JP6794480B2 - A method of masking a food or ingredient containing a shelf life improver and a shelf life improver in the food or ingredient. - Google Patents

Description

The present invention provides a shelf life extender agent containing Yushoku products or foodstuff, unpleasant taste masked food or ingredients of the shelf life extender agent, and a method for masking the unpleasant taste of the shelf life extender agent.

In foods or foodstuffs, a shelf life improver such as glycine or sodium acetate is generally used for the purpose of suppressing the growth of microorganisms.
However, since the shelf life improver has an unpleasant flavor such as a peculiar sweetness and astringent taste, there is a problem that the taste of the food or the food material itself is spoiled.

To solve this problem, for example, it has been proposed to use sucralose to mask the unpleasant flavor (Patent Document 1). However, since sucralose is a sweetener, it has a strong sweetness, and there is a problem that it is difficult to use for prepared foods because the balance of taste is lost.

JP 2000-175668

The present invention has been made in view of the above background techniques, and the unpleasant taste of the food or foodstuff and the longevity improver in which the unpleasant taste of the longevity improver is masked while maintaining the original flavor of the food or foodstuff. It is intended to provide a method of masking.

As a result of diligent studies by the present inventors, surprisingly, in foods containing a shelf life improver and aged egg yolk, the above technical problems can be obtained by adjusting the ratio of the content of the shelf life improver and the aged egg yolk. It was found that the present invention can be solved, and the present invention has been completed.

That is, the present invention
(1) a pH4.6 greater, in food or food you containing shelf life improving agent 0.1 mass% or more, containing koji ripening egg yolk, the shelf life extender agent, there glycine and / or sodium acetate the ratio of the koji aging yolk against shelf life improving agent 1 part by mass is equal to or less than 12 parts by at least 0.05 part by weight in terms of solid content, food or foodstuff,
(2) the content of the koji ripening egg yolk on a solid basis, and equal to or less than 0.02 mass% to 11 mass%, food or foodstuff according to claim 1,
(3) the koji ripening egg yolk, characterized in that it is a heating koji aging yolk, food or foodstuff according to claim 1 or 2,
(4) The koji ripening egg yolk, characterized in that it is egg koji aging yolk, food or foodstuff according to any one of claims 1 to 3,
(5) before SL food or food material, characterized in that it is a chilled or frozen product, food or food according to any one of claims 1 to 4,
(6) pH 4.6 is greater, a method of masking the flavor of the shelf life extender agent in food or food you containing shelf life improving agent 0.1 mass% or more, the shelf life extender agent comprises glycine and / or sodium acetate, keeping quality of the characterized in that a koji aging yolk is contained below 12 parts by at least 0.05 part by weight in terms of solid content with respect to shelf life improving agent 1 part by weight, in food or foodstuff How to mask the improver,
Is.

According to the present invention, the shelf life extender agent containing Yushoku product or foodstuff, be unpleasant taste of the shelf life extender agent provides a method of masking the masked food or foodstuff, and the unpleasant taste of the shelf life extender agent it can. Since it is possible to achieve both storage stability and deliciousness, it is expected that consumption will increase as well as reduce food waste.

<Food and ingredients>
The food and food ingredients of the present invention is including food and food a shelf life extender agent is pH4.6 greater.
Examples of the food of the present invention include salads such as egg salad, potato salad and macaroni salad, and egg-cooked foods such as pasta sauce, egg sauce, parent and child bowl, and bowl, omelet, omelet, thick roast and scrambled egg. ..
In addition, the foodstuff of the present invention is a material used when making food, and examples thereof include soup stocks such as udon noodles and hot pots, and soft-boiled egg portions such as oyakodon.
In the foods and foodstuffs of the present invention, chilled or frozen foods and foodstuffs often contain a shelf life improver, so that the effects of the present invention can be easily obtained and are suitable.

(Chilled foods and ingredients)
The chilled foods and foods of the present invention are foods and foods that are stored at 0 ° C. or higher and 15 ° C. or lower after production. The method of refrigeration is not particularly limited, but for example, it is cooled and stored in a refrigerator at 10 ° C.

(Frozen foods and ingredients)
The frozen foods and foods of the present invention are foods and foods that are stored at a temperature lower than 0 ° C. after production. The freezing method is not particularly limited, but for example, it is frozen and stored in a freezer at −30 ° C. or lower.

