JP2005117915A - Method for producing egg albumen-processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing egg albumen-processed food comprising fermenting egg albumen, by which egg albumen to be used is not particularly limited so that the egg albumen is usable as a main ingredient, the obtained egg albumen-processed food does not smell fishy or sulfurous even when the egg albumen is used as a main ingredient, and usefulness of egg albumen is fully utilized. <P>SOLUTION: The method for producing egg albumen comprises the following processes: a process of heating egg albumen to obtain coagulated egg albumen; a process of adding enzyme to the coagulated egg albumen to obtain enzyme/coagulated egg albumen mixture; a process of holding the enzyme/coagulated egg albumen mixture to obtain a coagulated egg albumen decomposed product; a process of adding a fermentation auxiliary agent to the coagulated egg albumen decomposed product to obtain fermentation auxiliary agent/coagulated egg albumen decomposed product mixture; a process of adding a pH-regulating agent to the fermentation auxiliary agent/coagulated egg albumen decomposed product mixture to regulate pH of the fermentation auxiliary agent/coagulated egg albumen decomposed product mixture; a process of adding fermentative bacteria to the pH-regulated fermentation auxiliary agent/coagulated egg albumen decomposed product mixture to obtain a fermented egg albumen antecedent; and a process of holding the fermented egg albumen antecedent to obtain fermented egg albumen. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing an egg white processed food obtained by processing egg white.

  Protein is one of the very important nutrients, both as a constituent of the body and as an energy source, and can be ingested from both animal foods and vegetable foods. However, meat and the like, which are typical examples of animal foods, are generally high in protein, but at the same time contain a lot of fat, so their intake has been avoided in recent years. On the other hand, egg white, which is one of such animal foods, is known to have a low fat and a low cholesterol while containing many high-quality proteins. Therefore, if such egg white is successfully used as a food material, it becomes possible to obtain a functional food with low fat, low cholesterol and high protein.

So far, several functional foods using egg white have been developed, and as one of them, a method for producing an egg white processed food obtained by fermenting egg white is disclosed (for example, Patent Document 1). To 4).
JP-A-2-234655 (Claims) Japanese Patent Laid-Open No. 8-131068 (Claims) JP-A-8-154574 (Claims) JP-A-9-191863 (Claims)

  However, egg white contains only a small amount of nutrients that can be assimilated by the fermenting bacteria and, as one of its components, contains a lysozyme that suppresses the action of the fermenting bacteria. Even if fermented bacteria are inoculated into (raw) egg white obtained in this way, the fermentation of egg white cannot be sufficiently advanced. Therefore, in the conventional method for producing processed egg white food, the lysozyme is deactivated by adding a large amount of nutrients that can be fermented by fermentation bacteria, such as milk or sugar, to egg white, or heating egg white. It was necessary to include a process.

  Here, when the egg white is heated, sulfur-containing amino acids contained in the egg white are decomposed to generate hydrogen sulfide, so that the egg white after the heating has a sulfur smell. Therefore, when the conventional method for producing processed egg white food includes the step of heating egg white but does not include the step of adding nutrients to egg white, nutrients that can still be assimilated by fermentation bacteria in the egg white Is contained in a small amount, the fermentation of egg white becomes insufficient, and the processed egg white processed food has a sulfur odor, which may kill appetite. For this reason, the conventional method for producing processed egg white food may further require a step of diluting the egg white with water or the like.

  That is, in the conventional method for producing processed egg white food, the content of egg white in the obtained processed egg white food is to be kept low. As a result, in such a method for producing processed egg white food, it is not possible to obtain an egg white processed food mainly composed of egg white. Therefore, the usefulness of egg white, which is low in fat, low in cholesterol and high in protein, is fully utilized. An egg white processed food could not be produced.

  An object of the present invention is a method for producing a processed egg white food obtained by fermenting egg white, and the amount of egg white used is not particularly limited. Therefore, egg white can be the main component. The main object of the present invention is to provide a method for producing a processed egg white food that makes full use of the usefulness of egg white, which does not give the raw egg odor or sulfur odor from the processed egg white processed food.

  The gist of the method for producing a processed egg white food of the present invention is to heat the egg white to obtain a coagulated egg white, and to mix the coagulated egg white and the enzyme to obtain an enzyme / coagulated egg white mixture. , The step of placing the enzyme / coagulated egg white mixture into a coagulated egg white decomposition product, and the step of mixing the coagulated egg white decomposition product and the fermentation auxiliary agent to form a fermentation auxiliary agent / coagulated egg white decomposition product mixture. And a step of mixing the fermentation auxiliary agent / coagulated egg white decomposition product mixture and fermenting bacteria to make a fermented egg white precursor, and a step of placing the fermented egg white precursor to make a fermented egg white. And the pH of the fermented egg white precursor is adjusted to 4 to 6 using a pH adjuster.

