JP2008295304A - Foaming material, foamed product and food using the foamed product - Google Patents
Foaming material, foamed product and food using the foamed product Download PDFInfo
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- JP2008295304A JP2008295304A JP2007141393A JP2007141393A JP2008295304A JP 2008295304 A JP2008295304 A JP 2008295304A JP 2007141393 A JP2007141393 A JP 2007141393A JP 2007141393 A JP2007141393 A JP 2007141393A JP 2008295304 A JP2008295304 A JP 2008295304A
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- 239000000463 material Substances 0.000 title claims abstract description 33
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 204
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 102
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 102
- 239000006260 foam Substances 0.000 claims abstract description 31
- 102000002322 Egg Proteins Human genes 0.000 claims description 259
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- 235000014103 egg white Nutrition 0.000 claims description 257
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- 239000004615 ingredient Substances 0.000 claims description 3
- 239000004480 active ingredient Substances 0.000 abstract description 7
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- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明は、起泡材、起泡物及びこれを用いた食品に関する。 The present invention relates to a foaming material, a foamed product, and a food using the same.
卵白は、強く撹拌されると蛋白質の変性をともなって起泡する特有の性質を有し、この卵白の性質を利用して、スポンジケーキやムース等の菓子類やスフレオムレツ等を製造することが行われている。 Egg white has the characteristic of foaming with protein denaturation when vigorously stirred, and this egg white can be used to produce confectionery such as sponge cake and mousse, souffle omelet, etc. Has been done.
このような食品に用いる卵白としては、容積の大きい起泡が得られることが望まれている。また、卵白を起泡させる際には、起泡処理時間が長くなるにつれて起泡させた卵白の容積が徐々に大きくなるが、起泡処理時間が長すぎると破泡が生じかえって容積が小さくなるいわゆる「泡が枯れる」という現象が生じる。そのため、品質のよい起泡を得るためには、起泡の状態を見ながら起泡処理時間を調節する必要があるが、卵白を食品工業的に起泡させる場合、起泡処理時間を卵白の状態を見ながらコントロールすることが難しい。したがって、容積の大きい起泡が得られる適切な処理時間が長く起泡処理時間の制約を受け難いことが望まれる。 As egg white used in such foods, it is desired to obtain foam with a large volume. Further, when foaming egg white, the volume of the foamed egg white gradually increases as the foaming treatment time increases. However, if the foaming treatment time is too long, foam breakage occurs and the volume decreases. The so-called “bubbles wither” phenomenon occurs. Therefore, in order to obtain good quality foaming, it is necessary to adjust the foaming treatment time while observing the state of foaming. It is difficult to control while watching the condition. Therefore, it is desired that an appropriate processing time for obtaining a foam having a large volume is long and is not easily restricted by the foaming processing time.
また、卵白の起泡性に関しては、ｐＨによる影響があり、酸剤やアルカリ剤を加えることで起泡状態が変わることが知られている（非特許文献１）。このため、例えば、特開２００３−３３４０３３号公報（特許文献１）に記載しているように、レモン果汁を加えて起泡性を改質することが行われている。また、他にも、卵白の起泡性を助けるために、種々の添加剤を添加することが提案されている。このような添加剤として、例えば、特開２００４−１９４５１９号公報（特許文献２）には、増粘多糖類と酸剤を併用する方法、特開平９−３１３１００号公報（特許文献３）には、蛋白加水分解物と多糖類を併用する方法、特開平７−１７０９４４号公報（特許文献４）には、還元剤及び／又はイースト自己消化液を用いる方法、更に、特公昭５５−２２号公報（特許公報５）および特公昭５５−２６８２４号公報（特許公報６）には、アルカリ剤を用いた処理を行う方法が提案されている。しかしながら、これらの技術はいずれも、添加剤を用いるものであり、充分な効果を得るために添加剤の添加量を増やすと、添加剤により風味に悪影響がでる場合がある。また、容積が大きい高品質の起泡が食品工業的に安定して得られる点からの品質改良効果が充分に満足できるものではない。
本発明は、容積が大きい高品質の起泡が食品工業的に安定して得られる風味のよい起泡材、起泡物及びこれを用いた食品を提供する。 The present invention provides a savory foaming material, a foamed product, and a food using the same, in which high-quality foaming having a large volume is stably obtained in the food industry.
鶏卵の液卵白には二酸化炭素が溶存していることが知られている。また、液卵白を脱糖処理した後、乾燥処理する一般的な乾燥卵白の製造方法において、乾燥処理後の乾燥卵白の水戻し溶液のｐＨが乾燥前の液卵白のｐＨに比べて上昇する傾向があることが知られている。その理由は、液卵白中に溶存する二酸化炭素が乾燥処理時に放出されるため、乾燥卵白中には二酸化炭素がほとんど残存していないからであると従来考えられていた。 It is known that carbon dioxide is dissolved in the liquid egg white of chicken eggs. Further, in a general dry egg white production method in which liquid egg white is desugared and then dried, the pH of the dried egg white rehydration solution after the drying process tends to be higher than the pH of the liquid egg white before drying. It is known that there is. The reason for this is conventionally considered that carbon dioxide dissolved in the liquid egg white is released during the drying process, so that almost no carbon dioxide remains in the dried egg white.
これに対して、本願発明者は、脱糖処理時の有機酸の添加量が少ない、あるいは、有機酸を添加しないで製造したｐＨ９以上の乾燥卵白は、乾燥卵白中に二酸化炭素がある程度残存していること、この乾燥卵白は、適切に乾熱処理することにより乾燥卵白に含まれる二酸化炭素を散失させることができること、並びに、二酸化炭素を散失させてｐＨを上昇させた乾燥卵白は、起泡性の点から改質されており、更に、従来から行われている種々の添加剤を加えて起泡性を改質する方法に比べて風味が損なわれておらず良好な風味が保たれていることを見出して、遂に本発明を完成するに至った。 In contrast, the inventor of the present application has a low amount of organic acid added during the desugaring treatment, or a dry egg white having a pH of 9 or more produced without adding an organic acid has some carbon dioxide remaining in the dried egg white. This dry egg white can be made to dissipate carbon dioxide contained in the dried egg white by appropriately performing a dry heat treatment, and the dried egg white whose pH has been raised by removing carbon dioxide has a foaming property. In addition, the flavor is not impaired as compared with the conventional method of adding various additives to improve foaming properties, and a good flavor is maintained. As a result, the present invention has finally been completed.
本発明の一態様に係る起泡材は、
ｐＨが９．５以上であり、製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１%以下である改質乾燥卵白を有効成分とする。本発明において、「製品」とは、改質乾燥卵白をいうものとする。
The foaming material according to one aspect of the present invention is
Effective dry egg white with a pH of 9.5 or higher and 25 g of the product sealed in a 250 mL vial and stored at 75 ° C. for 24 hours, and the carbon dioxide concentration in the vial is 1% or less Ingredients. In the present invention, “product” means modified dried egg white.
上記起泡材において、前記改質乾燥卵白は、乾燥後のｐＨが９以上となるように液卵白を乾燥処理して乾燥卵白を製した後、該乾燥卵白中の二酸化炭素を散失させることにより得られたものであることができる。 In the foamed material, the modified dried egg white is prepared by drying the liquid egg white so that the pH after drying is 9 or more to produce a dried egg white, and then dispersing carbon dioxide in the dried egg white. It can be obtained.
本発明の一態様に係る食品は、上記起泡材が配合されている。 The foodstuff which concerns on 1 aspect of this invention is mix | blending the said foaming material.
本発明の一態様に係るケーキ類は、上記起泡材が配合されている。 Cakes according to one embodiment of the present invention are blended with the above foaming material.
本発明の一態様に係る起泡物は、ｐＨが９．５以上であり、製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１%以下である改質乾燥卵白を起泡させたものである。 The foamed product according to one aspect of the present invention has a pH of 9.5 or more, and the concentration of carbon dioxide in the vial after 25 g of the product is sealed in a 250 mL vial and stored at 75 ° C. for 24 hours. Is obtained by foaming a modified dried egg white having 1% or less.
上記起泡物において、前記改質乾燥卵白は、乾燥後のｐＨが９以上となるように液卵白を乾燥処理して乾燥卵白を製した後、該乾燥卵白中の二酸化炭素を散失させることにより得られたものであることができる。 In the foamed product, the modified dried egg white is prepared by drying the liquid egg white so that the pH after drying is 9 or more to produce a dried egg white, and then dispersing carbon dioxide in the dried egg white. It can be obtained.
本発明の一態様に係る食品は、上記起泡物を用いたものである。 The foodstuff which concerns on 1 aspect of this invention uses the said foam.
本発明の一態様に係るケーキ類は、上記起泡物を用いたものである。 Cakes according to one embodiment of the present invention use the foamed product.
上記起泡材によれば、容積が大きい高品質の起泡が食品工業的に安定して得られる。また、上記起泡材は、添加剤を用いていないに拘らず、卵白の良好な風味のまま起泡性が改質されている。したがって、食品工業的に大量生産が可能であるスポンジケーキやムース等の菓子類やスフレオムレツ等の食品の品質を向上させることができ、これらの需要を拡大することができる。 According to the foaming material, high-quality foaming with a large volume can be stably obtained in the food industry. In addition, the foaming material has improved foamability while maintaining a good egg white flavor, regardless of the use of additives. Therefore, the quality of foods such as sponge cakes and mousses that can be mass-produced in the food industry and foods such as souffle omelets can be improved, and the demand for these can be expanded.
以下、本発明の一実施形態に係る起泡材、起泡物及びこれを用いた食品について説明する。なお、本実施形態において、「％」は「質量％」を、「部」は「質量部」を意味する。 Hereinafter, a foaming material, a foamed product, and a food using the same according to an embodiment of the present invention will be described. In this embodiment, “%” means “mass%” and “part” means “part by mass”.
１．起泡材および起泡物
本発明の一実施形態に係る起泡材は、改質乾燥卵白を有効成分とする。本実施形態に係る起泡材を用いることにより、通常の卵白に比べて容積が大きい高品質の泡沫が得られる。本実施形態に係る起泡材における改質乾燥卵白の配合量は通常、１０〜１００％である。また、本発明の一実施形態に係る起泡物は、改質乾燥卵白の水溶液を起泡させたものである。なお、本実施形態に係る起泡物は、最終製品への影響を抑えるために、改質乾燥卵白の水溶液を中性にしてから起泡させたものであってもよい。
1. Foaming material and foamed material The foaming material according to one embodiment of the present invention contains modified dried egg white as an active ingredient. By using the foaming material according to the present embodiment, a high-quality foam having a larger volume than normal egg white can be obtained. The amount of the modified dried egg white in the foamed material according to this embodiment is usually 10 to 100%. Moreover, the foamed material which concerns on one Embodiment of this invention foams the aqueous solution of modified dry egg white. In addition, in order to suppress the influence on a final product, the foaming thing which concerns on this embodiment may be made to foam after neutralizing the aqueous solution of modified dried egg white.
