JP2016002042A - Frozen liquid egg white, manufacturing method thereof, and thawed frozen liquid egg white - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a frozen liquid egg white having high foamability even when egg yolk is mingled therein; and a manufacturing method thereof.SOLUTION: The frozen liquid egg white includes 0.01 parts or more and 0.4 parts or less of egg yolk mingled into 100 parts of the liquid egg white. To 100 parts of the liquid egg, 0.1 part or more of α-cyclodextrin is added. The frozen liquid egg white has a turbidity H1 (degree) of 10 or more, which is calculated from the following formula (1): H1=H2-H3...(1), where H2 represents the turbidity (degree) measured immediately after thawing of the frozen liquid egg white, and H3 represents the turbidity y (degree) derived from egg, which is calculated from the following approximate formula: y=-380.75x+272.42x+17.257...(2), where x represents the mingled egg yolk amount (parts) relative to 100 parts of the liquid egg white.

Description

  The present invention relates to a frozen liquid egg white having high foamability after thawing, a method for producing the same, and a liquid egg white obtained by thawing the frozen liquid egg white.

  Conventionally, various foods such as confectionery and bread have been manufactured using the foaming property of egg white. The degree of swelling, texture, texture, etc. of these foods is greatly related to the foaming property of egg white with the hardness of the foam as an index.

Various factors are known as factors that reduce the foamability of egg white. The main factor is, for example, the mixing of egg yolk into the egg white. Mixing of egg yolk into the egg white is unavoidable when the shelled egg is mechanically broken on an industrial scale to separate the egg yolk from the egg white.
In addition, it is known that the egg white foaming ability is further reduced when the egg white mixed with egg yolk mixed mechanically is frozen (see Non-Patent Document 1).

By the way, generally in the field of frozen food, when a food is frozen by passing through a temperature range of −1 to −5 ° C. called a maximum ice crystal formation temperature zone for a long time, ice crystals are formed large. It is known that there is a high possibility of damaging the food organization. For this reason, in the freezing of frozen foods, so-called rapid freezing, which has a short temperature zone passage time of −1 to −5 ° C., is recommended.
Similarly, in frozen liquid egg white, in order to minimize damage to egg white due to freezing and maintain a state close to liquid egg white before freezing even after thawing, it is desirable to have freezing conditions with a fast passing speed in the temperature range. It is believed that.

  On the other hand, in order to prevent a decrease in foamability based on egg yolk, a method of adding and mixing β-cyclodextrin is proposed in the example of Patent Document 1, for example. According to this method, it is known that the foaming power is improved to some extent (see the result of Comparative Example 4 in the present specification), but it is not satisfactory.

Japanese Patent No. 3072640

Asano Shinsuke, Ryozo Ishihara, “Eggs-Its Chemistry and Processing Technology-” Korin Co., Ltd., issued December 10, 1985, p. 142 and p. 143

  In recent years, consumers' needs for confectionery and bread using the foaming property of egg white are increasing. For this reason, in the field of confectionery and bread making, frozen liquid egg whites that can be industrially divided and produced in large quantities and that have high storage stability and are simple are widely distributed. However, since the egg yolk is unavoidable due to industrial cleavage, and the foamability is reduced by freezing, the conventional frozen liquid egg white can meet the needs of consumers who want a confectionery with a better texture. It was difficult.

  In view of the circumstances as described above, an object of the present invention is to provide a frozen liquid egg white having a high foamability even when egg yolk is mixed therein, a method for producing the same, and a liquid egg white obtained by thawing the frozen liquid egg white.

  The inventors of the present invention have intensively studied to achieve the above object. As a result, the present inventors dared to adopt a freezing condition that was conventionally considered to be avoided, that is, a freezing condition in which a temperature range of -1 ° C to -5 ° C is passed over a long period of time and frozen. Furthermore, when a specific amount of α-cyclodextrin is used, even a frozen liquid egg white mixed with egg yolk has found a liquid egg white having higher foamability than before, and has completed the present invention.