<Longevity improver>
The shelf life improver of the present invention is a food additive generally referred to as a shelf life improver in order to maintain the quality of food. For example, glycine, sodium acetate, lysozyme, glycerin fatty acid ester (medium chain), sucrose fatty acid ester (HLB15 or higher) and the like can be mentioned. These shelf life improvers may be used alone or in combination of two or more as a preparation.
In addition, the masking effect of the aged egg yolk of the present invention is particularly easy to obtain for glycine and sodium acetate.

(Amount of shelf life improver)
The blending amount of the shelf life improver in the food product and the food material of the present invention is 0.1% by mass or more. It is preferably 0.5% by mass or more. If it is less than 0.1% by mass, the shelf life effect cannot be obtained. The upper limit is not particularly limited as long as the shelf life effect can be obtained, but is preferably 8% by mass or less, and more preferably 4% by mass or less because it affects the flavor of food.

<Jiuqu aged egg yolk>
In the present invention, the aged yolk of Jiuqu refers to the yolk aged by Jiuqu. The koji-aged egg yolk of the present invention contains abundant decomposition products of egg yolk components by aging the egg yolk.
Further, the jiuqu-aged egg yolk of the present invention is, for example, aged while being heated in a mixed state of salt, dried, frozen and thawed, and heated to inactivate enzymes derived from aspergillus. (For example, 75 ° C. or higher), heated to sterilize aspergillus and kill it, etc. shall be included.
In addition, in this invention, the heated koji aged egg yolk means the koji aged egg yolk aged while heating.

(Content of aged egg yolk)
The content of aged koji egg yolk in a food or food material is preferably 0.02% by mass or more and 11% by mass or less in terms of solid content, preferably 0.04% by mass or more and 8.5% by mass or less, and further. It is preferably 0.2% by mass or more and 7% by mass or less. When the content of the aged egg yolk of Jiuqu in the food or the food material is within the above range, the unpleasant taste derived from the shelf life improver can be suppressed while maintaining the balance of flavor.
The solid content of the aged yolk of Jiuqu refers to the portion of the aged yolk of Jiuqu excluding water.

(egg yolk)
The egg yolk used as a raw material for the above-mentioned aged yolk may be any yolk that is generally distributed, and examples thereof include raw egg yolk (liquid egg yolk) or raw egg yolk that has been subjected to a predetermined treatment. .. Examples of predetermined treatments include addition of salt, sugar and the like, sterilization treatments such as pasteurization, freezing and thawing, drying and reconstitution with water, and sugar removal treatments. These treatments may be performed only by one type, or may be performed by combining two or more types. The egg yolk of the present invention contains egg yolk proteins such as phosbitin, vitellogenin and ribetin, and lipids such as triacylglycerol and phospholipid. The liquid egg yolk refers to an egg yolk obtained by breaking an egg of a bird such as a chicken and separating the egg white, and includes a egg yolk that has been crushed and separated, refrigerated for a predetermined period of time, and thawed after freezing.

(Ratio of aged egg yolk to longevity improver)
The ratio of aged koji egg yolk to 1 part by mass of the shelf life improver in the food or foodstuff of the present invention is 0.05 parts by mass or more and 12 parts by mass or less in terms of solid content, and 0.15 parts by mass or more and 10 parts by mass or less. It is preferable that the amount is 0.4 parts by mass or more and 8 parts by mass or less. If the ratio of the solid content of the aged yolk to the shelf life improver is less than 0.05 parts by mass, the effect of the present invention cannot be obtained. If it exceeds 12 parts by mass, the flavor of Jiuqu is strong and it affects the taste of the original food or ingredient.

(Manufacturing method of aged egg yolk)
The method for producing the aged yolk of Jiuqu is not particularly limited, but in one embodiment, a step of mixing Jiuqu, egg yolk and salt to obtain a mixture, and the obtained mixture at 40 ° C. or higher. It preferably includes a step of aging while heating at 65 ° C. or lower to obtain aged yolk of Jiuqu. Hereinafter, each step will be specifically described.

