JPH1072A - Egg white composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an egg white composition suitable for a raw material for foods, capable of providing a heated egg white gel having delicacy and elasticity free from an unpleasant taste and smell, excellent in water retaining characteristics, by adding oils and fats for decomposing a lipase to an egg white. SOLUTION: This composition is obtained by adding (B) preferably 2-20 pts.wt. of edible oils and fats for decomposing a lipase, having 11-98% fatty acid content to (A) 100 pts.wt. of an egg white solid component. Preferably, the component A is mixed with 3-20 pts.wt. of edible oils and fats for decomposing a lipase, having 25-71% fatty acid content or the component A is mixed with 2-10 pts.wt. of edible oils and fats having 71-96% fatty acid content.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to an egg white composition.

[0002]

2. Description of the Related Art Egg white has excellent heat coagulation properties, and is widely used in fish paste products, processed meat and meat products, noodle products and the like for the purpose of improving the texture. Therefore, various techniques have been proposed to improve the heat coagulability of egg white, in particular, techniques for improving the strength (elasticity) and flexibility of thermocoagulated egg white gel. Among them, JP-A-7-2554
No. 28 discloses that by adding fatty acids to egg white,
Egg white compositions have been proposed which form supple and well-watered heated egg white gels.

[0003]

However, since the fatty acids are liable to be oxidized, a peculiar unpleasant odor is likely to be generated, and the egg white composition obtained by the above conventional method has an unpleasant taste and odor (soap-like). It is easy to come out and has not yet been put to practical use. In order to solve these problems, food ingredients after heating and coagulation have the same texture as conventional products, and are capable of forming a heated egg white gel with good water retention, and do not have an unpleasant taste or smell. It is an object of the present invention to provide an egg white composition which is suitable as the above.

[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) an egg white composition comprising lipase-decomposed edible oil and fat added to egg white, and (2) a lipase-decomposed edible oil and fat having a fatty acid content of 11 to 98% (1). The addition ratio of the egg white composition according to item (3), lipase-decomposed edible oil / fat is 2 to 20 with respect to 100 parts of egg white solids.
(1) or the egg white composition according to (2),
(4) an egg white composition, wherein a lipase-decomposed edible oil having a fatty acid content of 25% to 71% is added in an amount of 3 to 20 parts per 100 parts of egg white solids, and (5) a fatty acid content. Of a lipase-decomposed edible oil of 71% to 96% with respect to 100 parts of the solid content of egg white, to provide an egg white composition.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
In the present invention, “parts” means “parts by weight”, and “%” means “% by weight”. However, only the fatty acid content of the lipase-decomposed edible fat is calculated from the area ratio of the chromatogram. % ". The "lipase" in the present invention is an enzyme that acts on fats and oils to decompose the constituent triglycerides into fatty acids, diglycerides, monoglycerides and glycerin. In the present invention, "lipase-decomposed edible fat" refers to a lipase-degraded edible animal or vegetable fat and oil, and then a water-soluble component (glycerin,
Lipase) alone, and the oil-soluble component is left as it is (unpurified). The edible oil / fat decomposed product contains a fatty acid, a monoglyceride, a diglyceride, and a triglyceride.

[0006] The "fatty acid content" in the present invention refers to a lipase-decomposed edible oil / fat diluted with chloroform, spotted on a silica rod, developed with a developing solvent, and then developed with a flame ionization detector (FID). ) Is a numerical value of the proportion of the peak area of the fatty acid in the area of the chromatogram detected in the step (1). The “egg white solid content” in the present invention refers to egg white from which water has been removed.

[0007] Next, as the egg white as a raw material of the present invention, it is possible to use those obtained by breaking shelled eggs and separating the yolk, defrosting frozen egg whites, reconstituting dried egg whites with water, or dried egg whites themselves. it can. And sugar on these egg whites,
Food ingredients such as salts may be added, and egg white may be concentrated or diluted. In addition, as long as the egg white has general properties such as heat coagulability, a part of its components, for example, a sugar or lysozyme may be removed.

