JP2009124988A - Albumen coagulum - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an albumen coagulum which is uncooked and rich in moldability, and usable in a wide field. <P>SOLUTION: This albumen coagulum which has a drying loss of 30-60 wt.% is obtained, by bringing a high concentration albumen aqueous solution of 40-60 wt.% solid into contact with an alcohol aqueous solution, preferably of 50-98 vol%. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to an egg white coagulum obtained by alcohol modification from a highly concentrated egg white aqueous solution.

  Egg white is known to coagulate by heat denaturation, and there are many examples of foods using this. However, the solidified product obtained by heat denaturation is fragile and weak in strength, so it is inferior in moldability. Moreover, since the manufacturing process requires heating, the degree of freedom in the manufacturing method is small, and there is a limit to the improvement in the quality of the solidified product obtained and the density of nutrients.

  Therefore, we developed an edible egg white coagulum that can be molded into various shapes without heating and without using organic solvents that affect the human body. In addition, it is desired to widely use egg white coagulum in food containers, wrap films, toys for infants, carriers for medicines and functional substances, and the like.

  Japanese Patent Laid-Open No. 2-182154 (Patent Document 1) discloses a method of making an edible film from an aqueous protein protein solution that has been subjected to pH treatment, organic solvent treatment, and the like. However, the form obtained by this method is limited to a film.

JP-A-2-182154

  In contrast to the above-described prior art, an object of the present invention is to provide an egg white coagulum that is non-heated, has a high moldability, and can be used in a wide range of fields.

  The present inventor can obtain an egg white coagulated product having a reduced drying loss with a three-dimensional structure developed by alcohol-modifying a high concentration egg white aqueous solution, and an egg white coagulated product having a drying loss of a specific value or less is a conventional egg white coagulated product. The present invention has been completed by finding that the breaking strength is remarkably high with respect to objects and that various shapes can be maintained, not limited to films.

  That is, the present invention provides an egg white coagulated product obtained by alcohol modification of an egg white aqueous solution, the egg white coagulated product having a loss on drying of 30 to 60%, and a dried egg white coagulated product obtained by drying it.

  Moreover, this invention provides the method of contacting highly concentrated egg white aqueous solution with a solid content of 40-60% with alcohol aqueous solution as a manufacturing method of this egg white coagulum.

  Furthermore, this invention provides the foodstuffs, support | carrier, edible packaging material, and apparatus which were manufactured using this egg white coagulated material or egg white coagulated material dried material.

  The egg white coagulated product of the present invention has a high solid content, a high moldability, and a high water retention capacity.For example, (i) various forms of food, (ii) a carrier for pharmaceuticals, functional substances, etc. It can be used in a wide range of fields as packaging materials such as edible films, and (iv) instruments such as edible toys and edible containers.

  Moreover, this egg white coagulated product does not require heating, can be produced without using an organic solvent harmful to the human body, and is advantageous in terms of the production method.

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%”.

  The egg white coagulated product of the present invention is a non-heated coagulated product of an egg white aqueous solution mainly composed of egg whites of birds such as chickens, and is obtained by alcohol modification of an egg white aqueous solution, and the loss on drying is 30 to 60. % Or less.

  Here, the loss on drying is a weight reduced by drying, and is a numerical value measured by a reduced pressure heating drying method (70 ° C., 120 minutes, 5 to 10 mmHg). Since the loss on drying of the egg white coagulum obtained by conventional alcohol modification, acid modification or heat modification is 90% or more, the loss on drying of the egg white coagulum of the present invention is significantly lower than these. This means that the egg white coagulum of the present invention has a highly developed three-dimensional structure due to alcohol denaturation and a high solid content. In the present invention, the loss on drying of the egg white coagulum is preferably 35 to 55%, more preferably 40 to 50%. If it is lower than 30%, it is difficult to make it by alcohol modification of the egg white aqueous solution.

