JP3676974B2 - Method for producing egg white powder - Google Patents
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- JP3676974B2 JP3676974B2 JP2000391877A JP2000391877A JP3676974B2 JP 3676974 B2 JP3676974 B2 JP 3676974B2 JP 2000391877 A JP2000391877 A JP 2000391877A JP 2000391877 A JP2000391877 A JP 2000391877A JP 3676974 B2 JP3676974 B2 JP 3676974B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、風味の良い卵白粉末の製造方法に関する。
【０００２】
【従来の技術】
卵白粉末は、食品加工の素材として広く利用されいる。その機能性において熱凝固性は最も期待されるものである。卵白粉末は、一般的に脱糖処理といわれている、液卵白に含まれるグルコースをバクテリア、酵母、グルコースオキシダーゼを用いて除去した後、乾燥粉末化し、一般的にヒートルームといわれている殺菌庫にて、サルモネラ菌の死滅など十分な殺菌を行っている。
しかしながら、卵白粉末は加熱により特有のイオウ臭が発生するため、卵白粉末を食品に使用すると、調理や殺菌工程でイオウ臭が強くなり、食品に使用する際、添加量が制限され、十分な効果を得ることが困難である。従来の卵白粉末の風味改良技術としては、フレーバによるマスキングや、還元糖を結合させる方法（特開平１１−２７６０８９）等がある。しかしながら、マスキングによる法では、添加したフレーバとイオウ臭により食品本来の風味を損なうものであり、還元糖を結合させる方法では、加熱時に褐変するという問題があった。
【０００３】
【発明が解決しようとする課題】
本発明は、上記問題を解決し、風味の良い卵白粉末を得ることを目的とする。
【０００４】
【課題を解決するための手段】
上記目的を達成するため、鋭意研究した結果、本発明者らは、分子内に二重結合を有するポリカルボン酸及び分子内に二重結合を有するポリカルボン酸塩よりなる群から選ばれる１種又は２種以上を添加した卵白液を乾燥し、殺菌することにより、その後の加熱工程でイオウ臭の発生を低減できることを見いだした。さらに本発明者らは、脱糖処理した卵白液を乾燥し、水分を７．５％以上に調整した卵白粉末を６５℃を越える温度で加熱殺菌すること及び、水分を５．０％以上に調整した卵白粉末を８０℃以上の温度で加熱殺菌することは、卵白粉末の風味が低下することを見いだした。
【０００５】
【発明の実施の形態】
本発明でいう分子内に二重結合を有するポリカルボン酸とは、炭素分子間を二重結合する部分及び、カルボキシル基を２つ以上有する化合物を指し、特に限定されるわけではないが、例えば、フマル酸、マレイン酸、シトラコン酸、メサコン酸、フタル酸、イソフタル酸、テレフタル酸等の物質を挙げることができる。また、分子内に二重結合を有するポリカルボン酸塩とは、それらの塩、例えば、ナトリウム塩、カリウム塩、カルシウム塩、鉄塩、マグネシウム塩等の物質を挙げることができる。
本発明の分子内に二重結合を有するポリカルボン酸及び分子内に二重結合を有するポリカルボン酸塩は、単独でも使用でき、また、２種以上を併用することができる。
効果の点より、フマル酸、マレイン酸、フマル酸塩、マレイン酸塩よりなる群から選ばれる１種又は２種以上が好ましく、食品添加物として市販されているフマル酸及びフマル酸１ナトリウムの内の１種又は２種併用が更に好ましい。
