JP3655563B2 - Dried egg white composition - Google Patents

Description

【００２７】
【表２】

【００２８】
【表３】

【００２９】
表1、表２及び表３より、微粒二酸化ケイ素が乾燥卵白組成物に対して０.２％以上であると、中華麺の弾力と粘りが強くなることがわかる。また、０.５％以上であると、中華麺の弾力と粘りが非常に強くなるだけでなく、茹で上げ１０分後の弾力と粘りが強いことから、茹で伸びも防止できたことが理解できる。そして、乳化剤が乾燥卵白組成物に対して０.５％以上であると、中華麺の弾力と粘りが強くなることがわかる。また、１.０％以上であると、中華麺の弾力と粘りが非常に強くなるだけでなく、茹で伸びも防止できていることが理解できる。
【００３０】
【発明の効果】
以上述べたように、本発明の乾燥卵白組成物は、麺類や餃子の皮等に使用した場合は、弾力と粘りが強くなる、表面がツルツルして喉越しがよくなる、茹で伸びが抑制される、茹で汁の濁りを抑える、また、パンに使用した場合は、膨らみがよくなる、きめが細かくなる等の効果を得ることができるものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a dried egg white composition for processed flour products .
[0002]
[Prior art]
Dried egg white is used in various applications as a physical property improving agent for foods. The effects of the physical property improving agent include hardness, elasticity, and stickiness when used for noodles, and fine texture and improved swelling when used for bread.
[0003]
[Problems to be solved by the invention]
However, although dried egg white itself has an effect of improving the physical properties of foods, it is necessary to dissolve the dried egg white with water in advance in order to sufficiently bring out the improved physical property, which complicates the work.
[0004]
Therefore, an object of the present invention is to provide a dried egg white composition that does not require the work of previously dissolving the dried egg white with water and has an improved effect of improving the physical properties of food.
[0005]
[Means for Solving the Problems]
As a result of various studies to solve the above problems, the present inventor has reached the present invention.
That is, the present invention is (1) a dry egg white composition for processed flour products , containing fine silicon dioxide, and an emulsifier containing 0.5% to 20% of the dry egg white composition. A dry egg white composition characterized in that, (2) a dry egg white composition for processed flour products , wherein the fine silicon dioxide is contained in an amount of 0.2% to 20% based on the dry egg white composition. The dried egg white composition described herein is provided.
[0006]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, the present invention will be described in detail.
In the present invention, “%” means “% by mass”.
[0007]
The dried egg white composition of the present invention refers to a composition whose main component is dried egg white and contains at least an emulsifier and fine silicon dioxide . The dried egg white composition is in the form of a powder whose water content is adjusted to about 2% to 14% and can withstand long-term storage. What is necessary is just to use what is marketed for foodstuffs as the main ingredient dried egg white. Specifically, the following dried egg white can be used. Egg white liquor, which is the raw material of dried egg white, contains a certain component in egg white, such as those obtained by splitting shell eggs and removing yolk, those obtained by thawing frozen egg whites, those treated with enzymes, those desalted, and lysozyme. Those that have been removed, those obtained by chemically modifying egg white proteins with fatty acids or saccharides, those that have been desugared with enzymes, yeast, bacteria, or the like can be used. The egg white liquid may be dried so as to have a moisture content of about 2% to 14%. As a method, a conventional method such as spray drying, freeze drying, or shallow plate drying may be used. The dried egg white may be one that has been stored after drying. In addition, you may add a dried egg yolk, milk protein, etc. to a dried egg white composition suitably as another component.
[0008]
Fine silicon dioxide refers to food grade particles that are insoluble in water and have an average particle size of 50 μm or less. Fine-grained silicon dioxide is more desirable because it is widely used in foods and can be used at low cost and there is no limitation on the amount of addition. When the dried egg white composition is added to the food, the physical property improving effect is obtained when the dried egg white composition is added to the food. Is desirable because it is stronger and more stable. Examples of the physical property improving effect include that when the dried egg white composition is used for food, the noodles are smooth and elastic, sticky and crunchy, and the bread is fine and bulges. Fine silicon dioxide is preferable because the smaller the particle size, the better the physical properties are obtained. However, when the particle size is about 0.1 μm or less, it is substantially difficult to obtain, so about 0.1 μm or more is desirable.
[0009]
If fine silicon dioxide is contained in a dry egg white composition together with an emulsifier, when used in foods, it will have effects of improving physical properties such as elasticity and stickiness in foods, rather than using only normal dry egg whites. Can do. More preferably, when the fine silicon dioxide content is 0.2% or more with respect to the dried egg white composition, a physical property improving effect when added to food is further obtained, and when it is 0.5% or more, The effect of improving physical properties can be obtained more strongly and stably. Since the effect does not increase proportionally even if the addition rate is too large, it may be 20% or less, preferably 10% or less. The content of particulate silicon dioxide for dried egg white composition 0. More than 2%, may be much 2.0% or less.
[0010]
The emulsifier should just be usable for a foodstuff. For example, glycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, lecithin and the like can be mentioned, and one kind may be used alone or two or more kinds may be used in combination. Further, the HLB of the emulsifier is preferably 0 or more and 8 or less. If the HLB is 8 or more, it may be difficult to obtain physical properties improving effects such as good bread swell, fine texture, and smooth noodles.
