Flavored egg yolk production method

Abstract

To provide a new production method for egg yolk flavored with seasoning liquid.SOLUTION: A flavored egg yolk production method includes: a charge and seal step of charging egg yolk into a packaging container while being immersed in seasoning liquid and then sealing the packaging container; and a heating step of heating the egg yolk together with the packaging container. In the heating step, the egg yolk is heated for 20-60 minutes.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing seasoned egg yolk. [Background technology]

[0002] Foods made from processed egg yolks have been developed.

[0003] Patent Document 1 describes a method for producing a pressurized egg yolk gel for ingredients, in which seasonings are added to egg yolk, the mixture is stirred, and the resulting egg yolk composition is subjected to ultra-high pressure processing. Furthermore, Patent Document 2 describes a method for producing flavored egg yolk, in which isolated egg yolk is frozen in a freezer at approximately -20°C to solidify into a jelly-like substance, and then soaked in a soaking base containing a certain amount of miso or the like flavored with added sugar, sake, or other seasonings until the flavor is absorbed. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2018-038287 A [Patent Document 2] Japanese Utility Model Application Publication No. 5-91383 Summary of the Invention [Problem to be solved by the invention]

[0005] In view of the above-mentioned prior art, an object of the present invention is to provide a novel method for producing egg yolk seasoned with a seasoning liquid. [Means for solving the problem]

[0006] The present invention solves the above-mentioned problems by carrying out a sealing step of filling a packaging container with egg yolk immersed in a seasoning liquid and sealing the container; The heating step includes heating the egg yolk together with the packaging container, This is a method for producing seasoned egg yolk, characterized in that in the heating step, the egg yolk is heated so as to maintain a transparent yellow state without having any yellowish-white parts. By subjecting the egg yolk to heat treatment while immersing it in the seasoning liquid, the egg yolk can be easily seasoned in a short period of time.

[0007] In a preferred embodiment of the present invention, the method includes a preheating step of heating the egg yolk prior to the encapsulation step. By including the above preheating step, the egg yolk is less likely to crack and the operation of immersing it in the seasoning liquid becomes easier.

[0008] In a preferred embodiment of the present invention, the preheating step includes a step of heating a whole egg with shell, removing the egg shell and egg white, and extracting the egg yolk. By including the above-mentioned step, the egg yolk can be quickly removed while maintaining its shape.

[0009] In a preferred embodiment of the present invention, the egg yolk after the preheating step comprises a mixture of non-fluid parts and fluid parts. By carrying out preheating so as to obtain the above-mentioned properties, the step of immersing the egg yolk in the seasoning liquid can be carried out quickly, and egg yolk that maintains a favorable texture and has excellent processability after heating for seasoning can be obtained.

[0010] In a preferred embodiment of the present invention, the seasoning liquid comprises soy sauce.

[0011] The present invention also relates to seasoned egg yolk produced by the above-mentioned production method. The seasoned egg yolk produced by the above-mentioned method maintains a favorable texture and has excellent processability. Effect of the Invention

[0012] According to the present invention, a novel method for producing egg yolk seasoned with a seasoning liquid can be provided. Furthermore, according to the method for producing seasoned egg yolk of the present invention, it is possible to produce seasoned egg yolk that can be easily processed into ingredients and the like. [Brief description of the drawings]

[0013] [Figure 1] FIG. 1 is a process diagram showing steps of a method for producing seasoned egg yolk according to one embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0014] The method for producing seasoned egg yolk of the present invention (hereinafter also referred to as the production method of the present invention) includes a sealing step S2 of filling a packaging container with egg yolk immersed in a seasoning liquid and sealing it, and a heating step S3 of heating the egg yolk together with the packaging container. Furthermore, in a preferred embodiment of the present invention, the present invention includes a pre-heating step S1 of heating the egg yolk before the encapsulation step S2, and a cooling step S4 of cooling the egg yolk after the heating step S3. A preferred embodiment of the production method of the present invention will be described below step by step.

[0015] <Preheating step S1> The pre-heating step S1 is a step of pre-heating the egg yolk to be used in the encapsulation step S2. In the present invention, in order to improve the ease of handling the egg yolk in the encapsulation step S2, it is preferable to carry out the pre-heating step S1 before the encapsulation step S2.

[0016] The egg yolk used is preferably an edible avian egg, such as an egg of a chicken, a quail, a duck, etc. In the present invention, it is preferable to use a chicken egg.

[0017] In the preheating step S1, the egg yolk taken out from the raw egg may be heated, or the whole egg may be subjected to the heat treatment. In the present invention, it is preferable to perform the heat treatment in the form of a whole egg with a shell, from the viewpoint of the ease of handling the egg. The raw egg with shell is used after washing the surface of the eggshell as necessary to remove feces and the like adhering to the surface of the eggshell.

[0018] The method of heating the egg yolk can be appropriately selected from heating in hot water, steaming, shower heating, etc., regardless of whether raw eggs with shells or just the egg yolk are being heated. In the present invention, heating in hot water is preferred, which allows the thermal conductivity to the egg yolk to be constant and the physical properties of the egg yolk to be uniform.

