JP5869838B2 - Method for producing processed egg yolk-containing liquid, frozen product of processed egg yolk-containing liquid, method for producing food, and method for producing rice balls - Google Patents

Description

The present invention relates to a method for producing a processed egg yolk-containing liquid, a frozen product of the processed egg yolk-containing liquid, a method for producing food , and a method for producing rice balls.

  Egg cooked rice has gained popularity recently, and it has been thriving to sell special soy sauce. In general, egg kake rice is prepared by adding a seasoning such as soy sauce to raw eggs and preparing a mixed solution that melts to the extent that the yolk breaks down, and then overlaying this mixed solution on cooked rice (Japanese Patent Laid-Open No. 10-101). No. 327811).

Japanese Patent Laid-Open No. 10-327811

  The present inventor wondered whether it is possible to enjoy the flavor of egg rice even in places where cooking is not possible, such as in schools, offices and outdoors. And, for example, if you can make a rice ball that contains the yolk-like liquid part and the white cooked rice (rice) when divided into two, the egg rice served in the bowl is served from this rice ball. I was reminded that I could meet the demands of consumers. Then, it tried to prepare the rice ball containing the liquid mixture which added seasonings, such as soy sauce, to the egg.

  However, egg-cracked rice uses raw eggs, so it is usually difficult to distribute them for food hygiene. Furthermore, when a mixture obtained by simply adding a seasoning such as soy sauce to an egg is mixed into a rice ball, the mixture will soak into the rice over time, and the egg-like appearance will not be exhibited. , The rice part will be lost, and the shape of the rice balls will be easily broken. Thus, it is usually very difficult to make a rice ball containing a yolk-like liquid portion and a white rice portion.

The present invention relates to a method for producing a processed egg yolk-containing liquid that can be prevented from permeating into foods such as rice and that can exhibit an egg yolk flavor when used in food, a frozen product of the processed egg yolk-containing liquid , food The manufacturing method of rice balls and the method of manufacturing rice balls are provided.
1. The method for producing a processed egg yolk-containing liquid having a viscosity of 10 to 150 Pa · s (after thawing, product temperature of 20 ° C.) according to one embodiment of the present invention has an egg yolk content (protein equivalent) of 7 to 16% by mass and a sodium content of 0. The process which heats the egg yolk containing liquid which is 0.5-3 mass% to 65-80 degreeC, and the process which freezes the said egg yolk containing liquid is included.
2. The processed egg yolk-containing liquid according to another embodiment of the present invention has a viscosity of 10 to 150 Pa · s (after thawing, product temperature 20 ° C.), an egg yolk content (protein equivalent) of 7 to 16% by mass, and a sodium content. It is 0.5-3 mass%.
3. The processed egg yolk-containing liquid may contain 2.5 to 30% by mass of soy sauce.
4). The processed egg yolk-containing liquid may contain 0.1 to 4% by mass of glycine.
5. The processed egg yolk-containing liquid can be frozen.
6). The food according to another embodiment of the present invention uses the processed egg yolk-containing liquid.
7). The rice ball according to another embodiment of the present invention uses the processed egg yolk-containing liquid as an ingredient.

  According to the method for producing the processed egg yolk-containing liquid, the step of heating the egg yolk-containing liquid having an egg yolk content (protein equivalent) of 7 to 16% and a sodium content of 0.5 to 3% to 65 to 80 ° C; Including the step of freezing the egg yolk-containing liquid, soaking into the food is suppressed, and a processed egg yolk-containing liquid having a viscosity of 10 to 150 Pa · s (product temperature of 20 ° C.) can be easily obtained. .

  The processed egg yolk-containing liquid has a viscosity of 10 to 150 Pa · s (product temperature 20 ° C.), an egg yolk content (protein equivalent) of 7 to 16%, and a sodium content of 0.5 to 3%. The fluidity is suppressed, and the flavor of eggs can be exhibited when used in foods. For example, when the above processed egg yolk-containing liquid is used for rice, even though it is in a liquid state, when mixed with rice, soaking into the rice is suppressed, so the appearance consisting of a yolk-like liquid part and a white rice part Can be held. For this reason, the said processed egg yolk containing liquid can be used conveniently for foodstuffs (for example, foodstuffs using rice, specifically, rice balls).

