JP4443385B2 - Whipped cream-like food containing egg white and method for producing the same - Google Patents

Description

  The present invention relates to a whipped cream-like food containing egg white and a method for producing the same.

  Condensed milk has been known as a cream that is applied to fruits, frozen confections such as shaved ice and ice cream, and fresh confectionery such as zenzai (hereinafter referred to as “fruits”) and can be kept at room temperature. However, since condensed milk has a large specific gravity and does not retain shape, when condensed milk is applied to fruits or the like, the condensed milk does not adhere well to the fruits or the like and flows down. In addition, when you put fruit or the like with condensed milk in your mouth, the condensed milk will dissolve in saliva before the fruit, etc. difficult.

  An object of the present invention is to provide a whipped cream-like food containing egg white that is excellent in palatability and can add a new flavor and texture to the food, and a method for producing the same.

  The whipped cream-like food containing egg white of the present invention contains egg white, sugar, and water, and has a moisture content of 23 to 38% by mass.

  The whipped cream-like food containing egg white of the present invention is obtained by a step of preparing a whipped by stirring a solution containing egg white, sugar and water, and a step of heating the whipped to 80 to 100 ° C. It is -38 mass%.

In the whipped cream-like food of the present invention, the viscosity at a product temperature of 25 ° C. can be 1.00 × 10 ^{5 to} 2.80 × 10 ⁶ mPa · s.

  In the whipped cream-like food of the present invention, the specific gravity can be 0.7 to 1.2.

  In the whipped cream-like food of the present invention, the lipid content can be 10% by mass (in terms of dry mass) or less.

  The whipped cream-like food of the present invention may further contain 5% by mass (in terms of dry mass) or less of egg yolk.

  In the whipped cream-like food of the present invention, the egg white can be contained in an amount of 1 to 25% by mass (in terms of dry mass).

  In the whipped cream-like food of the present invention, the amount of the saccharide can be 30 to 65% by mass (in terms of dry mass).

  The whipped cream-like food of the present invention may further contain 10 to 25% by mass of a protein raw material. In the present invention, the “protein raw material” refers to a raw material mainly comprising protein and excluding egg white.

  The method for producing a whipped cream-like food containing egg white of the present invention includes a step of preparing a whipped by stirring a solution containing egg white, sugar and water, and a step of heating the whipped to 80 to 100 ° C.

  In the method for producing a whipped cream-like food containing egg white according to the present invention, in the step of preparing the whipped, stirring can be performed so that the specific gravity of the whipped after stirring is 0.8 to 1.2. Here, the specific gravity of the whip after stirring is a value obtained by measuring the whip immediately after stirring (product temperature: 32 to 39 ° C.).

  In the method for producing a whipped cream-like food containing egg white according to the present invention, in the step of preparing the whipped, stirring can be performed so that the viscosity of the whipped after stirring becomes 800 to 5400 mPa · s. Here, the viscosity of the whip immediately after stirring is a value obtained by measuring the whip immediately after stirring (product temperature: 32 to 39 ° C.).

  According to the whipped cream-like food containing egg white of the present invention, it contains egg white, sugar, and water, and has a refreshing flavor and texture due to a moisture content of 23 to 38% by mass, and is excellent in palatability. ing. Moreover, even when it is applied to fruits or the like, it adheres well to the fruits and the like, and when the fruits or the like on which the whipped cream-like food containing egg white of the present invention is applied is put in the mouth, it stays in the mouth together with the fruits and the like. Thereby, coupled with fruits and the like, the palatability of the food can be enhanced, and a new flavor and texture can be added to the food.

  In addition, the whipped cream-like food of the present invention is prepared by stirring a liquid containing egg white, sugar, and water, and is obtained by a process of heating this whipped, so that bubbles are mixed in the liquid. By denaturing the egg white protein in the whip, the shape-retaining property is high, the mouthfeel is good, and the mouthfeel is refreshing.

  According to the method for producing a whipped cream-like food of the present invention, a step of preparing a whipped by stirring a solution containing egg white, sugar, and water, and a step of heating the whipped, the whipped by the stirring. In the state where air bubbles are mixed, the egg white protein in the whipped is denatured by the heating, whereby the viscosity is increased and a whipped cream-like food is obtained. Thereby, it is possible to obtain a whipped cream-like food that has high shape retention, good puffiness, and has a refreshing texture and excellent palatability.

