JP7244201B2 - Liquid eggs for heat cooking and processed egg products using the same - Google Patents

Description

TECHNICAL FIELD The present invention relates to a liquid egg for cooking with heat and a processed egg product using the same.

Processed egg products that are commercially available for home and business use, and egg dishes that are served at restaurants, etc., have a soft, half-boiled texture, such as thick omelet, scrambled egg, omelet, oyakodon, and crab balls. There are things I like.
When eggs are overheated, protein coagulation is accelerated, moisture is lost, and the texture tends to be dry and hard. Therefore, maintaining the soft, soft-boiled texture of processed egg products has become an issue in the food industry.

In the production of processed egg products, sterilized liquid eggs that have been cracked and sterilized in advance are used.
Conventionally, addition of sugar, starch, polysaccharides such as gums, etc. has been performed, but in addition, for example, a method of incorporating calcium-reactive gelling agents such as alginic acid and low-methoxyl pectin (Patent Documents 1), and a method of incorporating dextrin having a blue value of 0.4 to 1.2 (Patent Document 2).
However, in the method described in Patent Document 1, the addition of a gelling agent tends to result in loss of the natural texture when only eggs are baked. In addition, the method described in Patent Document 2 was insufficient to obtain a soft, soft-boiled texture.
Therefore, there is still room for improvement in the technology of liquid eggs for producing processed egg products having a soft, soft-boiled texture.

Japanese Patent Application Laid-Open No. 2002-000232 JP 2013-066438 A

An object of the present invention is to provide a liquid egg for producing a processed egg product having a soft, half-boiled texture.

The inventor of the present invention has made intensive studies to achieve the above object.
As a result, only by using a liquid egg containing acetic acid and a specific organic acid and having a pH of 5.5 or more and 7 or less can an unexpectedly soft soft-boiled texture be obtained when the egg is cooked. Furthermore, the inventors have found that the texture described above is maintained even in an overheated state, and have completed the present invention.

That is, the present invention
(1) A liquid egg for cooking with heat,
acetic acid;
and one or more selected from organic acids having 3 to 6 carbon atoms,
pH is 5.5 or more and 7 or less,
Liquid egg for cooking with heat.
(2) In the liquid egg for heat cooking of (1),
The organic acid having 3 or more and 6 or less carbon atoms is gluconic acid.
Liquid egg for cooking with heat,
(3) In the liquid egg for heat cooking of (1) or (2),
For the liquid egg total amount,
The total content of the acetic acid and the organic acid having 3 to 6 carbon atoms is 0.01% to 2%,
Liquid egg for cooking with heat,
(4) In the liquid egg for heat cooking according to any one of (1) to (3),
The total content of potassium, magnesium and calcium is 200 ppm or more,
Liquid egg for cooking with heat,
(5) Using the liquid egg for heat cooking according to any one of (1) to (4),
Baked eggs.
(6) Using the liquid egg for heat cooking according to any one of (1) to (5),
egg binding,
is.

According to the present invention, it is possible to obtain a processed egg product having a soft soft-boiled texture without excessive coagulation of the egg during cooking, and to maintain the same texture even when the egg is overheated. becomes possible.
Therefore, it can contribute to improving the quality of processed egg products that require heat sterilization at the time of production, and boxed lunches such as oyakodon that are reheated at the time of eating.
In addition, it becomes possible for restaurants and the like to provide products of a certain quality regardless of the cooking proficiency level, which contributes to the simplification and reduction of the burden of cooking egg dishes and the improvement of production efficiency.

The present invention will be described in detail below.
In the present invention, "%" means "mass %" and "part" means "mass part".

<Characteristics of the present invention>
In the present invention, by using a liquid egg containing acetic acid and a specific organic acid and having a pH of 5.5 or more and 7 or less, a soft half-boiled texture can be obtained when the egg is cooked. , is characterized in that the above texture is maintained even when overheated during cooking.

