JP4658272B2 - Method for producing egg white powder with high water retention - Google Patents
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- JP4658272B2 JP4658272B2 JP09231198A JP9231198A JP4658272B2 JP 4658272 B2 JP4658272 B2 JP 4658272B2 JP 09231198 A JP09231198 A JP 09231198A JP 9231198 A JP9231198 A JP 9231198A JP 4658272 B2 JP4658272 B2 JP 4658272B2
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Description
【０００１】
【発明の属する技術分野】
本発明は、保水性の高い卵白粉末の製造方法及びその卵白粉末を添加する麺類の製造方法に関するものである。
【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ている。卵白粉末は蒲鉾、竹輪などの水産加工品やハム、ソーセージなどの畜肉加工品、中華麺やパスタなどの麺類などの製造原料として使用されているが、その必要とされてきた機能性は、卵白のゲル強度の強さであり、従来の卵白粉末の改良技術はゲル強度の改良についてが主流であった。従来の熱凝固性の改良技術として特公昭５９−５３８０４、特開平９−２０５９８４などがある。しかしながら、これらの方法は、ゲル強度のみの改良にとどまり、卵白粉末の保水性を改善するものではない。また、ｐＨをアルカリ性に調整した乾燥卵白を製造する技術（特開平９−８４５５６）は知られているが、これもゲル強度を改良することを目的としたものであり、卵白粉末の保水性の改善及び保水性の改善された卵白粉末を麺類に利用することについては、全く触れられていないものである。
【０００３】
【発明が解決しようとする問題点】
しかしながら、上記従来法によって得られたゲル強度の高い卵白粉末は、食品にかたさを付与する時には、有効であるが、特に、麺類のように粘弾性に富む食感が良いとされる場合については、ゲル強度の高さが逆に食感形成に悪影響を与えていた。本発明はこのような状況に鑑み、保水性が高く食品に粘弾性を付与することのできる卵白粉末を製造する方法及びそれを添加する優れた粘弾性を有する麺類の製造方法を提供するものである。
【０００４】
【課題を解決するための手段】
本発明者らは、鋭意研究を重ねた結果、卵白粉末を製造する工程において卵白液のｐＨを９．３以上で１０分以上保持した後、乾燥することによって保水性の高い卵白粉末が得られることを見い出した。さらに、ｐＨが９．３以上で１０分以上保持された卵白液の温度が５℃以上であれば、本願の卵白粉末の保水性は、より高いものとなる。また、得られた保水性の高い卵白粉末を麺に添加することにより、優れた粘弾性を有する麺類が得られることを見い出し本発明を完成した。
本発明者らは、総合的な卵白の熱凝固性について検討する過程において、熱凝固した蛋白の網目構造の網目が小さい場合に、保水性が向上することを発見し、さらに熱凝固した蛋白の網目を小さくする条件を検討した結果、卵白液をアルカリ域に一定時間以上保持した後、乾燥することによって、その凝固時の網目構造が改良できることを見い出した。
【０００５】
【発明の実施の形態】
本発明における卵白粉末とは、卵白液を乾燥して得られる粉末品のことであり、その方法は、噴霧乾燥法、平皿乾燥法、凍結乾燥法のいずれであっても良い。卵白液は、全卵より卵黄を除去したもののことであるが、殻付卵を割卵したもの、凍結卵白を解凍したもの及びこれらを濃縮したもの、従来の卵白粉末を水で戻したもののいずれであっても良い。また、卵は鳥類の卵であればさしつかえないが、特に鶏の卵が好ましい。一般的な卵白粉末は、保管中及び乾燥後の室殺菌（Heat-treatment）中に起こる褐変化現象を防止するため、乾燥前に脱糖処理が行われる。本発明では、この脱糖処理を自然発酵法、細菌発酵法、酵母発酵法、酵素法のいずれで行っても良い。