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WO2008001588A1 - Aliment semblable à du jaune d'oeuf dur - Google Patents

Aliment semblable à du jaune d'oeuf dur Download PDF

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Publication number
WO2008001588A1
WO2008001588A1 PCT/JP2007/061417 JP2007061417W WO2008001588A1 WO 2008001588 A1 WO2008001588 A1 WO 2008001588A1 JP 2007061417 W JP2007061417 W JP 2007061417W WO 2008001588 A1 WO2008001588 A1 WO 2008001588A1
Authority
WO
WIPO (PCT)
Prior art keywords
egg yolk
egg
food
soybean protein
boiled
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2007/061417
Other languages
English (en)
Japanese (ja)
Inventor
Atsushi Ohno
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Fuji Oil Co Ltd (fka Fuji Oil Holdings Inc)
Original Assignee
Fuji Oil Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Fuji Oil Co Ltd filed Critical Fuji Oil Co Ltd
Priority to JP2008522378A priority Critical patent/JPWO2008001588A1/ja
Publication of WO2008001588A1 publication Critical patent/WO2008001588A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates

Definitions

  • fine sense of the present invention is boiled egg yolk, c related to egg yolk-like food boiled with a texture that was Hokuhoku
  • the texture of the egg yolk which is obtained by heating the egg while it is shelled, is divided into egg yolk without breaking the yolk membrane at the time of cleavage, and the egg yolk is heated.
  • the ones that have been sliced or shredded and seasoned with mayonnaise are popular ingredients and are used in various foods such as sandwiches and salads.
  • Patent Document 1 discloses a method in which an egg liquid and a water-insoluble protein are mixed and then heated to obtain a heated coagulated egg having a texture like egg yolk. In this method, however, it is necessary to prepare a water-insoluble protein in advance. In addition, it is not easy to make soy protein water-insoluble by heating under severe conditions such as high concentration, high temperature and high pressure. Also, it is not practical because it involves a complicated process of grinding the gel or aggregated structure thus obtained to 50-500 m.
  • Patent Document 2 Patent Publication No. 2531745
  • Patent Document 2 JP-A-11-089518
  • An object of the present invention is to provide a boiled egg yolk-like food having a fine grain texture unique to boiled egg yolk and a chewy texture.
  • soybean protein solution is agglomerated in advance under severe heating conditions such as high temperature and high pressure, and then pulverized, so that a complicated process is required. I need to go through.
  • a method for producing boiled egg yolk-like food characterized by mixing one or more of a soy protein material, a calcium compound and a magnesium compound, and a raw material containing an egg material, followed by heat coagulation and stirring.
  • Boiled egg yolk-like food consisting of a block obtained by mixing soybean protein material, one or more of calcium compound and magnesium compound, and raw materials containing egg material, heat coagulation and stirring,
  • the present invention aims to produce and supply boiled egg yolk-like food that uses a soy protein material in combination with an egg material, and is a soy protein material that is a plant-based material that can be stably supplied at low cost. To reduce production costs, reduce risks related to raw material storage, stable production, etc. There is an effect. Secondarily, in addition to nutrients derived from egg materials, it is possible to ingest nutrients contained in soybean protein materials and various physiologically active substances.
  • the boiled egg yolk-like food according to the present invention contains one or more of soybean protein material, egg material, calcium compound and magnesium compound as essential components.
  • the soy protein material in the present invention is isolated soy protein, its emulsion, concentrated soy protein, defatted soy milk, soy milk and the like.
  • the soy protein material is contained in an egg yolk-like food in home potatoes in an amount of 5 to 25% by weight, preferably 9 to 20% by weight in terms of crude protein. If it is too much, the egg flavor will be dilute. On the other hand, if the amount is too little, the rubbery texture of the heat-coagulated material of the egg material becomes strong, and a boiled egg yolk-like texture cannot be obtained.
  • the calcium compound and magnesium compound in the present invention are magnesium chloride, calcium sulfate, calcium chloride, calcium hydroxide and the like. Also included are bitterns containing magnesium chloride and calcium chloride. Use these alone or in combination of two or more.
  • the amount of calcium compound and magnesium compound in the production of egg yolk-like foods on the main rice cake is 16 to 71 mmol, preferably 20 to 65 mmol in terms of calcium or magnesium per 100 g of crude protein mass (CP) of soybean protein material. It is. If both are acceptable, make sure that the total amount of both is within the above range! Calcium compounds and magnesium compounds agglomerate soybean protein, and the agglomerated soybean protein has a fine grain feeling similar to egg yolk. In order to weaken soy protein gellica, the cohesive strength of soy protein aggregates is reduced, and boiled egg yolk-like foods are given a boiled egg yolk-like food texture.
  • the soy protein agglomerate inhibits the egg material from coagulating to form a rubbery texture tissue, so that an egg yolk-like texture can be obtained by boiling. Therefore, if there is too little calcium compound or magnesium compound, the fine grain feeling and hokuhoku feeling of boiled egg yolk-like food will be poor.