分子内に二重結合を有するポリカルボン酸及び分子内に二重結合を有するポリカルボン酸塩の液卵白への添加は、いずれの時点でもなんら支障をきたさない。特に限定されるされるわけではないが、従来使用されているクエン酸または乳酸による脱糖前のｐＨ調整を、分子内に二重結合を有するポリカルボン酸及び分子内に二重結合を有するポリカルボン酸塩又は、乳酸と分子内に二重結合を有するポリカルボン酸及び分子内に二重結合を有するポリカルボン酸塩との併用で行うことが、経済性及び卵蛋白含量の維持の面から好ましい。
この脱糖処理におけるｐＨ調整の範囲は、特に限定するものではないが、ｐＨ５以上８以下であることが、保存安定性の点より好ましい。
【０００６】
分子内に二重結合を有するポリカルボン酸又は分子内に二重結合を有するポリカルボン酸塩の添加量は特に限定されるされるわけではないが、液卵白に対して分子内に二重結合を有するポリカルボン酸量として０．１％以上０．５％以下の添加が好ましい。０．１％未満では、風味改善効果が十分ではなく、０．５％を超えると、分子内に二重結合を有するポリカルボン酸又は分子内に二重結合を有するポリカルボン酸塩特有の呈味が発生するため好ましくない。
本発明における液卵白は、鶏卵より分離された液卵白として市販されているものであれば、何ら支障をきたさない。特に限定されるわけではないが、鶏卵より分離された直後の液卵白で、卵黄脂肪の混入量が、０．２５％以下のものが好ましい。
本発明における脱糖処理は、卵白粉末の製法において従来より行われている方法でなんら支障をきたさない。特に限定されるわけではないが、グルコースオキシダーゼを添加し１５℃以下で行うことが、雑菌の発生を抑えることができるので好ましい。
本発明における乾燥方法、殺菌方法は、卵白粉末の製法において従来より行われている方法でなんら支障をきたさない。特に限定されるわけではないが、 脱糖処理した卵白液を乾燥方法が、たとえば噴霧乾燥等である場合は、卵白粉末の水分を５％〜７．５％に調整し、減圧乾燥機等を使用して風味が低下しない６５℃以下の温度で水分が５％以下になるまで処理した後、８０℃〜１００℃の温度で殺菌処理することが卵白粉末の風味を低下させないため好ましい。８０℃〜１００℃の温度で殺菌処理する時間は、サルモネラ菌の死滅など十分な殺菌効果を得られればよい。特に限定するものではないが、具体的に好ましい時間を示すならば、１０日〜３０日が好ましい。
また、本発明により得られた卵白粉末は、加熱によるイオウ臭の発生を低減できるため、畜肉加工食品、水産練り製品等の加工食品に幅広く使用可能である。
以下実施例を挙げて本発明を具体的に説明するが、これによって限定されるものではない。なお、実施例中の％は特記しない限り重量％を示す。
【０００７】
【実施例】
実施例１
１００ｋｇの卵白液にフマル酸を１１５ｇ添加し、ｐＨを７に調整し、パン用の酵母を用いて３０℃にて脱糖し、噴霧乾燥して水分６．３％の卵白粉末１３ｋｇを得た。この粉末をビニル袋に充填し、５５℃にて３日間処理し、水分を４．２％とした後、７６℃にて１５日処理して本発明品１を１２ｋｇ得た
【０００８】
実施例２
２００ｋｇの卵白液にフマル酸１ナトリウムを５００ｇ添加し、ｐＨを６．３に調整し、グルコースオキシダーゼを用いて８℃にて脱糖した後、噴霧乾燥して水分７．０％の卵白粉末２２ｋｇを得た。この粉末をビニル袋に充填し、５８℃にて４日間処理し、水分を４．７％とした後、８０℃にて１０日間処理して本発明品２を２０ｋｇを得た
【０００９】
実施例３
１００ｋｇの卵白液にマレイン酸を１００ｇ添加し、ｐＨを７．２に調整し、パン用の酵母を用いて３０℃にて脱糖し、噴霧乾燥して水分６．３％の卵白粉末１３ｋｇを得た。この粉末をビニル袋に充填し、５５℃にて３日間処理し、水分を４．２％とした後、７６℃にて１５日処理して本発明品３を１２ｋｇ得た。
【００１０】
比較例１
２００ｋｇの卵白液をパン用の酵母を用いて脱糖した後、噴霧乾燥して水分９．５％の卵白粉末２３ｋｇを得た。この粉末をビニル袋に充填し、８５℃にて１０日間処理して従来品１を２２ｋｇを得た。
【００１１】
比較例２
２００ｋｇの卵白液をパン用の酵母を用いて脱糖した後、噴霧乾燥して水分７．５％の卵白粉末２３ｋｇを得た。この粉末をビニル袋に充填し、６５℃にて１０日間処理して従来品１を２２ｋｇを得た。