一般に、卵白を起泡させる際には、起泡処理時間が長くなるにつれて起泡させた卵白の容積が徐々に大きくなる。起泡処理時間が長くなると破泡が生じ、かえって容積が小さくなるため、食品工業的に卵白を起泡させる場合、卵白の状態を見ながら起泡処理時間をコントロールすることが難しい。 In general, when foaming egg white, the volume of the foamed egg white gradually increases as the foaming treatment time increases. When the foaming treatment time is increased, foam breakage occurs and the volume is reduced. Therefore, when egg white is foamed in the food industry, it is difficult to control the foaming treatment time while observing the state of egg white.
これに対して、本実施形態に係る起泡材によれば、改質乾燥卵白を有効成分とするため、該起泡材を起泡させた場合容積の大きい起泡が得られる適切な起泡処理時間が長く、過撹拌されて起泡処理時間が適切でない場合であっても容積の大きい起泡が得られることから、容積が大きい高品質の泡沫が食品工業的に安定して得られる。更に、添加剤を用いる従来の起泡性改質方法に比べて風味が損なわれておらず、卵白の良好な風味が保たれている。 On the other hand, according to the foaming material according to the present embodiment, the modified dried egg white is used as an active ingredient, and therefore, when the foaming material is foamed, a suitable foaming that provides a large volume of foaming is obtained. Even when the treatment time is long and over-stirring and the foaming treatment time is not appropriate, foaming with a large volume can be obtained. Therefore, a high-quality foam having a large volume can be stably obtained in the food industry. Furthermore, the flavor is not impaired compared with the conventional foaming property improvement method using an additive, and the favorable flavor of egg white is maintained.
１．１．改質乾燥卵白
１．１．１．改質乾燥卵白の特性
改質乾燥卵白は、ｐＨが９．５以上であり、製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１%以下である。
1.1. Modified dried egg white 1.1.1. Properties of Modified Dry Egg White The modified dried egg white has a pH of 9.5 or more, and the concentration of carbon dioxide in the vial after 25 g of the product is sealed in a 250 mL vial and stored at 75 ° C. for 24 hours. Is 1% or less.
製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度は、改質乾燥卵白に含まれる二酸化炭素の量を反映する。したがって、前記バイアル瓶内の二酸化炭素濃度が高いほど、改質乾燥卵白に含まれる二酸化炭素の量が多いといえる。 The concentration of carbon dioxide in the vial after 25 g of the product is sealed in a 250 mL vial and stored at 75 ° C. for 24 hours reflects the amount of carbon dioxide contained in the modified dried egg white. Therefore, it can be said that the higher the carbon dioxide concentration in the vial, the greater the amount of carbon dioxide contained in the modified dried egg white.
具体的には、前記バイアル瓶中の二酸化炭素の濃度は、製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃の恒温機で２４時間保存した後、恒温機から取り出して１分以内に前記バイアル瓶内の二酸化炭素濃度を二酸化炭素濃度計（PBI-Dansensor社製 Check Point O２／CO２）で測定される。 Specifically, the concentration of carbon dioxide in the vial was determined by sealing 25 g of the product in a 250 mL capacity vial and storing it in a thermostatic chamber at 75 ° C. for 24 hours, and then removing it from the thermostatic chamber within 1 minute. The carbon dioxide concentration in the vial is measured with a carbon dioxide concentration meter (Check Point O 2 / CO 2 manufactured by PBI-Dansensor).
また、後述する実施例に示すように、製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存することにより、改質乾燥卵白から二酸化炭素を充分に放出させることができる。すなわち、製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間以上保存した後の前記バイアル瓶内の二酸化炭素濃度は、同条件にて２４時間以上保存した後の前記バイアル瓶内の二酸化炭素濃度とほとんど変わらない。 Moreover, as shown in the Example mentioned later, carbon dioxide can fully be discharge | released from modified dry egg white by sealing 25g of products in a 250 mL capacity | capacitance vial container, and preserve | saving at 75 degreeC for 24 hours. That is, the carbon dioxide concentration in the vial after 25 g of the product was sealed in a 250 mL capacity vial and stored at 75 ° C. for 24 hours or more was the same as that in the vial after being stored for 24 hours or more under the same conditions. Almost the same as carbon dioxide concentration.
本発明において、「乾燥卵白」とは、液卵白を噴霧乾燥、パンドライ、凍結乾燥、真空乾燥等の種々の方法で乾燥して得られた卵白をいう。また、本発明において、「（改質）乾燥卵白のｐＨ」とは、ｐＨメーター（商品名「ＭＰ２２５」、メトラー・トレド社製）にて測定された、１質量部の（改質）乾燥卵白に対して、７質量部の清水を加えて溶解させた溶液のｐＨ値をいう。 In the present invention, “dried egg white” refers to egg white obtained by drying liquid egg white by various methods such as spray drying, pan drying, freeze drying, and vacuum drying. In the present invention, “(modified) dried egg white pH” means 1 part by weight of (modified) dried egg white measured with a pH meter (trade name “MP225”, manufactured by METTLER TOLEDO). The pH value of a solution obtained by adding 7 parts by mass of fresh water to the solution is referred to.
また、この改質乾燥卵白は二酸化炭素を吸収しにくいため、大気中に常温保存しても二酸化炭素の吸収によってｐＨが低下して、起泡性が失われたりすることがない。 Further, since this modified dried egg white hardly absorbs carbon dioxide, even if it is stored at room temperature in the atmosphere, the pH is lowered by the absorption of carbon dioxide, and the foamability is not lost.
改質乾燥卵白におけるｐＨの好ましい範囲は９．５〜１０．９である。改質乾燥卵白はアルカリ剤を含まないか、あるいは含有するアルカリ剤が少量であるため、後述するように二酸化炭素を除去しながら乾熱処理しても、ｐＨは１０．９以下に留まる。なお、食品工業的に大量生産する観点からは、前記ｐＨまで上昇した乾燥卵白を安定して製造するには、後述する乾熱処理条件を煮え等が発生しないように微調整しながら行う必要があり、製造コストがかかって経済的でないことから、改質乾燥卵白のｐＨは好ましくは１０．７以下である。また、改質乾燥卵白において、改質効果がより得られ易いことから、ｐＨは好ましくは９．５以上であり、より好ましくは１０以上、更に好ましくは１０．２以上である。 The preferred range of pH in the modified dried egg white is 9.5 to 10.9. Since the modified dried egg white does not contain an alkali agent or contains a small amount of an alkali agent, the pH remains at 10.9 or less even when dry heat treatment is performed while removing carbon dioxide as described later. In addition, from the viewpoint of mass production in the food industry, it is necessary to finely adjust the dry heat treatment conditions described later so that no boil-out occurs in order to stably produce dried egg white that has been raised to the above pH. The pH of the modified dried egg white is preferably 10.7 or less because the production cost is high and it is not economical. Further, in the modified dried egg white, the modification effect is more easily obtained, so that the pH is preferably 9.5 or more, more preferably 10 or more, and further preferably 10.2 or more.
１．１．２．改質乾燥卵白の製造
改質乾燥卵白は、乾燥後のｐＨが９以上となるように液卵白を乾燥処理して乾燥卵白を製した後、該乾燥卵白中の二酸化炭素を散失させることにより得ることができる。以下、改質乾燥卵白の製造方法について説明する。
1.1.2. Production of modified dried egg white Modified dried egg white is obtained by drying liquid egg white to produce a dried egg white so that the pH after drying is 9 or more, and then dispersing carbon dioxide in the dried egg white. be able to. Hereinafter, a method for producing the modified dried egg white will be described.
１．１．２−１．乾燥卵白を製する工程
改質乾燥卵白を製するには、まず、液卵白を用意する。液卵白としては、例えば、卵を割卵して卵黄と分離した生液卵白、これにろ過、殺菌、冷凍、濃縮等の処理を施したものの他、卵白中の成分を除去する処理、例えば、糖分を除去する脱糖処理やリゾチームを除去する処理を行ったもの等を用いることができる。これらの液卵白の中でも、後述する乾熱処理中に卵タンパク質中のアミノ基と反応してメイラード反応を起こし、褐変、不快臭の発生等の品質の低下を防止することができる点で、脱糖処理を行った液卵白を用いるのが好ましい。脱糖処理は、酵母、酵素、細菌等を用いて常法により行えばよく、中でも、不揮発性の酸が産出され難く、乾燥後の乾燥卵白のｐＨを高く調整し易い点から、酵母を用い、具体的には、液卵白中の遊離の糖含有率が好ましくは０．１％以下となるように行うことが好ましい。
1.1-1. Process for producing dried egg white To produce modified dried egg white, first, liquid egg white is prepared. As the liquid egg white, for example, a raw liquid egg white obtained by splitting the egg and separating it from the yolk, in addition to those subjected to processing such as filtration, sterilization, freezing, concentration, etc., processing for removing components in egg white, for example, What performed the desugaring process which removes sugar content, the process which removes lysozyme, etc. can be used. Among these liquid egg whites, desugaring is the point that it reacts with the amino group in the egg protein during the dry heat treatment described later to cause a Maillard reaction and prevents deterioration in quality such as browning and unpleasant odor. It is preferable to use the processed liquid egg white. Desugaring treatment may be carried out by conventional methods using yeast, enzymes, bacteria, etc. Among them, yeast is used because it is difficult to produce non-volatile acids and it is easy to adjust the pH of dried egg white after drying. Specifically, it is preferably carried out so that the free sugar content in the liquid egg white is preferably 0.1% or less.
次に、前記液卵白を乾燥処理する。ここで、乾燥処理後の乾燥卵白のｐＨを９以上、好ましくは９．５以上、より好ましくは１０以上とする。 Next, the liquid egg white is dried. Here, the pH of the dried egg white after the drying treatment is 9 or more, preferably 9.5 or more, more preferably 10 or more.
一般に、液卵白を酵母脱糖、酵素脱糖等の方法で脱糖処理する際には、これら酵母や酵素の適正ｐＨが弱酸性〜中性であるため、有機酸等の酸剤を添加して液卵白のｐＨを中性程度とするため、得られる乾燥卵白もｐＨが７前後となる。 In general, when liquid egg white is desugared by methods such as yeast desugaring and enzymatic desugaring, the appropriate pH of these yeasts and enzymes is weakly acidic to neutral, so an acid agent such as an organic acid is added. In order to make the pH of the liquid egg white neutral, the resulting dried egg white also has a pH of around 7.
