JP2010063398A - Packaged frozen processed egg, and method for producing the same - Google Patents

Abstract

Disclosed is a container-packed frozen processed egg and a method for producing the same, which can easily produce a processed egg product having a handmade unique appearance.
A container-packed refrigeration process in which a whole egg portion to which a water-soluble metal salt is added and a liquid egg white portion to which a gelling agent that gels in the presence of the metal salt is filled in the same container. A container-packed frozen processed egg characterized in that, after thawing, the liquid egg white portion has a gelled portion and a non-gelled portion, and the gelled portion is a boundary portion with the liquid whole egg portion.
[Selection figure] None

Description

The present invention relates to a container-packed frozen processed egg that can easily produce a processed egg product having a handmade unique appearance, and a method for manufacturing the same.

When homemade egg products such as oyakodon and omelet are handmade at home, the processed egg products are made because the concentrated egg white contained in the egg white liquid obtained by breaking the shelled egg is difficult to mix with the egg yolk liquid. Has a yellow color of egg yolk coagulum, white color of egg white coagulum, and a color intermediate between them, and has a unique handmade appearance.

On the other hand, when the egg processed product is mass-produced for the food service industry and lunch boxes, the whole egg liquid produced for business use is used. For example, when making oyakodon, the whole egg liquid and ingredients produced for business use for about 5 to 30 meals are placed in a short, large formwork and heated to form a rectangular shape at once. There is a method of making things, cutting them into one serving size, and using this.

However, such whole egg liquid is usually filtered through a strainer to remove foreign matter from the whole egg liquid divided from the shell eggs, and is filtered up and down, left and right with a plate type (continuous type) or with stirring blades. Heated and sterilized by batch-type heat sterilization method that heats with uniform stirring is used, but the concentrated egg white in the whole egg liquid is broken during such manufacturing process, so it contains concentrated egg white There is no uniform watery egg white, and the whole egg liquid obtained is yellow.

For this reason, when a processed egg product is produced using such whole egg liquid, it has a yellow-colored appearance, and it is difficult to say that it has a handmade appearance.

As a method for solving such a problem, for example, Japanese Utility Model Laid-Open No. 63-196991 (Patent Document 1) divides the inside of a container into a plurality of space portions by means of a fence and freezes the yolk liquid frozen in the space portions. Techniques have been proposed in which frozen egg white liquid is separately filled. However, in this method, there is a problem that the egg yolk liquid and the egg white liquid are completely separated from each other, and even if an egg processed product is manufactured using the frozen processed egg, a handmade unique appearance cannot be obtained.

Japanese Utility Model Publication No. 63-196991

Accordingly, an object of the present invention is to provide a container-packed frozen processed egg and a method for manufacturing the same, which can easily produce a processed egg product having a handmade unique appearance.

The present inventor conducted intensive studies to solve the above problems, and found that the whole egg part of the liquid to which the water-soluble metal salt was added and the liquid egg white part to which the gelling agent that gels in the presence of the metal salt was added. In the same container, and after thawing, the liquid egg white portion has a gelled portion and a non-gelled portion, and the container-packed frozen processed egg in which the gelled portion is the boundary portion with the whole liquid egg portion Furthermore, surprisingly, it was found that an egg processed product having a handmade unique appearance can be easily obtained by using such a container-packed frozen processed egg, and finally the present invention has been completed. .

