JP2011000067A - Coated food for thermally cooking and texture-holding material - Google Patents

Abstract

An object of the present invention is to produce a food with heat-applied clothing that retains the crunchy texture of the clothing immediately after the heat-cooking even after time has passed after the heat-cooking of the oil cane or the like.
[Solution]
Oil-in-water with 2-8% egg white protein and 5-20% edible fats and oils, with a viscosity of 800 mPa · s or more (product temperature 10 ° C.), a pH of 3.8 to 4.5, and an average particle size of 40 μm or less. A processed liquid egg white made of a mold emulsion, and the processed liquid egg white obtained by lactic acid fermentation of the processed liquid egg white is mixed with a middle type to produce a food with heat cooking clothes.
[Selection figure] None

Description

TECHNICAL FIELD The present invention relates to a food with heat-applied clothing that retains a crisp texture even after time has elapsed after cooking with an oil butter and the like, and a texture-holding material for food with heat-applied clothing.

Foods with clothes such as croquettes, fried chicken, chopped pork cutlets, fried shrimp, etc. are mainly made from ingredients such as roux, vegetables, livestock meat, seafood, etc., and powdered or batter liquor is attached to the surface, and breadcrumbs, cereals, etc., as desired After attaching the bleeder, heat cooking such as oil cane is performed. The garment of the food with a garment has a texture that is preferable as a crispy texture immediately after cooking, but the crispy texture is lost over time, resulting in a sticky oily texture. In take-out side dishes, bento boxes, etc., it is difficult to eat food with clothes immediately after cooking, so deterioration of the crispness of clothes is a problem.

In Patent Document 1, even after a long time has elapsed since cooking, in order to maintain the crispness of the clothing immediately after cooking, after forming a primary clothing by attaching a primary batter to the middle seed and oiling, Furthermore, a method for forming a secondary garment by attaching a secondary batter with the function of holding sakumi on it and re-oiling is described, but this method is complicated and the effect is still sufficient. It wasn't.

In addition, the present applicant has already filed an application (Japanese Patent Application No. 2009-146038) for an invention for improving the texture of food with clothes for cooking using lactic acid fermented egg white.
The invention disclosed in the above application is a medium-sized food with heat-cooking garlic fermented lactic acid fermented egg white fermented by adding lactic acid bacteria to an aqueous solution containing egg white and lactic acid bacteria assimilating saccharides without blending edible fats and oils It is intended to improve the crispness of clothing immediately after cooking by blending and oiling, and about the means to maintain the crispness of clothing immediately after cooking after cooking. Nothing is disclosed.

Further, Patent Document 2 relates to a method for producing a paste-like fermented food using eggs, and examples of the egg white include eggs, and after the processed liquid egg white or processed dried egg white is produced, the processed liquid egg white or processed dried egg white and edible fats and oils are used. A paste-like fermented food that has been homogenized is suggested. However, when edible fats and oils are blended in the fermented food obtained to the same extent as in the present invention, the fermented food is blended into a medium seed to prepare a food with heat cooking clothes. When it passed, the deterioration of the texture of the clothes could not be suppressed and the consumer's intention was not fully satisfied.

JP 2000-262244 A JP-A-53-9353

An object of the present invention is to provide a food with a cooking for cooking that retains the crispness of the clothing immediately after the cooking, even if time elapses after cooking such as oil.

The present inventor conducted intensive research to achieve the above object, and found that a processed liquid egg white obtained by specifically processing an egg white mixed liquid containing edible oils and fats, and a processed dried egg white obtained by drying the processed liquid egg white were used for cooking. Surprisingly, it has been found that the garment retains the crispness immediately after cooking even if time passes after cooking with oil, etc.

That is, the present invention
(1) 2-8% of egg white protein and 5-20% of edible fat / oil are blended, the viscosity is 800 mPa · s or more (product temperature 10 ° C.), the pH is 3.8 to 4.5, and the average particle size is 40 μm or less. A processed liquid egg white made of an oil-in-water emulsion, and a food with heat for cooking that contains the processed liquid egg white obtained by lactic acid fermentation of the processed liquid egg white as a middle species,
(2) The above processing liquid egg white is lactic acid fermented so that the pH becomes 3.8 to 4.5 in an egg white mixed solution containing 2 to 8% egg white protein and 5 to 20% edible fat and oil, and then heat sterilized. The food with heat for cooking according to (1), which is a processed liquid egg white obtained by cooling the sterilized fermented liquid to 30 to 55 ° C and then homogenizing it,
(3) The cooked food for cooking according to (1) or (2), wherein a processed dry egg white produced by subjecting the processed liquid egg white to a drying treatment is blended,
(4) The amount of the processed liquid egg white or the processed dried egg white is 0.05 to 15% in terms of solid content with respect to the whole mixed raw material, for cooking according to (1) to (3) Clothing food,
(5) In the texture improving material to be blended with the middle seed of the food with clothes for cooking, in the texture improving material to be blended with the middle seed of the food with clothes for cooking, the egg white protein 2-8% and the edible fat 5 A processing liquid egg white composed of an oil-in-water emulsion containing 20%, a viscosity of 800 mPa · s or more (product temperature 10 ° C.), a pH of 3.8 to 4.5, and an average particle size of 40 μm or less. A texture-retaining material for food with clothes for cooking, which contains, as an active ingredient, a processed liquid egg white obtained by subjecting the processed liquid egg white to lactic acid fermentation,
(6) The texture-retaining material for food with heat-cooking food according to (5), comprising as an active ingredient processed dried egg white produced by subjecting the processed liquid egg white to a drying treatment,
It is.