That is, the present invention
(1) A frozen liquid egg white in which an egg yolk of 0.01 part or more and 0.4 part or less is mixed with respect to 100 parts of the liquid egg white,
0.1 part or more of α-cyclodextrin is added to 100 parts of liquid egg white,
A frozen liquid egg white having a turbidity H1 (degree) calculated by the following formula (1) of 10 or more.
H1 = H2-H3 (1)
However,
H2: Turbidity (degree) measured immediately after thawing the frozen egg white
H3: Egg-derived turbidity y (degree) calculated by the following approximate expression (2)
Indicates.
y = −380.75x ² + 272.42x + 17.257 (2)
However,
x: Amount of yolk mixed in 100 parts of liquid egg white (parts)
Indicates.
(2) The frozen liquid egg white according to (1),
The frozen liquid egg white whose turbidity change rate h (%) calculated by the following formula (3) is 300% or less.
h = H4 / H1 × 100 (3)
However,
H4: Turbidity (degrees) obtained by subtracting the turbidity y (degrees) calculated by the approximate equation (2) from the turbidity (degrees) measured after thawing the frozen egg white and refrigerated for 5 days.
Indicates.
(3) The frozen liquid egg white according to (1) or (2),
The ratio of the addition amount (part) of the α-cyclodextrin to the mixing amount (part) of the egg yolk is 1 or more.
(4) The frozen liquid egg white according to any one of (1) to (3),
In raw material liquid egg white mixed with 0.01 to 0.4 parts egg yolk to 100 parts liquid egg white,
Add 0.1 part or more of α-cyclodextrin to 100 parts of liquid egg white,
A frozen liquid egg white produced by freezing the added liquid egg white added with the α-cyclodextrin over a period of 3 hours or more from a core product temperature ranging from -1 ° C to -6 ° C.
(5) Liquid egg white obtained by thawing the frozen liquid egg white according to any one of (1) to (4).
(6) A method for producing a frozen liquid egg white according to any one of (1) to (4),
An addition step of adding 0.1 part or more of α-cyclodextrin to 100 parts of the liquid egg white to the raw material liquid egg white mixed with 0.01 parts or more and 0.4 parts or less of egg yolk with respect to 100 parts of the liquid egg white;
A method of producing a frozen liquid egg white comprising: a freezing step of freezing the added liquid egg white added with the α-cyclodextrin over a period of 3 hours or more from a central product temperature ranging from -1 ° C to -6 ° C;
It is.

  According to the present invention, it is possible to provide a frozen liquid egg white having high foamability even when egg yolk is mixed therein, a method for producing the same, and a liquid egg white obtained by thawing the frozen liquid egg white.

It is a graph for deriving the approximate expression (2) showing the relationship between the mixing amount x (part) (horizontal axis) of egg yolk with respect to 100 parts of liquid egg white and turbidity y (degree) (vertical axis) derived from egg. . It is a graph which shows the fall of central article temperature on the freezing conditions of this invention exemplarily, a horizontal axis shows time and a vertical axis shows central article temperature. In addition, F1 shows a graph of an example of a decrease in central product temperature according to an embodiment of the present invention, and F2 shows a graph of an example of a decrease in core product temperature according to a comparative example of the present invention.

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

<Frozen liquid egg white>
In the present invention, the frozen liquid egg white is an egg white obtained by freezing the raw liquid egg white obtained by mechanically dividing the shelled egg on an industrial scale and separating the egg yolk and the egg white. It is used for bread making. The frozen liquid egg white of the present invention is obtained by adding a predetermined addition amount of α-cyclodextrin or the like to a raw material liquid egg white mixed with a predetermined amount of egg yolk, and then freezing the resulting added liquid egg white. The frozen liquid egg white may be filled in a container such as a paper pack, nylon, polyethylene, polypropylene, polyethylene terephthalate, vinyl chloride or nylon-polyethylene composite sheet. Frozen liquid egg white is particularly important for business use due to its high storage stability. However, it is known that when the raw material liquid egg white mixed with egg yolk is frozen, the foamability is lowered. (See Patent Document 1 and Non-Patent Document 1). The inventors of the present invention, as a result of repeated research on a frozen liquid egg white having a high foaming property after thawing, even when egg yolk is mixed, as described later, α-cyclodextrin is added to the liquid egg white mixed with egg yolk. In addition, by contriving freezing conditions and increasing turbidity, the inventors came up with a frozen liquid egg white with a high foaming property.

<Raw material egg white>
The raw material liquid egg white used as the raw material of the frozen liquid egg white of the present invention refers to a liquid egg white obtained by industrially dividing eggs such as chicken eggs by a machine and separating the yolk. Since the eggs are industrially divided by a machine, a predetermined amount of egg yolk can be mixed into the raw material liquid egg white of the present invention.
Moreover, the raw material liquid egg white of the present invention may be subjected to treatment such as heat sterilization treatment, desugaring treatment, delysozyme treatment and the like.

<Liquid egg white obtained by thawing frozen liquid egg white>
In the liquid egg white obtained by thawing the frozen liquid egg white of the present invention, the thawing method is not particularly limited. For example, a method of thawing the frozen liquid egg white filled in the container in a constant temperature water bath of about 20 ° C., tap water, etc. Examples include a method of thawing with running water and a method of thawing in a refrigerator. The term “thawing” refers to a state in which it is determined that the entire frozen liquid egg white has been thawed to become liquid egg white by visual inspection or touching a container.

<Foamability>
The foaming property of the present invention refers to the hardness of the foam, which is how much load the formed foam can withstand. In addition, as other factors related to foaming property, the foaming power (foaming property) of how much foaming can be achieved when egg white is foamed for a certain period of time, and how long the formed foam lasts However, since the foam hardness has a great influence on the swelling degree and texture of confectionery and bread, attention is paid to the foam hardness.

