Method for producing heat-resistant liquid whole egg hydrolysate, intermediate raw material for processed foods containing the same, and processed foods

Abstract

The present invention provides a method for producing a heat-resistant hydrolyzed liquid whole egg product that exhibits little to no coagulation or aggregation even when heated at the temperature at which liquid whole egg coagulates, while maintaining its egg flavor; an intermediate raw material for processed foods containing this product; and processed foods. [Solution] A method for producing a heat-resistant liquid whole egg hydrolysate, comprising hydrolyzing liquid whole egg with a protease extracted from geobacillus stearothermophilus in the presence of a predetermined amount of polyhydric alcohol to a predetermined degree of degradation; an intermediate raw material for processed foods containing the same; and a processed food.

Description

Technical Field

[0001] The present invention relates to a method for producing a heat-resistant liquid whole egg hydrolyzate in which coagulation or almost no aggregates are observed even when heat-treated at a temperature at which liquid whole egg coagulates, and the egg flavor is maintained, an intermediate raw material for processed foods containing the same, and processed foods. Specifically, it relates to a method for producing a heat-resistant liquid whole egg hydrolyzate with maintained egg flavor, which is hydrolyzed within a specific range with a protease extracted from Geobacillus stearothermophilus, a specific enzyme, in the presence of a polyhydric alcohol, and an intermediate raw material for processed foods or processed foods containing the same.

Background Art

[0002] As a method for modifying the heat resistance of egg yolk, a method of hydrolyzing egg yolk with a protease is known. For example, Japanese Patent No. 3254026 (Patent Document 1) discloses a method for producing egg yolk with modified heat resistance and freeze resistance by partial hydrolysis with a protease derived from bacteria of the genus Bacillus.

[0003] Patent Document 1 introduces various commercially available proteases derived from bacteria of the genus Bacillus. In the examples of the same document, protease S "Amano" (manufactured by Amano Pharmaceutical Co., Ltd.) is used. However, it is difficult to say that the heat-treated product partially hydrolyzed with the protease has a maintained egg yolk flavor with bitterness although heat resistance is imparted, and the same tendency was observed when liquid whole egg was used instead of egg yolk.

[0004] Furthermore, Patent Document 1 describes samoase (manufactured by Yamato Kasei Co., Ltd.) as a protease derived from Bacillus bacteria, specifically from geobacillus stearothermophilus. However, when the product obtained by the manufacturing method described in the document was heat-treated, aggregates were observed even though the product did not coagulate, making it difficult to say that sufficient heat resistance was imparted. A similar trend was observed when liquid whole egg was used instead of egg yolk. [Prior art documents] [Patent Documents]

[0005] [Patent Document 1] Patent No. 3254026 [Overview of the Initiative] [Problems that the invention aims to solve]

[0006] Therefore, the present invention has been made in view of these circumstances, and its purpose is to provide a method for producing a heat-resistant liquid whole egg hydrolysate in which little or no coagulation or aggregates are observed even when heated at the temperature at which liquid whole egg coagulates, and in which the egg flavor is maintained. [Means for solving the problem]

[0007] The inventors diligently conducted research to achieve the above objective. As a result, we discovered that if liquid whole egg is hydrolyzed to a specific range using a protease extracted from geobacillus stearothermophilus, a specific enzyme, in the presence of polyhydric alcohols, then, surprisingly, even when heated at the temperature at which liquid whole egg coagulates, almost no coagulation or aggregates are observed, and a heat-resistant liquid whole egg hydrolysate with preserved egg flavor is obtained, thus completing the present invention.

[0008] In other words, the present invention is (1) A method for producing a heat-resistant liquid whole egg hydrolysate, comprising hydrolyzing liquid whole egg containing 50% by mass or more of liquid whole egg in which the mass ratio of liquid egg yolk to liquid egg white is 10:90 to 75:25 with a protease, The aforementioned protease is a protease extracted from geobacillus stearothermophilus. The above hydrolysis is carried out in the presence of a polyhydric alcohol. The polyhydric alcohol is present in an amount of 20 parts by mass or more per 100 parts by mass of the solid content of the raw material liquid whole egg. A method for producing a heat-resistant liquid whole egg hydrolysate, wherein the degree of decomposition by hydrolysis is 0.40 or more and 0.80 or less (preferably 0.45 or more and 0.80 or less, more preferably 0.50 or more and 0.75 or less), (2) A method for producing the heat-resistant liquid whole egg hydrolysate of (1), wherein the polyhydric alcohol is reduced starch syrup. (3) An intermediate raw material for processed foods that undergo heat treatment at 60°C or higher, which contains a heat-resistant liquid whole egg hydrolysate obtained by the manufacturing method of (1) or (2), (4)(3) Processed foods containing intermediate raw materials for processed foods, which are subjected to heat treatment at 60°C or higher. (5) Processed food containing a heat-resistant liquid whole egg hydrolysate obtained by the manufacturing method of (1) or (2), which is subjected to heat treatment at 60°C or higher. That is the case. [Effects of the Invention]

