JPH09313132A - Processed egg yolk food and frozen sweets using it - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a processed egg yolk food that develop no eggy smell nor offensive odor, has excellent flavor and texture, and is suitable for frozen sweets, etc., from a liquid mixture of egg yolk, sucrose and water by heating the mixture at a predetermined temperature to denature the egg yolk. SOLUTION: This processed egg yolk food is obtained by mixing preferably 5-15wt.%, as solid matter, of egg yolk (A), 10-60wt.% of sucrose or the like (B) which contains 0.01-0.5wt.% of xylosi, and water (C), boiling the mixture at 100 deg.C or higher temperature to denature the egg yolk, and preferably concentrating the mixture in vacuo after the denaturing by heating.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a processed egg yolk product obtained by heating and denaturing a liquid mixture of egg yolk, sugar and water while boiling at a temperature of 100 ° C. or higher, and a frozen dessert containing the same. The present invention also relates to a processed egg yolk product having a custard flavor obtained by heating and denaturing a liquid mixture of egg yolk, a sugar containing xylose and water at a temperature of 100 ° C or higher, and a frozen dessert containing the same.

[0002]

2. Description of the Related Art Egg yolk has been conventionally added for the purpose of improving the emulsifying property, foaming property and taste of frozen desserts. In recent years, synthetic emulsifiers mainly consisting of glycerin fatty acid ester are often added to improve emulsification and foamability, and egg yolk is often used only for the purpose of taste and nutrition. . However, some super-premium ice creams are characterized by the fact that they do not use synthetically obtained emulsifiers. In this case, the functions of egg yolk such as emulsification, foaming and gelation It has important meaning.

The form of egg yolk used here includes liquid egg yolk separated from egg white after splitting, 10 to 20% of saccharide added to it, frozen sugared egg yolk frozen after pasteurization, and about 50% of saccharide added. Pasteurized sweetened egg yolk, etc. Both frozen sweetened yolk and sweetened yolk are processed to maintain the emulsifying, foaming and gelling properties of liquid yolk for a long period of time, and the growth of microorganisms varies depending on the amount of sugar added. The temperatures required for storage are different. Egg yolk has a rich flavor and contributes greatly to improving the flavor of frozen desserts, but it is also true that many people dislike its unique taste. Even if an attempt is made to manufacture a frozen dessert with an enhanced egg yolk flavor, its use is often limited because its fishy odor is disliked. Further, when the amount of yolk is increased in order to emphasize the flavor of egg yolk, there is a drawback that the gelation property thereof causes a significant increase in viscosity and gelation of the mix.

Other egg yolks include processed products such as concentrated egg yolks, dried egg yolks, and enzyme-treated egg yolks. All of them are selected in consideration of processing suitability of foods to be used, distribution cost, flavor, physical properties and the like. Concentrated egg yolk is added with about 30% sugar for the purpose of both minimizing protein denaturation during heating and preventing microbial growth during storage.
It is sterilized at about 85 ° C. and then concentrated under reduced pressure. Although the original emulsification, foaming and gelation properties of egg yolk are inferior to those of liquid egg yolk and frozen sugar yolk, protein denaturation is small and it can be said that the physical properties of egg yolk are similar to those of egg yolk. Although it has a slightly heated odor compared to the liquid egg yolk, it has a taste similar to the original egg yolk.

Dry egg yolk is classified into those obtained by vacuum freeze drying and those obtained by spray drying. The vacuum freeze-dried product is highly water-soluble and maintains the original emulsifying property, foaming property, gelling property and taste of egg yolk. The spray-dried product has a slightly higher degree of heat denaturation than the vacuum freeze-dried product, but retains the original physical properties of the egg yolk considerably. This product is a product obtained by drying egg yolk in a powder form, and the degree of heat denaturation is not so high, so it is completely different from the processed egg yolk product of the present invention.

