JPH07108207B2 - Processed egg liquid - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel processed egg liquid having a reduced heat coagulation property.

[0002]

It is well known that when egg liquid is heated, egg proteins are denatured by heat and the denatured proteins are entangled with each other and aggregated, resulting in coagulation by heat. Therefore, for example, when making sauces such as anglaise sauce and carbonara sauce using eggs at home, they are produced while heating in a range where the eggs do not heat and solidify.

[0003]

However, in order to industrially produce the egg, it is necessary to overcome the problems such as the number of bacteria, so that the egg must be heated above the temperature at which it denatures and coagulates. However, there is a problem that it is difficult to manufacture the above-mentioned products in which the formation of a solidified product by heating is not desirable. Therefore, an object of the present invention is to provide a processed egg liquid with reduced heat coagulability.

[0004]

The present inventor has completed the present invention as a result of earnest research to solve the above problems. That is, the present invention relates to a processed egg liquid, which is characterized in that the egg liquid contains lambda carrageenan.

The present invention will be described in detail below. Egg fluid in the present invention refers to that obtained from avian eggs, and specifically includes egg yolk fluid, egg white fluid, whole egg fluid, a liquid obtained by dissolving dried eggs in water, and eggs such as albumin and globulin. Examples include a liquid in which a protein component is dissolved in water, a liquid in which a decomposed product of egg protein is dissolved in water, and a liquid in which these are mixed at an arbitrary ratio.

Next, in the present invention, lambda carrageenan refers to carrageenan classified as a lambda type. It does not necessarily have to be purified, and may be, for example, a crude extract of lambda carrageenan.

The aforementioned egg liquid contains lambda carrageenan. The inclusion of lambda carrageenan reduces the heat coagulability of egg liquid. The content ratio of lambda carrageenan is not limited, and the ratio may be changed according to the degree to which the heat coagulability of egg liquid is desired to be reduced. 5% or more of lambda carrageenan (converted to solid content having a purity of 100%) may be included with respect to (converted to minute).

Here, that the heat coagulability is reduced means that it is difficult for the protein to form a coagulated product even if the protein is denatured by heating. In the processed egg liquid of the present invention, any raw material other than those described above is used within the range that does not impair the object of the present invention.
Ingredients can be included. Examples of these raw materials / components include gum, starch, food ingredients such as seasonings (sugar, salt, etc.), cosmetic ingredients such as liquid paraffin, zinc pyridione, and glycyrrhizin. Since the processed egg liquid of the present invention has reduced heat coagulability, various types of sauces such as carbonara sauce and custard are used, since eggs are used as a raw material (a coagulated product of eggs is not desirable in products heated in the manufacturing process) It is particularly suitable as a raw material for creams such as creams, drinks such as milkshakes, and cosmetics such as rinses and treatments.

Next, a typical method for producing the processed egg liquid of the present invention will be described. In order to obtain the processed egg liquid of the present invention, the above-mentioned lambda carrageenan and egg liquid may be mixed with other auxiliary materials, if necessary, using a stirring means such as a mixer or a stirring rod. In addition, carrageenan, egg powder and the like may be mixed in the same manner.

Generally, about 12% of whole egg liquid obtained by breaking eggs, about 10% of egg white liquid, and about 15% of yolk liquid.
%, Dried whole egg contains about 47%, dried egg white contains about 83%, and dried egg yolk contains about 30% (as solid content). Therefore, when calculating the carrageenan content, It is good to refer to the value of.

[0011]

It is not clear why the processed egg liquid of the present invention has reduced heat coagulability, but since lambda carrageenan and egg protein form a complex, the egg protein is denatured by heating and is disordered. Even if the proteins become entangled in a random coil and entangle and coagulate / coagulate, lambda carrageenan interrupts the co-existence of egg proteins, presumably because denatured proteins are prevented from entanglement. .

Hereinafter, examples and test examples of the present invention will be described. All% in the present invention are% by weight.

Example 1 86 g of dried whole eggs was mixed with 910 g of fresh water, and 4 g of lambda carrageenan was mixed therewith to produce a processed egg liquid of the present invention. This processed egg liquid contains 10% lambda carrageenan based on egg protein. When this processed egg liquid was filled in a nylon bag and immersed in boiling water for 10 minutes, no egg coagulum was formed.

Example 2 Eggs were broken into eggs, and 490 g of the obtained whole egg liquid was mixed with 10 g of lambda carrageenan to obtain a processed egg liquid of the present invention. This processed egg liquid contains 20% lambda carrageenan based on egg protein. 100 pieces of this processed egg liquid in a pottery
After filling each g and steaming for 20 minutes in a steamer, no egg coagulum was formed.

Example 3 Eggs were broken into eggs, and 199 g of the obtained egg white liquor was mixed with 1 g of fresh water 800 lambda carrageenan to give the processed egg liquor of the present invention. This processed egg liquid contains 5% lambda carrageenan with respect to egg white protein. This processed egg liquid was filled in a can, put in a retort sterilizer and sterilized at 120 ° C. for 20 minutes, and then when the can was opened, no egg coagulum was formed. The non-coagulated processed egg liquid thus obtained was used as a treatment.

Example 4 80 g of dried whole eggs, 2 g of lambda carrageenan and 9 of fresh water
20g was mixed and it was set as the processed egg liquid of this invention. This processed egg liquid contains lambda carrageenan at 5.3% based on egg protein. Separately from this processed egg liquid, whole eggs obtained by breaking the eggs were baked in an omelet mold, and the processed egg liquid was injected into the omelet during the process to produce an omelet. This was frozen at -25 ° C for 10 days, then thawed and reheated. As a result, a semi-ripened omelet was obtained without forming any egg coagulum inside the omelet.

Example 5 (carbonara sauce) 200 g of egg yolk liquid, 3 g of lambda carrageenan and 8 parts of fresh water
The processed egg solution of the present invention was mixed with 00 g. Carbonara sauce with the following formulation using this processed egg liquid,
When filled in an aluminum pouch and sterilized by retort, this carbonara sauce did not produce any egg coagulum. Carbonara sauce blending Raw material blending ratio (%) Processed egg liquid 50.0 Fresh cream 45.0 Grated cheese 4.4 Salt 0.5 Pepper 0.1 Total 100

[0017]

TEST EXAMPLE TEST EXAMPLE Various thickeners were mixed with egg liquid to examine the heat coagulation property of the processed egg liquid. (Test method) Dry egg yolk 10%, thickener 0.5% (about 14% with respect to egg protein), the balance is fresh water, and various processed egg liquids are mixed so that the whole becomes 100%. did. 100 g of this processed egg liquid was filled and sealed in a nylon bag, and this was soaked in boiling water for 5 minutes. The results are shown in Table 1.

[0018]

[Table 1] In the table, x indicates that egg coagulation has occurred,
A circle indicates that no egg coagulum was formed.
From the table, it can be seen that only the processed egg liquid containing lambda carrageenan has a reduced heat coagulability.

[0019]

INDUSTRIAL APPLICABILITY As described above, the present invention provides a novel processed egg liquid with reduced heat coagulability. Therefore, it is possible to easily manufacture various foods, cosmetics, etc., which have been difficult to manufacture due to the heat coagulability of eggs.

Claims (1)

[Claims] 1. A processed egg liquid, wherein the egg liquid contains lambda carrageenan.