Egg yolk source

Abstract

To provide yolk sauce having moderately high viscosity and strong yolk feeling, and capable of imparting complicated taste peculiar to raw egg on rice when mixed with cooked rice.SOLUTION: The yolk sauce according to the present invention contains yolk and albumen, and has a sodium content of less than 0.3 wt%, an egg-derived protein content of 14 to 16 wt%, an egg-derived lipid content of 24 to 28 wt%, and a glycine content of 0.1 to 1.5 wt%, and has a viscosity of 50 to 300Pa·s after freezing and thawing.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to an egg yolk sauce, and more particularly to an egg yolk sauce that has a moderately high viscosity and can provide a complex flavor unique to rice with raw egg on top. [Background technology]

[0002] In recent years, raw egg on rice has become popular, and rice balls that look like raw egg on rice are sold at convenience stores, supermarkets, etc. In relation to this, technology has been developed for raw egg on rice sauce, in which the viscosity, sodium content, and egg yolk content are adjusted to specific ranges so that the sauce does not soak into ingredients such as rice, and the egg yolk flavor can be preserved when used in food (References 1 and 2).

[0003] However, in recent years, there has been a demand for egg yolk sauces with a moderately high viscosity and a strong egg flavor. In contrast, the techniques described in the above-mentioned Patent Documents 1 and 2 have the following problems: when salt or soy sauce is premixed, the viscosity of the egg yolk sauce decreases, making it impossible to obtain an egg yolk sauce with a high viscosity and a strong egg yolk flavor; and when used in combination with egg-on-rice-style rice balls or cooked rice, the flavor becomes uniform, making it impossible to obtain the complex flavor unique to egg-on-rice. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2016-101118 [Patent Document 2] Japanese Patent Application Laid-Open No. 2012-105641 Summary of the Invention [Problem to be solved by the invention]

[0005] Therefore, the present invention has been made in consideration of these problems, and aims to provide an egg yolk sauce that has a moderately high viscosity and a strong egg yolk flavor, and that, when used in combination with cooked rice, can impart a complex flavor unique to raw egg on rice. [Means for solving the problem]

[0006] As a result of various experiments conducted to achieve the above object, the inventors found that by including a certain amount of glycine and limiting the amount of sodium-containing raw materials to a certain amount or less so that the sodium content is less than 0.3 wt %, freeze denaturation is further promoted, resulting in a moderately high viscosity and a strong egg yolk flavor.

[0007] Furthermore, the inventors have found that the egg yolk sauce of the present invention can be mixed appropriately with seasonings such as soy sauce or miso after freezing and thawing, making it easy to create a non-uniform mixed state and suitable for maintaining that state, and that it is possible to obtain an egg yolk sauce that does not have a uniform taste when eaten, but can reproduce the unique and complex taste of homemade egg on rice, leading to the invention described below.

[0008] The egg yolk sauce according to the present invention comprises: An egg yolk sauce comprising egg yolk and egg white, The sodium content is less than 0.3% by weight, the egg-derived protein content is 14 to 16% by weight, the egg-derived lipid content is 24 to 28% by weight, and the glycine content is 0.1 to 1.5% by weight, It is characterized by a viscosity after freezing and thawing of 50 to 300 Pa·s.

[0009] In addition, the egg yolk sauce according to the present invention is An egg yolk sauce comprising egg yolk and egg white, The sodium content is less than 0.3% by weight, the egg-derived protein content is 14 to 16% by weight, the egg-derived lipid content is 24 to 28% by weight, and the glycine content is 0.1 to 1.5% by weight, It is characterized by being frozen at -15 to -30°C and then thawed, and having a viscosity of 50 to 300 Pa·s.

[0010] The egg yolk sauce according to the present invention has a moderately high viscosity and a strong egg yolk taste, and when used with cooked rice, it can reproduce the unique and complex taste of raw egg on rice.

[0011] Furthermore, the egg yolk sauce of the present invention may be mixed with a seasoning containing sodium after freezing and thawing.

