JP5767069B2 - Whole-packed sterilized whole egg, method for producing the same, and method for producing egg soup - Google Patents

Description

The present invention relates to a whole packaged sterilizing liquid egg , a method for producing the same, and a method for producing an egg soup .

  Whole eggs that have been split and separated from eggshells are widely used in the manufacture of various processed egg foods. In general, raw liquid whole eggs that have been split and separated from eggshells are sterilized for the purpose of improving the storage stability. However, the conventional whole egg (sterilization liquid whole egg) subjected to sterilization treatment usually loses the “connection” inherent to the raw liquid whole egg. The “connection” of this whole raw liquid egg is derived from the protein entanglement in the egg white. When the whole raw egg is sterilized, it is removed from the protein by filtration and stirring during the sterilization process. The lumps are cut, or the protein is thermally denatured by heating, which weakens the strength of the protein. For this reason, in the conventional whole sterilization liquid whole egg, the connection which a raw liquid whole egg has is impaired.

  Patent Document 1, Patent Document 2, and Patent Document 3 can be cited as techniques for improving the characteristics of the whole germicidal solution egg.

  Patent Document 1 describes a method for preparing an egg-containing food product having a specific viscosity by adding a specific amount of xanthan gum to a processed liquid egg.

  In addition, the applicant of the present invention is a process in which the size of the eyes is filtered and sterilized by a strainer having a size of 1 to 10 mm in order to obtain a sterilized processed whole egg that retains the “connection” inherent in the raw whole egg. After pouring 1 kg of processed whole egg having a product temperature of 20 ° C. into a strainer having an eye size of 74 μm and an inner diameter of 200 mm and letting it stand for 10 minutes, the amount of processed whole egg remaining in the strainer is A processed whole egg is proposed in which the amount of processed whole egg poured is 70% by weight or more, and the undenatured portion of the protein is 93% or more of raw whole egg in the ratio of salt-soluble protein (Patent Document 2). ).

  Furthermore, Patent Document 3 refers to a heat-sterilized whole egg and a method for producing the same, which aims to improve the storage stability by sterilization while maintaining the physical shape of the whole egg immediately after breaking as much as possible.

JP-A-8-9925 Japanese Patent No. 3655708 JP 2005-304359 A

  Egg soup is one of various egg processed foods that use whole eggs. Egg soup is a soup containing heated coagulated eggs. In general, the heat-coagulated egg folds contained in egg soup have a film surface with a large surface area compared to the thickness to some extent, and the egg soup is preferably transparent in terms of appearance. .

  When handmade egg soup is prepared using whole liquid egg at home, the resulting egg soup is transparent, but the coagulated eggs contained in egg soup usually have a small surface area with respect to thickness and no presence. In many cases, it becomes a pleat.

  On the other hand, when preparing egg soup industrially, it is desired to use whole germicidal solution eggs in consideration of hygiene. However, when the egg-containing food described in Patent Document 1 is used in egg soup, the xanthan gum contained in the egg-containing food provides a connection to the egg, but the egg-containing food becomes sticky due to the xanthan gum. In addition, the processed whole egg described in Patent Document 2 and the heat-sterilized liquid whole egg described in Patent Document 3 are not sufficient, although they have some degree of egg linkage, and eggs obtained using these whole eggs Turbidity occurs in the soup.

  As described above, the conventional sterilization liquid whole egg production uses a coarse strainer so as not to damage as much as possible in the filtration step of filtering the liquid whole egg so as not to cut the “connection” of the whole liquid egg. In the sterilization process in which filtration is performed gently and the whole egg is sterilized, measures such as sterilization at a low temperature as much as possible are taken so that the protein is not denatured by heating.

On the other hand, the present inventor
In the filtration process, the process of cutting the “connection” of the whole liquid egg once with a fine strainer to make a low viscosity liquid whole egg,
Next, in the sterilization process, by sterilizing at a higher temperature than the normal sterilization temperature and heat-denaturing, the “connection” of the whole liquid egg once lost is re-formed, and the “connection” beyond the whole raw liquid egg Including the step of preparing a whole egg with a high viscosity germicidal solution having
The present inventors have found that a method for producing an excellent containerized sterilizing liquid whole egg specialized in egg soup, and the containerized sterilizing liquid whole egg can be provided, and the present invention has been completed.
More specifically, when used in the production of egg soup, an egg soup containing a solidified egg having a film-like fold having a high surface area compared to the thickness can be obtained in addition to the high transparency of the egg soup. The present inventors have found that a method for producing a container-filled sterilizing liquid whole egg and the container-packed sterilizing liquid whole egg can be provided, and the present invention has been completed.

