JPH04287666A - Food raw material - Google Patents
Food raw materialInfo
- Publication number
- JPH04287666A JPH04287666A JP3050922A JP5092291A JPH04287666A JP H04287666 A JPH04287666 A JP H04287666A JP 3050922 A JP3050922 A JP 3050922A JP 5092291 A JP5092291 A JP 5092291A JP H04287666 A JPH04287666 A JP H04287666A
- Authority
- JP
- Japan
- Prior art keywords
- egg yolk
- trypsin
- heating
- food
- raw material
- 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.)
- Withdrawn
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 34
- 239000002994 raw material Substances 0.000 title abstract description 5
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 55
- 102000004142 Trypsin Human genes 0.000 claims abstract description 33
- 108090000631 Trypsin Proteins 0.000 claims abstract description 33
- 239000012588 trypsin Substances 0.000 claims abstract description 32
- 235000013345 egg yolk Nutrition 0.000 claims description 54
- 102000002322 Egg Proteins Human genes 0.000 claims description 48
- 108010000912 Egg Proteins Proteins 0.000 claims description 48
- 239000000463 material Substances 0.000 claims description 24
- 238000010438 heat treatment Methods 0.000 abstract description 28
- 238000005345 coagulation Methods 0.000 abstract description 12
- 230000015271 coagulation Effects 0.000 abstract description 12
- 235000021067 refined food Nutrition 0.000 abstract description 8
- 238000010411 cooking Methods 0.000 abstract description 3
- 230000003297 denaturating effect Effects 0.000 abstract 1
- 235000019629 palatability Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 description 14
- 108090000623 proteins and genes Proteins 0.000 description 13
- 235000015067 sauces Nutrition 0.000 description 8
- 229910052739 hydrogen Inorganic materials 0.000 description 7
- 239000001257 hydrogen Substances 0.000 description 7
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 238000003505 heat denaturation Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000020166 milkshake Nutrition 0.000 description 3
- 239000006071 cream Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- 239000001488 sodium phosphate Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 2
- 229910000406 trisodium phosphate Inorganic materials 0.000 description 2
- 235000019801 trisodium phosphate Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【０００１】0001
【産業上の利用分野】本発明は高温で長時間加熱しても
加熱凝固しない食品素材に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to food materials that do not solidify even when heated at high temperatures for long periods of time.
【０００２】0002
【従来の技術】卵黄は独特の風味を呈しているので、加
工食品の素材に用いられている。ところで、卵黄は加熱
によって凝固しやすいため、例えば卵飲料、ソース類、
クリーム類など加熱工程を経て作られる卵黄含有食品を
製造する場合、または、これらの卵黄含有食品を食卓に
供する前に再加熱する場合などにおいては、その加熱条
件に細心の注意を払う必要がある。BACKGROUND OF THE INVENTION Egg yolks have a unique flavor and are used as raw materials for processed foods. By the way, egg yolks tend to coagulate when heated, so they can be used, for example, in egg drinks, sauces, etc.
When manufacturing egg yolk-containing foods such as creams that are made through a heating process, or when reheating these egg yolk-containing foods before serving them on the table, it is necessary to pay close attention to the heating conditions. .
【０００３】このため、食品素材として耐加熱性を有す
る卵黄の改良が種々なされている。この一例として、本
願出願人はタンパク質分解酵素トリプシンにより加水分
解処理した卵黄（以下「トリプシン処理卵黄」という。
）が、耐加熱凝固性を有することについて先に出願した
（特開昭５８−５１８４１号公報参照）。[0003] For this reason, various improvements have been made to heat-resistant egg yolk as a food material. As an example of this, the present applicant previously filed an application regarding the fact that egg yolks hydrolyzed with the proteolytic enzyme trypsin (hereinafter referred to as "trypsin-treated egg yolks") have heat coagulation resistance (Japanese Patent Laid-Open No. 58-51841). (see official bulletin).
