JPH029356A - Highly foamable albumen composition and production thereof - Google Patents
Highly foamable albumen composition and production thereofInfo
- Publication number
- JPH029356A JPH029356A JP63159403A JP15940388A JPH029356A JP H029356 A JPH029356 A JP H029356A JP 63159403 A JP63159403 A JP 63159403A JP 15940388 A JP15940388 A JP 15940388A JP H029356 A JPH029356 A JP H029356A
- Authority
- JP
- Japan
- Prior art keywords
- egg white
- albumen
- lysozyme
- composition
- cation exchange
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000203 mixture Substances 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 102000016943 Muramidase Human genes 0.000 claims abstract description 20
- 108010014251 Muramidase Proteins 0.000 claims abstract description 20
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 20
- 239000004325 lysozyme Substances 0.000 claims abstract description 20
- 229960000274 lysozyme Drugs 0.000 claims abstract description 20
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 20
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000003729 cation exchange resin Substances 0.000 claims abstract description 14
- 125000002887 hydroxy group Chemical group [H]O* 0.000 claims abstract description 7
- 230000001476 alcoholic effect Effects 0.000 claims abstract description 6
- 235000014103 egg white Nutrition 0.000 claims description 80
- 210000000969 egg white Anatomy 0.000 claims description 80
- 108010000912 Egg Proteins Proteins 0.000 claims description 73
- 102000002322 Egg Proteins Human genes 0.000 claims description 73
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 70
- 238000005187 foaming Methods 0.000 claims description 19
- 239000011347 resin Substances 0.000 claims description 11
- 229920005989 resin Polymers 0.000 claims description 11
- 239000000654 additive Substances 0.000 abstract description 5
- 238000001179 sorption measurement Methods 0.000 abstract description 5
- 238000003756 stirring Methods 0.000 abstract description 5
- 238000005341 cation exchange Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 10
- 239000006260 foam Substances 0.000 description 7
- 230000002378 acidificating effect Effects 0.000 description 4
- 229920003303 ion-exchange polymer Polymers 0.000 description 4
- 238000005342 ion exchange Methods 0.000 description 3
- 239000003456 ion exchange resin Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 238000005336 cracking Methods 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 230000007935 neutral effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229920000936 Agarose Polymers 0.000 description 1
- 101710157840 Lysozyme D Proteins 0.000 description 1
- 108010064983 Ovomucin Proteins 0.000 description 1
- 229920005654 Sephadex Polymers 0.000 description 1
- 239000012507 Sephadex™ Substances 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000004804 polysaccharides Polymers 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 125000001174 sulfone group Chemical group 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- -1 trimethoxymethyl groups Chemical group 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は起泡性のよい卵白組成物及びその製法に関する
。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to an egg white composition with good foaming properties and a method for producing the same.
従来より、起泡性のよい卵白組成物が種々開発されてお
り、例えば、特公昭51−37328号公報にみられる
ように卵白にサイクロデキストリンを添加したもの、ま
た、特公昭54−24460号公報にみられるよって卵
白にエタノールを添加したもの等が提案さ九ている。Conventionally, various egg white compositions with good foaming properties have been developed. Because of this, it has been proposed that ethanol be added to egg white.
しかしながら、上記従来の卵白組成物は、起泡性は改善
されているものの、高価な添加剤を用いる必要があるば
かりでなく、添加剤を用いたことにより卵白本来の風味
や食味が失なわれやすい傾向にある。However, although the above-mentioned conventional egg white compositions have improved foaming properties, they not only require the use of expensive additives, but also lose the original flavor and taste of egg whites due to the use of additives. It tends to be easy.
本発明は、添加剤音用いることなく、起泡性のよい卵白
組成物及びその製法を提供することを目的としてなされ
たものである。The object of the present invention is to provide an egg white composition with good foaming properties and a method for producing the same without using any additives.
本発明の起泡性のよい卵白組成物は、卵白と同じPHを
有し、卵白よりリゾチームD全部又は一部が除去されて
なることを特徴とするものであり、その製法は、卵白に
アルコール性水酸基の局在すS@イオン交換樹脂全添加
して卵白中のリゾチームをこの樹脂に吸着させた後卵白
よりこの樹脂を分離することを特徴とするものである。The egg white composition with good foaming properties of the present invention has the same pH as egg white, and is characterized by having all or a portion of lysozyme D removed from the egg white. This method is characterized in that the S@ ion exchange resin in which the hydroxyl groups are localized is completely added, the lysozyme in the egg white is adsorbed to this resin, and then this resin is separated from the egg white.