[0012] Furthermore, in the egg yolk sauce according to the present invention, the sodium-containing seasoning may contain salt. [Effects of the Invention]

[0013] According to the present invention, it is possible to provide an egg yolk sauce that has a moderately high viscosity and a strong egg yolk flavor, and that, when used in combination with cooked rice, can reproduce the unique and complex flavor of raw egg on rice. Furthermore, the egg yolk sauce of the present invention can be used in a variety of dishes, such as rice balls, sushi toppings, and fillings or toppings for boxed lunches. [Brief explanation of the drawings]

[0014] [Figure 1] FIG. 1 is a flowchart showing a method for preparing an egg yolk sauce according to an embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0015] Hereinafter, embodiments of the egg yolk sauce according to the present invention will be described in detail.

[0016] The egg yolk sauce according to the present invention, which contains egg yolk and egg white, has a sodium content of less than 0.3% by weight, an egg-derived protein content of 14 to 16% by weight, an egg-derived lipid content of 24 to 28% by weight, and glycine content of 0.1 to 1.5% by weight, and has a viscosity after freezing and thawing of 50 to 300 Pa s. Furthermore, after freezing and thawing, the sauce may be mixed with a seasoning containing sodium, and the sodium-containing seasoning may contain salt.

[0017] The egg yolk sauce having the above-mentioned composition is mainly produced by the following steps. (1) "Egg cracking and separation process": A process of cracking shell eggs and separating the liquid egg yolk (S1) (2) "Filtration process": A process of filtering foreign matter from the liquid egg yolk after separation (S2) (3) "Mixing process": A process of mixing the filtered liquid egg yolk with the ingredients to prepare the egg yolk sauce (S3) (4) "Heat sterilization and holding process": A process of heat sterilizing the egg yolk sauce after mixing (S4) (5) "Filling process": A process of filling with egg yolk sauce (S5) (6) "Freezing process": A process of freezing the egg yolk sauce after filling (S6) (7) "Thawing process": A process of thawing the frozen egg yolk sauce (S7) (8) "Mixing process": A process of mixing seasonings into the thawed egg yolk sauce (S8)

[0018] Each step will be described in detail below.

[0019] (1) Egg breaking / separation process (S1) The egg cracking and separation step (S1) involves cracking shell eggs and separating them into egg yolks and egg whites. The shell eggs used in the egg yolk sauce of the present invention are not particularly limited as long as they are edible; for example, eggs from chickens, quails, ducks, and wild goats can be used. The method for cracking and separating the eggs is also not particularly limited; they can be separated by hand or by using the separating function of a commonly used egg cracking machine. While it is expected that a small amount of egg white will be mixed in during the process of separating the egg yolks from the egg whites, it is sufficient that the protein content of the egg yolks and egg whites in the final egg yolk sauce is within the range of 14 to 16% by weight and the lipid content is within the range of 24 to 28% by weight. This description of the egg yolk sauce containing egg yolks and egg whites indicates that a small amount of egg white that cannot be separated may be mixed in, and does not intend to actively mix the egg white in.

[0020] (2) Filtration process (S2) In the filtration step (S2), after separating the egg yolk, the liquid egg yolk is filtered through a pump and a filter to remove the eggshell, chalaza, etc., thereby obtaining liquid egg yolk. The pump and filter used are not particularly limited as long as they are capable of transferring and removing the eggshell, chalaza, etc. Examples of pumps include positive displacement pumps such as rotary pumps, screw pumps, diaphragm pumps, sine pumps, and hose pumps, as well as non-positive displacement pumps such as centrifugal pumps. Examples of filters include punched filters, slit filters, wedge wire filters, notch wire filters, and mesh filters. The filter mesh size may be any width that allows removal of the eggshell, etc., and filters with mesh sizes of 0.1 to 0.3 mm are suitable.

