JP6510717B1 - Method of producing heat coagulated egg white - Google Patents

Abstract

The present invention provides a heat-solidified egg white having good flavor, a processed food, a method of producing heat-solidified egg white, and a method of producing a dried egg white, even when liquid egg white substitute materials are used. A thermally coagulated egg white according to the present invention is a thermally coagulated egg white having a hardness of 80 g / cm 2 or more and 250 g / cm 2 or less at an article temperature of 10 ° C. and includes undehydrated and unheated egg white dried material. It is characterized by 【Selection chart】 None

Description

  The present invention relates to a heat-set egg white, a processed food, a method for producing a heat-set egg white, and a method for producing a dried egg white.

  Processed foods such as egg salads, egg spreads, egg fillings, tartar sauces and the like are produced by daringly heating gelled egg whites which are fully solidified and gelled with liquid egg whites and acid foods such as mayonnaise.

  In recent years, there has been a continuing shortage of liquid egg white used for heat-set egg white as the consumption of egg yolk in the country decreases. For this reason, in order to reduce the amount of liquid egg white used, it has been practiced to formulate alternative materials to produce heat-set egg white. Reference 1 describes a thermally coagulated egg white in which dried egg white is blended with raw egg white.

JP 2005-73537 A

  However, in the case of heat-solidified egg white using a substitute material, there is a problem that the good flavor of egg white as when only liquid egg white is used is not sufficiently felt. For this reason, even if a liquid egg white substitute material is used, heat-set egg white having good flavor is required.

  In view of the circumstances as described above, the object of the present invention is to heat and coagulate egg white having good flavor even if a liquid egg white substitute material is used, a processed food, a method for producing heat coagulated egg white, and a method for manufacturing dried egg white To provide.

  As a result of intensive studies on alternative materials of liquid egg white used for heat-set egg white in order to achieve the above object, the present inventors have good flavor by using undehydrated and unheated undried egg white dried products. It has been found that heat-solidified egg white can be produced, and the present invention has been completed.

That is, the present invention
(1) Heat-solidified egg white having a hardness of 80 g / cm ² or more and 250 g / cm ² or less at an article temperature of 10 ° C.
The heat-set egg white includes non-dehydrated and non-heat-stored egg white dried products.
(2) The heat-coagulated egg white according to (1), wherein the total content (A) of egg white protein in the heat-coagulated egg white is 5% by mass or more and 15% by mass or less.
(3) The ratio (Y × 100 / A) of the content (Y) of the egg white protein derived from the egg white dry matter to the total content (A) of egg white protein in the heat-coagulated egg white is 15% or more 45 The heat-set egg white according to (1) or (2), which is characterized by being not more than%.
(4) The dried egg white product is a dried egg white product obtained by drying pasteurized egg white, and the heat-coagulated egg white described in any one of (1) to (3).
(5) The heat-coagulated egg white according to any one of (1) to (4), wherein the dried egg white product is a chilled product or a frozen product.
(6) A processed food comprising the thermally coagulated egg white according to any one of (1) to (5) as a material.
(7) A method for producing thermally coagulated egg white, which has a hardness of 80 g / cm ² or more and 250 g / cm ² or less at an article temperature of 10 ° C.
Mixing liquid egg white, undehydrated and unheated undried egg white dry matter, and water;
Heating and coagulating the slurry obtained by the mixing;
A method of producing heated and solidified egg white, comprising:
(8) The mixing step includes the step of mixing the liquid egg white with an egg white solution obtained by mixing the dried egg white and the water,
The ratio (Z / B) of the concentration (Z) of the egg white protein of the egg white solution to the concentration (B) of the egg white protein of the liquid egg white is 1.00 to 1.20. (7) The manufacturing method of the heat-coagulated egg white as described in.
(9) The method for producing heat-coagulated egg white according to (7) or (8), wherein the pH of the dried egg white is 8.9 or more and 11.0 or less.
(10) The total content (A) of egg white protein in the slurry is 5% by mass or more and 15% by mass or less, and the heat coagulation according to any one of (7) to (9) Egg white production method.
(11) The ratio (Y × 100 / A) of the content (Y) of the egg white protein derived from the egg white dry matter to the total content (A) of egg white protein in the slurry is 15% or more and 45% or less It is characterized by being. The manufacturing method of the heat-solidified egg white as described in any one of (7) to (10).
(12) The heat-coagulated egg white according to any one of (7) to (11), further including a step of sterilizing the liquid egg white prior to the mixing step.
(13) A step of storing the dried egg white at 15 ° C. or lower is further included before the mixing step, wherein the heat-set egg white described in any one of (7) to (12) Production method.
(14) a step of heating and sterilizing the liquid egg white;
Drying the heat-sterilized pasteurized egg white;
Storing the dried product of pasteurized egg white obtained by the drying at 15 ° C. or lower;
A method of producing a dried egg white, characterized in that
It is.

