JP3244586B2 - Egg white composition and egg white composition for food addition using the same - Google Patents
Egg white composition and egg white composition for food addition using the sameInfo
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- JP3244586B2 JP3244586B2 JP05196994A JP5196994A JP3244586B2 JP 3244586 B2 JP3244586 B2 JP 3244586B2 JP 05196994 A JP05196994 A JP 05196994A JP 5196994 A JP5196994 A JP 5196994A JP 3244586 B2 JP3244586 B2 JP 3244586B2
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- egg white
- white composition
- composition
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- present
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Description
【0001】[0001]
【産業上の利用分野】本発明は、卵白組成物及びそれを
利用した食品添加用卵白組成物に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an egg white composition and a food additive egg white composition using the same.
【0002】[0002]
【従来の技術】従来より、卵白は熱凝固性を有すること
から、そのまま食したり、水産練製品や、畜肉加工食
品、麺製品等の食品添加材として用いられている。その
ため、卵白の熱凝固性に関する様々な技術、特に熱凝固
した卵白ゲル化物の硬さ(いわゆるゲル強度)を増強す
る技術が多々開示されている。2. Description of the Related Art Egg whites have been used as food additives for foods such as fishery products, processed meat foods, and noodle products because they have heat coagulation properties. For this reason, various techniques relating to the heat coagulation property of egg white, in particular, techniques for enhancing the hardness (so-called gel strength) of the thermocoagulated egg white gel are disclosed.
【0003】[0003]
【発明が解決しようとする課題】しかしながら、上記ゲ
ル強度をたんに増強させた卵白は、これを加熱凝固した
ときに食感が硬くなりすぎるきらいがあり、また、それ
を食品添加材として添加して加熱した製品では、食感が
ボソボソしてしまい、ソフトさやしなやかさに欠けると
いう問題があった。However, the egg white whose gel strength has been simply increased tends to have a too hard texture when heated and coagulated, and it is added as a food additive. Heated products have a problem in that the texture of the product is distorted and lacks in softness and flexibility.
【0004】従って本発明の目的は、それを加熱凝固し
たときに従来よりソフトでしなやかなゲル化物を製造で
きる卵白組成物、及びこれを添加して加熱してもその製
品の食感が従来よりソフトでしなやかになる食品添加用
卵白組成物を提供することにある。Accordingly, an object of the present invention is to provide an egg white composition which can produce a softer and more supple gelled product when it is coagulated by heating, and that the texture of the product is higher than before even when added and heated. An object of the present invention is to provide an egg white composition for food additives that is soft and supple.
【0005】[0005]
【課題を解決するための手段】本発明者は、上記目的を
達成するために種々検討した結果本発明に到達した。す
なわち、本発明の卵白組成物は卵白に脂肪酸を添加して
あることを特徴とするものであり、また本発明の食品添
加用卵白組成物は、卵白に脂肪酸を添加してあることを
特徴とするものである。Means for Solving the Problems The present inventor has conducted various studies to achieve the above object, and has reached the present invention. That is, the egg white composition of the present invention is characterized by adding a fatty acid to egg white, and the egg white composition for food addition of the present invention is characterized by adding a fatty acid to egg white. Is what you do.
【0006】以下、本発明を詳細に説明する。なお、本
発明において「部」はすべて「重量部」を、また、
「%」はすべて「重量%」を意味する。まず、本発明の
卵白についてであるが、その状態は問わない。従って卵
白としては、具体的には、液状、乾燥状などの卵白があ
げられる。液状の卵白については、割卵して卵黄から分
離した状態のもの、又はこれを濃縮して得られる濃縮液
状のものなどがあげられる。卵白は加熱凝固性などの一
般的な性質を備えているかぎり、含有成分の一部、例え
ば、糖分とかリゾチームなどを除いたものでもさしつか
えない。Hereinafter, the present invention will be described in detail. In the present invention, "parts" means "parts by weight", and
All "%" means "% by weight". First, regarding the egg white of the present invention, the state is not limited. Therefore, specific examples of egg white include liquid and dried egg whites. Examples of the liquid egg white include a state in which the egg is broken and separated from the yolk, and a state in which the egg white is concentrated to obtain a concentrated liquid. As long as egg white has general properties such as heat coagulability, even a part of the contained components, for example, those excluding sugar and lysozyme may be used.
