JP5136467B2 - Egg white foaming improver - Google Patents

Description

  The present invention relates to a foamability improver and a method for improving the foamability of egg whites, particularly for egg whites whose foamability is reduced by freezing, drying or egg yolk mixing.

  Egg white has foaming properties and is frequently used as a raw material for processed foods such as confectionery bread. However, egg whites that have been frozen, dried, etc. for long-term distribution and storage can be used for foaming purposes after thawing or dissolving in water. There was a problem that it was lower than that, that is, foamability was lowered. In addition, egg white mixed with egg yolk at the time of splitting also has a problem that its foamability is low.

  As means for improving this, it has been proposed to add and mix cyclodextrin to egg white (Patent Document 1). However, in this method, in order to uniformly disperse the cyclodextrin, when the time after the addition has elapsed, it has to be stirred again, and there is a problem that the effect tends to vary.

  On the other hand, Patent Document 2 reports the use of water-soluble hemicellulose derived from soybean as a foaming agent. However, when this foaming agent was used in combination with egg white, although there was an effect of improving the texture and stability of meringue, there was no effect of improving foaming properties such as increasing the specific volume after foaming. In addition, effects on egg whites with reduced foaming properties such as frozen egg whites, dried egg whites, and egg whites mixed with egg yolk are not considered.

  Patent Document 3 describes that a water-soluble soybean polysaccharide extracted by heating at a temperature of pH 2.4 to 4.0 at a temperature of 100 ° C. or higher has excellent emulsifying properties. Is not shown. Patent Document 4 shows that the water-soluble soybean polysaccharide obtained in the same manner has a foam stabilizing effect, but this is based on the fact that the foam formed in the beer-like beverage is difficult to disappear. However, there is no suggestion that the amount of foaming increases.

Japanese Patent Publication No.51-37328 JP-A-5-244880 WO2004 / 078335 WO2008 / 069027

The present invention relates to a foaming agent and a method for improving foamability that significantly improve the foamability of egg white in general such as egg white mixed with egg white, especially frozen egg white, dried egg white, or egg white mixed with egg yolk. The purpose is to provide.

  As a result of intensive studies on the above problems, the present inventors have obtained a large amount of water-soluble soybeans obtained by heat extraction from soybeans or processed soybeans at a pH of 2.4 to 4.0 at a temperature exceeding 100 ° C. By adding saccharides to egg white, the specific volume after foaming was increased, and the phenomenon that foamability was greatly improved was found and the present invention was completed.

That is, the present invention
(1) Foamability for egg white containing water-soluble soybean polysaccharide obtained by heating and extracting from soybean or a processed soybean product at a pH of 2.4 to 4.0 at a temperature exceeding 100 ° C. Improver.
(2) The foam improving agent for egg white according to (1), wherein the egg white has been subjected to a freezing treatment or a drying treatment, or is mixed with egg yolk.
(3) A method for improving the foamability of egg white using the foamability improver of (1).
(4) The method for improving the foamability of egg white according to (3), wherein the water-soluble soybean polysaccharide is added in an amount of 0.5 to 100% by weight based on the solid content of egg white.
(5) A method for producing egg white with improved foamability, comprising adding the foamability improver of (1).
(6) The method for producing egg white with improved foamability according to (5), wherein the water-soluble soybean polysaccharide is added in an amount of 0.5 to 100% by weight based on the egg white solid content.
It is.

  According to the present invention, the foamability of egg white can be greatly improved. In ordinary water-soluble soybean polysaccharide, the specific gravity of meringue cannot be reduced, and only the effect of imparting stability and fineness of texture is obtained, but according to the present invention, the specific gravity of meringue is reduced, etc. The foaming property improving effect of increasing the specific volume after foaming is obtained.

  In addition, when added to egg white with reduced foaming properties, such as frozen egg white, dried egg white, and egg white mixed with egg yolk, the ratio after foaming is higher than when added to normal raw egg white liquid. Volume increases and foamability improves. Depending on the amount added and the foaming conditions, foaming properties equivalent to or higher than raw egg white liquid can be obtained.

  Hereinafter, the present invention will be described in detail.

(Water-soluble soybean polysaccharide)
The soybean or the processed soybean product used in the present invention is preferably a cotyledon part of soybean, and more preferably so-called okara, which is a by-product in the production process of tofu or isolated soybean protein, contains a large amount of polysaccharides. In addition, when tofu okara is used as a raw material, a low-molecular water-soluble fraction is removed in advance, and when okara that is produced as a by-product in the separated soybean protein production process is used, fat-soluble components are further removed. Therefore, it can be used more advantageously as a raw material.