【０００４】0004
【発明が解決しようとする課題】しかしながら、前述し
た従来技術に係る耐加熱性を有する卵黄を含有する食品
素材においても、相当長時間の加熱には耐え得るものの
、３０分以上に亙っての長時間の加熱には、その加熱温
度が９０℃以上であれば耐えられずに凝固してしまうこ
とがあるという問題がある。[Problems to be Solved by the Invention] However, although the heat-resistant egg yolk-containing food material according to the prior art mentioned above can withstand heating for a considerable period of time, A problem with long-term heating is that if the heating temperature is 90° C. or higher, the material may not be able to withstand it and may solidify.
【０００５】また、一方、卵黄に糖を加えた後、加熱し
て卵黄を完全に加熱変性させて得られた加熱変性卵黄を
食品素材として用いることが提案されている（特公昭５
９−２３７７８号公報参照）。しかしながらこの食品素
材を用いて製した食品は卵黄が完全に加熱変性している
ためか、ザラツキ感があり食感が悪いという問題がある
。また、長時間の加熱においても、その加熱温度が１０
０℃に達しない場合であっても耐えられずに凝固してし
まうという問題がある。[0005] On the other hand, it has been proposed to use heat-denatured egg yolk obtained by adding sugar to egg yolk and then heating it to completely denature the egg yolk as a food material (Japanese Patent Publication No. 1983).
9-23778). However, foods made using this food material have a problem of being grainy and having a poor texture, probably because the egg yolk is completely denatured by heat. In addition, even when heating for a long time, the heating temperature is 10
There is a problem that even if the temperature does not reach 0°C, it cannot withstand it and solidifies.
【０００６】本発明は以上述べた事情に鑑み、高温で長
時間に亙って加熱しても凝固物を生じることがなく、舌
触り等がなめらかな食感の良い食品を得るための食品素
材を提供することを目的とする。[0006] In view of the above-mentioned circumstances, the present invention provides a food material that does not form coagulum even when heated at high temperatures for a long period of time, and is capable of producing food with a smooth texture and good texture. The purpose is to provide.
【０００７】[0007]
【課題を解決するための手段】前記目的を達成する本発
明に係る食品素材はトリプシン処理卵黄を含む食品素材
であって、トリプシン処理卵黄が加熱変性されかつ均質
化されていることを特徴とする。[Means for Solving the Problems] A food material according to the present invention that achieves the above object is a food material containing trypsin-treated egg yolk, which is characterized in that the trypsin-treated egg yolk is heat-denatured and homogenized. .
【０００８】以下、本発明の内容を詳細に説明する。[0008] The contents of the present invention will be explained in detail below.
【０００９】ここで、本発明でトリプシン処理卵黄とは
、トリプシンを用いて加水分解処理した卵黄をいうが、
これを得る方法としては、例えば、卵黄として通常卵黄
液を用い、トリプシンの至適ｐＨ値、すなわちｐＨ７．
０ 〜８．０ にリン酸三ナトリウムあるいは水酸化ナ
トリウム等を用いて調整した後、市販のトリプシンを０
．２ 〜０．５ 重量パーセントの割合で加え、徐々に
温度を高めて約４８〜５５℃とし、この温度の下で約１
６〜７０時間処理してなるものをいう。[0009] In the present invention, the trypsin-treated egg yolk refers to an egg yolk that has been hydrolyzed using trypsin.
As a method for obtaining this, for example, an egg yolk liquid is used as the egg yolk, and the optimum pH value for trypsin, that is, pH 7.
After adjusting to 0 to 8.0 using trisodium phosphate or sodium hydroxide, commercially available trypsin was adjusted to 0 to 8.0.
．． 2 to 0.5 weight percent, gradually increasing the temperature to about 48 to 55 °C, and at this temperature about 1
It refers to something that is processed for 6 to 70 hours.
