g of these solutions were poured into a stainless steel mold having a height of 4.5 cm X width: 1 lcm X depth: 14 cm, and steamed at 80 ° C for 30 minutes to form a gel.

[0023] [Table 1] Comparison 1-1 Comparison 1-2 Implementation 1-1 Implementation 1-2 Implementation 1-3 Implementation 1-4 Implementation 1 ~ 5 Whole Egg 73.8 73.8 Sand Sugar 4.2 4.2 4.2 4.2 4.2 4.2 4.2

0.4 0.4 0.4 0.4 0.4 0.4 0.4

S Oil 0.4 0.4 0.4 0.4 0.4 0.4 0.4 Water 21.2 21.2 21.2 21.2 21.2 21.2 21.2 Acid-soluble soy protein 1-0. 125 0.25 0. 5 1.0 3.0 Powdered soy protein-0.5---Egg solid S 2.7 0.7 1.4 2.7 5.4 16.3 Soy protein content (¾)

[0024] The texture of the heated product was evaluated on a scale of 5 to 1 in the order of 10 out of 10 panelists, and the results are summarized in a table.

By using acid-soluble soy protein, compared to Comparative 1_1, a change in soft and mouth-melting taste was observed. In Implementation 1_5, Implementation:! —:!

G

Less than good effect. This is presumably because if the amount of acidic soluble soy protein is too large, the gel of the soy protein itself appears. Comparison 1 _ 2 using conventional powdered soybean protein had a hard and crisp texture compared to Examples 1 and 3 using the same amount of acid-soluble soybean protein. It was found that the texture-improving effect of the acid-soluble soybean protein was a differentiated effect compared to the conventional separated soybean protein.

[0025] [Table 2] 卜

<Example 2>: Suppression of discoloration during overheating

The effect of discoloration of acidic soluble soybean protein during overheating was confirmed. The experimental conditions were the same as in <Execution 1_3>. 0.5 parts of acidic soluble soybean protein powder (T) or 0.5 parts of powdered soybean protein New Fuji Pro-— (manufactured by Fuji Oil) and 0.036 parts of tartaric acid The mixture was mixed for 1 minute with a hand mixer at room temperature, and further 4.2 parts of super white sugar, 0.4 part of salt, 0.4 part of soy sauce and 21.2 parts of water were mixed for 30 seconds with a hand mixer to obtain a dough. These solutions were poured into a stainless steel mold having a height of 4.5 cm X a width of 1 lcm X a depth of 14 cm and subjected to steaming at 100 ° C for 30 minutes. [0027] [Table 3]

[0028] The results of flavor and color tone of the heated product are summarized in a table. The taste was evaluated on a scale of 5 to 1 in the order of 10 out of 10 panelists in the order of excellent flavor.

As shown in the table, in the color tone, the addition of acidic soluble soy protein suppressed discoloration and maintained a vivid color tone. In terms of flavor, the odor was reduced and good results were obtained.

[0029] [Table 4]

<Example 3>: Production of steamed rice cake

Power to add 0.2 parts of acidic soluble soybean protein powder (T) to 24 parts of whole egg ^ Do not prepare, mix at room temperature for 1 minute with a hand mixer, and then add 3 parts of mirin and top white sugar 1. 0 parts, 0.8 parts of salt, 1.0 parts of soy sauce, 0.2 parts of seasoning, and 70 parts of water were mixed with a hand mixer for 30 seconds to obtain a dough. These solutions were left to stand and deaerated, and then poured into a vertical plastic container. And 85. C. Steamed for 15 minutes to obtain steamed rice bowl.

When the texture of the heated product was compared by 4 panelists, all of the examples with the acid-soluble soybean protein were better melted and softer than the examples without the addition. The effect was recognized. Even if an appropriate amount of ingredients (chicken, shrimp, ginkgo, etc.) was mixed before heating this mixture, the effect of the present invention could be maintained.

[0031] <Example 4>: Production of egg tofu Mix 50 parts of whole egg with 0.3 parts of acid-soluble soybean protein powder (S), mix with hand mixer at room temperature for 1 minute, and then add 3 parts of mirin and 1.0 part of super white sugar. Then, 0.8 parts of salt, 1.0 part of soy sauce, 0.3 part of other commercially available seasonings and 43.9 parts of water were mixed with a hand mixer for 30 seconds to obtain a dough. These solutions were statically deaerated and then poured into a plastic mold. Then, it was steamed at 90 ° C for 8 minutes to obtain egg tofu.

