JPH0984556A - Production of dried albumen having strong gel strength - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing dried albumen, capable of improving gel strength in same extent as that of conventional product by simple method compared with a conventional method and retaining strong gel strength even in neutrality when utilized for foods. SOLUTION: A dried albumen controlled to pH>=9.5, preferably 9.7 to 10.5 is stored under heating. The dried albumen having strong gel strength is obtained by storing the albumen at 55-75 deg.C for 3-6 days.

Description

Detailed Description of the Invention

[0001]

The present invention relates to a method for producing dried egg white having a high gel strength. Dried egg whites can be stored at room temperature,
Further, since it is convenient for handling, it is widely used as a raw material for various foods, such as fishery products such as kamaboko and bamboo rings, and processed meat products such as ham and sausage.

[0002]

2. Description of the Related Art In producing dried egg white, pH
After being adjusted to 6 to 7, the desalted egg white liquid is dried by a method such as spray drying (spray drying) or standing drying (pan drying) to obtain neutral dry egg white. In order to reduce the number of bacteria, a method of heat storage at 55 to 65 ° C. for several days and then cooling is adopted. The reason why the egg white solution is adjusted to pH 6 to 7 in this production method is to obtain neutral dry egg white which is usually used for foods. The desugaring treatment is performed to prevent browning and the generation of dry odor due to the Maillard reaction. However, the purpose of adjusting the pH of the egg white solution to 6 to 7 is also to increase the desugaring efficiency. By the way, when the dried egg white obtained by such a manufacturing method is reconstituted with water and coagulated by heating, the dried egg white has a gel strength of 100 to 100%.
About 200 g (value measured by the method of Example 1 described later)
Therefore, it is not suitable as a raw material for fishery products and processed meat products that require gel strengthening ability. Therefore, in order to improve the gel strength of dried egg white as compared with the conventional one, a water content of 8 to 1 is used.
A method in which dried egg white adjusted to 2% is stored at 70 to 100 ° C. for several days (Japanese Patent Publication No. 59-53804), or a method in which dried egg white is heated at 100 ° C. or more while humidifying the dried egg white by an extruder (Japanese Patent Publication No. Hei 7-79) No. -10210) has been proposed.

[0003]

However, the above-mentioned conventional method requires labor and cost, such as requiring a special treatment such as moisture adjustment, heat storage at a high temperature, or high-temperature heating with an extruder. . In view of such circumstances, the present invention improves the gel strength to the same degree as that of the conventional product by a simpler method than the conventional method, and also produces a dried egg white which is used for food and retains a strong gel strength even in a neutral state. The aim is to provide a method.

[0004]

Means for Solving the Problems The present inventor has made various studies in order to achieve the above object, and has reached the present invention. That is, the present invention provides (1) a method for producing dried egg white having a high gel strength, wherein the dried egg white is adjusted to pH 9.5 or higher, and (2) the dried egg white before being heated is stored at pH 9.7.
(1) The method for producing dried egg white according to the item (1), (3) the egg white is stored at 55 to 75 ° C., and the dried egg white according to the item (1) or (2). Manufacturing method,
And (4) The method for producing dried egg white according to any one of (1) to (3), wherein the dried egg white is stored under heat for 3 to 6 days.

The reason why the gel strength of dried egg white is enhanced by the present invention is not clear, but the protein structure of egg white changes when the pH is adjusted to 9.5 or more, and the egg white becomes susceptible to heating. It is speculated that the protein may be thermally denatured to increase the gel strength. Therefore, as long as the dried egg white before storage is adjusted to pH 9.5 or more, storage at 55 to 75 ° C. for 3 to 6 days can provide dried egg white having sufficiently high gel strength. Conceivable.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. In the present invention, "parts" means "parts by weight", and "%" means "% by weight". In the present invention, dried egg white refers to egg white obtained by drying an egg white liquid by a method such as spray drying (spray drying) or standing drying (pan drying). Egg white liquid, which is a raw material for dried egg white,
In addition to raw egg white obtained by separating shelled raw eggs, frozen egg white is thawed, egg white liquor is subjected to heat sterilization by a conventional method to the extent that it does not denature by heat, or during storage In order to prevent the resulting Maillard reaction and the generation of dry odor, those which have been subjected to a desugaring treatment using enzymes, yeasts, bacteria and the like which are usually performed as a pretreatment can be used as appropriate.