ADVANTAGE OF THE INVENTION According to this invention, even if time passes after heat cooking, the foodstuff with the food for heat cooking which does not impair the crispy feeling of clothes can be provided. Therefore, by heating and cooking the food with clothes for cooking according to the present invention and using it as a side dish for takeout or a side dish of a bento, the value of these products can be increased and new demand can be expanded.

The present invention is described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The present invention relates to a processed liquid egg white obtained by specifically processing an egg white mixed liquid containing edible fats and oils, a processed dried egg white obtained by drying the processed liquid egg white, and a cooked food for cooking and a specific processed liquid egg white. It is the invention which concerns on the texture holding material of the food with the food for heating cooking which uses as an active ingredient. Since it has the characteristic in the manufacturing method of the processed egg white to mix | blend, it explains in full detail centering on the representative manufacturing method of the processed egg white used by this invention first for description.

The processed egg white which is an active ingredient of the present invention is a processed egg white mainly composed of egg white and edible fat and oil, and is characterized by its production method. That is, the processed egg white used in the present invention is lactic acid fermented so that the pH of the egg white mixture containing 2 to 8% egg white protein and 5 to 20% edible fat is 3.8 to 4.5, and then heat sterilized. And after cooling this sterilization fermentation liquid to 30-55 degreeC, it is characterized by performing a homogenization process, and if it mix | blends with the inside seed | species food with the food for heat cooking, even if time passes after heat cooking The garment retains its crispness immediately after cooking.

As the egg white protein used in the processed egg white, 90% of the egg white component excluding water is egg white protein. Raw egg white, sterilized, frozen, concentrated or diluted, removed from specific components (lysozyme, avidin, etc.), dried, etc. may be used. In the present invention, egg yolk and other egg-derived components may be included to such an extent that the effect is not affected.

Moreover, as edible fats and oils used by the said processed egg white, any oils and fats provided for edible use may be used. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal or vegetable oils or refined oils thereof, or MCT (medium chain fatty acid triglyceride), diglyceride, hardened Examples thereof include fats and oils obtained by chemical and enzymatic treatment such as oil and transesterified oil.

The processing liquid egg white, which is an active ingredient of the present invention, first prepares an egg white mixed liquid in which egg white and edible fats and oils are blended. The blending amount of egg white with respect to the egg white mixed solution is 2 to 8%, preferably 3 to 8% in terms of egg white protein. That is, when raw egg white or sterilized egg white obtained by sterilizing the raw egg white is used as the raw material of the egg white protein, the raw egg white has a water content of 88.4% and a protein of 10 according to the 5th Food Composition Table 2001 (published by Women's Nutrition University Press). From 5%, the raw egg white is mixed in an amount of 19 to 76%, preferably 28.5 to 76% with respect to the egg white mixture. Moreover, the compounding quantity of the edible fat with respect to an egg white liquid mixture is 5 to 20%, Preferably it is 5 to 15%. The processing liquid egg white which is an active ingredient of the present invention is obtained by fermenting the above egg white mixed liquid by lactic acid fermentation described later. Therefore, the blending amount of the egg white protein and the edible oil / fat in the egg white mixed solution is the blending amount in the processed solution egg white used for the food with clothes for cooking according to the present invention.

When the content of egg white protein in the egg white mixture is less than the above range, or the blending amount of edible oils and fats is less than the above range, when the obtained processed liquid egg white is blended with the middle species of food for cooking for cooking, After cooking, the crispness of the clothing is impaired over time. On the other hand, if the amount of egg white protein is more than the above range, the whole may be set in the heat treatment also serving as sterilization before lactic acid fermentation, and the subsequent lactic acid fermentation may not be possible. Moreover, when there are more compounding quantities of edible fats and oils than the said range, lactic acid fermentation may become difficult.

The egg white mixture is subjected to a lactic acid fermentation process in the next step, but lactic acid bacteria assimilating saccharides, fermentation promoting substances, and pH adjusters that are generally added to improve the efficiency of lactic acid fermentation are blended into the egg white mixture. It is preferable to do. In addition, the egg white contains a microbial growth inhibitory factor such as lysozyme, but for the purpose of smoothly promoting lactic acid fermentation, it is preferable to inactivate the above factor also for heat sterilization of the egg white mixture.

Examples of lactic acid bacteria assimilating saccharides include monosaccharides (glucose, galactose, fructose, mannose, N-acetylglucosamine, etc.), disaccharides (lactose, maltose, sucrose, cerbiose, trehalose, etc.), oligosaccharides (particularly 3-5). In which a single saccharide is bound), glucose fructose liquid sugar, and the like, and one kind or a combination of two or more kinds can be blended in the egg white mixture. Moreover, 1-15% is preferable and, as for the compounding quantity of lactic acid bacteria utilization saccharide | sugar with respect to an egg white liquid mixture, 2-10% is further more preferable. If the amount of lactic acid bacteria assimilating saccharide is less than the above range, fermentation may not sufficiently proceed due to lack of lactic acid bacteria assimilating saccharide, whereas if it exceeds the above range, fermentation tends to be difficult to proceed due to increased osmotic pressure. There is.

The fermentation promoting substance is not particularly limited as long as it contains components for promoting fermentation, such as vitamins (nicotinic acid, pantothenic acid, biotin, etc.), proteins, peptides, amino acids, or nucleic acids. Specific examples include yeast extract, meat extract, malt extract, casein hydrolyzate, egg yolk, skim milk powder, vitamins, coenzymes, minerals, etc., or a combination of one or more Can be added to the egg white mixture. Moreover, 1-20% is preferable and, as for the compounding quantity of the fermentation promotion substance with respect to an egg white liquid mixture, 2-20% is more preferable. If the blending amount of the fermentation promoting substance is less than the above range, it is difficult to exert the function as the fermentation promotion.

