JP5878793B2 - Processed egg white and method for producing the same - Google Patents

Description

  The present invention relates to a processed egg white and a method for producing the same. More specifically, the present invention relates to a processed egg white having a foaming property equivalent to or higher than that of a raw egg white liquid in which egg yolk is not mixed while maintaining a good egg white flavor, and a method for producing the same. .

Egg white has the unique property of foaming with protein denaturation when it is vigorously stirred. Using this egg white property, confectionery such as sponge cake and mousse, bread, souffle omelet, etc. are produced. Things have been done.
As the egg white used in such foods, it is desired to have a high foaming property. When the egg white is foamed for a certain period of time, the foaming is high (the volume of the foaming is large) and the foaming is hard. Is required.

In order to improve the foaming property of egg white, it has been proposed to add various components as a foaming agent. As such a foaming agent, for example, Japanese Patent Application Laid-Open No. 2004-194519 (Patent Document 2) includes a method in which a thickening polysaccharide and an acid agent are used in combination, Japanese Patent Application Laid-Open No. 9-313100 (Patent Document 3). Is a method in which a protein hydrolyzate and a polysaccharide are used in combination, Japanese Patent Application Laid-Open No. 7-170944 (Patent Document 4) includes a method using a reducing agent and / or yeast autolysate, and Japanese Patent Publication No. 55-22. Japanese Laid-Open Patent Publication (Patent Document 5) and Japanese Patent Publication No. 55-26824 (Patent Document 6) propose a method of performing treatment using an alkaline agent.
However, all of these techniques use a foaming agent, and if the amount of foaming agent added is increased in order to obtain a sufficient effect, the foaming agent may adversely affect the flavor.

In addition, it is known that the foamability of egg white is greatly reduced when egg yolk is mixed therein. In particular, when a shelled egg is mechanically broken on an industrial scale to separate egg yolk and egg white, the resulting egg white liquor usually inevitably has about 0.05 to 0.2% egg yolk. mixing. In addition, since the foaming property of egg white varies depending on the amount of egg yolk mixed, even if the foaming agent is added, a sufficient foaming effect may not be obtained.
Therefore, industrially, the foaming property of egg white in which about 0.05 to 0.2% of egg yolk (the egg yolk lipid is 0.17 to 0.67 parts by mass with respect to 100 parts by mass of egg white protein) is mixed. Is required to be improved to the same extent as egg white not mixed with egg yolk.

  For this, a method of adding water-soluble soybean polysaccharide to egg white (Patent Document 6), a method of decomposing mixed egg yolk lipids with an enzyme such as lipase, or drying egg white with supercritical carbon dioxide. There has been proposed a method (Patent Document 7) for removing lipids from egg yolk by contact.

JP 2004-194519 A JP-A-9-313100 JP-A-7-170944 Japanese Patent Publication No.55-22 Japanese Patent Publication No.55-26824 JP 2010-200662 A JP 59-151863 A

However, in the method using an additive such as a water-soluble soybean polysaccharide, a problem in flavor may occur as in the case of the above additive. In addition, in the method of degrading egg yolk lipid with lipase, the lipase activity remains in the egg white product, and when used by adding to foods containing fats and oils, the fats and oils are decomposed into lower fatty acids. And there is a problem that the flavor is lowered. Furthermore, in order to inactivate the lipase activity, it is necessary to heat it for a long time at a temperature higher than the denaturation temperature of egg white protein (about 60 ° C. or more). There was a problem that the foamability was remarkably lowered.
Moreover, the foamability could not be improved to the same extent as that of egg white not mixed with egg yolk by the method of extracting and removing egg yolk lipid from dried egg white with supercritical carbon dioxide.

  Accordingly, the present invention provides a processed egg white that has a foaming property equivalent to or higher than that of a raw egg white liquid that does not contain egg yolk while maintaining a good flavor of egg white, and a method for producing the same.

  As a result of earnest research on the foaming property of egg white, the inventors of the present application surprisingly found that the processed egg white having the predetermined requirements is equivalent to or higher than the raw egg white liquid in which egg yolk is not mixed. Has been found, and the present invention has been completed.

That is, the present invention
(1) 0 . Processed egg white using egg white liquid mixed with 05-0.2% egg yolk as a raw material, the protein content is 8% by mass or more based on the processed egg white, and the lipid content is 100 parts by mass of egg white protein. On the other hand, when the protein content is 0.05 parts by mass or less and the protein content is a liquid processed egg white having a concentration of 10% by mass with respect to the processed egg white, the height of the foam measured by the following procedures (a) to (c) And the maximum value of hardness is 110% or more with respect to the maximum value of the height and hardness of the foam of the reference liquid egg white described below,
(A) 500 g of the liquid processed egg white or 500 g of the reference liquid egg white and 500 g of granulated sugar are placed in a 12-coat mixer.
(B) After stirring for 2.5 minutes at medium speed (196 rpm), stirring is performed for 2.5 minutes at high speed (358 rpm), and the height of the foam and the hardness of the foam are measured.
(C) Thereafter, the height of the foam and the hardness of the foam are measured every 2.5 minutes with high-speed stirring (358 rpm).
Standard liquid egg white: Split shell eggs, carefully separate egg white and egg yolk with a separator, prepare liquid egg white without egg yolk mixture, measure protein content in liquid egg white, and dilute with purified water Alternatively, the protein content is adjusted to 10% by processing by reverse osmosis or ultrafiltration, and then egg yolk is added so that the egg yolk is 0.5 parts per 100 parts of egg white protein. Liquid egg white prepared by stirring and mixing.
(2) The processed egg white according to (1), wherein the mass of the precipitate when ultracentrifuged at 152,000 g is 1 to 2% of the total processed egg white mass,
(3) The treated egg white according to (1) or (2), wherein α1-ovomucin and α2-ovomucin are detected by SDS-polyacrylamide gel electrophoresis,
(4) In the band pattern obtained by SDS-polyacrylamide gel electrophoresis, the peak area of the α1-ovomucin band obtained by measurement with a digital gel imager is the peak area of the ovotransferrin band in the treated egg white. The peak area of the α2-ovomucin band obtained by measurement with a digital gel imager is 8-25% of the peak area of the ovotransferrin band in the treated egg white (1 ) To processed egg white according to any one of (3),
(5) A method for producing a treated egg white according to (1),
After the step of high-pressure homogenizer treatment of the egg white liquid obtained by dividing the eggs by the egg breaking machine,
A treatment comprising a step of mixing with at least one auxiliary agent from diatomaceous earth, perlite, cellulose, eggshell, silica gel, white clay, silicic acid, alumina, aluminum oxide, titanium oxide, activated carbon, ion exchange resin, and removing the auxiliary agent. Egg white production method,
(6) A food using the processed egg white according to any one of claims 1 to 4,
It is.