That is, the present invention
(1) A container-packed frozen processed egg in which a liquid whole egg portion added with a water-soluble metal salt and a liquid egg white portion added with a gelling agent that gels in the presence of the metal salt are filled in the same container. And after thawing, the liquid egg white portion has a gelled portion and a non-gelled portion, and the gelled portion is a boundary portion between the liquid whole egg portion and a container-packed frozen processed egg,
(2) The liquid egg white part to which the gelling agent that gels in the presence of the metal salt is 50 to 250 parts with respect to 100 parts of the whole egg part to which the water-soluble metal salt is added (1) Container-packed frozen processed eggs,
(3) The container-packed frozen processed egg according to (1) or (2), wherein the water-soluble metal salt is a water-soluble calcium salt, and the gelling agent that gels in the presence of the metal salt is sodium alginate,
(4) The addition amount of the water-soluble calcium salt is 0.03 to 0.4 part of the metal in the water-soluble calcium salt with respect to 100 parts of the liquid whole egg part, and the addition amount of the sodium alginate is the liquid egg white part. (1) the container-packed frozen processed egg of 0.1 to 2.0 parts per 100 parts,
(5) Container-packed frozen processed eggs according to (1) and (4),
(6) In the same container, the whole egg part of the liquid added with the water-soluble metal salt and the liquid egg white part added with the gelling agent that gels in the presence of the metal salt are filled, sealed, and then frozen. A method for producing a frozen processed egg,
(7) 50 to 250 parts of the liquid egg white part to which the gelling agent that gels in the presence of the metal salt is filled with 100 parts of the whole egg part to which the water-soluble metal salt is added (6) Manufacturing method of frozen processed eggs,
(8) A method for producing a container-packed frozen processed egg according to (6) or (7),
It is.

ADVANTAGE OF THE INVENTION According to this invention, the container-packed frozen processed egg which can manufacture easily the processed egg product which has a handmade special appearance, and its manufacturing method can be provided. Therefore, it is possible to increase the commercial value of container-packed frozen processed eggs that are mass-produced and sold industrially, and further increase in demand can be expected.

Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The container-packed frozen processed egg of the present invention is one in which the liquid whole egg portion and the liquid egg white portion are filled and frozen in the same container.

The liquid whole egg part used in the present invention includes at least an egg yolk liquid, an egg white liquid and a water-soluble metal salt, and has a yellow color when subjected to heat coagulation treatment. Specifically, for example, whole egg liquid obtained by breaking an egg is filtered, sterilized and frozen, these are subjected to various treatments such as drying and then returned to a liquid state, part of the components ( Examples thereof include those obtained by removing cholesterol, sugar, lysozyme, etc., and those obtained by mixing egg yolk liquid and egg white liquid in an arbitrary ratio (egg white liquid: egg yolk liquid = 1: 0.2-2).

The liquid egg white portion used in the present invention includes a gelling agent that gels at least in the presence of egg white liquid and a metal salt, and exhibits a white color when subjected to heat coagulation treatment.

In addition, as the yolk liquid used in the present invention, the yolk liquid separated from the whole egg may be used as it is, and the yolk liquid separated from the whole egg is filtered, sterilized and frozen, and these are subjected to various treatments such as drying. Examples include those that have been applied and then returned to a liquid state, those that have been subjected to enzyme treatment such as phospholipase A ₁ or A ₂ , and those that have been partially removed from components such as cholesterol and sugar.

The egg white liquid used in the present invention is an egg white liquid separated from the whole egg, filtered, sterilized and frozen, subjected to various treatments such as drying, and returned to a liquid state, and a part of the components removed. , And egg yolk partially mixed (0.001 to 0.3% with respect to egg white liquid).

In addition, the liquid whole egg part and the liquid egg white part of the present invention may contain other optional components in addition to the above-described raw materials. Specifically, for example, broth, salt, fats and oils, spices, fragrances, Examples include seasonings such as coloring agents, gums such as xanthan gum, tamarind gum and guar gum, dairy products such as milk and fresh cream, bacteriostatic agents such as polylysine, glycine and protamine, gelatin and fresh water.

In the container-packed frozen processed egg of the present invention, the whole egg part to which a water-soluble metal salt is added and the liquid egg white part to which a gelling agent that gels in the presence of the metal salt is filled in the same container. After thawing, the liquid egg white portion has a gelled portion and a non-gelled portion, and the gelled portion is a boundary portion with the liquid whole egg portion.