  In such a configuration, by heating and coagulating the egg white, the enzyme easily acts on the protein. In addition, substances that reduce the activity of enzymes and fermenting bacteria, such as lysozyme, vitamin-binding proteins, and protease inhibitors, contained in egg white are inactivated.

  Moreover, by decomposing the coagulated egg white obtained by heating and coagulation with an enzyme to obtain a coagulated egg white decomposition product, the egg white is changed to a mode in which the fermenting bacteria are easily assimilated.

  Moreover, fermentation of egg white by fermenting bacteria will be accelerated | stimulated by mixing a fermentation adjuvant with coagulated egg white decomposition product.

  Moreover, by adjusting the pH of the fermented egg white precursor to 4 to 6, the function of the rot bacteria during the fermentation of the egg white can be suppressed, while the function of the fermented bacteria can be activated.

  Moreover, the place which makes the summary of the manufacturing method of the egg white processed food of this invention is the process made into the said fermentation auxiliary agent and coagulated egg white decomposition product mixture, after mixing the said coagulated egg white decomposition product and a fermentation auxiliary agent, it heats. The process of comprising.

  With this configuration, the coagulated egg white decomposition product and the spoilage bacteria contained in the fermentation aid are sterilized. Moreover, the enzyme contained in the coagulated egg white decomposition product will be inactivated.

  Moreover, the gist of the method for producing an egg white processed food according to the present invention is that the step of heating egg white to obtain a coagulated egg white and the coagulated egg white and the enzyme are mixed to obtain an enzyme / coagulated egg white mixture. A step, a step of placing the enzyme / coagulated egg white mixture into a coagulated egg white decomposition product, and a mixture of the coagulated egg white decomposition product, fermentation aid and pH adjuster to adjust the pH adjusted fermentation aid / coagulation A step of preparing an egg white decomposition product mixture, a step of mixing the pH-adjusted fermentation aid / coagulated egg white decomposition product mixture and a fermenting fungus to obtain a fermented egg white precursor, and placing the fermented egg white precursor in place. The pH of the fermentation-adjusted fermentation aid / coagulated egg white decomposition product mixture is 4 to 6.

  Further, the gist of the method for producing an egg white processed food of the present invention is that the step of preparing the enzyme / coagulated egg white mixture further comprises a step of mixing a pH adjuster, The pH of the coagulated egg white mixture is adjusted to 4-7.

  With such a configuration, the pH of the coagulated egg white mixture is suppressed to be lower than the pH originally exhibited by the egg white. For this reason, the activity of an enzyme will be accelerated | stimulated in the process used as the coagulated egg white decomposition product later.

  Further, the gist of the method for producing an egg white processed food of the present invention is that the step of preparing the pH-adjusted fermentation aid / coagulated egg white decomposed product mixture comprises the coagulated egg white decomposed product, the fermentation aid, and the pH adjuster. And a step of heating after mixing.

  With this configuration, the coagulated egg white decomposition product and the spoilage bacteria contained in the fermentation aid are sterilized. Moreover, the enzyme contained in the coagulated egg white decomposition product will be inactivated.

  Moreover, the place made into the summary of the manufacturing method of the egg white processed food of this invention exists in the mixing ratio of the said coagulated egg white decomposition product and the said fermentation adjuvant being 99: 1 to 1:99 (weight ratio). .

  With this configuration, it is also possible to produce an egg white processed food containing egg white as a main component.

  Moreover, the place made into the summary of the manufacturing method of the egg white processed food of this invention exists in the said pH adjuster being selected from a citric acid, an acetic acid, lactic acid, gluconic acid, and propionic acid.

  With this configuration, the pH of the fermentation aid / coagulated egg white decomposition product mixture can be easily adjusted to the acidic side. In addition, there is no need to worry about adverse effects on the human body when a pH adjuster is ingested.

  Moreover, the gist of the method for producing an egg white processed food of the present invention is that the enzyme is a proteinase.

  With this configuration, the enzyme-degraded egg white is more easily assimilated by the fermenting bacteria.

  Moreover, the gist of the method for producing an egg white processed food of the present invention is that the fermenting bacteria are selected from propionic acid bacteria, lactic acid bacteria, Bacillus lactic acid bacteria, and bifidobacteria.

  With this configuration, various flavors are added to the processed egg white processed food.

  Moreover, the place made into the summary of the manufacturing method of the egg white processed food of this invention exists in the said fermentation adjuvant being selected from animal milk and skim milk.

  With this configuration, the processed egg white processed food has a cheese-like flavor.

  Moreover, the place made into the summary of the manufacturing method of the egg white processed food of this invention exists in including the process of pressing the said fermented egg white and making it fermented egg white soup.

  With such a configuration, moisture contained in the fermented egg white is removed, so that the convenience and preservation of the obtained egg white processed food are improved.