  The egg white coagulated product of the present invention has improved strength due to a small loss on drying, and has excellent moldability. Therefore, it is not limited to a film state, and can be formed into various shapes such as a string shape, a granular shape, a fine particle shape, a plate shape or a predetermined shape by a mold. Moreover, the edible alcohol can be used as the alcohol used during the production of the egg white coagulum, whereby the egg white coagulum of the present invention can be produced edible. Therefore, the egg white coagulated product of the present invention can be used as edible foods of various shapes, for example, noodles, pasta, arbitrary shaped jelly, granular or granular supplements, sheet foods, etc. Can do. Moreover, the egg white coagulated product of the present invention can also be used as a food material to be kneaded together with the original ingredients in the manufacture of confectionery such as cookies and dishes involving a kneading process. In this case, a food material kneaded with the egg white coagulated product of the present invention may be filled in a mold and subjected to a heat treatment such as baking. In addition, the egg white coagulated product of the present invention can be used for edible containers, instruments such as edible toys for infants, edible packaging materials, and the like. Furthermore, since this egg white coagulated product is decomposed by digestive enzymes, it can be used for oral medicine, functional substance carriers, capsule bases, and the like.

  Moreover, the egg white coagulated product of the present invention is stable in any of aqueous, oily and organic solvent systems. Therefore, it can also be used as an immobilizing agent for chemical reactions in each system.

  The dried egg white coagulated product of the present invention is obtained by drying the above-described egg white coagulated product of the present invention, and drying the moisture content to preferably 18% or less, more preferably 0.1 to 15%. Thereby, normal temperature preservation | save becomes possible and distribution property can also be improved. The degree of drying is preferably set to 10% or less, from the viewpoint of enabling storage at room temperature, in view of the fact that egg white coagulum is made from egg white rich in nutrients, which can prevent the generation of microorganisms and wrinkles.

  This dried egg white coagulum is excellent in restorability and is restored to the shape before drying by being immersed in an aqueous medium or sprayed with an aqueous medium, and used in the same manner as the above-mentioned egg white coagulated substance before drying. can do. Conventionally, a dried egg white coagulum is known in the form of a film, but the dried egg white coagulum of the present invention is not limited to a film, and can take various shapes. It has a remarkable feature in that it can be restored. The dried egg white coagulated product of the present invention has a moisture content similar to that of conventional dried egg white, but has such a feature because it has a dense three-dimensional structure due to alcohol modification of a highly concentrated egg white aqueous solution. This is considered to be maintained even after drying.

  The egg white coagulated product of the present invention can be produced by bringing a high concentration egg white aqueous solution having a solid content of 40 to 60%, preferably 45 to 55%, into contact with an alcohol aqueous solution.

  The high-concentration egg white aqueous solution having a solid content of 40 to 60% has an extremely high solid content concentration as compared with the case where the normal liquid egg white has a solid content of about 10% and the concentrated liquid egg white has a solid content of about 20%. It can be obtained by dissolving dried egg white in water or an egg white aqueous solution.

  On the other hand, if the solid content of the egg white aqueous solution is less than 40%, the coagulation ability is low, and even if this is alcohol-modified, it is difficult to obtain an egg white coagulated product of any shape. On the other hand, it is difficult to prepare a highly concentrated egg white aqueous solution with a solid content exceeding 60%, and the egg white aqueous solution becomes highly viscous before adding the whole amount of dried egg white when preparing the highly concentrated egg white aqueous solution, and the dried egg white remains as an insoluble matter. There is.

  Even when the high-concentration egg white aqueous solution is prepared to have a solid content of 60% or less, it is easy to foam in the step of dissolving the dried egg white, and it is difficult to obtain a uniform solution. Therefore, it is preferable to prepare a highly concentrated egg white aqueous solution having a solid content of 40 to 60% under reduced pressure. The degree of pressure reduction may be adjusted appropriately as long as the contents are not sucked into the vacuum pump by foaming.

  As the dried egg white used for the preparation of the high-concentration egg white aqueous solution, an industrially produced egg white liquid dried to a water content of 0.1 to 15% by spray drying or drum drying can be used.

  The concentration of the egg white aqueous solution used for the preparation of the high concentration egg white aqueous solution is not particularly limited, and the egg white solution obtained by thawing the egg white solution manufactured industrially by a conventional method or the egg white solution frozen for distribution. Egg white liquor in which these are concentrated or diluted can be used. Moreover, this egg white liquid may partially contain egg yolk as a carry-over.

  The high-concentration egg white aqueous solution may contain salts such as sodium chloride, calcium chloride, magnesium chloride, magnesium sulfate, iron sulfate and the like as necessary as long as the coagulation ability is not impaired. Thereby, the intensity | strength of the egg white solidified material of this invention can be improved. Coloring agents, fragrances, spices, sweeteners and the like may be added to the high-concentration egg white aqueous solution.