【0007】本発明で、脂肪酸の代表的な例には、炭素
数10〜18の飽和あるいは不飽和のアルキル基を有す
るカルボン酸、例えば、カプリン酸、ラウリン酸、ミリ
スチン酸、パルミチン酸、ステアリン酸、オレイン酸、
リノール酸などがあげられるが、本発明においてはこれ
らの任意の割合の混合物であってもさしつかえない。ま
た、これらの中では、食品添加物として認められ、か
つ、本発明の効果が一段と高い点で、オレイン酸、リノ
ール酸が好ましい。上記した脂肪酸は、例えば植物油
脂、動物油脂、その硬化油脂を酸、アルカリ、酵素など
により加水分解したものからグリセリン等を除去するこ
とにより得ることができる。In the present invention, typical examples of fatty acids include carboxylic acids having a saturated or unsaturated alkyl group having 10 to 18 carbon atoms, such as capric acid, lauric acid, myristic acid, palmitic acid, and stearic acid. ,oleic acid,
Although linoleic acid and the like can be mentioned, in the present invention, a mixture of any ratio thereof can be used. Of these, oleic acid and linoleic acid are preferable because they are recognized as food additives and the effect of the present invention is further enhanced. The above-mentioned fatty acids can be obtained by, for example, removing glycerin and the like from vegetable oils and fats, animal fats and oils, and those obtained by hydrolyzing hardened oils and fats with acids, alkalis, enzymes and the like.
【0008】卵白に対する脂肪酸の添加割合は、卵白固
形分(卵白より水分を除いたものを言う)100部に対
し0.5〜20部とすることが好ましい。0.5部未満
では卵白ゲル化物のソフトさやしなやかさが向上しにく
く、20部を超えると卵白組成物を加熱凝固させたとき
に、やわらかくなりすぎる傾向が生じ、また異臭も生じ
がちになるからである。なお乾燥卵白に脂肪酸を添加す
るときは、前記した20部を超えると添加混合により卵
白組成物を製造するときに卵白がベトついて混合の際の
作業性が悪くなる傾向も生ずる。The proportion of the fatty acid added to the egg white is preferably 0.5 to 20 parts per 100 parts of the egg white solids (meaning the moisture removed from the egg white). If it is less than 0.5 part, the softness and suppleness of the egg white gel is hardly improved, and if it exceeds 20 parts, when the egg white composition is coagulated by heating, it tends to be too soft, and the off-flavor tends to occur. It is. When the fatty acid is added to the dried egg white, if the amount exceeds 20 parts, the egg white becomes sticky when the egg white composition is produced by the addition and mixing, and the workability at the time of mixing tends to deteriorate.
【0009】なお、本発明に係る卵白組成物には、卵白
の加熱凝固性を損わない限り他の任意の成分・原料を添
加してもさしつかえない。このような成分・原料として
は、例えば大豆蛋白質、ラクトアルブミン、小麦蛋白
質、ゼラチン、多糖類などがあげられる。本発明の卵白
組成物は、冒頭に示したカマボコなどの水産練製品、ハ
ムなどの畜肉加工食品、麺製品、ぎょうざやしゅうまい
の皮などの原料に添加する等、最終的に加熱によりセッ
トさせる製品の原料として使用する場合、食品添加用卵
白組成物となる。なお、厚焼き卵、茶碗蒸し、プリンな
ど各種の卵加熱凝固食品に通常の卵白と同様に添加して
もさしつかえないことは言うまでもない。[0009] The egg white composition according to the present invention may contain other optional ingredients and raw materials as long as the heat coagulability of the egg white is not impaired. Examples of such components and raw materials include soybean protein, lactalbumin, wheat protein, gelatin, and polysaccharides. The egg white composition of the present invention is a product which is finally set by heating, for example, added to raw materials such as fish paste products such as kamaboko shown at the beginning, processed meat food such as ham, noodle products, and gyoza and sweet potato skin. When it is used as a raw material, it becomes an egg white composition for food addition. Needless to say, it can be added to various heat-cooked egg products such as thick baked egg, chawanmushi, and pudding in the same manner as ordinary egg white.