本発明において生卵白と同じPHとは、卵白組成物が通
常の卵白と同様のアルカリ域にあることをいい、望まし
くは、そのPHが8.0〜10.0の範囲内にあること
をいう。In the present invention, the same pH as raw egg white means that the egg white composition is in the same alkaline range as normal egg white, and preferably, the pH is within the range of 8.0 to 10.0. .
本発明の起泡性のよい卵白組成物を得るには、まず、原
料の卵白と陽イオン交換樹脂を用意する。In order to obtain the egg white composition with good foaming properties of the present invention, raw material egg white and a cation exchange resin are first prepared.
卵白としては、殻付き卵を割卵して卵黄を分離して得ら
れる生卵白のほか、冷凍卵白を解凍して得られる卵白等
を用いることができる。尚、市販の乾燥゛卵白は、前処
理において卵白のPHを酸性域に調整してあり、また乾
燥工程にて蛋白質が変性して起泡性が低下しているので
、望ましくない。As the egg white, in addition to raw egg white obtained by cracking shelled eggs and separating the yolk, egg white obtained by thawing frozen egg white, etc. can be used. It should be noted that commercially available dried egg whites are undesirable because the pH of the egg whites is adjusted to an acidic range during pretreatment, and the proteins are denatured during the drying process, resulting in decreased foaming properties.
陽イオン交換樹脂としては、イオン交換樹脂の分子内に
陽イオン交換基として、スルホン基、カルボキシル基、
トリメトキシ基等のアルコール性水酸基の局在する樹脂
を用いる。As a cation exchange resin, cation exchange groups in the molecule of the ion exchange resin include sulfone group, carboxyl group,
A resin in which alcoholic hydroxyl groups such as trimethoxy groups are localized is used.
尚、アルコール性水酸基を有する陽イオン交換樹脂であ
っても、天然の多糖類を骨格とする樹脂、例えば、イオ
ン交換セルロース、イオン交換アガロース、イオン交換
セファデックス等は、卵白がアルカリ域にあるとリゾチ
ームとの親和力が弱いため、リゾチームの吸着力が低い
ので望ましくない。Even if the cation exchange resin has an alcoholic hydroxyl group, resins with natural polysaccharide skeletons, such as ion exchange cellulose, ion exchange agarose, and ion exchange Sephadex, will not react well when the egg white is in the alkaline range. It is undesirable because it has a weak affinity with lysozyme and has a low adsorption power for lysozyme.
次に、卵白に陽イオン交換樹脂を添加し、卵白中のリゾ
チームをこの樹脂に吸着させる。Next, a cation exchange resin is added to the egg white, and the lysozyme in the egg white is adsorbed to this resin.
この吸着効率を良くするためて1原料の卵白は予めホモ
ゲナイズしておくことが望ましい。In order to improve this adsorption efficiency, it is desirable to homogenize one raw material, egg white, in advance.
卵白に対する陽イオン交換樹脂の添加量は、用いる樹脂
の種類にもよるが、卵白に対して003〜0,05部(
容量部)がよい。また、吸着の条件としては、卵白の温
度を5〜10℃に保ち、攪拌しながら2〜5時間処理す
るのが適当である。The amount of cation exchange resin added to egg white depends on the type of resin used, but it is 0.03 to 0.05 parts (
Capacity part) is good. Moreover, as conditions for adsorption, it is appropriate to maintain the temperature of the egg white at 5 to 10° C. and treat it for 2 to 5 hours while stirring.
この吸着工程において、卵白中のリゾチーム(卵白中に
は約0.5重量%のリゾチームが含まれている)の0.
キ重量%以上を陽イオン交換樹脂に吸着させることが望
ましい。卵白中のリゾチームの除去率が低く過ぎると、
卵白の起泡性が向上しにくい傾向にあるからである。In this adsorption process, 0.0% of lysozyme in egg white (egg white contains about 0.5% by weight of lysozyme).
It is desirable that at least 50% by weight of the cation exchange resin be adsorbed onto the cation exchange resin. If the removal rate of lysozyme in egg white is too low,
This is because the foaming properties of egg white tend to be difficult to improve.
次に、上記卵白より陽イオン交換樹脂を分離すれば、目
的とする゛起泡性のよい卵白組成物を得ることができる
。陽イオン交換樹脂の分離にはフィルターや遠心分離機
を用いればよい。Next, by separating the cation exchange resin from the egg white, the desired egg white composition with good foaming properties can be obtained. A filter or a centrifuge may be used to separate the cation exchange resin.
このようにして得られた卵白組成物は、そのPHが80
〜1O10であり、生卵白と同じPHを有し、また、卵
白中のリゾチームの含量はO〜0,2重量%となる。The egg white composition thus obtained has a pH of 80
~1O10, and has the same pH as raw egg white, and the content of lysozyme in the egg white is O~0.2% by weight.
