JP4747127B2 - Emulsifying material and oil-in-water emulsified food using the same - Google Patents
Emulsifying material and oil-in-water emulsified food using the same Download PDFInfo
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Description
本発明は、乳化力に優れた改質乾燥卵白を有効成分とした乳化材およびこれを用いた水中油型乳化食品に関する。 The present invention relates to an emulsifying material comprising modified dried egg white having an excellent emulsifying power as an active ingredient and an oil-in-water emulsified food using the same.
水中油型乳化食品として代表的なものとしては、マヨネーズや半固体状乳化ドレッシングなどがある。これらの乳化食品は、主に卵黄を乳化材として使用しており、卵黄は、卵黄蛋白と、リン脂質、コレステロールおよびトリグリセリドが複合化したリポ蛋白質であり、天然の乳化材としてはもっとも優れた乳化力を有する。 Typical examples of the oil-in-water emulsified food include mayonnaise and semi-solid emulsified dressing. These emulsified foods mainly use egg yolk as an emulsifying agent, and egg yolk is a lipoprotein in which egg yolk protein is combined with phospholipid, cholesterol and triglyceride, and is the most excellent emulsifying agent as a natural emulsifying agent. Have power.
卵黄は、優れた乳化力を有する乳化材であるが、乳化食品によっては、様々な理由により、他の乳化材と併用して乳化したり、あるいは他の乳化材のみで乳化する場合がある。他の乳化材としては、各種の蛋白質などが挙げられ、具体的には、卵白などが乳化材あるいは乳化補助材として利用されている。 Egg yolk is an emulsifying material having an excellent emulsifying power, but depending on the emulsified food, it may be emulsified in combination with other emulsifying materials or emulsified only with other emulsifying materials for various reasons. Examples of other emulsifying materials include various proteins. Specifically, egg white is used as an emulsifying material or an emulsifying auxiliary material.
卵白を乳化材として配合した水中油型乳化食品としては、例えば、特開平９−２７１３５５号公報（特許文献１）には、水相中に生卵白として２０〜６０％、その他の原料として食塩、糖類および酸味料を特定量配合したスプレッドや焼成パン用のトッピング材、またドレッシングに適した水中油型エマルション食品用組成物が開示されており、同文献の実施例では、生卵白を使用した例が記載されている。また、特開平７−３１４１５号公報（特許文献２）には、卵白の他、酸味料およびレシチンを配合し、かつ実質的に卵黄を含まない低コレステロールマヨネーズ様食品が開示されており、同文献の実施例では、乾燥卵白（卵白粉末）を使用した例が記載されている。 As an oil-in-water emulsified food blended with egg white as an emulsifying material, for example, JP-A-9-271355 (Patent Document 1) describes 20-60% as raw egg white in the aqueous phase, salt as other ingredients, A spread containing a specific amount of sugar and acidulant, a topping material for baking bread, and an oil-in-water emulsion food composition suitable for dressing are disclosed. In the examples of this document, an example using raw egg white is disclosed. Is described. JP-A-7-31415 (Patent Document 2) discloses a low cholesterol mayonnaise-like food containing not only egg white but also a sour agent and lecithin and substantially free of egg yolk. In the Example, an example using dry egg white (egg white powder) is described.
しかしながら、従来使用されていた卵白は、必ずしも満足できるほどの乳化力を有した乳化材とは言い難く、乳化力に優れたものに改質された卵白の出現が要望されている。 However, conventionally used egg whites are not necessarily emulsified materials having satisfactory emulsifying power, and the appearance of egg whites modified to have excellent emulsifying power is desired.
そこで、本発明の目的は、乳化力に優れた改質乾燥卵白を有効成分とした乳化材およびこれを用いた水中油型乳化食品を提供するものである。 Accordingly, an object of the present invention is to provide an emulsified material containing modified dried egg white having an excellent emulsifying power as an active ingredient and an oil-in-water emulsified food using the same.
本発明者等は、乾燥卵白の製造工程について鋭意研究を重ねた。その結果、既に発明し出願（特願２００６−２４２７１３号）している改質乾燥卵白、つまり加熱凝固時の保水性、ゲル強度およびしなやかさに優れた前記出願に係る改質乾燥卵白が、意外にも乳化力にも優れていることを見出し本発明を完成するに至った。 The inventors of the present invention have made extensive studies on the production process of dried egg white. As a result, the modified dried egg white already invented and filed (Japanese Patent Application No. 2006-242713), that is, the modified dried egg white according to the above application excellent in water retention, gel strength and suppleness during heat coagulation is surprising. In addition, the present invention has been completed by finding that it has excellent emulsifying power.
すなわち、本発明は、
（１）改質乾燥卵白１部に対して、７部の清水で溶解させた水溶液のｐＨが９．５以上であり、前記水溶液の加熱凝固物の離水率が３％以下であり、改質乾燥卵白２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１％以下である、改質乾燥卵白を有効成分とした乳化材であって、前記改質乾燥卵白は、二酸化炭素を散失させることにより得られるものである乳化材、
（２）改質乾燥卵白の配合量が製品に対し０．１〜１０％である水中油型乳化食品であって、該改質乾燥卵白は、二酸化炭素を散失させることにより得られるもので、該改質乾燥卵白１部に対して７部の清水で溶解させた水溶液のｐＨが９．５以上であり、前記水溶液の加熱凝固物の離水率が３％以下であり、該改質乾燥卵白２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１％以下である水中油型乳化食品、である。
That is, the present invention
(1) For 1 part of modified dried egg white, the pH of the aqueous solution dissolved with 7 parts of fresh water is 9.5 or more, and the water separation rate of the heated coagulated product of the aqueous solution is 3% or less. carbon dioxide concentration in the vial after storage for 24 hours sealed and 75 ° C. vial of dried egg white 25 g 250 mL capacity is 1% or less, met emulsified material in which an active ingredient improved dried egg white The modified dried egg white is an emulsified material obtained by dispersing carbon dioxide ,
(2) An oil-in-water emulsified food with a modified dry egg white content of 0.1 to 10% of the product, wherein the modified dry egg white is obtained by dispersing carbon dioxide, The aqueous solution dissolved in 7 parts of fresh water with respect to 1 part of the modified dried egg white has a pH of 9.5 or more, and the water separation rate of the heated coagulated product of the aqueous solution is 3% or less. An oil-in-water emulsion food product in which 25 g is sealed in a 250 mL capacity vial and stored at 75 ° C. for 24 hours, and the carbon dioxide concentration in the vial is 1% or less.
本発明によれば、乳化力に優れた改質乾燥卵白を有効成分とした乳化材およびこれをもちいた水中油型乳化食品を提供できることから、水中油型乳化食品への卵白の利用拡大が期待される。 According to the present invention, it is possible to provide an emulsified material having a modified dried egg white having an excellent emulsifying power as an active ingredient and an oil-in-water emulsified food using the same. Is done.
以下本発明を詳細に説明する。なお、本発明において「％」は「質量％」を、「部」は「質量部」をそれぞれ意味する。 The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.