<Liquid egg for cooking with heat>
The liquid egg for heat cooking of the present invention contains at least one kind of liquid egg yolk, liquid egg white, acetic acid and organic acid having 3 to 6 carbon atoms, and exhibits a yellow color when heated.
Specifically, for example, whole egg liquid obtained by breaking an egg is filtered, sterilized, and frozen, or is reconstituted after being subjected to various treatments such as drying, cholesterol, sugar, lithisome and the like, and those obtained by mixing egg yolk liquid and egg white liquid at an arbitrary ratio.
The liquid egg for heat cooking of the present invention can maintain the texture of a soft, soft-boiled egg when cooked. , Atsuyaki tamago, dashimaki tamago, omelets, scrambled eggs, baked egg products such as crab balls, oyakodon ingredients, katsudon ingredients, eel egg binding, etc. Eggs that heat and solidify ingredients and broth It can be suitably used for binding.
Furthermore, since the liquid egg for heat cooking of the present invention can maintain the above-mentioned texture even when it is overheated, it can be vacuum-packed after production and eaten at room temperature. It is also possible to improve the quality of processed egg products, boxed lunches that are reheated when eaten, and retort packs bound with eggs.

<Egg>
The egg of the present invention is not particularly limited as long as it is edible, and examples thereof include eggs of chickens, quails, ducks, and the like. The form of the egg is not limited, and for example, a shell egg may be used, or an egg that has been broken in advance such as a liquid whole egg, a liquid egg yolk, or a liquid egg white may be used.

<Acetic acid and organic acid having 3 to 6 carbon atoms>
It is important that the liquid egg for heat cooking of the present invention contains both acetic acid and an organic acid having 3 to 6 carbon atoms (hereinafter referred to as an organic acid) described later. By containing both acetic acid and organic acid, it is possible to maintain the soft, half-boiled texture of the processed egg product without containing sugar, starch, or the like.
Although the mechanism for maintaining the texture is not clear, it is speculated that part of the egg protein is moderately denatured to prevent excessive coagulation of the protein during heating.
In the food industry, a large amount of liquid eggs stocked in tanks is used to produce various processed egg products. Egg protein denaturation progresses rapidly. As a result, processed egg products produced by heating using liquid eggs that have been stocked in a tank for a long period of time have a partially gel-like texture and are of poor quality. In addition, eggs that have gelled due to denaturation adhere to the inside of the pipes of the stock tank, reducing the sanitization of the production line and causing clogging of the pipes. A liquid egg containing both acetic acid and an organic acid, which will be described later, is less likely to cause such problems and is suitable for mass production in the food industry.

<acetic acid>
Acetic acid is not particularly limited as long as it is edible among natural or synthetic ones.

<Organic acid having 3 to 6 carbon atoms>
The liquid egg for cooking with heat of the present invention contains an organic acid having 3 or more and 6 or less carbon atoms in addition to acetic acid. These organic acids may be used as long as they are edible, and specific examples include lactic acid, malic acid, succinic acid, tartaric acid, citric acid, gluconic acid, and the like. It is not particularly limited as long as it is a substance.
In the present invention, from the viewpoint of obtaining a soft soft-boiled egg-like texture, a processed egg product excellent in soft soft-boiled-like texture and egg taste when gluconic acid is contained among the above organic acids. is obtained.

<Method of adding acetic acid and organic acid having 3 to 6 carbon atoms>
The acetic acid and the organic acid may be added as acetic acid itself or the organic acid itself, and food materials containing these, such as citrus fruits, apple juice, sake, wine, brewed vinegar, synthetic vinegar, soup stock, Extracts, honey, etc. may be added. Also, if there is an organic acid precursor such as gluconolactone, it may be added.

<pH of liquid egg for cooking with heat>
The liquid egg for cooking with heat according to the present invention has a pH of 5.5 or more and 7 or less, preferably 6 or more and 7 or less.
If the pH of the liquid egg for cooking is higher than the above range, the soft and soft-boiled texture after cooking is poor.
The pH of the liquid egg for cooking can be adjusted by adding the acetic acid and the organic acid. A pH adjuster commonly used in foods, such as sodium hydride, calcium carbonate, eggshell, and shell calcium, may be used.

<Total content of acetic acid and organic acid having 3 to 6 carbon atoms>
The total content of the acetic acid and the organic acid is preferably 0.01% or more and 2% or less relative to the total amount of the liquid egg for heat cooking, from the viewpoint of maintaining a soft and soft-boiled texture without impairing the taste of the egg. , and more preferably 0.1% or more and 1% or less.

