JP2008307014A - Albumen composition - Google Patents
Albumen composition Download PDFInfo
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- JP2008307014A JP2008307014A JP2007160021A JP2007160021A JP2008307014A JP 2008307014 A JP2008307014 A JP 2008307014A JP 2007160021 A JP2007160021 A JP 2007160021A JP 2007160021 A JP2007160021 A JP 2007160021A JP 2008307014 A JP2008307014 A JP 2008307014A
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- trehalose
- mass
- degradation product
- egg white
- protein degradation
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- 239000000203 mixture Substances 0.000 title abstract description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 55
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 54
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 53
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 53
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 36
- 210000000969 egg white Anatomy 0.000 claims description 52
- 235000014103 egg white Nutrition 0.000 claims description 52
- 108010000912 Egg Proteins Proteins 0.000 claims description 51
- 102000002322 Egg Proteins Human genes 0.000 claims description 51
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 48
- 239000007857 degradation product Substances 0.000 claims description 48
- 230000017854 proteolysis Effects 0.000 claims description 47
- 238000005187 foaming Methods 0.000 abstract description 24
- 238000011282 treatment Methods 0.000 abstract description 14
- 230000001954 sterilising effect Effects 0.000 abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 11
- 230000008014 freezing Effects 0.000 abstract description 10
- 238000007710 freezing Methods 0.000 abstract description 10
- 241000894006 Bacteria Species 0.000 abstract description 7
- 239000003531 protein hydrolysate Substances 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 206010016952 Food poisoning Diseases 0.000 abstract description 4
- 208000019331 Foodborne disease Diseases 0.000 abstract description 4
- 230000000052 comparative effect Effects 0.000 description 45
- 229940001941 soy protein Drugs 0.000 description 19
- 230000005484 gravity Effects 0.000 description 18
- 230000000844 anti-bacterial effect Effects 0.000 description 17
- 239000006260 foam Substances 0.000 description 16
- 230000000694 effects Effects 0.000 description 14
- 238000005259 measurement Methods 0.000 description 13
- 238000003756 stirring Methods 0.000 description 11
- 230000007423 decrease Effects 0.000 description 9
- 235000013601 eggs Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 239000007788 liquid Substances 0.000 description 6
- 238000002156 mixing Methods 0.000 description 6
- 230000000704 physical effect Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 235000008429 bread Nutrition 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 238000000691 measurement method Methods 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000002829 reductive effect Effects 0.000 description 3
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 102000016943 Muramidase Human genes 0.000 description 2
- 108010014251 Muramidase Proteins 0.000 description 2
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 229960000274 lysozyme Drugs 0.000 description 2
- 235000010335 lysozyme Nutrition 0.000 description 2
- 239000004325 lysozyme Substances 0.000 description 2
- 241000271566 Aves Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241001026509 Kata Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 241000272534 Struthio camelus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000000991 chicken egg Anatomy 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 238000012851 eutrophication Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000000670 limiting effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000036961 partial effect Effects 0.000 description 1
- -1 polyethylene Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本発明はトレハロース及び大豆タンパク質分解物を卵白に添加することにより、殺菌及び冷凍保存後も瞬発力及び起泡性を向上した殺菌加工卵白に関する。 The present invention relates to a sterilized processed egg white having improved instantaneous power and foamability even after sterilization and frozen storage by adding trehalose and a soy protein degradation product to the egg white.
卵白は起泡性から、製菓や製パンなどに広く使用され、起泡性はそれらの商品の膨化度、キメあるいは食感などに大きく関与しており、生じた泡のボリュームが大きく、硬くまた液戻りも小さいものが良いとされている。 Egg whites are widely used in confectionery and bread making because of their foaming properties, and foaming properties are largely related to the degree of swelling, texture or texture of these products. A small liquid return is considered good.
