JPS6058056A - Production of transparent egg white gel material - Google Patents

Abstract

PURPOSE:To obtain an egg white gel for processing food which is transparent even on heating, by reacting egg white with an acid protease under acid conditions, and hydrolyzing the egg white under limited conditions. CONSTITUTION:An egg white separated and collected from a fresh hen's egg is reacted with an acid protease, e.g. pepsin having carboxyl groups such as aspartic acid at the active center, under acid conditions, preferably within 2-6pH range at room temperature and hydrolyzed under limited conditions to afford the aimed egg white gel.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a transparent egg white gel material used in food processing as a transparent gel material.
Gel materials for jelly foods generally include extracts from seaweed such as agar and alginic acid, extracts from fruit seeds such as pectin and locust pea gum, animal extracts such as gelatin, various starches, and their derivatives. However, it has not always been satisfactory in terms of functionality such as price, nutrition, and shape retention. Also,
Egg whites are also widely used as raw materials for food processing because they have high nutritional value as a raw material, and have functionality such as foaming, gelling, emulsifying, and material swelling properties. Since egg white has the property of becoming cloudy and gelatinous when heated, its use in food products that do not like cloudiness has been limited.

In order to prevent the cloudy gelatinization of egg whites caused by heating, the present inventor focused on the action of acid grotease and conducted intensive research on modifying the physical properties of egg whites. By performing hydrolysis, we succeeded in obtaining an egg white gel that remains transparent even when heated. The present invention was made based on Gagaru's findings.

That is, the gist of the present invention resides in a method for producing a transparent egg white gel material, which is characterized in that limited hydrolysis is carried out by allowing acid grote 71ase to act on egg white under acidic conditions.

The egg white used in the present invention is one separated and collected from fresh chicken eggs using a conventional method. In addition, acidic groteases include those that have a carboxyl group (mainly asbarginic acid) in the active center and have an optimal pH within the acidic range, such as pegsin, chymosin, Aspergillus oryzae aspatichu proteinase, and Aspergillus cytotolyses.・As/< tic proteinase, Rhizopus aspatic proteinase, Trametes sanguinia asptic protease, Endothia aspatic proteinase, Mucor pusillus aspatic proteinase, Pecilomyces varioch aspatic proteinase, Satucharomyces asptic proteinase Chic proteinase, rhodotorula aspatchik
Proteinases such as Physarum asptic proteinase, Tetoy7mena asptic proteinase, Plasmodium asptic proteinase, and Nepenthes asptic proteinase are used. The acidic protease is preferably allowed to perform a limited hydrolysis action on egg white under acidic conditions, preferably at a pH in the range of 2 to 6 at room temperature.

Due to the limited hydrolysis action of acidic protease, ovalbumin undergoes strict limited hydrolysis, and the original ovalbumin is completely disappeared and converted into a smaller molecule with a molecular weight of 2,000 to 4,000. This cleavage site is 2 steps from the N-terminus.
This is a peptide bond on the C-terminal side of the third amino acid.

The phlegm produced by such limited hydrolysis is extremely stable against subsequent hydrolysis.The strict limited hydrolysis pH during the action of acidic protease depends on the type of acidic protease. For example, in the case of pepsin, the pH is 4.Also, the amount of acidic protease added is preferably 3% or less based on the egg white weight.7. Neutralize with a specified alkaline solution to complete limited hydrolysis of the egg white. Then, dialysis is performed for the required time.Afterwards,
Perform centrifugation to remove sediment and obtain liquid egg white gel material. When the obtained liquid egg white gel material is heated at 100°C, it becomes a transparent gel. The above-mentioned egg white gel material is used as a gel material for foods either in a liquid state or after being made into a dry powder form by a spray drying method, a drum drying method, a freeze drying method, or the like.

Examples based on this invention will be described below.

Example 1 100g of egg white was stirred gently and uniformly for 1 hour at room temperature to make a solution, and hydrochloric acid was added to this viscous solution to adjust the pH to 4.
Adjusted to. Thereafter, 2 g of pepsin was added to the mixture, and the mixture was allowed to stand at 25°C for 18 hours to effect limited hydrolysis. When the limited hydrolysis is completed, sodium hydroxide is added to neutralize the pH to 7.5, and permeable to water for 3 hours.
After completion of dialysis, centrifugation was performed to remove the precipitate, and a liquid egg white gel material was obtained. 1 of the obtained egg white gel material
A transparent egg white gel was formed upon heating to 00'C. Unlike gelatin and the like, this transparent egg white gel was extremely stable even after being cooled and then heated again.