本発明において水中油型乳化食品とは、食用油脂が油滴として水相中に略均一に分散して水中油型の乳化状態が維持された乳化食品である。このような水中油型乳化食品としては、例えば、マヨネーズ、マヨネーズ類または半固体状乳化ドレッシングなどが挙げられるが、水中油型に乳化された食品であれば特に限定するものではない。また、乾燥卵白とは、液卵白を、例えば、噴霧乾燥（スプレードライ）、静置乾燥（パンドライ）、凍結乾燥（フリーズドライ）などの任意の乾燥方法により乾燥して得られた卵白をいう。 In the present invention, the oil-in-water emulsified food is an emulsified food in which edible fats and oils are dispersed substantially uniformly in the water phase as oil droplets and the oil-in-water emulsified state is maintained. Examples of such an oil-in-water emulsified food include mayonnaise, mayonnaise, or semi-solid emulsified dressing, but are not particularly limited as long as the food is emulsified in an oil-in-water type. The dried egg white means egg white obtained by drying liquid egg white by any drying method such as spray drying (spray drying), stationary drying (pan drying), freeze drying (freeze drying), and the like. .
本発明は、上記乾燥卵白および水中油型乳化食品において、特定に改質した乾燥卵白を有効成分とした乳化材およびこれを用いた上記水中油型乳化食品、並びに前記特定に改質した乾燥卵白を用いた上記水中油型乳化食品である。 The present invention relates to the above-mentioned dried egg white and oil-in-water-type emulsified food, an emulsified material comprising the specifically modified dry egg white as an active ingredient, the oil-in-water-type emulsified food using the same, and the specifically modified dried egg white. The oil-in-water type emulsified food using
本発明に係る特定に改質した乾燥卵白の第１の特定要件は、改質乾燥卵白１部に対して、７部の清水で溶解させた水溶液のｐＨが９．５以上、好ましくは１０以上である。水溶液のｐＨが前記値より低いと、後述する他の特定要件の１つである改質乾燥卵白２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１％以下である改質乾燥卵白は得られる場合があるものの、もう一つの他の特定要件である改質乾燥卵白１部に対して、７部の清水で溶解させた水溶液の加熱凝固物の離水率が３％以下である改質乾燥卵白は得られず、その結果、乳化力に優れた改質乾燥卵白とならず、乳化材としての機能を十分に発揮されないことから好ましくない。 The first specific requirement of the specifically modified dry egg white according to the present invention is that the pH of an aqueous solution dissolved with 7 parts of fresh water is 9.5 or more, preferably 10 or more, with respect to 1 part of the modified dry egg white. It is. When the pH of the aqueous solution is lower than the above value, 25 g of modified dried egg white, which is one of the other specific requirements described later, is sealed in a 250 mL vial and stored at 75 ° C. for 24 hours. Although a modified dried egg white having a carbon dioxide concentration of 1% or less may be obtained, another part of the modified dried egg white, which is another specific requirement, is an aqueous solution dissolved in 7 parts of fresh water. A modified dried egg white in which the water separation rate of the heated coagulated product is 3% or less is not obtained, and as a result, the modified dried egg white having an excellent emulsifying power is not obtained, and the function as an emulsifying material is not sufficiently exhibited. Absent.
なお、改質乾燥卵白の上限のｐＨは、特に規定していないが、高すぎると、乾燥後の熱蔵処理条件を熱変性して不溶化するいわゆる煮えなどが発生しないように微調整しながら行う必要があり製造コストがかかって経済的でないことから、１０．７以下が好ましい。 The upper limit pH of the modified dried egg white is not specified, but if it is too high, it is performed while finely adjusting so as not to cause so-called boiled food that is heat-denatured and insolubilized after drying. 10.7 or less is preferable because it is necessary and expensive to manufacture and is not economical.
本発明に係る特定に改質した乾燥卵白の第２の特定要件は、改質乾燥卵白１部に対して、７部の清水を溶解させた水溶液の加熱凝固物の離水率が３％以下、好ましくは２．７％以下、より好ましくは２．５％以下である。加熱凝固物の離水率が前記値より大きいと、他の特定要件である改質乾燥卵白１部に対して、７部の清水を溶解させた水溶液のｐＨが９．５以上、または改質乾燥卵白２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１％以下のいずれかの要件を満たす場合があるものの、もう１つの要件を満たすことはなく、その結果、乳化力に優れた改質乾燥卵白とならず、乳化材としての機能を十分に発揮されないことから好ましくない。 The second specific requirement of the specifically modified dried egg white according to the present invention is that the water separation rate of the heated coagulated product of an aqueous solution in which 7 parts of fresh water is dissolved is 1% or less with respect to 1 part of the modified dried egg white. Preferably it is 2.7% or less, more preferably 2.5% or less. When the water separation rate of the heated coagulated product is larger than the above value, the pH of an aqueous solution in which 7 parts of fresh water is dissolved is 19.5 parts or more, or 1 part of modified dry egg white, which is another specific requirement The 25% egg white is sealed in a 250 mL vial and stored at 75 ° C. for 24 hours. The carbon dioxide concentration in the vial may meet one of the following requirements: 1% or less. As a result, the modified dried egg white having an excellent emulsifying power is not obtained, and the function as an emulsifying material is not sufficiently exhibited.
上記加熱凝固物の離水率は、以下の手順で測定された値である。つまり、１部の改質乾燥卵白に対して、７部の清水を加えて溶解し、折径６０ｍｍのナイロン製のケーシングに充填密封して８０℃で４０分間加熱して加熱凝固物を製する。次いで、ケーシング詰め加熱凝固物を５℃で２４時間保存後、室温（２０℃）に３時間放置して加熱凝固物の品温を２０℃にする。次いで、加熱凝固物をケーシングから取り出して、長さ方向に対して直角に厚さ３ｃｍにカットする。ついで、１１０ｍｍ直径の濾紙（定性濾紙Ｎｏ．２）５枚を重ねた上にカットした加熱凝固物を、カットした面のいずれか片方が底面となるようにのせた後、１時間室温（２０℃）に放置して、放置前後の加熱凝固物の質量変化から下記式により離水率を求めた。 The water separation rate of the heated coagulated product is a value measured by the following procedure. That is, 7 parts of fresh water is added to 1 part of the modified dried egg white, dissolved, filled and sealed in a nylon casing with a folding diameter of 60 mm, and heated at 80 ° C. for 40 minutes to produce a heated coagulum. . Next, after the casing-packed heated coagulum is stored at 5 ° C. for 24 hours, it is allowed to stand at room temperature (20 ° C.) for 3 hours to bring the temperature of the heated coagulated product to 20 ° C. Next, the heated coagulum is taken out of the casing and cut into a thickness of 3 cm perpendicular to the length direction. Next, the heated coagulated material cut on 5 sheets of 110 mm diameter filter paper (qualitative filter paper No. 2) was placed so that one of the cut surfaces became the bottom surface, and then room temperature (20 ° C. for 1 hour). The water separation rate was determined from the following formula from the change in mass of the heated coagulated product before and after leaving.
