JP7587393B2 - Method for producing egg yolk-like composition and egg yolk-like composition - Google Patents

Description

The present invention relates to a method for producing an egg yolk-like composition and to an egg yolk-like composition.

Egg yolk has excellent properties such as functionality and nutritional value, and is therefore widely used in a variety of foods such as seasonings, side dishes, confectioneries, etc. In addition, egg yolk and liquid egg are popular for their color and texture, and egg yolk or liquid egg-like compositions have been proposed.
For example, Patent Document 1 describes the use of a soybean emulsion composition having a protein content of 25% by weight or more per dry matter, a lipid content of 100% by weight or more relative to the protein content, and an LCI value of 55% or more as an egg yolk substitute composition. Patent Document 2 describes a liquid composition that has an appearance similar to liquid egg, a protein content of 5% or less, and a modified starch content of 1 to 10%.

JP 2013-13397 A JP 2020-58246 A

Among egg yolks, many people prefer the vivid color and thick texture of raw egg yolk. On the other hand, while the coagulation point of egg yolk is 68°C, food generally requires heating to a temperature above 68°C, preferably 85°C or higher, for sterilization in terms of safety. For this reason, there are hygiene restrictions on providing foods containing raw egg yolk, and there is a demand for a composition that does not coagulate easily even when heated and has the appearance and physical properties, particularly color and viscosity, of raw egg yolk.
Regarding the above-mentioned problems, the soybean emulsion composition described in Patent Document 1 is described in the same document as imparting a rich flavor similar to that of egg yolk, but does not have egg yolk-like color and viscosity by itself. Also, the liquid composition described in Patent Document 2 is used in heat-coagulated egg dishes, and enhances the color of the heat-coagulated eggs by giving them a fluffy texture, but there is no description in the same document of the composition having raw egg yolk-like color and viscosity.

The object of the present invention is therefore to provide an egg yolk-like composition that is not easily coagulated by heating and has a color and viscosity similar to that of raw egg yolk, and a method for producing the same.

The present invention relates to a method for preparing a food product comprising the steps of: a first mixing step of mixing egg yolk, an enzyme not derived from an egg, and water while heating;
a second mixing step of mixing the mixture obtained in the first mixing step without heating;
A third mixing step of adding starch to the mixture that has been subjected to the second mixing step and mixing the mixture while heating,
The present invention provides a method for producing an egg yolk-like composition, in which water is used in an amount of 90% by mass or more and 97% by mass or less of all raw materials.

The present invention also provides a food product comprising egg yolk, an enzyme not derived from an egg, starch and water,
The egg yolk-like composition has a viscosity at 30°C of 100 mPa·s or more and 1000 mPa·s or less.

According to the present invention, it is possible to provide an egg yolk-like composition that does not solidify easily even when heated and has a viscosity and color similar to that of raw egg yolk. The egg yolk-like composition according to the present invention is also excellent in that it has a high water content and is low in calories.

1 is a graph showing the relationship between the L* value, a* value, and b* value of the egg yolk-like composition of Example 1 and raw egg yolk.

First, a method for producing the egg yolk-like composition of the present invention will be described.
The present production method includes a first mixing step of mixing egg yolk, an enzyme not derived from an egg, and water while heating;
a second mixing step of mixing the mixture obtained through the first mixing step without heating;
A third mixing step of adding starch to the mixture that has been subjected to the second mixing step and mixing the mixture while heating,
Of all the raw materials, water is used in an amount of 90% by mass or more and 97% by mass or less.
As used herein, the term "egg yolk-like composition" means that it has a viscosity and color similar to that of raw egg yolk.

(First mixing step)
In the first mixing step, egg yolk, an enzyme not derived from an egg, and water are mixed while being heated. Examples of the enzyme not derived from an egg include protease and phospholipase. The use of protease is preferred in that it degrades proteins that denature and coagulate when heated, thereby obtaining an egg yolk-like composition that is less likely to coagulate when heated. The first mixing step is preferably a step in which egg yolk, protease, and water are mixed and heated while being heated, thereby degrading egg yolk proteins with the protease.