  With the above configuration, according to the processed egg white and the method for producing the same of the present invention, a foaming property equivalent to or higher than that of raw egg white liquid not mixed with egg yolk can be obtained in the food industry. Moreover, since the said processed egg white does not use a foaming agent and an enzyme, the favorable flavor of egg white is maintained and the flavor of the foodstuff using processed egg white is not impaired.

FIG. 1 is a photograph of an electrophoresis pattern when the treated egg white of the present invention is subjected to SDS-PAGE.

  Hereinafter, the present invention will be described in detail with reference to the drawings. In the present invention, “parts” means “parts by mass” and “%” means “mass%” unless otherwise specified.

1. Processed egg white The processed egg white of the present invention uses egg white liquor obtained by dividing the eggs with a cracker as a raw material, has a protein content of 8% or more, and a lipid content of 0.1 parts per 100 parts of egg white protein. 1 part or less, and when the protein content is a liquid processed egg white having a concentration of 10%, the maximum value of the height and hardness of the foam is 10% of the protein content, and 100 parts of egg white protein. It is 110% or more with respect to the maximum height and hardness of the liquid egg white foam containing 0.5 part of egg yolk.

The treated egg white of the present invention is in the same form as liquid raw egg white, or a form obtained by freezing, concentrating or drying, or a form obtained by freezing, concentrating or drying, or freezing, concentrating or It can take various forms such as a form in which the dried egg white is returned to normal liquid egg white. Further, various treatments such as heat sterilization treatment, desugaring treatment, and delysozyme treatment can be performed. Among these, in the dried form, sufficient foaming properties may not be obtained, and dissolution in water may be difficult during water reconstitution. Therefore, the processed egg white of the present invention preferably has a form similar to liquid raw egg white or a form obtained by concentrating it from the viewpoint that excellent foamability can be easily obtained.
In the present invention, the form similar to liquid raw egg white means that it has the same physical properties as raw egg white and has an equivalent water content (usually 88%).

1.1. Egg white In the processed egg white of the present invention, as the egg white, a liquid raw egg white obtained by mechanically splitting an egg such as a chicken egg with a cracker or the like and mechanically separating the egg yolk; It is possible to use egg whites in various states, such as those that have been treated or dried, or those that have been frozen, concentrated or dried, or those obtained by returning frozen, concentrated or dried egg white to normal liquid egg white. it can. Moreover, the egg white which performed various processes, such as a heat-sterilization process, a desugaring process, and a de-lysozyme process, can be used.
In the treated egg white of the present invention, examples of the egg breaking method and the yolk separation method for obtaining such egg white include those performed mechanically at high speed by a high-speed egg breaking machine manufactured by Kyowa Machine Co., Ltd. It is done. Therefore, the egg white used as the raw material of the processed egg white of the present invention may contain about 0.05% to 0.2% of egg yolk mixed when the egg is mechanically broken on an industrial scale.

1.2. Protein In the processed egg white of the present invention, the protein content is 8% or more, preferably 10% or more, and more preferably 10 to 50%. In the processed egg white of the present invention, when the protein content is less than 8%, the foaming property equal to or higher than that of a raw egg white solution not mixed with egg yolk may not be obtained.
Moreover, when protein content exceeds 50%, since an egg white protein is hard to melt | dissolve in water, it is unpreferable.

  In addition, the measuring method of egg white protein or protein content prescribed | regulated by this invention is the method of the 3rd column of the separate table 1 of nutrition labeling standards (May 20, 1996 Ministry of Health and Welfare notification No. 146), According to the nitrogen quantitative conversion method.

1.3. Lipid The content of the lipid of the present invention is 0.1 part or less, preferably 0.05 part or less, more preferably 0.03 part or less, based on 100 parts of egg white protein. By making the lipid content 0.1 parts or less with respect to 100 parts of egg white protein, the foamability of the treated egg white of the present invention can be improved, and it is equivalent to raw egg white liquid not mixed with egg yolk or Further foaming properties can be obtained in the food industry. When the lipid content exceeds 0.1 part with respect to 100 parts of egg white protein, the foamability equal to or higher than that of raw egg white liquid not mixed with egg yolk cannot be obtained.

The lipids defined in the present invention are egg yolk lipids, and include neutral fat (triglyceride), phospholipids, free fatty acids, and cholesterol.
When a shelled egg is mechanically broken on an industrial scale to separate egg yolk and egg white, the resulting egg white liquor normally contains about 0.05 to 0.2% of egg yolk. 0.017 to 0.067% (0.17 to 0.67 part with respect to 100 parts of egg white protein).

The lipid content defined in the present invention is based on the method described in the third column of Appendix 1 of the nutrition labeling standard (May 20, 1996, Ministry of Health and Welfare Notification No. 146), that is, the chloroform / methanol mixture extraction method. Measured by different methods.
Specifically, the processed egg white of the present invention is dried by freeze drying or spray drying, and about 100 g (Sg) is accurately weighed into a 500 mL stoppered flask and 300 mL of a chloroform / methanol mixture (2: 1 V / V). Add After connecting the reflux condenser, it is placed in a constant temperature water bath adjusted to 65 ° C. When it starts to boil gently, it is extracted for about 1 hour. After completion of the extraction, the flask formed from the cooling tube was removed, and the glass filter and No. 4 were removed. Filter the extract into a 500 mL volumetric flask using two filter papers, then wash the eggplant flask and glass filter used for extraction with a chloroform / methanol mixture, and combine the washing with the filtrate.
The chloroform / methanol mixture is distilled off from the collected filtrate, and the contents are concentrated to such a degree that the contents become viscous when the flask is tilted, and do not dry.
After cooling, 25 mL of petroleum ether is added accurately to dissolve the contents, and 5-15 g of sodium sulfate (anhydrous) is added, stoppered and shaken for 1 minute, then quickly transferred to a centrifuge tube and centrifuged ( 3,000 rpm for 5 minutes). After drying in an electric constant-temperature dryer at 105 ° C for 1 hour in advance, the sample is allowed to cool in a desiccator for 45 minutes, and 10 mL of the centrifugal supernatant is quickly and accurately measured in a constant-volume (W ₀ g) weighing bottle. After leaving, it is dried in an electric constant temperature dryer at 105 ° C. for 1 hour, allowed to cool in a desiccator for 45 minutes, and then weighed. Until the mass becomes constant, drying for 1 hour in an electric constant temperature drier at 105 ° C. and cooling for 45 minutes in a desiccator are repeated to obtain a constant weight (W ₁ g).
The lipid content is determined by the following formula.
Lipid (g / 100 g) = ((W ₁ −W ₀ ) × 2.5) / S × 100
Finally, the above 1.2. The ratio with the protein content obtained by the method described in 1. is obtained.