【００１２】
試験例１
実施例１、２、３及び、比較例１、２で得られた本発明品１、２と従来品１、２の粉末３０ｇを１７０ｇの水に溶解した。その溶液を内径４ｃｍの塩化ビニリデンチューブに充填し、７５℃の湯浴に１時間放置した後、流水下で１時間冷却し、得られた卵白ゲルの風味を比較した。風味は、官能検査にて不快な風味が認められないものを１０点、不快な風味の強いものを１点として１０人パネラーによる１０段階評点の平均値を用いて評価した。結果を表１に示す。
【００１３】
【表１】
表１から明らかなように本発明にて得られた卵白粉末は、卵白を加熱した際の発生するイオウ臭がなく、従来品より風味が良いものであった。
【００１５】
試験例２
豚モモ肉７０．６％、氷水２２．６％、食塩２％、香辛料及び調味料１％、砂糖０．８％、トリポリリン酸ナトリウム０．３％、亜硝酸ナトリウム０．０３％、アスコルビン酸ナトリウム０．０１％、本発明品又は従来品３％の配合にてソーセージを調整した。調整方法は、常法通り行った。すなわち、原料肉をチョッピングした後、残りの原料を混合、脱気した後、２４時間、５℃にて塩漬した後、塩漬した原料を内径４ｃｍの塩化ビニリデンチューブに充填し、７０℃の湯浴に１時間放置した後、流水下で１時間冷却し、得られたソーセージの風味を比較した。風味は、官能検査にて卵白特有の不快なイオウ臭が認められないものを１０点、卵白特有の不快なイオウ臭が強いものを１点として１０人パネラーによる１０段階評点の平均値を用いて評価した。結果を表２に示す。
【００１６】
【表２】
表２から明らかなように、本発明にて得られた卵白粉末を添加したソーセージは卵白特有のイオウ臭がなく、従来品を添加したものより風味が良いものであった。
【００１８】
本発明の実施態様ならびに目的生成物を挙げれば以下のとおりである。
（１）分子内に二重結合を有するポリカルボン酸及び分子内に二重結合を有するポリカルボン酸塩よりなる群から選ばれる１種又は２種以上を添加した卵白液を乾燥、殺菌することを特徴とする卵白粉末の製造方法
（２）分子内に二重結合を有するポリカルボン酸及び分子内に二重結合を有するポリカルボン酸塩が、フマル酸、マレイン酸、フマル酸塩及びマレイン酸塩よりなる群から選ばれる１種又は２種以上であることを特徴とする（１）記載の卵白粉末の製造方法
（３）分子内に二重結合を有するポリカルボン酸又は分子内に二重結合を有するポリカルボン酸塩が、フマル酸、フマル酸１ナトリウムよりなる群から選ばれる１種又は２種であることを特徴とする（１）または（２）記載の卵白粉末の製造方法
（４）分子内に二重結合を有するポリカルボン酸及び分子内に二重結合を有するポリカルボン酸塩よりなる群から選ばれる１種又は２種以上にてｐＨを５以上８以下に調整し、脱糖処理した卵白液を乾燥、殺菌することを特徴とする（１）〜（３）いずれか記載の卵白粉末の製造方法
（５）脱糖処理が、グルコースオキシダーゼを添加し１５℃以下で行うことを特徴とする（１）〜（４）いずれか記載の卵白粉末の製造方法。
（６）乾燥、殺菌方法が、噴霧乾燥にて、水分を５％以上７．５％以下に乾燥した後、６５℃以下の温度で水分が５％以下になるまで処理した後、８０℃以上１００℃以下の温度で殺菌することを特徴とする（１）〜（５）いずれか記載の卵白粉末の製造方法。
（７）（１）〜（６）いずれか記載の製造方法で製造された卵白粉末を使用することを特徴とする加工食品の製造方法
（８）（１）〜（６）いずれか記載の製造方法で製造された卵白粉末を使用することを特徴とする畜肉加工食品の製造方法
（９）畜肉加工食品が塩漬工程を有する畜肉加工食品である（８）記載の畜肉加工食品の製造方法
【００１９】
【発明の効果】
本発明によって得られる卵白粉末は、食品に使用しても特有のイオウ臭の発生がないため、食品加工の素材として広く利用することができ、食品産業上大いに貢献できるものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a savory egg white powder.