Examples of egg yolk include those obtained industrially by breaking eggs of birds such as chickens and separating the egg white, as well as those obtained by sterilizing, freezing, concentrating or diluting them, removing certain components (such as lipids), drying, or rehydrating them. In other words, raw egg yolk, sterilized liquid egg yolk, frozen egg yolk, powdered egg yolk or its rehydration product, and egg yolk treated with an enzyme such as lipase can be used. It is preferable not to use a whole egg as the egg yolk in order to make the appearance of the obtained egg yolk-like composition more egg yolk-like, but the egg yolk may contain egg white or other egg-derived components as long as the color and viscosity of the egg yolk-like composition are not affected. As the egg yolk, it is preferable to use frozen egg yolk, sterilized liquid egg yolk, or raw egg yolk in order to easily achieve an appearance similar to that of raw egg yolk, and it is particularly preferable to use frozen egg yolk.

The amount of egg yolk used in the first mixing step is preferably 1% by mass or more of the total raw materials for the egg yolk-like composition, since this makes it easier to make the color of the resulting egg yolk-like composition resemble that of raw egg yolk, and more preferably 2% by mass or more. The amount of egg yolk is preferably 10% by mass or less of the total raw materials, since this makes it easier to secure the amounts of other raw materials, and more preferably 5% by mass or less.

As described above, as the enzyme not derived from eggs, it is preferable to use a protease in order to obtain an egg yolk-like composition that does not easily solidify even when heated to a temperature above 65°C, particularly 85°C or higher which is usually required in terms of food hygiene.
Known proteases include enzymes of animal origin such as pepsin, trypsin, chymotrypsin, cathepsin, etc., enzymes of plant origin such as papain, bromelain, ficin, etc., and proteases of various microorganisms such as thermolysin. Based on their structure, these proteases are classified into serine proteases (trypsin, chymotrypsin, etc.) containing a serine residue in the active center, thiol proteases (papain, etc.) containing a cysteine residue, acidic proteases (pepsin, etc.) containing an acidic amino acid in the active center, and metalloproteases (thermolysin, carboxypeptidase A, etc.) containing a metal ion as a coenzyme. These enzymes can be used alone or in combination of two or more.

Among these, it is preferable to use a heat-resistant protease that has high enzymatic activity at 50°C to 70°C. Specifically, the optimum temperature for the protease used in this production method is preferably 50°C to 70°C, and more preferably 55°C to 65°C.

From the above viewpoint, proteases derived from microorganisms are preferred, and thermostable proteases extracted from Bacillus genus bacteria are more preferred. Examples of thermostable proteases include neutral proteases derived from Bacillus subtilis, proteases derived from Bacillus amyloliquefaciens, and proteases derived from Bacillus stearothermophilus.
Many of these proteases are metalloproteases whose optimum pH is near neutral (eg, pH 5.0 to 8.5, particularly pH 6.5 to 7.5).

Proteases include endo- and exo-peptidases, and the use of endo-peptidases is preferred in that it is easier to obtain the desired egg yolk-like composition that is less likely to coagulate when heated.

The amount of the enzyme not derived from eggs used in the first mixing step is preferably 0.01 parts by mass or more per 100 parts by mass of egg yolk in order to more reliably prevent coagulation of the egg yolk-like composition due to heating, and more preferably 0.05 parts by mass or more. The amount of the enzyme is preferably 1 part by mass or less per 100 parts by mass of egg yolk in order to prevent deterioration of the egg yolk-like composition. The above amount is particularly preferred when the enzyme is a protease. For the same reasons as above, the amount of protease used in the first mixing step is preferably 9 U to 900 U per 1 g of egg yolk mass, and more preferably 45 U to 800 U.

In the present invention, the amount of water used in all raw materials for the egg yolk-like composition is 90% by mass or more, which has the advantage that an egg yolk-like composition with a viscosity similar to that of raw egg yolk can be obtained while being low in calories, and that a transparency similar to that of raw egg yolk can be obtained. In addition, it is preferable that the amount of water used in all raw materials for the egg yolk-like composition is 97% by mass or less, in terms of ensuring the amount of other ingredients and not completely losing the flavor of egg yolk. From these perspectives, the amount of water used in all raw materials for the egg yolk-like composition is preferably 90% by mass or more and 97% by mass or less, and more preferably 92% by mass or more and 96% by mass or less. In the present invention, it is preferable to use a large amount of water in this production method, especially in the first mixing step. This is because there is an advantage in that scorching during heating can be avoided. For the above reasons, the amount of water used in the first mixing step is preferably 90% by mass or more and 97% by mass or less, more preferably 92% by mass or more and 96% by mass or less, and even more preferably 93% by mass or more and 95% by mass or less, of all raw materials. Note that the above amount of water does not include the moisture contained in ingredients other than water, such as egg yolk.