As the pH adjuster, it is preferable to use an acid agent because the egg white in the egg white mixture exhibits alkalinity and the optimum pH of lactic acid fermentation is 5.0 to 7.5. Specific examples of the acid agent include lactic acid, citric acid, acetic acid, hydrochloric acid, and the like. In the present invention, lactic acid is preferable because lactic acid fermentation treatment is performed. In addition, what is necessary is just to add the addition amount of a pH adjuster so that an egg white liquid mixture may become said optimal pH. Moreover, you may combine with alkali agents, such as lactate, citrate, acetate, sodium hydroxide.

The processing liquid egg white, which is an active ingredient of the present invention, contains egg white protein, edible oil and fat, lactic acid bacteria assimilating saccharides and fermentation promoting substances generally added for the purpose of improving the efficiency of lactic acid fermentation, and adjusting the pH The egg white mixture liquid adjusted to the optimum pH for lactic acid fermentation with an agent may be subjected to heat treatment in combination with inactivation of the microbial growth inhibitory factor and heat sterilization. The heat treatment may be performed under conditions such that the egg white protein is heat-denatured. Specifically, 60 to 110 ° C is preferable, and 70 to 95 ° C is more preferable. If the heating temperature is lower than the above range, inactivation and sterilization of the microbial growth inhibitory factor present in the egg white protein may be insufficient and lactic acid fermentation may be insufficient. If the heating temperature is higher than the above range, browning or scorching may occur. Industrial use may be difficult. The treatment time depends on the heating temperature, but is preferably 1 to 60 minutes, more preferably 5 to 40 minutes. The heat treatment of the egg white mixed solution is preferably performed while maintaining fluidity in order to prevent the generation of local coagulum of egg white protein due to heating. For example, it may be carried out by a method such as stirring with a stirrer or flowing with a plate heater.

Next, after cooling the egg white mixed liquid containing the obtained egg white protein and edible fats and oils to the optimum temperature for lactic acid fermentation, specifically 15 to 50 ° C., the pH becomes 3.8 to 4.5. Lactate fermentation. The processing liquid egg white used in the present invention obtained by subjecting the egg white mixed liquid containing the above edible oil and fat to lactic acid fermentation and performing the subsequent steps has a viscosity of 800 mPa · s or more, and is blended in a medium type food with heat cooking clothes. Then, even if time passes after cooking, the crisp feeling of the clothing immediately after cooking is maintained. On the other hand, as shown in the test examples to be described later, after the egg white mixed liquid containing no edible oil / fat is lactic acid fermented and homogenized to produce a processed liquid egg white as in the present invention, the processed liquid egg white is edible oil / fat. When the mixture is added and homogenized again, the viscosity is less than 800 mPa · s, and even after blending in the middle-class food with heat cooking clothes, the crispness of the clothes deteriorates over time after cooking. It is not preferable. In addition, if the lactic acid fermentation is not performed so that the pH is 4.5 or less, when blended with the middle-class food with heat cooking, it is preferable that the crispy feeling of the clothes is lost over time after cooking. Absent. In addition, as lactic acid fermentation proceeds, the pH gradually decreases. However, if the pH becomes too low, lactic acid bacteria are killed by the acid and fermentation efficiency decreases, and the pH cannot be substantially lower than 3.8. .

Lactic acid bacteria used for lactic acid fermentation are not particularly limited, and are generally used for the production of yogurt and cheese. Lactococcus genus (Lactococcus lactis etc.), Leuconostoc genus (Leuconostoc cremoris etc.), Enterococcus faecalis, Bifidobacterium genus (Bifidobacterium Bbifidum etc., etc.) A lactic acid bacteria starter containing one or more lactic acid bacteria Use it. The conditions for lactic acid fermentation are preferably performed under general conditions. Specifically, for example, egg white so that the lactic acid bacteria starter is preferably 10 ³ to 10 ⁸ , more preferably 10 ⁵ to 10 ⁷ per mL. It is good to add to a liquid mixture and to ferment at 15-50 degreeC for 8-72 hours.

Next, in order to kill lactic acid bacteria, the obtained lactic acid fermentation liquid is heat-sterilized to prepare a sterilized fermentation liquid. Specifically, the heat sterilization is preferably performed at 70 to 140 ° C. for 2 seconds to 30 minutes, and more preferably at 70 to 95 ° C. for 30 seconds to 20 minutes.

The processing liquid egg white which is an active ingredient of the present invention needs to be subjected to a homogenization treatment after cooling the sterilized fermentation liquid obtained above to 30 to 55 ° C, preferably 35 to 50 ° C. If the homogenization treatment is performed without cooling the sterilized fermented liquid or even when it is cooled, the resulting processed liquid egg white has an average particle diameter of more than 40 μm and is provided with a heating cooking garment. When blended with a middle-class food, the crispness of the clothing is lost over time after cooking, which is not preferable. On the other hand, when the homogenization is performed in a state where the cooling temperature is lower than the above range, the resulting processed liquid egg white has a viscosity of less than 800 mPa · s and is cooked when blended with a medium-sized food for cooking for cooking. Later, the crispness of the clothing is impaired over time, which is not preferable.

Cooling is preferably performed using cooling water in consideration of productivity on an industrial scale. The homogenization treatment may be any homogenization treatment machine that has an excellent shearing force so that the average particle diameter of the processed fluid egg white is 40 μm or less. For example, when a high-pressure homogenizer is used, it is preferable to treat at a pressure of 5 to 100 MPa (gauge pressure), more preferably 8 to 70 MPa in consideration of productivity on an industrial scale.

The processed liquid egg white subjected to the homogenization treatment is cooled to room temperature (30 ° C. or lower) or lower according to a conventional method, and refrigerated at 10 ° C. or lower in consideration of the bacterial surface.

