JPH042221B2 - - Google Patents

Description

[Detailed description of the invention]

Industrial Application Field The present invention utilizes the coagulability of egg powder or egg granules to obtain a highly nutritious soup with good texture in a lightly coagulated state or in a coagulated state simply by pouring boiling water. Regarding soup ingredients (or soup ingredients). Conventional technology Regarding the use of eggs in soups, egg soups have been known in the past, in which eggs are simply added to the soup, seasoned, and heated to make the eggs into a thin film or egg shape. -8710 Publication). Furthermore, a method for coagulating powdered eggs with glucono delta lactone is disclosed in Japanese Patent Publication No. 31028/1982 and Japanese Patent Publication No. 26497/1982. Specifically, Japanese Patent Publication No. 52-31028 states that water or dashi soup stock is added to powdered eggs or raw eggs, heated to 80°C or higher while stirring, and the mixture is heated to solidify into a gel-like state by stirring. A method is described in which the product is broken down and then gelled again by adding glucono delta-lactone to produce an egg-dough-like food. In addition, Japanese Patent Publication No. 51-26497 discloses that a mixture of powdered eggs or raw eggs, glucono delta-lactone coated with a lipid or film-forming polymer substance having a melting point of 60°C or higher, and water is heated while stirring. gelatinized,
Methods for producing pudding, egg dolphin, tea wanmushi, etc. are described. However, these methods require a process of heating using cooking utensils, and then the gel-like solidified material is broken by stirring, and then gelled again with glucono delta-lactone. Therefore, there is a problem in terms of texture. Problems that the invention aims to solve Currently, the demand for soups that can be easily made at home is
Japanese-style soups such as miso soup and soup, and Chinese soups have been steadily increasing year by year, supported by consumer needs for simpler, more nutritious, and richer eating habits. Its form is solid, powdered bag, canned,
There is a wide variety of products available, including retort pouches and paper containers. On the other hand, eggs are highly digestible, have an excellent amino acid composition, are rich in high-quality protein with a high protein score, and also contain iron and many vitamins.
Along with milk, it is an essential nutritional food for infants and sick people. However, conventionally, it has been possible to make use of the coagulability of egg powder or egg granules to make soup, and to obtain highly nutritious soup in a slightly coagulated form or in a coagulated state with a good texture simply by pouring boiling water. Such a soup ingredient has never been created. The present invention solves this problem and provides a soup raw material as described above. Means for Solving the Problems As a result of repeated research to solve the above problems, the present inventors have found that the present inventors have developed a method that has acid coagulability above a certain level, excellent solubility, and excellent dispersibility in hot water. By combining egg powder or egg granules, a lactone coagulant, seasonings or coated seasoning powders or granules, or compressed granulated seasoning granules, egg protein can be prepared by simply pouring boiling water without boiling. It was discovered that by coagulating with acid in a short period of time, it is possible to easily obtain a soup in a lightly coagulated state or in a coagulated state that has excellent texture and high nutritional value, and this led to the completion of the present invention. Ivy. That is, the present invention has a coagulation index of 15 or more and a solubility of 80.
% or more, with a dispersity in boiling water of 90% or more, a lactone coagulant, and a seasoning or coated seasoning powder or granules or compressed granulated seasoning granules. It is a soup ingredient that can be used to obtain either a lightly coagulated form or a coagulated soup simply by pouring boiling water. The present invention will be explained in detail below. In the present invention, egg powder or egg granules are used that have a coagulation index of 15 or more, a solubility of 80% or more, and a dispersibility in hot water of 90% or more. Here, the coagulation index, solubility, and dispersibility in hot water of egg powder or egg granules are measured by the following methods. (1) Coagulation index measurement method Place 20g of egg powder or egg granules and the corresponding amount of glucono delta lactone (5% of the egg solid content of egg powder or egg granules) in a 200ml beaker, and add 180ml of boiling water at 90℃. Add, stir for 10 seconds,
After dissolving, cover the beaker with aluminum foil and incubate at room temperature for 30 minutes. Next, add this beaker to
After storing it in a refrigerator set at 10℃ for 3 hours,
The hardness is measured using a rheometer manufactured by Sun Scientific.