[0009] According to the present invention, even when heated at a temperature at which liquid whole egg coagulates, virtually no coagulation or aggregates are observed, and a heat-resistant liquid whole egg hydrolysate with maintained egg flavor is obtained. Therefore, it is expected that the use of this product in processed foods that involve heating and where it is desirable to maintain the non-coagulated state of liquid whole egg will be expanded. [Modes for carrying out the invention]

[0010] The present invention will be described in detail below. Unless otherwise specified in this invention, "%" means "mass%", "times" means "mass times", and "parts" means "parts by mass".

[0011] <Features of the Invention> The present invention is characterized by providing a method for producing a heat-resistant liquid whole egg hydrolysate, which not only imparts heat resistance to the obtained liquid whole egg hydrolysate but also maintains the egg flavor, by decomposing liquid whole egg, which coagulates when heated in its unadditiveed state before enzymatic decomposition, with a specific protease in the presence of a polyhydric alcohol.

[0012] <Liquid whole egg> In the present invention, liquid whole egg refers to a liquid substance containing polyhydric alcohol, which is an essential raw material of the present invention, before hydrolysis by protease, and containing 50% or more of raw liquid whole egg, which contains raw liquid egg yolk and raw liquid egg white in specific proportions as described later. As shown in Test Example 1 described later, liquid whole egg diluted with water to contain 50% or more raw liquid whole egg without containing polyhydric alcohol coagulates at the temperature at which raw whole egg coagulates reliably. Therefore, the liquid whole egg of the present invention is intended to contain 50% or more raw liquid whole egg. In this invention, in order to distinguish between the liquid whole egg and the liquid whole egg before the addition of water, polyhydric alcohol, etc., the liquid whole egg before the addition is referred to as the raw material liquid whole egg.

[0013] First, we will describe in detail the raw material liquid egg yolk, raw material liquid egg white, and raw material liquid whole egg.

[0014] <Egg yolk liquid raw material> In this invention, the raw material liquid egg yolk refers to raw egg yolk with a moisture content of 49.6% as described in the "Standard Tables of Food Composition in Japan (8th Revised Edition) Supplement 2023". As the raw material liquid egg yolk that can be used in this invention, it is preferable to use raw egg yolk or commercially available liquid egg yolk that is commonly distributed in the market. Furthermore, sterilized, refrigerated, frozen, dried by spray drying or freeze-drying and then rehydrated, or to which salt, sugar, etc. have been added, or to which a combination of these processes has been applied, can also be used. However, for example, when using commercially available liquid egg yolk, the raw egg yolk portion with a moisture content of 49.6% is the raw material liquid egg yolk of this invention.

[0015] <Raw material liquid egg white> In the present invention, the raw material liquid egg white refers to raw egg white with a moisture content of 88.3% as described in the "Japanese Food Standard Ingredients List (8th Edition) Supplement 2023". As the raw material liquid egg white that can be used in the present invention, it is preferable to use raw egg white, commercial liquid egg white that is generally distributed in the market, etc. Furthermore, those obtained by sterilizing these, refrigerating them, freezing them, rehydrating those dried by spray drying, freeze drying, etc., or those processed by combining these treatments can also be used. However, for example, when using commercial liquid egg white, the raw egg white portion with a moisture content of 88.3% is the raw material liquid egg white of the present invention.

