JP5612445B2 - Method for producing egg yolk-containing composition and method for producing sauce - Google Patents

Description

  The present invention relates to a method for producing an egg yolk-containing composition and a method for producing a sauce using an egg yolk-containing composition obtained by the production method.

Carbonara is a pasta dish made by making a creamy sauce using ingredients such as egg yolk, creams and cheese, and then adding this sauce to pasta. Here, since the egg yolk or egg yolk-containing composition used for carbonara sauce or the like contains amylase derived from egg yolk, when these are added to the sauce, the amylase decomposes the viscous material such as wheat starch and the like. There was a problem that the viscosity could not be maintained sufficiently (viscosity decreased).
In addition to this, when a sauce containing egg yolk is sterilized by retort pressure heating and heat sterilization, the egg yolk-derived agglomeration may occur, resulting in a problem that the smoothness of the sauce or the like is impaired.
In order to solve the latter problem, for example, in Patent Document 1, an egg yolk-containing food material is characterized in that a suspension obtained by adding starch and water to egg yolk is heated and coagulated and then refined. A manufacturing method is disclosed.
Moreover, in patent document 2, in the manufacturing method of the retort sauce containing egg yolk and milk protein, after heating the aqueous dispersion containing egg yolk and salt, the retort using the egg yolk containing processing liquid obtained by homogenization processing is used. A method for producing sauces is disclosed.
Furthermore, Patent Document 3 discloses a method for producing a raw material for egg yolk-containing food that is heated, coagulated and then refined after a suspension containing egg yolk, thickening polysaccharide, dextrin, and water. .

Japanese Patent No. 3655035 JP 2002-355011 A JP 2008-199900 A

In the egg yolk-containing composition described in the above-mentioned patent document, the egg yolk-containing composition is heated at a temperature higher than the temperature at which the protein contained in the egg yolk is solidified. There is no problem of lowering and it is possible to suppress the occurrence of aggregation derived from egg yolk due to heat sterilization treatment. However, when preparing a sauce such as carbonara sauce using the egg yolk-containing composition obtained in the prior art, the texture of the sauce has a fine texture, the soft light texture is impaired, Problems such as poor topping and noodle entanglement have arisen.
Therefore, an object of the present invention is to provide a method for producing an egg yolk-containing composition capable of preparing sauces having a sufficient viscosity and a sufficiently soft texture.

The inventors of the present invention have intensively studied to solve the above problems. As a result, a mixture containing egg yolk and the like is subjected to a heat treatment and an emulsification treatment under predetermined conditions, thereby providing an egg yolk-containing composition capable of adjusting a sauce having a sufficient viscosity and a sufficiently soft texture. The present invention has been found, and the present invention has been completed.
Specifically, the present invention includes a step of subjecting a mixture containing egg yolk and water to a heat treatment under conditions where amylase contained in the egg yolk is inactivated and the protein contained in the egg yolk is not coagulated, and the mixture is emulsified. And a method for producing a sauce having a step of preparing a sauce containing egg yolk using the egg yolk-containing composition obtained by the production method.

  According to the method for producing an egg yolk-containing composition of the present invention, an egg yolk-containing composition capable of adjusting a sauce having a sufficient viscosity and a sufficiently soft texture can be provided.

It is drawing which shows the result of the microscope observation of the egg yolk containing composition of Example 4 (100 time). It is drawing which shows the result of the microscope observation of the egg yolk containing composition of Example 4 (500 times). It is drawing which shows the result of the microscope observation of the egg yolk containing composition of the comparative example 4 (100 time). It is drawing which shows the result of the microscope observation of the egg yolk containing composition of the comparative example 4 (500 times).

  Hereinafter, the best mode for carrying out the present invention will be described.

