JPH01304866A - Heat-coagulated egg, preparation thereof and egg product obtained using above-mentioned egg - Google Patents

Abstract

PURPOSE:To produce a heat-coagulated egg having very nice texture such as egg york part of boiled egg by mixing an egg liquid with a granular water insoluble protein and heat-coagulating the mixture. CONSTITUTION:A granular water insoluble protein having 50-500mu particle size, e.g., a protein thermally denatured by heat treatment of egg liquid, vegetable protein, etc., is mixed with the egg liquid at an amount of 10-70wt.% based on total raw material and the resultant mixture is heated e. g. at 85-100 deg.C for 20-60min and coagulated to provide the heat coagulated egg and then various kind of egg products are produced according to a conventional method using the resultant egg as a raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a heat-coagulated egg, a method for producing the same, and an egg product using the same.

[Conventional technology]

The yolk of a boiled egg obtained by heating a shell-on egg in boiling water, and the coagulated yolk obtained by breaking a shell-on egg, taking it out without breaking the vitelline membrane, and heating it as is. When served, it has a fluffy texture and is delicious.

However, when a shell egg is cracked and the vitelline membrane is destroyed, the yolk liquid is thermally coagulated and becomes elastic when heated.As a result, the resulting coagulated egg has a rubber-like texture and an unpleasant taste. It is. Further, even if the coagulated eggs are crushed and used as raw materials for egg products such as egg spread, it is not possible to obtain egg products with good texture.

Conventionally, as shown in Japanese Patent Publication No. 49-48747, the egg yolk liquid is coagulated by heating and then crushed.
It has been proposed to mold this crushed egg yolk and heat it again to obtain a coagulated egg with good texture.

[Problem to be solved by the invention]

However, since the coagulated eggs proposed above are made through complicated processes such as molding and reheating, there is a problem in that they cannot be mass-produced.

The present invention aims to provide a heat-coagulated egg having a natural fluffy texture like the yolk of a boiled egg, a method for producing the coagulated egg at low cost, and a delicious egg product using the coagulated egg. This is the purpose.

[Means to solve the problem]

The inventors of the present invention aimed to provide a coagulated egg with a fluffy texture similar to the yolk of a boiled egg.As a result of various studies, the inventors discovered that the fluffy texture is due to the presence of fine particles of egg yolk protein in the coagulated egg. As a result of further research based on this hypothesis, the present invention was completed.

The heat-coagulated egg of the present invention is characterized by containing particulate water-insoluble protein, and its manufacturing method includes mixing egg fluid and particulate water-insoluble protein, and heating this mixture. Furthermore, the egg product using this product is one in which a heat-coagulated egg containing particulate water-insoluble protein is used as a part.

In the present invention, a water-insoluble protein refers to a protein that does not dissolve even if an equal or more amount of clean water is added to the protein and heated to 100° C. while stirring.

Furthermore, the term "particulate" refers to the state of protein in which the water-insoluble protein is pulverized and its particle size is in the micron unit.

To obtain the heat-coagulated egg of the present invention, first, egg fluid and water-insoluble protein are prepared as raw materials. In addition to these ingredients, you can also add starch, fats and oils according to your preference.

Seasonings, pH adjusters, flavors, pigments, etc. may be used.

As the egg liquid, whole egg liquid, egg yolk liquid, egg white liquid, and mixed egg liquid obtained by mixing egg yolk liquid and egg white liquid in a desired ratio can be used. Note that the egg fluid used here includes egg fluid obtained by cracking shell eggs, egg fluid obtained by thawing frozen eggs, egg fluid obtained by rehydrating dried eggs, etc. Good too.

Water-insoluble proteins include whole eggs and egg yolks.

In addition to heat-denatured proteins such as egg liquid such as egg white, soybean protein, and plant proteins such as wheat gluten,
Proteins that have been chemically denatured by treating egg powder such as whole egg powder, egg yolk powder, and egg white powder, and milk powder such as milk powder and whey powder with a solvent such as ethanol can be used. Furthermore, since hard proteins such as colladan and elastin are originally water-insoluble proteins, they can be used as they are.

Incidentally, any one kind of the water-insoluble protein may be used, but two or more kinds may be used.

