JP4462034B2 - Process for producing processed egg yolk - Google Patents

Description

The present invention relates to a method for producing a processed egg yolk-containing material.

Egg yolk is used as a raw material for various processed foods including confectionery and bread. However, since egg yolk is easily solidified by heating, when the egg yolk-containing liquid or egg yolk-containing emulsion is sterilized by heating, the texture becomes rough or bumpy. Also, in the heat sterilization equipment, the heating and holding parts that exchange heat are burned and scaled frequently, so it is necessary to clean the inside of the equipment frequently. This limits the continuous operation and makes continuous operation difficult for a long time. It becomes. Furthermore, it is not uncommon for such burns and scales to be mixed into the product, which causes quality degradation.

As a method for solving these problems, an aqueous dispersion in which egg yolk is diluted to a concentration of 80% by weight or less is subjected to primary heat treatment at a temperature exceeding 60 ° C. and not exceeding 78 ° C., and then the egg yolk concentration is 62% by weight or less. (Patent Document 1), a method of holding egg yolk liquid at a temperature of 65 ° C. or higher and lower than 70 ° C. for 5 minutes (Patent Document 2), starch and water in egg yolk In addition, there is a method (Patent Document 3) in which the suspension obtained in addition is heated and solidified, and then refined (Patent Document 3), which adjusts the temperature and time of the heating step and contains egg yolk There is no mention of defining the pH of the.

In addition, heat-resistant egg yolk (Patent Document 4), which is incompletely denatured and homogenized with protein, is not affected by sulfidation that occurs during heating of processed egg foods using substances other than inorganic phosphate. Substances to be prevented (Patent Document 5) and the like are known, but there is no mention of defining the pH of products containing these yolks. The pH of the egg white or its water dilution is adjusted to an acidic or neutral range, the ionic strength is lowered, the pH of the resulting liquid is adjusted to 9.0 or higher, and the pH is further increased to 6.0 or higher or 4.2 after heating. The functional protein material (Patent Document 6) prepared below and heated again adjusts the pH to an acidic or neutral range. However, in a product containing egg white or a water dilution thereof and containing egg yolk Absent.

In addition, enzyme-treated egg yolk that has lost the heat coagulation property of egg yolk or dried egg yolk obtained by drying egg yolk is also known. However, when these processed egg yolk products are used as food additives, those that are sweetened or salted are subject to flavor restrictions due to sugars and salts, and those that are enzymatically treated have a hydrolytic odor, bitter taste, Since it has a taste, it was not preferable. Furthermore, dried egg yolk has a narrow range of use because the flavor and flavor of egg yolk are scattered by drying.
JP 2002-65215 A Japanese Patent Laid-Open No. 9-172951 JP-A-10-191936 Japanese Patent No. 3054211 JP-A-11-253134 JP-A-4-234961

The present invention does not feel rough even when used as a raw material for a product to be heat-treated, and also improves the formation of scorch and scales when the heat treatment is performed in a sterilizer, and is unique to egg yolk. An object is to provide a processed egg yolk-containing material capable of imparting a rich taste.

As a result of intensive studies to solve the above-mentioned problems, the inventors of the present invention have processed egg yolk-containing materials that are obtained by acidifying and heating egg yolk-containing raw materials, and the heat coagulation start temperature is increased, and reheating is performed. The present inventors have found that the smoothness and softness of the later texture are improved and that the food material emphasizes the unique taste of egg yolk, thereby completing the present invention.

That is, the present invention
1. A method for producing a processed egg yolk-containing material, wherein the egg yolk-containing raw material is acidified and heated.
2. A method for producing a processed egg yolk-containing material, characterized by acidifying an egg yolk-containing raw material and applying a shearing force under heating.
3. The manufacturing method according to claim 1, wherein the heating temperature is 60 to 80 ° C.
4). The process according to claim 1, wherein the acidified raw material has a pH of 5.5 to 3.5.
5). The production method according to claim 1, wherein the acidified raw material has a pH of 5.0 to 4.0.
6). The production method according to claim 1, wherein the shearing force is homogenized, vigorously stirred, and passed through a narrow part.
7). The method according to claim 1, wherein the egg yolk-containing raw material is egg yolk or whole egg.
8). The process according to claim 1, wherein the egg yolk-containing raw material is a hydrolyzate.
9. The production method according to claim 1, wherein the amount of water added is 0.2 to 2 times in terms of raw egg yolk.
10. The manufacturing method of Claim 1 or Claim 7 in which an egg yolk containing raw material contains fats and oils and milk solid further.
11. The process according to claim 1, wherein the pH is adjusted to 5.5 or higher after the treatment.
12 The process according to claim 1, wherein the processed egg yolk-containing material is a food material or a processed food.
It is.

