JP6478823B2 - Method for producing frozen liquid egg white - Google Patents

Description

The present invention relates to a method for producing a frozen liquid egg white having high foamability even when egg yolk is mixed therein.

Conventionally, various foods such as confectionery and bread have been manufactured using the foaming property of egg white.
The degree of swelling, texture, texture, etc. of these foods is greatly related to the foaming property of egg white with the hardness of the foam as an index.

Various factors are known as factors that reduce the foamability of egg white. The main factor is, for example, the mixing of egg yolk into the egg white. Mixing of egg yolk into the egg white is unavoidable when the shelled egg is mechanically broken on an industrial scale to separate the egg yolk from the egg white.
In addition, it is known that the egg white foaming ability is further reduced when the egg white mixed with egg yolk mixed mechanically is frozen (see Non-Patent Document 1, p.144 and p.184).

By the way, generally in the field of frozen food, when a food is frozen by passing through a temperature zone of −1 ° C. to −5 ° C. called a maximum ice crystal generation temperature zone for a long time, ice crystals are formed large. Therefore, it is known that there is a high possibility of damaging the food organization.
For this reason, in the freezing of frozen food, what is called rapid freezing, in which the temperature zone transit time of -1 ° C to -5 ° C is short, is recommended.
Similarly, in frozen liquid egg white, in order to minimize damage to egg white due to freezing and maintain a state close to liquid egg white before freezing even after thawing, it is desirable to have freezing conditions with a fast passing speed in the temperature range. It is believed that.
On the other hand, p. 211 and p. In 212, about the freezing method of a liquid egg, when using a large container, it takes a long time, and even if it freezes with a quick freezer of -30 degreeC--35 degreeC, it will freeze in the case of 16kg packing Describes that it takes about 20 hours.
However, using a freezer at −35 ° C., the liquid egg white packed in 16 kg was frozen and the core product temperature was measured over time. The time required to reach −6 ° C. from −1 ° C. was 1 hour. Met.

Moreover, in order to prevent the fall of the foamability based on egg yolk, the egg white composition which added and mixed (beta) -cyclodextrin is proposed, for example in the Example of patent document 1, and it processed by freezing at -20 degreeC. Is described.
However, Patent Document 1 does not describe any specific method for the freezing step.

JP-A-8-242818

Kosuke Asano, Ryozo Ishihara, “Eggs-Its Chemistry and Processing Technology-” Kosuge Co., Ltd., issued December 10, 1985

In recent years, consumers' needs for confectionery and bread using the foaming property of egg white are increasing. For this reason, in the field of confectionery and bread making, frozen liquid egg whites that can be industrially divided and produced in large quantities and that have high storage stability and are simple are widely distributed.
However, since the egg yolk is unavoidable due to industrial cleavage, and the foamability is reduced by freezing, the conventional frozen liquid egg white can meet the needs of consumers who want a confectionery with a better texture. It was difficult.

In view of the circumstances as described above, an object of the present invention is to provide a method for producing a frozen liquid egg white having a high foaming property even when egg yolk is mixed therein.

The inventors of the present invention have intensively studied to achieve the above object.
As a result, the present inventors dared to adopt a freezing condition that was conventionally considered to be avoided, that is, a freezing condition in which a temperature range of -1 ° C to -5 ° C is passed over a long period of time and frozen. Furthermore, if a specific amount of β-cyclodextrin and / or γ-cyclodextrin is used, even a frozen liquid egg white mixed with egg yolk will find a liquid egg white having a higher foaming property than the conventional one and complete the present invention. It came to do.

That is, the present invention
(1) In the raw material liquid egg white mixed with 0.01 to 0.4 parts by weight of egg yolk with respect to 100 parts by weight of liquid egg white,
an addition step of adding β-cyclodextrin and / or γ-cyclodextrin to 0.1 parts by mass or more with respect to 100 parts by mass of liquid egg white;
A freezing step of freezing the added liquid egg white added with the β-cyclodextrin and / or γ-cyclodextrin over a period of 3 hours or more until the core product temperature reaches from -1 ° C to -6 ° C.
Manufacturing method of frozen liquid egg white,
(2) The frozen liquid egg white according to (1) has been thawed,
Production method of liquid egg white,
It is.

According to the present invention, it is possible to provide a method for producing a frozen liquid egg white having high foamability even when egg yolk is mixed therein.

It is a graph which shows the fall of central article temperature on the freezing conditions of this invention exemplarily, a horizontal axis shows time and a vertical axis shows central article temperature. In addition, F1 shows a graph of an example of a decrease in central product temperature according to an embodiment of the present invention, and F2 shows a graph of an example of a decrease in core product temperature according to a comparative example of the present invention.

