JP4709410B2

JP4709410B2 - Egg powder

Info

Publication number: JP4709410B2
Application number: JP2001101981A
Authority: JP
Inventors: 貴志羽木; 隆範河合; 圭一近藤; 圭一宮本; 昭房川合; 長宏山崎
Original assignee: Taiyo Kagaku KK
Current assignee: Taiyo Kagaku KK
Priority date: 2001-03-30
Filing date: 2001-03-30
Publication date: 2011-06-22
Anticipated expiration: 2021-03-30
Also published as: JP2002291445A

Description

【０００１】
【発明の属する技術分野】
本発明は、卵黄粉末または全卵粉末に１μｍ以上１５μｍ以下の粒子径のものを６０重量％以上含む卵白微粉末を付着させたことを特徴とするホール卵の特性を有する鶏卵粉末に関する。
【０００２】
【従来の技術】
従来、全卵粉末や卵黄粉末（以下鶏卵粉末という）は、鶏卵より分離された全卵液や卵黄液を殺菌し、噴霧乾燥機で粉末とし製造されている。粉末化後、卵黄脂質が粉末表面に溶出し、脂質の劣化が生じ、風味や溶解性の低下が生じる。その防止にデキストリン、乳糖、糖アルコールなどの糖類を添加したものが製造されていた。しかしながら、糖類によるコーティングは、完全に脂質をコーティングできないため、その効果は十分ではない。その解決として従来、粉末の流動性を改善するニ酸化ケイ素やリン酸カルシウムを混合していたが、これらの物質は食品添加物として使用量に制限があり、十分な効果を有するまで添加できなかった。そのため、脂質の劣化が生じない、小麦粉との混合適性の改善された鶏卵粉末が望まれていた。
特に、ドーナツ、ケーキ、パン等の加糖プレミックスやたこ焼きミックス、天ぷら粉等の無糖ミックス等の製造において、小麦粉に鶏卵粉末を混合した場合、鶏卵粉末が凝集した状態で存在し、保管時に吸湿するとアメ状になり、鶏卵粉末は不溶化してしまう。また、これらの食品への鶏卵の添加は、卵白と卵黄を均質化しない状態の液卵（以下ホール卵という）で添加しほうがソフトな食感に仕上がるため、ホール卵のような特性を有する鶏卵粉末が望まれていた。
【０００３】
【発明が解決しようとする課題】
本発明は、上述のごとく、卵黄脂質が粉末表面に溶出することの少ない、風味劣化や溶解性の低下がなく、ホール卵の特性を有する鶏卵粉末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、全卵粉末及び卵黄粉末（以下鶏卵粉末という）に１μｍ以上１５μｍ以下の粒子径のものを６０重量％以上含む卵白微粉末を付着させることにより、卵黄脂質の粉末表面への溶出を抑制することを見い出し、本発明を完成した。
【０００５】
【本発明の実施の形態】
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る。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のいずれであっても良い。
本発明の１μｍ以上１５μｍ以下の粒子径のものを６０重量％以上含む卵白微粉末を得る方法は、特に限定されるものではないが、上述の卵白液の稀薄溶液を噴霧乾燥する方法、卵白液を乾燥後に篩別する方法、乾燥後にボールミルやジェットミル等の乾式磨砕機、又は凍結粉砕機等、レーザー回折型粒度分布測定により１μｍ以上１５μｍ以下の粒子径のものを６０％以上含む微粉末化ができる性能のものを使用して微粉末化する方法等が挙げられる。中でも、一般的な卵白粉末をジェットミル、凍結粉砕等により微粉末化する方法が、生産性の面から好ましい。
本発明でいう卵黄粉末とは、特に限定されるものではないが、鶏卵から分離された生卵黄液、冷凍卵黄液、殺菌卵黄等の卵黄を噴霧乾燥等で粉末化されたもの等、従来より製造されている卵黄粉末で何ら支障をきたさないが、卵黄中に含まれるグルコースを自然発酵法、細菌発酵法、酵母発酵法、酵素法にて０．１重量％以下まで低減させたものが、保管時のメイラード反応を抑制することより好ましい。
本発明でいう全卵粉末とは、特に限定されるものではないが、鶏卵から分離された生全卵液、冷凍全卵液、殺菌全卵等の全卵を噴霧乾燥等で粉末化されたもの等、従来より製造されている全卵粉末で何ら支障をきたさなが、全卵中に含まれるグルコースを自然発酵法、細菌発酵法、酵母発酵法、酵素法にて０．０５重量％以下まで低減させたものが、保管時のメイラード反応を抑制することより好ましい。
【０００６】
本発明の卵白微粉末を付着させる方法は、ブレンダー、ボールミル、高速ミキサー等の既知の混合機を使用して、上述の卵白微粉末と鶏卵粉末を緊密混合し、鶏卵粉末表面全体に卵白微粉末を均一に付着させる。特に限定されるわけではないが、卵白微粉末の付着量は、５重量％以上４０重量％以下が好ましい。５重量％未満ではコーティングされる粉末に含まれる脂質のコーティング効果が不十分となり、脂質の酸化安定性が悪くなるために好ましくない。４０重量％超えると卵白含量が高くなるために、利用できる食品が制限されるために好ましくない。
本発明でいうホール卵の特性とは、鶏卵粉末の添加に比べ、ソフトな食感に仕上がることをいう。
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。
【０００７】
【実施例】
実施例１
全卵液１０００ｇ（グルコース：０．６２％）にパン酵母１．２ｇを添加して、グルコース量が０．０２％以下になるまで３０℃で発酵した。噴霧乾燥して鶏卵粉末Ａを得た。また、全卵液を噴霧乾燥して鶏卵粉末Ｂを得た。
卵白粉末（１μｍ以上１５μｍ以下の粒子径のものが１５重量％、卵白粉末ＨＧ、太陽化学（株）製）を凍結粉砕機を用い粉砕温度−５０℃にて粉砕し、１μｍ以上１５μｍ以下の粒子径のものを６５重量％含む卵白微粉末Ａ得た。また、卵白粉末（１μｍ以上１５μｍ以下の粒子径のものが１５重量％、サンキララＳＨＧ、太陽化学（株）製）をジェットミルを用いて粉砕し、１μｍ以上１５μｍ以下の粒子径のものを８０重量％含む卵白微粉末Ｂ得た。
鶏卵粉末Ａ９０重量部に、卵白微粉末Ｂ１０重量部をスーパーミキサーを用いて付着させ、本発明品１を得た。
また、鶏卵粉末Ｂ８５重量部に、卵白微粉末Ｂ１５重量部をリボン型ブレンダーを用いて付着させ、本発明品２を得た。
本発明品１及び２と従来品である鶏卵粉末Ａ及びＢを４０℃、相対湿度７０％の環境試験機内に６カ月間保存した。保存後の粉末の溶解度と風味を比較した。溶解度は、１０％溶液を遠心分離（１２０００ｒｐｍ，２０分）した時に分離した浮遊層（容量％）を測定した。風味は、１０％溶液の風味の官能検査にて、生全卵液と同等の風味で劣化が認められないものを１０点、生全卵液とは異質の風味で劣化が激しいものを０点として、１０人のパネラーによる評点の平均値を用いて評価した。結果を表１に示す。
【０００８】
【表１】

