JPS6048136B2 - Method for producing sterilized egg white liquid - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing sterilized egg white liquid, which is particularly suitable as a raw material for confectionery.

Egg white liquid is used as raw material for confectionery such as mousse and meringue.
It has excellent foaming properties, that is, the foaming power (height of foam when egg white liquid is whipped) is large and the foam after foaming is hard (
The foam is required to have a high ability to maintain its original shape.

However, in the confectionery industry, to prevent food poisoning,
Egg white liquid has a problem in that it loses most of its foaming properties due to heat sterilization before it is used for normal purposes.

Therefore, in order to maintain the foaming properties of the egg white liquid before heat sterilization even after heat sterilization, methods such as heat sterilization by adding sucrose to the egg white liquid and heat sterilization by adding phosphate have been used. It is being done.

According to these methods, the foaming properties are slightly improved compared to those without additives, probably because sucrose and phosphate suppress heat denaturation of egg whites. However, even with the above method, the foaming power of the egg white liquid and the hardness of the foam after foaming are considerably lower than those of the egg white liquid before heat sterilization, and the above problem cannot be solved. Nakatsuta.

An object of the present invention is to provide a method for producing a sterilized egg white liquid that has foaming properties comparable to or superior to the foaming properties before heat sterilization even after heat sterilization.

As a result of various studies to achieve the above object, the inventor of the present invention discovered that sucrose and phosphoric acid salts have conventionally only been added separately, but it has been found that sucrose and phosphoric acid salts can be added together, and that phosphoric acid salts can be used. They discovered that the above object could be achieved only when the salt was of a specific type, and as a result of further study, they completed the present invention.

That is, the above object is achieved by a method for producing a sterilized egg white liquid, which is characterized by adding sucrose and a potassium salt or a sodium salt of condensed phosphoric acid, or a mixture of two or more thereof to the egg white liquid, and heat-sterilizing the mixture. be done.

Hereinafter, the method for producing sterilized egg white liquid of the present invention will be described in detail based on its embodiments.

As the egg white liquid in the present invention, raw egg white liquid separated from the egg yolk liquid after egg breaking is mainly used, but in addition, frozen egg white liquid thawed, dried egg white rehydrated, etc. can also be used.

Further, examples of the potassium salt and sodium salt of condensed phosphoric acid in the present invention include sodium polyphosphate, potassium polyphosphate, sodium metaphosphate, potassium metaphosphate, atrium pyrophosphate, potassium pyrophosphate, and the like.

Therefore, in carrying out the present invention, it is sufficient to add sucrose and the above-mentioned condensed phosphate to the egg white liquid and heat sterilize it. In the case of sucrose, the amount is 10 to 50 parts, more preferably 15 to 3 CB, relative to 10(2) (based on the weight of raw egg white liquid). If it is less than w part, the effect of addition is small, (4
This is because sucrose tends to crystallize if the amount is more than 1 part ).
Moreover, in the case of a condensed phosphate, it is 0.05 to 1 part, more preferably 0.1 to 0.3 part. This is because if it is less than 0.05 part, the effect of addition is small, and if it is more than 1 part, there is a risk of changing the taste of the egg white liquid. As mentioned above, condensed phosphate salts may be used singly as sodium salts or potassium salts, or as a mixture of two or more, but it is more effective to use them as a mixture, and the mixing ratio of these salts is
By setting the smaller amount of salt to at least 2% or more in the mixture, the foaming properties of the egg white liquid after heat sterilization can be improved compared to that before heat sterilization. Heat sterilization is mainly performed to make the egg white liquid negative for E. coli and Salmonella.
By heating for 3 minutes, E. coli and Salmonella can be made negative, and even with such heat sterilization, the method of the present invention shows that the foamability of the egg white liquid is lower than that before heat sterilization. However, depending on the type and proportion of additives used, it can be improved compared to before heat sterilization.