<Mixed amount of raw material egg white egg yolk>
The mixing amount of egg yolk in the raw material liquid egg white of the present invention refers to the mixing amount of egg yolk with respect to 100 parts of liquid egg white, specifically 0.01 parts or more and 0.4 parts or less. The liquid egg white in the case of “100 parts of liquid egg white” refers to liquid egg white consisting of raw egg white not mixed with egg yolk. Moreover, the amount of egg yolk mixed and the amount of the liquid egg white are raw equivalent amounts. The mixed amount of egg yolk is an amount that can be mixed when the raw material egg white is industrially produced by a machine.
In addition, the “mixed amount of egg yolk” here refers to the amount of egg yolk mixed when the egg is industrially broken by a machine, but the amount after adjusting the amount of egg yolk by processing such as addition or removal of egg yolk Shall also be said.

<Α-cyclodextrin>
The frozen liquid egg white of the present invention is characterized by adding α-cyclodextrin. α-cyclodextrin refers to a cyclodextrin having a degree of polymerization of D-glucose of 6. Cyclodextrin is a cyclic oligosaccharide in which D-glucose is cyclically linked by α-1,4-linkage. In addition to α-dextrin, β-cyclodextrin with a polymerization degree of D-glucose of 7, a polymerization degree of 8 Γ-cyclodextrins, δ- or ε-cyclodextrins having a higher degree of polymerization are known. Cyclodextrins are known to have a cavity in the molecular structure and have a function of inclusion with other compounds regardless of the degree of polymerization.

<Addition amount of α-cyclodextrin>
The addition amount of α-cyclodextrin of the present invention refers to the addition amount of α-cyclodextrin with respect to 100 parts of liquid egg white, specifically 0.1 parts or more, and more preferably 0.2 parts or more. Thereby, even if it is frozen liquid egg white, sufficient foaming property can be obtained.
Moreover, the upper limit of the addition amount of α-sacrodextrin is not particularly limited, and is preferably 2 parts or less and more preferably 1.5 parts or less with respect to 100 parts of liquid egg white in terms of cost effectiveness.
Also, here, the liquid egg white in the case of “100 parts of liquid egg white” refers to liquid egg white consisting only of raw egg white not mixed with egg yolk, and is a raw equivalent amount.

<Turbidity>
Turbidity represents the degree of turbidity in water. The turbidity of the present invention is a value measured using a turbidimeter based on the integrating sphere photoelectric photometry in the water test method.
More specifically, the turbidity by the integrating sphere photoelectric photometry can be expressed by turbidity = “diffuse transmittance” / “total light transmittance” × 100.
In the turbidity of the present invention, the unit is represented by “degree”, and a polystyrene particle suspension was used as a standard solution. A 5 mm cell was used.

<Turbidity H1>
The turbidity H1 of the present invention indicates turbidity caused by a complex such as an inclusion product of α-cyclodextrin and egg yolk component, which is generated in the addition step of α-cyclodextrin and the subsequent freezing step. Due to the presence of the complex, the frozen liquid egg white of the present invention can obtain a sufficient foaming property. The turbidity H1 (degree) of the present invention is 10 or more and further preferably 15 or more from the viewpoint of obtaining sufficient foamability.
Specifically, the turbidity H1 of the present invention is determined from the turbidity H2 (degrees) measured immediately after thawing the frozen liquid egg white of the present invention without adding α-cyclodextrin as a blank test, that is, only egg yolk. The turbidity H3 (degree) derived from the mixed raw material egg white is subtracted and calculated.
That is, the turbidity H1 (degree) is calculated by the following equation (1).
H1 = H2-H3 (1)
However, said H2 (degree) shows the turbidity measured immediately after thawing | freezing the frozen liquid egg white of this invention. Here, “immediately after thawing” means within 15 minutes after it is determined that thawing has been performed.
H3 (degree) indicates an egg-derived turbidity y (degree) calculated by the following approximate expression (2). More specifically, the egg-derived turbidity y (degree) indicates the turbidity of the liquid egg white before freezing, which contains the same amount of egg yolk as the frozen liquid egg white of the present invention and no α-cyclodextrin is added. is there.
y = −380.75x ² + 272.42x + 17.257 (2)
However, x shows the mixing amount (part) of the yolk in 100 parts of said liquid egg whites.
Here, the liquid egg white in the case of “100 parts of liquid egg white” refers to liquid egg white consisting only of raw egg white not mixed with egg yolk.
The amount of egg yolk mixed can be derived by a conventional lipid measurement method.

  Although the upper limit of the turbidity H1 of this invention is not specifically limited, It will be 80 or less. The reason for this is that, as described above, turbidity is turbidity = “diffuse transmittance” / “total light transmittance” × 100, so that a value exceeding 100 cannot be defined as the value of H2, and an approximation described later. From Formula (2), it is mentioned that the lower limit of H3 is about 20.