[0016] <Raw material liquid whole egg> In the present invention, the raw material liquid whole egg is adjusted so that the mass ratio of the raw material liquid egg yolk to the raw material liquid egg white is 10:90 to 75:25, preferably 20:80 to 60:40. By setting it within the above range, in the heat-resistant liquid whole egg hydrolyzate obtained by the production method of the present invention, an egg flavor with a balanced egg yolk and egg white origin is achieved. On the other hand, if the proportion of the raw material liquid egg yolk is less than the above range, it is difficult to maintain the egg flavor derived from the egg yolk, and if the proportion of the raw material liquid egg white is less than the above range, it is difficult to maintain the egg flavor derived from the egg white, which is not preferable. As the raw material liquid whole egg, raw whole egg, commercial liquid whole egg that is generally distributed in the market, etc. can be used, and furthermore, those obtained by sterilizing these, refrigerating them, freezing them, rehydrating those dried by spray drying, freeze drying, etc., or those processed by combining these treatments can also be used. Also, the mass ratio of the raw material liquid egg yolk to the raw material liquid egg white in the raw material liquid whole egg is approximately 1:2.

[0017] <Polyhydric alcohol> As the polyhydric alcohol to be contained in the liquid whole egg of the present invention, any organic compound having two or more alcoholic hydroxy groups in one molecule that can be used as a food raw material for processed foods may be used. Specifically, for example, a reducing starch saccharide (also referred to as dextrin alcohol) obtained by further reducing dextrin obtained by saccharifying starch, a reducing water sugar obtained by diluting the reducing starch saccharide with water and adjusted to a concentration of 70%, sorbitol, a D-sorbitol solution obtained by diluting the sorbitol with water and adjusted to a concentration of 70%, maltitol, xylitol, glycerin, etc. may be mentioned. In particular, since a liquid whole egg decomposition product having an egg flavor maintained by the effect of the present invention and excellent heat resistance can be easily obtained, and is inexpensive and easy to handle in production, the above-mentioned reducing water sugar is preferable. In the present invention, when, for example, a diluted product such as reducing water sugar with water is used as the polyhydric alcohol, the portion excluding water becomes the actual concentration of the polyhydric alcohol.

[0018] <Content of polyhydric alcohol> In the present invention, the content of the polyhydric alcohol in the liquid whole egg before hydrolysis with protease is 20 parts or more, preferably 25 parts or more, more preferably 30 parts or more with respect to 100 parts of the solid content of the raw material liquid whole egg. When the content of the polyhydric alcohol is less than the above content, when heat-treated at the temperature at which raw whole eggs coagulate, although the whole does not coagulate, aggregates are observed and sufficient heat resistance cannot be imparted. In the present invention, the upper limit content of the polyhydric alcohol is not particularly limited, but it is preferably 200 parts or less, more preferably 175 parts or less, still more preferably 150 parts or less with respect to 100 parts of the solid content of the raw material liquid whole egg. By setting the content of the polyhydric alcohol within the above upper limit, a heat-resistant liquid whole egg decomposition product with few additives can be obtained. Also, even if the polyhydric alcohol content exceeds the above content, it is difficult to increase as expected the imparting of the heat resistance effect according to the content and it is not economical.

[0019] <Timing of addition of polyhydric alcohol> In the present invention, the timing of adding the polyhydric alcohol is not particularly limited, as long as it is before hydrolysis by the protease is initiated. Specifically, for example, the polyhydric alcohol is added to the raw material liquid (whole egg) and mixed uniformly, then heated to a predetermined temperature for enzymatic decomposition, and then the enzyme is added to initiate hydrolysis. Alternatively, the raw material liquid (whole egg) is heated to a predetermined temperature for enzymatic decomposition, then the polyhydric alcohol is added and mixed uniformly, and the enzyme is added to initiate hydrolysis.

[0020] <Protease> This invention involves hydrolyzing a liquid whole egg containing a predetermined amount of polyhydric alcohol with a protease. While various enzymes from different sources exist as proteases, this invention requires the use of a protease extracted from Geobacillus stearothermophilus. In this invention, any protease extracted from Geobacillus stearothermophilus is acceptable, but specific examples include the product "Samoase PC10F" manufactured by Amano Enzyme Co., Ltd.