1. A method for producing a containerized sterilizing liquid whole egg according to one aspect of the present invention is as follows.
A filtration step of filtering the whole egg with a fine strainer having an opening of 10 to 100 μm, and a sterilization step of sterilizing the filtered whole egg at a product temperature of 59 to 63 ° C. The viscosity (20 ° C.) of the whole egg is increased to 100 to 2000 mPa · s.
In the present invention, “sterilized liquid whole egg” refers to a liquid whole egg that has been sterilized.
2. In the above-described method for producing a container-filled sterilized liquid whole egg, the sterilization step can be performed in a state where the liquid whole egg is sealed in a container.
3. In the above-described method for producing whole container sterilized liquid egg, the whole container sterilized liquid egg can be used for egg soup.
4). The container sterilization liquid whole egg according to another aspect of the present invention is a container sterilization liquid whole egg having a viscosity (20 ° C.) of 100 to 2,000 mPa · s,
When 500 g of the sterilizing solution whole egg having a product temperature of 5 ° C. was poured onto the strainer 1 or 2 below and allowed to fall for 3 minutes, the strained egg whole egg passed through the strainer. The ratio (%) of the whole germicidal solution egg may be a value specified below.
When the strainer 1 having a mesh opening of 1.7 mm and an inner diameter of 200 mm is used, the ratio (referred to as the ratio A) is 80% or more.
When the strainer 2 having an aperture of 0.5 mm and an inner diameter of 200 mm is used, the ratio (referred to as ratio B) is 10% or less.
5. In the whole container sterilized liquid egg, the ratio A may be 80% to 95%, and the ratio B may be 1.5 to 10%.
6). In the whole container sterilized liquid whole egg, the undenatured portion of the protein may be 85 to 95% of the raw whole egg in a salt-soluble protein amount ratio.

  According to the above-mentioned method for producing whole container sterilized liquid egg, when used in the production of egg soup, the egg soup has high transparency, and has a solidified egg having a film-like fold having a large surface area compared to the thickness. Egg soup containing it can be obtained. Moreover, according to the whole container sterilization liquid egg, when used in the production of egg soup, the egg soup has high transparency and contains a solidified egg having a film-like fold having a large surface area compared to the thickness. You can get egg soup.

  The container sterilization liquid whole egg and its manufacturing method according to an embodiment of the present invention will be described in detail below. Unless otherwise specified, “part” means part by mass, and “%” means mass%.

1. Method for Producing Container-Packaged Sterilized Liquid Whole Egg According to an embodiment of the present invention, a method for producing a container-filled sterilized liquid whole egg is a filtration step (hereinafter simply referred to as “ And a sterilization step (hereinafter also simply referred to as “sterilization step”) of sterilizing the filtered whole egg at a product temperature of 59 to 63 ° C., and heat-denaturing by the sterilization step. The viscosity (20 degreeC) of sterilization liquid whole eggs is raised to 100-2000 mPa * s.

1.1. Filtration process The whole liquid egg used in the filtration process is a solution in the egg obtained by splitting eggs of general birds such as chicken eggs, quail eggs, and duck eggs, and removing the eggshell. As long as the ratio of mixing with the liquid is close to the ratio of the solution in the egg, it may be slightly different. Examples of the liquid whole egg include, for example, those that have been split and those that are a mixture of egg white liquid and egg yolk liquid.

  The strainer having an opening of 10 to 100 μm used in the filtration step has an eye size of 10 to 100 μm. The inner diameter is not particularly limited, but a generally distributed one may be used. Here, when the opening of the strainer to be used is less than 10 μm, it takes a long time for the egg to pass, which may lead to a decrease in production efficiency. Is not obtained, it may be a egg soup in which eggs are finely dispersed. On the other hand, if the opening exceeds 100 μm, a clot of coagulated eggs may be formed in the egg soup when the resulting sterilized liquid whole egg is used in the egg soup. Preferably, a strainer having an aperture of 30 to 80 μm is used. In addition, the product temperature of the liquid whole egg in a filtration process is normal temperature (18-25 degreeC).

