JPH0710213B2 - Manufacturing method of processed egg products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a processed egg food product. More specifically, the present invention relates to a method for producing a processed egg product which has antibacterial and antifungal effects, can be stably stored for a long period of time, and has excellent processing characteristics by adding a polyglycerin fatty acid ester.

(Industrial application field) Chicken eggs, which have long been used as one of the important human nutritional sources, have been used in the diet as processed foods in various forms with the progress of processing technology. Because of its nature, it is difficult to store it for a long time due to product distribution, so a process manufacturing method capable of stable storage is strongly desired.

(Prior art) Eggs and processed egg products are products that easily cause spoilage and deterioration of the products or food poisoning due to contamination of microorganisms derived from the raw material egg, or secondary bacterial contamination. The sterilization methods such as a method of sterilizing with a disinfectant bath such as an aqueous solution of sodium hypochlorite, a method of passing through a heat sterilization process during processing, and a method of adding a preservative such as sorbic acid and its salt have been conventionally devised. It was

(Problems to be solved by the invention) Although the sterilization method using a bactericide bath is very effective as a method for preventing microbial contamination derived from raw materials, sterilization is necessary for preventing secondary contamination during or after processing. It cannot be used due to the toxicity of the drug. Also, in the heat sterilization method, there is no heat resistance because the sterilization temperature cannot be raised above a certain temperature in order to avoid adversely affecting the physical and chemical properties of the product and reducing its value as a food. It is suitable for sterilization of general microorganisms, but it can withstand high temperatures of 80 to 120 ° C or higher, such as thermophilic spore forming bacteria such as Bacillus cereus (Baci
llus cereus), flat sour spoilage bacteria (Bacillus co
agulans, Bacillus stearothermophilus), sulfate-reducing bacteria (Desulfovibrio desulfuricans), etc. have no effect at all. The method of adding an antiseptic agent such as sorbic acid and its salt is not preferable in view of the influence on the human body in addition to the limitation of the amount added to the product.

(Means for Solving the Problem) The inventors of the present invention have conducted diligent research for the purpose of developing a food product capable of storing a processed egg food product for a long period of time and a method for producing the food product. And a method for producing a processed egg processed food by adding it to an egg preparation. That is, the present invention, by adding a polyglycerin fatty acid ester is a food additive with high safety and no restrictions on use, germination and growth of heat-resistant spore-forming spores, which was not possible by conventional sterilization / antibacterial methods. It is a method of producing processed egg foods that can be suppressed and can be stored stably for a long period of time. In addition, polyglycerin fatty acid ester is a powerful O / W, W / O type emulsion system as a food additive with no restrictions on use, and is an emulsifier with excellent salt resistance, acid resistance, and freeze resistance. It has excellent processing characteristics by adding it to chicken egg preparations to improve the shape and texture of processed egg foods and make them suitable for long-term storage.

The polyglycerin fatty acid ester used in the present invention is
Hexaglycerin, octaglycerin, decaglycerin, eicosaglycerin, triacontaglycerin, etc. are polyglycerin fatty acid esters having an average degree of polymerization of 6 or more or a hydroxyl value of 970 or less. Fatty acid used in polyglycerin fatty acid ester is a saturated or unsaturated straight chain fatty acid having 12 to 24 carbon atoms such as lauric acid, myristic acid, palmitic acid, stearic acid, behenic acid, oleic acid, and coconut fatty acid. Saturated or unsaturated fatty acids having 14 to 18 carbon atoms are desirable. These fatty acids are
A single type or a mixture of two or more types may be used.

The polyglycerin fatty acid ester of the present invention is a mono-, di-, tri-, tetra-, or penta-ester of polyglycerin having an average degree of polymerization of 6 or more, and among them, mono-, di-, and triesters are preferable, and these are single or double or more. It can be used as a mixture.

The polyglycerin fatty acid ester used in the present invention exerts its effect by adding 0.001% to 5% (part by weight) to the processed egg food, but preferably 0.01 to 0.3% (by weight) to the processed egg food. Part) is added. If the added amount is less than 0.001%, the effect of the present invention is not obtained, and if the added amount is more than 5%, the polyglycerin fatty acid ester affects the flavor of the food and is economically expensive, which is not desirable.