離水率（％）＝（放置前の加熱凝固物の質量−放置後の加熱凝固物の質量）×１００／（放置前の加熱凝固物の質量） Water separation rate (%) = (mass of heated coagulated product before standing-mass of heated coagulated product after standing) × 100 / (mass of heated coagulated product before standing)
本発明に係る特定に改質した乾燥卵白の第３の特定要件は、改質乾燥卵白２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃で２４時間保存した後の前記バイアル瓶内の二酸化炭素濃度が１％以下、好ましくは０．８％以下である。二酸化炭素濃度が前記値より高いと、他の特定要件の１つである改質乾燥卵白１部に対して、７部の清水を溶解させた水溶液のｐＨが９．５以上である改質乾燥卵白は得られる場合があるものの、もう一つの他の特定要件である前記水溶液の加熱凝固物の離水率が３％以下である改質乾燥卵白は得られず、その結果、乳化力に優れた改質乾燥卵白とならず、乳化材としての機能を十分に発揮されないことから好ましくない。 The third specific requirement of the specifically modified dried egg white according to the present invention is that carbon dioxide in the vial after 25 g of modified dried egg white is sealed in a 250 mL vial and stored at 75 ° C. for 24 hours. The concentration is 1% or less, preferably 0.8% or less. When the carbon dioxide concentration is higher than the above value, the modified drying in which the pH of an aqueous solution in which 7 parts of fresh water is dissolved is 1% or more with respect to 1 part of modified dried egg white, which is one of other specific requirements Although egg white may be obtained, modified dry egg white in which the water separation rate of the heated coagulated product of the aqueous solution is 3% or less, which is another specific requirement, is not obtained, and as a result, the emulsifying power is excellent. It is not preferable because it does not become a modified dried egg white and does not sufficiently function as an emulsifier.
上記二酸化炭素濃度の具体的な測定方法は、改質乾燥卵白２５ｇを２５０ｍＬ容量のバイアル瓶に密封して７５℃の恒温機で２４時間保存した後、恒温機から取り出して１分以内に前記バイアル瓶内の二酸化炭素濃度を二酸化炭素濃度計（PBI-Dansensor社製Check Point O2/CO2）で測定する。 A specific method for measuring the carbon dioxide concentration is as follows: 25 g of modified dried egg white is sealed in a 250 mL vial and stored in a thermostatic chamber at 75 ° C. for 24 hours, and then removed from the thermostatic chamber within 1 minute. The carbon dioxide concentration in the bottle is measured with a carbon dioxide concentration meter (Check Point O 2 / CO 2 manufactured by PBI-Dansensor).
本発明は、上記３つの特定要件を満たした改質乾燥卵白を有効成分とした乳化材である。本発明の乳化材には、前記改質乾燥卵白以外に本発明の効果を損なわない範囲で、デキストリンなどの賦形剤などを配合してもよいが、乳化材としての乳化機能に優れたものとするには、改質乾燥卵白配合量を乳化材に対し７０％以上が好ましく、９０％以上がより好ましく、改質乾燥卵白のみからなるものが更に好ましい。 The present invention is an emulsifying material containing modified dried egg white that satisfies the above three specific requirements as an active ingredient. In the emulsifying material of the present invention, excipients such as dextrin may be blended in addition to the modified dried egg white as long as the effects of the present invention are not impaired. To achieve this, the blended amount of the modified dried egg white is preferably 70% or more, more preferably 90% or more, more preferably only the modified dried egg white.
また、本発明は、上記改質乾燥卵白、あるいは上記改質乾燥卵白を有効成分とした乳化材が優れた乳化力を有することから水中油型乳化食品に用いることができる。その際の配合量は、製品に対し改質乾燥卵白として０．１〜１０％が好ましく、０．５〜８％がより好ましい。配合量が前記範囲より少ないと、改質乾燥卵白が有する優れた乳化力を発揮し難く、一方、前記範囲より多いと、滑らかな食感を有した乳化食品が得られ難い場合があり好ましくないからである。 In addition, the present invention can be used for oil-in-water-type emulsified foods because the above-mentioned modified dried egg white or an emulsified material containing the above modified dried egg white as an active ingredient has excellent emulsifying power. The blending amount at that time is preferably 0.1 to 10%, more preferably 0.5 to 8% as modified dry egg white with respect to the product. When the blending amount is less than the above range, it is difficult to exhibit the excellent emulsifying power of the modified dried egg white. On the other hand, when the blending amount is more than the above range, it may be difficult to obtain an emulsified food with a smooth texture. Because.
次に、本発明で用いる改質乾燥卵白の製造方法について詳述する。なお、本発明の改質乾燥卵白は、上記３つの特定要件を満たすものであればいずれの方法によるものでもよいが、乾燥後のｐＨが９以上となるように液卵白を乾燥処理して乾燥卵白を製する工程と、前記乾燥卵白の二酸化炭素を散失させる工程により得ることができる。 Next, the method for producing the modified dried egg white used in the present invention will be described in detail. The modified dry egg white of the present invention may be any method as long as it satisfies the above three specific requirements, but the liquid egg white is dried and dried so that the pH after drying is 9 or more. It can be obtained by a step of producing egg white and a step of dispersing carbon dioxide of the dried egg white.
＜乾燥卵白を製する工程＞
まず、乾燥卵白に用いる液卵白を用意する。液卵白としては、例えば、卵を割卵して卵黄と分離した生液卵白、これに濾過、殺菌、冷凍、濃縮などの処理を施したものの他、卵白中の成分を除去する処理、例えば、糖分を除去する脱糖処理やリゾチームを除去する処理を行ったものなどを用いることができる。これらの液卵白の中でも、後述する熱蔵処理中に卵白蛋白質中のアミノ基と反応してメイラード反応を起こし、褐変、不快臭の発生などの品質の低下を防止することができる点で、脱糖処理を行った液卵白を用いるのが好ましい。脱糖処理は、酵母、酵素、細菌などを用いて常法により行えばよく、中でも、不揮発性の酸が産出され難く、乾燥後の乾燥卵白のｐＨを高く調整し易い点から、酵母を用い、具体的には、液卵白中の遊離の糖含有率が好ましくは０．１％以下となるように行うことが好ましい。
<Process for making dried egg white>
First, liquid egg white used for dry egg white is prepared. As the liquid egg white, for example, a raw liquid egg white obtained by splitting the egg and separating it from the yolk, a thing subjected to processing such as filtration, sterilization, freezing, concentration, etc., as well as a process for removing components in the egg white, for example, What performed the desugaring process which removes sugar content, the process which removes lysozyme, etc. can be used. Among these liquid egg whites, the reaction with amino groups in the egg white protein during the heat treatment described later causes a Maillard reaction, which can prevent deterioration in quality such as browning and unpleasant odor. It is preferable to use liquid egg white that has been subjected to sugar treatment. Desugaring treatment may be carried out by conventional methods using yeast, enzymes, bacteria, etc. Among them, yeast is used because it is difficult to produce non-volatile acids and it is easy to adjust the pH of dried egg white after drying. Specifically, it is preferably carried out so that the free sugar content in the liquid egg white is preferably 0.1% or less.