  The present invention provides a heat-solidified egg white having good flavor, a processed food, a method of producing heat-coagulated egg white, and a method of producing non-desugared and non-preserved non-heated egg white dried products, even when liquid egg white substitute material is used. It is possible to

  Hereinafter, the present invention will be described in detail. In the present invention, “%” means “mass%” and “parts” means “mass parts”.

<Heated and solidified egg white>
The heat-solidified egg white refers to a gel-like product obtained by completely heating and solidifying a liquid mixture (slurry) containing egg white as a main component by any method. Specifically, when visually observed, not only the surface of the heat-solidified egg white but also the contents are solidified, and a portion which is not solidified as a whole, that is, a semi-ripened portion is hardly observed.
The egg white of the present invention refers to the liquid egg white and the dried egg white to be described later.
The heat-set egg white is an imitation of the egg white portion of the egg with a bream, and is used for processed foods such as egg spreads and egg fillings described later. The size and shape of the heated and solidified egg white are arbitrary, and for example, the slurry is simply solidified by a heating step, and further, the coagulated material is formed into a fixed or irregular size or shape by a dicer, a hood cutter, a stirrer or the like. What was processed etc. are mentioned.
The heat-solidified egg white of the present invention has an appropriate hardness as a material of the processed food, and has a hardness of 80 g / cm ² or more and 250 g / cm ² or less at a product temperature of 10 ° C. By setting the density to 80 g / cm ² or more, it is possible to maintain the shape required at the time of processing. By setting the amount to 250 g / cm ² or less, it is possible to obtain a sufficiently elastic heated coagulated egg white close to the egg white portion of the egg by completely coagulated eggs.

<Heated and solidified egg white / liquid egg white>
The heat-solidified egg white of the present invention contains liquid egg white as a raw material in the slurry. The liquid egg white of the present invention refers to liquid egg white obtained by dividing an egg such as a chicken egg industrially by machine and separating egg yolk. The liquid egg white of the present invention is, for example, an unprepared raw egg white immediately after separation after splitting. The liquid egg white of the present invention may be subjected to treatments such as sterilization and freezing, or may be used after adding seasonings such as salt and sugar.

<Heated and solidified egg white / dried egg white>
The heat-solidified egg white of the present invention contains dried egg white as well as liquid egg white as a raw material in the slurry.
The egg white dried product is a dried product of liquid egg white and refers to non-desugared and non-heated stored products.

The dry matter refers to a liquid which has been dried by any drying method. Details of the method for producing egg white dried product will be described later.
The properties of the dried egg white product are preferably, for example, granular materials such as powdery and granular materials, and flake-like solid materials, since the solubility in water is good.
Here, the conventional dried egg white is obtained by drying the liquid egg white obtained by dividing the eggs, and it is general to perform the heat storage treatment after drying the liquid egg white. The heat storage treatment is generally performed by heating at 55 ° C. to 90 ° C. for 2 hours to 1 month. In addition, in conventional dried egg white, in order to prevent the Maillard reaction during heat storage, it is necessary to carry out deglycation treatment for liquid egg white. The Maillard reaction refers to a reaction in which an amino group in egg white protein reacts with a sugar to turn brown. In addition, the desugaring treatment as used herein refers to a treatment for decomposing and / or removing sugar by enzymes, yeast, bacteria, membrane removal and the like. That is, in conventional dried egg white, it was technical common sense to carry out a heat storage treatment and carry out a desugaring treatment accordingly.
On the other hand, the present invention reverses the above-mentioned technical common sense and uses dried egg white which has not been subjected to the desugaring treatment and the heat storage treatment.
Therefore, since the dried egg white product of the present invention has the same or similar flavor to liquid egg white, it has a good egg white flavor as when only liquid egg white is used. In addition, the dried egg white product of the present invention can have a heat coagulation property close to that of liquid egg white, so that the texture of the heated and solidified egg white can be improved.
The dried egg white product of the present invention can be stored for a long time as conventional dried egg white. The dried egg white product is preferably dried using a bactericidal liquid egg white for stable quality during storage, and is preferably stored at 15 ° C. or less after drying to maintain the flavor more.

<Total content of egg white protein in heat-coagulated egg white (A)>
The heat-set egg white of the present invention contains egg white proteins derived from liquid egg white and egg white dry matter.
Egg white protein is a generic term for proteins contained in egg white, and includes ovalbumin, ovotransferrin, ovomucoid and the like, and has heat coagulation properties.
The total content (A) of egg white protein in the heat-coagulated egg white of the present invention is the sum of the content (X) of egg white protein derived from liquid egg white and the content (Y) of egg white protein derived from dried egg white (Y) Say X + Y). That is, the relationship of A = X + Y holds between A, X, and Y.
The total content A of egg white protein in the heat-coagulated egg white should be 5.0 mass% or more and 15.0 mass% or less, preferably 10.0 mass% or more and 15.0 mass% or less, and further 10 .5% by mass or more and 13.0% by mass or less.
By setting it as the said range, while the flavor close | similar to the egg white part of an egg is obtained by the fully coagulated cocoon, the heat coagulation property of hardness suitable as a material of processed foods, such as a tamago spread, is easy to be obtained.