本発明において卵白液のｐＨ調整は、炭酸ナトリウム等のアルカリ性の塩類を用いてｐＨ９．３以上にすれば特に限定されるものではないが、好ましくはｐＨ１０以上、さらに好ましくはｐＨ１０．５〜１１が良い。また、卵白液のアルカリ域での保持時間は、１０分以上行えば特に限定されるものではないが、好ましくは３０分以上が良く、さらに好ましくは１時間以上が良く、２時間以上ではより好ましい。なお、同じｐＨ、温度ならば、長く行った方が効果があるがその場合には菌の増殖が起こらないように低温での処理が望ましい。また、アルカリ域で一定時間保持する際の卵白液の温度は、５℃であれば特に限定されるものではないが、好ましくは１０℃以上が良く、さらに好ましくは１５℃以上が良く、さらに２５℃以上がより好ましく、３５℃以上ではより好ましい。
【０００６】
本発明における保水性とは、次に示す試験法で測定される離水率により評価される。すなわち、１０％濃度の卵白粉末水溶液を塩化ビニリデンチューブに詰めて、９０℃で３０分間加熱凝固させる。次に、この卵白ゲルを厚さ３０ｍｍに切断し、濾紙上に１時間放置し、濾紙への水分移行率を測定し、離水率を求める。離水率が低いほど保水性は高くなり、本発明における保水性が高いとは、前述の離水率において２．４％以下のことをいう。本発明における保水性の高い卵白粉末のゲル強度は、上記方法で得られた卵白ゲルをレオメーター（直径５ｍｍの平板プランジャー、上昇速度６ｃｍ／分）によって測定した破断強度が５００ｇ／ｃｍ2 以下が好ましい。
【０００７】
本発明において、麺類とは、小麦粉またはその他の穀粉及びその他の原材料に加水混練して製麺したものを指し、麺類を特に限定するものではない。例えば、うどん、中華麺、皮類、和そば、素麺、冷や麦、冷麺、ビーフン、きしめん、マカロニ、スパゲッティ等が挙げられる。麺類の形態は特に限定されるものではないが、生麺、茹で麺、蒸し麺、生タイプ即席麺（ＬＬ麺）、即席麺、乾麺、冷凍麺のいずれであってもよい。
本発明における卵白粉末の麺類への添加量は、通常小麦粉に対して０．０１〜１０重量％、好ましくは０．１〜５重量％、さらに好ましくは０．３〜２重量％が良い。０．０１％未満では、麺類に粘弾性を付与する効果が不十分であり、１０％を越えると食感がかたくなり、えぐ味が発生し著しく麺類の食味を低下させる。
以下実施例を挙げて本発明を具体的に説明するが、本発明は、以下の実施例に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。
【０００８】
【実施例】
実施例１
１００ｋｇの卵白液をパン用の酵母を用いて脱糖した後、炭酸ナトリウムにてｐＨを９．３（卵白液温度；５℃）にし、２４時間保持する。次いで卵白液を凍結乾燥して本発明の卵白粉末１２ｋｇを得た。
実施例２
２００ｋｇの卵白液をグルコースオキシターゼを用いて脱糖した後、炭酸ナトリウムにてｐＨを１０．０（卵白液温度；１２℃）にし、１０時間保持する。次いで卵白液を噴霧乾燥して本発明の卵白粉末２０ｋｇを得た。
【０００９】
実施例３
１００ｋｇの卵白液をパン用の酵母を用いて脱糖した後、リン酸三ナトリウムにてｐＨを１０．５（卵白液温度；１５℃）にし、５時間保持する。次いで卵白液を平皿乾燥して本発明の卵白粉末１１．５ｋｇを得た。
実施例４
２００ｋｇの卵白液をグルコースオキシターゼを用いて脱糖した後、リン酸三ナトリウムにてｐＨを１０．５（卵白液温度；２５℃）にし、１時間保持する。
次いで卵白液を噴霧乾燥して本発明の卵白粉末２２ｋｇを得た。
【００１０】
実施例５
２００ｋｇの卵白液をグルコースオキシターゼを用いて脱糖した後、リン酸三ナトリウムにてｐＨを１０．５（卵白液温度；３５℃）にし、１０分間保持する。次いで卵白液を噴霧乾燥して本発明の卵白粉末２０ｋｇを得た。
実施例６
１００ｋｇの卵白液をパン用の酵母を用いて脱糖した後、炭酸ナトリウムにてｐＨを９．３（卵白液温度；３５℃）にし、２時間保持する。次いで卵白液を噴霧乾燥して本発明の卵白粉末１２．３ｋｇを得た。
【００１１】
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、噴霧乾燥して従来品の卵白粉末２２ｋｇを得た。
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の卵白粉末２２ｋｇを得た。