[0021] <Degree of hydrolysis by protease> The present invention not only uses the aforementioned specific protease, but also aims to obtain a heat-resistant liquid whole egg hydrolysate that, even when heated at the temperature at which raw whole eggs coagulate, shows almost no coagulation or aggregates, while maintaining the egg flavor, and also considers productivity on an industrial scale. Therefore, the degree of hydrolysis is set to 0.40 to 0.80, preferably 0.45 to 0.80, and more preferably 0.50 to 0.75. If the degree of hydrolysis exceeds this range, the resulting liquid whole egg hydrolysate will exhibit a bitter taste and fail to maintain the egg flavor, although it will be heat-resistant. The lower limit of the degree of hydrolysis is determined considering productivity on an industrial scale. In other words, in enzymatic hydrolysis, it is necessary to inactivate the added enzyme to stop the hydrolysis. Enzyme inactivation is generally achieved by raising the temperature to the point of enzyme inactivation and performing an enzyme inactivation treatment. However, since enzymatic hydrolysis progresses during the heating process to deactivate the enzyme, it is difficult to keep the degree of degradation below the lower limit in industrial-scale production. Furthermore, even if it were possible to keep the degree of degradation below the lower limit, the resulting liquid whole egg hydrolysate may not be able to be given heat resistance.

[0022] <Measurement of the degree of hydrolysis by protease> In the present invention, the degree of hydrolysis by the specific protease was measured by the following method. Specifically, 0.5 g of the heat-resistant liquid whole egg hydrolysate obtained by hydrolysis with the specific protease, as described in the production method of the present invention, was placed in a 50 mL centrifuge tube, 9.5 mL of 2% (w / v) NaCl aqueous solution was added and stirred, and then 10 mL of 10% (w / v) trichloroacetic acid (TCA) solution was added and stirred well. After standing for 30 minutes, the mixture was centrifuged at 3,500 rpm for 10 minutes and filtered through a 0.45 μm filter. The absorbance of this filtrate was measured at a wavelength of 280 nm using a spectrophotometer, and the absorbance was defined as the "degree of hydrolysis".

[0023] <Amount of protease added> In the present invention, the amount of the specific protease added is not particularly limited as long as it is an amount that can obtain the degree of degradation within the specified range. However, considering productivity, it is preferable to add 0.01 to 10.0 parts, more preferably 0.02 to 5.0 parts, per 100 parts of the solid content of the raw material liquid whole egg. This is because setting the amount of protease added within the above range makes it easier to control the degree of degradation to a predetermined level and results in excellent productivity.

[0024] <Treatment temperature and treatment time for hydrolysis by protease> The hydrolysis treatment temperature and treatment time for obtaining the specific range of degradation by the specific protease of the present invention depend on the amount of protease added, but specifically, for example, the treatment time is preferably 5 to 120 minutes, more preferably 10 to 90 minutes, and the treatment temperature is preferably 40 to 75°C, more preferably 45 to 70°C. This is because setting the hydrolysis treatment temperature and treatment time within the above range makes it easy to control the predetermined degree of degradation, similar to the amount of protease added, and thus provides excellent productivity.

[0025] <Inactivation temperature and inactivation time for enzyme deactivation after hydrolysis by protease> After hydrolysis to a specific degree of degradation within the specified range by the specific protease of the present invention, the enzyme is deactivated according to a conventional method. The deactivation temperature and time depend on the amount of the specific protease added, but are not particularly limited as long as the specific protease is deactivated. Specifically, for example, the hydrolyzed decomposition solution is heated to the deactivation temperature, preferably 80 to 100°C, more preferably 83 to 98°C, and the deactivation time is preferably 1 to 90 minutes, more preferably 2 to 75 minutes.

[0026] <Processing after enzyme inactivation, etc.> In this invention, after enzyme inactivation, the product is cooled according to conventional methods. While the cooling method is not particularly limited, rapid cooling to room temperature (25°C) within 30 minutes is preferred, taking into consideration the oxidation of oils such as fats and phospholipids, which are components of the egg yolk contained in the liquid whole egg. Furthermore, the heat-resistant liquid whole egg hydrolysate obtained by the production method of this invention may be stored by refrigeration or freezing for long-term storage purposes.

[0027] <Other ingredients> The manufacturing method of the present invention requires whole egg liquid, polyhydric alcohol, and protease extracted from geobacillus stearothermophilus as essential raw materials, but other raw materials can be used as long as they do not impair the effects of the present invention. Examples include sugars such as sucrose, salt, pH adjusters, chelating agents, antioxidants, etc.