  In addition, in high-concentration egg white aqueous solution, food materials such as milk powder, wheat flour, starches, dextrin, rice flour, other sugars and fats and oils are dispersed and brought into contact with an alcohol aqueous solution, so that the high-concentration egg white aqueous solution is solidified. You may make it coagulate with food material. However, if the addition amount or water content of the food material is too large, the coagulation ability of the high-concentration egg white aqueous solution may be inhibited. Therefore, the addition amount and the water content of the additive food are adjusted as appropriate.

  On the other hand, the aqueous alcohol solution used for the production of the egg white coagulated product of the present invention can be an aqueous solution of alcohol generally used industrially. Examples of the alcohol include lower alcohols such as methanol, ethanol, and propanol. In particular, when the egg white coagulated product is used for food, it is preferable to use ethanol.

  The alcohol concentration in the aqueous alcohol solution is preferably 50 to 98 vol%, more preferably 60 to 98 vol%, and even more preferably 70 to 90 vol%. If the alcohol concentration is too low, coagulation of the egg white hardly occurs. On the other hand, if the concentration is too high, coagulation of the egg white specifically and rapidly occurs at the surface portion where the high concentration egg white aqueous solution is in contact with the alcohol aqueous solution. In addition, when the high-concentration egg white aqueous solution is thin, the egg white coagulated product loses flexibility, lacks strength, and is easily damaged.

  Further, contacting a high concentration egg white aqueous solution with a solid content of 40-60% with an alcohol aqueous solution means immersing the high concentration egg white aqueous solution with a solid content of 40-60% in an alcohol aqueous solution, repeating partial immersion, This refers to spraying an aqueous alcohol solution onto a concentrated egg white aqueous solution.

  In this contact step, the egg white coagulum can be formed into various shapes.

  For example, an egg white coagulated product can be produced in a string shape by extruding a highly concentrated egg white aqueous solution from the hole into an alcohol aqueous solution and immersing it as it is. In this case, the opening shape of the hole is not particularly limited, but even if the opening shape has an acute angle, the cross-section of the extruded high-concentration egg white aqueous solution is substantially circular. A substantially circular shape is preferred. Here, the diameter of the hole is preferably about 1 to 10 mm. If the diameter of the hole is too large, it takes time for the alcohol modification to proceed to the center of the egg white aqueous solution extruded in a string shape, and if it is too small, it becomes difficult to extrude the high-concentration egg white aqueous solution elongated and continuously.

  The egg white coagulum may be produced in a granular form by dropping the high concentration egg white aqueous solution into the alcohol aqueous solution in the contact step of the high concentration egg white aqueous solution and the alcohol aqueous solution. Here, dripping means dropping a high-concentration egg white aqueous solution into an alcohol aqueous solution intermittently by pushing out it by its own weight or forcedly from a small-diameter hole. The shape and size of the granular egg white coagulum obtained in this way can be adjusted by the diameter of the hole when dropped, the drop when dropped, the specific gravity, the viscosity, and the like.

  In the contact step between the high-concentration egg white aqueous solution and the alcohol aqueous solution, the egg white aqueous solution may be added to the alcohol aqueous solution while homogenizing the high concentration alcohol aqueous solution. Thereby, it becomes possible to obtain a particulate egg white coagulum. In this case, as a homogenizer, it is preferable to use Hiscotron (Nippon Medical Science Instrument Co., Ltd.) or the like.

  In the contact process between the high concentration egg white aqueous solution and the alcohol aqueous solution, the high concentration egg white aqueous solution is applied to a flat plate such as a glass or resin casting board, and the flat plate is immersed in the alcohol aqueous solution, or the alcohol aqueous solution is applied to the flat plate. The egg white coagulum may be produced in a film form by spraying or showering.

  In the contact process between the high concentration egg white aqueous solution and the alcohol aqueous solution, the high concentration egg white aqueous solution is filled into a mold for producing foods such as cookie molds, containers, toys and other utensils, and the whole mold is converted into an alcohol aqueous solution. The egg white coagulum may be produced in a desired shape by dipping.

  The contact time between the highly concentrated egg white aqueous solution and the alcohol aqueous solution is preferably 1 to 5 hours, although it depends on the shape and size of the egg white coagulum to be formed. However, more time may be required when the thickness of the egg white coagulum is large.