It is a perspective view which shows typically the rice ball which used the processed egg yolk containing liquid which concerns on one Embodiment of this invention as an ingredient.

  A processed egg yolk-containing liquid according to an embodiment of the present invention, a method for producing the same, and a rice ball using the same will be described in detail below. Unless otherwise specified, “part” means part by mass, and “%” means mass%.

1. Processed egg yolk-containing liquid The processed egg yolk-containing liquid according to an embodiment of the present invention has a viscosity of 10 to 150 Pa · s, an egg yolk content (protein equivalent) of 7 to 16%, and a sodium content of 0.5 to 3%. is there. According to the 5th Japanese Food Standard Composition Table, the protein content of raw egg yolk is 16.5%, so that the yolk content (protein equivalent) is 7-16%, the egg yolk content (raw egg yolk equivalent) It can be read as 48-96%.

  In the present invention, the viscosity of the processed egg yolk-containing liquid is determined by using a BH viscometer, rotor No. 4. The value at a product temperature of 20 ° C. measured under the condition of a rotation speed of 20 rpm.

  In the processed egg yolk-containing liquid according to this embodiment, the viscosity is 10 to 150 Pa · s. If it is less than 10 Pa · s, the fluidity is too high, and when the processed egg yolk-containing liquid is mixed with food (for example, rice), it may soak into the food (rice) and the shape may collapse, while the viscosity is 150 Pa. -When it exceeds s, even if it is going to mix the said processed egg yolk containing liquid with food (for example, rice), there exists a possibility that it may be too hard and may not mix uniformly, and food texture may worsen as a boss. The viscosity of the processed egg yolk-containing liquid according to the present embodiment is 20 from the viewpoint that the shape of the food (rice) can be maintained for a longer period of time and the texture of the food (eg, rice) can be improved. It is preferably ˜100 Pa · s, more preferably 30 to 80 Pa · s.

  Moreover, in the processed egg yolk containing liquid which concerns on this embodiment, egg yolk content (protein conversion) is 7 to 16%. If it is less than 7%, the viscosity becomes low, and when the processed egg yolk-containing liquid is mixed with food (eg, rice), the food (eg, rice) is likely to soak into the food (eg, rice), and the egg flavor may not be sufficiently exhibited, When the egg yolk content (protein equivalent) exceeds 16%, the viscosity becomes too high, and even if the processed egg yolk-containing liquid is mixed with food (for example, rice), it may be too hard to mix, and the texture may be poor. There is a risk. From the viewpoint of having an appropriate viscosity and exhibiting an egg yolk flavor, the egg yolk content (protein equivalent) in the processed egg yolk-containing liquid according to this embodiment is preferably 8 to 16%, and 10 to 14%. It is more preferable that

  The processed egg yolk-containing liquid according to this embodiment has a sodium content of 0.5 to 3%, preferably 0.5 to 2%. In the processed egg yolk-containing liquid according to the present embodiment, when the sodium content is 0.5 to 3%, an appropriate salty taste can be provided when used in foods (for example, rice). In this case, if the sodium content is less than 0.5%, the effect of preventing soaking due to the modification (gelation) of egg yolk is easily exhibited. If the sodium content exceeds 3%, the processed egg yolk-containing liquid according to this embodiment is used. Depending on the food using the salt, the salty taste may be too strong. In the present invention, the sodium content in the processed egg yolk-containing liquid can be measured by a known method (for example, atomic absorption photometry). Moreover, as a raw material containing sodium, in addition to salt, soup stock such as mash dashi and kombu dashi, organic acid sodium such as sodium glutamate and sodium succinate, inorganic acid sodium such as sodium phosphate, soy sauce, miso, Examples include seasonings containing sodium such as ketchup, Worcester sauce, oyster sauce, mayonnaise, consomme, and bouillon.