The processed egg products of the present invention include boiled boiled eggs, omelets, date rolls, crepes, egg roasts such as Kinshi eggs, egg tofu and puddings, whole egg, egg white liquor, yolk liquor and sugar-added salt thereof. The effects of the present invention are remarkable in preparations, mayonnaise, tartar sauce, spreads, and the like, and particularly in tube packaging, bottles, and filling products that pass through a long-term distribution channel.

(Action) The polyglycerin fatty acid ester of the present invention is a surfactant having a very high hydrophilicity, and acts on the cell wall or cell membrane of the thermostable spore-forming bacterium and its spore surface to change the substance permeability of the biological membrane. It is presumed that this suppresses the substance metabolism in the cells and suppresses germination and growth of thermostable bacteria and their spores.

The present invention will be specifically described in the following examples, but the present invention is not limited thereto.

Example 1 50% sugar-enriched egg (Egnol, Taiyo Kagaku Co., Ltd.) 20
To a solution prepared by adding 50 ml of sterile physiological saline to 0 ml, add polyglycerin palmitate (Q-16U, Taiyo Kagaku Co., Ltd.).
Manufactured), polyglycerin stearic acid ester (Q-18U,
Taiyo Kagaku Co., Ltd., 0.02,0.05,0.10,0.20 respectively
A test medium is prepared by adding it so that the concentration thereof will be wt%.

Bacillus cereus 37 in basic nutrient medium
After aerobically culturing at 72 ° C for 72 hours, heat-treat at 85 ° C for 30 minutes, dilute it with sterile physiological saline to prepare a spore solution of 10 ⁶ cells / ml, and 1.0 ml of each of the above test media. Inoculate, 37 ℃, 5
Shaking culture was performed for one day.

During the culture period, samples are taken every 24 hours and diluted with sterile physiological saline, and then applied to a Bacillus cereus detection medium (NGKG egg yolk medium, Eiken Chemical Co., Ltd.) at 30 ° C for 24 hours. The results of measuring the number of bacteria after aerobic culture are shown in Tables 1 and 2.

Example 2 An egg preparation 10 having a water content of 25% by concentrating a solution obtained by adding 500 g of sucrose to 1000 g of the whole egg liquid (75% water content) under reduced pressure.
00 g is prepared, and 0.5 g of polyglycerin palmitate (Q-16U, manufactured by Taiyo Kagaku Co., Ltd.) is added to this and mixed by stirring. 1.0 ml of the Bacillus cereus spore solution (cell count: 10 ⁶ / ml) prepared above was added to this egg preparation, sealed in a glass container, heated at 65 ° C for 20 minutes, and then shake cultured at 30 ° C for 10 days. Do. As a control sample, a chicken egg preparation without addition of polyglycerin palmitate is cultured by the same operation as above. Table 3 shows the results of examining the changes in the number of bacteria in the Bacillus cereus detection medium (NGKG egg yolk medium, manufactured by Eiken Kagaku Co., Ltd.) by temporally collecting both culture solutions during the culture period.

(Effect of the present invention) As is clear from the results of the examples, processed egg foods to which the polyglycerin fatty acid ester of the present invention is added remain in the food, or infected thermospore-forming bacteria and their spores germinate and grow. Suppress it. Therefore, it does not require special treatment when producing processed egg food, prevents spoilage and deterioration of processed egg food, and is stable storage for a long time.

The present invention is also useful from the viewpoint of food hygiene not only for processed egg products but for food products in general.

Claims (3)

[Claims] 1. A method for producing a processed egg food, which comprises adding a polyglycerin fatty acid ester to an egg and its preparation to produce a product having an antibacterial / bacteriostatic effect and excellent processing characteristics. 2. The method for producing a processed egg food according to claim 1, wherein the polyglycerin of the polyglycerin fatty acid ester has an average degree of polymerization of 2 or more or a hydroxyl value of 970 or less. 3. The method for producing a processed egg product according to claim 1, wherein the fatty acid of the polyglycerin fatty acid ester is a saturated or unsaturated straight chain fatty acid having 12 or more carbon atoms.