1.2. Sterilization process Liquid whole eggs are sterilized by the sterilization process. In the sterilization process, if the product temperature is less than 59 ° C., the protein contained in the egg is not sufficiently denatured. In some cases, solidified eggs with folds are not obtained, and the egg is finely dispersed in an egg soup. On the other hand, if the product temperature is sterilization exceeding 63 ° C., the degree of denaturation of the protein contained in the egg becomes too large. When an egg soup is prepared using the whole germicidal solution egg obtained, a large mass of coagulated eggs may be formed in the egg soup. From the viewpoint of more reliably producing a coagulated egg having a film-shaped fold having a surface area larger than the thickness, the sterilization temperature is more preferably heated so that the product temperature is 59 to 63 ° C., and the product temperature is 61 to 63. More preferably, it is ° C.

  The sterilization time at the product temperature is 5 to 30 minutes. This is because if the sterilization time is less than 5 minutes, sterilization tends to be insufficient, and if it exceeds 30 minutes, the sterilization effect is not further improved and is not suitable for work efficiency.

  In addition, from the viewpoint of suppressing turbulent flow that occurs in the liquid whole egg during sterilization, the sterilization process may be performed using a method using a tubular heat exchanger or in a state where the liquid whole egg is sealed in a container. Especially, it is preferable to carry out in a state where the liquid whole egg is sealed in a container. When sterilization is performed in a state where the liquid whole egg is sealed in a container, more specifically, the liquid whole egg filtered in the filtration step is packed in a container and sealed in a sealed state. Thus, by performing sterilization with the liquid whole egg sealed in a container, the egg is heated in a state where turbulence of the liquid whole egg during sterilization is suppressed, so when preparing the egg soup, It is easy to obtain a sterilized liquid whole egg from which a coagulated egg having a film-like fold having a large surface area compared to the thickness is obtained.

  In addition, when the sterilization step is performed after the sealing step, the material of the container used to seal the filtered whole egg is, for example, a bag made of polyethylene, polypropylene, polyethylene terephthalate, vinyl chloride, nylon poly, or the like. Can be mentioned. Moreover, also when performing the process sealed after a sterilization process, the sterilized liquid whole egg can be sealed in the container which consists of the said material.

  In addition, it is preferable not to filter after a sterilization process so that the connection of the egg formed in the sterilization process may not be cut | disconnected.

2. Container-packed sterilization liquid whole egg The container-packed sterilization liquid whole egg which concerns on one Embodiment of this invention is a container-packed sterilization liquid whole egg whose viscosity (20 degreeC) is 100-2,000 mPa * s, Comprising: Alternatively, 500 g of the sterilizing solution whole egg having a product temperature of 5 ° C. is poured onto 2 and the sterilizing solution that has passed through a strainer with respect to the poured sterilizing solution whole egg when the egg is allowed to fall for 3 minutes. The ratio (%) of the whole egg is a value specified below.
When the strainer 1 having a mesh opening of 1.7 mm and an inner diameter of 200 mm is used, the ratio (referred to as the ratio A) is 80% or more.
When the strainer 2 having an aperture of 0.5 mm and an inner diameter of 200 mm is used, the ratio (referred to as ratio B) is 10% or less.

  In addition, in the container-packed sterilized liquid whole egg according to the present embodiment, when the egg soup is prepared using the sterilized liquid whole egg, a coagulated egg lump is formed in the egg soup and the coagulated egg is formed in the egg soup. From the viewpoint of more reliably suppressing fine scattering, the ratio A is preferably 80% to 95%, and the ratio B is preferably 1.5 to 10%.

  Here, for “viscosity”, a BH viscometer was used, the number of revolutions: 10 rpm, the rotor: No. 2. Product temperature: Value converted from reading after 2 rotations under the measurement condition of 20 ° C., “Ratio A”, “Ratio B”, and “Salt soluble protein content ratio of unmodified protein portion (vs. "Whole egg)" is a value measured and calculated by the following method.