  The water-soluble soybean polysaccharide used in the present invention is the above-mentioned soybean or a processed soybean product having an acidic pH of pH 2.4 to 4.0, preferably pH 2.8 to 3.7, most preferably pH 3.0 to 3.5, 100 It is obtained by heat extraction at a temperature exceeding ℃. The heating time is appropriately determined in consideration of the heating temperature, but is usually from 10 minutes to 5 hours, preferably from 30 minutes to 2 hours. The water-soluble soybean polysaccharide obtained under such conditions is reported in Patent Document 3 described above as having high emulsifying ability. The water-soluble soybean polysaccharide preferably has an average molecular weight of 5,000 to 1,000,000, more preferably 10,000 to 300,000, and the solution viscosity is preferably 150 mPa · s ( 20 ° C.) or less, more preferably 50 mPa · s or less. If the molecular weight is too large, the viscosity increases too much and it becomes difficult to handle, and if it is too small, the function is difficult to obtain. The average molecular weight is a value determined by gel filtration HPLC using TSK-GEL G-5000PWXL column using standard pullulan (Showa Denko KK) as a standard substance.

  Some water-soluble soybean polysaccharides obtained under other conditions have emulsifying ability, but these water-soluble soybean polysaccharides have a low foaming effect on egg white. The action origin of the water-soluble soybean polysaccharide used in the present invention to improve the foaming property of egg white is not clear, but is not considered to be simply correlated with emulsification.

(Egg white)
The egg white in the present invention is a liquid raw egg white obtained by splitting a chicken egg and separating the egg yolk, and a treatment such as filtration, sterilization treatment, freezing treatment, concentration treatment, or drying treatment on the egg white. Including one or more. In particular, the effect of the present invention is remarkably exhibited in egg whites with reduced foaming properties due to freezing treatment, drying treatment, and the like, and egg whites in which egg yolk is mixed during split egg separation and the like. Furthermore, the present invention can be preferably used for egg whites which have a plurality of processes and properties such as freezing process, drying process, and mixing of egg yolk, and thus foaming properties are further reduced.

(Freezing treatment of egg white)
The egg white freezing treatment in the present invention is a treatment for freezing egg white liquid by a conventional method. Egg white liquor can be obtained by splitting raw eggs with shells, and those obtained by dissolving dried egg white in water, and those that have been heat-sterilized by conventional methods to such an extent that egg white liquor does not cause heat denaturation, etc. Can be used as appropriate.

(Drying of egg white)
The egg white drying process in the present invention is a process for drying egg white liquid by a conventional method, and any drying method such as spray drying, stationary drying, vacuum freeze drying, continuous drum drying, etc. is employed. There is no problem. In addition, as egg white liquid here, in addition to those obtained by splitting raw eggs with shells, those obtained by thawing frozen egg white, and further heat sterilizing treatment to the extent that egg white liquid does not cause heat denaturation Or those subjected to desugaring treatment using enzymes, yeasts, bacteria, etc. as necessary can be used as appropriate.

(Egg white mixed with egg yolk)
The egg white mixed with egg yolk is egg white having a low specific volume after foaming and a reduced foaming property by mixing egg yolk at the time of split egg separation as described above. Specific examples include those in which egg yolk is mixed in an amount of 0.05 to 1% by weight, preferably 0.1 to 0.4% by weight, with respect to the egg white. The egg white mixed with egg yolk is further subjected to freezing and drying treatment, whereby the effects of the present invention are remarkably exhibited.

(Addition amount)
Although the preferable addition amount of the water-soluble soybean polysaccharide in the present invention varies depending on the properties of the egg white used, it is 0.5 to 100% by weight, preferably 1 to 50% by weight in terms of egg white solid content. In particular, 2-10% by weight is preferable when the egg white is not accompanied by a drying treatment, and 5-30% by weight is preferred when the egg white is accompanied by a drying treatment. If the amount of water-soluble soybean polysaccharide is too small, it is difficult to obtain a sufficient effect, and if it is too much, there is a possibility that the color and flavor may be affected.

(Addition method)
The foamability improver containing the water-soluble soybean polysaccharide in the present invention as an active ingredient can be used for egg white as follows. That is, after adding water-soluble soybean polysaccharide to the various egg white liquids described above and dissolving them, the mixture is foamed by stirring at high speed with a Kenwood mixer or the like. Egg white liquor in which water-soluble soy polysaccharide is uniformly dissolved is dried, and powdered egg white is dissolved in water and foamed in the same manner as above, or after thawing frozen egg white, water-soluble soy polysaccharide May be uniformly dissolved and foamed. Alternatively, dry egg white may be mixed with water-soluble soybean polysaccharide powder and dissolved in water to be foamed.

