JPS6159696B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to dried egg whites. The main uses of egg white liquid are to make use of its heat-coagulating properties, such as processed livestock products (ham, sausage, etc.), fish paste products (kamaboko, chikuwa, etc.), jelly-like foods (custard pudding, egg tofu, chawanmushi, etc.) ) to obtain a product with strong gel strength. However, in addition to the above-mentioned effect of improving gel strength, egg white liquid also has the property of foaming when stirred. Therefore, as a way to utilize this foaming property, it is also used in the production of sponge-like aerated foods such as cakes and marshmallows. By the way, some foods made from egg white liquid include:
While egg white liquid has excellent gel strength enhancing properties, it is sometimes required to have no foaming properties. For example, the pickling liquid that is mainly composed of egg white liquid used in ham production is required to not foam so that the liquid can easily penetrate into the meat tissue, but the liquid that has entered the meat tissue is For example, it is required to have a higher gel strength improving effect. In order to impart such properties to the egg white liquid, for example, it is possible to add a surfactant such as glycerin fatty acid ester to the egg white liquid. Not only does the liquid not have the desired effect of improving gel strength, but also has higher foaming properties than the raw egg white liquid before adding the surfactant. Furthermore, dried egg white obtained by drying egg white liquid by a conventional method has a reduced gel strength improving effect and foaming property. The purpose of the present invention is to have a gel strength improving effect to a greater extent than raw egg whites or conventional dried egg whites, but at the same time have low foaming properties, and therefore are difficult to foam when dissolved in water.
The object of the present invention is to provide egg white that can be easily dissolved in water. As a result of various studies to achieve the above object, the present inventor found that drying egg white liquid mixed with a specific surfactant contributes to improving gel strength and is effective in suppressing foaming. . The dried egg white of the present invention was made based on the above findings, and is obtained by drying an egg white liquid to which one or more surfactants selected from the group consisting of sorbitan fatty acid ester, glycerin fatty acid ester, and sucrose fatty acid ester are added and mixed. It is characterized by the fact that Hereinafter, the dried egg white of the present invention having the above-mentioned characteristics will be clarified with detailed description of an example of its manufacturing method. There are various types of egg white liquid used in the present invention, such as egg white liquid obtained by breaking eggs and separating them from egg yolk liquid, egg white liquid obtained by freezing and thawing this egg white liquid, and concentrated egg white liquid of these. In order to prevent the dried egg whites obtained from them from browning during storage, those that have been subjected to a sugar removal treatment are generally used. The ratio of the surfactant used in the present invention to the egg white liquid varies slightly depending on the type of surfactant, but generally it is 0.5 to 10 parts per 100 parts of egg white solid content. It is preferable, and more preferable addition ratios are specifically exemplified as 1 to 6 sites in the case of glycerin fatty acid ester, 3 to 8 sites in the case of sorbitan fatty acid ester, and 3 to 8 sites in the case of sorbitan fatty acid ester. In the case of esters, there are 4 to 10 sites. If the amount added is too small, the addition effect will be poor, and if it is too large, the purity of the egg white will decrease, and even if it is too large, the effect of improving gel strength and making it difficult to foam will not be enhanced. As a means of adding and mixing the surfactant to the egg white liquid, a predetermined amount of the surfactant may be added directly to the egg white liquid and mixed. It is preferable to emulsify it with oil before adding it. The liquid oil used in this case includes vegetable salad oils such as those made from soybeans and rapeseed, but it may also be in the form of egg yolk liquid with a high liquid oil content, and egg yolk liquid is particularly preferred as a dispersion aid. used as. The dried egg white of the present invention is obtained by drying the egg white liquid to which a specific surfactant has been added and mixed as described above, and the method for producing it is the usual drying method, namely, Any method such as spray drying, freeze drying, pan drying, etc. may be used. but,