[0002]
[Prior art]
Egg white powder is widely used as a food processing material. In terms of its functionality, heat coagulation is the most expected. Egg white powder is generally referred to as desugaring treatment. After removing the glucose contained in the liquid egg white using bacteria, yeast, and glucose oxidase, it is turned into a dry powder and sterilized in what is generally called a heat room. In this, sufficient sterilization such as the death of Salmonella is performed.
However, since egg white powder generates a unique sulfur odor when heated, the use of egg white powder in foods increases the sulfur odor during cooking and sterilization processes. Is difficult to get. Conventional techniques for improving the flavor of egg white powder include masking with a flavor and a method of binding a reducing sugar (JP-A-11-276089). However, the masking method impairs the original flavor of the food due to the added flavor and sulfur odor, and the method of binding reducing sugar has a problem of browning when heated.
[0003]
[Problems to be solved by the invention]
An object of the present invention is to solve the above-mentioned problems and obtain a savory egg white powder.
[0004]
[Means for Solving the Problems]
As a result of diligent research to achieve the above object, the present inventors have selected one kind selected from the group consisting of a polycarboxylic acid having a double bond in the molecule and a polycarboxylate having a double bond in the molecule Or it discovered that generation | occurrence | production of a sulfur smell could be reduced in the subsequent heating process by drying and sterilizing the egg white liquid which added 2 or more types. Furthermore, the present inventors dried the egg white liquid subjected to the desugaring treatment, heat-sterilized the egg white powder whose water content was adjusted to 7.5% or more at a temperature exceeding 65 ° C., and the water content to 5.0% or more. It has been found that heat sterilization of the prepared egg white powder at a temperature of 80 ° C. or more reduces the flavor of the egg white powder.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The term “polycarboxylic acid having a double bond in the molecule” in the present invention refers to a compound having a double bond between carbon molecules and a compound having two or more carboxyl groups, and is not particularly limited. And substances such as fumaric acid, maleic acid, citraconic acid, mesaconic acid, phthalic acid, isophthalic acid, terephthalic acid. Examples of the polycarboxylate having a double bond in the molecule include salts thereof such as sodium salt, potassium salt, calcium salt, iron salt, and magnesium salt.
The polycarboxylic acid having a double bond in the molecule and the polycarboxylic acid salt having a double bond in the molecule of the present invention can be used singly or in combination of two or more.
From the viewpoint of the effect, one or more selected from the group consisting of fumaric acid, maleic acid, fumarate, and maleate are preferable. Among fumaric acid and monosodium fumarate commercially available as food additives, 1 type or 2 types combined use of these is more preferable.
Addition of polycarboxylic acid having a double bond in the molecule and polycarboxylate having a double bond in the molecule to the liquid egg white does not cause any trouble at any time. Although not particularly limited, pH adjustment prior to desugaring with citric acid or lactic acid, which has been conventionally used, can be performed using polycarboxylic acid having a double bond in the molecule and Carboxylic acid salt or lactic acid, polycarboxylic acid having a double bond in the molecule, and polycarboxylate having a double bond in the molecule are used in combination from the viewpoint of economy and maintenance of egg protein content. preferable.
The range of pH adjustment in this desugaring treatment is not particularly limited, but a pH of 5 or more and 8 or less is preferable from the viewpoint of storage stability.
