The egg yolk contains a cream-based sauce

Abstract

The purpose of the present invention is to provide a yolk-containing cream sauce which shows no deterioration in quality caused by heating or freezing and which has a rich taste and flavor inherent to yolk. The present invention pertains to a yolk-containing cream sauce which contains enzymatically treated yolk and salt-added yolk, wherein the total content of the enzymatically treated yolk and the salt-added yolk is 0.5-10 mass% relative to the yolk content. Preferably, the enzymatically treated yolk is yolk having been treated with a phospholipase and a protease. The yolk-containing cream sauce of the present invention is appropriately a carbonara sauce.

Description

Technical Field

[0001] The present invention relates to a yolk-containing cream sauce.

Background Art

[0002] Cream sauce is a type of sauce that is eaten with other ingredients. Generally, it is produced by appropriately heating raw materials including dairy raw materials such as milk. Examples of typical cream sauces include white sauce based on flour, butter, and milk, and those with fresh cream added thereto. Cream sauce is a popular sauce because it has a unique richness of dairy products and a smooth texture. When egg yolk is added to cream sauce, the rich flavor and richness of the egg yolk are added, and a more mellow flavor can be tasted. Carbonara sauce, which is a typical egg yolk-containing cream sauce, has a rich flavor that matches well with the simple flavor of pasta and is very popular as a pasta sauce.

[0003] Egg yolk is a food material that easily coagulates by heating and requires attention to the heat during cooking. When the egg yolk coagulates in the sauce, the sauce becomes rough in texture and the flavor also deteriorates, such as separating from the sauce. Also, when the egg yolk-containing cream sauce is frozen, there is a problem that moisture and oil separate during storage, and the flavor also deteriorates.

[0004] Patent Document 1 describes that by using phospholipase A-treated egg yolk, a carbonara sauce with umami that can be eaten simply by mixing with pasta without heating can be obtained. Patent Document 2 describes that by using a phospholipase-treated egg yolk granule fraction and / or a phospholipase-treated egg yolk plasma fraction, a cooking sauce without separation and with good melt-in-the-mouth texture can be obtained. Patent Document 3 describes that by treating egg yolk with phospholipase A2 and protease, an egg processed product with excellent heat resistance can be obtained. However, enzymatically treated egg yolk has a peculiar fishy smell, and when using it to produce a sauce, the required rich flavor is often impaired.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

[0006] An object of the present invention is to provide an egg yolk-containing cream-based sauce that does not deteriorate in quality due to heating or freezing and has the original rich umami and flavor of egg yolk.

[0007] The present invention is an egg yolk-containing cream-based sauce containing enzymatically treated egg yolk and salted egg yolk, and the total content of enzymatically treated egg yolk and salted egg yolk based on the amount of egg yolk is 0.5 to 10% by mass.

Modes for Carrying Out the Invention

[0008] In the present invention, the egg yolk-containing cream-based sauce refers to an emulsified liquid food produced using egg yolk and milk raw materials such as milk, cream, butter, cheese, whole milk powder, skim milk powder, and cream powder as essential raw materials.

[0009] The egg yolk-containing cream-based sauce of the present invention is a cream-based sauce containing a specific amount of enzymatically treated egg yolk and salted egg yolk as egg yolk. Specific examples of the cream-based sauce that is the main component in the egg yolk-containing cream-based sauce of the present invention include white sauce based on milk, fresh cream, and, if necessary, white cream sauce based on milk, tomato cream sauce based on tomato sauce, and velouté sauce based on white wine. It is preferable that the egg yolk-containing cream-based sauce of the present invention is mainly composed of white sauce or white cream sauce because the effect of the present invention, that is, the rich flavor and umami of the egg yolk can be particularly effectively exhibited. Here, in the present invention, a product obtained by adding egg yolk to white sauce or white cream sauce is called carbonara sauce. That is, it is preferable that the egg yolk-containing cream-based sauce of the present invention is carbonara sauce.

[0010] The enzymatically treated egg yolk used in the present invention is an egg yolk obtained by treating egg yolk with an enzyme to partially decompose its contained components. By treating with an enzyme, the proteins and lipids contained in the egg yolk are decomposed, and heat coagulation and denaturation can be suppressed. As the egg yolk raw material to be subjected to enzyme treatment, any of raw egg yolk, sterilized egg yolk, salted egg yolk, sugared egg yolk, etc. can be used, but it is preferable to use sugared egg yolk from the viewpoint of enhancing the smooth texture of the resulting enzymatically treated egg yolk.