<Method for producing egg yolk-containing composition>
The method for producing an egg yolk-containing composition according to the present invention includes a step of subjecting a mixture containing egg yolk and water to a heat treatment under predetermined conditions (hereinafter also referred to as a “heat treatment step”), and an emulsification treatment of the mixture. Process (hereinafter also referred to as “emulsification process”).
[Heat treatment process]
In the heat treatment step in the method for producing an egg yolk-containing composition of the present invention, the mixture containing egg yolk and water is subjected to heat treatment under a condition that the amylase contained in the egg yolk is inactivated and the protein contained in the egg yolk is not coagulated. . By heat-treating the mixture containing egg yolk and water under the above conditions, amylase can be inactivated without coagulating the protein contained in egg yolk, and the decrease in the viscosity of the sauce using the egg yolk-containing composition is suppressed. be able to. Furthermore, the egg yolk-containing composition is heat-treated under conditions that do not coagulate the protein, so to speak, when it is used as a sauce, the sauce has a soft texture, that is, a soft texture. It has a light touch and texture. Moreover, the topping property and the noodle entanglement with the pasta of the sauce are improved.
Here, the condition that the amylase contained in the egg yolk is inactivated and the protein contained in the egg yolk is not coagulated can include a temperature condition in which the amylase is deactivated and the protein contained in the egg yolk is not coagulated. Specifically, the temperature at which the product temperature of the mixture containing egg yolk and water is 70 ° C. to 85 ° C. is preferable, and the temperature at which the product temperature is 70 ° C. to 80 ° C. is more preferable.
Moreover, when heating the mixture containing egg yolk and water under the said temperature conditions, it is more preferable that the heating time is 30 seconds-600 seconds.
Normally, the freezing point of the protein contained in the egg yolk is approximately 68 ° C. However, in the egg yolk-containing composition of the present invention, the water containing the yolk-containing composition increases the freezing point of the protein contained in the yolk. Even when heated at a temperature of 70 ° C. to 85 ° C., coagulation of the protein contained in the egg yolk can be prevented.
As will be described later, when the emulsification treatment is performed simultaneously with the heat treatment, the protein contained in the egg yolk is coagulated even when the temperature of the mixture containing the egg yolk and water becomes high by adjusting the conditions of the emulsification treatment. Heat treatment can be performed while preventing.
As described above, the conditions in which amylase is inactivated and the protein contained in egg yolk is not coagulated include mixing of raw materials, heating temperature and heating time during heat treatment, or processing conditions during emulsification treatment, etc. It can set suitably by adjusting the conditions of this, or selecting the apparatus etc. which are used for heat processing and / or an emulsification process, and can set especially by adjusting the heating temperature at the time of performing heat processing.

[Emulsification process]
The manufacturing method of the egg yolk containing composition of this invention has the emulsification process process which performs an emulsification process to the mixture containing egg yolk and water in addition to a heat processing process. Here, the emulsification treatment refers to a treatment for achieving a stable state by dispersing egg yolk and water into fine particles.
As a specific method of the emulsification treatment, there may be mentioned a method of treating the mixture containing egg yolk and water by applying a shearing force. Examples of the device for applying a shearing force to the mixture containing egg yolk and water include a high-speed stirrer, a colloid mill, a hand mixer, a high-pressure homogenizer, and a device that passes an orifice (gap) at high pressure. Among the devices described above, a high-speed stirrer is preferable as the device for applying a shearing force to a mixture containing egg yolk and water. In addition, when using a high-speed stirrer in an emulsification process process, it is preferable that the stirring conditions are 3500 rpm-20000 rpm.
The emulsification treatment process may be performed before or after the heat treatment process, may be performed simultaneously with the heat treatment process, or may be performed by appropriately combining these. The emulsification treatment step is preferably performed before the heat treatment step or simultaneously with the heat treatment step, and the latter is particularly preferable. By performing the emulsification treatment step before or simultaneously with the heat treatment step, the protein contained in the egg yolk can be dispersed before the heating, and the coagulation of the protein contained in the egg yolk can be further prevented.
[Freezing process]
In the method for producing an egg yolk-containing composition of the present invention, the egg yolk-containing composition that has undergone the heat treatment step and the emulsification treatment step may be further frozen. By freezing the egg yolk-containing composition, it can be stored while maintaining the good properties of the egg yolk-containing composition, and the egg yolk-containing composition can be used in a good state in a timely manner.