The processed liquid egg white obtained by the above production method contains 2-8% (preferably 3-8%) of egg white protein and 5-20% (preferably 5-15%) of edible fats and oils with a viscosity of 800 mPa · s or more (preferably 1,000 mPa · s or more) (product temperature 10 ° C.), pH 3.8 to 4.5, and average particle size 40 μm or less (preferably 30 μm or less). It is processing liquid egg white, and the processing liquid egg white is lactic acid fermented. As a result, the processed liquid egg white, which is the active ingredient of the present invention, retains the crispness of the clothing immediately after cooking, even when time elapses after cooking, when blended with the middle-class food with cooking for cooking. To do. Here, the processed liquid egg white that has undergone lactic acid fermentation means that the lactic acid fermentation process is included in any of the manufacturing processes of the processed liquid egg white.

On the other hand, as shown in the test examples described later, the pH becomes 3.8 to 4.5 without lactic acid fermentation of an egg white mixture containing 2 to 8% of egg white protein and 5 to 20% of edible fat / oil. In this case, 2% to 8% egg white protein and 5 to 20% edible fat / oil are blended, the viscosity is 800 mPa · s or more (product temperature 10 ° C.), and the pH is 3. A processed liquid egg white consisting of an oil-in-water emulsion having an average particle size of 8 to 4.5 and an average particle size of 40 μm or less is obtained. However, the above-mentioned processed liquid egg white is not subjected to lactic acid fermentation because the processed liquid egg white is blended with the middle type of food with heat cooking clothes as in the processed liquid egg white used in the present invention. It is not preferable because it lacks the crispness.

Further, the processing liquid egg white used in the present invention includes, for example, xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, When a thickener such as rice starch, wet heat-treated starch, or processed starch is added as a stabilizer, the viscosity of the processing solution egg white used in the present invention is the viscosity when the thickener is not added. It is. The viscosity is the viscosity at a product temperature of 10 ° C., and the rotor: No. 5. Rotational speed: A value measured under the condition of 20 rpm and calculated from the reading after two revolutions.

In addition, the average particle size was measured after 1.5 minutes without applying ultrasonic waves after setting the sample using a laser diffraction particle size distribution measuring device (trade name “Microtrack MT3300EXII” manufactured by Nikkiso Co., Ltd.). It is a value obtained by starting measurement and ending measurement after 2.5 minutes.

In the processing liquid egg white used in the present invention, the upper limit of the viscosity and the lower limit of the average particle diameter are not particularly defined, but the above-described method is used from the productivity on an industrial scale, and the blended amount of egg white protein and edible fats and oils. The processing liquid egg white obtained in (1) has a viscosity of 20,000 mPa · s or less (product temperature: 10 ° C.) and an average particle size of about 1 μm or more.

In consideration of long-term storage, the processed liquid egg white used in the present invention may be processed dry egg white which is subjected to a drying treatment after adding a shaping medium such as dextrin or an aqueous medium such as fresh water as necessary. good. For the drying treatment, any method such as spray drying, freeze drying, pan drying, or the like can be employed. In particular, spray drying is instantly dried, so that the physical properties of the processed liquid egg white are well preserved. Like the processed liquid egg white used in the present invention described above, Even if time passes after cooking, it is preferable because the crisp feeling of the clothing immediately after cooking is easily maintained.

In the present invention, the food with clothing for cooking is a medium type of ingredients such as roux, vegetables, livestock meat, seafood, etc., and the surface is attached with flour or batter liquid consisting of starch or protein. It is a semi-cooked food that has a bleeder attached to its surface and is cooked and completed upon eating. In the present invention, the garment refers to dusting powder, batter liquid, and a bleeder adhered to the surface of a medium type, and these are not limited by the presence or absence of cooking.

The roux that is the middle seed of the food for cooking for cooking according to the present invention is not limited to the one that is made by frying wheat flour with fats and oils, and any pasty food that has viscosity due to starch may be used. . For example, white sauce, domigrass sauce, curry, tomato cream sauce, carbonara sauce, custard cream, flower paste and the like can be mentioned. In addition, the ingredients that are the middle species are not particularly limited, for example, potatoes, sweet potatoes, taro, kidney beans, lentils, soybeans, corn, rice, pasta and other grains, pumpkins, carrots, spinach, cabbage, Vegetables such as eggplant, tomato, pepper, asparagus, onion, mushrooms such as shiitake mushrooms, mushrooms, livestock such as beef, pork, chicken, dairy products such as poultry eggs, cheese, tuna, salmon, trout, crab, shrimp Seafood, such as squid, scallops, oysters, and the like may be used after being subjected to a pretreatment such as mince, heating, or molding.

There are no particular limitations on the method of blending the processed egg white, which is the active ingredient of the present invention, into the middle seed. For example, the middle seed may be agitated such as roux, crushed vegetables, cooked rice, minced meat, and the like. For example, if processed egg white is stirred and mixed with roux or ingredients, and the medium species cannot be stirred like fish fillets, the processed egg white is injected into the fish fillets using a pickle solution injection injector. And so on.

Starch to be attached as a dusting powder or batter liquid to the middle surface of food with food for cooking according to the present invention is not particularly limited, for example, flour such as wheat flour, rice flour, potato starch, corn starch, tapioca starch, etc. Raw starch, starch that has been subjected to physical treatment such as pre-gelatinization and wet heat treatment, starch that has been subjected to enzyme treatment, and further, crosslinking treatment, esterification treatment, etherification treatment, oxidation treatment, etc. according to conventional methods One or two or more kinds of modified starches such as crosslinked starch, esterified starch, etherified starch and oxidized starch which have been subjected to one or more of the chemical treatments described above can be used. These starches may be liquid or powdery, and may be a mixture with proteins and seasonings.