<Content ratio of acetic acid and organic acid having 3 to 6 carbon atoms>
The content ratio of the acetic acid and the organic acid in the liquid egg for heat cooking of the present invention is preferably 1:0.01 to 1:1, more preferably 1:0, from the viewpoint of maintaining a soft and soft-boiled texture. 0.05 to 1:0.5.

<Potassium, Calcium, Magnesium>
The liquid egg for cooking with heat of the present invention makes it easy to obtain a soft and soft-boiled egg-like texture during cooking, and masks the sour taste and sour smell derived from the acetic acid and the organic acid to retain the original taste of the egg. It is preferable to further contain potassium, calcium, and magnesium from the viewpoint of making it easy to feel. Although the mechanism of maintaining texture is not clear, it is presumed that it assists the effects of the acetic acid and the organic acid and controls the denaturation of the egg protein.
The sources of potassium, calcium and magnesium are not particularly limited as long as they are edible. When the acetic acid and the organic acid are added as food materials, they may be derived from the food materials, or may be derived from the above-described pH adjuster. In addition, substances designated as additives, such as potassium chloride, magnesium sulfate, bittern, etc., may be added.

<Potassium, Calcium, Magnesium>
When the total content of potassium, calcium and magnesium in the liquid egg for cooking with heat of the present invention is 200 ppm or more, preferably 250 ppm or more, a soft, half-boiled egg-like texture can be obtained more easily, which is preferable.
Although the upper limit of the total content of potassium, calcium and magnesium is not particularly limited, it is preferably 2000 ppm or less, more preferably 1500 ppm or less, from the viewpoint of not impairing the taste of eggs due to harshness or the like.

<Other raw materials>
In the present invention, raw materials other than acetic acid and organic acids having 3 to 6 carbon atoms, which are the essential raw materials of the present invention, can be appropriately selected and blended within a range that does not impair the effects of the present invention.
Specifically, for example, salt, soy sauce, other seasonings, various amino acids, various vitamins, various peptides, various minerals, sweeteners such as aspartame and phenylalanine, polysaccharide thickeners such as xanthan gum, carrageenan, starch and modified starch. , coloring agents, fragrances, preservatives, and the like.

Hereinafter, the present invention will be specifically described based on Examples, Comparative Examples and Test Examples. In addition, this invention is not limited to these.

[Example 1]
A liquid whole egg, acetic acid, gluconic acid, potassium, calcium and magnesium were mixed according to the composition shown in Table 1 to obtain a liquid egg for heat cooking of the present invention.

For Examples 2 to 7 and Comparative Examples 1 to 4, liquid eggs for heat cooking were obtained in the same manner as in Example 1 according to the formulations in Table 1.

[Test Example 1] pH of liquid egg for heat cooking
The pH of the liquid egg for cooking was measured by the following measuring device and method.
<Measurement method>
The electrode was immersed while stirring the liquid eggs for heat cooking of Examples 1 to 7 and Comparative Examples 1 to 4, and the indicated value after 3 minutes was taken as the pH of the liquid eggs for heat cooking.
<Measuring device>
Equipment: FiveEasyPlus pH meter model number FEP20 (manufactured by METTLER TOLEDO)
Electrode: LE438 composite electrode (manufactured by METTLER TOLEDO)

[Test Example 2] Measurement of Potassium, Calcium and Magnesium Amounts The amounts of potassium, calcium and magnesium in liquid eggs for cooking were measured by an indirect absorption method using capillary electrophoresis.
<Standard solution>
0.5 mL of a 1000 ppm ammonia solution and 0.5 mL each of standard undiluted solutions (1000 ppm) of potassium ions, calcium ions and magnesium ions were placed in a 50 mL volumetric flask and diluted to obtain standard solutions.
<Electrophoresis reagent>
1 mL of 0.6 mol/L 2-hydroxyisoacetic acid, 0.5 mL of 0.8 mol/L imidazole solution, 1 mL of 1.2% 18-CROWN-6.99%, and 0.1 mL of acetic acid were placed in a 60 mL volumetric flask. It was made up to volume and used as an electrophoresis reagent.
<Measuring device>
Equipment: capillary electrophoresis apparatus CAPI-3300 (manufactured by Otsuka Electronics Co., Ltd.)
Capillary: fused silica inner diameter 100 μm, outer diameter 0.375 mm, length 725 mm
<Measurement conditions>
File used: (New) Positive ion detection wavelength: 215 nm
Lower wavelength limit: 200 nm
Upper wavelength limit: 280 nm
Wavelength interval: 5 nm
Sample injection: drop 25 mm, 30 sec
Electrophoresis conditions: constant voltage 15.0 kV
Analysis time: 9 to 10 minutes <Measurement method>
A diluted liquid egg obtained by diluting a liquid egg for cooking with heat 100 times was used as a test solution, and the measurement was performed by the standard addition method.

