JPH02268648A - Ice using albumen with lowered gel formation and produciton method thereof - Google Patents

Abstract

PURPOSE:To give ice cream-like ice of high nutrients, good shape retention and excellent texture by using egg white with lowered gel formation ability. CONSTITUTION:For example, the egg white of lowered gel formation ability is prepared by combing usual egg white with more than 3 time amount of water, based in the egg white, and sweetenings. (A) the resultant egg white is mixed with (B) fat and oil, sweeteners, stabilizers, emulsifiers, flavors, coloring agents and other components for ice, and further, when needed, with (C) defatted milk components. The mixture is adjusted, sterilized with heat, then processed to give the subject ice.

Description

[Detailed Description of the Invention] C. Industrial Field of Application J The present invention relates to a method for producing frozen desserts that does not use egg whites with reduced gel-forming performance, and more specifically, relates to a method for producing frozen desserts that does not use egg whites with reduced gel-forming performance, and more specifically, uses a method that uses egg whites that are substituted with some or all of the skim milk ingredients. The present invention relates to a method for producing frozen desserts using ingredients obtained by processing egg white to reduce gel-forming performance.

[Prior Art] In general, frozen desserts such as ice cream are prepared by blending components such as fats and oils, sweeteners, stabilizers, emulsifiers, fragrances, and coloring agents with skim milk components, and then heat sterilization. It is manufactured by processing. Among these, skimmed milk is an ingredient traditionally used in frozen desserts, and has the function of imparting the odor derived from dairy ingredients to frozen desserts as well as physical shape retention. It is an essential ingredient.

However, the smell derived from dairy raw materials is a matter of human preference, and there are bound to be quite a few people who do not accept it. However, frozen desserts such as ice cream that do not contain skim milk ingredients, which give the frozen dessert the odor derived from dairy ingredients,
Because they are not manufactured from the viewpoint of shape retention or texture, it is unclear whether people who dislike frozen desserts such as ice cream dislike the frozen dessert itself or the odor derived from dairy ingredients. In other words, if you provide frozen desserts like ice cream that have the odor derived from dairy ingredients removed, there is a good chance that people who like frozen desserts will accept them. It is also possible that by not using skim milk components, a new texture can be imparted to frozen desserts.

As a result of the study, it was found that egg white is a promising substitute for the skim milk ingredient in frozen desserts, but because egg white easily coagulates when heated, even if it can be prepared in a laboratory, In particular, it is not sufficient for industrial production, which involves a heat-mixing sterilization process, which is essential for actual market distribution, which requires sanitary processing.

Egg whites are not used in the production of frozen desserts because they easily coagulate when heated. On the other hand, various studies have been conducted on the production of egg whites that do not coagulate when heated; for example, Japanese Patent Publication No. 57-54114 and Publication No. 61-47504 describes a method for producing this type of egg white with reduced gel-forming performance.

[Problems to be Solved by the Invention] The present invention uses egg whites with high nutritional value by replacing some or all of the skim milk ingredients with ingredients that have been processed from egg whites to reduce their gel-forming performance. The purpose is to produce ice cream-like frozen desserts.

[Means for Solving the Problems] According to the present invention, there is provided a frozen dessert that does not use egg white with reduced gel-forming performance.

Furthermore, according to the present invention, when producing frozen desserts using egg whites with reduced gel-forming performance, for cold ingredients other than skim milk ingredients such as fats and oils, sweeteners, stabilizers, emulsifiers, fragrances, and colorants, Egg whites with reduced gel form performance are mixed and skim milk components are mixed, or raw materials are prepared without mixing skim milk components and processed by heat sterilization. A method for producing a frozen dessert using egg white is provided.

For frozen dessert ingredients other than skim milk ingredients, the raw material is prepared by mixing egg whites whose gel-forming performance has decreased due to specific treatment of proteins involved in gel formation and a smaller amount of skim milk ingredients. It is suitable if

The amount added as an egg white solid content in the whole frozen dessert should be 2 to 8%, and if the amount added is lower than this, the shape retention of the frozen dessert will deteriorate. Further, even when added in a high content, the shape retention is poor, and furthermore, the frozen dessert is pasty and highly viscous, and does not melt in the mouth. Within the above range, an ice cream-like frozen dessert with good shape retention and excellent texture can be produced.

