JPH07114627B2 - Egg white liquor and dried product of the egg white liquor - Google Patents

Description

TECHNICAL FIELD The present invention relates to an egg white liquor which does not coagulate or become cloudy even when heated, and has a non-thermocoagulant property which can be used as a raw material for various foods, beverages and nutritional compositions. It provides egg white liquor.

(Problems to be solved by the prior art and the present invention) It is widely accepted that egg white is a protein having an excellent nutritional value, but it has poor digestibility when raw, and its digestion is remarkable due to heat denaturation. Improvements are also well known.

On the other hand, egg white has heat coagulability, and although this property is widely used as a food material, its use is greatly restricted to foods that are not susceptible to white turbidity due to heat coagulation and fields that require treatment such as heat processing and heat sterilization. Has been done.

Therefore, various studies have been conducted to obtain egg white that has lost the heat coagulability. For example, there is an egg white hydrolyzate obtained from a method of partially hydrolyzing egg white with a pale white degrading enzyme (Japanese Patent Laid-Open No. 58-155048). However, in order to obtain this egg white hydrolyzate, the heat coagulation property is lost. For this purpose, a proteolytic enzyme must be used, and further, a dilution step of reducing the concentration of egg white to 6% or less at the time of its decomposition must be required.

Also, after removing the impurities by diluting the egg white 5 times or more with water,
Egg whites obtained by heating above 0 ℃ (Journal of Nutrition and Food Science, 33
Vol. 3, No. 3, pp. 91-198, 1985) requires more than 5 times dilution of egg white, excess and heat treatment. A concentration step is also required to do so.

(Means for Solving Problems) As a result of earnest research to overcome such drawbacks of the prior art, the inventors of the present invention obtain an egg white liquor at a certain conductivity or less by a very simple operation. It was found that the egg white is the egg white with the heat coagulability disappeared, and the present invention, which is remarkably advantageous for the industrial mass production of the non-thermocoagulant egg white liquor, has been completed.

That is, the present invention is an egg white liquor having an electric conductivity of 5 m / cm or less and a pH of 6 or more, and a dried product of the egg white liquor, and the details of the present invention will be described below.

The egg white that can be used in the present invention may be either raw egg white liquid, frozen egg white liquid, concentrated egg white, or egg white liquid obtained by returning dried egg white powder to water.

The conductivity value of these egg whites is usually
At 10m / cm, 20% concentrated egg white is about 14m / cm, and calcium content and magnesium content are 57mg / 100g and 87mg, respectively.
It is around 100g.

The desalting method is used to reduce the electrical conductivity of these egg whites to 5 m / cm or less, but as industrially applicable methods, electrodialysis, ion exchange resin method or ultrafiltration method is used for dilution and concentration. There is a method of repeating the method, and egg white can be desalted by any of these methods, but the ion exchange resin method is superior in terms of quality maintenance and efficiency.

Desalting of egg white liquor with an ion-exchange resin is performed by alternately removing low-molecular cations and low-molecular anions.
The ion exchange resin used here may be any porous ion exchange resin that does not adsorb egg white protein, which is a high molecular weight substance. For example, as the cation exchange resin, Amberlite IR-124, Amberlite 12
Ambe as anion exchange resin such as 01 and Quolite C-20
Examples include rlite IRA-401, Quolite A-102D, Quolite A-101D.

In this way, using each of the above-mentioned resins, while maintaining the egg white liquor within a certain pH range, that is, pH 6 or higher, so as not to impair the quality of egg white, and under low temperature to prevent bacterial growth,
Desalting to a conductivity of less than 5 m / cm yields a non-gelling, non-thermocoagulated egg white liquor.

Furthermore, when the calcium content is 5 mg / 100 g or less and the magnesium content is 23 mg / 100 g or less with respect to the egg white liquor whose conductivity is 5 m / cm or less, it is possible to obtain an egg white liquor that does not cause cloudy gelation at all, and further calcium content An excellent egg white liquor with extremely high transparency can be obtained when the magnesium content is 4 mg / 100 g or less and the magnesium content is 2 mg / 100 g or less.