By using the processed egg yolk-containing material that has been acidified and heat-treated according to the present invention, the food after the heat-treatment does not have a rough feeling, and even when the heat-treatment is carried out in a sterilizer, it can be burnt or scaled Can be improved, and a rich taste unique to egg yolk can be imparted.

The processed egg yolk-containing material referred to in the present invention is a food material that can be suitably used for foods that use eggs, and is a processed food that eats itself. Foods that use eggs are not particularly limited as long as they use whole eggs, egg yolks, and other foods that require heating, such as omelets, fried eggs, custard, baked goods, and dressings, salads, mousses, ice creams, etc. Can be widely used for foods that are not heated.

The processed egg yolk-containing material of the present invention can be used by adding water, and the amount of water added is preferably 0.2 to 2 times in terms of raw egg yolk. If it is less than 0.2 times, the viscosity of the processed egg yolk-containing material becomes high and the reaction becomes rapid, so that stable production becomes difficult. Moreover, the effect of a flavor improvement becomes weak as it is 2 times or more. The origin of water to be hydrated is not particularly limited, and may be water derived from dairy products, and water-containing foods such as liquid sugar, broth, bouillon, and fruit juice may be used in combination of one or more. it can.

The egg yolk used in the processed egg yolk-containing material of the present invention can be a raw egg yolk, a frozen egg yolk, a sweetened salted egg yolk, a heated egg yolk, an enzyme-treated egg yolk, etc., and the egg yolk is an egg of chicken, duck, quail, etc. is there.
The raw materials other than egg yolk are not particularly limited, but preferably contain oils and fats, milk solids, soybean solids, or the like. Oils and fats, milk solids, soybean solids, etc. have the effect of improving the richness of eggs.

Examples of the fats and oils include animal and vegetable fats and oils and hardened fats and oils, or a mixture of two or more thereof, or those obtained by subjecting these to various chemical treatments or physical treatments.
Although not particularly limited, such fats and oils include soybean oil, cottonseed oil, corn oil, safflower oil, olive oil, palm oil, rapeseed oil, rice bran oil, sesame oil, kapok oil, coconut oil, palm kernel oil, cocoa butter, milk fat, Examples include various animal and vegetable oils and fats such as lard, fish oil and whale oil, and processed oils and fats such as hardened oil, fractionated oil and transesterified oil. These fats and oils can also be used independently and can also be used in combination of 2 or more type.

The milk solid content is not particularly limited, but fresh cream, milk, concentrated milk, skim milk, sweetened condensed milk, sugar-free condensed milk, whole milk powder, skim milk powder, butter milk, butter milk powder, whey, whey powder, Examples thereof include milk solids such as casein, sodium caseinate, and lactalbumin, and these can be used alone or in combination of two or more.

In the present invention, the yolk-containing raw material is acidified because the physical properties and flavor can be changed by subsequent heating by acidifying the yolk-containing raw material from the original pH. Changes such as an increase in heat-coagulation start temperature, a decrease in gel strength, and emphasis on egg flavor can be brought about. The pH to be acidified is adjusted to 5.5 to 3.5, preferably 5.0 to 4.0. If it exceeds 5.5, the effect is weak, and if it is less than 3.5, it is too modified, and unpleasant odor such as sulfur odor and unpleasant taste are generated, which is not preferable. Examples of the acidification method include addition of organic acid, brewed vinegar, fruit juice and the like. The organic acid to be used is not particularly limited, and examples thereof include lactic acid, citric acid, tartaric acid, malic acid, and salts of these organic acids.

