JP2019187265A - Processed egg yolk composition and method for producing the same - Google Patents

Abstract

To provide a processed egg yolk composition easily entangled with a dish and excellent in a flavor of egg yolk, and a method for producing the same.SOLUTION: A method for producing an egg yolk-based processed egg yolk composition including a preparation step of preparing an egg yolk slurry having an egg yolk content (in terms of raw egg yolk) of 65 to 99% and an ethanol content of 0.01 to 1.3%, with a mass ratio of ethanol to 1 part of sodium being 0.3 to 15 parts, a heating step of heating the egg yolk slurry to 58 to 80°C, and a freezing step of freezing the heated egg yolk slurry; a viscosity of the processed egg yolk composition at a product temperature of 20°C is 25 to 200 Ps s.SELECTED DRAWING: None

Description

The present invention relates to a processed egg yolk composition and a method for producing the same. Specifically, the present invention relates to a processed egg yolk composition that is easily entangled with food and excellent in texture, and a method for producing the same.

In recent years, processed egg yolk compositions obtained by imparting seasoning, viscosity, etc. to liquid egg yolk have been used in various applications.
For example, the sauce used for cup fried noodles, hamburgers, and baked goods is mentioned.
When the processed egg yolk composition is used for these applications, it is necessary to impart an appropriate viscosity in order to make the processed egg yolk composition easily entangled with ingredients and dishes.

In general, as a method for controlling the physical properties of a processed egg yolk composition, there is a method using a thickener such as a polysaccharide. For example, a method of adding glucomannan has been proposed (Patent Document 1). However, when a thickener is used, the viscosity increases, so that the food is easily entangled. However, there is a problem that the natural texture and flavor of egg yolk is impaired due to the flavor and physical properties of the thickener.

WO2011 / 033807

Therefore, an object of the present invention is to provide a processed egg yolk composition that is easily entangled with food and has an excellent egg yolk flavor, and a method for producing the same.

As a result of intensive studies to achieve the above object, the present inventor adjusted the mass ratio of sodium and ethanol in the processed egg yolk composition to a specific range, then heated at a predetermined temperature, and then frozen. The present inventors have found that an appropriate viscosity that is easily entangled with food can be imparted without impairing the flavor of egg yolk, and the present invention has been completed.

That is, the present invention
(1) A method for producing an egg yolk-based processed egg yolk composition,
Egg yolk content (raw conversion) is 65-99%,
Ethanol content of 0.01 to 1.3%,
A preparation step of preparing an egg yolk slurry in which the mass ratio of ethanol to 1 part of sodium is 0.3 to 15 parts;
A heating step of heating the egg yolk slurry to 58-80 ° C,
A freezing step of freezing the heated egg yolk slurry;
The viscosity of the processed egg yolk composition at an article temperature of 20 ° C. is 25 to 200 Pa · s,
A method for producing a processed egg yolk composition,
(2) The heating process of the egg yolk slurry
Egg yolk slurry is filled and sealed in a container, and then heated.
The manufacturing method of the processed egg yolk composition as described in (1).
(3) The ethanol concentration contained in the processed egg yolk composition is 0.01 to 1.3%.
(1) The manufacturing method of the processed egg yolk composition as described in (2).
(4) A processed egg yolk composition based on egg yolk,
Egg yolk content (raw conversion) is 65-99%,
Ethanol content of 0.01 to 1.3%,
The mass ratio of ethanol to 1 part of sodium is 0.3 to 15 parts,
The viscosity at an article temperature of 20 ° C. is 25 to 200 Pa · s,
Processed egg yolk composition,
(5) A food using the processed egg yolk composition according to (4),
It is.

According to the present invention, a processed egg yolk composition that is easily entangled with food and excellent in egg yolk flavor and a method for producing the same can be provided, and therefore further expansion of the market of processed egg yolk compositions is expected.

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

<Processed egg yolk composition>
The processed egg yolk composition of the present invention is a liquid or paste-like composition containing egg yolk as a main component, and can be used as a source of various foods by thawing. For example, beef bowl, pork bowl, oyakodon, bibimbap, sushi, curry rice, pasta, hamburger, salad, etc. are used, and they are used by being applied to them.