[0006] Enzyme-treated egg yolk is obtained by treating egg yolk with various enzymes, and may be sugar-added or concentrated. Since the protein is partially degraded, the original gelling property of egg yolk is considerably lost, but it is not completely eliminated. Further, the cause of the loss of gelling property is due to the action of the enzyme, which is completely different from the processed egg yolk product which has lost the gelling property by heat treatment. In addition, the processed product obtained by the enzyme treatment enhances the umami taste of the amino acid, so that the yolk flavor is emphasized. Therefore, the processed product obtained by the enzyme treatment also has a different flavor.

[0007] Patent Application Publication No. 59-23778 discloses an egg yolk-containing high-concentration food additive which is emulsified or dispersed in a state where egg yolk is heat-denatured, and a method for producing the mixture is to mix and mix egg yolk and sugar. To form an emulsion or dispersion, which is then heated to a temperature of 70 ° C or higher to completely heat-denature the egg yolk component, and then heated to a higher temperature to sterilize and concentrate the product to a high sugar content that does not allow bacteria to grow. It is disclosed to do. The conditions for heat denaturation are 85
℃, 30 minutes are shown, and heat sterilization is 9
Conditions of 5 ° C. and 20 minutes are shown. However, this egg yolk-containing high-concentration food additive, as shown in Comparative Examples and Examples below, is not substantially lost although its gelling power is slightly reduced, and it becomes a gel by reheating and is further used for frozen desserts. If so, it significantly increases the mix viscosity.

[0008]

All of the above various processed egg yolk products maintain the original emulsifying property, foaming property and gelling property of egg yolk to some extent. Moreover, although there is a difference in the strength of the umami due to the heating odor and the enzyme treatment depending on the degree of heating during processing, the original taste of the yolk is substantially maintained. So-called boiled eggs lose their gelling properties,
The egg yolk alone is heated, and the gel is hard and cannot be used because it has a powdery or sandy texture when used in a frozen dessert.
Also, since it contains an aroma component derived from sulfide due to heating, it has an stimulating flavor and is not suitable for frozen desserts.

An object of the present invention is to provide an egg yolk processed product and a frozen dessert containing the same which improve the taste of the frozen dessert as compared with conventional egg yolks or processed products thereof, especially when applied to frozen desserts.

Further, the object of the present invention is not to give an original fishy smell of egg yolk or an irritating odor derived from sulfide generated by heat treatment when it is used for a frozen dessert, and does not increase the viscosity of the frozen dessert mix, and further gelation. It is an object of the present invention to provide a processed egg yolk product which does not cause the above phenomenon, does not substantially change the physical properties of the frozen dessert mix, and has a novel flavor, and a frozen dessert containing the same.

Further, an object of the present invention is to use an xylose-containing saccharide, an egg yolk having a color tone and a custard flavor obtained only by the browning action of xylose, which is not obtained by the reducing sugar conventionally used. It is to provide a processed product and a frozen dessert containing the processed product.

[0012]

As a result of continuous studies to solve this problem, egg yolk was mixed with a sugar containing no xylose or a sugar containing 0.01 to 0.5% by weight of xylose and water. The liquid obtained is heat-denatured while boiling at a temperature of 100 ° C. or higher, and if desired, it is then concentrated in a vacuum to give the frozen dessert an original smell of egg yolk and a stimulating odor derived from sulfide generated by the heat treatment. The present invention was found to provide a processed egg yolk product with a novel flavor, which does not increase the viscosity of the frozen dessert mix, does not cause gelation, and does not substantially change the physical properties of the mix. It came to eggplant.

[0013]

BEST MODE FOR CARRYING OUT THE INVENTION The yolk used in the present invention may be liquid yolk, frozen sweetened yolk, sweetened yolk, etc., but other things such as concentrated yolk,
Dry egg yolk can also be used. The egg yolk used is preferably as low as possible in terms of processing in view of economy. Enzyme-treated egg yolk can also be used if it likes its taste. Two or more kinds of these egg yolks may be used.

The saccharides used in the present invention are sugar,
Isomerized sugar, glucose, starch syrup and the like are exemplified. The most preferable flavor can be obtained by using sugar, but it is appropriately selected from sugars in consideration of taste, growth of microorganisms, economic efficiency and the like. It is also possible to use two or more kinds of sugars.