これに対して、改質乾燥卵白の製造においては、前記脱糖処理の際に有機酸等の酸剤を添加しないか、またはごくわずかの添加に抑えることにより、乾燥卵白のｐＨを９以上に調整するのが好ましい。具体的には、用いる液卵白のｐＨや乾燥処理方法等にもよるが、有機酸等の酸剤を添加せずに酵母で脱糖処理をした場合、ｐＨ９．９〜１０．１程度の乾燥卵白を得ることができる。また、乾燥処理後の乾燥卵白のｐＨが高いほうが改質効果を得易いことから、有機酸等の酸剤を添加しない方が好ましいが、脱糖処理効率を上げる等の目的のために、例えば、酸剤としてクエン酸等の有機酸を用いる場合は、脱糖の際の有機酸添加量を液卵白１ｋｇに対して好ましくは１０００ｍｇ以下、より好ましくは５００ｍｇ以下、更に好ましくは２００ｍｇ以下、特に好ましくは１００ｍｇ以下とする。 On the other hand, in the production of modified dried egg white, the pH of the dried egg white is increased to 9 or higher by not adding an acid agent such as an organic acid or suppressing the addition to a slight amount during the desugaring process. It is preferable to adjust. Specifically, depending on the pH of the liquid egg white used and the drying method, etc., when the yeast is desugared without adding an acid agent such as an organic acid, the pH is about 9.9 to 10.1. Egg white can be obtained. In addition, it is preferable not to add an acid agent such as an organic acid because the higher the pH of the dried egg white after the drying treatment, the easier it is to obtain a modification effect. For the purpose of increasing the desugaring treatment efficiency, for example, When an organic acid such as citric acid is used as the acid agent, the amount of organic acid added during desugaring is preferably 1000 mg or less, more preferably 500 mg or less, still more preferably 200 mg or less, particularly preferably 200 kg or less. Is 100 mg or less.
また、乾燥前の液卵白のｐＨに比べて、乾燥後の乾燥卵白のｐＨはやや上昇する傾向がある。例えば、乾燥条件にもよるが、通常の噴霧乾燥条件である１５０〜２００℃の熱風で乾燥した場合、ｐＨが１〜３程度高くなるので、これを考慮して、乾燥処理後の乾燥卵白のｐＨを前記範囲に調整すればよい。 Moreover, compared with the pH of the liquid egg white before drying, the pH of the dried egg white after drying tends to increase slightly. For example, although it depends on the drying conditions, when dried with hot air of 150 to 200 ° C., which is a normal spray drying condition, the pH becomes about 1 to 3 higher. What is necessary is just to adjust pH to the said range.
なお、改質乾燥卵白の製造の際に、乾燥卵白のｐＨを前記特定範囲に調整するために、リン酸三ナトリウム等の少量のアルカリ剤を添加してもよいが、食品に添加した場合に風味や物性の点で悪影響を与える場合があり、また、このような乾燥卵白は、アルカリ剤に由来する塩類により後述する乾熱処理中にタンパク質が熱変性して不溶化するいわゆる煮えが生じ易くなる。したがって、改質乾燥卵白の製造の際に、アルカリ剤の添加量は乾燥前の液卵白１ｋｇに対して好ましくは３００ｍｇ以下、より好ましくは１５０ｍｇ以下、更に好ましくは５０ｍｇ以下である。 In addition, in the production of modified dried egg white, a small amount of alkaline agent such as trisodium phosphate may be added to adjust the pH of the dried egg white to the specific range. The dried egg white may be adversely affected in terms of flavor and physical properties, and such a dried egg white tends to be so-called boiled in which proteins are thermally denatured and insolubilized during the dry heat treatment described later with salts derived from an alkaline agent. Therefore, in the production of the modified dried egg white, the amount of the alkali agent added is preferably 300 mg or less, more preferably 150 mg or less, and even more preferably 50 mg or less with respect to 1 kg of the liquid egg white before drying.
乾燥処理は、特に制限はなく、例えば、噴霧乾燥（スプレードライ）、パンドライ、凍結乾燥、真空乾燥等の種々の方法により常法に準じて行えばよい。 The drying process is not particularly limited, and may be performed according to a conventional method by various methods such as spray drying (spray drying), pan drying, freeze drying, and vacuum drying.
以上のように、ｐＨが９以上となるように乾燥処理した乾燥卵白は、二酸化炭素含有量が高いのに対し、前記範囲よりもｐＨが低い場合は、二酸化炭素を含有量が低い。これは、一般的な方法に準じて、有機酸等の酸剤を添加して脱糖処理された液卵白を乾燥処理して得られたｐＨが７程度の乾燥卵白は、乾燥処理時に卵白中に溶存する二酸化炭素が放出されやすく、該乾燥卵白中には二酸化炭素がほとんど残存していないためであると推察される。 As described above, the dried egg white that has been dried so that the pH is 9 or higher has a high carbon dioxide content, whereas when the pH is lower than the above range, the content of carbon dioxide is low. This is because, according to a general method, dried egg white having a pH of about 7 obtained by drying a liquid egg white that has been desugared by adding an acid agent such as an organic acid is It is presumed that carbon dioxide dissolved in the water is easily released and almost no carbon dioxide remains in the dried egg white.
改質乾燥卵白の製造の際に、ｐＨが９以上となるように乾燥処理した乾燥卵白を後述するように乾熱処理することにより、二酸化炭素を散失させてｐＨを上昇させることができるとともに、起泡性を高めることができる。一方、ｐＨが７程度の乾燥卵白は、加熱しても二酸化炭素をほとんど放出しないことから、乾燥卵白を乾熱処理して二酸化炭素を散失させることが困難である。 When the modified dried egg white is produced, the dried egg white dried so as to have a pH of 9 or higher is subjected to a dry heat treatment as will be described later, whereby carbon dioxide can be lost and the pH can be increased. The foamability can be increased. On the other hand, dry egg white having a pH of about 7 hardly releases carbon dioxide even when heated, and thus it is difficult to dry carbonize the dried egg white by heat treatment.
１．１．２−２．二酸化炭素を散失させる工程
次いで、上述の乾燥卵白を製する工程により得られた乾燥卵白中の二酸化炭素を散失させる。ここで、乾燥卵白中の二酸化炭素を散失させることにより、乾燥卵白のｐＨを上昇させることができ、好ましくは乾燥卵白のｐＨを９．５以上にすることができる。また、乾燥卵白中の二酸化炭素を散失させることにより、乾燥卵白中の二酸化炭素の濃度を１％以下にすることができる。
1.1-2. Step of Scattering Carbon Dioxide Next, carbon dioxide in the dried egg white obtained by the step of producing the dried egg white is dispersed. Here, by dispersing carbon dioxide in the dried egg white, the pH of the dried egg white can be raised, and preferably the pH of the dried egg white can be made 9.5 or higher. Moreover, the concentration of carbon dioxide in the dried egg white can be reduced to 1% or less by dispersing carbon dioxide in the dried egg white.
また、乾燥卵白中の二酸化炭素を散失させる際に、該乾燥卵白から雰囲気中に放出される二酸化炭素を除去しながら、該乾燥卵白を乾熱処理してもよい。すなわち、乾熱処理により二酸化炭素を雰囲気中に放出させた後、この雰囲気中の二酸化炭素を除去することにより、乾燥卵白中の二酸化炭素を散失させることができる。 Further, when carbon dioxide in the dried egg white is scattered, the dried egg white may be subjected to a dry heat treatment while removing carbon dioxide released from the dried egg white into the atmosphere. That is, after carbon dioxide is released into the atmosphere by dry heat treatment, carbon dioxide in the dried egg white can be lost by removing the carbon dioxide in the atmosphere.
乾熱処理の温度は、二酸化炭素の放出量が多い点で、好ましくは４５℃以上、より好ましくは５０℃以上、更に好ましくは６０℃以上、特に好ましくは７０℃以上である。一方、乾熱処理の温度があまり高すぎると、乾燥卵白から二酸化炭素が充分に放出される前に、前記乾燥卵白中のタンパク質が変性して、不溶化してしまういわゆる煮えが生じ易い。このため、乾熱処理の温度は好ましくは１２０℃以下、より好ましくは１００℃以下、更に好ましくは９０℃以下である。 The temperature of the dry heat treatment is preferably 45 ° C. or higher, more preferably 50 ° C. or higher, still more preferably 60 ° C. or higher, and particularly preferably 70 ° C. or higher in terms of a large amount of carbon dioxide released. On the other hand, if the temperature of the dry heat treatment is too high, so-called boil- ing in which proteins in the dried egg white are denatured and insolubilized before carbon dioxide is sufficiently released from the dried egg white tends to occur. For this reason, the temperature of the dry heat treatment is preferably 120 ° C. or lower, more preferably 100 ° C. or lower, and still more preferably 90 ° C. or lower.
したがって、乾熱処理の温度は上述の理由により、４５〜１２０℃が好ましい。４５〜１２０℃で乾熱処理することにより、前記乾燥卵白中のタンパク質の変性を防ぎつつ、前記乾燥卵白中の二酸化炭素を効率的に放出させることができる。また、乾熱処理の温度は５０〜１２０℃がより好ましく、６０〜１００℃が更に好ましく、７０〜１００℃が特に好ましく、７０〜９０℃が最も好ましい。 Therefore, the temperature of the dry heat treatment is preferably 45 to 120 ° C. for the reason described above. By performing a dry heat treatment at 45 to 120 ° C., carbon dioxide in the dried egg white can be efficiently released while preventing denaturation of the protein in the dried egg white. The temperature of the dry heat treatment is more preferably 50 to 120 ° C, further preferably 60 to 100 ° C, particularly preferably 70 to 100 ° C, and most preferably 70 to 90 ° C.
このような乾燥卵白中の二酸化炭素の放出は、３５℃程度の雰囲気温度下に放置するだけではほとんど認められず、上述の特定温度以上で乾熱処理することにより初めて認められることから、乾燥卵白に含まれる二酸化炭素は、何らかの形でタンパク質と結合した状態で存在していると考えられる。 Such release of carbon dioxide in the dried egg white is hardly observed only by leaving it at an atmospheric temperature of about 35 ° C., and is first recognized by performing a dry heat treatment at the above specified temperature or more. The contained carbon dioxide is considered to exist in a state of being bound to the protein in some form.
上述したように、特定温度以上で乾燥卵白を乾熱処理して該乾燥卵白中の二酸化炭素が散失したかどうかは、乾熱処理前後の乾燥卵白の一部をサンプリングして、下記測定方法によりそれぞれ測定した値を比較することにより判断できる。 As described above, whether or not carbon dioxide in the dried egg white has been lost by dry heat treatment of the dried egg white at a specific temperature or higher is measured by sampling a part of the dried egg white before and after the dry heat treatment and measuring each by the following measurement methods. It can be judged by comparing the obtained values.