[0008] As an oil or fat used as a raw material of lipase-decomposed edible oil or fat, edible animal or vegetable oils such as palm oil, soybean oil, rapeseed oil, sesame oil, safflower oil, rice oil, sunflower oil, beef tallow, lard, etc. are suitable. . The edible animal and vegetable fats and oils may be solid or liquid at normal temperature as long as they have no off-flavor and off-flavor, but those containing no lower fatty acid (carbon number of 4 to 10) are desirable. Lipase-decomposed edible oils and fats have an enzymatic activity of 30,000 to 180.
Decomposed by lipase of about 000 units / g to separate and remove only water-soluble components (glycerin, lipase, etc.)
The oil-soluble component may be used as it is (unpurified). The lipase can be used regardless of its origin, and examples thereof include those derived from microorganisms and those derived from plants and animals.

As a method for measuring the fatty acid content,
The lipase-decomposed edible oil and fat was diluted to 0.1 g / ml with chloroform, spotted on a silica rod for Iatroscan (manufactured by Yatron Co., Ltd.), and developed with a developing solvent (petroleum ether: ether: glacial acetic acid = 80: 30: After the development at 0.2), the ratio of the fatty acid peak area occupying was measured from a chromatogram obtained by detecting the developed lipid with a flame ionization detector (FID) and quantified. In addition, for identification of each component, triolein, diolein, monoolein and oleic acid were developed simultaneously as standards.

The degree of decomposition of the lipase-decomposed edible oil / fat in the present invention is peculiar to each of the above-mentioned enzymes and the reaction time, and may be appropriately selected according to the intended use. 98% is good, desirably 71-96%. If the fatty acid content is less than 11%, lipase-decomposed edible fats and oils having a high undecomposed fat content will be added, and the protein content of egg white will be relatively reduced, so that heat coagulation becomes difficult. The fatty acid content is 9
Decomposition of fats and oils exceeding 8% is inefficient, such as requiring a long time, and is not practical with current technology from the viewpoint of cost.

The addition ratio of lipase-decomposed edible fat to egg white is preferably 2 to 20 parts per 100 parts of solid egg white. If the addition ratio is less than 2 parts, there is no effect on the flexibility of the egg white gel, while if it exceeds 20 parts, the heat coagulation tends to be difficult.

With regard to the fatty acid content of the lipase-decomposed edible oil and fat and the ratio of addition to egg white, the lipase-decomposed edible oil having a fatty acid content of 25 to 71% is preferably 3 to 20 parts, and the fatty acid content is 71 to 96 parts. % For lipase-decomposed edible fats and oils, 2 to 10 parts is good. As shown in the test examples below, the lipase-decomposed edible oil / fat having a fatty acid content of 71 to 96% is effective for the effect of the present invention even when the addition ratio is small, as compared with the lipase-decomposed edible oil / fat having a fatty acid content of less than 71%. Therefore, it is practical in terms of cost and efficiency.

The egg white composition of the present invention may contain other components and raw materials as long as the heat coagulability of the egg white is not impaired. Examples include soy protein, casein, gelatin, gums, wheat protein, starch and the like. As foods utilizing the egg white composition of the present invention, specifically, fish paste, hampan, fish paste products such as chikuwa, ham, sausage, meatballs,
Processed meat products such as hamburgers, noodles, etc.

Next, a typical method for producing the egg white composition of the present invention will be described. First, in order to obtain a lipase-decomposed edible oil or fat, fresh water obtained by dissolving lipase having an enzyme activity of about 30,000 to 180000 units / g in 0.03 to 0.1% in 100 parts of edible oil or fat such as palm oil is used. 5
0 to 100 parts are added and reacted by stirring. The reaction temperature between the edible fat and oil and the lipase is not particularly limited as long as the lipase is not inactivated by heat and the edible fat and oil is in a liquid temperature range, but usually 30 to 55 ° C is appropriate. When the fatty acid content reaches a predetermined value, that is, about 11 to 98%, 80 to 10
Heat at 0 ° C. for about 1 hour to inactivate the lipase. After being heated and allowed to stand to separate into an oil-soluble component (oil layer) and a water-soluble component (water layer), the water-soluble component (water layer) is removed to obtain a lipase-decomposed edible oil and fat.