(Step to obtain the mixture)
In this step, at least koji, egg yolk, and salt can be uniformly mixed according to a conventional method to obtain a mixture.
The ratio of each material in the mixture is not particularly limited as long as the above-mentioned aged egg yolk can be obtained. For example, the content of egg yolk is preferably 50% by mass or more and 95% by mass or less, and more preferably 80% by mass or more and 90% by mass or less. The salt content is appropriately adjusted so that the koji-aged egg yolk has the above-mentioned salt content. For example, the salt content is preferably 1% by mass or more and 12% by mass or less, and more preferably 2% by mass or more and 10% by mass with respect to the entire mixture. It is mass% or less, and more preferably 3 mass% or more and 8 mass% or less. When the salt content is 12% by mass or less, the salty taste is suppressed, and the original flavor of egg yolk, the umami derived from the egg yolk proteolytic product, the richness and the like can be enhanced. When the salt content is 1% by mass or more, aged egg yolk with excellent storage stability can be obtained, which is preferable from the viewpoint of distribution. In addition, by adding salt so as to have the above-mentioned content at the time of aging, enzymatic decomposition of egg yolk protein is promoted, and a desired koji-aged egg yolk can be obtained in a relatively short aging period. The value of the salt content of the aged egg yolk of the present invention is a value measured by using the Mohr method. Further, a predetermined amount of water may be added to the mixture in addition to each of the above materials. The mixture of the present invention may be stirred using, for example, a general stirrer such as a kneader or a mixer. As a result, each material can be uniformly mixed and aging can proceed.

(Jiuqu)
Aspergillus oryzae typified by Aspergillus oryzae, Aspergillus sojae, and Aspergillus luchuensis are examples of aspergillus used to produce aged egg yolk. And its variants.

(malt)
Jiuqu The koji used in the production of aged egg yolk refers to the one obtained by inoculating the above-mentioned koji fungus into a medium such as a protein raw material such as eggs and beans or a carbohydrate raw material such as rice and culturing it. As the koji used for the production of aged Jiuqu, for example, egg koji in which Jiuqu is cultivated in eggs, rice koji in which Jiuqu is cultivated in rice, soybean koji in which Jiuqu is cultivated in soybeans, and barley koji in which Jiuqu is cultivated in wheat Can be used. Jiuqu bacteria selectively produce enzymes according to the type of medium and culture conditions. For this reason, each koji contains a different enzyme group, and by using different koji, it is possible to obtain koji-aged egg yolks having different flavors and tastes.

In the present invention, it is preferable to use egg yolk or rice jiuqu, and more preferably to use egg yolk, because it is easy to obtain aged egg yolk having a taste and richness derived from egg yolk. Jiuqu contained in egg jiuqu can produce a large amount of proteolytic enzymes suitable for degrading egg yolk protein. That is, by using egg jiuqu, egg yolk protein can be efficiently decomposed and ripening can proceed. For example, when egg jiuqu is used, the content of the jiuqu is preferably 1% by mass or more and 10% by mass or less, and more preferably 1% by mass or more and 5% by mass or less, based on the whole aged egg yolk.

(Process to obtain aged egg yolk)
In this step, following the step of obtaining the above-mentioned mixture, the above-mentioned mixture is aged while being heated at 40 ° C. or higher and 65 ° C. or lower to obtain aged egg yolk.

(Aging)
In the present invention, aging means that the yolk component such as egg yolk protein is decomposed by the action of an enzyme produced by aspergillus without spoiling the egg yolk, and an egg yolk proteolytic product or the like is produced. As a result, a wide variety of egg yolk proteolytic products and the like are produced according to the type of aspergillus, and aged egg yolk having a complex taste can be obtained. The aging in the present invention may be carried out in a state where the aspergillus is killed, but it is preferable that at least a part of the aging remains alive. As a result, the unique taste and richness can be strengthened.

(Aging temperature)
The aging temperature is preferably 40 ° C. or higher and 65 ° C. or lower, more preferably 45 ° C. or higher and 62 ° C. or lower, and further preferably 50 ° C. or higher and 60 ° C. or lower. The enzyme can be activated by setting the temperature to 40 ° C. or higher. In addition, aged egg yolk with a fragrant flavor can be obtained by heating. Furthermore, since a certain bactericidal effect can be obtained against various germs other than Jiuqu, the risk of contamination during processing and manufacturing is reduced. When the temperature is 65 ° C. or lower, heat denaturation of egg yolk protein can be suppressed, the egg yolk has a viscosity close to that of raw egg yolk, is easily mixed with other raw materials, and food or foodstuffs can be easily produced. In addition, the production of egg yolk lipid oxide can be suppressed and the astringent taste can be suppressed. The above-mentioned aging temperature is a temperature that is maintained substantially constant during the aging time described later, but may be increased or decreased within the above-mentioned range. Further, by aging the mixture while heating it at the above aging temperature, the optimum temperature of the enzyme can be obtained and the decomposition rate can be improved, so that the aging period can be shortened. Further, since the aging period is shortened, the amount of salt added can be reduced from the viewpoint of storage stability, so that it is possible to prevent the taste and richness from being impaired due to the excessive salty taste.