<Approximation formula (2)>
The approximate expression (2) was derived by working according to the following procedure. First, the turbidity of liquid egg whites containing different amounts (0.01 to 0.4 parts) of egg yolk relative to 100 parts of liquid egg white was measured, and plotted as actual measurement values in the graph as shown in FIG. Subsequently, a second-order polynomial approximate curve was derived based on the plot of the actual measurement values, and approximate expression (2) was obtained. Table 1 shows the mixing amount (part) of egg yolk and the corresponding turbidity (degree) value of liquid egg white. Here, the correlation coefficient R ² is 0.9904.

<Turbidity change rate>
The turbidity change rate h (%) of the present invention is calculated by the following equation (3). The turbidity change rate h is preferably 300 or less, and the upper limit is preferably 250 or less, and more preferably 200 or less. The lower limit is preferably 90 or more, and more preferably 95 or more and 100 or more.
h = H4 / H1 × 100 (3)
However,
H4: From the turbidity (degree) measured after thawing the frozen egg white and refrigerated (5 ° C.) for 5 days, the turbidity y (degree) derived from the egg calculated by the approximate equation (2) Subtracted turbidity (degrees)
Indicates.
H4 shows the turbidity of the part raised from the turbidity derived from an egg by the influence of (alpha) -cyclodextrin, freezing conditions, and the refrigerated storage after thawing | decompression. More specifically, “5 days” according to H4 is 120 hours. H1 is calculated by the method described above.

  The low turbidity change rate means that α-cyclodextrin and egg yolk in egg white are sufficiently complexed by inclusion, etc. at the time of completion of thawing of the frozen liquid egg white, and turbidity due to property change after thawing This is thought to be due to the small impact of the rise. According to the frozen egg white having a turbidity change rate of 300 or less, since the α-cyclodextrin and the egg yolk component are sufficiently complexed at the time of completion of thawing, the foamability can be further improved.

<Ratio of the addition amount (part) of α-cyclodextrin to the mixing amount (part) of egg yolk>
In the frozen liquid egg white of the present invention, the ratio of the addition amount (part) of α-cyclodextrin to the mixing amount (part) of egg yolk may be 1 or more, and further 2 or more. That is, the addition amount of α-cyclodextrin may be larger than the mixing amount of egg yolk. Thereby, (alpha) -cyclodextrin acts more effectively with respect to egg yolk, and can suppress the foaming fall resulting from egg yolk.
The upper limit of the ratio of the added amount (parts) of α-cyclodextrin to the mixed amount (parts) of the egg yolk is not particularly limited, but may be 100 or less and further 30 or less in terms of cost effectiveness.

<Other additives>
In addition to the above components, for example, thickening polysaccharides, sucrose, lactose, roasted dextrin, salt, protein hydrolysate, etc. are added to the frozen egg white of the present invention within the range that does not impair the effects of the present invention. can do.

<Method for producing frozen egg white>
The production method of the frozen liquid egg white of the present invention is, for example, a raw material liquid egg white mixed with 0.01 to 0.4 parts of egg yolk to 100 parts of liquid egg white, and α-cyclodextrin to 100 parts of liquid egg white. On the other hand, it has an addition step of adding 0.1 parts or more and a freezing step of freezing the added liquid egg white added with α-cyclodextrin over 3 hours until the core product temperature reaches from -1 ° C to -6 ° C. . This will be specifically described below.

<Addition process>
First, α-cyclodextrin is added to the raw material liquid egg white mixed with the above-mentioned mixed amount of egg yolk and mixed uniformly according to a conventional method to obtain an added liquid egg white. Specifically, a shell egg is broken by machine splitting to obtain a raw material liquid egg white mixed with egg yolk. Subsequently, α-cyclodextrin is added to the raw material liquid egg white, and the mixture is stirred with a mixer, a magnetic stirrer, or the like to obtain an added liquid egg white to which α-cyclodextrin is added. In addition, you may adjust egg yolk suitably so that it may become the said mixing amount. The stirring conditions can be appropriately set from the amount of liquid egg white and a hygienic viewpoint. Then, you may heat-sterilize etc. to this said addition liquid egg white. Moreover, the said additive liquid egg white can be filled and sealed in containers, such as nylon, polyethylene, a vinyl chloride, or a nylon-polyethylene composite sheet.

<Freezing process>
Subsequently, the additive liquid egg white is frozen for 3 hours or more, more preferably 5 hours or more until the core product temperature reaches from -1 ° C to -6 ° C. Specifically, the additive liquid egg white filled and sealed in a container is frozen in a freezer or the like so as to satisfy the freezing condition. The central product temperature is the temperature at which the central part of the liquid egg white in the container is measured. The frozen liquid egg white of the present invention can have a turbidity H1 of 10 or more by adding α-cyclodextrin and adopting the above freezing conditions, and can improve foamability.
In addition, although the freezing temperature should just be the preservation | save temperature of common frozen food, it should just be -18 degreeC--40 degreeC, for example.

  FIG. 2 is a graph exemplarily showing a decrease in the center product temperature under the freezing condition of the present invention, where the horizontal axis represents time and the vertical axis represents the center product temperature. Moreover, F1 shows the graph of the fall example of the center article temperature which concerns on this invention, F2 shows the fall example of the center article temperature which concerns on the comparative example whose passage time to -1 to -6 degreeC is shorter than this invention. A graph is shown. Moreover, the temperature range from -1 to -6 ° C shaded in the figure shows a temperature range where the moisture in the egg white starts to freeze and then freezes.