Next, the lipase-decomposed edible fat is added to the egg white. When added to egg white liquid, the egg white solid content of egg white liquid 1
Lipase-decomposed edible fat is added to 2 parts to 20 parts. As an addition method, add egg white solution to 40-5
Heat the lipase-decomposed edible oil and fat, while heating it to about 0 ° C with vigorous stirring, as it is, or dissolve it in an alcohol or alcohol aqueous solution, or an alkaline aqueous solution such as sodium carbonate, trisodium phosphate, sodium hydroxide, etc. It is desirable to add it afterwards to obtain an egg white composition. In this case, the alcohol concentration is 50 to 100%, the amount used is 4 to 5 times the weight of the lipase-decomposed edible oil and fat, the concentration of the alkaline aqueous solution is 0.1 to 3 N, and the amount used is the weight of the lipase-decomposed edible oil and fat. It is good to use 8 to 10 times. In order to obtain a more uniform solution state, high-pressure homogenization may be performed at a pressure of 50 to 300 kgf / cm ² .

When the egg white composition of the present invention is made into a powdery form, the egg white liquid to which the lipase-decomposed edible oil and fat is added can be obtained by drying by a spray drying method or a pan drying method.
It can also be obtained by directly adding and mixing the dissolved lipase-decomposed edible oil and fat to dried egg white. That is, the dried egg white is heated to about 50 ° C., and the lipase-decomposed edible fat or oil which has been heated and dissolved is dropped or sprayed while stirring with a mixer. The egg white composition of the present invention is a heated egg white gel as it is in the case of a liquid state, or in the case of a powdery form, when heated after reconstitution, and is supple, elastic, rich in water retention, and does not have an unpleasant taste or smell. Is obtained.

Although the lipase-decomposed edible oil and fat contains fatty acids, the taste and odor peculiar to the fatty acids are not felt at all, although it is not clear why, but other coexisting diglycerides, monoglycerides, and triglycerides. Alternatively, it is presumed that this is due to the interaction of decomposition by-products.

[0018]

Embodiments of the present invention will be described below. Example 1 40 kg of palm oil and an enzyme activity of 180,000 units /
g of lipase dissolved to 0.05% in Shimizu 3
2 kg were mixed and reacted at 45 ° C. with stirring for 6 hours. Then, the mixture was heated to 90 ° C. and allowed to stand at the same temperature for 1 hour to inactivate lipase and simultaneously separate oil-soluble components and water-soluble components. The water-soluble components were removed to obtain 34 kg of lipase-decomposed edible fat (fatty acid content: 94%). Next, 125 g of the obtained lipase-decomposed edible fat / oil (10 per egg white solid content)
%) Was dissolved in 625 g of a 3% sodium hydroxide solution, and this was added to 10 kg of egg white solution heated to about 45 ° C. with stirring using a homomixer (high-speed shearing stirrer). After adjusting the pH to 9 with a 10% citric acid solution, each 1 kg was filled in a polyethylene bag and sealed, and the liquid egg white composition 10 of the present invention was obtained.
A bag was made.

Example 2 40 kg of soybean oil and an enzyme activity of 120,000 units / g
Shimizu 32 in which lipase is dissolved to 0.05%
kg, and allowed to react for 8 hours while stirring at 45 ° C.
Thereafter, the mixture is heated to 90 ° C. and left at the same temperature for 1 hour to inactivate the lipase, and at the same time, separate the oil-soluble component and the water-soluble component, and remove the water-soluble component to remove the lipase-decomposed edible fat (fatty acid content 80%). ) 35 kg were obtained. 10 g of the obtained lipase-decomposed edible fat (fatty acid content: 80%) was added to 50 g
g of 70% ethanol was added to 1.6 kg of egg white solution (egg solid content: 200 g) heated to 45 ° C. while stirring. Further, a 1.5% sodium hydroxide solution was added with stirring to adjust the pH to 9, thereby producing a liquid egg white composition of the present invention.