  In the egg white foamability improver and the foamability improvement method using the same of the present invention, in addition to egg white and water-soluble soybean polysaccharide, sugar, flour, sweetener, acidulant as required for the product to be prepared , Salt, fragrance, polysaccharides, thickener, dietary fiber, starch, dextrin, and other materials that support the foaming and stability of meringue, and the ingredients that make up the flavor and physical properties of the product . These can be used in combination with water-soluble soybean polysaccharides in advance as a foaming improver or as a mixed powder, or after dissolving these materials in egg white liquid, water-soluble soybean polysaccharides are used as foaming agents. It may be added. In particular, when these raw material powders and water-soluble soybean polysaccharide powders are mixed in advance and then added to the egg white liquid, the water-soluble soybean polysaccharide powders are less likely to become lumps and quickly and uniformly disperse and dissolve. Convenient.

Production Example Preparation of Water-Soluble Soy Polysaccharide A (pH 3.0 Extraction) The present invention will be described by describing examples below. Two times the amount of water was added to raw okara obtained in the process of producing isolated soybean protein, the pH was adjusted to 3.0 with hydrochloric acid, and the mixture was extracted by heating at 120 ° C. for 1.5 hours. The heated extraction slurry pH after cooling was 2.98. The pH of the recovered slurry was adjusted to 5.0 and then centrifuged (10,000 × g, 30 minutes) to separate the supernatant and the precipitate. The precipitate thus separated is further washed with an equal weight of water, centrifuged, and the supernatant is combined with the previous supernatant, followed by desalting by electrodialysis, and then dried to obtain a highly emulsified water solution. Water-soluble soybean polysaccharide A, which is a soluble soybean polysaccharide, was obtained.

Example 1 Effect on Raw Egg White and Frozen Egg White The egg was split and the liquid egg white separated was well stirred and homogenized. After dissolving 0.5% by weight of water-soluble soybean saccharide A in this egg white liquid (egg white solid concentration: 12% by weight), the temperature was adjusted to 10 ° C., and Kenwood mixer (Kenmix Aiko Pro, manufactured by Aikosha Manufacturing Co., Ltd.) KM600) was stirred for 1 minute at a scale of 6 and the foaming was expressed as a specific volume (cc / g). On the other hand, the liquid egg white that had been split and separated was well stirred and homogenized, and 200 g of this egg white liquid was placed in a pouch and sterilized in a hot water bath at 56 ° C. for 3.5 minutes. After cooling, it was snap frozen at -50 ° C and stored at -18 ° C to make frozen egg white. 0.5% by weight of water-soluble soybean saccharide A was dissolved in frozen egg white (egg white solid concentration: 12% by weight) thawed under running water, and the foaming was measured in the same manner as the above raw egg white and expressed as a specific volume.

○ Table 1 (Effects of raw egg white and frozen egg white)

  The specific volume indicates that the larger the value, the larger the volume of bubbles per weight. As shown in Table 1, it was found that the addition of water-soluble soybean polysaccharide A increased the specific volume of both raw egg white and frozen egg white and increased foamability. The non-volume increasing effect was remarkably observed in frozen egg white.

Comparative production example Preparation of water-soluble soybean polysaccharide B (pH 4.5 extraction) Water-soluble soybean polysaccharide B was obtained under the heating conditions described in Patent Document 2 according to the production example. That is, twice the amount of water was added to raw okara, the pH was adjusted to 4.5 with hydrochloric acid, and the mixture was extracted by heating at 120 ° C. for 1.5 hours. After cooling, the mixture was centrifuged (10,000 × g, 30 minutes), and separated into a supernatant and a precipitate. The separated precipitate is further washed with an equal weight of water, centrifuged, and the supernatant is combined with the previous supernatant, followed by desalting by electrodialysis, and then dried to obtain a normal water solution. Water-soluble soybean polysaccharide B, which is a soluble soybean polysaccharide, was obtained.

Example 2 Comparison with normal water-soluble soybean polysaccharide
Using water-soluble soybean polysaccharide A extracted at pH 3.0 or water-soluble soybean polysaccharide B extracted at pH 4.5, 1 wt% each was dissolved in 200 g of frozen egg white thawed under running water in the same manner as in Example 1. The foaming was measured and expressed in specific volume (cc / g).

○ Table 2 (Comparison with normal water-soluble soybean polysaccharide)

  The water-soluble soybean polysaccharide A had a large specific volume and improved foamability. On the other hand, the water-soluble soybean polysaccharide B had a specific volume smaller than that of no addition, and the water-soluble soybean polysaccharide obtained by this production method was found not to have a foaming improvement effect that increases the specific volume. .

