Method for reducing powdered egg yolk and method for producing sweetened egg yolk

Abstract

To provide: a powdered egg yolk reconstituting method which can rehydrate powdered egg yolk into liquid egg yolk in a short time and easily and without loss generation in comparison to conventional methods; and a sugar-added egg yolk production method with powdered egg yolk as a raw material.SOLUTION: A powdered egg yolk reconstituting method according to the present invention includes storing a defined amount of rehydrating water in a bowl and putting powdered egg yolk into the bowl in a state in which the rehydrating water is stirred with a mixer whose stirrer is rotated at a rotational speed of 3500 rpm or more. Water at pH 10 or more, for example, water at pH 10 or more obtained by diluting electrolyzed alkali ion water at pH 12 or more with neutral water is used as the rehydrating water. The method further includes, after putting the whole of an amount of the powdered egg yolk into the bowl, continuously performing stirring additionally with the mixer at the rotational speed of 3500 rpm or more for 5 minutes or more.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for reducing powdered egg yolk to liquid egg yolk, and a method for producing sweetened egg yolk using powdered egg yolk as a raw material. [Background technology]

[0002] Conventionally, powdered egg yolk (chicken egg yolk dried and powdered) has been manufactured and sold as an ingredient in various foods (sweets, bread, noodles, etc.). Powdered egg yolk is reconstituted into a liquid form (liquid egg yolk) by adding approximately 1 to 1.5 times its weight of water (water for reconstitution, reconstitution water) and stirring. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Publication No. 2-203768 Summary of the Invention [Problem to be solved by the invention]

[0004] The process of reconstituting powdered egg yolk with water (reducing process) is extremely laborious and time-consuming. Specifically, water is gradually added to a bowl containing powdered egg yolk and stirred with a whisk or mixer. However, if too much water is added at once, lumps quickly form. In this case, it is not possible to obtain a homogeneous liquid egg yolk, resulting in significant waste.

[0005] For this reason, it is necessary to add only small amounts of water at a time, repeat the water addition and stirring process multiple times, and proceed carefully and meticulously while being careful not to create lumps. The time and effort required for this reduction process increases in proportion to the amount of powdered egg yolk being used.

[0006] The present invention is intended to solve the problems associated with the conventional techniques described above, and aims to provide a method for reducing powdered egg yolk, which enables powdered egg yolk to be reconstituted with water to form liquid egg yolk in a shorter time, more simply, and without loss compared to conventional methods, and a method for producing sweetened egg yolk using powdered egg yolk as a raw material. [Means for solving the problem]

[0007] The method for reducing powdered egg yolk according to the present invention is characterized in that a specified amount of returning water is stored in a bowl, the stirring bar of a mixer is rotated at a rotation speed of 3500 rpm or more, and the powdered egg yolk is added while the returning water is being stirred, and further characterized in that water having a pH of 10 or higher is used as the returning water.

[0008] Furthermore, water with a pH of 10 or higher obtained by diluting electrolytic alkaline ionized water with a pH of 12 or higher with neutral water can be used as return water.Furthermore, crystalline clay minerals can be further dissolved in alkaline and acidic ionized water obtained by electrolyzing raw water in which crystalline clay minerals have been dissolved, and each ionized water can be supplied to a specified electrode side and electrolyzed to produce electrolytic alkaline ionized water, which can be obtained by diluting the electrolytic alkaline ionized water with neutral water and water with a pH of 10 or higher can be used as return water.

[0009] In this method for reducing powdered egg yolk, it is preferable that after the entire amount of powdered egg yolk is added, additional stirring is continued for 5 minutes or more at a rotation speed of 3500 rpm or more using a mixer.

[0010] The method for producing sweetened egg yolk according to the present invention is characterized in that liquid egg yolk obtained by the above-mentioned method for reducing powdered egg yolk is mixed with sugars by stirring, and the resulting mixture is heated at a temperature of 60 to 65°C under a pressurized condition of 500 to 1000 atmospheres. [Effects of the Invention]

[0011] According to the method for reducing powdered egg yolk of the present invention, powdered egg yolk can be reduced to liquid egg yolk in a shorter time, more simply, and without loss, compared to conventional methods. Furthermore, by applying this method for reducing powdered egg yolk, it is possible to produce sweetened egg yolk in which the egg yolk components are in a semi-denatured state using powdered egg yolk as a raw material. DETAILED DESCRIPTION OF THE INVENTION

[0012] Hereinafter, embodiments of the "method for reducing powdered egg yolk" and "method for producing sweetened egg yolk" according to the present invention will be described. Conventionally, when reducing powdered egg yolk to liquid egg yolk, the powdered egg yolk is first placed in a bowl (a stirring vessel), and reconstitution water is added thereto in stages and stirred. In the present invention, however, a specified amount of reconstitution water (a specified amount necessary for the reconstitution of the target powdered egg yolk, usually 1 to 1.5 times the amount of powdered egg yolk) is first stored in a bowl, and the reconstitution water is stirred by rotating the stirrer of a mixer at high speed, and then the powdered egg yolk is added.