When five panelists evaluated the texture of the heated product, it was found that the texture-improving effect of melting and softening the mouth was observed compared to the comparative example in which the acid-soluble soy protein was not added. It was.

[0032] <Example 5>: Production of custard pudding

In 500 parts of whole egg, acid soluble soy protein powder (Τ) Don't be able to hold 1 to 4 parts, 120 parts of granulated sugar, 190 parts of milk, 0.5 parts of vanilla beans. While being suppressed, the mixture was mixed with a whisper and poured into a back-washing container. These were baked in an electric oven at 150 ° C for 30 minutes. As a result of the evaluation of the finished product by five panelists, the example in which the acid-soluble soybean protein was added was softer and the mouthfeel was better and the texture was better than the comparative example.

[Example 6]: Production of omelet sheet

Do not apply 0.5 parts of acid-soluble soybean protein powder (T) to 78 parts of whole egg. If added, mix with hand mixer at room temperature for 1 minute, and then add 20 parts of milk and super white sugar. 1 part and 1 part of salt were mixed with a hand mixer for 1 minute to obtain an egg solution. 25 g of these solutions were heated for 30 seconds on one side in a frying pan adjusted to 135 ° C. When five panelists evaluated the texture of the baked product, the example with the addition of acidic soluble soy protein showed an improvement effect on the texture that was softer and softer than the comparative example. It was.

<Example 7>: Evaluation of emulsion stability (Evaluation with simple custard cream)

The force to apply 2.5 parts of acid-soluble soybean protein powder (T) to 225 parts of egg yolk was not added, and then 207 parts of dulled sugar was added and thoroughly mixed in a whistle. To this, 810 parts of boiling milk was added and mixed well. The resulting solution was lined, cooked in a pan at 94 ° C for 10 minutes, and rapidly cooled to obtain a custard cream. The texture and flavor of the finished product were evaluated by 5 panelists on a 5-point scale, and an acid-soluble soy protein as shown in the table was added. Compared to the comparative example, the example had a smooth texture with little roughness and a good mouth melt. In addition, the flavor was good with little odor due to the addition of acidic soluble soybean protein.

[Table 5]

[0036] Further, the water separation evaluation of the custard cream was subjected to centrifugation at 1000 rpm for 10 minutes to examine the degree of water separation. The example in which the acid-soluble soybean protein was added had less water separation than the comparative example in which the acid-soluble soybean protein was not added.

<Example 8>: Production of custard cream

The acid-soluble soybean protein powder (T) was dissolved in water to a concentration of 4%, and heated at 144 ° C for 4 seconds in a continuous direct heat sterilizer. Add 64 parts of this acidic soluble soy protein solution (64 parts of water in the case of the comparative example) to 250 parts of the bactericidal solution yolk (manufactured by Kewpie Co., Ltd.) and 35 parts of violet, a soft flour (manufactured by Nippon Flour Mills Co., Ltd.) 35 parts of corn starch and 30 parts of granulated sugar were added and mixed thoroughly in a whistle. To this, 896 parts of boiling milk was added and mixed well. The resulting solution was lined, cooked in a pan for 10 minutes at 94 ° C., and rapidly cooled to obtain a power star cream.

[0038] [Table 6]

[0039] The texture and flavor of the finished product were evaluated on a scale of 5 to 1 in the order of 10 out of 10 panelists, and the results are summarized in a table.

As shown in the table, the example in which the acidic soluble soybean protein was added had a smooth texture with less roughness and smooth mouthfeel compared to the comparative example. In addition, the flavor was also good with little odor due to the acid-soluble soy protein-added koji.

[0040] [Table 7] Comparison 8

Smoothness 2. 9 4 Flavor · 4.5

A port P 1 5. 7 8. 5

Claims

The scope of the claims

Egg food material or processed egg product obtained by adding acid-soluble soy protein to egg ingredients. The egg food material or egg processed product according to claim 1, wherein the egg raw material is whole egg, egg yolk, egg white, processed egg obtained therefrom, or a mixture thereof.

The egg food material or processed egg product according to claim 1, wherein the acidic soluble soybean protein is from 0.:! To 20% by weight based on the egg solid content.

2. The egg food material or processed egg product according to claim 1, wherein the egg food material is liquid, powder or frozen.

2. The egg food material or egg processed product according to claim 1, wherein the egg processed product is in the form of a gel, a paste, or a fluid.