“Ratio A (or B) (%)” is calculated in the following manner.
After gently pouring 500 g of the sterilizing solution whole egg at 5 ° C. onto the strainer 1 (or 2) and slowly tilting the strainer in multiple directions so that the entire sterilizing solution egg spreads almost uniformly over the entire strainer. The mass of the whole bactericidal solution egg that has passed through the strainer when it is allowed to fall naturally after being left for 3 minutes is calculated and put into the following equation.
Formula: [Ratio A (or B) (%)] = [mass of sterilized liquid whole egg that passed through strainer 1 (or 2) (g)] / [mass of sterilized liquid whole egg poured (g)] × 100

The “salt soluble protein content ratio of the native protein portion (vs. whole egg)” is calculated as follows.
Dilute and dissolve 0.25 g of the whole germicidal solution in 0.3 M NaCl solution to make a 100 ml diluted solution. The diluted solution is centrifuged at 15,000 rpm for 60 minutes, and the protein concentration of the supernatant is measured by the phenol reagent method (Lowry et al. Method) to calculate the amount of salt-soluble protein.
Next, assuming that the amount of salt-soluble protein in the whole sterilized liquid egg (raw whole egg) is 100%, the ratio of the amount of salt-soluble protein in the whole sterilized liquid egg is calculated. Whole egg) ”.

  When the ratio A is less than 80%, when the egg soup is prepared using the whole container sterilized liquid egg according to the present embodiment, the folds of the coagulated egg in the egg soup may become too thick and become a lump. is there. In addition, when the ratio B exceeds 10%, when the egg soup is prepared using the whole container sterilized liquid egg according to the present embodiment, the folds of the coagulated eggs contained in the egg soup are surface areas as compared to the thickness. In some cases, the crease of the coagulated egg is not formed, and as a result of the eggs being finely dispersed in the egg soup, the egg soup may become cloudy. Moreover, the container sterilization liquid whole egg which concerns on this embodiment is a container which concerns on this embodiment because a viscosity (20 degreeC) is 100-2,000 mPa * s (preferably 110-1,800 mPa * s). When egg soup is prepared using whole sterilized sterilized egg solution, coagulated eggs with film-like folds having a surface area larger than the thickness are obtained in egg soup, and egg soup with high transparency is obtained. Can be obtained.

  In addition, when egg soup is prepared using whole eggs in the container sterilization liquid according to the present embodiment, it is more reliably suppressed that a lump of coagulated eggs is produced in the egg soup and that the eggs are finely scattered in the egg soup. From a viewpoint that can be achieved, the undenatured portion of the protein of the whole sterilized liquid in the container is 85 to 95% (preferably 85 to 93%, more preferably 85 to 92.5%) of the raw whole egg in terms of the amount of salt-soluble protein. It is preferable that

  It is preferable that the whole container sterilization liquid egg which concerns on this embodiment does not contain gum. In the present invention, “does not contain gum” means that the content of gum in the whole sterilized liquid in a container is less than 0.1%. In this case, the gum is not intentionally blended in the whole sterilized liquid egg.

  The container-filled sterilizing liquid whole egg according to this embodiment can be obtained by the manufacturing method described in the above-mentioned section “1. Manufacturing method of sterilizing liquid whole egg”. Moreover, the container sterilization liquid whole egg which concerns on this embodiment can be accommodated in the container illustrated in the column of the above-mentioned "1. Manufacturing method of sterilization liquid whole egg."

In addition, the container sterilization liquid whole egg which concerns on this embodiment may be frozen. The container sterilization liquid whole egg which concerns on this embodiment can be used conveniently for egg soup. An example of the preparation method of egg soup using the whole container sterilization liquid whole egg which concerns on this embodiment is shown below.
100 ml of soup was prepared in a 150 ml beaker, and the temperature was adjusted to 95 ° C. While slowly stirring this soup with a magnetic stirrer, 10 ml of the whole germicidal solution egg is added over 5 seconds and heated for 3 minutes to prepare an egg soup.

  In addition, the whole packaged sterilization liquid egg according to the present embodiment is used for foods that use normal eggs other than egg soup (eg, thick-boiled eggs, omelettes, scrambled eggs, toki eggs, batter liquids such as tempura and fried chicken, steamed tea, pudding , Sponge cake).