【００１０】上記トリプシン処理卵黄は、そのまま直ち
に本発明の食品素材の製造に用いてもよいが、直ちに用
いない場合には、約６５℃程度の温度でトリプシンの失
活処理しておくとよい。そして、必要に応じて失活後乾
燥し粉末化しておくこともできる。また、トリプシン処
理卵黄あるいは失活処理したトリプシン処理卵黄に、例
えば砂糖、食塩等の添加物を添加して保存をしてもよい
。[0010] The above trypsin-treated egg yolk may be used as it is for the production of the food material of the present invention, but if it is not used immediately, trypsin may be deactivated at a temperature of about 65°C. Then, if necessary, it can be dried and powdered after deactivation. Furthermore, additives such as sugar and salt may be added to trypsin-treated egg yolks or trypsin-treated egg yolks that have been inactivated for storage.
【００１１】本発明に係る食品素材を製造するには、上
述してなるトリプシン処理卵黄を加熱変性させて、一度
凝固させて加熱凝固物を得た後、該加熱凝固物をホモゲ
ナイザー等の均質化手段によって均質化処理を行うよう
にすればよい。[0011] In order to produce the food material according to the present invention, the trypsin-treated egg yolk as described above is heat-denatured and once coagulated to obtain a heat-coagulated product, and then the heat-coagulated product is homogenized using a homogenizer or the like. The homogenization process may be performed by any means.
【００１２】この際上記トリプシン処理卵黄は単独で用
いてもよいし、あるいは該トリプシン処理卵黄が粉末状
の場合には、清水、牛乳、スープなどに溶かしたものを
用いるとよい。またトリプシン処理卵黄が加糖、あるい
は加塩している場合には、糖分や塩分が加熱凝固を妨げ
ないように清水、牛乳、スープなどで希釈したものを用
いるとよい。At this time, the trypsin-treated egg yolk may be used alone, or if the trypsin-treated egg yolk is in powder form, it may be dissolved in fresh water, milk, soup, or the like. If the trypsin-treated egg yolk is sweetened or salted, it is recommended to dilute it with fresh water, milk, soup, etc. so that the sugar and salt do not interfere with heating and coagulation.
【００１３】上記トリプシン処理卵黄を加熱変性させる
ための加熱条件は、トリプシン処理卵黄に含まれるタン
パク質を完全に熱変性させるための温度とし、少なくと
も８０℃以上に加熱する必要がある。また９０℃に達し
ない比較的低温で加熱する場合には、少なくとも１０分
以上の加熱を要するが、９０℃以上の高温で加熱する場
合には数分間の加熱をすることで加熱凝固物を得ればよ
い。[0013] The heating conditions for thermally denaturing the trypsin-treated egg yolk are such that the proteins contained in the trypsin-treated egg yolk are completely thermally denatured, and the temperature must be at least 80°C or higher. Also, when heating at a relatively low temperature that does not reach 90°C, heating is required for at least 10 minutes, but when heating at a high temperature of 90°C or higher, heating for several minutes is enough to obtain a heated solidified product. That's fine.
【００１４】次に、得られた加熱凝固物を均質化するに
は高速ミキサーあるいはホモゲナイザ等の均質化手段を
用いて行うことが好ましく、例えば高速ミキサーを用い
る場合には、刃の回転数を１５，０００ｒｐｍ以上に設
定しておくことが、得られる食品において舌触り等の食
感が良いものとなるので望ましい。Next, it is preferable to homogenize the obtained heated solidified product using a homogenizing means such as a high-speed mixer or a homogenizer. For example, when using a high-speed mixer, the number of revolutions of the blade is ,000 rpm or more is desirable because the food obtained will have a good texture such as texture on the tongue.