  In the field of frozen food, when the food is frozen by passing through a temperature range from −1 to −6 ° C. over a long period of time, ice crystals are greatly formed, so there is a high possibility that the structure of the food will be damaged. It was said. For this reason, a freezing condition in which the passing speed of the temperature range as shown in F2 of FIG. 2 is fast is recommended, and it was considered that the freezing condition as shown in F1 should generally be avoided. However, the present inventors dared to adopt the freezing conditions that were previously thought to be avoided, so that even if it is a frozen liquid egg white mixed with egg yolk, a frozen liquid having a high foaming ability that has never existed before I came up with an egg white.

<Operational effect of the present invention>
The frozen liquid egg white of the present invention contains α-cyclodextrin even if it contains a predetermined amount of egg yolk that can be mixed by industrial split eggs, etc. Foaming can be realized. The mechanism of action is presumed as follows.
First, since α-cyclodextrin is known to include other compounds in the cavity like other cyclodextrins, it is presumed to include free fatty acids generated by denaturation of egg yolk lipoproteins. . Furthermore, α-cyclodextrin is considered to be capable of binding, for example, egg yolk lipoprotein itself, which reduces foaming property, to the outer surface of α-cyclodextrin as a property different from other cyclodextrins. Thereby, it is thought that (alpha) -cyclodextrin shows the suppression ability of the foamability fall superior to other cyclodextrins.
In addition, the amount of the complex such as inclusion of α-cyclodextrin and egg yolk component correlates with the numerical value of turbidity H1, and when the numerical value is 10 or more, a high foaming property is obtained. It is important.
Next, when it is frozen over 3 hours until it reaches -1 ° C to -6 ° C, the numerical value of turbidity H1 is higher than that when it is frozen without passing time through the temperature range. The foaming property becomes better. This is considered to be because more complexes, such as inclusions, are obtained compared to the case where no time is spent.
In addition, freezing freezes only water, even if solids other than water, such as solutes and dispersions, are included. Therefore, it is considered that freezing over time gradually freezes from water, solids are concentrated, and the opportunity for inclusion or binding of α-cyclodextrin and egg yolk increases.
As described above, according to the present invention, it is possible to provide a frozen liquid egg white having a high storage stability and having sufficient foamability after thawing.

  Hereinafter, the present invention will be further described based on examples and the like.

[Examples 1 to 3]
(Production of frozen liquid egg white)
The shell egg was mechanically split, the liquid egg white was separated, and filtered and homogenized by a conventional method to obtain a raw material liquid egg white mixed with egg yolk. To each of the raw material liquid egg whites, α-cyclodextrin was added so as to have an addition amount shown in Table 2, and stirred and mixed using a stirrer until uniformly mixed to obtain an added liquid egg white. Furthermore, this additive liquid egg white was sterilized by heating at 56 ° C. for 3.5 minutes using a plate heat exchanger, and packed in a container. Subsequently, it was frozen at −18 ° C. or lower over 20 to 30 hours as shown in Table 2 until the core product temperature reached from −1 ° C. to −6 ° C., and the frozen liquid egg whites of Examples 1 to 3 were obtained. . Table 2 shows the calculation results of the ratio of the amount of α-cyclodextrin added to the amount of egg yolk mixed in each example. As shown in the table, these ratios were all 1 or more and 2.5 to 20.

[Comparative Examples 1-3]
Similar to the frozen liquid egg whites of Examples 1 to 3, the container-packed additive liquid egg whites were produced. The amount of egg yolk mixed was the amount shown in Table 2, and α-cyclodextrin was added and / or prepared so as to have the amount shown in Table 2. Subsequently, as shown in Table 2, the container egg-packed liquid egg white was frozen at −18 ° C. or lower over 40 to 50 minutes until the core product temperature reached −1 ° C. to −6 ° C. A frozen liquid egg white was obtained. As shown in Table 2, the ratio of the added amount of α-cyclodextrin to the mixed amount of egg yolk was 1 or more and was 2.5 to 20.

(Measurement and calculation of turbidity)
Subsequently, the frozen liquid egg whites packed in the containers of Examples 1 to 3 and Comparative Examples 1 to 3 were each stored in a constant temperature water bath at 20 ° C. and thawed until thawing was confirmed visually. Immediately after thawing, the turbidity was measured using an integrating sphere turbidimeter (Nippon Denshoku Kogyo Co., Ltd., trade name WA2000N) to obtain H2 in the formula (1). The standard solution of the turbidimeter was a polystyrene particle suspension, and a 5 mm cell was used as the cell. Subsequently, y was calculated from the above approximate expression (2), where x is the amount (parts) of egg yolk mixed with 100 parts of liquid egg white in each example and each comparative example. With this y as H3, H1 was calculated from equation (1). Table 2 shows the results of H1, H2, and H3 (y).
As shown in the table, H1 of Examples 1 to 3 was 10 degrees or more and 18 to 36 degrees.
On the other hand, H1 of Comparative Examples 1 to 3 was less than 10 degrees and was 0 to 8 degrees.