[0019] The heating temperature in the preheating step S1 can be appropriately changed depending on the equipment used, etc., but in the case of heating in hot water, the water temperature can be adjusted to a range of 60 to 70°C, more preferably 65 to 68°C. The heating time can also be adjusted as appropriate. In the case of heating in hot water, egg yolk that has been altered to the desired hardness can be obtained by heating for 20 to 60 minutes, more preferably 30 to 50 minutes, and even more preferably 40 to 45 minutes.

[0020] It is preferable to include a step of removing the egg shell and egg white and extracting the egg yolk after the whole egg is heat-treated. By performing a single heat treatment, the egg yolk can be more easily extracted than when the egg is in a raw state.

[0021] When removing the egg white etc., it is preferable not to remove the vitelline membrane from the egg yolk. By leaving the vitelline membrane, the subsequent encapsulation step S2 can be carried out while maintaining the shape of the egg yolk. It is also preferred that the chalazae not be removed from the egg yolk.

[0022] Moreover, it is preferable that the egg yolk after the preheating step S1 has a mixture of non-fluid parts and fluid parts. In the present invention, the fluid part refers to the semi-solid part that flows out from the inside when the heated egg yolk is cut. The non-fluid part refers to the part that does not flow out but is coagulated when the heated egg yolk is cut. In this case, the coagulated egg yolk does not have a yellowish-white part and is transparent yellow.

[0023] <Encapsulation process S2> The encapsulation step S2 is a step of filling the egg yolk and the liquid seasoning into a packaging container and sealing it.

[0024] The egg yolk to be filled is preferably obtained by extracting only the egg yolk from a whole egg. Moreover, it is preferable that the egg yolk is filled while maintaining its original hemispherical shape.

[0025] It is preferable to use egg yolk that has been subjected to the above-mentioned preheating step S1, but unheated egg yolk may be used as is. When unheated egg yolk is used, it is preferable to use the egg yolk while keeping the vitelline membrane intact and maintaining the hemispherical shape.

[0026] The type of seasoning liquid to be filled is not particularly limited, and any mixture of one or more of any ingredients can be used, including miso, soy sauce, mirin, salt, dashi, alcohol, fructose, granulated sugar, white sugar, brown sugar, sweeteners such as artificial sweeteners, acidulants such as citric acid, acetic acid, malic acid, edible oils and fats such as soybean oil, rapeseed oil, corn oil, palm oil, egg yolk oil, umami seasonings such as sodium glutamate, amino acids, etc.

[0027] In the present invention, it is preferable to use a seasoning liquid containing salt. The salt concentration of the seasoning liquid is not particularly limited, but is preferably 5% or less, more preferably 3% or less, and is, for example, 0.5 to 5%. By using a seasoning liquid having a salt concentration within the above range, a seasoned egg yolk having excellent texture and flavor can be produced.

[0028] In a preferred embodiment of the present invention, the seasoning liquid includes soy sauce. The soy sauce may be a general soy sauce selected from commercially available products such as sweet soy sauce, dark soy sauce, light soy sauce, and re-brewed soy sauce, or a combination of soy sauce and dashi soy sauce. When dark soy sauce is used, the mass ratio of soy sauce to the seasoning liquid is preferably 10% or more, more preferably 13% or more, and even more preferably 16% or more. In addition, the mass ratio of soy sauce to the seasoning liquid is preferably 25% or less, more preferably 22% or less, and even more preferably 19% or less. When a soy sauce other than dark soy sauce is used, it is preferable to adjust the mass ratio of soy sauce within a range in which the seasoning liquid has the same salt content as above.

[0029] In addition, in order to improve the storage stability, the seasoning liquid preferably contains a shelf life enhancer such as sodium acetate or glycine, a preservative, a pH adjuster, and a bacteriostatic agent.

[0030] The amount of seasoning liquid filled in the packaging container is preferably 1 to 10 g, more preferably 1 to 3 g, per egg yolk. By setting the amount of seasoning liquid to fall within the above range, the egg yolk is immersed in the seasoning liquid.

[0031] The packaging container used in the present invention is not particularly limited, and may be made of any material such as hard plastic or soft plastic, but it is preferable to use soft plastic. A specific example is a nylon polyethylene bag. The packaging container is preferably one that can be sealed. The packaging container can be attached by adhesive or heat sealing.

[0032] <Heating process S3> Next, the heating step S3 is a step of seasoning the egg yolk by heating the packaging container obtained in the sealing step S2.

[0033] In the heating step S3, the egg yolk is heated at a temperature at which the egg yolk maintains a transparent yellow color without having any yellowish-white parts.

[0034] Egg yolk has a deep orange color when unheated, changes from orange to yellow when heated, and becomes a chalky, opaque yellow color as coagulation progresses. In the present invention, the "yellow-white part" refers to the above-mentioned opaque yellow part. And, "transparent yellow" refers to a yellow color that is not chalky and maintains transparency. In the present invention, the "yellow" of egg yolk also includes the orange color that unheated egg yolk exhibits.

