JP3811538B2 - Egg yolk processed product and frozen dessert using the same - Google Patents

Description

攪拌後のブリックス度はいずれも４４であった。
【００４０】
▲２▼予備加熱工程
加熱釜の設定温度を９０℃とし、蒸気による加熱を開始した。撹拌は必要以上に泡立つことの無いように当初は掻き取り式のみとし、内容物の温度が７０〜８０℃となって蛋白質の変性が始まってから、高速粉体溶解機を運転（３０００ｒｐｍ）した。９０℃に達してから、両方の撹拌機を運転しながら温度を保持した。１０分経過して表面の泡立ちが殆ど無くなったとき予備加熱工程を終了した。
【００４１】
▲３▼沸騰工程
直ちに設定温度を１０３℃として加熱を再開した。撹拌機は両方とも前記の条件で運転しつづけた。沸騰が始まり、経時的にブリックス度を測定した。開始時のブリックス度の４４に対して本工程の終点をブリックス６２°とした。甲、乙いずれも７０分経過した時点でブリックス６２°となり、本工程を終了した。
【００４２】
▲４▼真空濃縮工程
直ちに容器の開放部を密閉し真空濃縮工程に入った。加熱と撹拌の操作は引き続き同様に行った。目標のブリックス度を６５とし、真空圧を４５０〜５５０ｍｍＨｇの範囲となるよう維持した。4 分経過した時点で目標のブリックス度となったため、全ての操作を終了した。
【００４３】
▲５▼充填と貯蔵
得られた試作品を１８リットルのポリ容器に充填し密閉して、冷水に浸漬して冷却した。冷却後５℃の冷蔵庫に貯蔵した。
【００４４】
▲６▼最終製品の成分
得られた試作品２の甲、乙の成分は以下のようになる。
【００４５】

［実施例３] 他の卵黄加工品と試作品の風味とゲル化性の比較
実施例１で得られた試作品１（Ｄ）を比較例１で得られた比較品１（Ｅ）及び実施例２で得られた試作品２の甲（Ｆ）、乙（Ｇ）、および他の卵黄加工品（Ａ〜Ｃ）と比べた。他の卵黄加工品として比較したものは生卵黄、凍結加糖卵黄( 加糖２０％）、濃縮卵黄( 卵黄固形分３４％、砂糖４２％）である。
▲１▼比較サンプルの調製
上記の比較品４品と試作品をそれぞれ卵黄換算２０％、砂糖またはぶどう糖換算３０％となるように水溶液を調製した。各配合を表２に示す。
【００４６】
【表２】

７種の水溶液を常温で良く撹拌し、完全に溶解混和する。密閉容器にできるだけ空気が残らないように充填した。その後９７℃の湯浴中に完全に浸し、２０分保持した。冷水中で十分に冷却した後、開封し風味とゲル化性を比較した。
【００４７】
▲２▼比較結果
加熱処理後の７品の性状とゲルの強さ、風味の比較を行った。性状は専門家による目視観察とし、ゲルの強さは不動工業製レオメーターによる突き刺し応力で比較した。風味は男女１９名による採点法とした。結果を表３に示す。
【００４８】
【表３】

※風味の好ましさは７点法により、生臭みの全くないものを７点、生臭みのかなり強いものを１点、中間を４点とし、またカスタード風味の最も強いものを７点、カスタード風味の最も乏しいものを１点、中間を４点としたときの評価の合計を平均したものである。
【００４９】
以上の通り、試作品２甲（Ｆ）と試作品２乙（Ｇ）、及び試作品１（Ｄ）は従来の卵黄とは全く物性が異なり、ゲル化性を完全に失っていた。さらに試作品２甲と試作品２乙は卵黄由来の生臭みのない新規なものであった。また、卵黄と砂糖を合わせて焼成した時に得られるカスタード風味では、試作品１によるＤはカスタード感の極めて豊富な新規なものであった。
【００５０】
［実施例４］冷菓の調製
実施例１で得られた試作品１を冷菓に用い、比較例１で得られた比較品１及び実施例２で得られた試作品２の甲、乙、及び他の卵黄加工品と比べた。他の卵黄加工品として比較したものは、生卵黄、凍結加糖卵黄（加糖２０％）、濃縮卵黄（卵黄固形分３４％、砂糖４２％）である。
【００５１】
▲１▼比較ミックスの調製
表４に示す配合で、卵黄量を一定にして冷菓ミックスを調製した。ミックスの調合は常法により、各原料を混和して湯浴で８５℃まで加熱殺菌し、１５０Ｋｇ／ｃｍ²で均質し、直ちに冷水浴で５℃まで冷却し、５℃の冷蔵庫で一夜エージ ングして用いた。
【００５２】
【表４】