例えば、前記ｐＨ９以上となるように乾燥処理した乾燥卵白２５ｇを、二酸化炭素を除去しながら行う乾熱処理を施さずに、２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度は通常、２〜４％程度となる。 For example, 25 g of dried egg white that has been dried to have a pH of 9 or higher is sealed in a 250 mL vial and stored at 75 ° C. for 24 hours without being subjected to dry heat treatment while removing carbon dioxide. The carbon dioxide concentration in the vial is usually about 2 to 4%.
これに対して、二酸化炭素を除去しながら、上記乾燥卵白を乾熱処理して得られた改質乾燥卵白では、同様に測定された前記バイアル瓶内の二酸化炭素濃度が１％以下（より好ましくは０．８％以下）である。 On the other hand, in the modified dry egg white obtained by dry heat-treating the dried egg white while removing carbon dioxide, the carbon dioxide concentration in the vial measured in the same manner is 1% or less (more preferably 0.8% or less).
二酸化炭素を除去しながら行う乾熱処理によって二酸化炭素を散失させることにより、乾燥卵白のｐＨは通常、０．０１〜１程度上昇する。このため、乾熱処理後の乾燥卵白のｐＨを９．５以上（好ましくは１０以上、より好ましくは１０．２以上）となるように二酸化炭素を散失させるのが好ましい。 By dispersing carbon dioxide by a dry heat treatment performed while removing carbon dioxide, the pH of the dried egg white usually rises by about 0.01 to 1. For this reason, it is preferable to dissipate carbon dioxide so that the pH of the dried egg white after the dry heat treatment is 9.5 or higher (preferably 10 or higher, more preferably 10.2 or higher).
上述したように、用いる液卵白のｐＨや乾燥処理方法等にもよるが、有機酸等の酸剤を添加せずに脱糖処理して乾燥卵白を製造しても、得られる乾燥卵白のｐＨは通常、１０．１以下に留まる。これに対して、乾熱処理後の乾燥卵白中の二酸化炭素を上述のように散失させることにより、アルカリ剤を添加しなくても乾燥卵白のｐＨを１０．２以上とすることができる。 As described above, although depending on the pH of the liquid egg white used and the drying method, etc., the pH of the resulting dried egg white can be obtained even if a dried egg white is produced by desugaring without adding an acid agent such as an organic acid. Usually stays below 10.1. In contrast, by dispersing carbon dioxide in the dried egg white after the dry heat treatment as described above, the pH of the dried egg white can be made 10.2 or higher without adding an alkaline agent.
なお、改質乾燥卵白の製造の際に、上述した二酸化炭素を散失させる乾熱処理と同時に又はその後に、乾燥卵白の水分含量が一定量以上の状態で一定時間以上乾熱処理することにより、起泡性を高めることができる。この場合、改質効果が得られ易いことから、乾燥卵白の水分含量が４％以上（より好ましくは５％以上）の状態で、１日以上（より好ましくは２日以上）乾熱処理することが好ましい。一方、水分含量が高すぎたり乾熱処理時間が長すぎたりすると煮えが生じ易いことから、前記乾熱処理する際には、乾燥卵白の水分含量を好ましくは１２％以下、より好ましくは１０％以下とし、乾熱処理時間を好ましくは３０日以下、より好ましくは２１日以下とするとよい。 In addition, during the production of the modified dried egg white, foaming is performed by performing a dry heat treatment for a certain period of time in a state where the moisture content of the dried egg white is not less than a certain amount simultaneously with or after the above-described dry heat treatment to dissipate carbon dioxide. Can increase the sex. In this case, since a modification effect is easily obtained, dry heat treatment may be performed for 1 day or more (more preferably 2 days or more) in a state where the moisture content of the dried egg white is 4% or more (more preferably 5% or more). preferable. On the other hand, if the moisture content is too high or if the dry heat treatment time is too long, boiling tends to occur. Therefore, when performing the dry heat treatment, the moisture content of the dried egg white is preferably 12% or less, more preferably 10% or less. The dry heat treatment time is preferably 30 days or less, more preferably 21 days or less.
このような乾熱処理を行うには、乾熱処理開始時点の乾燥卵白の水分含量を、好ましくは４〜１２％、より好ましくは５〜１０％として乾熱処理すればよいが、後述する乾熱処理方法によっては、乾熱処理時に乾燥卵白の水分含量が低下する場合がある。したがって、このような乾燥卵白の水分含量が低下する方法で乾熱処理する場合は、乾熱処理開始時点の乾燥卵白の水分含量を調整することに加えて、乾熱処理後に最終的に得られる改質乾燥卵白の水分含量が３％以上（好ましくは４％以上）になるように、乾燥卵白の水分蒸発を防ぎながら１日以上かけて乾熱処理することが好ましい。 In order to perform such a dry heat treatment, the moisture content of the dried egg white at the start of the dry heat treatment is preferably 4 to 12%, more preferably 5 to 10%. In some cases, the moisture content of the dried egg white decreases during the dry heat treatment. Therefore, when dry heat treatment is performed in such a way that the moisture content of the dried egg white decreases, in addition to adjusting the moisture content of the dried egg white at the start of the dry heat treatment, the modified drying finally obtained after the dry heat treatment is performed. It is preferable to perform a dry heat treatment over one day or more while preventing moisture evaporation of the dried egg white so that the moisture content of the egg white is 3% or more (preferably 4% or more).
本発明において、「（改質）乾燥卵白の水分含量」は、赤外線水分計（（株）ケツト科学研究所、ＦＤ−６００）によって測定される。 In the present invention, “(modified) dried egg white moisture content” is measured by an infrared moisture meter (Ketto Scientific Laboratory, FD-600).
乾熱処理を施す乾燥卵白の水分含量を調整する方法は、特に制限はないが、例えば、乾燥卵白を製造する際の乾燥条件を調節する方法や、乾燥卵白に加水する方法が挙げられる。具体的には、通常の噴霧乾燥条件である１５０〜２００℃の熱風で乾燥した場合、乾燥卵白の水分含量は６〜７％程度となるので、これをそのまま、あるいは、加水して調整すればよい。 The method for adjusting the moisture content of the dried egg white subjected to the dry heat treatment is not particularly limited, and examples thereof include a method of adjusting drying conditions when producing the dried egg white and a method of adding water to the dried egg white. Specifically, when dried with hot air of 150 to 200 ° C. which is a normal spray drying condition, the moisture content of the dried egg white is about 6 to 7%. Good.
また、乾燥卵白の水分含量が好ましくは４％以上の状態で乾熱処理する際には、乾熱処理温度が低すぎても改質効果が得られ難く、一方、このように水分含量が調整された乾燥卵白は、水分が高く煮えが生じ易いため、乾熱処理の温度が高すぎるのは好ましくない。したがって、起泡性を改質する場合の乾熱処理温度は、好ましくは６０〜９０℃であり、より好ましくは６０〜８０℃である。 In addition, when dry heat treatment is performed with the moisture content of the dried egg white being preferably 4% or more, it is difficult to obtain a modification effect even if the dry heat treatment temperature is too low, while the moisture content is adjusted in this way. Since dried egg white has a high water content and tends to boil, it is not preferable that the temperature of the dry heat treatment is too high. Therefore, the dry heat treatment temperature in the case of modifying the foamability is preferably 60 to 90 ° C, more preferably 60 to 80 ° C.
上述のｐＨ９以上の乾燥卵白を４５℃以上で乾熱処理して放出された二酸化炭素は、二酸化炭素の濃度が大気よりも高い雰囲気下（例えば、乾熱処理後の雰囲気下（乾燥卵白から放出された二酸化炭素を含む雰囲気下））において、該雰囲気温度が前記温度より下がると、再び乾燥卵白に吸収される傾向がある。 Carbon dioxide released by dry heat treatment of the above-mentioned dry egg white having a pH of 9 or higher at 45 ° C. or higher is in an atmosphere in which the concentration of carbon dioxide is higher than the atmosphere (for example, in an atmosphere after dry heat treatment (released from dry egg white). In an atmosphere containing carbon dioxide))), when the ambient temperature falls below the above temperature, the dried egg white tends to be absorbed again.
このため、改質乾燥卵白の製造の際に、二酸化炭素を除去しながら乾熱処理する。二酸化炭素を除去しながら乾熱処理する方法としては、例えば、乾燥卵白から放出された二酸化炭素を換気により除去しながら行う方法や、乾燥卵白から放出された二酸化炭素を二酸化炭素吸収剤に吸収させながら行う方法が挙げられ、具体的には、例えば、以下の第１〜第３の方法が挙げられる。 For this reason, a dry heat treatment is carried out while removing carbon dioxide during the production of the modified dried egg white. As a method of performing a dry heat treatment while removing carbon dioxide, for example, a method in which carbon dioxide released from dried egg white is removed by ventilation, or a carbon dioxide absorbent that absorbs carbon dioxide released from dried egg white is used. The method to perform is mentioned, Specifically, the following 1st-3rd methods are mentioned, for example.
第１の方法は、乾燥卵白をバットなどの平坦な容器に厚さが１ｍｍから１０ｃｍ程度に広げ、該容器を加熱空気が換気されている恒温機、乾燥機、熱蔵庫等に保存する方法である。第１の方法によれば、後述する第２の方法と比較して、比較的短時間で二酸化炭素を散失することができる。 The first method is a method in which dried egg white is spread in a flat container such as a bat to a thickness of about 1 mm to 10 cm, and the container is stored in a constant temperature machine, a dryer, a heat storage, or the like in which heated air is ventilated. It is. According to the first method, it is possible to dissipate carbon dioxide in a relatively short time compared to the second method described later.
第１の方法において、乾燥卵白から二酸化炭素を短時間で散失させるためには、乾熱処理温度を上げる必要がある。この場合、二酸化炭素が充分に散失される前に乾燥卵白が煮えやすく、一方、換気量を増やすと、空気の流れにより乾燥卵白が庫内で舞い上がることがある。また、乾燥卵白から二酸化炭素は徐々に放出されるため、あまり乾熱処理時間が短くても乾燥卵白に含まれる二酸化炭素を充分に散失させ難い傾向がある。このため、第１の方法においては、乾熱処理温度と換気量を調節して、少なくとも好ましくは３時間以上、より好ましくは６時間以上かけて、乾燥卵白中の二酸化炭素を散失させることが好ましい。 In the first method, in order to dissipate carbon dioxide from dried egg white in a short time, it is necessary to raise the dry heat treatment temperature. In this case, the dried egg white can be easily boiled before carbon dioxide is sufficiently lost. On the other hand, when the ventilation rate is increased, the dried egg white may rise in the chamber due to the flow of air. Further, since carbon dioxide is gradually released from the dried egg white, there is a tendency that the carbon dioxide contained in the dried egg white is not sufficiently lost even if the drying heat treatment time is too short. For this reason, in the first method, it is preferable to dissipate carbon dioxide in the dried egg white over at least preferably 3 hours or more, more preferably 6 hours or more by adjusting the dry heat treatment temperature and the ventilation rate.
