JP2010227070A - Yolk-containing neutral-region liquid seasoning - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a yolk-containing neutral-region liquid seasoning having the flavor of fresh yolk, storable for a long period of time at normal temperature, and storable for a certain fixed period of time even after unsealed. <P>SOLUTION: The yolk-containing liquid seasoning contains: yolk at ≥5 mass% and <45 mass% based on the whole of the seasoning; the total of the solid of sugar and oil at 35-90 mass% based on the whole of the seasoning; the sugar at ≥50 mass% as a solid content based on the mass of the yolk and at ≤20 mass% based on the whole of the seasoning in terms of sweetness; and the oil at 10-70 mass% based on the whole of the seasoning. The yolk-containing liquid seasoning is emulsified into oil-in-water type one and adjusted to pH 5.5-8.0. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a liquid seasoning in a neutral region having a raw egg yolk flavor that can be stored at room temperature for a long period of time and can be stored for a certain period after opening.

Eggs are used in various dishes and processed foods because of their excellent nutritional value, distinctive flavor, color and physical properties, and the emulsifying action of eggs. For example, chawanmushi and pudding use the property that eggs solidify by heating. In mayonnaise and dressing, water, vinegar, oil, etc. are emulsified with egg yolk to create a rich flavor, smooth texture and physical properties.
Many processed foods in which egg yolk is coagulated / denatured by heating and seasonings in the acidic region have been provided.

On the other hand, in order to taste the richness and mellowness of eggs, it is also preferred to eat raw without cooking anything, or to eat with slight heating like hot spring eggs.
In order to taste the original physical properties of such a neutral and rich liquid egg, there is no choice but to use raw eggs themselves or chilled foods with a short shelf life.
However, even if they were used, there were problems of hygiene including food poisoning bacteria such as Salmonella, and practical inconvenience such as needing refrigerated storage and not lasting.

As means for solving this, proposals such as Patent Documents 1 to 3 have been proposed.
In Patent Document 1 (an egg yolk composition excellent in preservability and a food using the same), it is proposed to use an egg yolk composition mixed with sugar alcohol and trehalose in egg yolk and sterilized by heating at 65 to 90 ° C. for carbonara sauce. Has been.
However, since this oil does not contain oil, the sweetness of saccharides is too conspicuous, which is not preferable as a raw egg yolk flavor. Furthermore, this product has a low yogurt content of 50% or more and thus has low microbial resistance, and even though it can be stored at room temperature for a long period of time in an unopened state, it cannot be stored for a certain period after opening. .

Patent Document 2 (Retort Sauce for Carbonara) proposes a carbonara sauce that has a smooth texture and little browning even when retort processing is performed by adding sugar alcohol and an emulsifier to egg yolk. Although it does not, the flavor and texture of raw egg yolk are damaged by retort heating.

  Patent Document 3 (yolk-containing food raw material and method for producing the same) proposes a method for producing an egg yolk-containing food raw material that has a smooth texture without egg yolk flocculating and agglomerating even when retorted. However, it is a method of refining the solidified egg yolk, and the flavor and texture of the egg yolk have been impaired.

  As described above, the inventions described in the cited documents 1 to 3 have room for improvement as liquid egg yolk compositions having a raw egg yolk flavor that can be stored at room temperature for a long period of time.

JP 2001-178417 A Japanese Patent Laid-Open No. 10-257871 JP 2008-199900 A

  As described above, although processed foods that give raw egg yolk flavors are often proposed, seasonings that give raw egg yolk flavors and have excellent storage stability after opening have not yet been proposed. There was room for improvement.

Therefore, the object of the present invention is different from acidic seasonings such as mayonnaise, and can be stored for a long time at room temperature while maintaining the original flavor of egg yolk in a neutral region, and after opening for a certain period under refrigeration. It is to provide an egg yolk-containing liquid seasoning that will last a long time.
That is, an object of the present invention is to provide a liquid seasoning in a neutral region having a raw egg yolk flavor that can be stored at room temperature for a long period of time and can be stored for a certain period after opening. Is.