※乳化剤はグリセリンモノステアレート、安定剤はローカストビーンガム、グアーガム、カラギ−ナンの５：３：２の比率による混合物を用いた。
【００５３】
エージング後の粘度を表５に示す。
【００５４】
【表５】

※B 型粘度計による。３０ｒｐｍ、５℃、３０秒。ローターはＡ，Ｂ，Ｃ，ＥはＮｏ．３、Ｄ，Ｆ，ＧはＮｏ．２にて測定した。
【００５５】
上記の通り、試作品１と試作品２甲、乙 を用いた冷菓ミックス( 順にＤ、Ｆ、Ｇ) は他の卵黄や卵黄加工品を用いた場合に比べ粘度が低く、卵黄加工品は実質上ゲル化力を失っているものであることがわかった。
【００５６】
▲２▼冷菓の調製と評価
調製した７種のミックスを源工業製のバッチフリーザーでフリージングした。１．５リットルのミックスを注入し、オーバーラン６０％、温度−５．０℃で１８０ｍｌの紙カップに充填し、蓋をして−２５℃に硬化した。硬化した各試料を男女２１名にて評価した。また、硬化した試料の容器を硬化したまま取り去り、室温に放置して融解状態を観察した。結果を表６に示す。
【００５７】
【表６】

※風味の評価は７点法による各評価員の平均を示した。各項目の最高点を７とし、最低点を１とした。中間を４点とし、２、３、５、６はその数値に応じた程度とした。
【００５８】
以上に示した通り、生卵黄を用いたＡ、凍結加糖卵黄を用いたＢ、濃縮卵黄を用いたＣはミックス粘度が非常に高いため保形性はあるものの、組織の滑らかさに欠け、さらに風味に卵黄特有の生臭みを持つ冷菓であった。また特許出願公告昭５９−２３７７８号公報に示された卵黄加工品( 比較品１）を用いた冷菓Ｅは卵黄特有の生臭みはやや改善されているものの、前記Ａ、Ｂ、Ｃと類似した風味と組織を持つものであった。本発明の卵黄加工品のうち、砂糖を用いた試作品２甲とぶどう糖を用いた試作品２乙を使用した冷菓はいずれも組織の滑らかさに優れ、かつ卵黄特有の生臭みを全く感じない卵風味の好ましい新規な冷菓であった。
【００５９】
この試作品２の甲、乙はカスタード感に欠けたものであった。それに対し、実施例１による試作品１を用いた冷菓Ｄは卵黄と砂糖を合わせて焼成したときに生じるカスタード風味が極めて豊富で好ましい風味を持ち、かつ組織の滑らかな、均質に融解する新規な冷菓であった。これは本発明の実施例１に述べた工程と配合により、さらにはキシロースを用いることによってのみ得られる作用である。試作品２に示したように砂糖をぶどう糖に置換すれば当然褐変作用は急激に増加することは公知であるが、本発明の目的である卵黄と砂糖を合わせて焼成することによって得られるカスタード感を冷菓に与えることはできない。かえって冷菓中の単糖類が増加することによって組織が僅かに荒くなる傾向がみられた。キシロースを用いることによってのみカスタード感が発現し、かつキシロースの使用量が用いる冷菓に対して非常に微量であることによって冷菓の物性に悪影響を与えないのである。
【００６０】
【発明の効果】
以上述べたように、本発明による卵黄加工品は冷菓に用いた場合、卵黄本来の生臭みや加熱処理により発生する硫化物由来の刺激臭を与えず、かつ冷菓ミックスの粘度を増加させず、またゲル化も起こさなくて、実質的にミックスの物性を殆ど変化させない新規な風味を持つ卵黄加工品である。また、本発明のキシロースを含んだ卵黄加工品は卵黄本来の起泡性やゲル化性を実質的に持たず、卵黄を砂糖と共に焼成したときに得られるカスタード風味が豊富であり、かつ卵の生臭さや含硫化合物由来の悪臭を発現しない新規な風味を持つ卵黄加工品である。また、従来用いられてきた生卵黄、その加工品に代えて、同様にして広く用いることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a processed egg yolk product obtained by heating and denaturing a liquid mixture composed of egg yolk, sugar and water at a temperature of 100 ° C. or higher, and a frozen dessert containing the egg yolk processed product. The present invention also relates to an egg yolk processed product having a custard flavor obtained by boiling a liquid mixture of egg yolk, xylose-containing sugar and water at a temperature of 100 ° C. or higher, and a frozen dessert containing the same.
[0002]
[Prior art]
Conventionally, egg yolk has been added for the purpose of improving the emulsifiability, foamability and taste of frozen desserts. Recently, in order to improve emulsifiability and foamability, synthetic emulsifiers mainly composed of glycerin fatty acid esters are often added, and egg yolk is often used only for the purpose of taste and nutrition. . However, some super premium ice creams are characterized by the fact that they do not use emulsifiers obtained by synthetic chemistry. In this case, the functions of egg yolk such as emulsifying properties, foaming properties, and gelling properties It will have an important meaning.
[0003]
The egg yolk used here is liquid egg yolk separated from the egg white after cleavage, or frozen sugared egg yolk frozen by pasteurization after adding 10-20% saccharide, and pasteurized by adding about 50% saccharide and pasteurized. There are sweetened egg yolks. Both frozen sweetened egg yolk and sweetened egg yolk are processed to maintain the emulsifiability, foaming and gelling properties of liquid egg yolk for a long time, and the growth of microorganisms differs depending on the amount of sugar added. The temperature required for storage is different. In addition, egg yolk has a rich flavor and greatly contributes to the improvement of the flavor of frozen desserts, but it is also true that there are quite a few people who dislike its unique taste. Even if it tries to manufacture the frozen dessert which strengthened egg yolk flavor, since the raw odor is disliked, the usage-amount will be limited in many cases. Moreover, when the amount of egg yolk is increased in order to emphasize the flavor of egg yolk, there is a defect that the mix is greatly thickened and gelled due to its gelation property.
[0004]
Other egg yolks include processed products such as concentrated egg yolk, dried egg yolk, and enzyme-treated egg yolk. All are selected in consideration of processing suitability, distribution cost, flavor, physical properties, etc. of the food to be used. Concentrated egg yolk is about 30% sugar added for the purpose of minimizing protein denaturation during heating and preventing microbial growth during storage, sterilized at about 70-85 ° C, and concentrated under reduced pressure. is there. Although the original emulsifying property, foaming property, and gelation property of egg yolk are inferior to liquid egg yolk and frozen sweetened egg yolk, it can be said that the protein has little denaturation and is close to the original physical property of egg yolk. The taste is somewhat similar to the original egg yolk, although a slightly heated odor is observed compared to the liquid egg yolk.
[0005]
There are two types of dried egg yolk: one by vacuum freeze drying and the other by spray drying. The vacuum freeze-dried product has high water solubility and maintains the original emulsifying property, foaming property, gelling property and taste of egg yolk. The spray-dried product has a slightly higher degree of heat denaturation than the vacuum freeze-dried product, but maintains the original physical properties of egg yolk. This is a product obtained by drying egg yolk into a powder form and is not highly denatured by heating, and is completely different from the processed egg yolk as used in the present invention.
[0006]
Enzyme-treated egg yolk is obtained by treating egg yolk with various enzymes, and some of them are sweetened or concentrated. Since the protein is partially degraded, the original gelling property of egg yolk is considerably lost, but it is not completely lost. Moreover, the cause of losing the gelling property is due to the action of the enzyme, which is completely different from the processed egg yolk product that has lost the gelling property by heat treatment. In addition, the processed product obtained by the enzyme treatment has an egg yolk flavor that is enhanced by enhancing the umami taste of the amino acid, and therefore has a different flavor from the processed egg yolk product.
[0007]
Japanese Patent Application Publication No. 59-23778 discloses an egg yolk-containing high-concentration food additive that is emulsified or dispersed in a state in which the egg yolk is heat-denatured, and an emulsion obtained by mixing and stirring egg yolk and saccharides as its production method. Alternatively, a dispersion is formed, and then this is heated to a temperature of 70 ° C. or higher to completely heat denature the egg yolk component, and then further heated to a high temperature to sterilize and concentrate to a high sugar content that prevents the growth of bacteria. It is disclosed. As conditions for heat denaturation, 85 ° C. and 30 minutes are shown, and for heat sterilization, conditions of 95 ° C. and 20 minutes are shown. However, as shown in Comparative Examples and Examples below, this egg yolk-containing high-concentration food additive has been slightly reduced in gelling power, but has not substantially lost. If this occurs, the mix viscosity is greatly increased.
[0008]
[Problems to be solved by the invention]
Each of the various processed yolks described above maintains the original emulsifying property, foaming property, and gelling property of egg yolk. Moreover, although there is a difference in the intensity of umami due to the heating odor and enzyme treatment depending on the degree of heating during processing, the original taste of egg yolk is substantially maintained. Although so-called boiled eggs have lost their gelling properties, only egg yolk is heated alone, and the gel is hard and cannot be used because it becomes a powdery or sandy structure when used in frozen desserts. In addition, since it contains aroma components derived from sulfides due to heating, it has an irritating flavor and is not suitable for frozen desserts.
[0009]
