JP4972061B2 - Sauces - Google Patents

Description

The present invention relates to edible fats and / or fats derived from meat, and sauces containing milk proteins, and milk fats and fats in the sauces are retained even though some milk proteins are replaced with egg white proteins. Related to prepared sauces.

Recently, consumption of dairy products such as milk, cheese, butter and yogurt has been increasing worldwide. For example, per capita milk consumption in China, which has the world's largest population, quadrupled in four years, from 2.2 kg in 2001 to 8.8 kg in 2005, due to western taste of food. Increased (according to 2006, Korea Trade Association survey). However, since milk protein has a high phosphorus content, excessive intake of phosphorus accompanying increased consumption of dairy products may cause problems such as decreased renal function, increased parathyroid function, and suppressed calcium absorption. Yes.

Therefore, the present inventor found that the phosphorus content per milk protein in normal milk is 3%, whereas the phosphorus content per egg white protein in raw egg white is 0.1%, which is 30 times lower than milk protein. Pay attention (from the 5th edition Japanese food standard ingredient table), and for example, in sauces containing fats and milk proteins such as white sauce, if the milk protein part can be replaced with egg white protein, the above problem will be solved. I thought it was possible.

However, there are two problems in replacing a part of milk protein with egg white protein in sauces containing oil and fat and milk protein. One is the problem of losing milk flavor due to the reduced amount of milk protein and the egg white protein flavor typified by hydrogen sulfide odor. The other is high temperature treatment such as retort heating. Milk protein has the ability to retain fats and oils, egg white protein has a problem that the retention of fats and oils decreases due to denaturation, and the separation of fats and oils from sauces has a problem in appearance. .

As means for retaining milk flavor, the present applicant has applied for an invention relating to a taste improving material containing lactic acid fermented egg white in JP-A-2006-320288 (Patent Document 1), and contains fat and milk protein. By blending the above-mentioned lactic acid fermented egg white into the sauces, it has succeeded in making it thicker without impairing the original flavor of milk protein. However, the fats and oils in the sauces could not be retained sufficiently.

Thus, if the lactic acid fermented egg white has the ability to retain oil and fat in addition to the ability to retain milk flavor, a portion of milk protein can be replaced with egg white protein in sauces containing oil and milk protein. It becomes possible. Egg white is not strong but has emulsifying power because it is mainly composed of egg white protein. Utilizing the emulsifying power of this egg white, for example, JP-A-8-56571 (Patent Document 2) proposes an oil-in-water emulsion having high emulsification stability even when stored at high temperatures. However, the preservation under high temperature in Patent Document 2 refers to a temperature at which oil-in-water emulsions such as mayonnaise and spreads are stored in the course of distribution, specifically about 30 ° C. Therefore, when egg white is blended with sauces that involve heat treatment such as heat sterilization such as heat cooking and heat treatment, the egg white is denatured by heating, and edible oils and fats blended with processed foods are separated, which impairs the appearance of the sauces. was there.

JP 2006-320288 A JP-A-8-56571 JP-A-53-9353

As described above, in sauces containing fats and oils and milk proteins, there is no known method for retaining milk flavor and fats and oils in spite of replacing part of milk proteins with egg white proteins.

In order to achieve the above object, the present inventors have conducted intensive studies on egg white processing methods. As a result, if the processed liquid egg white that specifically processed the egg white mixed liquid containing edible fats and oils and the processed dried egg white obtained by drying the processed liquid egg white are mixed in the sauces, surprisingly, the milk flavor and sauce It has the ability to retain oils and fats in the class, and has completed the present invention.

That is, the present invention
(1) In sauces containing 1% or more of edible fat and / or meat-derived fat and oil, and 0.5 to 6% of protein containing milk protein, egg white protein 2 to 8% and edible fat 5 to 20% A processing liquid egg white composed of an oil-in-water emulsion having a viscosity of 800 mPa · s or more (product temperature 10 ° C.), a pH of 3.8 to 4.5, and an average particle size of 40 μm or less. Sauces in which liquid egg white is mixed with processed liquid egg white obtained by lactic acid fermentation, and the mixing ratio of the milk protein and the processed liquid egg white (in terms of egg white protein) is 2: 8 to 8: 2.
(2) The processing liquid egg white is lactic acid fermented so that the pH becomes 3.8 to 4.5 in an egg white mixed solution containing 2 to 8% egg white protein and 5 to 20% edible oil and fat, and then heat sterilized. The sauce according to (1), which is a processed liquid egg white obtained by cooling the sterilized fermented liquid to 30 to 55 ° C. and then homogenizing it.
(3) Sauces according to (1) or (2), wherein processed dry egg white obtained by subjecting the processed liquid egg white to a drying treatment is blended,
(4) Sources according to (1) to (3), which are for kidney disease patients,
It is.

Further, JP-A-53-9353 (Patent Document 3) relates to a method for producing a paste-like fermented food using eggs, such as egg white as an egg, and after producing lactic acid fermented egg white, A pasty fermented food obtained by homogenizing edible fats and oils has been suggested. However, because the obtained fermented food contains edible fats and oils to the same extent as the present invention, if the fermented food is blended with sauces and the like blended with edible fats and oils, it may be accompanied by heat treatment such as cooking and heating. There was a problem that the fats and oils were separated, and the appearance of the sauces was impaired like the lactic acid fermented egg white of Patent Document 1.

According to the present invention, it is possible to provide sauces in which the milk flavor inherent in the sauces and the fats and oils in the sauces are retained despite the replacement of a part of the milk protein with the egg white protein. This can be expected to further increase demand for sauces in the food market.

Hereinafter, the present invention will be described in detail. Unless otherwise specified, in the present invention, “%” means “mass%” and “ratio” means “mass ratio”.

The present invention relates to a milk protein and a specific processed liquid egg white and / or processed dried in sauces containing 1% or more of edible oil and / or fat derived from meat and 0.5 to 6% of protein containing milk protein. Although it is the invention which concerns on the sauces mix | blended so that the compounding ratio of egg white (egg white protein conversion) may be 2: 8-8: 2, since it has the characteristics in the manufacturing method of the said processing liquid egg white, A detailed description will be given focusing on a typical method for producing the processed liquid egg white used in the present invention.