The sugars may contain 0.01 to 0.5% by weight of xylose. The amount of xylose is 0.01
If it is less than wt%, the browning reaction is finished immaturely, and a lightly flavored product is obtained. On the other hand, if the amount of xylose exceeds 0.5% by weight, the browning reaction proceeds too much, the flavor becomes caramel and the color tone becomes dark brown, and the desired flavor and color tone cannot be obtained.

The mixing ratio of these in a liquid mixture (preliminary mix) consisting of egg yolk, sugar and water is preferably at least one egg yolk selected from liquid egg yolk, frozen egg yolk, sweetened egg yolk and the like as a solid content. -20% by weight, particularly preferably 5-15% by weight, one or more saccharides selected from sugar, isomerized sugar, glucose, starch syrup and the like as solid content is preferably 5-40% by weight, particularly preferably 8- 30% by weight, when the saccharide contains xylose, the amount of xylose is preferably 0.01 to 0.5% by weight of the saccharide, particularly preferably 0.03 to 0.3% by weight of the saccharide, and Add water to make 100% by weight. If the amount of egg yolk and sugar exceeds this amount, the viscosity becomes extremely high during the process and uneven heating occurs, which may cause charring and impair the flavor. On the other hand, when the amounts of egg yolk and saccharide are smaller than the above range, the taste becomes pale and the object of the present invention is not met.

Egg yolk, sugars containing no xylose or sugars containing xylose and water are mixed at the above mixing ratio and stirred at room temperature to completely dissolve the sugars, and
The egg yolk is thoroughly mixed to obtain a premixed mixture (liquid mixture).

Begin heating with stirring the well-mixed premixed mix. It is preferable that the container has a jacket that can be heated by steam or the like, and that the stirrer be one that can scrape off the inner wall of the container and one that can finely disperse the denatured product by high-speed rotation. The scraping type is necessary in order to improve the heat transfer efficiency and at the same time prevent the denatured product from sticking to the inner wall of the container to enable uniform degeneration. In addition, when the resulting mass of denatured product is dispersed by rotating a small propeller-like stirrer at high speed (1000 to 5000 rpm), the degree of denaturation of egg yolk does not vary and a uniform flavor is obtained.

Heating is first carried out with stirring until the temperature reaches about 80 to 95 ° C., and this temperature is maintained there for about 5 to 15 minutes. By this holding step, most of the emulsifying, foaming and gelling properties of egg yolk are lost. In particular, the decrease in the foamability is clearly seen when the foaming in the container is almost eliminated. Since most of the foaming property is lost at this stage, foaming during boiling in the subsequent process is suppressed to a minimum, which is preferable in process control.

After the holding, heating is restarted and boiling is performed at 100 ° C. or higher. The boiling time is generally in the range of 20 minutes to 2 hours, which obviously depends on the shape of the container, the amount of premixed mix in the container, the jacket temperature, the initial solids content, etc. It is convenient to determine the end point of the boiling process by solid content control or Brix (Bx) control. When the solid content or the Brix degree of the premixed mixture is A and the solid content or the Brix degree at the end of the boiling step is B, the numerical value represented by B = A ÷ 0.7 is a standard. Here, the coefficient of 0.7 can be adjusted in the range of 0.6 to 0.8 depending on the desired flavor. Within this range, the flavor obtained by the end point obtained with a coefficient close to 0.8 has a slightly plain custard flavor, and similarly, the flavor obtained by the end point obtained with a coefficient close to 0.6. It will be rich and rich in flavor.
The one obtained by the end point obtained by the coefficient exceeding 0.8 has an unripe taste and has a fishy smell. On the other hand, the flavor obtained from the end point obtained with a coefficient of less than 0.6 has a strong caramel sensation and also has a strong heating odor and burning odor, which is not preferable.

The reason why the step of boiling at a temperature of 100 ° C. or more is essential in the present invention is as follows.