The protein to be attached as a dusting powder or batter liquid to the middle surface of the food with food for cooking according to the present invention is not particularly limited. For example, liquid egg, milk, whey, soy milk, soy protein, wheat protein, etc. These can be used in one or two or more kinds of proteins that have been subjected to one or more kinds of treatments such as enzyme treatment, degreasing treatment, desugaring treatment, fractionation treatment and the like by conventional methods. These proteins may be liquid or powdery, and may be a mixture with starch or seasoning.

The spreader to be attached to the middle surface of the food with clothes for cooking according to the present invention is not particularly limited as long as it has a water content of 40% or less and is a hardly water-soluble and oil-soluble solid and powdery food. For example, bread crumbs, millet grains, dry noodles, cereals, nuts and the like can be mentioned. Since foods with clothes using bread crumbs as a breader have a large degree of deterioration of the crispness of clothes over time after cooking, the effects of the invention are particularly high when bread crumbs are used as the breaders of the present invention.

The cooking method of the food with clothes for cooking according to the present invention is not particularly limited. For example, in addition to frying with fats and oils as in preparing tempura, fats and oils as in preparing baked tonkatsu are prepared. The method can be appropriately selected from methods such as firing on a drawn iron plate, applying fats and oils as necessary, and heating with an oven or microwave. In particular, when fried with fats and oils, the effect of the present invention is highly exhibited.

The food with clothing for cooking according to the present invention can be stored frozen or refrigerated and taken out and cooked if necessary. In addition, the crispness of the clothing is maintained even after the food with clothing for cooking is frozen or refrigerated after cooking.

In the food with food for cooking according to the present invention, the blending amount of the processed liquid egg white, which is the active ingredient of the present invention, may be blended to the extent that the effect of the present invention is achieved. 0.05 to 15% is preferable, and 0.1 to 10% is more preferable. If the blending amount of the processed liquid egg white is less than the above range, the crispness retaining ability of the garment after cooking, which is the effect of the present invention, may not be exhibited, while even if the blending amount is larger than the above range, This is because the above effects cannot be expected and it is not economical. In addition, when the processed liquid egg white is used, the conversion of the processed liquid egg white means a portion obtained by removing moisture from the processed liquid egg white, and when the processed dried egg white is used, the processing of the raw material of the present invention is performed. It means the part where water is removed from the liquid egg white and does not include any additional shaping materials.

The texture-holding material of the present invention contains the above processed egg white as an active ingredient, and the content thereof is not particularly limited, and may be contained to the extent that the effects of the present invention are exhibited. It is preferable to contain 0.5 to 90% in terms of solid content of the processed liquid egg white relative to the texture retaining material, and more preferably 1 to 50%. If the content of the processed liquid egg white is less than the above range, the crispness holding ability of the garment after cooking that is the effect of the present invention may not be exhibited, while if the content is more than the above range, Dispersion of the texture retaining material may deteriorate, and the effects of the present invention may not be fully exhibited. In addition, when the processed liquid egg white is used, the conversion of the processed liquid egg white means a portion obtained by removing moisture from the processed liquid egg white, and when the processed dried egg white is used, the processing of the raw material of the present invention is performed. It means the part where water is removed from the liquid egg white and does not include any additional shaping materials.

The blending amount of the texture-holding material of the present invention depends on the content of the processing liquid egg white in the texture-holding material, but may be blended to the extent that the effect of the present invention is achieved, and the processing liquid egg white is solid with respect to the medium type. It is preferable to mix | blend so that it may become 0.05 to 15% in conversion of a minute, and 0.1 to 10% is more preferable. When the blending amount of the texture retaining material is less than the above range, the ability to retain the crispness of the garment after cooking, which is the effect of the present invention, may not be exhibited, while even if the blending amount is larger than the above range, This is because a further effect cannot be expected and it is not economical.

In addition to the above-described processed liquid egg white, the texture retaining material 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, sugars such as glucose, sucrose, lactose, maltose, oligosaccharide, fructose fructose liquid sugar, sweeteners such as sucralose, stevia, aspartame, acesulfame potassium, xylitol, trehalose, palatinose, polyglycerin fatty acid ester , Emulsifiers such as sucrose fatty acid ester and lysophospholipid, miso, sake such as sake, seasonings such as soy sauce, salt, nucleic acid, amino acid, sodium glutamate, spices such as pepper, citric acid, tartaric acid, succinic acid, malic acid, Examples include organic acids such as acetic acid and salts thereof, minerals such as calcium, sodium, potassium, and magnesium, vitamins, various peptides, starch, dextrin, pigments, and fragrances.

The texture retaining material of the present invention may be in any form as long as it contains the processing liquid egg white described above, and various forms (for example, liquid, powder, microcolloid, cream, paste) , Jelly-like). That is, it can be processed into an appropriate form according to the properties of the medium species to be blended.

The manufacturing method of the foodstuff for cooking for cooking of this invention is not specifically limited, For example, it can manufacture as follows. Wheat flour, egg liquid, bread crumbs, etc. are applied in order to the surface of the medium seed that is formed by blending processed egg white with luu, vegetables, livestock meat, seafood, etc. to produce a food with clothes for cooking.

