JP7374369B1 - Frozen granules of dried egg white - Google Patents

Abstract

An object of the present invention is to provide frozen granules of dried egg white that do not require advanced techniques or additives and have high solubility. [Solution] A frozen granulated product of dried egg white, wherein the moisture content in the granulated material before freezing is 22 to 33% by mass, and the size of the granulated material before freezing is 2.16 mesh ( Frozen granules of dried egg white obtained by freezing the granules, with a pass of 100 mesh (JIS standards: 150 μm) and 50% by mass or more of the granules [selection diagram] 】none

Description

The present invention relates to frozen granules of dried egg white.

Dried egg whites are used in confectionery, bread, seafood paste products, livestock paste products, noodles, etc., and in recent years, their use in protein drinks has also increased.
When using dried egg white, it may be used in powder form, but it is often used after being dissolved in a solution such as water.
However, the problem with dried egg whites is that they tend to form lumps when dissolved in water, and it takes a very long time to completely dissolve them.

As a means to solve this problem, the egg white liquid is dried using a pan-type drying method to obtain flaky dried egg whites, which are then crushed to produce powdered dried egg whites. A method for producing powdered dried egg white (Patent Document 1) characterized by adding and mixing a surfactant, and a method characterized by heating dried egg white at a temperature of 100° C. to 160° C. for 1 hour to 10 hours. A method for producing easily soluble dried egg white (Patent Document 2), a method for producing a processed dried egg white product by mixing dried egg white, an emulsifier, and an edible oil (Patent Document 3), and the like have been proposed.

However, these methods require the use of additives, and there is a risk that the functionality of the egg white may decrease due to heat denaturation. Furthermore, the solubility in water was still insufficient.

Publication No. 56-55145 Publication No. 58-43740 Japanese Patent Application Publication No. 2009-45024

Therefore, an object of the present invention is to provide a frozen granulated dried egg white that does not require advanced technology or additives and has high solubility in a solution.

As a result of extensive research in order to achieve the above object, the present inventors have found that frozen granules of dried egg white have a moisture content before freezing and a content of granules of a certain size before freezing within a specific range. It was unexpectedly discovered that the solubility in solutions such as water is improved by making it into a product, and the present invention was completed.

That is, the present invention
A frozen granulated product of dried egg white, wherein the moisture content in the granulated material before freezing is 22 to 33% by mass, and the size of the granulated material before freezing is 2.16 mesh (JIS standard: mesh). A frozen granulated product of dried egg white, which has a 100 mesh (JIS standard: 150 μm opening) pass and 50% by mass or more of the granulated product,
It is.

According to the present invention, it is possible to provide frozen granules of dried egg white with high solubility without requiring advanced technology or additives, and further expansion of the dried egg white market is expected.

The present invention will be explained in detail below. In the present invention, unless otherwise specified, "%" means "% by mass" and "parts" means "parts by mass."

<Features of the present invention>
The present invention provides a frozen granulated product of dried egg white, wherein the moisture content of the granulated material before freezing is 22 to 33% by mass, and the size of the granulated material before freezing is 2.16 mesh pass (JIS standard). : opening 9.5 mm) and 100 mesh (JIS standard: opening 150 μm), which is a frozen granulated product of dried egg white that satisfies 50% by mass or more, has high solubility in solutions such as water. It is characterized in that it can provide frozen granules of dried egg white.

<Dried egg white>
The dried egg white used in the dried egg white frozen granules of the present invention is not particularly limited, but those commercially available for food use may be used.
Specifically, the following dried egg whites can be used. Egg white liquid, which is the raw material for dried egg whites, is made by cracking shell eggs and removing the yolks, thawing frozen egg whites, enzyme-treated eggs, desalting-treated eggs, and parts of egg whites such as lysozyme. It is possible to use those from which the components have been removed, those that have been desugarized using enzymes, yeast, bacteria, etc. The egg white liquid may be dried to a moisture content of approximately 2% to 14%, and conventional methods such as spray drying, freeze drying, and shallow drying may be used. Dried egg whites may be dried and then heated.