比較例３
３００Ｋｇの卵白液をパン酵母を用いて脱糖した卵白液（ｐＨ６．５）を静置乾燥により水分含量１４％、ｐＨ１０．０の卵白粉末を得た。次にこの卵白粉末をポリエチレン製の袋に充填し６０℃にて６日間処理して従来品の卵白粉末４０ｋｇを得た。
試験例１
実施例１〜６及び比較例１〜３で得られた本発明の卵白粉末と従来品の卵白粉末２０ｇを１８０ｇ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、９０℃の湯浴に３０分間放置した後、流水下で１時間冷却した。
本発明品、従来品の離水率、ゲル強度を測定した結果を表１に示す。
【００１２】
【表１】
（離水率の測定方法）
チューブを取り除き、厚さ３ｃｍに切り、Ｎｏ２、直径１５ｃｍの濾紙上に１時間放置し、ゲルから濾紙に移行した水分量を測定し離水率とする。
（ゲル強度の測定方法）
チューブを取り除き、厚さ３ｃｍに切り、レオメーター（上昇速度：６ｃｍ／ｍｉｎ，プランジャー：５ｍｍ平板，不動工業社製品）にて破断強度を測定し、ゲル強度を算出する。
表１から明らかなように、本発明品は比較品に比べ、離水率が低い（保水性が高い）ことが分かる。
【００１４】
試験例２
実施例３、比較例１で得られた本発明品１と従来品１の卵白粉末２０ｇを１８０ｇ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、９０℃の湯浴に３０分間放置した後、流水下で１時間冷却した。得られたゲルの蛋白の網目構造の網目の大きさを走査電子顕微鏡にて測定した。結果を図１、２に示す。
図１、２から明らかなように、本発明品は比較品に比べ熱凝固した蛋白の網目構造の網目が小さいことが分かる。
【００１５】
試験例３
本発明品の卵白粉末の添加量の違いや比較品の卵白粉末による麺への効果の違いを確認するため下記方法により製麺評価を行う。
常法によって作られた生中華麺に実施例３の本発明品の卵白粉末を小麦粉に対して１％、２．５％、０．２％、６％、０．０８％、１５％、０．００８％に添加したものと比較例１〜３の卵白粉末を小麦粉に対してそれぞれ１％ずつ添加したものとなにも添加しないものの合計１１点を沸騰水中で２．５分間茹で、３００ccの熱いラーメンスープに麺を入れて、パネラー２０人にて麺線の食味・食感・湯伸びについて官能評価を行った。
【００１６】
（評価の方法）
食味・食感・湯伸びの評価は、極めて良いものを１０点、かなり良いものを９点、やや良いものを８点、普通を７点、やや悪いものを６点、かなり悪いものを５点、極めて悪いものを４点とし、パネラー２０人の平均値で示した。
生中華麺の常法による製法とは、準強力粉１０００ｇに対し、かんすいとして炭酸カリウム６ｇ、炭酸ナトリウム４ｇ、食塩１０ｇ、水３５０ｇを配合し、ミキサーで１５分間混捏し、ロール製麺機にて圧延，切出し（最終麺帯厚１．４ｍｍ、切歯＃２０角）を行って得られた麺をポリエチレン袋に１００ｇずつを充填、密封する。これを５℃の冷蔵庫で３日間保存し麺線熟成を行うことを指す。
その結果を表２に示す。
【００１７】
【表２】
表２から明らかなように、実施例品は比較例品に比べて、麺の粘弾性が極めて良好であり、食味も良く、湯伸びの抑制が良好であった。
【００１９】
本発明の実施態様ならびに目的主成分を挙げれば以下の通りである。
（１）卵白粉末を製造する工程において脱糖処理後、卵白液のｐＨを９．３以上で１０分以上保持した後、乾燥することを特徴とする保水性の高い卵白粉末の製造方法。
（２）卵白粉末を製造する工程において脱糖処理後、卵白液のｐＨを１０以上で１０分以上保持した後、乾燥することを特徴とする保水性の高い卵白粉末の製造方法。
（３）卵白粉末を製造する工程において脱糖処理後、卵白液のｐＨを１０．５〜１１で１０分以上保持した後、乾燥することを特徴とする保水性の高い卵白粉末の製造方法。
（４）アルカリ域で保持する卵白液の温度が５℃以上である（１）〜（３）記載の卵白粉末の製造方法。
（５）アルカリ域で保持する卵白液の温度が１０℃以上である（１）〜（３）記載の卵白粉末の製造方法。
【００２０】
（６）アルカリ域で保持する卵白液の温度が１５℃以上である（１）〜（３）記載の卵白粉末の製造方法。
（７）アルカリ域で保持する卵白液の温度が２５℃以上である（１）〜（３）記載の卵白粉末の製造方法。
