JP3648993B2 - Production method of egg yolk liquid and food containing egg yolk - Google Patents

Description

【００１９】
表１より、実施例７〜９の試料全てを加熱後、流動性を維持していた。しかし、上記の通り、Ｍ／Ｇ比率が高い（Ｍが多い）ほど加熱後の粒径が細かく、熱凝固性の低下効果が高いことが確認できた。
【００２０】
【発明の効果】
本発明により得られる効果は、以下の通りである。
（１）酵素処理等の様に、卵黄本来の風味を損ねることなく、簡易的に殺菌及び無菌の卵黄液及び卵黄含有食品を製造することが可能となる。それにより、サルモネラ菌などによる食中毒の危険性がなくなり、衛生的に安心して卵黄含有食品を製造及び食することができる。更には、製造現場においても省力化できる。
（２）無菌の卵黄液が製造できるため、従来の加糖、加塩、冷凍等の保存性をあげる操作が不必要となり、作業性及び扱いやすさが向上する。
（３）熱凝固性がコントロール出来る為、これまでと異なった卵黄含有食品が製造可能となる。
（４）卵黄の熱凝固性のためにこれまで工程上製造できなかった卵黄含有食品を製造することが可能となる。
（５）卵黄の熱凝固性によるザラツキ等が解決したことにより、これまでになかった新たな風味及び食感の卵黄含有食品を製造することができる。
（６）加熱による卵黄の乳化力の低下も無くなるため、卵黄の乳化力を利用した食品の保存性を向上することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing an egg yolk liquid having reduced heat coagulation properties and an egg yolk-containing food containing the egg yolk liquid.
[0002]
[Prior art]
Egg yolk is used in various processed foods because of its excellent flavor and emulsification and other functional aspects. However, in terms of physical properties, when it is heated to about 65 ° C. or more, it is thermally coagulated, so that the addition amount and use are limited during processing.
In addition, egg yolk cannot be stored for a long time due to hygiene, especially food poisoning due to Salmonella, because it is hard to sterilize due to its thermal coagulation, despite the trouble of separating it from split eggs and egg white. In other manufacturers, workability is reduced.
[0003]
Various attempts have been made to solve these problems.
As a method for improving the thermal stability of egg yolk juice, a method of reducing the molecular weight of a protein constituting egg yolk by subjecting the egg yolk juice to a protease treatment is known. For example, in Japanese Examined Patent Publication No. 45-9215, an enzyme-treated egg yolk obtained by treatment with an enzyme such as a protease is used. However, a bitter taste is generated by the enzyme treatment and the excellent flavor of egg yolk is impaired. Japanese Patent Publication No. 3-61411 discloses that egg yolk is treated with protease in the acidic range to improve heat resistance, but salt is generated when the pH is neutralized from the acidic range to the neutral range. In addition to being salty, its use is limited to mayonnaise and the like, and the fact that a sufficient heat-resistant effect is not obtained is obtained in this method.
[0004]
In the heat treatment of egg yolk by protease treatment, there are problems such as time and labor, generation of bitterness and emulsifying power due to low molecular weight of protein, deterioration of flavor, etc., away from the purpose of adding egg yolk to food Yes. Most of the products sold as heat-resistant egg yolk on the market are treated with enzymes.
Further, an attempt to solve the above problem is made in Japanese Patent Laid-Open No. 4-281765, and it is intended to impart heat resistance to the egg yolk by homogenizing the egg yolk that has been heat-denatured incompletely. However, although there is little deterioration in flavor like protease treatment, heat resistance is low to perform high-temperature sterilization treatment such as UHT, and homogenization treatment is very troublesome and time consuming, so it is not practical. It was. Furthermore, although Japanese Patent Publication No. 7-108207 shows that lambda carrageenan reduces the heat coagulation property of egg yolk, in this case, once the heat coagulation property is reduced, it cannot be recovered. In order to perform high-temperature sterilization treatment such as UHT, the heat resistance is low, and the viscosity increases with time due to the reaction between lambda carrageenan and protein, so that the quality of the food is not stable when used in food.
[0005]
[Problems to be solved by the invention]
Egg yolk is used in various foods because of its excellent flavor and characteristics. However, the present situation is that its use is limited due to its heat coagulation property and sanitary problems.
Therefore, there is a demand for a simple egg yolk solution that can control the heat coagulation property and does not cause a decrease in flavor.