  Furthermore, it is preferable that the processed egg yolk containing liquid which concerns on this embodiment contains 2.5-30% of soy sauce, and it is more preferable to contain 3-30%. When the processed egg yolk-containing liquid according to the present embodiment contains 2.5 to 30% (more preferably 3 to 30%) soy sauce, the processed egg yolk-containing liquid according to the present embodiment can be provided with a sodium content, And when it uses for foodstuffs (for example, rice), the flavor of soy sauce can be provided moderately. Moreover, the processed egg yolk containing liquid which concerns on this embodiment may contain seasonings (preferably the seasoning containing sodium content) other than soy sauce with soy sauce or instead of soy sauce. Furthermore, when the processed egg yolk-containing liquid according to the present embodiment is added with glycine from the viewpoint of improving the storage stability, it is possible to moderately suppress the yolk degeneration (gelation) in the freezing treatment step described later, and inhibit the texture. Therefore, it is preferable that 0.1 to 4% of glycine is contained. In this case, if the content of glycine in the processed egg yolk-containing liquid according to this embodiment is less than 0.1%, a sufficient infiltration prevention effect may not be obtained, whereas if it exceeds 4%, the flavor May be inferior.

  In addition, the processed egg yolk-containing liquid according to this embodiment preferably contains 0.1 to 4% of egg white (protein equivalent), more preferably 0.1 to 3%. The processed egg yolk-containing liquid according to this embodiment contains 0.1 to 4% of egg white (protein equivalent) with respect to the egg yolk content (protein equivalent) of 7 to 16%. The prevention effect is easily exhibited, and it is possible to prevent the processed egg yolk-containing liquid according to the present embodiment from flowing out in food (for example, rice).

  In addition, the processed egg yolk-containing liquid according to the present embodiment, if necessary, for example, edible oils and fats such as rapeseed oil and soybean oil, various seasonings such as calcium chloride and nucleic acids, granulated sugar, sucrose, trisucrose, and glucose fructose Liquid sugar, fructose, glucose, liquid sugar, starch, dextrin, fructose, trehalose, glucose, lactose, oligosaccharide and sugar alcohol and other sugars, wet heat-treated starch, modified starch, xanthan gum, locust bean gum, gellan gum Other compounding components such as organic acids such as acid, tartaric acid, succinic acid and malic acid, antioxidants such as ascorbic acid and vitamin E, pigments and various ingredients may be included. For example, when the processed egg yolk containing liquid which concerns on this embodiment contains a thickener, 0.05-1% of a thickener can be contained.

  In addition, the processed egg yolk containing liquid which concerns on this embodiment can be handled as normal temperature preservation goods, refrigerated goods, or frozen goods. In this case, it is preferable that the processed egg yolk-containing liquid according to the present embodiment is filled in a container (for example, a polyethylene bag) in terms of easy storage and handling. In the present invention, “freezing” means a state in which an object is frozen. When the processed egg yolk-containing liquid according to the present embodiment is a frozen product, the quality can be maintained for a longer period. The frozen product is preferably filled in a container.

2. Process for producing processed egg yolk-containing liquid The process for producing a processed egg yolk-containing liquid having a viscosity of 10 to 150 Pa · s according to one embodiment of the present invention has an egg yolk content (protein equivalent) of 7 to 16% and a sodium content of 0.5. A step of heating the egg yolk-containing liquid that is ˜3% to 65 to 80 ° C., and a step of freezing the egg yolk-containing liquid.

  According to the method for producing a processed egg yolk-containing liquid according to this embodiment, by including both the heating step and the freezing step, the viscosity is 10 to 150 Pa · s and the egg yolk content (protein conversion) is 7 A processed egg yolk-containing liquid having a content of ˜16% and a sodium content of 0.5 to 3% can be easily obtained. Below, each process is demonstrated.