[0021] (3) Mixing process (S3) The blending step (S3) is a step in which the blending ingredients are added to the filtered liquid egg yolk to prepare an egg yolk sauce. The blending ingredients are added so that the egg yolk and egg white protein content in the egg yolk sauce is 14-16 wt %, the lipid content is 24-28 wt %, the sodium content is less than 0.3 wt %, and the glycine content is 0.1-1.5 wt %, and the mixture is mixed uniformly using a mixer or the like. Because egg-onigiri-style rice balls and the like are expected to be distributed and consumed at room temperature, a pH adjuster (such as an organic acid or an organic acid salt) may be added from a microbial perspective. Examples of pH adjusters include acetic acid, lactic acid, malic acid, tartaric acid, citric acid, gluconic acid, glucono-delta-lactone, sodium acetate, sodium lactate, sodium malate, sodium tartrate, sodium gluconate, and sodium citrate. If the sodium content exceeds 0.3% by weight, the saltiness will be too strong, making it difficult to add seasonings after freezing and thawing, so it is preferable to add organic acid salts so that the sodium content is less than 0.3% by weight. In addition, amino acids other than glycine (sodium glutamate and sodium aspartate) and nucleic acids (sodium inosinate and sodium guanylate) can also be added for seasoning purposes as long as the sodium content is within the range of less than 0.3% by weight.

[0022] (4) Heat sterilization / holding process (S4) The heat sterilization and holding step (S4) involves heating the prepared egg yolk sauce to a predetermined temperature and holding it for a predetermined period of time. The heating method is not particularly limited, and either indirect or direct heating may be used. Examples of indirect heating include continuous systems using plate heat exchangers, double-pipe heat exchangers, shell-and-tube heat exchangers, and scraped-surface heat exchangers, while batch systems include tank heating and bag sterilization after filling. Methods for heating or sterilization after filling include hot water immersion, hot water shower spray, and steam heating. Examples of direct heating include electrical heating and microwave heating in continuous systems. Furthermore, to increase the viscosity of the egg yolk sauce, a second heat sterilization and holding step in a bag may be performed after filling. The heating conditions are preferably a temperature of 59.0°C or higher but lower than 65.0°C for 3.5 to 10 minutes, or a heat treatment equivalent thereto. If the heating temperature is lower than 59.0°C, sterilization will be insufficient, and if the sterilization temperature is higher than 65.0°C, the viscosity after freezing and thawing will be too high, making it impossible to achieve a desirable texture.

[0023] (5) Filling process (S5) The filling step (S5) is a step in which the egg yolk sauce is filled into a container appropriate for the intended use. The filling step can be performed either before or after the "heat sterilization and storage step," and is not particularly limited. The amount of filling per bag can be adjusted according to the intended use, such as 10 to 100 g (approximately 1 to 3 servings) for direct consumer use, or 100 g to 3 kg for commercial use. The product temperature during filling is not particularly limited, and hot pack filling or filling after cooling with chilled water or brine may be selected. The container material is not particularly limited, but is preferably freeze-resistant or heat-resistant for hot pack filling. An example of a heat-resistant container is one made from a combination of biaxially oriented nylon film and low-density polyethylene. Paper cartons and other similar containers can also be used.

[0024] (6) Freezing process (S6) The freezing step (S6) is a step of freezing the egg yolk sauce after filling. The freezing temperature may be within the range of -15 to -30°C. The freezing method is not particularly limited, and examples include slow freezing and rapid freezing. An example of slow freezing is a method of storing the sauce in a freezer, and examples of rapid freezing include a method of freezing the sauce by applying cold air in a spiral freezer or tunnel freezer, or a method of freezing the sauce by immersing it in a refrigerant (antifreeze) such as alcohol.

