JPH0343046A - Yolk substitute - Google Patents
Yolk substituteInfo
- Publication number
- JPH0343046A JPH0343046A JP1178467A JP17846789A JPH0343046A JP H0343046 A JPH0343046 A JP H0343046A JP 1178467 A JP1178467 A JP 1178467A JP 17846789 A JP17846789 A JP 17846789A JP H0343046 A JPH0343046 A JP H0343046A
- Authority
- JP
- Japan
- Prior art keywords
- emulsion
- membrane
- oil
- water
- egg yolk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 36
- 239000012528 membrane Substances 0.000 claims abstract description 23
- 239000000839 emulsion Substances 0.000 claims abstract description 21
- 239000007787 solid Substances 0.000 claims abstract description 9
- 235000010410 calcium alginate Nutrition 0.000 claims abstract description 8
- 239000000648 calcium alginate Substances 0.000 claims abstract description 8
- 229960002681 calcium alginate Drugs 0.000 claims abstract description 8
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims abstract description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 50
- 108010000912 Egg Proteins Proteins 0.000 claims description 50
- 235000013345 egg yolk Nutrition 0.000 claims description 32
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 19
- 235000014103 egg white Nutrition 0.000 claims description 19
- 210000000969 egg white Anatomy 0.000 claims description 19
- 239000007788 liquid Substances 0.000 claims description 16
- 239000008346 aqueous phase Substances 0.000 claims description 6
- 239000007764 o/w emulsion Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 239000007864 aqueous solution Substances 0.000 abstract description 8
- 239000003921 oil Substances 0.000 abstract description 8
- 108010010803 Gelatin Proteins 0.000 abstract description 5
- 239000008273 gelatin Substances 0.000 abstract description 5
- 229920000159 gelatin Polymers 0.000 abstract description 5
- 235000019322 gelatine Nutrition 0.000 abstract description 5
- 235000011852 gelatine desserts Nutrition 0.000 abstract description 5
- 150000002148 esters Chemical class 0.000 abstract description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 abstract description 3
- 240000008415 Lactuca sativa Species 0.000 abstract description 3
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 abstract description 3
- 235000013734 beta-carotene Nutrition 0.000 abstract description 3
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 abstract description 3
- 239000011648 beta-carotene Substances 0.000 abstract description 3
- 229960002747 betacarotene Drugs 0.000 abstract description 3
- 239000001110 calcium chloride Substances 0.000 abstract description 3
- 229910001628 calcium chloride Inorganic materials 0.000 abstract description 3
- 239000003995 emulsifying agent Substances 0.000 abstract description 3
- 235000012045 salad Nutrition 0.000 abstract description 3
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 abstract description 3
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 abstract description 2
- 229940072056 alginate Drugs 0.000 abstract description 2
- 235000010443 alginic acid Nutrition 0.000 abstract description 2
- 229920000615 alginic acid Polymers 0.000 abstract description 2
- 239000003925 fat Substances 0.000 abstract description 2
- 239000003381 stabilizer Substances 0.000 abstract description 2
- 230000008719 thickening Effects 0.000 abstract description 2
- 230000001804 emulsifying effect Effects 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 9
- 239000000203 mixture Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 4
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000010413 sodium alginate Nutrition 0.000 description 3
- 239000000661 sodium alginate Substances 0.000 description 3
- 229940005550 sodium alginate Drugs 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 2
- 239000000194 fatty acid Substances 0.000 description 2
- 229930195729 fatty acid Natural products 0.000 description 2
- -1 fatty acid ester Chemical class 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000012071 phase Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229920001615 Tragacanth Polymers 0.000 description 1
- 239000000305 astragalus gummifer gum Substances 0.000 description 1
- 239000008162 cooking oil Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 239000002960 lipid emulsion Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 210000001534 vitelline membrane Anatomy 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、卵黄代替物に関し、さらに詳しくは卵黄を使
用していなくても焼成したときに、膜に包まれた天然の
卵黄を焼成したのと類似した食感となる卵黄代替物に関
する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to an egg yolk substitute, and more specifically, the present invention relates to an egg yolk substitute, and more specifically, when baked without using an egg yolk, the natural egg yolk wrapped in a membrane is baked. Concerning an egg yolk substitute with a texture similar to that of.