As one embodiment of the processed egg yolk composition of the present invention, the egg yolk content is 65 to 99%, the ethanol content is 0.01 to 1.3%, and the mass ratio of ethanol to 1 part of sodium is 0.3 to 15 Part, the viscosity after thawing is 25 to 200 Pa · s.
Although the processed egg yolk composition has been heated, it contains a predetermined amount of ethanol. In the method for producing a processed egg yolk composition described later, after the egg yolk slurry is filled and sealed in a container, a heating step and When the freezing process is performed, ethanol does not volatilize, and thus the processed egg yolk composition is easily obtained.

<Viscosity>
The viscosity of the processed egg yolk composition of the present invention at a product temperature of 20 ° C. is 25 to 200 Pa · s. If it is less than 25 Pa · s, the fluidity is too high and it is difficult to get involved in cooking. On the other hand, when the viscosity exceeds 200 Pa · s, even if the processed egg yolk composition after thawing is mixed with the dish, it may be too hard to be mixed uniformly, or the texture may be deteriorated as a boss.
From the viewpoint of being easily entangled with food, the viscosity of the processed egg yolk composition according to this embodiment is preferably 30 to 100 Pa · s, and more preferably 35 to 80 Pa · s.
The viscosity of the present invention was measured using a BH type viscometer, rotor No. 3 (when the viscosity is less than 10 Pa · s), No. 3 6 (when the viscosity is 10 Pa · s or more and less than 100 Pa · s), or rotor No. 7 (when the viscosity is 100 Pa · s or more) and a value measured under the condition of a rotation speed of 10 rpm.

<Method for producing processed egg yolk composition>
The method for producing a processed egg yolk composition of the present invention comprises a preparation step of preparing an egg yolk slurry in which the egg yolk content, the ethanol content, and the mass ratio of ethanol to 1 part of sodium are adjusted within a predetermined range, and the egg yolk slurry is heated at a predetermined temperature. And a freezing step for freezing the heated product.
Below, each process is demonstrated.

<Preparation process of egg yolk slurry>
The method for preparing the egg yolk slurry is not particularly limited as long as the egg yolk content, the ethanol content, and the mass ratio of ethanol with respect to 1 part of sodium are within a predetermined range. For example, after egg breaking, egg yolk and egg white are added. It can be prepared by adding and mixing ethanol, salt and other raw materials to the egg yolk obtained after separation.

<Yellow yolk content>
The yolk content (raw conversion) in the egg yolk slurry is 65 to 99%, and if it is less than 65%, the egg yolk flavor is lowered and the viscosity is hardly increased even if the mass ratio of ethanol to sodium is adjusted. It is difficult to obtain a processed egg yolk composition that easily gets involved in cooking. On the other hand, when it exceeds 99%, it becomes difficult to blend ethanol, so that it becomes difficult to prepare the processed egg yolk composition of the present invention.
Since it is easy to get involved in cooking and it is easy to obtain a processed egg yolk composition excellent in egg yolk flavor, the yolk content (raw conversion) is preferably 70 to 99%, and more preferably 75 to 95%.

<Mass ratio of ethanol to 1 part of sodium>
The mass ratio of ethanol to 1 part of sodium in the egg yolk slurry is 0.3 to 15 parts. If it is less than 0.3 part, the viscosity does not easily rise to the desired range even after the heat treatment and freezing treatment described below, and it is difficult to obtain a processed egg yolk composition that easily gets involved in cooking.
On the other hand, when it exceeds 15 parts, the viscosity becomes too high due to the heat treatment and the freezing treatment, so that it becomes difficult to get involved in cooking, and the flavor of the processed egg yolk composition is impaired due to an increase in ethanol concentration.
Since it is easy to get involved in cooking and it is easy to obtain a processed egg yolk composition excellent in egg yolk flavor, the mass ratio of ethanol to 1 part of sodium is preferably 0.5 to 10 parts, and 0.5 to 5 parts It is good and it is further better in it being 0.5-1.0 part.

<Ethanol content>
The ethanol content in the egg yolk slurry is 0.01 to 1.3%. If it is less than 0.01%, even if the mass ratio of ethanol to 1 part of sodium is adjusted, it is possible to obtain a processed egg yolk composition that has a small increase in viscosity due to the heat treatment and freezing treatment described later and is easily involved in cooking Can not.
On the other hand, when it exceeds 1.3%, the viscosity becomes too high due to the heat treatment and the freezing treatment, and it becomes difficult to get involved in cooking, and the increase in ethanol concentration causes a problem that the flavor of egg yolk is impaired.
Since it is easy to get involved in cooking and it is easy to obtain a processed egg yolk composition excellent in egg yolk flavor, the ethanol content is preferably 0.05 to 1.0%, and is 0.1 to 0.8 part. It is good, and it is still better if it is 0.3-0.8 part.