【0010】次に、本発明の卵白組成物の代表的な製造
方法について説明する。まず、卵白を用意する。この卵
白に、卵白固形分100部に対して0.5〜20部とな
るように脂肪酸を添加する。添加の方法は任意である。
脂肪酸は一般的に水には溶け難いので、液状の卵白に添
加する場合は溶解を助けるためにアルコール(又はアル
コール水溶液)やアルカリ水溶液に溶解してから添加す
ることが好ましい。その場合、アルコールの濃度は50
〜100%で、使用量は脂肪酸の重量の4〜5倍、アル
カリ水溶液の濃度は0.1〜3規定で、使用量は脂肪酸
の重量の8〜10倍を目安にするとよい。脂肪酸を添加
した後、均一になるまで混合する。具体的には、例えば
攪拌機を用い、卵白中に脂肪酸を分散しやすくするため
35〜50℃程度に加熱しながら1時間程度混合すると
よい。Next, a typical method for producing the egg white composition of the present invention will be described. First, prepare egg white. Fatty acid is added to this egg white so that the amount becomes 0.5 to 20 parts with respect to 100 parts of egg white solids. The method of addition is arbitrary.
Since fatty acids are generally hardly soluble in water, when added to liquid egg white, it is preferable to add them after dissolving them in alcohol (or an aqueous alcohol solution) or an aqueous alkaline solution to assist in dissolution. In that case, the alcohol concentration is 50
-100%, the amount used is 4-5 times the weight of the fatty acid, the concentration of the aqueous alkali solution is 0.1-3N, and the amount used is preferably 8-10 times the weight of the fatty acid. After adding the fatty acids, mix until uniform. Specifically, for example, it is preferable to use a stirrer and mix for about 1 hour while heating to about 35 to 50 ° C. in order to easily disperse the fatty acid in egg white.
【0011】卵白組成物を乾燥品とする場合には、脂肪
酸を添加した卵白組成物(液状)を乾燥すればよい。ま
た、乾燥卵白に直接脂肪酸を添加混合してもよい。後者
の場合は両者をミキサーに入れ、10〜20分間混合す
れば均一な乾燥状卵白組成物を得られるが、まず、脂肪
酸の全量に乾燥卵白の一部を添加混合し、徐々に残りの
乾燥卵白を添加すると、一層混合しやすくなる。本発明
の卵白組成物は、それを加熱凝固すると従来の卵白に比
べしなやかさに富んだ状態で凝固するので、例えばゼリ
ーに近い使い方をするのに好適である。また、水産練製
品や畜肉加工製品などに原料の一部として添加すると、
従来の卵白を添加したときと比べその製品の弾性が一段
と高まるので、そのような用途に用いるのに好適であ
る。When the egg white composition is dried, the egg white composition (liquid) to which the fatty acid has been added may be dried. Further, the fatty acid may be directly added to and mixed with the dried egg white. In the latter case, a uniform dry egg white composition can be obtained by mixing both in a mixer and mixing for 10 to 20 minutes. First, a part of the dried egg white is added to all the fatty acids and mixed, and the remaining dried egg white is gradually mixed. The addition of egg white makes it easier to mix. The egg white composition of the present invention coagulates by heating and coagulating it in a state that is more supple than conventional egg white, and thus is suitable for use close to jelly, for example. Also, when added as a part of raw materials to fishery products and processed meat products,
Since the elasticity of the product is further increased as compared with when conventional egg white is added, it is suitable for use in such applications.