3. Features Traditional germicidal whole eggs have generally been the goal for many years to approximate the properties of whole raw whole eggs. For this reason, until now, by preparing as much as possible the damage to the sterilizing solution whole egg when preparing the sterilizing solution whole egg, the resulting sterilizing solution whole egg is as close as possible to the whole live egg Has been developed.

  For example, in claim 1 of Patent Document 1 described above, 0.7 to 2.0% by weight of xanthan gum based on the weight of the processed liquid egg is contained together with the processed liquid egg, and the viscosity at 25 ° C. is 2500 to 9000 cps. A method for producing an egg-containing food, characterized by heat-coagulating a processed liquid egg mixture in a seasoning liquid having a viscosity at 25 ° C. of 1000 cps, is proposed. It is described in paragraph [0036] that an egg-containing food is obtained.

  In addition, in paragraph [0012] of the above-mentioned Patent Document 2, it is important to avoid as much as possible a process that breaks the “connection” of eggs in order not to impair the object of the present invention. is there.

  Furthermore, the paragraph [0005] of the above-mentioned Patent Document 3 states that “the present invention aims to provide a whole egg in a bag-packed solution while keeping physical properties close to that of a raw egg as much as possible. . "

  Thus, it can be understood that Patent Documents 1 to 3 all intend to bring the physical properties of the liquid egg obtained as close as possible to the raw egg.

  On the other hand, the manufacturing method of the container sterilization liquid whole egg which concerns on this embodiment aims at obtaining the characteristic effect of obtaining the physical property exceeding a raw egg specialized in egg soup. . The specific action and effect can be achieved by performing a treatment that dares damage to the whole liquid egg (filtration treatment using a fine strainer having an opening of 10 to 100 μm and sterilization treatment at a product temperature of 59 to 63 ° C.).

  That is, when the egg soup is prepared using the whole eggs in the container sterilized liquid according to the present embodiment, the egg soup is highly transparent and has a solidified egg having a film-like fold having a large surface area compared to the thickness. An egg soup can be obtained, which is an egg soup that cannot be obtained by using a raw egg or a conventional whole sterilizing liquid egg that has the same physical properties as a raw egg.

4). EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

4.1. Example 1
The eggs with shells were divided by a conventional method and filled into a tank, and then filtered with a strainer having an opening of 60 μm. Next, 5 kg of the filtered liquid whole eggs were filled in nylon plastic bags, and sterilized at a product temperature of 63 ° C. for 15 minutes to obtain the whole packaged sterilized liquid egg of Example 1. Moreover, the egg soup was prepared with the following method using the whole container sterilization liquid egg of this Example 1.
100 ml of soup was prepared in a 150 ml beaker, and the temperature was adjusted to 95 ° C. While slowly stirring this soup with a magnetic stirrer, 10 ml of sterilized liquid whole egg was added over 5 seconds and heated for 3 minutes to prepare egg soup.

4.2. Examples 2-4 and Comparative Examples 1-7
Containers of Examples 2 to 4 and Comparative Examples 1 to 7 under the same conditions as in Example 1 except that the preparation conditions such as the size of the strainer used and the sterilization temperature were changed to those shown in Table 1. The whole sterilized liquid egg was obtained. The results are shown in Table 1. Note that the strainers having an opening shown in Table 1 are a strainer having an opening of 2 mm, a strainer having an opening of 200 μm, and a strainer having an opening of 100 μm.

  In Comparative Example 3, instead of passing the whole liquid egg through the strainer, stirring was performed for 1 minute at 60 V (volts) using a household mixer connected to a transformer. In Comparative Example 6, instead of passing the whole liquid egg through the strainer, stirring was performed 20 times using chopsticks. In Comparative Example 7, the whole liquid egg was not passed through the strainer and sterilized, and 0.2% xanthan gum was added.

In Table 1, “Evaluation of coagulated egg” and “Soup” in “Evaluation of egg soup” are as follows.
(Appearance of coagulated egg)
A: A film-like fold having a large surface area compared to the thickness.
B: A thick lump, not a film-like fold.
C: A film having a surface area smaller than the thickness. Or, it is finely dispersed and the folds of coagulated eggs are not formed.
(soup)
A: Transparent (visually).
B: It is cloudy (visual observation).