（８）（１）〜（７）記載の卵白粉末のゲル強度が５００ｇ／ｃｍ2 以下（レオメーター；直径５ｍｍの平板プランジャー、上昇速度６ｃｍ／分）であることを特徴とする保水性の高い卵白粉末の製造方法。
（９）（１）〜（８）いずれか記載の保水性の高い卵白粉末を麺に添加することを特徴とする麺類の製造方法。
（１０）麺類がうどん、中華麺、皮類、和そば、素麺、冷や麦、冷麺、ビーフン、きしめん、マカロニ、スパゲッティである（９）記載の麺類の製造方法。
【００２１】
（１１）麺類の形態が生麺、茹で麺、蒸し麺、生タイプ即席麺（ＬＬ麺）、即席麺、乾麺、冷凍麺のいずれか記載の（９）、（１０）記載の麺類の製造方法。
（１２）保水性の高い卵白粉末の麺類への添加量が小麦粉に対して０．０１〜１０重量％である（９）〜（１１）記載の麺類の製造方法。
（１３）保水性の高い卵白粉末の麺類への添加量が小麦粉に対して０．１〜５重量％である（９）〜（１１）記載の麺類の製造方法。
（１４）保水性の高い卵白粉末の麺類への添加量が小麦粉に対して０．３〜２重量％である（９）〜（１１）記載の麺類の製造方法。
【００２２】
【発明の効果】
本発明は、保水性の高い卵白粉末を製造することができ、得られた卵白粉末を麺類に添加することで極めて高い粘弾性が得られる。以上のように、本発明よって得られる卵白粉末は、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。
【００２３】
【図面の簡単な説明】
【図１】本発明品の卵白ゲルの走査型電顕写真である。
【図２】比較品の卵白ゲルの走査型電顕写真である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing egg white powder having high water retention and a method for producing noodles to which the egg white powder is added.
[0002]
[Prior art]
Egg white powder is widely used as a food processing material. Egg white powder is used as a raw material for processed fishery products such as bamboo shoots, bamboo rings, processed meat products such as ham and sausage, and noodles such as Chinese noodles and pasta. The conventional technique for improving egg white powder has been mainly directed to improving the gel strength. Japanese Patent Publication No. 59-53804, Japanese Patent Laid-Open No. 9-205984, and the like are conventional techniques for improving thermal solidification. However, these methods only improve the gel strength, and do not improve the water retention of egg white powder. In addition, a technique for producing dried egg white whose pH is adjusted to alkaline (Japanese Patent Laid-Open No. 9-84556) is known, which is also intended to improve the gel strength. The use of egg white powder with improved and improved water retention in noodles is not mentioned at all.