次に、前記液卵白を乾燥処理する。本発明に用いる改質乾燥卵白の製造方法においては、乾燥処理後の乾燥卵白のｐHを９以上、好ましくは９．５以上、より好ましくは１０以上とする。 Next, the liquid egg white is dried. In the method for producing the modified dried egg white used in the present invention, the pH of the dried egg white after the drying treatment is 9 or more, preferably 9.5 or more, more preferably 10 or more.
一般に、液卵白を酵母脱糖、酵素脱糖などの方法で脱糖処理する際には、これらの酵母や酵素の適正ｐＨが弱酸性から中性であるため、有機酸などの酸剤を添加して液卵白のｐＨを弱酸性から中性とするため、得られた乾燥卵白もｐＨが７前後となる。 In general, when liquid egg white is desugared by methods such as yeast desugaring and enzymatic desugaring, the appropriate pH of these yeasts and enzymes is weakly acidic to neutral, so an acid agent such as an organic acid is added. Thus, since the pH of the liquid egg white is changed from weakly acidic to neutral, the resulting dried egg white also has a pH of around 7.
これに対し、本発明で用いる改質乾燥卵白の製造方法においては、前記脱糖処理の際に有機酸などの酸剤を添加しないか、またはごくわずかの添加に抑えることにより、乾燥卵白のｐHを前記範囲に調製するのが好ましい。具体的には、用いる液卵白のｐＨや乾燥処理方法などにもよるが、有機酸などの酸剤を添加せずに酵母で脱糖処理をした場合、ｐＨ９．９〜１０．１程度の乾燥卵白を得ることができる。また、本発明においては、乾燥処理後の乾燥卵白のｐＨが高いほうが改質効果を得やすいことから、有機酸などの酸剤を添加しないほうが好ましいが、脱糖処理効率を上げるなどの目的のために、例えば、酸剤としてクエン酸などの有機酸を用いる場合は、脱糖の際の有機酸添加量を液卵白１ｋｇに対し１０００ｍｇ以下、好ましくは５００ｍｇ以下、より好ましくは２００ｍｇ以下、さらに好ましくは１００ｍｇ以下とする。 In contrast, in the method for producing a modified dried egg white used in the present invention, the pH of dried egg white is reduced by not adding an acid agent such as an organic acid during the desugaring treatment or by suppressing the addition to a very small amount. Is preferably adjusted within the above range. Specifically, depending on the pH of the liquid egg white to be used and the drying method, when the sugar is desugared without adding an acid agent such as an organic acid, the pH is about 9.9 to 10.1. Egg white can be obtained. Further, in the present invention, it is preferable not to add an acid agent such as an organic acid because the higher the pH of the dried egg white after the drying treatment, the easier it is to obtain a modification effect. Therefore, for example, when an organic acid such as citric acid is used as the acid agent, the amount of organic acid added during desugaring is 1000 mg or less, preferably 500 mg or less, more preferably 200 mg or less, more preferably 200 mg or less, more preferably 1 kg of liquid egg white. Is 100 mg or less.
脱糖処理前の液卵白のｐＨに比べて、脱糖処理後のｐＨはやや低下する傾向がある。例えば、脱糖処理前の液卵白のｐＨにもよるが、酵母で脱糖処理を行った場合、ｐＨが０．１〜２．５程度低下する。一方、脱糖処理後の液卵白である乾燥処理前の液卵白のｐＨに比べて、乾燥処理後のｐＨはやや上昇する傾向がある。例えば、乾燥条件にもよるが、通常の噴霧乾燥条件である１５０〜２００℃の熱風で乾燥した場合、ｐＨが１〜３程度上昇する。したがって、これらを考慮し、乾燥処理後の液卵白の乾燥物のｐＨを上記範囲に調製すればよい。 There is a tendency that the pH after the desugaring treatment is somewhat lower than the pH of the liquid egg white before the desugaring treatment. For example, depending on the pH of the liquid egg white before the desugaring treatment, the pH is reduced by about 0.1 to 2.5 when the desugaring treatment is performed with yeast. On the other hand, compared with the pH of the liquid egg white before the drying process, which is the liquid egg white after the desugaring process, the pH after the drying process tends to slightly increase. For example, although it depends on the drying conditions, when it is dried with hot air of 150 to 200 ° C., which is a normal spray drying condition, the pH increases by about 1 to 3. Therefore, in consideration of these, the pH of the dried liquid egg white after the drying treatment may be adjusted to the above range.
また、液卵白の乾燥物のｐＨを前記特定範囲に調製するために、リン酸三ナトリウムなどのアルカリ剤を少量添加してもよいが、アルカリ剤に由来する塩類により、熱蔵中にタンパク質が熱変性して不溶化するいわゆる煮えが生じ易くなることから、アルカリ剤の添加量は、具体的には、乾燥前の液卵白１ｋｇに対して好ましくは３００ｍｇ以下、より好ましくは１５０ｍｇ以下、さらに好ましくは５０ｍｇ以下である。 In addition, in order to adjust the pH of the dried liquid egg white product to the specific range, a small amount of an alkaline agent such as trisodium phosphate may be added. Specifically, the amount of the alkali agent added is preferably 300 mg or less, more preferably 150 mg or less, and still more preferably, with respect to 1 kg of liquid egg white before drying, because so-called boiled food that is heat-denatured and insolubilized easily occurs. 50 mg or less.
乾燥処理は、特に制限はなく、例えば、噴霧乾燥（スプレードライ）、静置乾燥（パンドライ）、凍結乾燥（フリーズドライ）などの種々の方法により乾燥物の水分含量が好ましくは１２％以下、より好ましくは１０％以下となるように常法に則り行えばよい。 The drying treatment is not particularly limited. For example, the moisture content of the dried product is preferably 12% or less by various methods such as spray drying (spray drying), stationary drying (pan drying), freeze drying (freeze drying), and the like. More preferably, it may be carried out in accordance with an ordinary method so as to be 10% or less.
なお、ｐＨは、液卵白などの液状物の場合は、そのまま、乾燥卵白の場合は、１部の乾燥卵白に対して７部の清水を加えて溶解したものを、ｐＨメーターで測定したときの値である。また、乾燥物の水分含量は、赤外線水分計（（株）ケット科学研究所、ＦＤ−６００）によって測定したときの値である。 In the case of a liquid material such as liquid egg white, the pH is as it is when dried egg white, when 7 parts of fresh egg white is dissolved in 7 parts of fresh egg white when measured with a pH meter. Value. The moisture content of the dried product is a value measured by an infrared moisture meter (Kett Science Laboratory, FD-600).