When the premixed mixture is heated at a temperature of 85 to 95 ° C, most of the emulsifying property, foaming property and gelling property of the egg yolk are lost, but the heat denaturation of the egg yolk is still incomplete. In addition, the original smell of egg yolk and the pungent odor (sulfur odor) derived from sulfide remain. By heating to a temperature of 100 ° C. or higher and boiling, the denaturation of the egg yolk is substantially completed, and the odorous and pungent aroma components are eliminated by steam distillation. Further, when the sugar contains xylose, 10
By heating at a temperature of 0 ° C. or higher, the egg is burnt to give the product a custard flavor, and xylose promotes browning to give the product a preferable color tone.

The boiling may be continued and the operation may be terminated when the desired end point of the boiling process is reached. However, it is free to carry out the vacuum concentration treatment for the purpose of removing the aroma component derived from sulfide, which remains a little after the completion of boiling. The degree of vacuum varies depending on various conditions such as the ratio between the container and the mix amount, the solid content amount, and the capacity of the vacuum generator, but is generally 400 to 600 mmHg.
Is preferred. The treatment time is preferably in the range of 5 minutes to 30 minutes, but the end point of this step is determined by the solid content or the Brix degree as in the boiling step. The solid content or Brix degree at the end of the boiling step is preferably a value obtained by adding a value of 2 to 10, particularly preferably 4 to 8 as the solid content or Brix degree at the end of the vacuum concentration step. If the solid content or the Brix degree increase in this step is less than 2, the sulphide-derived aroma component is not sufficiently removed, and the pungent flavor peculiar to the final product remains. Further, if the solid content or the Brix degree increase in this step exceeds 10, the removal of aroma components derived from sulfide is sufficient, but other taste components are also removed to some extent, so that the final product It has a light flavor.

The processed egg yolk product thus obtained contains egg yolk in a solid content of preferably 5 to 25% by weight and saccharides in a solid content of preferably 10 to 60% by weight.

The processed egg yolk product obtained as described above is filled in a container to be used, cooled and stored for use.
Even if frozen and stored if necessary, the taste does not change if thawed before use.

The processed egg yolk of the present invention is widely used as a raw material for various processed foods and for improving flavor.
Especially when used for frozen desserts, the taste can be improved. In addition, it is used for puddings, desserts, beverages, creams, fermented milk, baked foods such as sponge cakes, and the like.

The processed egg yolk can be used as a substitute for a part or the whole of the conventionally used raw egg yolk or the processed egg yolk.

When the processed egg yolk product obtained by the present invention is added to a frozen dessert in an amount of 0.01 to 10% by weight as an egg yolk solid content,
Compared to the case of using a conventionally known egg yolk, it does not contain a fishy odor or an irritating odor derived from sulfide, and if the sugar contains xylose, it is rich in custard flavor obtained by baking egg yolk with sugar, and a new preferable flavor. Will be the one. Further, when a known egg yolk is used in a frozen dessert, an increase in mix viscosity and gelation occur, but the egg yolk processed product of the present invention has substantially lost the original egg yolk emulsifying property, foaming property and gelling property. ,
Does not significantly affect the physical properties of the mix. In producing the mix, it may be mixed with other raw materials by a conventional method, heated, sterilized, homogenized, and cooled before use.

Originally, egg yolk increases the viscosity of the mix, improves the foaming property, and improves the overrun stability in freezing,
It is used for frozen desserts with the expectation of improved shape retention and melting of cured products. Egg yolk is expected to have an extremely large function in so-called super premium ice cream that does not use a synthetically obtained emulsifier or stabilizer. The processed egg yolk product obtained by the present invention is characterized by two points of having an excellent taste and substantially losing the original emulsifying property, foaming property and gelling property of the egg yolk, As a matter of course, the functions expected of the original yolk do not appear in frozen desserts. To improve the physical properties of such frozen dessert, use an egg yolk or an egg yolk processed product having an original function, or select a known emulsifier or stabilizer, a protein material or the like according to the purpose,
It is necessary to use an appropriate amount.

[0030]

Embodiments will be described in detail below based on embodiments. In the following examples,% is% by weight.

[Example 1] Production of egg yolk processed product and preparation of premixed mixture The following raw materials were put in a jacket type heating pot (internal volume 60 liters) equipped with a scraping stirrer and a high-speed powder dissolver. ,
Stir for 20 minutes only with a scraping stirrer at room temperature (30 rp
m). -Raw raw egg yolk 9Kg Top sucrose 13Kg Xylose 0.04Kg (manufactured by Towa Kasei Co., Ltd.) Shimizu 17.96Kg The Brix degree after stirring was 44.

