JP2016185086A - Egg yolk sauce for instant food, instant food with addition of egg yolk sauce, and method for changing taste of instant food using egg yolk sauce - Google Patents
Egg yolk sauce for instant food, instant food with addition of egg yolk sauce, and method for changing taste of instant food using egg yolk sauce Download PDFInfo
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Abstract
Description
本発明は、即席食品のスープやソースに素早くなじみ、即席食品に合わせても卵黄のマイルドさを感じることができる卵黄ソースおよび卵黄ソースを添付した即席食品、並びに卵黄ソースを用いて呈味を変更する方法に関する。 The present invention quickly adapts to soups and sauces of instant foods, and can change the taste by using egg yolk sauces and egg yolk sauces that can feel the mildness of egg yolk even when matched to instant foods, and egg yolk sauces On how to do.
即席麺等の即席食品は、お湯を注ぐか鍋でゆがくだけで、簡単に短時間で調理することができ、しかも長期間保存可能な優れた食品である。即席食品の楽しみ方の１つとして、即席食品に卵黄をトッピングする食べ方が人気であり、卵黄をトッピングした時に卵黄が滑落しにくい麺塊も開発されている（特許文献１）。そのようなアレンジを好む消費者からは、より簡便にアレンジができるよう、卵黄ソースがあらかじめ添付された即席食品が求められている。 Instant foods such as instant noodles are excellent foods that can be easily cooked in a short time and can be stored for a long period of time simply by pouring hot water or distorting them in a pan. As one of the ways to enjoy instant foods, the eating method of topping egg yolks on instant foods is popular, and noodle masses have been developed in which egg yolks are difficult to slide down when egg yolks are topped (Patent Document 1). Consumers who prefer such arrangements are demanding instant foods pre-attached with egg yolk sauce to make arrangements easier.
即席食品に添付する卵黄ソースとしては、即席食品の賞味期限に合わせて長期間常温保存可能であることが必要であり、かつスープやソースに素早くなじむものが好ましい。 The egg yolk sauce to be attached to the instant food needs to be able to be stored at room temperature for a long period of time according to the shelf life of the instant food, and is preferably one that quickly adapts to soups and sauces.
長期間常温で保存するためには、卵黄の含有量が制限され、油脂等の卵黄以外の成分も含有させたソースを開発する必要がある。しかしながら、即席食品は一般的に味が強いため、他の成分を含有した卵黄ソースでは、即席食品と合わせた時に即席食品の味に負けてしまい、即席食品に卵黄のマイルドさを付与することができなかった。
また、調味料等を用いて単に甘味や塩味を付与して卵黄ソースの味を強めただけでは、卵黄のマイルドさよりも調味料の甘味や塩味が際立ってしまい、卵黄ソースのマイルドな呈味を損なってしまった。
In order to store at normal temperature for a long period of time, the content of egg yolk is limited, and it is necessary to develop a sauce containing components other than egg yolk such as fats and oils. However, since instant foods generally have a strong taste, egg yolk sauce containing other ingredients loses the taste of instant foods when combined with instant foods, and may impart mildness of egg yolk to instant foods. could not.
In addition, simply adding sweetness and salty taste with seasonings to enhance the taste of egg yolk sauce, the sweetness and saltiness of the seasonings stand out rather than the mildness of egg yolk, resulting in a mild taste of egg yolk sauce. I lost it.
そこで、本発明は、即席食品のスープやソースに素早くなじみ、即席食品に合わせても卵黄のマイルドさを感じることができる卵黄ソースおよび卵黄ソースを添付した即席食品、並びに卵黄ソースを用いて呈味を変更する方法を提供することを目的とする。 Therefore, the present invention quickly adapts to soups and sauces of instant foods, and can be tasted using egg yolk sauce that can feel the mildness of egg yolk even with instant foods, and instant foods attached with egg yolk sauce, and egg yolk sauce The purpose is to provide a way to change
本発明者は、上記問題を解決すべく鋭意研究を重ねた結果、水分活性が０．７５以上０．９４以下であり、特定の原料を含有し、乳化状態に調製したことにより、即席食品のスープやソースに素早くなじみ、即席食品に合わせても卵黄のマイルドさを感じることができる卵黄ソースおよび卵黄ソースを添付した即席食品、並びに卵黄ソースを用いて呈味を変更する方法を見出し、本発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventor has a water activity of 0.75 or more and 0.94 or less, contains a specific raw material, and is prepared in an emulsified state. Finding a yolk sauce that can be quickly adapted to soups and sauces, and that you can feel the mildness of egg yolk even with instant foods, and a method for changing taste using egg yolk sauce It came to complete.
すなわち、本発明は、
（１）水分活性が０．７５以上０．９４以下であり、
卵黄、油脂、乳化剤および糖アルコールを含有する、
即席食品用乳化卵黄ソース、
（２）（１）に記載の即席食品用乳化卵黄ソースにおいて、
前記即席食品が即席麺である、
即席食品用乳化卵黄ソース、
（３）（２）に記載の即席食品用乳化卵黄ソースにおいて、
前記即席麺が中華そば、うどん、そば、はるさめ、焼きそば、パスタのいずれかである、
即席食品用乳化卵黄ソース、
（４）（１）乃至（３）のいずれかに記載の即席食品用乳化卵黄ソースにおいて、
卵黄含有量が０．１質量％以上４．５質量％以下である、
即席食品用乳化卵黄ソース、
（５）（１）乃至（４）のいずれかに記載の即席食品用乳化卵黄ソースにおいて、
前記油脂の一部に卵黄油を含有する、
即席食品用乳化卵黄ソース、
（６）（１）乃至（５）のいずれかに記載の即席食品用乳化卵黄ソースにおいて、
さらに蛋白質分解調味料を０．１質量％以上３質量％以下含有する、
即席食品用乳化卵黄ソース、
（７）容器詰めされた（１）乃至（６）いずれかに記載の即席食品用卵黄ソースが添付された、
即席食品、
（８）（１）乃至（６）いずれかに記載の即席食品用卵黄ソースを即席食品に添加混合することによって、
即席食品の呈味を変更する方法、
である。
That is, the present invention
(1) Water activity is 0.75 or more and 0.94 or less,
Contains egg yolks, fats and oils, emulsifiers and sugar alcohols,
Emulsified egg yolk sauce for instant food,
(2) In the emulsified egg yolk sauce for instant food as described in (1),
The instant food is instant noodles,
Emulsified egg yolk sauce for instant food,
(3) In the emulsified egg yolk sauce for instant food as described in (2),
The instant noodle is any of Chinese soba, udon, soba, harusame, yakisoba, pasta,
Emulsified egg yolk sauce for instant food,
(4) In the emulsified egg yolk sauce for instant food according to any one of (1) to (3),
The egg yolk content is 0.1 mass% or more and 4.5 mass% or less,
Emulsified egg yolk sauce for instant food,
(5) In the emulsified egg yolk sauce for instant food according to any one of (1) to (4),
Contains egg yolk oil in a part of the fats and oils,
Emulsified egg yolk sauce for instant food,
(6) In the emulsified egg yolk sauce for instant food according to any one of (1) to (5),
Furthermore, it contains from 0.1% by weight to 3% by weight of proteolytic seasonings,
Emulsified egg yolk sauce for instant food,
(7) Packaged egg yolk sauce for instant food according to any one of (1) to (6),
Instant food,
(8) By adding and mixing the egg yolk sauce for instant food according to any one of (1) to (6) to the instant food,
How to change the taste of instant food,
It is.