1.4. Foamability In the processed egg white of the present invention, when the protein content is 10%, the maximum value of the foam height and hardness is the reference liquid egg white (the protein content is 10% and the protein content is 100 parts. On the other hand, it is 110% or more with respect to the maximum foam height and hardness of 0.5 mg of egg yolk containing liquid yolk.

  Reference liquid egg white: For measurement of foam height and foam hardness of the present invention, a liquid egg white having a protein content of 10% and containing 0.5 parts of egg yolk per 100 parts of egg white protein is selected. This is because it is equivalent to liquid egg white that is mechanically divided on an industrial scale and mixed with about 0.05% of egg yolk. For the standard liquid egg white, first, a shelled egg is split, and the egg white and egg yolk are carefully separated by a separator to prepare a liquid egg white free of egg yolk. The protein content in the liquid egg white is measured, diluted with purified water, or processed by reverse osmosis or ultrafiltration, and concentrated to adjust the protein content to 10%. Thereafter, egg yolk is added to 100 parts of egg white protein so that the yolk is 0.5 parts (the concentration of egg yolk in the liquid egg white is 0.05 mass%), and the mixture is stirred and mixed. The egg yolk to be added is a raw egg yolk obtained by splitting a shelled egg, and the mass of the egg yolk necessary to obtain the aforementioned egg yolk concentration is measured and added.

  The egg white used for the reference liquid egg white is a liquid raw egg white obtained by splitting an egg with a shell of a chicken egg and separating the yolk. It does not include raw egg whites that have been frozen, concentrated or dried, or those that have been frozen, concentrated or dried, or those that have been returned to normal liquid egg white. Also, egg whites that have been subjected to various treatments such as heat sterilization treatment, desugaring treatment, and delysozyme treatment are not included. Furthermore, L size and / or LL size are used as the size of the shell eggs.

Measuring method: Measured by the following procedures (a) to (c).
(A) 500 g of the treated egg white or 500 g of the reference liquid egg white and 500 g of granulated sugar are put into a 12 coat mixer.
(B) After stirring for 2.5 minutes at medium speed (196 rpm), stirring is performed for 2.5 minutes at high speed (358 rpm), and the height of the foam and the hardness of the foam are measured.
(C) Thereafter, the foam height and the foam hardness are measured every 2.5 minutes with high-speed (358 rpm) stirring.
In addition, the height of the foam is a height measured from the bottom of the ball of the mixer to the upper end of the foam generated by foaming. The hardness of the foam is determined by measuring the weight of the weight that does not sink for 5 seconds by placing a weight (round shape with a diameter of 4 cm in contact with the foamed egg white) on the surface of the foam.
Japanese Patent No. 4806654 describes a method for measuring foamability according to the method for measuring foamability of the present invention.

(Evaluation of foaming properties)
For the evaluation of foaming property, the maximum value of the foam height and hardness of the reference liquid egg white is 100, and the ratio of the maximum height and hardness of the processed egg white foam of the present invention to this is evaluated. For example, when the height of the foam of the reference liquid egg white is 10 cm and the height of the foam of the processed egg white of the present invention is 15 cm, the ratio of the height of the foam to the reference liquid egg white is obtained by the following formula.
(15/10) × 100 = 150%

In the processed egg white of the present invention, the higher the ratio, the better the foaming property. Therefore, in the treated egg white of the present invention, the ratio of the height of the bubbles is 110% or more, preferably 120% or more, more preferably 130% to 200% of the reference liquid egg white. The foam hardness ratio is 110% or more of the standard liquid egg white, preferably 125% or more, and more preferably 135% to 200%.
In the treated egg white of the present invention, since the height and hardness of the foaming with respect to the reference liquid egg white are both 110% or more, the egg white is not mixed with the raw egg white liquid with a good egg white flavor. Equivalent or higher foaming properties can be obtained in the food industry.

2. Production of treated egg white In the treated egg white of the present invention, the egg white liquid is mixed with at least one of diatomaceous earth, perlite, cellulose, eggshell, silica gel, white clay, silicic acid, alumina, aluminum oxide, titanium oxide, activated carbon, and ion exchange resin. Can be obtained.
By mixing an auxiliary such as diatomaceous earth and egg white liquid, egg yolk and lipid components that cause a reduction in the foaming property of egg white can be adsorbed and removed by the auxiliary. Thereby, the foaming property equivalent to or more than raw egg white liquid in which egg yolk is not mixed can be obtained in the food industry while maintaining a good egg white flavor. Hereinafter, the manufacturing method of processed egg white is demonstrated.

In order to produce the treated egg white of the present invention, first, liquid egg white is prepared. Liquid egg white is a liquid raw egg white obtained by mechanically splitting eggs such as chicken eggs with a cracker, etc., and mechanically separating the yolk, which is frozen, concentrated or dried, Alternatively, egg whites in various states such as those obtained by freezing, concentrating or drying, or those obtained by returning frozen, concentrated or dried egg white to normal liquid egg white can be used. Moreover, the egg white which performed various processes, such as a heat-sterilization process, a desugaring process, and a de-lysozyme process, can be used.
The egg white used as a raw material by the processed egg white of the present invention may contain about 0.05% to 0.2% of egg yolk mixed when the egg is mechanically broken on an industrial scale.