The processing liquid egg white used in the sauces of the present invention is a processing liquid egg white mainly composed of egg white and edible fats and oils, and is characterized by its production method. That is, the processing liquid egg white used in the present invention is lactic acid fermented so that the pH becomes 3.8 to 4.5 in an egg white mixed solution containing 2 to 8% egg white protein and 5 to 20% edible fat, and then heated. It is characterized by sterilizing and cooling the sterilized fermented liquid to 30 to 55 ° C., and then homogenizing it. In sauces containing oils and fats and milk protein, a part of the milk protein is replaced with the processed liquid egg white. Nevertheless, sauces are obtained in which the milk flavor and the fats and oils in the sauces are retained.

As the egg white protein used in the above processing liquid egg white, 90% of the egg white component excluding moisture is egg white protein. For example, the egg white protein is obtained by splitting egg of a bird such as a chicken and separating egg yolk. Egg white, sterilized, frozen, concentrated or diluted, removed from certain components (lysozyme, avidin, etc.), dried, etc. may be used. In the present invention, egg yolk and other egg-derived components may be included to such an extent that the effect is not affected.

Moreover, as edible fats and oils used with the said processing liquid egg white, any oils and fats provided for edible may be used. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, sesame oil, fish oil, milk fat, egg yolk oil and other animal and vegetable oils or refined oils (salad oil), or MCT (medium chain) Fatty acid triglycerides), diglycerides, hydrogenated oils, transesterified oils and the like, and fats and oils obtained by chemical and enzymatic treatments.

As the processing liquid egg white used in the sauces of the present invention, first, an egg white mixed liquid containing egg white and edible fats and oils is prepared. The blending amount of egg white with respect to the egg white mixed solution is 2 to 8%, preferably 3 to 8% in terms of egg white protein. That is, when raw egg white or sterilized egg white obtained by sterilizing the raw egg white is used as the raw material of the egg white protein, the raw egg white has a water content of 88.4% and a protein of 10 according to the 5th Food Composition Table 2001 (published by Women's Nutrition University Press). From 5%, the raw egg white is mixed in an amount of 19 to 76%, preferably 28.5 to 76% with respect to the egg white mixture. Moreover, the compounding quantity of the lipid with respect to an egg white liquid mixture is 5 to 20%, Preferably it is 5 to 15%. The processing liquid egg white of the present invention is obtained by fermenting the egg white mixed liquid by lactic acid fermentation described later. Therefore, the blending amount of the egg white protein and lipid in the egg white mixed solution is the blending amount in the processed solution egg white used for the sauces of the present invention.

When the amount of egg white protein in the egg white mixture is less than the above range or the amount of lipid is less than the above range, the resulting processed solution egg white has the ability to retain fat when subjected to high temperature treatment such as heat treatment. Is not preferred. On the other hand, if the amount of egg white protein is more than the above range, the whole may be set in the heat treatment also serving as sterilization before lactic acid fermentation, and the subsequent lactic acid fermentation may not be possible. Moreover, when there are more lipid compounding quantities than the said range, lactic acid fermentation may become difficult.

The egg white mixture is subjected to a lactic acid fermentation process in the next step, but lactic acid bacteria assimilating saccharides, fermentation promoting substances, and pH adjusters that are generally added to improve the efficiency of lactic acid fermentation are blended into the egg white mixture. It is preferable to make it. In addition, a microbial growth inhibitory factor such as lysozyme is blended in the egg white. For the purpose of smoothly promoting lactic acid fermentation, it is preferable to carry out the inactivation treatment of the factor also for heat sterilization of the egg white mixture.

Examples of lactic acid bacteria assimilating saccharides include monosaccharides (glucose, galactose, fructose, mannose, N-acetylglucosamine, etc.), disaccharides (lactose, maltose, sucrose, cerbiose, trehalose, etc.), oligosaccharides (particularly 3-5). In which a single saccharide is bound), glucose fructose liquid sugar, and the like, and one kind or a combination of two or more kinds can be added to the egg white mixture. Moreover, 1-15% is preferable and, as for the compounding quantity of lactic acid bacteria utilization saccharide | sugar with respect to an egg white liquid mixture, 2-10% is further more preferable. If the amount of lactic acid bacteria assimilating saccharide is less than the above range, fermentation may not sufficiently proceed due to lack of lactic acid bacteria assimilating saccharide, whereas if it exceeds the above range, fermentation tends not to proceed due to osmotic pressure increase. There is.

The fermentation promoting substance is not particularly limited as long as it contains components for promoting fermentation, such as vitamins (nicotinic acid, pantothenic acid, biotin, etc.), proteins, peptides, amino acids, or nucleic acids. Specifically, for example, yeast extract, meat extract, malt extract, casein hydrolyzate, egg yolk, skim milk powder, vitamins, coenzymes, minerals and the like can be mentioned, and egg white mixing by combining one or more kinds Can be added to the liquid. Moreover, 1-20% is preferable and, as for the compounding quantity of the fermentation promotion substance with respect to an egg white liquid mixture, 2-20% is more preferable. When the blending amount of the fermentation accelerating substance is less than the above range, it is difficult to exert the function as the fermentation promotion.

As the pH adjuster, it is preferable to use an acid agent because the egg white in the egg white mixture exhibits alkalinity and the optimum pH of lactic acid fermentation is 5.0 to 7.5. Specific examples of the acid agent include lactic acid, citric acid, acetic acid, hydrochloric acid, and the like. In the present invention, lactic acid is preferable because lactic acid fermentation treatment is performed. In addition, what is necessary is just to add the addition amount of a pH adjuster so that an egg white liquid mixture may become said optimal pH. Moreover, you may combine with alkali agents, such as lactate, citrate, acetate, sodium hydroxide.