【０００９】
表１より明らかなように本発明品は、脂質のコーティング効果が向上し、保存時の溶解性低下の抑制と風味劣化の抑制が認められた。
【００１０】
実施例２
実施例１で得られた本発明品１及び２と従来品である鶏卵粉末Ｂをそれぞれ小麦粉に１５％混合した後、４０メッシュ通篩したものを、３５℃、相対湿度７０％の環境試験機内に１カ月間保存した。保存後、それぞれの粉末を４０メッシュの篩で篩別した結果、従来品である鶏卵粉末Ｂを用いたものは、４０メッシュを通過しない隗状の凝集物が認められたが、本発明品１と２は保存前と変わらない性状であり、明らかに本発明品は、保存時の脂質の表面溶出による粒子凝集の抑制が認められた。
【００１１】
実施例３
殺菌卵黄液を噴霧乾燥して鶏卵粉末Ｃを得た。鶏卵粉末Ｃ７５重量部に、実施例１で得られた卵白微粉末Ａ２５重量部をスーパーミキサーを用いて付着させ、本発明品３を得た。
また、比較のため、鶏卵粉末Ｃ７５重量部に卵白粉末（１μｍ以上１５μｍ以下の粒子径のものが１５重量％、卵白粉末ＨＧ、太陽化学（株）製）２５重量部を混合して従来品１を調製した。
【００１２】
実施例４
本発明品３：１７ｇ、小麦粉：１５０ｇ、澱粉１５０ｇ、砂糖：６ｇ、食塩：３ｇ、粉末調味料：６ｇを混合してたこ焼きミックス１を得た。
また比較のために、本発明品３を従来品１にして、同様にたこ焼きミックス２を得た。得られたたこ焼きミックス１及び２を２８℃、相対湿度６０％の環境試験機内に２カ月間保存した。
【００１３】
実施例５
実施例４で保存したたこ焼きミックス１に、水４８０ｇを均一になるまで良く混合し、次いで熱したたこ焼きプレートに生地を注入し、青ネギ、桜えび、天かす、ゆでだこを加え、生地を返しながら８分間焼成し、本発明品を用いたたこ焼きＡを調製した。
【００１４】
比較例１
実施例４で保存したたこ焼きミックス２に、水４８０ｇを均一になるまで良く混合し、次いで熱したたこ焼きプレートに生地を注入し、青ネギ、桜えび、天かす、ゆでだこを加え、生地を返しながら８分間焼成し、たこ焼きＢを調製した。
比較例２
小麦粉：１５０ｇ、澱粉１５０ｇ、砂糖：６ｇ、食塩：３ｇ、粉末調味料：６ｇを混合しホール卵６８ｇと水４２９ｇを均一になるまで良く混合し、後は実施例３と同様に調製してたこ焼きＣを得た。
（評価方法）
上記の実施例５及び比較例１、２で得られたたこ焼きを耐レンジ性のパックに詰め、５℃にて一晩保管した。次に６００Ｗの家庭用レンジで２分間温め、パネラー２０人にて、たこ焼きの食感を評価した。同じように焼成直後の食感も評価する。
食感の評価は、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。その結果を表２に示す。
【００１５】
【表２】

【００１６】
表２から明らかなように本発明品を用いて得られたたこ焼きＡは、焼成直後及び２４時間冷蔵保管後のホール卵を用いて得られたたこ焼きＣと同等にソフトな食感であり、従来品を用いて得られたたこ焼きＢに比べ食感に優れていた。
【００１７】
実施例６
市販のホットケーキミックス（森永製菓（株）製、原材料：小麦粉、砂糖、ブドウ糖、植物油脂、脱脂粉乳、食塩、ベーキングパウダー、乳化剤、香料、着色料）：２００ｇ、実施例３で得られた本発明品３：１２．５ｇ、水１８７．５ｇを均一になるまで良く混合し、次いでうすく油をひいたフライパンで焼き、ホットケーキＡを調製した。
【００１８】
比較例３
実施例６で用いた市販のホットケーキミックス：２００ｇ、実施例３で得られた従来品１：１２．５ｇ、水１８７．５ｇを均一になるまで良く混合し、次いでうすく油をひいたフライパンで焼き、ホットケーキＢを調製した。
【００１９】
比較例４
実施例６で用いた市販のホットケーキミックス：２００ｇ、ホール卵：５０ｇ、水１５０ｇを均一になるまで良く混合し、次いでうすく油をひいたフライパンで焼き、ホットケーキＣを調製した。
（評価方法）
上記の実施例６及び比較例３、４で得られたホットケーキをパネラー２０人にて、食感を評価した。食感の評価は、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。その結果を表３に示す。
【００２０】
【表３】