<Frozen granules of dried egg white>
The frozen granulated dried egg white of the present invention is obtained by granulating the dried egg white described above as a raw material, using water as a binder, and freezing the granulated product. The frozen granules of dried egg white of the present invention are mainly in the form of granules, but powder and lumps may also be mixed therein.
The frozen granules of dried egg white of the present invention have improved solubility in solutions while maintaining the functionality of dried egg white, such as gelatinability.

<Moisture content of granules before freezing>
The moisture content of the granulated material of the present invention before freezing is 22 to 33%. If the moisture content of the granules before freezing is less than the above range, the affinity with water will be low and the solubility will be poor. When the amount exceeds the above range, the dried egg white granules become large lumps and have poor solubility, and when the water content is excessive, they become muddy and cannot be handled as granules.
Further, since the effects of the present invention can be easily obtained, the content is more preferably 24 to 31%.

<How to measure moisture>
The moisture content of the granulated product of the present invention before freezing can be measured by a common method. For example, it can be measured using an infrared moisture meter FD-800 (manufactured by Kett Scientific Research Institute).

<Size and content of granules before freezing>
The granulated material before freezing of the present invention contains 50% by mass or more of granules with a size of 2.16 mesh pass (JIS standard: opening 9.5 mm) and 100 mesh (JIS standard: opening 150 μm). . If the particles are larger than the 2.16 mesh pass, the agglomerates will be too large, resulting in poor solubility. On the other hand, if the particles are smaller than 100 mesh, the particles will be too fine and will float in the solution, resulting in poor solubility.
Further, since the effects of the present invention can be easily obtained, it is preferable that 75% or more of the granulated material is 2.16 mesh pass and 100 mesh pass before freezing.

<Method for producing frozen granules of dried egg white>
The method for producing the dried egg white granules before freezing of the present invention is not particularly limited as long as the moisture content of the dried egg white granules, the size of the granules, and their ratio can be adjusted within the above-mentioned ranges. A mixer, stirring granulator, or rolling granulator can be used.
Specifically, for example, a dried egg white granule can be prepared by gradually adding water to the dried egg white while vigorously stirring it using a high-speed stirring mixer so that water is uniformly distributed.

Next, in order to increase the solubility of the obtained dried egg white granules, the dried egg white granules are frozen. The freezing method is not particularly limited, and may be, for example, quick freezing or slow freezing, but slow freezing is preferable as described below. Specifically, for example, in the case of slow freezing, there is a method in which the material is passed through a temperature range of -1°C to -5°C over a period of 30 minutes or more, and then cooled to -18°C or lower.

<Other raw materials>
The dried egg white granules of the present invention may contain other raw materials within a range that does not impair the effects of the present invention. Examples of such raw materials include sugars such as granulated sugar, caster sugar, warm sugar, high-fructose corn syrup, fructose, trehalose, glucose, lactose, oligosaccharides, and sugar alcohols, starches, dextrins, glycine, and acetic acid. Examples include bacteriostatic agents such as sodium, pH adjusters such as organic acids and organic acid salts, preservatives, antioxidants, fragrances, vegetable oils and fats.

<Actions and effects of the present invention>
The frozen granules of dried egg white of the present invention can be obtained by freezing dried egg white granules in which the content of moisture before freezing and granules of a certain size are within a specific range, and then the dried egg white granules are dissolved in a solution. can improve sex.
Although its mechanism of action is not clear, a suitable amount of water acts as a binder between the dried egg whites and granulates them.Furthermore, by freezing the dried egg white granules, ice needle-like crystals form in the dried egg whites. It is presumed that the solubility in water has improved because the dried egg whites are easily separated from each other. In particular, it is speculated that slow freezing makes ice more likely to form needle-shaped crystals, increasing its solubility in water.

The present invention will be specifically described below based on Examples, Comparative Examples, and Test Examples. Note that the present invention is not limited to these.

[Example 1]
First, 300 g of dried egg white (Dried egg white type K, manufactured by Kewpie Corporation) was put into a high-speed stirring mixer (Intensive mixer EL1 type, manufactured by EIRICH).
Next, adjust the rotation speed of the mixing pan to 85 rpm and the peripheral speed of the rotor to 10 m/s, and add a total of 78 g of water at a rate of 0.17 ml/s while stirring the dried egg white until it is uniformly dispersed. The mixture was stirred and mixed for 3 minutes.
After measuring the moisture content and calculating the content of granules of a specific size using the method described below, the frozen granules of dried egg whites were obtained by freezing in a -25°C freezer warehouse for 24 hours. Ta.