  Moreover, the place made into the summary of the manufacturing method of the egg white processed food of this invention exists in including the process of aging the said fermented egg white soup.

  With this configuration, the flavor of the processed egg white processed food is further improved.

  In the method for producing a processed egg white food of the present invention, the egg white is first heated to inactivate lysozyme and the like in the egg white, and then the egg white is made into an embodiment in which the fermentation bacteria are easily assimilated with an enzyme. Therefore, it is possible to prevent the action of the fermenting bacteria from being suppressed during the fermentation of the egg white. For this reason, the method for producing an egg white processed food according to the present invention can sufficiently promote the fermentation of egg white even if the addition amount of the fermentation aid to the egg white is minimized, and the egg white is the main component. Therefore, it becomes possible to obtain a functional food that fully utilizes the usefulness of egg white, which is low in fat, low in cholesterol, and high in protein. In addition, even when an egg white processed food containing egg white as a main component is produced, the fermentation of the egg white proceeds sufficiently, so that the processed egg white processed food generates a sulfur odor or a raw egg odor remains. Can be suppressed.

  The manufacturing method of the egg white processed food of this invention is contained in a fermentation adjuvant and a coagulated egg white decomposition product by including the process of performing pH adjustment and heat processing with respect to a fermentation auxiliary agent and a coagulated egg white decomposition product. Acid-resistant spoilage bacteria are effectively sterilized by heat treatment, and heat-resistant spoilage bacteria are effectively sterilized by pH adjustment. For this reason, at the time of the fermentation process of a fermented egg white precursor, it can prevent that spoilage bacteria work and impair the flavor of the egg white processed food obtained.

  Moreover, the manufacturing method of the egg white processed food of this invention can make the flavor and texture of the obtained egg white processed food into cheese like by using animal milk such as milk as a fermentation aid, Can add value.

  Moreover, since the manufacturing method of the egg white processed food of this invention does not restrict | limit the usage-amount of egg white in particular, it can provide the path | route which utilizes the egg white which was left in large quantities in mayonnaise manufacture etc., without discarding.

  The manufacturing method of the egg white processed food concerning this invention is demonstrated in detail below.

  The method for producing an egg white processed food of the present invention comprises a step of heating egg white to obtain a coagulated egg white, a step of adding an enzyme to the coagulated egg white to obtain an enzyme / coagulated egg white mixture, and an enzyme / coagulated egg white mixture. A process of adding a fermentation auxiliary to the coagulated egg white decomposition product to make a fermentation auxiliary agent / coagulated egg white decomposition product mixture, and a fermentation auxiliary agent / coagulated egg white decomposition product mixture Adding a pH adjuster to the body to adjust the pH of the fermentation aid / coagulated egg white decomposition product mixture to the acidic side, and adding fermenting bacteria to the pH adjusted fermentation aid / coagulated egg white decomposition product mixture And the process made into a fermented egg white precursor and the process which indwells a fermented egg white precursor and makes it fermented egg white are comprised.

  The aspect of the egg white used in the present invention is not particularly limited, and may be any of frozen egg white and powdered egg white in addition to liquid egg white obtained by splitting eggs, and may be configured by combining these. Also good. Here, when using frozen egg white as the egg white, it is preferable to thaw the frozen egg white before the step of heating the egg white. Moreover, when using powdered egg white as egg white, the process of adding water to this powdered egg white and making it liquid egg white is required before the process of heating egg white. At this time, the amount of water added to the powdered egg white is preferably 10:90 to 60:40 (weight ratio) in terms of the mixing ratio of the powdered egg white and water. In addition, it is preferable that the aspect of the egg white to be used is a liquid egg white or a frozen egg white from a viewpoint of the manufacturing cost of the egg white processed food concerning this invention.

  The step of heating the egg white according to the present invention to obtain a solidified egg white can be performed, for example, by heating the unheated egg white using a steamer or the like. Thereby, the three-dimensional structure of the protein in the egg white is changed, and the enzyme is likely to act. In addition, substances that reduce the activity of enzymes and fermenting bacteria such as lysozyme, vitamin-binding protein and protease inhibitors in egg white will be inactivated. For this reason, decomposition of the egg white by the subsequent enzyme can be promoted. Moreover, it can prevent that the activity of a fermentation microbe is suppressed in a later fermentation process.

  In the present invention, examples of the enzyme added to the coagulated egg white include protease, lipase, amylase, and cellulase. Moreover, you may use combining 2 or more types of enzymes selected from the group of this enzyme. Thereby, since egg white will be decomposed | disassembled into the aspect which is easy to assimilate fermentation bacteria, it will become possible to fully advance fermentation of egg white after. In addition, in order to change the egg white into a mode that facilitates the assimilation of the fermenting bacteria, such an enzyme is preferably configured to include a protease, and more preferably includes a proteinase among such proteases. .