It is also possible to manufacture ice cream by substituting some of the milk solids in regular ice cream with egg white solids, resulting in less stickiness and a crisper, lighter texture compared to products made with only milk solids. Makes good ice cream. It also has higher nutritional value. Furthermore, by appropriately reducing the milk solids content, the characteristic odor derived from milk is reduced, making it preferred even by people who dislike milk.

It is preferable to prepare egg white with reduced gel-forming performance by blending three times or more of water and ingredients such as a sweetener with egg white and removing the resulting precipitate.

In other words, as an alternative to the usual ice cream production process in which fats and oils, skim milk, sweeteners, stabilizers, flavorings, colorants, etc. are mixed, a mix is prepared, and heat sterilized at around 85 degrees Celsius, skim milk is used. Frozen desserts using egg whites can be produced by using egg whites instead of and performing the following steps.

Egg white and water (more than 3 times the amount) and some of its ingredients
After mixing at a temperature lower than 0°C and removing the resulting precipitate by centrifugation or the like, the remaining ingredients are added to prepare a mix, which is then heat sterilized and cooled in a conventional manner. In addition, when blending a high content of egg white (e.g., 2% or more as an egg white solid content based on the entire frozen dessert), the mix may be concentrated by an appropriate method after removing the precipitate if necessary. For example, the mix may be concentrated under reduced pressure. In this case, it is possible to produce an ice cream-like frozen dessert with an egg white solid content of about 8% based on the total frozen dessert. The ice cream-like frozen dessert produced in this manner has good shape retention and texture. Also,
If egg white and water are mixed, the resulting precipitate is removed, and the mixture is concentrated and desalted using an ultrafiltration membrane, for example, a membrane with a molecular weight of around 10,000.
Furthermore, it is also possible to produce ice cream-like frozen desserts containing a high concentration of egg white. In addition, the ice cream-like frozen dessert produced by this method has good shape retention and texture,
Furthermore, it is an excellent frozen dessert with less egg depth.

By mixing at least some of the ingredients for frozen desserts other than skim milk ingredients with egg whites, adjusting ρ■ to 3 to 5, and allowing acidic protease such as pepsin to act on it and neutralizing it, the gel form performance can be improved. It is preferable to use reduced egg white.

In other words, as an alternative to the usual ice cream manufacturing process in which fats and oils, skim milk, sweeteners, stabilizers, flavorings, colorants, etc. are mixed, a mix is prepared, and heat sterilized at around 85°C. Frozen desserts using egg whites can be produced by using egg whites instead of milk and performing the following steps.

Egg white and other ingredients are mixed at a temperature lower than 60'C, adjusted to p113-5, and then acidic protease is applied to partially hydrolyze one part of the egg albumin molecule.
After neutralization, the resulting precipitate is removed by centrifugation, etc., and then heat sterilized and cooled using a conventional method. The amount of egg white solids added to the entire frozen dessert can be up to about 8%. Also,
The egg whites used may be liquid egg whites or dried ones; however, if dry egg whites are used and manufactured by the method described above, the amount of water should be approximately 30 times or more relative to the weight of the dry egg whites. It is necessary to mix it with In addition, when performing the above two methods, egg whites and water are mixed in advance, the precipitate is removed, and heat treatment is performed (Japanese Patent Publication No. 54-54114), or egg whites are subjected to limited hydrolysis (No. 54-54114). Special Public Service 1986
-47504) can also be used.

[Function] Although egg white is a food protein with high nutritional value, its use has been limited because it easily coagulates when heated at around 60°C. In the production of frozen desserts, the normal production method is to
It was virtually impossible to use egg white because it coagulated during the mixing before and after C and the heat sterilization process at around 85°C, resulting in deterioration of mechanical suitability and texture.

However, in the process described above, in other words, by removing the precipitate caused by the decrease in salt concentration during the mixing of egg whites by a method such as centrifugation, or by treating the mixture containing egg whites with a proteolytic enzyme under certain conditions, it is possible to It has been found that it is possible to produce ice cream-like frozen desserts that do not coagulate using egg whites and have good shape retention and texture, without deterioration in suitability or texture, and that the nutritional value of the ice cream, which contains a high content of egg white protein, can be produced. It has become possible to produce ice cream-like frozen desserts with high levels of heat.