<Replacement rate by dried egg white (Y × 100 / A)>
The rate of substitution by the dried egg white of the present invention means the ratio of the content Y of egg white protein derived from the dried egg white to the total content A of egg white protein in the heated coagulated egg white in the heat coagulated egg white (Y × 100 / Say A).
The percent replacement (Y × 100 / A) by the dried egg white product of the present invention is preferably 15% or more and 45% or less, preferably 15% or more and 40% or less, and further preferably 20% or more and 35% or less Good.
By setting it as 5% or more, the usage-amount of liquid egg white can be restrained and the heat | fever coagulation | solidification egg white excellent in the surface of cost and supply stability can be provided.
By setting the content to 45% or less, good flavor and texture close to heat-coagulated egg white using only liquid egg white can be obtained.
The egg white dried product of the present invention is more likely to have a flavor of egg white and has a reduced dry odor, as compared to when using a conventional alternative material such as dried egg white. For this reason, in the heat-solidified egg white of the present invention, it is possible to replace the liquid egg white with a larger amount than the conventional alternative material, to be able to stably supply, and to be advantageous in cost.

<Method of producing heat-coagulated egg white>
The method for producing the thermally coagulated egg white of the present invention includes the steps of mixing raw materials including dried egg white to produce a slurry, and thermally coagulating the slurry. The method may further include the step of storing the dried egg white at 15 ° C. or less before the step of mixing.

<Mixing process>
First, a dried egg white, liquid egg white and water are mixed to make a slurry.
The slurry of the present invention refers to a liquid obtained by uniformly mixing liquid egg white, dried egg white, water, and other raw materials, and refers to one containing egg white as a main component.
In the mixing process of the present invention, the order of the processes is not limited as long as all the raw materials can be homogeneously mixed, but the dried egg white and the water to be added are mixed beforehand to dissolve the dried egg white and then mixed with liquid egg white. It is easy to obtain the heat-solidified egg white of the low grade. For homogeneous mixing, for example, a mixer such as a mixer can be used.

Egg white solution
The egg white solution of the present invention refers to a solution in which the dried egg white is dissolved in water other than liquid egg white in the slurry. If there is a material to be added other than the liquid egg white and the dried egg white material in the slurry, the water other than the liquid egg white in the slurry also includes the water of the material.
The egg white solution may be prepared before mixing with liquid egg white as described above in the mixing step, but is not limited thereto, and for example, all the raw materials may be mixed and made simultaneously in a slurry.
Therefore, in the embodiment “the dried egg white is dissolved by the water other than the liquid egg white”, not only the embodiment in which the dried egg white is previously dissolved in the water to make an egg white solution, for example, the dried egg white and the liquid egg white A mode is also included in which at least a portion of the dried egg white is dissolved in the water of the liquid egg white by being mixed with water, but even in this case, a portion of the egg white dried in the water of the liquid egg white It is assumed that all dried egg whites in the formulation including the product are dissolved in water other than liquid egg white in the slurry.

Egg white solution concentration ratio (Z / B)>
The egg white solution concentration ratio of the present invention refers to the ratio Z / B of the concentration Z of egg white protein derived from the dried egg white of the egg white solution and the concentration B of egg white protein of liquid egg white used as a raw material.
From the egg white solution concentration ratio Z / B, the thickness of the egg white component in the egg white solution can be determined. That is, if the value of the above egg white solution concentration ratio Z / B is 1.00, it indicates that the concentration of egg white protein in the egg white solution is equivalent to the concentration of egg white protein in the liquid egg white, and the egg white solution concentration ratio Z / B When the value of is larger than 1.00, it is thicker than liquid egg white, and when smaller than 1.00, it is thinner than liquid egg white.
In the slurry of the present invention, the egg white solution concentration ratio Z / B is preferably 0.30 to 1.30. As a result, the heat coagulation property similar to that of heat-coagulated egg white using only liquid egg white is obtained. In particular, the egg white solution concentration ratio Z / B is preferably 1.00 to 1.20, and more preferably 1.05 to 1.10. By setting it as the said range, the preferable food texture with elasticity is obtained.

<PH of dried egg white>
The pH of the dried egg white used in the mixing step is preferably 8.5 or more and 11.0 or less, preferably 8.9 or more and 11.0 or less, and further preferably 9.3 or more and 10.6 or less Good.
The pH of the dried egg white refers to the pH of a solution obtained by rehydrating the dried egg white with 7 times water. Specifically, a pH measuring device (for example, trade name "Seven Multi", manufactured by METTLER TOLEDO) The value measured using
By setting the pH of the dried egg white to the above range, the heat-solidified egg white mixed with the liquid egg white can be easily adjusted to an appropriate hardness, and a soft and elastic texture can be obtained.
In addition, in order to adjust the pH of the dried egg white material to the above-mentioned range, for example, an acid material may be used, and a membrane concentration treatment may be performed.
Here, the acid material is provided for food, and any material may be used as long as it exhibits acidity when made into an aqueous solution. For example, vinegar, brewed vinegar, fruit juice, acetic acid, citric acid, lactic acid, apple Examples thereof include acids and organic acids such as L-ascorbic acid. In the present invention, the pH may be adjusted only with the acid material, but the pH may be adjusted in combination with an edible alkali material such as a sodium salt or potassium salt of an organic acid.