(Aging time)
The aging time is preferably 24 hours or more and 300 hours or less, more preferably 24 hours or more and 240 hours or less, and further preferably 48 hours or more and 192 hours or less. By setting the aging time within the above range, the egg yolk protein can be sufficiently aged to decompose the egg yolk protein to increase the richness, and the production of the egg yolk lipid oxide can be suppressed to suppress the astringent taste.

(PH of aged egg yolk)
The pH of the aged yolk of Jiuqu obtained in the above step is preferably 4.5 or more and 7.0 or less, and more preferably 5.0 or more and 6.5 or less. By setting the pH of the aged yolk of Jiuqu to 4.5 or more and 7.0 or less, it becomes easier to feel the mellow flavor peculiar to the yolk. Furthermore, by setting the pH to 5.0 or more and 6.5 or less, the pH of the aged yolk can be brought closer to the pH of the normal egg yolk (about 6 to 7), and the original mellow flavor of the yolk can be brought closer to the aged yolk. Is especially easy to obtain. The pH value of the aged yolk of Jiuqu is a value measured using a pH meter (desktop pH meter F-72 manufactured by HORIBA, Ltd.) at 1 atm and a product temperature of 20 ° C.

(Viscosity of aged egg yolk)
The viscosity of the aged yolk obtained in the above step is preferably 1 Pa · s or more and 500 Pa · s or less, more preferably 1.5 Pa · s or more and 400 Pa · s or less, and further preferably 1.5 Pa · s or less. · S or more and 100 Pa · s or less, and even more preferably 1.5 Pa · s or more and 30 Pa · s or less. When the viscosity of the aged egg yolk is within the above range, it can be easily mixed with other raw materials, and the food or the food material can be easily produced.
As a method for measuring the viscosity, a BH type viscometer is used, and when the viscosity is 1 Pa · s or more and less than 20 Pa · s under the conditions of a product temperature of 20 ° C. and a rotation speed of 20 rpm, the rotor No. 5. When the viscosity is 20 Pa · s or more and less than 50 Pa · s, the rotor No. 6. When the viscosity is 50 Pa · s or more and less than 100 Pa · s under the condition of the rotation speed of 2 rpm, the rotor No. 4. When the viscosity is 100 Pa · s or more and less than 200 Pa · s, the rotor No. 5. When the viscosity is 200 Pa · s or more and less than 500 Pa · s, the rotor No. It is a value calculated by the reading when the rotor is rotated twice after the start of measurement using No. 6.

(Manufacturing method of food or ingredients)
In the production of the food or food material of the present invention, the method of adding the aged yolk of Jiuqu is not particularly limited. For example, it may be simply added to the food and mixed, or the koji-aged egg yolk may be added to the slurry of the food before heating and then heated to complete the food.

Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not construed as being limited to the contents of the following Examples.

<Manufacturing of aged egg yolk>
First, boiled eggs are ground and dried, then dissolved in water to make the water content 30%, inoculated with Aspergillus luchuensis (manufactured by Higuchi Matsunosuke Shoten Co., Ltd.), and at 32 ° C to 34 ° C for about 42 hours. Egg koji was obtained by culturing.
Subsequently, 4 parts by mass of salt and 10 parts by mass of the egg jiuqu obtained above were mixed with 86 parts by mass of liquid egg yolk, aged in a thermostat at 55 ° C. for 3 days, and temporarily frozen in a freezer at -30 ° C. After that, the mixture was thawed to obtain a liquid egg yolk aged egg yolk. The salt content of the obtained aged egg yolk was 4% by mass, the water content was 58%, the pH was 5.8, and the viscosity measured at 20 ° C. was 16 Pa · s. These pH and viscosity values are values measured based on the method described in the above-mentioned pH and viscosity column of aged egg yolk.
The obtained egg yolk aged egg yolk stored in a low temperature room at 4 ° C. was used for the production of foods or foodstuffs described later.

<Test Example 1: Egg salad>
Using egg salad, the ratio of aged yolk to the shelf life improver was changed, and the masking effect was confirmed.