<Measurement of moisture in granulated material before freezing>
The moisture content of the granules prepared in Example 1 before freezing was measured by placing 10 g of the dried egg white granules in a moisture meter (infrared moisture meter FD-800, manufactured by Kett Scientific Research Institute) and measuring the moisture content at 105°C. It was measured with
As a result of the measurement, the water content in the granulated product of Example 1 before freezing was 24.2%.

<Calculation of size and content of granules before freezing>
First, 200 mesh (JIS standard: opening 75 μm), 100 mesh (JIS standard: opening 150 μm), 60 mesh (JIS standard: opening 250 μm), 42 mesh (JIS standard: opening 355 μm), 30 mesh ( Six sieves of 2.16 mesh (JIS standard: opening 500 μm) and 2.16 mesh (JIS standard: opening 9.5 mm) were stacked in order from fine to coarse to prepare six stacked sieves, and electromagnetic sieve shaker was used. It was set in a bowl (manufactured by Mitamura Riken Kogyo Co., Ltd.).
Next, 50 g (A) of the granulated material before freezing prepared in Example 1 was placed on the top sieve (2.16 mesh sieve) of a 6-layer stack, and an electromagnetic sieve shaker was used. It was shaken at intensity 80 for 10 minutes.
Then, the pre-frozen granules with a 2.16 mesh pass and a 100 mesh on were collected, and their weight was measured, and the result was 44 g (B).
Finally, the content of the granules before freezing, which had a size of 2.16 mesh pass and 100 mesh on, was calculated using the following formula.
Content of granules before freezing: B/A x 100 = 88%

<Test Example 1: Examination of water content in dried egg white granules>
Dried egg white granules of Examples 2 to 9 and Comparative Examples 1, 2, 4, and 5 were prepared in the same manner as in Example 1, except that the formulations listed in Table 1 were changed. Comparative Example 3 was prepared in the same manner as Example 1 except that the formulation shown in Table 1 was changed and freezing was not performed. In addition, as a control, dried egg white with 0% hydration was also prepared.
Next, in the same manner as in Example 1, the moisture content of the control, Examples 2 to 9, and Comparative Examples 1 to 5 before freezing was measured. The content of the dried egg white granules was calculated.

<Table 1>

<Confirmation of solubility>
The granules of Examples 1 to 9 and Comparative Examples 1 to 5 and water were placed in a 250 ml tall beaker (inner diameter 55 mm), and using a magnetic stirrer RS-1D (manufactured by As One Corporation), a stirring bar of 38 x 7 mm, The mixture was stirred at a rotational speed of 500 rpm for 15 minutes, and the solubility was visually confirmed.
The amounts of granules and water added in Examples 1 to 9 and Comparative Examples 1 to 5 were determined according to the solid content of 10 g of dry egg white (water content 5.7%) and 100 g of water as a control. Adjusted as in 2.
Table 2 shows the amount of water added and the solubility results for each granule.
Solubility was evaluated according to the following evaluation criteria.

[Solubility evaluation criteria]
A: It was uniformly dispersed.
B: There was some undissolved material, but it was almost uniformly dispersed.
C: A lump remained.

<Table 2>

As shown in Table 2, the moisture content of the granules before freezing is 22 to 33%, the size is 2.16 mesh pass, and the 100 mesh on is 50% or more (Examples 1 to 9). It can be seen that the solubility is higher compared to the control. Furthermore, it can be seen that when the moisture content of the granules before freezing is 24 to 31%, the size is 2.16 mesh pass, and the 100 mesh pass is 75% or more, the solubility becomes higher.
On the other hand, it can be seen that when the moisture content before freezing is less than 22%, the size is 2.16 mesh pass, and the 100 mesh on is less than 50%, the solubility is poor (Comparative Examples 1 to 3).

Claims (1)

A frozen granulated product of dried egg white,
The moisture content in the granulated material before freezing is 22 to 33% by mass,
The size of the granulated material before freezing is 2.16 mesh (JIS standard: opening 9.5 mm), and 100 mesh (JIS standard: opening 150 μm) is 50% by mass or more,
characterized in that the granules are frozen;
Frozen granules of dried egg white