MANUFACTURING METHOD OF EGG YOLK-LIKE COMPOSITION AND EGG YOLK-LIKE COMPOSITION

• Main Authors: SHINOZAKI JUNKO, NAKANISHI YUMIKO, EBIHARA OSAMU
• Format: Patent
• Language: English; Japanese
• Published: 17.05.2022
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide an egg yolk-like composition which is hard to harden in heating and has raw egg yolk-like viscosity and color.SOLUTION: A manufacturing method of egg-yolk like composition includes: a first mixing step blending egg yolk, enzyme which does not come from egg and water while heating; a second mixing step blending the mixture after the first mixing step without heating; and a third mixing step adding starch to the mixture after the second mixing step and blending while heating. Among all raw materials, 90-97 mass% of water is used.SELECTED DRAWING: Figure 1 【課題】加熱しても固まりにくく、生卵黄様の粘度及び色を有する卵黄様組成物を提供することを目的とする。【解決手段】本発明は、卵黄、卵に由来しない酵素及び水を加熱しながら、混合する第１混合工程と、前記第１混合工程を経た混合物に対して、加熱せずに、混合する第２混合工程と、前記第２混合工程を経た混合物に対して、澱粉を添加し、加熱しながら、混合する第３混合工程と、を有し、全原料中、水を９０質量％以上９７質量％以下用いる、卵黄様組成物の製造方法を提供することにより、上記目的を達成する。【選択図】図１