Example 3 10 kg of dried egg white was put into a temperature-controllable stirrer, and about 50
While heating and stirring at 500C, 500 g of lipase-decomposed edible oil / fat obtained by the same method as in Example 1 was heated and dissolved, and then gradually added, followed by further stirring for 10 minutes. This was filled and sealed in polyethylene bags in 1 kg portions to produce 10 bags of the powdered egg white composition of the present invention.

Example 4 5 kg of palm oil and 5 kg of fresh water in which lipase having an enzyme activity of 66000 units / g was dissolved to a concentration of 0.07% were mixed, reacted at 45 ° C. with stirring for 5 hours, and then reacted for 8 hours.
Heated to 0 ° C. and allowed to stand at the same temperature for 1 hour to inactivate lipase, and at the same time separate oil-soluble and water-soluble components, then remove water-soluble components and remove lipase-decomposed edible fat (fatty acid content: 28%) 4 0.3 kg was obtained. After heating 20 kg of egg white liquor, which has been subjected to a desalting treatment in advance by a conventional method, to about 40 ° C. and adding 250 g of lipase-decomposed edible fat (10% per egg white solid content) dissolved by heating while stirring with a stirrer, Further pressure 160
High pressure homogenization was performed at kgf / cm ² . Next, 2.3 kg of the powdered egg white composition of the present invention was produced by spray drying with a spray dryer.

Example 5 Ham Production Example A simple ham was produced in the following manner with the following composition. The powdered egg white composition used was the one obtained in Example 3 and was previously added to and dissolved in the pickle solution. Mix the other raw materials with the ground pork, deaerate and mix for 2 minutes, immerse it at 4 ° C overnight, casing in a 57 mm folded vinylidene chloride tube, heat at 75 ° C for 40 minutes, Was manufactured.

[Blending] Unit (g) Ground pork 400.0 Ice water 205.8 Salt 10.0 Preparation for pickling 5.0 Powdered egg white composition 19.2 (3%) () The ratio of addition of egg white composition to whole ham is shown. .

Example 6 Production Example of Kamaboko Raw materials were mixed according to a conventional method with the following composition, and the mixture was casing in a vinylidene chloride tube having a folded diameter of 57 mm.
After sitting for a while, the mixture was heated at 90 ° C. for 40 minutes, and then cooled with ice to produce a kamaboko. The reconstituted egg white composition was prepared in Example 3.
The powdered egg white composition obtained in the above was used after reconstitution with 7 times the volume of fresh water.

[Blending] Unit (g) Perilla surimi 1000 Salt 25 Sugar white 10 Glutamate Na 10 Mirin 40 Potato starch 50 Reconstituted egg white composition 100 Ice water 500

Hereinafter, the present invention will be described in detail with reference to test examples. Test Example 1 11 batches of 1 kg of palm oil were prepared, and 10 batches of palm oil were prepared by dissolving 5 types of lipases having different units of enzyme activity at 0.03% or 0.06%, respectively. .8 kg each and mixed at 45 ° C
The mixture is heated to 90 ° C. and left standing at the same temperature for 1 hour to inactivate the lipase and simultaneously separate the oil-soluble component from the water-soluble component. Content is 4.4, 11.5, 2
5.6, 28.5, 45.5, 59.1, 71.0, 8
Lipase-decomposed edible fats and oils of 1.4, 94.2 and 98.0% were obtained.

Next, 14 batches of 10 kg of egg white liquid were prepared, and 125 g of undecomposed palm oil (0% fatty acid content) was added to one batch of egg white liquid, and fatty acid was added to 10 batches of egg white liquid. The above-mentioned ten types of lipase-decomposed edible fats and oils having different contents were added with stirring at 125 g each. The other two batches of egg white liquor include oleic acid 63
g (5% based on egg white solids) and 125 g (10% based on egg white solids) were added with stirring. Nothing was added to the remaining batch of egg white liquor. Then, the mixture was homogenized by high-pressure homogenization at a pressure of 160 kgf / cm ² ,
Samples of different liquid egg white compositions were obtained.