[0011] The enzyme used for the enzymatically treated egg yolk used in the present invention can be either one or both of protease, which is a proteolytic enzyme, and phospholipase, which is a phospholipid-decomposing enzyme. As the protease, those applicable to foods are not limited as long as they are applicable to foods, and various types such as neutral protease, alkaline protease, acidic protease, serine protease, cysteine protease, metalloprotease, and aspartic protease can be used. Preferred proteases include trypsin, chymotrypsin, papain, pepsin, bromelain, pancreatin, and the like. One of these proteases may be used alone, or two or more of them may be used in combination. In addition, as phospholipase, phospholipase A1, phospholipase A2, and those having the same activity as these can be exemplified, and one of these phospholipases may be used alone, or two or more of them may be used in combination.

[0012] The enzyme-treated egg yolk used in the present invention may be treated with either protease or phospholipase, but it is preferable that it is treated with both protease and phospholipase because the effects of the present invention are further enhanced.

[0013] There is no particular limitation on the production method of the enzyme-treated egg yolk. For example, according to a conventional method, egg yolk can be taken out from commercially available eggs, and a commercially available enzyme preparation can be added and treated for production. Alternatively, commercially available enzyme-treated egg yolk can also be purchased and used.

[0014] It is preferable to use enzyme-treated egg yolk that has been subjected to freezing treatment as the enzyme-treated egg yolk because its storage stability is enhanced. The freezing treatment of the enzyme-treated egg yolk may be carried out according to a conventional method and is not particularly limited. In addition, although the frozen enzyme-treated egg yolk is used after being thawed, the thawing treatment may also be carried out according to a conventional method and is not particularly limited.

[0015] The salt-added egg yolk used in the present invention is obtained by adding salt to egg yolk, and preferably, salt is added at a ratio of 3 to 15 parts by mass with respect to 100 parts by mass of egg yolk. The salt-added egg yolk can be produced by taking out egg yolk from commercially available eggs and uniformly mixing salt according to a conventional method. Alternatively, commercially available salt-added egg yolk can also be purchased and used. In the present invention, the enzymatically treated salted egg yolk obtained by subjecting salted egg yolk to enzymatic treatment is regarded as enzymatically treated egg yolk rather than salted egg yolk. Also, the salted enzymatically treated egg yolk obtained by adding salt to enzymatically treated egg yolk is regarded as enzymatically treated egg yolk rather than salted egg yolk.

[0016] It is preferable to use salted egg yolk that has been subjected to freezing treatment as the salted egg yolk, because the storage stability is enhanced. The freezing treatment of salted egg yolk may be carried out according to a conventional method and is not particularly limited. Also, the frozen salted egg yolk is used after being thawed, and the freezing treatment may be carried out according to a conventional method and is not particularly limited.

[0017] The egg yolk-containing cream-based sauce of the present invention contains both of the above-described enzymatically treated egg yolk and salted egg yolk. If only one of them is contained, the effect of improving the flavor cannot be obtained, and the effect of preventing separation and aggregation of the sauce is also insufficient.

[0018] In the egg yolk-containing cream-based sauce of the present invention, the contents of the enzymatically treated egg yolk and the salted egg yolk are 0.5 to 10% by mass, preferably 2 to 9% by mass, and more preferably 3 to 8% by mass, based on the total amount of the yolk in the total mass of the sauce. If it is less than 0.5% by mass, the richness and umami of the egg yolk may be insufficient. On the other hand, if it exceeds 10% by mass, the effect of preventing separation and aggregation of the sauce may be insufficient, and the fishy smell of the enzymatically treated egg yolk may be felt in some cases. The content based on the amount of egg yolk is the content converted to the amount of egg yolk contained in the enzymatically treated egg yolk and the salted egg yolk. That is, since the enzymatically treated egg yolk contains enzymes and the like, and the salted egg yolk contains salt, respectively, it is the content calculated as the mass of the egg yolk excluding those components.

[0019] In the egg yolk-containing cream-based sauce of the present invention, the mass ratio of the content of the enzymatically treated egg yolk to the content of the salted egg yolk (the former: the latter, based on the amount of egg yolk) is preferably 5:1 to 1:1. When it is within this range, the effect of improving the flavor and the effect of preventing separation and aggregation of the sauce can be further enhanced.