Accordingly, the present inventors have result of extensive studies to solve the above problems, a relatively small amount of egg yolk, sugar, when used oils as essential materials, Note that and to adjust their exquisite proportions, for the first time It has been found that a seasoning that can satisfy both the flavor, physical properties and storage stability of egg yolk, which could not be achieved in the past, can be produced, and the present invention has been completed based on this finding.

That is, the present invention is as follows.
(1): In a liquid seasoning containing egg yolk, the egg yolk is 5% by mass to less than 45% by mass of the whole seasoning, and the total amount of saccharide solids and oils is 35% by mass to 90% by mass of the whole seasoning. The saccharide contains 50% by mass or more of the egg yolk mass as a solid content, and is contained in an amount of 20% by mass or less of the whole seasoning in terms of sweetness, and the oil is 10% of the whole seasoning. An egg yolk-containing liquid seasoning which is contained in an amount of not less than 70% by mass and is emulsified in an oil-in-water type and adjusted to pH 5.5 to 8.0.
(2): The egg yolk-containing liquid seasoning according to (1) above, wherein the water activity is adjusted to 0.88 or less.
(3) The egg yolk-containing liquid seasoning according to any one of (1) to (2), wherein the egg yolk is not denatured by high-temperature sterilization at 90 ° C. or higher.
(4) The egg yolk content according to any one of (1) to (3) above, wherein the salt is contained in an amount of 1% by mass or more and 6% by mass or less of the whole seasoning. Liquid seasoning.
(5) The egg yolk-containing liquid seasoning according to any one of (1) to (4) above, which is filled in a resealable sealed container.

According to the present invention, there is provided an egg yolk-containing liquid seasoning that can be stored for a long period of time at room temperature while maintaining the original flavor of egg yolk in a neutral region, and that can be kept for a certain period of time under refrigeration even after opening. Can do.
The egg yolk-containing liquid seasoning of the present invention has the same flavor, richness and texture as egg yolk by using this seasoning as an alternative to egg yolk when eating natto, yam, udon, soba, ramen, etc. Can be granted.

Hereinafter, the present invention will be described in detail.
The present invention relates to an egg yolk-containing liquid seasoning. In a liquid seasoning containing egg yolk, the egg yolk is 5% by mass or more and less than 45% by mass of the whole seasoning, and the total amount of saccharide solids and oils is 35%. The saccharide contains 50% by mass or more of the egg yolk mass as a solid content, and is contained in an amount of 20% by mass or less of the whole seasoning in terms of sweetness, Is a seasoning contained in an amount of 10% by mass or more and 70% by mass or less of the whole seasoning, characterized by being emulsified in an oil-in-water type and adjusted to pH 5.5 to 8.0. To do.

  As egg yolk used in the present invention, egg yolk of chicken eggs, other birds and poultry eggs can also be used. It may be a raw egg yolk obtained by separating the egg white from the whole egg or an egg yolk liquid obtained by rehydrating the dried egg yolk. Further, in the process, a small amount of egg white may be contained in addition to egg yolk. Moreover, the frozen raw material which added sugar and salt and provided freezing tolerance may be sufficient.

The seasoning of the present invention contains a relatively small amount of egg yolk as a seasoning that gives an egg yolk flavor.
Specifically, it contains 5% by mass or more and less than 45% by mass of egg yolk in the whole seasoning. If the egg yolk is less than this, it becomes a seasoning that lacks the original flavor of the egg yolk. When there is too much egg yolk, it becomes a seasoning with a relatively high water activity, and it becomes a seasoning with especially poor storage stability after opening. The egg yolk is preferably 8% by mass to 30% by mass, more preferably 10% by mass to 20% by mass.

Sugars are essential for the present invention. This is because the addition of sugars makes it difficult to coagulate and denature egg yolk during heat sterilization.
As a saccharide used in the present invention, any saccharide that can avoid coagulation / denaturation of egg yolk at the time of heat sterilization and is generally used as a food may be used.
For example, monosaccharides include glucose, fructose, mannose, galactose, xylose, ribose, arabinose and the like. Disaccharides include sucrose, maltose, lactose, cellobiose, trehalose and the like. Moreover, sugar alcohols such as sorbitol and maltitol, other hydrolysates of starch, and hydrogenated reduced starch candy can be mentioned. Among them, it is preferable to use trehalose and sugar alcohols that have a small sweetness and can suppress discoloration. Of these, one type or two or more types may be combined.
The form of the saccharide used in the seasoning of the present invention may be a solid form such as a powder or a liquid form. However, in the present invention, since the saccharide is represented by a numerical value as a solid content, it is necessary to pay attention to the fact that the content needs to be designed in consideration of the solid content when a liquid product is used.