以上のように、ｐHが９以上となるように乾燥処理した乾燥卵白は、二酸化炭素含有量が高いのに対し、前記範囲よりもｐHが低い場合は、二酸化炭素の含有量が低い。これは、一般的な方法に準じて、有機酸などの酸剤を添加して脱糖処理された液卵白を乾燥処理して得られたｐHが７程度の乾燥卵白は、乾燥処理時に卵白中に溶存する二酸化炭素が放出されやすく、当該乾燥卵白中には二酸化炭素がほとんど残存していないためであると推察される。 As described above, the dried egg white that has been dried so that the pH is 9 or more has a high carbon dioxide content, whereas when the pH is lower than the above range, the carbon dioxide content is low. This is because, according to a general method, dried egg white having a pH of about 7 obtained by drying a liquid egg white that has been desugared by adding an acid agent such as an organic acid, It is presumed that carbon dioxide dissolved in the water is easily released and almost no carbon dioxide remains in the dried egg white.
本発明で用いる改質乾燥卵白の製造方法は、ｐH９以上となるように乾燥処理した乾燥卵白を後述するように熱蔵処理することにより、二酸化炭素を散失させてｐHを上昇させるとともに、離水率などを改質することができる。一方、ｐHが７程度の乾燥卵白は、加熱しても二酸化炭素をほとんど放出しないことから、乾燥卵白を熱蔵処理して二酸化炭素を散失させることにより離水率などを改質する本発明で用いる改質乾燥卵白の製造方法を応用することが困難である。 The method for producing the modified dried egg white used in the present invention is to heat the dried egg white dried so as to have a pH of 9 or more, as described later, to dissipate carbon dioxide and raise the pH, and the water separation rate. Etc. can be modified. On the other hand, dry egg white having a pH of about 7 releases almost no carbon dioxide even when heated, so it is used in the present invention in which the dry egg white is subjected to thermal storage treatment to dissipate carbon dioxide to improve the water separation rate and the like. It is difficult to apply the method for producing modified dried egg white.
＜二酸化炭素を散失させる工程＞
本発明に用いる改質乾燥卵白の製造方法は、乾燥卵白の二酸化炭素を散失させる工程によって、乾燥卵白のｐHを上昇させることができ、具体的には、ｐHを９．５以上にすることができる。また、乾燥卵白の二酸化炭素を散失させる工程によって、乾燥卵白中の二酸化炭素の濃度を１％以下にすること、および離水率を３％以下にすることができる。
<Process to dissipate carbon dioxide>
The method for producing a modified dried egg white used in the present invention can increase the pH of the dried egg white by the step of dispersing carbon dioxide of the dried egg white. Specifically, the pH of the dried egg white can be increased to 9.5 or more. it can. Moreover, the concentration of carbon dioxide in the dried egg white can be reduced to 1% or less, and the water separation rate can be decreased to 3% or less by the step of dispersing carbon dioxide in the dried egg white.
また、乾燥卵白の二酸化炭素を散失させる工程が、乾燥卵白を、当該乾燥卵白から雰囲気中に放出される二酸化炭素を除去しながら、熱蔵処理する工程であるとよい。すなわち、熱蔵処理により二酸化炭素を雰囲気中に放出させた後、この雰囲気中の二酸化炭素を除去することにより、乾燥卵白の二酸化炭素を散失させることができる。具体的には、例えば、以下の第１〜第３の方法が挙げられる。 In addition, the step of dispersing carbon dioxide in the dried egg white may be a step of heat-treating the dried egg white while removing carbon dioxide released from the dried egg white into the atmosphere. That is, after carbon dioxide is released into the atmosphere by thermal storage treatment, carbon dioxide in the atmosphere can be removed, so that carbon dioxide in the dried egg white can be lost. Specific examples include the following first to third methods.
第１の方法は、乾燥卵白をバットなどの平坦な容器に厚さが１ｍｍから１０ｃｍ程度に広げ、当該容器を加熱空気が換気されている恒温機、乾燥機、熱蔵庫などに保存して熱蔵処理を行う方法である。 In the first method, the dried egg white is spread in a flat container such as a bat to a thickness of about 1 mm to 10 cm, and the container is stored in a thermostatic oven, a dryer, a heat storage, etc. where heated air is ventilated. This is a method for performing heat storage treatment.
第２の方法は、乾燥卵白を二酸化炭素透過性がある容器に詰めて、当該容器を加熱空気が換気されている恒温機、乾燥機、熱蔵庫などに保存して熱蔵処理を行う方法である。第２の方法は、衛生管理上好ましい。第２の方法では、例えば、好ましくは２０〜８０μｍ厚、より好ましくは３０〜７０μｍ厚のポリエチレンフィルムからなるパウチに封入し、パウチの外表面の大部分が換気されている加熱空気に接触した状態で熱蔵処理することができる。パウチの厚さが前記範囲より厚い場合、二酸化炭素の透過が十分に行われないことがあり、一方、パウチの厚さが前記範囲よりも薄い場合、強度が不十分で作業性が悪くなることがあるからである。ここで、「パウチの外表面の大部分」とは、パウチの外表面の７０％以上をいうものとし、好ましくは８０％以上である。 The second method is a method in which dried egg white is packed in a carbon dioxide permeable container, and the container is stored in a thermostatic chamber, a dryer, a heat storage, or the like in which heated air is ventilated to perform heat storage processing. It is. The second method is preferable for hygiene management. In the second method, for example, it is sealed in a pouch made of a polyethylene film preferably having a thickness of 20 to 80 μm, more preferably 30 to 70 μm, and most of the outer surface of the pouch is in contact with heated air that is ventilated. Can be heat-treated. When the thickness of the pouch is larger than the above range, carbon dioxide may not be sufficiently permeated. On the other hand, when the thickness of the pouch is thinner than the above range, the strength is insufficient and workability is deteriorated. Because there is. Here, the “most part of the outer surface of the pouch” means 70% or more of the outer surface of the pouch, and preferably 80% or more.
第３の方法は、乾燥卵白から放出される二酸化炭素を二酸化炭素吸収剤に吸収させながら熱蔵処理する方法である。第３の方法は、上述した第１または第２の方法と組み合わせて行うことができる。例えば、二酸化炭素吸収剤を乾燥卵白と同一包材内に封入して熱蔵処理する方法、あるいは、乾燥卵白が封入された包材が二酸化炭素透過性の高い包材である場合、その外側に二酸化炭素吸収剤を配置させて熱蔵処理を行う方法などが挙げられる。また、二酸化炭素吸収剤は、使用量が多いほど、乾燥卵白から放出された二酸化炭素を速やかに吸収できる。具体的には、熱蔵処理温度などにもよるが、１０ｋｇの乾燥卵白に対して２〜６Ｌの吸収能を有する二酸化炭素吸収剤を使用すればよい。 The third method is a method in which the carbon dioxide released from the dried egg white is heat-treated while being absorbed by the carbon dioxide absorbent. The third method can be performed in combination with the first or second method described above. For example, a method in which a carbon dioxide absorbent is enclosed in the same packaging material as the dried egg white and heat-treated, or when the packaging material in which the dried egg white is enclosed is a packaging material having high carbon dioxide permeability, Examples include a method in which a carbon dioxide absorbent is disposed and heat storage is performed. Moreover, the carbon dioxide absorbent can quickly absorb carbon dioxide released from the dried egg white as the amount of use increases. Specifically, a carbon dioxide absorbent having an absorption capacity of 2 to 6 L with respect to 10 kg of dried egg white may be used although it depends on the temperature of the heat treatment.
