JP2612609B2 - Egg white composition - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to an egg white composition having a good foaming power.

<Prior Art> Egg white liquid has a foaming property, and thus has been conventionally used when making foods utilizing the foaming property such as cakes. For this reason, various attempts have been made in the past to provide egg white having a good foaming power. For example, JP-A-49-102870 has been proposed.
In Japanese Patent Application Laid-Open Publication No. H11-146, there is a proposal that the foaming power of egg white can be increased by adding cyclodextrin as a foaming aid to egg white.

<Problems to be Solved by the Invention> However, when conventional cyclodextrin is used as a foaming aid, there is a problem that the height of foam is not sufficient. In addition, when dry egg white is used as egg white and sugar is added, there is a problem that even if cyclodextrin is added, the foaming power is insufficient.

In view of the circumstances described above, an object of the present invention is to provide an egg white composition having a good foaming power having both a sufficient foam height and foam hardness in both cases of sugar-free and sweetened.

<Means for Solving the Problems> The present inventors have made various studies to achieve the above object, and as a result, have found that it is possible to increase the firmness of foam by improving the viscosity of egg white. Having found out, the present invention has been completed.

The composition of the present invention based on such findings is that the egg white contains 0.05% to 5.0% by weight of a surfactant and 0.05% to 2.0% by weight of a polysaccharide.
% By weight, and the surfactant is any one of saponin or yucca home or a mixture thereof, and the polysaccharide is any one of pullulan, xanthan gum, locust bean gum, tamarind gum, and guar gum It is characterized by one kind or two or more kinds.

 Hereinafter, the configuration of the present invention will be described in detail.

Egg white as a raw material in the present invention is usually a liquid egg white obtained by breaking a shelled raw egg and separating the yolk,
Thawed frozen egg whites or dried egg whites may be used. Furthermore, egg white and dried egg white after lysozyme extraction can also be used.

In the present invention, the surfactant is any one of saponin or yucca home or a mixture thereof. Here, the yucca home is a foaming agent that is extracted from the roots of Yucca brevifolia (Joshnatree) of the lily family and acts as a surfactant. The amount of the surfactant added to the egg white is preferably 0.05 to 5.0% by weight based on the raw egg white (12.5% solid content basis). This is because if the content is less than 0.05% by weight, the effect of addition is poor, and if it is more than 5% by weight, the flavor of egg white tends to be impaired.

Furthermore, in the present invention, the polysaccharide is one or more of pullulan, xanthan gum, locust bean gum, tamarind gum, and guar gum. These polysaccharides, when added to egg white, improve the viscosity of egg white, in particular. Here, pullulan refers to a substance of a linear polymer in which maltotriose, which is a trimer of glucose, is used as a unit and is repeatedly bonded by α-1.6 bonds. The amount of the polysaccharide added to egg white is 0.05% by weight to 2% based on raw egg white (12.5% solids).
%, Preferably from 0.1% to 0.5% by weight. This is because if the content is less than 0.05% by weight, the effect of addition is poor, and if it is more than 2% by weight, the viscosity of the egg white becomes too high, and especially in the case of sugar-free, the foaming power tends to deteriorate.

The egg white composition of the present invention can be obtained by simply adding and mixing a surfactant and a polysaccharide to egg white. After adding the surfactant and the polysaccharide to the egg white, the egg white may be frozen or dried. Furthermore, the present effect can be exerted even when a surfactant and a polysaccharide are added to dried egg white in a dry state, and thereafter stored for a long period of time, and then water is used.

Further, the same effect can be obtained by adding a surfactant and a polysaccharide to other raw materials other than egg white, and then mixing with the egg white.
For example, in confectionery baking and the like, a method in which a surfactant and a polysaccharide are added to wheat flour as a raw material first and then mixed with egg white may be used.

When the egg white is processed in a frozen or dried state, it is particularly effective to add it to raw egg white in advance.

In any case, the egg white to which the surfactant and the polysaccharide are added has a remarkable foaming property when the egg white is used alone as a liquid or mixed with other raw materials and stirred at high speed.

The egg white composition of the present invention has a good foaming property in which a sufficient foam height and firmness are obtained as shown in the test examples below, regardless of whether or not the egg white is sweetened. .

In addition, the present invention is applicable not only to egg white, but also to egg yolk-containing egg white and whole egg, but the amount of yolk in egg white is the composition of a normal whole egg, that is, the amount of yolk in egg white is 34. %
When it exceeds, the effect tends to decrease.

<Effect> The egg white composition of the present invention, as shown in the test examples below,
The polysaccharide is added to the egg white to increase the viscosity to improve the firmness of the foam, and the height of the foam is enhanced by a surfactant, and the synergistic action of the two enhances the foam height and firmness. It has good foaming power.

<Test Examples> Test examples showing the effects of the present invention will be described below.

Test Example 1 For 1 t of raw egg white, Kirayasaponin 20 was used as a surfactant.
0 g and 1000 g of local bean gum as a polysaccharide were added and mixed to obtain a sugar-free sample (1-A).

500 kg of sugar was added to and mixed with 500 kg of the sugar-free sample (1-A) to obtain a sweetened sample (1-B).

As a control, for 1 t of raw egg white, 1 kg of roasted dextrin
Was added and heated to obtain a sugar-free sample (1-C).

500 kg of sugar was added to and mixed with 500 kg of the sugar-free sample (1-C) to obtain a sweetened sample (1-D).