殻に納っている場合のように、卵白液の中に浸った卵黄
は、例えば目玉焼きにすると白色と黄色のコントラスト
が鮮やかで見映えが良い等の理由から、目玉焼きも含め
て種々の料理素材として重宝されている。ところ寮、天
然の卵黄以外の原料を用いて卵黄類似物ができるならば
、料理素材の選択の余地が広がる点で意義のあることで
ある。Egg yolk soaked in egg white liquid, like when it is in a shell, can be used as a variety of cooking ingredients, including fried eggs, for the reason that the contrast between white and yellow is vivid and looks good when fried. It is valued as a. However, if egg yolk analogs can be made using raw materials other than natural egg yolks, it would be significant in that it would expand the range of choices for cooking ingredients.
そこで、天然の卵黄に似せて膜に包まれた状態の卵黄液
様物を作る方法のひとつとして、食用油を少量の水で予
め乳化し、これに加熱凝固性を持たせるべく天然の卵白
液を加えてよく混合し、この混合液をアルギン酸カルシ
ウムの膜で包む方法が考えられる。Therefore, one way to make an egg yolk liquid-like substance wrapped in a membrane that resembles natural egg yolk is to emulsify cooking oil with a small amount of water in advance, and then add natural egg white liquid to give it coagulability by heating. A possible method is to add and mix well, and then wrap this mixture in a membrane of calcium alginate.
しかし、この方法で製したものを生卵白液に浸しクライ
ノ４フ等で焼成すると、−見目正規き風に焼成され、膜
の内容物は凝固するけれども、これを食してみると、卵
黄相当部は水りぼ〈ペチャベチャした感じとなり、目玉
焼きとはほど遠い食感になるという問題があることが判
明した。However, if the product made using this method is immersed in raw egg white liquid and baked in a Kleino 4 oven, etc., it will be baked in a normal appearance and the contents of the membrane will solidify, but when you eat it, it will be equivalent to an egg yolk. It turned out that there was a problem in that the part had a slimy texture, and the texture was far from that of a fried egg.
本発明の目的は、卵黄を使用しなくても膜に包１れた流
動物を焼成したときに、天然の卵黄にょｂ近い食感にな
るような卵黄代替物を提供することである。An object of the present invention is to provide an egg yolk substitute that, when a fluid wrapped in a membrane is baked, has a texture similar to that of a natural egg yolk without using egg yolk.
本発明者は、上記の目的を達成しようと種々検討し本発
明に到達したものである。The present inventor conducted various studies to achieve the above object and arrived at the present invention.
すなわち、本発明の卵黄代替物は、水中油型の乳化液と
この乳化液を内包する膜とから構成され、前記の乳化液
は水相中に固形分換算で約１０〜２０多に相当する卵白
を含有し、オた、前記の膜はアルギン酸カルシウムを主
成分としていることを特徴とする。That is, the egg yolk substitute of the present invention is composed of an oil-in-water emulsion and a membrane encapsulating the emulsion, and the emulsion has a solid content of about 10 to 20% in the aqueous phase. The membrane contains egg white, and is characterized in that the membrane is mainly composed of calcium alginate.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
本発明の卵黄代替物は、水中油型の乳化液とこの乳化液
を内包する膜とから構成されている。水中油型の乳化液
とは、サラダ油などの油相が、水・食酢などからなる水
相中に粒子状に分散し、いわゆる水中油型の乳化状にな
ったものをいう。油相の割合は、全体の重量中通常５〜
４０多程度である。水中油型に安定させるため水相成分
の一部として通常何らかの乳化剤・増粘安定剤が台筐れ
る。The egg yolk substitute of the present invention is composed of an oil-in-water emulsion and a membrane encapsulating the emulsion. An oil-in-water emulsion is a so-called oil-in-water emulsion in which an oil phase such as salad oil is dispersed in the form of particles in an aqueous phase consisting of water, vinegar, etc. The proportion of the oil phase is usually 5 to 5% of the total weight.
It is about 40-plus. To stabilize the oil-in-water type, some emulsifier/thickening stabilizer is usually included as part of the aqueous phase component.
これらの例として、例えば、ゼラチン、レシチン、−シ
ュガーエステル、ポリグリセリン脂肪酸エステル、ガム
質（キサンタンガム、トラガントガム、ローカストビー
ンガム等、ｌ！！：）などがあげられる。Examples of these include gelatin, lecithin, -sugar ester, polyglycerin fatty acid ester, gums (xanthan gum, tragacanth gum, locust bean gum, etc.).
乳化液を内包する膜とは、この乳化液を包み込み外部か
ら隔離している膜をいう。膜に包１れた乳化液の形状は
問わない。一般には、安定さから球形・偏平球形である
が、平な面を有する多面体であっても差し支えない。氷
らせた状態などではそのような形態をとることも容易で
ある。The membrane enclosing the emulsion is a membrane that envelops the emulsion and isolates it from the outside. The shape of the emulsion enclosed in the membrane does not matter. Generally, it is spherical or oblate spherical for stability, but it may also be a polyhedron with flat surfaces. It is easy to take such a form when frozen.