The processing liquid egg white used in the sauces of the present invention contains lactic acid bacteria-assimilating saccharides and fermentation promoting substances that are generally added for the purpose of improving the efficiency of lactic acid fermentation, and is optimal for lactic acid fermentation with a pH adjuster. The egg white mixed liquid adjusted to pH is preferably subjected to a heat treatment in combination with inactivation of the microbial growth inhibitory factor and heat sterilization. The heat treatment may be performed under conditions such that the egg white protein is heat-denatured. Specifically, 60 to 110 ° C is preferable, and 70 to 95 ° C is more preferable. If the heating temperature is lower than the above range, the inactivation and sterilization of the microorganism growth inhibitory factor present in the egg white protein may be insufficient and lactic acid fermentation may be insufficient. If the heating temperature is higher than the above range, browning or scorching may occur. Industrial use may be difficult. The treatment time depends on the heating temperature, but is preferably 1 to 60 minutes, more preferably 5 to 40 minutes. The heat treatment of the egg white mixed solution is preferably performed while maintaining fluidity in order to prevent the generation of local coagulum of egg white protein due to heating. For example, it may be carried out by a method such as stirring with a stirrer or flowing with a plate heater.

Next, after cooling the egg white mixed liquid containing the obtained egg white protein and edible fats and oils to the optimum temperature for lactic acid fermentation, specifically 15 to 50 ° C., the pH becomes 3.8 to 4.5. Lactate fermentation. The processing liquid egg white used in the present invention obtained by subjecting the egg white mixed liquid containing the above edible oil and fat to lactic acid fermentation and performing the subsequent steps has a viscosity of 800 mPa · s or more, and has the ability to retain fat even when processed at high temperature. . On the other hand, as shown in the test examples to be described later, after the egg white mixed liquid containing no edible oil / fat is lactic acid fermented and homogenized to produce a processed liquid egg white as in the present invention, the processed liquid egg white is edible oil / fat. Is added to the material and homogenized again, and the viscosity is less than 800 mPa · s. Moreover, unless lactic acid fermentation is performed so that pH may be 4.5 or less, when high temperature processing is performed, it does not have a fat-and-oil retention capability, which is not preferable. In addition, as lactic acid fermentation proceeds, the pH gradually decreases. However, if the pH becomes too low, lactic acid bacteria are killed by the acid and fermentation efficiency decreases, and the pH cannot be substantially lower than 3.8. .

Lactic acid bacteria used for lactic acid fermentation are not particularly limited, and are generally used in the production of yogurt and cheese, for example, Lactobacillus bulgaricus, Streptococcus thermophilus, Streptococcus diacetitis, etc. Examples include the genus (Lactococcus lactis, etc.), the genus Leuconostoc (Leuconostoc cremoris, etc.), the genus Enterococcus faecalis, the genus Bifidobacterium (Bifidobacterium Bbifidum, etc.), and the lactic acid of the present invention. Using lactic acid bacteria starter containing one or more kinds Good. The conditions for lactic acid fermentation are preferably performed under general conditions. Specifically, for example, egg white so that the lactic acid bacteria starter is preferably 10 ³ to 10 ⁸ , more preferably 10 ⁵ to 10 ⁷ per mL. It is good to add to a liquid mixture and to ferment at 15-50 degreeC for 8-72 hours.

Next, in order to kill lactic acid bacteria, the obtained lactic acid fermentation liquid is heat-sterilized to prepare a sterilized fermentation liquid. Specifically, the heat sterilization is preferably performed at 70 to 140 ° C. for 2 seconds to 30 minutes, and more preferably at 70 to 95 ° C. for 30 seconds to 20 minutes.

The processing liquid egg white used for the sauces of the present invention needs to be subjected to a homogenization treatment after cooling the sterilized fermentation liquid obtained above to 30 to 55 ° C, preferably 35 to 50 ° C. When the homogenization treatment is performed without cooling the sterilized fermentation broth or even if it is cooled and the cooling temperature is higher than the above range, the resulting processed liquid egg white has an average particle size larger than 40 μm and is subjected to a high temperature treatment. Sometimes it is not preferable because it does not have oil retaining ability. On the other hand, when the homogenization treatment is performed in a state where the cooling temperature is lower than the above range, the resulting processed liquid egg white has a viscosity lower than 800 mPa · s, and when subjected to a high temperature treatment, it does not have oil-fat retention ability and is not preferable. .

Cooling is preferably performed using cooling water in consideration of productivity on an industrial scale. The homogenization treatment may be any homogenization treatment machine that has an excellent shearing force so that the average particle diameter of the processed fluid egg white is 40 μm or less. For example, when a high-pressure homogenizer is used, it is preferable to treat at a pressure of 5 to 100 MPa (gauge pressure), more preferably 8 to 70 MPa in consideration of productivity on an industrial scale.

The processed liquid egg white subjected to the homogenization treatment is cooled to room temperature (30 ° C. or lower) or lower according to a conventional method, and refrigerated at 10 ° C. or lower in consideration of the bacterial surface.

The processed liquid egg white obtained by the above production method contains 2-8% (preferably 3-8%) of egg white protein and 5-20% (preferably 5-15%) of edible fats and oils with a viscosity of 800 mPa · s or more (preferably 1,000 mPa · s or more) (product temperature 10 ° C.), pH 3.8 to 4.5, and average particle size 40 μm or less (preferably 30 μm or less). It is processing liquid egg white, and the processing liquid egg white is lactic acid fermented. Thereby, even if the processing liquid egg white used for the sauces of the present invention is subjected to a high temperature treatment such as a retort treatment, the processing fluid egg white has the ability to retain fats and oils. Here, the processed liquid egg white that has undergone lactic acid fermentation means that the lactic acid fermentation process is included in any of the manufacturing processes of the processed liquid egg white.

On the other hand, as shown in the test examples described later, the pH becomes 3.8 to 4.5 without lactic acid fermentation of an egg white mixture containing 2 to 8% of egg white protein and 5 to 20% of edible fat / oil. In this case, 2% to 8% egg white protein and 5 to 20% edible fat / oil are blended, the viscosity is 800 mPa · s or more (product temperature 10 ° C.), and the pH is 3. A processed liquid egg white consisting of an oil-in-water emulsion having an average particle size of 8 to 4.5 and an average particle size of 40 μm or less is obtained. However, the processed liquid egg white described above does not retain the milk flavor because the processed liquid egg white is not lactic acid fermented, and when subjected to the same high temperature treatment as the processed liquid egg white used in the present invention, It is not preferable because it has no holding ability.