Generally, spray drying is used, and the drying conditions in that case are no different from those for normal spray drying.
For example, the hot air temperature is adjusted to 160°C and the exhaust temperature is adjusted to 75°C. The dried egg white of the present invention obtained by the above-mentioned production method may be added as it is (in a dry state) to raw materials for paste products, etc., but it may be added to water at a concentration commonly used, for example, 15%. It is best to dissolve it and use it. As shown in later test examples, the dried egg white of the present invention has improved gel strength compared to raw egg white liquid or dried egg white without surfactant, and even raw egg white liquid with surfactant added. Although the effect is further increased, the foaming property is significantly reduced. Although it is not clear why such an effect occurs, in the present invention, the egg white liquid mixed with a specific surfactant is dried, so in the process of drying the egg white liquid, the egg white protein molecules are exposed to the surfactant. It is speculated that this is because it is completely included by As described above, the dried egg white of the present invention has an excellent effect of improving gel strength, and since the amount used can be reduced compared to the case of using conventional dried egg white, it can also contribute to lowering the cost of the final product. . Also,
Since it has extremely low foaming properties, it is difficult to form bubbles when dissolved in water, and therefore the work of dissolving it in water becomes easy.
Therefore, the dried egg white of the present invention can be rehydrated, heated and coagulated, and then cut into appropriate pieces to be used as an ingredient in salads, korotsuke, etc., as the main raw material for pickling liquid for livestock processing, and for strengthening the legs of fish paste products. as a binder, and as a gel strength enhancer for jelly-like foods.
There are many ways to use it, and it is extremely useful. Test examples and examples of the present invention are listed below. Test Example 1 Glycerin fatty acid ester is heated and dissolved at 70°C, and an emulsion is prepared using the same amount of egg yolk liquid. This emulsion was added to the egg white liquid so that the ratio of glycerin fatty acid ester in the emulsion to 100 parts of egg white liquid (egg white solid concentration 10%) was as shown in Table 1 below. After mixing and stirring, this is spray-dried using a conventional method (hot air temperature 160℃, exhaust air temperature 75℃)
to obtain powdered dried egg white. After dissolving this dried egg white in water to make a rehydrated egg white liquid with a concentration (egg white solid content) of 15%, it was filled into a synthetic resin cylindrical bag with a folded diameter of 57 mm and placed in hot water at 90°C for 30 minutes. The mixture was heated to obtain heat-coagulated egg white. The gel strength of this coagulated albumen was measured after cooling with water. The difficulty of foaming when the dried egg whites were dissolved in water was also measured. The results are shown in Table 1 below. The gel strength was measured using a rheometer manufactured by Fudo Kogyo Co., Ltd. with a plunger diameter of 8 mm and a rising speed.
The test was carried out under the condition of 6.0 cm/min. Further, the foaming difficulty was measured by measuring the foaming height when dried egg white was dissolved in water using the following method. That is, the capacity is 500ml with a diameter of 9cm.
Put 75g of dried egg white into a beaker, knead it into a paste with 75g of water, then add 75g of water and stir and mix the whole thing evenly.
Finally, 275 g of water was added to bring the total amount to 500 g, and this was determined to be the height of foaming when homogenized by stirring. Therefore, the lower the height, the more difficult it is to form bubbles.

