JP2009273430A - Processed liquid albumen - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a processed liquid albumen enabling easy production of fully foaming merengue even after packaging and preserving, in spite of being mixed with saccharide at high concentration. <P>SOLUTION: The processed liquid albumen is such that a mixing amount of saccharide is ≥20 parts based on 100 parts at a raw albumen conversion of liquid albumen, and ≥0.01 part of common salt is mixed based on 100 parts at a raw albumen in terms of liquid albumen. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention relates to a processed liquid egg white that can easily produce a sufficiently foamed meringue, even after storage, despite containing a high concentration of sugars.

A meringue made by adding saccharides such as sugar to liquid egg white and further adding a seasoning or the like to the liquid egg white using the foaming property of egg white is suitably used as a raw material for Western confectionery. Meringues containing a high concentration of saccharides with respect to liquid egg white have a smooth smooth peculiar characteristic because they contain a high concentration of saccharides compared to the general meringues described above. For this reason, meringue containing a high concentration of saccharides is very popular as a raw material for Western confectionery such as busses and souffles.

Therefore, a processed liquid egg white having a sufficient foaming property is industrially produced in a processed liquid egg white in which saccharides are mixed at a high concentration, specifically, in a processed liquid egg white in which 20 parts or more of saccharides are mixed with 100 parts of liquid egg white as raw egg white. Can be easily produced and distributed, it is very convenient because a meringue containing a high concentration of saccharide can be easily produced by a confectionery maker or the like. However, there has been a problem that the foaming property of egg white decreases during storage in the distribution process.

Here, as a method for increasing the foamability of liquid egg white, for example, JP-A-7-170944 (Patent Document 1) contains liquid egg white by containing a reducing agent and / or yeast self-digestion liquid. There has been proposed a method for improving the foaming stability. However, even if this method was applied to a liquid egg white mixed with a high concentration of sugars to cause foaming, the foaming property of the egg white decreased during storage, and it was not possible to obtain a fully foamed meringue. .

JP-A-7-170944

Accordingly, an object of the present invention is to provide a processed liquid egg white that can easily produce a sufficiently foamed meringue even after storage even though it contains a high concentration of sugars. .

The present inventor conducted intensive research to solve the above problems, and surprisingly, if sodium chloride is mixed in a specific amount with respect to the liquid egg white, surprisingly, despite the high concentration of saccharides, It was found that a processed liquid egg white capable of easily producing a sufficiently foamed meringue even after storage was obtained, and finally the present invention was completed.

That is, the present invention
(1) In processed liquid egg white in which the blending amount of saccharide is 20 parts or more with respect to 100 parts of raw egg white equivalent of liquid egg white, 0.01 part or more of salt is blended with respect to 100 parts of raw egg white equivalent of liquid egg white. Processing liquid egg white,
(2) The processed liquid egg white according to (1), wherein the processed liquid egg white is for meringue used for confectionery,
(3) The processed liquid egg white according to (1) or (2), which is frozen.
It is.

According to the present invention, it is possible to provide a processed liquid egg white that can easily produce a sufficiently foamed meringue even after storage even though it contains a high concentration of saccharides. Accordingly, it is possible to increase the commercial value of the processed liquid egg white that is mass-produced and sold industrially and industrially, and further expansion of these demands can be expected.

Hereinafter, the present invention will be described in detail. “Part” means “part by mass”.

The processed liquid egg white of the present invention refers to a liquid egg white blended with at least saccharides and salt, and further, if necessary, a seasoning or the like. The liquid egg white used in the present invention is not particularly limited, and specifically, for example, one obtained by splitting a chicken egg by a conventional method and separating it from egg yolk, one obtained by thawing after making frozen egg white, From the liquid egg white, lysozyme, glucose, etc. as long as the dried egg white is rehydrated so that it has the water content of the liquid egg white before drying. And the like from which some of the components are removed. Moreover, as long as the effect of this invention is show | played, you may use what mixed liquid egg yolk or liquid whole egg, and liquid egg white in the appropriate ratio.

