JPS59183672A - Continuous production of whipped albumen - Google Patents

Abstract

PURPOSE:The albumen combined with potassium hydrogen tartarate and an acid is whipped in a close system of continuous whipper under pressure to produce sanitarily and efficiently, whipped albumen with high over-run, high foam stability and fine texture. CONSTITUTION:First, 0.1-2% of potassium hydrogen tartarate is added to egg white and its pH is adjusted to 4-6, preferably with lemon vinegar. Then, the resultant egg white is whipped by stirring in a close system of continuous whipper under pressure, then whipped usually by extruding it continuously into the air to give the objective whipped albumen.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for continuously producing foamed egg whites under pressure, and the first objective is to produce foamed egg whites with fine texture and good foam stability. The point is to manufacture things hygienically and efficiently.

Egg white has long been known as a foaming food material with high foaming properties, and it is well known that it plays an important role as an ingredient in confectionery, bread making, etc., and its foaming properties are mainly due to the foam it contains. It is thought to be caused by protein. The mechanism of egg white foaming is to lower the pH of the egg white liquid to bring it closer to the isoelectric point of the protein and denature it, then stir it manually or with a mixer to incorporate air and accumulate the denatured protein at the foam interface, making it stable. It is a foamed product. However, the accumulation of the protein does not take place within a short period of time, and at first the bubbles are stable and destroyed, but since the adsorbed protein is denatured, new molecules are formed next time. The foam is rapidly adsorbed to the interface of the foam, and then repeatedly adsorbed and destroyed (...) Gradually, a large amount of protein gathers at the interface and the foam becomes stable. It is also known to add potassium hydrogen pentaoxide), but even in this case, a stable foamed product cannot be obtained for a similar period of time, and therefore, it takes time and effort to produce an egg white foamed product. It was considered common sense.

The present invention was made under the above circumstances, and as a result of conducting research to obtain a good egg white foam product continuously in a short period of time, we focused on foaming under pressure. 2.0
% of potassium hydrogen tartrate and adjusted the PL-1 to 4 to O was supplied to a closed continuous whipper, foamed under pressure, and expanded by extruding into the atmosphere to achieve an overrun of 150% or more. The problem was solved by doing this. In other words, according to conventional wisdom, it was thought that foamed materials should be avoided because stimulation would cause the structure to become rough, and it was unthinkable that foamed materials would swell after foaming. Addition of potassium hydrogen tartrate is also done by selectively using one or the other, and it was believed that if both were used together, the foam would easily break down and should be avoided.The method of the present invention is a novel method that breaks the conventional wisdom. This is a great method.

The egg white liquid used in the present invention includes raw egg white after collecting one inch of egg yolk, frozen egg white, frozen sweetened egg white, Dlj white liquid made by adding water to egg white powder, and egg white liquid mixed with these egg whites. can be mentioned.

These egg whites should be vomited with 1 water and adjusted to a suitable level, but the amount of egg white solids should be 6% to 66%.
concentration is used. Also, 71 schiff, co-salt,
You are free to add sugar, artificial seasonings, natural seasonings, seasonings, colorings, etc. to give the desired flavor.

``1st grade egg white liquid baso \ into a sealed container, read as follows (shi, crab 1 pressure air and pressurize ``to'' = 4'i),
When stirred, air is incorporated into the egg white liquid and becomes a foamed product, but when this is pushed out into the atmosphere, the air bubbles become fdi, and the foam does not burst and become a foamed product with a high overrun. Even if acid is added to the egg white liquid to adjust the plI to 4 to 6, or potassium hydrogen tartrate is added, each alone will not produce a very good υ1J white foam.
I can only use foamed products with low overrun. However, with the addition of acid and rl! When combined with the addition of potassium hydrogen phosphate, a product with a high overrun in burning time can be obtained. I will now explain this through actual measurements.

The experiment involved mixing raw egg whites with lemon vinegar and potassium bitartrate.
i-14.8, and this was forced into a continuous whipper (5) together with pressurized air, stirred at an internal pressure of 21 cg/ant for an average residence time of 1 minute, and continuously extruded. In addition, in order to compare with this, we used the conventional method to produce 2.
The mixture was stirred and foamed with 0 OflMN for 12 minutes. The results are shown in Table 1.

However, the overrun is φ, which is the difference between the weight per unit volume of the m-no-white foam product before foaming and the weight per unit volume of the egg white foam product, divided by the latter.

It is clear from Table 1 that both lemon vinegar and potassium hydrogen crystallize are added to the egg white liquid. Mix it! When 1 μ bubbles are generated, conventional method B
), the overrun is lower when using 1C of each separately, and this is the same as in the conventional case, but when using continuous whipper), the overrun is high only when the two are mixed (7 foaming). In the case of lack of any one of them, the value becomes low.Funji's stability and foam state also provide dense, fine-textured and stable foam that cannot be obtained with conventional methods.

As the acid used to adjust the pH of the egg white liquid listed in F, organic vinegar products such as iJ Foods' organic I role, 4/1 acid, citric acid, etc., and substances containing these acids are often used, and lemon vinegar is preferable. be. Adjust the pH between /1 and B, but do not use pH4 or higher and pi.
(If the fd is 6 or more, the viscosity decreases, and the viscosity is lower than 150. is pH
: The amount required for A adjustment. By adjusting pH 1, i, the egg white liquid has a viscosity of 1.
However, care must be taken, as using too thick an egg white solution and increasing the viscosity more than necessary will actually reduce the foaming power. In the present invention, the preferred viscosity is 10 cp to 10
DC+) range.