【００２１】
表３から明らかなように本発明品を用いて得られたホットケーキＡの食感は、ホール卵を用いて得られたホットケーキＣと同等のしっとりした柔らかなものであり、従来品用いて得られたホットケーキＢに比べ優れていた。
【００２２】
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）卵黄液又は全卵液を噴霧乾燥した後、１μｍ以上１５μｍ以下の粒子径のものを６０重量％以上含む卵白微粉末を付着させたことを特徴とする鶏卵粉末。
（２）卵白微粉末の付着量が卵黄固形分に対して５％重量以上４０重量％以下であることを特徴とする（１）記載の鶏卵粉末。
（３）１μｍ以上１５μｍ以下の粒子径のものを６０重量％以上含む高蛋白微粉末を得る方法がジェットミル又は凍結粉砕機を使用することを特徴とする（１）または（２）記載の鶏卵粉末。
（４）卵黄液が卵黄中に含まれるグルコースを０．１重量％以下まで低減させたものあることを特徴とする（１）〜（３）いずれか記載の鶏卵粉末。
（５）全卵液が全卵中に含まれるグルコースを０．５重量％以下まで低減させたものあることを特徴とする（１）〜（４）いずれか記載の鶏卵粉末。
（６）ホール卵と同様の特性を有する鶏卵粉末であることを特徴とする（１）〜（５）いずれか記載の鶏卵粉末。
【００２３】
【発明の効果】
本発明は、卵黄脂質を粉末表面に溶質することのない、風味劣化や溶解性の低下がなく、ホール卵の特性を有する鶏卵粉末の製造を可能にするため、従来ホール卵の衛生状の問題があった食品に利用でき、食品産業上におおいに貢献できるものである。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a chicken egg powder having the characteristics of a whole egg, wherein egg white powder containing 60% by weight or more of a particle size of 1 μm to 15 μm is attached to egg yolk powder or whole egg powder.
[0002]
[Prior art]
Conventionally, whole egg powder or egg yolk powder (hereinafter referred to as “hen egg powder”) is produced by sterilizing whole egg liquid or egg yolk liquid separated from chicken eggs and using a spray dryer as powder. After pulverization, egg yolk lipids elute on the surface of the powder, resulting in degradation of the lipid, resulting in a decrease in flavor and solubility. In order to prevent this, products with added sugars such as dextrin, lactose, sugar alcohol and the like have been manufactured. However, the effect of saccharide coating is not sufficient because the lipid cannot be completely coated. Conventionally, silicon dioxide and calcium phosphate, which improve the fluidity of the powder, have been mixed as a solution to these problems, but these substances cannot be added until they have a sufficient effect because of their limited use as food additives. Therefore, there has been a demand for a chicken egg powder with improved mixing suitability with wheat flour that does not cause lipid degradation.
In particular, in the production of sweetened premixes such as donuts, cakes, and bread, takoyaki mixes, and sugar-free mixes such as tempura flour, when egg powder is mixed with wheat flour, the egg powder is present in an aggregated state and absorbs moisture during storage. Then, it becomes candy-like and the chicken egg powder becomes insoluble. Addition of chicken eggs to these foods results in a soft texture when added in a liquid egg (hereinafter referred to as a whole egg) in which egg white and egg yolk are not homogenized. A powder was desired.
[0003]
[Problems to be solved by the invention]
As described above, the present invention provides a chicken egg powder having the characteristics of a whole egg, with little yolk lipid eluting on the powder surface, without any deterioration in flavor or solubility.
[0004]
[Means for Solving the Problems]
The present inventors attach egg white fine powder containing 60% by weight or more of particles having a particle size of 1 μm or more and 15 μm or less to whole egg powder and egg yolk powder (hereinafter referred to as chicken egg powder) to thereby apply the egg yolk lipid to the powder surface. It was found that the elution was suppressed, and the present invention was completed.
[0005]
[Embodiments of the Invention]
The egg white powder in the present invention is a powder product obtained by drying egg white liquid. The egg white liquid is one obtained by removing egg yolk from the whole egg, but it may be any one obtained by splitting a shelled egg, one obtained by thawing frozen egg white, or one obtained by concentrating them.
The method for obtaining fine egg white powder containing 60% by weight or more of particles having a particle size of 1 μm or more and 15 μm or less of the present invention is not particularly limited, but a method of spray drying a dilute solution of the above egg white liquid, egg white liquid A method of sieving after drying, a dry mill such as a ball mill or a jet mill after drying, or a freeze pulverizer, etc., and fine powder containing 60% or more of particles having a particle size of 1 μm to 15 μm by laser diffraction type particle size distribution measurement And a method of finely pulverizing using a material having a performance capable of achieving the above. Among them, a method of pulverizing general egg white powder by a jet mill, freeze pulverization or the like is preferable from the viewpoint of productivity.