That is, first, the liquid whole egg portion and the liquid egg white portion are gelated at the time of filling, so that the liquid whole egg portion and the liquid egg white portion are not uniform in the same container. Furthermore, gelation of the liquid egg white portion proceeds as the water-soluble metal salt in the whole egg portion penetrates into the liquid egg white portion over time. Thereafter, by freezing, the progress of gelation is suppressed in a state where the boundary between the liquid whole egg part and the liquid egg white part is gelled, and the liquid egg white part after thawing is the boundary part with the liquid whole egg part. It has a gelled part and a non-gelled part. As a result, the gelled portion of the liquid egg white portion appears as if it was a thick egg white contained in the egg white liquid obtained by breaking the shelled egg, whereas the non-gelled portion appears as a watery egg white. When an egg processed product is made using this after opening at a factory, etc., the yellow color of the egg yolk coagulum, the white color of the egg white coagulum, and the intermediate color of both naturally blend together, giving it a unique handmade appearance It is possible to easily obtain a processed egg product having

Here, in the container-packed frozen processed egg of the present invention, after thawing, it is confirmed that the liquid egg white portion has a gelled portion and a non-gelled portion, and the gelled portion is a boundary portion with the liquid whole egg portion. Examples of the method include the following methods. In the present invention, the gel refers to a semisolid state in which the egg white liquid having fluidity is hardened to such an extent that it does not collapse even under its own weight.

First, the frozen processed egg in a container of the present invention is thawed with running water at 20 ° C. for 3 hours, and excess water attached to the container is removed using Kim Towel (registered trademark). Gently opened the mesh. At this time, it is confirmed that the gelled portion exists in the liquid egg white portion in which the above-mentioned gelling agent is blended by leaving the gel on the sieve. On the other hand, the solution divided into balls was allowed to stand at room temperature (20 ° C.) for 1 hour. After that, when this was gently opened in a sieve (20 mesh mesh), the gel remained on the sieve, and it was confirmed that a non-gelling part was present in the liquid egg white part containing the above gelling agent. The

Although there is no restriction | limiting in particular as water-soluble metal salt used by this invention, For example, salts, such as sodium, potassium, calcium, magnesium, are mentioned. In the present invention, the gelation reactivity is high, and the boundary between the liquid whole egg part and the liquid egg white part can be gelled in a shorter time, which is advantageous for industrial production. Is preferably used.

Examples of the water-soluble calcium salt include calcium lactate, calcium chloride, calcium phosphate, and calcium gluconate. In the present invention, calcium chloride is preferably used because it is easily available.

The gelling agent that gels in the presence of the metal salt used in the present invention is not particularly limited, and specific examples include alginates, rhomethoxyl pectin, glucomannan, and the like. One or two or more gelling agents can be used in combination. In the present invention, sodium alginate is preferably used because it hardly affects the flavor of the egg white liquid.

The amount of the water-soluble metal salt and the gelling agent to be added is considered so that the kind of the water-soluble metal salt and the gelling agent to be used and the boundary part between the liquid whole egg part and the liquid egg white part are in a gelled state. For example, when a water-soluble calcium salt is added as a water-soluble metal salt, the amount of the water-soluble calcium salt added is the metal in the water-soluble calcium salt with respect to 100 parts of the whole egg portion described above. Is preferably 0.03 to 0.4 part, more preferably 0.03 to 0.2 part. When sodium alginate is added as a gelling agent, the amount of sodium alginate added is the liquid egg white part 100 described above. Preferably it is 0.1-2.0 parts with respect to a part, More preferably, it is 0.5-1.5 part, More preferably, it is 0.5-1.0 part.

When the addition amounts of the water-soluble metal salt and the gelling agent are within the above ranges, a container-packed frozen processed egg that can easily produce a processed egg product having a handmade appearance can be obtained. On the other hand, when the addition amount of the water-soluble metal salt and the gelling agent is less than the above range, the boundary between the liquid whole egg part and the liquid egg white part is not easily gelled. The part tends to be uniform. On the other hand, when there are more addition amounts of a water-soluble metal salt and a gelatinizer than the said range, the flavor of the processed egg product tends to become unpreferable.

Next, the manufacturing method of the container stuffed frozen processed egg of this invention is demonstrated.
First, water-soluble metal salt, seasoning, if necessary, other optional components, etc. were added to the whole egg liquid, and after stirring and mixing using a stirrer, water-soluble metal salt was added by sterilizing as necessary Make the whole egg part of the liquid. On the other hand, by adding a gelling agent that gels in the presence of a metal salt to the liquid egg white part, seasoning, if necessary, other optional ingredients, etc., stirring and mixing using a stirrer, and then sterilizing as necessary A liquid egg white part to which a gelling agent that gels in the presence of a metal salt is added is produced. Next, the liquid whole egg part and the liquid egg white part are filled in the same container, sealed, and then frozen to obtain the container-packed frozen processed egg of the present invention. In addition, you may sterilize, after filling a liquid whole egg part and a liquid egg white part in the same container, and sealing.