Albums from which precipitates caused by a decrease in salt concentration have been removed by centrifugation or the like are considered non-thermo-coagulated albumens that do not coagulate by heating, but albumen treated with acid protease is not considered to be non-thermo-coagulated albumens. The conventionally known acid protease treatment of egg whites is primarily aimed at preparing a transparent gel. Gel is a solidified state,
Therefore, acid protease treatment is not intended for producing non-thermocoagulated egg whites. However, according to the present invention, ice cream-like frozen desserts can be prepared using acid protease treated egg whites. . This is considered to be because the gel-forming performance of egg white is reduced by the protease treatment. That is, in the production of ice cream-like frozen desserts using egg whites, it should be considered that such processed egg whites were within the acceptable range.

Note that protease treatment can be performed without dilution unlike non-thermocoagulated egg whites, so there is an advantage that highly concentrated egg whites can be used without concentration operations.

When comparing the frozen dessert according to the present invention with conventional ice cream, it is not considered necessary to compare the same protein content in terms of formulation. Ice cream refers to a product with a milk solid content of 15% or more, and of this milk solid content, the milk fat content is specified to be 8% or more. Protein accounts for 35% of the milk solids after removing fat (skimmed milk powder). Therefore, about 2.5% of the ice cream width can be said to be milk protein.Ordinary ice cream is manufactured with a milk solid content of about 16%. In the examples described below, the egg white protein match is a little low at 2%, but products using egg white are not strictly classified as ice cream, but frozen desserts using egg white that are morphologically similar to ice cream. Considering that the frozen dessert according to the present invention was able to be prepared, there is no particular need to compare the frozen dessert according to the present invention and ordinary ice cream with the same protein content.

Known processing methods for using egg whites in foods such as frozen desserts include lactic acid fermentation and formation of a water-in-oil emulsion. The treatment by lactic acid fermentation is intended for the so-called frozen yogurt type and is different from the treatment according to the present invention, which is based on the removal of insoluble matter related to thermal coagulation of the albumen, which occurs during dilution of the albumen, for example. Furthermore, whereas the treatment by lactic acid fermentation involves the production of acid, the product according to the present invention can be produced in a simple process and does not produce acid, so it can be seasoned with various flavors.
It is possible to produce frozen desserts with a wide range of flavors. Furthermore, the frozen dessert according to the present invention is an oil-in-water emulsion and is considered to be different from those processed by forming a water-in-oil emulsion.

Egg yolk or lecithin from the whole egg is commonly used in ice cream as an emulsifier or emulsifying effect. If a large amount of egg yolk is used, the stickiness of the ice cream will increase, and the frozen dessert according to the present invention tends to lose its quick melt-in-the-mouth texture and light texture.Furthermore, egg yolk contains a considerable amount of cholesterol. Because of this, it is appropriate to use only protein from egg whites, which can be a nutritional issue.

[Effect of the invention 1] According to the present invention, an ice cream using egg white with high nutritional value can be produced by using an ingredient obtained by processing egg white and having a reduced gel-forming performance in place of some or all of the skim milk ingredient. It is possible to produce various types of frozen desserts.

Ice cream that does not use dairy products has a milky odor derived from dairy ingredients. Frozen desserts that do not use egg whites do not have the characteristic odor that comes from milk, so even people who dislike milk can enjoy them. Furthermore, the odor peculiar to eggs can be removed through this processing, resulting in a clean, clean taste, and by adding fruits, flavorings, etc. to this, it is possible to create an unconventional taste without being affected by the taste of the raw materials. can produce frozen desserts.

Compared to ice cream made with conventional dairy products, it melts in the mouth quickly and has a crisp texture. It is possible to make frozen desserts with a light texture.

Eggs have a better balance of essential amino acids than milk protein, with a protein score of 100 for eggs and 80 for milk.
It is. In addition, it has a high bioavailability (biological value of egg white: 91, casein: 68) and is an excellent protein resource with high nutritional value.

Furthermore, since the frozen dessert according to the present invention does not use egg yolks but only egg whites, it is a food that contains almost no cholesterol and is well-balanced in essential amino acids.