Hereinafter, the present invention will be described in detail. In the present invention, “part” means “part by mass”.

<Frozen liquid egg white>
In the present invention, the frozen liquid egg white is an egg white obtained by freezing the raw liquid egg white obtained by mechanically dividing the shelled egg on an industrial scale and separating the egg yolk and the egg white. It is used for bread making. The frozen liquid egg white of the present invention was prepared by adding a predetermined addition amount of β-cyclodextrin and / or γ-cyclodextrin to a raw material liquid egg white mixed with a predetermined amount of egg yolk, and freezing the resulting added liquid egg white. Is.
The frozen liquid egg white may be filled in a container such as a paper pack, nylon, polyethylene, polypropylene, polyethylene terephthalate, vinyl chloride or nylon-polyethylene composite sheet.
Frozen liquid egg white is particularly important for business use due to its high storage stability. However, it is known that when the raw material liquid egg white mixed with egg yolk is frozen, the foamability is lowered. (Refer nonpatent literature 1). The inventors of the present invention, as a result of repeated research on a frozen liquid egg white having a high foaming property after thawing even when egg yolk is mixed, as described later, β-cyclodextrin and liquid egg white mixed with egg yolk In addition, γ-cyclodextrin was added, and the freezing conditions were further devised to arrive at a frozen liquid egg white with high foamability.

<Raw material egg white>
The raw material liquid egg white used as the raw material of the frozen liquid egg white of the present invention refers to a liquid egg white obtained by industrially dividing eggs such as chicken eggs by a machine and separating the yolk. Since the eggs are industrially divided by a machine, a predetermined amount of egg yolk can be mixed into the raw material liquid egg white of the present invention.
Moreover, the raw material liquid egg white of the present invention may be subjected to treatment such as heat sterilization treatment, desugaring treatment, delysozyme treatment and the like.

<Liquid egg white obtained by thawing frozen liquid egg white>
In the liquid egg white obtained by thawing the frozen liquid egg white of the present invention, the thawing method is not particularly limited. For example, a method of thawing the frozen liquid egg white filled in the container in a constant temperature water bath of about 20 ° C., tap water, etc. Examples include a method of thawing with running water and a method of thawing in a refrigerator.
The term “thawing” refers to a state in which it is determined that the entire frozen liquid egg white has been thawed to become liquid egg white by visual inspection or touching a container.

<Foamability>
The foaming property of the present invention refers to the hardness of the foam, which is how much load the formed foam can withstand.
In addition, as other factors related to foaming property, the foaming power (foaming property) of how much foaming can be achieved when egg white is foamed for a certain period of time, and how long the formed foam lasts However, since the foam hardness has a great influence on the swelling degree and texture of confectionery and bread, attention is paid to the foam hardness.

<Mixed amount of raw material egg white egg yolk>
The mixing amount of the egg yolk in the raw material liquid egg white of the present invention refers to the mixing amount of the egg yolk with respect to 100 parts by mass of the liquid egg white, specifically 0.01 parts by mass or more and 0.4 parts by mass or less. Liquid egg white in the case of “100 parts by weight of liquid egg white” refers to liquid egg white consisting of raw egg white not mixed with egg yolk. Moreover, the amount of egg yolk mixed and the amount of the liquid egg white are raw equivalent amounts. The mixed amount of egg yolk is an amount that can be mixed when the raw material egg white is industrially produced by a machine.
In addition, the “mixed amount of egg yolk” here refers to the amount of egg yolk mixed when the egg is industrially broken by a machine, but the amount after adjusting the amount of egg yolk by processing such as addition or removal of egg yolk Shall also be said.
The amount of egg yolk mixed can be derived by a conventional lipid measurement method.

<Β-cyclodextrin and / or γ-cyclodextrin>
The frozen liquid egg white of the present invention is characterized by adding β-cyclodextrin and / or γ-cyclodextrin.
β-cyclodextrin refers to a cyclodextrin having a degree of polymerization of D-glucose of 7, and γ-cyclodextrin refers to a cyclodextrin having a degree of polymerization of D-glucose of 8.
Cyclodextrins are cyclic oligosaccharides in which D-glucose is cyclically linked by α-1,4-linkages. In addition to β-cyclodextrin and γ-cyclodextrin, α-cyclodextrin having a degree of polymerization of D-glucose of 6 is used. Dextrins and even higher degrees of polymerization δ- or ε-cyclodextrins are known.
In addition, cyclodextrins are known to have a cavity in the molecular structure and have a function of including other compounds regardless of the degree of polymerization.