(Calculation of turbidity change rate)
Subsequently, the frozen liquid egg white of each Example and each Comparative Example was thawed and stored in a refrigerator at 5 ° C. for 5 days (120 hours). Thereafter, the turbidity was measured using the above-described turbidimeter and cell, and the result was H4 in the above formula (3). Moreover, h was calculated by substituting the measured H4 and the calculated H1 into the equation (3). Table 2 shows the calculation results.
As shown in the table, the turbidity change rates h of Examples 1 to 3 were all 300% or less and 142 to 170%.
On the other hand, the turbidity change rate h of Comparative Example 1 could not be calculated because the turbidity H1 was 0 degrees. The turbidity change rates h of Comparative Examples 2 and 3 were 328% and 369%, respectively, both of which were larger than 300%.

[Example 4]
A frozen liquid egg white was produced in the same manner as the frozen liquid egg white of Example 1 except that the amount of α-cyclodextrin added was changed to 0.5 part. Subsequently, the turbidity was measured and calculated, and the turbidity change rate was calculated in the same manner as in the frozen liquid egg whites of Examples 1 to 3. The turbidity H2 was 85 degrees and the turbidity H3 (y) was 30 degrees. Therefore, the turbidity H1 was 55 degrees from the formula (1). Moreover, since the turbidity measured after refrigerated storage for 5 days was 84 degrees and the turbidity H4 was 54 degrees, the turbidity change rate h was 97% from the formula (3). Further, the ratio of the amount of α-cyclodextrin added to the amount of egg yolk mixed was 10.

[Example 5]
The frozen solution was the same as the frozen solution egg white of Example 1 except that the addition amount of α-cyclodextrin was changed to 1 part and the time until the core product temperature reached from -1 ° C to -6 ° C was 15 hours. Made egg white. Subsequently, the turbidity was measured and calculated, and the turbidity change rate was calculated in the same manner as in the frozen liquid egg whites of Examples 1 to 3. The turbidity H2 was 89 degrees and the turbidity H3 (y) was 30 degrees. Therefore, the turbidity H1 was 59 degrees from the equation (1). Further, since the turbidity measured after refrigerated storage for 5 days was 88 degrees and the turbidity H4 was 58 degrees, from the formula (3), the turbidity change rate h was 99%. Further, the ratio of the added amount of α-cyclodextrin to the mixed amount of egg yolk was 20.

[Example 6]
Example 1 except that the amount of egg yolk mixed was changed to 0.1 part, the amount of α-cyclodextrin added was changed to 2 parts, and the time until the core product temperature reached -1 ° C to -6 ° C was 5 hours. A frozen liquid egg white was prepared in the same manner as in No. 1 frozen liquid egg white. Subsequently, the turbidity was measured and calculated, and the turbidity change rate was calculated in the same manner as in the frozen liquid egg whites of Examples 1 to 3. The turbidity H2 was 88 degrees and the turbidity H3 (y) was 41 degrees. Therefore, the turbidity H1 was 47 degrees from the equation (1). Further, since the turbidity measured after refrigerated storage for 5 days was 89 degrees and the turbidity H4 was 48 degrees, from the formula (3), the turbidity change rate h was 102%. Further, the ratio of the added amount of α-cyclodextrin to the mixed amount of egg yolk was 20.

[Example 7]
A frozen solution egg white was produced in the same manner as the frozen solution egg white of Example 3 except that sterilization by heating was not performed. Subsequently, the turbidity was measured and calculated, and the turbidity change rate was calculated in the same manner as in the frozen liquid egg whites of Examples 1 to 3. The turbidity H2 was 86 degrees and the turbidity H3 (y) was 37 degrees. Therefore, the turbidity H1 was 49 degrees from the equation (1). Further, since the turbidity measured after refrigerated storage for 5 days was 82 degrees and the turbidity H4 was 45 degrees, the turbidity change rate h was 91% from the equation (3). The ratio of the amount of α-cyclodextrin added to the amount of egg yolk mixed was 2.5.

[Comparative Example 4]
Instead of α-cyclodextrin, the addition amount of β-cyclodextrin is 0.15 parts with respect to 100 parts of liquid egg white, and the time until the core product temperature reaches from -1 ° C to -6 ° C is increased. A frozen egg white was prepared in the same manner as in Comparative Example 1 except that the time was 40 minutes. Subsequently, the turbidity was measured and calculated, and the turbidity change rate was calculated in the same manner as in the frozen liquid egg whites of Examples 1 to 3. The turbidity H2 was 50 degrees and the turbidity H3 (y) was 30 degrees. Therefore, the turbidity H1 was 20 degrees from the formula (1).

