JP3072640B2 - Egg white composition - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a highly foamable egg white composition.

[0002]

2. Description of the Related Art Conventionally, in the fields of confectionery, baking and the like, various foods have been produced utilizing the foaming properties of egg white. In this case, the foamability of egg white greatly affects the degree of expansion, texture, texture and the like of these foods. Therefore, a highly foaming egg white is required.

[0003] By the way, the foaming properties of egg white include the foaming power (foaming property) of how high egg white can be foamed when foamed for a certain period of time, and how much load the formed foam withstands. There are three factors including the hardness of the foam to obtain, and the stability of the foam for how long. The foaming properties of the egg white include the foaming, the hardness and the stability of the foam. It is hoped that all three elements are excellent.

[0004] The foaming properties of egg whites are affected by various factors such as additives, pH, and heat treatment, and it is known that foaming properties are greatly reduced especially when egg yolk is mixed. on the other hand,
When a shell egg is mechanically broken on an industrial scale to separate the yolk and the albumen, the resulting albumen usually contains some amount (0.1 to 0.2%) of the egg yolk inevitably. Is mixed. Therefore, industrially, there is a demand for improving the foaming property of egg white containing about 0.1 to 0.2% of egg yolk to the same extent as egg white containing no egg yolk.

[0005] To cope with this, it has been proposed to add and mix cyclodextrin to egg white (Japanese Patent Publication No. 51 (1988)).
-37328).

[0006]

However, the addition of the cyclodextrin described above causes the yolk to be reduced to 0.1%.
There is a problem that the foaming ability of egg white mixed with about 0.2% cannot be improved to the same degree as egg white mixed with no yolk.

[0007] The present invention is intended to solve the above-mentioned problems of the prior art, and it is intended to improve the foaming property of egg white, particularly, about 0.1 to 0.2% of egg white is contained in egg white. It is intended to obtain a foaming property equal to or higher than that of egg white not mixed with egg yolk.

[0008]

Means for Solving the Problems The present inventors have found that the above object can be achieved by adding cyclodextrins and proteolytic products to egg white, and have completed the present invention.

[0009] That is, the present invention provides an egg white composition comprising egg white, cyclodextrins and a protein degradation product.

Hereinafter, the present invention will be described in detail.

[0011] In the composition of the present invention, as the albumen,
Liquid raw egg white obtained by breaking eggs such as chicken eggs and separating the yolk, which has been frozen, concentrated or dried, or frozen, concentrated or dried egg white and converted to normal liquid egg white Egg whites in various states, such as those returned to the same state, can be used. In addition, egg whites subjected to various treatments such as heat sterilization, desugaring, and lysozyme can be used. Furthermore, the method of breaking eggs when obtaining such albumen may be either manual or mechanical,
Therefore, the egg white used by the composition of the present invention may contain about 0.1 to 0.2% of egg yolk which is usually mixed by industrial egg breaking.

On the other hand, cyclodextrins in the present invention refer to cyclodextrins or derivatives thereof. In cyclodextrin, D-glucose is α-
They are cyclically linked by a 1,4-bond, and depending on the degree of polymerization of D-glucose, α-cyclodextrin having a degree of polymerization of 6, β-cyclodextrin having a degree of polymerization of 7, γ-cyclodextrin having a degree of polymerization of 8, and Δ- or ε-cyclodextrin having a high degree of polymerization is known, and any of these cyclodextrins can be used as the cyclodextrin used in the present invention. Further, as the cyclodextrin derivative, for example, a branched cyclodextrin or a derivative in which maltose is bound to cyclodextrin to increase the solubility can be used. By blending such cyclodextrins in the egg white composition, the foaming properties (foaming property, hardness and stability) of the egg white can be improved. Among these cyclodextrins, β
-Cyclodextrin is preferred in terms of improving the foaming properties of egg white, and the inside diameter of the cavity of its molecular structure is almost the same as the size of the oil molecule that inhibits foaming properties of egg white. Even if such oil molecules are mixed,
Inclusion of the oil molecules is preferred in that foaming properties can be prevented from lowering.

The preferred amount of the cyclodextrin is such that the properties of the egg white used in the composition of the present invention (ie, the frozen, concentrated or dried state of the egg white used, the yolk mixing ratio in the egg white, etc.) or the cyclodextrin used Although it differs depending on the type of the egg white, usually 0.1 to 1.0 parts by weight of cyclodextrin is preferably converted to 100 parts by weight of egg white in terms of liquid raw egg white. If the amount is too small, the effect of the cyclodextrin is not exhibited, and if it is too large, the effect corresponding to the amount cannot be obtained.