<Other materials added to the slurry>
In the above-mentioned slurry, various raw materials such as milk proteins, polysaccharide thickeners such as starch and gum, and other additives may be appropriately selected and mixed as long as the effects of the present invention are not impaired.
Milk protein refers to a polymer compound contained in milk, in which an amino acid is polymerized. Examples of milk proteins include caseins such as α-casein, β-casein and γ-casein, and whey proteins such as α-lactalbumin and β-lactoglobulin.
The starches include raw starches and processed starches that are provided for food. Examples of raw starch include wheat starch, potato starch, waxy corn starch, regular corn starch, high amylose corn starch, tapioca starch and the like. Examples of the modified starch include those obtained by subjecting a raw starch to processing such as crosslinking, esterification, etherification, aldehydeation, oxidation and the like.
Examples of gum substances include xanthan gum, locust bean gum, guar gum, tamarind sea gum, gum arabic, karaya gum and the like.
As raw materials other than those mentioned above, for example, extracts such as salt, sugar, soy sauce, sodium glutamate, extracts of animals and plants, seasonings such as amino acids, egg yolk oil, rapeseed oil, corn oil, corn oil, cotton seed oil, soybean oil, palm oil, fish oil etc. Fats and oils obtained by chemical or enzymatic treatment such as animal or vegetable oils or their refined oils, MCT (medium-chain fatty acid triglyceride), diglycerides, hardened oils, etc., fats and oils such as cholesterol, phytosterols, various fatty acids, Emulsifying material such as monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, phospholipid, lysophospholipid, egg yolk component such as egg yolk or egg yolk lecithin, fish meat protein, meat protein, serum protein, wheat protein, protein such as gelatin Iron, calcium, potassium, magnesium, zinc, copper, selenium, manganese, cobalt, Yeast and other minerals, or yeast containing a high degree of these minerals, sucralose, stevia, maltitol, acesulfame potassium and other sweeteners, mustard powder, pepper and other spices, sodium acetate, glycine, polylysine, egg white lysozyme Bacteriostatic agents such as protamine, coloring components such as β-carotene, gardenia and annatto pigment, dextrin, oligosaccharides, sugar alcohols such as sugar alcohol and starch syrup, dietary fiber, vitamins, chelating agents and the like.

<Heating solidification process>
Subsequently, the above slurry is heated and solidified. Thus, heated and solidified egg white is produced.
As a method of heating and coagulating, a method of heating to a temperature at which the slurry solidifies, specifically 75 ° C. or more, preferably 80 ° C. or more may be used, and the means is optional. For example, the slurry is transferred to a container such as a tray and heat treatment is performed by steaming, electric heating, microwave heating or the like, or the slurry is filled and sealed in a container such as a plastic bag and heat treatment is performed using hot water or steam. Etc.

<Processed food using heat-coagulated egg white>
The heat-solidified egg white of the present invention is also used as a food for processed foods.
Examples of the processed food using the heat-solidified egg white of the present invention include egg spreads, egg fillings, egg salads, tartar sauce and the like which are typical processed food products using eggs with boiling. However, the processed food of the present invention is not limited thereto as long as it uses the heated and solidified egg white of the present invention, and, for example, pasta sauce, curry, stew, soup, chopsticks, risotto, fried egg, omelet, ramen, etc. Can be mentioned.
The processed food of the present invention has good egg white flavor and texture because it uses the above-mentioned heat-coagulated food.
The processed food of the present invention may be retort-sterilized or other heat-sterilized.

<Method for producing dried egg white>
The method for producing the dried egg white of the present invention comprises the steps of: heat sterilizing the liquid egg white; drying the heat-sterilized liquid egg white; and storing the dried liquid egg white obtained by drying at 15 ° C. or less And a process.
The method may further include the step of heat sterilizing the liquid egg white prior to the step of drying the liquid egg white.

Examples of the drying method include spray drying (spray drying), standing drying (pan drying), freeze drying (freeze drying) and the like. For example, powdery granules having a water content of 10% or less can be obtained by spray drying, and flake-like solids having a water content of 18% or less can be obtained by standing drying.
Subsequently, the dried egg white dried product is stored at 15 ° C. or less. The period of storage is not particularly limited, but may be several dozen minutes to several months after the egg white dried material is sufficiently cooled. Thereby, the deterioration of the flavor during storage can be prevented. The egg white dried product may be stored at 0 ° C. or lower.
Moreover, when heat-sterilizing liquid egg white, it is carried out by a conventional method to such an extent that liquid egg white does not coagulate, for example, it heats at 54 degreeC-65 degreeC for 1 to 10 minutes. Specifically, the Food Sanitation Law stipulates that sterilization conditions of liquid egg white are 10 minutes at 54 ° C. for batch sterilization and 3.5 minutes at 56 ° C. for continuous sterilization. It is good to do according to
As described above, egg white dried products are produced.