Example 2 100 g of egg white was gently and uniformly stirred at room temperature for 1 hour to prepare a viscous 411 solution, and hydrochloric acid was added to the solution to adjust the pH to 3. Afterwards, add 0.1 g of pepsin and
The mixture was allowed to stand for 16 hours at °C to perform limited hydrolysis, and the following operations similar to those in Example 1 were carried out to obtain a liquid egg white gel material. When the obtained egg white gel material was heated at 100°C, a transparent egg white gel was formed. This transparent glue showed almost the same characteristics as Example 1.

Example 3 100g of egg white was stirred gently and uniformly for 1 hour at room temperature to make a viscous, 4Ji'l solution, and hydrochloric acid was added to this to adjust the pH to 5.
Adjusted to. After that, 0.3g of pepsin was added,
The mixture was left at 25°C for 20 hours to undergo limited hydrolysis.
Thereafter, the same operations as in Example 1 were performed to obtain a liquid egg white gel material. When the obtained egg white gel material was heated at 100''C, a transparent egg white gel was formed.
It showed almost the same characteristics.

Example 4 100g of egg white was gently and uniformly stirred at room temperature for 1 hour to prepare a dead wood η solution, and hydrochloric acid was added to it to make Pl('&5
Adjusted to. After that, 0.2 g of Aspergillus-olidea-aspatin-coup proteinase was added, and the mixture was incubated at 25°C.
C for 10 hours to perform limited hydrolysis, and the same operations as in Example 1 were carried out to obtain a liquid egg white gel material.

When the obtained egg white gel material was heated at 100'C, a transparent egg white gel was formed. The transparent transparent gel exhibited properties similar to those of Example 1.

Example 5 100 g of egg white was gently and uniformly stirred at room temperature for 1 hour to prepare a viscous solution, and hydrochloric acid was added to the solution to adjust the pH to 5. Afterwards, 0.2 g of Aspergillus cytoi
Add Asnohetic proteinase and incubate at 25°C.
After being left for 0 hours t, -1 (limited hydrolysis was carried out, the same operation as in Example 1 was carried out to obtain a liquid egg white gel material.

When the obtained egg white gel material was heated at 100''C, a transparent egg white gel was formed. The transparent gel showed the same characteristics as in Example 1.

Example 6 100 g of egg white was gently and uniformly stirred for 1 hour at room temperature to prepare a viscous solution, and hydrochloric acid was added to the solution to adjust the pH to 5. Thereafter, 0.12g of Satucharomyces aspatinuc proteinase was added and left at 251C for 10 hours to perform limited hydrolysis, and the same procedure as in Example 1 was carried out to obtain a liquid egg white gel material. When the obtained egg white gel material was heated at 100'C, a transparent egg white gel was formed. This transparent gel exhibited similar properties to those of Example 1.

Reference Example 1 Freeze-dried product of the present invention 10g, water 90g, sugar 10g
g1, appropriate amounts of citric acid, and flavor were mixed together, stirred, molded, heated at I00"C for 10 minutes, and then cooled to obtain a pudding. Such a pudding had extremely good transparency and had a long shelf life. It had good moldability and a much better texture than pudding produced using a conventional gel phase.

According to the present invention, as described above, acidic protease is made to act on egg white under acidic conditions to perform limited hydrolysis. Therefore, the enzyme reaction is highly specific by adjusting the pH conditions, and the enzyme By converting the molecular weight of ovalbumin into a small molecule of 2,000 to 4,000 tt, the physical properties of egg white can be changed to make it easily transparent, without causing the reaction to proceed excessively, resulting in structural destruction and lower molecular weight of egg white. gel material can be produced. In addition, the transparent egg white gel material produced according to the present invention does not reliably exhibit a transparent gel when heated, does not deform even at high temperatures or when cooled, has extremely good shape retention, and has excellent shape retention. It is not affected in any way by the addition of water, sugar, salt, etc., and can be used for a variety of purposes as a food gel phase.

that's all

Claims (1)

[Claims] A method for producing a transparent egg white gel material, which is characterized by allowing acid grotease to act on egg white under acidic conditions to perform limited hydrolysis.