【００１５】このようにして得られる卵黄として完全に
加熱変性され且つ均質化されたトリプシン卵黄を含んで
なる食品素材は、１００℃に達しない温度であれば３０
分以上の長時間の加熱によっても凝固せず、１００℃以
上の温度でも相当長時間の加熱に耐え得るものである。[0015] The food material containing the tryptic egg yolk that has been completely heat-denatured and homogenized as the egg yolk obtained in this way can be heated to 30°C at a temperature below 100°C.
It does not solidify even when heated for a long time of 100° C. or more, and can withstand heating for a considerable time even at temperatures of 100° C. or more.
【００１６】よって得られた食品素材は、加温すること
により、そのまま食卓に供することもできるし、また、
各種の具材や調味料を加えてさらに調理して加工食品を
製造するようにしてもよい。この際加温条件を気にする
ことなく調理することができ、調理の幅が広がると共に
、例えば誤って火にかけすぎてしまっても、従来のよう
に凝固することはない。[0016] The food material thus obtained can be served as it is by heating it, or
Processed foods may be manufactured by adding various ingredients and seasonings and further cooking. At this time, it is possible to cook without worrying about heating conditions, expanding the range of cooking options, and even if you accidentally overheat, for example, it will not solidify like in the past.
【００１７】本発明の食品素材、および、これを通常の
卵黄の代わりに用いた加工食品が高温での長時間の加熱
によっても凝固しないのは、（１） トリプシン処理し
た卵黄を用い、（２） このトリプシン処理卵黄が完全
に加熱変性凝固した後均質化されているという、上記（
１） （２） の条件が満たされることが、卵黄に含ま
れているタンパク質の凝固特性に対して、何らかの影響
を与えていることによるものと考えられる。The reason why the food material of the present invention and the processed food using it in place of ordinary egg yolk does not coagulate even when heated at high temperature for a long time is because (1) trypsinized egg yolk is used and (2) ) The above (
It is thought that the fulfillment of the conditions 1) and (2) has some influence on the coagulation properties of the protein contained in egg yolk.
【００１８】すなわち、生卵黄の場合を例にとると、ま
ず生卵黄を加熱すれば凝固するが、この現象は、生卵黄
に含まれるタンパク質が加熱変性して結合すること、お
よび生卵黄に含まれるタンパク質が電気的な引力によっ
て結合（いわゆる水素結合）することの、２つの原因に
より生じるものと考えられている。In other words, taking the case of raw egg yolk as an example, if you first heat the raw egg yolk, it will coagulate, but this phenomenon is due to the fact that the proteins contained in the raw egg yolk are denatured and bonded by heating, and that the proteins contained in the raw egg yolk are bonded together. It is thought that this phenomenon occurs due to two reasons: proteins bonding together due to electrical attraction (so-called hydrogen bonding).
【００１９】次に、この凝固した卵黄を高速ミキサーな
どを用いて均質化すると、ペースト状になり流動性を呈
するようになるが、その後に再度加熱すると、また凝固
する。 しかし、この再凝固の現象は、先の凝固とそ
の原因を異にし、タンパク質の水素結合のみによって生
じたものである。つまり、タンパク質は、一度加熱変性
してしまうと二度と元の状態には戻らないので、加熱変
性による凝固は一度だけしか起こらないが、タンパク質
の水素結合による凝固は何度でも繰り返し起こるのであ
る。Next, when this coagulated egg yolk is homogenized using a high-speed mixer or the like, it becomes paste-like and fluid, but when it is subsequently heated again, it coagulates again. However, the cause of this recoagulation phenomenon is different from that of the previous coagulation, and is caused only by protein hydrogen bonds. In other words, once a protein is denatured by heat, it never returns to its original state, so coagulation due to heat denaturation only occurs once, but coagulation due to protein hydrogen bonding occurs over and over again.