Potassium bitartrate, which is used in combination with the acid, has the effect of making the outer foam denser to increase foaming properties, and the amount used is 17% to 20% of the raw egg white. If the amount of potassium bitartrate added is less than that, foaming will be difficult and the foam will become unstable, and if it is added too much, the flavor will be poor.

” - The addition of potassium bitartrate may be added to the egg white liquid at the same time or separately. Preferably, the required amount of potassium bitartrate is added, and then an acid is added to adjust the pH.
4 to 6.

The above mixture U: Next, it is fed to the foaming device, which is a continuous type device with a foaming chamber that is completely sealed and can withstand pressurization, and has an opening on the negative side for pressurizing the mixture and air, and an opening on the other side. Any foaming device that maintains the internal pressure and continuously takes out the foam may be used. Batch type cannot be used because of its inferior productivity.

One example of this type of equipment is the Tokuko Sho b7-
1 Totsujin Whizpah as shown in No. 11750, Jett Whizpah in 11 sales, Karpi/Yani Whizpah, Kaji IQ/McNamas Whizpah, Oaks Migisser, Montmigisser, Ricart Whizpah.
, you can use an automatic mixer.

71 The foaming process requires the adjusted egg white liquid to be continuously pressurized into the foaming device together with pressurized air or inert gas, and stirred and foamed for a predetermined period of time; “Push to”
Take it out from the lLi port. Extrusion I / extrusion 7 packages are 1
Overrun of 5a and above ・6 (Socket) Operational failure ('package +,: Pressurized state is always maintained in the equipment) 11111M has OD51cg / ctr
t or more 3 Q kq / (particularly 05 to 1 below fluor
0 kg/od is commonly used. If 0.051C'
-J/ r below C1 A = 9 even if pushed out if it is a sword
It is a °m product with a similar jIf pressure, and has a low overrun and a soft texture. Also, 30 kg/cnt or more
If the product is rated 1" or 3, the skin will become rough and the product will not be of good quality.

The amount of gas to be injected is usually 150% to 400% of the volume of the mixture to be injected in terms of normal pressure, and the foaming time in the foaming device is usually 60 seconds to 2 minutes.

As described above, the method of the present invention uses a mixture of acid and potassium bitartrate, which were previously considered contraindicated, and continuously pressurizes the mixture into a continuous foaming device together with air or inert gas when producing a foamed egg white product. The product is stirred and foamed, and then continuously extruded into the atmosphere to foam and produce a foamed egg white product with a high overrun and dense foam. This method has the advantage of being extremely hygienic since it is carried out under closed conditions. The method of the present invention can be used to great effect when used in the production of Awayuki (4), meringue (4), and the production of (7) Huonkegi.

This will be explained below using examples.

Example 1 Thaw 100 kg of frozen egg whites and add 15 kg of lemon vinegar to it.
, g, hydrogen tartrate (1.51 cg) were mixed and dissolved to obtain a mixture with a pH of 4.6. J: The mixture mentioned above was published in 1973.
Continuous whipper described in 7-11250 publication,
Using a device in which the foaming chamber has a closed frame] a blue-colored foaming chamber with an original press-in cotton tube and an air-pressure conduit opened, the J-configuration compound and the amount of B, which is approximately twice the normal pressure equivalent, are mixed. l Filtered air 51c9 /
It was press-fitted at a pressure of rirf and continuously extruded from several outlets with an average residence time of 1 minute. This resulted in an egg white foam with a dense foam and an overrun of 190%. The foam's A'+Z properties were extremely good.

Example'ljH 100kg of fresh raw egg whites and powdered lamb 7j 50k
ζノ, / Shiraishi? j&/<Kari 10 Ame liquid 15/, = 9
In the next step, add 15M9 lemon vinegar to adjust the pH to 4.
It was set as 8. This mixture was fed into the continuous whipper described in Example 1 together with air of approximately 6 times the normal pressure equivalent, and was continuously foamed under an internal pressure of 2.5 cg/C1tll. The average residence time was 1 minute and 10 seconds, and the mixture was continuously taken out to obtain a fine foam with an overrun of 29. is.

First patentee: Meiji Dairies Co., Ltd.

Claims (1)

[Scope of Claims] (1) 01 to 20% potassium bitartrate is added to the egg white liquid, the pH of the egg white liquid is adjusted to 4 to O, and the egg white liquid is fed to a closed continuous whipper and foamed under pressure. A method for continuously producing a foamed egg white product, characterized in that: (2) Egg white foaming according to claim 1, characterized in that the egg white liquid is an egg white liquid prepared from a mixture of one or more of raw egg white, egg white powder, frozen egg white, or frozen sweetened egg white. A method of continuous manufacturing of things. i3) The method for continuously producing a foamed egg white product according to claim 1, characterized in that lemon vinegar is used to adjust the pH. (4) The method for continuously producing a foamed egg white product according to claim 1, wherein the pressurization is carried out under a pressure of 0.05 to 60 kg/crd.