JP7220552B2 - Process for producing modified dried egg white - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing dried egg white that can easily impart freeze resistance to processed foods simply by adding it without requiring advanced know-how or technology.

Dried egg whites can be stored for a long period of time compared to raw egg whites, and are used as a raw material for various food products because of their low transportation costs and small storage space.
In addition to being used simply as an egg white raw material, dried egg white is also used as a quality improving agent for improving the yield and texture of various processed foods such as cold meat processed foods, marine processed foods, and noodles. .
However, when frozen processed foods using general dried egg whites are thawed, water syneresis occurs probably due to freezing denaturation, and the texture is not fully satisfactory.

Therefore, for example, in Japanese Patent Laid-Open No. 2001-149046 (Patent Document 1), even if it is heated and coagulated and once frozen, water does not separate and has a texture similar to that of boiled egg white. , fatty acids and starch are described.
However, there is a problem that fatty acids and starch are essential for egg white, and the increase in the number of types of additives limits their use, and the problem that the syneresis rate of processed foods when an egg white composition is added is high. It cannot be said that the freeze resistance is easily imparted to the food.

Japanese Patent Application Laid-Open No. 2001-149046

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a dried egg white that can easily impart freeze resistance to processed foods simply by adding it without requiring advanced know-how or technology.

The inventor of the present invention, as a result of extensive research in order to achieve the above object,
Oils and fats are mixed with dried egg whites to prepare oil-coated dried egg whites, and then dried egg whites are added and mixed to obtain dried egg whites that can easily impart freeze resistance to processed foods simply by adding them. The inventors have found that and completed the present invention.

That is, the present invention
(1) A first mixing step of mixing 1 part of oils and fats and 0.1 to 10 parts of dried egg white to prepare an oil-coated dried egg white;
and a second mixing step of mixing additional dried egg white with the oil-coated dried egg white.
A method for producing an improved dried egg white,
(2) In the method for producing modified dried egg white described in (1),
A heating step of heating the fats and/or the dried egg white at 40 ° C. or higher before and / or during the first mixing step,
Method for producing improved dried egg white (3) In the method for producing improved dried egg white according to (1) or (2),
The second mixing step is a step of mixing 0.1 to 20 parts of the additional dried egg white with 1 part of the oil-coated dried egg white.
A method for producing modified dried egg white.

According to the present invention, it is possible to easily produce processed foods with excellent freeze resistance without requiring advanced know-how or technology, and thus further expansion of demand for processed foods is expected.

The present invention will be described in detail below.
In the present invention, "%" means "mass %" and "part" means "mass part".

<Characteristics of the present invention>
The present invention is characterized by adding a specific amount of dried egg white after adding a specific amount of oils and fats to the dried egg white in the method for producing modified dried egg white, which requires advanced know-how and technology. It is possible to easily prepare processed foods with excellent freeze resistance.

<Dried egg white>
As the dried egg white and the additional dried egg white used in the improved dried egg white of the present invention, any commercially available dried egg white may be used.

<Oils and fats>
In the present invention, fats and oils refer to not only edible fats and oils, but also decomposed fats and oils, fatty acids, and mixtures thereof. Therefore, it is preferable to use at least fat and oil decomposition products and/or fatty acids.
Examples of oils and fats include edible animal and vegetable oils such as palm oil, soybean oil, rapeseed oil, sesame oil, safflower oil, rice oil, sunflower oil, beef tallow, and lard.
In addition, examples of fat and oil decomposition products refer to mixtures of oily components obtained by decomposing the above fats and oils with enzymes, acids, alkalis, etc. Examples include palm oil decomposition products, soybean oil decomposition products, rapeseed oil decomposition products, etc. Components of fat and oil decomposition products include fatty acids, monoglycerides, diglycerides and triglycerides, and mixtures thereof.
The above fatty acids can be obtained, for example, by removing glycerin and the like from vegetable oils, animal oils, and their hydrogenated oils and fats, which are hydrolyzed with acids, alkalis, enzymes, and the like.

<Oils and fats coated dried egg white>
The dried egg white coated with oils and fats of the present invention may be any one obtained by mixing dried egg white and fats and oils in the first mixing step described later and attaching oils and fats to the dried egg white. When the fats and oils are mixed, the dried egg white and/or the fats and oils may be subjected to a treatment such as drying or a heating step described later.

The method of mixing the dried egg whites and the fats and oils is not particularly limited as long as the fats and oils can be dispersed in the dried egg whites and adhered thereto. can.

<First mixing step>
In the first mixing step of the present invention, 1 part of fats and oils and 0.1 to 10 parts of dried egg white are mixed according to a conventional method, and the fats and oils are adhered to the dried egg white to obtain a fat-coated dried egg white. Any method may be used as long as it is a method.
If the mixing ratio of fats and oils and dried egg white in the first mixing step is outside the above range, it is not possible to easily obtain a processed food excellent in freeze resistance.