  The processed egg white of the present invention has excellent foamability even when no foaming agent is used, and as a result, it can have the original flavor of egg white. Therefore, an additive other than raw egg white may be added slightly for the purpose of pH adjustment, etc., but preferably the content of additives other than egg white is 5% or less, more preferably 1% or less. . In addition, in order to obtain a flavored treated egg white with a small amount of additive, the protein content of the treated egg white of the present invention finally obtained is preferably 8% or more, more preferably 10% or more. .

  Next, 0.5 to 30 parts of at least one of diatomaceous earth, pearlite, cellulose, eggshell, silica gel, white clay, silicic acid, alumina, aluminum oxide, titanium oxide, activated carbon, and ion exchange resin with respect to 100 parts of liquid egg white. (Preferably 0.5 to 15 parts) is added and mixed with stirring. Next, the treated egg white of the present invention can be obtained by removing added auxiliaries such as diatomaceous earth from the mixed solution. Examples of the method for removing the added auxiliary agent from the mixed solution include a method of centrifuging the mixed solution and collecting the supernatant. When the amount of the auxiliary added is less than 1 part with respect to 100 parts of liquid egg white, the lipid component contained in the liquid egg white cannot be sufficiently adsorbed, and is equivalent to a raw egg white liquid not mixed with egg yolk Or more foamability cannot be obtained in the food industry.

The auxiliary agent to be removed after adding to the liquid egg white is not particularly limited as long as it can adsorb the lipid component contained in the liquid egg white, and in addition to the above components, a synthetic compound capable of adsorbing lipid is also used. Can do. Among these, diatomaceous earth, pearlite, cellulose, and the like can adsorb components that affect the foaming property of egg white such as egg yolk and lipid components contained in liquid egg white, and can further improve the foaming property of the treated egg white of the present invention. It is preferable to use eggshell powder.
In the treated egg white of the present invention, since the auxiliary is removed, the original flavor of egg white is maintained without affecting the flavor of egg white.

In the present invention, the egg white liquid is preferably subjected to a high-pressure homogenizer treatment or an ultrasonic treatment in advance before adding diatomaceous earth or the like. By performing these treatments, the egg white protein is denatured, so that the adsorption efficiency of the lipid component by the aid such as diatomaceous earth is improved. In addition, even if normal liquid egg white is reduced in viscosity with a propeller type stirrer or the like, it is difficult to filter unless diluted with water or the like, but the liquid egg white subjected to these treatments, Since it can be easily filtered and liquid egg white and diatomaceous earth can be easily separated by filtration, it is suitable for producing a large amount of the processed egg white of the present invention on an industrial scale.
Furthermore, since the filterability is remarkably improved, the liquid egg white can be filtered by a membrane filter having a pore diameter of about 0.45 μm. Therefore, when using egg white treated with a high-pressure homogenizer for the treated egg white of the present invention, a membrane filter can be used instead of the auxiliary agent such as diatomaceous earth.
The membrane filter is a microfiltration membrane, and examples thereof include a filtration membrane made of a material such as cellulose mixed ester, polyvinylidene fluoride, polytetrafluoroethylene, and polycarbonate.

  A high-pressure homogenizer is not a homogenizer that is homogenized by high-speed stirring under normal pressure, but means a device that crushes particles by applying high pressure to the homogeneous clearance section. And those having a homogeneous valve capable of adjusting the width of the flow path of the processing liquid. By applying high pressure using a high-pressure homogenizer, the egg white protein is denatured. Specifically, the higher-order structure of the ovomucin polymer is loosened and decomposed, and it has excellent filtration efficiency and high foaming properties. Egg white protein can be obtained.

  Examples of the high-pressure homogenizer having a chamber in which the flow path of the treatment liquid is fixed include a microfluidizer (trade name, manufactured by Microfluidics Co., Ltd.), a nanomizer (trade name, manufactured by Nanomizer Co., Ltd.), an optimizer [Sugino Co. Machine name, product name]. In addition, as a high-pressure homogenizer having a homogeneous valve, a high-pressure homogenizer (manufactured by Lanie, trade name), a high-pressure homogenizer [manufactured by Sanmaru Machinery Co., Ltd., trade name], a high-pressure homogenizer [manufactured by Izumi Food Machinery Co., Ltd., Product name].

  As an apparatus for performing ultrasonic treatment, an ultrasonic homogenizer US-600T (manufactured by Nippon Seiki Seisakusho, product name), an ultrasonic homogenizer SILENTSONIC UT-204 [manufactured by Sharp Corporation, product name], Microtech Nichion Co., Ltd., Examples include an ultrasonic homogenizer manufactured by Mitsui Electric Seiki Co., Ltd. By applying ultrasonic vibration using an ultrasonic homogenizer, the egg white protein is denatured. Specifically, the higher-order structure of the ovomucin polymer is loosened and decomposed, with excellent filtration efficiency and high foaming properties. Denatured egg white protein can be obtained.

  As a condition for subjecting the protein to denaturation treatment by high-pressure homogenizer or sonication, the ratio of the precipitate to the total mass of the treated egg white when the treated egg white is subjected to ultracentrifugation is 1 to 2%, more preferably 1. .High pressure homogenizer pressure / flow rate / number of treatments, ultrasonic homogenizer frequency / output, raw egg white protein concentration, product temperature, etc. are set appropriately so as to satisfy the range of 2 to 2%, more preferably 1.3%. You can do it. The treated egg white of the present invention can improve the foaming property of the egg white by adjusting the amount of the precipitate when ultracentrifugated to the above range. When the amount of the precipitate exceeds 2%, it may not be possible to obtain a foaming property equal to or higher than that of a raw egg white liquid not mixed with egg yolk, which is not preferable.

Here, the mass of the amount of precipitate can be measured by the following method. That is, in the present invention, the mass of the precipitate is determined by taking about 10 g each of the processed egg white (in an aqueous solution state with a protein content of 10%) in a centrifuge tube and subjecting the upper layer solution to ultra-centrifugation treatment at 15,2000 g for 30 minutes. It is the value which removed and measured the mass of the deposit.
By ultracentrifugation under such conditions, substances having a molecular weight of 200,000 or more such as ovomucin are precipitated. Therefore, the decrease in the amount of the precipitate in the treated egg white of the present invention indicates that the protein polymer centered on ovomucin has been dissociated and reduced in molecular weight by the high-pressure homogenizer or sonication. By reducing the molecular weight of the protein polymer and setting the mass of the precipitate in the ultracentrifugation to 1 to 2%, it is possible to obtain a modified egg white protein that is excellent in filtration efficiency and expresses high foamability.