【0012】[0012]
【作用】本発明の卵白組成物は、それが、液状品の場合
はそのまま、また乾燥品の場合は水を添加して液状に戻
してから、それぞれ加熱凝固すると、ソフトでしなやか
な卵白ゲル化物を製造することができる。また本発明の
卵白組成物を水産練製品や、畜肉加工製品などの原料に
添加して加熱すると、ソフトでよりしなやかな製品がで
きる。その原理や機構については定かではないが、卵白
組成物を加熱したとき、蛋白質分子のランダムな凝集を
防止し、蛋白質分子間で弾力が生じやすいあみ目状の構
造を形成するためであろうと推察される。The egg white composition of the present invention is a soft, supple, gelled egg white composition that can be used as it is in the case of a liquid product, or in the case of a dried product, after adding water to return to a liquid state and then heat coagulation. Can be manufactured. When the egg white composition of the present invention is added to a raw material such as a fishery product or a processed meat product and heated, a softer and more flexible product can be obtained. Although the principle and mechanism are not clear, it is presumed that when the egg white composition is heated, it will prevent random aggregation of protein molecules and form a net-like structure that tends to generate elasticity between protein molecules. Is done.
【0013】[0013]
【実施例】以下本発明の実施例を説明する。 実施例1 卵白液80kg(固形分10kg)を攪拌機に入れ、オ
レイン酸0.4kgをエタノール2.0kgに溶解した
ものを添加し、45℃で1時間均一に混合し、卵白組成
物を製造した。この時、卵白固形分100部に対する脂
肪酸の添加割合は4.0部であった。Embodiments of the present invention will be described below. Example 1 Egg white liquid (80 kg, solid content: 10 kg) was put into a stirrer, a solution prepared by dissolving 0.4 kg of oleic acid in 2.0 kg of ethanol was added, and the mixture was uniformly mixed at 45 ° C. for 1 hour to produce an egg white composition. . At this time, the addition ratio of the fatty acid to 4.0 parts of the egg white solid content was 4.0 parts.
【0014】実施例2 予め脱糖処理した卵白液80kg(固形分10kg)を
攪拌機に入れ、オレイン酸0.4kgをエタノール2.
0kgに溶解したものを添加し、45℃で1時間均一に
混合した。次いで、スプレードライヤーにより噴霧乾燥
(吸気温度160℃、排気温度65℃)し、卵白組成物
を製造した。この時、卵白固形分100部に対する脂肪
酸の添加割合は4.0部であった。Example 2 80 kg (solid content: 10 kg) of egg white liquor previously subjected to a desugaring treatment was put into a stirrer, and 0.4 kg of oleic acid was added to ethanol.
The solution dissolved in 0 kg was added and uniformly mixed at 45 ° C. for 1 hour. Next, it was spray-dried with a spray drier (intake temperature 160 ° C., exhaust temperature 65 ° C.) to produce an egg white composition. At this time, the addition ratio of the fatty acid to 4.0 parts of the egg white solid content was 4.0 parts.
【0015】実施例3 乾燥卵白35kgをホバートミキサーに入れ、オレイン
酸1.7kgを添加して、15分間混合し、卵白組成物
を製造した。この時、卵白固形分100部に対する脂肪
酸の添加割合は4.9部であった。Example 3 35 kg of dried egg white was put in a Hobart mixer, 1.7 kg of oleic acid was added and mixed for 15 minutes to produce an egg white composition. At this time, the addition ratio of the fatty acid to 4.9 parts of the egg white solid was 100 parts.
【0016】実施例4 ロース肉の脂肪部分を取り除き、形を整え筋切りした。
このロース肉に、下記の配合による卵白組成物(実施例
ににより得たもの)とピックル液との混合物を注入し、
タンブリングマシンにかけた。次いでケーシングに充填
して55℃で60分間乾燥し、60℃で60分間くん煙
後、72℃で90分間加熱殺菌した。これを冷却しロー
スハムとした。Example 4 Loin meat was trimmed of fat, trimmed and cut.
A mixture of the egg white composition (obtained in the example) and the pickle liquid having the following composition was poured into this loin meat,
I put it on a tumbling machine. Next, it was filled in a casing, dried at 55 ° C. for 60 minutes, smoked at 60 ° C. for 60 minutes, and sterilized by heating at 72 ° C. for 90 minutes. This was cooled to obtain roast ham.