In other words, the penetration resistance was measured under the following conditions: plunger: diameter 12mm cylinder Sample rising speed: 20mm/min Recorder sensitivity: 500mV Chart speed: 20mm/min, and the hardness (g) expressed by this was calculated using egg powder. Or use it as the coagulation index of egg granules. (2) Solubility measurement method Add 25℃ water to 2.5g of egg powder or egg granules to make 100ml, stir with a magnetic stirrer for 60 minutes to dissolve, centrifuge at 3000 rpm for 5 minutes, and remove 40ml of supernatant. The amount of nitrogen is measured using the Kjeldahl method, and this is measured in egg powder or egg granules.
The solubility (%) is expressed as a percentage of the total amount of nitrogen in g. (3) Dispersion measurement method for boiling water Pour approximately 300ml of 90℃ boiling water into one beaker.
Next, put 20.0g of egg powder or egg granules into boiling water and use a stirrer with a propeller with a radius of 4cm.
Stir for 20 seconds at 180 rpm. After stirring, immediately pour into a funnel lined with a 70-mesh mesh and filter with suction to obtain a filtrate. Wash the stirrer propeller, beaker, and funnel with a little hot water and add to the filtrate. Fill up this filtrate to 500ml, take 10ml of it, dry it at 105℃ for 5 hours,
Find the solid content. The solid content in 10ml of this filtrate is 50
Multiply this amount and express it as a percentage of the solid content in 20.0 g of egg powder or egg granules to obtain the degree of dispersion (%) in hot water. The egg powder or egg granules used in the present invention can be obtained by homogenizing the egg liquid as it is or adding additives, and then drying, for example spray drying or freeze drying, to form a powder, or if necessary, dispersing it in hot water. In order to increase the particle size, it is possible to manufacture by appropriately selecting the conditions when performing granulation using a granulation device, such as a fluidized bed granulation device, so that most of the particles have a particle size of 60 mesh or more. can. The egg liquid here refers to whole egg liquid obtained by breaking chicken eggs, commercially frozen whole eggs thawed, commercially frozen egg yolks, and commercially frozen egg whites thawed at a certain ratio (egg yolk liquid
However, for frozen eggs, the solubility of the egg protein decreases after thawing due to freezing denaturation of the egg protein, and the solubility of the egg protein decreases due to the freezing of the egg protein. Some foods have an insufficient coagulation reaction and either do not coagulate, or even if they do coagulate, the texture is rough and undesirable, so it is best to choose foods that return to a good state after thawing. Furthermore, the coagulation reaction between eggs and the lactone coagulant is mainly due to the protein in the egg white, but powdered and granulated egg white liquid alone is very difficult to disperse in hot water and has a weak flavor. Therefore, from the viewpoint of improving dispersibility and flavor, it is best to mix the egg yolk liquid for powdering and granulation, and the ratio is approximately 30 to 50 parts of the egg yolk liquid to 50 parts of the egg white liquid. ~70 parts is preferred. When the amount of egg yolk liquid exceeds this ratio, the coagulation index of the egg powder or egg granules decreases, and when the amount of egg yolk liquid decreases, the dispersibility in hot water becomes poor and the flavor of the egg becomes weak. When the egg liquid is dried, for example by spray drying or freeze drying, to form a powder, it is preferable to dry it at a reasonably low temperature to prevent the egg protein from being thermally denatured and insolubilized. In addition, adding carbohydrates such as glucose, sucrose, fructose, lactose, and dextrin to the egg fluid in an amount of 5% or more based on the egg solid content before drying the egg fluid has the effect of suppressing heat denaturation of egg proteins. In addition, it is very effective in improving the dispersibility and storage stability of egg powder or egg granules, that is, preventing a decrease in the coagulation index and solubility of egg powder or egg granules during long-term storage. Furthermore, homogenizing the egg liquid before drying it, that is, high-pressure homogenization treatment, is also effective in improving the dispersibility of egg powder or egg granules. If an emulsifier such as an ester is used in combination, a further effect of improving dispersibility can be expected. Next, if necessary, granulation is performed to improve dispersibility in hot water. The granulation equipment used for this may be any of the fluidized bed granulation equipment, extrusion granulation equipment, rolling granulation equipment, and instantizer, but the granulation equipment used for this purpose may be any of the following:
In other words, it is preferable to granulate so that the amount of fine powder of less than 60 meshes is 10% or less. This is because when there is a large amount of fine powder with less than 60 mesh, "mako" tends to occur when hot water is poured, and the dispersion rate in hot water is 90%.