In the first mixing step, the mixture to be heated is preferably heated to a maximum product temperature T1 in the step of 55°C to 69°C. Heating the egg yolk and enzymes in the presence of water to the above temperature is preferable because it activates the protease outside the optimal temperature of the protease inhibitor contained in the egg, and it is more preferable to set T1 to 60°C to 65°C. The heating rate in the first mixing step is not particularly limited, but it is preferable that the time taken to heat from room temperature to T1 is 3 minutes or more, since protein decomposition is more likely to proceed. In addition, from the viewpoint of protein decomposition efficiency and production efficiency, it is preferable that the temperature of the mixture is 55°C to 69°C for 3 minutes to 60 minutes at any time between the start of the first mixing step and the end of the second mixing step, and it is more preferable that it is 5 minutes to 45 minutes, and even more preferably 5 minutes to 30 minutes.

There are no particular limitations on the mixing speed in the first mixing step, but for example, if a rotary mixer is used, a rotation speed of 10 rpm to 25 rpm is a suitable example.

In this production method, in any of the first to third mixing steps, the mixture containing egg yolk, enzymes not derived from eggs, and water (hereinafter simply referred to as "mixture") may contain ingredients other than starch. By containing a pigment in addition to egg yolk in the obtained egg yolk-like composition, the color of the egg yolk-like composition can be made even closer to that of raw egg yolk. Examples of pigments include carotenoid pigments, monascus pigment, lac pigment, cochineal pigment, safflower pigment, caramel pigment, and cochineal pigment. Examples of carotenoid pigments include compounds such as α-carotene, β-carotene, γ-carotene, capsanthin, capsorubin, astaxanthin, canthaxanthin, zeaxanthin, rhodoxanthin, lycopene, cryptoxanthin, crocetin, crocin, bixin, and norbixin, and extracts of animals and plants containing carotenoid pigments such as carrot, paprika, gardenia, and annatto using solvents (water, alcohol, acetone, hexane, etc.) (e.g., carrot carotene pigment, paprika pigment, gardenia yellow pigment, annatto pigment, etc.), and synthetic products thereof. Among these, the use of carotenoid pigments is preferred in that a color tone resembling that of raw egg yolk can be reproduced, and the use of a combination of multiple pigments is preferred in that the color of the egg yolk is more easily obtained. In particular, the use of a combination of annatto pigment and paprika pigment is preferred in that a color similar to that of the egg yolk is easily obtained.

When adding a colorant in any of the first to third mixing steps, it is preferable to mix the colorant together with the egg yolk, the enzyme, and water in the first mixing step in order to avoid uneven mixing. When adding a colorant in any of the first to third mixing steps, the amount of colorant added is preferably 0.01% to 1% by mass, and more preferably 0.1% to 0.5% by mass, of the total raw materials of the egg yolk-like composition. When combining annatto colorant and paprika colorant, it is preferable to use 1 part by mass to 15 parts by mass, and more preferably 3 parts by mass to 10 parts by mass, of paprika colorant per 100 parts by mass of annatto colorant.

In addition, in any of the first to third mixing steps, the mixture may further contain a seasoning. Examples of seasonings include salt, sugars, mirin, brewed vinegar, extracts, acidulants, umami seasonings, and sweeteners other than sugars. Examples of sugars include monosaccharides such as glucose, disaccharides such as sucrose, maltose, and fructose, oligosaccharides, dextrin, and sugar alcohols such as sorbitol, maltitol, and xylitol. Examples of sweeteners other than sugars include aspartame, acesulfame potassium, sucralose, neotame, licorice extract, stevia, and enzyme-treated products thereof. Examples of acidulants include citric acid and malic acid. Examples of umami seasonings include sodium glutamate. Examples of extracts include various extracts such as dashi stock from kelp and shiitake mushrooms, seafood extracts, and meat extracts from chicken, pork, and beef.

When a seasoning is added to the mixture in any of the first to third mixing steps, it is preferable to mix the seasoning together with the egg yolk, the enzyme, and water in the first mixing step, since this can avoid uneven mixing. Furthermore, when a seasoning is added in any of the first to third mixing steps, the amount of seasoning added is not particularly limited, but is preferably 0.01% by mass to 15% by mass, and more preferably 0.05% by mass to 10% by mass, of the total raw materials of the egg yolk-like composition.

