JP3244586B2 - Egg white composition and egg white composition for food addition using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

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]

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]

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.

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]

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.

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.

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.

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] 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.

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.

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]

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]

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.

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.

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.

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.

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]

[Test example]

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.

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]

[Table 1]

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

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.

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]

[Table 2]

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.

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.

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] 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.

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]

[Table 3]

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]

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.

────────────────────────────────────────────────── ─── 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)

(57) [Claims] 1. An egg white composition comprising a fatty acid added to egg white. 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. 3. An egg white composition for food addition, wherein a fatty acid is added to egg white.