[Table] The numbers in parentheses in the addition amount column are egg white solids.
Ratio to 100 parts (same in Table 2) Test Example 2 A test was conducted in the same manner as Test Example 1 except that sorbitan fatty acid ester was used instead of glycerin fatty acid ester. The results are shown in Table 2 below.

【table】

[Table] Test Example 3 Dried egg white obtained in the same manner as Test Example 1 was used as the test group, and raw egg white liquid with surfactant (glycerin fatty acid ester or sucrose fatty acid ester) was added as control group 1. Foam properties and gel strength were compared. The results are shown in Table 3 below. In control group 1, raw egg white liquid was treated with 0.5, 1.0, 2.0, and
A mixture containing 5.0, 10.0, and 20.0% by weight of a surfactant (glycerin fatty acid ester or sucrose fatty acid ester) was prepared. The surfactant content of the rehydrated dried egg whites in the test group was adjusted to be the same as the above-mentioned control products when compared in liquid form. For foaming, put 450g of each egg white liquid into a Bobert mixer and mix at a rotation speed of 460rpm for 1.5 minutes, 3.5 minutes,
The mixture was stirred for 4.5 minutes and the foaming height at that time was measured. The method for measuring gel strength was the same as in Test Example 1. For comparison, control group 2 and control group 3 were prepared in exactly the same manner as above using seamine lauryl sulfate instead of the surfactant used in the present invention.
The test results are shown in Table 4 below. Table 4 also shows the test results for samples without any surfactant added.

【table】

[Table] In each of Tests 1, 2, and 3, egg white liquid that was not de-sugarized was used, but Test Example 1 was also obtained when egg white liquid that was de-sugarized under the same conditions as Example 1 below was used. , 2 and 3, similar results were obtained. Example 1 After heating 1000 kg of egg white liquid (egg white solid content concentration 10%) to 30°C, 2 kg of yeast (baker's yeast) was added to it.
was added and subjected to desugar treatment for 4 hours. Next, 2 kg of glycerin fatty acid ester was added to 60
℃, then gradually added to 2 kg of egg yolk liquid to emulsify, further diluted by adding 4 kg of egg white liquid that had been subjected to the above desugar treatment, and then added this to 2 kg of egg yolk liquid to dilute it. It was added to the applied egg white liquid and stirred to uniformly disperse and mix. After that, the egg white liquid containing glycerin fatty acid ester was heated with hot air at a temperature of 160℃ and an exhaust air temperature of 75℃ using a conventional method.
A powdered dried egg white was obtained by spray drying under the following conditions. The gel strength of the heat-coagulated egg white obtained by heating this dried egg white at 90°C for 30 minutes as a rehydrated egg white liquid with an egg white solid content concentration of 15% was 380, which is higher than that of the egg white without adding glycerin fatty acid ester ( control area)
The strength was approximately 1.7 times that of the previous one. In addition, dried egg whites are
It did not substantially foam when dissolved in water, and it was easier to prepare a rehydrated egg white liquid compared to the control product. Example 2 Glycerin fatty acid ester 2 in Example 1
A powdered dried egg white was obtained in the same manner as in Example 1 except that 6 kg of sorbitan fatty acid ester was used instead of 6 kg. The gel strength of heat-coagulated egg white obtained from this dried egg white in the same manner as in Example 1 was about 1.33 times that of the control product. Also, it did not foam substantially when dissolved in water. Example 3 Powdered dried egg white was obtained in the same manner as in Example 1 except that 2 kg of soybean salad oil was used instead of 2 kg of egg yolk liquid in Example 1. The gel strength of heat-coagulated egg white obtained from this dried egg white in the same manner as in Example 1 was about 1.60 times that of the control product. Also, it did not foam substantially when dissolved in water. Example 4 Glycerin fatty acid ester 2 in Example 1
A powdered dried egg white was obtained in the same manner as in Example 1 except that 6 kg of sucrose fatty acid ester was used instead of 6 kg. The gel strength of heat-coagulated egg white obtained from this dried egg white in the same manner as in Example 1 was about 1.2 times that of the control product. Also, it did not foam substantially when dissolved in water.

Claims (1)

[Claims] 1. A dried egg white characterized by being obtained by drying an egg white liquid to which one or more surfactants selected from the group consisting of sorbitan fatty acid ester, glycerin fatty acid ester, and sucrose fatty acid ester are added and mixed. . 2. The dried egg white according to claim 1, wherein the amount of the surfactant added is 0.5 to 10 parts per 100 parts of egg white solid content (based on weight, the same applies hereinafter).