JP3184147B2 - Chemical egg white - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a modified egg white which forms a gel which does not generate a hydrogen sulfide smell when heated, and a processed food using the same.

[0002]

2. Description of the Related Art Egg white has excellent heat-coagulability, and is used for various purposes such as fish paste products, processed meat and meat products, noodle products, confectionery, egg products, and other skins such as sweet potatoes and gyoza. . However, these processed foods are mixed with egg white,
When this is heated, a hydrogen sulfide odor due to egg white is generated, and the so-called egg white odor may impair the original flavor of the processed food. Therefore, even if it is desired to mix a large amount of egg white to improve the texture of the processed food, there is a limit on the amount of the albumen. Therefore, as a method of preventing the smell of hydrogen sulfide, there have been a method of masking by adding various flavors, and a method of suppressing the generation of hydrogen sulfide by lowering the pH. The applicant has proposed an egg white to which cystine has been added in JP-A-8-308535 and an egg white to which sodium sulfite has been added in JP-A-8-322512.

[0003] Japanese Patent Publication No. 5-66091 discloses that
"A method for producing a processed and dried egg white having a high gel strength, characterized in that saccharides (excluding glucose) are added to and mixed with the egg white liquid, dried and then heat-treated).

[0004]

However, since the masking method does not fundamentally suppress the generation of hydrogen sulfide, the flavor added and the smell of hydrogen sulfide generated impair the original flavor of the processed food. . In the pH method, the added texture of acid and phosphate also impairs the original texture and flavor of the processed food. Further, the cystine addition method is costly and impractical, and the sodium sulfite addition method tends to have a poor image and to be avoided when used for food.

[0005] In the processed dried egg white having high gel strength disclosed in Japanese Patent Publication No. 5-66091, sugars other than glucose having low reactivity are used, as will be described in detail in later test examples. It was found that the amount of calorific value in the chemical processing was small, so that the processed and dried egg white obtained was rehydrated and heated to generate hydrogen sulfide odor.

[0006] Therefore, an object of the present invention is to provide a modified egg white in which the generation of hydrogen sulfide is fundamentally suppressed. Thus, the hydrogen sulfide odor is reduced even when heated, or
Because it forms a gel that does not make you feel it at all, there is no limit to the amount of egg white that can be blended with processed foods. It will be. Therefore, a large amount of egg white can be added to the processed food, so that the texture of the processed food can be improved.

[0007]

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 modified egg white obtained by binding a reducing sugar to an egg white protein, wherein the SH group content is 35 to 52 μM / g, and (2) the SH group content is 40 to 49 μM / g.
The modified egg white according to (1), (3) the modified egg white according to (1) or (2), wherein the smell of hydrogen sulfide is reduced, and (4) (1), (2) or (3) It provides a processed food using the modified egg white described in any one of the above items.

[0008]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail. In the present invention, “%” means “% by weight” unless otherwise specified.

[0009] The egg white protein of the present invention refers to a protein derived from the egg white of a bird egg, for example, a protein in which various proteins such as ovalbumin and conalbumin are mixed. This egg white protein is obtained by breaking a chicken egg and separating it from yolk. However, the egg white protein of the present invention may be purified, extracted, concentrated or diluted egg white, or may be egg white from which some components such as sugars and lysozyme have been removed, as long as it has the thermocoagulability which is the property of egg white. . In addition, the egg white protein of the present invention has a lower molecular weight than that of raw egg white protein which has been subjected to an enzyme treatment or the like as long as it has thermocoagulability.On the contrary, the egg white protein is in egg white, or separately. These include those that are combined with proteins other than egg white such as added milk protein and are higher in molecular weight than proteins of raw egg white, or those that are combined with components other than protein such as fatty acids and are higher in molecular weight.
Here, the bird eggs are not particularly limited as long as they are edible, but include chicken, quail, duck and duck-derived eggs, and it is preferable to use chicken eggs that are commonly distributed.

Next, the SH group of the present invention refers to a side chain of cysteine present in various proteins constituting egg white protein. This SH group is decomposed when the egg white protein is heated and becomes a causative group to generate hydrogen sulfide.

The reducing sugar in the present invention generally refers to a sugar having a carbonyl group and reducing a Fehling reaction solution to precipitate red copper sulfite. For example, monosaccharides such as glucose, fructose, and galactose, disaccharides such as lactose and maltose, and hydrolysates of starch, and derivatives thereof. However, in the present invention, sucrose as a main component and granulated sugar are also included. Among them, the smaller the molecular weight, the higher the reactivity per unit weight, so glucose, fructose, galactose, lactose,
It is particularly preferred to use maltose.

Next, the modified egg white of the present invention is a complex in which a reducing sugar is bound to an egg white protein. Other components such as water, salts, saccharides, starches, thickening polysaccharides, proteins, emulsifiers,
It may contain amino acids and the like. The binding of the reducing sugar to the egg white protein can be confirmed by measuring the molecular weight by SDS-polyacrylamide gel electrophoresis.

