JPS59151863A - Preparation of glair having improved foaming property - Google Patents

Abstract

PURPOSE:To prepare glair having improved foaming properties free from an unappetizing taste and an offensize smell, by bringing glair in a dry state into contact with ultracritical carbon dioxide so that a triglyceride component of vitellus existing unavoidably is extracted and removed. CONSTITUTION:Powdery dried glair having <=15wt%, preferably 3-8wt% water content is brought into contact with ultracritical carbon dioxide preferably at 35-45 deg.C under 130-250 atmospheric pressure.

Description

[Detailed description of the invention] The present invention relates to a novel method for producing egg white with good foaming properties.

When egg whites are separated from egg yolks by breaking rabbits with shells on a factory scale, it is inevitable that some amount of egg yolk will be mixed into the egg white liquid because the separation is done at high speed. This egg yolk, which is usually mixed in the egg white liquid in an amount of about 0.1 to 1.0%, is considered to be the cause of reducing the foaming properties of the egg white. When the egg white liquid containing the egg yolk is dried to obtain dry egg white, the foamability of the dried egg white is similarly reduced when dissolved in water. Therefore, various studies have been carried out in order to prevent such a decrease in the foaming properties of egg white liquid and dried egg white. For example, Japanese Patent Publication No. 55-23 describes a method of decomposing egg yolk lipids mixed in egg white liquid using enzymes such as ξ-encreatin, acupuncture, and microorganisms such as ξ-ase-producing bacteria. Japanese Patent Publication No. 50-25537 discloses a method in which a foaming aid such as seamine lauryl sulfate or sodium desoxycholate is added to an egg white solution.

However, these conventional methods have not shown any corresponding improvement in terms of improving foaming properties.
According to the method disclosed in the publication, the final dried egg white product retains its activity, and therefore, when this product is added to food containing other fats and oils, the fats and oils are decomposed to produce lower fatty acids. However, new problems have arisen in that these lower fatty acids produce unpleasant odors. In addition, according to the method disclosed in the above-mentioned Japanese Patent Publication No. 50-25537, as the amount of the foaming aid added is increased to improve the foaming property, the foreign taste and odor caused by the foaming aid are increased. There are disadvantages such as the occurrence of

An object of the present invention is to provide a novel method capable of producing egg white with good foamability without the above-mentioned drawbacks.

As a result of extensive research in line with the above objectives, the present inventor has come to notice that the triglyceride component of egg yolk has the effect of reducing the foaming properties of egg white, and from the perspective of removing this triglyceride component, As the research progressed, it was found that if supercritical carbon dioxide is brought into contact with the egg white liquid obtained by cracking eggs and dried into dry egg white, the triglyceride component of the egg yolk that was unavoidably mixed in will be superimposed. The present invention was completed based on the knowledge that it can be extracted and removed by critical carbon dioxide.

The present invention provides a method for producing egg white with good foamability, which is characterized by contacting dried egg white with supercritical carbon dioxide.

The present invention will be explained in detail below.

The egg white raw material to which the present invention is applied is one obtained by cracking shelled eggs in a conventional manner and drying the egg white liquid to obtain a drier egg white. This dried egg white may be dried egg white liquid as it is, dried egg white liquid with sugar removed, dried egg white liquid with sugar added, etc. . The egg white liquid may be dried by any method such as spray drying, freeze drying, or non-drying.

The degree of dryness of the dried egg white used in the present invention is such that the moisture content is 15% or less, preferably 3 to 8 degrees. This is because if the water content is high, the water will be taken in before the triglyceride when it comes into contact with supercritical carbon dioxide, and the triglyceride extraction effect of supercritical carbon dioxide will be inhibited. Therefore, it is difficult to use the method of the present invention for liquid egg white, that is, egg white liquid (moisture content). Although it may be in a powdered state, it is preferable that the dried egg white in a consolidated state is ground into a powdered state in order to improve the extraction efficiency by contacting with supercritical carbon dioxide.