  • soy protein material and the calcium compound or magnesium compound may be mixed in the manufacturing process of boiled egg yolk-like food, or may be mixed in advance during the manufacturing process of the soy protein material.
  • Mixing can be done by adding and adding a ruthenium compound or a magnesium compound.
  • the soybean protein material is sufficiently hydrated in advance, or it is good to disperse. Suppresses the occurrence of lumps during mixing and can be quickly finished into an egg yolk-like food.
  • the latter case is also preferable because the dispersibility of the soy protein material is improved, and it is not necessary to add a calcium compound or the like.
  • the calcium compound and magnesium compound added during the manufacturing process should be taken into account, and if necessary, supplemented with the manufacturing process of the boiled egg yolk-like food within the above mixing range. May be.
  • the upper limit of the calcium compound corresponding to the food additive is 1% by weight as the calcium content in the food. Therefore, adjust the amount of soy protein material, egg material, and auxiliary material so that the boiled egg yolk-like food does not contain any calcium compounds that correspond to food additives.
  • egg material in the present invention whole egg, egg yolk, or a mixed egg in which egg yolk and egg white are mixed at a desired ratio can be used.
  • the whole egg, egg yolk, and egg white used here may be in any form, for example, liquid or dry matter.
  • Egg white is not essential, but egg yolk is essential because it is boiled and preferable in terms of flavor of egg yolk-like food, and the weight ratio of egg yolk to egg white is preferably 4.5: 1 or more in terms of dry solids.
  • the blended amount of egg material in boiled egg yolk-like food is 8 to 25% by weight, more preferably 12 to 25% by weight in terms of solid content (DM). If the amount of egg material is large, the yolk flavor of egg yolk-like food becomes stronger with boil, but if the ratio of egg material is too high, the feeling of hokuhoku and fine grain will be poor, making it meaningless as a substitute for egg yolk. .
  • Egg yolk-like foods are also preferred, and include starchy compositions, fats and oils, seasonings, pH adjusters, dietary fibers such as porridge, flavors, and pigments as sub-materials without any particular limitations. it can . Egg yolk-like foods tend to flicker when the amount of soy protein material is high, but the fats and oils suppress this to give a moist texture and make the tongue and the throat feel more authentic.
  • As fats and oils conventionally known vegetable fats, animal fats and other edible fats and oils can be used without particular limitation. When fats and oils are blended, 5 to 20% by weight, preferably 8 to 15% by weight is appropriate.
  • a malon paste that is also a flavoring agent
  • pumpkin paste can impart a favorable texture and egg yolk-like color to egg yolk-like foods.
  • Boiled egg yolk-like food is a mixture of one or more of soy protein material, calcium compound and magnesium compound, egg material, and water, fats and oils as necessary. Mix and homogenize all ingredients thoroughly.
  • the mixing order of each raw material is not limited.
  • the mixture is solidified by heating and made into blocks (chopped) by stirring. If the block (chopped material) is too rough, a foreign body sensation will be felt, so the diameter of the block should be 7 mm or less, preferably 5 mm or less.
  • the size of the block need not be uniform, and may vary as long as the diameter is 7 mm or less.
  • the number of blocks can be adjusted according to the shape of the blades, the number of stirring, and the stirring time, which is a simple method. Moreover, block formation by heat coagulation and stirring may be performed simultaneously. The smaller the block, the better.
  • a continuous type heat exchanger it can be easily performed from mixing to blocking by heating and stirring, and the burning can be suppressed by stirring during heating.
  • Some of the continuous heat exchangers with lids have a lid and can suppress the evaporation of moisture during heating.
  • the heating conditions are not particularly limited, and it is sufficient if the egg yolk-like food is not burnt and is sufficiently solidified and sterilized, for example, 70 to 80 ° C. Heating also involves sterilization.
  • the boiled egg yolk-like food in the present invention may be eaten as it is, it may be further eaten by mixing with other foods. For example, it may be mixed with egg boiled or shredded eggs, mayonnaise, dressing, etc.
  • the solution was sufficiently stirred with a homomixer and spray-dried with an atomizer to obtain a dry powder.
  • the CP content of the obtained dry powder was 83% by weight (30 mmol in terms of calcium per CPlOOg of soybean protein).
  • Put 500g of this dry powder and 700g of pasteurized liquid egg yolk (Kupie Corporation, DM 51%), lkg of water, 250g of rapeseed white tightening oil into a continuous heat exchanger with a lid, and stir at 80 ° C for 8 minutes. (500 rpm) was heated. After heating, stirring was continued in a continuous heat exchanger with a scraper to obtain an egg yolk-like food consisting of a block having a size of 5 mm or less.
  • the eggs with shells were heated in 90 ° C hot water for 20 minutes and then cooled to remove the shells and egg whites to obtain egg yolks by boiling.
  • Table 1 shows the evaluation by 10 panelists.
  • Test plot 1 Test plot 2 Control plot 2 Equivalent to egg yolk 0% 0% 100%