Calcium and magnesium can be removed by adsorption with a weakly acidic cation exchange resin. As weakly acidic cation exchange resin, for example, Duolite C-464, D
Examples include uolite C-433, Amberlite IRC-50, Diaion WK-10 and the like.

The egg white liquor obtained in the present invention may be used by diluting it as it is, or it may be used after dissolving it in water after making it into a dry powder.

(Effects of the Invention) The present invention provides a protein material having an extremely high nutritional value, which can be made into albumen that does not coagulate by heat even if it is heated, and whose digestibility can be remarkably enhanced by heat denaturation. .

Therefore, the egg white liquid of the present invention can be widely used as a nutritional material for a sick person or an elderly person whose masticatory function and digestive ability have deteriorated, or as a raw material for egg drinks, health foods, seasonings, cosmetics, and pharmaceuticals, and the egg white liquid of the present invention is extremely simple and desalted. Since it can be produced by operation and in a high-concentration state, it has an advantage that it is extremely advantageous for industrial mass production.

Furthermore, the egg white from which the electric conductivity value was 5 m / cm or less and calcium and magnesium were removed to a certain value or less maintained its extremely high transparency, in which the heat coagulation property was completely lost and no gelation occurred. Not only that, it also has the effect of reducing the generation of a peculiar odor that occurs when the egg white is heated. Therefore, it is possible to exert an excellent effect even when applied to a beverage or a cosmetic agent, which is required to have an excellent transparency and a smooth liquid state.

The present invention will be described in more detail with reference to the examples described below.

(Example 1) Amberlite IR124 and Amb in which H-type and OH-type were added to 1 liter of raw egg white
erlite IRA-401 was alternately added little by little, and desalting was performed with stirring. During this time, the pH of the egg white was kept between 5 and 8, and when the conductivity approached 3 m / cm, the pH was adjusted to 8.0 by adding Amberlite IRA. The ion exchange resin used was separated to obtain 0.95 l of egg white liquor.

Egg white liquors having different electric conductivity were obtained by the same procedure as above, and the egg white liquor was dissolved in a protein concentration of 3%, adjusted to pH 7.5 and heated at 80 ° C. for 30 minutes to measure the degree of thermocoagulability ( Table-1).

From the above results, when the conductivity is 4 m / cm or less, there is a tendency to become slightly white and turbid, but thermal coagulation does not occur, and when the conductivity is 5 m / cm, it becomes semi-fluid. It has become clear that it can withstand.

However, even if the conductivity is 5 m / cm or less, it may become cloudy due to heat treatment if the pH is low or the protein concentration is high.

Therefore, during the heat treatment, it is used under the condition that the pH is 6 or more and the protein concentration is 6% or less (concentration of half of raw egg white).

Example 2 Egg White Beverage with Coffee Flavor In Example 1, the produced egg white solution whose conductivity was adjusted to 3 m / cm was diluted 3 times with water, and then 0.3 kg of sugar was added to the solution at 30 ° C. at 30 ° C. It was heated for a minute and an appropriate amount of coffee flavor was added to prepare a coffee flavored egg white beverage that was not thermally coagulated.

We also tried to prepare a coffee flavored egg white beverage using egg white with a conductivity of 10 m / cm, which was not desalted, as a target, but it did not become a beverage due to thermal coagulation.

Also, even with double-concentrated egg white (conductivity 14 m / cm), when desalting to a conductivity of 5 m / cm or less, as with raw egg white,
A non-thermocoagulated egg white could be obtained. The example is shown below.

(Example 3) 2% of powdered egg white (manufactured by Monac) was dissolved in water to obtain 20% (W
/ W) Duolite C-20 and Duolite A-102D in 10 kg of egg white liquor
Was added little by little while stirring, and the salt was desalted so that the conductivity became 4 m / cm. During this time, the pH of egg white was kept within the range of 6 to 8 and adjusted to pH 6.0 at the final stage of desalting. After removing the ion exchange resin, centrifugation was performed to remove the precipitate, and then a small amount of Duolite A-102D was added to adjust the pH to 8.0. After removing the ion exchange resin, spray drying was performed to obtain 1.5 kg of dried egg white powder. .