<Addition amount of β-cyclodextrin and / or γ-cyclodextrin>
The addition amount of β-cyclodextrin and / or γ-cyclodextrin of the present invention refers to the total addition amount of β-cyclodextrin and / or γ-cyclodextrin with respect to 100 parts by mass of liquid egg white. The amount is not less than part by mass, and more preferably not less than 0.2 part by mass.
Thereby, even if it is frozen liquid egg white, sufficient foaming property can be obtained.
In addition, the upper limit of the total amount of β-sacrodextrin and / or γ-cyclodextrin is not particularly limited, and is preferably 2 parts by mass or less with respect to 100 parts by mass of liquid egg white in terms of cost effectiveness. Furthermore, 1.5 mass parts or less is good.
Also, here, the liquid egg white in the case of “100 parts by mass of liquid egg white” refers to liquid egg white consisting only of raw egg white not mixed with egg yolk, and is a raw equivalent amount.

<Other additives>
In addition to the above components, for example, thickening polysaccharides, sucrose, lactose, roasted dextrin, salt, protein hydrolysate, etc. are added to the frozen egg white of the present invention within the range that does not impair the effects of the present invention. can do.

<Method for producing frozen egg white>
The method for producing a frozen liquid egg white of the present invention includes, for example, β-cyclodextrin and / or raw material liquid egg white mixed with 0.01 to 0.4 parts by weight of egg yolk with respect to 100 parts by weight of liquid egg white. An addition step of adding γ-cyclodextrin in an amount of 0.1 parts by mass or more with respect to 100 parts by mass of liquid egg white, and an added liquid egg white to which β-cyclodextrin and / or γ-cyclodextrin is added have a core product temperature of -1. And a freezing step of freezing over 3 hours from ℃ to -6 ℃.
This will be specifically described below.

<Addition process>
First, β-cyclodextrin and / or γ-cyclodextrin is added to a raw material liquid egg white in which egg yolk is mixed or not mixed, and is uniformly mixed according to a conventional method to obtain an added liquid egg white.
Specifically, a shell egg is broken by machine splitting to obtain a raw material liquid egg white mixed with egg yolk.
Subsequently, β-cyclodextrin and / or γ-cyclodextrin is added to the raw material liquid egg white and stirred with a mixer or a magnetic stirrer to add β-cyclodextrin and / or γ-cyclodextrin. Get.
In addition, you may adjust egg yolk suitably so that it may become a fixed mixing amount.
The stirring conditions can be appropriately set from the amount of liquid egg white and a hygienic viewpoint.
Then, you may heat-sterilize etc. to this said addition liquid egg white.
Moreover, the said additive liquid egg white can be filled and sealed in containers, such as nylon, polyethylene, a vinyl chloride, or a nylon-polyethylene composite sheet.

<Freezing process>
Subsequently, the additive liquid egg white is frozen for 3 hours or more, more preferably 5 hours or more until the core product temperature reaches from -1 ° C to -6 ° C.
The upper limit of the time until the core product temperature reaches from -1 ° C to -6 ° C is not particularly limited, but from the viewpoint of food safety such as the propagation of microorganisms, it can be frozen for 40 hours or less and 35 hours or less. it can.
Specifically, the additive liquid egg white filled and sealed in a container is frozen in a freezer or the like so as to satisfy the freezing condition.
The central product temperature is the temperature at which the central part of the liquid egg white in the container is measured.
The frozen liquid egg white of this invention can improve foamability by adding (beta) -cyclodextrin and / or (gamma) -cyclodextrin, and employ | adopting the said freezing conditions.
In addition, although the freezing temperature should just be the preservation | save temperature of common frozen food, it should just be -18 degreeC--40 degreeC, for example.

FIG. 1 is a graph exemplarily showing a decrease in the center product temperature under freezing conditions of the present invention, where the horizontal axis represents time and the vertical axis represents the center product temperature.
Moreover, F1 shows the graph of the fall example of the center article temperature which concerns on this invention, F2 shows the fall example of the center article temperature which concerns on the comparative example whose passage time from -1 degreeC to -6 degreeC is shorter than this invention The graph of is shown. Moreover, the temperature range from -1 to -6 ° C., which is shaded in the figure, indicates a temperature range in which the water in the egg white begins to freeze and then freezes.