<Chilled product / frozen product>
The dried egg white product of the present invention may be a chilled product or a frozen product. A chilled product means what is distribute | circulated at 0-15 degreeC. A frozen product means what is distribute | circulated at 0 degrees C or less, Preferably -18 degrees C or less.
Conventional dried egg white is generally stored at normal temperature after the above desugaring and heat storage. On the other hand, the dried egg white product is distributed as a chilled product after the drying process, and is stored refrigerated or frozen. Thereby, even when used as a raw material of heat-coagulated egg white, deterioration of the flavor and texture due to heating can be sufficiently suppressed.
The egg white dried product may be used as a raw material of heat-coagulated egg white after returning to normal temperature.

<Operation and effect of the present invention>
As described above, in the present invention, by using dried egg white as a substitute material for liquid egg white, heat-set egg white having good flavor and texture can be obtained.
Processed food products that use egg whites in boiled eggs such as egg salads, egg spreads, egg fillings, etc. have previously had liquid egg whites broken in advance from the viewpoint of preventing time-consuming peeling of eggs with eggs, mixing of shells, etc. It has been practiced to heat and solidify. Furthermore, from the viewpoint of the supply amount and cost of liquid egg white, a part of liquid egg white has been replaced with dried egg white (conventional dried egg white) or the like.
However, when part of the liquid egg white is replaced with conventional dried egg white, as described above, a dry odor may be felt, and it was not possible to impart a flavor equivalent to that of the egg white portion of the egg. For this reason, the amount of replacement of conventional dried egg white in heat-set egg white could not be increased, and problems such as cost due to the use of many liquid egg whites still occurred.
Therefore, as a result of intensive researches on materials which are excellent in flowability and storage properties and can provide flavor and texture equivalent to liquid egg white when heat coagulated egg white is used, heat storage and deglycation are possible. It was conceived that the above dried egg white dried the liquid egg white without treatment.
In this way, in the present invention, it is possible to obtain heat-set egg white that maintains the original good flavor of egg white while eliminating the need for heat storage after drying and desugaring as a measure against browning, which has taken time. be able to. In addition, the dried egg white of the present invention has a heat coagulation property similar to that of liquid egg white, so that when the dried egg white product of the present invention and liquid egg white are mixed and heat coagulated, a good food texture can be obtained. Can.
Moreover, the dried egg white product of the present invention stabilizes the quality of the dried egg white product during storage by drying the sterilized egg white pasteurized in the liquid egg white state, and a flavor equivalent to that of the liquid egg white can be more easily obtained. Become.
As described above, according to the present invention, it is possible to obtain heat-set egg white having a good flavor and a soft and elastic texture, which is equivalent to or close to the egg white portion of the egg while being excellent in supply stability, flowability and storage properties. .

<Production of heat-coagulated egg white>
Example 1
(Production of dried egg white)
First, liquid egg white was heated at 54 ° C. for 10 minutes with reference to the conditions defined in the Food Sanitation Law to obtain sterilized egg white. Next, after spray-drying pasteurized egg white at 160 ° C., the resulting dried paste of egg white was stored under refrigeration at 15 ° C. or lower to produce a dried egg white.

(Manufacture of heat-coagulated egg white)
Subsequently, the slurry of Example 1 was prepared according to the composition of Table 1 below. Specifically, first, the dried egg white product prepared above and water were charged into a mixer and mixed by stirring to prepare an egg white solution. Subsequently, a liquid egg white solution was added to the egg white solution and mixed by stirring to prepare a slurry.
Then, this slurry is filled in a nylon plastic bag so as to have a thickness of 3 cm, heat-treated in a boil tank at 90 ° C. for 60 minutes to heat and coagulate, and then cooled and stored at 15 ° C. or less. A coagulated egg white was obtained.

(Calculation of each value of heat-coagulated egg white)
Each value of (1)-(4) shown in Table 1 was computed using the heat-coagulated egg white of Example 1 obtained.
First, X: content (mass%) of egg white protein derived from liquid egg white, and Y: content (mass%) of egg white protein derived from dried egg white were calculated from the composition of raw materials. As shown in Table 1, in the thermally solidified egg white of Example 1, X was 8.4% by mass and Y was 2.2% by mass.
Subsequently, the total content (A = X + Y) of egg white protein in the slurry was calculated. As shown in (1) of Table 1, the total content A of the egg white protein of Example 1 was 10.6% by mass.
In addition, the ratio of the content of egg white protein derived from the dried egg white material to the total content A of the calculated egg white protein was calculated as the substitution rate (Y × 100 / A) by the dried egg white material. As shown in (2) of Table 1, the replacement ratio (Y × 100 / A) of the dried egg white product of Example 1 was 21.0%.
Furthermore, the value of the concentration of egg white protein of the egg white solution obtained by mixing water and dried egg white and rehydrated was calculated as Z. As shown in Table 1, in the heat-solidified egg white of Example 1, Z was 11.2% by mass. Moreover, as a result of analyzing the density | concentration B of the egg white protein of the liquid egg white in a slurry, B was 10.5 mass%. In Example 1, the ratio of Z to B = 10.5% was determined as “the egg white solution concentration ratio Z / B”, and as shown in Table 1 (3), it was 1.06. In addition, the dried egg white product of Example 1 was used to make a solution reconstituted with 7 times water, and the pH was measured with a pH measuring device (trade name “Seven Multi”, manufactured by METTLER TOLEDO Co., Ltd.). The pH of the dried product was determined. As a result, as shown in (1) of Table 1, it was 9.83.