[0003]
[Problems to be solved by the invention]
However, the egg white powder with high gel strength obtained by the above-mentioned conventional method is effective when imparting hardness to foods, but particularly when the texture is rich in viscoelasticity like noodles. On the contrary, the high gel strength adversely affects the texture formation. In view of such circumstances, the present invention provides a method for producing egg white powder having high water retention and capable of imparting viscoelasticity to foods, and a method for producing noodles having excellent viscoelasticity to which it is added. is there.
[0004]
[Means for Solving the Problems]
As a result of intensive studies, the inventors of the present invention can obtain an egg white powder having high water retention by holding the pH of the egg white liquid at 9.3 or more for 10 minutes or more in the step of producing egg white powder and then drying it. I found out. Furthermore, if the temperature of the egg white liquid held at pH 9.3 or higher and held for 10 minutes or more is 5 ° C. or higher, the water retention of the egg white powder of the present application is higher. Further, the present invention was completed by finding that noodles having excellent viscoelasticity can be obtained by adding the obtained egg white powder having high water retention to the noodles.
In the process of examining the thermocoagulation properties of the overall egg white, the present inventors have found that the water retention is improved when the network structure of the thermocoagulated protein network is small, and further, As a result of studying the conditions for reducing the mesh size, it was found that the egg white liquor can be improved in the solidification structure by keeping it in an alkaline region for a certain period of time and then drying.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
The egg white powder in the present invention is a powder product obtained by drying egg white liquid, and the method may be any one of a spray drying method, a flat plate drying method, and a freeze drying method. Egg white liquor is obtained by removing egg yolk from whole eggs, but any of those obtained by splitting shell eggs, those obtained by thawing frozen egg whites, those obtained by concentrating them, and those obtained by returning conventional egg white powder with water. It may be. Also, the eggs are not limited to birds, but chicken eggs are particularly preferable. General egg white powder is desugared before drying in order to prevent browning that occurs during storage and during heat-treatment after drying. In the present invention, this desugaring treatment may be performed by any of a natural fermentation method, a bacterial fermentation method, a yeast fermentation method, and an enzymatic method. In the present invention, the pH adjustment of the egg white liquid is not particularly limited as long as it is adjusted to pH 9.3 or more using an alkaline salt such as sodium carbonate, but preferably pH 10 or more, more preferably pH 10.5 to 11. good. In addition, the retention time of the egg white liquid in the alkaline region is not particularly limited as long as it is performed for 10 minutes or more, preferably 30 minutes or more, more preferably 1 hour or more, and more preferably 2 hours or more. . If the pH and temperature are the same, longer treatment is more effective, but in that case, treatment at a low temperature is desirable so that bacteria do not grow. Further, the temperature of the egg white liquid when held in the alkaline region for a certain period of time is not particularly limited as long as it is 5 ° C., preferably 10 ° C. or higher, more preferably 15 ° C. or higher, and further 25 More preferably, it is more than 35 ° C.
[0006]
The water retention in the present invention is evaluated by the water separation rate measured by the following test method. That is, an egg white powder aqueous solution having a concentration of 10% is packed in a vinylidene chloride tube and heated and solidified at 90 ° C. for 30 minutes. Next, this egg white gel is cut into a thickness of 30 mm, left on the filter paper for 1 hour, the moisture transfer rate to the filter paper is measured, and the water separation rate is obtained. The lower the water separation rate, the higher the water retention, and the high water retention in the present invention means that the water separation rate is 2.4% or less. The gel strength of the egg white powder having high water retention in the present invention is 500 g / cm 2 or less when the egg white gel obtained by the above method is measured with a rheometer (flat plunger with a diameter of 5 mm, rising speed 6 cm / min). Is preferred.
[0007]
In the present invention, the noodles refer to noodles made by hydro-kneading wheat flour or other flour and other raw materials, and the noodles are not particularly limited. For example, udon, Chinese noodles, hides, Japanese soba noodles, cold noodles, cold noodles, rice noodles, kishimen, macaroni, spaghetti and the like can be mentioned. The form of the noodles is not particularly limited, and any of raw noodles, boiled noodles, steamed noodles, raw instant noodles (LL noodles), instant noodles, dry noodles, and frozen noodles may be used.