By the way, the water-insoluble protein used here needs to be processed into particles in advance. This is because unless the egg is particulate, the desired heat-coagulated egg cannot be obtained. To process it into particles, if the water-insoluble protein is in a coagulated state, it may be made into a paste using a mustard mill or the like, or if it is a dried granule, it may be made into powder using a hammer mill or the like. Note that when the water-insoluble protein is in powder form, such as egg powder, it is already in the form of particles, so it can be used as is.

The particle size of the water-insoluble protein is preferably 50 to 500 microns. If the particle size is too small, the resulting heat-coagulated egg will tend to be elastic and lose its fluffy texture.On the other hand, if the particle size is too large, the resulting heat-cured egg will tend to contain foreign matter. This is because it tends to have a good texture.

Next, it is desirable to mix the above-mentioned raw materials, heat them, and blend them according to the amount of heat solidification. If the blending ratio is too low, it tends to be difficult to obtain a product with a fluffy texture;
This is because if the amount is too high, the product tends to be tasteless to those who eat it.

Heating the mixed raw materials can be done by placing them in a container such as a pot and heating them over an open flame, but it is better to heat the raw materials in a synthetic resin bag or container! By using a method of heating after sealing, products can be mass-produced.

As heating conditions, for example, composite λ0 with a folding diameter of 10 cm,
60 When using a resin bag, it is appropriate to heat it at 85 to 100°C for a few minutes.

The heat-coagulated egg of the present invention thus obtained has a fluffy texture similar to the yolk of a boiled egg, as shown in the later test examples.

This heat-coagulated egg can be eaten as is, but it can also be mixed with egg fluids such as whole egg liquid, egg yolk liquid, and egg white liquid, dressings, emulsions such as mayonnaise, and starch ingredients such as potato starch and corn starch. Egg products can be obtained by conventional methods by adding desired ingredients such as seasonings such as sugar and salt. The obtained egg product can have a texture and two tastes equivalent to those using the yolk part of a boiled egg. As shown in the examples below, the egg products obtained here include not only the egg yolk part of the rabbit blend and the two-colored egg, but also the egg yolk part,
There are yellow-flavored dango, egg yolk, etc.

[Effect]

Although we have not conducted any deep research into the principle behind how the heat-coagulated eggs of the present invention have a fluffy texture similar to the yolk of a boiled egg, when we observed their structure with an electron microscope, we found that water-insoluble components in the coagulated eggs The protein is dispersed, and the state of dispersion and the size of the water-insoluble protein particles are very similar to those in the yolk of a boiled egg, so the particulate water-insoluble protein gives the coagulated egg a fluffy texture. It is presumed that this contributes to the

〔Example〕

Example 1 3 kg of whole eggs and 300 I of wheat starch were put into a Nigu and heated at 120°C for 20 minutes to obtain a coagulated egg.The coagulated egg was processed in a mustard mill to separate water-insoluble proteins. 3.2 kg was obtained.

The particle size of the yeast protein particles obtained is 100-20
It was 0μ.

Next, separately from the above, 6.5 kg of whole egg liquid was put into the tank, and while stirring, the R-st 3 obtained by the above method was added.
Add kg and stir each raw material? The mixture was mixed to obtain a slurry.

Then, this slurry was filled and sealed into a synthetic resin casing with a folding diameter of 10 crrL, heated for 60 minutes in hot water at 90°C, and then cooled to obtain 9 bags of heat-cured eggs packed in bags. I was able to do that.

Example 2゜Egg yolk powder (obtained by spray drying egg yolk liquid) 1
kg and 9 ky of ethanol into the tank, and heated to 20°C.
After stirring for 30 min at
0.5 kg of egg yolk powder consisting of water-insoluble protein was obtained.

The particle size of the protein particles in this egg yolk powder was 100-300μ.

Next, separately from the above, 4 kg of egg yolk liquid was put into the tank, and while stirring, 0.4 kg of egg yolk powder made of water-insoluble protein obtained by the above method was added, and each raw material was stirred and mixed.
The mixture was mixed to obtain a slurry.

Then, this slurry was packed into casings, heated, and cooled in the same manner as in Example 1.
Four bags of pseudo-hardened eggs were obtained.