[0013] Water with a pH of 10 or higher is used as return water. Water with a pH of 10 or higher can be obtained, for example, by diluting a stock solution (pH of 12 or higher) of electrolytic alkaline ionized water (alkaline ionized water produced by electrolysis) with neutral water such as tap water. More specifically, if the pH of the stock solution of electrolytic alkaline ionized water is 12.5, diluting it about 100 times (90 to 110 times) with tap water of pH 7 will produce water with a pH of 10, and diluting it about 10 times (9 to 11 times) will produce water with a pH of 11. If the pH of the prepared stock solution of electrolytic alkaline ionized water is 10 to 11, it can be used as is without dilution.

[0014] Basically, any alkaline ionized water produced by electrolysis can be used without any problems as electrolytic alkaline ionized water. For example, electrolytic alkaline ionized water produced by the method of producing ionized water disclosed in Japanese Patent No. 2949322 (a method in which raw water containing dissolved crystalline clay minerals is electrolyzed to produce alkaline and acidic ionized water, and crystalline clay minerals are further dissolved in each of the resulting alkaline and acidic ionized waters, and each ionized water is supplied to a predetermined electrode for electrolysis) can be used.

[0015] The reconstituted water and powdered egg yolk are mixed by setting the rotation speed of the mixer to 3,500 rpm or higher. The method for adding the powdered egg yolk is not particularly limited, but it is preferable to add it as gently as possible. For example, when adding approximately 25 kg of powdered egg yolk, adding the entire amount at once may cause the reconstituted water to overflow or splash out of the bowl during mixing, and also result in a sudden increase in the load on the mixer. Therefore, it is preferable to add it over a period of approximately 3 to 5 minutes.

[0016] After adding the entire amount of powdered egg yolk, it is preferable to continue additional mixing with the mixer for at least 5 minutes, and at this time, it is also preferable to set the rotation speed of the mixer at 3500 rpm or higher.

[0017] According to the method for reducing powdered egg yolk as described above, powdered egg yolk can be reduced to liquid egg yolk in a shorter time, more simply, and without loss, compared to conventional methods.

[0018] Furthermore, by carrying out this method for reducing powdered egg yolk, it is possible to produce sweetened egg yolk (a processed food product made from egg yolk that has been sweetened to a high sugar content in order to maintain the shelf life of the egg yolk components) using powdered egg yolk as a raw material. For example, by stirring and mixing the liquid egg yolk obtained by the above-mentioned method for reducing powdered egg yolk with sugars (sucrose, dextrin, maltol, etc.), and heating the mixture at a temperature of 60 to 65°C under a pressurized condition of 500 to 1000 atmospheres, it is possible to produce sweetened egg yolk in which the egg yolk components are in a semi-denatured state. [Example]

[0019] The results of an experiment conducted by the inventors to confirm the effectiveness of the method for reducing powdered egg yolk according to the present invention will be described below as an example of the present invention. Here, the experiment was conducted by storing 37.5 L of return water in a mixer bowl, stirring the return water by rotating the mixer's stirrer, and continuously adding 25 kg of powdered egg yolk into the bowl over a period of 3 to 5 minutes, and observing the reduction state.

[0020] In this experiment, the following three types of return water were used: Comparison example: Tap water (pH 7) Invention 1: 100 times diluted electrolytic alkaline ionized water (pH 10) (Electrolyzed alkaline ionized water (pH 12.5) diluted 100 times with tap water (pH 7) Invention 2: 10x diluted electrolytic alkaline ionized water (pH 11) (Electrolyzed alkaline ionized water (pH 12.5) diluted 10 times with tap water (pH 7)) The mixer was stirred at a rotation speed of 3000 rpm and 3500 rpm. The results are shown in the following table.

[0021] [Table 1]

[0022] When tap water (comparative example) was used as the reconstitution water and the mixer rotation speed was set to 3000 rpm, most of the added powdered egg yolk did not mix with the water (did not absorb water or swell), so the addition of the powdered egg yolk was stopped halfway through (it was not possible to add all of the powdered egg yolk).When the mixer rotation speed was set to 3500 rpm, some of the egg yolk reconstituted with water, but much of it did not mix, so the addition of the powdered egg yolk was stopped halfway through.