An object of the present invention is to provide a processed egg yolk product that improves the taste of the frozen dessert as compared with conventional egg yolk or a processed product thereof, and a frozen dessert containing the same, particularly when applied to a frozen dessert.
[0010]
Also, the object of the present invention is not to give the original raw odor of egg yolk or the irritating odor derived from sulfides generated by heat treatment, especially when used in frozen confectionery, and does not increase the viscosity of the frozen confectionery mix, and does not cause gelation. An object of the present invention is to provide an egg yolk processed product having a novel flavor and a frozen dessert containing the same without substantially changing the physical properties of the frozen dessert mix.
[0011]
Furthermore, an object of the present invention is to provide an egg yolk processed product having a color tone and custard flavor obtained only by the browning action of xylose, which is not obtained by a conventionally used reducing sugar, by using a sugar containing xylose, and It is to provide a frozen dessert containing the same.
[0012]
[Means for Solving the Problems]
As a result of earnest research to solve this problem, a liquid product obtained by mixing egg yolk with saccharides not containing xylose or saccharides containing 0.01 to 0.5% by weight of xylose and water is at least 100 ° C. Heat-denaturing while boiling at a temperature of, and if desired, afterwards concentrating under vacuum, does not give the original odor of egg yolk or irritating odor caused by heat treatment to the frozen confectionery, and the viscosity of the frozen confectionery mix It has been found that an egg yolk processed product having a novel flavor that does not increase the viscosity and does not cause gelation or substantially change the physical properties of the mix can be obtained.
[0013]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, examples of the egg yolk used include liquid egg yolk, frozen sweetened egg yolk, and sweetened egg yolk, but others such as concentrated egg yolk and dried egg yolk can also be used. The egg yolk used is preferably as low as possible in view of economy. Enzyme-treated egg yolk can also be used as long as it likes its taste. Two or more of these egg yolks may be used.
[0014]
Examples of the saccharide used in the present invention include sugar, isomerized sugar, glucose, and starch syrup. The most preferable flavor is obtained by using sugar, but it is appropriately selected from saccharides in consideration of taste, microbial growth and economy. Two or more kinds of saccharides can also be used.
[0015]
The saccharide may contain 0.01 to 0.5% by weight of xylose. If the amount of xylose is less than 0.01% by weight, the browning reaction ends prematurely and a light flavor is obtained. On the other hand, when the amount of xylose exceeds 0.5% by weight, the browning reaction proceeds too much, the flavor becomes caramel-like, and the color tone becomes dark brown, so that the desired flavor and color tone cannot be obtained.
[0016]
The mixing ratio in the liquid mixture (preliminary mix) consisting of egg yolk, saccharide and water is preferably 3 to 20 weights as a solid content of one or more egg yolks selected from liquid egg yolk, frozen egg yolk, sugared egg yolk, etc. %, Particularly preferably 5 to 15% by weight, one or more saccharides selected from sugar, isomerized sugar, glucose, syrup, etc. as solids, preferably 5 to 40% by weight, particularly preferably 8 to 30% by weight When the saccharide contains xylose, the amount of xylose is preferably 0.01 to 0.5% by weight of the saccharide, particularly preferably 0.03 to 0.3% by weight of the saccharide, and water is added to the remaining amount. To 100% by weight. If the amount of egg yolk and saccharide exceeds this amount, the viscosity becomes extremely high during the process, resulting in uneven heating and burning, which may impair the flavor. On the other hand, if the amount of egg yolk and saccharide is smaller than the above range, the flavor becomes pale and does not meet the object of the present invention.
[0017]
Egg yolk, sugar not containing xylose or sugar containing xylose and water are mixed at the above mixing ratio, stirred at room temperature to completely dissolve the sugar, and egg yolk is thoroughly mixed to prepare a premixed mixture (liquid A mixture).
[0018]
Start heating while stirring the well-mixed premix mix. The container is preferably equipped with a jacket that can be heated with steam, and the stirrer preferably has a type that can scrape the inner wall of the container and a type that can disperse the modified product finely by high-speed rotation. The scraping type is necessary in order to improve heat transfer efficiency and at the same time to prevent the denatured product from scorching on the inner wall of the container and to enable uniform denaturation. Further, when the resulting mass of the denatured product is dispersed by rotating a small propeller-like stirrer at a high speed (1000 to 5000 rpm), the degree of denaturation of egg yolk does not vary and a uniform flavor is obtained.
[0019]
Heating is first carried out with stirring until it reaches about 80 to 95 ° C., and this temperature is maintained for about 5 to 15 minutes. By this holding step, most of the emulsifying properties, foaming properties and gelling properties of egg yolk are lost. In particular, the reduction in foaming properties can be clearly seen by almost no foaming in the container. Since most of the foaming properties are lost at this stage, foaming at the time of boiling in the subsequent process is minimized, which is preferable in process management.
[0020]
After holding, heating is resumed and boiled at 100 ° C. or higher. The boiling time is generally in the range of 20 minutes to 2 hours, but this naturally depends on the shape of the container, the amount of premixed mix in the container, the jacket temperature, the initial solid content, and the like. It is convenient to determine the end point of the boiling process by solid content management or Brix (Bx) management. Assuming that the solid content or Brix degree of the premixed mixture is A and the solid content or Brix degree at the end of the boiling step is B, the numerical value represented by B = A ÷ 0.7 is a guide. The coefficient set to 0.7 can be adjusted in the range of 0.6 to 0.8 depending on the desired flavor. Within this range, the flavor obtained by the end point determined with a coefficient close to 0.8 has a slightly light custard flavor, and similarly, the flavor obtained with the end point determined with a coefficient close to 0.6 It will be rich in flavor. What was obtained by the end point calculated | required by the coefficient exceeding 0.8 is an immature flavor, and the raw odor remains. On the contrary, the flavor obtained by the end point obtained with a coefficient of less than 0.6 is not preferable because it has a strong caramel feeling and a strong heating odor and burning odor.
[0021]
In the present invention, the step of boiling at a temperature of 100 ° C. or higher is essential for the following reason.
[0022]
When the premixed mix is heated at a temperature of 85 to 95 ° C., most of the emulsifying property, foaming property and gelling property of the egg yolk are lost, but the heat denaturation of the egg yolk is still not complete. In addition, the original raw smell of egg yolk and the irritating odor (sulfur odor) derived from sulfide remain. By heating to a temperature of 100 ° C. or higher and boiling, the modification of egg yolk is substantially completed, and the aroma component of raw odor and irritating odor is expelled by steam distillation. In addition, when the saccharide contains xylose, the egg is baked by heating at a temperature of 100 ° C. or higher to give the product a custard flavor, and the xylose promotes browning to give the product a favorable color tone. To do.