【0017】 ロースハムの原料配合 ロース肉 62.5% ピックル液 食塩 1.4% リン酸塩製剤 0.5% 発色剤 0.5% 氷水 32.1% 卵白組成物 3.0%(実施例2により得たもの) 100.0%Raw material mix of loin ham Loin meat 62.5% Pickle liquid Salt 1.4% Phosphate preparation 0.5% Color former 0.5% Ice water 32.1% Egg white composition 3.0 % (Example 2) 100.0%
【0018】[0018]
試験例1 試験方法 卵白液800g(固形分100g)を攪拌機に入れ、表
1に示した脂肪酸4gをエタノール20gに溶解したも
のをそれぞれ添加し、45℃で1時間均一に混合し、卵
白組成物を得た。比較品として卵白液800gを用意し
た。各々を直径57mmのケーシングに充填し、80℃
の湯槽中で40分間加熱して、卵白ゲル化物を製造し
た。4℃で一晩放置後、室温にもどして厚さ5cmの輪
切りにし、レオメーター(不動工業(株)製)により、
圧縮距離を測定した。Test Example 1 Test Method 800 g of egg white solution (100 g of solid content) was put into a stirrer, 4 g of fatty acids shown in Table 1 dissolved in 20 g of ethanol were added, and the mixture was uniformly mixed at 45 ° C. for 1 hour to obtain an egg white composition. I got 800 g of egg white liquid was prepared as a comparative product. Each was filled in a 57 mm diameter casing,
The mixture was heated in a hot water bath for 40 minutes to produce an egg white gel. After leaving overnight at 4 ° C., the temperature was returned to room temperature, and a 5 cm-thick slice was cut. Using a rheometer (manufactured by Fudo Kogyo Co., Ltd.),
The compression distance was measured.
【0019】試験結果 表1に示すとおりである。すなわち、表より脂肪酸を含
む卵白組成物は比較品と比べソフトでしなやかな卵白ゲ
ル化物となることが理解できる。Test Results Table 1 shows the results. That is, it can be understood from the table that the egg white composition containing the fatty acid becomes a soft and supple egg white gel in comparison with the comparative product.
【0020】[0020]
【表1】 [Table 1]
【0021】注1)レオメーター測定条件 プランジャー:球型、直径8mm 速 度 :6cm/分 注2)圧縮距離 プランジャーが卵白ゲル化物を破断させるまでの距離。
距離が長いほどソフトでしなやかな卵白ゲル化物である
といえる。 注3)表中の記号 ◎:ソフトでしなやか ○:ややソフトでしなやか ×:ソフトさ、しなやかさなしNote 1) Rheometer measurement conditions Plunger: spherical, diameter 8 mm Speed: 6 cm / min Note 2) Compression distance The distance until the plunger breaks the egg white gel.
It can be said that the longer the distance, the softer and more flexible the egg white gel. Note 3) Symbols in the table ◎: Soft and supple ○: Slightly soft and supple ×: No softness or suppleness
【0022】試験例2 試験方法 卵白液800g(固形分100g)を攪拌機に入れ、表
2に示した量のオレイン酸(実施例1と同じ)をエタノ
ール50gに溶解したものをそれぞれ添加し、45℃で
1時間均一に混合し、卵白組成物を得た。比較品として
卵白液800gを用意した。各々を試験例1と同様に卵
白ゲル化物とし、圧縮距離を測定した。Test Example 2 Test method 800 g of egg white solution (100 g of solid content) was placed in a stirrer, and oleic acid (same as in Example 1) in the amount shown in Table 2 dissolved in 50 g of ethanol was added. The mixture was uniformly mixed at a temperature of 1 ° C. for 1 hour to obtain an egg white composition. 800 g of egg white liquid was prepared as a comparative product. Each was made into an egg white gel in the same manner as in Test Example 1, and the compression distance was measured.
【0023】試験結果 表2に示すとおりである。すなわち表より、脂肪酸の添
加割合を卵白固形分100部に対し0.5〜20部とす
ると、ソフトでしなやかな卵白ゲル化物を得られること
が理解できる。Test Results Table 2 shows the results. That is, from the table, it can be understood that when the addition ratio of the fatty acid is 0.5 to 20 parts with respect to 100 parts of the egg white solid content, a soft and supple egg white gel can be obtained.
【0024】[0024]
【表2】 [Table 2]
【0025】注1)試料7(オレイン酸25.0g添加
=卵白固形分100部に対してオレイン酸25.0部添
加)は、ゾル状であり、異臭が生じていた。Note 1) Sample 7 (addition of 25.0 g of oleic acid = addition of 25.0 parts of oleic acid to 100 parts of egg white solids) was in the form of a sol and had an off-flavor.