上記恒温機、乾燥機、熱蔵庫などに保存して熱蔵処理を行う温度は、好ましくは６５℃以上、より好ましくは６８℃以上、さらに好ましくは７０℃以上である。上述の方法で得られた乾燥卵白は、離水率が４％以下となるが、熱蔵処理が前記温度より低いと、３％以下とならない場合があり、乳化力に優れた改質乾燥卵白とはならず、乳化材としての機能を十分に発揮され難い傾向となり好ましくないからである。また、熱蔵処理を行う温度の上限は、熱蔵温度があまり高すぎると煮えを生じる場合があり、好ましくは１００℃以下、より好ましくは９０℃以下である。 The temperature at which the heat storage treatment is carried out by storing in the thermostat, dryer, heat storage or the like is preferably 65 ° C. or higher, more preferably 68 ° C. or higher, and further preferably 70 ° C. or higher. The dried egg white obtained by the above-mentioned method has a water separation rate of 4% or less, but if the heat storage treatment is lower than the above temperature, it may not be 3% or less. This is because the function as an emulsifying material tends not to be sufficiently exhibited, which is not preferable. Further, the upper limit of the temperature at which the heat storage treatment is performed may cause boiling when the heat storage temperature is too high, and is preferably 100 ° C. or lower, more preferably 90 ° C. or lower.
また、熱蔵処理の処理日数は、好ましくは１〜３０日、より好ましくは２〜２０日である。熱蔵処理の処理日数が前記範囲より短いと、熱蔵処理による改質効果が発現され難い場合があり、乳化力に優れた改質乾燥卵白とはならず、乳化材としての機能を十分に発揮され難い傾向となり好ましくなく、一方、前記範囲より長いと、生産性に劣るばかりか、熱蔵処理による効果がそれ以上発現し難い傾向となるためである。 Moreover, the processing days of a heat storage process becomes like this. Preferably it is 1-30 days, More preferably, it is 2-20 days. If the number of days for the heat storage treatment is shorter than the above range, the modification effect due to the heat storage treatment may be difficult to be exhibited, and the modified dried egg white having an excellent emulsifying power is not obtained, and the function as an emulsifying material is sufficiently obtained. On the other hand, if the length is longer than the above range, the productivity tends to be inferior, and the effect of the heat storage treatment tends to hardly develop.
本発明の水中油型乳化食品は、上述の改質乾燥卵白を配合する他に本発明の効果を損なわない範囲で水中油型乳化食品に通常用いられている各種原料を適宜選択し含有させることができる。例えば、菜種油、コーン油、綿実油、サフラワー油、オリーブ油、紅花油、大豆油、パーム油、魚油、卵黄油などの動植物油及びこれらの精製油、並びにＭＣＴ（中鎖脂肪酸トリグリセリド）、ジグリセリド等のように化学的あるいは酵素的処理を施して得られる油脂などの食用油脂、馬鈴薯澱粉、コーンスターチ、タピオカ澱粉、小麦澱粉、米澱粉、これらの澱粉をアルファ化、架橋などの処理を施した化工澱粉、並びに湿熱処理澱粉などの澱粉類、キサンタンガム、タマリンド種子ガム、ローカストビーンガム、ジェランガム、グアーガムなどのガム質、食酢、クエン酸、乳酸、レモン果汁などの酸味材、グルタミン酸ナトリウム、食塩、砂糖などの各種調味料、卵黄、ホスホリパーゼＡ処理卵黄、全卵、液卵白、レシチン、グリセリン脂肪酸エステル、ポリグリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、オクテニルコハク酸化澱粉などの乳化材、動植物のエキス類、からし粉、胡椒などの香辛料、デキストリン、デキストリンアルコールなどの糖類、並びに各種蛋白質やこれらの分解物などが挙げられる。 The oil-in-water type emulsified food of the present invention contains, as appropriate, various raw materials usually used in oil-in-water type emulsified foods in addition to the above-mentioned modified dried egg white as long as the effects of the present invention are not impaired. Can do. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, fish oil, egg yolk oil and other animal and vegetable oils and their refined oils, and MCT (medium chain fatty acid triglycerides), diglycerides, etc. Edible fats and oils such as fats and oils obtained by chemical or enzymatic treatment, potato starch, corn starch, tapioca starch, wheat starch, rice starch, modified starch that has undergone treatment such as pregelatinization, crosslinking, etc. As well as starches such as wet heat-treated starch, gums such as xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, sour materials such as vinegar, citric acid, lactic acid, lemon juice, various kinds such as sodium glutamate, salt, sugar Seasoning, egg yolk, phospholipase A-treated egg yolk, whole egg, liquid egg white, lecithin, glycerin Emulsifiers such as fatty acid esters, polyglycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, octenyl succinylated starch, animal and plant extracts, mustard powder, spices such as pepper, saccharides such as dextrin and dextrin alcohol, and various Examples include proteins and their degradation products.
また、本発明の水中油型乳化食品の製造方法は、上述の乾燥卵白を一原料として配合させる以外は、水中油型乳化食品の常法に則り製造すればよく、例えば、上述の乾燥卵白を配合し均一にした水相原料をミキサーなどで攪拌させながら油相原料と注加して乳化させる方法、さらに得られた乳化物を、例えば、コロイドミル、高圧ホモゲナイザーなどで仕上げ乳化する方法などが挙げられる。また、得られた乳化食品は、チューブ容器、ガラス容器、缶などに充填密封される。また、乳化食品は、容器への充填密封前に、あるいは充填密封後に必要に応じ殺菌処理が施される。 In addition, the method for producing an oil-in-water emulsified food of the present invention may be produced according to a conventional method for an oil-in-water emulsified food except that the above-mentioned dried egg white is blended as one raw material. A method of adding and emulsifying the blended and homogenized aqueous phase raw material with the oil phase raw material while stirring with a mixer or the like, and a method of final emulsifying the obtained emulsion using, for example, a colloid mill or a high-pressure homogenizer Can be mentioned. Further, the obtained emulsified food is filled and sealed in a tube container, a glass container, a can, or the like. In addition, the emulsified food is subjected to sterilization treatment as necessary before or after filling and sealing the container.
以下、本発明の改質乾燥卵白およびこれを用いた水中油型乳化食品について、実施例、比較例並びに試験例に基づき具体的に説明する。なお、本発明は、これらに限定するものではない。 Hereinafter, the modified dried egg white of the present invention and the oil-in-water emulsified food using the same will be described in detail based on examples, comparative examples, and test examples. The present invention is not limited to these.