<Mixing ratio of oils and fats and dried egg white in the first mixing step>
In addition, since it is easy to obtain processed foods with excellent freeze resistance, the mixing ratio of fats and oils and dried egg white in the first mixing step is 0.1 to 10 parts of dried egg white to 1 part of fats and oils. Furthermore, it is preferable that it is 2 to 5 parts.

<Heating process>
Since it is easy to attach fats and oils to the dried egg white, and it is easy to finally obtain a processed food with excellent freeze resistance, fats and / or dried egg whites are added before and / or during the first mixing step. It is preferable to include a heating step of heating at 40° C. or higher, and the heating temperature in the heating step is preferably 45° C. or higher, preferably 50° C. or higher. The upper limit of the heating temperature in the heating step is not particularly limited, but the heating temperature in the heating step is preferably 85° C. or lower, more preferably 80° C. or lower, in order to suppress deterioration due to heating of the oils and fats.
Furthermore, since it is easy to obtain processed foods with excellent freeze resistance, it is preferable to include a heating step of heating the fats and oils at least before the first mixing step, and further, heating of heating the dried egg white before the first mixing step. and a heating step of heating the fats and oils and the dried egg white during the first mixing step.

<Second mixing step>
In the second mixing step of the present invention, any method may be used as long as the oil-coated dried egg white and the additional dried egg white are uniformly mixed according to a conventional method to obtain the modified dried egg white.

<Mixing ratio of oil-coated dried egg white and additional dried egg white>
In addition, since it is easy to obtain processed foods with excellent freeze resistance, the mixing ratio of the fats-coated dried egg white and the additional dried egg white in the second mixing step is set to 1 part of the fats-coated dried egg white to 1 part of the additional dried egg white. It is preferably 0.1 to 20 parts, more preferably 1 to 10 parts.

<Other raw materials>
The modified dried egg white of the present invention may contain any other raw material other than the modified dried egg white described above as long as the effect of the present invention is not lost. Specific raw materials include, for example, silicon dioxide , glucose, fructose, sucrose, maltose, trehalose, xylose and xylitol, guar gum, locust bean gum, carrageenan, gum arabic, alginates, pectin, xanthan gum, pullulan, tamarind seed gum, psyllium seed gum, etc. sucrose fatty acid ester, glycerin fatty acid ester, emulsifiers such as lecithin, proteins such as whey protein, soybean protein and whey protein.
In particular, to prevent the formation of lumps, silicon dioxide may be added as necessary, and the proportion of silicon dioxide may be 1 to 5% with respect to the entire modified dry egg white containing silicon dioxide.
In addition, since the effect of the present invention is easily achieved, the ratio of other raw materials is preferably 30% or less, more preferably 10% or less, relative to the total modified dried egg white containing other raw materials. Only dried egg whites are good.

Hereinafter, the modified dried egg white of the present invention will be specifically described based on Examples, Test Examples and Comparative Examples.
In addition, this invention is not limited to these.

[Example 1]
<Production of modified dried egg white>
In the first mixing step, 21 kg of dried egg white heated to 50 ° C. is put in a mixer, 4.5 kg each of palm oil decomposition product and rapeseed oil decomposition product heated to 50 ° C. are added, and heated to a product temperature of 50 ° C. The mixture was uniformly mixed while maintaining the temperature, to produce a fat-coated dried egg white.
At this time, the amount of dried egg white was 2.3 parts to 1 part of oils and fats.
Furthermore, in the second mixing step, 30 kg of the obtained oil-coated dried egg white and 5 kg of fine silicon dioxide were uniformly mixed with 120 kg of the additional dried egg white to obtain 155 kg of the modified dried egg white of Example 1.
At this time, 4 parts of additional dried egg white was added to 1 part of oil-coated dried egg white.
Using the modified dried egg white of Example 1 by the method described later, the syneresis rate of the heated coagulum was measured and found to be 1.8%, which is very high compared to the heated coagulum of Comparative Example 1 described later. There was little syneresis of water, and the freezing resistance was very excellent.

[Comparative Example 1]
Without separating the first mixing step and the second mixing step, and without performing the heating step of heating the fats and/or dried egg whites at 40 ° C. or higher, 141 kg of dried egg whites are put in a mixer, and 9 kg of rapeseed oil decomposition products are fine grains. 5 kg of silicon dioxide was added and mixed until uniform to obtain an oil-and-fat-blended dried egg white.
Using the oil-and-fat-blended dried egg white of Comparative Example 1, the water syneresis rate of the heat-cured product was measured by the method described later, and it was 3.7%.