Further, the processing liquid egg white used in the present invention includes, for example, xanthan gum, tamarind seed gum, gellan gum, guar gum, gum arabic, silium seed gum, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, When a thickener such as rice starch, wet heat-treated starch, or processed starch is added as a stabilizer, the viscosity of the processing solution egg white used in the present invention is the viscosity when the thickener is not added. It is. The viscosity is the viscosity at a product temperature of 10 ° C., and the rotor: No. 5. Rotational speed: A value measured under the condition of 20 rpm and calculated from the reading after two revolutions.

In addition, the average particle size was measured after 1.5 minutes without applying ultrasonic waves after setting the sample using a laser diffraction particle size distribution measuring device (manufactured by Nikkiso Co., Ltd., trade name “Microtrack MT3300EXII”). It is a value obtained by starting measurement and ending measurement after 2.5 minutes.

In the processing liquid egg white used in the present invention, the upper limit of the viscosity and the lower limit of the average particle diameter are not particularly defined, but the productivity described above on the industrial scale and the blending amount of the egg white protein and lipid are determined by the method described above. The resulting processed liquid egg white has a viscosity of 20,000 mPa · s or less (product temperature 10 ° C.) and an average particle size of about 1 μm or more.

In consideration of long-term storage, the processed liquid egg white used in the present invention may be processed dry egg white which is subjected to a drying treatment after adding an excipient such as dextrin or an aqueous medium such as fresh water as necessary. good. For the drying treatment, any method such as spray drying, freeze drying, pan drying, or the like can be employed. In particular, spray drying is instantly dried, so that there is almost no oil edible oil edible oil in processed and dried egg white, and the oil and fat can be retained even when subjected to high temperature treatment as in the above-described processed liquid egg white used in the present invention. It is preferable because a product having ability is easily obtained.

The sauces of the present invention are blended with edible fat and oil and / or meat-derived fat and oil, milk protein, and the processed liquid egg white and / or the processed dried egg white. The fat and oil blending amount of the sauces of the present invention is 1% or more and preferably 2% or more. When the amount of fats and oils is less than the above range, separation of fats and oils may not be a problem. Moreover, the fats and oils derived from the processed liquid egg white and / or the processed dried egg white are also included in the fat and oil blending amount. Examples of the sauces of the present invention containing such fats and oils include white sauce, cream sauce, cream soup, cheese sauce, carbonara sauce, white stew, gratin sauce, doria sauce, potage, chowder, butter sauce, yogurt sauce. And soup is also included as exemplified above. In addition, the aspect of the sauces of the present invention is not only liquid or semi-solid, but also solid roux ( For example, stew roux) or powder (for example, a powder composition of cream soup) may be used after reconstitution.

The edible fats and oils used for the sauces of the present invention may be any oils and fats provided for edible use. For example, rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, sesame oil, fish oil, milk fat, egg yolk oil, or other animal or vegetable oils or their refined oils (salad oil), or MCT (medium Chain fatty acid triglyceride), diglyceride, hydrogenated oil, transesterified oil, and the like, and fats and oils obtained by chemical and enzymatic treatment. Moreover, the fats and oils derived from meat used for the sauces of the present invention may be any oils and fats provided for food. Examples thereof include fats and oils contained in meat such as cows, pigs, chickens, sheep, horses, turkeys, duck, geese, salmon, salmon, and sword fish.

The milk protein used in the sauces of the present invention is not particularly limited. For example, raw milk, skim milk, whey, desalted whey, casein, and concentrates, dried products, fermented products, and chemical treatment thereof can be used. And hydrolyzates obtained by applying enzymatic treatment such as protease and lipase.

The protein used in the sauces of the present invention is not particularly limited as long as it is a protein used for food, but besides milk protein, egg protein such as egg yolk, egg white, whole egg, phospholipase A-treated egg yolk, Fish protein such as salmon, salmon, and sword fish, animal protein such as cow, pig, chicken, sheep, horse, turkey, duck and goose, animal protein such as collagen, vegetable protein such as soybean and wheat, etc. Examples include hydrolysates obtained by subjecting to a general treatment, hydrolysates obtained by subjecting to enzymatic treatment such as protease and lipase, and the like.

The protein content of the sauces of the present invention is 0.5 to 6%, preferably 1 to 4%. When the blending amount is less than the above range, the blending amount of the milk protein is small, so that it may be difficult to cause a problem of milk flavor or a decrease in the ability to retain fats and oils in sauces. When the blending amount is larger than the above range, egg white protein may be heated and aggregated.

The blend amount of the processed liquid egg white and / or the processed dried egg white used in the sauces of the present invention is 0.1 to 4% in terms of egg white protein relative to the whole sauces, and 0.2 to 3.2%. preferable. If the blending amount is less than the above range, the oil and fat retention ability during the heat treatment, which is the effect of the present invention, may not be exhibited, and even if the blending amount is larger than the above range, no further effect can be expected. It may not be economical.

The mixing ratio of the milk protein of the sauce of the present invention and the processed liquid egg white and / or the processed dried egg white (in terms of egg white protein) is 2: 8 to 8: 2, preferably 3: 7 to 7: 3, 4: 6 to 6: 4 is more preferable. When the blending ratio of the milk protein is less than the above range, the milk flavor may be weakened. When the mixing ratio of the milk protein is larger than the above range, the phosphorus content reducing effect may not be sufficiently expected.

According to the “Japanese dietary intake standard (2005 version)” formulated by the Ministry of Health, Labor and Welfare, the daily amount of phosphorus intake is 1050 mg for men and 900 mg for women, exceeding the upper limit of 3500 mg. It is stipulated that the onset of hyperphosphorus, etc. will be a problem. The phosphorus content in the sauces of the present invention is not particularly limited as long as the amount of phosphorus intake can be reduced by replacing milk protein with egg white protein, but the phosphorus content relative to the whole sauce is reduced to 20-80%. It is preferably 30% to 70%. When the ratio of the phosphorus content after the reduction is less than the above range, the milk flavor may be weakened. When the ratio of the phosphorus content after the reduction is larger than the above range, the phosphorus content reduction effect may not be sufficiently expected. The phosphorus content was measured by the vanadomolybdic acid absorbance method after dry ashing the sample at 525 ° C. and then dissolving and extracting in a 1% hydrochloric acid aqueous solution.