【００２０】これらのことから、本発明においては、ト
リプシン処理卵黄を用いることによって、卵黄に含まれ
ているタンパク質の水素結合特性をとり除き、また、タ
ンパク質を完全に加熱変性した後均質化していることに
より、一度しか起こらないタンパク質の加熱変性を終わ
らせ、加熱変性特性をとり除いているので、本発明のト
リプシン処理卵黄を一度完全に凝固させた後に均質化し
てなる食品素材および、これを用いた加工食品は、高温
で長時間加熱しても凝固しないものと思われる。[0020] For these reasons, in the present invention, trypsin-treated egg yolk is used to remove the hydrogen bonding properties of proteins contained in the egg yolk, and the proteins are completely denatured by heat and then homogenized. As a result, the heat denaturation of proteins that occurs only once is ended and the heat denaturation characteristic is removed, so that the trypsin-treated egg yolk of the present invention can be completely coagulated and then homogenized, and the food material made using the same can be used. It seems that processed foods that have been processed do not solidify even if they are heated at high temperatures for long periods of time.
【００２１】なお、トリプシン処理卵黄を用いることに
より、タンパク質の水素結合を防ぐことができる理由は
定かではないが、トリプシン処理卵黄では、含まれてい
るタンパク質が、トリプシンの作用を受けて、分子内の
特定部位で加水分解し、低分子のペプタイドになってい
るため、分子間の電気的な引力が低下し、水素結合し難
くなっているものと推察される。[0021] Although it is not clear why the use of trypsin-treated egg yolk can prevent protein hydrogen bonding, trypsin-treated egg yolk allows the proteins contained in it to undergo intramolecular formation due to the action of trypsin. It is presumed that because it is hydrolyzed at a specific site and becomes a low-molecular peptide, the electrical attraction between molecules is reduced, making it difficult to form hydrogen bonds.
【００２２】また、このタンパク質が加水分解してペプ
タイドになっていて、水素結合し難くなっているという
ことが、本発明のトリプシン処理卵黄を用いてなる食品
素材の舌触りがなめらかで食感が良いことの原因にもな
っているものと推察される。[0022] In addition, the fact that this protein is hydrolyzed into peptides and is less likely to form hydrogen bonds means that the food material made using the trypsin-treated egg yolk of the present invention has a smooth texture and good texture. It is speculated that this may be the cause of this.
【００２３】[0023]
【作用】本発明に係る食品素材は、高温で長時間加熱し
ても変性せず凝固することはない。さらに詳しくは、１
００℃に達しない温度であれば３０分間以上の長時間の
加熱に耐えることができ、また１００℃以上の温度であ
っても相当長時間の加熱に耐えることができる。食品素
材としてはあらかじめ調味料等を入れてある場合には加
熱した後そのまま食卓に供することもできるし、更に他
の調味料や所望の具などを入れたり、必要に応じて再加
熱しても凝固することはない。[Operation] The food material according to the present invention does not denature and does not coagulate even when heated at high temperature for a long time. For more details, see 1.
If the temperature does not reach 00°C, it can withstand heating for a long time of 30 minutes or more, and even if the temperature exceeds 100°C, it can withstand heating for a considerably long time. If the food material has seasonings added in advance, it can be heated and then served as is, or it can be further heated with other seasonings or desired ingredients, or reheated as necessary. It will not solidify.
【００２４】[0024]
【実施例】以下本発明の実施例について説明する。[Examples] Examples of the present invention will be described below.