1. Whipped cream-like food containing egg white The whipped cream-like food containing egg white of the present invention contains egg white, sugar, and water.

  Examples of the egg white include raw egg white, frozen egg white, dried egg white, and egg white from which specific egg white protein (lysozyme and the like) has been removed. Raw egg white is obtained by splitting a chicken egg or the like and separating the yolk.

  The egg white content (in terms of dry mass) is preferably 1 to 25 mass%, more preferably 2 to 20 mass% of the whipped cream-like food containing egg white of the present invention. When the egg white content is less than 1% by mass, the gelation of egg white by heating becomes weak, and the fluidity of the resulting whipped cream-like food may become high and sagging may occur. On the other hand, when the content of the egg white exceeds 25% by mass, the obtained whipped cream-like food becomes too hard, and the feeling of mouthfeel may be heavy.

  Sugar can be used as the saccharide. Examples of sugar forms that are generally commercially available and used include granulated sugar, super white sugar, tri-warm sugar, brown sugar, rough rice, white disaccharide, medium disaccharide, icing sugar, wasan bonbon and the like. These can be used alone or in combination.

  Moreover, the following saccharides (starch hydrolysates such as monosaccharides, disaccharides, oligosaccharides, and reduced products thereof) can be used as the saccharides together with the sugar or instead of the sugar. Examples of monosaccharides include glucose (glucose), galactose, mannose, and fructose. Examples of the disaccharide include maltose, sucrose, lactose, cellobiose, and trehalose. Examples of oligosaccharides include fructooligosaccharides, maltooligosaccharides, isomaltooligosaccharides, and cyclodextrins. Examples of reduced products of various sugars include sorbitol, maltitol, erythritol, lactitol, mannitol, xylitol and the like. These saccharides can be used alone or in combination of two or more.

  It is preferable that the compounding quantity (conversion in dry mass) of saccharides is 30 to 65 mass% of the whipped cream-like food containing egg white of the present invention. In the present invention, “the amount of saccharides” refers to the amount of saccharides added, and does not include saccharides contained in other components described below. When the blending amount of the saccharide is less than 30% by mass, the egg white is gelled in the whipping heating step, and the whip partially solidifies, so that the feeling of opening is worsened. On the other hand, when the compounding amount of the saccharide exceeds 65% by mass, the resulting whipped cream-like food becomes too hard, and the feeling of mouthfeel may be heavy.

  Further, at least a part of the saccharide may be a liquid saccharide. In this case, both saccharide powder and liquid saccharide can be contained as saccharides, thereby preventing precipitation of saccharide powder. Examples of the liquid sugar include reduced starch syrup, reduced maltose syrup, reduced lactose, starch syrup, sorbitol, glucose fructose liquid sugar, fructose glucose liquid sugar, and high fructose liquid sugar. These liquid sugars can be used alone or in combination of two or more.

  The water may be any of fresh water, distilled water, and ion exchange water.

  The whipped cream-like food containing egg white of the present invention preferably has a moisture content of 23 to 38 mass%, more preferably 25 to 35 mass%. If the water content is less than 23% by mass, the resulting whipped cream-like food may become too hard and the mouthfeel may be heavy. On the other hand, if the water content exceeds 38% by mass, the resulting whipped cream-like food may partially coagulate, resulting in poor mouthfeel.

  Moreover, the egg white-containing whipped cream-like food of the present invention preferably has a solid content of 62 to 77 mass%, more preferably 65 to 75 mass%. In the present application, the “solid content” refers to the mass excluding the moisture content of the whipped cream-like food of the present invention. If the solid content is less than 62% by mass, the fluidity of the resulting whipped cream-like food product becomes too high, and sagging may occur. On the other hand, if the solid content exceeds 77% by mass, the solid content may not dissolve in moisture, the resulting whipped cream-like food may become hard, or saccharides may precipitate.

  As a method for measuring the water content, for example, a reduced pressure heating drying method can be used. The reduced pressure heating drying method is a method of measuring a reduced mass (water content) by heating under reduced pressure at a temperature at which the measurement sample is not decomposed.

The egg white-containing whipped cream-like food of the present invention preferably has a viscosity at a product temperature of 25 ° C. of 1.00 × 10 ^{5 to} 2.80 × 10 ⁶ mPa · s, and preferably 1.50 × 10 ⁵ to 1. More preferably, it is 40 × 10 ⁶ mPa · s. If the viscosity is less than 1.00 × 10 ⁵ mPa · s, the fluidity becomes too high to adhere well when applied to fruits, etc., and when put in the mouth together with fruits, etc. Since it dissolves in saliva earlier, it may be difficult to enhance palatability in combination with fruits. On the other hand, if the viscosity exceeds 2.80 × 10 ⁶ mPa · s, the resulting whipped cream-like food may become too hard, and the feeling of mouthbreaking and the state may deteriorate.