[0035] The heating method is not particularly limited, and examples thereof include heating in hot water, steaming, and shower heating, but in the present invention, it is preferable to heat the entire packaging container in hot water, which can make the thermal conductivity to the egg yolk constant and the physical properties of the egg yolk after heating uniform.

[0036] The heating temperature can be appropriately changed to an extent that the above-mentioned egg yolk color is achieved, taking into consideration the number of egg yolks to be packed in the container, the equipment to be used, etc. Specifically, the temperature can be adjusted to a range of 65 to 70°C, more preferably 65 to 68°C. The heating time can also be adjusted as appropriate. In the case of heating in hot water, egg yolk that has been altered to the desired hardness can be obtained by heating for 20 to 60 minutes, more preferably 30 to 50 minutes, and even more preferably 40 to 45 minutes.

[0037] It is preferable that the egg yolk after the heat treatment maintains a hemispherical shape, which allows easy processing into ingredients and the like.

[0038] Furthermore, it is preferable that the egg yolk after the heat treatment has fluidity in the center and has no fluidity and is solidified from the center to the periphery. In this case, it is preferable that the volume of the non-fluid part of the egg yolk after the heat treatment is larger than the volume of the egg yolk after the preheating step S1. The definition of the fluid portion is the same as in the preheating step S1.

[0039] <Cooling process S4> The cooling step S4 is a step of performing cooling after the heating step S3. The cooling method is not particularly limited, and examples thereof include natural cooling, refrigerated cooling, and water cooling. In the present invention, it is preferable to perform water cooling for the entire packaging container. The cooling step S4 allows the seasoning liquid to penetrate further into the egg yolk.

[0040] In this way, in the production method of the present invention, seasoned egg yolk can be produced efficiently through simple operations by sequentially carrying out the above-mentioned preheating step S1, encapsulation step S2, heating step S3, and cooling step S4. Furthermore, by sequentially carrying out the above steps, seasoned egg yolk that is excellent in texture and well permeated with the seasoning liquid can be easily produced.

[0041] The seasoned egg yolk obtained by the above-mentioned production method can be distributed and stored, for example, in a chilled state (0 to 15° C.).

[0042] The seasoned egg yolk obtained by the production method of the present invention can be used after being processed into ingredients, for example, as an ingredient for cooked rice, especially rice balls, bread, noodles, etc. When processed into an ingredient for use, the salt concentration of the egg yolk is preferably 0.3% by mass or more, and more preferably 0.5% by mass or more. EXAMPLES

[0043] The present invention will be described in more detail below with reference to examples, but the technical scope of the present invention is not limited to the following examples.

[0044] <Example 1> Raw eggs with shells were heated in water at 65°C for 45 minutes. The eggs were then cracked, and the half-cooked egg white was removed to extract only the egg yolk. The resulting egg yolk was transparent orange to yellow throughout, and had solidified while still retaining some fluidity.

[0045] Twenty egg yolks, 3 ml of seasoning liquid (BIB seasoning liquid, manufactured by Shoda Shoyu Co., Ltd.), and a bacteriostatic agent were packed into a bag, and the opening was sealed. After packing, the bag was heated in water at 65°C for 45 minutes, and cooled in water at 100°C or less for 45 minutes.

[0046] After cooling, the seasoned egg yolk was transparent orange to yellow throughout, had no yellowish-white parts, had a unique elastic texture, and had an excellent egg yolk flavor.

[0047] Furthermore, the obtained egg yolk was moderately solidified and had the property of being difficult to crush, so it could be easily processed into rice ball fillings, etc. while maintaining its shape. [Industrial Applicability]

[0048] The method for producing seasoned egg yolk of the present invention can be applied to the production of processed egg yolk foods. [Explanation of symbols]

[0049] S1 Pre-heating process S2 Encapsulation process S3 heating process S4 Cooling process

Claims

1. An encapsulation step of filling a packaging container with the egg yolk immersed in the seasoning liquid and sealing it; The heating step includes heating the egg yolk together with the packaging container, A method for producing seasoned egg yolk, characterized in that in the heating step, the egg yolk is heated for 20 to 60 minutes.

2. 2. The method for producing seasoned egg yolk according to claim 1, wherein the egg yolk is heated at a temperature of 65 to 70° C. in the heating step.

3. The method according to claim 1 , further comprising a pre-heating step of heating the egg yolk so that non-fluid parts and fluid parts are mixed before the encapsulation step.

4. The method according to claim 3, wherein in the preheating step, the egg yolk is heated at a temperature of 60 to 70° C. for 20 to 60 minutes.

5. The method according to claim 3 , wherein the preheating step comprises the steps of heating whole eggs with shells, removing the egg shells and egg whites, and extracting the egg yolks.

6. The method according to claim 1 , further comprising a cooling step of cooling the egg yolk together with the packaging container after the heating step.

7. The method according to claim 1 or 6, wherein the seasoning liquid has a salt concentration of 0.5 to 5%.

8. The method according to any one of claims 1 to 6, wherein the seasoning liquid contains soy sauce.

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