Example 3: 2 kg of whole egg liquid was put into a Nigu, and heated at 110°C for 25 minutes to obtain a coagulated egg. Paste 1.9 processed in a coupe and made of water-insoluble protein
I got kg. The particle size of the protein particles in the paste obtained was 300-500μ.

Next, in addition to the above, add 5 whole egg liquid and 4 egg yolk liquid to the tank.
1.9 kg of the above paste while stirring.
g was added, and each raw material was stirred and mixed to obtain a slurry.

This slurry was then packed into casings, heated, and cooled in the same manner as in Example 1, to obtain 10 bags of heated and coagulated eggs.

Example 4゜ The following three raw materials were prepared.

B. The heated 250y coagulated egg obtained in Example 1 was crushed by passing it through a meat chopper.The egg white obtained by removing the eggshell and yolk from the boiled egg was crushed by passing it through a silent cutter. , commercially available mayonnaise (Q 250g - manufactured by B Co., Ltd., product name) The above ingredients were stirred and mixed in a mixer for 1 minute to obtain egg spread 950I. When I tasted this spread, it was found that the egg yolk of the boiled egg was used. It had the same flavor and texture as the egg sedge red and was delicious.

Example 5゜ The following two raw materials were prepared.

A. The heated 5ooII coagulated egg obtained in Example 2 was crushed by passing it through a meat grinder.2001 caster sugar.Then, after stirring and mixing the above raw materials in a bowl,
Form into a plate shape with width 10cm and height 2cIrL,
After that, the mixture was steamed at 90°C for 15 minutes, and 7 yolks of dichromatic eggs were obtained. When this bicolored egg was fed, it had a smooth texture and was delicious.

[Test example]

The following seven types of samples were prepared.

Test group 1: Heat coagulated egg obtained in Example 1 (coagulated whole egg) Control group 1: Whole egg liquid was folded into a synthetic resin casing with a diameter of 10 cm. After filling and sealing each egg, heated in hot water at 90℃ for 60 minutes, and then cooled. Control group 1': Coagulated eggs obtained by heating whole egg liquid at 100℃ for 20 minutes. The coagulated eggs were crushed using a meat chopper, and then the crushed eggs were placed in a synthetic resin casing with a folding diameter of 10cm.
After filling and sealing each egg, the eggs were heated in 90°C hot water for 60 minutes, and then cooled. Heat-cured egg test group 2: Heat-cured eggs obtained in Example 2 (egg yolk coagulation) Control group 2: Heat-cured egg control obtained by treating egg yolk liquid in the same manner as control group 1. Control group 2': Heat-cured egg control obtained by treating egg yolk liquid in the same manner as control group R. Section 3: Heat shell chicken eggs in 90°C water for 20 minutes, cool them, and then remove the shell and egg white. Measure the yolk of the boiled egg and the dull strength of each of the above samples. At the same time, I made an offering and observed the texture.

The results shown in Table 1 were obtained.

Table-1 Note that the dull strength in the table is based on the rheolator (f ranger diameter 8u
, rise 6c! The taste symbol is the average evaluation result by 10 well-trained panelists. Δ means slightly fluffy, and X means hard and rubbery.

〔Effect of the invention〕

As described above, the heat-coagulated egg of the present invention has a fluffy texture equivalent to the yolk of a boiled egg.

Further, according to the production method of the present invention, it is possible to mass-produce heat-coagulated eggs because it is only necessary to mix egg liquid and particulate water-insoluble protein and heat the mixture to coagulate it.

Furthermore, egg products using this heat-coagulated egg have a taste and texture unique to eggs.

Claims (5)

[Claims] (1) A heat-coagulated egg characterized by containing particulate water-insoluble protein. (2) The heat-coagulated egg according to claim 1, wherein the water-insoluble protein has a particle size of 50 to 500 μm. (3) The heat-coagulated egg according to claim 1 or 2, wherein the water-insoluble protein is contained in an amount of 10 to 70% by weight based on the total raw materials. (4) A method for producing heat-coagulated eggs, which comprises mixing egg liquid and particulate water-insoluble protein, and heating and coagulating this mixture. (5) An egg product using the heat-coagulated egg according to claim 1 as a part of the raw material.