前記の乳化液は水相中に固形分換算で約１０〜２０％に
和尚する卵白を含有する。このようを含有割合とするの
は、卵白を含有することにより、卵黄代替物はそれを焼
成したときに凝固性が生じるのであるが、含有割合が約
１０多未満であると、前記の焼成時に凝固した卵黄代替
物の食感がペチャペチャした水っぽいものとなシ、また
約２０％を越えると、反対に固くて弾性のあるゴム状の
感じになう、いずれの場合も天然の卵黄を焼成したとき
の食感から程遠いものとなるからである。The above-mentioned emulsion contains egg white in an aqueous phase in an amount of about 10 to 20% in terms of solid content. The reason why this content ratio is set is that by containing egg white, the egg yolk substitute becomes coagulable when it is baked, but if the content ratio is less than about 10%, the egg yolk substitute will coagulate when baked. The texture of the coagulated egg yolk substitute is sticky and watery, and when it exceeds about 20%, it becomes hard and elastic, rubbery.In both cases, natural egg yolk is baked. This is because the texture will be far from that of the original.
また、前記の膜は、アルギン酸カルシウムヲ主成分とし
ている。アルギン酸カルシウムは熱安定性があり、加熱
焼成時に容易には破れ難いからである。Further, the above-mentioned membrane has calcium alginate as a main component. This is because calcium alginate has thermal stability and does not easily break during heating and baking.
このように膜に内包された水中油型乳化液が卵白の液の
中に浸されていると殻を除いて末だ卵黄膜が破れていな
いときの天然の全卵に近い外観のものとなる。When the oil-in-water emulsion encapsulated in the membrane is immersed in the egg white liquid, the egg resembles a natural whole egg with the shell removed and the vitelline membrane intact. .
次に、本発明の卵黄代替物の代表的な製造方法を説明す
る。Next, a typical method for producing the egg yolk substitute of the present invention will be explained.
壕ず、サラダ油などの液状の油脂（５〜４（１など）を
水（５〜３０多など）および適量の乳化剤（ゼラチン０
．２〜１多シエガーエステルその他の界面活性剤０．２
〜０．５φなど）を用いて水中油型に予め乳化しておく
。次いで、卵白液（５０〜９０多など）とガム質（０，
１〜０．４優など）との混和肢を調製し、先に調製済み
の油脂の乳化液と十分混合する。混合に際しては、パキ
ウムミキサー等を使用して混合時に空気が液中に入らな
いようにするか、開放型のミキサーを使用して混合時に
空気が混ってし壕りた場合は、混合後に何らかの方法で
十分脱気することが好ましい。空気が気泡状などの形で
混っていると乳化液の見映えがよくないからである。Mix liquid fats and oils (5-4 (1, etc.), such as 5-4 (1), etc.) with water (5-30, etc.) and an appropriate amount of emulsifier (gelatin 0, etc.)
．． 2-1 polysieger ester and other surfactants 0.2
-0.5φ, etc.) to emulsify in advance into an oil-in-water type. Next, add egg white liquid (50 to 90, etc.) and gum (0,
(1 to 0.4%, etc.) and thoroughly mix it with the previously prepared oil/fat emulsion. When mixing, use a Pachyum mixer etc. to prevent air from entering the liquid, or use an open mixer and if air gets mixed in during mixing, remove it after mixing. It is preferable to thoroughly deaerate by some method. This is because if air is mixed in the form of bubbles, the appearance of the emulsion will not be good.
なお、前記の卵白液は、最終的な製品中において水相中
の卵白の固形分換算の割合が約１０〜２０多の範囲内に
なるようにすることが好ましい。したがって、卵白液を
調製するに際しては、割卵して分離して得られる固形分
濃度約１０％＜らいの卵白液に、乾燥卵白（粉）を適宜
添加して呑弁七年溶解するとか、割卵して得られた卵白
液を限外ｐ過によシ２程度の濃度に濃縮したものを一定
割合添加して用いるなどすることが好ましい。In addition, it is preferable that the above-mentioned egg white liquid has a ratio of egg white in the aqueous phase in terms of solid content in the range of about 10 to 20 in the final product. Therefore, when preparing egg white liquid, dry egg white (powder) is appropriately added to the egg white liquid obtained by breaking and separating the eggs, which has a solid content of about 10%. It is preferable to use an egg white liquid obtained by breaking eggs, concentrated to a concentration of about 2 by ultrapolar filtration, and adding a certain proportion of the same.