The pH of dried egg white in the present invention means the value of an egg white liquid obtained by reconstitution of 1 part of dried egg white with 7 parts of fresh water, which was measured with a pH meter. The gel strength of the dried egg white refers to the elasticity of the gel obtained by reconstituting the dried egg white with water and heating and coagulating it. Specifically, it is measured by the method described in the examples. The higher the elasticity, the higher the gel strength.

[0008] In the practice of the present invention, first, egg yolk is separated according to a conventional method and separated from egg yolk to prepare a raw material egg white liquid. The egg white liquor of the raw material is usually 8.5 to 9.2, and the carbon dioxide contained in the egg white liquor escapes with the passage of days after laying, the pH of the egg white liquor increases, and if the egg white liquor is dried as it is, Is not constant, but the carbon dioxide gas is further removed to obtain dried egg white having a pH of 9.9 to 10.1. pH
In order to obtain a dried egg white of 9.5 to 9.9, an acid agent such as citric acid may be added to the egg white solution and then dried.
In order to obtain dried egg white of H10.1 to 10.5, an alkali agent such as trisodium phosphate may be added to the egg white liquid and then dried. To explain an example of producing dried egg white,
Spray dry (spray dry) raw egg white liquid as it is,
The dried egg white is obtained by drying by standing drying (pan drying) or the like. According to this method, dried egg white having the natural pH of egg white, that is, dried egg white having a pH of 9.9 to 10.1, can be easily obtained. In this method, an acid agent is added to an egg white solution in a conventional method for producing dried egg white, and the pH of the egg white solution is increased.
Is adjusted to 6 to 7.

Another example of producing the dried egg white will be described. In order to prevent browning of the dried egg white due to the Maillard reaction, the egg white liquor is previously subjected to a saccharification treatment using an enzyme, bacteria, yeast or the like. At this time, if an acid agent is added to the egg white liquor to adjust the pH to an optimal level such as an enzyme in order to increase the desugaring efficiency, trisodium phosphate, sodium carbonate, potassium carbonate, hydroxide The pH of the egg white solution is adjusted by adding an alkaline agent such as sodium, and then dried. Desalting the egg white solution produces carbon dioxide gas,
The amount of the pH of the egg white solution to be adjusted in order to obtain a dried egg white having a pH of 9.5 or more depends on the residual ratio of volatile acids (such as carbon dioxide) contained in the egg white solution. Absent. However, as a guide, when a sugar removal treatment is performed using enzymes and bacteria, non-volatile acids such as gluconic acid and lactic acid are produced as by-products. Therefore, if an amount of an alkali agent that neutralizes the added acid is added to the egg white solution and dried, dried egg white having a pH of 9.9 to 10.1 can be obtained. further,
If more than neutralizing amount of alkaline agent is added to egg white solution, pH
Dried egg white having a pH higher than 9.9 to 10.1 can be obtained, and when less than a neutralizing amount of an alkali agent is added, dried egg white having a pH lower than 9.9 to 10.1 can be obtained.

[0010] When yeast is used for desaccharification, desalting can be carried out without adjusting the pH of the egg white liquor, and a small amount of non-volatile acid is produced as a by-product.
Dry egg white of 9.9 to 10.1 can be easily obtained. Further, in the present invention, it is necessary to use dried egg white adjusted to pH 9.5 or more, but pH 9.7 is required.
It is desirable to use a dry egg white of ~ 10.5. As shown in the test examples described below, when the dried egg white having a pH of 9.7 or more is heat-stored, the effects of the present invention can be more easily obtained.
In order to obtain dried egg white having a pH of more than 10.5, not only the amount of the alkali agent used is increased, but also if the dried egg white having a pH of 10.5 or more is heated, alkali denaturation becomes easy.