[Egg yolk-containing composition]
The egg yolk-containing composition obtained by the method for producing an egg yolk-containing composition of the present invention contains egg yolk and water, and optionally contains creams, thickeners, fats and oils and other components.
(egg yolk)
The egg yolk may be any egg yolk that is generally distributed. For example, raw egg yolk obtained from poultry eggs such as chickens, straw, and ducks, or those sterilized, refrigerated or frozen, enzyme-treated, freeze-dried, desugared, Examples include those treated with cholesterol, or those added with salt or sugar. A raw egg yolk or a product obtained by refrigeration or freezing it, a sugar added, or the like can be suitably used.
The egg yolk content is 10% by mass to 70% in terms of raw egg yolk in terms of the egg yolk-containing composition since it is easy to obtain a soft texture and smoothness when used in the flavor of egg yolk, sauces, and the like. The content is preferably such that the content is 5% by mass, and more preferably the content is 25% by mass to 50% by mass. In preparing a mixture containing egg yolk and water, the egg yolk may be diluted with water in advance before mixing the egg yolk with other components other than water.
(water)
The mixture containing egg yolk used in the method for producing an egg yolk-containing composition of the present invention contains water. The water content is preferably 30% by mass to 90% by mass and more preferably 50% by mass to 75% by mass with respect to the egg yolk-containing composition.
(Cream)
In particular, when an egg yolk-containing composition is used for preparing carbonara sauce or the like, the egg yolk-containing composition may contain creams. Examples of creams include creams, reduced creams, compound creams, and synthetic creams. Here, the creams include each item described in a ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) relating to component standards of milk and dairy products. The content of creams is arbitrary.
(Thickener)
The egg yolk-containing composition preferably includes a thickener. When the egg yolk-containing composition contains a thickener, the fluid physical properties of the egg yolk-containing composition can be stabilized, and it also functions to adjust the viscosity and texture of sauces prepared from the egg yolk-containing composition. You may be able to.
Although it does not specifically limit as a thickener, Gums, such as a xanthan gum, locust bean gum, a guar gum, and a starchy raw material can be mentioned. Among these, xanthan gum is preferable. In addition, as a starchy raw material, starch, such as potato starch, wheat starch, corn starch, tapioca starch, and glutinous rice starch, these modified starches, and those containing starch as a component can be used. The content of the thickener is arbitrary.
(Oil and fat)
The egg yolk-containing composition preferably contains fats and oils. Arbitrary fats and oils, such as animal fats and vegetable oils, can be used. The content is preferably 4% by mass to 40% by mass with respect to the egg yolk-containing composition.
(Other ingredients)
Egg yolk-containing composition includes egg yolk, cream and thickener, seasonings such as salt, sugar and sodium glutamate, emulsifiers such as sugar and sodium tripolyphosphate, edible oils and fats such as auxiliaries, extracts and lard, and spices , Pigments, color formers and the like.
The above raw materials can be added at any time when the egg yolk-containing composition is produced.

<Manufacturing method of sauce>
The manufacturing method of the sauce of this invention has the process of preparing the sauce containing egg yolk using the egg yolk containing composition obtained by the manufacturing method of the egg yolk containing composition of this invention.
[Step of preparing sauce containing egg yolk]
When preparing an egg yolk-containing sauce from an egg yolk-containing composition, the egg yolk-containing composition may be added at any time. The egg yolk-containing composition of the present invention has no problem of lowering the viscosity of the sauce described above, no matter what time it is added, sufficiently maintains the viscosity, and can prepare a high-quality sauce. It will be a thing.
The sauce thus prepared may be packed in a predetermined container and frozen (step of freezing the sauce) or heat sterilized (step of heat sterilizing the sauce). By freezing or heat sterilizing the sauce, the sauce can be stored in a good state for a long time.
Sauces prepared from egg yolk-containing compositions can include carbonara sauces, custard sauces, and topping sauces for bread. Among these, carbonara sauce is preferable.

  Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited to the Example shown below at all.

<Example 1; Preparation of egg yolk-containing composition of the present invention>
The raw materials shown in Table 1 were mixed and dispersed in advance, and the homomixer was rotated by a high-speed stirring heater (manufactured by Kajiwara Co., Ltd.) equipped with a homomixer that is a high-speed stirrer and an oblique-shaft anchor type stirring blade that is a low-speed stirrer. While performing high-speed / low-speed stirring at 3500 rpm and a rotational speed of a slanted axis anchor type stirring blade at 24 rpm, the raw material product was heated to 75 ° C. to prepare a fluid egg yolk-containing composition. The obtained egg yolk-containing composition was a bright and white-white uniform and smooth fluid.
The prepared egg yolk-containing composition was sealed in a pouch container, cooled, and frozen in a freezer to prepare a frozen egg yolk-containing composition in a pouch container. The egg yolk-containing composition thawed after storage had the same properties as the egg yolk-containing composition before freezing.