The supercritical carbon dioxide used as the extraction medium for triglycerides in the method of the present invention refers to carbon dioxide under conditions of a critical temperature of 31°C or higher and a critical pressure of 72°C or higher during extraction. Carbon dioxide under these conditions is called supercritical carbon dioxide. In particular, supercritical carbon dioxide under conditions of a temperature of 35 to 45°C and a pressure of 130 to 250 atmospheres is preferably used in the method of the present invention.

Conventionally, extraction methods using supercritical carbon dioxide as an extraction medium have been known, for example, as disclosed in Japanese Patent Application Laid-open No. 55'-54003.
No., JP-A-55-69585, or JP-A-Sho! 37
It is introduced in Publication No.-194760, etc. Japanese Patent Publication No. 1983
Publication No. 54003 discloses a method for extracting vegetable fat, animal fat, aroma, drug extract, etc. from vegetable and animal materials using a combined extraction medium of supercritical carbon dioxide and a liquid solvent, and also, JP-A-55-69585 discloses a method of bringing a caffeine solution into contact with supercritical carbon dioxide and extracting caffeine from this solution. Furthermore, JP-A-57-194760 discloses a method for extracting concentrated extracts from plants using carbon dioxide under supercritical pressure. However, none of these conventional extraction methods using carbon dioxide as an extraction medium suggests the usefulness of carbon dioxide for extracting the triglyceride+)F components of egg yolk that are inevitably mixed into the egg white liquid. It wasn't something to do.

In the present invention, the operation of extracting triglyceride components of egg yolk mixed into dried egg white using supercritical carbon dioxide as an extraction medium can be carried out using conventional supercritical carbon dioxide as long as this extraction operation can be carried out effectively. Although the extraction device used in the extraction method used as the extraction medium may be used, the extraction method may generally be carried out according to the specific example shown below.

A specific example will be described below with reference to FIG.

The apparatus shown in FIG. 1 is an extraction apparatus using supercritical carbon dioxide, in which a plunger pump 2 is operated to gasify liquid carbon dioxide from a liquid carbon dioxide cylinder 1 through a heating device 3, and then into an extraction tank 4. The carbon dioxide is fed in sequentially, and the valve 5 is closed at this time to form a supercritical state of carbon dioxide. The extraction tank 4 is filled with dried egg white in advance, and is brought into contact with the formed supercritical carbon dioxide. Note that supercritical carbon dioxide having desired conditions can be formed by appropriately adjusting the temperature in the heating device 3 and the operating pressure of the silanger pump 2. When extraction of triglycerides is started in the extraction tank 4, when the valve 5 is opened halfway, the supercritical carbon dioxide containing the triglycerides flowing out from the extraction tank 4 becomes carbon dioxide gas at normal pressure and is led to the separation tank 6. Here, the triglyceride extracted oil is separated, and the carbon dioxide gas further passes through a cylindrical filter 7 and is then recovered as liquid carbon dioxide through a liquefaction step (not shown). After continuing this operation for 2 to 15 hours, the operation of the silanger pump 2 is stopped and the valve 5 is fully opened.
The pressure inside the extraction tank 4 becomes normal, and the supercritical carbon dioxide contained in the egg whites in this tank becomes carbon dioxide gas, which is expelled and flows out of the extraction tank 4. On the other hand, the egg white from which triglycerides have been extracted remains in the extraction tank 4 equipped with filters at the upper and lower portions, and is then collected as appropriate.

The egg white powder obtained as described above has better foaming properties than those produced by the conventional method, as is clear from the results of the test examples compared with those obtained by the conventional production method described below. For example, products produced by the method still have lipase activity or have an off-taste and odor, but these products do not have any of these drawbacks, except that they have improved foaming properties. It maintains the taste and odor of the raw material, dried egg white. This is because the supercritical carbon dioxide used as the extraction medium in the present invention effectively extracts and removes the triglyceride P component from the egg yolk, which has the effect of reducing the foaming properties of egg whites. This is thought to be because it can be easily separated from carbon dioxide gas without affecting or affecting the quality of the final product. Further, even if carbon dioxide remains in the final product, it is harmless to the human body and does not affect quality.