ところで、卵白はアルカリ性を示し微生物の繁殖に適さないこと、また、リゾチームなどの抗菌物質を含むこと等の理由から全卵や卵黄に比べ、一般に低い菌数を示している。しかし、工業的に機械にて割卵される際に、不可避的に卵殻に付着した菌による汚染や、卵黄の混入などが起こり、リゾチーム活性の低下また富栄養が起こる。これにより菌の増殖速度は著しく増加する。その為、製品では食中毒の原因菌を陰性とする為に加熱処理による殺菌が必要であるが、殺菌処理により瞬発力や起泡性の低下が起こる。 By the way, egg white is alkaline and unsuitable for the growth of microorganisms, and contains an antibacterial substance such as lysozyme, and therefore generally shows a lower number of bacteria than whole eggs and egg yolk. However, when an egg is industrially broken by a machine, inevitably contamination with bacteria attached to the eggshell, mixing of egg yolk, and the like occur, resulting in a decrease in lysozyme activity and eutrophication. This significantly increases the growth rate of the bacteria. Therefore, the product needs to be sterilized by heat treatment in order to make the causative bacteria of food poisoning negative, but the sterilization treatment causes a drop in instantaneous power and foaming property.
また、液卵製品の流通方法としてはチルドと冷凍が一般的である。チルドは、ユーザーにとって品質あるいは手間の面からみて良い状態であるが、大量に使用する場合には保管場所や消費期限が短いなどの問題がある。冷凍は、遠方への配送や長期保管が可能となり、また、腐敗の心配が無いなどの利点があるが、冷凍することにより瞬発力や起泡性など物性の低下が起こる。 In addition, chilled and frozen are common methods for distributing liquid egg products. The chilled state is good for users in terms of quality or labor, but there are problems such as short storage location and expiration date when used in large quantities. Freezing is advantageous in that it can be delivered to long distances and stored for a long time, and there is no fear of spoilage. However, freezing causes deterioration in physical properties such as instantaneous power and foaming property.
上述したように瞬発力や起泡性の低下が起きた卵白では、製菓及び製パンに用いるには不向きであり、また、製造が出来た場合にも効率の悪化や満足する製品が得られないなどの問題があった。これらの問題点を改善する為に、殺菌処理及び冷凍処理による物性の低下を防ぐ方法として、以下のような研究が報告されている。 As described above, egg whites with reduced instantaneous power and foaming properties are not suitable for use in confectionery and bread making, and even when they are manufactured, the efficiency is deteriorated and satisfactory products cannot be obtained. There were problems such as. In order to improve these problems, the following studies have been reported as methods for preventing deterioration of physical properties due to sterilization treatment and freezing treatment.
しかしながら、上述した方法では、殺菌処理及び冷凍処理による瞬発力と起泡性の双方の低下を防ぐことは難しく、また、どのような組み合わせが最も良いのか不明という問題点があった。 However, in the above-described method, it is difficult to prevent both the instantaneous force and the foaming ability from being reduced by the sterilization treatment and the freezing treatment, and there is a problem that it is unclear what combination is best.
そこで本発明では、食中毒菌の危険性が無く、長期保管や流通が可能であり、また、殺菌及び冷凍の両処理を行った後にも製菓及び製パンへの利用が可能な瞬発力及び起泡性を向上した殺菌加工卵白を提供することを目的とするものである。 Therefore, in the present invention, there is no danger of food poisoning bacteria, long-term storage and distribution are possible, and instantaneous power and foaming that can be used for confectionery and baking after both sterilization and freezing treatments are performed. It aims at providing the sterilized processed egg white which improved the property.
上記目的を達成する為に、本発明は、卵白、トレハロース及び大豆タンパク質分解物を含有することを特徴とする殺菌加工卵白を提供したものである。 In order to achieve the above object, the present invention provides a sterilized processed egg white containing egg white, trehalose and soybean protein degradation product.
本発明によれば、食中毒菌の危険性が無く、長期保管や流通が可能であり、また、殺菌及び冷凍の両処理を行った後にも製菓及び製パンへの利用が可能な瞬発力及び起泡性を向上した殺菌加工卵白を提供することが出来る。特に、卵白へトレハロースを２．０〜３５．０質量％、及び大豆タンパク質分解物を０．１〜５．０質量％添加することにより、さらに瞬発力及び起泡性を向上した殺菌加工卵白を得ることが出来る。 According to the present invention, there is no danger of food poisoning bacteria, long-term storage and distribution are possible, and instantaneous power and occurrence that can be used for confectionery and bread making after both sterilization and freezing treatment are performed. A sterilized egg white with improved foamability can be provided. In particular, by adding 2.0 to 35.0% by mass of trehalose to egg white and 0.1 to 5.0% by mass of soy protein degradation product, a sterilized processed egg white with improved instantaneous power and foamability is obtained. Can be obtained.
以下、本発明を詳細に説明する。なお、本発明において「％」は全て「質量％」を意味する。 Hereinafter, the present invention will be described in detail. In the present invention, “%” means “% by mass”.