  Such an enzyme may be derived from any microorganism, plant, or animal, but is preferably a food processing enzyme. Moreover, the aspect of this enzyme is not restricted to a refinement | purification enzyme, You may use microbial cells, such as a rice bran, as an enzyme source.

  The amount of enzyme added to the egg white is preferably in the range of 0.01 to 0.1% by weight with respect to the egg white before the step of heating the egg white. With this configuration, the decomposition of the egg white by the enzyme proceeds sufficiently, and more nutrients that are easily assimilated by the fermenting bacteria are contained in the egg white. When the amount of the enzyme is less than 0.01%, it takes a long time to proceed with the decomposition of the egg white. On the other hand, when the content is more than 0.1%, the time required for the decomposition of the egg white is shortened, but the production cost of the processed egg white food of the present invention is increased.

  In the present invention, the step of obtaining a coagulated egg white decomposition product may be performed by incubating the enzyme / coagulated egg white mixture for a certain period of time in an environment in which the activity of the enzyme added to the egg white is maximized. Thereby, the decomposition of egg white by an enzyme will be made more efficiently, and as a result, the production period of the processed egg white food according to the present invention can be shortened. For example, when proteinase is used as the enzyme, it is preferable to place the enzyme / coagulated egg white mixture in the range of 40 to 60 ° C.

  The egg white according to the present invention has a mode in which lysozyme and the like are deactivated by heat treatment, and fermentation bacteria are easily assimilated by enzymatic degradation. For this reason, the fermentation of egg white can also proceed by adding only fermenting bacteria to the coagulated egg white decomposition product. However, in such an embodiment, there is a possibility that the fermentation rate of egg white becomes slow and the production period of the processed egg white food becomes longer. For this reason, it is preferable that the manufacturing method of the egg white processed food concerning this invention includes the process of adding a fermentation adjuvant to a coagulated egg white decomposition product, and to advance fermentation of egg white rapidly.

  In the present invention, the fermentation aid added to the egg white specifically includes animal milk such as cow's milk, sheep milk, goat milk, skim milk, or milk such as casein, sugar, lactose, fructose, oligosaccharide. And sugars such as fruit juice and vegetable juice. Moreover, you may use combining 2 or more types of fermentation adjuvants selected from the group of these fermentation adjuvants. Thereby, fermentation of egg white will be made rapidly and the manufacturing period of the egg white processed food can be shortened. In addition, it is preferable that this fermentation adjuvant is comprised including animal milk. Thereby, the flavor of the egg white processed food obtained becomes cheese-like, and can add value. Moreover, when using skim milk as a fermentation adjuvant, it is preferable that this fermentation adjuvant is the mixture with which the yeast extract and fat were mixed with skim milk.

  The addition amount of the fermentation aid to the egg white is not particularly limited as long as the fermentation of the egg white can be promoted, and the mixture ratio of the coagulated egg white decomposition product and the fermentation aid ranges from 99: 1 to 1:99 (weight ratio). It may be. Here, the greater the amount of fermentation aid added, the faster the subsequent fermentation process will proceed, so the production period of the processed egg white food can be shortened, and the flavor derived from the fermented supplement is strongly enhanced in the processed egg white food. Can be attached. In this embodiment, since the egg white content is low, it is difficult to obtain a low-fat, low-cholesterol food. For this reason, the addition amount of a fermentation auxiliary agent is good also in the range of 95: 5-80: 20 (weight ratio) by the mixing ratio of a coagulated egg white decomposition product and a fermentation auxiliary agent. With this configuration, the subsequent fermentation can be rapidly advanced to shorten the production period of the processed egg white food, and the function of making full use of the characteristics of low fat, low cholesterol, high protein, and thus egg white. It becomes possible to obtain sex food.

  In the present invention, the step of adding a pH adjusting agent to the fermentation auxiliary agent / coagulated egg white decomposition product mixture and adjusting the pH to the acidic side is performed by adjusting the pH of the fermentation auxiliary agent / coagulated egg white decomposition product mixture to 4 to 4. It is preferably carried out so as to be in the range of 6, more preferably carried out so as to be in the range of 4 to 5.5, further preferably carried out so as to be in the range of 4 to 5.0. As a result, in the subsequent fermentation step, it is prevented from the action of spoilage bacteria having an optimum pH in the vicinity of pH 6 to 10 contained in the fermentation aid and the coagulated egg white decomposition product. It can prevent smell. In particular, by setting the pH to 5.0 or less, the activity of the spoilage bacteria in the fermentation process can be almost completely suppressed. In addition, when this pH is less than 4, there exists a possibility that the activity of the fermentation microbe in a fermentation process may also be suppressed. Moreover, when pH is higher than 6, the activity of such spoilage bacteria cannot be suppressed.