In the present invention, in addition to the above cyclodextrins, a proteolytic product is also blended. By blending the protein hydrolyzate, it is possible to synergistically improve the foaming property of egg white with the foaming property improving effect of cyclodextrins. Here, the protein hydrolyzate is a partial hydrolyzate of a water-soluble protein obtained by partially decomposing various proteins such as soybean protein, milk protein, wheat protein and egg white protein using an enzyme or an acid. It is. As the protein hydrolyzate, it is possible to use one consisting only of a low-molecular-weight protein. it can. As the protein degradation product, those having an average molecular weight of about 1,000 to 50,000 are preferable. If the average molecular weight is too small, bitterness may appear,
It is not preferable because the effect of improving the foaming property is reduced. If the average molecular weight is too large, the effect of improving the foaming property is decreased, which is not preferable. Among such protein hydrolyzates, soy protein hydrolyzate is particularly preferable since it has good foaming properties.

There is no particular limitation on the method for producing the above-mentioned protein hydrolyzate.
It can be obtained by the general manufacturing process shown in FIG. That is, after the soybean is ground, the outer skin is removed and the soybean is pressed. Next, defatted soybean powder is obtained by defatting using hexane, then desolvating, and pulverizing. Next, defatted soymilk is obtained using water or an alkali, and an acid is added thereto to obtain a precipitate as a soybean curd. Next, the obtained soybean curd is subjected to water washing, concentration, and drying treatments to obtain an isolated soybean protein.
Then, the separated soybean protein is subjected to an enzyme treatment (pepsin) to obtain an enzyme-decomposed protein slurry, which is centrifuged to obtain an enzyme-decomposed protein solution. The enzymatically decomposed protein solution is dried to obtain an enzymatically decomposed protein, and further filtered to obtain a target soybean protein decomposed product. As such a protein hydrolyzate, those having a protein content of about 10 to 90% by weight are commercially available, but in the present invention, those commercially available products can be used.

The preferred amount of the protein hydrolyzate varies depending on the properties of the egg white used, the type and the amount of the cyclodextrins used, etc., but it is usually calculated as liquid raw egg white and 100 parts by weight of the egg white. Protein degradation product 0.1
-0.3 parts by weight is preferred. If the amount is too small, the effect of blending the protein hydrolyzate will not be exhibited. If the amount is too large, the foam becomes brittle and the stability decreases, and the egg white is colored brown, which is not preferable.

The egg white composition of the present invention may further contain sucrose, lactose, roasted dextrin, etc., in addition to the above-mentioned components, in order to improve foaming properties. Further, if necessary, salt and other various additives can be blended.

The method for producing the egg white composition of the present invention includes:
Depending on the properties of the egg white to be used, the components may be uniformly mixed according to a conventional method. For example, the egg with the shell is broken by machine splitting and subjected to a predetermined treatment such as filtration, concentration, and desugaring to obtain a liquid egg white. Next, cyclodextrins and protein decomposed products are added to the liquid egg white, and the mixture is mixed with a mixer at 300 to 600 rpm at 30 to 120 rpm.
Stir for about a second. Thus, a uniform liquid egg white composition can be obtained. The obtained egg white composition can be used similarly to conventional liquid egg white.

Further, the egg white composition of the present invention can be subjected to treatment such as freezing, concentration, drying and the like, if necessary. For example, when the liquid egg white composition obtained as described above is subjected to freezing treatment, the egg white composition is filled and sealed in a container such as nylon, polyethylene, vinyl chloride or a nylon-polyethylene composite sheet. Should be frozen in. When the liquid egg white composition is subjected to a drying treatment, a known drying method such as spray drying or pan drying can be used. The egg white composition of the present invention, which has been subjected to a treatment such as freezing, concentration, and drying, can be used as a confectionery material, a bakery material, a pasty product material, and the like, like the conventional frozen, concentrated, or dried egg white.

[0020]

The egg white composition of the present invention contains both cyclodextrins and proteolytic products in addition to egg white. These cyclodextrins improve the foaming properties of egg white, especially the firmness and stability of the foam. In addition, cyclodextrins include the oil content of egg yolk mixed in egg white and prevent the foaming property of egg white from being reduced by the oil content. On the other hand, protein degradation products have foaming properties themselves, and particularly have high foaming properties.