[0023]
The boiling may be continued and the operation may be terminated when the desired boiling process end point is reached. However, it is free to perform the vacuum concentration treatment for the purpose of removing the aroma components derived from sulfides that remain a little after the boiling. The degree of vacuum varies depending on various conditions such as the ratio between the container and the mix amount, the solid content, and the capacity of the vacuum generator, but is preferably in the range of about 400 to 600 mmHg. The treatment time is preferably in the range of 5 to 30 minutes, but the end point of this step is determined by the solid content or the Brix degree as in the boiling step. A value obtained by adding a value of 2 to 10, particularly preferably 4 to 8, to the solid content or Brix degree at the end of the boiling step is the end solid content or Brix degree of the vacuum concentration step. If the increase in the solid content or the Brix degree in this step is less than 2, removal of aroma components derived from sulfides is insufficient, and a stimulating flavor peculiar to the final product remains. In addition, if the solid content or the Brix degree increase in this process exceeds 10, the removal of aroma components derived from sulfides is sufficient, but some of the other taste components are also removed, so the final product The flavor will be light.
[0024]
The egg yolk processed product thus obtained preferably contains 5 to 25% by weight of egg yolk as a solid content, and preferably 10 to 60% by weight of sugar as a solid content.
[0025]
The egg yolk processed product obtained as described above is filled in a container to be used, stored after cooling, and used. Even if it is frozen and stored as needed, there is no change in taste if it is thawed in use.
[0026]
The processed egg yolk product according to the present invention is widely used as a raw material for various processed foods and for flavor improvement. In particular, when used in frozen desserts, the taste can be improved. In addition, it is used for baked foods such as puddings, desserts, beverages, creams, fermented milk, sponge cakes and the like.
[0027]
This egg yolk processed product can be used in place of a conventional raw egg yolk or a part or all of the processed egg yolk.
[0028]
When the processed egg yolk product obtained according to the present invention is contained in the frozen dessert in an amount of 0.01 to 10% by weight as an egg yolk solid content, it does not contain a raw odor or an irritating odor derived from sulfides as compared with the case of using a conventionally known egg yolk Furthermore, when the saccharide contains xylose, it becomes a new preferred flavor rich in custard flavor obtained by baking egg yolk with sugar. Furthermore, when a known egg yolk is used in a frozen dessert, the viscosity of the mix increases and gelation occurs. However, the processed egg yolk product of the present invention substantially loses the original emulsifying property, foaming property, and gelling property of the egg yolk. Does not significantly affect the physical properties of the mix. In the production of the mix, it may be used by mixing with other raw materials, sterilizing, homogenizing and cooling by a conventional method.
[0029]
Originally egg yolk is used in frozen desserts in the hope of increasing the viscosity of the mix, improving foaming, improving overrun stability during freezing, and improving the shape retention and melting properties of the cured product. Egg yolk is expected to have a very large function when it does not use synthetic emulsifiers and stabilizers such as so-called super premium ice cream. The processed egg yolk product obtained by the present invention is characterized by two points of having an excellent taste and substantially losing the original emulsifying property, foaming property, and gelling property of the egg yolk. It is natural that the functions expected of the above-mentioned original egg yolk do not appear in the frozen dessert. In order to improve the physical properties of such frozen desserts, it is necessary to use egg yolk or egg yolk processed product having an original function, or to select a known emulsifier, stabilizer, protein material or the like according to the purpose and use an appropriate amount.
[0030]
【Example】
Hereinafter, it demonstrates in detail based on an Example. In the following examples,% is% by weight.
[0031]
[Example 1] Manufacture of processed egg yolk
(1) Formulation and preparation of premix
The following raw materials were placed in a jacket-type heating kettle (internal volume 60 liters) equipped with a scraping stirrer and a high-speed powder dissolver, and stirred at room temperature with a scraping stirrer only for 20 minutes (30 rpm).
·material
Raw egg yolk 9kg
Super white sugar 13Kg
Xylose 0.04Kg (manufactured by Towa Kasei Co., Ltd.)
Shimizu 17.96Kg
The Brix degree after stirring was 44.
[0032]
(2) Preheating process
The set temperature of the heating kettle was set to 90 ° C., and heating with steam was started. Initially, only the scraping type was used so that foaming would not occur more than necessary, and after the temperature of the contents reached 70-80 ° C. and protein denaturation began, the high-speed powder dissolver was operated (3000 rpm). . After reaching 90 ° C., the temperature was maintained while operating both agitators. After 10 minutes, when the foaming on the surface almost disappeared, the preheating step was finished.
[0033]
(3) Boiling process
Immediately, heating was resumed at a set temperature of 103 ° C. Both agitators continued to operate under the conditions described above. Boiling began and the Brix degree was measured over time. The end point of this step was set to 61 ° Brix with respect to the Brix degree of 44 at the start. When 70 minutes passed, Brix was 61 °, and this step was completed.
[0034]
(4) Vacuum concentration process
Immediately, the open part of the container was sealed and the vacuum concentration process was started. The operation of heating and stirring was continued in the same manner. The target Brix degree was set to 65, and the vacuum pressure was maintained in the range of 450 to 550 mmHg. Since the target Brix degree was reached after 4 minutes, all operations were completed.
[0035]
(5) Filling and storage
The obtained prototype was filled in an 18-liter plastic container, sealed, and immersed in cold water for cooling. After cooling, it was stored in a refrigerator at 5 ° C.
[0036]
(6) Components of the final product
The components of Prototype 1 obtained are as follows.
[0037]
Egg yolk content conversion 33%
Egg yolk solids 16.5%
46% sugar
Total solid content 62.5%
[Comparative Example 1] Production of high concentration additive containing egg yolk disclosed in Japanese Patent Application Publication No. 59-23778
It was manufactured by the method shown in Preparation Example 1 of the above-mentioned patent application publication. 10 kg of raw egg yolk and 7.5 kg of sucrose were added to a container equipped with a stirrer capable of indirect heating with steam while stirring, and stirred for 30 minutes to completely dissolve the sucrose. While continuing to stir, the temperature was gradually raised to 85 ° C. and held for 30 minutes. Thereafter, the temperature was raised to 95 ° C. and held for 20 minutes. When it was allowed to cool to 60 ° C., it was filled in a plastic container containing 5 kg to obtain Comparative Product 1.
[0038]
[Example 2] Manufacture of processed egg yolk
(1) Formulation and preparation of premix
The raw materials shown in Table 1 were placed in a jacket-type heating kettle (with an internal volume of 60 liters) equipped with a scraping stirrer and a high-speed powder dissolver, and stirred for 20 minutes (30 rpm) only with a scraping stirrer at room temperature. .
[0039]
[Table 1]