The amount of egg white powder added to the noodles in the present invention is usually 0.01 to 10% by weight, preferably 0.1 to 5% by weight, more preferably 0.3 to 2% by weight, based on the flour. If it is less than 0.01%, the effect of imparting viscoelasticity to the noodles is insufficient, and if it exceeds 10%, the mouthfeel becomes hard and a gummy taste is generated, which significantly reduces the taste of the noodles.
EXAMPLES Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples. In the examples, “%” means “% by weight” unless otherwise specified.
[0008]
【Example】
Example 1
After 100 kg of egg white liquid is desugared using bread yeast, the pH is adjusted to 9.3 (egg white liquid temperature: 5 ° C.) with sodium carbonate and maintained for 24 hours. The egg white liquid was then lyophilized to obtain 12 kg of egg white powder of the present invention.
Example 2
After 200 kg of egg white liquor has been desugared with glucose oxidase, the pH is adjusted to 10.0 (egg white liquor temperature: 12 ° C.) with sodium carbonate and held for 10 hours. Next, the egg white liquid was spray-dried to obtain 20 kg of egg white powder of the present invention.
[0009]
Example 3
After desugaring 100 kg of egg white liquid using yeast for bread, the pH is adjusted to 10.5 (egg white liquid temperature; 15 ° C.) with trisodium phosphate and held for 5 hours. The egg white liquid was then dried in a flat dish to obtain 11.5 kg of egg white powder of the present invention.
Example 4
After 200 kg of egg white liquor is desugared using glucose oxidase, the pH is adjusted to 10.5 (egg white liquor temperature; 25 ° C.) with trisodium phosphate and held for 1 hour.
Next, the egg white liquid was spray-dried to obtain 22 kg of egg white powder of the present invention.
[0010]
Example 5
After 200 kg of egg white liquor is desugared using glucose oxidase, the pH is adjusted to 10.5 (egg white liquor temperature; 35 ° C.) with trisodium phosphate and held for 10 minutes. Next, the egg white liquid was spray-dried to obtain 20 kg of egg white powder of the present invention.
Example 6
After 100 kg of egg white liquid is desugared using bread yeast, the pH is adjusted to 9.3 (egg white liquid temperature; 35 ° C.) with sodium carbonate and held for 2 hours. The egg white liquid was then spray dried to obtain 12.3 kg of egg white powder of the present invention.
[0011]
Comparative Example 1
200 kg of egg white liquid was desugared using bread yeast and then spray-dried to obtain 22 kg of conventional egg white powder.
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 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 egg white powder.
Comparative Example 3
Egg white liquor (pH 6.5) obtained by desugaring 300 kg egg white liquor using baker's yeast was left to stand to obtain an egg white powder having a water content of 14% and pH 10.0. Next, this egg white powder was filled in a polyethylene bag and treated at 60 ° C. for 6 days to obtain 40 kg of conventional egg white powder.
Test example 1
The egg white powder of the present invention obtained in Examples 1 to 6 and Comparative Examples 1 to 3 and 20 g of conventional egg white powder were dissolved in 180 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 90 ° C. for 30 minutes, and then cooled under running water for 1 hour.
Table 1 shows the results of measuring the water separation rate and gel strength of the product of the present invention and the conventional product.
[0012]
[Table 1]
(Measuring method of water separation rate)
The tube is removed, cut into a thickness of 3 cm, left on a filter paper of No. 2 and a diameter of 15 cm for 1 hour, and the amount of water transferred from the gel to the filter paper is measured to obtain the water separation rate.
(Method for measuring gel strength)
The tube is removed, cut to a thickness of 3 cm, the breaking strength is measured with a rheometer (upward speed: 6 cm / min, plunger: 5 mm flat plate, product of Fudo Kogyo Co., Ltd.), and the gel strength is calculated.
As is apparent from Table 1, the product of the present invention has a lower water separation rate (high water retention) than the comparative product.
[0014]
Test example 2
20 g of egg white powder of the product 1 of the present invention and the conventional product 1 obtained in Example 3 and Comparative Example 1 were dissolved in 180 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 90 ° C. for 30 minutes, and then cooled under running water for 1 hour. The size of the mesh of the protein network of the obtained gel was measured with a scanning electron microscope. The results are shown in FIGS.