Therefore, in the egg white composition of the present invention in which both the cyclodextrin and the protein hydrolyzate are blended with the egg white, the foaming properties are foaming, firmness,
All three components of stability are significantly improved. Therefore, the egg white composition of the present invention has an egg white as a raw material, in which about 0.1 to 0.2% of yolk is mixed, the same as or higher than raw egg white which is not mixed with yolk. It becomes foamy. In addition, good foamability is maintained even after the freezing treatment.

[0022]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below based on embodiments.

Examples 1 to 10 and Comparative Examples 1 to 3 The eggs having a shell were mechanically broken, and 100 kg of separated liquid egg white (containing 0.15% by weight of yolk) was added to β-cyclodextrin (ocean fishery ( Co., Ltd., trade name “Iso-Elite”) and milk protein hydrolyzate (Quest Corporation, trade name “HY
FOAM DSN ") in the amounts shown in Table 1 (examples in which the amount of the protein hydrolyzate was changed) and Table 2 (examples in which the amount of the cyclodextrin was changed), and using a stirrer. The mixture was stirred at 600 rpm for 90 seconds to produce an egg white composition.

In this case, as Comparative Example 1 in which neither cyclodextrin nor milk protein hydrolyzate was blended, eggs with shells were mechanically broken to produce separated liquid egg whites.
In addition, as a control example, a liquid raw egg white in which no yolk was mixed (yolk mixing ratio 0.00%) was prepared. For convenience, Comparative Examples 1 to 3 and Control Example are described in both Table 1 and Table 2.

(Evaluation) The foamability of each of the obtained egg white compositions or liquid egg whites of Examples 1 to 10, Comparative Examples 1 to 3, and Control Example was determined as follows. 2) Hardness and (3) stability were evaluated. Table 1 shows the results. (1) Foaming property 500 g of the egg white composition was put into a ball (diameter 25 cm, depth 23).
cm) and 240 rpm using a Hobart mixer.
The mixture was stirred for 8 minutes to foam a total of 500 g, then the surface was leveled with a rubber spatula, and the height at the center was measured with a ruler. The higher the value, the higher the foaming property. (2) Hardness After whipping the egg white composition in the same manner as in (1) above, the hardness was measured by the weight sinking method (JS measurement method). That is, when a disc-shaped weight having a diameter of 4 cm was left standing on the surface of the foam, the weight of the weight which did not sink for 15 seconds was examined. The larger the value, the harder and firmer the foam. (3) Stability After whisking the egg white composition in the same manner as in (1) above, the liquefied foam was allowed to stand for 1 hour, the weight of the liquefied foam was measured, and the stability of the foam was determined based on the following equation.

[0026]

(Equation 1) This value indicates that the larger the value, the higher the stability of the foam.

[0027]

[Table 1] Egg yolk Cyclodextrin Protein degradation product foaming mixing ratio Compounding amount (* 1) Compounding amount (* 1) Foaming hardness Stability (wt%) (cm) (g) (%) Example 1 0.15 0.1 0.05 11.0 130 76 Example 2 0.15 0.1 0.1 12.4 130 76 Example 3 0.15 0.1 0.3 12.6 140 76 Example 4 0.15 0.1 0.5 13.8 110 70 Comparative example 1 0.15 − − 10.0 90 61 Comparative example 2 0.15 0.1 − 10.6 120 73 Comparative example 3 0.15 − 0.3 11.5 100 67 Control example 0.00 − − 11.9 130 74 Note (* 1) 100 parts by weight of egg white

[0028]

[Table 2] Egg Yolk Cyclodextrin Protein Decomposition Foaming Incorporation Compounding Amount (* 1) Compounding Amount (* 1) Foaming Hardness Stability (wt%) (cm) (g) (%) Example 5 0.15 0.025 0.3 11.5 130 74 Example 6 0.15 0.05 0.3 11.8 130 75 Example 7 0.15 0.1 0.3 12.7 140 77 Example 8 0.15 0.5 0.3 13.1 140 82 Example 9 0.15 0.7 0.3 13.3 140 83 Example 10 0.15 1.0 0.3 13.6 140 85 Comparative example 1 0.15 − − 10.0 90 61 Comparative Example 2 0.15 0.1 − 10.6 120 73 Comparative Example 3 0.15 − 0.3 11.5 100 67 Comparative Example 0.00 − − 11.9 130 74 Note (* 1) Parts by weight based on 100 parts by weight of egg white As shown in Tables 1 and 2, when both cyclodextrin and protein hydrolyzate are added to egg white, neither cyclodextrin nor protein hydrolyzate is added (Comparative Example) It can be seen that the foaming property of the egg white composition is improved as compared to 1) and the case where either one of cyclodextrin or protein hydrolyzate is blended (Comparative Examples 2 and 3).

