JPH08173098A - Processed yolk liquid for heat-resistant dressing - Google Patents

Abstract

PURPOSE: To provide processed yolk liquid which has a taste of the raw egg yolk without gel formation of the yolk protein with heat and a yolk-containing dressing causing no phase separation, even when it is heated. CONSTITUTION: A phosphoric salt is added to the yolk liquid, a protease is added thereto to effect protein hydrolysis in a short time, and the enzymatically hydrolyzed yolk protein is thermally modified at 80 deg.C-120 deg.C to give this processed yolk liquid. This processed yolk liquid is used to prepare a dressing of the smooth texture with no occurrence of phase separation of the oil.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed egg yolk liquid, and more particularly to a method for producing a processed egg yolk liquid used for heat resistant dressing.

[0002]

2. Description of the Related Art Egg yolk used for ordinary dressing is
It has emulsifying and gelling properties. In particular, the emulsifying ability of egg yolk is an excellent naturally occurring emulsifier and is essential as a raw material for dressing. However, the gelling property (heat coagulability) of egg yolk causes the yolk to gel (heat coagulate) when the dressing is heated, resulting in emulsion destruction, resulting in the breakage of oil-in-water emulsion and separation of oil. The quality of the food is significantly deteriorated and the taste is deteriorated. Foods typified by dressings are often added to other foods to be cooked and eaten. Cases that are heat-sterilized for long-term storage or placed on the surface of bread etc. and cooked in an oven, etc. Since the dressing is heated in many cases, it is required to have physical properties that do not cause emulsion destruction even when the dressing is heated at a high temperature. As described above, in the usual dressing using egg yolk, the oil-in-water emulsion is broken by heating at high temperature and the water phase and the oil phase are separated, so various attempts have been made to improve the properties of the egg yolk. For example, an attempt to partially decompose egg yolk with protease (JP-A-55-13005), an attempt to partially decompose egg yolk with protease and add salt (JP-A-4-59867), trypsin treatment Using the partially hydrolyzed egg yolk (JP-A 5-47
No. 186) is disclosed.

[0003]

However, none of the egg yolks decomposed by proteolytic enzymes such as protease and trypsin according to the disclosed technology have completely lost the heat coagulability, and the heat coagulability of proteins has not been eliminated. To eliminate
Increasing the degree of protein decomposition eliminates the flavor peculiar to egg yolk, and gives the decomposed odor and amino acid bitterness peculiar to protein decomposition products, making it unusable as a raw material for foods.

[0004]

Therefore, the inventors of the present invention have conducted various studies as a result of obtaining various types of processed egg yolk liquid having a good flavor and no heat coagulation property. In addition, it was found that the initial purpose can be achieved by adding 0.1 to 2% by weight of a proteolytic enzyme for proteolysis for a short period of time, and denaturing the enzyme-decomposed egg yolk to prepare it. The present invention has been completed. The present invention relates to a processed yolk liquid characterized by being prepared by adding proteolytic enzyme to phosphate-containing egg yolk liquid for a short period of time for proteolysis, and denaturing the enzymatic decomposition product of the yolk protein by heating. It is a thing.
Hereinafter, the present invention will be described in detail. In the present invention, the yolk liquid refers to egg yolk liquid (water content of about 50%) obtained by breaking eggs to separate and remove egg white and powdered egg yolk liquid to which water has been added and reconstituted.

In the present invention, the phosphate salt forms an inorganic ion-metal complex in a typical aqueous solution. For example, orthophosphoric acid, Ca orthophosphate, Na orthophosphate,
K-orthophosphate, pyrophosphate, Mg pyrophosphate, Ca pyrophosphate, Na pyrophosphate, K pyrophosphate, metaphosphoric acid, Mg metaphosphate, Ca metaphosphate, N metaphosphate
a, metaphosphoric acid K, hexametaphosphoric acid, hexametaphosphoric acid Mg, hexametaphosphoric acid Ca, hexametaphosphoric acid N
a, K hexametaphosphate, triphosphoric acid, triphosphoric acid M
g, Ca triphosphate, Na triphosphate, K triphosphate,
Tripolyphosphate, Mg tripolyphosphate, Ca tripolyphosphate, Na tripolyphosphate, Tripolyphosphate K
Preferably, Na orthophosphate, Na pyrophosphate, Na metaphosphate, Na hexametaphosphate, Na triphosphate,
Na tripolyphosphate is good. In the present invention, any of the phosphates may be added to the yolk liquid, and the method of using the yolk liquid is preferably added before enzymatic decomposition, and the addition amount is 0.05 to 1% by weight based on the yolk liquid. However, 0.1-0.5% is preferable to obtain the processed egg yolk liquid with the best taste. These phosphates may be used alone or in combination of two or more, When two or more kinds of phosphates are used, they may be used at the same time or may be added at different timings.

