JPH0636714B2 - Method of manufacturing powdered yolk - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing powder egg yolk, and particularly to a method for producing powder egg yolk having a savory flavor.

[Prior Art and Problems of the Invention]

Drying and pulverization of egg yolk are usually performed by adding the egg yolk alone or adding various additives, and then heating the mixture with a spray drier, a drum drier, a belt drier, a pan drier, and the like at high temperature for dehydration. The egg yolk powder produced by such a method has very fine particles and is exposed to a large amount of high-temperature air, so that it has a drawback that deterioration during storage is rapid. There is also a method using a freeze dryer, but this method is very expensive.

As a method for producing powdered egg yolk which solves such a drawback, there is a method which employs oil temperature drying as disclosed in JP-B-55-21.

According to this method, egg yolk is first put in oil and fat and heated under reduced pressure, water is evaporated by the oil temperature to dehydrate, and deoiled with a solvent to remove oil after completion of dehydration,
It is crushed into powder.

As described above, in the case of this method, the amount of fats and oils remaining in the product is large, and this is removed with an organic solvent, but handling the organic solvent involves qualifications, etc. Will also be a big one. Further, a pulverization step for pulverizing after drying is required, and powder cannot be efficiently produced. Furthermore, since the components such as insoluble protein are dehydrated at a low temperature so as not to be heat-denatured, it is not possible to make powdered egg yolk with a good taste, that is, a roasted feeling.

Then, the subject of this invention is providing the manufacturing method of the powder egg yolk which can manufacture the powder egg yolk with good flavor efficiently and at low cost.

[Means for Solving the Problems]

In order to solve the above-mentioned problems, in the present invention, egg yolk is added to fats and oils, and the mixture is agitated to heat and dehydrate under reduced pressure while decomposing it into fine particles in the oil. 70 ℃ or more and 120 ℃ or less (more preferably 95 ℃
The temperature was raised to ~ 100 ° C) and then centrifuged to remove oil to produce powdered egg yolk.

In addition to egg yolk, suitable additives such as salt, saccharides, seasonings, organic acids and the like may be added to the oil and fat.

As fats and oils used as a heat medium, palm oil, soybean oil, other vegetable oils, lard, het, animal fats and oils such as chicken oil,
There are various types of fish oil, but among them, palm oil is suitable for powdering egg yolk with a good flavor. Further, when fluidity of powder is required, it is preferable to use hardened oil having a high melting point, and two or more kinds of fats and oils may be mixed and used.

Furthermore, to prevent the oxidation of oils and fats, tocopherol, melanoidin, dibutylhydrotoluene, butylhydroxylanisole, propyl gallate and the like may be added.

[Action]

As described above, when the product is dehydrated while being vigorously stirred and dispersed in fine particles in oil, a powdery product is obtained when the oil is finally deoiled. Further, when the stirring is gently performed, the particle size becomes large, and a granular product is obtained.

When the oil temperature is raised to 70 ° C or more and 120 ° C or less in the final stage of dehydration, the slight glucose contained in the egg yolk reacts with the protein in the egg yolk to generate a fragrant scent, which is imparted to the product and appetite. It becomes a flavor. If the oil temperature is 70 ° C or lower, there is no effect, and if it is 120 ° C or higher, a so-called kogation odor is generated and the flavor is deteriorated.

〔Example〕

 Examples will be described below.

In carrying out the method of the present invention, a heating pot having a stirrer, a vacuum concentrating device (a vacuum pump, a steam condenser, etc.) connected thereto, and a centrifuge for separating a powdered product from fats and oils are used. .

First, 6 kg of salted frozen eggs and 12 kg of palm oil are charged into the heating kettle and heated under reduced pressure (60 mmHg) while vigorously stirring with the agitator rotating at 150 rpm. Because it is decompressed,
The water evaporates quickly and disappears after tens of minutes. When the water content disappears, the oil temperature rises, so after heating to 100 ° C, heating is stopped, and centrifugation is performed while it is hot to obtain about 3 kg of powdered egg yolk.

If each step is performed with the rotation speed of each stirrer reduced to 1/3 or less, granular egg yolk with a coarse particle size can be obtained. If you set the final oil temperature during dehydration to 95 ° C to 100 ° C, the most fragrant powdered egg yolk will be obtained, but 70 ° C to 120 ° C
If it is within the range, a sufficient effect can be obtained.

Hereinafter, application examples of powder egg yolk will be described.

Application Example 1 Manufacture of snacks First, 40 g of corn salad oil is soaked in 100 g of dry corn puff, then 4 g of egg yolk powder, 2 g of salt, and 2 g of sodium glutamate are added to the mixture with gentle stirring, and thoroughly mixed to obtain egg yolk. This gives 148 g of a savory snack that is easy to eat.

Application Example 2 Manufacture of powdered spaghetti sauce 5 g of egg yolk powder, 10 g of sugar, 25 g of glucose, 20 g of salt, 10 g of tomato powder, 7 g of powdered soy sauce, 5 g of beef powder, 5 g of sodium glutamate, 1 g of spices, when mixed well, Approximately 88 g of powdery spaghetti sauce that takes advantage of the egg yolk flavor is obtained.

〔effect〕

As described above, according to the production method of the present invention, since the product obtained after dehydration and deoiling is already in the powder or granule form, the conventional crushing step is unnecessary. Further, there is an advantage that the powder egg yolk having a required particle size can be easily obtained by adjusting the stirring state in the dehydration process.

Furthermore, when the oil temperature at the end of dehydration is raised to 70 ° C or higher and 120 ° C or lower, the product is endowed with a fragrant aroma that raw eggs do not have, and its color tone is beautiful, so it is expected to be useful as a high-grade food material. it can. In particular, it can be effectively used as a powdered mayonnaise, a powdered Western confectionery, a powdered Japanese confectionery, and further as a material for Japanese-style, Chinese-style, Western-style cooking, and a material for instant food using a microwave oven.

Claims (1)

[Claims] 1. Egg yolk is added to fats and oils, which are stirred and decomposed into fine particles in the oil while being heated and dehydrated under reduced pressure. At the final stage of the dehydration, the oil temperature is raised to 70 ° C. or higher and 120 ° C. or lower. A method for producing powdered egg yolk, which is made by centrifuging and then deoiling.