第２の方法は、乾燥卵白を二酸化炭素透過性がある容器に容器詰めし、該容器を加熱空気が換気されている恒温機、乾燥機、熱蔵庫等に保存する方法である。第２の方法は衛生管理上好ましい。第２の方法では、例えば好ましくは２０〜８０μｍ厚（より好ましくは３０〜７０μｍ厚）のポリエチレンフィルムからなるパウチに封入し、パウチの外表面の大部分が換気されている加熱空気に接触した状態で乾熱処理することができる。パウチの厚さが前記範囲よりも厚い場合、二酸化炭素の透過が充分に行われないことがあり、一方、パウチの厚さが前記範囲よりも薄い場合、強度が不十分で作業性が悪くなることがある。 The second method is a method in which dried egg white is packed in a carbon dioxide permeable container, and the container is stored in a thermostatic chamber, a dryer, a heat storage, or the like in which heated air is ventilated. The second method is preferable for hygiene management. In the second method, for example, it is sealed in a pouch made of a polyethylene film preferably having a thickness of 20 to 80 μm (more preferably 30 to 70 μm), and most of the outer surface of the pouch is in contact with heated air that is ventilated. Can be dry heat treated. When the thickness of the pouch is larger than the above range, carbon dioxide may not be sufficiently permeated. On the other hand, when the thickness of the pouch is thinner than the above range, the strength is insufficient and workability is deteriorated. Sometimes.
ここで、「パウチの外表面の大部分」とは、パウチの外表面の７０％以上をいうものとし、好ましくは８０％以上である。 Here, the “most part of the outer surface of the pouch” means 70% or more of the outer surface of the pouch, and preferably 80% or more.
また、乾燥卵白が封入されたパウチを複数作製して乾熱処理を行う場合、二酸化炭素を透過しやすくするために、各パウチ間にスペースが設けられた状態で各パウチを配置するのが好ましい。具体的には、例えば、乾燥卵白１０〜２０ｋｇがそれぞれ封入された複数の包装体を、金網でできた棚に重ねずに並べて、容器の外表面の大部分が換気されている加熱空気に接触した状態で乾熱処理する方法などが挙げられる。 In addition, when a plurality of pouches in which dried egg white is encapsulated and dry heat treatment is performed, it is preferable to arrange each pouch with a space provided between each pouch in order to facilitate permeation of carbon dioxide. Specifically, for example, a plurality of packaging bodies each encapsulating 10 to 20 kg of dried egg white are arranged without overlapping on a shelf made of wire mesh, and contact with heated air in which most of the outer surface of the container is ventilated For example, a dry heat treatment method may be used.
第２の方法は、第１の方法に比べると二酸化炭素を散失させるのに時間がかかるが、乾燥卵白の水分含量が高い状態で長時間保持され易いので、上述したように乾熱処理前の水分含量を適正な値に調整して、乾燥卵白の水分含量が４％以上の状態で、１日以上乾熱処理することにより、起泡性を充分に高めることができるため、好ましい。 The second method takes more time to dissipate carbon dioxide than the first method, but since the dried egg white has a high moisture content and is easily retained for a long time, the moisture before the dry heat treatment as described above. By adjusting the content to an appropriate value and carrying out a dry heat treatment for one day or more in a state where the moisture content of the dried egg white is 4% or more, the foamability can be sufficiently enhanced, which is preferable.
第３の方法は、乾燥卵白から放出される二酸化炭素を二酸化炭素吸収剤に吸収させながら乾熱処理する方法である。第３の方法は、上述した第１または第２の方法と組み合わせて行うことができる。 The third method is a dry heat treatment method in which carbon dioxide released from dried egg white is absorbed by the carbon dioxide absorbent. The third method can be performed in combination with the first or second method described above.
例えば、二酸化炭素吸収剤を乾燥卵白と同一包材内に封入して乾熱処理する方法、あるいは、乾燥卵白が封入された包材が二酸化炭素透過性の高い包材である場合、その外側に二酸化炭素吸収剤を配置させて乾熱処理を行う方法が挙げられる。 For example, a method in which a carbon dioxide absorbent is enclosed in the same packaging material as the dried egg white and a dry heat treatment is performed, or if the packaging material in which the dried egg white is encapsulated is a packaging material having a high carbon dioxide permeability, the outer side of the The method of arrange | positioning a carbon absorbent and performing a dry heat processing is mentioned.
二酸化炭素吸収剤の使用量が多いほど、乾燥卵白から放出された二酸化炭素を速やかに吸収させることができる。具体的には、乾熱処理温度等にもよるが、１０ｋｇの乾燥卵白に対して２０００〜６０００ｍＬの吸収能を有する二酸化炭素吸収剤を使用すればよい。 The larger the amount of carbon dioxide absorbent used, the faster carbon dioxide released from the dried egg white can be absorbed. Specifically, although depending on the dry heat treatment temperature or the like, a carbon dioxide absorbent having an absorption capacity of 2000 to 6000 mL with respect to 10 kg of dried egg white may be used.
第３の方法は、水分含量が高い状態に保持したまま、二酸化炭素のみを選択的に除去できる。このため、上述したように乾熱処理前の水分含量を適正な値に調整しておくことにより、第２の方法と同様に、起泡性を充分に高めることができて好ましい。 In the third method, only carbon dioxide can be selectively removed while keeping the moisture content high. For this reason, it is preferable to adjust the water content before the dry heat treatment to an appropriate value as described above, because the foamability can be sufficiently increased as in the second method.
１．２．その他の成分
本実施形態に係る起泡材は、必要に応じて、全卵、卵白、卵黄等の卵類、乳蛋白分解物、卵白分解物、大豆蛋白分解物等の蛋白分解物、ジェランガム、キサンタンガム、タマリンドシードガム、グアーガム、ローカストビーンガム、カラギーナン、ペクチン、ゼラチン等の増粘材、ショ糖脂肪酸エステル、グリセリン脂肪酸エステル、レシチン等の乳化剤、ブドウ糖、砂糖、トレハロース、ソルビトール、デキストリン、デキストリンアルコール等の糖類、有機酸等のｐＨ調整剤、その他の品質改良材等を更に含んでいてもよい。
1.2. Other ingredients Foaming material according to the present embodiment, if necessary, eggs such as whole egg, egg white, egg yolk, milk protein degradation product, egg white degradation product, protein degradation product such as soybean protein degradation product, gellan gum, Xanthan gum, tamarind seed gum, guar gum, locust bean gum, carrageenan, pectin, gelatin thickener, emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, lecithin, glucose, sugar, trehalose, sorbitol, dextrin, dextrin alcohol, etc. Saccharides, pH adjusters such as organic acids, and other quality improving materials may be further included.
また、本実施形態に係る起泡物は、必要に応じて、例えば、起泡物がケーキ類を製造するための起泡物である場合、ケーキ類の原料、具体的には、砂糖等の糖類、小麦粉等の穀粉類、植物油、バター等の油脂類、全卵、卵白、卵黄等の卵原料、牛乳、脱脂粉乳等の乳原料、調味料等を更に含んでいてもよい。また、起泡物がムースを製造するための起泡物である場合、ムースの原料、具体的には、砂糖等の糖類、ゼラチン等のゲル化剤、果実原料等を更に含んでいてもよい。 In addition, the foamed product according to the present embodiment, if necessary, for example, when the foamed product is a foamed product for producing cakes, specifically, raw materials for cakes, such as sugar Sugars, flours such as wheat flour, fats and oils such as vegetable oil and butter, egg raw materials such as whole eggs, egg whites and egg yolks, milk raw materials such as milk and skim milk powder, seasonings and the like may be further included. Further, when the foamed product is a foamed product for producing mousse, it may further contain a mousse raw material, specifically, a sugar such as sugar, a gelling agent such as gelatin, a fruit raw material, and the like. .
１．３．特徴
本実施形態に係る起泡材に含まれる改質乾燥卵白の特徴を説明するために、比較対照として、起泡性が良好であると刊行物に記載されている乾燥卵白について説明する。
1.3. Characteristics In order to explain the characteristics of the modified dried egg white contained in the foamed material according to the present embodiment, the dried egg white described in the publication as having good foamability will be described as a comparative control.
１．３．１．特公昭５５−２２号公報および特公昭５５−２６８２４号公報に記載の乾燥卵白
特公昭５５−２２号公報には、脱糖処理した卵白液に、乾燥後のｐＨが凡そ１０以上となるようにアルカリ剤を添加した後乾燥して、アルカリ性の粉末乾燥卵白を製し、これを加温状態で一定日数保持後、粉末状有機酸を加配混合して全体のｐＨを凡そ中性として得られた乾燥卵白が記載されている。
1.3.1. Dried egg white described in Japanese Patent Publication No. 55-22 and Japanese Patent Publication No. 55-26824 In Japanese Patent Publication No. 55-22, a desugared egg white liquid has a pH of about 10 or more after drying. After adding an alkaline agent and drying, an alkaline powder dried egg white was produced, and this was maintained for a certain number of days in a heated state, and then the powdered organic acid was added and mixed to obtain an overall pH of approximately neutral. Dried egg white is described.
また、特公昭５５−２６８２４号公報には、卵白にアルカリ剤を添加して、そのｐＨを９．５〜１１．５まで上げ、次いで酸剤にてほぼ中和し乾燥して得られた乾燥卵白が記載されている。 In Japanese Patent Publication No. 55-26824, an alkali agent is added to egg white, the pH is raised to 9.5 to 11.5, and then neutralized with an acid agent and dried. Egg white is described.
しかしながら、上記公報記載の乾燥卵白のｐＨはいずれも中性であり、起泡性に劣る。また、上記公報記載の乾燥卵白にはアルカリ性の塩類が添加されており、このアルカリ性の塩類が最終製品に残存するため、食品に添加した際に食味や物性の点で悪影響を与える場合がある。 However, the pH of the dried egg white described in the above publication is neutral and inferior in foamability. Moreover, since alkaline salts are added to the dried egg white described in the above publication, and these alkaline salts remain in the final product, when added to foods, there may be adverse effects on taste and physical properties.
１．３．２．本実施形態に係る起泡材
これに対して、本実施形態に係る起泡材によれば、上記改質乾燥卵白を有効成分として含むため、起泡性が高く、容積が大きい高品質の起泡を食品工業的に安定して得ることができ、かつ、風味が良好であるため、食品に添加した場合に食味や物性の点で悪影響を与えることがない。
1.3.2. On the other hand, according to the foaming material according to the present embodiment, since the modified dried egg white is contained as an active ingredient, the foaming material has high foaming property and high volume. Since the foam can be stably obtained in the food industry and has a good flavor, it does not adversely affect the taste and physical properties when added to food.