[0013] The SH group content in the present invention refers to a reducing sugar-
It means the number of moles of SH groups per 1 g of net egg white protein complex. The term "reducing sugar-egg white protein complex net" as used herein refers to a protein egg white to which water and salts in the modified egg white have been removed, and which is a protein of egg white to which reducing sugar is bound. The number of moles of SH groups per 1 g of net reducing sugar-egg protein complex is determined using the following formula. The net concentration of the reducing sugar-egg protein complex of the sample solution is measured by the lowry method using a pure ovalbumin as a standard.

ΜM / g = 73.53 × A ₄₁₂ × D / C A ₄₁₂ : Absorbance at 412 nm D: Dilution ratio 2.05 C: Reducing sugar-egg protein complex net concentration of sample solution

The SH group is quantified using Ellman's reagent according to the following method (see: Beveridge, et a).
l., 1974 J. Food Sci., 39, 49-51). After dissolving 0.1 g of dried egg white in 100 mL of Reagent 1, filter paper (No.
Filter in 2) to obtain a sample solution. 1mL of sample solution and 1
After mixing 1 mL of * Reagent 1, add 0.05 mL of * Reagent 2.
The reaction is performed at 25 ° C. for 10 minutes, and the absorbance at 412 nm is measured. * Reagent 1: 0.1 M Tris-glycine buffer (pH 8.0) containing 0.01 M EDTA (ethylenediamine tetraamine) and 5% sodium dodecyl sulfate * Reagent 2: 0.4% DTNB (5, 5'-dithio ( 2-
0.1 M Tris-glycine buffer (pH 8.0) containing nitrobenzoic acid))

As will be described in detail in later test examples, a modified egg white having an SH group content of 35 to 52 μM / g has a gel-forming ability and can suppress hydrogen sulfide odor.
More preferably, it is -49 μM / g. SH group content is 3
If it is less than 5 μM / g, the solubility and the gel-forming ability decrease. If it exceeds 52 μM / g, the hydrogen sulfide odor is not suppressed.

Processed foods in which the modified egg white of the present invention can be used can be used for all foods, for example, fishery products, processed meat, noodles, processed egg products, confectionery, bread making,
Desserts such as pudding and jelly are not limited to these.

Next, the method for producing the modified egg white of the present invention will be described. When the egg white to which the reducing sugar is added is heated, a highly reactive reducing sugar is used to increase the integrated calorie, and the SH group content of the resulting modified egg white is increased. Is important to be in the range of 35 to 52 μM / g. First, after raw egg white (glucose content: 425 mg / dl) is subjected to a desugaring treatment, a reducing sugar such as glucose or lactose is added to and mixed with 0.01 to 5% of the egg white liquid. Next, the egg white liquid is dried by, for example, spray drying (air blowing temperature 180 ° C., exhaust air temperature 70 ° C.), pan drying, freeze drying, etc., and then is dried at about 50 to 75 ° C. and a relative humidity of about 35 to 95%. Heat for ~ 20 days, or dry to a moisture content of about 3-15%, and dry at about 50-75 ° C for 1-2
The egg white protein is combined with the reducing sugar by heating for 0 days to obtain the modified egg white of the present invention.

When the modified egg white of the present invention is in a liquid state, as it is, or in a dry state, it is subjected to heat treatment after reconstitution, and its SH group content is 35 to 52 μM / g (preferably 40 to 49 μM / g). ), A gel is formed without generating hydrogen sulfide odor. Although the principle is not clear, the active SH group of the protein, which is the source of hydrogen sulfide, binds to the reducing sugar or other products generated when a complex of the reducing sugar and egg white protein is formed. It is presumed that it stabilizes against heat and does not generate hydrogen sulfide even when heated.

[0020]

Embodiments will be described below in accordance with embodiments. Embodiment 1 FIG. 10 kg of egg white industrially split (pH 9.0
(2, glucose 420 mg / dl), 20 g of baker's yeast was added and desalted, and then 30 g of galactose and 4 citric acid
0 g was added, and dried egg white was obtained by spray drying (air blowing temperature 180 ° C., exhaust air temperature 70 ° C.). The dried egg white was stored in an atmosphere at a temperature of 60 ° C. and a relative humidity of 50% for 6 days to obtain a modified egg white of the present invention. 35 to 50 g of the obtained modified egg white
Add 0 g of clear water, mix and adjust to pH 8, then add 3 g at 80 ° C.
A gel was produced by heating for 0 minutes. As a control, a gel was prepared in the same manner by using desiccated and dried egg white instead of modified egg white. The person using desalted and dried egg white felt the smell of hydrogen sulfide, while the gel made from modified egg white did not feel the smell of hydrogen sulfide.