  The contact temperature is preferably 5 to 50 ° C. In addition, since the coagulation reaction tends to proceed at higher temperatures, the coagulated product may be produced at 50 to 80 ° C. using the coagulation ability by heating.

  Alcohol is infiltrated into the inside of the egg white coagulum solidified by bringing the high concentration egg white aqueous solution into contact with the alcohol aqueous solution. Therefore, if necessary, this may be immersed in water and dealcoholized. Thereby, a part or all of the alcohol infiltrated into the egg white coagulum can be replaced with water.

  On the contrary, the egg white coagulated product coagulated by bringing a high concentration egg white aqueous solution and an alcohol aqueous solution into contact with each other may be immersed in anhydrous alcohol, and the water infiltrated inside thereof may be dehydrated by replacing with alcohol.

  The dried egg white coagulated product of the present invention can be produced by drying the egg white coagulated product produced as described above. Examples of the drying method include air drying, hot air drying, vacuum drying, freeze drying, drying by coexisting with a desiccant, and the like.

  Note that a crushing process or a powdering process may be performed during or after the drying. As a result, the drying efficiency and the drying degree can be improved. As a specific method of pulverization treatment, for example, a new speed mill (Okada Seiko Co., Ltd.) is used to make a coarsely crushed material, which is refined with a hammer mill, a jet mill, etc., and sized with a shifter, etc. To a predetermined particle size.

  Hereinafter, the present invention will be specifically described based on examples.

Examples 1-15
(1) Preparation of highly concentrated egg white aqueous solution
(1a) High concentration egg white aqueous solution A
Put 500 mL of water into a universal mixing stirrer (8DMV-01-γ, manufactured by Dalton Co., Ltd.) and add 500 g of dried egg white K type (sold by QP Corporation) while stirring to continuously deaerate to avoid foaming. A high concentration egg white aqueous solution A having a solid content of 50% was obtained.

(1b) High concentration egg white aqueous solution B
Put 240mL of frozen egg white completely thawed into an all-purpose mixing stirrer (8DMV-01-γ, manufactured by Dalton Co.) Degassing was performed to obtain a high-concentration egg white aqueous solution B having a solid content of 50%.

(1c) High concentration egg white aqueous solution C
400 ml of concentrated egg white liquor (solid content 20%) was put into a universal mixing stirrer (8DMV-01-γ, manufactured by Dalton Co., Ltd.), and 240 g of dry egg white K type (sold by QP Corporation) was added to the foam while stirring. Degassing was performed continuously to obtain a high-concentration egg white aqueous solution C having a solid content of 50%.

(2) Manufacture of egg white coagulum
(2a) Production of flat egg-shaped egg white coagulum 300 mL of an 80 vol% ethanol aqueous solution was placed in a 500 mL beaker. In this, 10 g of high-concentration egg white aqueous solution A was scooped up with a medicinal bait and immersed for 120 minutes to obtain a flat eggplant-shaped egg white coagulum (Example 1).

  Similarly, flat egg-shaped egg white coagulum was obtained using the high-concentration egg white aqueous solutions B and C (Examples 2 and 3).

(2b) Production of noodle-like egg white coagulum 300 mL of an 80 vol% ethanol aqueous solution was placed in a 500 mL beaker. On the other hand, a high concentration egg white aqueous solution A is taken into a plastic syringe (50 mL) equipped with a 1 mm diameter needle, the needle tip is pushed above the liquid surface of the above-mentioned ethanol aqueous solution, the contents are pushed out, and the contents are immersed for 60 minutes. An egg white coagulum was obtained (Example 4).

  Noodle-like egg white coagulum was similarly obtained using the high-concentration egg white aqueous solutions B and C (Examples 5 and 6).

(2c) Production of granular egg white coagulum 300 mL of 80 vol% ethanol aqueous solution was placed in a 500 mL beaker. On the other hand, the high concentration egg white aqueous solution A is taken into a plastic syringe (50 mL) equipped with a 1 mm diameter needle, the contents are intermittently pushed out from above the liquid surface of the aqueous ethanol solution, dropped, and immersed for 60 minutes. A granular egg white coagulum was obtained (Example 7).

  Similarly, granular egg white coagulum was obtained using the high-concentration egg white aqueous solutions B and C (Examples 8 and 9).

