JP3151511B2 - Egg liquor production method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing egg liquor, and more particularly to a method for producing egg liquor for industrially producing good-tasting egg liquor.

[0002]

2. Description of the Related Art Egg liquor has been transmitted to the private sector since ancient times as a nourishing tonic and a sweating agent for colds, and was made at home. For sale, products with improved shelf life are offered. For example, its manufacturing method is to mix chicken eggs and sugars at about 4:
After mixing and stirring at a ratio of 1 to the chicken egg, about 3.6
Mix and mix twice the liquor to about 62-68 ° C for 2 minutes per minute.
Heating to raise the temperature at a rate of 3 ° C., and then removing the yolk membrane and embryo by filtration (Japanese Patent Publication 5-7992)
And sodium chloride and sodium bicarbonate as quality stabilizers and acidity regulators, and vitamin E as an antioxidant, in addition to shochu, chicken eggs and sugars (Japanese Patent Application Laid-Open No. Sho 57-79). No. 105181).

[0003]

The former manufacturing method is to provide egg wine without egg aggregation by gradually heating and removing the yolk membrane and the embryo, but this method is actually used. Egg wine obtained by the above is certainly suspension mixed at the beginning of production, and no aggregation of eggs is observed, but sedimentation and separation into a yellow-white aggregate and a clear yellow liquid a few days after storage in the refrigerator, Once separated, they did not mix even if the container was shaken, etc., and the separation was felt as a tongue upon drinking, the texture was poor, and the appearance was poor when the bottle was transparent.

[0004] Since the latter production method does not solve the aggregation of egg proteins, coagulation of eggs is observed from the beginning of production, which has the same disadvantages as described above. In addition, sodium chloride, sodium hydrogen carbonate, vitamin E, etc. The addition of this additive impaired the egg flavor unique to egg sake.

The present invention has been made in view of the above-mentioned problems and the like, and does not cause sedimentation and separation after production, has stable colloidal properties, and has a good texture.
An object of the present invention is to provide a production method for obtaining a delicious egg wine having a rich flavor of eggs.

[0006]

According to a first aspect of the present invention, sucrose is added to a chicken egg so as to be 1.5 times or more the water content of the concentrated egg and dissolved therein.
A concentrated egg solution is produced by concentrating below, while the enzyme group obtained from the filamentous fungus is added to the whole egg or the yolk to perform the enzyme action at pH 3.5 to 4.5, and the enzyme action is increased by 0.7 times. About 1: 1 sucrose is added and dissolved to produce an enzyme-treated egg solution. After mixing these concentrated egg solution and the enzyme-treated egg solution, water 55-60, shochu or The above-mentioned problem is solved by mixing and stirring sake at a ratio of 25 and sterilizing at a high temperature.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS An embodiment of a method for producing egg sake will be described below with reference to the drawings. First, in the method for producing egg wine shown in FIG. 1, 8.6 k of sucrose is added to 30 kg of chicken eggs.
g, and then dissolved in a vacuum double kettle equipped with a water bath, stirred and concentrated at 62 to 65 ° C. under reduced pressure of about 50 mm of mercury, and measured for refractive index to obtain a refractive index of 1.475 (25% water).
%, Sucrose 48%), stop concentration and make concentrated egg solution. Next, 55 kg of water and 25 kg of shochu having an alcohol content of 25 degrees are added to 15 kg of the concentrated egg solution, mixed and stirred, followed by high-temperature sterilization at 70 ° C. for 15 minutes and filling in a bottle.

[0008] According to the above-mentioned production method, even when heated, the eggs are not coagulated in the liquid and the texture is good, and the taste can be preserved in a home refrigerator for up to 60 days without changing the taste. Egg liquor without change in properties such as sedimentation is obtained.

In this embodiment, the concentrated egg solution 15 is mixed with 55 of water and 25 of shochu. However, the water may be in the range of 55 to 60, and the alcohol content of shochu is The invention is not limited to this, and sake may be substituted.

Also, sucrose is 1.5 times the water content of the concentrated egg.
It is necessary to perform the concentration at a temperature of 70 ° C. or less under reduced pressure.

Next, in the method for producing egg wine shown in FIG. 2, the enzyme group obtained from the filamentous fungi is added, and the pH is adjusted to 3.5 to 4.5.
Enzyme action is performed under this condition, and about 1: 1 sucrose is added and dissolved to make an enzyme-treated egg solution. Next, 55 parts of water and 25 parts of shochu having an alcohol content of 25 were added to the enzyme-treated egg solution 15 and mixed and stirred.
Egg liquor is produced by high-temperature sterilization at 5 ° C. for 20 minutes and filled into bottles.