The egg yolk powder as used in the present invention is not particularly limited, but has been conventionally obtained by pulverizing egg yolk such as raw egg yolk liquid, frozen egg yolk liquid, and sterilized egg yolk separated from chicken eggs by spray drying or the like. Although it does not cause any trouble with the produced egg yolk powder, the glucose contained in the egg yolk is reduced to 0.1 wt% or less by natural fermentation method, bacterial fermentation method, yeast fermentation method, enzyme method, It is more preferable to suppress the Maillard reaction during storage.
The whole egg powder as referred to in the present invention is not particularly limited, but whole eggs such as raw whole egg liquid, frozen whole egg liquid, and sterilized whole egg separated from chicken eggs were pulverized by spray drying or the like. Although there is no problem with the whole egg powder produced in the past, the glucose contained in the whole egg is 0.05% by weight or less by natural fermentation method, bacterial fermentation method, yeast fermentation method, enzymatic method It is more preferable to suppress the Maillard reaction during storage.
[0006]
The method for adhering the egg white fine powder of the present invention uses a known mixer such as a blender, a ball mill, a high speed mixer or the like to intimately mix the egg white fine powder and the chicken egg powder, and the egg white fine powder is entirely mixed with the egg white powder surface. To evenly adhere. Although not particularly limited, the amount of the egg white fine powder attached is preferably 5% by weight or more and 40% by weight or less. If it is less than 5% by weight, the effect of coating the lipid contained in the powder to be coated is insufficient, and the oxidation stability of the lipid is deteriorated, which is not preferable. If it exceeds 40% by weight, the egg white content becomes high, which limits the foods that can be used, which is not preferable.
The characteristic of whole egg as used in the present invention means that it has a soft texture compared to the addition of chicken egg powder.
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.
[0007]
【Example】
Example 1
1.2 g of baker's yeast was added to 1000 g of whole egg liquid (glucose: 0.62%) and fermented at 30 ° C. until the amount of glucose was 0.02% or less. Spray-dried to obtain egg powder A. Moreover, the whole egg liquid was spray-dried to obtain chicken egg powder B.
Egg white powder (15% by weight with a particle size of 1 μm or more and 15 μm or less, egg white powder HG, manufactured by Taiyo Chemical Co., Ltd.) is pulverized using a freeze pulverizer at a pulverization temperature of −50 ° C. An egg white fine powder A containing 65% by weight of the diameter was obtained. Further, egg white powder (15% by weight with a particle size of 1 μm or more and 15 μm or less, Sankirara SHG, manufactured by Taiyo Kagaku Co., Ltd.) is pulverized using a jet mill, and 80% by weight with a particle size of 1 μm to 15 μm. % Egg white powder B was obtained.
A product of the present invention 1 was obtained by attaching 10 parts by weight of egg white powder B to 90 parts by weight of chicken egg powder A using a super mixer.
Moreover, this invention product 2 was obtained by making 15 parts by weight of egg white fine powder B adhere to 85 parts by weight of chicken egg powder B using a ribbon blender.
Products 1 and 2 of the present invention and eggs A and B, which are conventional products, were stored for 6 months in an environmental testing machine at 40 ° C. and 70% relative humidity. The solubility and flavor of the powder after storage were compared. The solubility was determined by measuring the floating layer (volume%) separated when the 10% solution was centrifuged (12000 rpm, 20 minutes). As for the flavor, 10 points for the sensory test of the flavor of the 10% solution and the same flavor as the raw whole egg liquid, no deterioration, 0 points for the flavor that is different from the raw whole egg liquid and severely deteriorated As an evaluation, the average score of 10 panelists was used. The results are shown in Table 1.
[0008]
[Table 1]