The Brix degree after stirring was 44 in all cases.
[0040]
(2) Preheating process
The set temperature of the heating kettle was set to 90 ° C., and heating with steam was started. Initially, only the scraping type was used so that foaming would not occur more than necessary, and the high-speed powder dissolver was operated (3000 rpm) after the temperature of the contents reached 70-80 ° C. and protein denaturation began. . After reaching 90 ° C., the temperature was maintained while operating both agitators. After 10 minutes, when the foaming on the surface almost disappeared, the preheating step was finished.
[0041]
(3) Boiling process
Immediately, heating was resumed at a set temperature of 103 ° C. Both agitators continued to operate under the conditions described above. Boiling began and the Brix degree was measured over time. The end point of this process was set to 62 ° Brix with respect to the Brix degree of 44 at the start. When both A and B passed 70 minutes, Brix reached 62 °, and this step was completed.
[0042]
(4) Vacuum concentration process
Immediately, the open part of the container was sealed and the vacuum concentration process was started. The operation of heating and stirring was continued in the same manner. The target Brix degree was set to 65, and the vacuum pressure was maintained in the range of 450 to 550 mmHg. Since the target Brix degree was reached after 4 minutes, all operations were completed.
[0043]
(5) Filling and storage
The obtained prototype was filled in an 18-liter plastic container, sealed, and immersed in cold water for cooling. After cooling, it was stored in a refrigerator at 5 ° C.
[0044]
(6) Components of the final product
The components of the former and second of the prototype 2 obtained are as follows.
[0045]