(Second mixing step)
Next, the second mixing step will be described. One of the features of this production method is that in the first mixing step, starch is not added to a mixture containing egg yolk, non-egg-derived enzymes, and water (hereinafter, simply referred to as "mixture"), the mixture is mixed without heating in the second mixing step, and then starch is added in the third mixing step. If starch is added to the mixture from the beginning of the first mixing step, there is a drawback that the enzyme reaction is slowed down. In addition, if starch is added to a mixture in a heated state in the first mixing step, lumps will occur due to the addition of starch at a high temperature. In contrast, in this production method, starch is added from the step of mixing without heating as in the second mixing step to the third mixing step, so that lumps due to the addition of starch can be prevented and a raw egg yolk-like composition can be obtained.

In the second mixing step, the mixture obtained in the first mixing step is mixed without heating. Mixing without heating refers to mixing without actively applying heat, and allows residual heat from the heating in the first mixing step to remain. The minimum temperature T2 in the second mixing step is preferably 69°C or less in order to advance the enzyme reaction, and more preferably 65°C or less, provided that it is equal to or less than the maximum temperature of the mixture in the first mixing step (T1 described below). The minimum temperature T2 of the mixture in the second mixing step is preferably 50°C or more in order to advance the enzyme reaction while reducing the energy required for heating in the third mixing step, and more preferably 55°C or more.

In the second mixing step, not stopping the mixing in an unheated state has the advantage of allowing the enzyme reaction to proceed efficiently. The mixing in the second mixing step may be performed in the same container or device as the mixing in the first mixing step, or may be performed in a different container or device. Similarly, the mixing in the third mixing step may be performed in the same container or device as the mixing in the second mixing step, or may be performed in a different container or device.

In the present manufacturing method, the third mixing step may be started immediately after the second mixing step, or another step may be performed after the second mixing step and before the third mixing step, for example, a step of cooling the mixture obtained in the second mixing step. In the latter case, the mixture obtained in the first mixing step does not need to be cooled in the second mixing step. When the mixture is cooled after the second mixing step and before the third mixing step, the mixture is usually cooled by leaving it to stand or by adding water.

When the maximum temperature of the mixture in the first mixing step is T1 and the minimum temperature of the mixture from the end of the first mixing step to the start of the third mixing step is T2', T2' is preferably less than 60° C., and more preferably not more than 57° C. From the viewpoint of reducing the energy required for heating in the third mixing step, T2' is preferably not less than 50° C., and more preferably not less than 55° C.
Furthermore, if the maximum temperature of the mixture in the first mixing step is T1 and the minimum temperature of the mixture from the end of the first mixing step to the start of the third mixing step is T2', T1-T2' is preferably 5°C or more and 20°C or less in order to efficiently decompose egg yolk protein while preventing starch lumps, thereby successfully obtaining an egg yolk-like composition in which coagulation due to heating is suppressed and which has a viscosity similar to that of raw egg yolk, and is more preferably 5°C or more and 15°C or less.
It is preferable that T2 in the second mixing step is in the same range as T2' described above, in order to prevent starch lumps while shortening the production time. From this viewpoint, T2 is preferably less than 60° C., and more preferably 57° C. or less. Moreover, T1-T2 is preferably 5° C. or more and 20° C. or less, and more preferably 5° C. or more and 15° C. or less.

The mixing speed in the second mixing step is not particularly specified, but if the mixing in the second mixing step is performed using a rotary mixer, the rotation speed is preferably, for example, 10 rpm or more and 30 rpm or less in terms of production efficiency and prevention of splashing during production.

(Third mixing step)
Next, in the third mixing step, starch is added, and the mixture obtained in the second mixing step is heated while being heated. In this step, the starch is gelatinized. The starch used is preferably a processed starch, since it can lower the gelatinization temperature, thereby increasing the production efficiency, and can impart various properties of the processed starch to the egg yolk-like composition. In particular, processed starch that has undergone a process of etherification with propylene oxide is preferable, since it can impart a raw egg yolk-like viscosity. Examples of processed starch that has undergone a process of etherification with propylene oxide include hydroxypropyl starch and hydroxypropylated phosphate cross-linked starch. In particular, the use of hydroxypropylated phosphate cross-linked starch is preferable, since it can impart a raw egg yolk-like viscosity. Hydroxypropylated phosphate cross-linked starch has a low gelatinization onset temperature and is excellent in heat resistance, freezing resistance, shear resistance, acid resistance, etc., and is therefore also preferable, since the egg yolk-like composition can be used in various forms.