Moreover, it is preferable that the processed egg white of this invention detects (alpha) ₁ -ovomucin and (alpha) _2- ovomucin by SDS-polyacrylamide gel electrophoresis. By treating the liquid egg white with a high-pressure homogenizer under specific conditions, the higher-order structure of ovomucin is changed and the polymer is decomposed. In the band pattern obtained by SDS-polyacrylamide gel electrophoresis, the monomer (α ₁ -ovomucin and α ₂ -ovomucin) peak areas are increased. The degree of denaturation of this egg white protein depends on the strength of the protein denaturation treatment using a high-pressure homogenizer or ultrasonic waves, specifically, for example, the pressure, flow rate, or number of treatments of the high-pressure homogenizer treatment. Furthermore, when this protein denaturation is in a specific range, the filterability of egg white is improved and the foaming property is improved.

Moreover, the processed egg white of this invention WHEREIN: In the band pattern obtained by SDS-polyacrylamide gel electrophoresis, the peak area of the band of (alpha) ₁ -ovomucin obtained by the measurement by a digital gel imager is the same in processed egg white. It is 20-50% of the peak area of the ovotransferrin band, preferably 20-40%, and the peak area of the α ₂ -ovomucin band obtained by measurement with a digital gel imager is in the same treated egg white. It is preferably 8 to 25%, preferably 8 to 17%, of the peak area of the band of ovotransferrin, and this improves the foaming property of egg white.

The peak areas of the α ₁ -ovomucin and α ₂ -ovomucin bands relative to the peak area of the ovotransferrin band reflect the degree of protein denaturation, specifically, the degree of loosening and degradation of the higher order structure of the ovomucin polymer. To do. Therefore, the higher the ratio of the peak areas of α ₁ -ovomucin and α ₂ -ovomucin to the peak area of the ovotransferrin band, the higher the degree of loosening of the higher order structure of the ovomucin polymer contained in the treated egg white of the present invention. It can be said that the degree of decomposition is high.

Specifically, the peak areas of the α ₁ -ovomucin and α ₂ -ovomucin bands relative to the peak area of the ovotransferrin band can be evaluated by the following method.

  First, the egg white liquid treated with the high-pressure homogenizer is taken into a centrifuge tube, subjected to ultracentrifugation at 152,000 g for 30 minutes, the upper layer liquid is removed, and the precipitate is collected.

  The resulting precipitate is diluted by adding a sample buffer for SDS (sodium dodecyl sulfate) -polyacrylamide gel electrophoresis, adjusted to a protein concentration of 0.1 mg / mL, and then heated in a boiling water bath for 5 minutes. Thus, a sample for electrophoresis was obtained.

  SDS-polyacrylamide gel electrophoresis uses a commercially available polyacrylamide gel, 8% SDS-PAG mini (Tefco Corporation) and a dedicated electrophoresis tank (Tefco Corporation, STC-808), and a constant current condition of 20 mA. I went there. 10 μL of each electrophoresis sample was applied to a polyacrylamide gel. In addition, molecular weight marker II (Tefco Corporation) was used as a standard protein (molecular weight marker) for molecular weight measurement.

  When bromophenol blue, the labeling dye in the sample buffer, reaches about 5 mm from the lower end of the gel, the electrophoresis is finished. The gel is removed from the electrophoresis tank and stained with Coomassie Brilliant Blue R-250 solution at room temperature for 30 minutes. did. The gel was decolorized with a decolorizing solution (25% ethanol, 8% acetic acid solution) until the background became clear, and the electrophoresis band pattern was detected.

  Next, the peak area of each band is obtained by integrating the pixel intensity distribution of each band. By using a digital gel imager, an image obtained by photographing a gel band with a digital camera is analyzed, and the intensity of the pixel relative to the position of the band (Pixel Position) (Pixel) is analyzed by digitizing the density of the band. Intensity).

The conditions for performing protein denaturation using a high-pressure homogenizer are as follows. The peak areas of the α ₁ -ovomucin and α ₂ -ovomucin bands satisfy the specific range described above, and the pressure, flow rate, number of treatments, raw egg white The protein concentration, product temperature, etc. may be set appropriately.
For example, the pressure when processing liquid egg white with a high-pressure homogenizer varies depending on the type and flow rate of the high-pressure homogenizer used for the processing, and is not particularly limited, but the processed egg white having a desired foaming property Is preferably 10 to 50 MPa, and more preferably 10 to 40 MPa.
When the liquid egg white is treated under such a pressure range, a large impact force can be imparted to the egg white protein, and the structure and denaturation of the egg white protein can be more efficiently performed. When the pressure is less than 10 MPa, the impact force imparted to the egg white protein is small, it is difficult to denature the egg white protein, and a processed egg white having a foaming height and hardness of 110% or more with respect to the reference liquid egg white is obtained. I can't. On the other hand, when the pressure exceeds 50 MPa, the egg white protein is easily heat-denatured and insoluble aggregates are easily generated, and it is difficult to obtain a processed egg white having a foaming height and hardness of 110% or more with respect to the reference liquid egg white. Moreover, when it exceeds 50 MPa, the problem that an egg white will thermally denature easily will also arise.

  In order to facilitate the structural change and denaturation of the egg white protein, the protein concentration of the liquid egg white during the protein denaturation treatment is preferably 8 to 20% by mass. The liquid egg white during the treatment with the high-pressure homogenizer is preferably a liquid temperature of 5 to 40 ° C., more preferably 10 to 30 ° C. from the viewpoint of preventing denaturation due to heating. Further, the number of treatments by the high pressure homogenizer may be performed twice or more, although it depends on the pressure. In addition, after a high-pressure homogenizer process, you may perform a sterilization process, a freezing process, etc. as needed.

  Moreover, the process by an ultrasonic homogenizer should just sonicate for about 3 to 20 minutes at the liquid temperature of 5-40 degreeC using the apparatus of output 100-500W and frequency 20-50kHz.