(2d) Production of sheet-like egg white coagulum 1000 mL of an 80% aqueous ethanol solution was placed in a stainless steel tray. On the other hand, high-concentration egg white aqueous solution A is applied to a glass plate or fluororesin plate at a rate of 5 m / min with a coater (K303 multi-coater (bar for coating thickness 200 μm), RK Printer Coat Instruments Ltd, sold by Matsuo Sangyo Co., Ltd.). This was immersed in an aqueous ethanol solution in the stainless steel tray for 60 minutes to obtain a sheet-like egg white coagulum (Example 10).

  Similarly, sheet-like egg white coagulum was obtained using the high-concentration egg white aqueous solutions B and C (Examples 11 and 12).

(2e) Manufacture of egg white coagulum having a star-shaped cookie shape 300 mL of 80% ethanol aqueous solution was placed in a 500 mL beaker. On the other hand, 50 g of high-concentration egg white aqueous solution A was filled in a cookie mold and immersed in the above-mentioned ethanol aqueous solution for 120 minutes to obtain a star-shaped egg white coagulum (Example 13).

  Similarly, star-shaped egg white coagulum was obtained using the high-concentration egg white aqueous solutions B and C (Examples 14 and 15).

Examples 16-30
After producing an egg white coagulated product in the same manner as in Examples 1 to 15, the obtained egg white coagulated product was immersed in ion-exchanged water for 24 hours to obtain a dehydrated egg white coagulated product.

Examples 31 and 32 and Comparative Examples 1 and 2
Similar to Example 4 except that the solid content concentration of the highly concentrated egg white aqueous solution is 30% (Comparative Example 1), 40% (Example 31), 60% (Example 32), or 70% (Comparative Example 2). A noodle-like egg white coagulum was produced.

  Among these, when an egg white aqueous solution having a solid content of 30% was used, the noodles were cut while the egg white aqueous solution was being extruded into an ethanol aqueous solution, and only short-sized ones were obtained. Moreover, the egg white aqueous solution with a solid content of 70% became highly viscous at the time of preparation, and insoluble matter of dried egg white that reached the solubility limit was observed. Moreover, since it was high viscosity, it was difficult to extrude from a syringe to an ethanol aqueous solution.

Examples 33 to 37 and Comparative Examples 3 and 4
The concentration of the ethanol aqueous solution is 40 vol% (Comparative Example 3), 50 vol% (Example 33), 60 vol% (Example 34), 70 vol% (Example 35), 90 vol% (Example 36), and 98 vol% (Example). 37) or flat ethanol-type egg white coagulum was produced in the same manner as in Example 1 except that absolute ethanol (Comparative Example 4) was used.

  Among these, when 40 vol% ethanol aqueous solution is used, the shape retention of egg white coagulum is inferior, the shape is not flattened, and the shape of the egg white coagulum is weakened when anhydrous alcohol is used. It was not possible to completely solidify to the center.

Evaluation 1 (loss on drying)
The loss on drying (%) of the egg white coagulum of Examples 1 to 37 and Comparative Examples 1 to 4 was measured as follows.

  2 to 3 g of egg white coagulum obtained in each Example and Comparative Example was placed in a 50 mL centrifuge tube and centrifuged (2000 rpm, 10 minutes, 540 G). After centrifugation, the centrifuge tube was left upside down for 10 minutes. Then, the solvent (ethanol or ion exchange water) was discharged to obtain a wet egg white coagulum. After measuring the weight (Wwet) of the egg white coagulum, drying under reduced pressure (70 ° C., 120 minutes, 5 to 10 mmHg) was performed to measure the dry weight (Wdry), and the loss on drying (%) was determined by the following formula.

  Loss on drying (%) = {(Wwet−Wdry) / Wwet} × 100

Evaluation 2 (shape retention evaluation)
The shape retention of the egg white coagulum of Examples 1 to 37 and Comparative Examples 1 to 4 was evaluated by the following criteria by taking the egg white coagulum into a glass petri dish and visually observing whether there was breakage or breakage. did.

A: No damage is found and the target shape is maintained B: Minor damage is present and almost the target shape is obtained C: Minor damage is present and the shape is within an allowable range D: Damaged and not in the intended shape

These results are shown in Tables 1-3.
From Table 1, it can be seen that the egg white coagulum of the present invention is excellent in moldability and can be produced in various shapes, and in particular, excellent shape retention can be maintained even after deethanol treatment.