  The pH adjuster used in the present invention is preferably an organic acid. Specific examples of such organic acids include citric acid, acetic acid, lactic acid, gluconic acid, and propionic acid. Two or more organic acids selected from the group of organic acids may be used in combination. Such an organic acid makes it easy to adjust the pH of the fermentation auxiliary agent / coagulated egg white decomposition product mixture to a range of 4 to 6, and even when ingested, there is no possibility of adversely affecting the human body.

  In the present invention, examples of fermenting bacteria added to the pH-adjusted fermentation aid / coagulated egg white decomposition product mixture include propionic acid bacteria, lactic acid bacteria, Bacillus lactic acid bacteria, and bifidobacteria. By using these fermenting bacteria, it is possible not only to sufficiently ferment the egg white decomposed with enzymes, but also to add the texture and flavor unique to the fermented product to the processed egg white processed food. , Can increase its added value. In addition, although the fermenting bacteria used by this invention may be comprised combining 2 or more types of fermenting bacteria selected from this group of fermenting bacteria, even if it exists in any aspect, this fermenting bacteria (group) Is preferably a fermenting bacterium (group) having an optimum pH of 4-6. Thereby, the activity of the fermenting bacteria (group) in the fermented egg white precursor is maximized, and the fermentation of the egg white can be rapidly advanced.

The amount of fermented bacteria used in the present invention is preferably about 10 ⁵ to 10 ^{8 in} terms of the number of viable bacteria per 1 g of the pH-adjusted fermentation aid / coagulated egg white decomposition product mixture. Such an embodiment makes it possible to produce the egg white processed food of the present invention in a short period of time while keeping the cost required for the fermenting bacteria low.

Here, if the addition amount of the fermentation bacteria is 10 less than ⁵ pieces, it takes a long time to fully fermented coagulated egg white hydrolyzate fermented egg white precursor. In addition, the fermented egg white precursor may be contaminated with spoilage bacteria during the fermentation process. In addition, when the number is more than 10 ⁸ , fermentation of the coagulated egg white decomposition product in the fermented egg white precursor can be performed in a short period of time, but more than 10 ⁸ bacterial solutions in grams by liquid culture or the like. In order to prepare this, since equipment such as a centrifuge and a special medium are required, the production cost of the processed egg white food is increased.

  Here, the aspect of the fermenting bacteria added to the pH-adjusted fermentation aid / coagulated egg white decomposition product mixture may be any of live cells, frozen cells, freeze-dried cells, and cell culture fluids. Preferably, it is a viable bacterium.

  In the present invention, the step of obtaining fermented egg white may be performed by placing the fermented egg white precursor for a certain period of time in an environment in which the activity of the fermenting bacteria added to the egg white is maximized. Thereby, fermentation of egg white will be made rapidly and the manufacturing period of the egg white processed food concerning this invention can be shortened. For example, when Propionibacterium freudenreichii is used as the fermenting bacterium, it is preferable to place the fermented egg white precursor in the range of 30 to 40 ° C.

  As mentioned above, although one Example of the processed egg white processed food of this invention was explained in full detail, this invention is not limited to the above-mentioned Example, It can implement also in another aspect.

  In the present invention, the step of adding the fermentation aid is not limited to the embodiment performed by adding the fermentation aid to the coagulated egg white decomposition product, and may be performed in any manner as long as the subsequent fermentation of egg white can be promoted. . Therefore, the method for producing an egg white processed food of the present invention includes, for example, a step of adding a fermentation aid to egg white to form a fermentation aid / egg white mixture, and heating the fermentation aid / egg white mixture to ferment A step of making an auxiliary agent / coagulated egg white mixture, a step of adding an enzyme to the fermentation auxiliary agent / coagulated egg white mixture to make an enzyme / fermentation auxiliary agent / coagulated egg white mixture, and an enzyme / fermentation auxiliary agent / coagulated egg white The process of placing the mixture into a fermentation aid / coagulated egg white decomposition product mixture, and adding a pH adjuster to the fermentation aid / coagulated egg white decomposition product mixture, mixing the fermentation aid / coagulated egg white decomposition product The step of adjusting the pH of the body to the acidic side, the step of adding fermentative bacteria to the pH-adjusted fermentation aid / coagulated egg white decomposition product mixture to make a fermented egg white precursor, and the fermented egg white precursor are left in place And a step of producing fermented egg white.

  In the present invention, the step of making a fermented egg white precursor is not limited to an embodiment in which after the step of making a pH-adjusted fermentation aid / coagulated egg white decomposition product mixture, fermenting bacteria are added to the mixture. There is no limitation as long as the fermenting bacteria are inoculated into the coagulated egg white decomposition product. Therefore, the process which makes a fermented egg white precursor, for example, prepares a fermenting fungus-containing fermentation aid in which fermenting bacteria are cultured in advance in a fermentation aid, such fermenting fungus-containing fermentation aid, coagulated egg white decomposition product, and pH You may carry out by mixing with a regulator.