[0020] In the egg yolk-containing cream sauce of the present invention, in addition to the above-described enzyme-treated egg yolk, salted egg yolk, and milk raw materials, various raw materials generally used in the production of cream sauce can be used without particular limitation. Examples thereof include flours such as wheat flour, starches, fats and oils, sugars, seasonings, pigments, emulsifiers, etc., and they can be appropriately selected and used according to the type of the egg yolk-containing cream sauce and the like. Incidentally, the egg yolk-containing cream sauce of the present invention does not prevent the use of egg yolks other than enzyme-treated egg yolk and salted egg yolk as the egg yolk. However, in order to surely obtain the effects of the present invention, when using egg yolks other than enzyme-treated egg yolk and salted egg yolk, it is preferably used in an amount of 5% by mass or less in the total mass of the egg yolk-containing cream sauce of the present invention.

[0021] The egg yolk-containing cream sauce of the present invention can be produced in the same manner as the production method of a normal egg yolk-containing cream sauce, except that enzyme-treated egg yolk and salted egg yolk are used as the egg yolk. For example, fry wheat flour with butter, add milk and raw cream as necessary and stretch it, heat it to produce a white sauce (if raw cream is added, it becomes a white cream sauce), add enzyme-treated egg yolk and salted egg yolk thereto so as to have the above-described content, and stir well to obtain the egg yolk-containing cream sauce of the present invention (in this case, carbonara sauce).

[0022] An example of the formulation of the above white sauce and white cream sauce that can be used in the egg yolk-containing cream sauce of the present invention is shown below. Wheat flour 0 to 10% by mass (preferably 3 to 10% by mass) Fats and oils (preferably butter) 0 to 10% by mass (preferably 5 to 10% by mass) Milk 40 to 90% by mass Raw cream 0 to 40% by mass Cheese 0 to 20% by mass Other raw materials (seasonings, etc.) 0 to 20% by mass In the present invention, the white sauce and the white cream sauce are not limited as long as they contain 10% by mass or more of non-fat milk solids, the white sauce contains milk, and the white cream sauce contains fresh cream and, if necessary, further contains milk. That is, for example, within the range of the blending amounts in the above blending example, a product obtained by sautéing flour with butter and adding milk and, if necessary, fresh cream is a typical white sauce and white cream sauce, but in the present invention, flour and butter are not necessarily used. Further, in the present invention, it is also preferable that the white sauce and the white cream sauce contain cheese.

[0023] In addition, the egg yolk-containing cream sauce of the present invention may contain solid ingredients. Examples of the solid ingredients include meats, seafoods, vegetables, mushrooms, etc., and one of these can be used alone or in combination of two or more. Here, the solid ingredient referred to is a food ingredient having a delivery length or major axis length of 5 mm or more, and the contents of the enzyme-treated egg yolk and salted egg yolk are calculated by excluding these solid ingredients from the mass of the egg yolk-containing cream sauce.

[0024] The egg yolk-containing cream sauce of the present invention can be applied to foods such as stews, hamburgers, pasta dishes such as spaghetti and gratins.

[0025] The egg yolk-containing cream sauce of the present invention can be eaten as it is after production, or after production, it can be sealed in a container, sterilized, refrigerated or frozen to a low temperature state, and then stored. The cream sauce of the present invention has little quality deterioration even when reheated after storage, and in particular, has little quality deterioration even when reheated with a heating cooker such as a microwave oven after frozen storage, so it is suitable when used as a frozen sauce.

Examples

[0026] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

[0027] The various egg yolks used in the examples and comparative examples are as follows. · Phospholipase-treated egg yolk: egg yolk content 80% by mass, frozen product (used after thawing), egg yolk raw material is sweetened egg yolk · Protease-treated egg yolk: egg yolk content 80% by mass, frozen product (used after thawing) · Phospholipase + protease-treated egg yolk: egg yolk content 80% by mass, frozen product (used after thawing), egg yolk raw material is sweetened egg yolk · Salted egg yolk: egg yolk content 90% by mass, salt 10% by mass, frozen product (used after thawing) · Raw egg yolk: obtained by removing the egg white from commercially available eggs

[0028] 〔Examples 1 to 3 and Comparative Examples 1 to 6〕 Using a commercially available white cream sauce (containing 12% by mass of non-fat milk solids, fresh cream and milk) and egg yolk, a carbonara sauce was produced. Specifically, according to the description in Table 1, various egg yolks and the commercially available white cream sauce were put into a pot and mixed, and heated for 5 minutes so as not to boil, to produce a carbonara sauce which is an egg yolk-containing cream-based sauce.