The proteolytic enzyme according to the present invention is a proteolytic enzyme such as protease trypsin, which includes pepsin,
Trypsin, enzymes derived from animal organs such as chymotrypsin, and enzymes of plant origin such as papain, bromelain, and physin, or filamentous fungi, yeast, extracted enzymes derived from microorganisms such as bacterial protease, but these enzymes may be purified You can also use a crude product. For example,
Proteases obtained from Rhizopus bacteria (peptidase R: Amano Pharmaceutical Co., Ltd., Neurase F: Amano Pharmaceutical Co., Ltd., Samprose: Hankyu Kyoei Bussan Co., Ltd.), Proteases obtained from Aspergillus bacteria (Protease A Amano: Amano Pharmaceutical Co., Ltd. and Protease P Amano: Amano Pharmaceutical Co., Ltd. are selected due to their price and ease of handling. The amount of proteolytic enzyme used varies depending on the type of proteolytic enzyme and the decomposition conditions (temperature, pH, etc.), but it is usually added in an amount of 0.1 to 2% by weight with respect to the phosphate-added egg yolk liquid, but it is preferably The used amount of 0.1 to 0.5% gives the processed egg yolk liquid with the best flavor. These proteolytic enzymes may be used alone or in combination of two or more, and when two or more proteolytic enzymes are used, they may be used simultaneously or added. You may use it at different times.

According to the method of the present invention, a phosphate is added to the yolk liquid and uniformly dissolved to obtain a phosphate-added yolk liquid. Next, adjust the optimum pH and temperature of the protease using the egg yolk solution containing phosphate (for example, with Protease A Amano,
7.0.degree. C. 40.degree. C.), and then 0.1 to 2 wt.
Decomposition for 0 minutes. In the conventional technique, it is usual to carry out decomposition for 180 minutes or more, but since the decomposition time is long, the decomposition of the protein progresses to give a flavor different from the raw egg yolk such as the bitterness peculiar to the protein decomposition product. The processed egg yolk liquid has a decomposition time shorter than that of the conventional enzyme-decomposed egg yolk, and therefore the flavor unique to raw egg yolk remains. Next, the obtained enzyme-decomposed phosphate-added egg yolk liquid naturally has some heat-gelling property, and this heat-gelling property is removed. In the method of the present invention, however, gelation of the enzyme-decomposed protein is performed. In order to completely eliminate the property, heating is performed at a temperature of 80 ° C. to 120 ° C. for 10 minutes to 30 minutes. In the conventional technique, after the enzymatic decomposition, heating is performed for the purpose of deactivating the enzyme. The main purpose is to perform heat denaturation of proteins. As a heating device, there is a method of heating while stirring in a jacketed tank, but if productivity is taken into consideration, continuous heating of plate heaters, tubular heaters, thermo-cylinder heaters, microwave heaters, etc. A device that can be heated is good.

In the present invention, the enzyme-decomposed phosphate-added egg yolk liquid which has been heated by the above-mentioned heating device and loses its gelling property is further homogenized by a homogenizing step. The purpose of homogenization is to smooth the heat-resistant dressing of the final product and to improve the dispersibility and mixing of the egg yolk liquid containing enzyme-decomposed phosphate with other food materials. As a homogenizing device, a smoothing property is processed by a crushing machine such as a mass colloid or colloid mill. The enzyme-decomposed phosphate-added egg yolk liquid thus obtained is used as it is for dressing production, but if economic considerations are emphasized and storage stability is taken into consideration, it should be frozen and stored and thawed as needed when necessary. Can be done. As described above, the processed egg yolk liquid obtained by the method of the present invention retains the flavor peculiar to egg yolk, and is used in the production of dressing because it does not have the heat-gelling property of egg yolk protein, and the emulsion is destroyed even when this dressing is heated. The resulting oil-in-water emulsion does not break and the oil does not separate, resulting in a heat resistant dressing. The heat resistance of the dressing of the present invention is a stable dressing that does not cause emulsion destruction even at a heating temperature of 100 ° C. or higher, and vegetables, livestock, seafood, etc. are added to the dressing using the processed egg yolk liquid of the present invention. However, the heat resistance is not impaired. Hereinafter, the present invention will be described in more detail with reference to Examples.

[0009]

[Example] Example 1 (method for producing processed egg yolk liquid) Test section: Corresponding to the method of the present invention. 1000 kg of egg yolk in a jacket tank equipped with a propeller.
After adding 2 Kg of sodium tripolyphosphate as a phosphate to completely dissolve it, the pH was adjusted to 6.5 with citric acid, and 2 Kg of protease A Amano (Amano Pharmaceutical Co., Ltd.) was added at 40 ° C. Enzymatic degradation was performed for 60 minutes. After the decomposition, the egg yolk protein was continuously denatured by heating at 100 ° C. for 5 minutes with a thermocylinder heater, and further homogenized by grinding with a colloid mill (clearance 0.05 mm). The processed egg yolk liquid thus obtained had a flavor peculiar to the egg yolk, and a processed egg yolk liquid having a good taste with no off-taste or off-flavor due to enzymatic decomposition was obtained. Control area 1: Corresponding to conventional technology 1000 kg of egg yolk in a jacket tank with a propeller
PH was adjusted to 6.5 with citric acid, 2 Kg of protease A Amano (Amano Pharmaceutical Co., Ltd.) was added, and enzymatic decomposition was carried out at 40 ° C. for 180 minutes. After decomposition, heating was carried out at 70 ° C. for 30 minutes with a thermocylinder heater to continuously deactivate the enzyme and obtain a processed egg yolk liquid. The flavor had a remarkably sulfur odor and bitterness as compared with the test group.