本発明によれば、即席食品のスープやソースに素早くなじみ、即席食品に合わせても卵黄のマイルドさを感じることができる卵黄ソースおよび卵黄ソースを添付した即席食品、並びに卵黄ソースを用いて呈味を変更する方法を提供することができる。それによって、即席食品の味のバリエーションが広がり、更なる需要拡大が期待できる。 According to the present invention, the egg yolk sauce that can be quickly adapted to the soup and sauce of the instant food and can feel the mildness of the egg yolk even when matched to the instant food, the instant food attached with the egg yolk sauce, and the taste using the egg yolk sauce Can provide a way to change. As a result, variations in the taste of instant food can be expanded, and further demand growth can be expected.
以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」を、「部」は「質量部」を意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
＜本発明の特徴＞
本発明は、水分活性が０．７５以上０．９４以下であり、卵黄、油脂、乳化剤および糖アルコールを含有し、乳化状態に調製した即席食品用卵黄ソースおよび前記卵黄ソースを添付した即席食品であることを特徴とする。
<Features of the present invention>
The present invention provides an egg yolk sauce for instant food that has a water activity of 0.75 or more and 0.94 or less, contains egg yolk, fats and oils, an emulsifier and a sugar alcohol, and is prepared in an emulsified state, and an instant food attached with the egg yolk sauce It is characterized by being.
＜乳化状＞
本発明の卵黄ソースは、即席食品のスープやソースに素早くなじみ、また、即席食品に合わせても卵黄のマイルドさを感じることができるため、乳化状である。
本発明における乳化状とは、水相と油相とが乳化状態にあることを指す。具体的には、水中油型、油中水型、水中油中水型、油中水中油型のいずれかの状態にあればよいが、スープやソースに混ぜた時に素早くなじみやすいことから、本発明の乳化状卵黄ソースは、水中油型乳化状卵黄ソースとすることができる。
<Emulsified>
The egg yolk sauce of the present invention is emulsified because it quickly adapts to soups and sauces of instant foods and can also feel the mildness of egg yolks even with instant foods.
The emulsified form in the present invention means that the aqueous phase and the oil phase are in an emulsified state. Specifically, the oil-in-water type, the water-in-oil type, the water-in-oil-in-water type, or the oil-in-water-in-oil type can be used. The emulsified egg yolk sauce of the invention can be an oil-in-water emulsified egg yolk sauce.
＜水分活性＞
水分活性（Ａｗ）とは、食品中の水分が示す蒸気圧とその温度における純水の蒸気圧の比であり、食品中の自由水の割合を示す数値で、食品の保存性を示す指標とされる。
本発明の卵黄ソースは、長期間常温保存を可能とするために、水分活性を０．７５以上０．９４以下に調節する。
<Water activity>
Water activity (Aw) is the ratio between the vapor pressure of water in food and the vapor pressure of pure water at that temperature, and is a numerical value that indicates the percentage of free water in food. Is done.
The egg yolk sauce of the present invention adjusts the water activity to 0.75 or more and 0.94 or less in order to enable long-term storage at room temperature.
＜卵黄＞
本発明の卵黄ソースに用いる卵黄は、特に限定されず、例えば、鶏卵を割卵して得られる生卵黄をはじめ、当該生卵黄にストレーナー等によるろ過処理、加熱等による殺菌処理、冷凍処理、乾燥処理、リゾ化処理、超臨界二酸化炭素による脱コレステロール処理、食塩又は糖類等の混合処理等の１種又は２種以上の処理を施したものを挙げることができる。卵黄の含有量は、生換算で０．１％以上４．５％以下とすることができる。卵黄を前記範囲にすることにより、即席食品のスープやソースに素早くなじみ、即席食品に合わせても卵黄のマイルドさを感じる卵黄ソースが得られ易い。
<Yellow>
The egg yolk used in the egg yolk sauce of the present invention is not particularly limited, for example, raw egg yolk obtained by splitting chicken eggs, filtration treatment with a strainer etc. on the egg yolk, sterilization treatment by heating, freezing treatment, drying Examples of the treatment include one or two or more treatments such as treatment, lysification treatment, decholesterolization treatment with supercritical carbon dioxide, and mixed treatment of salt or saccharide. The content of egg yolk can be 0.1% or more and 4.5% or less in raw conversion. By setting the egg yolk within the above range, it is easy to obtain an egg yolk sauce that quickly adapts to the soup and sauce of the instant food and feels the mildness of the egg yolk even when matched with the instant food.
＜油脂＞
本発明の卵黄ソースには、コク味を付与するために油脂を含有させる。
本発明の卵黄ソースに使用する油脂は、食用に供される油脂であればいずれのものでも良く、例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油、パーム油、魚油、バター、マーガリン等の動植物油脂又はこれらの精製油、あるいは中鎖脂肪酸トリグリセリド、硬化油、エステル交換油等のような科学的、酵素的処理等を施して得られる油脂等が挙げられる。
本発明の卵黄ソースにおける油脂の含有量は、４０％以上８０％以下とすることができ、さらに、５０％以上７０％以下とすることができる。油脂の含有量が前記範囲内であることにより、即席食品のスープやソースに素早くなじむ即席食品用卵黄ソースが得られ易い。
<Oil and fat>
The egg yolk sauce of the present invention contains fats and oils to impart a rich taste.
The oils and fats used in the egg yolk sauce of the present invention may be any oils and fats that are used for food, such as rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, Examples thereof include animal and vegetable oils and fats such as fish oil, butter and margarine, or refined oils thereof, or oils and fats obtained by applying scientific and enzymatic treatments such as medium-chain fatty acid triglycerides, hydrogenated oils and transesterified oils.
The fat content in the egg yolk sauce of the present invention can be 40% or more and 80% or less, and can be 50% or more and 70% or less. When the content of fats and oils is within the above range, it is easy to obtain an egg yolk sauce for instant food that quickly adapts to the soup or sauce of the instant food.