【００２５】実施例１（ミルクセーキ）割卵して得た卵
黄液をリン酸三ナトリウムを用いてｐＨ７．０に調整し
、これに対してトリプシン（メルク社製）を０．３重量
％の割合で加え、品温５０℃で１６時間保持してトリプ
シン処理卵黄を得た。次に、このトリプシン処理卵黄８
０ｇと、牛乳７７０ｇとを混合した後、この混合物加熱
し、９０℃で１０分間保持して、加熱凝固させて加熱凝
固物を得る。その後、高速ミキサー（ワーリング社製、
業務用高速ミキサー）を用いて均質化し、食品素材を得
た。そして、以上により得られた食品素材に、１５０ｇ
の砂糖を加えてよく攪拌して１ｋｇのミルクセーキを得
た。このミルクセーキを加熱し、９５℃で３０分間保持
したが、加熱凝固せず、食感も舌触りもなめらかで良好
であった。Example 1 (Milkshake) Egg yolk liquid obtained by breaking eggs was adjusted to pH 7.0 using trisodium phosphate, and trypsin (manufactured by Merck & Co., Ltd.) was added at a ratio of 0.3% by weight. The mixture was added to the mixture and kept at a temperature of 50° C. for 16 hours to obtain trypsin-treated egg yolk. Next, this trypsinized egg yolk 8
After mixing 0 g of milk with 770 g of milk, the mixture is heated and held at 90° C. for 10 minutes to coagulate by heating to obtain a heated coagulated product. After that, a high-speed mixer (manufactured by Waring Co., Ltd.,
The mixture was homogenized using a commercial high-speed mixer (commercial high-speed mixer) to obtain a food material. Then, add 150g to the food material obtained above.
of sugar was added and stirred well to obtain 1 kg of milkshake. This milkshake was heated and held at 95° C. for 30 minutes, but it did not coagulate and had a smooth texture and texture.
【００２６】実施例２（カルボナーラソース）実施例１
と同様の方法により得られたトリプシン処理卵黄に、そ
の１３重量％の食品を加えて保存製を高めたトリプシン
処理卵黄１００ｇと牛乳４００ｇとを混合した後、この
混合物を加熱し、９５℃で１０分間保持して加熱凝固さ
せて加熱凝固物を得る。この凝固物に生クリーム１７０
ｇと粉チーズ４５ｇを加え、実施例１と同じ高速ミキサ
ーを用いて均質化し、食品素材を得た。そして以上によ
り得られた食品素材を加熱して９０℃に保持しつつ、食
用油１６０ｇとマーガリン２５ｇとを加え、さらに少量
の加工澱粉、食塩、香辛料、清水などを加えてよく攪拌
し、１ｋｇのカルボナーラソースを得た。このカルボナ
ーラソースを加熱し、９５℃で３０分間保持したが、加
熱凝固せず、食感も舌触りがなめらかで良好であった。Example 2 (Carbonara sauce) Example 1
After mixing 100 g of trypsin-treated egg yolk obtained by the same method as above with 400 g of milk and 100 g of trypsin-treated egg yolk obtained by adding 13% by weight of food to increase the preservation quality, this mixture was heated and heated to 95°C for 10 Hold for a minute to heat and solidify to obtain a heated solidified product. Add 170 ml of fresh cream to this curd
g and 45 g of powdered cheese were added and homogenized using the same high-speed mixer as in Example 1 to obtain a food material. Then, while heating the food material obtained above and keeping it at 90°C, add 160 g of edible oil and 25 g of margarine, and then add a small amount of modified starch, salt, spices, clean water, etc., and stir well. Got carbonara sauce. This carbonara sauce was heated and held at 95° C. for 30 minutes, but it did not coagulate and the texture was smooth and good.
【００２７】〔試験例〕
テスト区…実施例２で得られたカルボナーラソース対照
区１…実施例２において、食塩が加えられ保存性が高め
てあるトリプシン処理卵黄の代わりに、同量の食塩が加
えてある加塩生卵黄を用いて製したカルボナーラソース
対照区２…実施例２の製法から、「９５℃で１０分間保
持する」という加熱凝固工程を除いて製したカルボナー
ラソース
・耐熱性試験
上述したの３種のカルボナーラソースを２００ｍｌずつ
耐熱プラスチック製容器に充填・密封し、９０℃、１０
０℃に保持してある湯中にそれぞれ投入して、加熱凝固
状態を観察した。この結果を「表−１」、「表−２」に
示す（表中、−は凝固せず、＋は凝固したことを表す。
）。[Test Example] Test group... Carbonara sauce control group 1 obtained in Example 2... In Example 2, the same amount of salt was added instead of the trypsin-treated egg yolk, which has been added with salt to improve its preservability. Carbonara sauce made using added salted raw egg yolk Control group 2...Carbonara sauce made from the manufacturing method of Example 2 by removing the heating coagulation step of "holding at 95°C for 10 minutes" Heat resistance test as described above Fill and seal 200ml each of the three types of carbonara sauce in a heat-resistant plastic container, and heat at 90°C for 10 minutes.