また、以上のように調製された乳化液は、これに卵黄ら
しい黄色を付すには、ベータカロチンなどを少量、例え
ば、０．０３ ％程添加する。Further, in order to give the emulsion prepared as described above a yellow color similar to egg yolk, a small amount of beta-carotene, for example, about 0.03%, is added.
この乳化液は、適宜大きさの塊状、例えば２〜５Ｃ！ｎ
径の球状、に凍結し、凍結品を数多、グ１ｊえば１〜５
多、の濃度の塩化カルシウムの水溶液中（品温、０〜５
℃）で数秒間、例えば２〜３０秒間、浸偉し、ひきつづ
きアルギン酸塩の水溶液、例えば濃度０．６〜１．５％
のアルギン酸ソーダ水溶液、に浸漬すれば凍結品の外周
にアルギン酸カルシウムを主成分とする膜が形成される
。アルギン酸ソーダの水溶液の品温・浸漬時間の一例を
あげると、品温４０〜７０℃、時間５〜３０秒などであ
る。品温がこのように高いと、浸漬時間を短かこのもの
は、比較的すぐ食用に供する場合は、その！１常温ない
しはチルドの状態で使用時筐で保存してフ・＜。また使
用が数日光になる場合は、冷凍保存しておくことが好ま
しい。This emulsion is in the form of appropriately sized lumps, for example 2~5C! n
It is frozen into a spherical shape with a diameter of 1 to 5.
In an aqueous solution of calcium chloride with a concentration of
°C) for a few seconds, e.g. 2-30 seconds, followed by an aqueous solution of alginate, e.g. 0.6-1.5% concentration.
When immersed in an aqueous solution of sodium alginate, a film mainly composed of calcium alginate is formed around the outer periphery of the frozen product. An example of the temperature and immersion time of an aqueous solution of sodium alginate is 40 to 70° C. and 5 to 30 seconds. If the temperature of the product is this high, the soaking time should be shortened.If this product is to be eaten relatively soon, then it is best to shorten the soaking time. 1. Store at room temperature or in a chilled state in the case before use. Also, if it will be used for several days, it is preferable to store it frozen.
また、この膜に包壕れた乳化液は、必要により卵白液（
固形分濃度１０φ程）に浸してかけば、使用時に殻を除
いた天然の卵内害物に近い外観のものとなる。In addition, the emulsified liquid entrapped in this membrane can be mixed with egg white liquid (
If the eggs are soaked in a solution with a solid content concentration of about 10 φ), the appearance will be similar to that of the natural harmful substances in eggs with the shells removed at the time of use.
なお、本発明の卵黄代替物中には、本発明の目的を損な
わない範囲で上記した以外の原料、成分を含壕せること
かできる。In addition, the egg yolk substitute of the present invention may contain raw materials and components other than those mentioned above within a range that does not impair the object of the present invention.
以下、本発明の実施例会よび試験例を説明する。Examples and test examples of the present invention will be described below.
なお・、本発明において、「多」は全て重量褒を示す。In addition, in the present invention, "many" all indicate weight.
実施例１ いた（２）配合の混合液と混和し、 調製した。 Example 1 Mixed with the mixed solution of (2) formulation, Prepared.
原料の種類 配合（４）
（１）大豆サラダ油 １０．０
ゼラチン ０・５
シ：Ｌが一エステル ａ４
ベータカロチン ０．０３
清 水 残量
脱気して乳化液を
キサンタンガム
１．４
今
計
１００．０（働
Ｂ、 Ｈによる内包
上記の乳化液を、径約３．５ｍの球状の型（割型を使用
）に注入し、凍結後型からとり出し、濃度２多の塩化カ
ルシウムの水溶液中（品温２℃）で５秒間浸漬した。次
いて液から取り出し、ひきつづき濃度０．８％のアルギ
ン酸ソーダの水溶液（品温４５℃）中に７秒間浸漬して
液から取り出し、アルギン酸カルシウムを主成分とした
膜で内包された、本発明の卵黄代替物を製造した。Type of raw materials Composition (4) (1) Soybean salad oil 10.0 Gelatin 0.5 C:L monoester A4 Beta carotene 0.03 Clear water Degas the remaining amount and make the emulsion with xanthan gum 1.4 Now total 100. The above emulsion was poured into a spherical mold (using a split mold) with a diameter of about 3.5 m, and after freezing, it was removed from the mold and poured into an aqueous solution of calcium chloride with a concentration of 2 ( It was then immersed in an aqueous solution of sodium alginate with a concentration of 0.8% (temperature of 45°C) for 5 seconds. An egg yolk substitute of the present invention was produced, which was encapsulated in a membrane containing the following.