The moisture content of the dried egg white obtained as described above does not need to be particularly adjusted. However, the moisture content is not more than 10% for spray drying, usually 6 to 8%, and the moisture content for standing drying. It is desirable to use 15% or less, usually 12-14%, of dried egg white. The pH thus obtained
The dried egg white of 9.5 or more is stored in a plastic bag such as polyethylene, sealed if necessary, and stored by a conventional method. Heat storage temperature is 55-75 throughout the heat storage period
It is desirable to maintain ° C. When the heat storage temperature is lower than 55 ° C., it is difficult to improve the gel strength by short-time heat storage, as shown in a test example described later, while the heat storage temperature is 75 ° C.
Exceeding the temperature is costly, and the dried egg white may become insoluble in water during heat storage. The heat storage period is 3-6.
Days are preferred. As shown in a test example described below in which the heat storage is performed for 3 days or more, the gel strength of the dried egg white is sufficiently improved,
On the other hand, if it exceeds 6 days, the gel strength of dried egg white tends to reach the upper limit, which is wasteful in terms of cost.
In addition, the pH of the dried egg white after the heat storage is 0.1 times as compared with that before the heat storage.
The pH value drops by about 1 to 0.6. Finally, the dried egg white that has been heat-stored is cooled to room temperature to obtain the desired product.

[0012]

Next, the present invention will be described in more detail based on examples and test examples. Example After thawing 300 kg of frozen egg white, 600 g of baker's yeast was added,
The egg white liquor was subjected to a desugaring treatment by leaving it at 35 ° C. for 4 hours. Then, the obtained egg white solution (pH 6.5) was dried by standing to obtain a dried egg white having a water content of 14% and a pH of 10.0. About 10 kg of the dried egg white was filled in a polyethylene bag and sealed.
After being kept in a heat storage at 0 ° C. for 6 days, it was allowed to cool at room temperature to obtain 40 kg of a product (dried egg white having a pH of 9.8). One part of the dried egg white thus obtained was dissolved in 7 parts of fresh water, filled and sealed in a polyethylene casing having a folded diameter of 57 mm, and coagulated by heating in hot water of 80 ° C. for 40 minutes. After cutting the obtained coagulated egg white into a sample piece having a thickness of 3 cm, a rheometer (plunger diameter 8 mm, rising speed 6 cm / min)
When the gel strength was measured, it was 505 g.

Hereinafter, the present invention will be further described with reference to test examples. Test Example 1 A shelled egg was split, the yolk was separated, and about 210 kg of egg white liquid was obtained.
This was divided into seven equal parts, and seven samples of 30 kg each of egg white liquid were prepared. After 60 g of yeast was added to each of the egg white liquors and mixed, the egg white liquor was allowed to stand at 35 ° C. for 4 hours for desugaring treatment. One sample of the egg white liquor that has been desugared is dried as it is and pH 1
A dry egg white of 0.0 (water content 8%) was obtained. Also, after adding and mixing trisodium phosphate to one sample of the other egg white solution,
Drying yielded dried egg white (water content 8%) with a pH of 10.5. Furthermore, different amounts of citric acid were added to each of the remaining five samples of egg white solution, mixed, and dried to obtain a pH of 6.5.
Dried egg whites adjusted to 7.5, 8.5, 9.5, and 9.7 (all with a water content of 8%) were obtained. In this way p
Dried egg whites of 7 different samples of H were prepared. 7 prepared
The dried egg white of the sample was divided into four equal parts, stored in a polyethylene bag, sealed, and stored in a 60 ° C heat storage for 0 days (before holding).
After storage for 3 days, 6 days, and 10 days, cool to room temperature,
These were used as samples. Each of these samples was rehydrated with 7 times the weight of fresh water, filled into a polyethylene casing having a folded diameter of 57 mm, and then solidified by heating in hot water at 80 ° C. for 40 minutes. Next, the coagulated egg white was cut into a sample piece having a thickness of 3 cm, and the gel strength was measured with a rheometer (plunger diameter 8 mm, rising speed 6 cm / min). The results are as shown in Table 1. When the pH of the dried egg white before the heat storage is 9.5 or more, it can be understood that the dry egg white having sufficiently high gel strength can be obtained even by the heat storage at 60 ° C. for 3 to 6 days.

[0014]

[Table 1]

Test Example 2 After rehydrating each sample obtained in Test Example 1 with 7 times the weight of fresh water, 10% aqueous citric acid solution or 10% trisodium phosphate was added, and all the samples were removed. The pH was adjusted to 7.0. Heat coagulation was performed in the same manner as in Test Example 1, and the gel strength was measured. The results are as shown in Table 2. It can be understood that when the gel strength is enhanced by using dried egg white having a pH of 9.5 or more before storage according to the present invention, the dried egg white does not lose its gel strength even if it is neutralized thereafter.