The sources of the present invention are suitable for kidney disease patients whose phosphorus intake is limited due to the burden of phosphorus excretion, and are particularly preferred for continuous ambulatory peritoneal dialysis (CAPD) patients. In patients with continuous ambulatory peritoneal dialysis (CAPD) who need to dialyze blood through the peritoneum, the protein will flow out through the peritoneal dialysis, so a diet with reduced phosphorus content per protein Preferably, 1.1 to 1.3 g protein / kg body weight / day and phosphorus 700 mg / day are recommended (from Nichirenkai 39 (1), 1997, page 25). According to the above numerical value, for example, the daily intake of phosphorus for a human weighing 60 kg is about 10 mg per 1 g of protein. Therefore, the content of phosphorus per 1 g of protein in continuous portable peritoneal dialysis (CAPD) patient sources The amount is preferably 2 to 15 mg, more preferably 2 to 12 mg. If the phosphorus content per gram of protein is less than the above range, the milk flavor may be weakened. When the phosphorus content per gram of protein is larger than the above range, the effect of reducing the phosphorus content may not be sufficiently expected.

The sauces of the present invention are edible fats and / or meat-derived fats and oils, milk proteins and essential ingredients of the sauces of the present invention, and raw materials other than the processed liquid egg white and / or the processed dried egg white, It can select suitably and mix | blend in the range which does not impair the effect of this invention. Specifically, for example, vinegar, salt, sugar, soy sauce, miso, mayonnaise, ketchup, sauce, extracts from animals and plants, various peptides, amino acids, nucleic acids, seasonings such as sodium glutamate, onion, tomato, pumpkin, spinach , Vegetables such as carrot, cabbage, radish, burdock, sweet potato, potato, taro, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, lysolecithin, octenyl succinylated starch and other emulsifiers, xanthan gum, tamarind seed gum, Gellan gum, guar gum, gum arabic, silium seed gum, pectin, potato starch, corn starch, glutinous rice starch, wheat starch, tapioca starch, waxy corn starch, glutinous rice starch, etc., wet heat-treated starch, Thickeners such as engineered starch, flour such as wheat flour, organic acids such as citric acid, tartaric acid, succinic acid and malic acid or salts thereof, antioxidants such as ascorbic acid and vitamin E, various peptides, spices, pigments, etc. Can be mentioned.

The high-temperature treatment in the sauces of the present invention is preferably 60 ° C. or higher, more preferably 70 ° C. or higher, and in particular, oil separation does not occur despite excessive heat being applied, so that long-term room temperature storage is possible. Furthermore, it is more preferable in the so-called retort treatment in which the product temperature at the center of the food is heated at 120 ° C. for 4 minutes or more or equivalent or more. In addition, as an upper limit temperature of a high temperature process, 150 degrees C or less is preferable. The high-temperature treatment method refers to a high-temperature treatment method generally performed on processed foods such as retort heating, steaming, hot water roasting, and high-temperature short-time heating for the purpose of cooking and sterilization.

The method for producing the sauces of the present invention comprises edible fats and / or meat-derived fats and oils used in the present invention, proteins containing milk proteins, and the processed liquid egg white and / or the processed dried egg white. It only has to be manufactured.

For example, firstly, a cooked or semi-cooked sauce is prepared by blending the edible fat and / or meat-derived fat and oil, the protein containing milk protein, and the processed liquid egg white and / or the processed dried egg white. Next, the obtained sauce has a gas barrier layer made of a heat-resistant container such as a can, a retort pouch, preferably an aluminum foil, an organic resin-coated polyethylene terephthalate (manufactured by Kureha Chemical Co., Ltd., trade name “Besera”), etc. A gas barrier layer-containing heat-resistant pouch or a standing pouch having self-supporting property is filled and sealed, and the sealed material is subjected to high-temperature treatment at 110 to 135 ° C. for 5 to 60 minutes.

Hereinafter, the present invention will be specifically described based on examples, comparative examples, and test examples. The present invention is not limited to these.

[Production Example 1 of processing liquid egg white for the product of the present invention]
34 parts raw egg white (3.6 parts egg white protein, phosphorus content 4 × 10 ⁻³ parts), 10 parts rapeseed oil, 6 parts sucrose, 0.2 parts raw egg yolk (phosphorus content 1 × 10 ⁻³ parts), yeast 100 parts of egg white mixture (pH 6.8) consisting of 0.05 part of extract, 0.15 part of 50% lactic acid and 49.5 parts of fresh water was stirred and prepared. The obtained egg white mixture was heated at 85 ° C. for 30 minutes while stirring at high speed, then cooled to 35 ° C. with cold water, and then 0.01 part of a lactic acid bacteria starter (Lactobacillus bulgaricus, Streptococcus thermophilus) was added at 35 ° C. Fermented for 48 hours to pH 4.2. Next, the fermented liquid is sterilized by heating at 85 ° C. for 5 minutes, then cooled to 40 ° C. with cold water, then treated at a pressure of 10 MPa using a high-pressure homogenizer, and cooled to a product temperature of 10 ° C. with cold water. Processing liquid egg white 1 was manufactured.

The obtained processing liquid egg white 1 for the product of the present invention contains 3.6% egg white protein, 5 × 10 ⁻³ % phosphorus, 10% edible oil and fat, and has a viscosity of 2,200 mPa · s (product temperature 10 ° C.), It consists of an oil-in-water emulsion having a pH of 4.2 and an average particle size of 25 μm, and the processed liquid egg white is lactic acid fermented.