Here, the filling method may be any method as long as the liquid whole egg part and the liquid egg white part are filled. Specifically, for example, the nozzle of the liquid whole egg part supply means and the liquid egg white part supply Examples include a method of filling simultaneously or sequentially using a filling machine equipped with a nozzle of the means, a method of simultaneously or sequentially filling the whole liquid egg portion and the liquid egg white portion from the same nozzle, and the like. In addition, when filling sequentially, as long as it fills so that the boundary part of a liquid whole egg part and a liquid egg white part may be in the gelatinized state, you may fill any of both parts first.

In the present invention, when filling from the same nozzle, it is preferable that the liquid whole egg part and the liquid egg white part are sequentially filled because the liquid egg white part tends to have a gelled part and a non-gelled part after thawing.

Further, in such a filling step, when the liquid egg white part is filled preferably 50 to 250 parts, more preferably 100 to 200 parts with respect to 100 parts of the liquid whole egg part, an egg processed product having a handmade unique appearance is obtained. Since it is easy to obtain, it is preferable. On the other hand, when the filling amount of the liquid egg white part relative to the liquid whole egg part is less than the above range, the ratio of yellow is large in the appearance of the processed egg product, and it is difficult to say that it has a handmade unique appearance. It is not preferable. On the other hand, when the filling amount of the liquid egg white part with respect to the whole liquid egg part is larger than the above range, the ratio of white is large in the appearance of the manufactured egg processed product, and it is difficult to say that it has a handmade unique appearance.

Furthermore, as a container to be used, there is no particular limitation as long as the liquid egg white part has a gelled part and a non-gelled part after thawing, specifically, for example, a plastic or glass hard container, or A soft container such as a polyethylene or polypropylene pouch may be used.

Fill the whole egg part with the water-soluble metal salt added as above and the liquid egg white part with the gelling agent that gels in the presence of the metal salt in the same container, seal it, and freeze it. The container-packed frozen processed egg of the present invention is thus obtained.

Here, the freezing method may be performed by appropriately adjusting the conditions using a freezer. For example, the freezing temperature of the freezer is adjusted to about −60 to −15 ° C. and frozen for about 10 minutes to 3 hours. Can be done. The obtained container-packed frozen processed egg can be stored frozen at a temperature of about −60 to −15 ° C.

By using the thus obtained container-packed frozen processed egg of the present invention to produce an egg processed product by a conventional method, an egg processed product having a handmade unique appearance can be easily manufactured. Specifically, for example, when making a cutlet bowl, first, the container-packed frozen processed egg of the present invention is thawed. Next, an egg obtained by adding a suitable amount of processed eggs after thawing to ingredients such as cutlet, chicken, onion, carrot, seasoning, etc., prepared in advance in a frying pan, etc., and coagulating them by heating A method of placing the coagulum on a rice bowl containing rice is mentioned. Examples of such processed egg products include parent and rice bowl, cutlet bowl, egg bowl, other person's bowl, scrambled egg, omelet, thick-baked egg, and the like. A bowl such as a parent-child bowl, a cutlet bowl, an egg bowl, or another person bowl is required to have such an appearance. The thawing method is not particularly limited, and examples include heating and thawing using warm water or a microwave oven, and thawing in running water or room temperature.

Examples of the present invention, comparative examples and test examples will be described below to further explain the present invention. In addition, this invention is not limited to these.