By the same operation as above, egg whites having different conductivity were obtained, the degree of heat coagulability and transparency of the egg whites, and the relationship between the calcium content and the calcium content were examined and shown in Table 2.

(Example 4, Egg white beverage with coffee flavor) To 4 g of dried egg white powder having a conductivity of 4 m / cm prepared in Example 3 was added 480 ml of water, and the mixture was boiled for 10 minutes after dissolution and added with 50 g of sugar,
Furthermore, an appropriate amount of coffee flavor could be added to prepare a transparent egg white beverage.

Next, an example in which calcium and magnesium are removed to a certain concentration or less will be described.

(Example 5) Amberlite IR-124 and A which were H type and OH type in 4 liters of raw egg white
mberlite IRA-401 was added alternately little by little and desalting was performed with stirring. During this time, the pH of the egg white was maintained at 5-8, and when the conductivity approached 4 m / cm, the pH was adjusted to 6.5. Removed the ion exchange resin used from this egg white, and the cation exchange resin Duol for adsorbing calcium and magnesium ions
200 g of ite C-464 (wet) was added to remove both the ions by adsorption and then spray-dried to obtain 350 g of dried egg white powder.

(Example 6) 20% obtained by dissolving 2 kg of powdered egg white (manufactured by Monac) in water (W
/ W) Duolite C-20 and Duolite A-102D were added little by little to 10 kg of egg white, and the mixture was desalted with stirring until the electric conductivity became 4 m / cm. During this period, the pH of the egg white liquor was kept in the range of 6 to 8, and the pH was adjusted to 6.5 at the final stage of desalting to remove the ion exchange resin for desalting. Then cation exchange resin Duolite
C-464 (wet) 2.7kg was added to remove calcium and magnesium by adsorption, and the pH was adjusted to 7.5 and dried to obtain egg white powder 8kg.
Got

Table 3 shows the relationship between the heat coagulability and the transparency and the calcium content and the magnesium content of the egg whites having different conductivities of 4 to 5 m / cm and different calcium and magnesium contents obtained by the same procedure as above.

From Table-2, it is clear that the transparency improves as the calcium content and magnesium content decrease, and the conductivity is 5 m / cm or less and the calcium content is 5 mg / 1.
It can be seen that the egg white liquor with 00g and magnesium content of 23mg / 100g loses its thermocoagulability and may partially turn into a cloudy gel, but it gives a transparent feeling.

However, as is clear from Table 3, calcium and magnesium were removed, and the calcium content was 4m.
If the g / 100g and the magnesium content are 2mg / 100g or less, egg white with high transparency and excellent properties that does not cause gelation can be obtained.

(Example 7, coffee jelly) 10 g of the egg white powder having a conductivity of 4 m / cm obtained in Example 6 was added to water 42
Dissolve in 0 ml, add sugar 75 g and coffee flavor in appropriate amounts, heat to 100 ° C, add 6 g of gelatin to 30 ml of water in advance and paste it to the above heating liquid to dissolve gelatin, without egg white flavor A transparent coffee jelly was prepared.

For comparison, a coffee jelly was prepared in the same manner using untreated egg white powder, but a white cloudy and transparent feeling was not obtained.

Thus, by using the non-thermocoagulant egg white liquor according to the present invention, a new protein material having high nutritional value and high transparency can be obtained, which can be widely used in the fields of food, cosmetics and pharmaceuticals. is there.

Claims (3)

[Claims] 1. An egg white liquor having an electric conductivity of 5 m / cm or less and a pH of 6 or more, and a dried product of the egg white liquor. 2. The egg white liquor according to claim 1, which has a calcium content of 5 mg / 100 g or less and a magnesium content of 23 mg / 100 g or less, and a dried product of the egg white liquor. 3. The egg white liquor according to claim 1, which has a calcium content of 4 mg / 100 g or less and a magnesium content of 2 mg / 100 g or less, and a dried product of the egg white liquor.