The amount of starch added in the second mixing step is preferably 1% by mass or more and 7% by mass or less of the total raw materials of the egg yolk-like composition in order to obtain a viscosity similar to that of raw egg yolk, and more preferably 2% by mass or more and 5% by mass or less.

In order to more reliably prevent starch lumps, it is preferable to add the starch in the third mixing step before or simultaneously with the start of heating, or to set the temperature of the mixture so that the temperature difference from the lowest temperature T2 in the second mixing step is less than 10°C.

In the third mixing step, it is preferable to heat the mixture to which the starch has been added until the temperature reaches 75°C or higher in terms of efficient gelatinization of the starch and hygienic production, and it is even more preferable to heat it until the temperature reaches 80°C or higher, and it is even more preferable to heat it until the temperature reaches 85°C or higher. In the third mixing step, the temperature of the mixture to which the starch has been added can be 95°C or higher without any problems, but it is preferable that the temperature be 95°C or lower in terms of preventing the mixture from burning in the pot, and it is even more preferable that the temperature be 90°C or lower.

The difference T3-T2 between the maximum temperature T3 of the mixture in the third mixing step and the minimum temperature T2 of the mixture in the second mixing step is preferably 25°C or more and 45°C or less, in terms of making it easier to obtain a viscosity close to that of raw egg yolk and for efficient production, and more preferably 25°C or more and 35°C or less.

There is no particular restriction on the heating rate in the third mixing step, but for example, maintaining a temperature of 75°C or higher for 3 minutes or more is preferred in terms of ensuring gelatinization of the starch, and maintaining a temperature of 75°C or higher for 5 minutes or more is even more preferred. It is particularly preferred to maintain a temperature of 80°C or higher for 5 minutes or more, which ensures gelatinization of the starch and is preferred from the standpoint of food hygiene, etc. There is no particular restriction on the duration of the temperature at 80°C or higher, but for example, 45 minutes or less is preferred in terms of production efficiency.

The stirring speed in the third mixing step is not particularly specified, but if the mixing in the third mixing step is performed using a rotary stirrer, the rotation speed is preferably, for example, 10 rpm or more and 30 rpm or less in terms of production efficiency and ease of obtaining a suitable viscosity, and more preferably 20 rpm or more and 25 rpm or less.

The mixture obtained in the third mixing step is preferably passed through a sieve to remove lumps and burnt parts caused by heating. In this case, the mesh size of the sieve is preferably 100 μm or more and 500 μm or less in terms of operational efficiency and the quality of the undersized product obtained, and more preferably 100 μm or more and 400 μm or less.

The egg yolk-like composition is obtained by the above first to third mixing steps and the above sieving step, which is performed as necessary.

Next, the egg yolk-like composition of the present invention will be described. The points applicable to the above description of the method for producing an egg yolk-like composition can be appropriately applied to the description of the egg yolk-like composition of the present invention. Conversely, the following description of the egg yolk-like composition can be appropriately applied to the description of the method for producing an egg yolk-like composition of the present invention.

The egg yolk-like composition of the present invention contains egg yolk, an enzyme not derived from an egg, starch and water, and has a viscosity at 30°C of 100 mPa·s or more and 1000 mPa·s or less. The egg yolk-like composition of the present invention having such a composition has a viscosity and color similar to that of raw egg yolk. As the egg yolk, the enzyme and the starch, those mentioned above in the explanation of the method for producing the egg yolk-like composition can be used. Furthermore, the preferred amount of egg yolk in the egg yolk-like composition can be the same as the preferred amount of egg yolk in all the raw materials mentioned above in terms of achieving a viscosity and color similar to that of raw egg yolk, and specifically, it is preferably 1% by mass or more and 10% by mass or less, and more preferably 2% by mass or more and 5% by mass or less.
The preferred amount of the enzyme not derived from an egg may be the same as the preferred amount for the egg yolk used in the first mixing step described above.