In the field of frozen foods, when the food is frozen by passing through a temperature range from -1 ° C to -6 ° C over a long period of time, ice crystals are formed so large that the structure of the food may be damaged. It was said to be expensive.
For this reason, a freezing condition in which the passing speed of the temperature range as shown in F2 of FIG. 1 is fast is recommended, and it was considered that the freezing condition as shown in F1 should generally be avoided.
However, the present inventors dared to adopt the freezing conditions that were previously thought to be avoided, so that even if it is a frozen liquid egg white mixed with egg yolk, a frozen liquid having a high foaming ability that has never existed before I came up with an egg white.

<Operational effect of the present invention>
The frozen liquid egg white of the present invention uses β-cyclodextrin and / or γ-cyclodextrin, and further employs specific freezing conditions, even if it contains a predetermined amount of egg yolk that can be mixed by industrial split eggs or the like. By this, after foaming, high foamability can be realized. The mechanism of action is presumed as follows.
First, since β-cyclodextrin and / or γ-cyclodextrin is known to include other compounds in the cavity, it is presumed to include free fatty acids generated by denaturation of egg yolk lipoproteins. .
Next, in the case of freezing over 3 hours from -1 ° C to -6 ° C, the foamability is better than in the case of freezing without taking time to pass through the temperature zone. . This is considered to be because more complexes, such as inclusions, are obtained compared to the case where no time is spent. In addition, freezing freezes only water, even if solids other than water, such as solutes and dispersions, are included.
Therefore, freezing over time gradually freezes from moisture, concentrates the solid content, and increases the chance of inclusion or binding of β-cyclodextrin and / or γ-cyclodextrin and egg yolk. It is believed that there is.
As described above, according to the present invention, it is possible to provide a frozen liquid egg white having a high storage stability and having sufficient foamability after thawing.

Hereinafter, the present invention will be further described based on examples and the like.

[Examples 1 to 4]
(Production of frozen liquid egg white)
The shell egg was mechanically split, the liquid egg white was separated, and filtered and homogenized by a conventional method to obtain a raw material liquid egg white mixed with egg yolk. To each of the raw material liquid egg whites, β-cyclodextrin and / or γ-cyclodextrin is added so as to have the addition amount shown in Table 1, and the mixture is stirred and mixed using a stirrer until the added liquid egg white is obtained. Obtained. Furthermore, this additive liquid egg white was sterilized by heating at 56 ° C. for 3.5 minutes using a plate heat exchanger, and packed in a container.
Subsequently, as shown in Table 1, it was frozen at −18 ° C. or lower for 20 to 35 hours until the core product temperature reached from −1 ° C. to −6 ° C., and the frozen liquid egg whites of Examples 1 to 4 were used. Obtained.

[Comparative Examples 1-4]
Similar to the frozen liquid egg whites of Examples 1 to 4, the additive liquid egg white packed in a container was produced.
In addition, the egg yolk contamination amount is the amount shown in Table 1, and β-cyclodextrin and / or γ-cyclodextrin was added and / or prepared so as to have the addition amount shown in Table 1.
Then, as shown in Table 1, it was frozen to -18 degrees C or less over 20 minutes-50 minutes until the central product temperature of the liquid egg white packed in the container reached from -1 degree C to -6 degree C. A frozen liquid egg white was obtained.

[Test example Evaluation of foamability (hardness)]
The foamability after thawing | decompression of the frozen liquid egg white of obtained Examples 1-4 and Comparative Examples 1-4 was evaluated. Here, the hardness of foam important for enhancing the degree of swelling and texture of confectionery and bread was evaluated as follows.
In addition, as a control example, an unfrozen liquid egg white obtained by breaking a shelled egg without egg yolk contamination was prepared and evaluated in the same manner.

Frozen liquid egg white 500g and sugar 500g after thawing were put into a 12 coat mixer (manufactured by Hobart) and stirred for 7.5 minutes at 3rd speed (358 rpm), and the whole amount was foamed. Then, it measured by the weight settlement method (JS measuring method).
That is, when a disc-shaped weight having a diameter of 4 cm was left on the surface of the foam, the weight that did not sink for 15 seconds was examined. This value indicates that the larger the value, the harder and firmer the foam. The results are shown in Table 2.
The measured value of the control example was 200 g.

[Example 5]
Egg yolk was mixed in 0.1 parts by mass, β-cyclodextrin was added in 1.5 parts by mass, and the core product temperature was frozen at -18 ° C or lower over 3 hours from -1 ° C to -6 ° C. Other than that, a frozen liquid egg white was produced in the same manner as the frozen liquid egg white of Example 1.

The foamability after thawing of the frozen liquid egg white obtained in Example 5 was evaluated by test examples.
As a result, the measured value of Example 5 was 180 g.

