JPS5947590B2 - Processed egg liquid manufacturing method - Google Patents

Description

[Detailed description of the invention] The present invention relates to a method for producing processed egg fluid.

BACKGROUND ART Conventionally, as a method for producing egg liquid that is resistant to heat denaturation, a method is known in which egg liquid is treated with protease to reduce the protein molecules that make up the egg.

In this method, the more the protein molecules in the egg liquid are broken down into smaller pieces by protease, the more difficult it is to be thermally denatured during subsequent heating, and the egg liquid is used as one of the raw materials for manufacturing liquid foods that do not like denaturation and coagulation due to heating. It will be more suitable for

However, as the decomposition of protein molecules progresses, the peptides produced generate a bitter taste, so if the decomposition is stopped within a range where the bitter taste is not generated, the degree of difficulty in thermal denaturation will be minimal.

An object of the present invention is to provide a method for producing processed egg fluid that is much more difficult to heat denature than conventional methods when the generation of bitterness is almost completely suppressed.

While conducting various studies to achieve the above object, the present inventor came up with the idea of subjecting egg fluid to slight heat denaturation before treating it with protease, and finally, the present invention was developed. It was reached.

That is, the present invention is characterized in that the egg fluid containing egg yolk is maintained at a heat-denatured acid temperature for a certain period of time within a range that does not lose its fluidity as a whole, and then subjected to protease treatment according to a conventional method.

The present invention will be explained in detail below.

In the present invention, egg fluid containing egg yolk refers to egg fluid that contains egg yolk, and typical examples include egg yolk fluid, whole egg fluid, and whole egg fluid that includes egg yolk fluid and egg white fluid. Examples include mixed egg liquids that are mixed at various ratios other than the following ratios.

The egg fluid exemplified as a representative example refers to natural raw material obtained by breaking eggs, but it is processed to lower the solid content concentration for the purpose of the present invention than that of the natural raw material. The egg liquid of the present invention includes those in which changes are made within a range that does not impair the purpose of the present invention, and those in which a small amount of raw materials other than eggs are added within a range that does not impair the purpose of the present invention.

The reason for using the egg liquid containing egg yolk is that the effect of the present invention is not applicable to egg liquid that does not contain egg yolk, that is, egg white liquid.

Therefore, the ratio of raw egg yolk contained in egg liquid can be explained in terms of the ratio of egg yolk to egg white, and it is desirable that the ratio of egg yolk to egg white is at least 1 part of egg yolk to 10 parts of egg white in terms of solid content. .

Note that the egg liquid obtained by rehydrating dried eggs may also be used.

In the present invention, the egg fluid containing the above-mentioned egg yolk is maintained at a heat-denatured acid temperature for a certain period of time within a range that does not lose its fluidity as a whole.

Thermal denaturation range temperature refers to the temperature at which the viscosity of egg fluid increases little by little due to heat denaturation.It naturally differs depending on the type of egg fluid, but it is generally the sterilization temperature (denaturation temperature) of the egg fluid. This refers to the temperature that exceeds the temperature at which the liquid remains and sterilizes to prevent it from sterilizing.

For example, in the case of egg yolk liquid, the sterilization temperature is 60-63℃.
Therefore, the temperature is about 65°C or higher, preferably 67 to 71°C.
C. The case with whole egg liquid is the same as the case with egg yolk liquid.

The time to maintain the temperature in the heat denaturation range can be increased if the temperature is high, or longer if the temperature is low, but keep it within a range where the entire egg mixture does not lose its fluidity. There is a need.

This is because if the entire product does not lose its fluidity and becomes agglomerated like coagulated jelly, the protease will not be able to act uniformly in the next step.

The same can be said about the upper limit of the heat denaturation range temperature described above.

The holding time may be determined as appropriate depending on the type of egg fluid and the temperature in the heat denaturation range to determine the extent to which the egg fluid becomes difficult to heat denature after the protease treatment.

In the case of the egg yolk liquid obtained by separating the eggs, the viscosity is approximately 60 c,p before heating, but when heated, the viscosity becomes approximately 3 to 30 times that before heating, and the viscosity increases to approximately 2,000 c,p.
A good guideline is to not exceed c or p.

1. Egg yolk liquid with a viscosity of about 60 c, p before heating. When maintained at a heat denaturation temperature of 67° C. for about 5 to 10 minutes, the viscosity becomes approximately 480 to 1300 c.p.

In the case of whole egg liquid, the conditions may be the same as in the case of egg yolk liquid.

The reason why there is no difference in the presence or absence of egg white liquid, that is, there is little effect, seems to be because the coexistence of egg yolk liquid suppresses the action of egg white liquid.