[0011]
What is necessary is just to mix | blend an emulsifier so that it may contain 0.5% or more with respect to a dried egg white composition, More desirably, 1.0% or more. When it is 0.5% or more, when the dried egg white composition is used for food, the food has elasticity and stickiness, and the effect of improving physical properties such as fine texture is obtained, and is 1.0% or more. This is desirable because a physical property improving effect can be obtained. On the other hand, even if the blending ratio of the emulsifier is increased, the effect of the dried egg white composition on the food does not increase in proportion, so it may be blended so as to contain 20% or less, more desirably 10% or less.
[0012]
Next, the term “for processed flour products” as used in the present invention refers to foods using flour. Examples include noodles such as ramen, udon, pasta, fried noodles, somen noodles, soba noodles, dumpling skin, spring roll skin, bread, and hot cake. Among these, when used for noodles such as udon and ramen, gyoza skin and spring roll skin, it will increase elasticity, stickiness, improve crunchiness, prevent elongation with boil and reduce turbidity of boiled juice It is preferable because of the high effects such as.
[0013]
When dried egg white is used in foods, if it is mixed with other materials after previously dissolving in fresh water, the effect of improving the physical properties of dried egg white can be obtained, but the work becomes complicated. When using dried egg white in foods, powders containing flour or dried egg white are often mixed and used without being previously dissolved in fresh water. In the case of powder mixing as described above, the effect of improving the physical properties could not be sufficiently obtained as compared with dry egg white previously dissolved in fresh water. Even when the body is mixed, the effect of improving the physical properties can be sufficiently obtained, so that it is more suitable for mixing powder of processed flour products.
[0014]
The amount of the dried egg white composition added to the processed flour product is not particularly limited, but is preferably about 0.2% to 3.0% with respect to the flour in the processed flour product. This is because if it is 0.2% or more, the effect of improving the physical properties of the processed flour product can be obtained, and if it is 3.0% or less, the elasticity of the processed flour product can be maintained.
[0015]
Although it is not known in detail whether the dry egg white composition of the present invention can improve the physical properties by adding fine silicon dioxide and an emulsifier compared to ordinary dry egg white, the dry egg white is synergistic with the fine silicon dioxide and the emulsifier. It is presumed that the physical property improvement effect is maximized.
[0016]
Next, the typical manufacturing method of the dried egg white composition of this invention is demonstrated. First, prepare dried egg white. What is necessary is just to use what is generally marketed for the dried egg white to be used, and it does not ask | require in particular. Here, an example of the manufacturing method of the dried egg white used for a dried egg white composition is shown. First, the egg white liquid is subjected to a desugaring treatment using yeast, bacteria, enzymes, or the like, as necessary. For example, in the case of yeast desugaring, about 0.2% yeast is added to the egg white liquid and desugared at 30 ° C. for about 3 hours. By desugaring in this way, the free glucose content in the egg white liquid can be desugared to 0.05% or less. Next, it dries using methods, such as spray drying, standing drying, and freeze-drying, so that it may become moisture 4-14%. For example, in the case of spray drying, drying may be performed at an air temperature of 150 ° C. to 160 ° C. and an exhaust air temperature of 60 ° C. to 70 ° C. After drying, you may heat-treat for sterilization. In the case of refrigeration, it is heated at 55 ° C. to 120 ° C. for 2 hours to 1 month. It may be humidified to a humidity of about 20% to 50% as necessary.
[0017]
Next, dry egg white and emulsifier, fine silicon dioxide Mix. Fine silicon dioxide may be blended as appropriate, and the emulsifier may be blended so as to contain 0.5% to 20% with respect to the dried egg white composition. As a blending method, the emulsifier and the fine silicon dioxide are gradually blended and homogenized while stirring the dried egg white using a mixer, a V-type mixer, a kneader or the like. Specifically, dry egg white is put into a mixer (C-100 type manufactured by Hobart Co., Ltd.), and while stirring at medium speed, the emulsifier is heated and melted in advance if necessary, and then finely divided silicon dioxide. As it is, add in small portions several times, and continue stirring at medium speed for about 5 to 30 minutes to stir the dried egg white, fine silicon dioxide and emulsifier uniformly. Thereafter, sieving is performed with a 32 mesh (aperture 500 μm) strainer to prepare a dried egg white composition.
[0018]
The dried egg white composition of the present invention prepared in this way, when used in noodles, increases elasticity, stickiness, the surface of the noodles is smooth, prevents elongation with boil, and suppresses turbidity of boiled juice. In addition, when used for bread, it is possible to obtain physical property improving effects such as improved swelling and finer texture.
[0019]
【Example】
Example 1