2.1. Step of heating In the method for producing a processed egg yolk-containing liquid according to this embodiment, first, an egg yolk-containing liquid having an egg yolk content (protein equivalent) of 7 to 16% and a sodium content of 0.5 to 3% is 65 to 80%. Heat to ° C. By this heating step, the egg yolk-containing liquid can be sterilized and the viscosity of the egg yolk-containing liquid can be increased by denaturing the egg yolk contained in the egg yolk-containing liquid. In this heating step, if the heating temperature is less than 65 ° C, the viscosity of the egg yolk-containing liquid may not be sufficiently increased. On the other hand, if the heating temperature exceeds 80 ° C, the egg yolk contained in the egg yolk-containing liquid This is not preferable because so-called boiled food is produced. From the viewpoint that the viscosity of the egg yolk-containing liquid can be sufficiently increased without causing boiling in the egg yolk, the heating temperature is preferably 67 to 80 ° C, and more preferably 70 to 75 ° C. The heating time is preferably 1 to 30 minutes.

  In addition, the sodium content of the egg yolk-containing liquid is 0.5 from the viewpoint of imparting an appropriate salty taste to the finally obtained processed egg yolk-containing liquid and promoting the denaturation (gelation) of the egg yolk in the freezing step described later. It is preferably ˜3%. If the sodium content of the egg yolk-containing liquid is less than 0.5%, the yolk denaturation (gelation) may proceed rapidly in the freezing step described later, causing aggregation and impairing the texture. If the sodium content exceeds 3%, the final processed egg yolk-containing liquid may be too salty to be eaten, and the processed egg yolk-containing liquid may be mixed in food (eg rice). In such a case, the processed egg yolk-containing liquid may soak into the rice and may not have the appearance of the egg over rice.

  In the present invention, egg yolk refers to an egg yolk component mainly composed of lipoprotein. As such an egg yolk, for example, an egg yolk liquid obtained by splitting an egg of a bird such as a chicken egg or a quail egg and separating it from an egg white liquid can be mentioned. The egg yolk that can be used as a raw material in the production method according to the present embodiment is, for example, sterilized egg yolk obtained by sterilizing the egg yolk liquid, or enzyme-treated egg yolk obtained by treating the egg yolk liquid with an enzyme such as phospholipase A. Is mentioned. Further, a material obtained by thawing frozen egg yolk or a material obtained by rehydrating a dried egg yolk dried by spray drying, freeze drying or the like may be used as the raw material egg yolk.

  Moreover, it is preferable that an egg yolk containing liquid contains egg white (protein conversion) 0.1 to 4% from a viewpoint which provides moderate viscosity to the processed egg yolk containing liquid finally obtained. Furthermore, the egg yolk-containing liquid preferably contains 2.5-30% soy sauce, and preferably contains 0.1-4% glycine. In addition, the egg yolk-containing liquid may contain other compounding ingredients described in the above-mentioned column of “1. Processed egg yolk-containing liquid” as necessary.

  Then, if necessary, after filling the container with the egg yolk-containing liquid obtained by the heating step, a step of freezing described later may be performed. Thus, the processed egg yolk-containing liquid finally obtained can be easily handled by performing the freezing process described later in a state where the container is filled with the egg yolk-containing liquid obtained by the heating step. In this case, the container is not particularly limited as long as it is made of a material that can withstand the temperature during freezing. For example, a polyethylene bag may be used.

2.2. Step of freezing In the method for producing a processed egg yolk-containing liquid according to the present embodiment, the egg yolk-containing liquid is frozen after the heating step. As a result of the viscosity of the egg yolk-containing liquid being increased by this freezing step, a processed egg yolk-containing liquid having a viscosity of 10 to 150 Pa · s (preferably 20 to 150 Pa · s) can be obtained. That is, in this freezing step, the water in the egg yolk contained in the egg yolk-containing liquid is frozen and the lipoproteins constituting the egg yolk are destroyed, so that the egg yolk is denatured, resulting in an increase in viscosity. Of 10 to 150 Pa · s (preferably 20 to 150 Pa · s) can be easily obtained.

  In this freezing step, the temperature when freezing the egg yolk-containing liquid 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 (gelled), 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 less than −15 ° C., and more preferably less than −18 ° C. The freezing time is not particularly limited as long as the viscosity of the egg yolk-containing liquid can be sufficiently increased, but 1 hour or longer is preferable.

  When the step of freezing the egg yolk processing liquid in a state in which the container is filled is performed, the obtained container-containing processed egg yolk-containing liquid can be circulated in the state of being packed in the container. In this case, it is preferable to distribute the processed egg yolk-containing liquid in a container in a frozen state (less than −18 ° C.) from the viewpoint that the period during which the quality can be maintained is long.