[0028] <Intermediate raw materials for processed foods or processed foods> The heat-resistant liquid whole egg hydrolysate obtained by the manufacturing method of the present invention is suitable for use in processed foods that utilize the flavor and emulsifying properties of raw whole eggs in an uncoagulated state, and is best incorporated into processed foods that involve heating at 60°C or higher, such as cooking or heat sterilization, where raw whole eggs coagulate. While not particularly limited, examples of processed foods involving heating at 60°C or higher include carbonara sauce, flower paste, custard cream, mayonnaise sauces that undergo sterilization, mayonnaise sauces for cooking or baking, and rice bowl dishes such as oyakodon and katsudon. Furthermore, the heat-resistant liquid whole egg hydrolysate obtained by the manufacturing method of the present invention may be used as an intermediate ingredient in combination with ingredients other than the whole egg portion of the processed food involving heating at 60°C or higher, and this intermediate ingredient may be used in the processed food involving heating at 60°C or higher. While not particularly limited as an intermediate ingredient in combination with ingredients other than the whole egg portion of the processed food, examples include, for example, a mixture with milk or fresh cream if the processed food involving heating at 60°C or higher is carbonara sauce.

[0029] The present invention will be described in detail below based on examples, comparative examples, and test examples. However, the present invention is not limited to these.

[0030] [Test Example 1] Test Example 1 investigated the effect on coagulation properties when the raw material liquid (whole egg) was diluted to various concentrations with water. First, using commercially available pasteurized whole egg solution, pasteurized egg yolk solution, and pasteurized egg white solution (all manufactured by Kewpie Egg Co., Ltd.), raw liquid whole egg solution with a mass ratio of 10:90 for raw liquid egg yolk (moisture content: 49.6%) and raw liquid egg white (moisture content: 88.3%), and raw liquid whole egg solution with a mass ratio of 75:25 were prepared. In addition, commercially available pasteurized whole egg solution was used as the unadjusted raw liquid whole egg solution. Each raw material (whole egg) was diluted with water to the concentrations shown in Tables 1-3. One ml of each resulting solution was dispensed into Eppendorf tubes, heated in a 90°C water bath for 15 minutes, and then removed from the tubes. The coagulation state was observed. The results are shown in Tables 1-3.

[0031] The symbols in Tables 1-3 are as follows: ○: It remains solidified even when pressed with a finger. △: Before being pressed with a finger, it was in a solidified state, but when pressed with a finger, the solidified state broke down. ×: It was in a cloudy, liquid state.

[0032] [Table 1]

[0033] [Table 2]

[0034] [Table 3]

[0035] Based on the results in Tables 1-3, it was estimated that the liquid whole egg would coagulate if its concentration was 50% or higher. Therefore, this invention focuses on liquid whole egg with a concentration of 50% or higher, which is the concentration at which the liquid whole egg coagulates.

[0036] [Example 1]: Method for producing heat-resistant liquid whole egg hydrolysate First, we prepared commercially available pasteurized whole egg (manufactured by Kewpie Egg Co., Ltd.) as the raw material liquid. 840g of sterilized whole egg, 204g of reduced starch syrup (manufactured by Bussan Food Science Co., Ltd.: product name SE57, 30% moisture), and 156g of clean water were uniformly mixed to prepare 1200g of liquid whole egg. Then, the 1200g of liquid whole egg was heated to 65°C, and 0.564g of samoase PC10F (product name), manufactured by Amano Enzyme Co., Ltd., which is a protease extracted from geobacillus stearothermophilus, was added, and enzymatic decomposition was carried out at 65°C for 25 minutes. After that, the temperature was raised to 88°C, and enzyme inactivation treatment was carried out at 88°C for 20 minutes. A few ml was taken for measurement of the degree of decomposition, and the remaining enzyme inactivated product was filled into a 1kg polybag and sealed. The contents were then rapidly cooled to minus 30°C using a freezer so that the temperature of the contents would be below room temperature (25°C) within 30 minutes, and stored in a freezer (minus 18°C). Furthermore, with respect to 100 parts of the solid content of the raw material liquid (whole egg), the proportion of polyhydric alcohol in the reduced starch syrup, excluding water, is 68.0 parts, and the proportion of enzyme is 0.27 parts.