Landscapes

  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

L'invention a pour objet un aliment semblable à du jaune d'œuf dur, lequel donne une sensation granuleuse au toucher et a une texture tendre et croquante similaires à celles du jaune d'œuf dur, en utilisant une matière de l'œuf ainsi qu'une matière de protéines de soja ; et la production de celui-ci. L'invention a également pour objet de réduire les coûts de production, de réduire le risque au cours du stockage des matières premières, de produire le produit de façon stable et ainsi de suite. L'invention a pour objet secondaire de permettre l'absorption de substances nutritives et de différentes substances physiologiquement actives contenues dans la matière de protéines de soja en plus des substances nutritives provenant de la matière d'œuf. En mélangeant une matière de protéines de soja avec un composé du calcium, un composé du magnésium et une matière d'œuf et en faisant coaguler le mélange obtenu en le chauffant puis en l'agitant, il est possible de préparer un aliment donnant une sensation granuleuse au toucher et ayant une texture tendre et craquante similaires à celles du jaune d'œuf dur sans avoir recours à un procédé compliqué. Selon le procédé décrit ci-dessus, il est inutile de faire préalablement coaguler une solution de protéines de soja dans des conditions sévères (par exemple à haute température ou sous une pression élevée) et de broyer la matière coagulée de façon à obtenir des particules de protéines de soja insolubilisées.
PCT/JP2007/061417 2006-06-28 2007-06-06 Aliment semblable à du jaune d'oeuf dur Ceased WO2008001588A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2008522378A JPWO2008001588A1 (ja) 2006-06-28 2007-06-06 茹で卵黄様食品

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2006-177413 2006-06-28
JP2006177413 2006-06-28

Publications (1)

Publication Number Publication Date
WO2008001588A1 true WO2008001588A1 (fr) 2008-01-03

Family

ID=38845356

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2007/061417 Ceased WO2008001588A1 (fr) 2006-06-28 2007-06-06 Aliment semblable à du jaune d'oeuf dur

Country Status (2)