As is apparent from FIGS. 1 and 2, it can be seen that the product of the present invention has a smaller network of heat-coagulated protein networks than the comparative product.
[0015]
Test example 3
In order to confirm the difference in the added amount of egg white powder of the present invention product and the effect on the noodles of the egg white powder of the comparative product, noodle making evaluation is performed by the following method.
1%, 2.5%, 0.2%, 6%, 0.08%, 15%, 0% of the egg white powder of the present invention product of Example 3 to the raw Chinese noodles prepared by a conventional method. A total of 11 points, one added to 0.008% and one added each of the egg white powders of Comparative Examples 1 to 3 to wheat flour, and none added, were boiled in boiling water for 2.5 minutes, and 300 cc Noodles were put into hot ramen soup, and sensory evaluation was performed on the taste, texture, and hot water elongation of the noodle strings by 20 panelists.
[0016]
(Method of evaluation)
Evaluation of taste, texture and hot water elongation is 10 points for extremely good, 9 points for fairly good, 8 points for slightly good, 6 points for normal, 6 points for slightly bad, 5 points for slightly bad The extremely bad one was given 4 points, and the average value of 20 panelists was shown.
The conventional method for producing raw Chinese noodles is to mix 6 grams of potassium carbonate, 4 grams of sodium carbonate, 10 grams of salt and 350 grams of water to 1000 grams of semi-strong powder, knead for 15 minutes with a mixer, and roll with a roll noodle machine. , The noodles obtained by cutting (final noodle band thickness 1.4 mm, incisor # 20 corner) are filled into polyethylene bags 100 g each and sealed. This refers to aging for noodle strings by storing in a refrigerator at 5 ° C. for 3 days.
The results are shown in Table 2.
[0017]
[Table 2]
As is apparent from Table 2, the example product was very good in the viscoelasticity of the noodles, the taste was good, and the suppression of hot water elongation was good as compared with the comparative product.
[0019]
The embodiments of the present invention and the main components of interest are as follows.
(1) A method for producing egg white powder having high water retention, wherein after the desugaring process in the step of producing egg white powder, the pH of the egg white liquid is maintained at 9.3 or more for 10 minutes or more and then dried.
(2) A method for producing egg white powder with high water retention, wherein after the desugaring process in the step of producing egg white powder, the pH of the egg white liquid is maintained at 10 to 10 minutes and then dried.
(3) A method for producing egg white powder with high water retention, wherein after the desugaring process in the step of producing egg white powder, the pH of the egg white liquid is maintained at 10.5 to 11 for 10 minutes or more and then dried.
(4) The method for producing an egg white powder according to (1) to (3), wherein the temperature of the egg white liquid retained in the alkaline region is 5 ° C. or higher.
(5) The method for producing an egg white powder according to (1) to (3), wherein the temperature of the egg white liquid retained in the alkaline region is 10 ° C. or higher.
[0020]
(6) The method for producing an egg white powder according to (1) to (3), wherein the temperature of the egg white liquid retained in the alkaline region is 15 ° C. or higher.
(7) The manufacturing method of the egg white powder as described in (1)-(3) whose temperature of the egg white liquid hold | maintained in an alkaline region is 25 degreeC or more.
(8) The gel strength of the egg white powder according to (1) to (7) is 500 g / cm 2 or less (rheometer; flat plunger with a diameter of 5 mm, rising speed 6 cm / min). Method for producing high egg white powder.
(9) A method for producing noodles, comprising adding the egg white powder having high water retention according to any one of (1) to (8) to noodles.
(10) The method for producing noodles according to (9), wherein the noodles are udon, Chinese noodles, skins, Japanese soba noodles, cold noodles, cold noodles, rice noodles, kishimen, macaroni, spaghetti.
[0021]
(11) The method for producing noodles according to (9) or (10), wherein the noodles are raw noodles, boiled noodles, steamed noodles, raw instant noodles (LL noodles), instant noodles, dry noodles, frozen noodles .