Preheating Step The heating kettle was set to a temperature of 90 ° C., and heating with steam was started. Initially, only a scraping method was used to prevent excessive foaming, and the high-speed powder dissolver was operated (3000 rpm) after the temperature of the contents reached 70 to 80 ° C and protein denaturation began. . After reaching 90 ° C., the temperature was maintained while operating both agitators. After 10 minutes, when the foaming on the surface was almost eliminated, the preheating step was terminated.

Boiling Step Immediately, the temperature was set to 103 ° C. and heating was restarted. Both agitators continued to operate at the above conditions. Boiling started and the Brix degree was measured with time. The starting point of this process is 61 ° Brix compared to 44 as the starting Brix degree.
And After 70 minutes, the brix became 61 °, and this step was completed.

Vacuum Concentration Step Immediately, the open part of the container was sealed and the vacuum concentration step was started. The heating and stirring operations were continued in the same manner. The target degree of Brix was set to 65, and the vacuum pressure was maintained in the range of 450 to 550 mmHg. After 4 minutes, the target Brix degree was reached, so all operations were completed.

Filling and Storage The obtained prototype was filled in an 18-liter poly container, sealed, and immersed in cold water for cooling. After cooling, it was stored in a refrigerator at 5 ° C.

Components of final product The components of the obtained prototype 1 are as follows.

Egg yolk content conversion 33% Egg yolk solids 16.5% Sugar 46% Total solids 62.5% [Comparative Example 1] Egg yolk containing high concentration additive disclosed in Japanese Patent Application Publication No. 59-23778 Manufacture was carried out by the method shown in the manufacturing example 1 of the above-mentioned patent application publication. While stirring, add 10 kg of raw egg yolk and 7.5 kg of sucrose to a container equipped with a stirrer that can be indirectly heated by steam.
The sucrose was completely dissolved by stirring for 30 minutes. While continuing stirring, the temperature was gradually raised to 85 ° C. and maintained for 30 minutes. After that, it was heated to 95 ° C. and kept for 20 minutes. When left to cool to 60 ° C, fill a plastic container containing 5 kg,
Comparative product 1 was used.

Example 2 Manufacture of processed egg yolk product and preparation of premixed mixture Table 1 is shown in a jacket type heating pot (internal volume 60 liters) equipped with a scraping stirrer and a high-speed powder dissolver. Put the ingredients and stir at room temperature for 20 minutes only with a scraping stirrer (3
0 rpm).

[0039]

[Table 1] The Brix degree after stirring was 44 in all cases.

Preheating Step The temperature of the heating pot was set to 90 ° C., and heating with steam was started. Initially, only a scraping method was used to prevent excessive foaming, and the high-speed powder dissolver was operated (3000 rpm) after the temperature of the contents reached 70-80 ° C and protein denaturation began. . After reaching 90 ° C., the temperature was maintained while operating both agitators. After 10 minutes, when the foaming on the surface was almost eliminated, the preheating step was terminated.

Boiling Step Immediately, the set temperature was set to 103 ° C. and heating was restarted. Both agitators continued to operate at the above conditions. Boiling started and the Brix degree was measured with time. The starting point of this process is 62 ° Brix, while the starting Brix degree is 44.
And After 70 minutes had elapsed for both A and B, the brix became 62 °, and this step was completed.

Vacuum Concentration Step Immediately, the open part of the container was sealed and the vacuum concentration step was started. The heating and stirring operations were continued in the same manner. The target degree of Brix was set to 65, and the vacuum pressure was maintained in the range of 450 to 550 mmHg. After 4 minutes, the target Brix degree was reached, so all operations were completed.

Filling and Storage The obtained prototype was filled in an 18-liter plastic container, sealed, and immersed in cold water for cooling. After cooling, it was stored in a refrigerator at 5 ° C.

Ingredients of final product The ingredients of the obtained prototype 2 are as follows.

