Egg yolk-containing frozen sauce

Abstract

To provide a frozen sauce containing a high concentration of egg yolk, without necessarily using special egg yolks such as processed egg yolks, in which the coagulation of egg yolks during frozen storage is suppressed. [Solution] A frozen egg yolk-containing sauce containing 4-20% by mass of egg yolk and 0.2-5% by mass of organic acid monoglyceride. Preferably, the organic acid monoglyceride is succinic acid monoglyceride. It is also preferable to contain 0.01-0.4% by mass of sodium alginate. It is also preferable that the viscosity at a temperature of 25°C after thawing is 1-15 Pa·s.

Description

Technical Field

[0001] The present invention relates to a frozen sauce containing egg yolk.

Background Art

[0002] An egg yolk-containing sauce is a type of sauce that is eaten by applying it to other food ingredients, etc., and one can enjoy the rich flavor and umami of the egg yolk. A sauce containing a high concentration of egg yolk, containing generally 4% by mass or more of egg yolk, is particularly preferred by many consumers because the rich flavor and umami of the egg yolk are enhanced. An egg yolk-containing sauce contains egg yolk, other liquid raw materials and solid raw materials, and optionally solid ingredients, and is manufactured through appropriate heating.

[0003] In recent years, with the spread of various frozen foods, there has been a demand for such egg yolk-containing sauces to be frozen and stored for a long time, and then thawed by heating immediately before eating and used. However, a frozen sauce containing a high concentration of egg yolk has problems such as aggregation of egg yolk occurring during frozen storage, and further growth of the aggregation, which causes an unpleasant texture like roughness when eaten.

[0004] Patent Document 1 discloses a technique of using enzymatically treated egg yolk and salted egg yolk in an egg yolk-containing cream sauce to suppress aggregation of egg yolk during heating and to suppress separation of moisture and oil from the sauce during frozen storage.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0006] In frozen sauces containing a high concentration of egg yolk, there is a need to solve the problem of the egg yolk coagulating, particularly during frozen storage. However, this problem is not recognized in Patent Document 1.

[0007] The present invention aims to provide a frozen sauce containing a high concentration of egg yolk, in which the aggregation of egg yolk during frozen storage is suppressed, without necessarily requiring the use of special egg yolks such as processed egg yolks. [Means for solving the problem]

[0008] The inventors have discovered that by adding an organic acid monoglyceride to a frozen sauce containing a high concentration of egg yolk, the aggregation of egg yolk during frozen storage of the sauce can be suppressed.

[0009] The present invention is based on the above findings and provides an egg yolk-containing frozen sauce containing 4-20% by mass of egg yolk and 0.2-5% by mass of organic acid monoglycerides. The present invention also provides a method for producing an egg yolk-containing frozen sauce, which involves preparing an egg yolk-containing sauce containing 4 to 20% by mass of egg yolk and 0.2 to 5% by mass of organic acid monoglyceride, and then freezing the egg yolk-containing sauce. The present invention also provides a method for suppressing egg yolk aggregation in a frozen egg yolk-containing sauce during frozen storage, which involves preparing an egg yolk-containing sauce containing 4 to 20% by mass of egg yolk and 0.2 to 5% by mass of organic acid monoglyceride, and then freezing the egg yolk-containing sauce. [Effects of the Invention]

[0010] According to the present invention, it is possible to provide an egg yolk-containing frozen sauce in which the aggregation of egg yolks during frozen storage is suppressed, without using special egg yolks such as processed egg yolks. [Modes for carrying out the invention]

[0011] The egg yolk-containing frozen sauce of the present invention is a frozen sauce containing 4 to 20% by mass of egg yolk, which is thawed and consumed by pouring it over, mixing it with, or otherwise combining it with solid foods or ingredients such as noodles and rice. The egg yolk-containing frozen sauce of the present invention is particularly suitable as a sauce for noodles, especially as a pasta sauce. When the egg yolk-containing frozen sauce of the present invention is used as a pasta sauce, the aggregation of egg yolk is effectively suppressed, so when mixed with pasta, there is no unpleasant texture from aggregated egg yolk, and it adheres well to noodle-shaped and other various shapes of pasta, resulting in a pasta dish with good flavor. Examples of egg yolk-containing frozen sauces of the present invention include egg yolk-containing cream sauces, with carbonara sauce being a typical example, and tomato cream sauces and the like being other examples. Furthermore, the egg yolk-containing frozen sauce of the present invention may contain solid ingredients such as meat, seafood, vegetables, and mushrooms as appropriate. However, these solid ingredients shall be excluded from the mass of the egg yolk-containing frozen sauce that serves as the basis for determining the content of various active ingredients contained in the egg yolk-containing frozen sauce of the present invention, which will be described in detail below.