[Comparative Example 5]
A frozen liquid egg white was prepared in the same manner as the frozen liquid egg white of Example 1 except that α-cyclodextrin was not added. Subsequently, turbidity was measured and calculated in the same manner as in the frozen liquid egg white of Examples 1 to 3. The turbidity H2 was 30 degrees and the turbidity H3 (y) was 30 degrees. Therefore, the turbidity H1 was 0 degrees from the formula (1).

[Comparative Example 6]
A frozen liquid egg white was prepared in the same manner as the frozen liquid egg white of Comparative Example 1 except that α-cyclodextrin was not added. Subsequently, turbidity was measured and calculated in the same manner as in the frozen liquid egg white of Examples 1 to 3. The turbidity H2 was 30 degrees and the turbidity H3 (y) was 30 degrees. Therefore, the turbidity H1 was 0 degrees from the formula (1).

[Test example Evaluation of foamability (hardness)]
The foamability after thawing | decompression of the frozen liquid egg white of obtained Examples 1-7 and Comparative Examples 1-6 was evaluated. Here, the hardness of foam important for enhancing the degree of swelling and texture of confectionery and bread was evaluated as follows. In addition, as a control example, an unfrozen liquid egg white obtained by breaking a shelled egg without egg yolk contamination was prepared and evaluated in the same manner.

  Frozen liquid egg white 500g and sugar 500g after thawing were put into a 12 coat mixer (manufactured by Hobart) and stirred for 7.5 minutes at 3rd speed (358 rpm), and the whole amount was foamed. Then, it measured by the weight settlement method (JS measuring method). That is, when a disc-shaped weight having a diameter of 4 cm was left on the surface of the foam, the weight that did not sink for 15 seconds was examined. This value indicates that the larger the value, the harder and firmer the foam. The results are shown in Tables 3-5. Table 3 shows the results of Examples 1, 4, 5, 6 and Comparative Examples 1, 4-6. Table 4 shows the results of Example 2 and Comparative Example 2 in which the amount of egg yolk mixed and the amount of α-cyclodextrin added were the same. Table 5 shows the results of Example 3, Example 7, and Comparative Example 3 in which the amount of egg yolk mixed and the amount of α-cyclodextrin added were the same.

  First, referring to Table 3, it was confirmed that Example 1 can obtain a hardness closer to that of the control example as compared with Comparative Example 1 containing the same amount of egg yolk and α-dextrin. Also, referring to Table 4, it was confirmed that Example 2 also had a hardness closer to that of the control example than Comparative Example 2 containing the same amount of egg yolk and α-dextrin. Furthermore, referring to Table 5, it was confirmed that Example 3 also had a hardness closer to that of the control example than Comparative Example 3 containing the same amount of egg yolk and α-dextrin. Therefore, the frozen liquid egg white of the present invention having a turbidity H1 of 10 or more by applying the freezing conditions of the present invention is more ideal for the control example than the frozen liquid egg white frozen more rapidly and having a turbidity H1 of less than 10. It was confirmed that the foaming property was closer to the foaming property.

Subsequently, referring to Table 3 again, the results of Example 1 and Comparative Examples 1 and 4 to 6 are compared. It was confirmed that Example 1 to which α-cyclodextrin was added had a hardness closer to that of the control example than Comparative Examples 1 and 4 to 6 to which α-cyclodextrin was not added.
Moreover, it was confirmed that Example 1 can obtain a harder foam compared with the comparative example 5 frozen by the same freezing conditions. Thereby, in addition to freezing by the freezing conditions of the present invention, it was confirmed that it was necessary to add α-cyclodextrin in order to obtain hard foam.
Furthermore, when Comparative Example 5 and Comparative Example 6 in which egg yolk is mixed but α-cyclodextrin is not added are compared, Comparative Example 6 that has been frozen more rapidly is frozen by the freezing conditions of the present invention. Harder foam was obtained than the comparative example 5 made. In other words, the results were consistent with the common general technical knowledge of the frozen food industry. However, on the other hand, when egg yolk was mixed and α-cyclodextrin was added, the comparative example in which Example 1 frozen under the freezing conditions of the present invention, which had been conventionally avoided, was more rapidly frozen. A foam that was harder than 1 was obtained. That is, in addition to the addition of α-cyclodextrin, it was confirmed that a result overturning the conventional technical common sense can be obtained by employing the freezing conditions of the present invention.

Further, referring to Table 3, it was also confirmed that Example 1 can obtain a hard foam as compared with Comparative Example 4 known as a conventional example in which β-cyclodextrin was added and rapidly frozen. .
Further, in Example 1 and Examples 4 and 5 in which the same amount of egg yolk was mixed, it was confirmed that Examples 4 and 5 to which more α-cyclodextrin was added had higher foaming properties. Moreover, even in Example 6 containing more egg yolk than in Example 4, it was confirmed that a high foaming property can be obtained if the ratio of the added amount of α-cyclodextrin to the mixed amount of egg yolk is high. As a result, it was confirmed again that α-cyclodextrin contributes to the improvement of foaming property, and when the ratio of the added amount of α-cyclodextrin to the mixed amount of egg yolk is high, the foaming property tends to increase. It was confirmed.