The heating temperature is preferably 60 to 80 ° C. Below 60 ° C., the effect is weak and the bactericidal effect cannot be expected. If the temperature exceeds 80 ° C., the heat denaturation will proceed excessively, resulting in a rough texture or a heated odor or sulfur odor, which is not preferable in terms of flavor. There is no particular limitation on the heating method. About a heating time, it adjusts suitably by pH to acidify and heating temperature. The shearing force applied after heating has an effect of promoting denaturation, and a stronger one can be expected, so it is preferable to carry out. The method for applying the shearing force is not particularly limited, and examples thereof include homogenization, strong stirring, and passage through a narrowed portion.

After acidification and heating, it is preferable to adjust the pH to 5.5 or more, preferably less than 8.5 according to the pH so that it can be used as an alternative to egg materials such as whole eggs and egg yolks. This processed egg yolk-containing material can be filled into a pillow container or the like and used as a raw material for processed egg yolk.

Hereinafter, the present invention will be specifically described with reference to examples, but the examples of the present invention are not limited thereto.

Lactic acid was added to an egg yolk-containing raw material in which 50 parts of raw egg yolk (product name: “liquid egg yolk (sterilized)” (manufactured by Kewpie Co., Ltd.)) and 50 parts of water were mixed, and the pH was adjusted to 4.5. Then, homomixer (product name: “TK Homomixer” (manufactured by Tokushu Kika Kogyo Co., Ltd.) is heated up to 68 ° C. while stirring at 3000 rpm, and when it reaches 68 ° C., 100 kg using a high-pressure homogenizer. × 10 homogenized under ² pressure to obtain a cooled and processed egg yolk content.
Sodium carbonate was added to the above processed egg yolk-containing material, pH was adjusted to 6.3, 35% by weight, milk 48% by weight, granulated sugar 17% by weight were mixed, and steam was injected into the jacket of the vertical kneader. After heating to 85 ° C., it was cooled to obtain a custard-like paste containing no powders.

A processed egg yolk-containing material having the same composition as in Example 1 was prepared, and 35% by weight, 48% by weight of milk and 17% by weight of granulated sugar were mixed and heated to 95 ° C., and then cooled. A custard-like paste containing no flour was obtained.

<Comparative Example 1>
The egg yolk-containing raw material having the same composition as in Example 1 was heated and cooled in the same manner to obtain a processed egg yolk-containing material without adding lactic acid. The pH of the obtained processed egg yolk-containing material was 6.3. The processed egg yolk content 35% by weight, milk 48% by weight and granulated sugar 17% by weight were mixed, heated to 85 ° C. and then cooled to obtain a custard-like paste containing no powders.

<Comparative example 2>
A processed egg yolk-containing material having the same composition as Comparative Example 1, mixed with 35% by weight, 48% by weight of milk, and 17% by weight of granulated sugar, heated to 95 ° C., then cooled and custard-like without powders. A paste was obtained.

<Comparative Example 3>
Lactic acid was added to the egg yolk-containing raw material having the same composition as in Example 1 to adjust the pH to 6.0, and similarly heated and cooled to obtain a processed egg yolk-containing material. Sodium carbonate added to the processed egg yolk-containing material, adjusted to pH 6.3, 35% by weight, milk 48% by weight, granulated sugar 17% by weight are mixed, heated to 85 ° C., cooled and contains powder A custard-like paste was obtained.

<Comparative example 4>
A processed egg yolk-containing material having the same composition as in Comparative Example 3 was prepared, and 35% by weight, 48% by weight of milk and 17% by weight of granulated sugar were mixed, heated to 95 ° C., and then cooled. A custard-like paste containing no flour was obtained.

<Comparative Example 5>
Lactic acid was added to the egg yolk-containing raw material having the same composition as in Example 1 to adjust the pH to 3.0, and heated and cooled in the same manner to obtain a processed egg yolk-containing material. Sodium carbonate added to the processed egg yolk-containing material, adjusted to pH 6.3, 35% by weight, milk 48% by weight, granulated sugar 17% by weight are mixed, heated to 85 ° C., cooled and contains powder A custard-like paste was obtained.

<Comparative Example 6>
A processed egg yolk-containing material having the same composition as in Comparative Example 5 was prepared, and 35% by weight, 48% by weight of milk and 17% by weight of granulated sugar were mixed and heated to 95 ° C. and then cooled. A custard-like paste containing no flour was obtained.