(12) The method for producing noodles according to (9) to (11), wherein the amount of egg white powder having high water retention added to the noodles is 0.01 to 10% by weight with respect to the flour.
(13) The method for producing noodles according to (9) to (11), wherein the amount of egg white powder having high water retention added to the noodles is 0.1 to 5% by weight based on the flour.
(14) The method for producing noodles according to (9) to (11), wherein the amount of egg white powder having high water retention added to the noodles is 0.3 to 2% by weight based on the flour.
[0022]
【The invention's effect】
INDUSTRIAL APPLICABILITY The present invention can produce egg white powder having high water retention, and extremely high viscoelasticity can be obtained by adding the obtained egg white powder to noodles. As described above, the egg white powder obtained by the present invention can be widely used as a food processing material, and can greatly contribute to the food industry.
[0023]
[Brief description of the drawings]
FIG. 1 is a scanning electron micrograph of an egg white gel according to the present invention.
FIG. 2 is a scanning electron micrograph of a comparative egg white gel.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP09231198A JP4658272B2 (en) | 1998-03-19 | 1998-03-19 | Method for producing egg white powder with high water retention |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP09231198A JP4658272B2 (en) | 1998-03-19 | 1998-03-19 | Method for producing egg white powder with high water retention |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH11266836A JPH11266836A (en) | 1999-10-05 |
| JP4658272B2 true JP4658272B2 (en) | 2011-03-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| JP09231198A Expired - Lifetime JP4658272B2 (en) | 1998-03-19 | 1998-03-19 | Method for producing egg white powder with high water retention |
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| JP (1) | JP4658272B2 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4902827B2 (en) * | 2001-03-30 | 2012-03-21 | 太陽化学株式会社 | Powdered oil |
| JP4806655B2 (en) | 2006-09-07 | 2011-11-02 | キユーピー株式会社 | Modified dried egg white and method for producing the same, and food containing modified dried egg white |
| JP4638465B2 (en) * | 2007-04-12 | 2011-02-23 | キユーピー株式会社 | Acid oil-in-water emulsified food |
| JP5302075B2 (en) * | 2009-04-09 | 2013-10-02 | イフジ産業株式会社 | Steamed steamed rice bran and method for producing the same |
| JP5250144B2 (en) * | 2012-08-01 | 2013-07-31 | キユーピー株式会社 | Acid oil-in-water emulsified food |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5049452A (en) * | 1973-09-10 | 1975-05-02 | ||
| JPS5526824B2 (en) * | 1975-07-30 | 1980-07-16 | ||
| JPS6049767A (en) * | 1983-08-29 | 1985-03-19 | Q P Corp | Production of albumen for emulsified food |
| JPS62107771A (en) * | 1985-11-06 | 1987-05-19 | Q P Corp | Production of albumen having high frothing power |
| JPH06276972A (en) * | 1993-03-26 | 1994-10-04 | Taiyo Kagaku Co Ltd | Agent for improving quality of noodles and production of noodles |
| JPH0984556A (en) * | 1995-09-27 | 1997-03-31 | Q P Corp | Production of dried albumen having strong gel strength |
-
1998
- 1998-03-19 JP JP09231198A patent/JP4658272B2/en not_active Expired - Lifetime
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5049452A (en) * | 1973-09-10 | 1975-05-02 | ||
| JPS5526824B2 (en) * | 1975-07-30 | 1980-07-16 | ||
| JPS6049767A (en) * | 1983-08-29 | 1985-03-19 | Q P Corp | Production of albumen for emulsified food |
| JPS62107771A (en) * | 1985-11-06 | 1987-05-19 | Q P Corp | Production of albumen having high frothing power |
| JPH06276972A (en) * | 1993-03-26 | 1994-10-04 | Taiyo Kagaku Co Ltd | Agent for improving quality of noodles and production of noodles |
| JPH0984556A (en) * | 1995-09-27 | 1997-03-31 | Q P Corp | Production of dried albumen having strong gel strength |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH11266836A (en) | 1999-10-05 |
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