In particular, it can be seen from Table 1 that 0.1 to 0.3 parts by weight of a protein hydrolyzate is blended with 100 parts by weight of egg white (Examples 2 and 3), whereby the foaming property of the egg white composition is improved. But,
Foaming, hardness, stability all greatly improved,
It can be seen that the foam has a high foaming property equal to or higher than that of the raw egg white of the control example in which the yolk is not mixed.

From Table 2, it can be seen that the foaming property of the egg white composition is improved by adding 0.1 parts by weight or more of cyclodextrin to 100 parts by weight of egg white (Examples 7 to 10). It can be seen that the hardness and the stability are all greatly improved, and the foaming property becomes higher than that of the raw egg white of the control example in which the yolk is not mixed.

Example 11 100 kg of separated egg white (meaning rate of yolk is 0.15% by weight) obtained by mechanically breaking shelled eggs and adding them to β-cyclodextrin (manufactured by Taiyo Fishery Co., Ltd., trade name: “ISO Elite ") and 0.15 kg of a soybean protein hydrolyzate (Koyo Shokai Co., Ltd., Versa Whip TM-500) were added, followed by stirring in the same manner as in the above example to produce an egg white composition. Next, the obtained egg white composition was filled and sealed in a polyethylene container, and frozen at -20 ° C.

A liquid composition was obtained by thawing the frozen egg white composition in running water, and its foaming property was examined in the same manner as in the above-mentioned Example. As a result, it had foaming properties equal to or higher than the raw egg white of the control example.

Example 12 Eggs with shells were mechanically broken and 100 kg of separated liquid egg white (containing 0.15% by weight of yolk) was added to β-cyclodextrin (trade name “ISO”, manufactured by Taiyo Fishery Co., Ltd.). Elite ") 0.3 kg and wheat protein hydrolyzate (manufactured by Quest,
0.1 kg of trade name "HYFOAMA 77") was added thereto, and the mixture was stirred in the same manner as in the above-mentioned example to produce an egg white composition. Next, the obtained egg white composition was spray-dried using a spray drier (manufactured by Niro Atinizer Co., Ltd.) at a blowing temperature of 160 ° C. and an exhaust air temperature of 70 ° C. to obtain a dry egg white composition.

One part by weight of the obtained dried egg white composition was dissolved in 7 parts by weight of water to make a liquid, and the foaming property of the obtained liquid composition was examined in the same manner as in the above Examples. As a result, it had foaming properties equal to or higher than the raw egg white of the control example.

[0035]

According to the egg white composition of the present invention, the foaming property is greatly improved, and even if the egg white used in the composition of the present invention contains about 0.1 to 0.2% of yolk. , And has a foaming property equal to or higher than that of egg white not mixed with egg yolk.

[Brief description of the drawings]

FIG. 1 is a production process diagram of a soybean protein degradation product.

Continuation of the front page (56) References JP-A-4-237477 (JP, A) JP-A-49-102870 (JP, A) JP-A-7-170944 (JP, A) (58) Fields studied (Int .Cl. ⁷ , DB name) A23L 1/32

Claims (4)

(57) [Claims] 1. An egg white composition comprising egg white, cyclodextrins and a protein degradation product. 2. The egg white composition according to claim 1, wherein the protein hydrolyzate is a water-soluble partial hydrolyzate of soy protein, milk protein, wheat protein or egg white protein and has an average molecular weight of 1,000 to 50,000. 3. The egg white composition according to claim 1, wherein the cyclodextrin is β-cyclodextrin. 4. A cyclodextrin is used in an amount of 0.1 to 1.0 part by weight and a protein hydrolyzate in an amount of 0.1 to 1.0 part by weight based on 100 parts by weight of egg white.
The egg white composition according to claim 3, which is contained in an amount of 1 to 0.3 parts by weight.