[Example 1]
I made egg salad according to the usual method. Specifically, chicken eggs were boiled in boiling water for 10 minutes to make boiled eggs. The boiled egg was cut into 1 cm squares to prepare a coagulated egg portion. Next, 72% by mass of coagulated eggs, 24% by mass of mayonnaise (manufactured by Kewpie Corp.), 2% by mass of glycine, and 0.84% by mass of aged egg yolk (in terms of solid content) were mixed to prepare an egg salad. At this time, the pH of the egg salad was more than 4.6, and the ratio of the solid content of the aged egg yolk to the shelf life improver was 0.42 parts by mass.

[Examples 2 to 8 and Comparative Example 1]
An egg salad was prepared in the same manner as in Example 1 except that the blending amounts shown in Table 1 were changed. The pH of each of the obtained egg salads was over 4.6.

<Sensory taste evaluation>
The egg salads of Examples 1 to 8 and Comparative Example 1 obtained above were evaluated by a sensory evaluation as to whether the unpleasant flavor of the shelf life improver was masked by a trained panelist according to the following criteria. The evaluation results are shown in Table 1. If the evaluation is Δ to ◎, it can be said that the result is good.
[Masking evaluation of shelf life improver]
⊚: The unpleasant flavor of the shelf life improver was not felt at all, and it was completely masked.
〇: The unpleasant flavor of the shelf life improver was hardly felt and was masked.
Δ: The flavor of the shelf life improver was slightly felt, but there was no problem with the flavor.
X: The unpleasant flavor of the shelf life improver has not disappeared at all.

[Table 1]

From the results shown in Table 1, if the ratio of the solid content of the aged egg yolk to the longevity improver is 0.05 parts by mass or more and 12 parts by mass or less, the unpleasant flavor of the longevity improver can be masked by the koji aged egg yolk. I understand. Furthermore, it was shown that masking can be performed more when the amount is 0.15 parts by mass or more and 10 parts by mass or less, and that the unpleasant taste of the shelf life improver is not felt at all when the amount is 0.4 parts by mass or more and 8 parts by mass or less.

<Test Example 2>
Using egg salad in the same manner as in Test 1, the type of shelf life improver and the ratio of aged egg yolk to the shelf life improver were changed, and the effect at that time was confirmed.

[Examples 9 to 13]
An egg salad was prepared in the same manner as in the method for producing an egg salad of Example 1 according to the shelf life improver and the blending amount thereof shown in Table 2. The pH of each egg salad was over 4.6.

[Table 2]

The evaluation of the masking effect of Examples 9 to 13 was carried out in the same manner as in Test Example 1. The results are shown in Table 2.
From the results in Table 2, it was shown that the masking effect of the aged yolk of Jiuqu can be obtained for various shelf life improvers. In addition, it has been shown that the aged egg yolk of Jiuqu can obtain a masking effect not only for the longevity improving agent alone but also for a formulation obtained by combining a plurality of longevity improving agents.

<Test Example 3>
We confirmed the masking effect of aged egg yolk on foods or foods containing shelf life improvers other than egg salad.

(potato salad)
It was confirmed whether or not the potato salad containing the shelf life improving agent had a masking effect on the aged egg yolk.

[Example 14]
I made potato salad according to the usual method. Specifically, the peeled potatoes were boiled in boiling water for 10 minutes and then crushed to an appropriate size. 80% by mass of crushed potatoes, 20% by mass of mayonnaise (manufactured by Kewpie Corp.), 2% by mass of glycine, and 0.84% by mass of aged egg yolk (in terms of solid content) were mixed to prepare potato salad. At this time, the pH of the potato salad was more than 4.6, and the ratio of the solid content of the aged egg yolk to the shelf life improver was 0.42 parts by mass.

[Example 15 and Comparative Example 2]
A potato salad was prepared in the same manner as in Example 14 except that the blending amounts shown in Table 3 were changed. The pH of each potato salad was over 4.6.

[Table 3]

(soup stock)
It was confirmed whether or not the soup stock containing the shelf life improving agent had a masking effect on the aged yolk of Jiuqu.

[Examples 16 and 17 and Comparative Examples 3 and 4]
The longevity improver shown in Table 4 and the aged egg yolk of Jiuqu were added to the dried bonito broth (concentrated 20 times) (manufactured by Maruhachi Muramatsu Co., Ltd.) and mixed. At this time, the pH of each soup stock was over 4.6.