本発明における卵白とは、卵を割卵し、卵黄を分離して得られる液状の生卵白、これを殺菌処理、凍結処理、濃縮処理、もしくは乾燥処理のいずれかを施したもの、あるいは、処理を組み合わせたもの、または、凍結処理、濃縮処理、もしくは乾燥処理のいずれかを施した卵白、あるいは、処理を組み合わせた卵白を通常の卵白に戻したものであり種々の状態の卵白を使用することが出来る。ここでいう、卵とは鶏、鶉、鴨、アヒル、ダチョウ等、食用に供される鳥類の卵のことであり、通常は鶏卵が用いられる。 The egg white in the present invention is a liquid raw egg white obtained by splitting an egg and separating the yolk, which has been subjected to any of sterilization treatment, freezing treatment, concentration treatment, or drying treatment, or treatment , Or egg white that has been subjected to freezing, concentration, or drying, or a combination of processed egg whites that has been returned to normal egg white, and use egg whites in various states I can do it. As used herein, an egg is an avian egg used for food, such as a chicken, a frog, a duck, a duck, or an ostrich, and a chicken egg is usually used.
本発明に用いるトレハロースの添加量は卵白に対して２．０〜３５．０％であることが望ましい。２％未満では、殺菌時のタンパク質変性抑制効果が少ない為、糖が添加されることによる起泡性低下がタンパク質変性抑制効果に勝り、起泡性を低下させてしまう。また、３５．０％以上では糖の析出及び瞬発力低下が起きる。 The added amount of trehalose used in the present invention is desirably 2.0 to 35.0% with respect to egg white. If it is less than 2%, the protein denaturation inhibitory effect at the time of sterilization is small, so that the foaming reduction due to the addition of sugar is superior to the protein denaturation inhibitory effect and the foaming property is reduced. On the other hand, if the content is 35.0% or more, the precipitation of sugar and the instantaneous power decrease occur.
本発明においては、トレハロースに加え、大豆タンパク質分解物も添加する。大豆タンパク質分解物を添加することにより、トレハロース添加のみでは向上出来ない卵白の物性向上が可能となる。大豆タンパク質分解物の添加量は、卵白に対して０．１〜５．０％であることが望ましい。配合量は少なくとも効果を発揮するが、多過になった場合には完全に溶解が起こらず瞬発力を低下させる原因となる。ここでいう大豆タンパク質分解物とは、大豆タンパク質を酵素あるいは酸等を用いて部分的に分解されることにより得られる水溶性のタンパク質部分分解物のことであり、分子量別の精製の有無は問わない。 In the present invention, in addition to trehalose, soybean protein degradation product is also added. By adding a soybean protein degradation product, it becomes possible to improve the physical properties of egg white which cannot be improved only by adding trehalose. As for the addition amount of a soybean protein degradation product, it is desirable that it is 0.1-5.0% with respect to egg white. The blending amount exhibits at least an effect, but when it is excessive, it does not completely dissolve and causes a reduction in instantaneous power. The soy protein degradation product as used herein refers to a water-soluble protein partial degradation product obtained by partially degrading soy protein using an enzyme or acid. Absent.
以下、実施例に基づき詳細に説明するが、本発明はこれらにより何ら制限を受けるものではない。 Hereinafter, although it demonstrates in detail based on an Example, this invention does not receive a restriction | limiting at all by these.