[0016]

[Table 2]

Test Example 3 The moisture content of dried egg white of 7 samples having different pH was increased to 6%.
A sample was prepared by heat storage in the same manner as in Test Example 1 except that the heat storage temperature was 65 ° C., and the gel strength of the sample was measured. Table 3 shows the results. Even if the water content is 6%, if the pH of the dried egg white before storage is 9.5 or more, the temperature is 60 ° C., 3 to 6
It can be understood that dry egg white having sufficiently high gel strength can be obtained even by heat storage for a day.

[0018]

[Table 3]

Test Example 4 A sample was prepared by heat storage in the same manner as in Test Example 1 except that the heat storage temperature was 75 ° C., and the gel strength of the sample was measured. The results are shown in Table 4. It can be understood that when dry egg white having a pH of 9.7 or more before thermal storage is heated and stored at 75 ° C., it tends to become insoluble in water depending on the thermal storage period.

[0020]

[Table 4]

Test Example 5 420 g of baker's yeast was added and mixed with about 210 kg of egg white liquid obtained by breaking the egg with a shell and separating the yolk, followed by leaving at 35 ° C. for 4 hours to perform a desugaring treatment. Next, the desalted egg white liquid was spray-dried to prepare dried egg white having a water content of 6% and a pH of 10.0. This dried egg white is divided into 24 equal parts, and each is housed and sealed in a polyethylene bag, and then each of the four is stored at 52 ° C., 55
C., 60.degree. C., 64.degree. C., 68.degree. C., and 72.degree. C. in 6 types of heat storage, 0 days (before holding), 3, 6, and 10 days.
Cooked for days. The gel strength of the obtained sample was measured by the same method as in Test Example 1. The results are shown in Table 5. If the pH of the dried egg white before the heat storage is 10.0, it can be understood that the dried egg white having sufficiently high gel strength can be obtained by maintaining the storage temperature at 55 ° C. or higher for 3 to 6 days. Similar results were obtained when the pH of the dried egg white before the heat storage was 9.5 and 10.5.

[0022]

[Table 5]

Test Example 6 Approximately 120 kg of egg white liquid obtained by breaking a shelled egg and separating the yolk
After adding and mixing 240 g of baker's yeast, the mixture was allowed to stand still at 35 ° C. for 4 hours to perform a desugaring treatment. Next, the egg white solution was divided into four equal parts, and dried under different drying conditions, to prepare dried egg whites having a water content of 2%, 6%, 10%, and 14% (each sample had a pH of 10). . Each sample is divided into four equal parts, housed and sealed in a polyethylene bag, placed in a heat storage at 62 ° C. as appropriate, and stored on day 0 (before holding), day 3, day 6 and day 1
Heated for 0 days. The results are as shown in Table 6. If the pH of the dried egg white before heat storage is 10, 62 regardless of the water content
It can be understood that the gel strength is enhanced by heat storage at 3 ° C for 3 to 6 days. The pH of the dried egg white before storage was 9.5 and 1
Similar results were obtained with 0.5.

[0024]

[Table 6]

[0025]

According to the present invention, if the pH of dried egg white before storage is adjusted to 9.5 or more, dried egg white having sufficiently high gel strength can be obtained at a lower storage temperature than in the past and for a short period of time. Therefore, according to the present invention, it is possible to reduce the amount of water evaporation of the dried egg white during the heat storage, so that the yield is good, and furthermore, a high-quality dried product that maintains a strong gel strength even when used for neutral foods. Egg white can be obtained simply and at low cost.

Claims (4)

[Claims] 1. A method for producing a dried egg white having a high gel strength, wherein the dried egg white adjusted to a pH of 9.5 or more is heat-stored. 2. The dried egg white before storage at a pH of 9.7 to 10.
The method for producing dried egg white according to claim 1, wherein the method is adjusted to 5. 3. The method for producing dried egg white according to claim 1, wherein the dried egg white is stored at 55 to 75 ° C. 4. The method according to claim 1, wherein the heat storage is performed for 3 to 6 days.
4. The method for producing dried egg white according to any one of claims 1 to 3.