[0037] The degree of degradation after enzyme inactivation treatment was measured using the method described in paragraph 0022, and the degree of degradation was 0.531. Furthermore, after thawing the heat-resistant liquid whole egg hydrolysate (frozen product) to a product temperature of approximately 20°C, a heat resistance test was performed using the same method as in Test Example 1, and a flavor test was performed using the evaluation method described in Test Example 2 below. As a result, no coagulation or aggregates were observed in the heat resistance test, and in the flavor test, there was almost no bitterness, and the egg flavor was maintained. The evaluation criteria for the heat resistance test and the flavor test were based on the criteria described in Test Example 2 below.

[0038] [Test Example 2] First, raw liquid whole egg was prepared using commercially available pasteurized liquid whole egg, pasteurized liquid egg yolk, and pasteurized liquid egg white (all manufactured by Kewpie Egg Co., Ltd.), with the mass ratio of raw liquid egg yolk (moisture content: 49.6%) to raw liquid egg white (moisture content: 88.3%) shown in Table 4. In addition, commercially available pasteurized liquid whole egg was used as the unadjusted raw liquid whole egg. As shown in Table 4, the specified amounts of raw material liquid (whole egg), polyhydric alcohol, and clean water were uniformly mixed. The mixture was then heated to 65°C, a specified amount of protease was added, and enzymatic hydrolysis was performed at 65°C for 25 minutes. Subsequently, the mixture was heated to 88°C and the enzyme was deactivated at 88°C for a specified time. A few milliliters were taken for measurement of the degree of decomposition, and the remaining enzyme-deactivated product was filled into a 1 kg plastic bag and sealed. The contents were then rapidly cooled to -30°C using a freezer so that the temperature of the contents would be below room temperature (25°C) within 30 minutes, and stored in a freezer (-18°C).

[0039] In Examples 1 to 6 and Comparative Examples 1 and 2, Samoase PC10F (trade name) manufactured by Amano Enzyme Co., Ltd. was used as the protease; in Comparative Example 3, food-grade purified papain (trade name) manufactured by Nagase ChemteX Corporation was used; and in Comparative Example 4, Sumizyme BNP (trade name) manufactured by Shin Nippon Chemical Industries, Ltd. was used. Furthermore, the concentration of the raw liquid whole egg relative to the liquid whole egg, the solid content concentration, the type of polyhydric alcohol, the ratio of polyhydric alcohol and enzyme per 100 parts of solid content of the raw liquid whole egg, the enzyme treatment conditions, the enzyme inactivation conditions, and the degree of decomposition are as shown in Table 4.

[0040] However, since all the polyhydric alcohols listed in Table 4 contain 30% water, the ratio of polyhydric alcohol to 100 parts of solids in the raw material liquid (whole egg) is the ratio of the polyhydric alcohol portion excluding water. Furthermore, for the reduced starch syrup, we used either SE100 or SE57, manufactured by Bussan Food Science Co., Ltd. Furthermore, the degree of degradation after enzyme inactivation treatment is the value measured by the measurement method described in paragraph 0022.

[0041] The heat resistance evaluation in Table 4 was performed in the same manner as in Example 1. The obtained heat-resistant liquid whole egg hydrolysate (frozen product) was thawed to a temperature of approximately 20°C, and then the heat resistance test was conducted in the same manner as in Test Example 1. The condition was then observed and evaluated visually. The evaluation criteria are shown below.

[0042] <Heat Resistance Evaluation Criteria> ◎: No coagulation or aggregates were observed. ○: Although not coagulated, a very small amount of aggregate was observed, but it was not problematic. △: Although not solidified, a small amount of aggregate was observed. ×: Coagulation occurred. Alternatively, numerous aggregates were observed.

[0043] The flavor evaluations in Table 4 were conducted by three expert panelists who tasted the product after thawing it to approximately 20°C. The evaluation criteria for each panelist and the resulting flavor evaluation criteria are shown below.

[0044] <Each panelist's flavor evaluation criteria> ○: There was almost no bitterness, and the egg flavor was well-preserved. △: It had a slightly bitter taste, but the egg yolk flavor was still present. ×: It had a bitter taste and the egg flavor was not maintained.

[0045] <Flavor Evaluation Criteria> ◎: All three are "〇" ○: 2 people chose "○", and 1 person chose "△". △: One person is "〇", two people are "△", or all three people are "△". ×: One or more people are marked with "×".