実施例１
新鮮な鶏卵を割卵機（ＳＡＮＯＢＯ社製、３００１）を使用して常法通りに割卵及びセパレートした卵白を、１ｍｍフィルターでろ過した卵白を未殺菌ろ過卵白とした。この未殺菌ろ過卵白２０００ｇを３Ｌ容ステンレスビーカーへ入れ、未殺菌ろ過卵白へトレハロース（株式会社林原製、商品名「トレハ」）８．５％及び大豆タンパク質分解物（光洋商会株式会社、商品名「バーサホイップＴＭ−５００」）０．１質量％を添加し、簡易撹拌後、トルネード（アズワン株式会社製、ＳＭＴ−１０４）にて１００ｒｐｍで常時撹拌しながら低温恒温水槽（ＡＤＶＡＮＴＥＣ社 ＬＣＨ−４１１０）にて５６度３分３０秒の模擬バッチ殺菌処理を行った。その後５度まで冷却し、ポリエチレン製無菌袋へ充填しマイナス２０度にて冷凍した殺菌加工卵白溶液を流水にて解凍したものを試料として用いた。
Example 1
The egg white obtained by filtering and separating egg white obtained by splitting and separating fresh chicken eggs using a cracker (manufactured by SANOBO, 3001) in a conventional manner with a 1 mm filter was used as unsterilized filtered egg white. Place 2000 g of this non-sterilized filtered egg white into a 3 L stainless beaker, add 8.5% trehalose (trade name “Treha”, Hayashibara Co., Ltd.) to unsterilized filtered egg white, and soy protein decomposer (Koyo Shokai Co., Ltd., trade name “ Versa Whip TM-500 ") 0.1% by mass, after simple stirring, to a low temperature water bath (ADVANTEC LCH-4110) with constant stirring at 100 rpm with a tornado (manufactured by ASONE, SMT-104) A simulated batch sterilization treatment was performed at 56 degrees 3 minutes 30 seconds. Thereafter, the sample was cooled to 5 degrees, filled in a sterile polyethylene bag and frozen at minus 20 degrees, and thawed with running water as a sample.
実施例２
実施例１において、トレハロース８．５質量％及び大豆タンパク質分解物０．５質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 2
In Example 1, except that trehalose 8.5 mass% and soybean protein degradation product 0.5 mass% were added, it carried out similarly to Example 1, and used the bactericidal processed egg white solution as a sample.
実施例３
実施例１において、トレハロース８．５質量％及び大豆タンパク質分解物１．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 3
In Example 1, except that trehalose 8.5 mass% and soybean protein degradation product 1.0 mass% were added, it carried out like Example 1 and used the bactericidal processed egg white solution as a sample.
実施例４
実施例１において、トレハロース８．５質量％及び大豆タンパク質分解物３．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 4
In Example 1, except that trehalose 8.5 mass% and soybean protein degradation product 3.0 mass% were added, it carried out like Example 1 and used the bactericidal processed egg white solution as a sample.
実施例５
実施例１において、トレハロース８．５質量％及び大豆タンパク質分解物５．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 5
The same sterilized processed egg white solution was used as a sample in Example 1, except that 8.5% by mass of trehalose and 5.0% by mass of soybean protein degradation product were added.
実施例６
実施例１において、トレハロース８．５質量％及び大豆タンパク質分解物７．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 6
In Example 1, except that trehalose 8.5 mass% and soybean protein degradation product 7.0 mass% were added, it carried out similarly to Example 1, and used the bactericidal processed egg white solution as a sample.
実施例７
実施例１において、トレハロース２．０質量％及び大豆タンパク質分解物１．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 7
In Example 1, except that trehalose 2.0 mass% and soybean protein degradation product 1.0 mass% were added, it carried out like Example 1 and used the bactericidal processed egg white solution as a sample.
実施例８
実施例１において、トレハロース３．０質量％及び大豆タンパク質分解物１．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 8
In Example 1, except having added trehalose 3.0 mass% and soybean protein degradation product 1.0 mass%, it carried out similarly to Example 1 and used the bactericidal processed egg white solution as a sample.
実施例９
実施例１において、トレハロース１１．５質量％及び大豆タンパク質分解物１．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 9
In Example 1, except that trehalose 11.5 mass% and soybean protein degradation product 1.0 mass% were added, it carried out similarly to Example 1, and used the bactericidal processed egg white solution as a sample.
実施例１０
実施例１において、トレハロース１３．５質量％及び大豆タンパク質分解物１．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 10
In Example 1, except that trehalose 13.5 mass% and soybean protein degradation product 1.0 mass% were added, it carried out like Example 1 and used the bactericidal processed egg white solution as a sample.
実施例１１
実施例１において、トレハロース１５．０質量％及び大豆タンパク質分解物１．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 11
In Example 1, except that trehalose 15.0 mass% and soybean protein degradation product 1.0 mass% were added, it carried out like Example 1 and used the bactericidal processed egg white solution as a sample.
実施例１２
実施例１において、トレハロース２０．０質量％及び大豆タンパク質分解物１．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 12
In Example 1, except that 20.0% by mass of trehalose and 1.0% by mass of soy protein degradation product were added, the same sterilized processed egg white solution was used as a sample.