The foaming power of each of the four samples obtained above was measured.

In each of the test example and the control example, 10 times the amount of water was added to each sample and dissolved, and then 500 g of each sample was measured for its foaming power.

Foaming power (height): In accordance with the American Poultry Association method, egg white was put into a stirring tank, and the foaming height (cm) after stirring at 480 rpm for a certain time was measured.

・ Foam stability (hardness): A 4 cm diameter aluminum disc-shaped weight (in units of 10 g) is sequentially loaded on a foam with a flat surface, and the maximum weight (g in which the weight does not collapse for 5 seconds) ).

 Table 1 shows the results.

Test Example 2 2 kg of yeast for bread was added to 1 t of raw egg white and allowed to stand for 4 hours.
A sugar-free sample (2-A) was obtained.

To 100 g of the sugar-free sample (2-A), 1100 g of sugar was added and mixed to obtain a sweetened sample (2-B).

As a control, 2 kg of yeast for bread was added to 1 t of raw egg white and allowed to stand for 4 hours, and then roasted cyclodextrin 2 k
g and spray dried at 160 ° C. to give a sugar-free sample (2
-C) was obtained.

To 100 g of the sugar-free sample (2-C), 1100 g of sugar was added and mixed to obtain a sweetened sample (2-D).

After the four samples thus obtained were rehydrated, the foaming power was measured in the same manner as in Test Example 1.

 Table 2 shows the results.

Test Example 3 200 kg of dried egg white (trade name “Dry egg white K type” manufactured by Kewpie Co., Ltd.)
kg and 2 kg of locust bean gum as a polysaccharide.
By mixing, a sugar-free sample (3-A) was obtained.

To 100 g of the sugar-free sample (3-A), 1100 g of sugar was added and mixed to obtain a sweetened sample (3-B).

As a control, 5 kg of roasted dextrin was added to 200 kg of dry egg white and mixed to obtain a sugar-free sample (3-D).

To 100 g of the sugar-free sample (3-C), 1100 g of sugar was added and mixed to obtain a sweetened sample (3-D).

After the four samples thus obtained were rehydrated, the foaming power was measured in the same manner as in Test Example 1.

 Table 3 shows the results.

As shown in Tables 1 to 3, which show the results of Test Examples 1 to 3, in this example, under all conditions, the foaming power was increased as compared with the case where the foaming power was increased using the conventional roasted dextrin. Both the foaming power and the hardness were excellent, and the combined effect of the surfactant and the polysaccharide was sufficiently exhibited.

In particular, as shown in Samples (3-A) and (3-C) of Test Example 3, even in the case of no sugar, good results were shown as compared with the case where the conventional foaming aid was added.

Test Example 4 To 1 kg of raw egg white, 2 g of saponin alone was added and mixed as a surfactant to obtain a sugar-free sample (4-1).

500 g of sugar was added to and mixed with 500 g of the sugar-free sample (4-1) to obtain a sweetened sample (4-2).

To 1 kg of raw egg white, 2 g of pullulan alone as a polysaccharide was added and mixed to obtain a sugar-free sample (4-3).

500 g of sugar was added to and mixed with 500 g of the sugar-free sample (4-3) to obtain a sweetened sample (4-4).

1 kg of raw egg white was added and mixed with 1 g of saponin as a surfactant and 1 g of pullulan as a polysaccharide to obtain a sugar-free sample (4-5).

500 g of sugar was added to and mixed with 500 g of the sugar-free sample (4-5) to obtain a sweetened sample (4-6).

The foaming power of each of the obtained samples was measured in the same manner as in Test Example 1.

In addition, unsweetened egg white (4-7) and sweetened egg white (4-8)
Was used as a control.

 Table 4 shows the results.

As shown in Table 4, the addition of a surfactant and a polysaccharide in combination gave the best foaming power.

Test Example 5 To 450 g of raw egg white, 5 g of xanthan gum was added as a polysaccharide, and further, the addition amount of Kirayasaponin as a surfactant was varied as shown in Table 5 to determine the optimum addition amount of the surfactant. It was determined by the same operation as above.

 Table 5 shows the results.

As shown in Table 5, the amount of saponin added was 0.23 g (0.0
Below 5%), there is no improvement in foaming power, and the addition amount is 22.5g
Above (5%), the egg white flavor was impaired.

Test Example 6 To 43 g of dried egg white, 430 g of water and 0.2 g of quillajasaponin as a surfactant were added, and the addition amount of pullulan as a polysaccharide was varied as shown in Table 6 to obtain an optimum amount of polysaccharide. Sugar and sweetened were determined in the same manner as in Test Example 1.

 The results are shown in Table 6.

As shown in Table 6, the amount of pullulan added was 1.0 g (2%)
If it exceeds, the foaming power becomes lower in the case of sugar-free.

<Effects of the Invention> As described above, the egg white composition of the present invention has an effect of having a sufficient foam height and firmness in both sugarless and sweetened.

Claims (1)

(57) [Claims] 1. An egg white containing 0.05% to 5.0% by weight of a surfactant and 0.05% to 2.0% by weight of a polysaccharide, wherein the surfactant is any one of saponin and yucca home. Or an egg white composition, which is a mixture thereof, wherein the polysaccharide is one or more of pullulan, xanthan gum, locust bean gum, tamarind gum, and guar gum.