Egg yolk liquid for frozen storage and method for producing the same

Abstract

To provide an egg yolk liquid and a method for producing the same, which prevent reduction of fluidity and occurrence of syneresis caused by protein aggregation during freeze-thawing, and which hardly coagulate upon heating after being frozen and thawed.SOLUTION: An egg yolk liquid for frozen storage does not coagulate even when heated to 65°C or more. The whole of the egg yolk liquid comprises: liquid egg yolk in an amount of 10-70 wt.%; an alginate and / or an alginic acid compound in an amount of 0.1-0.8 wt.%; a starch degradation product having a DE of 24-26 in an amount of 1.7-15 wt.%; and water in an amount of 14-80 wt.%.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to an egg yolk liquid having excellent frozen storage properties and a method for producing the same. [Background technology]

[0002] Sauces that use a lot of egg yolks, such as Anglaise, Carbonara, and Hollandaise, are appealing for their rich egg flavor and smooth texture. However, egg yolks solidify and become crumbly when heated above approximately 65°C, making temperature control during cooking difficult. Therefore, it is difficult to mass-produce smooth sauces that use a lot of egg yolks with consistent quality on an industrial scale.

[0003] Furthermore, because egg yolk liquid has a poor shelf life, freezing it is necessary to improve its shelf life from the standpoint of productivity and food waste. However, freezing causes the proteins in the egg yolk liquid to aggregate, which reduces the fluidity of the egg yolk liquid after thawing and causes syneresis, which can lead to burning and uneven cooking during sauce production.

[0004] Patent Document 1 discloses a technology relating to sauces that use a large amount of egg yolk, in which the egg yolk contains alginate and / or an alginic acid compound, which prevents aggregation when the egg yolk protein is thermally denatured due to a reaction between the calcium content of the egg yolk and the alginate, and the egg yolk does not coagulate even when heated to 65°C or higher. In other words, this technology relates to egg yolk liquid, which enables the stable production of a sauce that has a smooth texture even when a large amount of egg yolk is used.

[0005] Furthermore, with regard to frozen liquid egg yolk, Patent Document 2 discloses frozen liquid eggs that do not lose fluidity even when thawed by adding dextrin alcohol. While this has some effect in improving frozen storage stability, it is premised on the use of heat coagulation, and therefore does not solve the problem of obtaining a sauce with a smooth texture even when a large amount of egg yolk is used without heat coagulation.

[0006] In addition, when alginate and / or alginic acid compounds are present in the frozen liquid eggs, the effects of the alginate and / or alginic acid compounds are not fully exerted because dextrin alcohol has a chelating effect on calcium ions in the egg yolk, resulting in the formation of aggregates and a rough texture when heated after thawing. [Prior art documents] [Patent documents]

[0007] [Patent Document 1] Japanese Patent Application Publication No. 11-127818 [Patent Document 2] Japanese Patent Application Laid-Open No. 2001-346508 Summary of the Invention [Problem to be solved by the invention]

[0008] In view of the above problems, we have been studying an egg yolk liquid that has excellent frozen storage properties and enables the mass production of sauces with a smooth texture using a large amount of egg yolk with stable quality. Accordingly, an object of the present invention is to provide an egg yolk liquid that does not suffer from a decrease in fluidity or syneresis due to protein aggregation even when thawed in the cold and that is resistant to coagulation even when heated after thawing in the cold, and a method for producing the same. [Means for solving the problem]

[0009] As a result of extensive research conducted by the present inventors to solve the above-mentioned problems, they discovered that an egg yolk liquid containing specific amounts of liquid egg yolk, alginate and / or an alginic acid compound, a specific starch hydrolysate, and water does not coagulate when heated after thawing in cold water, and that adding a specific amount of a starch hydrolysate with a specific hydrolysis degree can prevent protein aggregation during freezing, leading to the completion of the present invention.