実施例１３
実施例１において、トレハロース２５．０質量％及び大豆タンパク質分解物１．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 13
In Example 1, except that trehalose 25.0 mass% and soybean protein degradation product 1.0 mass% were added, it carried out like Example 1 and used the bactericidal processed egg white solution as a sample.
実施例１４
実施例１において、トレハロース３５．０質量％及び大豆タンパク質分解物１．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Example 14
In Example 1, except that trehalose 35.0 mass% and soybean protein degradation product 1.0 mass% were added, it carried out similarly to Example 1, and used the bactericidal processed egg white solution as a sample.
比較例１
比較例としてトレハロース及び大豆タンパク質分解物双方とも添加のない以外は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。この試料と比較を行うことによりトレハロース及び大豆タンパク質分解物添加による瞬発力及び起泡性の向上を確認した。
Comparative Example 1
As a comparative example, the same procedure as in Example 1 was carried out except that neither trehalose nor soybean protein degradation product was added, and the obtained bactericidal processed egg white solution was used as a sample. Comparison with this sample confirmed the improvement in instantaneous power and foamability due to the addition of trehalose and soybean protein degradation product.
比較例２
実施例１において、トレハロース８．５質量％のみ添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。この試料と比較を行うことによりトレハロースのみの添加による瞬発力及び起泡性への効果を確認した。
Comparative Example 2
In Example 1, except that only 8.5% by mass of trehalose was added, the same procedure as in Example 1 was performed, and the obtained bactericidal processed egg white solution was used as a sample. By comparing with this sample, the effect on the instantaneous force and foaming property by adding only trehalose was confirmed.
比較例３
実施例１において、大豆タンパク質分解物１．０質量％のみ添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。この試料と比較を行うことにより大豆タンパク質分解物のみの添加による瞬発力及び起泡性への効果を確認した。
Comparative Example 3
In Example 1, except that only 1.0% by mass of soybean protein degradation product was added, the same procedure as in Example 1 was performed, and the obtained bactericidal processed egg white solution was used as a sample. By comparing with this sample, the effect on the instantaneous force and foamability by adding only the soybean protein degradation product was confirmed.
比較例４
実施例１において、トレハロース１．０質量％及び大豆タンパク質分解物１．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Comparative Example 4
In Example 1, except that trehalose 1.0 mass% and soybean protein degradation product 1.0 mass% were added, it carried out similarly to Example 1, and used the bactericidal processed egg white solution as a sample.
比較例５
実施例１において、トレハロース４０．０質量％及び大豆タンパク質分解物１．０質量％を添加した他は実施例１と同様に行い、得られた殺菌加工卵白溶液を試料として用いた。
Comparative Example 5
In Example 1, except that trehalose 40.0 mass% and soybean protein degradation product 1.0 mass% were added, it carried out similarly to Example 1 and used the bactericidal processed egg white solution as a sample.
試験方法
実施例及び比較例の各殺菌加工卵白溶液を用いて、比重低下測定にて瞬発力（泡立ちの速さ）を、また、起泡性測定にて泡の高さ、硬さ及び安定性を確認した。実施例１〜６は比重低下測定、それ以外の実施例及び比較例では比重低下測定及び起泡性測定を行った。それぞれの測定方法を以下に示した。また、比重低下測定結果を図１、図２及び図４に、起泡性測定結果をトレハロース及び大豆タンパク質分解物の配合量と共に図３及び図５に示した。
比重低下測定方法
各殺菌加工卵白溶液２００ｇを５Ｌ容ケンミックス用ボウルに量り取り、溶液の温度を恒温水槽（アズワン株式会社製）にて４０度まで昇温させた後ケンミックスミキサーにて１０分間撹拌を行った。撹拌１分おきに撹拌を停止し、その都度泡の比重を測定した。短い撹拌時間で比重の値が低いものほど泡立ちが早いことを示す。
起泡性測定方法
比重低下測定方法同様に、各殺菌加工卵白溶液２００ｇを５Ｌ容ケンミックス用ボウルに量り取り、溶液の温度を恒温水槽（アズワン株式会社製）にて４０度まで昇温した後ケンミックスミキサーにてカタ泡を形成するまで撹拌した。撹拌後、へらにて泡の表面を平らに均し、ボウルの底部から泡の表面までの高さを測定した。この値が大きいほどボリュームが大きいことを示す。次に、均した泡の表面に分銅を乗せ１５秒間沈まない重さを測定し、この値を硬さとした。値が大きいほどしっかりとした泡を形成していることを示す。最後に、撹拌して得た泡を１００ｇ量り取り、１時間静置後液状に戻った液卵の量を測定し以下の式より泡の安定性を求めた。数値が高いほど泡の安定性が高いことを示す。
Test Method Using each sterilized egg white solution of Examples and Comparative Examples, the instantaneous force (speed of foaming) was measured by measuring the decrease in specific gravity, and the height, hardness and stability of foam were measured by measuring foamability. It was confirmed. In Examples 1 to 6, specific gravity reduction measurement was performed, and in other Examples and Comparative Examples, specific gravity reduction measurement and foaming property measurement were performed. Each measuring method is shown below. Moreover, the specific gravity reduction | decrease measurement result was shown in FIG.1, FIG.2 and FIG.4, and the foaming property measurement result was shown in FIG.3 and FIG.5 with the compounding quantity of a trehalose and a soybean protein degradation product.