Country Link
JP (1) JPWO2008001588A1 (fr)
WO (1) WO2008001588A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010110285A (ja) * 2008-11-07 2010-05-20 Marudai Food Co Ltd 卵加工食品製造方法及び該方法で製造される卵加工食品
JP2010161939A (ja) * 2009-01-13 2010-07-29 Marudai Food Co Ltd 卵加工食品製造方法及び該方法で製造される卵加工食品
CN108157841A (zh) * 2018-01-04 2018-06-15 邬惠林 用高压容器制作腌蛋的方法
CN113040342A (zh) * 2021-04-15 2021-06-29 北京都丰年生态农业科技有限公司 一种具有咖喱风味的天然植物蛋品的制备方法

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5836347A (ja) * 1981-08-10 1983-03-03 エ−・イ−・ステ−リ−・マニユフアクチユアリング・カンパニ− 熱ゲル化性および気泡安定性の酵素変性植物性単離物
JPS59146565A (ja) * 1983-02-08 1984-08-22 Riyuushiyoubou:Kk 卵黄含有膜状食品の製造法
JPH01304866A (ja) * 1988-05-31 1989-12-08 Q P Corp 加熱凝固卵の製法
US5192566A (en) * 1988-05-06 1993-03-09 Cox James P Whole poultry egg analogue composition and method
JPH1189518A (ja) * 1997-09-19 1999-04-06 Fuji Oil Co Ltd 卵黄様食感を持つ食品
JP2003038127A (ja) * 2001-07-26 2003-02-12 Kanegafuchi Chem Ind Co Ltd 卵加工食品
US20050196513A1 (en) * 2004-02-27 2005-09-08 Lewis David A. Egg-like food product
US20060003080A1 (en) * 2004-06-28 2006-01-05 Grusby Alan H Composition and method for enhancing eggs

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2548949Y2 (ja) * 1990-06-15 1997-09-24 株式会社品川工業所 撹拌装置
JPH11308968A (ja) * 1998-02-06 1999-11-09 Fuji Oil Co Ltd ゆで卵黄様食感を持つ食品素材及び利用食品

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5836347A (ja) * 1981-08-10 1983-03-03 エ−・イ−・ステ−リ−・マニユフアクチユアリング・カンパニ− 熱ゲル化性および気泡安定性の酵素変性植物性単離物
JPS59146565A (ja) * 1983-02-08 1984-08-22 Riyuushiyoubou:Kk 卵黄含有膜状食品の製造法
US5192566A (en) * 1988-05-06 1993-03-09 Cox James P Whole poultry egg analogue composition and method
JPH01304866A (ja) * 1988-05-31 1989-12-08 Q P Corp 加熱凝固卵の製法
JPH1189518A (ja) * 1997-09-19 1999-04-06 Fuji Oil Co Ltd 卵黄様食感を持つ食品
JP2003038127A (ja) * 2001-07-26 2003-02-12 Kanegafuchi Chem Ind Co Ltd 卵加工食品
US20050196513A1 (en) * 2004-02-27 2005-09-08 Lewis David A. Egg-like food product
US20060003080A1 (en) * 2004-06-28 2006-01-05 Grusby Alan H Composition and method for enhancing eggs

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
SUGITA K.: "Chori no Kagaku Dai 17 Kai Tamago no Chori Netsugyoko no Riyo no Samazama", KIKKOMAN GIJUTSU JOHO, no. 129, 2001, pages 10 - 13, XP003020320 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010110285A (ja) * 2008-11-07 2010-05-20 Marudai Food Co Ltd 卵加工食品製造方法及び該方法で製造される卵加工食品
JP2010161939A (ja) * 2009-01-13 2010-07-29 Marudai Food Co Ltd 卵加工食品製造方法及び該方法で製造される卵加工食品
CN108157841A (zh) * 2018-01-04 2018-06-15 邬惠林 用高压容器制作腌蛋的方法
CN113040342A (zh) * 2021-04-15 2021-06-29 北京都丰年生态农业科技有限公司 一种具有咖喱风味的天然植物蛋品的制备方法

Also Published As

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