<Example 2; Preparation of concentrated frozen carbonara sauce using egg yolk-containing composition of Example 1>
After mixing the egg yolk-containing composition obtained in Example 1 and the other components shown in Table 2 with a cooker until the product temperature of the raw material reaches 90 ° C, the mixture is sealed in a pouch container and cooled. Concentrated frozen carbonara sauce in a pouch was prepared by freezing in a freezer.
After storage and after thawing, the concentrated carbonara sauce was a bright, pale yellow-white uniform and smooth fluid with a viscosity of 9130 mPa · s (Toki Sangyo Co., Ltd. B-type viscometer, measuring condition rotor No. 4, 60 rpm, 60 ° C.).
Boiled spaghetti was stuffed with carbonara sauce prepared by adding 0.5 parts by mass of water to 1 part by mass of the above-concentrated carbonara sauce having been thawed. The cooked carbonara sauce was a bright, light yellow-white uniform and smooth fluid having a viscosity of 870 mPa · s (B-type viscometer manufactured by Toki Sangyo Co., Ltd., measurement condition rotor No. 3, 60 rpm, 60 ° C).
Carbonara sauce was uniformly entangled with a thickness on the surface of the spaghetti, and the spaghetti was uniformly given a bright yellowish-white color, and the above-mentioned state was maintained throughout eating. Carbonara sauce had a soft, soft mouthfeel.

<Example 3; Preparation of concentrated retort carbonara sauce using egg yolk-containing composition of Example 1>
In the same manner as in Example 2, the raw material was filled and sealed in a pouch container, and then heat sterilized at 122 ° C. for 20 minutes with a retort sterilizer to prepare a concentrated retort carbonara sauce. The viscosity of the concentrated carbonara sauce after the heat sterilization treatment was 8350 mPa · s (B-type viscometer manufactured by Toki Sangyo Co., Ltd., measurement condition rotor No. 4, 60 rpm, 60 ° C.).
To 1 part by mass of the above-mentioned concentrated carbonara sauce, 0.5 parts by mass of water was added and boiled carbonara sauce was entangled in boiled spaghetti. The cooked carbonara sauce was a bright, light yellow-white, uniform and smooth fluid with a viscosity of 1230 mPa · s (Toki Sangyo Co., Ltd. B-type viscometer, measuring conditions rotor No. 3, 60 rpm , 60 ° C.).
Carbonara sauce was uniformly entangled with a thickness on the surface of the spaghetti, and the spaghetti was uniformly given a bright yellowish-white color, and the above-mentioned state was maintained throughout eating. Carbonara sauce had a soft, soft mouthfeel.

<Comparative Example 1: Preparation of egg yolk-containing composition of the prior art>
If the same raw material as in Example 1 and the same high-speed stirring / heating machine are used, the homomixer is not operated, and the low-speed stirring at a rotational speed of 24 rpm is performed with an oblique axis anchor type stirring blade, the raw material temperature reaches 90 ° C. The mixture was heated to warm and held for 15 minutes to heat denature and coagulate the protein contained in the egg yolk. Thereafter, high-speed stirring at a rotational speed of 3500 rpm was carried out for 5 minutes with a homomixer (corresponding to the refinement process of egg yolk that was heated and solidified) to prepare a fluid egg yolk-containing composition. The obtained egg yolk-containing composition was a smooth fluid having the same color tone and uniformity as the egg yolk-containing composition obtained in Example 1.
<Comparative Example 2; Preparation of a concentrated frozen carbonara sauce using the egg yolk-containing composition of Comparative Example 1>
A concentrated frozen carbonara sauce in a pouch container was prepared in the same manner as in Example 2 except that the egg yolk-containing composition obtained in Comparative Example 1 was used, and was cooked and entangled in boiled spaghetti. The concentrated frozen carbonara sauce after thawing after storage was a bright, pale yellow-white uniform and smooth fluid with a viscosity of 7840 mPa · s (Toki Sangyo Co., Ltd. B-type viscometer, measurement conditions Rotor No. 4, 60 rpm, 60 ° C.).
The cooked carbonara sauce was a bright, pale yellow-white uniform and smooth fluid with a viscosity of 658 mPa · s (B-type viscometer manufactured by Toki Sangyo Co., Ltd., measuring conditions rotor No. 3, 60 rpm, 60 ° C).
Compared to the carbonara sauce of Example 2, the carbonara sauce entangled on the surface of the spaghetti was thin, the pale yellowish white color of the spaghetti was thin, and the sauce was easily peeled off from the surface of the spaghetti during eating. Further, compared to the carbonara sauce of Example 2, the carbonara sauce had a fine roughness and did not have a fluffy soft mouthfeel.
<Comparative Example 3; Preparation of Concentrated Retort Carbonara Sauce Using Egg Yolk-Containing Composition of Comparative Example 1>
A concentrated retort carbonara sauce in a pouch container was prepared in the same manner as in Example 3 except that the egg yolk-containing composition obtained in Comparative Example 1 was used, and it was cooked and entangled in boiled spaghetti. The concentrated carbonara sauce after the heat sterilization treatment was a bright, light yellowish white and smooth fluid with a viscosity of 6730 mPa · s (Toki Sangyo Co., Ltd. B-type viscometer, measurement condition rotor No. .4, 60 rpm, 60 ° C.).
The cooked carbonara sauce was a bright, light yellow-white, uniform and smooth fluid with a viscosity of 744 mPa · s (B-type viscometer manufactured by Toki Sangyo Co., Ltd., measuring conditions rotor No. 3, 60 rpm, 60 ° C).
Compared to the carbonara sauce of Example 3, the carbonara sauce entangled on the surface of the spaghetti was thin, the pale yellowish white color of the spaghetti was thin, and the sauce was easily peeled off from the surface of the spaghetti during eating. Further, compared to the carbonara sauce of Example 3, the carbonara sauce had a fine roughness and did not have a fluffy soft mouthfeel.