Specific Gravity Reduction Measurement Method Each sterilized egg white solution (200 g) was weighed in a 5 L Kenmix bowl, and the temperature of the solution was raised to 40 ° C. in a constant temperature water bath (manufactured by ASONE Co., Ltd.). Stirring was performed. Stirring was stopped every 1 minute, and the specific gravity of the foam was measured each time. The shorter the stirring time, the lower the specific gravity value.
Foaming measurement method Similarly to the specific gravity reduction measurement method, 200 g of each sterilized egg white solution was weighed into a 5 L Kenmix bowl, and the temperature of the solution was raised to 40 degrees in a constant temperature water bath (manufactured by ASONE Corporation). The mixture was agitated with a Kenmix mixer until a kata foam was formed. After stirring, the surface of the foam was leveled with a spatula, and the height from the bottom of the bowl to the surface of the foam was measured. A larger value indicates a larger volume. Next, a weight was placed on the leveled foam surface and the weight that did not sink for 15 seconds was measured, and this value was taken as hardness. A larger value indicates a firmer foam is formed. Finally, 100 g of the foam obtained by stirring was weighed, and the amount of liquid egg returned to liquid after being allowed to stand for 1 hour was measured to determine the stability of the foam from the following formula. The higher the value, the higher the foam stability.
数１ 安定性＝（１００−液状に戻った量）／１００ Number 1 Stability = (100−Amount returned to liquid) / 100
結果
比較例１〜３及び実施例３の比重低下測定結果を図１へ示し、トレハロース及び大豆タンパク質分解物の双方とも添加しない場合と、トレハロースのみ添加した場合、大豆タンパク質分解物のみ添加した場合及びトレハロース及び大豆タンパク質分解物を併用した場合の瞬発力向上効果を比較した。その結果、比較例１に比べ比較例２では、比重の低下が遅くなっており、また、比較例３及び実施例３では比重の低下が非常に早くなっていることが分かる。
Results The specific gravity lowering measurement results of Comparative Examples 1 to 3 and Example 3 are shown in FIG. 1, when neither trehalose nor soy protein degradation product is added, when only trehalose is added, when only soy protein degradation product is added, and The effect of improving the instantaneous power when trehalose and soybean protein degradation product were used in combination was compared. As a result, it can be seen that the decrease in specific gravity is slower in Comparative Example 2 than in Comparative Example 1, and the decrease in specific gravity is much faster in Comparative Example 3 and Example 3.
一方で、比較例１〜３及び実施例３の起泡性測定結果を図３に示した。比較例１に比べ比較例２では泡の高さ、硬さ及び安定性どれも向上し、比較例３では泡の高さ及び硬さは向上しているものの、安定性が低下した。実施例３においては比較例２よりもさらに泡の高さが向上し、安定性は比較例１に比べ向上しているが比較例２に比べ低下した。 On the other hand, the foaming property measurement result of Comparative Examples 1-3 and Example 3 was shown in FIG. In Comparative Example 2, the height, hardness and stability of the foam were all improved compared to Comparative Example 1. In Comparative Example 3, the height and hardness of the foam were improved, but the stability was lowered. In Example 3, the height of the foam was further improved as compared with Comparative Example 2, and the stability was improved as compared with Comparative Example 1, but decreased as compared with Comparative Example 2.
