JPS5851841A - Preparation of sterilized food containing egg yolk - Google Patents

Abstract

PURPOSE:To prepare a sterilized food containing egg yolk preventing the coagulation of yolk during the preparation process, by using egg yolk treated with trypsin in advance. CONSTITUTION:Liquid egg yolk is adjusted to 7.0-8.0pH with trisodium phosphate or sodium hydroxide, mixed with 0.2-0.5wt% trypsin, heated slowly to about 48-55 deg.C, and maintained at the temperature for about 16-70hr. The treated egg yolk is added to the raw material liquid of the objective food, and the obtained yolk-containing food is sterilized by heating at about >=100 deg.C.

Description

[Detailed description of the invention] The present invention relates to a novel method for producing a sterilized food containing egg yolk.

Milkshake made by adding egg yolk etc. to milk, egg yolk, etc.
Egg yolk-containing foods, including raw material liquids such as carrageenan pots, raw material liquids for custard-flavored milk pudding made from sugar, etc., are sometimes heat-sterilized at temperatures of about 10° C. or higher for preservation purposes. However, in such heating and cocoon-killing treatment at the product temperature, the food easily coagulates due to the egg yolk contained therein. Therefore, it is considered that the egg yolk should be treated with protease in advance in order to cause coagulation with the egg yolk and make it female. However, even when using LfC egg yolk treated with proteases such as t't rohapain and bebumin once a month, a satisfactory effect has not been obtained.

The present invention 1=-1: An object of the present invention is to provide a novel method for producing a sterilized food containing egg yolk in which coagulation by egg yolk is less likely to occur during the production process.

The present invention achieves the above object by pre-treating egg yolk using trypsin, which is among the many proteases that exist. Heat sterilize the egg yolk at a temperature above ℃ and sterilize it. The present invention provides a method for manufacturing a υIJ yellow-containing product.

The present invention is applied to I11 yellow-filled products that require a 7JII hot plate Tht.

In the present invention, the treatment of egg yolk with tribucin may generally be carried out as follows.

Using normal egg yolk liquid as the egg yolk, add trypsin (commercially available tribumin) at a ratio of 0.2 to 0, -t weight, to a qb, and gradually raise the temperature to about 1/2 to 100 °C until this temperature is reached. This is done by processing for about 76 to 70 hours.

Similarly, if the egg yolk is treated with trypsin in the form of a whole egg, sufficient treatment cannot be expected, perhaps because trypsin does not work effectively, so using the egg yolk treated in this way However, it is difficult to obtain a final food product suitable for the purpose of the present invention.

The egg yolk after trypsin treatment may be mixed with other food ingredients as it is to produce an egg yolk-containing food and then subjected to heat sterilization, but if it is not used immediately, it may be inactivated at a temperature of about 6S°C. It is a good idea to do this. Furthermore, if necessary, it can be dried and powdered after deactivation. Furthermore, trypsin-treated egg yolks or egg yolks that have been further deactivated can be preserved by adding the same amount of sugar.

In the present invention, the method for producing egg yolk-containing foods using trypsin-treated FC egg yolks may be carried out in accordance with conventional methods depending on the desired food product, such as milkshake, custard-flavored milk pudding raw material liquid, etc. . In addition, this K to be used ($-L is a phosphate, e.g., phosphoric acid tris)
l) It is expected that adding lamb at a ratio of about 0.3 to 0.4 i% will impart heat resistance to the resulting food and make the effect of trypsin-treated egg yolk even more effective. .

Then, the soaked egg yolk-containing food 3J is heat sterilized at a temperature of about 100°C or higher to obtain the desired final product.

In order to ensure shelf life of more than 1 fly, usually 10
High temperature heating of 0°C or higher is required.

Such heat sterilization can be carried out by placing the egg yolk-containing food in an appropriate container, sealing it, and then heat-sterilizing it in a conventional manner, or by placing the obtained egg yolk-containing food as it is in a plate heater or tubular heater. You can do it by doing this.

In this way, foods containing egg yolk that are made by using trypsin-treated egg yolks as part of the raw material for the desired food cannot be pasteurized even if they are subsequently heat sterilized at temperatures exceeding 100°C. The coagulation phenomenon caused by egg yolk is becoming difficult to recognize. This means that the heat resistance of the egg yolk-containing black-cured food obtained by trypsin treatment was further improved compared to other general prodease treatments. The reason why trypsin treatment produces such an effect is not clear, but it is presumed that trypsin and other common proteases have a selective action that hydrolyzes egg yolk protein.