Example 3 Effect on egg white mixed with egg yolk Liquid egg white mixed with 0.2% by weight of egg yolk (solid content concentration: 12% by weight) was well agitated and homogenized. In this egg white liquid, 1.0% by weight of water-soluble soybean polysaccharide A was dissolved. 200 g of this was put into a pouch and sterilized, frozen and thawed according to Example 1. For the egg white liquid before sterilization and the egg white liquid after thawing, the foaming was measured in the same manner as in Example 1 and expressed in specific volume (cc / g). Moreover, the thing which does not add water-soluble soybean polysaccharide A measured foaming similarly before disinfection and after thawing | decompression.

○ Table 3 (Effects of egg white mixed with egg yolk)

  The results are shown in Table 3. Even in egg white liquor mixed with egg yolk and having reduced foamability, water-soluble soybean polysaccharide had the effect of increasing the specific volume. With frozen egg white, the range of improvement in foamability was larger.

Example 4 Added amount and effect of frozen egg white In the same manner as in Example 1, sterilized, frozen, and thawed egg white was prepared. However, water-soluble soybean polysaccharide A was added in an amount of 0 to 1.2% by weight based on egg white. After thawing the running water, the foaming was measured in the same manner as in Example 1 and expressed in specific volume (cc / g). As shown in Table 4, the specific volume increases as the amount added increases, and the effect increases. In particular, when 0.5% by weight or more is added, a remarkable effect is seen and good. When 0.7% by weight or more was added, foaming properties equivalent to or higher than raw egg white were obtained.

○ Table 4 (Addition amount and effect in frozen egg white)

Example 5 Addition amount and effect in dried egg white 1 part by weight of dried egg white (“dry egg white K” manufactured by QP Corporation) was added to 7 parts by weight of water and stirred to obtain a liquid egg white liquid (solid content concentration) 12% by weight). 0 to 5% by weight of water-soluble soybean polysaccharide A was added to 200 g of this egg white solution and dissolved. The foaming was measured in the same manner as in Example 1 and expressed in specific volume (cc / g). As shown in Table 5, the foamability of the dried egg white was greatly improved by the water-soluble soybean polysaccharide A. In order to improve the foaming property, although a little more than that of frozen egg white, a sufficient effect was observed with the addition of about 2% by weight.

○ Table 5 (Effect of added amount in dry egg white)

Example 6 Effect on Egg White Dried After Addition 0.3 kg of water-soluble soybean polysaccharide A was added to 10 kg of liquid egg white (solid content concentration: 12% by weight) which had been split and separated, and dissolved uniformly. This was spray-dried using a spray dryer at an air blowing temperature of 160 ° C. and an exhaust air temperature of 70 ° C. to obtain dried egg white. One part by weight of this dried egg white was dissolved in 7 parts by weight of water to form a liquid, and the foaming was measured in the same manner as in Example 1 and expressed in specific volume (cc / g). By adding the water-soluble soybean polysaccharide A, the foamability was greatly improved as compared with dry egg white without addition, and a foam volume of about 1.3 times was obtained.

Example 7 Preparation of meringue Water-soluble soybean polysaccharide A was added to the egg white liquid obtained by sterilization, freezing and thawing in the same manner as in Example 1 so that the amount was 1% by weight, and the same amount of sugar as frozen egg white. Was added and dissolved, and the meringue was prepared by high-speed stirring with a Kenwood mixer. The obtained meringue had a foaming property equivalent to that of raw egg white and was stable. Further, when a sponge cake was baked using this meringue as a raw material, a sponge having a stable dough even after adding flour or the like, having a shape-retaining ability even after baking, and having no abnormality in flavor and color was obtained.

Claims (6)

For egg whites having an effect of increasing specific volume , which is obtained by heat extraction from soybeans or processed soybeans at a pH of 2.4 to 4.0 at a temperature exceeding 100 ° C. Foam improver. The foamability improver for egg white having a specific volume increasing effect according to claim 1, wherein the egg white has been subjected to a freezing treatment or a drying treatment or mixed with egg yolk. A method for increasing the specific volume of foamed egg white using the foamability improver of claim 1. The method for increasing the specific volume of foamed egg white according to claim 3, wherein the water-soluble soybean polysaccharide is added in an amount of 0.5 to 100% by weight based on the egg white solid content. A method for producing a foamable egg white having an increased specific volume, wherein the foamability improver of claim 1 is added. The method for producing foamable egg white having an increased specific volume according to claim 5, wherein the water-soluble soybean polysaccharide is added in an amount of 0.5 to 100% by weight based on the egg white solid content.