The seasoning of the present invention contains 50% by mass or more (preferably an amount of 60% by mass or more) of the egg yolk mass as a solid content of saccharide, and an amount of 20% by mass or less of the whole seasoning in terms of sweetness ( Preferably, it is contained in an amount of 15% by mass or less. If the saccharide content is too small, coagulation / denaturation of egg yolk is difficult to avoid during heat sterilization (for example, 65 ° C. or more and less than 90 ° C.), and the original flavor / texture of raw egg yolk is impaired. Moreover, when there is too much amount of saccharides in sweetness conversion, sweetness will be felt strongly and the original flavor of egg yolk will be impaired.
Here, since the saccharide content is a numerical value as a solid content, in the case of solid (powder, etc.) saccharides, the mass of the entire saccharide is the content, and in the case of liquid saccharides, only the mass of the solid content. Is the content. That is, for example, when 40% by mass of a sorbitol 70% liquid is included as a saccharide, 28% by mass of the saccharide (in this case, sorbitol) is included as the solid content.
Sweetness is an index of sweetness, and is a numerical value of the sweetness of various sugars based on the sweetness of sucrose. The sweetness of sucrose is 1, for example, the sweetness of sucralose is 600, and sorbitol (solid content 100%) is 0.6. The sweetness of trehalose is 0.45, the sweetness of fructose is 1.5, and the sweetness of glucose is 0.67. Therefore, for example, when sucrose is contained at 10% by mass, it is also contained at 10% by mass in terms of sweetness, and when sucralose is contained at 0.01% by mass, it is contained at 6% by mass in terms of sweetness. If the solid content is 10% by mass, it is 6% by mass in terms of sweetness.
In addition, when saccharides are previously contained in raw materials, such as using frozen egg yolk added with saccharides to give freezing tolerance as egg yolk, the content should be adjusted to the above content including those saccharides.

Oils are essential for the present invention. It is because the sweetness of saccharides can be suppressed by oils, and also the richness and texture of raw egg yolk can be imparted. Furthermore, by emulsifying oils together with egg yolk, saccharides, etc., it becomes possible to make the egg yolk like in appearance.
Any oil may be used as the oil used in the present invention as long as it is generally used as a food. Examples of vegetable oils include rapeseed oil, soybean oil, sesame oil, rice oil, olive oil, corn oil, safflower oil, palm oil, cottonseed oil and the like. Examples of animal oils include egg yolk oil, fish oil and whale oil. Among them, it is preferable to use rapeseed oil, soybean oil, egg yolk oil or the like in order to exhibit a liquid state at normal temperature or under refrigeration without inhibiting the flavor of egg yolk. One or two or more of the above oils may be combined.

The seasoning of the present invention is a liquid seasoning obtained by emulsifying oils in an oil-in-water type together with egg yolk, sugars and the like. By emulsifying in an oil-in-water type, the flavor and appearance can be made close to the original egg yolk without causing separation of the water phase and the oil phase. The emulsification may be in a pseudo emulsified state.
The seasoning of the present invention contains oils in an amount of 10% by mass to 70% by mass. If the amount of oil is too small, the sweetness of saccharides cannot be suppressed, and furthermore, the richness and texture of egg yolk cannot be imparted. Moreover, when there is too much quantity of oils, there exists a possibility that it cannot fully emulsify and it is unpreferable in flavor, food texture, and external appearance. Preferably, oils may be contained in an amount of 25% by mass or more and 50% by mass or less of the whole seasoning.