【0026】試験例3 試験方法 ハム 実施例4と同じ方法で製造したハム(本発明品)、卵白
組成物のかわりに氷水を用いた以外は実施例4と同じ方
法で製造したハム(比較品1)、卵白組成物のかわりに
乾燥卵白を用いた以外は実施例4と同じ方法で製造した
ハムを用意し、それぞれ食感を調べた。Test Example 3 Test Method Ham Ham (comparative product) produced in the same manner as in Example 4 except that ice water was used in place of the egg white composition (product of the present invention) and ham (comparative product) 1) Ham prepared in the same manner as in Example 4 except that dried egg white was used instead of the egg white composition was prepared, and the texture was examined.
【0027】カマボコ すけそうだらのすり身1000gをサイレントミキサー
に入れ荒ずりし、食塩25gを添加しさらにすり混ぜ
る。次いで氷水300gと卵白組成物実施例2)10g
を添加しすり混ぜた。成形後80℃で40分間加熱し冷
却してカマボコを製造した(本発明品)。また、卵白組
成物を添加しない以外は本発明品と同じ方法で製造した
カマボコ(比較品1)、卵白組成物のかわりに乾燥卵白
を添加した以外は本発明品と同じ方法で製造したカマボ
コ(比較品2)を用意し、それぞれ食感を調べた。In a silent mixer, 1000 g of kamaboko leek surimi is mashed, 25 g of salt is added, and the mixture is further ground. Next, 300 g of ice water and egg white composition Example 2) 10 g
Was added and mixed. After the molding, the mixture was heated at 80 ° C. for 40 minutes and cooled to produce Kamaboko (product of the present invention). Also, Kamaboko (comparative product 1) produced by the same method as the product of the present invention except that the egg white composition was not added, and Kamaboko (comparative product) produced by the same method as the product of the present invention except that dried egg white was added instead of the egg white composition Comparative products 2) were prepared, and their texture was examined.
【0028】中華麺 ミキサーに準強力粉1000gを入れる。食塩10g、
かんすい15g、水400gに卵白組成物(実施例2)
20gを添加し攪拌混合する。次いで製麺機で長さ約3
0cm、太さ1.4mm×1.4mmとし、沸騰水で4
分間茹で、冷水で冷却後水切りして中華麺を製造した
(本発明品)。また、卵白組成物を添加しない以外は本
発明品と同じ方法で製造した中華麺(比較品1)、卵白
組成物のかわりに乾燥卵白を添加した以外は本発明品と
同じ方法で製造した中華麺(比較品2)を用意し、それ
ぞれ食感を調べた。[0028] 1000g of semi-strong flour is put into a Chinese noodle mixer. 10 g of salt,
Egg white composition in 15 g of Kansai and 400 g of water (Example 2)
Add 20 g and mix with stirring. Then use a noodle making machine to make the length about 3
0 cm, thickness 1.4 mm x 1.4 mm, and boiling water 4
Boiled for minutes, cooled with cold water, and then drained to produce Chinese noodles (the present invention). In addition, Chinese noodles produced by the same method as the product of the present invention (Comparative product 1) except that the egg white composition was not added, and Chinese foods produced by the same method as the product of the present invention except that dried egg white was added instead of the egg white composition Noodles (comparative product 2) were prepared and their texture was examined.
【0029】試験結果 表3に示すとおりである。すなわち、表より脂肪酸を含
む卵白組成物を添加すると、食感がソフトでしなやかな
ハム、カマボコ、中華麺を得られることが理解できる。Test Results Table 3 shows the results. That is, it can be understood from the table that, when the egg white composition containing a fatty acid is added, ham, Kamaboko, and Chinese noodles having a soft texture can be obtained.
【0030】[0030]
【表3】 [Table 3]
【0031】注1)表中の数値は、よく訓練したパネル
10名の5点満点法による採点結果の平均値であり、数
値が大きいほどソフトでしなやかな食感であることを示
す。Note 1) The numerical values in the table are the average values of the scores of 10 well-trained panels by the 5-point scale, and the higher the numerical value, the softer and more supple the texture.