  In addition, the processed egg white of the present invention, if necessary, eggs such as whole egg, egg white and egg yolk, protein decomposed products such as milk protein decomposed product, egg white decomposed product, soybean protein decomposed product, gellan gum, xanthan gum, tamarind seed Thickeners such as gum, guar gum, locust bean gum, carrageenan, pectin, gelatin, emulsifiers such as sucrose fatty acid ester, glycerin fatty acid ester, lecithin, sugars such as glucose, sugar, trehalose, sorbitol, dextrin, dextrin alcohol, organic It may further contain a pH adjuster such as an acid and other quality improving materials.

  Moreover, the processed egg white of the present invention, if necessary, for example, in the case of processed egg white for producing cakes, raw materials for cakes, specifically sugars such as sugar, flours such as wheat flour, Oils and fats such as vegetable oil and butter, egg raw materials such as whole egg, egg white and egg yolk, milk raw materials such as milk and skim milk powder, seasonings and the like may be further included. Moreover, in the case of the processed egg white for manufacturing mousse, it may further contain a mousse raw material, specifically, a sugar such as sugar, a gelling agent such as gelatin, a fruit raw material and the like.

3. Food The processed egg white is blended in the food according to one embodiment of the present invention. Moreover, according to the foodstuff which concerns on this embodiment, when the said foaming material (or foaming thing) is mix | blended, it is plump, it is light and the taste is favorable.

  Examples of the food according to the present embodiment include madeleine, sponge cake, angel food cake, busse, duckworth, financier, tart, bamkuchen, pound cake and charlotte cake, mousse, light snow lees, bavarois, souffle omelet, etc. Is mentioned.

  The blending amount of the processed egg white in the food according to the present embodiment should be appropriately selected depending on the kind of the food, but is preferably 1 to 80%, more preferably 3 to 50%. When the amount of the processed egg white is less than 1%, the foaming property is poor.

  Hereinafter, the processed egg white and the method for producing the same of the present invention will be specifically described based on Examples, Comparative Examples, and Test Examples. The present invention is not limited to these examples.

4). Example 4.1. Example 1
4.1.1. Preparation of treated egg white 400 shelled eggs were divided with a cracking machine, and only the egg white liquid was separated from the whole egg to obtain 10 kg of unconditioned egg white. The unadjusted egg white lipid content was 0.017%, 0.17 parts per 100 parts of egg white protein.
After adjusting the protein concentration of unadjusted egg white to 10%, the product temperature is adjusted to about 25 ° C., and the inverter frequency of the high-pressure homogenizer (manufactured by Izumi Food Machinery Co., Ltd., model number HV-0H) is set to 60 Hz. The high-pressure homogenizer treatment was performed once with pressure.
The lipid content after the high-pressure homogenizer treatment was 0.017%, which was 0.17 parts with respect to 100 parts of egg white protein.
Next, 7.5 parts of diatomaceous earth (manufactured by Sakai Kogyo Co., Ltd., Ceratom FW-14) was added to 100 parts of egg white liquid treated with a high-pressure homogenizer, and the mixture was stirred and mixed for 1 hour. Then, no. Filtration was performed while applying pressure using two filter papers. The filtrate was collected to prepare the treated egg white of Example 1.
The lipid content after the high-pressure homogenizer treatment was 0.002%, and 0.02 part with respect to 100 parts of egg white protein. Further, α ₁ -ovomucin and α ₂ -ovomucin were detected by SDS-polyacrylamide gel electrophoresis.

  In addition, although diatomaceous earth was added and mixed with the unadjusted egg white in the same manner as in Example 1, filtration was performed under pressure, but the egg white liquid did not pass through the filter paper, and the filtrate could not be recovered. .

4.1.2. Preparation of Reference Liquid Egg White A reference liquid egg white was prepared according to the method described in “1.4. The lipid content was 0.017%, 0.17 parts per 100 parts of egg white protein.

4.1.3. Measurement of foamability According to the method described in "1.4. Foamability", the foamability of the treated egg white of Example 1 was prepared. That is, the measurement was performed under the following conditions.
Stirring device: Hobart 12 coat mixer, A120
Sample: 500 g of sample solution (20 ° C.) + 500 g of granulated sugar
・ Measurement items: foam height, foam hardness ・ Stirring conditions: After stirring for 2.5 minutes at medium speed (196 rpm), stirring for 2.5 minutes at high speed (358 rpm) Hardness was measured. Thereafter, the foam height and the foam hardness were measured every 2.5 minutes while stirring at high speed.
The results are shown in Table 1.

4.2. Example 2
The treated egg white of Example 1 was sterilized by heating at 56 ° C. for 3.5 minutes to prepare the treated egg white of Example 2. The lipid content was 0.002%, 0.02 part with respect to 100 parts of egg white protein. Further, α ₁ -ovomucin and α ₂ -ovomucin were detected by SDS-polyacrylamide gel electrophoresis.

4.3. Example 3
The processed egg white of Example 3 was obtained in the same manner as in Example 1 except that diatomaceous earth was changed to cellulose (manufactured by Nippon Paper Chemicals Co., Ltd., KC Flock W-300G). The lipid content was 0.003%, which was 0.03 part with respect to 100 parts of egg white protein. Further, α ₁ -ovomucin and α ₂ -ovomucin were detected by SDS-polyacrylamide gel electrophoresis.

4.4. Example 4
A treated egg white of Example 4 was obtained in the same manner as in Example 1 except that diatomaceous earth was changed to eggshell powder (manufactured by QP Corporation, fine powdered eggshell). The lipid content was 0.005%, 0.05 parts with respect to 100 parts of egg white protein. Further, α ₁ -ovomucin and α ₂ -ovomucin were detected by SDS-polyacrylamide gel electrophoresis.

4.5. Reference example 1
The egg white liquid of Reference Example 1 was prepared by splitting eggs by hand to reduce the mixing of egg yolk.
That is, the eggs with shells were split by hand, the egg white and the yolk were separated by hand with a separator, and the content of the egg white protein was adjusted to 10%. When the lipid content was measured, the lipid content was 0.002%, which was 0.02 parts with respect to 100 parts of egg white protein.