[0006]
The addition amount of the polycarboxylic acid having a double bond in the molecule or the polycarboxylate having a double bond in the molecule is not particularly limited, but the double bond in the molecule with respect to liquid egg white. Addition of 0.1% or more and 0.5% or less is preferable as the amount of the polycarboxylic acid having the above. If it is less than 0.1%, the flavor improving effect is not sufficient, and if it exceeds 0.5%, it is characteristic of polycarboxylic acid having a double bond in the molecule or polycarboxylate having a double bond in the molecule. Since taste occurs, it is not preferable.
If the liquid egg white in this invention is marketed as the liquid egg white isolate | separated from the chicken egg, it will not cause any trouble. Although it is not necessarily limited, it is preferably liquid egg white immediately after being separated from a chicken egg and having a yolk fat content of 0.25% or less.
The desugaring treatment in the present invention does not cause any trouble in the conventional method for producing egg white powder. Although not particularly limited, it is preferable to add glucose oxidase at 15 ° C. or lower because generation of various bacteria can be suppressed.
The drying method and the sterilization method in the present invention do not cause any trouble in the conventional methods for producing egg white powder. Although not particularly limited, when the method of drying the desugared egg white liquid is, for example, spray drying, the moisture content of the egg white powder is adjusted to 5% to 7.5%, and a vacuum dryer or the like is used. Since it does not reduce the flavor of egg white powder, it is preferable to perform the sterilization treatment at a temperature of 80 ° C. to 100 ° C. after treatment at a temperature of 65 ° C. or less at which the flavor does not decrease. The time for sterilization at a temperature of 80 ° C. to 100 ° C. only needs to obtain a sufficient sterilization effect such as the death of Salmonella. Although not particularly limited, 10 to 30 days are preferable if a specific preferable time is shown.
Moreover, since the egg white powder obtained by the present invention can reduce the generation of sulfur odor due to heating, it can be widely used in processed foods such as processed meat products and fish paste products.
EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but is not limited thereto. In the examples, “%” means “% by weight” unless otherwise specified.
[0007]
【Example】
Example 1
115 g of fumaric acid was added to 100 kg of egg white liquid, the pH was adjusted to 7, desugared at 30 ° C. using bread yeast, and spray dried to obtain 13 kg of egg white powder with a moisture content of 6.3%. . This powder was filled into a vinyl bag, treated at 55 ° C. for 3 days to make the moisture content 4.2%, and then treated at 76 ° C. for 15 days to obtain 12 kg of Product 1 of the present invention.
Example 2
Add 200g of monosodium fumarate to 200kg egg white liquor, adjust pH to 6.3, desugarize with glucose oxidase at 8 ° C, spray dry and 22kg egg white powder with 7.0% water content Got. This powder was filled into a vinyl bag and treated at 58 ° C. for 4 days to make the water content 4.7%, and then treated at 80 ° C. for 10 days to obtain 20 kg of Product 2 of the present invention.
Example 3
Add 100 g of maleic acid to 100 kg of egg white liquid, adjust pH to 7.2, desugar at 30 ° C. using baker's yeast, and spray dry to 13 kg of egg white powder with water content of 6.3%. Obtained. This powder was filled in a vinyl bag, treated at 55 ° C. for 3 days to make the moisture content 4.2%, and then treated at 76 ° C. for 15 days to obtain 12 kg of Product 3 of the present invention.
[0010]
Comparative Example 1
After 200 kg of egg white liquid was desugared using bread yeast, it was spray-dried to obtain 23 kg of egg white powder having a water content of 9.5%. This powder was filled in a vinyl bag and treated at 85 ° C. for 10 days to obtain 22 kg of Conventional Product 1.
[0011]
Comparative Example 2
After 200 kg of egg white liquid was desugared using bread yeast, it was spray-dried to obtain 23 kg of egg white powder having a moisture content of 7.5%. This powder was filled in a vinyl bag and treated at 65 ° C. for 10 days to obtain 22 kg of Conventional Product 1.