When egg white liquid without additives is heated above 57°C,
Its foaming properties decreased significantly. However, if the concentration is less than 5 rc, E. coli and Salmonella cannot be sterilized, but the method of the present invention solves these problems. As described above, in the present invention, by adding sucrose and the above-mentioned condensed phosphate to the egg white liquid in combination, the foaming property of the egg white liquid is not reduced even if sufficient heat sterilization is performed. Therefore, the sterilized egg white liquid obtained by the method of the present invention is particularly suitable for use as a raw material for confectionery.

Test examples and examples of the present invention are listed below.

Test Example 1 After inoculating Escherichia coli and Salmonella into 1 (4) parts of egg white liquid separated from chicken eggs, 01 part of sodium polyphosphate and 25 parts of sugar (sucrose) were added and mixed.
Test product 1 was obtained by sterilizing at 8°C.

The foaming power and foam hardness of this test product 1 were measured.

The results are shown in Table 2 below. The foaming power was determined by measuring the height of foam after stirring at medium speed for 9 rounds and 2 minutes and at high speed for 9 rounds and 2 minutes using a Hobart mixer C1 (4) model (manufactured by Hobart, Inc., USA). It was expressed as The hardness of the foam was determined by measuring the maximum weight at which a weight placed on the foam did not sink for 5 seconds, and expressed as this weight.

Test Examples 2 to 4 Test Example 1 except that the type and amount of condensed phosphate in Test Example 1 were varied as shown in Table 1 below.
Test products 2 to 4 were obtained in the same manner as above.

The foaming power and foam hardness of these test products 2 to 4 were measured in the same manner as in Test Example 1.

The results are shown in Table 2 below. Control Examples 1 to 8 Concerning the condensed phosphate and sugar in Test Example 1 above, as shown in Table 1 below, both were not added, and either one was not added, and the type of phosphate and the addition were Control product 1 was prepared in the same manner as Test Example 1 except that the amount was changed.
-8 was obtained.

The foaming power and foam hardness of these control products 1 to 8 were also measured in the same manner as in Test Example 1. The results are shown in Table 2 below. Table 2 Example 1 100k9 of egg white liquid separated from chicken eggs was placed in a batch sterilizer.
and then add 25k9 of caster sugar and 0.2 of condensed phosphate.
K9 (a mixture consisting of 5% sodium polyphosphate, 3% potassium polyphosphate, 78% sodium metaphosphate, and 14% potassium metaphosphate) was added, and the mixture was heated to 58°C for 6 minutes while stirring to prepare a sterilized egg white solution. Obtained.

This sterilized egg white liquid had sufficiently excellent foaming properties to be used as a raw material for confectionery. Example 2 To 1000k9 of egg white liquid separated from chicken eggs, 200k9 of caster sugar was added while stirring and mixed and dissolved.To this, 3kg of condensed phosphate was added to 5k9 of boiling water.
(25% sodium polyphosphate, 8% potassium polyphosphate
%, a mixture consisting of 40% sodium metaphosphate, 10% potassium metaphosphate, and 17% sodium pyrophosphate) was added and heated at 59°C for 5 minutes using a plate heat exchange sterilizer to sterilize egg whites. I got the liquid.

This sterilized egg white liquid had sufficiently excellent foaming properties to be used as a raw material for confectionery. Example 3 To 1000 kg of egg white liquid separated from egg yolk liquid by breaking chicken eggs,
While stirring, 250 kg of granulated sugar was added and dissolved, and then a solution of condensed phosphate 2k9 (a mixture of equal amounts of sodium polyphosphate and potassium polyphosphate) dissolved and dispersed in 5k9 boiling water was added, and a plate heat exchanger was added. The mixture was sterilized in a sterilizer at 58°C for 5 minutes to obtain a sterilized egg white liquid.

Claims (1)

[Scope of Claims] 1. A method for producing a sterilized egg white liquid, which comprises adding sucrose and a potassium salt or a sodium salt of condensed phosphoric acid, or a mixture of two or more thereof, to the egg white liquid and heat-sterilizing the mixture. . 2. The sterilized egg white according to claim 1, wherein 10 to 50 parts of sucrose and 0.05 to 1 part of a potassium salt or sodium salt of condensed phosphoric acid or a mixture of two or more thereof are added to 100 parts of egg white liquid. Method of manufacturing liquid.