Embodiment 2 FIG. Using the chemical egg white obtained in Example 1, fried kamaboko was produced according to the following composition. The frozen surimi was crushed with a silent cutter for 5 minutes, salt was added, and subsequently crushed for 15 minutes. The remaining raw materials were charged and crushed for another 10 minutes. Thereafter, the shape was adjusted using a molding machine and fried in edible oil at 160 ° C. for about 3 minutes until the surface became golden to produce fried kamaboko. As a control, deep-fried kamaboko made similarly using dehydrated and dried egg white instead of modified egg white had a smell of hydrogen sulfide, while those using modified egg white did not have any smell of hydrogen sulfide.

Hereinafter, description will be made with reference to test examples. Test plot After adding 0.3% of citric acid to 10 kg of raw egg white (glucose content: 425 mg / dl), glucose was added to 0, 0.5, 1.0, 1.5% to raw egg white, After drying by spray drying (air blowing temperature 180 ° C., exhaust air temperature 70 ° C.), heating at 60 ° C. and 40% relative humidity for 0, 2, 4, 6 or 8 days to allow the egg white protein to react with the reducing sugar, Chemically made egg white. As a control, what was desalted with baker's yeast was subjected to the same drying and heat treatment. Further, processed and dried egg white as described in Example 1 of Japanese Patent Publication No. 5-66091 was produced and compared as a prior art product. In addition, as a production method of the prior art product, 10 kg of raw egg white liquid desalted with baker's yeast was added with Pindex # 6 (Matsuya Chemical Co., Ltd .: trade name) β-cyclodextrin decomposition rate DE
= 40 ± 2 was added and mixed, and spray-dried to obtain dried egg white having a moisture content of 8%, filled and sealed in a polyethylene bag, and heat-stored at 75 ° C. for 5 days to obtain processed dried egg white.

Using the modified egg white, control product and processed dried egg white (prior art product) obtained in the test plot as samples, the SH group content, the smell of the heated gel (sensory test), and the index of the amount of hydrogen sulfide generated were measured. . As a method for preparing the heated gel, the sample was reconstituted with 7 times the volume of fresh water, adjusted to pH 8 and filled in a vinylidene chloride casing having a folded diameter of 57 mm.
After heating in warm water at 0 ° C. for 30 minutes, the mixture was cooled with ice water and returned to room temperature to obtain a heated gel.

Test Example 1 The measurement of the SH group content is based on the S
It was measured according to the method for quantifying H groups. Table 1 shows the results.

[0025]

[Table 1]

Test Example 2. Smell, heated gel height 30mm
And a sensory test by olfaction was conducted by 10 well-trained panelists. The evaluation was performed on a 5-point scale, and the average score of 10 persons was shown. Table 2 shows the results.

[0027]

[Table 2]

[Evaluation Criteria] 5: A very strong smell of hydrogen sulfide is felt. 4: A strong hydrogen sulfide smell is felt. 3: Feel the smell of hydrogen sulfide. 2: Slight hydrogen sulfide smell is felt. 1: No smell of hydrogen sulfide is felt.

Test Example 3 After returning the heated gel to room temperature, it was cut into a column having a height of 30 mm, placed in a jar, sealed with a lid having lead acetate paper adhered to the inside, and allowed to stand for 15 minutes. White lead acetate paper changes color to black as lead acetate and hydrogen sulfide react to form black lead sulfide. The degree of discoloration to black is measured using a color difference meter (ND-1001DP, manufactured by Nippon Denshoku Industries Co., Ltd.).
Model). The degree of discoloration was determined by calculating the difference in Z value between lead acetate paper reacted with hydrogen sulfide and unreacted lead acetate paper, and this was used as an index of the amount of hydrogen sulfide generated. Table 3 shows the results.

[0030]

[Table 3]

According to Tables 1, 2 and 3, when a modified egg white having an SH group content of 35 to 52 μM / g is heated, a gel is formed in which the smell of hydrogen sulfide is reduced or not felt at all. , SH content is more preferably 40 to 49 μM / g. In contrast, the conventional product is S
It can be seen that the H group content is as large as 55 μM / g, and that the smell of hydrogen sulfide can be felt from the heated gel. This is because reducing odor of hydrogen sulfide has not been reduced due to low-reactivity reducing sugar and insufficient integrated calorific value for heating. The desugared dry egg white of the control has a strong smell of hydrogen sulfide.

As described above, according to the present invention, a gel in which the smell of hydrogen sulfide is reduced or not felt even when heated is formed. Therefore, egg white can be blended with various processed foods, and the blending amount can be used in a large amount without limitation, and the texture of the processed food can be improved.

Claims (4)

(57) [Claims] 1. A modified albumen reducing sugar is bound to albumen protein, SH group content is 35~52μM / g, dried
Chemical egg white which is egg white . 2. The modified egg white according to claim 1, wherein the SH group content is 40 to 49 μM / g. 3. The modified egg white according to claim 1, wherein the smell of hydrogen sulfide is reduced. 4. A processed food comprising the modified egg white according to claim 1, 2 or 3.