4.6. Comparative Example 1
A treated egg white of Comparative Example 1 was prepared in the same manner as in Example 1 except that it was not mixed with diatomaceous earth. That is, after adjusting the protein concentration of unadjusted egg white to 10%, the product temperature is adjusted to about 25 ° C., the inverter frequency of the high-pressure homogenizer (manufactured by Izumi Food Machinery Co., Ltd., model number HV-0H) is set to 60 Hz, and 25 MPa A high-pressure homogenizer treatment was performed once under pressure to prepare a treated egg white of Comparative Example 1. The lipid content was 0.017%, 0.17 parts per 100 parts of egg white protein. Further, α ₁ -ovomucin and α ₂ -ovomucin were detected by SDS-polyacrylamide gel electrophoresis.

4.7. Comparative Example 2
Egg yolk was added to the processed egg white obtained in Example 1 so that the lipid content was 0.17 parts with respect to 100 parts of egg white protein, and the processed egg white of Comparative Example 2 was obtained.
The lipid content was 0.015%, 0.15 parts with respect to 100 parts of egg white protein. In addition, α1-ovomucin and α2-ovomucin were detected by SDS-polyacrylamide gel electrophoresis.

From Table 1, the processed egg white obtained in Examples 1 to 4 has a maximum value of foam height and hardness of 110 and a maximum value of foam height and hardness of the standard liquid egg white. % Or more.
Further, the foaming property was equivalent to that of the split egg white liquid of Reference Example 1.

  On the other hand, in the processed egg white obtained in Comparative Example 1 and Comparative Example 2, the maximum values of the height and hardness of the foam were 110 with respect to the maximum value of the height and hardness of the standard liquid egg white. %. In addition, the foaming property was lower than that of the split egg white liquid of Reference Example 1.

4.8. Example 5
400 eggs with shells were divided with a cracking machine, and only egg white was separated from the whole egg to obtain 10 kg of unadjusted egg white. The unadjusted egg white lipid content was 0.017%, 0.17 parts per 100 parts of egg white protein.
Next, after adjusting the protein concentration of unadjusted egg white to 10%, the mixture was stirred with a food processor (household mixer) until the viscosity reached 7 mPa · s. Thereafter, 7.5 parts of cellulose (manufactured by Nippon Paper Chemicals Co., Ltd., KC Flock W-300G) was added to 100 parts of egg white liquid, and the mixture was stirred and mixed with a propeller-type stirrer for 1 hour. Then, it centrifuged at 5,000 rpm for 30 minutes, supernatant was collect | recovered, and the processed egg white of Example 5 was prepared.
The lipid content was 0.004%, and 0.04 parts with respect to 100 parts of protein. Further, α ₁ -ovomucin was detected by SDS-polyacrylamide gel electrophoresis, and α ₂ -ovomucin was not detected.

4.9. Example 6
A treated egg white of Example 6 was prepared in the same manner as in Example 5 except that the centrifugation conditions were 10,000 rpm for 30 minutes. The lipid content was 0.002%, 0.02 part with respect to 100 parts of egg white protein. Further, α ₁ -ovomucin was detected by SDS-polyacrylamide gel electrophoresis, and α ₂ -ovomucin was not detected.

4.10. Comparative Example 3
Treated egg white was prepared according to the production method of the test example described in Patent Document 7.

  That is, an egg white liquid (egg yolk content: 0.20%, lipid content: 0.067%, 0.67 parts with respect to 100 parts of egg white protein) obtained by splitting a shelled egg with yeast. After the desugaring treatment, it was spray-dried to obtain a dried egg white (water content: 3.5%). Next, supercritical carbon dioxide under conditions of 40 ° C. and 140 atm was contacted for 2 hours. After the extraction was completed, the pressure was returned to normal pressure, carbon dioxide was separated and the egg white powder was recovered, and the processed egg white of Comparative Example 3 was prepared. Table 2 shows the results of measurement of foamability after rehydration so that the protein content becomes 10%.

  From Table 2, the processed egg white obtained in Examples 5 and 6 has a maximum foam height and hardness of 110% relative to the maximum foam height and hardness of the standard liquid egg white. % Or more.

  On the other hand, the treated egg white obtained in Reference Example 2 has a foam height of 110% when the maximum height and hardness of the foam are compared with the maximum height and hardness of the standard liquid egg white. However, the foam hardness was much lower than 110%.

4.11. Test example 1
The pressure of the high-pressure homogenizer was changed to 12.5, 25, 37.5, and 50 MPa, and four types of treated egg whites were prepared.
400 eggs with shells were divided with a cracking machine, and only the egg white liquid was separated from the whole egg to obtain 10 kg of unadjusted egg white. The unadjusted egg white lipid content was 0.017%, 0.17 parts per 100 parts of egg white protein.
After adjusting the protein concentration of unadjusted egg white to 10%, the product temperature is adjusted to about 25 ° C., and the inverter frequency of the high-pressure homogenizer (manufactured by Izumi Food Machinery, model number HV-0H) is set to 60 Hz, 12.5, A high-pressure homogenizer treatment was performed once at a pressure of 25, 37.5, and 50 MPa to prepare four types of liquid egg whites. The lipid content after the high-pressure homogenizer treatment was 0.017%, which was 0.17 parts with respect to 100 parts of egg white protein.
Further, in the same manner as in Example 5, after adjusting the protein concentration of egg white to 10%, the mixture was stirred with a food processor (household mixer) until the viscosity became 7 mPa · s to prepare a control liquid egg white. The lipid content of the control liquid egg white was 0.017%, 0.17 parts relative to 100 parts of egg white protein.

[Sediment amount]
Then, the mass of the precipitate was measured for each of the five types of samples by the measurement method described above. As the ultracentrifuge, CS150NX manufactured by Hitachi Koki Co., Ltd. was used. The results are shown in Table 3.

  From Table 3, in the sample subjected to the high-pressure homogenizer, the mass of the precipitate was 1 to 2% of the total mass of the treated egg white.

[SDS-polyacrylamide gel electrophoresis]
The five types of samples were each subjected to electrophoresis by the above method. The results are shown in FIG.
From FIG. 1, the peak area of α ₁ -ovomucin and the peak area of α ₂ -ovomucin obtained by measurement with a digital gel imager, and the ratio of the peak area of each ovomucin to the peak area of ovotransferrin were calculated, This is shown in FIG.