[0025] (7) Thawing process (S7) The thawing step (S7) is a step of thawing the frozen egg yolk sauce. The thawing method is not particularly limited, but examples include slow thawing by storing in a refrigerator or thawing under running water. The egg yolk sauce of the present invention has a viscosity of 50 to 300 Pa s after freezing and thawing, which is an appropriate viscosity suitable for maintaining a heterogeneous mixed state. The viscosity was measured by filling 300 g into a 300 mL tall beaker, adjusting the temperature to 5°C, using a rotor No. 30 and a rotation speed of 20 rpm. Measuring equipment: Toki Sangyo Co., Ltd. "B-type viscometer, model number: TVB-10H"

[0026] (8) Mixing process (S8) The mixing step (S8) is a step in which a seasoning containing sodium is mixed with the thawed egg yolk sauce. By keeping the egg yolk sauce and seasoning in a non-uniform state during mixing, an egg yolk sauce with the complex flavor unique to raw egg rice can be obtained. Examples of seasonings containing sodium include salt, monosodium glutamate, soy sauce, and miso.

[0027] By going through the above steps, an egg yolk sauce with a moderately high viscosity, a strong egg yolk flavor, and the complex flavor unique to raw egg rice is obtained. Examples of egg yolk sauce produced by the above steps are shown below. Of course, the technical scope of the present invention is not limited to the following examples. [Example]

[0028] First, in the egg cracking / separation and filtration processes, shell eggs are cracked and the yolk is separated, then filtered through a pump and a 0.2 mm slit filter to obtain liquid egg yolk.

[0029] Next, in the blending step, sodium acetate and sodium lactate were added in a 10:1 ratio so that the sodium content was less than 0.3% by weight, and the mixture was stirred to blend. Additionally, 1.0% by weight of glycine, malic acid, and glucono-delta-lactone were added to blend the egg yolk sauce. The protein content of the egg yolk and egg white in the egg yolk sauce was 15.0% by weight, and the lipid content was 26.7% by weight.

[0030] Next, for the heat sterilization and holding process and the filling process, the prepared egg yolk sauce was heat sterilized and held at 62.0°C for 10 minutes in a continuous plate sterilizer, and after holding, it was immediately cooled to below 5°C and filled into nylon plastic bags in 1 kg amounts.

[0031] Next, in the freezing step, the filled container was frozen to -18°C or below.

[0032] Next, in the thawing process, the frozen egg yolk sauce was slowly thawed in a refrigerator after 30 days, and the viscosity was 156 Pa s. Similarly, when the frozen egg yolk sauce was thawed under running water after 30 days, the viscosity was 88 Pa s.

[0033] Next, in the filling step, the egg yolk sauce that had been slowly thawed and then thawed under running water was divided into portions of 30 g for one serving.

[0034] Furthermore, in the mixing process, 30 g of egg yolk sauce (salt concentration 0.8 wt%) was mixed with 2 g of soy sauce (salt concentration 16 wt%) and eaten (final salt concentration 1.8 wt%). Both the slow-thawed and water-thawed products had a moderately high viscosity and were in a non-uniform state with the seasoning, resulting in the complex flavor unique to raw egg on rice.

[0035] The present invention is not limited to the above-described embodiment, and can be implemented in various forms as long as they fall within the technical scope of the present invention. [Industrial Applicability]

[0036] As shown in the above-described embodiment, the present invention can be industrially used as an egg yolk sauce to put on rice with raw egg on it, rice balls, etc.

Claims

1. An egg yolk sauce comprising egg yolk and egg white, The sodium content is less than 0.3% by weight, the egg-derived protein content is 14 to 16% by weight, the egg-derived lipid content is 24 to 28% by weight, and the glycine content is 0.1 to 1.5% by weight, An egg yolk sauce characterized in that the viscosity after freezing and thawing is 50 to 300 Pa·s.

2. An egg yolk sauce comprising egg yolk and egg white, The sodium content is less than 0.3% by weight, the egg-derived protein content is 14 to 16% by weight, the egg-derived lipid content is 24 to 28% by weight, and the glycine content is 0.1 to 1.5% by weight, An egg yolk sauce which has been frozen at -15 to -30°C and then thawed, and which has a viscosity of 50 to 300 Pa·s.

3. The food product is characterized in that it is mixed with a seasoning containing sodium after being frozen and thawed. The egg yolk sauce according to claim 1 or 2.

4. The sodium-containing seasoning contains salt. The egg yolk sauce according to claim 3.

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