JPH0775492A - Salted dried albumen composition and its production - Google Patents

Abstract

PURPOSE:To provide a salted dried allumen composition comprising common salt and albumen, excellent in fluidity, dispersibility in water and preservability, needing no saccharide removal treatment, useful in noodles, fish-paste products, etc. CONSTITUTION:The objective composition can be obtained by adding common salt to albumen followed by drying, or by dissolving albumen in water followed by addition of common salt and then drying. The amount of the common salt to be added is such as to be 5-50 (pref. 10-30)wt.% of the albumen. The drying process is pref. through spray drying or freeze-drying.

Description

Detailed Description of the Invention

[0001]

INDUSTRIAL APPLICABILITY The present invention is a food material useful in the production of various prepared foods, fish paste products, processed meat products, noodles, etc., and also has excellent fluidity and water dispersibility and storage stability. The present invention relates to a salted and dried egg white composition which is excellent and does not require de-saccharification treatment before use, and a method for producing the same.

[0002]

BACKGROUND OF THE INVENTION Egg white is widely used as a food material that imparts characteristics to products in various processed food industries. Raw egg white, frozen egg white, dried egg white powder, or the like has been used as the form of use.

[0003]

[Problems to be Solved by the Invention] Among the egg whites that have been used conventionally, raw egg white has drawbacks in storability and transportability, and is not suitable for industrial use unless it can be integratedly produced from chicken eggs to various processed foods. Was not suitable. Although frozen egg white is improved in terms of storability, in addition to requiring special manufacturing equipment or transportation equipment, it requires time and energy for freezing and thawing, and industrial use still has problems. In order to improve these problems, dried egg white powder is widely used. However, dried egg white powder has a difficulty in fluidity, it is difficult to mix the powder with other raw materials when used as a food material, and the water dispersibility is poor,
It took time to become uniform even when dissolved in water and mixed with other raw materials, and it was not satisfactory as an industrial raw material. Further, the dried egg white powder has a problem that its quality is deteriorated during long-term storage, and that the egg white is an important property as a food material, and the heat coagulation property is lost. Furthermore, the conventional egg white has a problem that the color tone of the product turns brown with the lapse of time unless it is subjected to a saccharification treatment before being used as a food material.

From the above-mentioned background, a novel egg white which is excellent in fluidity and water dispersibility, excellent in storage stability, and which does not require desaccharideing has been desired.

[0005]

Therefore, the present inventors have conducted extensive studies to solve the above problems of dried egg white. As a result, it was found that a salted and dried egg white composition obtained by adding salt to egg white and then drying or dissolving egg white in water and adding salt and then drying can achieve the above-mentioned object, and completed the present invention. . That is, the present invention is
It is intended to provide a novel salted and dried egg white composition which is excellent in fluidity and water dispersibility, has excellent storage stability, and does not require de-saccharification treatment, and a method for producing the same.

The novel salted and dried egg white composition according to the present invention can be obtained by adding salt to egg white and then drying, or dissolving egg white in water and adding salt and then drying. Here, the egg white used in the present invention is not limited, raw egg white,
Either frozen egg white or dried egg white powder can be used. The concentration of salt added is not limited, but usually 5
˜50 wt%, preferably 10-40 wt%, and more preferably 10-30 wt%. The drying method is not limited, but spray drying is industrially superior in terms of operability and processing ability. When spray drying,
It can be manufactured under normal conditions. It can also be produced by freeze-drying.

Since the salted and dried egg white composition according to the present invention contains salt, it is not suitable for processed foods such as confectionery and cakes like conventional egg white, frozen egg white or dried egg white powder. However, on the other hand, in the production of foods whose salt concentration can be adjusted, for example, various prepared foods, fish paste products, processed meat products, noodles, etc., the salted and dried egg white of the present invention is suitable enough to withstand use. is there.

In order to specifically describe the production method of the present invention, comparative examples and production examples will be given below, but the production method of the salted and dried egg white composition according to the present invention is not limited to these production examples. .

[0009]

[Production Example] Comparative Example 1 Commercially available dry egg white was dissolved in water to 10% by weight, and this aqueous solution was spray-dried using a disc-type spray dryer (inlet temperature: 145 ° C, outlet temperature: 95). C.), and salt-free dry egg white as a control was obtained. (Water content; 5.3%)

Production Example 2 Commercially available dry egg white was dissolved in water to a concentration of 10% by weight, and sodium chloride was added thereto to a concentration of 0.5% by weight and dissolved. This aqueous solution was spray dried in the same manner as in Production Example 1,
A salted and dried egg white composition was obtained. (Water content: 5.3% by weight, salt content: 4.8% by weight)

Production Examples 3 to 7 By the same method as in Production Example 2, the salt addition amount was changed and the following results were obtained.