[Examples 2 to 9]
As described in Table 1 above, the method was carried out in the same manner as Example 1, except that the composition of the raw materials was changed and undesugared and unheated undried egg white dried products prepared using unkilled liquid egg white were used. Heat-solidified egg white according to Examples 2 to 9 was obtained.
The pH of the dried egg white shown in (1) of Table 1 was 9.83 in all cases. In Example 6, a dried egg white dried at a pH of 8.82 was used.

(Example 2)
In Example 2, the percent replacement (Y × 100 / A) by dried egg white was increased to 31.2%, as compared to Example 1. The other values were the same as in Example 1. The total content A of egg white protein was 10.7% by mass, and the egg white solution concentration ratio Z / B was 1.06.

(Example 3)
In Example 3, the egg white solution concentration ratio Z / B was lowered to 0.99, and the substitution rate (Y × 100 / A) by the egg white dried product was increased to 29.9%, relative to Example 1.

(Example 4)
Example 4 was the same as Example 3 except that the percent replacement (Y × 100 / A) by dried egg white was further increased to 39.9%.

(Example 5)
In Example 5, the percent replacement (Y × 100 / A) by dried egg white was further increased to 49.9% as compared with Example 4. The total content A of the egg white protein was 10.5% by mass, the egg white solution concentration ratio Z / B was 0.99, and was equivalent to that of Example 4.

(Example 6)
In Example 6, the egg white dried product of pH (8.82) lower than Examples 1-5 and 7-9 was used. In Example 6, the total content A of egg white protein is 10.9% by mass, the substitution ratio by dried egg white (Y × 100 / A) is 32.6%, and the concentration ratio of egg white solution Z / B is 1.13. did.

(Examples 7, 8)
In Examples 7 and 8, milk protein was blended as a heat coagulable protein other than egg white protein.
For this reason, in Example 7, the total content A of egg white protein is 9.1% by mass, the egg white solution concentration ratio Z / B is 0.64, which is higher than Examples 1 to 5 and 9 which do not contain other proteins. It was a low value. In addition, the substitution rate (Yx100 / A) by egg white dry matter was 24.6%.
In Example 8, the content of milk protein to be blended was increased more than in Example 7. Specifically, in Example 8, the total content A of egg white protein is 7.5% by mass, the percent replacement by dried egg white (Y × 100 / A) is 29.8%, the concentration ratio of egg white solution Z / B is It was 0.46.

(Example 9)
In Example 9, in addition to egg white protein, modified starch and a thickener were further blended. Therefore, the total content A of the egg white protein was 6.9% by mass, and the egg white solution concentration ratio Z / B was 0.30, which is a further lower value than in Examples 6 and 7. The percent replacement (Y × 100 / A) by dried egg white was 24.1%.

[Comparative example]
In the comparative example, heated coagulated egg white was obtained by the same method as in Example 1 except that the conventional dried egg white was used. As the conventional dried egg white, a commercially available product subjected to a desugaring treatment and a heat storage treatment was used.
As a result of measuring the density | concentration of egg white protein in the conventional dried egg white by a well-known method, it was 86.5 mass%. And the value of the above-mentioned "dried egg white material" was substituted to the value of "conventional dried egg white", and (1)-(3) was computed. As a result, the total content A of the egg white protein shown in (1) of Table 1 is 10.8% by mass, and the replacement ratio (Y × 100 / A) by the dried egg white shown in (2) of Table 1 is 32.0. % And the egg white solution concentration ratio Z / B shown in (3) of Table 1 was 1.10.
As shown in Table 1 (4), the pH of the conventional dried egg white was 8.85.

[Control]
As a control, the liquid egg white was completely heated and coagulated under the same heating conditions as in Example 1 to produce a heated and solidified egg white. That is, this control is obtained by heat coagulation without liquid egg white replacement with egg white dry matter, and is similar to the egg white portion of the egg.