[Production Example 2 of processing liquid egg white for the product of the present invention]
50 parts raw egg white (5.3 parts egg protein, phosphorus content 5 × 10 ⁻³ parts), 12 parts rapeseed oil, 6 parts sucrose, 0.2 parts raw egg yolk (phosphorus content 1 × 10 ⁻³ parts), yeast 100 parts of egg white mixture (pH 7.0) consisting of 0.05 part of extract, 0.15 part of 50% lactic acid and 31.3 parts of fresh water was stirred and prepared. The resulting egg white mixture was heated at 75 ° C. for 15 minutes while stirring at high speed, then cooled to 35 ° C. with cold water, and then 0.01 part of a lactic acid bacteria starter (Lactobacillus bulgaricus, Streptococcus thermophilus) was added at 35 ° C. Fermented for 24 hours to pH 4.4. Next, the fermented liquid is sterilized by heating at 85 ° C. for 5 minutes, then cooled to 45 ° C. with cold water, then treated at a pressure of 30 MPa using a high-pressure homogenizer, cooled to a product temperature of 10 ° C. with cold water, and used for the present invention product. Processing liquid egg white 2 was produced.

The obtained processing fluid egg white 2 for the product of the present invention contains 5.3% egg white protein, 6 × 10 ⁻³ % phosphorus, 12% edible oil and fat, and has a viscosity of 7,200 mPa · s (product temperature 10 ° C.). It consists of an oil-in-water emulsion having a pH of 4.4 and an average particle size of 18 μm, and the processed liquid egg white is lactic acid fermented.

[Production Example 3 of Processed Dry Egg White for Products of the Present Invention]
The processing liquid egg white obtained in Production Example 1 (solid content 20%, egg white protein 3.6%, phosphorus 5 × 10 ⁻³ %) 20 parts, dextrin 2 parts and fresh water 78 parts were mixed, It was spray-dried under conditions of an air blowing temperature of 160 ° C. and an exhaust air temperature of 65 ° C. to produce processed dried egg white 3 (solid content: 96%) for the product of the present invention.

The obtained processed dried egg white 3 for the product of the present invention contains egg white protein 11.5%, phosphorus 16 × 10 ⁻³ %, edible oil and fat 32%, pH 4.2, and lactic acid-fermented processed liquid egg white. It is powdered.

[Production Example 1 of Processing Product Egg White for Comparative Product]
In Production Example 1 of the processed liquid egg white for the product of the present invention, lactic acid fermentation containing no edible fats and oils was carried out in the same manner as in all the steps of Production Example 1 of the processed liquid egg white for the inventive product, except for 10 parts of rapeseed oil. After preparing the processed liquid egg white, 90 parts of the processed liquid egg white is mixed with 10 parts of rapeseed oil, then treated with a high-pressure homogenizer at a pressure of 10 MPa, cooled to a product temperature of 10 ° C. with cold water, and processed for comparative products. Egg white 1 was made.

The obtained processed product egg white 1 for comparison product contains 3.6% egg white protein, 5 × 10 ⁻³ % phosphorus, 10% edible oil and fat, has a viscosity of 700 mPa · s (product temperature: 10 ° C.), and has a pH of 10%. 4.2, consisting of an oil-in-water emulsion having an average particle size of 22 μm, and the processed liquid egg white is lactic acid fermented.

[Production Example 2 for Comparative Product Processing Egg White]
In Production Example 1 of the processed liquid egg white for the product of the present invention, the steps up to the addition of the lactic acid bacteria of Production Example 1 of the processed liquid egg white for the product of the present invention with the same composition as in Production Example 1 of the processed liquid egg white of the present invention product After that, the pH was adjusted to 4.2 with 50% lactic acid, then treated with a high-pressure homogenizer at a pressure of 10 MPa, cooled to a product temperature of 10 ° C. with cold water, and a comparative product processing egg white 2 was produced. .

The resulting processed product egg white 2 for comparison product contains 3.6% egg white protein, 5 × 10 ⁻³ % phosphorus, 10% edible oil and fat, and has a viscosity of 1,500 mPa · s (product temperature 10 ° C.), Although it consists of an oil-in-water emulsion having a pH of 4.2 and an average particle size of 21 μm, the processed liquid egg white is not lactic acid-fermented.

[Production example of fermented milk for comparison]
In Production Example 1 of the processed liquid egg white for the product of the present invention, except that 34% of raw egg white (3.6 parts of egg white protein) was replaced with 10.6% of skim milk powder (3.6% of protein) and 23.4% of fresh water. A fermented milk for comparison was prepared in the same manner as in Production Example 1.

The obtained fermented milk for a comparative product contains 3.6% milk protein, 110 × 10 ⁻³ % phosphorus, 10% edible oil and fat, has a pH of 4.1, and is lactic acid fermented.

[Test Example 1]
Preparation of the following model retort sauce containing the processed liquid egg white 1 and 2 for the inventive product and the processed liquid egg white of the processed liquid egg white 1 and 2 for the comparative product, the fermented milk and the edible oil and fat, The content, separation of fats and oils after high-temperature treatment, and the effect on milk flavor were examined. That is, according to the recipe of Table 1, 100 g of each processed liquid egg white and / or fermented milk was put into a household mixer (manufactured by Sanyo Electric Co., Ltd .: SM-L56 type mixer PRO Big 1200), and a transformer was connected. 100 g of rapeseed oil was gradually poured in 1 minute while stirring at 40 V (volt), and further treated for 5 minutes at the same rotation. 200 g of fresh water was added to 200 g of the obtained mixed liquid, and the mixture was stirred for 1 minute at 40 volts using a mixer connected to the above transformer to prepare 400 g of an emulsified model sauce. 100 g of the obtained emulsified model sauce was filled in a transparent retort pouch, sealed so as to have as little head space as possible, and then subjected to a high temperature treatment at 120 ° C. for 30 minutes. About the obtained model retort sauce, the maintenance of milk flavor and the separation state of fats and oils were evaluated based on the following evaluation criteria.

<Evaluation criteria>
A: Milk flavor is maintained.
B: The milk flavor is almost maintained.
C: The milk flavor is clearly weak.

<Evaluation criteria>
(Double-circle): Separation of fats and oils is hardly observed.
○: Slight separation of oil and fat is observed but is not a problem.
(Triangle | delta): A small amount of fats and oils have isolate | separated.
X: Fats and oils are clearly separated.