Although the method for adjusting the ethanol content to the above range is not particularly limited, it can be adjusted by adding ethanol itself or a raw material containing ethanol, but it is easy to adjust the ethanol content to a predetermined ratio. It is better to add a raw material containing 10% or more, and it is better to add and adjust a raw material containing 90% or more of ethanol such as alcohol.
In the present invention, the ethanol content can be measured by a known method (for example, gas chromatographic method, enzyme electrode method using a biosensor, etc.).

<Sodium content>
The sodium content in the processed egg yolk sauce is not particularly limited, but is preferably 0.05 to 3%, and more preferably 0.5 to 1.5%.
When the sodium content is within the above range, it is easy to get involved in cooking and it is difficult for sodium to affect the flavor, so that a processed egg yolk composition excellent in egg yolk flavor is easily obtained.

Although the method for adjusting the sodium content to the above range is not particularly limited, for example, sodium salts such as sodium chloride and sodium glutamate may be added, or food materials containing sodium such as soy sauce and miso may be added. Also good.
In the present invention, the sodium content can be measured by a known method (for example, atomic absorption photometry).

Furthermore, the said egg yolk slurry can mix | blend other raw materials suitably in the range which does not impair the effect of this invention. For example, seasonings such as salt, soy sauce, pepper, amino acids, nucleic acids, edible oils and fats such as rapeseed oil, soybean oil, various seasonings such as calcium chloride, nucleic acids, granulated sugar, sucrose, trisucrose, glucose fructose liquid sugar , Fructose, glucose, liquid sugar, starch, dextrin, fructose, trehalose, glucose, lactose, oligosaccharide and sugar ethanol and other sugars, wet heat-treated starch, modified starch, xanthan gum, locust bean gum, gellan gum Examples thereof include organic acids such as tartaric acid, succinic acid and malic acid, antioxidants such as ascorbic acid and vitamin E, pigments, and various ingredients.
In addition, according to the method for producing a processed egg yolk composition of the present invention, the viscosity can be increased without blending a thickener, so a thickener is blended in order not to impair the flavor unique to egg yolk. In such a case, it is preferably 0.1% or less, preferably 0.05% or less, and preferably 0.01%, more preferably not blended.

<Heating process>
The manufacturing method of the processed egg yolk composition of this invention has the process of heating an egg yolk slurry to 58-80 degreeC after the preparation process of the said egg yolk slurry.
If the heating temperature is less than 58 ° C., the viscosity of the egg yolk slurry may not be sufficiently increased. On the other hand, if the heating temperature exceeds 80 ° C., so-called boiling occurs in the egg yolk contained in the egg yolk slurry. Since the flavor of is impaired, it is not preferable.
Since it is easy to get involved in cooking and a processed egg yolk composition excellent in egg yolk flavor is easily obtained, the heating temperature is preferably 65 to 75 ° C, and more preferably 65 to 70 ° C. Moreover, what is necessary is just to adjust a heating time suitably according to heating temperature, However It is good in it being 1 to 120 minutes, and it is better in it being 30 to 90 minutes.
Although the method of heating at the above temperature is not particularly limited, it is possible to efficiently increase the viscosity when heated with hot water or the like at the above temperature after being filled in a container such as polypropylene where ethanol does not volatilize and sealed. preferable.

<Freezing process>
The manufacturing method of the processed egg yolk composition of this invention has the process of freezing the heated material of the egg yolk slurry obtained at the said heating process. As a result of further increasing the viscosity of the heated product by this freezing step, a processed egg yolk composition having a viscosity of 25 to 200 Pa · s can be easily obtained. That is, in this freezing step, the water in the yolk contained in the heated product is frozen and the lipoproteins constituting the yolk are destroyed, so that the yolk is denatured, resulting in an increase in viscosity. Can easily obtain a processed egg yolk composition of 25 to 200 Pa · s.