  Moreover, it can be seen from Table 2 that the shape retention is inferior even when the concentration of the egg white solution is less than 40% or more than 70%.

From Table 3, it can be seen that the shape retention is inferior even when the ethanol concentration is less than 50 vol% or exceeds 98 vol%.

Evaluation 3 (Restorability)
The egg white coagulum obtained in Examples 1 to 30 was heated at 105 ° C. for 4 hours using a convection oven to obtain a dried egg white coagulum having a water content of 8% or less.

  When the dried egg white coagulated product was immersed in water, it was restored to the shape before drying.

Evaluation 4 (water-insoluble)
The dried egg white coagulum of Examples 1 to 30 obtained in Evaluation 3 was pulverized to obtain a dried egg white coagulated product in powder form. When 9 parts of water was added to 1 part of the powder and dispersed, the soluble solid component (Brix) was measured and found to be 0.2 to 0.3%. Using the dried egg white as the raw material for the egg white coagulum, the Brix of the solution was similarly measured to be 9.5%. The powder of the egg white coagulum dried and dispersed in water was dissolved in water. Therefore, the difference in physical properties from the conventional dried egg white became clear.

Formulation Example (1) High Protein Rice 100 g of rice flour is mixed and stirred with 1000 g of the high concentration egg white aqueous solution A of the above (1a) to make a uniform dispersion, and this dispersion is dropped into the aqueous alcohol solution by the method (2c). Rice granular egg white coagulum was obtained.

  The obtained egg white coagulated product was soaked in water for 24 hours for alcohol removal, air-dried, and then cooked with 10 times the amount of rice. As a result, high-protein rice with good flavor was obtained.

(2) Delicacy-flavored food Add a suitable amount of powdered soup stock and salt to 1000 g of the high-concentration egg white aqueous solution B of (1b) mentioned above, stir uniformly, and use a syringe with the method of (2b) to make a circle with a width of about 5-8 mm It was extruded into an aqueous ethanol solution so as to have a columnar shape, and immersed for 60 minutes to obtain a noodle-like egg white coagulated product.

  The obtained egg white coagulated product was soaked in water for 3 hours to be dealcoholized, and then seasoned with a seasoning liquid containing three cups of vinegar and an appropriate amount of sesame oil. As a result, the flavor and texture delicacy similar to Chinese jellyfish were obtained.

(3) Numen Noodles A1000 g of the high concentration egg white aqueous solution (1a) described above was extruded into an 80 vol% aqueous ethanol solution using a syringe equipped with a 1.5 mm diameter needle according to the method (2b) and immersed for 120 minutes. A noodle-like egg white coagulum was obtained.

  The obtained egg white coagulated product was soaked in water for 6 hours to be dealcoholized, put into Japanese-style soup, and heated at 90 ° C. for 20 minutes to obtain a new noodle-like food.

(4) Sheet-like food An appropriate amount of 5 g of xylitol, menthol-based fragrance and sucralose was added to 1000 g of the high-concentration egg white aqueous solution A of (1a) described above to obtain a sheet-like egg white coagulum according to the method of (2d). This was soaked in water for 6 hours to be dealcoholized, air-dried, cut into a 2 cm × 3 cm size rectangle, and a sheet food for oral care was obtained.

(5) Supplements Add 1 g of hyaluronic acid with an average molecular weight of 700,000 to 1000 g of the high-concentration egg white aqueous solution B of (1b) described above, stir uniformly, and fill this into a syringe without a needle, according to the method of (2c) Was added dropwise to an 80 vol% aqueous ethanol solution to obtain a granular egg white coagulum having a size of red beans.

  The obtained egg white coagulum was soaked in water for 24 hours for alcohol removal and air-dried to obtain a hyaluronic acid supplement for skin improvement excellent in digestibility.

(6) Supplement Add 0.1 g of ferrous sulfate Na to 1000 g of the high-concentration egg white aqueous solution B of (1b) described above, stir uniformly, fill this into a syringe without a needle, and follow the method of (2c) The solution was dropped into a 90 vol% ethanol aqueous solution to obtain a granular egg white coagulum having a size of red beans.

  The obtained egg white coagulated product was soaked in water for 24 hours to be dealcoholized and air-dried to obtain an iron supplement. According to this supplement, stomach discomfort generally occurring after taking an iron supplement is reduced.