２．食品
本発明の一実施形態に係る食品には、上記起泡材が配合されている。また、本実施形態に係る食品は、上記起泡物が配合されていてもよい。本実施形態に係る食品によれば、上記起泡材（または起泡物）が配合されていることにより、ふっくらとしていて口当たりが軽く、かつ、風味が良好である。
2. Foodstuff The said foaming material is mix | blended with the foodstuff which concerns on one Embodiment of this invention. Moreover, the said foam may be mix | blended with the foodstuff which concerns on this embodiment. According to the foodstuff which concerns on this embodiment, when the said foaming material (or foaming thing) is mix | blended, it is plump, is light in taste, and has a favorable flavor.
本実施形態に係る食品としては、例えば、マドレーヌ、スポンジケーキ、エンゼルフードケーキ、ブッセ、ダックワーズ、フィナンシェ、タルト、バームクーヘン、パウンドケーキ及びシャルロットケーキ等のケーキ類、ムース、淡雪羹、ババロア、スフレオムレツ等が挙げられる。 Examples of the food according to the present embodiment include madeleine, sponge cake, angel food cake, busse, duckworth, financier, tart, bamkuchen, pound cake and charlotte cake, mousse, light snow lees, bavarois, souffle omelet, etc. Is mentioned.
本実施形態に係る食品における改質乾燥卵白の配合量は、食品の種類によって適宜選択すべきであるが、通常好ましくは１〜８０％、より好ましくは３〜５０％である。改質乾燥卵白の配合量が１％より少ないと、起泡性が乏しい。 The blending amount of the modified dried egg white in the food according to this embodiment should be appropriately selected depending on the kind of the food, but is preferably 1 to 80%, more preferably 3 to 50%. When the amount of the modified dried egg white is less than 1%, the foaming property is poor.
本発明は、上述した実施形態に限定されるものではなく、種々の変形が可能である。たとえば、本発明は、実施形態で説明した構成と実質的に同一の構成（たとえば、機能、方法及び結果が同一の構成、あるいは目的及び結果が同一の構成）を含む。また、本発明は、実施形態で説明した構成の本質的でない部分を置き換えた構成を含む。また、本発明は、実施形態で説明した構成と同一の作用効果を奏する構成又は同一の目的を達成することができる構成を含む。また、本発明は、実施形態で説明した構成に公知技術を付加した構成を含む。 The present invention is not limited to the above-described embodiments, and various modifications can be made. For example, the present invention includes configurations that are substantially the same as the configurations described in the embodiments (for example, configurations that have the same functions, methods, and results, or configurations that have the same purposes and results). In addition, the invention includes a configuration in which a non-essential part of the configuration described in the embodiment is replaced. In addition, the present invention includes a configuration that exhibits the same operational effects as the configuration described in the embodiment or a configuration that can achieve the same object. In addition, the invention includes a configuration in which a known technique is added to the configuration described in the embodiment.
上記のように、本発明の実施形態について詳細に説明したが、本発明の新規事項および効果から実体的に逸脱しない多くの変形が可能であることは当業者には容易に理解できるであろう。したがって、このような変形例はすべて本発明の範囲に含まれるものとする。 As described above, the embodiments of the present invention have been described in detail. However, those skilled in the art can easily understand that many modifications can be made without departing from the novel matters and effects of the present invention. . Accordingly, all such modifications are intended to be included in the scope of the present invention.
３．実施例
以下、実施例によって本発明を更に詳細に説明するが、本発明は実施例に限定されない。
3. EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples.
３．１．実施例１
殻付卵を割卵分離して得られた液卵白１０ｋｇにパン用酵母２０ｇを添加し３５℃で４時間脱糖処理を行った。次に、この脱糖液卵白を１７０℃で噴霧乾燥し乾燥卵白（ｐＨ１０．０、水分含量７％）を得た。この乾燥卵白１ｋｇと二酸化炭素吸収剤（二酸化炭素吸収能５００ｍＬ、三菱ガス化学（株）製、商品名「エージレスＣ−５００ＰＳ」）をアルミ袋（層構成と厚さは、外側からＰＥＴ１２μｍ、ナイロン１５μｍ、アルミ７μｍ、ＣＰＰ７０μｍ）に充填密封した後、この包装体を７５℃の恒温機に保存して７５℃、２日間の乾熱処理を行い、実施例１の改質乾燥卵白（ｐＨ１０．６、二酸化炭素濃度０．０％）を得た。
3.1. Example 1
20 g of yeast for bread was added to 10 kg of liquid egg white obtained by splitting the eggs with shells and desugared at 35 ° C. for 4 hours. Next, this desugared solution egg white was spray-dried at 170 ° C. to obtain dried egg white (pH 10.0, water content 7%). 1 kg of this dried egg white and carbon dioxide absorbent (carbon dioxide absorption capacity 500 mL, manufactured by Mitsubishi Gas Chemical Co., Ltd., trade name “Ageless C-500PS”) are aluminum bags (layer structure and thickness are PET 12 μm from outside, nylon 15 μm) Then, the package was stored in a thermostatic chamber at 75 ° C. and subjected to a dry heat treatment at 75 ° C. for 2 days, and the modified dried egg white of Example 1 (pH 10.6, dioxide dioxide) was sealed in aluminum 7 μm and CPP 70 μm. Carbon concentration 0.0%) was obtained.
３．２．実施例２
殻付卵を割卵分離して得られた液卵白１０００ｋｇにパン用酵母２ｋｇを添加し３５℃で４時間脱糖処理を行った。次に、この脱糖液卵白を１７０℃で噴霧乾燥し乾燥卵白（ｐＨ１０．０、水分含量７％）を得た。この乾燥卵白を１０ｋｇずつ厚み６０μｍのポリエチレン袋に充填密封し、これらの包装体を、庫内の加熱空気が換気されている庫内温度７５℃の熱蔵庫に保存して７５℃、１４日間の乾熱処理を行い、実施例２の改質乾燥卵白（ｐＨ１０．４、二酸化炭素濃度０．６％）を得た。なお、乾熱処理する際には、乾燥卵白の包装体を熱蔵庫内の金網でできた棚に一袋ずつ重ねずに並べ、各包装体の外表面の８０％程度が庫内の加熱空気に接触した状態で乾熱処理した。
3.2. Example 2
2 kg of baker's yeast was added to 1000 kg of liquid egg white obtained by splitting the eggs with shells and desugared at 35 ° C. for 4 hours. Next, this desugared solution egg white was spray-dried at 170 ° C. to obtain dried egg white (pH 10.0, water content 7%). Each 10 kg of this dried egg white is filled and sealed in a polyethylene bag with a thickness of 60 μm, and these packages are stored in a heat storage room with a temperature of 75 ° C. in which the heated air is ventilated and stored at 75 ° C. for 14 days. The modified dried egg white (pH 10.4, carbon dioxide concentration 0.6%) of Example 2 was obtained. When dry heat treatment is performed, the dried egg white packages are placed one by one on a shelf made of wire mesh in the heat storage box without overlapping one bag, and about 80% of the outer surface of each package is heated air in the box. A dry heat treatment was performed in contact with
３．３．実施例３
殻付卵を割卵分離して得られた液卵白１０ｋｇに１０％クエン酸溶液２００ｇとパン用酵母２０ｇを添加し３５℃で４時間脱糖処理を行った。次に、この脱糖液卵白を１７０℃で噴霧乾燥し乾燥卵白（ｐＨ９．５、水分含量７％）を得た。この乾燥卵白１ｋｇを厚み６０μｍのポリエチレン袋に充填密封した後、この包装体を７５℃の恒温機に保存して定期的に恒温機内の加熱空気を換気しながら７５℃、１４日間の乾熱処理を行い、実施例３の改質乾燥卵白（ｐＨ９．７、二酸化炭素濃度０．５％）を得た。なお、乾燥卵白の包装体は、外表面の７０％程度が恒温機内の加熱空気に接触した状態となるように静置して乾熱処理した。
3.3. Example 3
200 g of 10% citric acid solution and 20 g of bread yeast were added to 10 kg of liquid egg white obtained by splitting the eggs with shells, and desugared at 35 ° C. for 4 hours. Next, this desugared solution egg white was spray-dried at 170 ° C. to obtain a dried egg white (pH 9.5, water content 7%). After 1 kg of this dried egg white is filled and sealed in a polyethylene bag with a thickness of 60 μm, this package is stored in a 75 ° C. constant temperature machine and periodically subjected to dry heat treatment at 75 ° C. for 14 days while ventilating the heated air in the constant temperature machine. The modified dried egg white of Example 3 (pH 9.7, carbon dioxide concentration 0.5%) was obtained. Note that the dried egg white package was left to dry and heat-treated so that about 70% of the outer surface was in contact with the heated air in the thermostat.
３．４．実施例４
殻付卵を割卵分離して得られた液卵白１０ｋｇにパン用酵母２０ｇを添加し３５℃で４時間脱糖処理を行った。次に、この脱糖液卵白を１７０℃で噴霧乾燥し乾燥卵白（ｐＨ１０．０、水分含量７％）を得た。この乾燥卵白をバットに厚さが１ｃｍとなるように広げて入れ、これを加熱空気が換気されている乾燥機に保存して７５℃、６時間の乾熱処理を行い、実施例４の改質乾燥卵白（ｐＨ１０．４、二酸化炭素濃度０．２％）を得た。
3.4. Example 4
20 g of yeast for bread was added to 10 kg of liquid egg white obtained by splitting the eggs with shells and desugared at 35 ° C. for 4 hours. Next, this desugared solution egg white was spray-dried at 170 ° C. to obtain dried egg white (pH 10.0, water content 7%). The dried egg white was spread in a bat so that the thickness was 1 cm, and this was stored in a dryer in which heated air was ventilated and subjected to a dry heat treatment at 75 ° C. for 6 hours. Dry egg white (pH 10.4, carbon dioxide concentration 0.2%) was obtained.
３．５．比較例１
実施例１において、乾熱処理を行わない以外は実施例１と同様の方法で製して、比較例１の乾燥卵白（ｐＨ１０．０、二酸化炭素濃度２．９％）を得た。
3.5. Comparative Example 1
In Example 1, it produced by the method similar to Example 1 except not performing dry heat processing, and obtained the dried egg white (pH 10.0, carbon dioxide concentration 2.9%) of the comparative example 1.
３．６．比較例２
実施例１において、２５℃の恒温機で２５℃、７日間の乾熱処理を行った以外は、実施例１と同様な方法で製して、比較例２の乾燥卵白（ｐＨ１０．０、二酸化炭素濃度２．９％）を得た。
3.6. Comparative Example 2
In Example 1, the dried egg white (pH 10.0, carbon dioxide) of Comparative Example 2 was prepared in the same manner as in Example 1 except that a dry heat treatment was performed at 25 ° C. for 7 days with a 25 ° C. thermostat. A concentration of 2.9%) was obtained.