Compound A Compound B Oat yolk content conversion 33% 33% Egg yolk solids 16.5% 16.5% Sugar 46% (sugar) 46% (glucose) Total solids 62.5% 62.5% [ Example 3] Comparison of flavor and gelation property between other egg yolk processed products and prototypes The prototype 1 (D) obtained in Example 1 was compared with the comparative product 1 (E) obtained in Comparative Example 1 and Examples. It was compared with the instep (F), B (G), and other processed egg yolks (AC) of the prototype 2 obtained in 2. Compared with other yolk processed products, raw yolk,
Frozen sweetened egg yolk (sweetened 20%), concentrated yolk (yolk solid content 3
4% and 42% sugar). Preparation of comparative samples 4% of the above comparative products and prototypes were converted into egg yolk 20%,
An aqueous solution was prepared so as to be 30% in terms of sugar or glucose. Each formulation is shown in Table 2.

[0046]

[Table 2] * All values in the table are weight%, and the preparation amount is 1k.
g Agitate the 7 kinds of aqueous solution well at room temperature to completely dissolve and mix them. The airtight container was filled with as little air as possible. Then, it was completely immersed in a hot water bath at 97 ° C. and kept for 20 minutes. After being sufficiently cooled in cold water, it was opened and the flavor and gelling property were compared.

Comparative Results The properties of the 7 products after the heat treatment were compared with the gel strength and flavor. The properties were visually observed by an expert, and the gel strengths were compared by piercing stress with a rheometer manufactured by Fudo Kogyo. The flavor was scored by 19 men and women. Table 3 shows the results
Shown in

[0048]

[Table 3] * The 7-point method is used to determine the flavor preference. 7 points are those with no fishy odor, 1 point are those with a strong fishy odor, 4 points are in the middle, and 7 points are the custard with the strongest flavor and custard. It is the average of the sum of evaluations when the one with the poorest flavor is 1 point and the middle is 4 points.

As described above, prototype 2 (F) and prototype 2
Otsu (G) and prototype 1 (D) had completely different physical properties from the conventional egg yolk and completely lost the gelling property. Furthermore, prototype 2 and prototype 2 Otsu were new ones that did not have a fishy smell derived from egg yolk. Further, in the custard flavor obtained when the egg yolk and sugar were combined and baked, D according to prototype 1 was a novel one with an extremely rich custard feeling.

Example 4 Preparation of Frozen Dessert The prototype 1 obtained in Example 1 was used as a frozen dessert, and the insteps of the comparative product 1 obtained in Comparative Example 1 and the prototype 2 obtained in Example 2 were used. It was compared with Otsu and other processed egg yolks. Compared with other processed yolk products, raw yolk, frozen sweetened yolk (sweetened 2
0%) and concentrated egg yolk (34% yolk solid content, 42% sugar).

Preparation of Comparative Mix A frozen dessert mix was prepared according to the formulation shown in Table 4 while keeping the amount of yolk constant. The mixture is prepared by a conventional method by mixing the raw materials and sterilizing by heating to 85 ° C in a hot water bath, 150 Kg / cm ²
The mixture was homogenized at 5 ° C., immediately cooled to 5 ° C. in a cold water bath, and aged in a refrigerator at 5 ° C. overnight for use.

[0052]

[Table 4] * Emulsifier is glycerin monostearate, stabilizer is locust bean gum, guar gum, carrageenan 5:
A mixture with a ratio of 3: 2 was used.

The viscosity after aging is shown in Table 5.

[0054]

[Table 5] * Based on a B type viscometer. 30 rpm, 5 ° C, 30 seconds. Rotors A, B, C, E are No. Nos. 3, D, F and G are Nos.
It was measured at 2.

As described above, prototype 1 and prototype 2 Ko, Otsu
It was found that the frozen dessert mix (using D, F, G in this order) has a lower viscosity than other egg yolks and processed egg yolks, and the processed egg yolks have substantially lost gelling power. It was

Preparation and Evaluation of Frozen Dessert The prepared seven kinds of mixes were frozen with a batch freezer manufactured by Gengo Kogyo. Inject 1.5 liters of mix, overrun 60%, temperature -5.0 ° C 180 ml
The paper cup was filled with a lid, and the lid was closed to cure at -25 ° C. Each cured sample was evaluated by 21 men and women. Further, the container of the cured sample was taken out as it was cured and allowed to stand at room temperature to observe the molten state. Table 6 shows the results.