[0006]
In order to solve the above-mentioned problems, it is necessary to control the heat coagulation property of egg yolk. However, if such control of the heat coagulation property of egg yolk becomes possible, there is a problem of hygiene and storage stability of food containing egg yolk. Can be solved all at once, and it becomes possible to produce a completely aseptic egg yolk-containing processed food that has been subjected to high-temperature sterilization such as UHT. That is, the present invention provides a simple method for producing egg yolk liquid that can control heat coagulation and maintain the original flavor of egg yolk, and an egg yolk-containing food containing the egg yolk liquid.
[0007]
[Means for Solving the Problems]
As a result of diligent research to solve the above-mentioned problems, the inventors of the present invention contain an alginate and / or an alginate compound in egg yolk, so that the heat coagulation property is reduced while maintaining the original flavor of the egg yolk, and the calcium sequestering agent. As a result, it was found that the thermocoagulation property is restored by the addition of A, and the present invention has been completed.
[0008]
That is, the first invention is a yolk, after mixing the alginate and / or alginic acid compounds, a method for producing liquid egg yolk, characterized by comprising reducing the heat coagulable by cooling, addition A second aspect of the present invention is an egg yolk-containing food containing the egg yolk liquid produced by the above production method and heat sterilized .
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
The egg yolk used in the present invention is a normal raw egg yolk, a pasteurized egg yolk heated at about 60 ° C. for about 3 minutes, a heat-coagulated denatured egg yolk, a homogenized egg yolk partially heat-coagulated denatured, or a dried egg yolk in water It may be dissolved and there is no particular limitation. For example, egg yolk obtained by separating from egg white after splitting is very common. Moreover, the egg yolk concentration in the egg yolk can be reduced without any particular limitation.
[0010]
Examples of the alginate used in the present invention include sodium salt, potassium salt, calcium salt, ammonium salt, ammonia salt, zinc salt of alginic acid, and other water-soluble salts starting from alginic acid. Sodium alginate is preferable because it is inexpensive and used in many foods.
Examples of the alginic acid compound include various ester compounds. Examples of the alginic acid compound include propylene glycol ester of alginic acid which is generally used in foods. In addition, the origin of the algae as a raw material, the difference in molecular weight of alginic acid, β- (1 → 4) -D-mannuronic acid (hereinafter abbreviated as “M”) and α- (1 → 4) are constituents of alginic acid. There are no particular restrictions on the quantitative ratio (M / G ratio) of L-guluronic acid (hereinafter abbreviated as “G”) and the manner of arrangement, but those having a high M / G ratio are preferred. With regard to, a product from a low viscosity product to a high viscosity product, preferably a product from a medium viscosity product to a high viscosity product, can reduce the heat coagulation property of egg yolk.
[0011]
The addition ratio of the alginate and / or alginic acid compound is not particularly limited because it depends on the egg yolk content of the food and the heating temperature, but it is in the range of 0.25 to 2% by weight with respect to the egg yolk. Is preferably used.
The egg yolk liquid of the present invention comprises egg yolk, an alginate and / or an alginate compound, and, if necessary, water. In addition, there is no restriction | limiting in particular about the pH of egg yolk liquid, and if there exists in the range of the food which can be eaten, there will be no problem. However, since alginic acid may precipitate in a low pH range, pH 5 or higher is preferable.
[0012]
As a method for producing egg yolk liquid of the present invention, it can be produced by mixing egg yolk, an alginate and / or alginic acid compound, and water as required. However, when egg yolk liquid contains water, it is completely dissolved. It is preferable to dissolve the alginate and / or alginic acid compound in advance in water heated to about 50 ° C. so that it is possible.
There are no particular restrictions on the egg yolk liquid heating method of the present invention, and examples include UHT sterilization, plate sterilization, batch sterilization, scraping sterilization, tubular sterilization, and retort sterilization. It is not limited. There is no restriction | limiting in particular also about heating conditions, Bacteria should just die if needed of an egg yolk liquid, For example, 1 second-30 minutes are illustrated at 65-145 degreeC.
[0013]
Although it is not clear why the egg yolk liquid of the present invention is reduced in heat coagulation properties by an alginate and / or an alginate compound, a heat irreversible gel is formed so as to cover the egg yolk protein by the reaction between the calcium content of the egg yolk and the alginate. It is thought that it is preventing the aggregation when the egg yolk protein is heat denatured. Therefore, it is more preferable to cool at the time of manufacture to promote gel formation. Therefore, the addition of calcium sequestering agents, such as polymer phosphates and citrates, that deprive calcium ions from alginate, can prevent gel formation for the reasons described above, so that heat coagulation can be restored. It is thought that.