[Comparative Example 5]
A frozen liquid egg white was produced in the same manner as the frozen liquid egg white of Example 1 except that 0.05 part by weight of egg yolk was mixed and β-cyclodextrin was not added.

The foamability after thawing of the frozen liquid egg white of Comparative Example 5 obtained was evaluated by test examples.
As a result, the measured value of Comparative Example 5 was 120 g.

[Comparative Example 6]
A frozen liquid egg white was prepared in the same manner as the frozen liquid egg white of Comparative Example 1 except that 0.05 parts by weight of egg yolk was mixed and β-cyclodextrin was not added.

The foamability after thawing of the frozen liquid egg white of Comparative Example 6 obtained was evaluated by test examples.
As a result, the measured value of Comparative Example 6 was 130 g.

First, referring to Table 2, it was confirmed that Example 1 can obtain a hardness closer to that of the control example as compared with Comparative Example 1 containing the same amount of egg yolk and β-dextrin.
In addition, it was confirmed that Example 2 and Example 3 also had a hardness closer to that of the control example as compared with Comparative Example 2 and Comparative Example 3 each containing the same amount of egg yolk and β-dextrin.
Furthermore, it was confirmed that Example 4 also had a hardness closer to that of the control example as compared with Comparative Example 4 containing the same amount of egg yolk and β-cyclodextrin and γ-cyclodextrin.
Therefore, it was confirmed that the frozen liquid egg white of the present invention to which the freezing conditions of the present invention were applied has a foaming property closer to the ideal foaming property of the control example than the frozen liquid egg white frozen more rapidly. It was.

Furthermore, when Comparative Example 5 and Comparative Example 6 in which egg yolk is mixed but β-cyclodextrin and γ-cyclodextrin are not added are compared, Comparative Example 6 that has been frozen more rapidly is the present invention. Harder foams were obtained than in Comparative Example 5 which was frozen under the freezing conditions.
In other words, the results were consistent with the common general technical knowledge of the frozen food industry. However, on the other hand, when egg yolk was mixed and β-cyclodextrin and γ-cyclodextrin were added, Examples 1 to 4 were frozen under the freezing conditions of the present invention, which had been conventionally avoided. Harder bubbles were obtained than in Comparative Examples 1 to 4, which were rapidly frozen. That is, in addition to adding β-cyclodextrin and γ-cyclodextrin, it was confirmed that a result overturning conventional technical common sense can be obtained by employing the freezing conditions of the present invention.

Moreover, in Example 2 and Example 3 in which the same amount of egg yolk was mixed, it was confirmed that Example 2 to which more β-cyclodextrin was added had higher foaming properties.
Further, even in Example 5 containing more egg yolk than in Example 3, it was confirmed that a high foaming property can be obtained if the ratio of the added amount of β-cyclodextrin to the mixed amount of egg yolk is high. As a result, it was confirmed again that β-cyclodextrin contributes to the improvement of foamability, and when the ratio of the added amount of β-cyclodextrin to the amount of egg yolk mixed is high, the foamability tends to increase. It was confirmed.

[Example 6]
A frozen liquid egg white was prepared in the same manner as the frozen liquid egg white of Example 1 except that 0.03 part by weight of egg yolk was mixed and 0.1 part by weight of γ-cyclodextrin was added instead of β-cyclodextrin.

The foamability after thawing of the obtained frozen solution egg white of Example 6 was evaluated by test examples.
As a result, the measured value of Example 6 was 120 g.

[Example 7]
A frozen liquid egg white was produced in the same manner as the frozen liquid egg white of Example 1 except that 0.1 part by weight of egg yolk was mixed and 1.5 parts by weight of γ-cyclodextrin was added instead of β-cyclodextrin.

The foamability after thawing of the frozen liquid egg white obtained in Example 7 was evaluated by test examples.
As a result, the measured value of Example 7 was 170 g.

Claims (2)

To the raw material liquid egg white mixed with 0.01 to 0.4 parts by weight of egg yolk with respect to 100 parts by weight of liquid egg white,
an addition step of adding β-cyclodextrin and / or γ-cyclodextrin to 0.1 parts by mass or more with respect to 100 parts by mass of liquid egg white;
A freezing step of freezing the added liquid egg white added with the β-cyclodextrin and / or γ-cyclodextrin over a period of 3 hours or more until the core product temperature reaches from -1 ° C to -6 ° C.
Method for producing frozen liquid egg white The frozen liquid egg white obtained by the method for producing frozen liquid egg white according to claim 1 is thawed.
A method for producing liquid egg white.

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