３．７．比較例３
実施例１において、アルミ袋に二酸化炭素吸収剤を封入しないで乾熱処理を行った以外は実施例１と同様な方法で製して、比較例３の乾燥卵白（ｐＨ１０．０、二酸化炭素濃度３．０％）を得た。
3.7. Comparative Example 3
In Example 1, the dry egg white of Comparative Example 3 (pH 10.0, carbon dioxide concentration 3) was prepared in the same manner as in Example 1 except that dry heat treatment was performed without enclosing the carbon dioxide absorbent in the aluminum bag. 0.0%).
３．８．比較例４
実施例２において、厚み６０μｍのポリエチレン袋に換えて厚み１００μｍのポリエチレン袋を用い、かつ更に、この乾燥卵白を充填密封したポリエチレン袋をクラフト袋に入れて乾熱処理を行った以外は実施例２と同様な方法で製して、比較例４の乾燥卵白（ｐＨ１０．０、二酸化炭素濃度１．８％）を得た。
3.8. Comparative Example 4
In Example 2, a polyethylene bag having a thickness of 100 μm was used in place of the polyethylene bag having a thickness of 60 μm, and the polyethylene bag filled and sealed with the dried egg white was further placed in a kraft bag and subjected to a dry heat treatment, as in Example 2. The dried egg white of Comparative Example 4 (pH 10.0, carbon dioxide concentration 1.8%) was obtained by the same method.
３．９．比較例５
実施例３において、脱糖処理前の１０％クエン酸溶液の添加量を３５０ｇに増やした以外は実施例３と同様に脱糖処理後噴霧乾燥して乾燥卵白（ｐＨ７．２、水分含量７％）を得た。更に、この乾燥卵白を、乾熱処理時間を１４日間から７日間に変えた以外は実施例３と同様に乾熱処理して、比較例５の乾燥卵白（ｐＨ７．０、二酸化炭素濃度０．１％）を得た。
3.9. Comparative Example 5
In Example 3, except that the addition amount of the 10% citric acid solution before the desugaring treatment was increased to 350 g, the dried egg white (pH 7.2, water content 7%) was spray-dried after the desugaring treatment in the same manner as in Example 3. ) Furthermore, this dried egg white was subjected to a dry heat treatment in the same manner as in Example 3 except that the dry heat treatment time was changed from 14 days to 7 days, and the dried egg white of Comparative Example 5 (pH 7.0, carbon dioxide concentration 0.1%). )
３．１０．比較例６
殻付卵を割卵分離して得られた液卵白１０ｋｇにパン用酵母２０ｇを添加し３５℃で４時間脱糖処理を行った。この脱糖処理液卵白に１０％水酸化ナトリウム溶液を５００ｇ加えた後、１７０℃で噴霧乾燥し、乾燥卵白（ｐＨ１０．８、水分含量７％）を得た。更に、得られた乾燥卵白１ｋｇを、二酸化炭素吸収剤を封入しない以外は、実施例１と同様にして乾熱処理を行った。つまり、この乾燥卵白をアルミ袋に充填密封した後、恒温機内で７５℃、２日間の乾熱処理を行い比較例６の乾燥卵白を得た。得られた比較例６の乾燥卵白は煮えが生じていた。
3.10. Comparative Example 6
20 g of yeast for bread was added to 10 kg of liquid egg white obtained by splitting the eggs with shells and desugared at 35 ° C. for 4 hours. 500 g of 10% sodium hydroxide solution was added to the desugared solution egg white and then spray dried at 170 ° C. to obtain dried egg white (pH 10.8, water content 7%). Further, 1 kg of the obtained dried egg white was subjected to a dry heat treatment in the same manner as in Example 1 except that no carbon dioxide absorbent was encapsulated. That is, after the dried egg white was filled and sealed in an aluminum bag, the dried egg white of Comparative Example 6 was obtained by performing a dry heat treatment at 75 ° C. for 2 days in a thermostatic chamber. The obtained dried egg white of Comparative Example 6 was boiled.
３．１１．試験例
本試験例においては、乾燥卵白中の二酸化炭素濃度とｐＨが起泡性に与える影響を調べるため、実施例１、２及び比較例１、４、５の乾燥卵白に加えて、以下の試験品１−６を調製し、これらの起泡試験を行った。
3.11. Test Example In this test example, in order to examine the effect of carbon dioxide concentration and pH in dry egg white on foamability, in addition to the dry egg white of Examples 1, 2 and Comparative Examples 1, 4, 5, the following Test products 1-6 were prepared and subjected to these foaming tests.
３．１１．１．試験品の調製
３．１１．１−１．試験品１
実施例２で得られた改質乾燥卵白１質量部に対して、７質量部の清水を加えて溶解させた後、１０％クエン酸水溶液を加えてｐＨ７．０に調整して、試験品１を得た。
3.11.1. Preparation of test article 3.11.1-1. Test product 1
For 1 part by weight of the modified dried egg white obtained in Example 2, 7 parts by weight of fresh water was added and dissolved, and then adjusted to pH 7.0 by adding a 10% aqueous citric acid solution. Got.
３．１１．１−２．試験品２
比較例５で得られた乾燥卵白１質量部に対して、７質量部の清水を加えて溶解させた後、水酸化ナトリウムを加えてｐＨ１０．４に調整して、試験品２を得た。
3.11.1-2. Test product 2
After 7 parts by mass of fresh water was added to 1 part by mass of the dried egg white obtained in Comparative Example 5 and dissolved, sodium hydroxide was added to adjust the pH to 10.4 to obtain Test Product 2.
３．１１．１−３．試験品３
試験品３として、液卵白（ｐＨ９．１）を使用した。
3.11.1-3. Test product 3
As test product 3, liquid egg white (pH 9.1) was used.
３．１１．１−４．試験品４
液卵白（ｐＨ９．１）に水酸化ナトリウムを加えてｐＨ１０．４に調整して、試験品４を得た。
3.11.1-4. Test article 4
Sodium hydroxide was added to the liquid egg white (pH 9.1) to adjust to pH 10.4, and a test product 4 was obtained.
３．１１．１−５．試験品５
比較例４の乾燥卵白１質量部に対して、７質量部の清水を加えて溶解させた後に、水酸化ナトリウムを加えてｐＨ１０．４に調整して、試験品５を得た。
3.11.1-5. Test article 5
After 7 parts by mass of fresh water was added to 1 part by mass of the dried egg white of Comparative Example 4 and dissolved, sodium hydroxide was added to adjust the pH to 10.4 to obtain Test Product 5.
３．１１．１−６．試験品６
液卵白（ｐＨ９．１）に水酸化ナトリウムを加えてｐＨ１０．４に調整して得られた液を低温室（４℃）で１６時間放置した後、１０％クエン酸水溶液を加えてｐＨ７．０に調整して、試験品６を得た。
3.11.1-6. Test product 6
A solution obtained by adding sodium hydroxide to liquid egg white (pH 9.1) to pH 10.4 is allowed to stand in a cold room (4 ° C.) for 16 hours, and then a 10% aqueous citric acid solution is added to adjust the pH to 7.0. To obtain a test product 6.
３．１１．２．試験方法
実施例１、２及び比較例１、４、５の乾燥卵白は、１質量部の（改質）乾燥卵白に対して、７質量部の清水を加えて溶解させた溶液をサンプル溶液とした。また、試験品１−６は、そのままサンプル溶液とした。
3.11.2. Test Method The dried egg whites of Examples 1 and 2 and Comparative Examples 1, 4 and 5 were prepared by adding 7 parts by mass of fresh water to 1 part by mass of (modified) dried egg white and dissolving the sample solution. did. Further, the test product 1-6 was used as a sample solution as it was.
泡の高さは、ミキサーのボール底面から起泡により生じた泡の上端までの高さを測定したものである。 The height of the foam is a value measured from the bottom surface of the mixer ball to the upper end of the foam generated by foaming.
３．１１．２−１．無糖試験
・撹拌装置：ホバート社製１２コートミキサー、Ａ１２０
・試料 ：サンプル溶液５００ｇ（２０℃）
・測定項目：泡の高さ
・撹拌条件：中速（１９６ｒｐｍ）で２．５分間撹拌して泡の高さを測定した。その後、高速（３５８ｒｐｍ）で撹拌して１分間ごとに泡の高さを測定した。
3.11.2-1. Sugar-free test / stirring device: Hobart 12 coat mixer, A120
・ Sample: 500 g of sample solution (20 ° C.)
-Measurement item: height of foam-Stirring conditions: Stirred for 2.5 minutes at medium speed (196 rpm), and the height of the foam was measured. Then, the height of the foam was measured every minute by stirring at a high speed (358 rpm).
３．１１．２−２．加糖試験
・撹拌装置：ホバート社製１２コートミキサー、Ａ１２０
・試料 ：サンプル溶液５００ｇ（２０℃）＋グラニュー糖５００ｇ
・測定項目：泡の高さ
・撹拌条件：中速（１９６ｒｐｍ）で２．５分間撹拌した後、高速（３５８ｒｐｍ）で２．５分間撹拌して泡の高さを測定した。その後、高速で撹拌して２．５分間ごとに泡の高さを測定した。
3.11.2-2. Sweetening test / stirring device: Hobart 12 coat mixer, A120
Sample: 500 g of sample solution (20 ° C.) + 500 g of granulated sugar
Measurement item: height of foam. Stirring conditions: After stirring for 2.5 minutes at medium speed (196 rpm), the height of foam was measured by stirring for 2.5 minutes at high speed (358 rpm). Then, the height of the foam was measured every 2.5 minutes while stirring at high speed.
３．１１．３．試験結果
上記無糖試験における泡の高さを表１に示し、上記加糖試験における泡の高さを表２に示す。なお、表１では、中速で２．５分間撹拌後＝高速撹拌時間０分として示されている。
3.11.3. Test results The foam height in the sugar-free test is shown in Table 1, and the foam height in the sugar addition test is shown in Table 2. In Table 1, after stirring for 2.5 minutes at medium speed, the high speed stirring time is 0 minutes.