[0014]
Examples of the egg yolk-containing food of the present invention include sugars such as granulated sugar, oligotose and sorbitol, milk components such as cow milk, whole milk powder, skim milk powder, casein, lactalbumin, lactose and the like. Foods including oils and fats such as protein, vegetable fats and milk fats, emulsifiers, thickeners, and other food materials, raw materials, and additives such as egg yolk-containing whipped cream, custard cream, anglece sauce, egg yolk Foods using egg yolk such as sauces or soups, mayonnaise, dressings and the like can be mentioned. Even if the egg yolk liquid of the present invention contains the above-mentioned other components, there is no problem in reducing the heat coagulation property of the egg yolk. However, substances that chelate and react with calcium ions, such as polymerized phosphates and citrates, lose the heat resistance effect of egg yolk. Therefore, a calcium sequestrant such as polymerized phosphate may be added to restore the heat coagulation property of egg yolk after sterilization.
[0015]
As a manufacturing method of the egg yolk containing foodstuff of this invention, it can manufacture with the manufacturing method by the conventional method of each foodstuff. Moreover, even if the composition and conditions have not been able to be produced due to the thermocoagulation property of egg yolk so far, it can be produced by using the present invention.
When the egg yolk-containing food of the present invention is heat sterilized, the method is not particularly limited, and examples thereof include UHT sterilization, plate sterilization, batch sterilization, scraping sterilization, tubular sterilization, and retort sterilization. Although shown, it is not limited to these. There is no restriction | limiting in particular also about heat sterilization conditions, A microbe should just be killed hygienically as needed for each foodstuff, for example, for 1 second-30 minutes at 65-145 degreeC, for example.
[0016]
【Example】
EXAMPLES Next, although an Example is given and this invention is demonstrated in more detail, this invention is not limited to these.
In the following description, “%” or “part” means “% by weight” or “part by weight” unless otherwise specified.
Example 1
After 0.2% sodium alginate (trade name: Kimitsu Algin I-1, Kimitsu Chemical Co., Ltd.) was dissolved in 89.8% of water at 50 ° C, 10% egg yolk was added and cooled to 5 ° C. Then, it heated, stirring at 95 degreeC for 10 minutes. After 10 minutes, no particular heat coagulation of the yolk in the yolk was observed.
Example 2
After dissolving 0.4% propylene glycol alginate (trade name: Kimiloid HV, Kimitsu Chemical Co., Ltd.) in 89.6% of water at 50 ° C., 10% egg yolk was added and cooled to 5 ° C. Then, it heated, stirring at 95 degreeC for 10 minutes. After 10 minutes, no particular heat coagulation of the yolk in the yolk was observed.
Comparative Example 1
The egg yolk liquid was subjected to a heating test in the same manner as in Example 1 except that the sodium alginate to be added was replaced with water. As a result, the yolk of the yolk liquid was completely heat-coagulated.
Comparative Examples 2-4
The egg yolk liquid was subjected to a heating test in the same manner as in Example 1 except that the sodium alginate to be added was xanthan gum, pectin, or agar. As a result, in all cases, the yolk of the yolk liquid was completely heat-coagulated.
Comparative Example 5
The pH of the water in Example 1 was 6.8. Therefore, after adjusting the pH of water to 4.0 with citric acid, sodium alginate was dissolved in the same manner as in Example 1. As a result, alginic acid was precipitated in a fibrous form.
Example 3
Sodium alginate (trade name: Snow Algin L, manufactured by Fuji Chemical Industry Co., Ltd.) was dissolved in 84.7% of the water heated to 50 ° C. with stirring and dissolved completely. Was added, and the mixture was sufficiently stirred and reacted to prepare an egg yolk liquid. This egg yolk liquid was sterilized batchwise (85 ° C., 15 minutes). The egg yolk liquid was stirred and heated at 95 ° C. for 10 minutes. After 10 minutes, no heat coagulation of the yolk of the yolk was observed.
Example 4
0.2 g of sodium polyphosphate was added to 99.8% of the egg yolk liquid of Example 3, and the mixture was stirred and heated at 95 ° C. for 10 minutes. Ten minutes later, the yolk of the yolk was completely heat-coagulated and became purine.