3. Food The food which concerns on one Embodiment of this invention uses the processed egg yolk containing liquid which concerns on the said embodiment. Such foods include, for example, rice balls, beef bowls, pork bowls, oyakodon, bibimbap, sushi, curry and rice such as rice (cooked rice) and carbohydrates such as udon, buckwheat, pasta, macaroni and bread. In particular, foods containing rice such as rice balls are preferred. For example, when the food according to the present embodiment is a rice ball, the processed egg yolk-containing liquid according to the above embodiment can be used as a material for the rice ball according to the embodiment of the present invention.

  FIG. 1 is a diagram schematically showing a rice ball 100 according to the present embodiment. As shown in FIG. 1, the rice ball 100 according to this embodiment is mainly composed of rice 120 and a processed egg yolk-containing liquid 110. The rice ball 100 according to the present embodiment is manufactured by forming the rice 120 into a predetermined shape. The shape of the rice ball 100 is not particularly limited, and the cross section may be a triangular shape as shown in FIG. 1, or the cross section may be a round shape or a square shape. In addition, the rice 120 is, for example, cooked japonica, indica, or jabanica rice. Among them, the cooked rice is preferably japonica rice. Furthermore, the rice 120 may be mixed with ingredients other than the processed egg yolk-containing liquid.

  More specifically, in the rice ball 100 according to the present embodiment, the processed egg yolk-containing liquid 110 is disposed at the center (substantially the center of the rice ball 100). The processed egg yolk-containing liquid 110 is the processed egg yolk-containing liquid according to the above embodiment, and can be obtained by the method for producing the processed egg yolk-containing liquid according to the above embodiment. More specifically, as shown in FIG. 1, a hole 101 is provided at the center of the rice ball 100, and the processed egg yolk-containing liquid 110 is sealed in the hole 101. The content of the processed egg yolk-containing liquid in the rice ball 100 according to this embodiment is usually 5 to 10%.

  As shown in FIG. 1, when the processed egg yolk-containing liquid 110 is sealed in the center of the rice ball 100, the processed egg yolk-containing liquid 110 is divided into two parts so that the rice ball 100 is almost equally divided. Since the soaking into the rice 120 is suppressed, the yolk-like processed egg yolk-containing liquid 110 and the white color of the rice 120 can recall the egg rice served in the bowl and enjoy the flavor of the egg rice be able to.

4). EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples.

4.1. Example 1
Mixing and stirring a blender (Propeller mixer, manufactured by Satake Chemical Machinery Co., Ltd.) with 10% raw egg yolk (15% protein equivalent) and 10% soy sauce (sodium content 6%, salt content 15%) The egg yolk-containing liquid thus obtained was heated at 70 ° C. for 10 minutes, cooled to room temperature, and then kept in a freezer at −20 ° C. for 5 days to freeze the egg yolk-containing liquid. 1 processed egg yolk-containing liquid was prepared.

Next, using 120 g of rice (Koshihikari), a rice ball having a shape as shown in FIG. 1 (having a hole in the center and a cross-sectional shape in a cross section), held in a refrigerator, and thawed 1 processed egg yolk containing liquid 10g was enclosed in the hole of the center part of a rice ball, and the rice ball of Example 1 was obtained. In addition, the viscosity of the obtained processed egg yolk containing liquid prepared the sample of the product temperature of 20 degreeC, uses Toki Sangyo Co., Ltd. BH type viscometer, rotor No. 4. Measurement was performed under the condition of a rotation speed of 20 rpm.

4.2. Comparative Examples 1 and 2
The processing similar to Example 1 was performed except having changed the amount of soy sauce to be used, heating conditions, and the freezing process as shown in Table 1, and the processed egg yolk containing liquid and rice ball of Comparative Examples 1 and 2 were manufactured. In this example, the increase / decrease in the amount of soy sauce used and the increase / decrease in the amount of egg yolk used were adjusted with fresh water. The evaluation criteria for the effect of soaking the processed egg yolk-containing liquid into the rice balls are as follows.