The amount of water in the egg yolk-like composition can be the same as or close to the preferred amount of water in all the ingredients listed above, in order to achieve a viscosity and color similar to that of raw egg yolk while being low in calories. For example, 90% by mass or more and 97% by mass or less is preferred, 92% by mass or more and 96% by mass or less is more preferred, and 93% by mass or more and 95% by mass or less is particularly preferred.

The preferred amount of starch in the egg yolk-like composition can be the same as the preferred amount of starch in all the ingredients described above in terms of achieving a viscosity and color similar to that of raw egg yolk, and more specifically, it is preferably 1% by mass or more and 7% by mass or less, and more preferably 2% by mass or more and 5% by mass or less.

Furthermore, a pigment can be added to the egg yolk-like composition as desired, and examples of such pigments include those listed as preferred in the method for producing an egg yolk-like composition as described above. A preferred amount of pigment in the egg yolk-like composition is the same as the preferred amount of pigment in all raw materials in the egg yolk-like composition, and more preferably 0.01% by mass or more and 1% by mass or less, and more preferably 0.1% by mass or more and 0.5% by mass or less. When two or more types of pigments are contained, the ratio of the pigments can also be the ratio listed above.

Furthermore, seasonings can be added to the egg yolk-like composition as desired, and examples of such seasonings include those listed above as preferred in the method for producing an egg yolk-like composition. Preferred amounts of seasonings in the egg yolk-like composition include amounts similar to the preferred amounts of seasonings in all ingredients, and specifically, the amount is preferably 0.01% by mass or more and 15% by mass or less, and more preferably 0.05% by mass or more and 10% by mass or less.

The egg yolk-like composition may contain other ingredients in addition to water, enzymes not derived from eggs, starch, and optional seasonings and colorants. The amount of the other ingredients is preferably 5% by mass or less in total in the egg yolk-like composition, more preferably 3% by mass or less, and particularly preferably 1% by mass or less. For example, the egg yolk-like composition may contain gelling agents or thickeners such as thickening polysaccharides such as agar and xanthan gum, gelatin, etc. in addition to starch. In this case, the amount of thickeners and gelling agents other than starch is not particularly limited, but for example, the total amount relative to starch is preferably 100% by mass or less, in terms of being more effective in obtaining a viscosity similar to that of raw egg yolk without using those gelling agents or thickeners, and more preferably 50% by mass or less.

The egg yolk-like composition preferably has a viscosity of 100 mPa·s or more and 1000 mPa·s or less at 30° C. and has physical properties similar to those of raw egg yolk. More preferably, the viscosity of the egg yolk-like composition at 30° C. is 150 mPa·s or more and 800 mPa·s or less, and more preferably 200 mPa·s or more and 500 mPa·s or less.
Furthermore, the egg yolk-like composition preferably has a viscosity similar to that of raw egg yolk when cooled and/or heated, and the viscosity at 10° C. is preferably from 300 mPa·s to 1,300 mPa·s, and more preferably from 400 mPa·s to 800 mPa·s. The viscosity at 50° C. is preferably from 80 mPa·s to 500 mPa·s, and more preferably from 100 mPa·s to 300 mPa·s. The viscosity of the egg yolk-like composition can be measured by the method described in the Examples below.

The egg yolk-like composition preferably has an L* value based on the L*a*b* color system of 50 or more and 60 or less, an a* value of 15 or more and 25 or less, and a b* value of 65 or more and 80 or less, in terms of achieving a better raw egg yolk-like color tone. In terms of further enhancing the raw egg yolk-like color tone, it is more preferable that the L* value based on the L*a*b* color system is 52 or more and 58 or less. It is also more preferable that the a* value is 17 or more and 23 or less. It is even more preferable that the b* value is 70 or more and 75 or less.

The egg yolk-like composition according to the present invention has a color and viscosity similar to that of raw egg yolk, contains a lot of water, and is low in calories. The egg yolk-like composition according to the present invention can be used in a variety of applications, including sauces, dressings, egg substitutes in egg-containing foods such as oyakodon, omelets, omelet rice, and katsudon, toppings for side dishes such as udon, pasta, salads, fried chicken, fries, and bread, and as a filling for Chinese steamed buns and rice balls.

