JPS5820246B2 - Method for producing dried egg yolk composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a dried egg yolk composition that has excellent solubility and dispersion stability in liquids having a higher specific gravity than water.

The applicant first dissolved dried egg yolk by adding water to it, and then dissolved it in water by adding a non-volatile alkaline agent and sugar to the egg yolk liquid and drying it to make a stable aqueous solution for drinks and other purposes. The application was filed for a dried egg yolk composition that has excellent solubility and dispersion stability when mixed with water. However, when this composition is dissolved in a liquid with a higher specific gravity than water, such as milk, separation occurs, resulting in a thick layer on the surface of milk, etc. There was a problem that a yellow oil film appeared.

Therefore, as a result of various studies aimed at solving the above problems and providing a dried egg yolk composition with excellent solubility and dispersion stability when dissolved in a liquid with a higher specific gravity than water, the present inventors discovered that It has been discovered that this object can be achieved by using a treated egg yolk liquid, adding a non-volatile alkaline agent and sugars thereto, and drying it, thereby achieving the present invention.

Therefore, the method for producing a dried egg yolk composition of the present invention is characterized by adding a nonvolatile alkaline agent and sugars to an enzyme-treated egg yolk liquid and drying the mixture.

The egg yolk liquid used in the present invention refers to an egg yolk liquid obtained by breaking a poultry egg, usually a chicken egg, and separating it into egg white and egg yolk, and may be obtained by dissolving egg yolk powder in water.

The enzymatic treatment of the egg yolk liquid is performed using a proteolytic enzyme.

The protease may be of plant origin, microbial origin, or animal origin, such as trypsin, pepsin, papain, etc., and these enzymes may be used alone or in combination.

The amount of enzyme used is approximately 0.01-0.1% of the weight of egg yolk liquid.
A ratio of 0.04 to 0.08 is particularly desirable; if it is less than this, it is difficult to achieve the desired purpose, and if it is more than this, the processing time will be shortened, but the desired effect will not be affected much.

The enzyme treatment conditions cannot be unconditionally determined depending on the temperature of the egg yolk liquid, the type of enzyme, the amount added, etc., but for example, the temperature of the egg yolk liquid is 50°C1 Tenazym AP (manufactured by Nagashio Sangyo Co., Ltd.).
When using 0.02 parts each of protease "Amano" 3P (manufactured by Ohno Pharmaceutical Co., Ltd.), treatment for about 4 hours is sufficient.

After the enzyme treatment, the enzyme is usually heated at 60°C for 3 minutes to inactivate it.

Further, the nonvolatile alkaline agent used in the present invention refers to an alkaline agent that does not substantially volatilize due to heating in the drying process, and includes, for example, trisodium phosphate, soda carbonate, caustic soda, and the like.

The amount added varies depending on the type of alkaline agent, but for example, 0.8 to 2 parts of trisodium phosphate, especially 1 part, and 1 to 2.5 parts of sodium carbonate, especially 1.2 parts, are added to 100 parts of egg yolk liquid. It is desirable to use egg yolk liquid (pH 6.3 to 6.4).
It is added so that the weight of the composition is about 7.5 to 10. If the weight is lower than this, the solubility tends to decrease, and if the weight is higher than this, it becomes less practical as a food.

Examples of sugars include sucrose, lactose, glucose, powdered starch syrup (D-E.30), and dextrose (D-E.1).
8-26), dextrin alcohol (average degree of polymerization approximately 1
In cases such as 2), lactose is preferably used.

The amount added is usually about 5 to 40 parts, preferably 15 to 30 parts, per 100 parts of egg yolk liquid; if it is less than this, it will be difficult to achieve the desired effect, and if it is more than this, the resulting dry product will be sticky. , they tend to be difficult to handle.

In producing the egg yolk composition in the present invention, a nonvolatile alkaline agent and one or more types of sugars are added to the enzyme-treated egg yolk liquid, and after stirring and mixing as appropriate, the water content is reduced by spray drying, freeze drying, etc. A dried egg yolk composition is obtained by drying for 2 to 9 hours.

Note that it is preferable to use sugars that have been previously dissolved in boiled water and cooled.

When spray drying, for example, about 150 to 18
Blow hot air at C°C so that the exhaust air temperature is 70 to 75°C.

Also, when freeze-drying, for example, 1 to 2
It is preferable to pour the egg yolk liquid composition to a thickness of 1 cm, dry it as usual at a shelf temperature of about 40 DEG C. to a moisture content of, for example, 2 to 9 parts, and roughly crush it to form granules.

The obtained dried egg yolk composition can be suitably used for egg yolk drinks and the like by adding seasonings and flavorings as desired.

According to the present invention, although the mechanism is not well understood, drying with excellent solubility and dispersion stability that hardly separates over time after dissolving in liquids with a higher specific gravity than water, such as milk or water containing sucrose, can be achieved. An egg yolk composition can be obtained.

Note that the present composition has excellent solubility and dispersion stability not only in the above-mentioned liquids but also in water.

The invention will be explained in more detail with the following examples.

In the following examples, chicken egg yolk was used as the egg yolk.

Test example 1 Bunazyme AP and protease [
0.4 g of Amano J3P was added to each, the temperature was raised to 50°C, enzyme treatment was performed for 4 hours, and then the temperature was raised to 60°C to deactivate the enzyme for 3 minutes.