First, the egg was divided and the yolk and egg white were separated and taken out to prepare 20 kg of egg white liquid. 40 g of baker's yeast (Saccharomyces cerevisiae) was added to the egg white liquor, stored in a thermostatic chamber at 30 ° C. with stirring for 3 hours, desugared, and spray-dried to a moisture content of 6%. Heat storage was performed for 72 hours in an atmosphere at 63 ° C. to obtain dried egg white.
930 g of the obtained dried egg white was put into a mixer (C-100 type, manufactured by Hobart Co., Ltd.) and heated with 20 g of fine silicon dioxide (average particle size of 1.7 μm) in advance while stirring at medium speed. 50 g of melted glycerin fatty acid ester (HLB 5.5) was added in three portions and gradually added. After completion of the addition, the mixture was further stirred at medium speed for 5 minutes, and then passed through a 32 mesh strainer (aperture 500 μm) to obtain a dried egg white composition. Chinese noodles were prepared using the obtained dried egg white composition. A noodle mixer (VO-25 manufactured by Okuyo Seisakusho Co., Ltd.) was charged with 1000 g of semi-strong powder (Nisshin Flour Milling Co., Ltd. (Special) Number One) and 10 g of the resulting dried egg white composition, and the mixture was kept at 75 rpm for 5 minutes. Stir. While continuing stirring as it was, a solution prepared by dissolving 10 g of salt and 10 g of powdered rice cake (Oriental Yeast Co., Ltd., Powdered Rice H) in 380 g of fresh water was added little by little, and after addition of the entire amount, the mixture was further stirred for 12 minutes. Then, using a noodle making machine (Okuyo Manufacturing Co., Ltd. RC-60BS), after shaping, combining, rolling and cutting (cutting blade # 22 square, noodle thickness 1.2 mm) as usual, Chinese noodles were prepared by aging at room temperature for 24 hours. Chinese noodles were boiled in boiling water for 2 minutes, then quickly drained into hot water, put into pre-prepared soup, prepared ramen, and sampled.
[0020]
Chinese noodles to which the dried egg white composition was added had little turbidity in the boiled juice, and immediately after being put into the soup, the noodles were strong, smooth and smooth over the throat, and the noodles were elastic and responsive. In addition, when the Chinese noodles were sampled again 10 minutes after being put into the soup, the noodles did not grow so much, and the texture was strong and elastic.
[0021]
Example 2
Using the dried egg white composition obtained in Example 1, bread was prepared. The raw material composition is as follows. Raw materials other than shortening were put into a mixer (HM type 20 manufactured by Kanto Mixer Industry Co., Ltd.) and stirred for 4 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed so that the raw materials were uniform. Shortening was added, and stirring and mixing were further performed at low speed for 2 minutes, at medium speed for 2 minutes, and at high speed for 2 minutes. Next, primary fermentation was performed for 80 minutes in an atmosphere of 28 ° C. and relative humidity of 85%, and after degassing, secondary fermentation was performed for 30 minutes in the same atmosphere as the primary fermentation. After fermentation, it is divided into 450 g portions, allowed to stand at room temperature for 25 minutes, molded with a molder (WF type manufactured by Oshikiri Co., Ltd.), molded and fermented in an atmosphere of 38 ° C. and 85% relative humidity, and 210 Bread was prepared by baking for 25 minutes in an oven warmed to ° C.
[0022]
<Raw material formulation>
Powerful powder 2000g
Yeast 40g
East food 2g
100g sugar
40g of salt
Nonfat dry milk 40g
20g dried egg white composition
Shortening 100g
Shimizu 1300g
[0023]
The obtained bread was a large bread with a large volume and good swelling. In addition, when tasting, the bread had a fine texture of the inner phase and a soft texture.
[0024]
[Test example]
Test example 1
Dry egg white was prepared by the same method as in Example 1, and then the type and amount of emulsifier, and addition amounts of fine silicon dioxide, tricalcium phosphate and eggshell powder were changed to obtain a dried egg white composition. Prepared. In the same manner as in Example 1, 1% of each prepared dried egg white composition was added to the semi-strong powder to prepare Chinese noodles, put into soup, and a tasting test was conducted. The average particle size of fine silicon dioxide used in this test is 1.7 μm, the average particle size of tricalcium phosphate is 5.1 μm, and the average particle size of eggshell powder is 8.3 μm. The HLB of the glycerin fatty acid ester used in this test was 5.5, the HLB of the sorbitan fatty acid ester was 4.9, and the HLB of the propylene glycol fatty acid ester was 3.4.
In addition, Chinese noodles were similarly prepared using dry egg white prepared without adding any emulsifier , fine silicon dioxide, tricalcium phosphate and eggshell powder , and used as a control.
[0025]
In the tasting test, the texture of Chinese noodles was evaluated based on the following criteria by 10 trained panelists. The evaluation standard is a comparison based on the control.
<Evaluation criteria>
3 points The elasticity and stickiness of the noodles immediately after being boiled are very strong, and the elasticity and stickiness of the noodles after 10 minutes of boiling are also strong.
2 points The elasticity and tenacity of the noodles immediately after being boiled are strong, but the elasticity and tenacity after 10 minutes of boiling are not so strong.
1 point The elasticity and stickiness of the noodles are not so strong immediately after being boiled.
0 points The elasticity and stickiness of the noodles are already weak immediately after boiling.
The results of the tasting test are as shown in Tables 1, 2 and 3.
[0026]
[Table 1]