[0029] 〔Test Example〕 The egg yolk-containing cream-based sauces of each example and comparative example were divided into trays at 80 g per serving, and eaten by 10 panelists, and the flavor and appearance of the sauce were evaluated according to the following evaluation criteria. Separately from this, the egg yolk-containing cream-based sauces of each example and comparative example were divided into trays at 80 g per serving, stored in a freezer (-18°C) for 24 hours, reheated in a microwave oven at 500 W for 60 seconds, and the reheated sauce was eaten by 10 panelists, and the flavor and appearance of the sauce were evaluated according to the following evaluation criteria. The results are shown in Table 1 below as the average value of the evaluation scores of 10 people.

[0030] <Evaluation Criteria for Sauce Flavor> 5 points: There is sufficient richness and flavor of the egg yolk, very good. 4 points: There is richness and flavor of the egg yolk, good. 3 points: The richness or flavor of the egg yolk is slightly insufficient. 2 points: The richness or flavor of the egg yolk is insufficient, defective. 1 point: The richness or flavor of the egg yolk is not felt, very defective. <Evaluation Criteria for Sauce Appearance> 5 points: The whole sauce is uniform, very good. 4 points: The whole sauce is almost without unevenness, good. 3 points: The sauce is slightly separated or aggregated partially. 2 points: The sauce is partially separated or aggregated, defective. 1 point: There is separation or aggregation in the whole sauce, very defective.

[0031]

Table 1

[0032] As shown in Table 1, the egg yolk-containing cream-based sauces of Examples 1 to 3 had good richness and flavor of the egg yolk not only immediately after production but also when reheated after freezing, had a good appearance without separation, etc., and had a smooth texture. The egg yolk-containing cream-based sauces of Comparative Examples 1 to 3 containing only enzyme-treated egg yolk, Comparative Example 4 containing only salted egg yolk, Comparative Example 5 containing only raw egg yolk, and Comparative Example 6 of a combination of raw egg yolk and salted egg yolk had insufficient richness and flavor of the egg yolk and also had separation and aggregation. Also, when the egg yolk-containing cream-based sauce of Example 3 was frozen, reheated, and then eaten by winding it around boiled spaghetti, it was very delicious with a combined milk flavor, richness, and flavor of the egg yolk, was well compatible with the spaghetti, had no rough texture, and had a smooth texture.

[0033] 〔Examples 4 to 15 and Comparative Examples 7 to 8〕 An egg yolk-containing cream-based sauce was produced in the same manner as in Example 3 except that the blending amounts of the enzyme-treated egg yolk and the salted egg yolk were changed as shown in Tables 2 and 3. The produced egg yolk-containing cream-based sauce was evaluated in the same manner as in the above test examples. The results are shown in Tables 2 and 3. Incidentally, "enzyme-treated egg yolk: salted egg yolk" in Tables 2 and 3 is the mass ratio based on the amount of egg yolk of the amount of enzyme-treated egg yolk and the amount of salted egg yolk.

[0034]

Table 2

[0035]

Table 3

[0036] From the results shown in Table 2, it can be seen that when the content based on the amount of egg yolk in the enzymatically treated egg yolk and the salted egg yolk is less than 0.5% by mass, the flavor and appearance are inferior, and when it exceeds 10% by mass, the flavor and appearance, especially after freezing and reheating, are inferior. Also, from the results shown in Table 3, it can be seen that when the content ratio of the enzymatically treated egg yolk to the salted egg yolk is 5:1 to 1:1 based on the amount of egg yolk, the flavor and appearance are particularly good.

Industrial Applicability

[0037] The egg yolk-containing cream sauce of the present invention has no deterioration in quality due to heating, that is, no coagulation or separation of the egg yolk due to heating during cooking, and moreover, no fishy smell of the enzymatically treated egg yolk is felt, and it has the thick richness and flavor inherent to the egg yolk. Also, even after reheating after frozen storage, there is no deterioration in quality such as separation of water and oil, so it is a high-quality egg yolk-containing cream sauce that can be stored for a long time.

Claims

**Claim 1** An egg yolk-containing cream sauce comprising enzymatically treated egg yolk and salted egg yolk, wherein the total content based on the amount of egg yolk of the enzymatically treated egg yolk and the salted egg yolk is 0.5 to 10% by mass. **Claim 2** The egg yolk-containing cream sauce according to claim 1, wherein the enzymatically treated egg yolk is treated with phospholipase and protease. **Claim 3** The egg yolk-containing cream sauce according to claim 1 or 2, which is a frozen sauce. **Claim 4** The egg yolk-containing cream sauce according to any one of claims 1 to 3, which is a carbonara sauce.

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