[Example 3] Comparison of flavor and gelation properties of other yolk processed products and prototypes
The prototype 1 (D) obtained in Example 1 is compared to the comparative product 1 (E) obtained in Comparative Example 1 and the prototype 2 obtained in Example 2 (F), B (G), and It compared with other egg yolk processed goods (AC). Other yolk processed products are raw egg yolk, frozen sweetened yolk (20% sweetened), and concentrated yolk (34% yolk solids, 42% sugar).
(1) Preparation of comparative sample
An aqueous solution was prepared so that the above-mentioned four comparative products and the prototype were 20% in terms of egg yolk and 30% in terms of sugar or glucose. Each formulation is shown in Table 2.
[0046]
[Table 2]

The 7 aqueous solutions are thoroughly stirred at room temperature and completely dissolved and mixed. The sealed container was filled so as not to leave air as much as possible. Thereafter, it was completely immersed in a 97 ° C. water bath and held for 20 minutes. After sufficiently cooling in cold water, it was opened and the flavor and gelling property were compared.
[0047]
(2) Comparison results
The properties of the seven products after the heat treatment were compared with the strength and flavor of the gel. The properties were visually observed by an expert, and the strength of the gel was compared with the piercing stress by a Fudo Kogyo rheometer. The flavor was scored by 19 men and women. The results are shown in Table 3.
[0048]
[Table 3]