The above-mentioned enzymatic action is carried out at a pH of 3.5 to 4.5, but chicken eggs usually have a pH of about 6 to 8. Therefore, the pH of the eggs is adjusted to 3.5 to 4.5 with an appropriate amount of diluted hydrochloric acid or the like. 5
And the enzyme solution should also be within this range.
It is necessary to adjust to H.

However, according to the production method as described above, the eggs are not coagulated in the liquid, have a good texture, and are resistant to storage.
In addition to the same characteristics as in the first embodiment in that there is no change in properties such as sedimentation and separation during storage, an egg wine with a richly enhanced flavor unique to chicken eggs can be obtained.

[0014] In this example, sucrose is added to chicken eggs that have been subjected to the enzymatic action in an amount approximately equal to one-fold, but the amount of sucrose is preferably in the range of 0.7 to 1 times the amount of chicken eggs. The water mixed with the treated egg solution is 55 to 60 with respect to the enzyme-treated egg solution 15.
And the whole egg may be only yolk, or the shochu may be replaced by sake.

[0015] In the method for producing egg liquor of the present invention shown in FIG. 3, the concentrated egg liquid obtained in the step shown in FIG. 1 and the enzyme-treated egg liquid obtained in the step shown in FIG. The mixture was mixed at a ratio of 3: 2, and the mixture 15 was mixed with water at a ratio of 55 to 60 and shochu or sake at a ratio of 25, and then subjected to high-temperature sterilization at 75 ° C. for 20 minutes, followed by egg liquor. To manufacture.

According to this production method, however, in addition to the characteristics that the eggs are not coagulated in the liquid, the texture is good, the food is resistant to storage, and there is no change in properties such as sedimentation during storage. Egg liquor with moderately enhanced flavor is obtained.

Incidentally, the mixing ratio of the concentrated egg solution and the enzyme-treated egg solution in this embodiment may be changed as appropriate, and the concentrated egg solution contains 1.50% of the water content of chicken eggs after concentrating sucrose into chicken eggs. The enzyme-treated egg solution is obtained by adding the enzyme group obtained from the filamentous fungus to the whole egg or yolk, and dissolving it by adding it so that it becomes 5 times or more and concentrating it at 70 ° C. or less under reduced pressure. 4.5
Under an enzymatic action, and add and dissolve about 0.7-fold to 1-fold sucrose to this.

It is needless to say that the high-temperature sterilization in the final step is not limited to the temperature and time in each of the above-described embodiments.

[0019]

Therefore, according to claim 1 of the present invention,
Add sucrose to chicken eggs so that it becomes 1.5 times or more the water content of the concentrated eggs, dissolve, and then concentrate under reduced pressure at 70 ° C or less to produce a concentrated egg solution. The enzyme group obtained from the above was added to perform the enzyme action at pH 3.5 to 4.5, and about 0.7 to 1 times the amount of sucrose was added and dissolved to produce an enzyme-treated egg solution. After mixing the concentrated egg solution and the enzyme-treated egg solution, the mixture 15 is mixed and stirred with water at a rate of 55 to 60 and shochu or sake at a ratio of 25, and sterilized by high temperature. No aggregation, and
There is no sedimentation during storage, and there is no aggregation of eggs even when heated before drinking, and the texture during drinking is good, and the flavor unique to chicken eggs is moderately enhanced. Egg liquor can be manufactured.

As described above, according to the present invention, as compared with conventional egg sake, it has a good texture and is easy to drink, and since there is no sedimentation and separation, it is possible to eliminate defects in appearance when packed in a transparent bottle.
It has industrially beneficial effects, such as being suitable as egg wine for sale and enabling mass production.

[Brief description of the drawings]

FIG. 1 is a production process diagram showing an example of producing egg sake. .

FIG. 2 is a production process diagram showing an example of producing egg sake. .

FIG. 3 is a production process diagram illustrating the method for producing egg wine of the present invention.

Claims (1)

(57) [Claims] 1. The water content of a chicken egg after concentrating sucrose in the chicken egg.
Add 5 times or more to dissolve and then reduce under reduced pressure
Concentrated egg solution is produced by concentrating at 0 ° C. or lower, while adding a group of enzymes obtained from filamentous fungi to whole egg or egg yolk to obtain a pH of 3.5 to 4.5.
The enzyme action is performed under the above conditions, about 0.7 to 1 times the amount of sucrose is added and dissolved to produce an enzyme-treated egg solution. After mixing these concentrated egg solution and the enzyme-treated egg solution, The mixture 1
A method for producing egg sake, comprising mixing and stirring water at a ratio of 55 to 60, shochu or sake at a ratio of 25 to 25, and sterilizing at a high temperature.