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

[Production Example 1 of processing liquid egg white for the product of the present invention]
Consists of 34 parts of raw egg white (3.6 parts of egg white protein), 10 parts of rapeseed oil, 6 parts of sucrose, 0.5 part of raw egg yolk, 0.05 part of yeast extract, 0.15 part of 50% lactic acid and 49.3 parts of fresh water. 100 parts of egg white mixture (pH 6.8) was stirred and prepared. The resulting egg white mixture was heated at 85 ° C. for 30 minutes while stirring at high speed, then cooled to 35 ° C. with cold water, and then 0.01 parts of lactic acid bacteria starter (Lactobacillus bulgaricus, Streptococcus thermophilus) was added at 35 ° C. Fermented for 48 hours to pH 4.2. Next, the fermented liquid is sterilized by heating at 85 ° C. for 5 minutes, then cooled to 40 ° C. with cold water, then treated with a high-pressure homogenizer at a pressure of 10 MPa, cooled to 10 ° C. with cold water, and processed liquid for the present invention. Egg white 1 was made.

The obtained processing liquid egg white 1 for the product of the present invention contains 3.6% of egg white protein and 10% of edible oil and fat, has a solid content of 20%, a viscosity of 2,200 mPa · s (product temperature of 10 ° C.), and a pH of 4.2. It is made of an oil-in-water emulsion having an average particle diameter of 25 μm, and the processed liquid egg white is lactic acid fermented.

[Production Example 2 of processing liquid egg white for the product of the present invention]
Consists of 50 parts of raw egg white (5.3 parts of egg white protein), 12 parts of rapeseed oil, 6 parts of sucrose, 0.5 part of raw egg yolk, 0.05 part of yeast extract, 0.15 part of 50% lactic acid and 31.3 parts of fresh water. 100 parts of egg white mixture (pH 7.0) was stirred and prepared. The obtained egg white mixture was heated at 75 ° C. for 15 minutes while stirring at high speed, then cooled to 35 ° C. with cold water, and then 0.01 part of a lactic acid bacteria starter (Lactobacillus bulgaricus, Streptococcus thermophilus) was added, at 35 ° C. Fermented for 24 hours to pH 4.4. Next, the fermented liquid is sterilized by heating at 85 ° C. for 5 minutes, then cooled to 45 ° C. with cold water, then treated with a high-pressure homogenizer at a pressure of 30 MPa, cooled to 10 ° C. with cold water, and processed liquid for the present invention. Egg white 2 was produced.

The obtained processing fluid egg white 2 for the product of the present invention contains 5.3% egg white protein and 12% edible oil and fat, has a solid content of 24%, a viscosity of 7,200 mPa · s (product temperature of 10 ° C.), and a pH of 4.4. It is made of an oil-in-water emulsion having an average particle diameter of 18 μm, and the processed liquid egg white is lactic acid fermented.

[Production Example 3 of Processed Dry Egg White for Products of the Present Invention]
After mixing 20 parts of the processed liquid egg white obtained in Production Example 1 of the processed liquid egg white of the present invention, 2 parts of dextrin and 78 parts of fresh water, the mixed liquid was subjected to the conditions of an air temperature of 160 ° C and an exhaust air temperature of 65 ° C. Spray-dried and processed dried egg white 3 for the product of the present invention was produced.

The obtained processed and dried egg white 3 for the product of the present invention contains 11.5% of egg white protein and 32% of edible oil and fat, has a solid content of 64%, a dextrin of 32%, a water content of 4%, and a pH of 4.2. The processed liquid egg white is powdered.

[Production Example 1 of Comparative Processing Liquid Egg White]
In Production Example 1 of the processed liquid egg white for the product of the present invention, lactic acid fermentation was carried out in the same manner as in Production Example 1 of the processed liquid egg white for the product of the present invention, except for 10 parts of rapeseed oil, without using any edible oil or fat. 10 parts of rapeseed oil is added to and mixed with 90 parts of the processed liquid egg white, then treated with a high-pressure homogenizer at a pressure of 10 MPa, cooled to 10 ° C. with cold water, and compared with the processed liquid egg white 1 Made.

The obtained comparative processing liquid egg white 1 contains 3.6% egg white protein and 10% edible oil and fat, has a solid content of 20%, a viscosity of 700 mPa · s (product temperature of 10 ° C.), a pH of 4.2, and an average particle size. It consists of an oil-in-water emulsion of 22 μm, and the processed liquid egg white is lactic acid fermented.

[Production Example 2 for Comparative Processing Liquid Egg White]
In Production Example 1 of the processed liquid egg white for the product of the present invention, the steps up to the addition of the lactic acid bacteria of Production Example 1 of the processed liquid egg white for the product of the present invention with the same composition as in Production Example 1 of the processed liquid egg white of the present invention product Then, the pH was adjusted to 4.2 with 50% lactic acid, then treated with a high-pressure homogenizer at a pressure of 10 MPa, and cooled to 10 ° C. with cold water to produce a comparative processing liquid egg white 2.

The obtained comparative processing liquid egg white 2 contains 3.6% egg white protein and 10% edible oil and fat, has a solid content of 20%, a viscosity of 1,500 mPa · s (product temperature 10 ° C.), pH 4.2, average Although it consists of an oil-in-water emulsion having a particle diameter of 21 μm, the processed liquid egg white is not lactic acid-fermented.

[Test Example 1]
Using the processed liquid egg whites 1 and 2 for the product of the present invention and the comparative processed liquid egg whites 1 and 2, the influence of the difference in the manufacturing method of the processed liquid egg white on the crispness of the clothing was examined. A food with clothes for model cooking was prepared by the following method. Boiled potatoes 84%, stir-fried onion 8%, and each processed liquid egg white 8% were mixed and divided into 50 g portions and molded. Wheat flour, egg liquid, and bread crumb were sequentially applied to the surface of the molded middle seed to produce a food with a model for cooking by heating. The modeled food for cooking was cooked at 170 ° C. for 3 minutes to produce a food with clothes. As soon as the sample was tasted immediately after cooking the oil, the processed food egg whites 1 and 2 for the product of the present invention and the comparative processed liquid egg white 1 were mixed. The garment of the garmented food containing 2 as a medium species was very oily and lacked a crisp feeling. The manufactured food with clothes was left to stand at room temperature (25 ° C.) for 6 hours and then sampled and evaluated according to the following criteria.