Further, a part of each sample was taken out, subjected to a desugaring treatment and spray-dried. 65 ° C of the dried egg white obtained
For 10 days to obtain 14 kinds of powdery egg white composition samples. The liquid egg white composition after being subjected to high-pressure homogenization, as it is, the powdered egg white composition is dissolved in 7 times the volume of clear water, and then casingd in a vinylidene chloride tube having a folded diameter of 57 mm and heated at 80 ° C. to 40 ° C. After heating for 1 minute, a heated egg white gel was prepared, and the gel physical properties were measured. Heated egg white gel is cut into 3 cm lengths, and a spherical plunger with a diameter of 8 mm is used to measure the gel strength (rupture stress) and the compression distance (the distance the plunger has moved from when it came into contact with the gel surface until it fractured). It was measured at a speed of 6 cm / min. The water separation rate was indicated by the ratio of reduced water after placing the heated gel on five layers of filter paper and allowing it to stand at room temperature for 1 hour. In addition, a test of off-flavor and off-flavor was conducted by 10 panelists.

The results are as shown in Table 1. The heated egg white gel using the liquid or powdered egg white composition of the present invention to which lipase-decomposed edible fat is added has the same gel strength (elasticity) as the conventional heated egg white gel made by adding oleic acid. ,
The gel distance, compression distance (flexibility), and water release rate (water retention) were improved in gel properties. It can be understood that the gel properties are improved when the fatty acid content of the lipase-decomposed edible fat or oil is 11 to 98%. However, the heated egg white gel of the conventional product (containing oleic acid) has a strong smell (soap-like) and taste peculiar to fatty acids, whereas the present product (added with lipase-decomposed edible fat) shows what kind of fatty acid It can be understood that no off-taste or off-flavor is felt at all even in the content.

The lipase-decomposed edible oil / fat having a fatty acid content of 94.2% was added to the present invention in an amount of 10% based on the solid content of egg white, and the real fatty acid content in the egg white was about 9.4% per solid content of egg white. is there. This shows that although the fatty acid content is slightly lower than that of the conventional product in which the fatty acid was added to the egg white solid content by 10.0% by adding oleic acid, the test results of the gel strength and the compression distance show better values than the conventional product. Was. Therefore, it can be understood that the product of the present invention has an effect of improving the gel properties similar to or higher than that of the conventional product.

[0031]

[Table 1]

Test Example 2 Among the lipase-decomposed edible oils and fats obtained in Test Example 1, the fatty acid content was 25.6, 28.5, 59.1, 71.0, 8
The compositions of the components of 1.4, 94.2 and 98.0% were measured by Iatroscan (manufactured by Yatron Corporation).
First, 0.1 g of lipase-decomposed edible fat and oil was added with chloroform.
/ Ml, and iatroscan (manufactured by Yatron Co., Ltd.)
A fixed amount was spotted on a silica rod for development, developed with a developing solvent (petroleum ether: ether: glacial acetic acid = 80: 30: 0.2), and the developed lipids and fatty acids were detected by a flame ionization detector (FID). From the chromatogram, the ratio of the peak area of triglyceride, diglyceride, monoglyceride and fatty acid occupying was quantified. In addition, for identification of each component, triolein, diolein, monoolein and oleic acid were developed simultaneously as standards.

The results are as shown in Table 2. It can be understood that all are compositions containing triglycerides, diglycerides, monoglycerides and fatty acids.

[0034]

[Table 2]

Test Example 3 In Test Example 1, even when oleic acid was added at 5%, an unpleasant taste and an unpleasant odor were felt. Therefore, the conventional product (with oleic acid) and the product of the present invention (with lipase-decomposed edible fat)
In the case of the above, it was tested to what extent the off-taste and off-flavor were not felt. As a comparative product, a mixture of oleic acid and fat (94% oleic acid, triglyceride 3.
5%, diglyceride 1.5%, monoglyceride 0.5
%), The same test was performed to check for off-flavors and off-flavors.