[Example 1]
First, hen's egg is split and filtered through a 30-mesh strainer to 95 parts of total egg solution, 0.1 parts of calcium chloride (metal content 0.04 parts), 0.2 parts of xanthan gum, 4.7 parts of fresh water. Then, the mixture was stirred and mixed, and then sterilized by heating at 60 ° C. for 1.5 minutes using a plate heat exchanger to prepare a whole egg part to which calcium chloride was added. On the other hand, after breaking the egg and separating the egg yolk liquid and the egg white liquid, the egg white liquid was filtered with a 30 mesh strainer and 80 parts of the egg white liquid (the yolk contamination rate 0.1%) was added to 0 parts of sodium alginate. 5 parts and 19.5 parts of fresh water, and after stirring and mixing, a solution containing a gelling agent that gels in the presence of a metal salt by heat sterilization at 56 ° C. for 3.5 minutes with a plate heat exchanger The egg white part was made. Next, 100 parts of the whole liquid egg part and then 100 parts of the liquid egg white part are sequentially filled from the same nozzle using a filling machine in a polyethylene pouch, and this is subjected to a freezing treatment at −18 ° C. for 30 minutes. The container-packed frozen processed egg of the present invention was obtained.

[Test Example 1]
In Example 1, a container-packed frozen processed egg was produced in the same manner as in Example 1 except that the filling amount of the liquid egg white portion was changed to the filling amount shown in Table 1. Next, after storing the obtained container-packed frozen processed eggs at −18 ° C. for 3 days, the gelation confirmation test and the appearance evaluation were evaluated according to the following evaluation criteria. The results are shown in Table 1.

<Gelification confirmation test>
According to the method described in [0022].

<Appearance evaluation>
Appearance evaluation was performed by first thawing the five kinds of container-packed frozen processed eggs obtained by the above-described method with running water at 20 ° C. for 3 hours. Next, cut 120 g of loin cutlet into 6 pieces, and with the ingredients obtained by boiling together this with 25 g of onion slices and 100 ml of seasoning liquid, the processed egg after thawing is opened and opened in a bat, 60 g of the lightly agitated rice was sprinkled with the eggs, each was evenly spread, and the egg coagulum obtained by heating and coagulating was placed on 200 g of cooked rice in a bento container to make a cutlet bowl. The obtained cutlet was evaluated by a well-trained panelist by observing the appearance of the bento from a position 40 to 50 cm away from it.

Evaluation symbol in the table <Gelification confirmation test>
(Circle): It is the state which the boundary part of a liquid whole egg part and a liquid egg white part gelatinized.
X: The boundary part between the liquid whole egg part and the liquid egg white part is not in a gelled state.

Evaluation symbol in the table <Appearance evaluation>
A: The processed egg product has a handmade appearance in which the yellow color of the egg yolk coagulum, the white color of the egg white coagulum, and the color intermediate between them are naturally mixed, which is very preferable.
B: The processed egg product is slightly lacking in the appearance unique to handmade in which the yellow color of the egg yolk coagulum, the white color of the egg white coagulum, and the intermediate color of both are naturally mixed, but there is no problem. .
C: The manufactured egg product is slightly lacking in the appearance unique to handmade in which the yellow color of the egg yolk coagulum, the white color of the egg white coagulum, and the intermediate color of both are naturally mixed.
D: The processed egg product is not preferable because it lacks the appearance unique to handmade in which the yellow color of the egg yolk coagulum, the white color of the egg white coagulum, and the middle color of both are naturally mixed.

According to Table 1, the use of a container-packed frozen processed egg consisting of a whole egg part to which a water-soluble metal salt has been added and a liquid egg white part to which a gelling agent has been added that gels in the presence of a metal salt, It can be understood that the processed egg product having the above is very preferable. On the other hand, it can be understood that a frozen processed egg to which no liquid egg white portion is added lacks the appearance unique to homemade and is not preferable.

[Test Example 2]
In Example 1, a container-packed frozen processed egg was produced in the same manner as in Example 1 except that the amount of metal added to calcium chloride relative to 100 parts of the whole liquid egg was changed to the amount shown in Table 2. Next, a gelation confirmation test and an appearance evaluation were performed in the same manner as in Test Example 1 using the obtained four types of container-packed frozen processed eggs. The results are shown in Table 2.

※表中の評価記号は試験例１と同じ

* Evaluation symbols in the table are the same as in Test Example 1.

From Table 2, it can be understood that the use of a container-packed frozen processed egg in which calcium chloride, that is, a water-soluble metal salt is blended in the whole egg part, yields a processed egg product having a handmade unique appearance. On the other hand, it can be understood that the use of a container-packed frozen processed egg that does not contain a water-soluble metal salt in the whole egg part lacks the appearance unique to homemade and is not preferable. In addition, there existed a tendency for the flavor of the manufactured egg products to be unpreferable that the addition amount of the metal in a calcium chloride with respect to 100 parts of liquid whole egg parts is 0.4 parts.

