JPS58116659A - Preparation of concentrated egg - Google Patents

Abstract

PURPOSE:To prepare a concentrated egg with a low moisture content capable of giving a reconstituted egg having physical properties not inferior to those of a raw whole egg liquid, by mixing the raw egg yolk liquid with a dried egg white powder. CONSTITUTION:A dried egg white powder is added to a raw egg yolk liquid, and roughly mixed and then agitated in a Hobart mixer, etc. The amount of the egg white powder to be mixed with the raw egg yolk liquid is 20-25wt% based on the raw egg yolk liquid depending on the purpose of use. The resultant concentrated egg gives physical properties, e.g. foaming property and emulsifiability, not inferior to those of the raw whole egg liquid in reconstituting for use as a raw material egg liquid for various foods.

Description

[Detailed description of the invention] The present invention relates to a new method for producing concentrates.

BACKGROUND ART Eggs have traditionally been used as a versatile cooking ingredient in various foods, and are used, for example, as they are, dried, or in the form of concentrates. Depending on the type of food, it is often more rational to use concentrates to achieve the purpose. Conventionally, methods for producing such concentrates include heating whole egg liquid or a mixed liquid of egg yolk liquid and D(white liquid) under reduced pressure (Japanese Patent Publication No. 49-46914), and further concentrating by ultrafiltration in advance. There are methods such as mixing concentrated egg white liquid and egg yolk liquid (by heating and concentrating under reduced pressure in ... (Japanese Patent Application Laid-open No. 52-12953), but either method involves a long heating step,
Due to the denaturation of egg yolks, which are particularly susceptible to thermal denaturation, the obtained concentrates have a problem in that physical properties such as foaming power and emulsifying power upon reconstitution with water are inferior to those of fresh whole eggs. So the non-inventor (
α、We conducted various studies to produce concentrates with improved physical properties compared to conventional products, and found that by drying only the egg whites, which are less susceptible to heat denaturation than the egg yolks, we succeeded in rehydrating the egg whites, which are less susceptible to heat denaturation than the egg yolks. Improvement 1. It is an object of the present invention to provide a method for producing egg fluid f, that is, a concentrate, with a low water content.

The present invention is a method for producing concentrates characterized by mixing raw egg yolk liquid and dried egg white powder.

The raw egg yolk liquid used in the present invention is the raw egg yolk liquid obtained by breaking shell eggs and separating the rji white liquid, and the raw egg yolk liquid at 0°C to 8°C.
Preserve raw egg yolk white powder at a low temperature of -7°C. It is produced by spray-drying the raw materials such as thawed egg white liquid obtained by 1. thawing egg whites and subjecting them to a desugar treatment in advance to prevent browning during storage, or without desugar treatment. Dried egg white powder prepared by a method such as spray drying is mixed with raw egg yolk liquid and stirred well.

The level of stirring can be determined by, for example, adding egg white powder to the sweetened raw egg yolk liquid and mixing roughly.
Stirring may be performed at about pm for about 10 minutes.

The amount of egg white powder mixed with raw egg yolk liquid depends on the purpose of use.
For raw egg yolk liquid] -2 is preferably 30 weight ratio or less, particularly preferably 20 to 25 weight ratio for raw egg yolk liquid,
When you reach the level of 30 troops or above, the dark group will wither, but 1. Rise (
-The egg whites are mixed evenly and become 7 hard.

The thick part obtained in this way has a lower moisture content than raw whole egg liquid, so it does not last long for a long time, but to increase the shelf life of the VC, add about 10 tsp of salt or add 20 to 50% sugar. Add rank 1~
It can be stored at a low temperature of about 5°C, or it can be frozen and packed for about 10 days at about 20°C without adding salt or sugar]
-7, no decrease in physical properties such as foaming power and emulsifying power was observed when water was rehydrated. Concentrated υB produced by the method of the present invention
1. When used as egg liquid as a raw material for various food products, it is comparable to raw whole egg liquid in terms of physical properties such as foaming power and emulsifying power. Although it is not clear why the concentrated part produced by the production method of the present invention has physical properties such as foaming power and emulsifying power that are no different from raw whole egg liquid when rehydrated,
Since egg yolks undergo denaturation when heated (heated to 70% or dried to a water content of 20% or lower), by drying only the egg white part, which is more resistant to denaturation than the yolks, the denaturation of the entire darkened part is minimized. As a result, it is estimated that the physical properties such as foaming power and emulsifying power when rehydrated are no different from raw whole egg liquid.Also, the reason why there is no change in physical properties even with cryopreservation is that drying This is thought to be due to the fact that the addition of egg white powder suppresses the gelling phenomenon of egg yolks during freezing.

The present invention will be further explained below with reference to examples and examples.

Test Example 1 Test Method Add 47 f% of spray-dried egg white powder with a moisture content of 5'% to raw egg yolk liquid 2002, mix roughly with a spatula, and then mix and stir with a Hobart mixer at 20 Or, p, m for 10 minutes ( - 247f of uniform thick part (moisture content 43%) was obtained.
iP [equivalent to egg white flour fd47fi' with a moisture content of 5%]. 1. Add 315.6 fl of water to this thick part 247v and mix. A rehydrated whole egg liquid was prepared with water content of 75%, which is the same as that of the raw whole egg liquid.

On the other hand, apply raw whole egg liquid using a pressure cuff 5, xH?・Heating at a temperature of 55°C and concentrating under reduced pressure, #group with a moisture content of 50% was prepared, and water was added to the mixture to make it 75%, the same moisture content as raw whole egg liquid, and rehydrated to make E2 whole egg liquid. . The above two samples were stirred for 6 minutes using a 450 ff Hobart mixer at 200 r, p, m, and then the foaming height was measured. In addition, as a comparison, 450 fI of raw whole egg liquid was foamed under the same conditions as the above two samples, and the foam height was measured. Add the above two samples and raw whole egg solution to the arrow for 5 minutes, and stir at 200 rpm, p, and m using a Hobart mixer.1. Then, soybean oil was added at a rate of 100 ml/min, and the amount of oil added (emulsifying power of the egg fluid) at the point where the oil-in-water emulsion phase changed to water-in-oil emulsion was measured.

Test results Test example 2゜Test heating method Test example 1. (Also, samples prepared by the heating and vacuum concentration method (conventional method) and samples prepared by the method of the present invention were rehydrated with 1 to 10% water to a moisture content of 75%, and 50 parts by weight of sugar was added to each sample, as in Test Example 1. The foaming power was measured using the same method.As a comparison, the foaming power of raw whole egg liquid was also measured under the same conditions as the above two samples.
'1llI constant (7.

Test Results Example Add egg white powder 2002 with a moisture content of 5% to 1 kg of raw egg yolk liquid, and after rough mixing, mix with a Hobart mixer at 20 rpm.
Stirring was carried out for 15 minutes at p and m, and the moisture content was 44.1% #M.
4 eggs 1.2 kg were produced.

As described above, the product of the present invention has been developed using a method that is extremely simple compared to conventional methods, and has excellent physical properties such as foaming power and emulsifying power.
M can be used, and it is extremely useful.

Patent applicant: Kewpie Corporation 7- Unexamined mortar a58-116659 (3) 331-

Claims (1)

[Claims] ill A method for producing concentrates, which comprises mixing raw egg yolk liquid and dried egg white powder. (2) The method for producing concentrates according to claim 1, wherein 100 parts of raw egg yolk liquid and 20 to 25 parts of dried egg white powder are mixed.