* Preferred flavor is 7 points, 7 points with no raw odor, 1 point with fairly strong odor, 4 points in the middle, 7 points with strong custard flavor, custard It is the average of the total evaluation when the point with the least flavor is 1 point and the middle is 4 points.
[0049]
As described above, Prototype 2 A (F), Prototype 2 B (G), and Prototype 1 (D) have completely different physical properties from the conventional egg yolk, and have completely lost gelling properties. Furthermore, Prototype 2 A and Prototype 2 O were new ones with no odor from egg yolk. In addition, in the custard flavor obtained when the egg yolk and sugar were baked together, D according to the prototype 1 was a novel product having a very rich custard feeling.
[0050]
[Example 4] Preparation of frozen dessert
The prototype 1 obtained in Example 1 was used for frozen desserts, and compared with the comparative product 1 obtained in Comparative Example 1 and the prototype 2 obtained in Example 2 with the former, the second, and other processed egg yolks. . Other yolk processed products compared are raw yolk, frozen sweetened egg yolk (sugar added 20%), and concentrated egg yolk (yolk solid content 34%, sugar 42%).
[0051]
(1) Preparation of comparative mix
With the formulation shown in Table 4, a frozen dessert mix was prepared with a constant egg yolk amount. Mix preparation is a conventional method, mixing each raw material, heat sterilization to 85 ℃ in a hot water bath, 150Kg / cm ² And immediately cooled to 5 ° C in a cold water bath and aged in a 5 ° C refrigerator overnight.
[0052]
[Table 4]

* Emulsifier was glycerin monostearate, and stabilizer was a mixture of locust bean gum, guar gum and carrageenan in a ratio of 5: 3: 2.
[0053]
Table 5 shows the viscosity after aging.
[0054]
[Table 5]