[Test Example 3]
In Example 1, a container-packed frozen processed egg was produced in the same manner as in Example 1 except that the amount of sodium alginate added to 100 parts of the liquid egg white portion was changed to the amount shown in Table 3. Next, a gelation confirmation test and an appearance evaluation were performed in the same manner as in Test Example 1 using the obtained four types of container-packed frozen processed eggs. The results are shown in Table 3.

※外観の評価の記号は試験例１と同じ

* Appearance evaluation symbols are the same as in Test Example 1

From Table 3, it is possible to obtain a processed egg product having a unique appearance when using a container-packed frozen processed egg containing a gelling agent that gels in the presence of sodium alginate, that is, a metal salt, in the liquid egg white. Understandable. On the other hand, it can be understood that the use of a container-packed frozen processed egg that does not contain a gelling agent that gels in the presence of a metal salt in the liquid egg white portion lacks the appearance unique to homemade. In addition, when the amount of sodium alginate added to 100 parts of the liquid egg white part was 1.5 parts, the flavor of the processed egg product tended to be unfavorable.

[Example 2] Manufacture of omelet A liquid whole egg part and a liquid egg white part were produced in the same manner as in the method for producing a frozen frozen processed egg in Example 1, and these were made into a nozzle and liquid egg white of the liquid whole egg part supply means The container-packed frozen processed eggs of the present invention were produced in the same manner as in Example 1 except that the same container was filled at the same time using a filling machine provided with a nozzle of the part supply means. Next, the obtained container-packed frozen processed eggs were stored at −18 ° C. for 3 days, and then used to produce an omelet by a conventional method. Specifically, first, the container-packed frozen processed egg obtained by the above-described method was thawed with running water at 20 ° C. for 3 hours. Next, add 100 g of salt and 0.01 g of pepper to 100 g of the processed egg after thawing, season it, pour it into a frying pan soaked in oil, and bake it while stirring with a chopstick. Manufactured. When the appearance of the obtained omelet was evaluated in the same manner as in Test Example 1, it was found that the yellow color of the egg yolk coagulum, the white color of the egg white coagulum, and the color of the middle of both naturally mixed together. It was preferable.

Claims (8)

A container-packed frozen processed egg in which a liquid whole egg portion added with a water-soluble metal salt and a liquid egg white portion added with a gelling agent that gels in the presence of the metal salt are filled in the same container. A container-packed frozen processed egg, wherein, after thawing, the liquid egg white portion has a gelled portion and a non-gelled portion, and the gelled portion is a boundary portion with the liquid whole egg portion. The container stuffing according to claim 1, wherein the liquid egg white part to which a gelling agent that gels in the presence of the metal salt is 50 to 250 parts per 100 parts of the whole egg part to which the water-soluble metal salt is added. Frozen processed egg. The container-packed frozen processed egg according to claim 1 or 2, wherein the water-soluble metal salt is a water-soluble calcium salt, and the gelling agent that gels in the presence of the metal salt is sodium alginate. The amount of the water-soluble calcium salt added is 0.03 to 0.4 part of the metal in the water-soluble calcium salt with respect to 100 parts of the liquid whole egg part, and the amount of sodium alginate added is 100 parts of the liquid egg white part. The container-packed frozen processed egg according to claim 3, which is 0.1 to 2.0 parts. The container-packed frozen processed egg according to claim 1 or 4, which is used for porridge. In the same container, the whole egg part of the liquid added with the water-soluble metal salt and the liquid egg white part added with the gelling agent that gels in the presence of the metal salt are filled, sealed, and then frozen. A method for producing a container-packed frozen processed egg. The container packing according to claim 6, wherein 50 to 250 parts of a liquid egg white part to which a gelling agent that gels in the presence of the metal salt is filled with 100 parts of the whole egg part to which a water-soluble metal salt is added. A method for producing frozen processed eggs. The method for producing a container-packed frozen processed egg according to claim 6 or 7, which is used for porridge.