[Example 2]
<Production of modified dried egg white>
Examples were prepared in the same manner as in Example 1 except that 4.5 kg each of palm oil decomposition products and rapeseed oil were used instead of 4.5 kg each of palm oil decomposition products and rapeseed oil decomposition products as oils and fats. 2 modified dried egg whites were obtained.
At this time, the amount of dried egg white was 2.3 parts to 1 part of oils and fats.
In addition, 4 parts of additional dried egg white was added to 1 part of oil-coated dried egg white.
When the water syneresis rate of the heated coagulum was measured in the same manner as in Example 1, it was 2.2%.
Compared with the heat-cured material of Comparative Example 1, the water syneresis was less and the freezing resistance was excellent.

[Test Example 1]
The freezing resistance was investigated by the ratio of fats and oils to dried egg white in fats-coated dried egg white and the ratio of fats-coated dried egg white to additional dried egg white.
Specifically, the ratio of oils and fats to dried egg white in the dried egg white coated with oils and fats and the ratio of dried egg white coated with oils and fats to additional dried egg white were changed to the ratios shown in Table 1, and 5 kg of fine silicon dioxide was added, Each modified dried egg white of Examples 3 to 6 was obtained in the same manner as in Example 1, except that the total amount of modified dried egg white was 155 kg.
Furthermore, a heated solidified product was produced in the same manner as in Example 1 and evaluated by the evaluation method described later.

<Method for measuring separation rate>
(a) Add 7 parts by mass of fresh water to 1 part by mass of modified dried egg white to dissolve it, fill it in a nylon casing with a folded diameter of 60 mm, and heat it at 80 ° C. for 40 minutes to form a heated coagulum. manufacture.
(b) Store the heated coagulum at 5°C for 24 hours.
(c) The resulting heated coagulum is further stored at -15°C overnight.
(d) The heat-cured product after storage is immersed in a constant temperature water bath at 20°C to adjust the product temperature to 20°C.
(e) Remove the heated coagulum from the casing and cut it into 3 cm thick pieces perpendicular to the length.
(f) 5 sheets of 110 mm diameter filter paper (qualitative filter paper No. 2) are superimposed, and the heated solidified product is cut so that one of the cut surfaces becomes the bottom surface, and further, a resin pudding cup (6 cm in diameter, 5 cm in depth) is placed on the heated coagulated product with the opening facing down to prevent the surface of the heated coagulated product from drying out, and then left at room temperature for 1 hour. The syneresis rate is obtained by the following formula from the change in mass of the heated solidified product before and after standing.

<Measurement formula for water separation rate>
Separation rate (%) = {(mass of heated coagulum before standing-mass of heated coagulate after standing)/mass of heated coagulum before standing} x 100

In addition, in Table 1, each evaluation of freeze resistance evaluation of the heated coagulated material in the modified dried egg white is as follows.
(Evaluation of freeze resistance of heated coagulated product in modified dried egg white)
⊚: Very little water syneresis compared to the heated coagulated product of Comparative Example 1, and excellent freezing resistance (water syneresis rate of the heated coagulated product is 2% or less).
◯: Less water syneresis and excellent freezing resistance compared to the heated coagulated product of Comparative Example 1 (water syneresis rate of heated coagulated product is more than 2% and 2.5% or less).
Δ: Water syneresis is slightly less than that of the heated coagulated product of Comparative Example 1, and the freezing resistance is excellent (water syneresis rate of the heated coagulated product is more than 2.5% and 3% or less).
x: A lot of water syneresis occurs, and the freezing resistance is not excellent (the water syneresis rate of the heated solidified product is more than 3%).

As shown in Table 1, the mixing ratio of fats and oils and dried egg white in the first mixing step is 0.1 to 10 parts of dried egg white to 1 part of fats and oils, compared to the heat-coagulated product of Comparative Example 1. It can be understood that the water syneresis is slightly less and the freeze resistance is excellent.
Furthermore, the mixing ratio of the fats and oils and the dried egg white in the first mixing step is 1.5 to 7.5 parts of the dried egg white to 1 part of the fats and oils. It can be understood that there is little , and the freeze resistance is excellent. again,
In addition, the mixing ratio of the fats-coated dried egg white and the additional dried egg white in the second mixing step is 0.1 to 20 parts of the additional dried egg white to 1 part of the fats-coated dried egg white. It can be understood that there is slightly less water separation compared to other materials, and that it has excellent freeze resistance. Furthermore, when the mixing ratio of the fats-coated dried egg white and the additional dried egg white in the second mixing step is 1 part to 10 parts of the additional dried egg white to 1 part of the fats-coated dried egg white, the heat-coagulated product of Comparative Example 1 is obtained. It can be understood that there is less separation of water and excellent freeze resistance.

Claims (1)

A first mixing step of mixing 1 part of oils and fats and 0.1 to 5 parts of dried egg white to prepare an oil-coated dried egg white;
A second mixing step of mixing 1 to 10 parts of additional dried egg white with 1 part of the dried egg white coated with fats and oils,
before and/or during the first mixing step
Including a heating step of heating the fats and / or the dried egg white at 40 ° C. or higher,
A method for producing modified dried egg white.