これらの結果より、トレハロースのみの添加では起泡性は向上するが瞬発力は低下し、大豆タンパク質分解物のみの添加では瞬発力は向上するが泡安定性は低下する。一方、トレハロース及び大豆タンパク質分解物を併用すると瞬発力及び起泡性の双方における向上が確認された。 From these results, the addition of trehalose improves the foaming property but decreases the instantaneous force, and the addition of only the soy protein degradation product improves the instantaneous force but decreases the foam stability. On the other hand, when trehalose and soybean protein degradation product were used in combination, improvement in both instantaneous force and foaming property was confirmed.
トレハロース及び大豆タンパク質分解物を併用することにより、瞬発力及び起泡性の双方が向上することが確認された為、次に、大豆タンパク質分解物添加量の変化による瞬発力向上効果を確認する為、実施例１〜６によりトレハロースを８．５％と固定し、大豆タンパク質分解物添加量を変化させ比重低下測定を行った結果を図２へ示した。トレハロース及び大豆タンパク質分解物のどちらも添加していない比較例１と比較し瞬発力の向上を確認した。その結果、比較例１に比べ実施例１〜５までは瞬発力が向上し、実施例６においては撹拌３分以降では比較例１より良い結果を示すが撹拌１分目及び２分目における比重の値は比較例１とほぼ同等であり瞬発力が向上していないことが分かる。これらのことから、大豆タンパク質分解物は０．１％の添加から瞬発力向上効果を発揮し、５．０％までさらに瞬発力を向上させるが、７．０％では低下することが分かった。 In order to confirm the effect of improving the instantaneous power by changing the amount of added soy protein hydrolyzate, it was confirmed that the combined use of trehalose and soy protein hydrolyzate improved both instantaneous power and foamability. FIG. 2 shows the results of measuring specific gravity reduction by fixing trehalose at 8.5% according to Examples 1 to 6 and changing the amount of soybean protein degradation product added. Compared with Comparative Example 1 in which neither trehalose nor soy protein degradation product was added, improvement in instantaneous power was confirmed. As a result, the instantaneous force was improved in Examples 1 to 5 as compared with Comparative Example 1, and in Example 6, the specific gravity in the first and second minutes of stirring was better than that of Comparative Example 1 after 3 minutes of stirring. It can be seen that the value of is almost equal to that of Comparative Example 1 and the instantaneous force is not improved. From these facts, it was found that the soy protein degradation product exerts the effect of improving the instantaneous power from the addition of 0.1% and further improves the instantaneous power to 5.0%, but decreases at 7.0%.
次に、トレハロース添加量の変化による瞬発力向上効果を確認する為、実施例３、実施例７〜１４及び比較例４〜５において大豆タンパク質分解物の添加量を１．０％と固定しトレハロース添加量を変化させ比重低下測定試験を行った結果を図４に示した。トレハロース及び大豆タンパク質分解物双方とも添加していない比較例１と比較し効果を確認した。その結果、実施例３、実施例７〜１４及び比較例４においては比較例１に比べ撹拌１分目より比重の低下が起こり瞬発力の向上が確認されたが、比較例５においては撹拌１分目及び２分目において比較例１とほぼ同じ値を示した。 Next, in order to confirm the effect of improving the instantaneous force due to the change in the amount of trehalose added, trehalose was fixed at 1.0% soy protein degradation product in Example 3, Examples 7-14 and Comparative Examples 4-5. FIG. 4 shows the results of a specific gravity reduction measurement test with the addition amount changed. The effect was confirmed in comparison with Comparative Example 1 in which neither trehalose nor soybean protein degradation product was added. As a result, in Example 3, Examples 7 to 14 and Comparative Example 4, the specific gravity decreased from the first minute of stirring compared to Comparative Example 1 and the improvement in instantaneous power was confirmed. In Comparative Example 5, stirring 1 In the second and second minutes, the same value as in Comparative Example 1 was shown.