  The specific gravity of the whipped cream-like food containing egg white of the present invention is more preferably 0.7 to 1.2, and further preferably 1.0 to 1.2. When the above specific gravity exceeds 1.2, the sense of patience may be poor. On the other hand, if the specific gravity is less than 0.7, the mouthfeel becomes light and the texture of fruits and the like tends to deteriorate.

  The whipped cream-like food containing egg white of the present invention preferably has a lipid content of 10% by mass (in terms of dry mass) or less. In the present invention, the “lipid content” is obtained by summing the amount of lipid contained in each raw material.

  When the lipid content exceeds 10% by mass, the foaming property of egg white is lowered, and the mouthfeel of the whipped cream-like food may become heavy.

  The egg white whipped cream-like food of the present invention preferably further contains 10 to 25% by mass of protein raw material, more preferably 13 to 20% by mass. The protein raw material can be a protein raw material obtained from, for example, milk, soybean, chicken egg, wheat, fish meat, or livestock meat. Moreover, the protein raw material which uses milk, a soybean, a chicken egg, and wheat as a raw material is more preferable from the point which the flavor when added to the whipped cream-like foodstuff of this invention is favorable.

  Examples of protein raw materials include egg yolk, egg white peptide, skim milk powder, whole milk powder, milk protein, and soy protein. These protein raw materials can be used alone or in combination of two or more. In addition, in this invention, the compounding quantity of a protein raw material is prescribed | regulated using the dry mass of a protein raw material. For example, when the egg yolk is a dried egg yolk, the mass of the dried egg yolk is used. When the egg yolk is a fresh egg yolk, the mass obtained by removing moisture from the egg yolk is used to define the blending amount of the protein raw material.

  By including egg yolk, the feeling of unraveling becomes better, gloss is given, and a light yellow color tone can be obtained. The content of egg yolk is preferably about 3 to 5% by mass (in terms of dry mass).

  Egg white peptide is obtained by hydrolyzing egg white with an enzyme. When the whipped cream-like food containing egg white of the present invention contains an egg white peptide, the foamability of whipped can be enhanced during the production of the whipped cream-like food containing egg white of the present invention. As a result, a whipped cream-like food with more fine bubbles mixed therein, a smooth mouthfeel, and a good mouthfeel can be obtained.

  Moreover, the milk flavor can be given to the whipped cream-like food containing egg white of the present invention by including skim milk powder and / or whole milk powder.

  The whipped cream-like food containing egg white according to the present invention may further include a flavoring agent, a sour agent, a sweetener, a bitter agent, a seasoning, a coloring agent, a preservative, a thickening stabilizer, an antioxidant, a bleaching agent, and a gum base. , Nutrient enhancers, pH adjusters.

  Moreover, the pH of the whipped cream-like food containing egg white of the present invention is not particularly limited, but is usually about 5.5 to 6.5. In addition, when acidulants, such as a citric acid, an acetic acid, and sodium acetate, are added as flavoring, the pH of the whipped cream-like food containing egg white of this invention may become 4-5.

  By eating the whipped cream-like food containing egg white of the present invention over food, these foods and the whipped cream-like food containing egg white of the present invention can be combined to produce a new flavor and texture. In addition, when eating whipped cream-like food containing egg white of the present invention over fruits, frozen confectionery such as shaved ice or ice cream, fresh confectionery such as zenzai (fruit, etc.), the whipped cream-like food containing egg white of the present invention is better than fruits. It does not dissolve in saliva first, but stays in the mouth with fruits. Thereby, a new flavor and texture can be produced in combination with fruits and the like.

2. Manufacturing method of whipped cream-like food containing egg white The manufacturing method of whipped cream-like food containing egg white according to the present invention includes 1) a step of preparing a whipped by stirring a solution containing egg white, sugar and water, and 2) the whipping The process of heating to 80-100 degreeC is included. By the stirring in the step 1), bubbles are mixed in the liquid, and a whipped is obtained. The egg white protein in the whipped is denatured by the heating in the step 2), whereby the viscosity of the whipped is increased and a smooth creamy whipped cream-like food is obtained.