[Example 1] The present invention will be explained in more detail with reference to Examples below, but the present invention is not limited only to the following Examples.

Egg white, water, sugar, and starch syrup were mixed according to the following formulation, stirred at 50°C, and the resulting precipitate was removed by centrifugation. The remaining ingredients were added to this and homogenized to prepare a mix. This mix was heat sterilized at 85°C and cooled to produce an ice cream-like frozen dessert.

Egg white (liquid egg) 400 g Butter (unsalted) 180 g Sugar 250 g Starch syrup 100 g Emulsifier 5 g Stabilizer 4 g Water 1170 g Flavoring and base 'i! Total amount: 2109 g The obtained ice cream-like frozen dessert had good shape retention and texture. According to this formulation, the milk solids content is 7.1
%, milk fat content 7.1%, and solid content 24.8%.

The ice cream-like frozen dessert prepared by the method of Example 1 was subjected to a sensory test by 10 panelists, and the results are shown in Table 1 in comparison with ice cream produced using conventional skim milk.

As shown in Table 1, the ice cream-like frozen dessert using egg white was liked by 7 out of 10 Vanellis people. The main reasons for this were that it melted quickly in the mouth, had a sharp taste, and had a light or strong taste.

Kru and 1 As shown in the following formulation table, when blending ice cream consisting of skim milk, sweetener, stabilizer, flavoring agent, and coloring agent,
Replacing a portion of the skim milk with egg white, ice cream was produced in the same manner as in Example J (adding skim milk, egg white, 1'' water, stirring, and removing the precipitate after homogenization);
A sensory test was conducted.

B.C.D. ioo 1oo ioo io.

Skim milk powder egg white (solid content 10%) Butter (unsalted) Sugar starch syrup (Bx75) 11, Other stabilizer water 714 Solid content (%) 16.8 16.1 12.3
4.7 Milk fat content 9.5 9.5 9.5 1
．． 9 Solid content 32.7 32.7 29.6
22.0 As shown in Table 2, ice cream (A) and ice creams (B-D) made by replacing part of the skim milk with egg whites showed excellent results in the sensory tests conducted by expert panelists. The results were obtained. The main reason for this is that ice creams with the same classification and solids content melt faster in the mouth, have a sharper texture, and have a stronger light taste than those made only with skim milk. . It was also well received that by partially substituting egg white, the milk-derived stickiness and characteristic odor were reduced.

Mix each component according to the following formulation, and add citric acid to the mixture.
Adjust to H4 and add pepsin (Sigma 1:60000)
was added in an amount of 0.4%, and the mixture was stirred at 25° C. for 6 hours to react. Thereafter, 011 was returned to neutrality using stanium hydroxide, heat sterilized by a conventional method, and then cooled to produce an ice cream-like frozen dessert.

Egg whites (liquid egg) 1000g butter (unsalted)
240 g Sugar 250 g Starch syrup 50 g Emulsifier 5 g Stabilizer 4 g Water 560 g Flavor and base Appropriate amounts total 2109 g The obtained ice cream-like frozen dessert had good texture.

shape retention, No. table note) The circle is marked by each panelist or the person of their choice.

Claims (1)

[Claims] (1) Frozen dessert using egg white with reduced gel form performance, (2)
) When producing frozen desserts using egg whites with decreased gel-forming performance, the gel-forming performance of frozen dessert ingredients other than skim milk ingredients such as fats and oils, sweeteners, stabilizers, emulsifiers, flavorings, and coloring agents is reduced. Mix the egg whites and mix the skim milk ingredients, or
Alternatively, a method for producing a frozen dessert using egg whites with reduced gel-forming performance, characterized in that raw materials are prepared without mixing skim milk components and processed by heat sterilization. (3) The method according to claim 2, wherein egg white with reduced gel-forming performance is prepared by blending three times or more of water and components such as a sweetener with egg white and removing the resulting precipitate. (4) Mix egg whites with at least some of the ingredients for frozen desserts other than skim milk ingredients, adjust the pH to 3 to 5, and neutralize the acidic protease such as pepsin to form a gel. 3. The method of claim 2, wherein egg white with reduced performance is prepared.