The saccharide used in the present invention is not particularly limited and can be appropriately selected depending on the use of meringue and the like. Specific examples include monosaccharides such as glucose, fructose, galactose, mannose, disaccharides such as sucrose, trehalose, maltose, cyclodextrin, dextrin and derivatives thereof, and reducing sugars obtained by hydrogenating these, etc. Can be used alone or in combination of two or more. The blending amount of the saccharides in the processed liquid egg white of the present invention is more than 20 parts, preferably 50 parts or more with respect to 100 parts of raw egg white equivalent of liquid egg white, because the meringue produced has a unique smooth melting. More preferably, it is 100 parts or more. In addition, since the compounding quantity of the said saccharide | sugar tends to become the flavor which is too sweet even if there is too much, Preferably it is 200 parts or less.

The processed liquid egg white of the present invention is characterized in that the salt is blended in an amount of 0.01 parts or more, preferably 0.05 parts or more with respect to 100 parts of the raw egg white of the liquid egg white. By making the blending amount of the salt within the above range, a processed liquid egg white that can easily produce a sufficiently foamed meringue even after storage even though it contains a high concentration of saccharide is obtained. It is done. On the other hand, when the compounding quantity of salt is lower than the above range, it is not preferable because a sufficiently foamed meringue is difficult to obtain even after storage. In addition, since the compounding quantity of the said salt tends to become a flavor with too strong salty taste even if there is too much, it is preferably 2 parts or less.

Although there is no restriction | limiting in particular as salt used by this invention, For example, crude salts, such as rock salt and seawater concentrated salt other than refined salt, etc. are mentioned, for example.

As described above, the processing liquid egg white of the present invention can easily and easily foam meringue even after it has been stored, even though it contains a high concentration of saccharides, by blending a specific amount of salt. A processed liquid egg white that can be produced is obtained. Furthermore, a known foam stabilizer may be appropriately added to the processing liquid egg white of the present invention. Specifically, for example, xanthan gum, guar gum, tamarind gum, tara gum, carrageenan, gellan gum, sodium alginate, starch, etc. Thickeners, egg white protein, soybean protein, milk protein, wheat protein and other protein degradation products.

In the present invention, as the protein degradation product, those having an average molecular weight of about 300 to 5000 are preferable, and it is preferable to use an egg white enzyme hydrolyzate because it hardly affects the flavor of the meringue produced.

In the present invention, a processed liquid egg white that can easily produce a sufficiently foamed meringue even after storage is easily obtained, so that the blending amount of the thickener is 100 equivalent to the raw egg white of liquid egg white. Preferably, it is 0.01 to 2 parts, more preferably 0.05 to 1 part, and the blending amount of the egg white enzyme hydrolyzate is preferably 100 parts in terms of raw egg white converted to liquid egg white. Is 0.01 to 2 parts, more preferably 0.05 to 1 part.

Further, in the processing liquid egg white of the present invention, in addition to the above-mentioned raw materials, for example, a pH adjuster such as citric acid, fumaric acid, succinic acid, sucrose fatty acid ester, glycerin fatty acid, as long as the effects of the present invention are not impaired. Emulsifiers such as esters, organic acid monoglycerides, lecithin, polysorbate, vitamins such as vitamin A, vitamin C, vitamin E and vitamin K, various minerals such as iron, calcium and magnesium, fats and oils, fragrances, colorants, seasonings and Preservatives and the like can be blended.

The manufacturing method of the processed liquid egg white of the present invention is not particularly limited except that a specific amount of sodium chloride is mixed as described above. For example, the above liquid egg white, sugar, sodium chloride, and seasoning as necessary After preparing these raw materials and putting them into a stirrer, they may be stirred and mixed so as not to foam. The processed liquid egg white of the present invention thus obtained can be stored at a chilled temperature of 0 to 15 ° C. or a freezing temperature of about −60 to −15 ° C. by sterilization by heating and filling the container. . The processed liquid egg white of the present invention is suitable for freezing storage because a sufficiently foamed meringue can be easily obtained even after freezing storage under severe storage conditions. The freezing process may be performed by appropriately adjusting conditions using a freezer. The heat sterilization may be performed under conditions corresponding to 56 ° C. or more and 3.5 minutes or more as defined by the Food Sanitation Law.

The processed liquid egg white of the present invention thus obtained can easily produce a meringue sufficiently foamed by stirring with a Hobart mixer or the like, and can be suitably used as a raw material for confectionery and the like. Examples of the confectionery containing meringue made by foaming the processed liquid egg white of the present invention include sponge cake, charlotte, busse, souffle, mousse, light snow lees, butter cream and the like.