  In the step 1), stirring is performed until the added components are dissolved in water and the specific gravity of the whip after stirring is 0.8 to 1.2 and the viscosity is 800 to 5400 mPa · s. preferable. Here, the viscosity and specific gravity of the whip after stirring shall measure the whip (temperature 32-39 degreeC) immediately after stirring. Further, in order to dissolve the added component in water, the mixture may be stirred at a relatively low speed and then stirred at a relatively high speed in order to mix bubbles in the aqueous solution.

  As an apparatus for stirring, well-known homogenizers, such as a well-known stirring mixer, such as a fine mixer, a homomixer, and a Hobart mixer, or a homogenizer, a mass collider, a milder, are mentioned, for example.

  In the process of 2), when the heating temperature of the whipping is less than 80 ° C., the egg white protein is not sufficiently denatured, so that a whipped cream-like food with a low viscosity may be obtained. On the other hand, when the heating temperature of the whipping exceeds 100 ° C., a hard and whipped cream-like food may be obtained, or a browned whipped cream-like food may be obtained.

  As the equipment for heating, known continuous heat exchangers such as plate heat exchangers, scraper heat exchangers, tubular heat exchangers, etc., or known pressure kneaders, steam blown heating devices, etc. The heating apparatus of this is mentioned.

  Next, the present invention will be described more specifically with reference to examples. In the examples and comparative examples,% indicates mass% unless otherwise specified. Moreover, the following description shows the aspect of this invention generally, and this invention is not limited by this description without a particular reason. In addition, the whipped cream-like food obtained in each experimental example was evaluated under the following conditions. The results are shown in Table 2.

[specific gravity]
The sample was fully poured so that air was not entrapped in the 90 ml pudding cup, and the mass of the sample was measured. The specific gravity (mass ratio of the sample to water) was calculated from the volume of the pudding cup (90 ml) and the measured mass of the sample.

[viscosity]
The sample was measured with a B-type viscometer (manufactured by Tokimec Co., Ltd.). The sample after stirring was measured for viscosity at a product temperature of 32-39 ° C. using a disk-type rotor, and the sample after heating was measured for viscosity at a product temperature of 25 ° C. using a T-bar rotor. did. As the measurement value, the measurement value after the rotor has rotated three times was adopted.

[Moisture content]
The water content was measured by a vacuum heating drying method. The reduced pressure heating drying method used in this example will be described below. First, put a short glass rod into an aluminum weighing can, then put the sea sand so that the whole (weighing can + glass rod + sea sand) is about 50 g, and dry the sea sand at 70 ° C. for 2 hours under reduced pressure. After cooling for 40 minutes in the desiccator, the entire weight (empty constant value) was measured. Next, after weighing the measurement sample having a sample amount of 1 to 3 g and thoroughly stirring the sea sand with a glass rod, the mixture of the sample and the sea sand was dried at 70 ° C. under reduced pressure for 2 hours, and then in a desiccator. After allowing to cool for 40 minutes, the total weight (sample constant weight value) was measured. The water content (g / 100 g) was calculated based on the following formula from the obtained empty constant value and sample constant value.
[Formula 1]

[Flavor]
About the sample after a heating, the following reference | standard evaluated.

◎: Very good ○: Good △: Slightly bad ×: Bad, tasteful [Color tone]
About the sample after a heating, the following reference | standard evaluated.

◎: Very good ○: Good △: Slightly browned ×: Browned [feeling of bitterness]
About the sample after a heating, the following reference | standard evaluated.

◎: Very good ○: Good △: Somewhat bad ×: Bad [State]
About the sample after a heating, the following reference | standard evaluated.

◎: Very good ○: Good △: Slightly hard or soft ×: Too hard or too soft [Example 1]
(Experimental Examples 1-5)
Among the raw materials shown in Table 1, fresh water, reduced starch syrup, processed fruit yeast products, and fragrance are placed in a small mixer and lightly stirred to disperse evenly, and then granulated sugar, skim milk powder, dried egg white and egg white peptide are added. Then, the mixture was stirred for 10 minutes until the viscosity and specific gravity reached the values shown in Table 2 (specific gravity and viscosity after stirring and mixing) to prepare a whip. Next, 90 g of this whipped product was filled in a pouch and heated at 80 ° C. for 15 minutes to obtain the whipped cream-like food of Experimental Example 1. Here, the heating temperature was set so that the center product temperature would be the ambient temperature. Table 2 shows the results of evaluating this whipped cream-like food. In this example, skim milk powder and egg white peptide (trade name: egg white peptide EP-1, manufactured by QP Corporation) were used as protein raw materials.