[0027]
[Table 2]

[0028]
[Table 3]

[0029]
From Table 1, Table 2 and Table 3, it can be seen that the elasticity and stickiness of Chinese noodles become stronger when the fine silicon dioxide is at least 0.2% of the dried egg white composition. In addition, when it is 0.5% or more, not only the elasticity and stickiness of Chinese noodles are very strong, but also the elasticity and stickiness after 10 minutes of boiling are strong, so it can be understood that elongation with boiling can be prevented. . And it turns out that the elasticity and stickiness of Chinese noodles become strong that an emulsifier is 0.5% or more with respect to a dried egg white composition. Moreover, it can be understood that when it is 1.0% or more, the elasticity and stickiness of Chinese noodles are not only very strong, but also the elongation with boil can be prevented.
[0030]
【The invention's effect】
As described above, when the dried egg white composition of the present invention is used for noodles, dumpling skin, etc., the elasticity and tenacity become strong, the surface becomes smooth and the throat is improved, and the elongation is suppressed by boiled. When used in bread, the effect of improving swelling and fine texture can be obtained.

Claims (2)

A dried egg white composition for processed flour products , comprising fine silicon dioxide, and an emulsifier containing 0.5% to 20% of the dried egg white composition . The dried egg white composition for a processed flour product , wherein the fine silicon dioxide contains 0.2% to 20% of the dried egg white composition.