［実施例１］
殻付卵を割卵分離して得られた液卵白１０ｋｇにパン用酵母２０ｇを添加し３５℃で４時間脱糖処理を行った。次に、この脱糖液卵白を１７０℃で噴霧乾燥し乾燥卵白（ｐＨ１０．０、水分含量７％）を得た。この乾燥卵白１ｋｇと二酸化炭素吸収剤（二酸化炭素吸収能５００ｍＬ、三菱ガス化学（株）製、商品名「エージレスC−５００ＰＳ」）をアルミ袋（層構成と厚さは、外側からＰＥＴ１２μｍ、ナイロン１５μｍ、アルミ７μｍ、ＣＰＰ７０μｍ）に充填密封した後、この包装体を７５℃の恒温機に保存して７５℃、２日間の熱蔵処理を行い、改質乾燥卵白を得た。得られた改質乾燥卵白を乳化材として用いた。
[Example 1]
20 g of yeast for bread was added to 10 kg of liquid egg white obtained by splitting the eggs with shells and desugared at 35 ° C. for 4 hours. Next, this desugared solution egg white was spray-dried at 170 ° C. to obtain dried egg white (pH 10.0, water content 7%). 1 kg of this dried egg white and carbon dioxide absorbent (carbon dioxide absorption capacity 500 mL, manufactured by Mitsubishi Gas Chemical Co., Ltd., trade name “Ageless C-500PS”) are made of aluminum bags (layer structure and thickness are PET 12 μm from outside, nylon 15 μm) Then, the package was stored in a thermostatic chamber at 75 ° C. and heat-treated at 75 ° C. for 2 days to obtain a modified dried egg white. The resulting modified dried egg white was used as an emulsifying material.
［実施例２］
殻付卵を割卵分離して得られた液卵白１０００ｋｇにパン用酵母２ｋｇを添加し３５℃で４時間脱糖処理を行った。次に、この脱糖液卵白を１７０℃で噴霧乾燥し乾燥卵白（ｐＨ１０．０、水分含量７％）を得た。この乾燥卵白を１０ｋｇずつ厚み６０μｍのポリエチレン袋に充填密封し、これらの包装体を、庫内の加熱空気が換気されている庫内温度７５℃の熱蔵庫に保存して７５℃、１４日間の熱蔵処理を行い改質乾燥卵白を得た。得られた改質乾燥卵白を乳化材として用いた。なお、熱蔵処理する際には、包装体を熱蔵庫内の金網でできた棚に一袋ずつ重ねずに並べ、各包装体の外表面の８０％程度が庫内の加熱空気に接触した状態で熱蔵処理した。
[Example 2]
2 kg of baker's yeast was added to 1000 kg of liquid egg white obtained by splitting the eggs with shells and desugared at 35 ° C. for 4 hours. Next, this desugared solution egg white was spray-dried at 170 ° C. to obtain dried egg white (pH 10.0, water content 7%). Each 10 kg of this dried egg white is filled and sealed in a polyethylene bag with a thickness of 60 μm, and these packages are stored in a heat storage room with a temperature of 75 ° C. in which the heated air is ventilated and stored at 75 ° C. for 14 days. The modified dried egg white was obtained. The resulting modified dried egg white was used as an emulsifying material. In addition, when carrying out the heat storage treatment, the packages are arranged one by one on the shelf made of wire mesh in the heat storage without overlapping each bag, and about 80% of the outer surface of each package contacts the heated air in the storage. It was heat-treated in the state.
［実施例３］
殻付卵を割卵分離して得られた液卵白１０ｋｇに１０％クエン酸溶液２００ｇとパン用酵母２０ｇを添加し３５℃で４時間脱糖処理を行った。次に、この脱糖液卵白を１７０℃で噴霧乾燥し乾燥卵白（ｐＨ９．５、水分含量７％）を得た。この乾燥卵白を１ｋｇを厚み６０μｍのポリエチレン袋に充填密封した後、この包装体を７５℃の恒温機に保存して定期的に恒温機内の加熱空気を換気しながら７５℃、１４日間の熱蔵処理を行い改質乾燥卵白を得た。得られた改質乾燥卵白を乳化材として用いた。なお、乾燥卵白の包装体は、外表面の７０％程度が恒温機内の加熱空気に接触した状態となるように静置して熱蔵処理した。
[Example 3]
200 g of 10% citric acid solution and 20 g of bread yeast were added to 10 kg of liquid egg white obtained by splitting the eggs with shells, and desugared at 35 ° C. for 4 hours. Next, this desugared solution egg white was spray-dried at 170 ° C. to obtain a dried egg white (pH 9.5, water content 7%). After 1 kg of this dried egg white was filled and sealed in a polyethylene bag having a thickness of 60 μm, this package was stored in a thermostat at 75 ° C., and stored at 75 ° C. for 14 days while periodically ventilating the heated air in the thermostat. Treatment was performed to obtain a modified dried egg white. The resulting modified dried egg white was used as an emulsifying material. Note that the dried egg white package was left to stand so that about 70% of the outer surface was in contact with the heated air in the thermostat and was subjected to a thermal storage treatment.
［比較例１］
実施例１において、熱蔵処理を行わない以外は実施例１と同様の方法で製して、未熱蔵処理乾燥卵白を得た。得られた未熱蔵処理乾燥卵白を乳化材として用いた。
[Comparative Example 1]
In Example 1, it manufactured by the method similar to Example 1 except not performing a heat storage process, and obtained the unheated storage dried egg white. The obtained unheated processed dried egg white was used as an emulsifying material.
［比較例２］
実施例１において、アルミ袋に二酸化炭素吸収剤を封入しないで熱蔵処理を行った以外は実施例１と同様の方法で製して、熱蔵処理乾燥卵白を得た。得られた熱蔵処理乾燥卵白を乳化材として用いた。
[Comparative Example 2]
In Example 1, except that the heat storage treatment was performed without enclosing the carbon dioxide absorbent in the aluminum bag, the heat storage treatment dried egg white was obtained in the same manner as in Example 1. The obtained heat-treated processed egg white was used as an emulsifying material.
［比較例３］
実施例３において、脱糖処理前の１０％クエン酸溶液の添加量を３５０ｇに増やした以外は実施例３と同様に脱糖処理後、噴霧乾燥して乾燥卵白（ｐH７．２、水分含量７％）を得た。さらに、この乾燥卵白を実施例３と同様に熱蔵処理して、熱蔵処理乾燥卵白を得た。得られた熱蔵処理乾燥卵白を乳化材として用いた。
[Comparative Example 3]
In Example 3, except that the addition amount of the 10% citric acid solution before the desugaring treatment was increased to 350 g, after the desugaring treatment in the same manner as in Example 3, it was spray-dried and dried egg white (pH 7.2, moisture content 7). %). Further, the dried egg white was heat-treated in the same manner as in Example 3 to obtain a heat-treated dried egg white. The obtained heat-treated processed egg white was used as an emulsifying material.
［比較例４］
実施例１の原料として用いた殻付卵を割卵分離して得られた液卵白を乳化材として用いた。
[Comparative Example 4]
The liquid egg white obtained by splitting the eggs with shells used as the raw material of Example 1 was used as an emulsifying material.