  In addition, the whipped cream-like foods of Experimental Examples 2 to 5 were obtained by performing the experiment under the same conditions as Experimental Example 1 except that the heating temperatures were 85 ° C., 90 ° C., 95 ° C., and 100 ° C., respectively. .

(Comparative Examples 1 and 2)
A whipped cream-like food of Comparative Examples 1 and 2 was obtained by conducting an experiment under the same conditions as in Experimental Example 1 except that the heating temperatures were 75 ° C. and 110 ° C., respectively.

  According to the present example, when the heating temperature was 80 to 100 ° C., a whipped cream-like food having good flavor, color tone, feeling of mouthfeel, and state was obtained (Experimental Examples 1 to 5). When the heating temperature is less than 80 ° C., the egg white protein in the whipped is not sufficiently denatured, the fluidity remains high and dripping like condensed milk occurs, the air is evacuated, and the mouthfeel feels good. It became clear that it worsened (Comparative Example 1). Moreover, when heating temperature exceeded 100 degreeC, it became clear that it was in the state which became hard and lumpy, and flavor, a color tone, and a feeling of puffiness became worse (comparative example 2).

[Example 2]
(Experimental Examples 6 and 7)
The conditions are the same as in Experimental Example 2, except that the blending amount of fresh water is 20% by mass and 35% by mass, and the blending amount of each raw material other than fresh water is increased or decreased while maintaining the ratio by the mass of the increase or decrease of the clear water. Thus, the whipped cream-like foods of Experimental Examples 6 and 7 were obtained. Table 1 shows the blending amount of each raw material.

(Comparative Examples 3 and 4)
The same conditions as in Experimental Example 2 except that the blending amount of fresh water was 18% by mass and 40% by mass, respectively, and the blending amount of each raw material other than fresh water was increased or decreased while maintaining the ratio by the mass of the increase or decrease of fresh water. The whipped cream-like foods of Comparative Examples 3 and 4 were obtained by carrying out the experiment. Table 1 shows the blending amount of each raw material.

  According to this example, when the water content was in the range of 23 to 38% by mass, a whipped cream-like food having good flavor, color tone, mouthfeel and state was obtained (Experimental Example 6, 7) When the water content was less than 23% by mass, it became clear that it became hard like ice cream, and the feeling of mouthfeel deteriorated (Comparative Example 3). Moreover, when the moisture content exceeded 38 mass%, it became clear that the white part and the bubble part of the egg white were separated, and the feeling of mouthfeel deteriorated (Comparative Example 4).

[Example 3]
(Experimental Examples 8 to 11)
The experiment was conducted except that the dry egg yolk was 1.0% by mass, 2.0% by mass, 3.0% by mass, 4.0% by mass, respectively, and the blended amount of skim milk powder was reduced by the mass of the increase in the dry egg yolk. By conducting the experiment under the same conditions as in Example 2, the whipped cream-like foods of Experimental Examples 8 to 11 were obtained. In this example, skim milk powder, egg white peptide, and dried egg yolk were used as protein raw materials. Table 1 shows the blending amount of each raw material.

  According to the present Example, the whipped cream-like food good in flavor, color tone, feeling of a mouthfeel, and a state was obtained by containing 3-5 mass% of dried egg yolk.

[Example 4]
(Experimental example 12)
The whipped cream of Experimental Example 12 was conducted under the same conditions as in Experimental Example 2, except that 34.2% of granulated sugar, 5% of dried egg yolk, and 19% of whole milk powder instead of skim milk powder were used. I got the food. Table 1 shows the blending amount of each raw material.

  According to the present Example, it can be understood that when the protein raw material content is 25% or less and the lipid content is 10% or less, a whipped cream-like food having good flavor, color tone, feeling of mouthfeel and state can be obtained.

Claims (2)

Stirring the liquid containing egg white, sugar, and water to prepare a whipped, and heating the whipped to 80 to 100 ° C.
Obtained by
A whipped cream-like food containing egg white having a water content of 23 to 38% by mass. Stirring the liquid containing egg white, sugar, and water to prepare a whipped, and heating the whipped to 80 to 100 ° C.
The manufacturing method of the whipped cream-like foodstuff containing egg white of Claim 1 containing this.