The seasoning of the present invention may contain salt. Salt means edible salts, and it is generally preferable to use sodium chloride, but other edible salts such as potassium chloride and magnesium chloride, or those mixed with sodium chloride. It does not matter.
Although it is preferable to contain sodium chloride also in the meaning which improves preservative property, since saltiness will become conspicuous if salt content is increased too much, it is preferable to use a relatively small amount. Therefore, from the viewpoint of both antiseptic properties and flavor, the salt content is preferably 1% by mass or more and 6% by mass or less, and more preferably 2% by mass or more and 5% by mass or less of the whole seasoning. Is most preferred.

It is essential that the seasoning of the present invention contains 35% by mass or more and 90% by mass or less of the total amount of saccharide solids and oils described above.
Since the seasoning of the present invention is adjusted to a neutral range of pH 5.5 to 8.0 in order to obtain an egg yolk flavor, the antiseptic property is inferior to acidic seasonings such as mayonnaise. Therefore, if the total amount of saccharides and oils is less than the above amount, the water activity tends to be too high, and as a result, the storage stability is lowered. Specifically, after opening, it cannot be refrigerated for a certain period. The water activity (Aw) is preferably adjusted to 0.88 or less, more preferably 0.84 or less. As for the content of egg yolk, it has been explained that the content of 5-45% by mass, preferably 8-30% by mass, more preferably 10-20% by mass of the whole seasoning, but if there is too little egg yolk, It becomes a seasoning with poor flavor. If there is too much egg yolk, the amount of sugars and oils will be relatively small, resulting in a seasoning with a high water activity, especially a seasoning with poor storage stability after opening.
Note that the seasoning of the present invention can be consumed without problems for about 2 weeks to 1 month, depending on the use environment, even if it is stored refrigerated even after opening.

  Although the seasoning of the present invention is a liquid seasoning, the term `` liquid '' here means that the solid form is excluded, and not only a free-flowing property such as water but also a viscous property, for example, in general It also includes what is called a paste.

  Moreover, the seasoning of this invention is a seasoning adjusted to the neutral region of pH 5.5-8.0 (preferably pH 6.0-7.0). When the pH is lower than 5.5, acidity is felt, and when the pH is higher than 8.0, bitterness is felt, and the original flavor of raw egg yolk is impaired. For example, mayonnaise or the like generally has a pH of about 3 to 4, has a strong acidity, and is not a seasoning for imparting the original flavor of raw egg yolk. Therefore, the problem of the present invention is not solved.

  In addition to the above-mentioned egg yolks, sugars, oils, and salt, the seasoning of the present invention includes water, soy sauce, vinegar, sake, mirin, miso, broth, extract, for other purposes. , Fragrances, seasonings, acidulants and the like may be added in a range where the pH is in the neutral range. In order to adjust physical properties, a thickener such as xanthan gum, a paste such as starch, and an emulsifier such as lecithin may be added. Furthermore, colorants such as carotenoid pigments, fruit pigments and vegetable pigments may be added for appearance adjustment. However, the higher the yolk ratio per moisture, the stronger the yolk flavor. Therefore, it is preferable to use materials other than egg yolk, saccharides, oils and salt as little as possible. For example, materials other than egg yolk, saccharides, oils, and salt are 30% by mass or less, preferably 20% by mass or less, based on the entire seasoning.

  Here, sterilization of the present seasoning will be described. It is preferable to sterilize at a seasoning product temperature of 65 ° C or higher and lower than 90 ° C, more preferably 75 ° C or higher and 80 ° C or lower. When the seasoning product temperature is 90 ° C. or higher, protein modification of the egg yolk occurs, and the flavor of the raw egg yolk is impaired. When the seasoning product temperature is lower than 65 ° C., the bactericidal effect is hardly obtained. As the sterilization method, heating by a heating tank before filling and packaging, tube-type continuous heating, microwave continuous overheating and the like are used, and filling is performed by a method such as hot pack filling. Boil sterilization may be performed after filling and sealing.

The seasoning of the present invention can be suitably used in products having a concept of refrigerated storage even after opening, such as being filled in a resealable sealed container. This is because a product that is used up is not required to have high storage stability as in the present invention.
A re-sealable sealed container is a container having a structure that can be re-sealed even if it is opened once by adopting a mouth opening / closing mechanism or the like, and is not easily leaked even if the container is laid down after re-sealing.
Here, the term seal does not mean a complete seal only. As the resealable sealed container, for example, a bottle with a cap, a plastic bottle, a pouch, a laminated tube, or the like can be used.