After the egg fluid containing the egg yolk is maintained for a certain period of time without losing its fluidity as a whole, it is treated with protease according to a standard method.

The type of protease used, treatment concentration, treatment temperature, treatment time, etc. may be determined as appropriate depending on the type of egg fluid and within a range where bitterness is hardly generated.

Generally, the treatment is carried out at a temperature lower than the sterilization temperature of the egg liquid, and if it is desired to complete the treatment in a short time, the temperature is set higher and the treatment concentration is also set higher.

For example, in the case of egg yolk liquid obtained by separating eggs, the treatment concentration of protease (neutral protease) is 0.01. ~0.05%, treatment temperature 50
-55°C, treatment time 16-24 hours.

When the treatment concentration is increased, the treatment temperature must be lowered or the treatment time must be shortened.

Below, a test example and an example showing the effects of the present invention will be described.

Test Example After the egg yolk liquid obtained by separating the broken eggs was kept at the temperature in the heat denaturation range for a predetermined period of time as described in the table, the temperature was lowered to 55°C, and neutral protease (Amano P- 3J) was added at 0.01% and treated (held) for 20 hours.

After the same treatment, the temperature of the product was lowered to 40℃, and the treated egg yolk liquid was put on a Brabender Amylograph to measure the viscosity as the product temperature rose, and the difficulty of thermal denaturation was examined to obtain the results listed in the table. Ta.

As a control, the egg yolk liquid was not exposed to the temperature in the heat denaturation range, but only the protease treatment was performed at 55°C in the same manner as above, and the results were also measured in the same manner.

This table shows that when the egg yolk liquid is kept at a heat-denatured acid temperature for a certain period of time without losing its fluidity and then treated with protease, the same level of viscosity increase occurs at a higher temperature than the untreated control. It is understood that thermal denaturation is becoming even more difficult.

In addition, the egg yolk liquid after the protease treatment, including the control, had almost no bitter taste.

In addition, the above egg yolk liquid can be mixed into whole egg liquid (the whole egg liquid obtained by breaking the egg is made homogeneous) or mixed egg liquid (the egg white liquid obtained by breaking the egg and the egg yolk liquid in a ratio of 2:■ Tests were also conducted on a case in which heat denaturation range temperature holding treatment and protease treatment were performed under the same conditions as for the egg yolk liquid above, except for using egg liquid mixed at a ratio of 10:1 (solid content ratio: egg white: egg yolk: 10:1). However, the results were similar to those for the egg yolk liquid mentioned above.

As mentioned above, the processed egg liquid produced according to the present invention has almost no bitter taste, and is even more difficult to thermally denature than those produced by conventional methods. It has various effects, such as being able to be used more widely than before as a raw material for foods that are manufactured by heating and do not want to coagulate due to ripening during heating.

Example 1 When 1 p of egg yolk liquid obtained by separating broken eggs was held at 69° C. for 7 minutes, the viscosity of the liquid became 1605 c.p.

After lowering the temperature of this egg yolk liquid to 55°C, add 0.0% neutral protease (Nagase Sangyo Co., Ltd., "Buna Team AP") to the same liquid.
02% was added and treated with protease for 18 hours to produce processed egg fluid.

Example 2 When 1 p of whole egg liquid obtained by separating broken eggs was held at 70° C. for 8 minutes, the viscosity became 2000 c.p.

After lowering the temperature of this whole egg liquid to 55°C, add 0.0% neutral protease (manufactured by Nagase Sangyo Co., Ltd., "Buna Team AP,") to the same liquid.
A processed egg liquid was prepared by adding 0.3% and performing protease treatment for 16 hours.

Example 3 When 1 p of mixed egg liquid, which was prepared by mixing equal amounts of egg yolk liquid obtained by separating broken eggs and mortar liquid, was kept at 67°C for 10 minutes, the viscosity became 1400 c.p.

After lowering the temperature of this mixed egg liquid to 50°C, 0.2% of neutral proteagi (same as that used in Test 1) was added to the same liquid, and protease treatment was performed for 6 hours to produce processed egg liquid. did.

In addition, almost no bitter taste was observed in any of Examples 1 to 3.

Claims (1)

[Claims] 1. Processed egg fluid, which is characterized in that the egg fluid containing egg yolk is maintained at a heat-denaturing acid temperature for a certain period of time without losing its fluidity, and then subjected to protease treatment according to a standard method. Production method. 2. The method for producing processed egg fluid according to claim 1, wherein the egg fluid has a viscosity of about 200 to 2000 c,p after being maintained at a heat-denatured acid temperature for a certain period of time.