[0046] The overall evaluation in Table 4 is based on the following:

[0047] ◎: Both ratings are "◎" 〇: One side is "◎", the other side is "〇" ○: Both ratings are "○" △: One side is "△", and the other side is either "△" or "◎". ×: One side is "×" and the other side is either "×" or "◎".

[0048] [Table 4]

[0049] Table 4 shows that when geobacillus stearothermophilus is used as the protease (samoase PC10F (trade name)), and polyhydric alcohol is added in amounts of 20 parts or more per 100 parts of solids of the raw material liquid whole egg, and the hydrolyzed liquid whole egg product is hydrolyzed to a degree of degradation of 0.40 to 0.80 by the enzyme, it is understood that even when heated at the temperature at which raw whole eggs coagulate, almost no coagulation or aggregates are observed, and the egg flavor is maintained. In particular, the liquid whole egg hydrolyzed products obtained in Examples 1 to 3, in which polyhydric alcohol was added in amounts of 30 parts or more per 100 parts of solids of the raw material liquid whole egg, and the degree of degradation was 0.50 to 0.75, exhibited excellent heat resistance and excellent maintenance of egg flavor.

[0050] [Example 7]: Intermediate raw material for processed food, flower paste 35 g of the heat-resistant liquid whole egg hydrolysate obtained in Example 1 was gradually mixed with 65 g of rapeseed oil while stirring to prepare an intermediate raw material (100 g) for emulsified flower paste.

[0051] [Example 8]: Flower paste containing intermediate ingredients for processed foods 500g in total, consisting of 100g of the intermediate raw material for Example 6 (emulsified intermediate raw material of 35g heat-resistant liquid egg yolk hydrolysate and 65g rapeseed oil), 20g of starch, 10g of cake flour, 72.5g of granulated sugar, 30g of skim milk powder, and 267.5g of clean water, was uniformly mixed while heating at 80°C. Then, while slowly stirring the entire mixture, it was cooled to room temperature (25°C) with cold water to produce a flower paste. The resulting flower paste was a smooth paste with no egg aggregates.

[0052] [Example 9] Carbonara, a processed food 100g of dried noodles were boiled for the specified time in 1000mL of boiling water in which 12g (2 teaspoons) of salt had been dissolved. Meanwhile, 75g of the heat-resistant liquid whole egg hydrolysate obtained in Example 1, 100g of fresh cream, and 12g (2 tablespoons) of grated cheese were mixed uniformly beforehand to prepare the sauce mixture. 12g (1 tablespoon) of olive oil and 50g of bacon cut into strips were placed in a frying pan and sautéed over medium heat until the bacon was browned. Then, the boiled noodles and 50g of the boiling water were added and heated over medium heat until thickened. Once thickened, the heat was reduced to low, the sauce mixture was added and mixed, and when the flavors had blended well, the frying pan was removed from the heat. The dish was served on a plate and sprinkled with a suitable amount of freshly ground black pepper to make carbonara. The resulting carbonara sauce maintained its smoothness throughout consumption.

Claims

1. A method for producing a heat-resistant liquid whole egg hydrolysate, comprising hydrolyzing liquid whole egg containing 50% by mass or more of liquid whole egg having a mass ratio of liquid egg yolk to liquid egg white of 10:90 to 75:25 with a protease, The aforementioned protease is a protease extracted from geobacillus stearothermophilus. The above hydrolysis is carried out in the presence of a polyhydric alcohol. The polyhydric alcohol is present in an amount of 20 parts by mass or more per 100 parts by mass of the solid content of the raw material liquid whole egg. The degree of decomposition by hydrolysis is 0.40 or more and 0.80 or less. A method for producing a heat-resistant liquid whole egg hydrolysate, characterized by the following:

2. The aforementioned polyhydric alcohol is reduced starch syrup. A method for producing a heat-resistant liquid whole egg hydrolysate according to feature 1.

3. The heat-resistant liquid whole egg hydrolysate obtained by the manufacturing method described in claim 1 or 2 is incorporated. An intermediate raw material for processed foods that undergoes heat treatment at 60°C or higher, characterized by the above.

4. The intermediate raw material for processed foods described in claim 3 is blended, A processed food characterized by heat treatment at 60°C or higher.

5. The heat-resistant liquid whole egg hydrolysate obtained by the manufacturing method described in claim 1 or 2 is incorporated. A processed food characterized by heat treatment at 60°C or higher.

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