  Moreover, with reference to Table 5, it was confirmed that unsterilized Example 7 has higher foamability than Example 3 to which the same amount of egg yolk and α-cyclodextrin were added. In addition, of course, Example 7 was also confirmed to have higher foamability than Comparative Example 3 containing the same amount of egg yolk and α-cyclodextrin and rapidly frozen. Thereby, it was confirmed that this technique is applicable even if it is an unsterilized frozen liquid egg white.

[Example 8]
As Example 8, a frozen liquid egg white was produced in the same manner as the frozen liquid egg white of Example 1 except that 0.01 part of xanthan gum, which is a thickening polysaccharide, was added to 100 parts of the liquid egg white.
The obtained frozen liquid egg white had a turbidity H1 of 10 to 80 degrees, and a turbidity change rate h of 90 to 300%.
Moreover, when foamability (hardness) was evaluated similarly to the said test example, the favorable foamability was confirmed similarly to Example 1. FIG.

[Discussion]
The present invention will be considered based on the results of test examples. First, in the frozen liquid egg white under freezing conditions of the present invention, ice crystals are slowly formed, and the concentrations of α-cyclodextrin and egg yolk in the water gradually increase. In this process, α-cyclodextrin encloses free fatty acids generated by the denaturation of egg yolk lipoprotein in the cavity and further binds egg yolk lipoprotein itself to the outer surface of α-cyclodextrin, or the foaming property of egg yolk It is thought to suppress the decrease.
Further, it is considered that turbidity is increased by inclusion and / or bonding of α-cyclodextrin and egg yolk to form a complex.
On the other hand, when the freezing rate is faster, ice crystals are rapidly formed, so it is difficult for α-cyclodextrin and egg yolk lipoproteins to interact, and it is considered impossible to suppress the reduction in foamability due to egg yolk. .

  In addition, β-cyclodextrin has an inclusion function like α-cyclodextrin, but sufficient foamability could not be obtained even when the freezing rate was adjusted. This is because β-cyclodextrin can include free fatty acids generated by the modification of egg yolk lipoproteins, but it cannot sufficiently suppress the reduction in foaming properties because it does not bind egg yolk lipoprotein itself. Suggests. Therefore, by using α-cyclodextrin among cyclodextrins, and by applying the freezing conditions of the present invention to freeze egg white to form a complex of α-cyclodextrin and egg yolk lipoprotein, It is thought that improvement of this becomes possible.

Claims (6)

Freezing liquid egg white mixed with 0.01 to 0.4 part egg yolk to 100 parts liquid egg white,
0.1 part or more of α-cyclodextrin is added to 100 parts of liquid egg white,
A frozen liquid egg white having a turbidity H1 (degree) calculated by the following formula (1) of 10 or more.
H1 = H2-H3 (1)
However,
H2: Turbidity (degree) measured immediately after thawing the frozen egg white
H3: Egg-derived turbidity y (degree) calculated by the following approximate expression (2)
Indicates.
y = −380.75x ² + 272.42x + 17.257 (2)
However,
x: Amount of yolk mixed in 100 parts of liquid egg white (parts)
Indicates. The frozen liquid egg white according to claim 1,
The frozen liquid egg white whose turbidity change rate h (%) calculated by the following formula (3) is 300% or less.
h = H4 / H1 × 100 (3)
However,
H4: Turbidity (degrees) obtained by subtracting the turbidity y (degrees) calculated by the approximate equation (2) from the turbidity (degrees) measured after thawing the frozen egg white and refrigerated for 5 days.
Indicates. The frozen liquid egg white according to claim 1 or 2,
The ratio of the addition amount (part) of the α-cyclodextrin to the mixing amount (part) of the egg yolk is 1 or more. The frozen liquid egg white according to any one of claims 1 to 3,
In raw material liquid egg white mixed with 0.01 to 0.4 parts egg yolk to 100 parts liquid egg white,
Add 0.1 part or more of α-cyclodextrin to 100 parts of liquid egg white, and add the above-mentioned liquid egg white added with α-cyclodextrin over 3 hours until the core product temperature reaches from -1 ° C to -6 ° C. Freezing liquid egg white produced by freezing.   The liquid egg white which thawed the frozen liquid egg white of any one of Claims 1 thru | or 4. It is a manufacturing method of the frozen liquid egg white of any one of Claims 1 thru | or 4, Comprising:
An addition step of adding 0.1 part or more of α-cyclodextrin to 100 parts of the liquid egg white to the raw material liquid egg white mixed with 0.01 parts or more and 0.4 parts or less of egg yolk with respect to 100 parts of the liquid egg white;
A method for producing a frozen liquid egg white comprising: a freezing step of freezing the added liquid egg white added with the α-cyclodextrin over a period of 3 hours or more from a central product temperature ranging from -1 ° C to -6 ° C.

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