＜乳化剤＞
本発明の卵黄ソースに用いる乳化剤は、食用として市場に流通しているものであれば特に限定されず、例えば、リン脂質、リゾリン脂質、ショ糖脂肪酸エステル、ポリグリセリン脂肪酸エステル、グリセリン有機酸脂肪酸エステル、プロピレングリコール脂肪酸エステル、グリセリン脂肪酸エステル、ソルビタン脂肪酸エステル等が挙げられる。乳化剤の含有量は、卵黄ソースが含有する油脂の含有量に基づいて、均一に乳化させることができる量配合すればよく、具体的には、０．０１％以上５％以下、さらに０．０５％以上３％以下とすることができる。乳化剤が前記範囲内であることにより、即席食品のスープやソースに素早くなじむ卵黄ソースが得られ易くなる。
<Emulsifier>
The emulsifier used in the egg yolk sauce of the present invention is not particularly limited as long as it is distributed in the market for food use. For example, phospholipid, lysophospholipid, sucrose fatty acid ester, polyglycerin fatty acid ester, glycerin organic acid fatty acid ester , Propylene glycol fatty acid ester, glycerin fatty acid ester, sorbitan fatty acid ester and the like. The content of the emulsifier may be blended in an amount that can be uniformly emulsified based on the content of the fats and oils contained in the egg yolk sauce, specifically 0.01% or more and 5% or less, and further 0.05. % Or more and 3% or less. When the emulsifier is within the above range, it becomes easy to obtain an egg yolk sauce that quickly adapts to a soup or sauce of instant food.
＜糖アルコール＞
糖アルコールとは、糖のアルデヒド基及びケトン基を還元してアルコール基とした多価アルコールである。
糖アルコールとしては、例えば、還元澱粉糖化物、単糖類が還元されてなるアルジトール、あるいはグリセリン等の多価アルコール等があり、本発明に用いる糖アルコールの形態は、市販されているものであれば特に限定するものではないが、液体状、粉末状等のものを用いるとよい。
本発明の卵黄ソースに含まれる糖アルコールの合計含有量は、固形分換算で５％以上７０％以下とすることができ、さらに１０％以上６０％以下とすることができる。糖アルコールの含有量が前記範囲にあることにより、即席食品と合わせても卵黄のマイルドさが感じられ易い。
<Sugar alcohol>
A sugar alcohol is a polyhydric alcohol obtained by reducing an aldehyde group and a ketone group of a sugar to form an alcohol group.
Examples of sugar alcohols include reduced starch saccharified products, alditols obtained by reducing monosaccharides, polyhydric alcohols such as glycerin, and the like, as long as the sugar alcohol used in the present invention is commercially available. Although not particularly limited, a liquid form, a powder form, or the like may be used.
The total content of the sugar alcohol contained in the egg yolk sauce of the present invention can be 5% or more and 70% or less, and can be 10% or more and 60% or less in terms of solid content. When the sugar alcohol content is in the above range, the mildness of egg yolk is easily felt even when combined with instant food.
＜甘味度換算での糖類の含有量＞
本発明の卵黄ソースは、甘味度換算で７％以上３０％以下、１０％以上２０％以下の糖類を含有するとよい。
甘味度換算での糖類の含有量が前記範囲であることにより、即席食品に合わせても卵黄のマイルドさを感じることができる卵黄ソースが得られ易い。
なお、本発明において甘味度とは、スクロースの甘味の強さを１とした時の甘さの指標であり、糖類の含有量を、甘味度を基準としてスクロース含有量に換算した値を、甘味度換算した値とする。例えば、卵黄ソースが甘味度０．９のマルチトールを１０％含有する場合、甘味度換算すると９％となる。
<Saccharide content in terms of sweetness>
The egg yolk sauce of the present invention may contain 7% or more and 30% or less, 10% or more and 20% or less of saccharides in terms of sweetness.
When the sugar content in terms of sweetness is in the above range, an egg yolk sauce that can feel the mildness of egg yolk is easily obtained even with instant food.
In the present invention, the sweetness degree is an index of sweetness when the sweetness intensity of sucrose is 1, and a value obtained by converting the saccharide content into the sucrose content based on the sweetness degree, The value converted to degrees. For example, when the egg yolk sauce contains maltitol having a sweetness level of 0.9%, the sweetness level is 9%.
＜卵黄油＞
本発明の卵黄ソースは、卵黄のマイルドさが引き立つために、卵黄油を含有してもよい。ここで、卵黄油とは、卵黄液、乾燥卵黄又はこれらの加熱処理物等から得られるトリグリセリドを主成分とする卵黄由来の脂質であり、コレステロールを約１％以上３％以下含有するものである。
卵黄油の含有量は、卵黄ソースの乳化状態を壊さない範囲で卵黄のマイルドさを強化できる量であれば特に限定されず、例えば、０．１％以上１０％以下とすることができ、さらに０．５％以上７％以下とすることができる。
<Yellow oil>
The egg yolk sauce of the present invention may contain egg yolk oil in order to enhance the mildness of the egg yolk. Here, egg yolk oil is a lipid derived from egg yolk mainly composed of triglyceride obtained from egg yolk liquid, dried egg yolk or a heat-treated product thereof, and contains about 1% to 3% cholesterol. .
The content of egg yolk oil is not particularly limited as long as it can strengthen the mildness of egg yolk within a range that does not break the emulsified state of the egg yolk sauce, and can be, for example, 0.1% or more and 10% or less. It can be 0.5% or more and 7% or less.
＜蛋白質分解調味料＞
本発明の卵黄ソースには、蛋白質分解調味料を含有することができる。
蛋白質分解調味料は、蛋白質を分解したもののうち、一般的に調味料として用いられるものであれば、いずれのものでもよく、例えば、発酵調味料、又は調味エキス等が挙げられる。
発酵調味料としては、タンパク原料に微生物を作用させて得られるものをいう。微生物としては、麹菌、酵母、乳酸菌、納豆菌等を使用できる。具体的には、例えば、醤油、味噌、又はテンペ等の大豆発酵物、魚醤、ナンプラー又はニョクマム等の魚介類発酵調味料、豆板醤、コチュジャン、塩麹等が挙げられる。特に、本発明の効果を発揮しやすいことから、大豆発酵物、又は魚介類発酵調味料を用いることができる。
また、調味エキスとしては、動植物や魚介類等のタンパク原料を酸又はアルカリ処理、もしくは酵素処理により加水分解したものをいう。具体的には、例えば、タラコ、エビ、鰹、昆布、煮干し、アワビ、シジミ、又はフカヒレ等由来の魚介類エキス、ビーフ、豚骨、又はチキン等由来の動物類エキス、セロリ、タマネギ、シイタケ、シメジ、又はマッシュルーム等由来の野菜類エキス、又は酵母エキス等が挙げられる。
蛋白質分解調味料の含有量は、卵黄のマイルドさが引き立った卵黄ソースが得られ易いことから、０．１％以上３％以下とすることができ、さらに０．３％以上２％以下とすることができる。
<Proteolytic seasoning>
The egg yolk sauce of the present invention can contain a proteolytic seasoning.