Example 1 (physical property evaluation at various blending ratios)
(1) Preparation of seasonings Egg yolk-containing liquid seasonings were prepared using predetermined amounts of the raw materials shown in the <Raw material ratio> column of Tables 1-5. In addition, the columns of <Raw material ratio> in Tables 1 to 5 are all expressed in mass%.
As the saccharides, those described in the table were used, and solid saccharides (solid content was 100%) were used (sodium sorbitol was powder sorbitol). In addition, the dashi solution used was a bonito and a kelp.
First, egg yolk was mixed with water, sugar, salt, soup stock, xanthan gum (added in small portions) and dissolved, and then oils were added little by little while stirring at high speed to emulsify into an oil-in-water type.
Then, 100ml each is filled into cap pouches that can be sealed again after being opened once, and boil sterilized at 70 ° C for 30 minutes (however, seasonings 22-24 are 90 ° C for 30 minutes) And seasonings 1 to 24 were produced.

  The water activity and pH of each seasoning were determined by opening the seasoning sample after production. The water activity was measured using a Novasina TH500 model. The pH was measured by a glass electrode type pH meter. Each was measured using a meter F-13. The measured values are shown in the column of <pH and water activity of manufactured seasonings> in Tables 1 to 5.

(2) Evaluation of seasoning About the seasoning samples 1-24 manufactured by said (1), a flavor, a physical property, and preservability were evaluated in the following ways, and a result is < It described in the column of Evaluation>.

Here, with regard to “flavor”, samples immediately after production were evaluated for “egg yolk taste”, “sweetness”, and “greasy feeling” by skilled sensory inspectors, and the following scores were assigned respectively.
<Taste of egg yolk>
・ It has an egg yolk-specific flavor and is a sufficient level as an egg yolk substitute seasoning: ○
・ Although the egg yolk has a light flavor, it is acceptable as an egg yolk alternative seasoning: △
・ Insufficient egg yolk flavor and cannot be used as an egg yolk substitute seasoning: ×
<Sweetness>
・ Since the sweetness is weak or unseen, it is suitable as an egg yolk alternative seasoning: ○
・ Slight sweetness, but acceptable sweetness as an egg yolk alternative seasoning: △
・ We feel sweetness that is not suitable as egg yolk substitute seasoning: X
<Fatiness>
・ Facilities unique to fats and oils are weak and suitable as an oily feeling for egg yolk alternative seasonings: ○
・ Although a slight flavor unique to fats and oils is felt, the fat and oil feel is acceptable as an egg yolk alternative seasoning: △
・ I feel the unique flavor of fats and oils that are not suitable as an egg yolk substitute seasoning: ×

Regarding “physical properties”, samples immediately after production were evaluated for “degeneration of egg yolk” and “degree of emulsification” by a skilled sensory inspector, and the following scores were assigned respectively.
<Degeneration of egg yolk>
・ No egg yolk degeneration has occurred and a smooth texture unique to egg yolk is felt: ○
・ Degeneration of egg yolk has occurred, and the texture specific to egg yolk is not felt.
<Emulsification degree>
・ Emulsions are sufficiently emulsified, and it is excellent in appearance and texture as an egg yolk alternative seasoning: ○
-Oil is not sufficiently emulsified, and is not preferable in terms of appearance or texture as an egg yolk substitute seasoning: ×

Regarding “preservability”, a sample immediately after production is stored at room temperature for 1 month, then the container is opened, a small sample is taken, and the sample is resealed and stored in a refrigerator (5 ° C.) for 1 month. A small sample was taken. Immediately after collecting each sample, the number of general bacteria and fungi was examined.
The rating is the case of the number of general bacteria, fungi fewer than both 10 5 ^{/ g} as ○, and as × when more than 10 5 / ^g.
In addition, special notes are described as remarks.

(3) Discussion The following was found from the result of (2) above.
From the comparison of flavor (egg yolk taste), the yolk is less than 5% by mass of the whole seasoning (condiment 1), and the yolk taste is weak, and it is necessary to contain 5% by mass or more (such as seasoning 2). I found out. It turned out that 8 mass% or more (seasoning 3 etc.) is preferable, and 10 mass% or more (seasoning 4, 5, etc.) is preferable.