そして、この卵白組成物は、後の試験例でも示すように
、起泡性が生卵白より優れており、また、そのPHが微
アルカリ性であるため、微生物が繁殖しにくいという利
点がある。As will be shown in later test examples, this egg white composition has superior foaming properties to raw egg white, and its pH is slightly alkaline, so it has the advantage of being difficult for microorganisms to propagate.
尚、卵白からリゾチームを除去する別の方法として、例
えば、特公昭51−38791号公報に提案されている
ように、原料卵白を弱酸性イオン交換樹脂で処理して樹
脂に卵白中のリゾチームを吸着させた後、この樹脂を卵
白から除く方法もあるが、この方法によると、卵白を弱
酸性イオン交換樹脂で処理するので、得られる卵白のP
Hは酸性域となってしまう0したがって、この卵白組成
物に起泡性を持たせるには、卵白にアルカリ剤を添加し
て卵白のPHをアルカリ域(PH8,0〜10.0)に
調整すればよい。しかし、この方法で得られる卵白組成
物は起泡性は有するものの、食味が生卵白と異なったも
のとなるので、卵白のPHを調整しない製法で本発明の
卵白組成物を製造することが望ましい。As another method for removing lysozyme from egg white, for example, as proposed in Japanese Patent Publication No. 51-38791, raw egg white is treated with a weakly acidic ion exchange resin and lysozyme in the egg white is adsorbed by the resin. There is also a method of removing this resin from the egg whites after this process, but according to this method, the egg whites are treated with a weakly acidic ion exchange resin, so the P of the resulting egg whites is reduced.
H is in the acidic range 0 Therefore, in order to give this egg white composition foaming properties, an alkaline agent is added to the egg white to adjust the pH of the egg white to an alkaline range (PH8.0 to 10.0). do it. However, although the egg white composition obtained by this method has foaming properties, the taste is different from that of raw egg white, so it is preferable to manufacture the egg white composition of the present invention by a method that does not adjust the pH of the egg white. .
また、卵白に食塩等の中性塩を大量に添加して、リゾチ
ームを結晶化させて除去した後この卵白から脱塩し、リ
ゾチームの一部又は全部を除去した卵白を得る方法が考
えられるが、この方法によると、添加した中性塩により
卵白の蛋白質が変性し、卵白蛋白質は起泡性を失ってし
まうので、目的とする卵白組成物を得ることはできない
。Another possible method is to add a large amount of neutral salt such as table salt to egg whites, crystallize and remove lysozyme, and then desalt the egg whites to obtain egg whites from which part or all of the lysozyme has been removed. According to this method, the egg white protein is denatured by the added neutral salt and the egg white protein loses its foaming properties, making it impossible to obtain the desired egg white composition.
本発明の卵白組成物がどのような原理によシ起泡性が向
上するかは、深く追求したわけではないが、卵白組成物
のPHを生卵白と同じにし、かつ、卵白中のリゾチーム
の全部又は一部を除去することKより、卵白の蛋白質の
主成分であるオポムチンがリゾチームの拘束から解かれ
て活性化し、このオボムチンが卵白組成物を泡立たせや
すい性質に変えるからではないかと推察される。Although we have not investigated in depth the principle by which the foaming properties of the egg white composition of the present invention are improved, we have determined that the pH of the egg white composition is the same as that of raw egg white, and that the lysozyme in the egg white is It is speculated that by removing all or part of the egg white protein, opomucin, which is the main protein component of egg white, is released from the restraints of lysozyme and becomes activated, and this ovomucin changes the egg white composition into a property that makes it easier to foam. Ru.
実施例1
生卵白(PH9,0、粘度14cps)IKpをホモゲ
ナイザーにかけて均質化した後、この卵白にトリメトキ
シメチル基の局在する陽イオン交換樹脂(IBF Bi
otechnis社製、商品名rSP−TRISACR
YLJ50ゴを添加し、7°Cで120分間攪拌(攪拌
条件:50rpm)した。Example 1 After homogenizing raw egg white (PH9.0, viscosity 14 cps) IKp using a homogenizer, this egg white was treated with a cation exchange resin (IBF Bi) containing localized trimethoxymethyl groups.
Manufactured by otechnis, product name rSP-TRISACR
YLJ50 was added and stirred at 7°C for 120 minutes (stirring conditions: 50 rpm).
次に、上記卵白を120メツシユのフィルターに通して
樹脂を卵白から分離したところ、起泡性のよい卵白組成
物9702が得られた。Next, the resin was separated from the egg white by passing it through a 120-mesh filter, and an egg white composition 9702 with good foaming properties was obtained.