The protein-degraded seasoning may be any protein-decomposed seasoning as long as it is generally used as a seasoning, such as a fermented seasoning or seasoning extract.
As a fermented seasoning, the thing obtained by making microorganisms act on a protein raw material is said. As microorganisms, koji molds, yeasts, lactic acid bacteria, natto bacteria and the like can be used. Specifically, for example, fermented soybeans such as soy sauce, miso or tempeh, fermented seafood such as fish soy, nanpura or nyokumum, soy sauce, gochujang, and salted salmon. In particular, since the effects of the present invention are easily exhibited, fermented soybeans or fermented seafood seasonings can be used.
Moreover, as a seasoning extract, the thing which hydrolyzed protein raw materials, such as animals and plants, fishery products, etc. by acid or alkali treatment, or enzyme treatment is said. Specifically, for example, seafood extract derived from tarako, shrimp, salmon, kelp, boiled, abalone, swordfish, shark fin, etc., animal extract derived from beef, pork bone, chicken, etc., celery, onion, shiitake , Shimeji mushrooms, mushrooms and other vegetable extracts or yeast extracts.
The content of the proteolytic seasoning can be 0.1% or more and 3% or less, more preferably 0.3% or more and 2% or less, since an egg yolk sauce with a mild egg yolk mildness is easily obtained. be able to.
＜ｐＨ＞
本発明の卵黄ソースのｐＨは、特に限定されない。ｐＨを調整する場合には、本発明の効果を損ねない範囲で、酢、クエン酸、乳酸、レモン果汁等の酸剤、又は炭酸ナトリウム、リン酸ナトリウム等のアルカリ剤を適宜配合すれば良い。
<PH>
The pH of the egg yolk sauce of the present invention is not particularly limited. When adjusting the pH, an acid agent such as vinegar, citric acid, lactic acid, and lemon juice, or an alkali agent such as sodium carbonate and sodium phosphate may be appropriately blended as long as the effects of the present invention are not impaired.
＜卵黄ソースに用いるその他原料＞
本発明の卵黄ソースは、上述の原料を配合する他に本発明の効果を損なわない範囲で食品に通常用いられている各種原料を適宜選択し含有させることができる。
例えば、グルタミン酸ナトリウム、食塩等の各種調味料、
生乳、全粉乳、脱脂粉乳等の乳類、
胡椒等の香辛料、着色料、酸化防止剤、保存料等が挙げられる。
<Other ingredients used for egg yolk sauce>
The egg yolk sauce of the present invention can contain various raw materials that are usually used in foods, as long as the effects of the present invention are not impaired, in addition to blending the above-described raw materials.
For example, various seasonings such as sodium glutamate and salt,
Milk such as raw milk, whole milk powder, skim milk powder,
Examples include spices such as pepper, colorants, antioxidants, preservatives and the like.
＜卵黄ソースの容器＞
本発明に用いる容器は、密封可能であればよく、材質、形状等は特に制限されない。例えば、ＰＥＴ、ポリスチレン等の硬質な容器、ポリエチレン、ポリプロピレン等の軟質な容器等が挙げられる。
<Container for egg yolk sauce>
The container used for this invention should just be sealable, and a material, a shape, etc. are not restrict | limited in particular. Examples thereof include hard containers such as PET and polystyrene, and soft containers such as polyethylene and polypropylene.
＜卵黄ソースの製造方法＞
卵黄ソースの製造方法は、乳化状態に調製することができれば特に限定されず、常法を用いて調製することができる。
例えば、全ての原料をミキサーで均一に混合して卵黄ソースを調製し、適量を密封充填する等の方法が挙げられる。
<Method for producing egg yolk sauce>
The method for producing egg yolk sauce is not particularly limited as long as it can be prepared in an emulsified state, and can be prepared using a conventional method.
For example, all the raw materials are uniformly mixed with a mixer to prepare an egg yolk sauce, and a suitable amount is hermetically sealed.
＜即席食品＞
本発明に記載の即席食品は、熱湯や水を注いだり、鍋で短時間茹でたり、電子レンジで加熱したりすることで簡単に調理可能な食品である。
本発明の卵黄ソースを添付する即席食品の種類は特に限定されず、例えば、
中華そば、うどん、きしめん、そば、はるさめ、ソース焼きそば、塩焼きそば、冷麺、にゅうめん、素麺、チャンポン、パスタ、フォー、ビーフン、バインカン等の麺類、
白ごはん、赤飯、炊き込みご飯、そば飯、チャーハン、カレー、雑炊、リゾット等のご飯類、
卵やわかめ等の具材を含有するスープ類等が挙げられる。
中でも、本発明の卵黄ソースのマイルドさが引き立ち易いため、麺類に添付するとよく、さらに中華そば、うどん、そば、はるさめ、やきそばの麺塊を含む即席食品に添付するとよい。
<Instant food>
The instant food described in the present invention is a food that can be easily cooked by pouring hot water or water, boiling in a pan for a short time, or heating in a microwave oven.
The type of instant food to which the egg yolk sauce of the present invention is attached is not particularly limited, for example,
Chinese noodles such as Chinese noodles, udon, kishimen, soba, harusame, sauce yakisoba, salt yakisoba, cold noodles, noodles, elementary noodles, champon, pasta, pho, rice noodles, beinkang, etc.
Rice such as white rice, red rice, cooked rice, soba rice, fried rice, curry, rice cooked rice, risotto
Examples include soups containing ingredients such as eggs and seaweed.
Among them, since the mildness of the egg yolk sauce of the present invention tends to stand out, it is better to attach it to noodles, and it is better to attach it to instant foods containing noodle chunks of Chinese soba, udon, soba, harusame and yakisoba.
＜卵黄ソースと即席食品のスープの比率＞
本発明の卵黄ソースの質量と、喫食時の即席食品のスープの質量の割合は、特に限定されないが、本発明の効果が得られ易いことから、１：１５〜１：１２０とすることができ、さらに１：３０〜１：１００とすることができる。
<Ratio of egg yolk sauce and instant food soup>
Although the ratio of the mass of the egg yolk sauce of the present invention and the mass of the instant food soup at the time of eating is not particularly limited, the effect of the present invention can be easily obtained, and can be set to 1:15 to 1: 120. Furthermore, it can be set to 1: 30-1: 100.