This is because the above conditions may not be satisfied. In addition, during granulation, glucose is added to the powdered eggs,
It is also effective to mix and granulate carbohydrates such as sucrose, fructose, lactose, and dextrin to improve dispersibility.
Furthermore, it goes without saying that the granulation must be carried out at as low a temperature as possible to prevent the egg protein from being thermally denatured and insolubilized. Table 1 below shows specific examples of manufacturing conditions for the properties of various egg powders or egg granules. In Table 1, in the evaluation column, ◎ means optimal, ○ means suitable, and × means unsuitable.

【table】

[Table] Next, in the present invention, a lactone coagulant (lactones of aldonic acid and uronic acid, such as glucono delta-lactone) is used as a coagulant.
These lactone coagulants gradually decompose with heat in the presence of water, producing acid, which coagulates egg proteins by lowering the pH, and this slow coagulation reaction results in smooth food texture. This results in a solid solidified product. As the seasoning used in the present invention, any seasoning used for soup can be used, regardless of whether it is a natural seasoning or a synthetic seasoning. In addition, the shape of the seasoning is liquid seasoning, seasoning powder,
Any form such as seasoning granules can be used. However, egg powder or egg granules are mixed with a lactone coagulant and seasonings, and then boiled water (e.g. 80°C) is added.
In the above-mentioned soup ingredients, which are made by pouring boiling water, dissolving it, and leaving it for a few minutes to coagulate to make soup, the presence of sodium salt-containing seasonings such as table salt and monosodium glutamate may inhibit the coagulation of egg proteins. In addition, since the color derived from the seasoning spreads throughout and impairs the aesthetic appearance, it is better to use coated seasoning powder or granules or compressed granulated seasoning materials that have a slow dissolution rate. . However, after mixing a lactone coagulant with egg powder or egg granules, pouring boiling water (for example, boiling water of 80℃ or higher) into the mixture and dissolving it, and leaving it for several minutes to coagulate,
For soup ingredients that add and dissolve seasonings while slightly breaking the coagulation state, it is not necessary to use coated seasoning powders or granules or compressed seasoning granules, and instead use ordinary liquid seasonings, seasoning powders or Granules can be used. The coating agent used for coating seasoning powders or granules is preferably used for food, such as starch, dextrin, lactose, carbohydrates such as gum arabic, milk protein, proteins such as gelatin, palm oil, hydrogenated soybean oil, etc. It is preferred to use one or more of vegetable solid oils and fats, or natural resins such as silica. As a coating device, for example, a device such as a fluidized bed coating device or a centrifugal fluid coating device that sprays a coating agent solution onto a fluid seasoning powder or granules from a nozzle to coat the surface, and then dries the coating. It is better to use Further, as a compression granulation device, for example, a roller compactor, tableting machine, briquetting machine, etc. is used to compress the seasoning powder under high pressure, and if necessary, it is preferable to crush and size the powder. In addition, when boiling water is poured into the coated seasoning powder or granules or compressed seasoning granules, the dissolution rate is preferably delayed for 10 seconds or more, preferably 30 seconds or more. For this reason,
When coating, it is better to select and adjust the type of coating agent and the thickness of the coating layer, but it is more effective to coat two or more types of coating agents in a layer than with one type. The effect is remarkable when coating the product with carbohydrates, etc., which dissolve relatively quickly, and coating the outer layer with proteins, natural gum substances, etc., which dissolve relatively slowly. Further, when compression granulation is performed, it is preferable to adjust the compression pressure and the particle size of the granules so as to slow down the dissolution rate as described above. The soup raw material of the present invention includes the above-mentioned egg powder or egg granules, a lactone coagulant, and seasoning granules, coated seasoning powder or granules, or compressed seasoning granules (hereinafter referred to as seasoning). It becomes more. That is, the soup raw material of the present invention may be of a type in which the above-described egg powder or granules, a lactone coagulant, and a seasoning are mixed together; Separate the seasonings,
It is also possible to prepare a mixture of two of the above-mentioned egg powder or egg granules, a lactone coagulant, and a seasoning, and a mixture of the other one. It may be of a set type. In the soup raw material of the present invention, the amount of the above-described egg powder or egg granules used is approximately 2 to 2 to
About 6% is preferable. This means that if the egg solids concentration is less than 2% of the total amount of soup, the egg solids concentration will be low.