[Evaluation criteria]
A: The processed egg yolk containing liquid which is an ingredient hardly permeates rice (cooked rice).
B1: Although the processed egg yolk containing liquid which is an ingredient soaks a little in rice (cooked rice), there is no problem in the quality of rice balls.
C1: The processed egg yolk containing liquid that is an ingredient soaks into rice (cooked rice) and impairs the quality of the rice balls.
B2: The processed egg yolk-containing liquid that is an ingredient slightly aggregates, but there is no problem in the quality of the rice balls.
C2: The processed egg yolk-containing liquid that is an ingredient aggregates and impairs the quality of the rice balls.

  In Table 1, the sodium content of the processed egg yolk-containing liquid is a value calculated from the amount of soy sauce used (sodium content 6%). In Table 1, the case where the freezing process is performed is indicated as “+”, and the case where the freezing process is not performed is indicated as “−”.

  Referring to Table 1, according to the processed egg yolk-containing liquid of Example 1, the viscosity is 10 to 150 Pa · s, the egg yolk content (protein equivalent) is 7 to 16%, and the sodium content is 0.5 to 3%. Therefore, the fluidity was suppressed, and the effect of preventing soaking into rice could be achieved. On the other hand, according to the processed egg yolk-containing solution of Comparative Example 1, the sodium content was less than 0.5%, so that aggregation occurred and the effect of preventing the penetration into the rice balls could not be achieved. Moreover, according to the comparative example 2, since the egg yolk content (protein conversion) was less than 7%, the viscosity could not be sufficiently increased, and the processed egg yolk-containing solution soaked into the rice balls. In addition, the egg flavor has been impaired.

4.3. Example 2 (Examination of sodium content)
Except for changing the amount of soy sauce (sodium content 6%) and salt (sodium content 40%) to be used as shown in Table 2, the same treatment as in Example 1 was performed, and the processed egg yolk-containing solution of test numbers 1 to 6 and Made rice balls. In the present Example, the increase / decrease in the usage amount of soy sauce and salt was adjusted by the increase / decrease in the usage amount of egg yolk. Test number 4 corresponds to the processed egg yolk-containing liquid and rice ball of Example 1. Moreover, the evaluation standard of the penetration effect of the processed egg yolk-containing liquid on the rice ball, the method for calculating the sodium content of the processed egg yolk-containing liquid, and the method for measuring the viscosity are described in 4.2. The same as shown in the column.

  Referring to Table 2, in test numbers 3 to 5, the sodium content of the egg yolk-containing liquid was 0.5 to 3%, and thus the viscosity was 10 to 150 Pa · s (more specifically, 20 to 150 Pa · s). In addition, a processed egg yolk-containing liquid having an egg yolk content (protein equivalent) of 7 to 16% can be obtained, whereby the fluidity is suppressed and the effect of preventing soaking into rice can be achieved. On the other hand, in Test Nos. 1 and 2, the sodium content of the egg yolk-containing liquid was less than 0.5%, and thus aggregation occurred and the effect of preventing the penetration into the rice balls could not be achieved. Moreover, in the test number 6, since the sodium content of the egg yolk containing liquid exceeded 3%, the viscosity was not sufficiently high, and the viscosity was less than 10 Pa · s. For this reason, the rice was soaked easily and the rice balls were deformed, and the flavor of the eggs was low.

4.4. Example 3 (Examination of heating temperature)
Except having changed the heating temperature in the process of heating an egg yolk containing liquid as Table 3, the process similar to Example 1 was performed and the processed egg yolk containing liquid and rice ball of the test numbers 7-12 were manufactured. Test number 9 corresponds to the processed egg yolk-containing liquid and rice ball of Example 1. Moreover, the evaluation standard of the penetration effect of the processed egg yolk-containing liquid on the rice ball, the method for calculating the sodium content of the processed egg yolk-containing liquid, and the method for measuring the viscosity are described in 4.2. The same as shown in the column.