[0010] That is, the first aspect of the present invention relates to an egg yolk liquid for frozen storage that does not coagulate even when heated to 65°C or higher, and which contains, in total, 10 to 70% by weight of liquid egg yolk, 0.1 to 0.8% by weight of an alginate and / or alginic acid compound, 1.7 to 15% by weight of a starch hydrolysate having a DE of 24 to 26, and 14 to 80% by weight of water. The second aspect of the present invention relates to a frozen egg yolk liquid obtained by freezing the egg yolk liquid for frozen storage. The third aspect of the present invention relates to a sauce containing the frozen egg yolk liquid. A fourth aspect of the present invention relates to a method for producing egg yolk liquid for frozen storage, comprising: adding 0.1 to 0.8 wt% of an alginate and / or an alginic acid compound, 1.7 to 15 wt% of a starch hydrolysate having a DE of 24 to 26, and 14 to 80 wt% of water heated to 50 to 70°C to obtain a mixture; adding liquid egg yolk heated to 45 to 50°C to the mixture so that the liquid egg yolk accounts for 10 to 70 wt% of the total egg yolk liquid; and cooling the egg yolk liquid to 1 to 20°C. [Effects of the Invention]

[0011] According to the present invention, it is possible to provide an egg yolk liquid that does not suffer from a decrease in fluidity or syneresis due to protein aggregation even when cold-thawed and that is resistant to coagulation even when heated after cold-thawing, and a method for producing the same. Furthermore, a sauce containing the egg yolk liquid has a smooth texture even when it contains a large amount of egg yolk, and the sauce can be mass-produced with stable quality. DETAILED DESCRIPTION OF THE INVENTION

[0012] The present invention will be described in further detail below. The egg yolk liquid for frozen storage of the present invention is an egg yolk liquid containing specific amounts of liquid egg yolk, alginate and / or an alginic acid compound, a specific starch hydrolysate, and water, and is intended for use solely after freezing at -18°C or below. The egg yolk liquid for frozen storage and frozen egg yolk liquid obtained by freezing the egg yolk liquid for frozen storage do not solidify even when heated to 65°C or above, and are therefore suitable for use in sauces intended for cooking with heat. Here, cooking with heat refers to any cooking method that involves applying heat to ingredients, and is not particularly limited as long as it raises the temperature of the ingredients, and examples of cooking methods include baking, simmering, steaming, boiling, stir-frying, cooking rice, frying, and smoking.

[0013] The egg yolk liquid of the present invention and the frozen egg yolk liquid obtained by freezing the egg yolk liquid do not solidify even when heated to 65°C or higher, but the effects of the present invention can be suitably achieved when cooked at a temperature of 65 to 500°C. A temperature of 65 to 400°C is more preferred, and 65 to 300°C is even more preferred. "Not solidifying" refers to a state in which the liquid is not hardened and retains fluidity.

[0014] The liquid egg yolk is the egg yolk portion obtained by removing the egg white from the contents obtained by removing the eggshell from a bird's egg. It may be a pasteurized egg yolk obtained by sterilizing the egg yolk portion, or a dried egg yolk obtained by drying the egg yolk portion and dissolving it in water. Pasteurized egg yolk can be obtained, for example, by heating the egg yolk portion at about 60°C for about 3 minutes. Examples of the bird's eggs include eggs of birds used for food, such as chickens, quails, wild ducks, and geese. Of these, chicken eggs are preferred because of their ease of availability. If it is desired to further suppress aggregation during heating, it is preferable to use liquid egg yolk that has been treated with a protease.

[0015] The content of the liquid egg yolk is preferably 10 to 70% by weight, more preferably 20 to 60% by weight, and even more preferably 30 to 50% by weight, of the total egg yolk liquid. If the content of liquid egg yolk is less than 10% by weight, the egg flavor may not be fully perceived. On the other hand, if the content is more than 70% by weight, the starch hydrolysate, alginate salt and / or alginic acid compound may not be sufficiently dissolved, and the effect of inhibiting heat aggregation and / or coagulation of the egg yolk liquid may not be fully obtained, resulting in a sauce with a smooth texture.

[0016] The alginate is a salt of alginic acid, a polysaccharide contained in brown algae, etc. Examples of the alginate include metal salts of alginic acid such as sodium salt, potassium salt, and zinc salt; ammonium salt; ammonia salt; and other water-soluble salts obtained by using alginic acid as a starting material. However, sodium salt (i.e., sodium alginate) is preferred because it is generally inexpensive and is often used in foods.

[0017] The alginic acid compound is a compound based on alginic acid other than the alginate salt. Examples of the alginic acid compound include various ester compounds, such as propylene glycol alginate, which is commonly used in food products.

[0018] Furthermore, the alginate and the alginic acid compound can be produced using alginic acid as a raw material, and there are no particular restrictions on the origin of the algae from which the alginic acid is extracted, the molecular weight of the alginic acid, or the quantitative ratio (M / G ratio) and arrangement of the components of alginic acid, β-(1→4)-D-mannuronic acid (hereinafter abbreviated as "M") and α-(1→4)-L-guluronic acid (hereinafter abbreviated as "G"), but alginic acid with a high M / G ratio is preferred as the raw material for the alginate and the alginic acid compound.