[Table 4]

(Egg sauce)
It was confirmed whether or not the egg sauce containing the shelf life improving agent had a masking effect on the aged yolk of Jiuqu.

[Examples 18 to 22 and Comparative Examples 5 and 6]
A sterilized egg yolk (manufactured by Kewpie Egg Corporation), fresh water, a shelf life improver, and aged egg yolk of Jiuqu were mixed according to Table 5 to prepare an egg sauce. At this time, all the egg sauces had a pH of more than 4.6.

[Table 5]

(Scrambled eggs)
It was confirmed whether or not the scrambled eggs containing the shelf life improver had a masking effect on the aged egg yolk.

[Example 23]
I made scrambled eggs according to the usual method. Specifically, 79.3% by mass of eggs, 0.1% by mass of salt, 10% by mass of fresh cream (milk fat content 45%, Morinaga Dairy Co., Ltd.), 2% by mass of glycine, 0.84% by mass of aged egg yolk. (Solid content conversion) was mixed to prepare a scrambled egg slurry. Next, the prepared slurry was heated in a frying pan lined with 6.6% by mass of salad oil to make scrambled eggs. The pH of the scrambled eggs at this time was more than 4.6, and the ratio of the solid content of the aged egg yolk to the shelf life improver was 0.42 parts by mass.

[Example 24 and Comparative Example 7]
Scrambled eggs were prepared in the same manner as in Example 23, except that the formulations shown in Table 6 were changed. At this time, all the scrambled eggs had a pH of more than 4.6.

[Table 6]

(Oyakodon egg)
It was confirmed whether or not the egg yolk of the aged koji had a masking effect on the egg part of the oyakodon containing the shelf life improver.

[Example 25]
The egg portion of the oyakodon was prepared according to a conventional method. Specifically, 9.5% by mass of bonito broth, 7.5% by mass of mirin, 3% by mass of soy sauce, 0.6% by mass of sugar, 2% by mass of glycine, 0.84% by mass of aged egg yolk (in terms of solid content) Was mixed to make a seasoning liquid. Next, the seasoning liquid was heated in a pan, and 75.3% by mass of beaten eggs were poured into the boiling seasoning liquid to prepare the egg portion of the oyakodon. At this time, the pH of the egg portion of the oyakodon was over 4.6, and the ratio of the solid content of the aged yolk to the shelf life improver was 0.42 parts by mass.

[Example 26 and Comparative Example 8]
The egg portion of the oyakodon was prepared in the same manner as in Example 25, except that the composition was changed to that shown in Table 7. At this time, the pH was over 4.6 in each case.

[Table 7]

The evaluation of the masking effect of each food or ingredient was carried out in the same manner as in Test Example 1, and the results are shown in Tables 3 to 7.
As a result of the evaluation, in foods and foodstuffs containing various shelf life improvers having different tastes and physical properties, the ratio of the solid content of the aged yolk to the shelf life improver was adjusted to 0.05 parts by mass or more and 12 parts by mass or less. , It was shown that the masking effect of aged egg yolk can be obtained. On the other hand, in each comparative example not containing the aged egg yolk, the unpleasant taste of the shelf life improver remained, and the taste was impaired.

Claims (6)

a pH4.6 greater, in food or food you containing shelf life improving agent 0.1 mass% or more,
Contains aged egg yolk,
The shelf life improver is glycine and / or sodium acetate.
The ratio of the aged yolk of Jiuqu to 1 part by mass of the shelf life improver is 0.05 parts by mass or more and 12 parts by mass or less in terms of solid content.
Food or food ingredients. The content of the aged yolk of Jiuqu is 0.02% by mass or more and 11% by mass or less in terms of solid content.
Food or foodstuff according to claim 1. The koji-aged egg yolk is a heated koji-aged egg yolk.
Food or foodstuff according to claim 1 or 2. The koji-aged egg yolk is a koji-aged egg yolk.
Food or foodstuff according to any one of claims 1 to 3. Before SL food or food material, characterized in that it is a chilled or frozen,
Food or foodstuff according to any one of claims 1-4. a pH4.6 greater, a method of masking the flavor of the shelf life extender agent in food or food you containing shelf life improving agent 0.1 mass% or more,
The shelf life improver is glycine and / or sodium acetate.
It is characterized in that 1 part by mass of the shelf life improver contains 0.05 parts by mass or more and 12 parts by mass or less of aged egg yolk in terms of solid content.
Masking method of shelf life extender agent in the food or foodstuff.