JPS5923778B2 - Egg yolk-containing high sugar content food additive and its manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a food additive suitable as a raw material for various processed foods and for improving flavor, and a method for producing the same, and particularly to an egg yolk-containing high sugar content food additive and a method for producing the same.

Eggs, such as chicken eggs, play an important role as raw materials for improving the flavor of various processed foods.

However, raw eggs have a problem in that they have a relatively short storage period during which they can maintain their freshness, and they also require sterilization, which imposes restrictions on the use of additive foods.

Processing methods for increasing the shelf life of eggs include processing methods that attempt to maintain physical properties close to those of fresh eggs, and processing methods that denature egg components through thermal coagulation.

The former processing method includes a freezing method in which the product is frozen after adding sugar or salt, and a sugar-adding method in which the product is added to a high sugar content state, and the latter processing method includes a high-temperature drying method.

Frozen eggs obtained by the freezing method among these processing methods require cryopreservation and therefore require a thawing process before use, resulting in high costs due to the ancillary equipment required for these processes, and high temperature processed products. The drawback is that heat denaturation must be performed before addition, and sweetened eggs obtained by the sugar addition method are made by heating raw eggs at relatively low temperatures in the presence of sugars and concentrating them, resulting in a high sugar content. Although it has a good preservability, it is only used for egg-containing foods with a relatively high sugar content and as a substitute for raw egg raw materials. Egg powder has a drawback in that the sulfur content contained in the eggs is liberated through heat treatment, resulting in deterioration of flavor, which greatly limits the types of foods to which it can be added.

Therefore, the object of the present invention is to provide an egg yolk-containing food additive and a method for producing the same, which can be added in a small amount and can give various foods a good and mild flavor that could not be brought by conventional addition of raw eggs or the above-mentioned processing valve. Our goal is to provide the following.

Another and important object of the present invention is that egg yolk can be used not only as a raw material for foods that have egg yolk as an essential ingredient, but also as an additive for foods that do not have egg yolk as an essential ingredient, thereby making the flavor of the food milder. The object of the present invention is to provide a food additive containing food additives and a method for producing the same.

The egg yolk-containing food additive according to the present invention is characterized by being a high sugar content food additive containing emulsified or dispersed egg yolk in a heat-denatured state.

On the other hand, the method for producing the egg yolk-containing high-sugar food additive according to the present invention involves mixing and stirring egg yolks and sugars to form an emulsion or dispersion, and then heating this to a temperature of 70°C or higher to completely remove the egg yolk components. It is characterized by denaturing it by heat, then heating it to a higher temperature to sterilize it, and concentrating it to a product with a high sugar content that cannot be sterilized.

In the method of the present invention, the heat denaturation temperature is specified to be 70°C or higher, but this does not mean that the temperature of 70°C is a critical value.

The heat denaturation (coagulation) temperature of the egg yolk itself is generally about 6
The temperature is 2°C, but this is because the temperature increases if sugars are present, and depending on the sugar content, heat denaturation may not occur even at 70°C.

When carrying out the method of the present invention, conditions are generally set at 85° C. for 30 minutes in order to maintain a high sugar content from the beginning and to shorten the concentration step.

Although any sugar can be used, since the product of the present invention is a food additive, it is preferably odorless or odorless, and for this reason, sucrose, maltol, or starch syrup is usually used. Used alone or in combination.

In the food additive according to the present invention, the egg yolk used as a raw material is heat-denatured and further heat-treated at a high temperature to be completely sterilized and to have a high sugar content.
For short-term storage, low temperature is sufficient, and for long-term storage, refrigeration is sufficient.

Next, the present invention will be described in more detail in connection with a manufacturing example involving processing of food products.

Production example 1 Raw egg yolk 1000? While stirring, 750 g of sucrose is gradually added to the mixture, and after the addition is complete, stirring is continued for about 30 minutes.

Next, the mixture is gradually heated to 85° C. by indirect heating, maintained at this temperature for about 30 minutes, further heated to about 95° C., and maintained at this temperature for about 20 minutes.

The mixture is then allowed to cool, and when the temperature reaches approximately 60°C, it is poured into a container and packaged to produce a product.

Incidentally, constant stirring was continued until the injection into the container.

The sugar content of this food additive was 65 Brix.

Chocolate for ice cream coating and ice cream were experimentally produced using the above food additives and the following blending ratios in a conventional manner.

result Both prototypes had better flavor than ever before.

Conventionally, it has been difficult to add eggs to chocolate, but by using the egg-containing food additive of the present invention, it has been possible to mix them in sufficiently uniformly using conventional methods.

As for ice cream, it was also found to be excellent in terms of emulsifying properties, structure, overrun, etc.

Production example 2 Raw egg yolk 1000? , 250g of sucrose, and 700g of powdered starch syrup
A food additive was produced using the same method as described in Production Example 1.

The sugar content of this product was 70 Brix.

Using this food additive, a butter cream was experimentally produced using the following mixing ratio in a conventional manner.

The resulting prototype differed from conventional products in that it had an extremely mild egg flavor, and as an egg product it had excellent shelf life.

Furthermore, the overrun could be increased by about 40 to 50 points compared to the conventional product.

Production Example 3 A food additive was produced by using egg yolk 1000P and maltol 1001' and treating it in the same manner as in Production Example 1.

The sugar content of this product was 72 Brix.

Using this food additive, a milkshake was prepared as a trial product using the following mixing ratio in a conventional manner.

Ingredients Weight Degreasing powder hole 40 raw milk 10 The above food additives 15.7 A little vanilla custard flavor Ingredients Weight % Water 34.3 result The prototype product was superior to the conventional product in terms of richness.

Since maltol was used as the saccharide, the sweetness level was relatively low, and no browning occurred during high temperature sterilization.

Claims (1)

[Scope of Claims] 1. An egg yolk-containing food additive with high sugar content, which contains egg yolk in an emulsified or dispersed state in a heat-denatured state. 2 Mix and stir egg yolk and sugar to form an emulsion or dispersion, then heat this to a temperature of 70°C or higher to completely denature the egg yolk component, and then heat it to a higher temperature to sterilize it. A method for producing an egg yolk-containing food additive with a high sugar content, which is characterized by concentrating the food additive with the egg yolk to form a food additive with a high sugar content in which bacteria cannot grow.