[Measurement of hardness]
In order to confirm the hardness of the produced heat-set egg white, the hardness of the heat-set egg white of Examples 1 to 9 and the comparative example and the control was measured by a rheometer.
Specifically, first, the central part of each of the heat-solidified egg whites of Examples 1 to 9 and Comparative Example was cut into a rectangular shape of 4 cm long, 4 cm wide, and 3 cm thick to obtain a sample for measurement. Among these samples, two places of the surface of the sample (the place considered to be the hardest in the sample) and the cross section of the sample (the place considered to be the hardest in the sample) were taken as measurement points. A spherical plunger with a diameter of 5 mm is pushed at a speed of 6 mm / sec to these measurement points using a rheometer (manufactured by Stable Micro System, TA. XT EXPRESS), and the force at this time is broken. (Breaking stress) was taken as the measured value. The average value of the two measured values was calculated as the hardness of each sample.
As a result, the hardness of the thermal coagulation albumen of Examples 1 to 9 and Comparative Examples, the product temperature 10 ° C., were both 80 g / cm ² or more 250 g / cm ² or less. That is, it was confirmed that the heat-solidified egg whites of Examples 1 to 9 and the comparative example also have the same hardness as the egg white portion of the egg as a control.
However, the texture when used as a processed food material such as egg spread does not necessarily have a correlation with the hardness value. For this reason, sensory evaluation was separately performed about the food texture of the tamago spread manufactured using the heat-solidified egg white of the said Example and comparative example. Details will be described later.

[Test Example 1]
As Test Example 1, sensory evaluation on the flavor of the heat-solidified egg white was performed.
As an evaluation method, the evaluator eats each of the heat-set egg whites obtained in Examples 1 to 9 and the comparative example and the heat-set egg white of the control, and the evaluation is performed according to the following evaluation criteria. The results are shown in Table 1.

[Evaluation criteria]
A: A flavor of egg white close to the control heat-set egg white was felt.
B: The flavor of the egg white was slightly weak compared to the control heat-set egg white, but there was no problem.
C: The flavor of egg white was worse as compared to control heat-set egg white.

[Evaluation result of flavor of heat-solidified egg white]
In Examples 1 to 6, the flavor of egg white was sufficiently felt as in the control.
The heat-set egg whites of Examples 7 to 9 containing milk protein, modified starch, or a thickener as components other than liquid egg white, dried egg white, and water are slightly different from the heat-set egg whites of Examples 1 to 6 The flavor was weak, but the egg white flavor was sufficiently felt.
On the other hand, in the comparative example, the dry smell was felt and the flavor of egg white was bad.
From this result, it was confirmed that the flavor of egg white can be sufficiently exhibited when the total content A of egg white protein is 10.5 mass% or more and 13.0 mass% or less close to the total content of egg white protein of the control. .
In addition, even when the material of the slurry contains components other than liquid egg white and dried egg white, the taste of egg white can be favorably felt if the total content A of egg white protein is 5.0 mass% or more. Was confirmed.

<Production of egg spread>
Next, egg spreads were manufactured using the heat-coagulated egg white obtained in Examples 1 to 9 and Comparative Example.
First, heated coagulated egg yolk was made. Specifically, 50 parts of egg yolk, 20 parts of food oil, 5 parts of starch and 25 parts of water were stirred and mixed until uniform, to prepare a slurry. The mixture was heated and solidified by a known method to obtain a heated and solidified egg yolk.
Next, the heat-coagulated egg yolk obtained and the heat-solidified egg white obtained in Examples 1 to 9 and the Comparative Example were cut into a die having a side of about 5 mm. Subsequently, 20 parts of heat-coagulated egg yolk, 50 parts of heat-coagulated egg white, 30 parts of mayonnaise, and 0.5 parts of common salt were mixed according to a conventional method to prepare egg spread.

[Test Example 2]
As Test Example 2, sensory evaluation on the texture of the egg rag spread was performed. Specifically, the evaluator ate an egg spread prepared using the heat-coagulated egg white obtained in Examples 1 to 9 and Comparative Example, and was evaluated according to the following evaluation criteria. The results are shown in Table 1.

[Evaluation criteria]
A: The hardness was optimum for egg spread, and the texture was very good.
B1: Although somewhat hard, it has a hardness suitable for egg spread and a good texture.
B2: Although slightly soft, it has a hardness suitable for egg spread and a good texture.
C1: Hardness, but hardness and texture suitable for egg spread to the extent that there is no problem.
C2: Softness, but hardness and texture suitable for egg spread to an extent that does not cause any problems.
D1: The hardness was too high, the hardness was not suitable for egg spread, and the texture was bad.
D2: The hardness was too soft and unsuitable for egg spread, and the texture was bad.