Each sample was placed in hot water maintained at 0°C, and the state of solidification by heating was observed. The results are shown in "Table 1" and "Table 2" (in the tables, - means no coagulation, and + means coagulation).
【００２８】[0028]
【表１】[Table 1]
【００２９】[0029]
【表２】[Table 2]
【００３０】なお、各サンプルの食感については、テス
ト区と対照区２は、なめらかな舌触りで良好であったが
、対照区１はざらついた舌触りで不良であった。Regarding the texture of each sample, the test group and control group 2 had a smooth texture and were good, but the control group 1 had a rough texture and was poor.
【００３１】[0031]
【発明の効果】以上、実施例と共に具体的に説明したよ
うに、本発明に係る食品素材は、卵黄として、加熱変性
し、かつ均質化されたトリプシン処理卵黄を含んでなる
ので、高温で長時間加熱しても加熱凝固しない。したが
って、これを用いて加工食品を製する際、または、製し
た加工食品を再加熱する際に、加熱条件に特に注意を払
う必要がないため、一度に大量の加工食品を製し、何度
も再加熱しなければならないレストランなどでの使用に
たいへん便利である。また、舌触りがなめらかで食感が
良いので、あらゆる加工食品の製造に使用できるなど、
種々の優れた効果を奏する。[Effects of the Invention] As explained above in detail together with the examples, the food material according to the present invention contains trypsin-treated egg yolk that has been denatured and homogenized by heat as the egg yolk, so it can be used for a long time at high temperatures. It does not solidify even after heating for a long time. Therefore, there is no need to pay special attention to heating conditions when making processed foods using this product or when reheating processed foods that have been made using this product. It is very convenient for use in restaurants and other places where food must be reheated. In addition, it has a smooth texture and good texture, so it can be used in the production of all kinds of processed foods.
It has various excellent effects.
Claims (1)
あって、トリプシン処理卵黄が加熱変性され、かつ均質
化されていることを特徴とする食品素材。1. A food material containing trypsin-treated egg yolk, characterized in that the trypsin-treated egg yolk has been heat-denatured and homogenized.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3050922A JPH04287666A (en) | 1991-03-15 | 1991-03-15 | Food raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3050922A JPH04287666A (en) | 1991-03-15 | 1991-03-15 | Food raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH04287666A true JPH04287666A (en) | 1992-10-13 |
Family
ID=12872294
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3050922A Withdrawn JPH04287666A (en) | 1991-03-15 | 1991-03-15 | Food raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH04287666A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006129706A (en) * | 2004-11-02 | 2006-05-25 | Q P Corp | Method for producing retort sauce for carbonara |
| JP2009159992A (en) * | 2009-04-22 | 2009-07-23 | Q P Corp | Retort sauce for carbonara |
-
1991
- 1991-03-15 JP JP3050922A patent/JPH04287666A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006129706A (en) * | 2004-11-02 | 2006-05-25 | Q P Corp | Method for producing retort sauce for carbonara |
| JP2009159992A (en) * | 2009-04-22 | 2009-07-23 | Q P Corp | Retort sauce for carbonara |
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| Date | Code | Title | Description |
|---|---|---|---|
| A300 | Application deemed to be withdrawn because no request for examination was validly filed |
Free format text: JAPANESE INTERMEDIATE CODE: A300 Effective date: 19980514 |