Example 1
<First mixing step>
2 parts by mass of frozen egg yolk, 0.15 parts by mass of salt, 95 parts by mass of water, 0.3 parts by mass of annatto colorant, 0.02 parts by mass of paprika colorant, and 0.0015 parts by mass (67.5 U per 1 g of egg yolk mass) of protease (an endo-type metalloprotease derived from Bacillus bacteria having an optimum temperature of 55° C. to 65° C. and an optimum pH of 6.5 to 7.5) were placed in a kettle and mixed at 13 rpm while heating. In this process, the product temperature was raised from room temperature (25° C.) to 60° C. over a period of 3 to 30 minutes, and then heating was stopped.
<Second mixing step>
With the heating turned off, the mixture obtained in the first mixing step was mixed at 13 rpm and the product temperature was lowered to 55° C. The duration during which the product temperature was 55° C. or higher and 69° C. or lower from the start of the first mixing step to the end of the second mixing step was set to be within the range of 5 minutes to 30 minutes.
<Third mixing step>
To the mixture obtained in the second mixing step, 3 parts by mass of processed starch (hydroxypropylated phosphate cross-linked starch) was added, and the mixture was mixed again at 13 rpm while heating the kettle, and the temperature was raised to 85° C. The duration of the temperature at 80° C. or higher was set to be within a range of 5 to 45 minutes.
The mixture thus obtained was mixed with water equivalent to the amount of evaporated water, and then passed through a mesh having an opening of 212 μm to obtain a permeate as an egg yolk-like composition.

The viscosities of the obtained egg yolk-like composition of Example 1 were measured at 10°C, 20°C, 30°C, 40°C and 50°C. The viscosity was measured using a VISCOMETER TV-25 (Toki Sangyo Co., Ltd.) at a rotation speed of 50 rpm and a jig HH1. The obtained viscosities are shown in Table 1 below. Table 1 also shows the results of similar viscosity measurements of raw egg yolk.
Furthermore, the L* value, a* value and b* value of the obtained egg yolk-like composition were measured at room temperature (25° C.) using a color difference meter (Konica Minolta CR-5 color difference meter). The results are shown in Table 2. Also, Figure 1 shows a graph showing the relationship between the egg yolk-like composition of Example 1 and raw egg yolk, when the L* value is expressed as the size of a circle, based on the obtained L* value, a* value and b* value.

From Table 1, it can be seen that the egg yolk-like composition obtained in Example 1 has a similar viscosity at 10 to 50°C as raw egg yolk. In addition, from Table 2 and Figure 1, it can be seen that the egg yolk-like composition obtained in Example 1 has a similar color to raw egg yolk.

Claims (8)

A first mixing step of mixing egg yolk, a protease not derived from an egg, and water while heating;
a second mixing step of mixing the mixture obtained in the first mixing step without heating;
A third mixing step of adding starch to the mixture that has been subjected to the second mixing step and mixing the mixture while heating,
A method for producing an egg yolk-like composition, comprising using water at 90% by mass or more and 97% by mass or less of all raw materials. 2. The method for producing an egg yolk-like composition according to claim 1, wherein in the first mixing step, a mixture containing egg yolk, the protease and water is heated to 55°C or higher and 69°C or lower. In the first mixing step, a mixture containing egg yolk, the protease and water is heated to 60° C. or higher;
3. The method for producing an egg yolk-like composition according to claim 1, wherein the mixture after the first mixing step is cooled to less than 60° C. before the start of the third mixing step. The method for producing an egg yolk-like composition according to any one of claims 1 to 3, wherein in the third mixing step, the mixture that has been subjected to the second mixing step is heated to 75°C or higher. The method for producing an egg yolk-like composition according to any one of claims 1 to 4, further comprising a step of passing the mixture after the third mixing step through a sieve having an opening of 100 μm to 500 μm to separate the sieve-surface particles. The method for producing an egg yolk-like composition according to any one of claims 1 to 5, wherein the starch is hydroxypropylated phosphate cross-linked starch. Contains egg yolk, non-egg-derived protease , starch and water;
The method for producing an egg yolk-like composition according to claim 1, wherein the produced egg yolk-like composition has a viscosity at 30°C of 100 mPa·s or more and 1000 mPa·s or less. Based on the L*a*b* color system,
The L* value is 50 or more and 60 or less,
a* value is 15 or more and 25 or less,
The method for producing an egg yolk-like composition according to claim 7, wherein the produced egg yolk-like composition has a b* value of 65 or more and 80 or less.