(7) Enteral nutrient A high-concentration egg white aqueous solution A1000 g of (1a) described above is extruded into an 80 vol% ethanol aqueous solution using a syringe equipped with a 1.5 mm needle in accordance with the method (2b) for 120 minutes. The noodle-like egg white coagulum was obtained by soaking. The obtained egg white coagulated product was soaked in water for 6 hours for alcohol removal, dried in a convection oven, crushed by a mill, and passed through an 80 mesh sieve to obtain a powdered egg white coagulated product.

  To this, an aqueous phase raw material in which dextrin, sucrose, thickening polysaccharide, vitamin premix, lactic acid bacteria mineral and flavor were dissolved in water and vegetable oil were added and homogenized with a high-pressure homogenizer. The obtained emulsified liquid 200 mL was filled in a retort pouch and subjected to pressure and heat sterilization to obtain an enteral nutrient.

  The egg white coagulated product or dried product thereof according to the present invention comprises (i) foods in various forms, (ii) carriers for drugs, functional substances, etc., (iii) packaging materials such as edible films, and (iv) edible toys. As an instrument such as an edible container, it can be used in a wide range of fields.

Claims (22)

  An egg white coagulum obtained by alcohol modification of an egg white aqueous solution, wherein the loss on drying is 30 to 60 wt%.   The egg white coagulum according to claim 1, wherein the egg white coagulated product has a string shape, a granular shape, a fine particle shape, a sheet shape, or a predetermined shape.   A dried egg white coagulated product obtained by drying the egg white coagulated product according to claim 1 or 2.   The dried egg white coagulated product according to claim 3, which is a pulverized piece or powder.   3. A method for producing an egg white coagulum according to claim 1, wherein the egg white coagulum is produced by bringing a high concentration egg white aqueous solution having a solid content of 40 to 60 wt% into contact with an alcohol aqueous solution.   The manufacturing method of Claim 5 which prepares highly concentrated egg white aqueous solution by melt | dissolving dry egg white in water or egg white aqueous solution under reduced pressure.   The manufacturing method of Claim 5 or 6 which uses 50-98 vol% alcohol aqueous solution as alcohol aqueous solution.   The production method according to claim 5, wherein an aqueous ethanol solution is used as the alcohol aqueous solution.   The production method according to any one of claims 5 to 8, wherein a high-concentration egg white aqueous solution containing salts is used.   The production method according to any one of claims 5 to 9, wherein the egg white coagulum is produced in a string shape by extruding a high-concentration egg white aqueous solution from a hole in an alcohol aqueous solution.   The production method according to any one of claims 5 to 9, wherein the egg white coagulum is produced in a granular form by dropping a high-concentration egg white aqueous solution into the alcohol aqueous solution.   The production method according to any one of claims 5 to 9, wherein the egg white coagulum is produced into fine particles by introducing the egg white aqueous solution into the alcohol aqueous solution while homogenizing the high concentration alcohol aqueous solution.   The manufacturing method in any one of Claims 5-9 which manufactures egg white coagulum in a film form by apply | coating high concentration egg white aqueous solution to a flat plate, and making this contact with alcohol aqueous solution.   The production method according to any one of claims 5 to 9, wherein the egg white coagulum is produced into a predetermined shape by filling a mold with a high-concentration egg white aqueous solution and immersing the mold in an aqueous alcohol solution.   The manufacturing method in any one of Claims 5-14 which manufactures the egg white solidified substance which made it alcoholate by being immersed in water after making it contact with alcohol aqueous solution.   The manufacturing method in any one of Claims 5-14 which manufactures the egg white solidified substance which made it dehydrate by immersion in anhydrous alcohol after making it contact with alcohol aqueous solution.   The manufacturing method of the dried egg white coagulated material which dries the egg white coagulated material manufactured by the method in any one of Claims 5-16.   The method for producing a dried egg white coagulated product according to claim 17, wherein the dried product is pulverized or powdered during or after drying.   A food produced using the egg white coagulated product according to claim 1 or 2, or the egg white coagulated product dried product according to claim 3 or 4.   A carrier produced using the egg white coagulated product according to claim 1 or 2 or the egg white coagulated product dried product according to claim 3 or 4.   An edible packaging material produced using the egg white coagulated product according to claim 1 or 2 or the egg white coagulated product dried product according to claim 3 or 4.   A device manufactured using the egg white coagulated product according to claim 1 or 2 or the egg white coagulated product dried product according to claim 3 or 4.