[0012] The egg yolk may be raw egg yolk, i.e., unprocessed egg yolk, or it may be processed egg yolk that has been treated with enzymes, salt, sugar, etc. Some processed egg yolks can suppress coagulation during frozen storage, but in the egg yolk-containing frozen sauce of the present invention, coagulation of the egg yolk during frozen storage can be suppressed even without using processed egg yolk. Therefore, using raw egg yolk as the egg yolk is advantageous and preferable in terms of flavor and cost. Furthermore, the form of the egg yolk is not particularly limited; for example, it may be egg yolk liquid (egg yolk dissolved in water), dried egg yolk, or powdered egg yolk, but using egg yolk liquid is preferable as it provides a better flavor. Whole eggs (whole egg liquid, dried whole egg, powdered whole yolk, etc.) can also be used as the egg yolk.

[0013] The egg yolk content in the egg yolk-containing frozen sauce of the present invention is 4 to 20% by mass, converted to the mass of raw egg yolk, relative to the total mass of the egg yolk-containing frozen sauce. If the lower limit of the egg yolk content is less than 4% by mass, the characteristics of the egg yolk-containing sauce (such as the rich flavor and depth of the egg yolk) may be unsatisfactory, and the problem of egg yolk aggregation during frozen storage may not occur. From the viewpoint of making the effects of the present invention, which are to suppress egg yolk aggregation during frozen storage while making the above-mentioned characteristics of the egg yolk-containing sauce more remarkable and meaningful, the lower limit of the egg yolk content is preferably 6% by mass or more, more preferably 8% by mass or more. Furthermore, if the upper limit of the egg yolk content exceeds 20% by mass, there is a risk that egg yolk aggregation during frozen storage may not be sufficiently suppressed. From the viewpoint of preventing inconveniences caused by an excessive amount of egg yolk content, the upper limit of the egg yolk content is preferably 15% by mass or less, more preferably 12% by mass or less.

[0014] The egg yolk-containing frozen sauce of the present invention is characterized by containing a predetermined amount of organic acid monoglyceride. Examples of organic acid monoglycerides include succinic acid monoglyceride, acetate monoglyceride, citrate monoglyceride, diacetyl tartrate monoglyceride, and lactic acid monoglyceride. Among these, succinic acid monoglyceride is preferred because it exhibits particularly excellent egg yolk coagulation inhibitory effects.

[0015] The organic acid monoglycerides used in this invention are a type of food emulsifier. Besides organic acid monoglycerides, a wide variety of other food emulsifiers are known, including glycerol fatty acid esters (monoglycerides) and polyglycerol fatty acid esters. Glycerol fatty acid esters (monoglycerides) are monoglycerides formed by ester bonding a fatty acid to glycerol. The organic acid monoglycerides used in this invention are formed by ester bonding another organic acid to the aforementioned glycerol fatty acid ester (monoglyceride). Polyglycerol fatty acid esters are formed by ester bonding a fatty acid to polyglycerol. Thus, while some food emulsifiers have similar structures, the effects of this invention cannot be achieved without using organic acid monoglycerides.

[0016] In the yolk-containing frozen sauce of the present invention, the content of the organic acid monoglyceride is 0.2 to 5% by mass, preferably 0.4 to 1.5% by mass, based on the total mass of the yolk-containing frozen sauce. When the organic acid monoglyceride is contained within such a range, aggregation of the yolk can be suppressed, the rich umami and flavor of the yolk can be enhanced, and the off-flavor derived from the organic acid monoglyceride can be suppressed.

[0017] The yolk-containing frozen sauce of the present invention preferably further contains sodium alginate, and more preferably contains 0.01 to 0.4% by mass of sodium alginate based on the total mass of the yolk-containing frozen sauce. When sodium alginate is contained within such a range, aggregation of the yolk during frozen storage can be further suppressed, and the off-flavor derived from sodium alginate can be suppressed.

[0018] The yolk-containing frozen sauce of the present invention may contain various other raw materials generally used in the production of the sauce, as long as the effects of the present invention are not impaired. Examples of other raw materials include water, cereal flours such as wheat flour, starches, oils and fats, sugars, milk components, seasonings, spices, pigments, emulsifiers other than organic acid monoglycerides, viscosity modifiers, and the like.

[0019] When the yolk-containing frozen sauce of the present invention is a frozen carbonara sauce, an example of a preferred formulation of the carbonara sauce is shown below. (Formulation example of carbonara sauce) Yolk 4 to 20% by mass (preferably 6 to 15% by mass) Organic acid monoglyceride 0.2 to 0.8% by mass (preferably 0.4 to 1.5% by mass) Sodium alginate Preferably 0.01 to 0.4% by mass Milk 10 to 25% by mass Cheese 4 to 10% by mass Oils and fats 2.5 to 7% by mass Seasonings An appropriate amount as required Water The remainder

[0020] The viscosity of the egg yolk-containing frozen sauce of the present invention at a product temperature of 25°C after thawing is preferably 1 to 15 Pa·s, more preferably 2 to 10 Pa·s. By adjusting the viscosity during the preparation of the egg yolk-containing sauce before freezing so that the egg yolk-containing sauce after thawing has such a viscosity, aggregation of egg yolk during frozen storage can be further suppressed, and moreover, the texture of the sauce becomes good.