  The method for producing an egg white processed food according to the present invention sterilizes acid-resistant spoilage bacteria that are contained in a coagulated egg white decomposition product and a fermentation aid and do not decrease the activity even in the fermentation process even under the above pH environment. Moreover, in order to inactivate the enzyme contained in the coagulated egg white decomposition product, it is preferable to include a step of heat-treating the coagulated egg white decomposition product and the fermentation aid. Thereby, it is possible to prevent a rotten odor from being obtained from the processed egg white processed food, and to ferment the coagulated egg white decomposition product only by the action of the fermenting bacteria.

  Here, the process of heat-treating the coagulated egg white decomposition product and the fermentation auxiliary may be performed before inoculating the fermented bacteria into the coagulated egg white decomposition product, and when the fermentation bacteria are cultured in the fermentation auxiliary For example, it may be performed before inoculating fermenting bacteria in the fermentation aid. Therefore, the method for producing a processed egg white food according to the present invention comprises a step of mixing a coagulated egg white hydrolyzate, a fermentation auxiliary, and a pH adjuster in the step of preparing a pH-adjusted fermentation auxiliary / coagulated egg white decomposition product mixture, followed by heating. You may comprise including the process to do. In addition, before the step of mixing the coagulated egg white decomposition product and the fermentation aid, and before inoculating the fermenting bacteria, a step of separately heating the coagulated egg white decomposition product and the fermentation auxiliary separately in advance. You may be comprised including. Such a heat treatment step can be performed, for example, by heating the fermentation aid or the coagulated egg white decomposition product using an autoclave.

  In the present invention, during the fermentation process of the fermented egg white precursor, the pH of the fermented egg white precursor before the fermentation process is adjusted to 4-6 so that the growth of spoilage bacteria having an optimum pH around pH 6-10 is suppressed. What is necessary is just to be adjusted and comprised. That is, the step of adjusting the pH of the fermented egg white precursor is not limited to an embodiment in which a pH adjuster is added to the fermentation auxiliary agent / coagulated egg white decomposition product mixture, but before the fermentation step of the fermented egg white precursor. As long as it is done, it may be done at any stage.

  Therefore, the pH adjustment of the fermented egg white precursor according to the present invention is performed by adding an enzyme to the (liquid) egg white before the process of converting the egg white into a coagulated egg white, the coagulated egg white obtained by heating the egg white, or the coagulated egg white. The obtained enzyme / coagulated egg white mixture, the coagulated egg white decomposition product obtained by placing the enzyme / coagulated egg white mixture, and the fermented egg white precursor obtained by adding fermentation bacteria to the fermentation auxiliary agent / coagulated egg white decomposition product mixture You may carry out by adding a pH adjuster to at least any one of the body.

  In the case where such pH adjustment is performed by adding a pH adjusting agent to the (liquid) egg white before the step of solidifying egg white, in the step of heating the pH adjusted egg white to obtain the solidified egg white later. A large amount of bubbles (carbon dioxide gas) is generated from the egg white, and the egg white may be ejected from a container for storing the egg white. For this reason, it is preferable to carry out the step of heating the pH-adjusted egg white to obtain coagulated egg white while deaeration.

  The pH of egg white obtained by dividing eggs is generally high (pH 8.5 to 9.5), and therefore the pH of coagulated egg white obtained by heating such egg white is also high. On the other hand, many enzymes added to the coagulated egg white have an optimum pH in a neutral to acidic range. For this reason, in the method for producing an egg white processed food according to the present invention, the step of enzymatically degrading the coagulated egg white to obtain a coagulated egg white decomposed product suppresses the pH of the coagulated egg white to be lower than the original pH of the egg white, It is preferable to promote this, and such a configuration can shorten the production period of the processed egg white food.

  For this reason, the manufacturing method of the processed egg white food of the present invention obtains the pH adjustment of the fermented egg white precursor by heating the egg white before the step of converting the egg white into a solidified egg white or the egg white as described above. When the pH adjuster is not added to the coagulated egg white or the enzyme / coagulated egg white mixture obtained by adding the enzyme to the coagulated egg white, the method for producing an egg white processed food according to the present invention is It is preferable to include a step of adding a pH adjusting agent to at least one of egg white, coagulated egg white, and enzyme / coagulated egg white mixture. Here, the pH of the coagulated egg white mixture is not particularly limited as long as it is lower than the pH originally shown by the egg white, but it is adjusted to 4 to 7 so that the activity of the enzyme added to the coagulated egg white is maximized. It is preferable that it is adjusted, and it is more preferable to adjust to 6-7.