[0012]
Test example 1
30 g of the powders of the present invention products 1 and 2 and conventional products 1 and 2 obtained in Examples 1, 2, and 3 and Comparative Examples 1 and 2 were dissolved in 170 g of water. The solution was filled in a vinylidene chloride tube having an inner diameter of 4 cm, left in a hot water bath at 75 ° C. for 1 hour, cooled under running water for 1 hour, and the flavors of the resulting egg white gels were compared. The flavor was evaluated using an average value of 10-point scores by 10 panelists, with 10 points indicating no unpleasant flavor in the sensory test and 1 point indicating a strong unpleasant flavor. The results are shown in Table 1.
[0013]
[Table 1]
As is apparent from Table 1, the egg white powder obtained in the present invention has no sulfur odor generated when the egg white is heated, and has a better flavor than the conventional product.
[0015]
Test example 2
Pork leg 70.6%, ice water 22.6%, salt 2%, spices and seasonings 1%, sugar 0.8%, sodium tripolyphosphate 0.3%, sodium nitrite 0.03%, sodium ascorbate Sausages were prepared with a blend of 0.01% of the product of the present invention or 3% of the conventional product. The adjustment method was performed as usual. That is, after chopping the raw material meat, the remaining raw materials were mixed and degassed, and then salted at 5 ° C. for 24 hours, and then the salted raw material was filled into a vinylidene chloride tube having an inner diameter of 4 cm. After being left in a hot water bath for 1 hour, it was cooled under running water for 1 hour, and the flavors of the obtained sausages were compared. As for the flavor, using the average value of 10 grades by 10 panelists, 10 points for which no unpleasant sulfur smell peculiar to egg white was found in sensory tests, and 1 point for strong unpleasant sulfur smell peculiar to egg white evaluated. The results are shown in Table 2.
[0016]
[Table 2]
As is apparent from Table 2, the sausage to which the egg white powder obtained in the present invention was added had no sulfur smell peculiar to egg white, and had a better flavor than that to which the conventional product was added.
[0018]
Examples of the present invention and the target product are as follows.
(1) Drying and sterilizing egg white liquid to which one or more selected from the group consisting of a polycarboxylic acid having a double bond in the molecule and a polycarboxylate having a double bond in the molecule is added. (2) Polycarboxylic acid having double bond in molecule and polycarboxylate having double bond in molecule are fumaric acid, maleic acid, fumarate and maleic acid (1) The method for producing egg white powder according to (1), which is one or more selected from the group consisting of salts (3) A polycarboxylic acid having a double bond in the molecule or a double in the molecule The polycarboxylic acid salt having a bond is one or two selected from the group consisting of fumaric acid and monosodium fumarate (1) or the method for producing egg white powder according to (2) (4) ) Double bond in the molecule Adjusting the pH to 5 or more and 8 or less with one or two or more kinds selected from the group consisting of a polycarboxylic acid and a polycarboxylate having a double bond in the molecule, and drying the desugared egg white liquid; The method for producing egg white powder according to any one of (1) to (3), characterized in that sterilization is performed, and the desugaring treatment is performed at 15 ° C. or less with addition of glucose oxidase (1) to (4) The manufacturing method of the egg white powder in any one of.
(6) After drying and sterilizing methods by spray drying, the moisture is dried to 5% or more and 7.5% or less, then treated at a temperature of 65 ° C. or less until the moisture becomes 5% or less, and then 80 ° C. or more. The method for producing egg white powder according to any one of (1) to (5), wherein sterilization is performed at a temperature of 100 ° C. or lower.
(7) Manufacturing method of processed food (8) (1)-(6) characterized by using the egg white powder manufactured by the manufacturing method in any one of (1)-(6) (9) The method for producing a processed meat product according to (8), wherein the processed meat product is a processed meat product having a salting process. 0019
【The invention's effect】
The egg white powder obtained by the present invention does not generate a characteristic sulfur odor even when used in foods, and thus can be widely used as a raw material for food processing and can greatly contribute to the food industry.
Claims (3)
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| JP2000391877A JP3676974B2 (en) | 2000-12-25 | 2000-12-25 | Method for producing egg white powder |
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| JP2000391877A JP3676974B2 (en) | 2000-12-25 | 2000-12-25 | Method for producing egg white powder |
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| JP3676974B2 true JP3676974B2 (en) | 2005-07-27 |
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