The present invention will be explained in more detail with reference to Examples below.

Example 1 Egg yolk liquid obtained by breaking eggs was adjusted to pH using trisodium phosphate.
After adjusting the temperature to 7.0, commercially available trypsin (manufactured by Merck & Co., Ltd.) was added to this at a ratio of 0.3 fold, and the product temperature was adjusted to 5-0°C.
Trypsin treatment was carried out separately for r hours, /6 hours, 1.2q hours, and for 1 and 7.2 hours. The egg yolk liquid after each treatment was immediately used to prepare a milkshake with the following blending ratio. Each of the obtained milkshakes was filled into 509 polyethylene bags and sealed.
What did you do for steam sterilization at 20°C for 20 minutes?

The coagulation state of each milkshake after heat sterilization is as follows:
It was as shown in the table f.

As a control, a milkshake obtained by blending egg yolk liquid treated in the same manner as in C using other proteases shown in the table below was subjected to the same heat sterilization treatment as in Section II. The observation results of these dietary MJs are also shown in the table.

Milkshake composition Protease treated egg yolk liquid
/j,.

Milk 77〃 Egg yolk j! ! Coagulation status of microorganisms tS Trypsin 7, O + ± --
m-papain A,, 2 + 110 + 10 phytin &, 2 +
Shi Shi Shi Shi Shi + Befishin
3. j ten −t ten ten + pancreatin B,, 2+ ten ten ten ten + notes;
(1) The pH of the egg yolk solution is 4 p
The HVC was adjusted with hydrochloric acid, trisodium phosphate, or caustic soda.

(2) All proteases are 0,3 for υ1j Huangjun
Wataru % was used.

(3) The symbols in the table have the following meanings.

10... Coagulated -... Not coagulated ±... Intermediate state between the previous two From the table above, only when trypsin-treated egg yolk liquid is used, the following AA temperature of 700°C or higher It is understood that even if it is subjected to a heat treatment, coagulation occurs and it becomes dry.

Example 2 Using an egg yolk solution treated with trypsin for 9 hours according to the above Example, a raw material solution for custard-flavored milk pudding having the following blending ratio was prepared according to a conventional method.

What is the temperature of the product when preparing it? The temperature was lowered to 0°C, and the whole mixture was thoroughly mixed and dissolved. Next, this was introduced into a tubular heater and heat sterilized at 730° C. for 3θ seconds. Next, the mixture was filled into a sterilized container, sealed, and then cooled to obtain a custard-flavored milk pudding.

(7) During the production of this pudding, no coagulation of egg yolk was observed in the tubular heater.

- Distribution j1 Trypsinized egg yolk liquid 7j Milk by weight
773 // Sugar / Hiro J I / Carrageenan o, 13; tt Colosteope gum θ, θj Custard flavoring trace amount. A raw material solution for custard-flavored milk pudding was prepared in the same manner except that papain-treated egg yolk solution was used. This is guided to the tubular heater in the same manner as above, and the 730
At ℃? It was subjected to heat sterilization treatment under the same passage conditions for 0 seconds. However, over time, the inner tube of the tubular heater became clogged.

Applicant's agent Boar #: Qing (f) Procedural amendment 1, Indication of the case 1982 Patent Application No. 151230 2, Title of invention Method for manufacturing sterilized food containing egg yolk 3, Patent related to the person making the amendment case Applicant (142) Kewpie Co., Ltd. 7, “Detailed Description of the Invention” column 7 of the specification to be amended, 8. Contents of the amendment (1) Page 2, line 5 of the specification, “Pepmin” A certain thing 1
Correct to "Pezocin".

(2) On page 3, line 6, “trizomin” and aro are replaced with “
Trypsin” supplemented with iE.

(3) 2nd line from the bottom on page 4 and 16-1 on page 9
Line 7 says "Tubular Heater".
Heater JKmiE.

(4) In lines 16 and 17 of the 4th text, the words ``illustration'' are corrected to ``for example.''

(2)

Claims (1)

[Claims] An egg yolk-containing slaughter method characterized by using υ1] yolk that has been previously treated with trypsin as the egg yolk when producing a single-chicken food containing egg yolk by heat-sterilizing the food containing egg yolk at a temperature of about 700°C or higher. Manufacturing method for defective products 0