[0019] Regarding the viscosity of the aqueous solutions of the alginate and alginic acid compound, those ranging from low to high viscosity are preferred because they can reduce the thermal coagulation of egg yolk liquid, with those ranging from medium to high viscosity being more preferred. Here, a low-viscosity product refers to a 10% aqueous solution having a viscosity of 20 to 2300 mPa·s at 20°C, a medium-viscosity product refers to a 1% aqueous solution having a viscosity of 20 to 400 mPa·s at 20°C, and a high-viscosity product refers to a 1% aqueous solution having a viscosity of 450 to 900 mPa·s at 20°C.

[0020] The content of the alginate and / or alginic acid compound in the total egg yolk liquid is preferably 0.1 to 0.8 wt %, more preferably 0.2 to 0.7 wt %, and even more preferably 0.3 to 0.6 wt %. If the content of the alginate and / or alginic acid compound is less than 0.1 wt %, the effect of inhibiting heat aggregation and / or coagulation of the egg yolk liquid is not sufficiently obtained, and the sauce may not have a smooth texture. On the other hand, if the content is more than 0.8 wt %, the viscosity of the egg yolk liquid may become too high, which may cause the sauce to burn during production.

[0021] The starch hydrolysate is a general term for low-molecular-weight carbohydrates obtained by hydrolysis of starch or glycogen, and the DE of the starch hydrolysate is preferably 24 to 26, more preferably 25 to 26. DE here is an abbreviation for dextrose equivalent, and is a value indicating the saccharification rate of starch. DE can be measured by the LANE-EYNON method.

[0022] If the DE of the starch hydrolysate is less than 24, the effect of preventing a decrease in fluidity and syneresis after frozen storage may not be obtained, whereas if the DE exceeds 26, a decrease in fluidity or syneresis may occur when the starch hydrolysate is thawed in a cold environment. The starch hydrolysate may be commercially available or may be produced by a known method. Specific examples of commercially available starch hydrolysates having a DE of 24 to 26 include MPD (manufactured by Matsutani Chemical Industry Co., Ltd.: DE value 25) and Pine Index #3 (manufactured by Matsutani Chemical Industry Co., Ltd.: DE value 25).

[0023] Examples of the origin of the raw starch for the starch hydrolysate having a DE of 24 to 26 include potato starch, corn starch, waxy corn starch, tapioca starch, wheat starch, sweet potato starch, rice starch, and sago starch.

[0024] The content of the starch hydrolysate having a DE of 24 to 26 is preferably 1.7 to 15 wt %, more preferably 2 to 12 wt %, and even more preferably 3 to 7 wt % of the total egg yolk liquid. If the content of the starch hydrolysate having a DE of 24 to 26 is less than 1.7 wt %, protein aggregation is more likely to occur during freezing, which may result in reduced fluidity or syneresis. If the content of the starch hydrolysate having a DE of 24 to 26 is more than 15 wt %, a large amount of water must be added for dissolution, which may result in an insufficient egg flavor or an overly strong sweetness.

[0025] To reduce the sweetness of the egg yolk liquid, a portion of the starch hydrolysate having a DE of 24 to 26 may be replaced with a starch hydrolysate having a DE of 5 to 23, provided that the content of the starch hydrolysate having a DE of 24 to 26 in the entire egg yolk liquid is within the above-mentioned range. To avoid impairing the effects of the present invention, the amount of the starch hydrolysate is 0.1 to 13.3 wt % of the entire egg yolk liquid. Specific examples of commercially available starch hydrolysates having a DE of 5 to 23 include Max 1000 (manufactured by Matsutani Chemical Industry Co., Ltd.: DE value 9), Pinex #2 (manufactured by Matsutani Chemical Industry Co., Ltd.: DE value 11), Sandec #150 (manufactured by Sanwa Starch Industry Co., Ltd.: DE value 17), TK-16 (manufactured by Matsutani Chemical Industry Co., Ltd.: DE value 18), and Pinex #4 (manufactured by Matsutani Chemical Industry Co., Ltd.: DE value 19).