From Table 4, the amount of control α ₁ -ovomucin was small compared to other samples, and α ₂ -ovomucin was not detected.
On the other hand, α ₁ -ovomucin and α ₂ -ovomucin bands were detected in the sample treated with the high-pressure homogenizer.

[Foaming]
The above five types of samples were changed to 4.1.3. Except that the rotation speed was 380 rpm and the measurement time was changed as shown in Table 5. The foamability was measured by the same measurement method as in Example 1. The results are shown in Table 5.

  From Table 5, the egg white pressure-treated with the high-pressure homogenizer had a faster time until the foam height reached the maximum value than the control. Thereby, it turns out that the foaming property of egg white improves by performing a high-pressure homogenizer treatment.

4.12. Application Example 1 (Manufacture of sponge cake)
Using the processed egg white obtained in Example 2, a sponge cake was produced as follows.
That is, 375 parts of sugar was added to 700 parts of the processed egg white obtained in Example 1, and the mixture was put into a mixer (12 coat mixer manufactured by Hobart, A120) and stirred at high speed for 15 minutes to foam.

  Separately from this, 375 parts of sugar was added to 300 parts of liquid egg yolk and foamed in the same manner. Subsequently, these foams and 750 parts of wheat flour (weak flour) were mixed with a mixer to prepare a dough. The obtained dough was poured into a round shape for sponge cake having a diameter of 18 cm, baked in an oven at 170 ° C. for 30 minutes, heated at room temperature, and removed from the die to obtain a sponge cake.

  The resulting sponge cake had a voluminous feel and good taste as an appearance-like plump.

4.13. Application example 2 (Busse production)
Using the processed egg white obtained in Example 1, a sponge cake was produced as follows.
That is, first, 60 parts of sugar was added to 340 parts of the processed egg white obtained in Example 2, and the mixture was stirred for 10 minutes at high speed with a mixer (same as Application Example 1) to cause foaming. Separately, 160 parts of liquid egg yolk and 140 parts of sugar were similarly foamed with a mixer. Next, 180 parts of wheat flour (soft flour) and 20 parts of corn starch, which were previously powder-mixed with these foams, were mixed with a mixer to obtain a dough. Subsequently, 20 g of the obtained dough was squeezed out on a top plate with a squeezing bag, and a small amount of powdered sugar was sprinkled and baked in an oven at 180 ° C. for 13 minutes to obtain a bushe.

  The obtained busse had a voluminous appearance and a good taste.

4.14. Application Example 3 (Production of meringue confectionery)
Using the processed egg white obtained in Example 2, a meringue confectionery was produced as follows. That is, first, 70 parts of the processed egg white obtained in Example 1 and 30 parts of sugar were put into a mixer (same as in Application Example 1), and stirred at high speed for 15 minutes to foam. Next, 35 g of this foam was squeezed out into a souffle mold having a diameter of 8 cm, and then baked in an oven at 250 ° C. for 5 minutes to obtain a meringue confectionery.

  The obtained meringue confectionery was voluminous and had a good taste as an appearance-like plump.

4.15. Application example 4 (manufacturing of souffle omelet)
Using the processed egg white obtained in the example, a souffle omelet was produced as follows.
That is, first, 50 parts of the processed egg white obtained in Example 3 and 50 parts of egg yolk were stirred and mixed to foam, and the resulting foam was poured into a frying pan from which oil was drawn, heated and solidified to form. Got a souffle omelet.

  The obtained souffle omelet was voluminous and had a good taste as an appearance-like plump.

Claims (6)

0 . Processed egg white using egg white liquid mixed with 05-0.2% egg yolk as a raw material,
The protein content is 8% by mass or more based on the processed egg white,
The lipid content is 0.05 parts by mass or less with respect to 100 parts by mass of egg white protein,
When the protein content is 10% by weight liquid processed egg white with respect to the processed egg white,
The maximum value of the height and hardness of the foam measured by the following procedures (a) to (c)
The processed egg white which is 110% or more with respect to the maximum height and hardness of the standard liquid egg white foam described below.
(A) 500 g of the liquid processed egg white or 500 g of the reference liquid egg white and 500 g of granulated sugar are placed in a 12-coat mixer.
(B) After stirring for 2.5 minutes at medium speed (196 rpm), stirring is performed for 2.5 minutes at high speed (358 rpm), and the height of the foam and the hardness of the foam are measured.
(C) Thereafter, the height of the foam and the hardness of the foam are measured every 2.5 minutes with high-speed stirring (358 rpm).
Standard liquid egg white: Split shell eggs, carefully separate egg white and egg yolk with a separator, prepare liquid egg white without egg yolk mixture, measure protein content in liquid egg white, and dilute with purified water Alternatively, the protein content is adjusted to 10% by processing by reverse osmosis or ultrafiltration, and then egg yolk is added so that the egg yolk is 0.5 parts per 100 parts of egg white protein. Liquid egg white prepared by stirring and mixing.   The treated egg white according to claim 1, wherein the mass of the precipitate when ultracentrifuged at 152,000 g is 1 to 2% of the total mass of the treated egg white.   The treated egg white according to claim 1 or 2, wherein α1-ovomucin and α2-ovomucin are detected by SDS-polyacrylamide gel electrophoresis.   In the band pattern obtained by SDS-polyacrylamide gel electrophoresis, the peak area of the α1-ovomucin band obtained by measurement with a digital gel imager is 20 to 20 of the peak area of the ovotransferrin band in the treated egg white. The peak area of the band of α2-ovomucin obtained by measurement with a digital gel imager is 50%, and the peak area of the band of ovotransferrin in the treated egg white is 8 to 25%. Treated egg white according to any of the above. It is a manufacturing method of the processed egg white of Claim 1,
After the step of high-pressure homogenizer treatment of the egg white liquid obtained by dividing the eggs by the egg breaking machine,
A treatment comprising a step of mixing with at least one auxiliary agent from diatomaceous earth, perlite, cellulose, eggshell, silica gel, white clay, silicic acid, alumina, aluminum oxide, titanium oxide, activated carbon, ion exchange resin, and removing the auxiliary agent. A method for producing egg white.   A food using the processed egg white according to any one of claims 1 to 4.