[0021] In addition, the "viscosity" referred to here is a value measured with a B-type viscometer in accordance with JIS Z 8803 "Viscosity of Liquids - Measuring Methods". The viscosity of the egg yolk-containing sauce can be adjusted, for example, by adding water to lower the viscosity during the production of the sauce, evaporating moisture by heating to increase the viscosity, or adding a viscosity modifier such as modified starch to increase or decrease the viscosity. When the above-mentioned solid ingredients are added to the egg yolk-containing frozen sauce of the present invention, the viscosity is measured for the liquid or fluid substance excluding the solid ingredients (however, when it contains aggregation of egg yolk, it is measured including this).

[0022] The egg yolk-containing frozen sauce of the present invention can be produced by preparing an egg yolk-containing sauce containing 4 to 20% by mass of egg yolk and 0.2 to 5% by mass of organic acid monoglyceride, and then freezing the egg yolk-containing sauce. In the step of preparing the egg yolk-containing sauce, there is no particular limitation on the preparation method. The above-mentioned egg yolk, organic acid monoglyceride, and preferably sodium alginate, as well as other raw materials, can be mixed and heated in the same procedure as a general egg yolk-containing sauce to prepare the egg yolk-containing sauce. There is also no particular limitation on the order of addition of the egg yolk, organic acid monoglyceride, and preferably used sodium alginate, as well as other raw materials during mixing.

[0023] In the process of preparing the egg yolk-containing sauce, it is preferable to first heat the egg yolk to 65°C or higher while it is mixed with organic acid monoglycerides (i.e., while the egg yolks are in coexistence with organic acid monoglycerides). This mixed heating process suppresses the aggregation of egg yolks caused by heating above 65°C, making it possible to provide an egg yolk-containing frozen sauce with even less egg yolk aggregation. Furthermore, there is no prejudice to performing various sterilization treatments on egg yolk-containing sauces before freezing them.

[0024] Next, the resulting egg yolk-containing sauce can be frozen using a conventional method. The freezing temperature can be, for example, -15°C or lower. In the egg yolk-containing frozen sauce of the present invention, the aggregation of egg yolk during frozen storage is suppressed. The suppression of egg yolk aggregation as described herein includes both suppressing the occurrence of egg yolk aggregation when an egg yolk-containing sauce without egg yolk aggregation is frozen and stored in a frozen state, and suppressing the growth of aggregation when an egg yolk-containing sauce containing egg yolk aggregation is frozen and stored in a frozen state.

[0025] The egg yolk-containing frozen sauce of the present invention is heated and thawed before consumption. The heating process can be carried out according to conventional methods, for example, using a heating device such as a microwave oven.

[0026] The present invention includes a pre-cooked frozen food containing the egg yolk-containing frozen sauce of the present invention as described above. The pre-cooked frozen food comprises the egg yolk-containing frozen sauce of the present invention and pre-cooked frozen noodles, pre-cooked frozen rice, or other pre-cooked frozen ingredients, and requires heating and thawing before consumption. The pre-cooked frozen noodles are noodles (pregelatinized noodles) that have been heat-treated and frozen according to conventional methods, and examples of such noodles include pasta, udon, soba, and Chinese noodles. Heating and thawing for consumption can be done according to conventional methods, for example, using a heating appliance such as a microwave oven.

[0027] The present invention includes a method for suppressing egg yolk aggregation during frozen storage of an egg yolk-containing frozen sauce having an egg yolk content of 4% by mass or more. The egg yolk-containing frozen sauce has the problem of being prone to egg yolk aggregation during frozen storage. The suppression method aims to solve this problem, and its main feature is that it involves a method for preparing the egg yolk-containing sauce, which is the state of the egg yolk-containing frozen sauce before freezing. That is, the suppression method is characterized by preparing an egg yolk-containing sauce containing 4 to 20% by mass of egg yolk and 0.2 to 5% by mass of organic acid monoglyceride, and then freezing the egg yolk-containing sauce. The above-described explanation of the egg yolk-containing frozen sauce and its manufacturing method of the present invention is appropriately applied to the suppression method. [Examples]

[0028] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0029] [Examples 1-9 and Comparative Examples 1-7] In a pot, 10% by mass of egg yolk and 0.5% by mass of emulsifier as listed in Table 1, along with 20% by mass of milk, 5% by mass of cheese, 5% by mass of soybean oil, 5% by mass of seasonings, 2% by mass of viscosity modifier (modified starch), and water (the remainder; amount to make a total of 100% by mass), were added and mixed. After stirring, the mixture was heated to a temperature of 85°C for 10 minutes, without boiling, to prepare the carbonara sauce. The resulting carbonara sauce was divided into 80g portions per tray, frozen in a freezer (-18°C) to make frozen carbonara sauce, and stored frozen for 3 days.