  In Table 1, “viscosity” is a value measured using a BH viscometer, and “(1) ratio A”, “(2) ratio B”, and “native portion of protein”. “Salt soluble protein content ratio (vs. whole egg)” is a value measured and calculated by the method described in the above embodiment.

4.3. Discussion In the egg soup prepared using the whole germicidal solution egg of Example 1, compared to the egg soup prepared using raw whole eggs, the solid surface of the film-like folds has a large surface area with respect to thickness and has a presence. was gotten. On the other hand, the egg soup prepared using the whole sterilization liquid egg of Comparative Example 1 had thick chunks of coagulated eggs in the egg soup.

  As shown in Table 1, according to the sterilization liquid whole eggs of Examples 1 to 4, when used for the production of egg soup, the egg soup has a high transparency and a membrane-like surface area larger than the thickness. It can be seen that an egg soup containing coagulated eggs with folds can be obtained. On the other hand, in the sterilization liquid whole eggs of Comparative Examples 1 to 7, when used for the production of egg soup, eggs containing eggs having film-like folds that have a high surface area compared to the thickness and high transparency of the soup It can be understood that the soup can not be obtained at the same time.

  In Comparative Example 7, xanthan gum is added. When the egg soup was prepared using the liquid whole egg of Comparative Example 7, when the coagulated egg in the obtained egg soup was eaten, the texture was poor. From this, it is surmised that the stickiness peculiar to the gum quality in the liquid whole egg of Comparative Example 7 is detrimental to the original texture of the egg. Moreover, the egg soup prepared using the liquid whole egg of Comparative Example 7 produced a thick coagulated egg lump, and no folds were obtained.

  Moreover, in the comparative example 1, it filtered with the coarse strainer whose eye magnitude | size is 1-10 mm, and then sterilized, and then bagged. When an egg soup was prepared using the whole sterilization liquid egg of Comparative Example 1, thick chunks of coagulated eggs were produced in the egg soup.

  The present invention has been described with reference to the embodiments. However, the configuration described in each of the embodiments so far is merely an example, and the present invention can be modified as appropriate without departing from the technical idea. . Further, the configurations described in the respective embodiments may be used in combination as long as they do not contradict each other.

Claims (7)

A filtration step of filtering the whole egg with a fine strainer having an opening of 10 to 100 μm, and a sterilization step of sterilizing the filtered whole egg at a product temperature of 59 to 63 ° C. A method for producing whole-packed sterilized liquid eggs, wherein the viscosity (20 ° C.) of whole eggs is increased to 100 to 2000 mPa · s.   The said sterilization process is a manufacturing method of the container sterilization liquid whole egg of Claim 1 performed in the state which sealed the said liquid whole egg in the container.   The method for producing whole-packed sterilized liquid eggs according to claim 1 or 2, wherein the whole-packed sterilized liquid eggs are for egg soup. A container sterilization liquid whole egg having a viscosity (20 ° C.) of 100 to 2,000 mPa · s,
When 500 g of the sterilizing solution whole egg having a product temperature of 5 ° C. is poured onto the strainer 1 or 2 below and left to stand for 3 minutes to let it fall naturally, it passes through the strainer with respect to the poured sterilizing solution whole egg. The sterilized liquid whole egg in a container, in which the ratio ( mass %) of the whole sterilized liquid egg is the value specified below.
When the strainer 1 having a mesh opening of 1.7 mm and an inner diameter of 200 mm is used, the ratio (referred to as the ratio A) is 80% by mass or more.
When the strainer 2 having an aperture of 0.5 mm and an inner diameter of 200 mm is used, the ratio (referred to as ratio B) is 10% by mass or less. The container-filled sterilized liquid whole egg according to claim 4, wherein the ratio A is 80% by mass to 95% by mass , and the ratio B is 1.5 % by mass to 10% by mass . The container-packed sterilized liquid whole egg according to claim 4 or 5, wherein the unmodified portion of the protein is 85 mass% to 95 mass % of the raw whole egg in a salt-soluble protein amount ratio. The manufacturing method of egg soup including the process of preparing egg soup using the sterilization liquid whole egg contained in the container sterilization liquid whole egg of any one of Claims 4 thru | or 6.