＜卵黄ソースと即席食品に含まれる具材の比率＞
本発明の卵黄ソースの重量と、即席食品に含まれる麺塊や米およびかやく等の具材の注湯前の合計重量の割合は、特に限定されないが、本発明の効果が得られ易いことから、１：３〜１：５０とすることができ、さらに１：５〜１：４０とすることができる。
<Ratio of ingredients in egg yolk sauce and instant food>
The weight ratio of the egg yolk sauce of the present invention and the ratio of the total weight before pouring of ingredients such as noodle chunks, rice and kaya kaku contained in the instant food is not particularly limited, but the effects of the present invention can be easily obtained. 1: 3 to 1:50, and 1: 5 to 1:40.
＜即席食品に含まれる具材の食塩相当量＞
本発明の卵黄ソースを添付する即席食品は、即席食品に含まれる麺塊や米、およびかやく等の具材の合計食塩相当量が１食あたり１．５ｇ以上６．０ｇ以下とすることができ、さらに２．０ｇ以上４．０ｇ以下とすることができる。即席食品に含まれる具材の食塩相当量が前記範囲内であることにより、即席食品に合わせても卵黄のマイルドさを感じ易くなる。
<Salt equivalent amount of ingredients contained in instant food>
In the instant food to which the egg yolk sauce of the present invention is attached, the total salt equivalent amount of ingredients such as noodle mass, rice, and kayakaku contained in the instant food can be 1.5 g or more and 6.0 g or less per serving. Furthermore, it can be 2.0 g or more and 4.0 g or less. When the amount of salt in the ingredients contained in the instant food is within the above range, it becomes easy to feel the mildness of egg yolk even with the instant food.
＜麺塊の原料＞
本発明の即席麺の麺塊としては、小麦粉又はそば粉を主原料とするものや緑豆やジャガイモ等の澱粉を主原料とするものが挙げられる。
麺塊が含有する原料としては、前記主原料の他に、本発明の効果を損ねない範囲で適宜選択して用いることができ、
具体的には、例えば、
馬鈴薯、米粉等の澱粉類、
パーム油、大豆油、菜種油、紅花油、等の植物性油脂やラード、ヘット等の動物性油脂を含む油脂類、
食塩、胡椒、蛋白加水分解物、糖類、アミノ酸等の調味料、
ポークエキス、チキンエキス、アサリエキス等のエキス類、
豆乳、シクロデキストリン、食物繊維、香辛料、酸味料、着色料、保存料等が挙げられる。
<Ingredients for noodle mass>
Examples of the noodle mass of the instant noodles of the present invention include those using wheat flour or buckwheat flour as the main raw material, and those using starch such as mung beans and potatoes as the main raw material.
As the raw material contained in the noodle mass, in addition to the main raw material, it can be appropriately selected and used within a range not impairing the effects of the present invention,
Specifically, for example,
Starches such as potato, rice flour,
Oils and fats including vegetable oils such as palm oil, soybean oil, rapeseed oil, safflower oil, and animal oils such as lard and head,
Seasonings such as salt, pepper, protein hydrolysates, sugars, amino acids,
Extracts such as pork extract, chicken extract, clam extract,
Examples include soy milk, cyclodextrin, dietary fiber, spices, acidulants, coloring agents, and preservatives.
＜麺塊の製造方法＞
前記麺塊は、公知の製造方法で製造されたものであればよい。
例えば、小麦粉又はそば粉を主原料とし、これに水、食塩又はかんすい等を加えて製麺し、必要に応じて調味液で味付けし、油熱乾燥や熱風乾燥によって乾燥したもの、
または、製麺した麺を蒸し及び／又は茹で処理によりα化後、有機酸溶液に浸漬し容器詰めして加熱殺菌したもの、
ならびに、緑豆、ジャガイモ等の澱粉を原料として製麺し乾燥したものなどが挙げられる。
<Method for producing noodle mass>
The noodle mass may be produced by a known production method.
For example, wheat flour or buckwheat flour as the main raw material, water, salt or rice bran etc. is added to this noodles, seasoned with seasoning liquid as necessary, dried by oil heat drying or hot air drying,
Alternatively, the noodles made of noodles are steamed and / or boiled and then gelatinized, soaked in an organic acid solution, packed in a container and sterilized by heating,
In addition, noodles made from starch such as mung beans and potatoes and dried.
＜麺塊の形状＞
容器に収納する即席麺塊の形状としては、円柱状、角柱状、推台形状、載頭円錐、載頭角錐等から適宜選択することができる。
<Shape of noodle mass>
The shape of the instant noodle mass stored in the container can be appropriately selected from a columnar shape, a prismatic shape, a pedestal shape, a mounting cone, a mounting cone, and the like.
＜即席食品のスープ又はソース＞
本発明の即席食品は、卵黄ソースの他に粉末又は液体状のスープやソース、かやく等が添付されていてもよい。
スープやソースとしては、醤油風味、豚骨風味、味噌風味、塩風味、中華風味等多様な味が考えられるが、本発明の効果が損なわれなければいずれのものを添付してもよい。
かやくとしては、ねぎ、メンマ等の野菜加工品、もち等の穀類加工品、油揚げ等の豆類の調整品、チャーシュー等の畜産加工食品、わかめ、つみれ等の水産加工食品、天ぷら等から適宜選択し用いることができる。
<Soup or sauce of instant food>
In addition to the egg yolk sauce, the instant food of the present invention may be attached with a powdered or liquid soup or sauce, kaya kaku or the like.
As soups and sauces, various flavors such as soy sauce flavor, pork bone flavor, miso flavor, salt flavor and Chinese flavor are conceivable, but any of them may be attached as long as the effect of the present invention is not impaired.
As for kayak, it is selected as appropriate from processed vegetables such as green onions and menma, processed cereals such as rice cakes, adjusted products of beans such as fried chicken, processed livestock foods such as fried pork, marine processed foods such as wakame and tsumelet, tempura, etc. Can be used.
＜スープ又はソースの原料＞
本発明に用いるスープ又はソースの原料は、
ポークエキス、チキンエキス、アサリエキス、トマトエキス、酵母エキス等のエキス類、
醤油、味噌、ソース、糖類、核酸等の調味料、
ホワイトペッパー、ブラックペッパー、ジンジャー、ガーリック、唐辛子、クミン等の香辛料、
油脂類、全粉卵、卵白粉、卵黄粉、粉乳、チーズ、小麦粉、増粘剤、保存料等
から適宜選択して組み合わせ、用いることができる。
中でも、本発明の即席食品に卵黄ソースと共に添付するスープやソースとしては、卵黄のマイルドさを感じやすくなるため、香辛料を含むものが好適である。
<Ingredients for soup or sauce>
The soup or sauce ingredients used in the present invention are:
Extracts such as pork extract, chicken extract, clam extract, tomato extract, yeast extract,
Seasonings such as soy sauce, miso, sauce, sugar, nucleic acid,
Spices such as white pepper, black pepper, ginger, garlic, chili, cumin,
Oils and fats, whole powdered eggs, egg white powder, egg yolk powder, milk powder, cheese, flour, thickeners, preservatives and the like can be appropriately selected and combined for use.