一方で、トレハロース添加量の変化による起泡性向上効果を確認する為、実施例３、実施例７〜１４及び比較例４〜５において大豆タンパク質分解物の添加量を１．０％と固定しトレハロース添加量を変化させ起泡性測定試験を行った結果を実施例７〜１４及び比較例４〜５においては図５へ、実施例３においては図３へ示した。トレハロース及び大豆タンパク質分解物双方とも添加していない比較例１と比較し起泡性向上効果を確認した。その結果、実施例３、実施例７〜１４及び比較例５においては比較例１に比べ起泡性の向上が確認されたが、比較例４においては比較例１に比べ泡の高さ及び硬さでは向上が確認されるが、安定性においては向上が確認されなかった。 On the other hand, in order to confirm the foaming effect improvement effect by the change of trehalose addition amount, in Example 3, Examples 7-14, and Comparative Examples 4-5, the addition amount of soybean protein degradation product was fixed with 1.0%. The results of the foaming measurement test by changing the amount of trehalose added are shown in FIG. 5 in Examples 7 to 14 and Comparative Examples 4 to 5, and in FIG. 3 in Example 3. As compared with Comparative Example 1 in which neither trehalose nor soy protein degradation product was added, the foaming effect was confirmed. As a result, in Example 3, Examples 7 to 14 and Comparative Example 5, the improvement in foaming property was confirmed as compared with Comparative Example 1. In Comparative Example 4, the height and hardness of the foam were compared with Comparative Example 1. In this case, an improvement was confirmed, but an improvement in stability was not confirmed.
実施例３、実施例７〜１４及び比較例４〜５の比重低下測定及び起泡性測定の結果を総合すると、実施例３及び実施例７〜１４においては瞬発力及び起泡性の双方の向上が確認されたが、比較例４においては瞬発力の向上は確認されたが安定性においてトレハロース及び大豆タンパク質分解物双方とも添加していない比較例１に比べ向上が確認されなかった。また、比較例５においては起泡性の向上は確認されたが瞬発力は低下した。 When the results of the specific gravity reduction measurement and foaming property measurement of Example 3, Examples 7 to 14 and Comparative Examples 4 to 5 are combined, in Example 3 and Examples 7 to 14 both instantaneous force and foaming property are obtained. Although an improvement was confirmed, in Comparative Example 4, an improvement in instantaneous power was confirmed, but no improvement was confirmed in stability compared to Comparative Example 1 in which neither trehalose nor soy protein degradation product was added. In Comparative Example 5, improvement in foamability was confirmed, but instantaneous power decreased.
これらのことより、卵白へトレハロース及び大豆タンパク質分解物をいずれも添加しない場合や、トレハロースあるいは大豆タンパク質分解物のいずれか一方を添加した場合に比べ、トレハロース及び大豆タンパク質分解物を併用することにより瞬発力、泡の高さ、硬さ及び安定性など物性が総合的に向上することが分かる。特に、卵白に対し、トレハロース２．０〜３５．０％及び大豆タンパク質分解物０．１％〜５．０％添加することにより効果を発揮することがわかる。 From these facts, compared with the case where neither trehalose nor soy protein hydrolyzate is added to egg white, or when either trehalose or soy protein hydrolyzate is added, the combination of trehalose and soy protein hydrolyzate produces instantaneous flashes. It can be seen that physical properties such as strength, foam height, hardness and stability are improved comprehensively. It turns out that an effect is exhibited especially by adding trehalose 2.0-35.0% and soybean protein degradation product 0.1% -5.0% with respect to egg white.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009123680A1 (en) * | 2008-03-31 | 2009-10-08 | Cargill, Incorporated | Soft frozen liquid egg product |
| JP2010200662A (en) * | 2009-03-03 | 2010-09-16 | Fuji Oil Co Ltd | Foaming property improver for albumen |
| JP2010239928A (en) * | 2009-04-09 | 2010-10-28 | Ifuji Sangyo Co Ltd | Premixed base material for chawan-mushi dish, and method for producing the same |
| WO2014171359A1 (en) * | 2013-04-19 | 2014-10-23 | グリコ栄養食品株式会社 | Degradation product of wheat gluten |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2009123680A1 (en) * | 2008-03-31 | 2009-10-08 | Cargill, Incorporated | Soft frozen liquid egg product |
| US8282975B2 (en) | 2008-03-31 | 2012-10-09 | Cargill, Incorporated | Soft frozen liquid egg product |
| JP2010200662A (en) * | 2009-03-03 | 2010-09-16 | Fuji Oil Co Ltd | Foaming property improver for albumen |
| JP2010239928A (en) * | 2009-04-09 | 2010-10-28 | Ifuji Sangyo Co Ltd | Premixed base material for chawan-mushi dish, and method for producing the same |
| WO2014171359A1 (en) * | 2013-04-19 | 2014-10-23 | グリコ栄養食品株式会社 | Degradation product of wheat gluten |
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