From Table 1 and Table 2, the mixing ratio of the milk protein and the processed liquid egg white (in terms of egg white protein) is from 10: 0 (fermented milk for comparison product) to 5: 5 (the processed liquid egg white for the product according to the present invention, comparison). By using the processed liquid egg white 1 for the product or the processed liquid egg white 2 for the comparative product) or 4: 6 (the processed liquid egg white 2 for the product of the present invention), the phosphorus content with respect to the whole sauce was reduced to about half. However, lactic acid-fermented oil-and-fat-free processing liquid egg white 1 that has been homogenized by adding edible oil and fat has a mean particle size of 40 μm or less, but has a viscosity lower than 800 mPa · s, and is a model. A small amount of oil was separated when blended with the retort sauce. Moreover, although the processing liquid egg white 2 for comparative products which is not lactic-acid-fermented has a viscosity of 800 mPa * s or more and an average particle diameter of 40 micrometers or less, fats and oils are clearly separated when it mixes with a model retort sauce. The milk flavor was also clearly weak. In contrast, the processing liquid egg whites 1 and 2 of the present invention fermented with lactic acid in a state containing fats and oils have a viscosity of 800 mPa · s or more and an average particle size of 40 μm or less, and when mixed with a model retort sauce, the fats and oils are almost separated. It was kept in the sauce without being preserved, and the milk flavor was also preserved.

[Test Example 2]
In Production Example 1 of the processed liquid egg white for the product of the present invention, the processed liquid egg white in the mixed amount of the egg white protein and the edible fat in the following table was changed by changing the blended amount of raw egg white and rapeseed oil. It was prepared in the same manner as above. Next, prepare a model retort sauce that contains each processed liquid egg white and edible oil and fat. The effect of retort sauce on oil separation due to the difference in the amount of egg white protein and edible oil and fat in each processed liquid egg white Examined. The processed liquid egg white obtained is an oil-in-water emulsion having a viscosity of 800 mPa · s or higher (product temperature 10 ° C.), a pH of 3.8 to 4.5, and an average particle size of 40 μm or less. Processed liquid egg white, wherein the processed liquid egg white is lactic acid fermented. Further, the evaluation test was performed visually in the same manner as in Test Example 1.

From Table 3, it can be seen that the processing liquid egg white in which the amount of egg white protein is less than 2% or the processing liquid egg white in which the amount of edible oil and fat is less than 5% is small or apparently separated from the fat when mixed in the model retort sauce. On the other hand, the processed liquid egg white containing 2-8% egg white protein and 5-20% edible oil / fat is not separated from the oil / fat when blended with the model retort sauce, or is not problematic. Was retained.

[Test Example 3]
In Production Example 1 of the processed liquid egg white for the product of the present invention, the same method as in Production Example 1 of the processed liquid egg white for the product of the present invention was performed except that the cooling temperature after lactic acid fermentation and heat sterilization was performed to the temperature shown in the following table. A processing liquid egg white was prepared. Next, the model retort sauce which mix | blended each processed liquid egg white obtained and edible fats and oils was prepared, and the influence on the fat separation of the retort sauce by the difference in the cooling temperature of each processed liquid egg white was investigated. The obtained processed liquid egg white is a processed liquid egg white made of an oil-in-water emulsion having a pH of 3.8 to 4.5, and the processed liquid egg white is lactic acid fermented. Further, the evaluation test was performed visually in the same manner as in Test Example 1.

From Table 4, the processed liquid egg white, which has been cooled only to a temperature higher than 55 ° C., has a viscosity of 800 mPa · s or higher (product temperature: 10 ° C.), but has an average particle size larger than 40 μm, and is a model retort sauce. A small amount of fats and oils were separated when blended in. In addition, the processed liquid egg white, which has been cooled to a temperature lower than 30 ° C., has an average particle size of 40 μm or less, but has a viscosity lower than 800 mPa · s (product temperature 10 ° C.), and a small amount when blended into a model retort sauce. Oils and fats were separated. On the other hand, the processed liquid egg white which has been cooled to 30 to 55 ° C. has a viscosity of 800 mPa · s or more (product temperature 10 ° C.) and an average particle size of 40 μm or less. It was not separated or was not problematic and was retained in the source. In particular, the processed liquid egg white which has been cooled to 35 to 50 ° C. has a viscosity of 1,000 mPa · s or more (product temperature 10 ° C.) and an average particle size of 30 μm or less. Retained in the sauce without separation.

[Test Example 4]
In the production example 1 of the processed liquid egg white for the product of the present invention, the processing liquid was prepared in the same manner as in Production Example 1 of the processed liquid egg white for the inventive product, except that the treatment time was changed so that the lactic acid fermentation had the pH shown in the following table. Egg white was prepared. Next, model retort sauces containing each processed liquid egg white and edible fats and oils were prepared, and the effect on fat separation of retort sauces due to differences in the degree of lactic acid fermentation of each processed liquid egg white (difference in pH) I investigated. The obtained processed liquid egg white is a processed liquid egg white made of an oil-in-water emulsion having a viscosity of 800 mPa · s or higher (product temperature 10 ° C.) and an average particle size of 40 μm or lower. Egg white is lactic acid fermented. Further, the evaluation test was performed visually in the same manner as in Test Example 1.

From Table 5, the processing liquid egg white fermented with lactic acid so as to have a pH of 3.8 to 4.5 was retained in the sauce with almost no separation of fats and oils when blended with the model retort sauce.

[Test Example 5]
Carbonara sauce was produced by a conventional method according to the recipe in Table 6. In other words, fresh water is added to a spherical kneader, and while stirring and heating, Parmashino Leisano, the processed liquid egg white obtained in Production Example 1 of the processed liquid egg white for the inventive product (the processed liquid egg white for the inventive product 1), egg yolk, soybean Salad oil, sugar alcohol, salt, black pepper, xanthan gum and acetylated adipic acid crosslinked starch were added and heated to 90 ° C. to obtain 100 kg of carbonara sauce. 140 g (one serving) of each obtained sauce was filled and sealed in an aluminum pouch. Thereafter, the sealed product was subjected to a high temperature treatment at 120 ° C. for 20 minutes, and cooled to a product temperature of 10 ° C. with cold water to produce a carbonara sauce. Moreover, the evaluation test was conducted by sensory flavor evaluation and visual appearance evaluation in the same manner as in Test Example 1.