  From the evaluation results of storage stability (unopened, after storage at room temperature), if the total of sugars and oils does not reach 35% by mass of the entire seasoning (seasoning 7 to 10), the storage stability after opening may be poor. all right. On the other hand, when the sum total of saccharides and oils became 35 mass% or more of the whole seasoning (seasoning 6 etc.), it turned out that preservability is good.

  From the evaluation result of flavor (sweetness), it is understood that the amount of oil greatly affects, and if the oil does not reach 10% by mass of the whole seasoning (seasoning 7, 8, 10), the sweetness should be controlled. I knew that I couldn't. That is, if the oils are contained in an amount of 10% by mass or more of the whole seasoning (seasoning 6, 9, etc.), the effect of suppressing the sweetness of the saccharide is obtained. It turned out to be preferable.

  Moreover, since it is not preferable as an egg yolk substitute seasoning when sugar is contained exceeding 20 mass% of the whole seasoning in terms of sweetness (condiment 20), it is not more than 20 mass% in terms of sweetness (condiments 19, 21, 24) was found to be preferable. Furthermore, it turned out that 15 mass% or less (seasoning 22 etc.) is more preferable in sweetness conversion.

  From the evaluation results of physical properties (emulsification degree) and flavor (feeling of oils and fats), when the oil content exceeds 70% by mass (seasoning 12), the oily feeling becomes strong and unfavorable in flavor, and the emulsified state becomes unstable. Therefore, it was necessary to set it to 70% by mass or less (seasoning 11, 13, 14 or the like), and preferably 50% by mass or less (seasoning 15 or the like) was good.

From the evaluation results of the physical properties (denaturation of egg yolk), if the saccharide is less than 50% by mass of the yolk mass (seasoning 8, 13, 15, 17), the yolk denaturation occurs, so at least the saccharide is 50 of the yolk mass. It turned out that the mass% or more (condiments 9, 14, etc.) is required.
Here, when the seasoning 17 is seen, although sugar is 60 mass% of egg yolk mass in sweetness conversion, since it is 40 mass% of egg yolk mass as saccharide amount, it turns out that egg yolk degeneration cannot be suppressed. . That is, the effect of suppressing egg yolk degeneration was not affected by the sweetness level, but also by the saccharide content.

  In addition, when sterilized at 90 ° C. (seasoning 22 to 24), the storage stability when unopened is satisfied, but egg yolk degeneration occurs, which is not preferable.

According to the present invention, when eating natto, yam, udon, buckwheat, ramen, etc., it can be easily used as a substitute for egg yolk and has a relatively good storage stability (long-lasting). Seasoning can be provided.
Here, for details of the storage stability, even after opening, when stored in a refrigerator, depending on the use environment, approximately 2 weeks to 1 month can be consumed without any problem.

Claims (5)

  In the liquid seasoning containing egg yolk, the egg yolk is contained in an amount of 5% by mass to less than 45% by mass of the whole seasoning, 35% by mass to 90% by mass of the whole seasoning in total of the solid content of sugar and oils, The saccharide contains 50% by mass or more of the egg yolk mass as a solid content, and is contained in an amount of 20% by mass or less of the whole seasoning in terms of sweetness, and the oils are 10% by mass or more and 70% by mass of the whole seasoning. An egg yolk-containing liquid seasoning which is contained in an amount of mass% or less and is emulsified in an oil-in-water type and adjusted to pH 5.5 to 8.0.   The egg yolk-containing liquid seasoning according to claim 1, wherein the water activity is adjusted to 0.88 or less.   The egg yolk-containing liquid seasoning according to any one of claims 1 to 2, wherein the egg yolk is not denatured by high-temperature sterilization at 90 ° C or higher.   The egg yolk-containing liquid seasoning according to any one of claims 1 to 3, wherein the salt is contained in an amount of 1% by mass or more and 6% by mass or less of the whole seasoning.   The egg yolk-containing liquid seasoning according to any one of claims 1 to 4, which is filled in a resealable sealed container.