[Result of evaluation of food texture of egg spread]
The spread using the heat-solidified egg whites of Examples 1 and 2 gave very good texture. In these examples, the percent replacement (Y × 100 / A) by the dried egg white was 20% or more and 35% or less, and the egg white solution concentration ratio Z / B was also in the range of 1.05 or more and 1.10 or less.
On the other hand, in the comparative example, the substitution ratio (Y × 100 / A) by dried egg white is 32.0%, and the concentration ratio of egg white solution Z / B is 1.10. However, it became soft and fragile in the mouth and was not suitable as a egg spread.
Thus, it was confirmed that, by using the dried egg white in the heat-coagulated egg white of the present invention, it is soft and appropriately elastic even in the case of egg spread, and a very good food texture can be obtained.
The spread using the heat-solidified egg white of Example 3 was slightly softer than that of Examples 1 and 2, and had a slightly soft texture, but a good texture. This is considered to be affected by the egg white solution concentration ratio Z / B being as low as 0.99.
The spread using the heat-solidified egg white of Example 4 was harder than Example 3, but the hardness and texture suitable for egg spread were obtained to an extent that does not cause any problems. This is considered to be due to the fact that the rate of substitution of the egg white dry matter (Y × 100 / A) with the egg white dry matter is as high as 39.9%.
In the spread using the heat-set egg white of Example 5, the replacement ratio (Y × 100 / A) by the dried egg white was relatively high, probably because it was 49.9%, but there was no problem when using the spread. It was a taste.
Although the spread using the heat-solidified egg white of Example 6 is harder than Example 3, the hardness and texture suitable for egg spread were obtained to the extent that there is no problem, as in Example 4. This is considered to be due to the fact that the pH of the dried egg white is 8.82 which is lower than that of the other examples.
Although the spread using the heat-solidified egg white of Examples 7 and 8 was slightly harder compared to Examples 1 and 2, a hardness suitable for egg spread and a good texture were obtained. It is considered that this is related to the blending of milk protein, and that the heat coagulation property of the protein as a whole of the slurry is increased.
In the spread using the heat-solidified egg white of Example 9, although it became soft, the hardness and texture suitable for the spread were obtained to the extent that there is no problem. This is considered to be influenced by the composition of the modified starch and the thickener.
Moreover, according to Examples 7 to 9, it was confirmed that the heat-solidified egg white of the present invention can obtain processed food with a good texture even if materials other than liquid egg white, dried egg white and water are appropriately added. .

[Summary]
As described above, since the thermally solidified egg white of the present invention uses a dried egg white, it has a better egg white flavor than when using conventional dried egg white, and it also feels a sense of incongruent dry odor. It was not done.
In conventional dried egg white, for example, it has been confirmed that a good flavor can not be obtained if substitution is made to account for 30% of the total content of egg white protein in heat-coagulated egg white (see Comparative Example). For this reason, in order to obtain an incongruent flavor, less than 20% of the total content of egg white protein in heat-coagulated egg white could be replaced with dried egg white.
On the other hand, in the heat-coagulated egg white of the present invention, the ratio of egg white dry matter in egg white protein, that is, the substitution rate (Y × 100 / A) by egg white dry matter shown in (2) of Table 1 is about 20% to 35% In the above cases, it was possible to obtain a very good flavor, and even if it was replaced up to 49.9%, a good flavor could be obtained (see Example 5).
The heat-set egg white of the present invention is also preferred as a soft and soft texture similar to heat-set egg white using only liquid egg white, even when used as a material for processed foods such as egg spreads. The
As described above, by using the dried egg white product of the present invention, even when the supply of liquid egg white is unstable, it is possible to stably supply heat-coagulated egg white having good flavor and texture at low cost. It becomes.

Claims (7)

A method for producing thermally coagulated egg white, wherein the hardness at a product temperature of 10 ° C. is 80 g / cm ² or more and 250 g / cm ² or less,
Mixing the undehydrated and unheated undried egg white dry product consisting of the dried egg white, the liquid egg white, and water;
Heating and coagulating the slurry obtained by the mixing;
Only including,
The ratio (Y × 100 / A) of the content (Y) of the egg white protein derived from the egg white dry matter to the total content (A) of egg white protein in the slurry is 15% or more and 45% or less A method of producing heat-coagulated egg white characterized by Versus concentration (B) of egg white protein before Symbol liquid egg white, the ratio of the concentration (Z) of the egg white protein in the egg white solution the albumen dried product is dissolved in water than the liquid egg white of the slurry (Z / B) is the method of pressurizing the heat coagulation of egg white according to claim 1, characterized in that it is 1.20 or less greater than 1. The method for producing heat-set egg white according to claim 1 or 2 , wherein the dried egg white is produced by drying pasteurized egg white which has been heat-sterilized at a temperature of 60 ° C or less at which egg white protein does not coagulate. . The mixing step includes the step of mixing the egg white solution obtained by mixing the egg white dry matter and the water with the liquid egg white.
The method for producing heat-coagulated egg white according to any one of claims 1 to 3. The method for producing heat-coagulated egg white according to any one of claims 1 to 4, wherein the dried egg white material has a pH of 8.9 or more and 11.0 or less. The method for producing heat-coagulated egg white according to any one of claims 1 to 5 , wherein the total content (A) of egg white protein in the slurry is 5% by mass or more and 15% by mass or less. The method for producing heat-coagulated egg white according to any one of claims 1 to 6 , further comprising the step of storing the dried egg white at 15 ° C or less before the mixing step.