Example 2 Using the processed egg yolk liquid obtained in Example 1, a trial dressing was prepared according to the following method. (Ingredients) Processed egg yolk liquid (Example 1) 5.5 (%) Salad oil 55.0 Vinegar-containing water 29.1 Food salt 1.5 Thickening polysaccharide 1.1 Seasoning 2.6 Pregelatinized starch 3. 5 Cellulose 1.5 Milk protein 0.2 Of the above-mentioned blended raw materials, all raw materials except the processed egg yolk liquid obtained in Example 1 and salad oil were mixed under reduced pressure with a vacuum vertical mixer to give a uniform mixture. After that, the salad oil was gradually added dropwise to emulsify, and then the processed egg yolk liquid obtained in Example 1 was continuously mixed and added. When all the raw materials were mixed and the mixture became uniform, the mixture was further treated with a colloid mill to enhance the emulsification strength and obtain a dressing.

As a method for measuring the heat resistance of a dressing, 200 g of the above dressing was filled in a retort pouch,
After subjecting this to retort sterilization treatment at 120 ° C. for 20 minutes, the emulsified state was visually confirmed. Further, after the sterilization treatment, it was stored at room temperature and the change with time was visually confirmed.
As a comparative control, comparison was made with the control section 1 of Example 1 using the company's usual commercial dressing. As a result, the usual commercial dressing shows oil separation immediately after sterilization and no heat resistance. In the processed egg yolk liquid dressing obtained in the control section 1 of Example 1, oil separation immediately after sterilization was less than that in the usual commercially available dressing, but a heating gel caused by egg yolk was observed, and after sterilization, The oil separated within a week of storage at room temperature. The dressing produced with the processed egg yolk liquid of the present invention (test section of Example 1) showed no oil separation even immediately after sterilization, and the heating gel that causes egg yolk was not seen, resulting in a very smooth dressing. Was becoming. Furthermore, even after 6 months storage at room temperature, the phenomenon of oil separation was not shown, and an excellent function of heat resistance was recognized. In an attempt,
When 20 g of dressing using the processed egg yolk liquid of the present invention was added to 100 g of brewed potato and a retort potato salad was prototyped and its heat resistance was confirmed, no oil separation phenomenon was observed in the potato salad even after 3 weeks. . From this, it was confirmed that the dressing using the processed egg yolk liquid of the present invention did not impair the heat resistance even if vegetables, livestock, seafood, etc. were added.

Embodiments of the present invention and target products are as follows. (1) A processed egg yolk for heat-resistant dressing, which is prepared by adding a protein-degrading enzyme to egg yolk liquid to which phosphate has been added to decompose the protein, and denaturing the enzyme-decomposed egg yolk protein by heating. Liquid manufacturing method. (2) 0.05 to 1 in egg yolk liquid that is degraded by proteolytic enzymes
The production method according to (1) above, wherein 1% or more by weight of phosphate is added. (3) 0.1 to 0.
The method according to (1) above, wherein 5% by weight of one or more kinds of phosphate is added. (4) The production according to the above (1) to (3), wherein 0.1 to 2.0% of one or more proteolytic enzymes are added to the egg yolk liquid containing phosphate and proteolysis is performed for 30 to 120 minutes. Method. (5) The production according to (1) to (3) above, wherein 0.1 to 0.5% of one or more proteolytic enzymes is added to egg yolk liquid containing phosphate to proteolyze for 30 to 120 minutes. Method. (6) 80-120 ℃ ・ 1 for egg yolk liquid with enzyme-decomposed phosphate
The production method according to the above (1) to (5), wherein the protein is denatured by heat treatment for 0 to 30 minutes and further homogenized. (7) The above-mentioned (1) to (6), which is selected from egg yolk liquid in which egg yolk liquid is split and egg white is separated and removed (water content of about 50%), and which is obtained by pulverizing the yolk liquid and adding water to reconstitute. The manufacturing method described.

[0013]

As described above, according to the method of the present invention, a dressing having a good flavor and texture even when heated can be obtained, and a dressing which can be sterilized by heating can be provided.

Claims (1)

[Claims] 1. A proteolytic enzyme is added to a yolk liquid containing phosphate to perform proteolysis, and the enzymatically decomposed yolk protein
A method for producing a processed egg yolk liquid for heat-resistant dressing having good flavor, which is prepared by denaturing by heating within a range of 0 ° C to 120 ° C.