In Example 1, there was no aggregation and it was a smooth liquid. In Example 2, although there was some aggregation, it was soft and small, and the texture was smooth. Moreover, it was an egg-rich paste with enhanced aftertaste of egg flavor.

Comparative Example 1 had a slight texture and a rough texture. In Comparative Example 2, the aggregation was large and the whole was agglomerated, and the texture of aggregation was harder than that of Example 2. Moreover, the aftertaste was weak compared with Example 2.

Comparative Examples 3 and 4 gave substantially the same results as Comparative Examples 1 and 2.
Comparative Examples 5 and 6 had little aggregation as in Examples 1 and 2, but were unfavorable because of the sulfur odor in terms of flavor.

The results of Examples 1 and 2 and Comparative Examples 1 to 6 are shown in Table 1.

<Table 1>

50% by weight of sweetened egg yolk (product name: “sweetened frozen egg yolk 20” (manufactured by Kewpie Co., Ltd.)), 5% by weight of skim milk powder, 10% by weight of vegetable oil (product name: Melano White 36, manufactured by Fuji Oil Co., Ltd.) % And lactic acid are added to the egg yolk-containing raw material mixed with 35% by weight of water to adjust the pH to 4.5. Then, homomixer (product name: “TK. Homomixer” (manufactured by Tokushu Kika Kogyo Co., Ltd.) is heated to 68 ° C. with stirring at 3000 rpm, then cooled, and sodium carbonate is added to adjust the pH. After adjusting to 6.3, the mixture was homogenized using a high-pressure homogenizer under a pressure of 100 kg × 10 ² to obtain a processed egg yolk-containing material.
33.0% by weight of the processed egg yolk-containing material, 47.0% by weight of milk, 15% by weight of granulated sugar, 2.3% by weight of flour, 2.3% by weight of corn starch, and heated to 85 ° C. in a continuous heat exchanger Made custard.

A processed egg yolk-containing material similar to that in Example 3 was obtained by manually stirring all the steps and homogenizing with a high-pressure homogenizer. A custard was prepared with the same composition as Example 3 using the obtained processed egg yolk.

In Example 3, a smooth and rich custard with a strong aftertaste was obtained. Example 4 was a custard with a smooth texture, although it was slightly rough.

Lactic acid is added to a raw material containing egg yolk (product name: “liquid egg yolk (sterilized)”, manufactured by Kewpie Co., Ltd.), 2% by weight of skim milk powder and 38% by weight of water, and the pH is adjusted to 4. Adjust to zero. Then, after heating to 70 ° C., 50 ° C., and 80 ° C. using a plate type indirect heating method, homogenization was performed using a high-pressure homogenizer under a pressure of 50 kg × 10 ² . Thereafter, cooling was performed, and sodium carbonate was added to adjust pH to 6.0 to obtain a processed egg yolk-containing material.

Plate type indirect heating temperature 70 ° C, 50 ° C, 85 ° C Processed egg yolk content 5%, whole egg 15%, sugar 15%, milk 65% are mixed and put in a heat-resistant cup in an oven at 160 ° C. Custard pudding was made by steaming for 40 minutes.

The custard pudding using the processed egg yolk-containing material obtained at a plate-type indirect heating temperature of 70 ° C. was a pudding having a smooth texture and a strong aftertaste of egg flavor. Custard pudding using processed egg yolk containing material obtained at plate-type indirect heating temperature 50 ° C is a lighter pudding compared to 70 ° C, and processed egg yolk-containing material obtained at plate-type indirect heating temperature 85 ° C The custard pudding using the pudding was a pudding with a strong sulfur smell and undesirable flavor. In the plate-type indirect heating method, there was no problem of scorching or scale.

Claims (1)

Acidified egg yolk or raw egg yolk-containing raw material 0.2 to 2 times converted to raw egg yolk to pH 5.0 to 4.0 , homogenized under heat at 60 to 80 ° C, strongly stirred, passed through constriction after the action of shearing forces by, adjusted to above pH 5.5, the preparation of processed egg yolk containing material is a fat and oil or food materials or processed foods, characterized in Rukoto contain a milk solids.