[0057]

[Table 6] * For the evaluation of flavor, the average of each rater by the 7-point method is shown.
The maximum score of each item was 7 and the minimum score was 1. 4 in the middle
The points are 2, 3, 5, and 6 and are set according to the numerical values.

As shown above, A using the raw egg yolk, B using the frozen sugar yolk, and C using the concentrated egg yolk have a very high mix viscosity, but have a shape retaining property, but have a smooth tissue. It was a frozen dessert with chipping and a fishy smell characteristic of egg yolk. The frozen dessert E using the processed egg yolk product (comparative product 1) disclosed in Japanese Patent Application Publication No. 59-23778 has a slightly improved fishy odor peculiar to the egg yolk.
It had a flavor and texture similar to those of B and C. Among the processed egg yolks of the present invention, the frozen desserts using Prototype 2 using sugar and Prototype 2 using glucose are excellent in smoothness of texture and do not feel any fishy odor peculiar to egg yolk. It was a new frozen dessert with a good egg flavor.

The ingots and bats of this prototype 2 lacked the custard feeling. On the other hand, the frozen dessert D using the prototype 1 according to Example 1 has a very rich custard flavor that is produced when egg yolk and sugar are combined and baked, has a favorable flavor, and has a smooth texture and is a novel melt. It was a frozen dessert. This is an action that can be obtained only by the process and formulation described in Example 1 of the present invention, and further by using xylose. It is well known that the browning action is rapidly increased by substituting glucose for glucose as shown in prototype 2, but the custard feeling obtained by baking egg yolk and sugar together, which is the object of the present invention, is obtained. Cannot be given to frozen desserts. On the contrary, the tissue tended to become slightly rough due to the increase in monosaccharides in the frozen dessert. A custard feeling is developed only by using xylose, and since the amount of xylose used is very small relative to the frozen dessert used, the physical properties of the frozen dessert are not adversely affected.

[0060]

As described above, when the processed egg yolk according to the present invention is used for a frozen dessert, it does not give the natural smell of the egg yolk or an irritating odor derived from sulfide generated by the heat treatment, and the viscosity of the frozen dessert mixture is improved. It is a processed egg yolk product having a novel flavor that does not increase the amount and does not cause gelation and practically hardly changes the physical properties of the mix. In addition, the processed egg yolk containing xylose of the present invention does not substantially have the original foaming property or gelling property of the egg yolk, and has a rich custard flavor obtained when the egg yolk is baked with sugar, and It is a processed egg yolk product with a novel flavor that does not develop a fishy odor or a malodor derived from a sulfur-containing compound. Further, it can be widely used in the same manner in place of the raw egg yolk and processed products thereof which have been conventionally used.

Claims (6)

[Claims] 1. A processed egg yolk product obtained by heat denaturing an egg yolk component by boiling a liquid mixture consisting of egg yolk, sugar and water at a temperature of 100 ° C. or higher. 2. The liquid mixture is heated at a temperature of 80 to 95 ° C. to preheat-denature the egg yolk component, and then 100 ° C.
The processed egg yolk product according to claim 1, which is heated at the above temperature to be substantially completely heat-denatured. 3. The processed egg yolk product according to claim 1, which is subjected to a concentration treatment under vacuum after the heat denaturation step. 4. The saccharide contains xylose in an amount of 0.01 to 0.5.
The processed egg yolk product according to any one of claims 1 to 3, wherein the processed egg yolk is contained in a weight percentage. 5. An egg yolk containing 5 to 25% by weight as a solid content and a saccharide containing 10 to 60% by weight as a solid content.
The processed egg yolk according to any one of 4 above. 6. A frozen dessert containing the egg yolk processed product according to claim 1 as an egg yolk solid content in an amount of 0.1 to 10% by weight.