  Referring to Table 3, the processed egg yolk-containing liquids of test numbers 8 to 11 were able to increase the viscosity of egg yolk because the heating temperature in the step of heating the egg yolk-containing liquid was 65 to 80 ° C. The properties were suppressed, and the effect of preventing penetration into rice could be achieved. In particular, the processed egg yolk-containing liquids of Test Nos. 9 and 10 were able to sufficiently increase the viscosity of egg yolk because the heating temperature in the step of heating the egg yolk-containing liquid was 70 to 75 ° C., so that the viscosity was 10 to 150 Pa. -It became s, fluidity | liquidity was suppressed more, and it was especially excellent in the penetration | invasion prevention effect to rice. On the other hand, the processed egg yolk-containing liquid of test number 12 had a heating temperature in the step of heating the egg yolk-containing liquid exceeding 80 ° C., and thus agglomeration occurred and the effect of preventing soaking into rice balls could not be achieved. . Moreover, since the processing egg yolk containing liquid of test number 7 had a heating temperature in the step of heating the egg yolk containing liquid of less than 65 ° C., the viscosity could not be sufficiently increased, and the viscosity was less than 10 Pa · s. For this reason, the rice was soaked easily and the rice balls were deformed, and the flavor of the eggs was low.

4.5. Example 4 (Examination of freezing temperature)
Except having changed freezing temperature as Table 4, the process similar to Example 1 was performed and the processed egg yolk containing liquid and rice ball of test number 13 and 14 were manufactured. Test number 14 corresponds to the processed egg yolk-containing liquid and rice ball of Example 1. Moreover, the evaluation standard of the penetration effect of the processed egg yolk-containing liquid on the rice ball, the method for calculating the sodium content of the processed egg yolk-containing liquid, and the method for measuring the viscosity are described in 4.2. The same as shown in the column. In Table 4, “+” indicates that the freezing process is performed, and “−” indicates that the freezing process is not performed.

  Referring to Table 4, the processed egg yolk-containing liquid of test number 14 was subjected to a process of freezing the egg yolk-containing liquid, so that the viscosity of the egg yolk can be increased, resulting in a viscosity of 10 to 150 Pa · s. It was suppressed and the effect of preventing soaking into rice could be achieved. On the other hand, since the processed egg yolk containing liquid of test number 13 preserve | saved the egg yolk containing liquid at -4 degreeC, the egg yolk containing liquid did not freeze. That is, in the test number 13, since the step of freezing was not substantially performed, the viscosity could not be sufficiently increased. As a result, since the viscosity of the obtained processed egg yolk-containing liquid was less than 10 Pa · s, the fluidity was high, the rice soaked easily into rice, the rice balls were deformed, and the egg flavor was low.

4.6. Example 5 (Examination of glycine)
Moreover, the processed egg yolk containing liquid of this invention was prepared according to the processed egg yolk containing liquid of Example 1 except having changed a part of raw egg yolk into glycine 0.5%. As a result, the viscosity of the processed egg yolk-containing liquid was 39 Pa · s, and a further excellent penetration preventing effect was obtained as compared with Example 1.

4.7. Example 6 (Examination of glycine)
Moreover, the processed egg yolk containing liquid of this invention was prepared according to the processed egg yolk containing liquid of Example 1 except having changed a part of raw egg yolk into glycine 3%. As a result, the viscosity of the processed egg yolk-containing liquid was 37 Pa · s, and an excellent infiltration preventing effect was obtained as compared with Example 1.

4.8. Example 7
In a stirring mixer ("propeller mixer" manufactured by Satake Chemical Machinery Co., Ltd.), raw egg yolk 60% (protein equivalent 10%), raw egg white 30% (protein equivalent 3%) and soy sauce (sodium content 6%, salt content) 15%) The egg yolk-containing liquid obtained by mixing and stirring 9.8% and xanthan gum 0.2% was heated at 70 ° C. for 10 minutes, cooled to room temperature, and then −20 ° C. in a freezer. The egg yolk-containing liquid was frozen by holding for 5 days to prepare the processed egg yolk-containing liquid of Example 7. In addition, the viscosity of the obtained processed egg yolk-containing liquid was measured by the same method as in Example 1.