  The manufacturing method of the processed egg white food of this invention may be comprised including the process of squeezing the obtained fermented egg white after the process of indwelling fermented egg white precursor and making it fermented egg white. Thereby, since water | moisture content will be removed from fermented egg white, handling of the obtained egg white processed food becomes easy. Moreover, the preservability of the egg white processed food can be improved. Furthermore, the egg white processed food can have a rich taste.

  Moreover, the manufacturing method of the egg white processed food of this invention may be comprised including the process of aging fermented egg white or the fermented egg white soup obtained after the said pressing process. Thereby, since the flavor of the egg white processed food obtained becomes deeper, its added value can be increased. In addition, it is preferable to perform this aging process in a low-oxygen state, such as covering fermented egg white or fermented egg white soup with a film. Moreover, it is preferable to carry out the aging period in the range of 2 weeks to 3 months. With such a configuration, oxidation and decay of the fermented egg white can be prevented, and the ripening of the fermented egg white can be sufficiently advanced. If the aging period is less than 2 weeks, aging of fermented egg white cannot be sufficiently advanced. Moreover, when it increases more than three months, ripening of fermented egg white will advance further, However, A manufacturing period will become long and will raise the manufacturing cost of egg white processed food.

  In addition, the present invention can be carried out in a mode in which various improvements, modifications, and variations are added based on the knowledge of those skilled in the art without departing from the spirit of the present invention.

The present invention will be described below based on examples, but the present invention is not limited to these examples.
(Example 1)

After breaking the shelled raw egg, the yolk was separated to obtain a liquid egg white, and 100 g of this liquid egg white was steamed for 15 minutes in a steamer to obtain a solidified egg white. Next, this coagulated egg white was finely crushed, and 0.01 g of Umamizyme G (manufactured by Amano Enzyme Co., Ltd.) was added as an enzyme agent to obtain an enzyme / coagulated egg white mixture. Next, this mixture was left at 50 ° C. for 15 to 20 hours to enzymatically decompose the coagulated egg white to obtain a coagulated egg white decomposition product. Next, 11.1 g of milk and 0.76 g of citric acid were added to the coagulated egg white decomposition product, respectively, to obtain a pH adjusted (pH: 5.0) fermentation aid / coagulated egg white decomposition product mixture. Next, this mixture was left at 80 ° C. for about 10 minutes to sterilize the fermentation aid and the coagulated egg white decomposition product. Next, after cooling the mixture after the heat treatment to 35 ° C., Propionibacterium freudenreichii cells as the fermenting bacteria, the final viable cell count with respect to 1 g of the fermentation aid / coagulated egg white decomposition product mixture after the heat treatment 10 ⁶ concentrations were added to obtain a fermented egg white precursor. Next, this fermented egg white precursor was left at 35 ° C. for 6 days with stirring every day to obtain fermented egg white. Next, this fermented egg white was wrapped with a filter cloth, and excess water was squeezed with a press to obtain a fermented egg white lysate. Next, salt was added to the obtained fermented egg white juice so as to have a final concentration of 2%. Next, after wrapping the salt-containing dessert with wrap and further wrapping with aluminum foil, it was aged and fermented at a low temperature of 5 to 15 ° C. to produce the egg white processed food of the present invention. The obtained egg white processed food was subjected to a sensory test. The results are shown in Table 1.

（実施例２）

(Example 2)

In Example 1, the coagulated egg white was finely crushed, and 0.01 g of Umamizyme G (manufactured by Amano Enzyme Co., Ltd.) and 0.38 g of citric acid were added as enzyme agents, and the enzyme / coagulated egg white mixture at pH 6-7 Next, this mixture is allowed to stand at 50 ° C. for 15 to 20 hours to enzymatically decompose the coagulated egg white to obtain a coagulated egg white decomposed product. The processed egg white processed food of the present invention was prepared in the same manner as in Example 1 except that 0.38 g of acid was added and the pH adjusted (pH: 5.0) fermentation aid / coagulated egg white decomposition product mixture was obtained. did. The obtained egg white processed food was subjected to a sensory test. The results are shown in Table 1.
(Comparative Example 1)

In Example 2, an egg white processed food was prepared in the same manner as in Example 2 except that the enzyme agent was not added to the coagulated egg white. Table 1 shows the results of the sensory test for the obtained egg white processed food.
(Comparative Example 2)

In Example 2, an egg white processed food was prepared in the same manner as in Example 2 except that citric acid was not added to the coagulated egg white decomposition product. Table 1 shows the results of the sensory test for the obtained egg white processed food.
(Comparative Example 3)

  In Example 2, an egg white processed food was prepared in the same manner as in Example 2 except that milk was not added to the coagulated egg white decomposition product. Table 1 shows the results of the sensory test for the obtained egg white processed food.