This is because coagulation is insufficient, and if it exceeds 6%, coagulation becomes too hard and the texture of the soup becomes poor. The soup raw material of the present invention is of a type in which the above-described egg powder or egg granules, a lactone coagulant, and a seasoning are mixed together (in this type, the seasoning is coated seasoning powder or granules or compressed (It is preferable to use granulated seasoning granules), boiling water, preferably boiling water of 80°C or higher, may be poured into the granulated seasoning granules and the resulting solution may be left to solidify. A combination of a similar coagulant and a seasoning that has not been coated or compressed granulated, or a mixture of the above-mentioned egg powder or egg granules and a lactone coagulant and a coating treatment. In the case of a type in which seasonings that are not compressed and granulated are separated into one set,
After pouring boiling water into a mixture of egg powder or egg granules and a lactone coagulant to dissolve it and allowing it to coagulate for several minutes, seasonings may be added while slightly breaking up the coagulated state. Furthermore, the above-mentioned egg powder or egg granules and seasoning powder or granules coated with a lactone coagulant or seasoning granules compressed and granulated are separated and combined as a set, or egg powder. Alternatively, the mixture of egg granules and lactone coagulant and the coated seasoning powder or granules or compressed seasoning granules are separated, and if these are combined as a set, they are mixed together. You may pour hot water, preferably hot water at 80° C. or higher, into the solution and leave the solution to solidify. In addition, when pouring boiling water into solidification, it may be left at room temperature or stored in a refrigerator at an appropriate temperature. Effects of the Invention With the soup raw material of the present invention, it is possible to easily prepare a highly nutritious soup in a slightly uncoagulated state or in a coagulated state with good texture by simply pouring boiling water. In addition, the soup raw materials of the present invention can be used to make Western-style, Japanese-style, or Chinese-style soups by selecting seasonings. In addition, the soup raw material of the present invention can be used to make desserts such as steamed egg custard, egg tofu, pudding, etc. by adjusting the amount of egg powder or egg granules and lactone coagulant and by adjusting the seasoning. Examples Examples of the present invention will be described below, but the present invention is not limited thereto. Example 1 20 kg of whole egg liquid obtained by breaking and filtering fresh raw eggs
was homogenized at 100 kg/cm ² using a high-pressure homogenizer, and then spray-dried at an air blowing temperature of 130°C and an exhaust air temperature of 70°C to obtain 4.1 kg of egg powder. This egg powder was granulated in a fluidized bed using water as a binder at an intake air temperature of 60°C to obtain 4.0 kg of egg granules. This egg granule
The fine powder of 60 mesh passes is 2%, and the coagulation index is
60, solubility was 90%, and dispersibility in hot water was 92%. Separately, 1.2Kg of salt, 0.3Kg of glucose, 0.3Kg of sodium glutamate, 0.01Kg of sodium succinate, 0.01Kg of sodium inosinate, 2.0Kg of soybean oil, 1Kg of mirin, 0.3Kg of bonito flakes, 0.5Kg of bonito extract, kelp extract Liquid seasoning 10 was obtained by dissolving 0.1 kg in water. A soup raw material was obtained by combining 8.4 g of a mixture of 8 g of the egg granules obtained above and 0.4 g of glucono delta-lactone, and 10 c.c. of the liquid seasoning obtained as above. A soup was made using this soup raw material in the following manner. Put 8.4g of the above mixture of egg granules and glucono delta lactone into a soup cup and 180ml of boiling water at 90℃.