[0009]
As is clear from Table 1, the product of the present invention improved the lipid coating effect, and it was confirmed that the solubility decrease during storage and the flavor deterioration were suppressed.
[0010]
Example 2
After mixing 15% of the present invention products 1 and 2 obtained in Example 1 and chicken egg powder B, which is a conventional product, with wheat flour and passing through 40 mesh, the inside of an environmental test machine at 35 ° C. and a relative humidity of 70% Stored for 1 month. After storage, each powder was sieved with a 40-mesh sieve. As a result, in the case of using the conventional egg powder B, cocoon-like aggregates that did not pass through 40 mesh were observed. No. 2 and No. 2 have the same properties as before storage, and apparently, in the product of the present invention, suppression of particle aggregation due to surface elution of lipids during storage was observed.
[0011]
Example 3
The sterilized egg yolk liquid was spray-dried to obtain chicken egg powder C. 25 parts by weight of egg white fine powder A obtained in Example 1 was attached to 75 parts by weight of chicken egg powder C using a super mixer to obtain Product 3 of the present invention.
For comparison, the conventional product 1 was prepared by mixing 75 parts by weight of egg powder C with 25 parts by weight of egg white powder (15% by weight with a particle size of 1 μm to 15 μm, egg white powder HG, manufactured by Taiyo Kagaku Co., Ltd.). Was prepared.
[0012]
Example 4
Invention product 3: 17 g, wheat flour: 150 g, starch 150 g, sugar: 6 g, salt: 3 g, powder seasoning: 6 g were mixed to obtain a takoyaki mix 1.
For comparison, the product 3 of the present invention was changed to the conventional product 1, and a takoyaki mix 2 was obtained in the same manner. The obtained takoyaki mixes 1 and 2 were stored in an environmental tester at 28 ° C. and a relative humidity of 60% for 2 months.
[0013]
Example 5
Mix 480g of water well into takoyaki mix 1 stored in Example 4 until uniform, then pour the dough into a heated takoyaki plate, add green onion, cherry shrimp, tempura, boiled octopus and return the dough 8 Takoyaki A using the product of the present invention was prepared by baking for a minute.
[0014]
Comparative Example 1
Mix 480g of water well into takoyaki mix 2 stored in Example 4 until uniform, then pour the dough into a heated takoyaki plate, add green onion, cherry shrimp, tempura, boiled octopus, and return the dough 8 Takoyaki B was prepared by baking for a minute.
Comparative Example 2
Wheat flour: 150 g, starch 150 g, sugar: 6 g, salt: 3 g, powdered seasoning: 6 g were mixed well, and 68 g of whole egg and 429 g of water were mixed well until uniform, and then takoyaki prepared as in Example 3 C was obtained.
(Evaluation methods)
The takoyaki obtained in Example 5 and Comparative Examples 1 and 2 were packed in a range-resistant pack and stored at 5 ° C. overnight. Next, it was warmed in a 600 W household range for 2 minutes, and the texture of takoyaki was evaluated by 20 panelists. Similarly, the texture immediately after baking is also evaluated.
The evaluation of the texture is 10 points for a very good one, 9 points for a fairly good one, 8 points for a slightly good one, 7 points for a normal one, 6 points for a slightly bad one, 5 points for a very bad one, and a very bad one Four points are shown, and the average value of 20 panelists is shown. The results are shown in Table 2.
[0015]
[Table 2]