３．１１．３−１．無糖試験 3.11.3-1. Sugar-free test
３．１１．３−２．加糖試験 3.11.3-2. Sugar test
３．１１．４．考察
表１および表２によれば、実施例１および２で得られた改質乾燥卵白を有効成分とする起泡材を用いることにより、高い泡が得られた。また、これらは起泡処理時間が長くなっても破泡が生じ難い、つまり、「泡が枯れる」という現象が生じ難かった。以上により、ｐＨが９．５以上であり、製品２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１%以下である改質乾燥卵白を有効成分とする改質乾燥卵白を有効成分とする起泡材を用いて、容積が大きい高品質の起泡を食品工業的に安定して得ることができることがわかる。
3.11.4. Discussion According to Tables 1 and 2, high foam was obtained by using the foaming material containing the modified dried egg white obtained in Examples 1 and 2 as an active ingredient. Moreover, even when the foaming treatment time is increased, these bubbles are less likely to be broken, that is, the phenomenon that “bubbles wither” hardly occurs. As described above, the modified drying is such that the pH is 9.5 or more, and 25 g of the product is sealed in a 250 mL vial and stored at 75 ° C. for 24 hours, and the carbon dioxide concentration in the vial is 1% or less. It can be seen that a high-quality foam having a large volume can be stably obtained in the food industry by using a foaming material containing egg white as an active ingredient and modified dry egg white as an active ingredient.
より具体的には、実施例１、２と、試験品２、４、５との対比より、単にｐＨが高いことにより起泡性が改善されているわけではなく、二酸化炭素が散失され、かつ、ｐＨが９．５以上であることにより、起泡性が改質されていることがわかる。 More specifically, compared with Examples 1 and 2 and test samples 2, 4, and 5, the foaming property is not simply improved due to the high pH, carbon dioxide is lost, and It can be seen that the foaming property is modified when the pH is 9.5 or more.
また、実施例２と試験品１との対比により、ｐＨを中性の状態で起泡しても効果が得られていることから、起泡する際のｐＨの値に関わらず、本発明の改質乾燥卵白によって起泡性が改質されていることがわかる。 In addition, by comparing Example 2 with the test product 1, the effect is obtained even when foaming in a neutral state. Therefore, regardless of the pH value when foaming, It can be seen that the foamability is modified by the modified dried egg white.
更に、実施例１、２と、試験品３、４との対比により、本発明の改質卵白は、生卵白よりも起泡性が優れていること、生卵白のｐＨを調整して起泡性を改質する従来の方法に比べて、添加剤を用いていないにも拘らず、優れた起泡性向上効果が得られていることがわかる。 Furthermore, by comparing Examples 1 and 2 with the test products 3 and 4, the modified egg white of the present invention has better foaming properties than raw egg white, and the pH of the raw egg white is adjusted to foam. It can be seen that, compared with the conventional method for improving the property, an excellent foaming improvement effect is obtained despite the fact that no additive is used.
なお、試験品６は、アルカリ剤（水酸化ナトリウム）にてアルカリ処理を行なった後、酸を添加して中和した例であるが、添加した塩類によりやや異味があった。 In addition, although the test article 6 is the example neutralized by adding an acid after performing an alkali treatment with an alkali agent (sodium hydroxide), it had a slightly different taste depending on the added salts.
３．１２．実施例５（スポンジケーキの製造）
実施例２で得られた改質乾燥卵白を用いて、下記のようにスポンジケーキを製造した。
すなわち、実施例２で得られた改質乾燥卵白１質量部に対して、７質量部の清水を加えて溶解させた。この溶液７００部に砂糖３７５部を加えてミキサー（ホバート社製１２コートミキサー、Ａ１２０）に投入し高速で１５分間撹拌して起泡させた。
3.12. Example 5 (Manufacture of sponge cake)
Using the modified dried egg white obtained in Example 2, a sponge cake was produced as follows.
That is, 7 parts by mass of fresh water was added to 1 part by mass of the modified dried egg white obtained in Example 2 and dissolved. To 700 parts of this solution, 375 parts of sugar was added and charged into a mixer (12-coat mixer manufactured by Hobart, A120) and stirred at high speed for 15 minutes to cause foaming.
また、これとは別に、液卵黄３００部に砂糖３７５部を加えて同様にミキサーで起泡させた。続いて、これらの起泡物と小麦粉（薄力粉）７５０部を混合機で混ぜて生地を調製した。得られた生地を直径１８ｃｍのスポンジケーキ用の丸型に流し込み、１７０℃のオーブンで３０分間焼成し、室温にてあら熱をとり、型からはずし、スポンジケーキを得た。 Separately from this, 375 parts of sugar was added to 300 parts of liquid egg yolk and foamed in the same manner. Subsequently, these foams and 750 parts of wheat flour (weak flour) were mixed with a mixer to prepare a dough. The obtained dough was poured into a round shape for sponge cake having a diameter of 18 cm, baked in an oven at 170 ° C. for 30 minutes, heated at room temperature, and removed from the die to obtain a sponge cake.
得られたスポンジケーキは、外観状ふっくらとしてボリューム感があり食味も良好であった。 The resulting sponge cake had a voluminous feel and good taste as an appearance-like plump.
３．１３．実施例６（ブッセの製造）
実施例１で得られた改質乾燥卵白を用いて、下記のようにスポンジケーキを製造した。すなわち、まず、実施例１で得られた改質乾燥卵白１質量部に対して、７質量部の清水を加えて溶解させた。この溶液３４０部に砂糖６０部を加えてミキサー（実施例５と同じ）で高速で１０分間撹拌して起泡させた。これとは別に、液卵黄１６０部と砂糖１４０部を同様にミキサーで起泡させた。次に、これらの起泡物と予め粉体混合した小麦粉（薄力粉）１８０部及びコーンスターチ２０部を混合機で混ぜて生地を得た。続いて、得られた生地を２０ｇずつ絞り袋で天板上に絞り出し、少量の粉糖をふり、１８０℃のオーブンで１３分間焼成してブッセを得た。
3.13. Example 6 (Production of Busse)
Using the modified dried egg white obtained in Example 1, a sponge cake was produced as follows. That is, first, 7 parts by mass of fresh water was added to 1 part by mass of the modified dried egg white obtained in Example 1 and dissolved. 60 parts of sugar was added to 340 parts of this solution, and the mixture was agitated with a mixer (same as in Example 5) at high speed for 10 minutes to foam. Separately, 160 parts of liquid egg yolk and 140 parts of sugar were similarly foamed with a mixer. Next, 180 parts of wheat flour (soft flour) and 20 parts of corn starch, which were previously powder-mixed with these foams, were mixed with a mixer to obtain a dough. Subsequently, 20 g of the obtained dough was squeezed out on a top board with a squeezing bag, and a small amount of powdered sugar was applied, and baked in an oven at 180 ° C. for 13 minutes to obtain a bushe.
得られたブッセは、外観状ふっくらとしてボリューム感があり食味も良好であった。 The obtained busse had a voluminous appearance and a good taste.
３．１４．実施例７（メレンゲ菓子の製造）
実施例２で得られた改質乾燥卵白を用いて、下記のようにメレンゲ菓子を製造した。すなわち、まず、実施例２で得られた改質乾燥卵白１質量部に対して、７質量部の清水を加えて溶解させた。この溶液７０部及び砂糖３０部をミキサー（実施例５と同じ）に投入し、高速で１５分間撹拌して起泡させた。次にこの起泡物を直径８ｃｍのスフレ型に３５ｇずつ絞り出した後、２５０℃のオーブンで５分間焼成して、メレンゲ菓子を得た。
3.14. Example 7 (Production of meringue confectionery)
Using the modified dried egg white obtained in Example 2, a meringue confectionery was produced as follows. That is, first, 7 parts by mass of fresh water was added to 1 part by mass of the modified dried egg white obtained in Example 2 and dissolved. 70 parts of this solution and 30 parts of sugar were put into a mixer (the same as in Example 5) and stirred at high speed for 15 minutes to cause foaming. Next, 35 g of this foam was squeezed out into a souffle mold having a diameter of 8 cm and then baked in an oven at 250 ° C. for 5 minutes to obtain a meringue confectionery.
得られたメレンゲ菓子は、外観状ふっくらとしてボリューム感があり食味も良好であった。 The obtained meringue confectionery was voluminous and had a good taste as an appearance-like plump.
３．１５．実施例８（スフレオムレツの製造）
実施例１で得られた改質乾燥卵白を用いて、下記のようにスフレオムレツを製造した。すなわち、まず、実施例１で得られた改質乾燥卵白１質量部に対して、７質量部の清水を加えて溶解させた。この溶液５０部と卵黄５０部を撹拌混合して起泡し、得られた起泡物を、油を引いたフライパンに流し込み、加熱凝固させて成型し、スフレオムレツを得た。
3.15. Example 8 (Production of souffle omelet)
Using the modified dried egg white obtained in Example 1, a souffle omelet was produced as follows. That is, first, 7 parts by mass of fresh water was added to 1 part by mass of the modified dried egg white obtained in Example 1 and dissolved. 50 parts of this solution and 50 parts of egg yolk were agitated and mixed to foam, and the resulting foamed product was poured into a frying pan from which oil had been drawn, solidified by heating, and molded to obtain a souffle omelet.
得られたスフレオムレツは、外観状ふっくらとしてボリューム感があり食味も良好であった。 The obtained souffle omelet was voluminous and had a good taste as an appearance-like plump.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008295361A (en) * | 2007-05-31 | 2008-12-11 | Q P Corp | Fried food quality improving agent, fried food coating material containing the same, and food for frying |
| JP2012100543A (en) * | 2010-11-05 | 2012-05-31 | Q P Corp | Powdery egg-containing composition, production method of the same, and confectionery |
| CN111642538A (en) * | 2020-06-15 | 2020-09-11 | 回头客食品集团股份有限公司 | Japanese Kawasaki cake and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62107771A (en) * | 1985-11-06 | 1987-05-19 | Q P Corp | Production of albumen having high frothing power |
| JPH0984556A (en) * | 1995-09-27 | 1997-03-31 | Q P Corp | Production of dried albumen having strong gel strength |
| JP2008086306A (en) * | 2006-09-07 | 2008-04-17 | Q P Corp | Modified dried albumen, method for producing the same, and food product containing the modified dried albumen |
-
2007
- 2007-05-29 JP JP2007141393A patent/JP4806654B2/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62107771A (en) * | 1985-11-06 | 1987-05-19 | Q P Corp | Production of albumen having high frothing power |
| JPH0984556A (en) * | 1995-09-27 | 1997-03-31 | Q P Corp | Production of dried albumen having strong gel strength |
| JP2008086306A (en) * | 2006-09-07 | 2008-04-17 | Q P Corp | Modified dried albumen, method for producing the same, and food product containing the modified dried albumen |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008295361A (en) * | 2007-05-31 | 2008-12-11 | Q P Corp | Fried food quality improving agent, fried food coating material containing the same, and food for frying |
| JP2012100543A (en) * | 2010-11-05 | 2012-05-31 | Q P Corp | Powdery egg-containing composition, production method of the same, and confectionery |
| CN111642538A (en) * | 2020-06-15 | 2020-09-11 | 回头客食品集团股份有限公司 | Japanese Kawasaki cake and preparation method thereof |
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