Example 5
1% sodium alginate (trade name: Duck Argin SL-20, manufactured by Kibun Food Chemifa Co., Ltd.) was dissolved in 49% water heated to 50 ° C. with complete stirring, and then 50% egg yolk was added. The mixture was sufficiently stirred, reacted, and cooled to prepare an egg yolk liquid. The composition shown below was added to this egg yolk liquid to prepare an emulsion.
Hardened rapeseed oil (melting point 30 ° C) 45%
Lecithin 0.5%
Whole milk powder 5%
Sugar Ester S-1670 (Mitsubishi Kasei Foods) 0.5%
Egg yolk 30%
Water 19.0%
The above emulsion was UHT sterilized (145 ° C., 4 seconds), and whipped cream was produced by a conventional method. As a result, coagulation of the egg yolk did not occur in the sterilization apparatus part, and a good whipped cream could be produced.
Comparative Example 6
A whipped cream was produced in the same manner as in Example 5 except that sodium alginate was replaced with water. As a result, since the egg yolk was thermally coagulated in the UHT sterilizer part, the emulsion could not be flowed and whipped cream could not be produced.
Example 6
After dissolving 4 parts of sodium alginate (trade name: Kimitsu Algin IL-2, Kimitsu Chemical Co., Ltd.) in 50 parts of water heated to 50 ° C. with complete stirring, 200 parts of egg yolk were added, Thorough stirring, reaction, and cooling were performed to prepare egg yolk liquid. The composition shown below was added to this egg yolk liquid.
Milk 353 parts Granulated sugar 100 parts Flour 10.5 parts Corn starch 15 parts Butter (no salt) 20 parts The above composition is heated in a combinator (made by Schrader) at 85 ° C for 15 minutes to give custard cream Manufactured. The resulting custard cream had a smooth texture with no roughness.
Examples 7-9
The following composition was examined based on the difference (M / G ratio) in the components of sodium alginate (trade name: Kimitsu Algin I-3, Kimitsu Chemical Co., Ltd.).
[0017]
Each sodium alginate was dissolved in 60 ° C. water, mixed with egg yolk, cooled to 5 ° C., and held at that temperature for 10 hours. Thereafter, each solution was stirred and heated at 95 ° C. for 10 minutes, the state and the size of the aggregates were measured with a laser diffraction particle size distribution analyzer LA-500 (manufactured by Horiba Seisakusho), and the thermal coagulation properties were compared.
The results are shown in Table 1.
[0018]
[Table 1]

[0019]
From Table 1, the fluidity | liquidity was maintained after heating all the samples of Examples 7-9. However, as described above, it was confirmed that the higher the M / G ratio (the more M), the finer the particle size after heating, and the higher the effect of reducing thermal solidification.
[0020]
【The invention's effect】
The effects obtained by the present invention are as follows.
(1) It is possible to easily produce sterilized and aseptic egg yolk liquid and egg yolk-containing food without impairing the original flavor of egg yolk as in enzyme treatment. Thereby, there is no risk of food poisoning due to Salmonella, etc., and egg yolk-containing foods can be produced and eaten in a sanitary manner. Furthermore, labor can be saved even at the manufacturing site.
(2) Since a sterile egg yolk solution can be produced, conventional operations such as sweetening, salting, freezing and the like are not necessary, and workability and ease of handling are improved.
(3) Since the heat coagulation property can be controlled, it is possible to produce an egg yolk-containing food different from the conventional one.
(4) It becomes possible to produce egg yolk-containing foods that could not be produced in the process so far due to the thermocoagulability of egg yolk.
(5) The egg yolk-containing food with a new flavor and texture that has never been obtained can be produced by solving the roughness due to the heat coagulation property of egg yolk.
(6) Since the decrease in the emulsifying power of egg yolk due to heating is eliminated, the preservability of food using the emulsifying power of egg yolk can be improved.

Claims (6)

A method for producing an egg yolk liquid, comprising mixing egg yolk and an alginate and / or alginic acid compound and then cooling to reduce heat coagulation . The method for producing an egg yolk liquid according to claim 1, wherein the alginate and / or alginic acid compound is dissolved in heated water, and the egg yolk is added thereto and mixed . The method for producing egg yolk liquid according to claim 1 or 2, wherein the alginate is sodium alginate. The manufacturing method of the egg yolk liquid in any one of Claims 1-3 formed by heat-sterilizing after cooling. An egg yolk-containing food comprising the egg yolk liquid produced by the method according to claim 1 . The egg yolk-containing food according to claim 5, which is heat-sterilized.