[0023] When 100-fold diluted electrolytic alkaline ionized water (pH 10, present invention 1) was used as the reconstitution water and the mixer speed was set to 3000 rpm, some reconstitution occurred, but much of the powdered egg yolk did not mix, so the addition of the powdered egg yolk was stopped midway. When the mixer speed was set to 3500 rpm, the entire amount of powdered egg yolk (25 kg) could be added in about 4 minutes, and most of the added powdered egg yolk was reconstituted. However, large and small lumps were observed immediately after the entire amount was added.

[0024] When 10-fold diluted electrolytic alkaline ionized water (pH 11, present invention 2) was used as reconstitution water and the mixer speed was set to 3000 rpm, the entire amount of powdered egg yolk (25 kg) could be added in about 4 minutes, and most of the added powdered egg yolk was reconstituted with water. However, large and small lumps were observed immediately after the entire amount was added. When the mixer speed was set to 3500 rpm, the entire amount of powdered egg yolk (25 kg) could be added in about 4 minutes, and most of the added powdered egg yolk was reconstituted with water. However, a small amount of lumps was observed immediately after the entire amount was added.

[0025] Next, the mixer was set to a rotation speed of 3500 rpm, and the entire amount of powdered egg yolk was added. The mixer was then continued to stir for another 10 minutes without changing the rotation speed, and the reduction state was observed over time. The results are shown in the table below.

[0026] [Table 2]

[0027] As shown in the table above, in Invention 1, the number of large lumps decreased 3 minutes after the start of additional stirring. However, many small lumps remained. Five minutes after the start of additional stirring, the large lumps disappeared and the mixture became generally creamy. At this point, very small lumps remained, but these were small enough to disappear in the subsequent process (the process of heating and stirring the obtained liquid egg yolk (for example, at 80°C for 1 hour) to produce a processed food). Then, 10 minutes after the start of additional stirring, even the small lumps disappeared and the mixture became completely creamy.

[0028] In Invention 2, after 3 minutes from the start of additional stirring, very small lumps were observed, but the mixture was generally creamy. After 5 minutes from the start of additional stirring, the small lumps had disappeared and the mixture was completely creamy.

[0029] For the comparative example, additional stirring was carried out for 10 minutes, but a large number of large and small lumps remained, and the mixture did not become creamy.

[0030] These experimental results confirmed that, compared to conventional methods, powdered egg yolk can be reduced to liquid egg yolk in a short time, easily, and without loss by storing water with a pH of 10 or higher in a mixer as reconstitution water and adding and stirring powdered egg yolk while rotating at 3500 rpm or higher. Furthermore, it was confirmed that a generally creamy liquid egg yolk can be obtained by adding the entire amount of powdered egg yolk and then stirring for 5 minutes or more at 3500 rpm or higher.

Claims

1. A method for reducing powdered egg yolk to liquid egg yolk by storing a specified amount of reconstitution water in a bowl, rotating the stirrer of a mixer at a rotation speed of 3500 rpm or more, and adding powdered egg yolk while stirring the reconstitution water, comprising: A method for reducing powdered egg yolk, characterized in that water having a pH of 10 or higher is used as the reconstitution water.

2. 2. The method for reducing powdered egg yolk according to claim 1, wherein water having a pH of 10 or higher obtained by diluting electrolytic alkaline ionized water having a pH of 12 or higher with neutral water is used as the return water.

3. 3. The method for reducing powdered egg yolk according to claim 2, characterized in that the crystalline clay mineral is further dissolved in alkaline and acidic ionized water obtained by electrolyzing raw water in which the crystalline clay mineral has been dissolved, and the ionized water is supplied to a predetermined electrode side and electrolyzed to produce electrolytic alkaline ionized water, which is then diluted with neutral water to obtain water with a pH of 10 or higher, and the resulting water is used as return water.

4. 2. The method for reducing powdered egg yolk according to claim 1, wherein after the entire amount of powdered egg yolk is added, additional stirring is continued for 5 minutes or more at a rotation speed of 3,500 rpm or more using a mixer.

5. A method for producing sweetened egg yolk, comprising stirring and mixing liquid egg yolk obtained by the method for reducing powdered egg yolk according to any one of claims 1 to 4 with a sugar, and heating the mixture at a temperature of 60 to 65°C under a pressurized condition of 500 to 1000 atmospheres.

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