JP3011881B2 - Manufacturing method of dried egg white with strong gel strength - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing dried egg white having a high gel strength.

[0002]

2. Description of the Related Art Conventionally, in order to improve the gel strength of dried egg white, dried egg white adjusted to a water content of 8 to 12% is used for 70 days.
Heat storage at ~ 100 ° C for several days (JP-B-59-538)
No. 04) has been proposed.

[0003]

However, when the above-mentioned conventional method heats the egg white powder, it is necessary to strictly control the water content and the heat storage temperature of the egg white powder. If the water content or the storage temperature is too low, it becomes difficult to obtain dried egg white having a high gel strength, while if it is too high, the denatured dry egg white tends to progress too much and the protein tends to be insoluble (boiled). It is. In addition, in the conventional method, a long heat storage period is required to obtain dried egg white having a high gel strength. Furthermore, the amount of moisture in the egg white powder during the heat storage differs depending on the stacking method of the packaging material used to heat-store the egg white powder and the packing material packed with the egg white powder, and the quality of the obtained dried egg white tends to be unstable. there were. In view of such circumstances, an object of the present invention is to provide a method for producing a dried egg white having an improved gel strength equivalent to that of a conventional product by a simpler method than the conventional method.

[0004]

Means for Solving the Problems The present inventor has made various studies in order to achieve the above object, and has reached the present invention. That is, the present invention provides (1) a method for producing a dried egg white having a high gel strength, which comprises drying the egg white liquid to produce an egg white powder, followed by humidification and heat storage, and (2) a water content of 5 to 10%. The method for producing dried egg white having a high gel strength according to item (1), wherein the egg white powder is heated at 60 to 100 ° C. while humidifying the humidity to 20 to 50%, and (3) the water content is 5 to 10%. (1) A method for producing a dried egg white having a high gel strength according to the item (1), wherein the egg white powder is heated at 70 to 80 ° C. while humidifying the egg white powder to a humidity of 30 to 50%.

Although the reason why the gel strength of dried egg white is enhanced by the present invention is not clear, heat storage while humidifying the egg white powder improves the heat conductivity to the egg white powder by the humidification steam and shortens the heat conductivity. It is speculated that the protein structure of egg white changes during the heat storage period, and as a result, the protein may be denatured by heat to increase the gel strength.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, “parts” means “parts by weight”, and “%” means “% by weight” except for units of humidity. In the present invention, dried egg white refers to egg white obtained by drying an egg white liquid by a method such as spray drying (spray drying) or standing drying (pan drying). The egg white liquid used as the raw material for the dried egg white includes raw egg white obtained by breaking the shelled raw egg into separated eggs, frozen egg white, and heat sterilization by a conventional method to the extent that the egg white liquid is not thermally denatured. What has been applied is used. These egg whites are generally subjected to a desugaring treatment using enzymes, yeasts, bacteria and the like as a pretreatment to prevent the Maillard reaction and the generation of dry odor during the storage period.
The gel strength of the dried egg white refers to the elasticity of the gel obtained by reconstituting the dried egg white with water and heating and coagulating it. Specifically, it is measured by the method described in the examples. The more elastic,
It means that the gel strength is strong. Here, dry egg white having a high gel strength means that the elasticity of the gel-like material is measured by a rheometer (plunger: spherical, diameter 8 mm, rising speed: 6 cm /
Min) means a material having a breaking stress of 300 g or more.

[0007] Humidification refers to artificially increasing the humidity during the heat storage of the egg white powder at a predetermined temperature. Here, the humidity refers to a relative humidity based on the temperature.

[0008] In carrying out the present invention, first, an egg white solution is prepared. Egg white liquid, which is obtained by breaking shelled eggs to remove egg yolk, thawed frozen egg white, and concentrated these egg white liquids by conventional methods, prevents the occurrence of Maillard reaction that occurs during the storage period In order to perform the pretreatment, an enzyme, yeast or the like is used to carry out a desaccharification treatment.

Next, the egg white liquid as a raw material is dried to produce egg white powder. Prior to drying, it is desirable to add an acid agent to the egg white liquor and adjust its pH to 6.0 to 7.0. As a drying method, a normal drying method such as freeze drying, pan drying, spray drying and the like can be applied. For example, in the case of spray drying, the blowing air temperature is about 160 ° C.,
What is necessary is just to dry at about 0 degreeC. Here, the water content of the egg white powder is desirably finished to 5 to 10%. If the water content is less than 5%, as shown in the test example below, it becomes difficult to strengthen the gel as expected even when heat-storage while humidifying. This is because there is a tendency that it becomes lumps and it becomes impossible to perform the heat storage while humidifying.