Among them, as the soup or sauce to be attached to the instant food of the present invention together with the egg yolk sauce, it is easy to feel the mildness of the egg yolk.
＜スープやソースの製造方法＞
前記スープやソースは、公知の製造方法で製造されたものであればよく、用いる原料等に適した製造方法を選択する。
例えば、粉末スープの場合、原料となる粉体をミキサー等で混合する方法などが挙げられる。
<Manufacturing method of soup and sauce>
The soup or sauce may be any one that is produced by a known production method, and a production method suitable for the raw material to be used is selected.
For example, in the case of powder soup, a method of mixing the raw material powder with a mixer or the like can be mentioned.
＜即席食品の容器＞
本発明の即席食品は、袋詰めのものでもカップ詰めのものでもよい。
即席食品の容器は密封可能であればよく、材質、形状等は特に制限されない。例えば、ポリエチレン、ポリプロピレン、発泡スチレン、紙等の公知の材料を用いて、常法により成形したものが挙げられ、また、酸素ガスバリアー性や耐熱性等の機能を適宜もたせることができる。
<Instant food container>
The instant food of the present invention may be packaged or cupped.
The instant food container only needs to be sealable, and the material, shape, and the like are not particularly limited. For example, what was shape | molded by the conventional method using well-known materials, such as polyethylene, a polypropylene, a foamed styrene, paper, etc. are mentioned, and functions, such as oxygen gas barrier property and heat resistance, can be given suitably.
＜卵黄ソースの添加＞
本発明において、即席食品に卵黄ソースを添加するのは、即席食品の調理前、調理後のどちらでもよいが、調理後に添加することにより、卵黄ソースのマイルドさをより感じやすくなる。
<Addition of egg yolk sauce>
In the present invention, the yolk sauce may be added to the instant food either before or after the instant food is cooked, but by adding it after the cooking, the mildness of the yolk sauce can be more easily felt.
以下、本発明の卵黄ソースおよび卵黄ソースを添付した即席食品について、実施例および比較例ならびに試験例にもとづき具体的に説明する。なお、本発明は、これらの実施例に限定するものではない。また、調製した卵黄ソースは全て、水分活性値が０．７５以上０．９４以下であった。 Hereinafter, the egg yolk sauce of the present invention and the instant food to which the egg yolk sauce is attached will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these examples. Moreover, all the prepared egg yolk sauces had a water activity value of 0.75 to 0.94.
［実施例１］
表１にもとづき、実施例１の卵黄ソースを調製した。
具体的には、撹拌タンクに、表１に記載の原料を加え均一になるまで混合後、５ｍＬ容のポリエチレン袋に充填密封し、本発明の乳化状卵黄ソースを調製した。
なお、この卵黄ソースは、甘味度換算１６．２％の糖類を含有していた。
[Example 1]
Based on Table 1, the egg yolk sauce of Example 1 was prepared.
Specifically, the raw materials shown in Table 1 were added to a stirring tank and mixed until uniform, then filled and sealed in a 5 mL polyethylene bag to prepare an emulsified egg yolk sauce of the present invention.
The egg yolk sauce contained 16.2% saccharides in terms of sweetness.
［表１］
実施例１の卵黄ソース５ｍＬを、調理済みの即席食品Ａにかけてスープへのなじみやすさと卵黄のマイルドさに関して評価を行った。
即席食品Ａは、カップ入り中華麺タイプである。小袋に入ったかやくと粉末スープの素が麺塊とともにカップに封入されており、喫食する際には、小袋に入ったかやくと粉末スープを麺塊の上にあけて、熱湯を４００ｍＬ注ぎ、蓋をして３分間置く。
実施例１における、卵黄ソースとスープとの質量比率は１：８０、卵黄ソースと麺塊やかやく等の具材の合計重量との重量比率は１：１６、麺塊とかやくに含まれる食塩相当量は３．０ｇであった。
評価を行った結果、実施例１の卵黄ソースはスープに素早くなじみ、また、即席食品に合わせても卵黄のマイルドさやコク味を十分に感じ、大変美味しいものであった。
5 mL of the egg yolk sauce of Example 1 was applied to the cooked instant food A to evaluate the compatibility with the soup and the mildness of the egg yolk.
The instant food A is a cup-type Chinese noodle type. The powder soup and the noodle chunks are enclosed in a cup with the powder soup in the sachet. When eating, the powder soup in the sachet is placed on the noodle chunk, poured with 400 mL of hot water, and the lid And put for 3 minutes.
In Example 1, the mass ratio of egg yolk sauce to soup is 1:80, the weight ratio of egg yolk sauce to the total weight of ingredients such as noodle chunks and crisp is 1:16, salt contained in noodle chunks and crisp The equivalent amount was 3.0 g.
As a result of the evaluation, the egg yolk sauce of Example 1 was very tasty because it quickly adapted to the soup and also felt the mildness and richness of the egg yolk even with instant food.
［比較例１］
卵黄ソースが乳化状態であることの影響を調べるために、乳化剤を除く以外は実施例１と全く同様に卵黄ソースを調製し、比較例１とした。比較例１は乳化剤を除いたため、乳化されず分離状の卵黄ソースが得られた。
[Comparative Example 1]
In order to investigate the influence of the yolk sauce being in an emulsified state, an egg yolk sauce was prepared in exactly the same manner as in Example 1 except that the emulsifier was removed, and was used as Comparative Example 1. In Comparative Example 1, since the emulsifier was removed, a separated egg yolk sauce was obtained without being emulsified.
比較例１の卵黄ソースを、即席食品Ａにかけてスープへのなじみやすさと卵黄のマイルドさに関して評価を行った。その結果、比較例１の卵黄ソースはスープになじまず、油が浮いた状態となった。また、卵黄のマイルドさも充分に感じることができなかった。 The egg yolk sauce of Comparative Example 1 was applied to the instant food A and evaluated for the familiarity with the soup and the mildness of the egg yolk. As a result, the egg yolk sauce of Comparative Example 1 did not conform to the soup and the oil floated. Also, the mildness of egg yolk could not be fully felt.