Next, the method for producing egg white with good foamability according to the present invention using supercritical carbon dioxide as an extraction medium will be explained using test examples comparing it with a conventional method. In the present invention, all ``chi'' are ``ji''.

Test Example: 40 units of egg white liquid (containing egg yolk = 0.17 units) obtained by cracking shelled eggs was desugared with yeast and divided into 4 equal parts, each containing 1.
It was set to 0 kg. The 10 kg of the egg white powder was subjected to the following treatments to obtain four types of egg white powder.

(1), No treatment: The above desugared egg white liquid was simply spray-dried to obtain egg white powder.

(2) Supercritical carbon dioxide purple extraction process of the present invention: Dried egg white obtained by spray drying desugarized egg white liquid (moisture term = 3
．． 8%) at 40°C, 1% according to the specific example above.
Contact was made with supercritical carbon dioxide under the condition of 40 atmospheres for 2 hours. After the extraction was completed, the pressure was returned to normal, carbon dioxide was removed, and egg white powder was collected.

(3) Non-ξ-creatine treatment (Japanese Patent Publication No. 55-23): Add 0.1% of ξ-creatin to desugarized egg white liquid to decompose the lipids in the mixed egg yolk, and then spray dry the egg whites. It was powdered.

(4) Sodium cholate treatment (Special Publication No. 50-2553
Publication No. 7): 2 g of sodium cholate was added as a foaming aid to the desugarized egg white liquid, and then spray-dried to obtain egg white powder.

Foaming power of each egg white powder obtained by the above treatment, IJ A
The enzyme activity, taste, and odor were examined using conventional methods, and the results were as shown in Table 1 below.

From the above results, it is understood that the egg white powder produced by the method of the present invention has excellent foaming properties and maintains the quality of untreated egg white powder in terms of taste and potassium odor.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 Egg white liquid obtained by breaking shell eggs (contains egg yolk = 0.18%)
) 100 kg was desaccharified using yeast and then spray-dried to obtain dried egg white (moisture content: 4.2%) 12.
Obtained 0 kg.

40 minutes according to the specific example above for this dried egg white.
After contacting with supercritical carbon dioxide under the conditions of 140 atm and 140° C. for 2 hours, the pressure was returned to normal and carbon dioxide was removed to obtain egg white powder.

When the foaming power of this egg white powder was measured by a conventional method, it was found that the foaming ability was excellent, with a height of 16-1 and a hardness of 140 g.

Example 2 120 kg of egg white liquid (contains egg yolk: 0.21) obtained by cracking shelled eggs was desugared with yeast and then dried to obtain 14.5 kg of dried egg white flakes. .

This egg white flake is crushed into egg white powder (moisture content: 5.8
%) and then contacted with supercritical carbon dioxide under conditions of 35° C. and 180 atm for 3 hours to obtain egg white powder in accordance with Example 1 above.

When the foaming power of this egg white powder was measured by a conventional method, the height was 15 m, the hardness was 150 g, and the foaming property was that of a soaked foam.

Example 3 Egg white liquid obtained by breaking shell eggs (contains egg yolk oil 0.15%)
) The procedure was carried out in accordance with Example 1 above except that 80 kg of egg white powder was used, and the resulting egg white powder had a foaming power of 166 M.
It had a hardness of 150g.

The egg white powders obtained in Examples 1 to 3 above all had taste and odor unique to egg white powder.

[Brief explanation of drawings]

FIG. 1 shows an example of an extraction device for carrying out an extraction operation in the present invention. The symbols in the figure indicate the following. 1...Liquid carbon dioxide damper, 2...Plunger Bonzo, 3...Heating device, 4...Extraction tank, 5...
Valve, 6... Separation tank, 7... Cylindrical filter. Applicant's agent Kiyoshi Inomata

Claims (1)

[Claims] A method for producing egg white with good foaming properties, which comprises bringing dry egg white into contact with supercritical carbon dioxide.