The dried egg white which had been heat-sterilized at 65 ° C. for 10 days was mixed with oleic acid, a mixture (fatty acid and oil: fatty acid content: 94%) or a fatty acid content of 94.2% obtained by the same method as in Test Example 1. The lipase-decomposed edible fat was added in the same manner as in Example 3. The odor of the powder of the obtained egg white composition was 10
Tested by human panelists. Also, 7 times the volume of fresh water was added to the powder of the obtained egg white composition to dissolve it, and the resulting egg white composition was casing in a 57 mm folded vinylidene chloride tube, heated at 80 ° C. for 40 minutes, and then heated egg white gel obtained. Taste and smell 1
Tested by 0 panelists. The amounts of the oleic acid, the mixture (oleic acid and fat) and the lipase-decomposed edible fat and oil are the weight (g) added to 100 g of egg white solids.
Indicated by

The results are shown in Table 3. When 0.5 g of oleic acid or a mixture (oleic acid and fats and oils) was added to 100 g of dry egg white, an unpleasant odor was felt in the powder. When 2 g of oleic acid or a mixture (oleic acid and fats and oils) was added, off-flavor was felt very strongly in the powder, and off-flavor and off-flavor was also felt in the heated egg white gel. When less than 2 g of oleic acid or a mixture (oleic acid and fat) was added, almost no effect on gel properties was obtained.

On the other hand, in the case of the product of the present invention to which lipase-decomposed edible oil and fat is added, 2 g per 100 g of egg white solids is used.
Even when 0 g was added, no off-flavor of the powder or off-flavor or off-flavor of the heated egg white gel was felt at all. In addition, when 40-60 g of lipase-decomposed edible oil was added to 100 g of egg white solids, the powdered egg white composition did not smell like oil-burning, but had a smell like oil-burning. No off-taste or off-flavor was felt when the heated egg white gel was reconstituted. The gel properties such as gel strength (elasticity), compression distance (flexibility), and water separation rate (water retention) are as follows.
It is improved by adding 2 g or more of lipase-decomposed edible oil / fat to 100 g of egg white solid content of 100 g.
It can be seen that it is effective to add ２０20 parts of lipase-decomposed edible fat.

[0039]

[Table 3]

Test Example 4 1 part to 80 parts of lipase-decomposed edible oils and fats having different fatty acid contents were heated and dissolved in 100 parts of dry egg white (egg white solid content).
The resulting mixture was stirred and mixed to prepare a powdered egg white composition of the present invention. To the obtained powdered egg white composition, 7 times the amount of fresh water was added and dissolved, and the mixture was casing in a 57 mm folded vinylidene chloride tube, heated at 80 ° C. for 40 minutes, and then tasted and smelled by the heated egg white gel. Tested by 10 panelists.

The results are as shown in Table 4. All of the obtained heated egg white gels did not have any off-flavor and off-flavor.
The amount of the lipase-decomposed fat or oil added to 100 parts of the egg white solid content is 3 to 20 when the fatty acid content is 25 to 71%.
It can be understood that when the fatty acid content is 71 to 96%, 2 to 10 parts is preferable.

[0042]

[Table 4]

[0043]

As described above, when the egg white composition of any one of claims 1 to 5 of the present invention is coagulated by heating, the gel strength (elasticity), the compression distance (flexibility) and the water separation rate (water retention) are obtained. In this respect, similar to the conventional product, not only the gel physical properties can be improved, but also a heated egg white gel which does not have any unpleasant taste or smell can be obtained, which is an effect which is not provided by the conventional product. Therefore, the egg white composition of the present invention,
It is suitable as a raw material for food.

Claims (5)

[Claims] 1. An egg white composition comprising lipase-decomposed edible oil and fat added to egg white. 2. The lipase-decomposed edible fat / oil has a fatty acid content of 1%.
The egg white composition according to claim 1, which is 1 to 98%. 3. The egg white composition according to claim 1, wherein the addition ratio of the lipase-decomposed edible fat is 2 to 20 parts with respect to 100 parts of egg white solids. 4. An egg white composition comprising 3 to 20 parts of a lipase-decomposed edible oil / fat having a fatty acid content of 25% to 71% per 100 parts of egg white solids. 5. An egg white composition comprising lipase-decomposed edible oil having a fatty acid content of 71% to 96% and 2 to 10 parts per 100 parts of egg white solids.