[0026] The water content of the egg yolk liquid is preferably 14 to 80% by weight, more preferably 20 to 70% by weight, and even more preferably 30 to 60% by weight. If the water content is less than 14% by weight, the starch hydrolysate, alginic acid, and / or alginic acid compounds may not dissolve sufficiently, causing the egg yolk liquid to aggregate and / or solidify upon heating, which may prevent the sauce from having a smooth texture. If the water content is more than 80% by weight, the egg flavor may not be fully perceived.

[0027] The egg yolk liquid or frozen egg yolk liquid of the present invention can be suitably used as an ingredient for sauces, particularly those intended for cooking with heat. The sauce refers to a liquid or paste-like food used as a seasoning, topping, or filling for dishes or desserts. Specific examples include carbonara sauce, anglaise sauce, hollandaise sauce, mayonnaise, and custard cream, but there is no particular limitation as long as it is a liquid or paste-like food containing the egg yolk liquid or frozen egg yolk liquid of the present invention. The sauce containing the egg yolk liquid or frozen egg yolk liquid of the present invention also has good frozen storage stability, a smooth texture despite containing a large amount of egg yolk, and can be mass-produced with stable quality. On the other hand, when attempting to impart frozen storage stability to a sauce, adding the starch hydrolysate separately during sauce preparation rather than incorporating it in the egg yolk liquid may result in insufficient frozen storage stability. Therefore, to impart good frozen storage stability to a sauce containing egg yolk liquid, it is preferable to incorporate the starch hydrolysate in the egg yolk liquid.

[0028] The methods for producing the egg yolk liquid for cryopreservation and the frozen egg yolk liquid of the present invention are exemplified below: First, a mixture is obtained by adding the ingredients to water heated to 50-70°C so that the total egg yolk liquid contains 0.1-0.8 wt% alginate and / or alginic acid compound, 1.7-15 wt% starch hydrolysate with a DE of 24-26, and 14-80 wt% water.

[0029] Next, liquid egg yolk is heated to 45 to 50°C so that its content in the total egg yolk liquid is 10 to 70% by weight, and added to the mixture to obtain egg yolk liquid.

[0030] The egg yolk liquid for frozen storage of the present invention is obtained by cooling the obtained egg yolk liquid to 1 to 20°C. Furthermore, frozen egg yolk liquid is obtained by freezing the obtained egg yolk liquid. The temperature at which the egg yolk liquid is frozen is not limited as long as it can be frozen, but may be, for example, -18°C or lower.

[0031] Furthermore, sauces can be produced using the egg yolk liquid for frozen storage or the frozen egg yolk liquid of the present invention by conventional methods for producing each food product. Furthermore, by using the egg yolk liquid for frozen storage or the frozen egg yolk liquid of the present invention, it is now possible to produce sauces using compositions and conditions that have not previously been possible due to the thermal coagulation of egg yolk liquid.

[0032] When the egg yolk liquid for frozen storage, frozen egg yolk liquid, or sauce of the present invention is heat-sterilized, there are no particular limitations on the method, and examples include, but are not limited to, UHT sterilization, plate sterilization, batch sterilization, scraping sterilization, tubular sterilization, and retort sterilization. The heat sterilization conditions are also not particularly limited, and are sufficient as long as bacteria are killed hygienically according to the needs of each food, and examples include heat sterilization at 65 to 145°C for 1 second to 30 minutes. From a hygienic standpoint, heat sterilization at 75°C or higher for 1 minute or longer is desirable as a food poisoning prevention measure. However, in the case of eggs, egg white coagulation occurs at temperatures above approximately 60°C, and egg yolk coagulation begins at temperatures above approximately 65°C, which can result in a change in quality. However, the egg yolk liquid for frozen storage or frozen egg yolk liquid of the present invention does not coagulate, and sauces containing the egg yolk liquid for frozen storage or frozen egg yolk liquid can be sufficiently heat-sterilized at 75°C for 1 minute or longer without impairing the smooth texture. [Example]

[0033] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the examples, "parts" and "%" are by weight.