［実施例２乃至４］
本発明の効果に対する卵黄の濃度の影響を調べるために、実施例１に準じて、表２に記載の実施例２乃至４を調製した。
続いて、実施例２乃至４の卵黄ソースを、即席食品Ａにかけてスープへのなじみやすさと卵黄のマイルドさに関して、下記の基準をもとに評価し、表２に示した。
[Examples 2 to 4]
In order to examine the influence of the egg yolk concentration on the effect of the present invention, Examples 2 to 4 shown in Table 2 were prepared according to Example 1.
Subsequently, the egg yolk sauces of Examples 2 to 4 were evaluated on the instant food A based on the following criteria with respect to the suitability to soup and the mildness of egg yolk, and are shown in Table 2.
［表２］
［評価基準］
＜なじみやすさ＞
◎：即席食品のスープやソースに素早くなじんだ。
〇：即席食品のスープやソースになじんだ。
△：即席食品のスープやソースにややなじみにくいが、問題のない範囲であった。
×：即席食品のスープやソースになじまず分離した。
＜マイルドさ＞
◎：卵黄のマイルドさを充分に感じられた。
〇：卵黄のマイルドさを感じられた。
△：卵黄のマイルドさはやや弱いものの、問題のない範囲であった。
×：即席食品に合わせると卵黄のマイルドさを感じられなかった。
[Evaluation criteria]
<Ease of familiarity>
A: Quickly adapted to instant food soups and sauces.
〇: Familiar with instant food soups and sauces.
Δ: Slightly unfamiliar with instant food soups and sauces, but no problem.
×: First, separated into instant food soup and sauce.
<Mild>
A: The egg yolk was sufficiently mild.
O: I felt the mildness of egg yolk.
(Triangle | delta): Although the mildness of the egg yolk was a little weak, it was the range without a problem.
X: When combined with instant food, the mildness of egg yolk was not felt.
表２に記載されている通り、卵黄を１％含む実施例３はスープに素早くなじみ、即席食品に合わせても卵黄のマイルドさを充分に感じることができるものであった。
卵黄を０．０５％含む実施例２は、スープに素早くなじんだ。また、即席食品に合わせても卵黄のマイルドさも感じることができたが、実施例１や実施例３ほどではなかった。
卵黄を１０％含む実施例４は、即席食品に合わせても卵黄のマイルドさを充分感じることができた。また、スープにもなじんだが、実施例１や実施例３の方がより素早くスープになじんだ。
以上より、卵黄含有量が０．１％以上４．５％以下であることにより本発明の効果が得られ易いことが理解できる。
As described in Table 2, Example 3 containing 1% of egg yolk quickly became familiar with the soup and was able to sufficiently feel the mildness of egg yolk even when combined with instant food.
Example 2 containing 0.05% egg yolk quickly adapted to the soup. Moreover, although it was able to feel the mildness of egg yolk even if it matched with an instant food, it was not so much as Example 1 or Example 3.
In Example 4 containing 10% of egg yolk, the mildness of egg yolk could be sufficiently felt even with instant food. Moreover, although it adapted to soup, Example 1 and Example 3 adapted to soup more quickly.
From the above, it can be understood that the effect of the present invention is easily obtained when the egg yolk content is 0.1% or more and 4.5% or less.
［実施例５，６］
本発明の効果に対する卵黄ソース全体の甘味度の影響を調べるために、実施例１に準じて、表３に記載の実施例５，６を調製した。実施例５，６は実施例１に含有されるマルチトールの配合量を表３に従って変更したものであり、実施例６にはさらにショ糖を配合した。また、油脂量を調整することにより水分活性を０．７５以上０．９４以下に設定した。続いて、実施例５，６の卵黄ソースを、即席食品Ａにかけてスープへのなじみやすさと卵黄のマイルドさに関して、表２で用いた基準をもとに評価し、表３に示した。
[Examples 5 and 6]
In order to examine the influence of the sweetness of the whole egg yolk sauce on the effect of the present invention, Examples 5 and 6 shown in Table 3 were prepared according to Example 1. In Examples 5 and 6, the blending amount of maltitol contained in Example 1 was changed according to Table 3. In Example 6, sucrose was further blended. Moreover, water activity was set to 0.75 or more and 0.94 or less by adjusting the amount of fats and oils. Subsequently, the egg yolk sauces of Examples 5 and 6 were evaluated on the basis of the criteria used in Table 2 with respect to the ready-to-use food A and the compatibility with the soup and the mildness of the egg yolk.
［表３］
表３に記載されている通り、実施例５，６は全てスープに素早くなじんだ。また、全て即席食品に合わせても卵黄のマイルドさを感じることができたが、実施例１ほどではなかった。
すなわち、実施例１および実施例５，６より、甘味度が１０％以上２０％以下であることにより本発明の効果が得られ易いことが理解できる。
As described in Table 3, Examples 5 and 6 all quickly adapted to the soup. Moreover, although it was able to feel the mildness of egg yolk even if it matched all the instant foods, it was not as much as Example 1.
That is, it can be understood from Example 1 and Examples 5 and 6 that the effect of the present invention is easily obtained when the sweetness is 10% or more and 20% or less.
［実施例７］
本発明の効果に対する卵黄油の影響を調べるために、卵黄油を除く以外は実施例１と全く同様に卵黄ソースを調製し、実施例７とした。続いて、実施例７の卵黄ソースを、即席食品Ａにかけてスープへのなじみやすさと卵黄のマイルドさに関して評価を行ったところ、実施例７の卵黄ソースはスープに素早くなじむものであった。また、即席食品に合わせても卵黄のマイルドさも感じることができたが、実施例１ほどではなかった。
[Example 7]
In order to examine the influence of egg yolk oil on the effect of the present invention, an egg yolk sauce was prepared in the same manner as in Example 1 except that egg yolk oil was omitted, and it was designated as Example 7. Subsequently, when the egg yolk sauce of Example 7 was applied to the instant food A and evaluated for the suitability of the soup and the mildness of the egg yolk, the egg yolk sauce of Example 7 quickly adapted to the soup. Moreover, although it was able to feel the mildness of an egg yolk even if it matched with an instant food, it was not as much as Example 1.
［実施例８］
本発明の効果に対する蛋白質分解調味料の影響を調べるために、醤油を５％に変更した以外は実施例１全く同様に卵黄ソースを調製し、実施例８とした。続いて、実施例８の卵黄ソースを、即席食品Ａにかけてスープへのなじみやすさと卵黄のマイルドさに関して評価を行ったところ、実施例８の卵黄ソースはスープに素早くなじむものであった。また、即席食品に合わせても卵黄のマイルドさも感じることができたが、実施例１ほどではなかった。
[Example 8]
In order to examine the influence of the proteolytic seasoning on the effect of the present invention, an egg yolk sauce was prepared in the same manner as in Example 1 except that soy sauce was changed to 5%, and Example 8 was obtained. Subsequently, when the egg yolk sauce of Example 8 was applied to the instant food A and evaluated for the suitability of the soup and the mildness of the egg yolk, the egg yolk sauce of Example 8 quickly adapted to the soup. Moreover, although it was able to feel the mildness of an egg yolk even if it matched with an instant food, it was not as much as Example 1.