＜乳酸発酵＞○：乳酸発酵している。×：乳酸発酵していない。

<Lactic acid fermentation> ○: Lactic acid fermentation. X: Lactic acid fermentation is not carried out.

<Evaluation criteria>
A: Very crisp.
○: Crispy.
Δ: Slightly crispy.
X: Lack of crispness.

From Table 1, comparative processing liquid egg white 1 in which edible fats and oils were added and homogenized to processing liquid egg white obtained by lactic acid fermentation without blending fats and oils has an average particle diameter of 40 μm or less, but has a viscosity of 800 mPa · It was lower than s, and the ability to retain the crispness of the garment when left after dipping was not sufficient. In addition, the comparative processing liquid egg white 2 which has not been subjected to lactic acid fermentation has a viscosity of 800 mPa · s or more and an average particle size of 40 μm or less, which is not preferable because it already lacks the crispness of the clothing immediately after cooking. . On the other hand, the processing liquid egg whites 1 and 2 for products of the present invention blended with fats and oils and subjected to lactic acid fermentation have a viscosity of 800 mPa · s or more and an average particle diameter of 40 μm or less. The ability to retain the crispness of the clothing was very good.

[Test Example 2]
In Production Example 1 of the processed liquid egg white for the product of the present invention, the processed liquid egg white having the egg white protein and edible fat content shown in the following table was changed by changing the blending amounts of raw egg white and rapeseed oil. Using the processed egg whites prepared by the same method as in Example 1, the effect of the difference in the content of egg white protein and edible fat on the ability to retain the crispness of clothing was examined. The processed liquid egg white obtained is an oil-in-water emulsion having a viscosity of 800 mPa · s or higher (product temperature 10 ° C.), a pH of 3.8 to 4.5, and an average particle size of 40 μm or less. Processed liquid egg white, wherein the processed liquid egg white is lactic acid fermented. As in Test Example 1, a model food with food for cooking was prepared, and oiled at 170 ° C. for 3 minutes to prepare a food with clothes. When I tasted it right after the oiling, all the foods with clothes were very crisp. The manufactured food with clothes was left to stand at room temperature (25 ° C.) for 6 hours and then sampled and evaluated according to the following criteria.

According to Table 2, processed liquid egg white with less than 2% egg white protein content or processed oil egg white with less than 5% edible oil fat has the ability to retain the crispness of clothes when left after oiling It was inferior. On the other hand, the processed liquid egg white containing 2 to 8% egg white protein and 5 to 20% edible fats and oils was very excellent in the ability to retain the crispness of the clothes when left after oiling.

[Test Example 3]
In Production Example 1 of the processed liquid egg white for the product of the present invention, the same method as in Production Example 1 of the processed liquid egg white for the product of the present invention was performed except that the cooling temperature after lactic acid fermentation and heat sterilization was performed to the temperature shown in the following table. The processed liquid egg white was prepared, and the influence of the difference in the cooling temperature on the retention ability of the crisp feeling of clothing was examined using each processed liquid egg white. The obtained processed liquid egg white is a processed liquid egg white made of an oil-in-water emulsion having a pH of 3.8 to 4.5, and the processed liquid egg white is lactic acid fermented. As in Test Example 1, a model food with food for cooking was prepared, and oiled at 170 ° C. for 3 minutes to prepare a food with clothes. When I tasted it right after I simmered the oil, the clothing was very crisp. The manufactured food with clothes was allowed to stand at room temperature (25 ° C.) for 6 hours and then sampled and evaluated according to the following criteria.

According to Table 3, the processed liquid egg white that has been cooled only to a temperature higher than 55 ° C. has a viscosity of 800 mPa · s or higher (product temperature 10 ° C.), but the average particle size is larger than 40 μm, and it is left after oil is dropped. The ability to keep the crispness of the clothes was not enough. The processed egg white, which has been cooled to a temperature lower than 30 ° C., has an average particle size of 40 μm or less but a viscosity lower than 800 mPa · s (product temperature 10 ° C.). The ability to maintain the crispness of clothing was not sufficient. On the other hand, the processed egg white, which has been cooled to 30 to 55 ° C., has a viscosity of 800 mPa · s or higher (product temperature 10 ° C.) and an average particle size of 40 μm or less. The ability to retain the feeling was very good. In particular, the processed liquid egg white which has been cooled to 35 to 50 ° C. has a viscosity of 1,000 mPa · s or more (product temperature 10 ° C.) and an average particle size of 30 μm or less. The ability to retain the feeling was very good.

[Test Example 4]
In the production example 1 of the processed liquid egg white for the product of the present invention, the processing liquid was prepared in the same manner as in Production Example 1 of the processed liquid egg white for the inventive product, except that the treatment time was changed so that the lactic acid fermentation had the pH shown in the following table. Egg whites were prepared, and each processed liquid egg white obtained was used to examine the influence of the crisp feeling on the holding ability. The processed liquid egg white obtained is an oil-in-water emulsion having a viscosity of 800 mPa · s or higher (product temperature 10 ° C.), a pH of 3.8 to 4.5, and an average particle size of 40 μm or less. Processed liquid egg white, wherein the processed liquid egg white is lactic acid fermented. As in Test Example 1, a model food with food for cooking was prepared, and oiled at 170 ° C. for 3 minutes to prepare a food with clothes. When I tasted it right after the oiling, all the foods with clothes were very crisp. The manufactured food with clothes was left to stand at room temperature (25 ° C.) for 6 hours and then sampled and evaluated according to the following criteria.