<Example 4>
While stirring the mixer, the milk was warmed to 40 ° C., and egg yolk and lard were sequentially added thereto (see Table 3 for the amount added). This mixture was mixed with a high-speed stirring heater (manufactured by Kajiwara Co., Ltd.) equipped with a homomixer as a high-speed stirrer and an oblique-axis anchor type stirring blade as a low-speed stirrer. While stirring at high speed and low speed at a rotational speed of 24 rpm, the raw material was heated to 75 ° C. and held for 5 minutes.
The obtained egg yolk-containing composition was observed with a digital microscope (manufactured by KEYENCE) at a magnification of 100 times and 500 times (FIG. 1 for 100 times and FIG. 2 for 500 times). The particle size distribution was measured using a particle size distribution measuring apparatus LA-950V2 (manufactured by Horiba, Ltd.) (Table 4).

<Comparative example 4>
A mixture similar to Example 4 in which milk, egg yolk, and lard were mixed was heated to 80 ° C., stirred for 2 minutes with a mixer, and heated to solidify the egg yolk (see Table 3 for the amount added). The obtained egg yolk-containing composition was observed with a digital microscope (manufactured by KEYENCE) at a magnification of 100 times and 500 times (FIG. 3 for 100 times and FIG. 4 for 500 times). The particle size distribution was measured using a particle size distribution measuring apparatus LA-950V2 (manufactured by Horiba, Ltd.) (Table 4).
(Unit is μm)

As is clear from the results of Example 4 and Comparative Example 4, in the egg yolk-containing composition prepared by the method of the prior art, aggregates were observed under a microscope, and the particle size was 5 μm or more. In the egg yolk-containing composition prepared by the method of the invention, no aggregate was observed even under a microscope, and the particle size was 4 μm or less.
From the above results, it can be seen that according to the method for producing an egg yolk-containing composition of the present invention, an egg yolk-containing composition capable of adjusting sauces having a sufficient viscosity and having a sufficiently soft texture can be provided.

Claims (7)

A step of heat-treating a mixture containing egg yolk and water in which the protein is not coagulated, in which the amylase contained in the egg yolk is deactivated and the protein contained in the egg yolk is not coagulated, and a step of emulsifying the mixture have a preparative method yolk-containing composition comprising the steps of subjecting the emulsification process and the step of performing the heat treatment is carried out at the same time. The egg yolk-containing composition according to claim 1, wherein the egg yolk-containing composition has an egg yolk content of 25% by mass to 70% by mass in terms of raw egg yolk, and a water content of 30% by mass to 75% by mass. A method for producing the composition.   The manufacturing method of the egg yolk containing composition of Claim 1 or 2 which performs the process which performs the said heat processing so that the product temperature of the said mixture may be 70 to 85 degreeC.   The method for producing an egg yolk-containing composition according to any one of claims 1 to 3, wherein the mixture further contains a thickener.   The manufacturing method of the egg yolk containing composition of any one of Claim 1 to 4 which freezes the egg yolk containing composition in which the process of performing the said heat processing and the process of performing an emulsification process were performed.   The manufacturing method of the sauce which has the process of preparing the sauce containing egg yolk using the egg yolk containing composition obtained by the manufacturing method in any one of Claim 1 to 5.   Furthermore, the manufacturing method of the sauce of Claim 6 which has the process of freezing a sauce or the process of heat-sterilizing a sauce.