  Next, using the processed egg yolk-containing liquid of Example 7, a rice ball of Example 7 was prepared in the same manner as in Example 1.

  As a result, the viscosity of the processed egg yolk-containing solution of Example 7 was 35 Pa · s. Moreover, about the rice ball of Example 7, when the penetration effect of the processed egg yolk containing liquid to the rice ball was evaluated according to the same evaluation criteria as in Example 1, the processed egg yolk-containing liquid (material) of Example 7 was It was confirmed that the rice was hardly soaked. Therefore, according to the processed egg yolk-containing liquid of Example 7, the viscosity is 10 to 150 Pa · s, the egg yolk content (protein equivalent) is 7 to 16%, the sodium content is 0.5 to 3%, and the egg white content (protein) Since the conversion was 0.1 to 4%, the fluidity was suppressed, and the effect of preventing soaking into rice could be achieved. The egg flavor was also good.

4.9. Example 8
In a stirring mixer ("Propeller mixer" manufactured by Satake Chemical Machinery Co., Ltd.), raw egg yolk 88% (protein equivalent 14.5%), raw egg white 5% (protein equivalent 0.5%) and soy sauce (sodium content 6) The egg yolk-containing liquid obtained by mixing and stirring 6.8% and xanthan gum 0.2% was heated at 70 ° C. for 10 minutes, cooled to room temperature, and then stored in the freezer The egg yolk-containing solution was frozen by holding at −20 ° C. for 5 days to prepare the processed egg yolk-containing solution of Example 8. In addition, the viscosity of the obtained processed egg yolk-containing liquid was measured by the same method as in Example 1.

  Next, rice balls of Example 8 were prepared in the same manner as in Example 1 using the processed egg yolk-containing liquid of Example 8.

  As a result, the viscosity of the processed egg yolk-containing solution of Example 8 was 40 Pa · s. Moreover, about the rice ball of Example 8, when the penetration effect of the processed egg yolk containing liquid to the rice ball was evaluated according to the same evaluation criteria as in Example 1, the processed egg yolk-containing liquid (material) of Example 8 was It was confirmed that the rice was hardly soaked. Therefore, according to the processed egg yolk-containing liquid of Example 8, the viscosity is 10 to 150 Pa · s, the egg yolk content (protein equivalent) is 7 to 16%, the sodium content is 0.5 to 3%, and the egg white content (protein) Conversion) was 0.1 to 4%, the fluidity was suppressed, and the effect of preventing soaking into rice could be achieved. The egg flavor was also good.

  The present invention has been described with reference to the embodiments. However, the configuration described in each of the embodiments so far is merely an example, and the present invention can be modified as appropriate without departing from the technical idea. . Further, the configurations described in the respective embodiments may be used in combination as long as they do not contradict each other.

100 rice ball 101 hole 110 processed egg yolk containing liquid 120 rice

Claims (6)

  A step of heating an egg yolk-containing solution having an egg yolk content (protein equivalent) of 7 to 16% by mass and a sodium content of 0.5 to 3% by mass to 65 to 80 ° C., and a step of freezing the egg yolk-containing solution; A process for producing a processed egg yolk-containing liquid having a viscosity of 10 to 150 Pa · s (after thawing, product temperature 20 ° C.).   A processed egg yolk-containing liquid having a viscosity of 10 to 150 Pa · s (after thawing, product temperature 20 ° C.), an egg yolk content (protein equivalent) of 7 to 16% by mass, and a sodium content of 0.5 to 3% by mass Frozen product.   The frozen product of the processed egg yolk-containing liquid according to claim 2, comprising 2.5 to 30% by mass of soy sauce.   The frozen product of the processed egg yolk-containing liquid according to claim 2 or 3, which contains 0.1 to 4% by mass of glycine. The manufacturing method of a foodstuff including the process of obtaining a foodstuff using the processed egg yolk containing liquid obtained by defrosting the frozen product of any one of Claims 2 thru | or 4. The manufacturing method of a rice ball including the process of obtaining a rice ball using the processed egg yolk containing liquid obtained by defrosting the frozen product of any one of Claims 2 thru | or 4 as an ingredient.

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