[0011]

[Table 1]

Production Example 8 100 kg of a commercially available egg white powder was dissolved in water to a concentration of 15% by weight, and 50 kg of salt was added thereto and dissolved. After adjusting the pH of this aqueous solution to 7.2, it was spray-dried in the same manner as in Production Example 1 to obtain 140 kg of a salt-dried egg white composition.
(Salt content: 33.3% by weight)

Production Example 9 1 kg of raw egg white was homogenized, and then salt was added and dissolved so that the salt concentration became 5% by weight. This solution was spray dried in the same manner as in Production Example 1 to obtain 140 g of a salted and dried egg white composition. (Salt content: 33.5% by weight)

Production Example 10 16 kg of commercially available dry egg white powder was dissolved in water so as to be 16% by weight. To 100 l of this aqueous solution, sodium chloride was added so as to be 4% by weight and dissolved. Production Example 1 of this aqueous solution
Spray dried in the same manner as above, salted and dried egg white composition 19 kg
Got Salt content; 21.0% by weight)

Production Example 11 60 kg of commercially available frozen egg white was homogenized and then desugarized,
1 kg of salt was added and dissolved. This aqueous solution was spray dried in the same manner as in Production Example 1 to obtain 8.1 kg of a salted and dried egg white composition. (Salt content: 13.5% by weight)

Next, since the salted and dried egg white composition according to the present invention exhibits excellent fluidity and water dispersibility, experimental examples will be given as effects of the invention.

[0017]

[Effects of the Invention] (1) Evaluation of fluidity According to a conventional method, a certain amount of powder sample is gently dropped on a horizontal surface, and the angle (repose angle) between the hem of the mountain and the horizontal surface is measured by the Konishi type repose angle measuring instrument. It was measured at. (The smaller the angle of repose, the higher the liquidity.)

(2) Evaluation of water dispersibility Water (100 ml, room temperature) was placed in a beaker, and a magnetic stirrer was put therein, and the mixture was stirred at a slow constant speed. The amount of salt was corrected and 2 g of the sample was gently added as the pure egg white amount, and the time required for complete dissolution was measured. (The shorter the dissolution time, the higher the water dispersibility.)

(3) Results The following table shows the evaluation results of fluidity and water dispersibility.

[0020]

[Table 2]

As is clear from Table 2, the salted and dried egg white composition according to the present invention containing 5% by weight or more of sodium chloride has fluidity and water dispersibility as compared with the control product to which no salt is added. It has been improved and has excellent characteristics as a food material. Particularly, a salt content of 10% by weight or more is more excellent.

Next, in order to show the usefulness of the salted and dried egg white composition according to the present invention as a food material, the following examples are given, but it goes without saying that the use of the composition of the present invention is not limited thereto.

[0023]

EXAMPLES Example 1 Production of Kamaboko After the Alaska pollack / SA grade surimi was shredded, it was thawed in the refrigerator for half and thawed for about 10 minutes with stone dull. After salting, 1.3% by weight of the salt-dried egg white composition containing 21.0% salt obtained in Production Example 10 was added to the surimi as powder, and after crushing for about 20 minutes, a folding diameter of 57 mm was obtained. It was filled in a polyethylene casing and boiled at 85 ° C. for 30 minutes to prepare a kamaboko. Similarly, a comparative control product was prepared in which 1% of commercially available dry egg white was used instead of the salted dry egg white composition of the present invention. When the ground meat at the end of the crushing was observed with the naked eye, it was observed that in the comparative control product using the commercially available dried egg white, the dried egg white was lumpy in the ground meat and was not uniformly dispersed. The texture of the kamaboko after heating was also bad. On the other hand, no lump was observed in the kamaboko to which the salted and dried egg white composition of the present invention was added, and there was no effect on the texture after heating.

Example 2 Production of ham (1) To 705 ml of water, 100 g of salt and 80 g of sugar,
After dissolving 25 g of seasoning, 20 g of nitrous acid and 20 g of polymerized phosphate, 21.0% salt-containing salted and dried egg white composition 6
3.5 g was added and gently stirred to obtain a salted solution. Further, in the same manner, a comparative control salted solution was obtained using 50 g of commercially available dried egg white (the amount of egg white was equal to that of the salted and dried egg white composition described above). It took about 5 minutes for the salted dried egg white composition to take about 30 minutes for the commercial dried egg white until it completely dissolved. In order to dissolve the commercially available dried egg white in a short time, when the mixture was further stirred with the same formulation, foaming was intense and 1
It could not be used to prepare ham even after standing for hours.

(2) For 1 kg of shaped pork loin,
After injecting 200 g of the salted solution obtained in (1) with a commercially available injector for salted solution, tumbling was performed for 18 hours with a commercially available massage machine in order to disperse the salted solution. Then, fill the casing, dry for 90 minutes at 80 ℃, 3 at 80 ℃
Fumigation was performed for 0 minutes, steamed at 80 ° C. for 50 minutes, and then cooled to prepare ham.

Claims (5)

[Claims] 1. A salted and dried egg white composition comprising salt and egg white. 2. The salted and dried egg white composition according to claim 1, wherein the salt concentration is 5 to 50% by weight. 3. The method for producing a salted and dried egg white composition according to claim 1, wherein salt is added to the egg white and then the egg white is dried. 4. The method for producing a salted and dried egg white composition according to claim 1, wherein the egg white is dissolved in water, salt is added, and the egg white is dried. 5. The method for producing a salted and dried egg white composition according to claim 1, wherein the drying method is spray drying.