このもの１個を、通常の卵白液（固形公約１０％）３６
９中に浸漬させた形でプラスチックの容器（容ｆｉ８ｏ
ｍｇ）に収容し凍結保存した。Add 1 of this to regular egg white liquid (about 10% solids) 36
9 in a plastic container (container fi8o)
mg) and stored frozen.
実施例２
実施例１に釦いて、シュガーエステルの使用は除き、他
の条件は実施例１と同じにして卵黄代替物を製造した。Example 2 Similar to Example 1, an egg yolk substitute was prepared under the same conditions as in Example 1 except for the use of sugar ester.
′（擁Ｆ「１３
実施例１（て分いて、ゼラチン０．５ ％に代えてポリ
グリセリン脂肪酸エステル０．３％を使用し、他の条件
は実施例１と同じにして卵黄代替物を製造した。13 Example 1 (An egg yolk substitute was produced by using 0.3% polyglycerin fatty acid ester instead of 0.5% gelatin and keeping the other conditions the same as in Example 1. did.
実施例１に釦いて、乳化液調製用の卵白液の（卵白）固
形分濃度を変えて、乳化液を構成する解凍後、フライパ
ンで目玉焼き風に焼成し、凝固した卵黄相当部を食して
みたところ食感は下表に示すと釦シとなった。Referring to Example 1, we changed the solid concentration of the egg white liquid used to prepare the emulsion, thawed the emulsion, baked it in a frying pan in the style of a fried egg, and ate the coagulated egg yolk portion. However, the texture was chewy as shown in the table below.
本発明によシ、卵黄を使用しないでも、膜に包まれてお
ル、加熱焼成したときに、天然の膜に包渣れた卵黄の凝
固物に似た食感の卵黄代替物が提供される。したがって
、本発明は料理素材を広げる意味で極めて意義の深いも
のである。The present invention provides an egg yolk substitute that is wrapped in a membrane and has a texture similar to that of a coagulated egg yolk wrapped in a natural membrane when heated and baked, without using egg yolk. Ru. Therefore, the present invention is extremely significant in terms of expanding the range of cooking ingredients.
Claims (2)
ら構成され、前記の乳化液は水相中に固形分換算で約１
０〜２０％に相当する卵白を含有し、また、前記の膜は
アルギン酸カルシウムを主成分としていることを特徴と
する卵黄代替物。(1) Consisting of an oil-in-water emulsion and a membrane encapsulating this emulsion, the emulsion is contained in an aqueous phase with a solid content of about 1
1. An egg yolk substitute containing 0 to 20% of egg white, and said membrane having calcium alginate as a main component.
いることを特徴とする請求項１記載の卵黄代替物。(2) The egg yolk substitute according to claim 1, wherein the emulsion encapsulated in the membrane is immersed in egg white liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1178467A JPH0343046A (en) | 1989-07-11 | 1989-07-11 | Yolk substitute |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1178467A JPH0343046A (en) | 1989-07-11 | 1989-07-11 | Yolk substitute |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0343046A true JPH0343046A (en) | 1991-02-25 |
Family
ID=16049024
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1178467A Pending JPH0343046A (en) | 1989-07-11 | 1989-07-11 | Yolk substitute |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0343046A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009131215A (en) * | 2007-11-30 | 2009-06-18 | Q P Corp | Fresh egg yolk-like processed food, method for producing the processed food, and food product utilizing the fresh egg yolk-like processed food |
| CN113397122A (en) * | 2021-06-02 | 2021-09-17 | 华中农业大学 | Method for preparing freeze-thaw resistant Pickering emulsion by using desalted egg white gel particles |
| WO2023171494A1 (en) * | 2022-03-08 | 2023-09-14 | 株式会社Two | Production method of egg-like food, and egg-like food |
-
1989
- 1989-07-11 JP JP1178467A patent/JPH0343046A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009131215A (en) * | 2007-11-30 | 2009-06-18 | Q P Corp | Fresh egg yolk-like processed food, method for producing the processed food, and food product utilizing the fresh egg yolk-like processed food |
| CN113397122A (en) * | 2021-06-02 | 2021-09-17 | 华中农业大学 | Method for preparing freeze-thaw resistant Pickering emulsion by using desalted egg white gel particles |
| CN113397122B (en) * | 2021-06-02 | 2022-04-26 | 华中农业大学 | Method for preparing freeze-thaw resistant Pickering emulsion by using desalted egg white gel particles |
| WO2023171494A1 (en) * | 2022-03-08 | 2023-09-14 | 株式会社Two | Production method of egg-like food, and egg-like food |
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