[0030] The various components used in the examples and comparative examples are as follows: <Egg yolk> • Raw egg yolk: Eggs from which the egg white has been removed. <Emulsifier> (Organic acid monoglycerides) • Monoglyceride succinate • Monoglyceride acetate • Monoglyceride citrate • Diacetyl tartrate monoglyceride Lactate monoglycerides (Emulsifiers other than organic acid monoglycerides) Glycerin fatty acid ester (monoglyceride) • Polyglycerin fatty acid ester • Sorbitan fatty acid ester • Propylene glycol fatty acid ester

[0031] The frozen carbonara sauces for each example and comparative example were thawed by heating them in a microwave oven at 500W for 60 seconds. Ten panelists tasted the thawed sauces and conducted sensory evaluations of the texture and flavor of the sauces according to the evaluation criteria below. For reference, the carbonara sauces before freezing were also divided into 80g portions per tray and subjected to the same sensory evaluation. The results are shown in Tables 1 and 2 below, representing the average scores of the ten panelists. Furthermore, a score of 3.0 or higher after thawing is considered a desirable indicator of the evaluation result, and a smaller difference in the evaluation score between before freezing and after thawing is also preferable.

[0032] <Sensory evaluation criteria for sauces> 5 points: There was absolutely no coagulation of the egg yolk, and the rich, deep flavor and aroma of the egg yolk were fully present. Very good. 4 points: There was almost no coagulation of the egg yolk, and it had a rich, deep flavor and aroma. Excellent. 3 points: There is a slight coagulation of egg yolk on the tongue, or a slight off-flavor, but the rich body and flavor of the egg yolk are present, making it generally good. 2 points: The egg yolk had a coagulated texture or an off-flavor, and the rich, deep flavor and taste of the egg yolk were lacking; therefore, it was unsatisfactory. 1 point: The texture of the egg yolk was coagulated, or there was a strong off-flavor, and the rich, deep flavor and taste of the egg yolk were not present, making it extremely poor.

[0033] [Table 1]

[0034] [Table 2]

[0035] [Examples 10-15] As shown in Table 3, a frozen carbonara sauce was prepared in the same manner as in Example 1, with the addition of sodium alginate, and its sensory evaluation was conducted. The results are shown in Table 3 below.

[0036] [Table 3]

[0037] [Examples 16-21] In preparing the carbonara sauce, the viscosity of the frozen carbonara sauce was adjusted so that its viscosity at a temperature of 25°C after thawing was as shown in Table 4 below. Otherwise, the frozen carbonara sauce was produced in the same manner as in Example 1 described above, and its sensory evaluation was carried out. The results are shown in Table 4 below. Furthermore, as a method for adjusting viscosity, when increasing the viscosity compared to Example 1, an appropriate amount of viscosity modifier (modified starch) was added, and the amount of water added was reduced accordingly. On the other hand, when decreasing the viscosity compared to Example 1, the amount of viscosity modifier (modified starch) was reduced, and the amount of water added was increased.

[0038] [Table 4]

Claims

1. A frozen sauce containing egg yolk, comprising 4-20% by mass of egg yolk and 0.2-5% by mass of organic acid monoglycerides.

2. The frozen egg yolk-containing sauce according to claim 1, wherein the organic acid monoglyceride is succinic acid monoglyceride.

3. The frozen egg yolk-containing sauce according to claim 1, further containing 0.01 to 0.4% by mass of sodium alginate.

4. The frozen egg yolk-containing sauce according to claim 1, wherein the viscosity at a product temperature of 25°C after thawing is 1 to 15 Pa·s.

5. Prepare an egg yolk-containing sauce containing 4-20% by mass of egg yolk and 0.2-5% by mass of organic acid monoglycerides. A method for producing an egg yolk-containing frozen sauce, comprising then freezing the egg yolk-containing sauce.

6. A method for suppressing egg yolk aggregation during frozen storage of an egg yolk-containing frozen sauce having an egg yolk content of 4% by mass or more, Prepare an egg yolk-containing sauce containing 4-20% by mass of egg yolk and 0.2-5% by mass of organic acid monoglycerides. A method for suppressing egg yolk aggregation in a frozen egg yolk-containing sauce during frozen storage, wherein the egg yolk-containing sauce is then frozen.

7. The method according to claim 5 or 6, wherein, in the preparation of the egg yolk-containing sauce, the egg yolk is first heated to 65°C or higher while it is mixed with the organic acid monoglyceride.

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