As a result, the carbonara sauce of Example 1 was found to have a phosphorus content of 71% relative to Comparative Example 1 by setting the blending ratio of milk protein and processed liquid egg white (in terms of egg white protein) to 6.6: 3.4. The milk flavor was maintained, and almost no separation of fats and oils was observed from the sauces. Moreover, the phosphorus content of Example 1 was 14.2 mg per 1 g of protein, which was preferable as a source for kidney disease patients, particularly for peritoneal dialysis patients.

[Test Example 6]
In Example 1, in place of the 30% formulation of the processed liquid egg white 1 for the present invention product (egg white protein 3.6%, phosphorus content 5 × 10 ⁻³ %), Production Example 3 of the processed dried egg white for the present product 3 10% of the processed and dried egg white (processed and dried egg white 3 for the product of the present invention) (egg white protein 11.5%, phosphorus content 16 × 10 ⁻³ %) obtained in 1), and 5 mm diced pork bacon (protein) Carbonara sauce of Example 2 was produced in the same manner as in Example 1 except that 0.5% of 12.9% and phosphorus content of 230 × 10 ⁻³ %) were blended. Moreover, the evaluation test was conducted by sensory flavor evaluation and visual appearance evaluation in the same manner as in Test Example 1.

As a result, the carbonara sauce of Example 2 was found to have a phosphorus content of 71% relative to Comparative Example 1 by setting the mixing ratio of milk protein and processed liquid egg white (in terms of egg white protein) to 6.6: 3.4. The milk flavor was maintained, and almost no separation of fats and oils was observed from the sauces. In addition, the phosphorus content of Example 2 was 14.2 mg per gram of protein, which was preferable as a source for kidney disease patients, particularly for peritoneal dialysis patients.

[Test Example 7]
According to the recipe of Table 7, white sauce was produced by a conventional method. In other words, fresh water is added to a spherical kneader, and the processed liquid egg white obtained in Production Example 2 of concentrated milk, fresh cream, butter, and processed liquid egg white of the present invention while stirring and heating so as not to burn (the processed liquid for processed product of the present invention) Egg white 2), salt, and xanthan gum were added to reach 80 ° C., and the mixture was further stirred for 3 minutes at the same temperature to stop heating to obtain 100 kg of white sauce. The obtained sauce was filled and rolled into a steel can by 300 g (2 servings). Thereafter, the sealed product was subjected to a high temperature treatment at 120 ° C. for 20 minutes, and cooled to a product temperature of 10 ° C. with cold water to produce a white sauce. Moreover, the evaluation test was conducted by sensory flavor evaluation and visual appearance evaluation in the same manner as in Test Example 1.

As a result, the white sauce of Example 3 has a phosphorus content of up to 32% compared to Comparative Example 3 by setting the blending ratio of milk protein and processed liquid egg white (in terms of egg white protein) to 3.2: 6.8. The milk flavor was maintained, and almost no separation of fats and oils was observed from the sauces. In the white sauce of Example 4, the phosphorus content was lowered to 23% compared to Comparative Example 3 by setting the blending ratio of milk protein and processed liquid egg white (in terms of egg white protein) to 2.3: 7.7. The milk flavor was almost retained, and almost no separation of fats and oils was observed from the sauces. On the other hand, in the white sauce of Comparative Example 2, the phosphorus content is reduced to 12% compared to Comparative Example 3 by setting the blending ratio of milk protein and processed liquid egg white (egg white protein equivalent) to 0.9: 9.1. The separation of fats and oils from the sauces was hardly observed, but the milk flavor was clearly weakened. In addition, the phosphorus contents in Examples 3 and 4 were 9.7 mg and 6.9 mg per gram of protein, respectively, which were preferable as sources for kidney disease patients, particularly peritoneal dialysis patients.

From the results of Test Examples 5 to 7 above, when the mixing ratio of milk protein and processed liquid egg white (equivalent to egg white protein) is 2: 8 to 8: 2, the phosphorus content is reduced to about 20% at the maximum, and almost milk The flavor was retained and almost no separation of fats and oils was observed from the sauces. In particular, when the blending ratio is 3: 7 to 7: 3, the phosphorus content is lowered to a maximum of about 30%, the milk flavor is maintained without being impaired, and separation of fats and oils from the sauces is hardly observed. . On the other hand, when the blending ratio was 10: 0 to 8: 2, the phosphorus content did not fall below 80%, and when the blending ratio was 2: 8 to 0:10, the milk flavor was clearly weakened. That is, by using a specific amount of the processed liquid egg white and / or processed dried egg white of the present invention for the sauces, the phosphorus content is lowered, and further, a part of the milk protein which is the object of the present invention is replaced with the egg white protein. Nevertheless, it was possible to produce sauces in which the milk flavor inherent in the sauces and the fats and oils in the sauces were retained.

Claims (4)

In sauces containing 1% or more of edible fat and / or meat-derived fat and oil and 0.5 to 6% of protein containing milk protein, 2% to 8% of egg white protein and 5 to 20% of edible fat and oil are blended, A processing liquid egg white comprising an oil-in-water emulsion having a viscosity of 800 mPa · s or more (product temperature: 10 ° C.), a pH of 3.8 to 4.5, and an average particle diameter of 40 μm or less. Sources characterized in that a processing liquid egg white obtained by lactic acid fermentation is blended, and a blending ratio of the milk protein and the processing liquid egg white (in terms of egg white protein) is 2: 8 to 8: 2. The processing liquid egg white is lactic acid fermented so that the pH becomes 3.8 to 4.5 in an egg white mixed liquid containing 2 to 8% of egg white protein and 5 to 20% of edible fats and oils. The sauce according to claim 1, which is a processed liquid egg white obtained by cooling the fermentation liquid to 30 to 55 ° C and then homogenizing it. 3. Sauces according to claim 1 or 2, wherein the processed liquid egg white is mixed with processed dried egg white. 4. Sauces according to claims 1 to 3 for use in patients with kidney disease.