According to Table 4, the processed liquid egg white having a pH higher than 4.5 did not have sufficient ability to keep the crispness of the clothes when left after oiling. The processing liquid egg white fermented with lactic acid so as to have a pH of 3.8 to 4.5 was very excellent in the ability to retain the crispness of the garment when left after standing with oil.

[Example 1]
<Creation of cream croquette for cooking>
7% wheat flour, 7% butter, 28% milk, 15% stir-fried onion, 7.5% boiled mushrooms, 0.4% salt, 0.1% pepper, processed egg white 1 Mixed to 35%, boiled to 80 ° C. temperature to prepare a middle seed, cooled, and then divided into 30 g portions and molded. Wheat flour, egg liquid, and bread crumb were sequentially applied to the surface of the molded medium seed to produce a food with heat cooking clothes (the solid content of the processed liquid egg white 1 for the present product in the medium seed was 7%). When the food with clothes for cooking was oiled at 160 ° C. for 4 minutes and 30 seconds and then allowed to stand at room temperature (25 ° C.) for 6 hours, the clothes kept the crispy feeling very well.

[Comparative Example 1]
<Creation of cream croquette for cooking>
In Example 1, food with heat for cooking was produced in the same manner as in Example 1 except that 8% cream and 27% milk were used instead of the processed liquid egg white 1 for the product of the present invention (medium type) 8% cream and 27% milk solids 7.4%). As in Example 1, when the food with clothes for heating and cooking was oiled and allowed to stand at room temperature for 6 hours and then sampled, the clothes lost crispness.

[Example 2]
<Creating fried food for cooking>
The mixed solution of processing solution egg white 3 for the present invention 10.7%, cooking liquor 83.2%, soy sauce 5.4%, pepper 0.7% was injected with 30% injector for 70% of chicken thigh meat. Then, it cut | judged every 100g and produced the middle seed. The surface of the medium seed was coated with potato starch to produce a food with heating and cooking clothes (solid content 2.0% of the processed liquid egg white 1 for the present product in the medium seed). When the food with clothes for cooking was oiled at 170 ° C. for 4 minutes and then allowed to stand at room temperature (25 ° C.) for 6 hours, the clothes kept the crispy feeling very well.

[Example 3]
<Creation of cream croquette for cooking>
In Example 1, the cooking fluid egg white 1 for the product of the present invention was changed from 35% to 0.1%, and heat cooking was performed in the same manner as in Example 1 except that 8% cream and 26.9% milk were used. A food with clothes was manufactured (solid content of processed liquid egg white 1 for medium-sized products in a medium type is 0.02%). As in Example 1, when the food with heat-cooking clothes was oiled and allowed to stand at room temperature for 6 hours and then sampled, the clothes were slightly moist but maintained a crisp feeling.

[Example 4]
<Creating a cutlet for cooking>
After injecting a mixed solution of 97.5% of the processing solution egg white 2 for the present invention, 2% of salt, and 0.5% of pepper with a 20% injector to 80% of pork loin, it is cut into 100 g portions. Made a medium seed. The surface of the medium seed was coated with dried egg white, egg liquid, and corn flakes crushed to about 7 mm square in order to produce a food with heat cooking clothes (the solid content of the processed liquid egg white 2 for the medium according to the present invention was 4.7). %). One tablespoon of rapeseed oil was applied to a piece of food with heat cooking, baked in an oven at 230 ° C for 25 minutes, and allowed to stand at room temperature (25 ° C) for 6 hours. It was.

From the above results, the food with heat-applied clothing in which the processed egg white for the product of the present invention was blended in the middle type was preferred because the crispy feeling of the clothing was retained even after time after cooking (Example) 1-4). When the processed egg white for the product of the present invention was blended in the range of 0.05 to 15% in terms of solid content, the crispness of the clothes was further retained (Examples 1, 2, and 4). On the other hand, when the processed egg white for the product of the present invention was not blended in the middle seed, the crispness of the clothes was not maintained, which was not preferable (Comparative Example 1).

Claims (6)

Oil-in-water with 2-8% egg white protein and 5-20% edible fats and oils, with a viscosity of 800 mPa · s or more (product temperature 10 ° C.), a pH of 3.8 to 4.5, and an average particle size of 40 μm or less. A processed liquid egg white made of a molded emulsion, wherein the processed liquid egg white obtained by lactic acid fermentation of the processed liquid egg white is blended as a middle type. The above processing liquid egg white is lactic acid fermented so that the pH becomes 3.8 to 4.5 in an egg white mixed liquid containing 2 to 8% egg white protein and 5 to 20% edible fats and oils, and then sterilized by heating. The food with heat for cooking according to claim 1, which is a processed liquid egg white obtained by cooling the fermented liquid to 30 to 55 ° C and then homogenizing it. The food with heat for cooking according to claim 1 or 2, wherein a processed dried egg white produced by subjecting the processed liquid egg white to a drying treatment is blended. The food with heat for cooking according to any one of claims 1 to 3, wherein a blending amount of the processed liquid egg white or the processed dried egg white is 0.05 to 15% in terms of solid content with respect to the whole mixed raw material. . In the texture improving material to be blended with the medium-sized food for cooking for cooking, 2-8% egg white protein and 5-20% edible fat / oil are blended, the viscosity is 800 mPa · s or more (product temperature 10 ° C.), and the pH is 3.8 to 4.5, a processed liquid egg white made of an oil-in-water emulsion having an average particle size of 40 μm or less, and containing the processed liquid egg white obtained by lactic acid fermentation of the processed liquid egg white as an active ingredient A texture-retaining material for food with clothes for cooking. The texture-retaining material for food with heat-cooking food according to claim 5, comprising as an active ingredient processed dried egg white produced by subjecting the processed liquid egg white to a drying treatment.