Examples of the present invention, comparative examples and test examples will be described below to further explain the present invention. In addition, this invention is not limited to these.

[Example 1]
To 100 parts of raw egg white separated from the egg yolk by splitting the chicken egg with an egg breaking machine, 145 parts of granulated sugar, 0.75 part of salt, and 2.5 parts of fresh water are added to the stirrer and stirred and mixed to such an extent that no foaming occurs. The processing liquid egg white of the present invention was obtained by sterilization.

[Comparative Example 1]
In Example 1, processed liquid egg white was obtained by the same method as Example 1 except not containing salt.

[Test Example 1]
The processed liquid egg whites obtained in Example 1 and Comparative Example 1 were filled and sealed in a flat pouch made of polypropylene, and then quickly frozen in a freezer at −40 ° C., and then stored at −18 ° C. for 48 hours. Thawed at room temperature (20 ° C.). Subsequently, the processed liquid egg white after thawing was put into a Hobart mixer (C-120 manufactured by Hobart) and stirred at medium speed (240 rpm) for 5 minutes to produce meringue. The degree of foaming of the obtained meringue was measured. Evaluation was performed according to the following evaluation criteria. The results are shown in Table 1.

* Evaluation symbol A in the table: It is very preferable because it is sufficiently foamed.
B: Although the degree of foaming is somewhat weak, there is no problem.
C: The degree of foaming is poor and not preferred.

From Table 1, it can be understood that the processed liquid egg white of Example 1 containing sodium chloride can easily produce a sufficiently foamed meringue even after storage. On the other hand, it can be understood that the processed liquid egg white of Comparative Example 1 containing no salt is not preferable even if meringue is produced after storage, and the degree of foaming is poor.

[Test Example 2]
In Example 1, processed liquid egg white was obtained by the same method as Example 1 except having changed the compounding quantity of saccharides and salt with respect to 100 parts of raw egg white conversion into the compounding quantity shown in Table 2. A part of the processed liquid egg white obtained was put into a Hobart mixer (C-120 manufactured by Hobart) and stirred at medium speed (240 rpm) for 5 minutes to produce meringue. The degree of foaming of the obtained meringue was measured. evaluated. On the other hand, the remaining processed liquid egg white was frozen and stored in the same manner as in Test Example 1 and thawed to produce meringue, and the degree of foaming of the obtained meringue was evaluated. The results are shown in Table 2.

※表中の評価記号は試験例１と同じ

* Evaluation symbols in the table are the same as in Test Example 1.

From Table 2, when the amount of saccharide is 20 parts or more with respect to 100 parts of raw egg white equivalent and 0.01 parts or more of sodium chloride is compounded with respect to 100 parts of raw egg white, it is sufficient even after storage. It can be understood that a meringue that is foamed is obtained. In particular, it can be understood that the processed liquid egg whites of Examples 3 and 5 in which salt is mixed in an amount of 0.05 part or more per 100 parts of raw egg white equivalent of liquid egg white have a more preferable degree of foaming after storage.

[Example 6] Production of souffle A processing liquid egg white of the present invention was obtained in the same manner as in Example 1. The obtained processed liquid egg white was frozen and stored in the same manner as in Test Example 1 and then thawed by using the processed liquid egg white obtained by thawing. Specifically, 80 parts of egg yolk and 30 parts of granulated sugar were first mixed, 250 parts of warm milk was added, and 50 parts of butter was added when heated to form a custard cream. There, meringue made by foaming the above-mentioned thawed processed liquid egg white was added, put into a souffle mold, baked, and souffle was made. The souffle obtained was very preferred because of its soft appearance and excellent mouthfeel.

Claims (3)

In processed liquid egg white in which the blending amount of saccharide is 20 parts or more with respect to 100 parts of liquid egg white raw egg white equivalent, 0.01 parts or more of salt is blended with respect to 100 parts of liquid egg white raw egg white equivalent. Characteristic processing liquid egg white. The processing liquid egg white according to claim 1, wherein the processing liquid egg white is for meringue used for confectionery. The processing liquid egg white according to claim 1 or 2, which is frozen.