［試験例］
実施例１乃至３で得られた改質乾燥卵白からなる乳化材、比較例１で得られた未熱蔵処理乾燥卵白からなる乳化材、比較例２または３で得られた熱蔵処理乾燥卵白からなる乳化材、並びに比較例４の液卵白（原料）からなる乳化材のそれぞれの乳化力を比較した。
[Test example]
The emulsified material made of the modified dried egg white obtained in Examples 1 to 3, the emulsified material made of the unheated treated dried egg white obtained in Comparative Example 1, the heat treated treated dried egg white obtained in Comparative Example 2 or 3 The emulsifying power of each of the emulsifying material composed of the above and the emulsifying material composed of the liquid egg white (raw material) of Comparative Example 4 were compared.
つまり実施例１乃至３、および比較例１乃至３のそれぞれの乾燥卵白１部を家庭用ミキサーを用いて７倍量の清水で水戻して、比較例４の液卵白（原料）と同程度の濃度とし、これを水相とした。得られた水相６０ｇを卓上型ホバートミキサー（Kitchen Aid Heavy
Duty, Kitchen Aid Inc.製、５コート）のボウルに量り採り、目盛８で攪拌しながら８０ｍＬの菜種油を３０秒間かけて注入し、さらに３０秒間攪拌した。前記油脂の注入と攪拌を繰り返し、菜種油を９６０ｍＬ（８０ｍＬ×１２回）注入し、乳化物が出来るか否か観察した。
That is, 1 part of dried egg white of each of Examples 1 to 3 and Comparative Examples 1 to 3 was reconstituted with 7 times the amount of fresh water using a home mixer, and the same level as the liquid egg white (raw material) of Comparative Example 4 It was set as the density | concentration and this was made into the water phase. 60 g of the obtained aqueous phase was added to a desktop Hobart mixer (Kitchen Aid Heavy
Duty, Kitchen Aid Inc., 5 coats) was weighed into a bowl and poured with 80 mL of rapeseed oil over 30 seconds while stirring on scale 8, and further stirred for 30 seconds. The oil and fat injection and stirring were repeated, and 960 mL (80 mL × 12 times) of rapeseed oil was injected to observe whether or not an emulsion was formed.
なお、表中、ｐHとは、乾燥卵白からなる乳化材（実施例１乃至３、および比較例１乃至３）は上記した７倍量の清水で水戻ししたもの、液卵白からなる乳化材（比較例４）はそのまま測定した時の値である。また二酸化炭素濃度は、段落［００２０］記載の方法、離水率は、段落［００１７］〜［００１８］の方法でそれぞれ測定した時の値である。 In the table, pH means an emulsified material made of dried egg white (Examples 1 to 3 and Comparative Examples 1 to 3), which was reconstituted with 7 times the amount of fresh water, and an emulsified material made of liquid egg white ( Comparative Example 4) is a value when measured as it is. The carbon dioxide concentration is the value measured by the method described in paragraph [0020], and the water separation rate is the value measured by the method of paragraphs [0017] to [0018].
表１より、ｐHが９．５以上であり、離水率が３％以下であり、二酸化炭素濃度が１％以下の実施例１乃至３の改質乾燥卵白を有効成分とした乳化材は、そうでない比較例１乃至３の乾燥卵白、あるいは比較例４の液卵白を有効成分とした乳化材と比較し、明らかに乳化力に優れていることが理解される。特に、ｐHが１０以上であり、離水率が２．７％以下であり、二酸化炭素濃度が０．８％以下の実施例１または２の改質乾燥卵白を有効成分とした乳化材は、油脂分離が観察されず好ましかった。 From Table 1, the emulsified material containing the modified dried egg white of Examples 1 to 3 having an pH of 9.5 or more, a water separation rate of 3% or less, and a carbon dioxide concentration of 1% or less is Compared with the emulsified material containing the dried egg white of Comparative Examples 1 to 3 or the liquid egg white of Comparative Example 4 as an active ingredient, it is understood that the emulsifying power is clearly superior. In particular, the emulsified material containing the modified dried egg white of Example 1 or 2 having a pH of 10 or more, a water separation rate of 2.7% or less, and a carbon dioxide concentration of 0.8% or less is an oil or fat. Separation was not observed and was preferable.
［実施例４〜６］
実施例１乃至３で得られた改質乾燥卵白からなる乳化材を用い、下記に示す配合割合で仕上がり１００ｋｇの水中油型乳化食品を製した。つまり、サラダ油以外の原料をミキサーで均一に混合し水相部を調製した後、当該水相部を攪拌させながらサラダ油を徐々に注加して粗乳化物を製した。次いで、得られた粗乳化物をコロイドミルで仕上げ乳化し、２００ｍＬ容量のナイロンポリ袋（外側からナイロン１５μｍ、ＰＥ６０μｍ）に１５０ｇずつ充填密封し、水中油型乳化食品を得た。なお、澱粉分解物（ＤＥ８）は、松谷化学工業（株）製の「パインデックス＃１」を用いた。
[Examples 4 to 6]
Using the emulsified material made from the modified dried egg white obtained in Examples 1 to 3, a 100 kg finished oil-in-water emulsified food was produced at the following blending ratio. That is, after raw materials other than salad oil were uniformly mixed with a mixer to prepare an aqueous phase part, salad oil was gradually added while stirring the aqueous phase part to produce a crude emulsion. Next, the obtained crude emulsion was finished and emulsified with a colloid mill, and 150 g each was filled and sealed in a 200 mL capacity nylon plastic bag (15 μm nylon, 60 μm PE from the outside) to obtain an oil-in-water emulsified food. As the starch degradation product (DE8), “Paindex # 1” manufactured by Matsutani Chemical Industry Co., Ltd. was used.
＜配合割合＞
サラダ油 ６５％
食酢（酸度５％） １０％
澱粉分解物（ＤＥ８） ４％
改質乾燥卵白なる乳化材 １．５％
食塩 １．５％
殺菌卵黄 １％
砂糖 １％
辛子粉 ０．５％
グルタミン酸ナトリウム ０．３％
清水 残余
―――――――――――――――――――――――
合計 １００％
<Combination ratio>
Salad oil 65%
Vinegar (acidity 5%) 10%
Starch degradation product (DE8) 4%
Emulsified modified dried egg white 1.5%
Salt 1.5%
Sterilized egg yolk 1%
1% sugar
Pepper powder 0.5%
Sodium glutamate 0.3%
Shimizu Residues ――――――――――――――――――――――――
Total 100%
実施例１乃至３で得られた改質乾燥卵白からなる乳化材を用いた上記水中油型乳化食品は、いずれも均一な乳化状態を有していた。一方、実施例１乃至３で得られた改質乾燥卵白からなる乳化材を除いて乳化食品を製したところ、一部油脂の分離が観察された。 All of the oil-in-water type emulsified foods using the emulsified material made of the modified dried egg white obtained in Examples 1 to 3 had a uniform emulsified state. On the other hand, when the emulsified food was produced by removing the emulsified material composed of the modified dried egg white obtained in Examples 1 to 3, separation of some fats and oils was observed.
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| JP2008253192A (en) | 2008-10-23 |
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