Next, 15g of trisodium phosphate was added to this to adjust the pH to 7.8.
After adjusting the sugars shown in Table 1 to
Spray drying was carried out at 75° C. and a blowing temperature of 170 to 180° C. to obtain 580 g of a dried egg yolk composition (egg yolk powder).

As a control, 580 g of egg yolk powder obtained in the same manner as above except that no enzyme treatment was performed, and 10 g of these egg yolk powders were
Dissolved in 00TLl milk (specific gravity: 1032), inner diameter 5
．． The sample was placed in a 100rrLl beaker with a height of 0 cm and a height of 6.7 crn, and left to stand for 10 minutes.The thickness of the separation layer and the shade of yellow were measured to examine the state of separation.Table 1 shows the results.

In addition, the numerical values in the column of state of separation in the table have the following meanings.

5... No separation layer observed at all (separation layer thickness 10 mm) 4... Separation layer slightly observed, but the yellow color of that layer is not very noticeable (Oim (separation layer thickness) Thickness: 51 mm) 3... Separation layer is observed, and the layer is slightly yellow (1 mm < Separation layer thickness: 52 m 11 L) 2.
...A separation layer was observed, and the yellow color of the layer was slightly dark (2 mm<thickness of separation layer≦3 mw)1...
A separation layer was observed, and the yellow color of the layer was deep (3 mm<thickness of the separation layer). In the above, the darker the yellow color, the stronger the tendency for separation.

The above results show that the composition using enzyme-treated egg yolk powder according to the present invention has much better dispersion stability in milk than the composition using untreated egg yolk powder.

When each of these compositions was dissolved in a solution of granulated sugar having a specific gravity of 1.034, the same results as above were obtained.

Test Example 2 A dried egg yolk composition was obtained in the same manner as in Test Example 1, except that the pH of the enzyme-treated egg yolk liquid (pH 6,35) was not adjusted and 0.25 kg of granulated sugar was selected as the added sugar.

When 10g of this dried egg yolk composition was dissolved in 100ml of milk and placed in a beaker similar to that used in Test Example 1, a dark yellow separated layer about 2mm thick was observed after 2 minutes.

Example 1 300 ky of egg yolk liquid was sterilized at 62°C for 3 minutes, cooled to 50°C, and treated with Bunazyme AP and protease [Amano J
0.12 kg of each of 3P was added, and the mixture was subjected to enzyme treatment at 50°C for 4 hours, and then heated at 60°C for 3 minutes to inactivate the enzyme.

Add 3.5 kg of trisodium phosphate to this to adjust the pH to 7.
8, 60 kg of lactose was dissolved in 180 kg of boiled clean water, and a cooled solution was added thereto, and spray-drying was performed at an exhaust air temperature of 70 to 75°C and an air blowing temperature of 170 to 180°C.

When 10 g of the obtained dried egg yolk composition was dissolved in 100 Ttl of milk, it dissolved rapidly, and when it was placed in a 100 TL beaker with an inner diameter of 5 cfrL and a height of 6.7 CrrL, no separated layer was observed even after 2 hours.

Dry egg yolk composition 11 obtained in the same manner except that granulated sugar was not used was dissolved in 100 ml of milk, and a slightly yellow separated layer was formed after 2 minutes, but glucose and dextrin were used instead of granulated sugar. A dried egg yolk composition obtained in the same manner except for using alcohol gave the same good results as above.

Example 2 Add 300 ky of water to 150 kg of dried egg yolk powder to reconstitute the water, add 0.12 kg each of Bunazyme AP and protease "Amano" 3P, perform enzyme treatment at 50°C for 4 hours, and then enzyme treatment at 60°C for 3 minutes. was inactivated.

Add 3.5 kg of soda carbonate to this to adjust the pH to 80, add 45 kg of granulated sugar and powdered starch syrup (D-E.3
0) 45IC9 was dissolved in 180 kg of boiled clean water, cooled, and then lyophilized.

Freeze-drying was performed by freezing at -20°C, and drying for 20 to 40 hours while maintaining vacuum and heating to a shelf temperature of 40°C after freezing.

When 10 g of the obtained dried egg yolk composition was dissolved in 100 ml of milk, it quickly dissolved, and when placed in a beaker similar to that used in Example 1, no separated layer was observed even after 2 hours.

Dried egg yolk composition 10 obtained in the same manner except that soda carbonate was not used or dried egg yolk composition 10 obtained in the same manner except that ammonia was used instead of sodium carbonate.
When g was dissolved in 100 ml of milk, a slightly dark yellow separated layer was formed after 2 minutes, but the dried egg yolk composition obtained in the same manner as above i except that sodium pyrophosphate was used instead of sodium carbonate. Similar good results were obtained.

Claims (1)

[Claims] 1. The method is characterized in that a non-volatile alkaline agent and sugars are added to enzyme-treated egg yolk liquid and then dried. A method for producing a dried egg yolk composition. 2. The method for producing a dried egg yolk composition according to claim 1, wherein the egg yolk liquid is enzymatically treated with a protease in an amount of about 0.01 to 0.1 of its weight for about 4 hours or more. . 3 I) of egg yolk liquid after adding non-volatile alkaline agent
A method for producing a dried egg yolk composition according to claim 1, wherein H is about 7.5 to 10. 4 Added sugars are 5 to 40 parts per 100 parts of egg yolk liquid.
1. A method for producing a dried egg yolk composition according to claim 1.