  From the results of Example 1, it was found that the processed egg white processed food did not have a sulfur odor even when the egg white content was about 90 parts by weight. For this reason, it turned out that the manufacturing method concerning this invention can produce the egg white processed food which does not have a sulfur smell, making egg white a main component.

  In addition, the processed egg white processed food has a refreshing sour taste like yogurt, smells like cheese, and the flavor has a bitter taste like cheese, so the production method according to the present invention Was found to increase the added value of the processed egg white processed food.

  Moreover, from the results of Example 2, it was found that by adjusting the pH of the coagulated egg white, the same taste and texture as in Example 1 can be obtained, and the enzymatic decomposition of the coagulated egg white can be rapidly advanced.

  In addition, from the results of Examples 1 and 2 and Comparative Example 1, when the coagulated egg white is not treated with an enzyme, the resulting egg white processed food has little cheese-like odor and has a sulfur odor. In addition, it was found that the fermentation did not proceed sufficiently because the solidified egg whites remained hard and the texture was poor.

  Moreover, from the results of Examples 1 and 2 and Comparative Example 2, when the pH of the fermented egg white precursor is not adjusted, the fermentation of the egg white proceeds, but the obtained egg white processed food has a natto-like odor. Therefore, it was found that heat-resistant bacteria such as Bacillus natto that survive the heating and sterilization of the coagulated egg white decomposition product and milk grow in the fermentation process.

In addition, from the results of Examples 1 and 2 and Comparative Example 3, when milk (fermentation aid) is not added, the fermented bacteria grow slightly in the fermentation process, but the processed egg white processed food still contains egg. It was found that it takes a long time to fully proceed the fermentation because of the raw smell and sulfur smell.

Claims (12)

Heating the egg white to obtain a solidified egg white;
Mixing the coagulated egg white and the enzyme to obtain an enzyme / coagulated egg white mixture;
A step of placing the enzyme / coagulated egg white mixture into a coagulated egg white decomposition product;
Mixing the coagulated egg white decomposition product and the fermentation auxiliary agent to obtain a fermentation auxiliary agent / coagulated egg white decomposition product mixture;
Mixing the fermentation auxiliary agent / coagulated egg white decomposition product mixture and the fermenting bacteria to make a fermented egg white precursor;
Placing the fermented egg white precursor into fermented egg white;
And the pH of the fermented egg white precursor is adjusted to 4-6 using a pH adjuster. The method for producing an egg white processed food according to claim 1, wherein the step of preparing the fermentation auxiliary agent / coagulated egg white decomposition product mixture comprises the step of heating after mixing the coagulated egg white decomposition product and the fermentation auxiliary agent. . Heating the egg white to obtain a solidified egg white;
Mixing the coagulated egg white and the enzyme to obtain an enzyme / coagulated egg white mixture;
A step of placing the enzyme / coagulated egg white mixture into a coagulated egg white decomposition product;
Mixing the coagulated egg white decomposed product, fermentation aid and pH adjuster to obtain a pH-adjusted fermentation aid / coagulated egg white decomposed product mixture;
Mixing the pH-adjusted fermentation auxiliary agent / coagulated egg white decomposition product mixture and fermenting bacteria to make a fermented egg white precursor;
Placing the fermented egg white precursor into fermented egg white;
And the pH adjusted fermentation fermentation agent / coagulated egg white decomposition product mixture has a pH of 4-6. The step of preparing the enzyme / coagulated egg white mixture further comprises a step of mixing a pH adjuster, wherein the pH of the enzyme / coagulated egg white mixture is adjusted to 4 to 7. The manufacturing method of the egg white processed food of description. 5. The step of preparing the pH-adjusted fermentation aid / coagulated egg white decomposition product mixture comprises the step of heating after mixing the coagulated egg white decomposition product, the fermentation aid and the pH adjuster. The manufacturing method of the egg white processed food of description. The method for producing an egg white processed food according to any one of claims 1 to 5, wherein a mixing ratio between the coagulated egg white decomposition product and the fermentation aid is 99: 1 to 1:99 (weight ratio). The method for producing an egg white processed food according to any one of claims 1 to 6, wherein the pH adjuster is selected from citric acid, acetic acid, lactic acid, gluconic acid, and propionic acid. The method for producing a processed egg white food according to any one of claims 1 to 7, wherein the enzyme is a proteinase. The method for producing an egg white processed food according to any one of claims 1 to 8, wherein the fermentative bacteria are selected from propionic acid bacteria, lactic acid bacteria, Bacillus lactic acid bacteria, and bifidobacteria. The method for producing an egg white processed food according to any one of claims 1 to 9, wherein the fermentation aid is selected from animal milk and skim milk. The manufacturing method of the egg white processed food in any one of Claim 1 to 10 comprised including the process of pressing the said fermented egg white and making it fermented egg white soup. The manufacturing method of the egg white processed food of Claim 11 comprised including the process of aging the said fermented egg white soup.