Finally, if the above-mentioned egg white powder is heated and stored while humidifying, the desired dried egg white having a high gel strength can be obtained.
To humidify, the egg white powder may be stored in a storage with a humidifier. The heat storage temperature is 60 to 100 ° C, preferably 70 to 100 ° C.
80 ° C. is desirable. If the heat storage temperature is too low, it will be difficult to obtain a product with high gel strength as shown in the test example below, while if it is too high, not only will there be boiling, but also equipment such as heat-resistant heat storage will be required. It is necessary and cost increases, which is not preferable.

The heat storage period depends on the moisture content of the egg white powder and the degree of humidification. For example, when the moisture content of the egg white powder is 8% and the humidity of the humidification is 40%, it may be 1 to 3 days. 10% to 20% when the water content is 6% and the humidification humidity is 20%
Days are good. In addition, when the egg white powder is heat-stored while being humidified to a humidity of 20 to 50%, preferably 30 to 50%, a product having a high gel strength can be obtained at a low cost as shown in a test example later. If the humidity exceeds 50%, the egg white powder absorbs moisture and becomes sticky, which makes it difficult to obtain high-quality dried egg white.

In the present invention, since the egg white powder is stored while being humidified, the moisture content of the dried egg white obtained during the storage is stabilized (constant), whereby a dried egg white having a stable quality can be obtained. For example, if the egg white powder having a water content of 5 to 10% is stored at 70 to 80 ° C. while humidifying the humidity to 30 to 50%, the water content of the egg white powder becomes equilibrium at 4.5 to 8.0%. Specifically, when the egg white powder is stored at 75 ° C. at a humidification rate of 35%, the moisture content of the egg white powder during storage is 5.3 to
Equilibrium at 5.5%. Moreover, when it heat-stores at 75 degreeC and the humidification of 40%, the moisture content of egg white powder will be 6.0-6.
Equilibrium at 2%, and when stored at 75 ° C. with 45% humidification, the moisture content of the egg white flour equilibrates at 6.8-7.0%. In other words, when the egg white powder before heat storage has low moisture, the egg white powder absorbs water during heat storage and gradually increases in water content, while when the egg white powder has high moisture, the egg white powder releases water during heat storage. The water content will be lower. Therefore, even if there is some variation in the moisture content of the egg white powder before the heat storage, according to the present invention, the moisture content of the dried egg white becomes constant during the heat storage, thereby producing a dry egg white having a stable gel strength. Can be.

[0013]

Embodiments of the present invention will be described below. Example 1 To 100 kg of egg white liquid from which a shelled egg was broken to remove the yolk,
Yeast (200 g) was added, and the mixture was kept at 30 ° C. for 6 hours to perform a desugaring treatment. Next, add citric acid to this egg white solution to adjust the pH.
6.0 and then spray-drying (blast temperature 160 ° C,
Powdered at 70 ° C., and dried egg white (water content: 7.
(0%) 12 kg. Finally, 12 kg of the dried egg white is put in a polyethylene bag, packed in a carton, sealed, kept in a heat storage with humidifier at 75 ° C. and 30% humidity for 5 days, then taken out of the heat storage and gel strength. A strong dry egg white was obtained.

Example 2 100 kg of egg white liquid from which a shelled egg was broken to remove the yolk,
After adjusting the pH to 6.5 by adding a 10% aqueous citric acid solution,
200 g of baker's yeast was added thereto, and the mixture was kept at 35 ° C. for 4 hours to perform a desugaring treatment. Next, this egg white liquid was powdered by spray drying (air blowing temperature: 160 ° C., exhaust air temperature: 65 ° C.) to obtain 12 kg of dried egg white (water content: 9.0%). Finally, 12 kg of the dried egg white is put in a polyethylene bag, packed in a carton, sealed, and stored in a heat storage with a humidifier at 65 ° C. and a humidity of 35%.
% And kept out for 20 days after humidification, and then taken out of the heat storage to obtain dried egg white having high gel strength.

Example 3 A shelled chicken egg was split into 100 kg of egg white liquid from which egg yolk had been removed.
After adjusting the pH to 6.5 by adding a 10% aqueous citric acid solution,
200 g of baker's yeast was added thereto, and the mixture was kept at 35 ° C. for 4 hours to perform a desugaring treatment. Next, this egg white liquid was powdered by spray drying (air blowing temperature: 160 ° C., exhaust air temperature: 75 ° C.) to obtain 12 kg of dried egg white (water content: 5.0%). Finally, the dried egg white is stored in a polyethylene bag, sealed, and kept in a heat storage with a humidifier at 90 ° C. at a humidity of 20% for 2 days, and then taken out of the heat storage to remove the dried egg white having a high gel strength. I got it.