* Based on B-type viscometer. 30 rpm, 5 ° C., 30 seconds. The rotor is A, B, C, E is No. 3, D, F and G are No. Measured at 2.
[0055]
As described above, the frozen dessert mix (in order D, F, G) using Prototype 1 and Prototype 2 A and B has a lower viscosity than other yolks and processed yolk products, and the processed yolk products are It was found that the gelling power was lost.
[0056]
(2) Preparation and evaluation of frozen dessert
Seven kinds of prepared mixes were frozen with the batch freezer made from Genkogyo. A 1.5 liter mix was poured and filled into a 180 ml paper cup at 60% overrun and at a temperature of -5.0 ° C, capped and cured to -25 ° C. Each cured sample was evaluated by 21 men and women. Moreover, the container of the hardened sample was removed with hardening, and it was left to stand at room temperature and the melting state was observed. The results are shown in Table 6.
[0057]
[Table 6]

* The evaluation of flavor shows the average of each evaluator by the 7-point method. The highest score for each item was 7, and the lowest score was 1. The middle was 4 points, and 2, 3, 5, and 6 were graded according to the numerical values.
[0058]
As shown above, A using raw egg yolk, B using frozen sweetened egg yolk, and C using concentrated egg yolk have a shape retention due to their extremely high mix viscosity, but lack the smoothness of the tissue. It was a frozen dessert with a distinct flavor of egg yolk. Moreover, although the frozen confectionery E using the egg yolk processed product (comparative product 1) shown in patent application publication No. 59-23778 is somewhat improved in the yolk-specific odor, it is similar to A, B and C above. It had flavor and organization. Of the processed egg yolk products of the present invention, the prototype 2 using sugar and the prototype 2 using glucose are both excellent in the smoothness of the tissue and do not feel the raw smell peculiar to egg yolk. It was a novel frozen dessert with an egg flavor.
[0059]
The former and second of the prototype 2 lacked a custard feeling. On the other hand, the frozen dessert D using the prototype 1 according to Example 1 is a novel product that has a custard flavor that is very rich when it is baked by combining egg yolk and sugar, has a favorable flavor, and has a smooth, homogeneous melt. It was a frozen dessert. This is an action obtained only by the steps and blends described in Example 1 of the present invention and by using xylose. As shown in Prototype 2, it is known that if brown sugar is replaced with glucose, the browning effect increases naturally, but the custard feeling obtained by baking egg yolk and sugar, which is the object of the present invention, is known. Cannot be given to frozen desserts. On the contrary, there was a tendency for the tissue to become slightly rough due to an increase in monosaccharides in the frozen dessert. The feeling of custard is expressed only by using xylose, and the amount of xylose used is very small compared to the frozen confectionery used, and the physical properties of the frozen confectionery are not adversely affected.
[0060]
【The invention's effect】
As described above, when the processed egg yolk product according to the present invention is used in frozen confectionery, it does not give the original odor of egg yolk or the irritating odor derived from sulfides generated by heat treatment, and does not increase the viscosity of the frozen confectionery mix. It is an egg yolk processed product having a novel flavor that does not cause gelation and substantially does not substantially change the physical properties of the mix. In addition, the processed egg yolk product containing the xylose of the present invention does not substantially have the original foaming property or gelling property of egg yolk, is rich in custard flavor obtained by baking egg yolk with sugar, It is an egg yolk processed product with a novel flavor that does not express raw odor or bad odor derived from sulfur-containing compounds. Moreover, it can replace with the raw egg yolk conventionally used and its processed goods, and can be widely used similarly.

Claims (6)

Yolk, an egg yolk processed product egg yolk components were obtained depending on the boiling step of heat denaturation of a liquid mixture consisting of saccharides and water boiled at 100 ° C. or higher,
The boiling step is the following condition 1 or 2:
Condition 1
0.6 ≦ (A / B) ≦ 0.8
(A: Solid content of liquid mixture before boiling process, B: Solid content at the end of boiling process)
Condition 2
0.6 ≦ (A / B) ≦ 0.8
(A: Brix degree of the liquid mixture before the boiling process, B: Brix degree at the end of the boiling process)
A processed egg product characterized in that it is based on the above. The liquid mixture is heated at a temperature of 80 to 95 ° C. to preheat the egg yolk component, and then the boiling step is performed at a temperature of 100 ° C. or higher to heat the liquid mixture to substantially completely heat denature. Item 4. Egg yolk processed product according to item 1. The egg yolk processed product according to claim 1 or 2, which is subjected to a concentration treatment under vacuum after the heat denaturation step. The processed egg yolk according to any one of claims 1 to 3, wherein the saccharide contains 0.01 to 0.5% by weight of xylose. The egg yolk processed product according to any one of claims 1 to 4, comprising 5 to 25% by weight of egg yolk as a solid content and 10 to 60% by weight of sugar as a solid content. The frozen confectionery containing 0.1 to 10weight% of the processed egg yolk product in any one of Claims 1-5 as egg yolk solid content.