[0016]
As apparent from Table 2, Takoyaki A obtained using the product of the present invention has a soft texture equivalent to that of Takoyaki C obtained using whole eggs immediately after baking and after refrigerated storage for 24 hours. The texture was superior to Takoyaki B obtained using the product.
[0017]
Example 6
Commercially available hot cake mix (manufactured by Morinaga & Co., Ltd., raw materials: wheat flour, sugar, glucose, vegetable oil, skim milk powder, salt, baking powder, emulsifier, flavoring, coloring agent): 200 g, book obtained in Example 3 Inventive product 3: 12.5 g and 187.5 g of water were mixed well until uniform, then baked in a frying pan filled with light oil to prepare hot cake A.
[0018]
Comparative Example 3
Commercially available hot cake mix used in Example 6: 200 g, conventional product 1: 12.5 g obtained in Example 3 and water 187.5 g were mixed well until uniform, then in a frying pan with light oil A baked and hot cake B was prepared.
[0019]
Comparative Example 4
Commercially available hot cake mix used in Example 6: 200 g, whole egg: 50 g, and water 150 g were mixed well until uniform, then baked in a frying pan dipped in thin oil to prepare hot cake C.
(Evaluation methods)
The texture of the hot cakes obtained in Example 6 and Comparative Examples 3 and 4 was evaluated by 20 panelists. The evaluation of the texture is 10 points for a very good one, 9 points for a fairly good one, 8 points for a slightly good one, 7 points for a normal one, 6 points for a slightly bad one, 5 points for a very bad one, and a very bad one Four points are shown, and the average value of 20 panelists is shown. The results are shown in Table 3.
[0020]
[Table 3]