[0034] The raw materials used in the examples and comparative examples are as follows. 1) "Pasteurized Egg Yolk" manufactured by Ito Keiran Co., Ltd. 2) Kimica Algin I-3 (sodium alginate) manufactured by Kimica Co., Ltd. (viscosity of 1% aqueous solution at 20°C: 300-400 mPa·s) 3) "MPD (DE:25)" manufactured by Matsutani Chemical Industry Co., Ltd. 4) Matsutani Chemical Industry Co., Ltd. "Pinex #2 (DE:11)" 5) Showa Sangyo Co., Ltd. "SPD (DE:30)"

[0035] <Evaluation of fluidity after thawing> The frozen egg yolk liquid obtained in the Examples and Comparative Examples was left at -20°C for one week, and then naturally thawed at 5°C for 18 hours, and then left at 25°C for one hour (to obtain cold-thawed egg yolk liquid). 1.5 g of each of the cold-thawed egg yolk liquid and the unfrozen egg yolk liquid was dropped into the center of a 10 cm diameter glass Petri dish, which was then tilted at a 45° angle and visually inspected for 30 seconds. Evaluation was based on the following criteria, and the results are shown in Table 1. 5 points: The egg yolk liquid flowed to the edge of the dish at the same speed as the liquid before freezing. 4 points: The egg yolk flowed to the edge of the dish, although at a slower rate than before freezing. 3 points: A slight flow occurred, but did not reach the edge of the dish. 2 points: No fluidity and did not flow. 1 point: The solution completely solidified into a pudding-like substance and could not be dripped into the petri dish.

[0036] <Evaluation of syneresis after thawing> 4.0 g of the egg yolk liquid obtained in the Examples and Comparative Examples was placed in a cylindrical container with a diameter of 3 cm and left to stand at -20°C for one week. After frozen storage at -20°C, the container was allowed to thaw naturally at 5°C for 18 hours and then left to stand in an environment of 25°C for one hour (to obtain cold-thawed egg yolk liquid). The surface of the egg yolk liquid after cold thawing and the surface of the egg yolk liquid before freezing were visually observed. Evaluation was based on the following criteria, and the results are shown in Table 1. 5 points: No change whatsoever before and after thawing, and no separation of water is observed. 4 points: Slight separation of water is observed on the surface of the egg yolk liquid after thawing compared to the egg yolk liquid before freezing. 3 points: Compared to the egg yolk liquid before freezing, water separation is observed on the surface of the egg yolk liquid after thawing, but this does not affect the quality. 2 points: Compared to the egg yolk liquid before freezing, water separation was observed on the surface of the egg yolk liquid after thawing, and the surface of the egg yolk liquid was slightly crumbly. 1 point: Compared to the egg yolk liquid before freezing, water separation is observed on the surface of the egg yolk liquid after thawing, and the surface of the egg yolk liquid is crumbly.

[0037] <Evaluation of texture after heating> The frozen egg yolk liquid obtained in the Examples and Comparative Examples was left standing at -20°C for one week, and then naturally thawed at 5°C for 18 hours, and then left standing in an environment of 25°C for one hour (to obtain cold-thawed egg yolk liquid). 100g of the cold-thawed egg yolk liquid was heated at 100°C for five minutes, and then eaten by 10 experienced panelists and evaluated according to the following criteria. The average of each panel's evaluation scores is shown in Table 1 as the evaluation score. 5 points: The egg yolk liquid does not coagulate or solidify due to heat, and has the same smooth texture as the egg yolk liquid before heating. 4 points: The egg yolk liquid has slightly coagulated due to heat, and is more viscous than the egg yolk liquid before heating, but is smooth and does not feel rough. 3 points: The egg yolk liquid has coagulated due to heat, and feels slightly rougher than the egg yolk liquid before heating. 2 points: Heat aggregation and / or coagulation of the egg yolk occurs, and the egg yolk feels significantly coarser than before heating. 1 point: Completely solidified and pudding-like.

[0038] <Texture evaluation of sauce containing egg yolk> The sauces made using the egg yolk liquid obtained in the Examples and Comparative Examples were tasted by 10 experienced panelists and evaluated according to the following criteria. The unheated sauce used in the following criteria was an unheated sauce made by mixing 100g of milk with 100g of thawed egg yolk liquid and leaving it in an environment of 25°C for 1 hour. The average of the evaluation scores of each panelist is shown in Table 1 as the evaluation score. 5 points: No roughness at all, with a smooth texture similar to that of uncooked sauce. 4 points: It is more viscous than the unheated sauce, but has a smooth texture and does not feel gritty. 3 points: Slightly grainier than uncooked sauce, but not enough to affect quality. 2 points: The egg yolk is partially coagulated and feels much grainier than the uncooked sauce. 1 point: The egg yolk liquid solidifies and becomes like scrambled eggs, with no fluidity or smoothness.