得られた卵白組成物のPHは腑0でちり、また、その粘
度は13cpsであった0〔試験例〕
試験例1
次のサンプルを用意した。The pH of the obtained egg white composition was 0 and the viscosity was 13 cps. [Test Example] Test Example 1 The following sample was prepared.
テスト区:実施例1.で得られた卵白組成物対照区:殻
付卵を割卵し、卵黄を分離して得た生卵白
上記各サンプル4501を各別に、20℃に調整した後
ホバートートミキサーC−100型にて中速で90秒間
、高速で90秒間攪拌し、泡の高さと固さを測定したと
ころ表−1の結果が得られた。Test area: Example 1. Control group for the egg white composition obtained in: Raw egg whites obtained by cracking shell eggs and separating the yolks.Each sample 4501 above was individually adjusted to 20°C and then mixed in a Hobart tote mixer C-100 model. The mixture was stirred at medium speed for 90 seconds and at high speed for 90 seconds, and the foam height and hardness were measured, and the results shown in Table 1 were obtained.
尚、泡の高さは、攪拌終了後、ホバートミキサーのボー
ル内の泡が平面になるようにゴムへうで調整し、ボール
の底部より泡の上面までの長さ(ロ)の測定値である。In addition, the height of the foam is determined by adjusting the foam height in the Hobart mixer bowl with a rubber handle after stirring so that it is flat, and measuring the length (b) from the bottom of the bowl to the top of the foam. be.
また、泡の固さは、抱土に半径2cn1の円筒状の重り
を乗せたとき、重りが池内に沈下しない重りの最大重量
(2)の測定値である。Moreover, the hardness of the foam is the measured value of the maximum weight (2) of the weight that does not sink into the pond when a cylindrical weight with a radius of 2 cn1 is placed on the clay.
表−1
〔発明の効果〕
以上述べたように、本発明の卵白組成物は起泡性に優れ
ているばかりでなく、添加剤が用いられていないので卵
白独自の風味と食味を有し、したがって、製菓・製パン
等の原料として好適である〇
また、本発明の製法によると、卵白をアルコール性水酸
基の局在する湯イオンで処理するだけであるので、起泡
性のよい卵白組成物を簡便して得ることができる。Table 1 [Effects of the Invention] As described above, the egg white composition of the present invention not only has excellent foaming properties, but also has the unique flavor and taste of egg white because no additives are used. Therefore, it is suitable as a raw material for confectionery, bread making, etc. Also, according to the production method of the present invention, egg white is simply treated with hot water ions in which alcoholic hydroxyl groups are localized, so the egg white composition has good foaming properties. can be obtained easily.
試論例Iで用いたと同じ各サンプル450ノ;こ、それ
ぞれ上白糖450ノを加え、以降、試験例1.と同じ方
法で攪拌処理した後、各サンプルの泡の高さと固さを測
定したところ、表−2の結果が得られた。450 g of each of the same samples used in Test Example I; and 450 g of caster sugar were added to each sample, and from then on, Test Example 1. After stirring in the same manner as above, the foam height and hardness of each sample were measured, and the results shown in Table 2 were obtained.
特許出願人 キューピー株式会社 表−2Patent applicant: Kewpie Corporation Table-2
Claims (2)
全部又は一部が除去されてなることを特徴とする起泡性
のよい卵白組成物。(1) An egg white composition with good foaming properties, which has the same pH as raw egg white and is obtained by removing all or part of lysozyme from the egg white.
換樹脂を添加して卵白中のリゾチームをこの樹脂に吸着
させた後卵白よりこの樹脂を分離することを特徴とする
起泡性のよい卵白組成物の製法。(2) Egg white with good foaming properties, characterized in that a cation exchange resin in which alcoholic hydroxyl groups are localized is added to the egg white, lysozyme in the egg white is adsorbed to this resin, and then this resin is separated from the egg white. Method of manufacturing the composition.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63159403A JPH029356A (en) | 1988-06-29 | 1988-06-29 | Highly foamable albumen composition and production thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP63159403A JPH029356A (en) | 1988-06-29 | 1988-06-29 | Highly foamable albumen composition and production thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH029356A true JPH029356A (en) | 1990-01-12 |
Family
ID=15693009
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP63159403A Pending JPH029356A (en) | 1988-06-29 | 1988-06-29 | Highly foamable albumen composition and production thereof |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH029356A (en) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4945590A (en) * | 1972-09-09 | 1974-05-01 | ||
JPS51110069A (en) * | 1975-03-19 | 1976-09-29 | Seikagaku Kogyo Co Ltd |
-
1988
- 1988-06-29 JP JP63159403A patent/JPH029356A/en active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS4945590A (en) * | 1972-09-09 | 1974-05-01 | ||
JPS51110069A (en) * | 1975-03-19 | 1976-09-29 | Seikagaku Kogyo Co Ltd |
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