Hereinafter, test examples of the present invention will be described. Test Example 1 Test Method To 1 part of dried egg white (sample), 7 parts of fresh water was added to reconstitute the water, and the reconstituted egg white liquid was filled in a polyethylene casing having a folded diameter of 57 mm, and placed in a 80 ° C. water bath. After heating for 1 minute, an egg white gel was obtained. The egg white gel was cooled to room temperature, sliced into a piece having a thickness of 3 cm, and the breaking stress was measured with a rheometer (manufactured by Fudo Kogyo Co., Ltd.).

The following samples were used. Invention product 1: Dried egg white obtained in Example 1 Invention product 2: Dried egg white obtained in Example 2 Invention product 3: Dried egg white obtained in Example 3 Comparative product 1: In Example 1 And dried egg white stored in a polyethylene bag in the same manner as in Example 1 except that the dried egg white stored in the polyethylene bag was kept at 75 ° C. for 5 days without humidification at all. Dried egg white produced in the same manner as in Example 2 except that the egg white was kept at 65 ° C. for 20 days without humidification at all. Comparative product 3: 90 ° C. without humidifying the dried egg white contained in the polyethylene bag in Example 3. Dried egg white produced in the same manner as in Example 3 except that the egg white was kept for 2 days.

Test results are as shown in Table 1. That is, it can be understood from the table that the present invention obtained by humidification has a higher gel strength than the comparative product. In addition, when the moisture content and the heat storage temperature of the egg white powder are the same, it can be understood that the gel can be strengthened in a shorter time than the conventional method by heat storage while humidifying.

[0019]

[Table 1]

Test Example 2 The procedure of Example 1 was repeated except that the dried egg white stored in the polyethylene bag was kept at 75 ° C. for 5 days under the humidifying conditions shown in Table 2.
Six types of dried egg whites (samples) were produced in the same manner as in Example 1. Test Method The gel strength of these six samples was measured in the same manner as in Test Example 1.

Test results Table 2 shows the results. That is, it can be understood from the table that the higher the humidification, the more the humidification at a humidity of 30% or more, the more dried egg white having a high gel strength can be obtained.

[0022]

[Table 2]

Test Example 3 Six kinds of dried egg whites (samples) were produced in the same manner as in Example 1 except that the moisture content of the dried egg white contained in the polyethylene bag was as shown in Table 3. . Test Method The gel strength of these six samples was measured in the same manner as in Test Example 1.

Test Results Table 3 shows the results. That is, it can be understood from the table that the gel strength is not so different when the water content of the egg white powder is 5 to 10%. In addition, it can be understood that the gel can be easily strengthened even with egg white powder having a water content of 5 to 8%, which could not be strengthened by the conventional method.

[0025]

[Table 3]

Test Example 4 Six kinds of dried egg whites (samples) were produced in the same manner as in Example 3 except that the dried egg whites stored in the polyethylene bags were kept at the temperature shown in Table 4 for 5 days. Test Method The gel strength of these six samples was measured in the same manner as in Test Example 1, and the occurrence of boiling was observed.

Test results are as shown in Table 4. That is, it can be understood from the table that dried egg white having high gel strength can be obtained by heat storage at 60 to 100 ° C. under humidified conditions. In addition, 70-
It can be understood that dried egg white having high gel strength and no boiling can be obtained by heat storage at 80 ° C.

[0028]

[Table 4]

[0029]

As described above, according to the present invention, dried egg white having high gel strength can be easily produced without strictly controlling the water content and the storage temperature of the egg white powder. If the egg white powder having a moisture content of 5 to 10% is stored at 60 to 100 ° C. while humidifying to a humidity of 20 to 50%, the humidity is preferably 3%.
Heat storage at 70 to 80 ° C. while humidifying to 0 to 50% makes it possible to reliably produce dried egg white having high gel strength.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-62-186740 (JP, A) JP-A-60-114145 (JP, A) JP-A-63-98348 (JP, A) 39033 (JP, A) Japanese Patent Publication No. 59-53804 (JP, B2) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23B 5/02-5/035

Claims (3)

(57) [Claims] 1. A method for producing dried egg white having a high gel strength, comprising drying an egg white liquid to produce egg white powder, followed by humidification and heat storage. 2. An egg white powder having a water content of 5 to 10% is subjected to a humidity of 20%.
The method for producing dried egg white having high gel strength according to claim 1, wherein the egg white is stored at 60 to 100 ° C while being humidified to 50%. 3. An egg white powder having a water content of 5 to 10% and a humidity of 30%.
2. The method for producing dried egg white having a high gel strength according to claim 1, wherein the egg white is heated at 70 to 80 [deg.] C. while being humidified to 50%.