[0039] An example of the method for producing frozen egg yolk liquid of the present invention is shown below. (Example 1) Preparation of frozen egg yolk liquid According to the formulation in Table 1, 0.50 parts by weight of sodium alginate, 5.00 parts by weight of MPD, and 8.09 parts by weight of pine index were added to 45.94 parts by weight of water at 50°C and dissolved. Then, 40.47 parts by weight of liquid egg yolk kept at 45-50°C was added to the solution and mixed to obtain an egg yolk liquid. The solution was then filled into pillow packaging and cooled to 20°C with cold water at 5°C to obtain an egg yolk liquid for frozen storage. The egg yolk liquid for frozen storage was cooled to -20°C to obtain a frozen egg yolk liquid. The obtained frozen egg yolk liquid was evaluated for fluidity after cold thawing, syneresis after cold thawing, and texture after heating, and the evaluation results are summarized in Table 1. The obtained frozen egg yolk liquid was naturally thawed at 5°C for 18 hours and then left to stand at 25°C for 1 hour to thaw. 100 g of milk was placed in a pot and heated to 80°C, and 100 g of the cold thawed egg yolk liquid was added and heated at 100°C for 5 minutes to obtain a sauce. The texture of the obtained sauce was evaluated, and the evaluation results are summarized in Table 1.

[0040] (Examples 2 to 7, Comparative Examples 1 to 5) Preparation of frozen egg yolk liquid Frozen egg yolk liquid was obtained in the same manner as in Example 1, except that the content of liquid egg yolk, the content of sodium alginate, and the type and content of starch hydrolysate were changed according to the formulations in Table 1. The obtained frozen egg yolk liquid was evaluated for fluidity after cold thawing, syneresis after cold thawing, and texture after heating, and the evaluation results are summarized in Table 1. Furthermore, a sauce was obtained using the obtained frozen egg yolk liquid in the same manner as in Example 1. The obtained sauce was evaluated for texture, and the evaluation results are summarized in Table 1.

[0041] [Table 1]

[0042] Table 1 shows that the frozen egg yolk liquids obtained in Examples 1 to 7 all had good fluidity after thawing, good syneresis after thawing, and good texture after heating. It also shows that the sauces obtained in Examples 1 to 7 all had good texture evaluations.

[0043] On the other hand, the frozen egg yolk liquid obtained in Comparative Example 1 had a high egg yolk content of 75% by weight and a low water content, and was evaluated as having a low texture after heating. The sauce obtained in Comparative Example 1 was also evaluated as having a low texture.

[0044] The frozen egg yolk liquid obtained in Comparative Example 2 had a low sodium alginate content and was evaluated as having a low texture after heating. The sauce obtained in Comparative Example 2 was also evaluated as having a low texture.

[0045] The frozen egg yolk liquid obtained in Comparative Example 3 had a low content of starch hydrolysates with DE24 to 26, and was evaluated as having low fluidity after being thawed.

[0046] The frozen egg yolk liquid obtained in Comparative Example 4 had a DE of less than 24 as a starch hydrolysate, and was evaluated as having poor fluidity after thawing and poor syneresis after thawing.

[0047] The frozen egg yolk liquid obtained in Comparative Example 5 had a DE of higher than 26 as a starch hydrolysate, and was evaluated as having poor fluidity after thawing and poor syneresis after thawing.

Claims

1. An egg yolk liquid that does not coagulate even when heated to 65°C or higher, The egg yolk liquid for frozen storage contains, in its entirety, 10 to 70% by weight of liquid egg yolk, 0.1 to 0.8% by weight of an alginate and / or an alginic acid compound, 1.7 to 15% by weight of a starch hydrolysate having a DE of 24 to 26, and 14 to 80% by weight of water.

2. A frozen egg yolk liquid obtained by freezing the egg yolk liquid for cryopreservation according to claim 1.

3. A sauce comprising the frozen egg yolk liquid of claim 2.

4. a method for preparing a mixture by adding 0.1 to 0.8% by weight of an alginate and / or an alginic acid compound, 1.7 to 15% by weight of a starch hydrolysate having a DE of 24 to 26, and 14 to 80% by weight of water heated to 50 to 70°C to a whole egg yolk liquid; adding liquid egg yolk heated to 45 to 50°C to the mixture so that the liquid egg yolk accounts for 10 to 70% by weight of the total egg yolk liquid; and cooling the egg yolk liquid to 1 to 20°C. A method for producing liquid egg yolk for frozen storage.

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