［試験例１］
本発明の効果に対する、即席食品に含まれる麺塊や米およびかやく等の具材の１食当たりの合計食塩相当量の影響を調べた。具体的には、麺塊や米およびかやくの合計重量や、麺塊や米およびかやくに含まれる合計食塩相当量や種類の異なる即席食品Ｂ，Ｃ，Ｄ，Ｅを調理し、実施例１の卵黄ソース５ｍＬをそれぞれにかけてスープへのなじみやすさと卵黄のマイルドさに関して表２で用いた基準をもとに評価を行った。
[Test Example 1]
The effect of the total amount of salt per serving of ingredients such as noodle chunks, rice and kaya kaku contained in the instant food on the effects of the present invention was examined. Specifically, instant foods B, C, D, and E having different total weights and types of noodle chunks, rice and oysters, and total salt equivalent amounts and types contained in the noodle chunks, rice and potatoes are prepared. Each egg yolk sauce (5 mL) was applied to each sample, and the compatibility with the soup and the egg yolk mildness were evaluated based on the criteria used in Table 2.
［表４］
表４から、即席食品に含まれる具材の１食当たりの合計食塩相当量が、１．５ｇ以上６．０ｇ以下であることにより、卵黄のマイルドさが感じられ易く、さらに２．０ｇ以上４．０ｇ以下であることによりさらにマイルドさが感じられ易いことが理解できる。 From Table 4, it is easy to feel the mildness of egg yolk when the total salt equivalent amount per ingredient of the ingredients contained in the instant food is 1.5 g or more and 6.0 g or less, and further 2.0 g or more 4 It can be understood that mildness is more easily felt when the weight is 0.0 g or less.
［試験例２］
即席乾燥はるさめに対する本発明の卵黄ソースの効果を調べた。
具体的には、即席乾燥はるさめを常法により調理し、実施例１の卵黄ソース５ｍＬをかけてスープへのなじみやすさと卵黄のマイルドさに関して評価を行った。その結果、スープに素早くなじみ、卵黄のマイルドさを感じ美味しいはるさめが得られた。
[Test Example 2]
The effect of the egg yolk sauce of the present invention on the instant dry shark was examined.
Specifically, the instant dried harsame was cooked by a conventional method, and 5 ml of the egg yolk sauce of Example 1 was applied to evaluate the ease of familiarity with the soup and the mildness of the egg yolk. As a result, the soup quickly became familiar and the mildness of the egg yolk was felt.
［試験例３］
冷麺に対する本発明の卵黄ソースの効果を調べた。
具体的には、袋入り冷麺を常法により調理し、実施例１の卵黄ソース５ｍＬをかけてソースへのなじみやすさと卵黄のマイルドさに関して評価を行った。その結果、ソースに素早くなじみ、卵黄のマイルドさを感じ美味しいはるさめが得られた。以上より、冷たい麺においても、本願発明の効果が得られることが理解できる。
[Test Example 3]
The effect of the egg yolk sauce of the present invention on cold noodles was examined.
Specifically, the cold noodles in a bag were cooked by a conventional method, and 5 mL of the egg yolk sauce of Example 1 was applied to evaluate the compatibility with the sauce and the mildness of the egg yolk. As a result, it became familiar with the sauce quickly and the mildness of the egg yolk was felt. From the above, it can be understood that the effect of the present invention can be obtained even in cold noodles.
［試験例４］
フォーに対する本発明の卵黄ソースの効果を調べた。
具体的には、袋入りフォーを常法により調理し、実施例１の卵黄ソース５ｍＬをかけてスープへのなじみやすさと卵黄のマイルドさに関して評価を行った。その結果、スープに素早くなじみ、卵黄のマイルドさを感じ美味しいはるさめが得られた。
[Test Example 4]
The effect of the egg yolk sauce of the present invention on pho was investigated.
Specifically, the pho in a bag was cooked by a conventional method, and 5 mL of the egg yolk sauce of Example 1 was applied to evaluate the ease of familiarity with the soup and the mildness of the egg yolk. As a result, the soup quickly became familiar and the mildness of the egg yolk was felt.
Claims (8)
卵黄、油脂、乳化剤および糖アルコールを含有する、
即席食品用乳化卵黄ソース。
Water activity is 0.75 or more and 0.94 or less,
Contains egg yolks, fats and oils, emulsifiers and sugar alcohols,
Emulsified egg yolk sauce for instant food.
前記即席食品が即席麺である、
即席食品用乳化卵黄ソース。
In the emulsified egg yolk sauce for instant food according to claim 1,
The instant food is instant noodles,
Emulsified egg yolk sauce for instant food.
前記即席麺が中華そば、うどん、そば、はるさめ、焼きそば、パスタのいずれかである、
即席食品用乳化卵黄ソース。
In the emulsified egg yolk sauce for instant food according to claim 2,
The instant noodle is any of Chinese soba, udon, soba, harusame, yakisoba, pasta,
Emulsified egg yolk sauce for instant food.
卵黄含有量が０．１質量％以上４．５質量％以下である、
即席食品用乳化卵黄ソース。
In the emulsified egg yolk sauce for instant food according to any one of claims 1 to 3,
The egg yolk content is 0.1 mass% or more and 4.5 mass% or less,
Emulsified egg yolk sauce for instant food.
前記油脂の一部に卵黄油を含有する、
即席食品用乳化卵黄ソース。
In the emulsified egg yolk sauce for instant food according to any one of claims 1 to 4,
Contains egg yolk oil in a part of the fats and oils,
Emulsified egg yolk sauce for instant food.
さらに蛋白質分解調味料を０．１質量％以上３質量％以下含有する、
即席食品用乳化卵黄ソース。
In the emulsified egg yolk sauce for instant food according to any one of claims 1 to 5,
Furthermore, it contains from 0.1% by weight to 3% by weight of proteolytic seasonings,
Emulsified egg yolk sauce for instant food.
即席食品。
The egg yolk sauce for instant food according to any one of claims 1 to 6 packed in a container is attached,
Instant food.
即席食品の呈味を変更する方法。
By adding and mixing the egg yolk sauce for instant food according to claim 1 to the instant food,
How to change the taste of instant food.
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| CN106901236A (en) * | 2017-03-23 | 2017-06-30 | 河南科技大学 | A kind of preparation technology of dried egg yolk of high emulsibility |
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| CN106901236B (en) * | 2017-03-23 | 2020-04-17 | 河南科技大学 | Preparation process of high-emulsibility egg yolk powder |
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