[0021]
As is apparent from Table 3, the texture of the hot cake A obtained using the product of the present invention is moist and soft equivalent to the hot cake C obtained using the whole egg, and the conventional product is used. It was superior to the obtained hot cake B.
[0022]
Examples of the present invention and the target product are as follows.
(1) A chicken egg powder comprising egg yolk liquid or whole egg liquid spray-dried, and then egg white fine powder containing 60% by weight or more of particles having a particle size of 1 μm to 15 μm is adhered.
(2) The chicken egg powder according to (1), wherein the adhesion amount of the egg white fine powder is 5% by weight or more and 40% by weight or less based on the solid content of egg yolk.
(3) The egg according to (1) or (2), wherein a method for obtaining a high protein fine powder containing 60% by weight or more of particles having a particle size of 1 μm or more and 15 μm or less uses a jet mill or a freeze pulverizer Powder.
(4) The egg yolk liquid according to any one of (1) to (3), wherein the egg yolk liquid has glucose contained in the yolk reduced to 0.1% by weight or less.
(5) The chicken egg powder according to any one of (1) to (4), wherein the whole egg solution is obtained by reducing glucose contained in the whole egg to 0.5% by weight or less.
(6) The chicken egg powder according to any one of (1) to (5), which is a chicken egg powder having the same characteristics as a whole egg.
[0023]
【The invention's effect】
The present invention does not dissolve egg yolk lipids on the powder surface, does not deteriorate flavor and solubility, and enables the production of chicken egg powder having the characteristics of whole eggs. It can be used for foods that have a large amount of food and can contribute greatly to the food industry.

Claims

After spray drying egg yolk liquid or whole egg liquid, 5 wt% or more and 40 wt% or less of egg white powder containing 60 wt% or more of particles having a particle size of 1 μm or more and 15 μm or less was adhered to the yolk solid content. Chicken egg powder characterized by.

2. The egg powder according to claim 1, wherein the egg egg powder has the characteristics of a whole egg.