[Test Example 3] Sensory evaluation In the sensory evaluation, the liquid eggs for heat cooking of Examples 1 to 7 and Comparative Examples 1 to 4 were heated and coagulated under the following conditions. It was rated according to the following evaluation criteria, and the average score was used as the evaluation value.
<Conditions for producing steamed omelet>
200 mL of liquid eggs for heat cooking of Examples 1 to 7 and Comparative Examples 1 to 4 were filled in a 250 mL pouch, sealed, and immersed in hot water at 85° C. and heated for 10 minutes to obtain a steamed omelet.
<Evaluation Criteria>
5: Soft soft-boiled-like texture is very preferable 4: Soft soft-boiled-like texture 3: Similar to control 2: Slightly harder than control, poor soft texture 1: Harder than control, mumbling

From Table 1, it can be seen that the steamed eggs (Examples 1 to 7) made using liquid eggs for heat cooking containing acetic acid and organic acids and having a pH of 5.5 to 7 are soft and soft compared to the control. It tasted like you. In particular, it is prepared using a liquid egg for cooking with a pH of 6 or more and 7 or less, a total content of acetic acid and organic acids of 0.2 or more and 2% or less, and a total content of potassium, calcium and magnesium of 200 ppm or more. Steamed eggs (Examples 1 to 3, 5, 6) have a very preferable soft and soft-boiled texture. Examples 1 to 3) were preferable because the taste of eggs was excellent.

On the other hand, the steamed omelette (Comparative Example 1) prepared using a liquid egg for heat cooking containing only acetic acid had a texture similar to that of the control, but a gel-like texture was partially felt. , was not preferred.
Steamed omelettes prepared using liquid eggs for heat cooking containing only organic acids (Comparative Examples 2 and 3) had a harder texture than the control, and lacked a soft texture.
Steamed tamagoyaki (Comparative Example 4) made using a liquid egg for heat cooking with a combined use of acetic acid and an organic acid and a pH of less than 5.5 has a soft texture, but a part of it does not solidify sufficiently. It was liquid and had a strong acrid odor, which was not preferable as a taste for fried eggs.
The steamed omelet (Comparative Example 5) prepared using a liquid egg for cooking with a pH of over 7 and containing potassium gluconate had a harder texture than the control, which was not preferable.

[Example 8]
97.5% liquid whole egg, 2.5% gluconic acid vinegar and 475 ppm calcium were mixed to obtain the liquid egg for heat cooking of the present invention. The obtained liquid egg for heat cooking had an acetic acid content of 1.1% and a gluconic acid content of 0.05%.
Prepare 150 g of the obtained liquid egg for cooking with heat, 65 g of Japanese-style broth, 100 g of chicken, and 100 g of onion, put the Japanese-style broth, chicken, and onion in a pot and heat until cooked, then add the liquid egg for cooking with heat. The mixture was further heated for 5 minutes to obtain ingredients for oyakodon.
The ingredients of the resulting oyakodon had a soft, half-boiled texture and an excellent taste of the egg, which was preferable.

Claims (5)

A liquid egg for cooking with heat,
acetic acid;
containing gluconic acid as an organic acid ,
The content ratio of the acetic acid and the organic acid is 1:0.01 to 1:1,
pH is 5.5 or more and 7 or less,
Liquid egg for cooking with heat. In the liquid egg for heat cooking according to claim 1,
For the liquid egg total amount,
The total content of the acetic acid and the organic acid is 0.01% or more and 2% or less,
Liquid egg for cooking with heat. In the liquid egg for heat cooking according to claim 1 or 2,
The total content of potassium, magnesium and calcium is 200 ppm or more,
Liquid egg for cooking with heat. Using the liquid egg for heat cooking according to any one of claims 1 to 3,
Baked eggs. Using the liquid egg for heat cooking according to any one of claims 1 to 4,
Egg binding.