【0032】[0032]
【発明の効果】以上述べたように、本発明の卵白組成物
はソフトでしなやかな食感を有する卵白ゲル化物を製造
することができ、また本発明の食品添加用卵白組成物は
各種食品の食感をソフトでしなやかにすることができ
る。As described above, the egg white composition of the present invention can produce an egg white gel having a soft and supple texture, and the egg white composition for food addition of the present invention can be used for various foods. The texture can be soft and supple.
───────────────────────────────────────────────────── フロントページの続き 審査官 深草 亜子 (56)参考文献 特開 昭61−100176(JP,A) (58)調査した分野(Int.Cl.7,DB名) A23L 1/31 - 1/333 A23L 1/16 - 1/162 A23L 1/00 - 1/035 A23B 4/00 - 5/22 ────────────────────────────────────────────────── ─── Continued on the front page Examiner Ako Fukakusa (56) References JP-A-61-100176 (JP, A) (58) Field surveyed (Int. Cl. 7 , DB name) A23L 1/31-1 / 333 A23L 1/16-1/162 A23L 1/00-1/035 A23B 4/00-5/22
Claims (3)
とする卵白組成物。1. An egg white composition comprising a fatty acid added to egg white.
に対し、0.5〜20部である請求項1記載の卵白組成
物。2. The egg white composition according to claim 1, wherein the fatty acid is added in an amount of 0.5 to 20 parts with respect to 100 parts of egg white solids.
とする食品添加用卵白組成物。3. An egg white composition for food addition, wherein a fatty acid is added to egg white.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP05196994A JP3244586B2 (en) | 1994-03-23 | 1994-03-23 | Egg white composition and egg white composition for food addition using the same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP05196994A JP3244586B2 (en) | 1994-03-23 | 1994-03-23 | Egg white composition and egg white composition for food addition using the same |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH07255428A JPH07255428A (en) | 1995-10-09 |
JP3244586B2 true JP3244586B2 (en) | 2002-01-07 |
Family
ID=12901707
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---|---|---|---|
JP05196994A Expired - Fee Related JP3244586B2 (en) | 1994-03-23 | 1994-03-23 | Egg white composition and egg white composition for food addition using the same |
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JP (1) | JP3244586B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8273394B2 (en) | 2006-09-07 | 2012-09-25 | Q.P. Corporation | Dried egg white, production method therefor, and food containing improved dried egg white |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7025984B1 (en) * | 2000-06-26 | 2006-04-11 | The Procter & Gamble Company | Compositions and methods for body weight management |
JP4535898B2 (en) * | 2005-02-14 | 2010-09-01 | キユーピー株式会社 | Egg white composition and semi-mature heated egg white processed product using the same |
JP4573702B2 (en) * | 2005-05-31 | 2010-11-04 | キユーピー株式会社 | Fried food quality improver, fried food clothing containing the fried food quality improver, and fried food using the fried food clothing |
JP4536014B2 (en) * | 2006-01-27 | 2010-09-01 | キユーピー株式会社 | Method for producing acidic oil-in-water emulsified seasoning and method for producing baked food using acidic oil-in-water emulsified seasoning |
JP4498307B2 (en) * | 2006-04-26 | 2010-07-07 | キユーピー株式会社 | Method for producing cottage cheese-like food |
JP4498308B2 (en) * | 2006-04-28 | 2010-07-07 | キユーピー株式会社 | Method for producing cottage cheese-like food |
JP5063177B2 (en) * | 2007-04-27 | 2012-10-31 | キユーピー株式会社 | Method for producing cottage cheese-like food |
JP7220552B2 (en) * | 2018-11-30 | 2023-02-10 | キユーピー株式会社 | Process for producing modified dried egg white |
-
1994
- 1994-03-23 JP JP05196994A patent/JP3244586B2/en not_active Expired - Fee Related
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8273394B2 (en) | 2006-09-07 | 2012-09-25 | Q.P. Corporation | Dried egg white, production method therefor, and food containing improved dried egg white |
Also Published As
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JPH07255428A (en) | 1995-10-09 |
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