Pour and dissolve, leave for 3 minutes to solidify, then
When 10 c.c. of the liquid seasoning was added and dissolved while breaking up the coagulated state, a delicious soup with a very good texture was obtained. Example 2 Salt 3.6Kg, glucose 1.0Kg, sodium glutamate 0.7Kg, sodium succinate 0.05Kg, sodium inosinate 0.05Kg, powdered soybean oil 2.8Kg, bonito flakes 0.9Kg,
0.7 kg of bonito extract powder and 0.2 kg of kelp extract powder were mixed to obtain 10 kg of powdered seasoning. 8 g of egg granules obtained as described in Example 1
and 8.4 g of a mixture of glucono delta lactone and 0.4 g, and 3.2 g of the powdered seasoning obtained as above.
Soup raw materials were obtained with g as one set. A soup was made using this soup raw material in the following manner. Put 8.4g of the above mixture of egg granules and glucono delta lactone into a soup cup and 180ml of boiling water at 90℃.
Pour and dissolve, leave for 3 minutes to solidify, then
3.2g of powdered seasoning while breaking up the solidified state
When added and dissolved, a soup in the form of a slightly broken coagulated state with a very good texture and delicious taste was obtained. Example 3 20 kg of whole egg liquid obtained by breaking and filtering fresh raw eggs
Add 1.5 kg of lactose (30% based on egg solid content) to
Heat to 50℃, dissolve, and use a high-pressure homogenizer.
After homogenizing at 100Kg/ ^cm2 , the blowing temperature
Egg powder 5.8 by spray drying at 130℃ and exhaust air temperature 70℃
Got Kg. This egg powder has a coagulation index of 45 and a solubility of 98.
%, and the degree of dispersion in hot water was 90%. Separately, 10 kg of the powdered seasoning obtained as described in Example 2 was placed in a fluidized bed, the powdered seasoning was fluidized while the intake air temperature was 60°C, and an aqueous solution of 2 kg of corn starch was added to it through the nozzle. Sprayed, dried and coated. This coated material was further placed in a fluidized bed and fluidized while the intake air temperature was maintained at 60° C., and then an aqueous solution of 0.2 kg of gelatin was sprayed from a nozzle, dried, and coated. Seasoning granules thus coated
Obtained 11.5Kg. 13.25 g of soup raw material was obtained by mixing 9 g of the egg powder obtained as above, 0.35 g of glucono delta lactone, and 3.9 g of coated seasoning granules obtained as above. A soup was made using this soup raw material in the following manner. When 13.25 g of the above soup raw material was placed in a soup cup, 180 ml of 90°C boiling water was poured to dissolve it, and the soup was left to stand for 3 minutes, a delicious solidified soup with a soft and solidified texture was obtained. Example 4 Powder seasoning obtained as described in Example 2
Compress 10Kg with a roller compactor at a pressure of 100
The mixture was compressed and granulated at kg/ ^cm2 , then crushed and sized to 10 to 16 meshes to obtain 6.9 kg of compressed and granulated seasoning granules. 9 g of egg powder obtained as described in Example 3
12.55 g of soup raw material was obtained by mixing 0.35 g of glucono delta lactone and 3.2 g of the compressed and granulated seasoning granules obtained as described above. A soup was made using this soup raw material in the following manner. When 12.55 g of the above soup raw material was placed in a soup cup, 180 ml of boiling water at 90°C was poured to dissolve it, and the soup was left to stand for 3 minutes, a delicious solidified soup with a soft and solidified texture was obtained.

Claims (1)

[Claims] 1. Egg powder or egg granules with a coagulation index of 15 or more, solubility of 80% or more, and dispersibility in hot water of 90% or more, a lactone coagulant, a seasoning or coated seasoning powder or granules, or a compressed granulated seasoning. characterized by consisting of granules,
A soup ingredient that allows you to obtain soup in a lightly coagulated state or in a coagulated state simply by pouring boiling water.