  In this freezing step, the temperature when freezing the heated product is −15 ° C. or lower (usually −18 to −30 ° C.). If the freezing temperature exceeds −15 ° C., the egg yolk contained in the egg yolk-containing liquid is not sufficiently frozen, and the egg yolk is not sufficiently denatured, so that the viscosity may not be sufficiently increased. Here, from the viewpoint of sufficiently increasing the viscosity of the egg yolk-containing liquid, the freezing temperature is preferably −15 ° C. or lower, and more preferably −18 ° C. or lower. The freezing time is not particularly limited as long as the viscosity of the egg yolk-containing liquid can be sufficiently increased, but it is preferably 1 hour or longer, preferably 1 day or longer, and more preferably 5 days or longer.

  EXAMPLES Hereinafter, although this invention is demonstrated concretely using an Example, this invention is not limited to the following Example.

[Example 1]
After adding 80% of raw egg yolk, 2.4% of salt, and 0.5% of ethanol to a stirring mixer ("Propeller mixer" manufactured by Satake Chemical Machinery Co., Ltd.), it was adjusted to 100% with fresh water. The prepared liquid was mixed to prepare an egg yolk slurry. The viscosity of the egg yolk slurry was less than 1 Pa · s, and the mass ratio of ethanol to 1 part of sodium was 0.5.
Next, the prepared egg yolk slurry was filled into a polypropylene container and sealed. Then, after heating at 68 degreeC for 60 minutes, it cooled to room temperature. The viscosity of the heated egg yolk slurry after cooling was 8 Pa · s.
Furthermore, the processed egg yolk composition of Example 1 was obtained by hold | maintaining the said heating thing at -20 degreeC in a freezer for 8 days.
The viscosity of the obtained processed egg yolk composition after thawing was 44 Pa · s, and the ethanol content and the mass ratio of ethanol to 1 part of sodium were the same as the processed egg yolk sauce before heating.
The sodium content was measured by atomic absorption spectrophotometry, and the ethanol content was measured using a biosensor (Oji Scientific Instruments BioFlow “BF-7D”).

[Test Example 1]
The processed egg yolk compositions of Examples 2 to 12 and Comparative Examples 1 to 3 were prepared in the same manner as in Example 1 except that the ratios of egg yolk, salt and ethanol and the heating conditions were changed to the ratios shown in Table 1. .

In order to evaluate the obtained processed egg yolk compositions of Examples 1 to 12 and Comparative Examples 1 to 3, after applying 10 g of the processed egg yolk composition to 50 g of boiled pasta, they were mixed and entangled with the pasta, The flavor of egg yolk was evaluated according to the following criteria.

<Evaluation criteria for soaking>
○: It is easily entangled with pasta and has a strong yolk flavor.
Δ: Slightly entangled with pasta and a yolk flavor is felt.
X: It is hard to get entangled with the pasta and the yolk flavor is not felt so much.

[Table 1]

From Table 1, by adjusting the mass ratio of ethanol to 1 part of sodium to 0.3 part or more and 15 parts or less, and adjusting the ethanol content to 0.01 to 1.3%, it is easy to get involved in pasta and feel the flavor of egg yolk It can be seen that a processed egg yolk composition is obtained.
In addition, it can be seen that a processed egg yolk composition in which the flavor of egg yolk is felt can be obtained when the egg yolk content is changed (Examples 6 to 11) and when the heating conditions are changed (Examples 9 to 12). .

Claims (5)

A method for producing an egg yolk-based processed egg yolk composition comprising:
Egg yolk content (raw conversion) is 65-99%,
Ethanol content of 0.01 to 1.3%,
A preparation step of preparing an egg yolk slurry in which the mass ratio of ethanol to 1 part of sodium is 0.3 to 15 parts;
A heating step of heating the egg yolk slurry to 58-80 ° C,
A freezing step of freezing the heated egg yolk slurry;
The viscosity of the processed egg yolk composition at an article temperature of 20 ° C. is 25 to 200 Pa · s,
A method for producing a processed egg yolk composition. The heating process of the egg yolk slurry
Egg yolk slurry is filled and sealed in a container, and then heated.
2. A process for producing the processed egg yolk composition according to claim 1. The ethanol concentration contained in the processed egg yolk composition is 0.01 to 1.3%,
The manufacturing method of the processed egg yolk composition of Claim 1 or 2. An egg yolk based processed egg yolk composition comprising:
Egg yolk content (raw conversion) is 65-99%,
Ethanol content of 0.01 to 1.3%,
The mass ratio of ethanol to 1 part of sodium is 0.3 to 15 parts,
The viscosity at an article temperature of 20 ° C. is 25 to 200 Pa · s,
Processed egg yolk composition. The foodstuff using the processed egg yolk composition of Claim 4.